THE LOST PLATOON OF VIETNAM WAR
DAYS AND MORE.
SUNDAY MORNING IS JUST AHEAD.
WE LOOK FORWARD TO IT JANE.
THANK YOU.
FIRE UP THE GRILL.
IT IS A MOUTH WATERING TWIST ON
A FEW FAVORITE DISHES.
HE JOINS US WITH SOME TIPS
AND IDEAS WELCOME BACK.
GOOD MORNING.
WE KNOW MEMORIAL DAY IS A
KICKOFF OF THE HOLIDAY SEASON.
NOW THE OLD HOMESTEAD HOLIDAY
SEASON, IT IS FOR CITIES AND
TOWNS ALL OVER AMERICA.
THE MOST IMPORTANT THING IS
THAT IF YOU ARE WATCHING YOUR
CALORIES ORMON TOGETHER YOUR
CHOLESTEROL, THROW AWAY YOUR
SPATULA.
EXACTLY.
WHAT I'M GOING TO TRY TO DO.
MOST PEOPLE WANT THEIR STEAK
BUT NEVER GET THEIR STEAK TO
EAT IT.
I LIKE MY STEAK AND EAT IT,
TOO.
A LITTLE SALT AND PEPPER RIGHT
ON THE GRILL.
TWO MINUTES ON EACH SIDE, 8
MINUTES TO GET TO RARE.
8 MINUTES TO RARE.
8 MINUTES TO RARE.
I GET TO SLICE AND WE'RE READY
TO GO.
SLICES RIGHT HERE.
I WILL ASK YOU TO HELP ME ALONG
HERE.
YES.
OVER HERE WE HAVE BOSTON
BAKED BEANS.
OKAY.
RIGHT ON TOP.
WHITE KIDNEY BEANS, BROWN
SUGAR, DEAJON MUSTARD.
CABBAGE ON THE BOTTOM?
AND KEEP GOING.
WHAT I'M TRYING TO CREATE
IS A BLOWN OUT BARBECUE ON ONE
PLATE.
A WHAT IS THE BIGGEST MISTAKE
PEOPLE MAKE WHEN BARBECUING?
THE BIGGEST MISTAKE IS OVER
COOKING THEIR MEAT, OVER
COOKING THEIR FISH.
LEAVE THE FLAVORS IN YOUR MEAT
AND FISH.
THAT IS WHAT IT IS ALL ABOUT.
RIGHT HERE WE HAVE WHAT I
CALL THE OLD HOMESTEAD GRILLED
LOBSTER.
I CALLED THIS.
THAT WAS TAKEN ALREADY.
NO.
WHAT I LIKE TO DO IS GRILL
MY LOBSTER.
I GRILL IT.
I SEASON IT'S LIKE THIS.
A LITTLE BIT OF SHALLOTS, A
LITTLE BIT OF TARA GAN, PEPPER,
SALT, A DROP OF OLIVE OIL, AND
WE MIX IT UP.
BUT I HAVE SOMETHING FOR YOU TO
DO.
WE MAKE THE LAST LOBSTER ROLL.
NO MAYO.
NOT IN OURS.
NOT IN THE HOMESTEADS.
THESE ARE LARGE.
THEY ARE USUALLY TOO SMALL.
LOUISIANA I OLIE.
THIS IS THE FINAL TOUCH THAT
GIVES YOU THE SPICE, THE KICK
YOU WANT FOR LOBSTER ROLLS.
SQUIRT IT ALL AROUND ALL FOUR.
IS IT SPICY?
YES.
JUST PUT A LITTLE ON MINE.
YOU CALLED THE ONE AT THE
TOP.
BEAUTIFUL.
NOW THIS IS OUR TAKE ON OUR
PHILLY CHEESE STEAK.
THIS IS NOT YOUR USUAL PHILLY
CHEESE STEAK.
THIS IS OUR BIG 40-OUNCE RIB-
EYE AND WHAT WE'RE GOING TO DO
WITH THAT IF YOU WOULD BE KIND
ENOUGH CINDY TO PUT THE
MUSHROOMS, ONIONS, BELL PEPPERS
ON TOP.
DID YOU GRILL THEM?
SAUTIED.
A LITTLE SALT.
THIS IS WISCONSIN WHITE AND
YELLOW CHEDDAR CHEESE.
YOU DO THE YELLOW.
I'LL DO THE WHITE.
OKAY.
RIGHT.
NOW, HERE IS THE DIFFERENCE.
THIS ISN'T SERVED ON ALONG ROLL
LIKE A TYPICAL PHYSICAL PHILLY
CHEESE STEAK.
YOU NEED A KNIFE, A FORK AND
ABLATE.
AND A NAPKIN.
NO BREAD.
NO BREAD.
HAMBURGERS.
MORE HAMBURGERS ARE SOLD ON
MEMORIAL DAY THAN ANY DAY OF
THE YEAR.
SIRLOIN, BRIS KIT AND SHORT
RIBS.
GO TO YOUR LOCAL BUTCHER AND
ASK THEM TO OR BUY THOSE THREE
AND FORM IT INTO A PATTY WHICH
WE HAVE HERE.
WHAT DO WE PUT IN HERE?
I JUST PUT A LITTLE SALT AND
PEPPER.
THERE IS SO MUCH TASTE AND
FLAVOR IN THE BEEF THAT YOU
DON'T NEED MORE.
COOK THEM TO YOUR DESIRED
TEMPERATURES.
WHAT I DO HERE IS A VERY
SPECIAL THING.
I TAKE TEXAS CHILI AND I PUT IT
ON TOP BUT NOT THE USUAL WITH
BEANS AND ALL THAT SAUCE.
IT IS BIG HALF CHUNK PIECES OF
MEAT YOU CAN'T SEE.
I TAKE GEORGIA PEACH APRICOT.
WHY?
WHY DO TIE DO THAT?
REALLY SWEET.
FOR THE SWEETNESS.
I TAKE THE SWEETNESS OF THE
CHUTNEY AND PUT IT ON TOP TO
CUT THE FAT FROM THE BEEF AND
CHILLS DOWN THE SPICE FROM THE
CHILI.
VERY NICE.
THIS LOOKS DELICIOUS.
THANK YOU VERY MUCH AS
VANESSA WORKS THE GRILL.
I'M TURNING THE LOBSTER.
WE APPRECIATE IT.
WE LOVE WHEN YOU COME.
Không có nhận xét nào:
Đăng nhận xét