Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY: http://on.today.com/SubscribeToTODAY
» Watch the latest from TODAY: http://bit.ly/LatestTODAY
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY’s Website: http://on.today.com/ReadTODAY
Find TODAY on Facebook: http://on.today.com/LikeTODAY
Follow TODAY on Twitter: http://on.today.com/FollowTODAY
Follow TODAY on Instagram: http://on.today.com/InstaTODAY
#TODAY #TODAYAllDay #Entertainment
Master Chef but two Master Chefs here in the kitchen first it’s celebrity chef Jeffrey zakaran he’s the host of the new Food Network show big restaurant bed and of course Savannah who has her own cooking show called don’t eat that no get stop it don’t eat that unless you have Pepa I want you to support me on my cooking Journey like like gz does unless a bathroom is nearby anyway Jeffrey we’re so happy you’re here are you happy to be I I love the show what you’re doing and it’s really incredible cuz it’s really hard to teach someone like without like getting in there like the only way to learn is to actually do you think she could do um could cook this absolutely you ready we’re going to do a spring mushroom pasta okay be careful pointing a knife at me don’t gesticulate with a knife that’s first okay slice slice I’m going to put some shallots in here with garlic okay it’s a very simple pasta and I’m making it real time what do I have first pasta is down in the water and it’s very salted so when you want a salt pasta you want the water should taste like the ocean remember very good okay thank okay water should I’m going to move a little closer the mushrooms are going in here can I help you je put those in here so our mushrooms shallot garlic very simple let them soften you don’t have to be just leave it there medium my slicing fantastic Savannah so you want to make sure that they’re evenly slic so they cook and they look like this I would eat that alone okay so we’re going to add to this some white wine go oh and a little bit fam with white wine pasta water okay not all of it just a little bit why a pasta water because pasta water has all the starch from the pasta and guess what it helps you know that silky that silky pasta you get at a restaurant you don’t know why is it so silky it’s not like that and that’s why so we’re going to reduce it not quite yet because we don’t want those to go Brown so these are peas you could do frozen peas or fresh peas if fresh you could blanch them for a second but honestly take right out of the right out of the freezer it’s fine just put them in okay we have a pasta right here boiling salted water this is the sauce and people don’t understand so the pasta next to the sauce and all we do is we take the tongs we don’t throw let me just guess and and I’m not a Master Chef but this is alente alente to the bite to the bite so it’s about a minute away from being fully cooked and we’re going to put it in here and just finish it beautiful in here and that’s how you every pasta that you have in a restaurant that you like is in the this how it’s done yes it must so you’re just going to give it a little toss you can you do a little toss you know how to do it oh okay who that’s beautiful okay sorry y’all go it’s all right sorry Sor oh no sorry I’m going to fix it watch this see this I’m not going to take it off the pasta just like this one two 3 four may you need a cook show then comes the peas then comes I didn’t mean to make such a m it’s okay A little cheese a little cheese and because it’s a little dry and we’re missing some yeah we’re going to add a little bit more pasta water watch this just like this see you even spill a little and you’re a master chef and then at the very end some chili I love chili very finally minced chili and we’re ready to go we’re going to add a little basil to it all right and you’re going to come over here and taste your knife skills are excellent well thank you so much we’re going to shift anade that’s what that’s called and there you have it we are done a beautiful spring pasta be careful okay you try to flip it let’s see you flip it I want to see what you’re doing is you’re really not flipping you’re really just folding so you just very small very small okay why are you giving her tips okay go flip there you go much better excellent wow thank you I’ve learned so much I’m actually going to say that was great come on I’m going to make it rain some peina romano and this would you like a bite yeah I would go yum that looks delicious what kind of pasta do you use uh fetuccini uh flat pasta tagel Petit do you feel like you have to make your pasta or no you don’t uh you can make it but you really don’t have to make okay well don’t eat it you have to read this text for this recipe and more go today.com food [Music] oh [Applause] [Music] [Music] [Applause] [Music] it’s make aead Monday and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and owner of pig Beach Matt Abdu Matt good morning good morning guys it’s so great to see you even though it’s still digitally but it’s Wonder see but we see you that’s all that matters and I am so excited because I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I’m sure Cal is also going to be able to give me a run for my money very very soon in his culinary Adventures but this carrot soup is really it’s just absolutely delicious and believe it or not you could actually make this recipe using all the scraps from any of the soup or carrots that you might be using for other recipes peeling them save the scraps any ends or tops or carrots that might be you know almost getting to the point in the refrigerator they’re about to uh go away and since it’s Earth Day we really want to be able to U just try to find a way of not wasting as much kind of across the board and that shouldn’t just be an Earth Day thing that should be a year round thing um so anyway in my pot over here we’re starting off we have some carrots that have just been sliced up we started off with a little bit of vegetable oil and some ginger garlic and white onions and we just put it in our sliced carrots we’re just going to kind of cook them all until they get a little bit nice and soft and then to that we’re going to add some vegetable broth now this also would be just plain old water we’re going to add our vegetable broth just to cover it we’re going to bring that up to a simmer and then we’re going to add in a little bit of apple cider vinegar that acid really kind of gives those carrots a nice big pop with that Ginger brings it all alive with some flavor and then last but not least we need a little bit of salt and pepper that are going to go right into that pot so we’re going to bring this up to a simmer and we’re going to cook it for about a half 20 minutes to a half an hour or so until those carrots are nice and tender and then they’re going to go into our blender once they’re all nice and tender and you’re going to end up with this beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well together and that flavor of that Ginger really brightens up those carrots and make an incredible soup and Matt it would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh gachu s style soup cold or hot will be absolutely delicious but another thing that we’re going to use up with our carrots that people throw away all the time and has so much flavor we’re going to make a Carrot Top pesto to G Sou and believe it or not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto what we’re going to do is I’ve taken the liberty of grabbing The Carrot Tops you can see right here okay push this out of the way and it’s a crazy question but what if you don’t have the Carrot Tops can you use other things or that is a great question if you don’t have Carrot Tops you can still absolutely make a delicious pesto regardless this recipe for pesto will work pretty much across the board sub Out The Carrot Tops for Basil and you still have like that traditional basil pesto ready to go okay um but the the two key tricks that I love doing when making this pesto is first I love to blanch my herbs first what that’s going to do is it’s going to really help set that nice beautiful green color and keep them really vibrant throughout the the processing part hey Matt really quickly could you tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors when you’re blanching herbs anything that’s green it’s really going to help make those green colors really pop and come alive within the cooking process to keep that nice bright green color nice cool hopefully like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanched spinach and that’s all going to go into a pot with a little bit of salt and chili flakes into our blender excuse me one clove of garlic now this is the part if you like a lot of garlic you can add a little bit more but at one clove believe it or not raw garlic is going to be quite a bit I have some toasted pine nuts that’re going to go right into our blender and last but not least stuck in there is our olive oil so we’re going to put all this into our blender and we’re going to put our lid on it and a great tip guys when youever you’re you’re puring any sort of green herbs like that if you want to keep them nice and bright green put in Ice Cube in there believe it or not the Ice Cube is actually going to keep those green colors nice and cold because the enemy to keeping Anything Green is heat and if it gets too hot because of blending too long it might turn that army green color which we don’t want so ice CU your blend going to do two things oh yeah it’s going to keep it nice and bright green it’s also going to help emulsify the pesta so we’re going to put it all in our blender and just kind of blend it up real quick you get the point and then when it comes time it gets all nice and creamy smooth we’re just going to take our last little bit of Parmesan cheese we’re just going to fold it in this incred beautiful now we’re going to bring it all together we’ve got to go unfortunately but you’ve got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don’t waste anything guys use it all up it is super delicious don’t waste the thing of it I’m soes all right Matt thank you so much cool all right coming up great seeing you happy earthday happy earthday thanks so much Matt in this morning’s make ahead Monday we have a double header packed with spring veggie so here to help is host of Food Network’s worst Cooks in America our friend Chef an Burell and good good morning good morning thank you guys so much for having me and Happy Spring Happy Spring I love this cuz I love stew I love making stew but I mean in this time of year I feel like it’s kind of off limits but you’re changing the game here well I mean I always love a veggie anytime and the more I can get the the beautiful green spring colors that’s what’s what I’m talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and asir I have some spring onions that I’m sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have a little spring onions that I’m starting to sauté in My Pan I’m adding to that some some new potatoes some red Bliss potatoes that have been um boiled as well we’re just going to get this all sauteed together so we get the potatoes in there and then we start adding the veggies why do you like bling the veggies before instead of just sautéing them with everything so I blanch and shock them to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it’s really just about bringing everything together I no you got some asparagus and I love asparagus but but could you use any grouping of green veggies you wanted anything you want if you don’t like asparagus skip it if you’re not a sugar snap pea fan you can skip those too if you want to use English peas those work just as well um so I have some zucchini that I’m throwing in there the zucchini I’m just throwing in I have not blanched and shock that um and we just got everybody sauteed together right and then we finish it with a little bit of escroll and throw in a little little bit of chicken stock just to get everybody to come together there we go all right we give it a little sprinkle of salt and just for fun a little crushed red pepper I like a little Spice in there and then we finish the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together it’s almost like a warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken or if you’ve got leftovers and you can you say you can turn it into a fata so I that’s exactly what I did I took my leftover spring veggie stew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just beautiful spring side dish or it could be a lovely brunch or like you know or derv that kind of thing and that’s great at room temperature oh wow what’s the secret to to the frittata not getting the bottom too brown but making sure the top Cooks how I’ve always had trouble with right I know it’s like you started on the stove and when you see the eggs start to cook and sort of hold their shape I just toss the whole pan right in the oven so about 350 degrees for about 15 minutes just till the eggs are cooked through and voila there you go boom so good I want I just want it I want food back and thank you so much that looks delicious well thank you guys so much for having me and don’t forget to turn in tune in to wor Cooks on Sunday nights at 9 o00 absolutely on the Food Network and of course for these recipes and more head to today.com food and we’ll be right back [Music] [Applause] [Music] [Applause] [Music] I [Music] [Applause] he [Music] [Applause] [Music] it is time for tasty Trends Tuesday and today’s trend eating less meat even if it’s just one night a week a lot of families are trying to help the Earth by choosing a more eco-friendly option okay but we didn’t want just any meatless meal on our show so we called up Stephan oi he’s the chef behind one of the hottest restaurants in New York City I’ve been it’s delish resora and we asked him to make us something wonderful hey Stephano Stephano hi guys I’m excited to be here how you doing Stephan we like that little snap yeah you’re making us feel like happy just showing up because you guys one like Luca’s around so like the only way to get him out of a complete rage is to dance with him so after we’re done with the segment I’m going to go dance with a little bit and it’s going to be great well and LC yeah your 2-year-old son and you’ve been making cooking classes with him cooking videos yep y he he he actually loves it we can hear him we hope he makes a cameo there is Luka what does he like to cook um he like he just loved to eat really but uh yeah he loves to salt things it’s fantastic I we’re up to a good start you know pretty cool all right yelling at me right now for those of of us who haven’t had the privilege of eating at your restaurant you’re about to make us something delicious tell us what you’re going to make okay so we always do a seasoning Yoki and it’s for brunch we’re going to do a Pei here um and we’re just what I’ve done is I’m just going to take over real quick if if you don’t mind what I’ve done is just taken uh potatoes and you always want to have potatoes at a little bit older low in moisture cuz the idea is to get the moisture out uh when you’re making the Yi so you can add less flour so what I do is I bake the potatoes off and you see the steam that’s escaping you to cut them in half right away okay and then you’re going to send them through a rer I have this ricer that I’ve had in my family for years from Italy and I I just I can’t get away from it’s great um and it actually just goes onto a wooden cutting board and then I take some you know those frozen peas that you have that you use to you know I mean if you got a headache or like their ankle yeah yeah exactly um so just use one of those if you if you have Frozen fresh inside the the fridge what I did is I took like this really beautiful orange egg yolk I don’t know if you guys can see that but it’s like dark dark orange we get beautiful eggs here um from upstate New York and I actually add them to the uh to the peas just take an immersion blender and then you just blend the two together okay and then what I’ve done is I’ve put off to the side um some of the uh some of the pure and that’s going to actually get added right inside of the potato right so you’re going to have like the basis of PE yeah of P so during the winter time we did squash um we’ve done spinach you want to take as soon as you’ve done that you’re going to take just a a regular I think we call this just a plastic bench scraper is what we call yeah Ben straper at the restaurant yeah yeah so then you want to take that and you want to take uh just a flower and you’re going to sift it on top and is that just normal flour yeah uh we use dump zle but you can use AP flour absolutely so you’re going to to bring the dough together you sift all the flow tops so you don’t have any really lumps and you’re going to bring the dough together with a bed scraper okay slowly like this so you have the egg yolk in there to help bind it together and I’ve got and I’ve got the finished dough right here okay I’m going to show you just how we roll out this y yeah that’s it you guys with me so far we were shocked that it’s hard to make homemade pasta but that looks easy so it’s potato and flour potato flour and yeah just the you don’t have to use the PE if you don’t want oh my gosh okay so now what are we doing with it okay so so what we’re going to do is we’re just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bit a little bit wet and when that happens if that if that happens it adds a little bit of bench flower you have off to the side here uh so you can easily get the shape that you’re looking for okay so what I’m going to do is cut little Noki balls right and so at the restaurant you know we go through so many nois but IED we usually have you use a no board or just a tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down okay roll it roll it yeah we’re going to and we roll it and you want to you want to have the times of the fork actually showing I’ve done a few ahead of time for you guys and I’m going to actually put this right in the boiling salted water okay can I ask something did you did you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that’s actually a great question so yeah in many ways yeah my Nona used to just cut them like this and then she used to just put them in the in the boiling water as is but you actually have this little indention when you when you when you push it with on the tin of the fork that holds onto the sauce really well so that’s why I I use the uh the times of the fork anyway um so it’s whatever you want to do or just come to resora and we’ll make it for you as well all right so let me just show you the sauce real quick yeah yeah so we’re doing so we have a PE puree on the base but we have just a very very simple butter or if you don’t want to use butter you can use extra virgin o but I have a little bit of butter right here because me use a nice amount of butter mm okay I have myi that have just been dropped in I’m going to make sure that as soon as it start floating they’re ready to go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers’s market across the way and you can get them there too going to go right inside with the butter yeah MH you guys with me these are like one my favorite things during this whole Co thing we’ve been so excited to have spring come again I mean it’s just been so ex so we’re going crazy with the peas we’re going crazy with peas right now okay so if you want to come in here let me show you the no are floating right now oh okay and they have to float that means they’re done and then you just pour them right in that sauce exactly right going right inside the sauce right now okay you want to have a little bit of pasta water as well oh I see how you do that uhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was here it’s all I can tell you I’m going to send some to you Jenna thank you don’t forget about me you you sorry sorry both you of course both of you Luka’s actually GNA try and eat this Luka VI Luka Luka do you want to buy hot Luka Cas we have the pp we have the fresh P okay will you just give us a flash to the camera cuz we got cuz sadly it’s all over we want more you’re a little bit you’re a little out of frame but let’s see if we can let’s see there you go that’s a beauty tell LCA to blow first my camera woman’s going to fire me after this she’s beautiful tell her we said thank you yes re so much for us see you soon and for these recipes head today.com food [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] sh [Music] you [Music] [Applause] [Music] of course it’s Friday that means it’s superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I’m love it hey guys I love eggs so much and I’m excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese frittata that is packed with the good stuff I’m starting here with a dozen eggs the majority are whole eggs just mixed up right here but I always like to take a few of the yolks out next I’m adding in a half a cup of light sour cream I’m all about the herbalicious flavor you can put in whatever herbs you like I have here chopped dill and parsley 1/4 teaspoon kosher salt and a little bit of pepper and I’m just going to mix this up and now we are ready to build our frittata I’m using onions and bell pepper this is the point where you can make this frittata your own and it’s really important to use an oven safe Skillet because when we make a frittata it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the the veggies nice and soft and lightly browned I’m adding in some mushrooms too I’ll let this sauté for another 5 to 7 Minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I’m going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3 to 5 minutes now I put the remaining cheese on top and I’m going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I’m going to transfer it right into the oven set at 350 for about 20 minutes and here’s our Masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we’re elevating egg salad to OMG status by giving it a CIO a Pepe spin so here I have a dozen eggs hardboiled some of them are whole and a few of them I lost the yolks and I’m just going to chop them up using my Fork so this is nice and mixed and now I’m adding in some light mayo and of course parmesan the star of the show I’m going to mix this up up and you’ll see it’s all coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I’m going to add it right in but of course we need the ground black pepper I tend to put in about 1 teaspoon but you can continue to sort of add the pepper and taste I like to enjoy it on a bed of leafy greens some whole grain crackers or toast guys this is good here’s too an extra special weekend that looks delicious I’m telling you that and and the fata is just one of the great because you can take anything that’s in the fridge leftovers I’ve had like leftover green beans and I’ve just thrown them in a fata that’s really tasty then that looks terrific so uh for more on these me recipes why don’t you go to today.com food [Music] okay no matter what time it is it’s always a good time for barbecue so we called in one of our favorite barbecue expert executive chef and owner of pig Beach Matt Abdu we love our Matt Abdu he’s showing us a delicious brisket beef stew that’s perfect to whip up this weekend check it out hey guys that’s right barbecue season is all season long but there’s nothing quite like a hearty warm beef stew to warm you up on one of these cold winter nights so in front of you today we’re taking beef stew and kicking it up to the next level by using my favorite cut of barbecue meat the king of meats the brisket now what I love about this is that find that the brisket is one of the most perfect beats to Stew as well as slow low cook with some smoke for barbecue but there’s two things I want to make certain everybody out there knows about the brisket within this big cut of meat I have in front of me here there’s two pieces primarily there’s What’s called the flat and what’s called the point the point is that part that you all know and love is the moist of the fatty part of the brisket and that’s the part of the brisket we want to make the stew with it’s going to make those beautiful moist delicious beef cubes so we’re going to cut away the flat and then you can see within this big piece of that point there’s all this beautiful marbling in the f we’re simply just going to take this cut it into about one inch cubes or so one and a half to 1 inch cubes or so and you can leave all that fat in there it’s all going to render out beautifully well and then we’re going to take this season it up with some salt and pepper and toss it in flour the next step in our big Dutch oven pot you want to use around a 7q dutch oven pot or larger bring it up to about medium high heat with a half a cup of vegetable oil we’re going to take those brisket Point cubes that nice fatty moist beautiful delicious brisket cubes toss them in salt flour and pepper and and brown them off until they’re nice and evenly golden brown on all sides like you see here in this pan after the meat’s been all browned all these delicious Brown bits and goodness that’s what’s called The Fond that’s incredible flavor to that we’re going to add in about four to five cloves of smashed garlic and get that until it’s nice aromatic and lightly golden brown and then this is the secret guys we’re going to take some tomato paste and we’re going to fry it up in that oil until it becomes nice and sweet this is going to help develop so much beautiful sweetness and flavor in the stew a little bit of tomato paste really does go a long way we’re going to cook that for about 2 minutes or so and then it’s time to deglaze the pan meaning we’re going to Che some liquid to get all those little brown bits up off the bottom we’re going to take a little Sherry vinegar add it all in there and then one and 1/2 cups of red wine any kind of wine you like to drink is best to cook with obviously you don’t want to use something that’s crazy expensive but use what you can afford and what you have at your house we’re going to take this and reduce this down for about 10 minutes or so until it gets nice and thick at that point guys all of these beef chunks that we’ve just browned up are going to go back into the stew once this is reduced down and we’re going to cover it with four cups of beef broth store bought or homemade whatever you have and two cups of vegetable broth now here’s another secret guys something that I love it’s really amps up all the flavor in this stew is I’m going to take one of those packets of that french onion soup mix and we’re going to add it in right to there put the lid on it bring it up to a simmer let it cook for about an hour and a half then after an hour and a half of cooking you’re going to take the lid off we’re going to add in the rest of our vegetables we have some large diced carrots large diced celery and some pearl onions I love the pearl onions because they get such a beautiful visual within that stew of like a nice pop of of color as well as a a nice bite to it and then after that guys we’re going to let it finish cooking for another 45 minutes or so until you have check this out the most beautiful gorgeous hearty beef stew you’ve ever had in your life being made with brisket the flavor is going to knock your socks off absolutely incredible something so good serve it up alongside with some of your favorite mashed potatoes or buttered egg noodles and guys I’m telling you right now you’re in Happyville with this brisket red wine braid beef stew the perfect dish to warm you up during these cold winter months I promise you it’s definitely worth one making at home back to you guys in studio I hope you guys enjoy this recipe and lots of luck to you all today food we are back and did you guys know that Italian beef the sandwich it’s it’s booming in shops all across the country all thanks to the show uh the series um on FX called the bear it’s about a young Superstar Chef who leaves the world of fine dining to take over his family sandwich shop in Chicago now the house specialty of the shop is a Alan beef and people on the show and in real life are dying to get their hands on this sandwich we asked our buddy Matt Abdu who literally uncle and Al and I Uncle Alan and I talk about Pig Beach once a week around here we going this weekend should we go see this weekend we’re always talking about you executive chef of pig beach by the way new locations in New York and West Palm Beach bear is a show that you like to watch too oh God it was so good it was so true to form on so many ways that when that show came out I was just like oh my God it’s SP I crushed the whole season in two two nights Germany uh the main actor just did such an incredible job was so cool to watch what is the history of the Italian beef like it came came into my life much later through we would order it from Portillos which is another place in Chicago that’s one the most iconic places that did it and and had this huge claim to fame but essentially it’s like a hot roast beef sandwich that’s dipped in this beautiful beef broth and finished on this nice crusty bread from like this famous bakery in Chicago and it’s just all those great things you got that beautiful beefy meat we got these pickled vegetables on top a little bit of heat let’s get into it how do you make this at home let’s do it so so this is our version this is what we’ve been running at our Pig Beach Queens location for our happy hour menu this this show inspired us to start doing this dish at our restaurant so we’re super excited for people to come in and try it our starts with this beautiful wet rub now traditional it’s probably more of like Italian seasonings or whatnot but in this bowl here we got some plain old yellow mustard and some honey and what we add to it is some fresh chopped garlic some black pepper some oregano brown sugar and chili flak chili flak sorry some heat and rosemary sorry we’re going to just mix all that together to make what we call a wet rub which is in this bowl right here and this wet rub is beautiful it’s perfect for steak this um that’s that beef paste that also has to go in here that’s that a it’s a beef based like kind of like better than bullan or a beef paste that is Beefy broth flavor add water to it but you do this Mak out here that’s right so we’re going to take this paste is this something you’re doing like the night before or do all this the night before you’re going let it actually marinade with this on it you’re going to smear all of this wet rub all over the meat it’s top round or or top sirloin or ey round works great and we’re going to take this we’re going to roast in the oven really really hot at like 450 the beef I go to the Butcher and I say I want to make these sandwiches what ask for top round or ey round or or top exactly cuz you’re basically making roast beef you’re making homemade roast beef go how is it guys I know you’re eating sandwich just jump over yeah love it you guys are the best so once once the meat comes out of the oven nice and roasty we’re going to make our broth and what we’re basically doing is fortifying a beef broth now you can go through the efforts of roasting bones and making it from scratch or you can just go buy some of that pre-made beef broth that comes in the cart in sweat out some garlic and onions we’re going to add our roasted beef did you cook this for I’m sorry I missed that part was long it cooked uh the onions and well no on the on the this is going to get roasted in the oven a hot heat for about 20 minutes to sear it okay and then while that’s searing we’re making our broth so that the beef is going to finish cooking into that so to that garlic and onions we’re sting out we’re adding more of that beef paste is going to fortify that broth some Italian seasonings this is the trick you’re going to get all that Italian seasonings flavor it’s it’s parsley it’s Rosemary it’s thyme it’s chili flake it’s garlic and then we’re going to put it to broth in so it covers up halfway and you’re going to put it back in the oven and let this cook for about another hour or so until the internal temperature gets to around 130 which is like medium to medium rare s so you’re kind of like brazing it yeah it’s like half roast half brazed a slow cooking that’s going to keep that meat nice and juicy so when you cool it down the next day after when you cut it Matt is this like a a grain situation again you want always whenever you’re cutting any kind of meat you want to cut it against the grain for tenderness but what you basically want to do is get this as thin as you possibly can most people do this on a deli Slicer in restaurant so you can get it super super thin you don’t need perfect slices you just need it thin do you make this Al at home no but I’m going I mean if you ever want to make it at home and you want to kind of cheat like don’t tell anybody but you can buy like Deli roast beef and basically make this broth and then when the time comes we going to take yes so this is the same broth from the meat was roasted in we’re going to take it out strain it we’re going to add our meat back into that broth to get it nice and cooked and hot and then in this pot over here we have some of the meat dip in and the biggest thing guys the Italian beef sandwich is you got to get all that broth in there and now at the restaurants they either serve it wet dipped or dry and they usually they take the whole bed they put it into that broth get it nice and wet and then they top it with some sweet peppers even the peppers are yummy and some you need a roll that can handle that what do youest there’s a famous Baker Chago I believe it’s called Toronto Bakery and it’s kind of like an in between French bread Italian bread it’s nice and crusty and Hearty that can hold up to the juiciness of it but literally when you’re eating the sandwich in Chicago it it’s like falling apart because it’s so wet from all that broth roll it up nice and tight and people like eat it with a knife and fork CU it’s going to fall apart but what you want however you enjoy bro inside dip it but those pickled vegetables right they add a nice brightness to that hearty meat flavor of that sandwich and the sweetness from the sweet peppers and everything that’s in there it’s just like the perfect how your happy our version of this going amazing we can’t wait for more people come and check it out and have it from 4 to 7 every day we’re doing a happy hour with this sandwich being one of the featured items on it so we look forward you recommend the show the bar like it was so good Jeremy Allen White the main actor did such a great job there’s so many like a fine dining Chef you know my diet days at delposto leaving that to do a barbecue restaurant there’s so many like True Form correlations between that show and my life [Music] [Applause] [Music] [Applause] [Music] sh [Music] [Applause] [Music] [Applause] [Music] Matt Abdu huge friend of the show he’s also the owner of pig beach restaurant in Brooklyn and Queens New York and author of the new Pig be barbecue comes out my friend good to see you good to see you thank you for having me so you’re doing the backyard staple a barbecue a burger Beach barbecue burger and it starts with the and it starts with the sauce so the first thing we need is a little bit of mayonnaise you want to help me out here you bet all right in our we have a little mayonnaise Pig Beach barbecue mustard sauce which is what gives us that sort of like unique flavor to it all some ketchup Cho pickles and a little bit of our allpurpose barbecue seasoning so these Cho pickles are also the pickles that we’re going to be putting on the burger that we’ve done ourselves delici we make them they’re amazing they’re light bright vibrant just amazing what the last thing you just put in there a little bit of allpurpose barbecue seasoning we put it on our ribs we put it on our pork shoulders we put it basically on everything it’s going to be on that corn that’s going to be down at the end of the table for all right so now we got a burger sauce made you’re going to put that in a non-reactive container put in your fridge it’ll hold for about two weeks no problem pull it out whenever you want to dip a burger hot dog anything you want into it it’s delicious now that’s the secret sauce that’s the secret sauce sa nacho secret all right so next we got to cook up our Burgers I love using a blend that’s like brisket and short rib Chuck but whatever you can cook it up it’s delicious then we’re going to season it with a little bit of my pepper it’s a little bit of salt pepper and a little accent that accent helps give like a nice Umami flavor to that burger basically like an MS juice exactly exactly which gets a bad wrap it gets a bad wrap I mean a little bit is delicious and goes a long way and won’t do any harm to you Sal your Burgers you season everything you always got to season them first cuz that’s going to get all that flavor out of the meat we’re going to go out of our Grill nice and hot heat get it cooking um I like to cook my Burgers still you know about a medium but whatever you want to cook them to they’re going to take probably around 5 to 8 minutes depending upon the the thickness of the Patty that you’re using when they get finally cooked you’re going to last couple minutes you’re going to put a piece of cheese on it and melt them down what kind of cheese do you like I love I’m an american cheese guy I’m my burger it melts perfectly it’s the best cheese out there for a burger in my humble opinion a big mistake people make pressing down the burger don’t ever press don’t ever press down the burger because you’re going to squeeze out all those natural juic because you want to feel like you’re doing something I know but don’t cuz it also flares up the grill and you’re going to get really bad smoke flavor on the meat We Love Smoke just not that kind of smoke flavor and then let it rest on the trade let those juices just kind of natur come out so soak out your BUN and then we’re going to put our Burger together a little bit of that secret sauce on the bottom bun are are you eating it going to put some our Pure quick pickles on top the burger the potato bun right I love the potato bun for me that’s the perfect soft sweet squishy burger bun is my favorite burger that’s all we want it to be top it off and dive on in and enjoy it your corn Mexican street corn well while we’re getting the Mexican street corn a huge shout out to my co-author and friend super Chef Shane McBride amazing thank you know he’s the best so it’s he this book with me and it couldn’t have done it without him and also the famous Katie Stilo Katie in the back over there her and Anthony krino had great uh they helped us style the food for the pictures of the book so huge shout out to them Ken Goodman Judy Cho all the people that helped us write this book so Mexican street corn in this bowl over here while you guys are Ming I’m going to put some sour cream to some mayonnaise this is so good this burger everything I love about a little bit of chopped cilantro some chopped garlic and then we’re going to add some lime juice this is the simplest thing in the world but this sauce on corn I promise you is like the most delicious thing in the world and it’s my favorite way of eating corn in the summertime Grill it off get a nice Char good flavor and then after it comes off the grill we’re just going to take it it’s okay we’re going to take it brush it with some of this delicious uh sauce we made with that mayonnaise and that sour cream finish it off why are you making noise you it right on the grill you is making noises I’m like okay let me try it what is in that what noise just came out of your body made with the sour cream the mayonnaise the garli the cilantro and some lime juice and then there’s some K hot cheese I we’ll top it off with and then finish it again with a little bit of allpurpose barbecue seasoning on top and there you have some great it’s my favorite way of eating corn cook it the whole way on the grill take those hust pull them back like that it makes a beautiful display for ladies and gentlemen you’re the man that’s proprietary that’s proprietary isn’t it the recipes in the cookbook go get your cookbook anyway [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] [Applause] he [Music] [Applause] he [Music] [Applause] [Music] [Applause] [Music] [Music] can you hear that can you hear that gentlemen can you guys hear that that’s that’s the sound of a game of Brewing right here on NBC tonight the season opener Buffalo Bills taking on the reigning Super Bowl champs the LA Rams so we’ve got Chef Matt Abdu here he hails from upstate New York so he’s going to rep Buffalo also of course Matt’s the executive chef and owner of pig Beach locations here in New York City and West Palm Beach and we’ve got derell Smith derell resides in Los Angeles home of the Rams also a former NFL player himself he is the host of the man the M good food on taste made mad good food on taste made gentlemen great to have both of you with us thank you so much I was just in Buffalo a few weeks ago so I know Bills fans are stoked they think this is their year it’s game time it’s game time indeed what are we making here chicken Ries Craig chicken riggies one of the most Co essential iconic dishes from upstate New York riggies being short for rigatoni ah and this is delicious spicy chicken pasta dish that we’re going to get right to it so beer also from Buffalo I don’t know where that Beer’s from but it looks delicious cold and in so in our little calendar here a nice little fun trick we have some chicken thighs we’re switching up from the traditional chicken breasts some chicken thighs we’re drudging it with some flour hitting with a little bit of salt and pepper and this cool little trick you can shake it out with a cander to get all that extra flour off of it without it be nice and clean and then we’re going to Brown off our chicken thighs that oil’s nice and hot once they’re all brown we’re going to take the chicken out okay in that same pot we have some onions and garlic that have been sweated down with a little bit of olive oil The Next Step we’re going to De glaze a little bit of white wine all right any white wine we do but I love a good charden a for for this dish then we’re going to add some tomato sauce some mushrooms diced tomatoes roasted red peppers and we’re going to let all this stuff cook down for about 15 20 minutes or so until you get to this delicious concoction right here that turns into this that turns into this then we’re going to finish it we’re going to put our chicken back in okay we’re going to hit it with some heavy cream to make that beautiful sort of pink sauce out of this dish some chopped cherry peppers this is where that vinegar heat comes into play and really just kind of wakes this entire dish up makes it super delicious can’t have a this past without a little bit of butter and that’s just all going to simmer down we’re finish it with this cook RI Tony pasta just cook it as normal as the box would say and you’re ready to go chicken riggies my Upstate New York family there it is chicken Ries chicken Ries got a prediction for the girls this year I think they’re going to do great I’m very excited to see what they do all right all right so there’s the chicken riy from Buffalo what do we have from La good luck to you well uh I I’m represent LA but I am from Philly just had to say that beforehand so today I was going to ask you about that it’s a nice Ensemble right so we we’re going to represent both sides so we have a Philipino Mexicali lpia cuz La doesn’t really have a food and so I’m taking Philly with me and mixing it with Lumia which is all over La I like what you did if you don’t know what Lumia is it is basically a Filipino egg roll right and so we got some steak here that we’ve basically sliced and so to do this what kind of steak are you using doesn’t matter this we got a RI ey right and you want to you want to freeze this a little bit so it’s easier to slice so watch this watch how easy this is when you freeze it you can get it super thin so that’s a pro tip you just dropped there freeze the steak first easier slice easy right okay and then if you want you can go to the store and sometimes you can get these from like an Asian market and it’s already sliced for you so we’re going to move over here and we’ve got our steak that we’ve thinly sliced we’re going to add a little bit of my seasoning Mitch with some some seasoning we got some chili powder we got some seon is that proprietary or in Philly we we like to use a little bit of seasoning that’s why our cheese steak tastes so good and so this is the proprietary mix we got some chili powder we got some paprika we got some brown sugar cinnamon you’re not you’re not telling me everything that’s not all the stuff because then I would have to uh yeah exactly so we got this we got a little bit of onion we got some green pepper and for this step you really want to activate those glutes in that lower back you want to get both sides in the cast IR Skillet right okay let see that coming there we go and we just mix these together right boom add our cheese to this in all in the pan all in the pan okay why not and all we want to do is make sure this is just mixed all together okay next we move on to this step and this turns into this it’s already Frozen a little bit or pulled off because we want to put these into our rolls all right and I’ll have you help me so we’re just what we wash don’t do that yet we going to put this right at the bottom layer it across right and you ain’t got to put too much like m let me see there we go that’s good enough right and now we I got you I appreciate no in man and now once you do this we’re going to roll this piece over okay and fold it into itself so just like this you going to roll it like a rug roll it like a rug it back and then we come all the way up oh and now we take that egg wash this is elaborate right across the top right across the top so roll and make it nice and sticky icky sticky icky sticky icky sticky icky just like that and so once we got this take these you can cut these in half if you like and we just drop these bad boys right into our oil so you cut them in half first yeah and if you want you can freeze them you can take them out you can cook them right out of the freezer these we Frozen a little bit just because we want to be nice and stiff and to keep that shape and in the end once they’re nice and crispy yeah voila voila what what kind of oil S Jones come over here what what’s the verdict here cuz you’re a Philly girl I’m like watching with both of these things they’re like cheese steak yeah exactly they are so good and you can make it’s easy to make at home isn’t that delightful and you know that c I’m literally walking around with both BS thank you [Music] [Applause] [Music] he [Applause] [Music] [Music] I [Music] [Applause] [Music] barbecue master and owner of pig Beach restaurants both in Brooklyn and Queens Matt ABDO and if you want today’s recipe if you want to do this we made it very easy you can scan the QR code to order the ingredients in just one click then you select add ingredients to the cart then schedule a pickup or delivery it’s very easy so play along at home if you want to eat Matt it’s good to see you bud congratulations thank you very much let’s talk about the cookbook cuz finally book is barbecue cookbook that’s right exciting I when I think of barbecue I really do think of Uncle Al uh because we we exchang barbecue ideas and tips all the time didn’t you write a blurb and mat’s book I did he sure did I did what do you love about the cookbook uh it’s it’s simple you know everything is is really accessible you can imagine making this stuff exactly and that’s what we really wanted to do we wanted to make a book that everybody could enjoy that everybody could cook from the barbecue like hobbyist to the professional barbecue guy learning to make some extra flavors something fun and different what advice do you have for people who who want like newbies in the barbecue world what’s what’s your I think the best advice I can give any any newbie in the barbecue world is to get yourself a digital insta read thermometer it’s probably one of the best ways you can tell when anything is cooked ready to be wrapped or ready to be finished so with that tool you can really have a lot of success in the barbecue game perfect I teased this second by saying you were going to find some meats that are a little less expensive to use what do we got today so today we got a little try tip action for you it’s a cut of sirloin from the bottom part of the sirloin and what I love about TR tip it’s got so much incredible flavor to it and it’s got a texture of that something similar to like a flank steak or so once you slice it nice and thin all right and grow up it also takes on great flavor so what do you start with our tritip recipe is super simple we’re starting off with a piece of tritip that you can see here called tri tip because it looks like a triangle it’s got like a triangular sort of shape to it but for our rub we’re going to do something super simple some ground black pepper some paprika granulated garlic and a little bit of dried rosemary now we’re going to mix this all together and this can go in your Pantry into a food safe container save it up there for probably up to 6 months in your pantry and use it when needed can you use that same rub on other Cuts ofely you can use it on any kind of steak chicken poultry uh pork it’s delicious it’s just a really simple all-purpose rub so then we’re going to take our trip we’re going to hit with a little bit of olive oil whatever you have in your pantry and then we’re going to generously season it with this tritip rub or really allpurpose kind of rub seasoning on both sides right on both sides size see look I love got a cooking sh right you going to eat both sides so from here if you have a smoker this is the point we’re going to fire up our smoker to 250 degre I like to use Cherrywood whatever kind of wood and whatever that sort of smoke flavor you like by all means have some fun with it and do you have to smoke it can you you don’t that’s the great thing about the steak is you don’t have to smoke it at all if you don’t want to it just adds that element of like that barbecue Smoky flare and flavor to it which really kind of makes that steak different and shine a little bit more but you could also just take it and cook it completely on the grill if you want and you would do that at 252 there’s a no on the grill so whenever we set up a grill I left to do what’s called uh Zone cooking where I’ll have one side set to really hot hot heat for charring and marking and then another side set to sort of medium exactly get that nice and low Center cooked so you get a perfect eye why do you want to do it inside Matt if you wanted to do it inside you could absolutely take it and just roast it off in your oven no problem like that’s the great thing about cooking is that everyone has a version of a recipe of what they can do but the great thing is is that as long as you’re cooking it and that digital inst thermometer you have you’re cooking it to the right temperature you’re going to have a delicious cut of meat this what’s this medium rare what do you pull this at so for medium rum no for medium rare I’ll pull it around 135 and going carry over we got about a minute half all so we’re going to go quick so in here we have our steak it’s been smoked to about 100° we’re going to let it rest then we’re going to mark it off on that Grill get those beautiful charm marks that are happening and then for me the perfect condiment to Summer Time meat is a Chim churry sauce skirt a lot oh yeah it’s the best so we’re just going to take some parsley and chop it up we’re going to add it to our mixing bowl we have some mint some more parsley cilantro with that too absolutely cilantro is great to it as well we can add some uh shallots garlic chili flake oregano put that all in the bowl red wine vinegar lemon juice olive oil we’ll mix that all together zest it with a little bit of lemon and you have perfect oh my God it’s the best thing ever take the Sak and what I love about TR tip is that the back side for those of people that would like steak a little bit more cooked just by the nature of the steak that’s my boy right there a happy plate love it that is a happy plate what what’s going on here at home that’s fantastic you not eating so the great thing the great thing about tritip is that since it’s Pap it off at the end for the guests that are joining us to want to stay cooked a little bit more they can have those sort of medium well pieces and the people that want something a little bit more on the medium rare side you go right to the middle you get those beautiful pieces cut right there top it off with that bright fresh vibrant steak it’s perfect you chimy chicken tastes fatty it’s got a great clean meaty flavor to it that Chim just get it crack I love it welcome to today all day all day today all day all day this is a long of asking who’s your favorite character you’ve ever played the Unicorn the Unicorn you got to have the Unicorn what is she right there that’s why you’re saying all these nice you gave me the the look sorry to disturb your day everyone’s mad at you Willie better make this fast I don’t want the wrap of Luna when I see you I always think I wonder what his quote would be give us 6 minutes and we’ll ask as many questions as we can welcome to cold cut cold cut cold cut my buddy cow cooking with me that’s no babysit it’s called parenting what was the first book You Remember Loving Heart Smart today with simple exercises to strengthen your heart make the most of your Beach days it’s all about the tracksuit now how good do they look I Now pronounce you husband and wife kiss the bride this morning a story of people helping people you receive tons of letters from people who have been inspired let’s do the weather out okay all you got do say it’s cold it’s warm it’s raining it’s snowing that’s it it’s one of our most favorite franchises ever Ambush makeovers look at it it doesn’t look so good no it doesn’t look good will you judge us in a cook off I will and you guys will definitely win something today all day all day all day welcome to today all [Music] day it is time for another edition of Q&A today where we answer your questions about anything and everything and we’re still thinking of our trip to Hilton Head Island so we have a summer theme this morning so we ready for our first question okay okay so our first question comes from one of our audience members on Hilton Head Island Teresa Al you can take this one okay I’m wondering if you have any trendy summer grilling tips for me I don’t have any trendy uh grilling tips but the one that I think and Matt Abdu kind of touched on this people when they’re grilling you they move their meat too much on the grill you’re doing proteins whether it’s chicken or fish or beef burgers especially don’t keep flipping it up back and forth and back and whatever you do whether it’s a steak or don’t press down on it because like there’s there’s a whole Trend now these Smash Burgers yeah they are I I not a big fan of that uh you know just let it sit and you’ll know the the meat will let you know when it’s time to flip it because it’ll release from the grill and you you flip it okay good tip cool yeah all right now Dylan this one is from you you coming from one of our Hilton head audience members Lori hey Lori I want to know what Dylan’s going to do with her kids in the hot City this summer it was hot down there but you were right next to the beach but um so one thing I love to do in the city kids love water of any kind um so I’ll fill up a bucket with water balloons or I’ll you know fill up a gallon jug of water put it in a bag and just you know fill up buckets with cups and they just they can sit there for hours and they naturally get soaking wet so it cools them down they don’t even realize that they’re in the hot sun because they’re just nice and cool have you been to Brooklyn Bridge Park there’s so I mean they’re all over the city the water features all the parts the sprinklers love it no matter how cold the water is they’ll do it yeah they’ll do it all right Jacob so we have a viewer question on Instagram for you this is from Steve he says did you always want to be a reporter when you were growing up ah I saw this question so I brought a visual aid the answer is yes do we have it I sure hope so this is me with one so tips for young reporters if you want be a journalist keep one hand in the pocket while and that’s me also I still do this sometimes when I’m not getting on TV a lot I just make myself you have your own TV wait Jacob this is amazing that’s right I like that first picture you were like a oneman band you shot your own Stu just trying to be John how old were you I was there I don’t know what do I look like probably seven eight I loved it always wanted to do it dream come true yeah that’s awesome uh speaking of a sparing journalist our today intern Valeria has a great question Chanel as a matter of watch this do you have any goto or favorite interview questions that you have found can get some really interesting answers that’s a really good question you know what I think that I didn’t necessarily learn until you know I got into the business which is it’s not just about the interview when you sit down and you have the conversation with the person it’s what you’re saying when you sit down so that they’re ready for you when you start so usually if somebody’s coming in that’s the hardest that’s the hardest part because if you just sit down and you start your interview you’re starting cold so I like to ask people where they’re from just because I’m genuinely curious and you learn a lot about a person when you find like Jay just told me he’s from Tulsa I’m like wait my family’s from there you know I me and everybody’s nice and comfortable another good tip yeah so Jacob you’re wait Jacob yeah your turn you packed your bags to be here today uh so why don’t you take this next one from our Nikki all right what’s the one thing you always forget to pack oh what is that forget to pack forget to pack hair product so last night oh yeah me too hair I need a haircut last night I got in really late like 1:00 a.m. and I realized that I S I went to CVS I had to find a c do you have like a regimen for your hair I just put a little stuff in might do a little blow dry from time to time you never know you just don’t wake up look at Al’s laughing shaking his head let’s why don’t we just move on ladies and Gentlemen let’s cap it off with a question for all of us from another Hilton Head Island viewer Lori Lori save me please Ah that’s funny I’m dying to know what your favorite summer cocktail is all right all right who’s first let’s go go ahead I’ve been on a margarita cake lately I’ve just been spicy or no spicy no I do straight how about you um mine’s called the gold rush we discovered it at a party we threw this weekend it’s got a little bourbon it’s got a splash of lime and it’s y oh you have the spicy Mark I got a spicy little is that one of your go-to spicy Mark cheers guys that water well no it’s not water and and of course I mean I talk about the opero Spritz but my drink of Choice discovered a few summers ago the gin and tonic okay this is so good this is really and I forgot to say honey simple syrup I think we need to I think we need to end the show like this every day oh my gosh oh this is Fant remember what happened last time we last time we did this it was Christmas I was here I was wasted exactly I think but is it a waste not really the joy that we had cheers guys thanks for the questions ladies and gentlemen we are getting you ready for summer and what better way to celebrate warmer weather than a backyard party today contributor Elizabeth High School’s here she some quick and easy ideas to help us entertain no stress no mess just yum that’s it you know the thing is about summer entertaining that makes it so e easy and fun is that you know you don’t have to do it inside you’re going to go outside Mother Nature’s already decorated everything for you you don’t have to worry about dust bunnies under your couch I like a paper plate too can we just say Amen to a paper plate we’ve got amazing paper plate so we’re going to start with burgers and these aren’t just your average Burgers honey we are going to stuff these with pmin cheese two of my favorite things in the entire world by the way you’re speaking the Souther I know I know please look at them they’re so EXC okay I’m sorry yeah go ahead and them the and the pickles thanet is one of the best days of my life than children so now the thing you need to remember is that you don’t want to overstep this I mean you want to because we love it so much but if you do too much it’s just going to oo and goo everywhere it’s ground beef yes I guess I started there I got excited about the cheese so it’s onions it’s ketchup it’s a little bit of egg to help bind it salt and pepper we’re going to add that in here so you can go ahead and start that why don’t you do that and I’m getting to my part that I’m so excited about and then we’re going to take our other Patty we’re going to put it on top now you just want to press and seal press and seal make sure that you get that really really sealed because otherwise when we get over here to this pan it’s going to turn into a m you use a melon scooper not an ice cream scooper a melon scooper is the right amount of chees it really is it really is okay now we want to make sure we got to get this pan as hot as the hinges of hell I mean it has got to be so damn hot it’s just it is not going to get that beautiful crust let it let it sit don’t start bothering it with this spatula leave it alone I always see people in there scraping I like to do a nice press down no you don’t know you press down and you lose all the juices the juices stay in okay so now we have our gorgeous Burger I stop doing that yes we’re going to build this burger wait the hot pan isn’t it going to get get burned on the outside make sure it Cooks no no no you want that caramelized crust I mean that’s what the burger that’s the best part of it so it’s perfectly fine we’re going to go about um 7 minutes on each side that’ll be done and ready to go now we’re just going to add bacon we’ve got some bread and butter pickles you don’t need to go mucking this up with a bunch of stuff I mean you could you can if you want that you can have it a little bit of mayonnaise is fine a little bit of ketchup but you’ve got all that good Pino inside you don’t need let’s get a verdict from the taste test you could put a little more Pomo on top you could put Pomo on top AB absolutely now this is our cornbread salad I mean I’m telling you it will make potato salad look like a fool it is the finest thing and I know it sounds strange it looks so pretty but kind of think croutons think cornbread croutons is where I’m going with this and then you layer up all the good stuff you’ve got cheese you’ve got bacon you’ve got ranch dressing honey there and anything better say I mean seriously we’ve got a little bit of fresh corn layer layer layer and then let it sit let it all that goodness soak is there a trick to making it look so pretty getting a layer like that well no I mean it’s super simple start with your cornbread and then you add all of your other things and then continue to layer it up and it’ll be that pretty all right now we’re getting to my favorite part and that’s the cocktail um so we’ve got some watermelon MOS but look what we’re going to do so so you have your watermelon we need to we got to cut it out anyway so why don’t we just save it I mean let’s leave this we’re going to pull this and then we’re going to make this fabulous little cooler is that not adorable yeah we’ll show that in a minute you can even get a bigger watermelon if you want we’re going to keep SC you want to keep scooping sure okay let you scoot for just a second sure so all we do is we do a simple syrup with sugar mint and water we’re going to cook that down let it cool what do you mean cook well we’re going to boil putat this up yeah no no no I’m sorry we’re going to make a simple syrup first when we’re making the drink I’m going to go back to talking about the drink okay so we have our water we have our sugar and a little bit of mint let that um you know cook it let it melt and then we’re going to cool it okay and then we add that to our Frozen watermelon chunks once we take this out of here we want to put this in the freezer let it freeze and then we’re going to put it all in the blender and blend it up so it’s a frozen cocktail we’ll top it with a little bit of club soda here is our absolutely beautiful watermelon this so cute so you just scooped it out and made an ice bucket EXA and now look the thing is though is that you want I love this this is a it’s a gift to bring to your Hostess you want to know how to be a good guest so you can invited back I mean if you were raised right you know to bring something of course and um and so this is one of my favorites it’s paper plates adorable paper plates and then the little tag says oh let me do the dishes so you bring that you got the paper plates is that adorable and there are lots of really fun like look at the ones they’ve got so they’ve got these wonderful bamboo plates you can throw it away nobody’s going to be in the kitchen cussing cuz they were left to do all the dishes I didn’t even know you were doing this paper plates thing and that’s the first thing I thought of if you’re outside paper plates you’ve got to I mean it really does make it so much more simple and that’s what Summer’s about summer is easy laidback and fun did y’all taste that drink even the mocktail is good don’t know how you did it recipes today.com food [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] you [Music] [Applause] [Music] [Applause] [Music] we’re firing up the grill to help you dive into the holiday weekend and joining us is Pitmaster and now author finally Kevin bledo just relieved blood so’s barbecue cookbook his very first Kevin good morning it’s so great to have you what do you want readers to know about this great cookbook when they buy it for their father’s for Father’s Day I just want to let you know this book is family that’s what it’s all about Father’s Day Memorial Day it’s like Sunday dinner every page on that book is like Sunday dinner open it up enjoy it enjoy your family so show some love and use those recipes and and your recipe start you were in competent as a kid to stay out of trouble you would go visit your grandma in Texas and she talked to the Slow and Low Texas barbecue way and you’ve made a whole career out I’ve been doing it low and slow like a ever since I’m I’m going whip up this rub right quick for y’all and keep it fast a little pepper a little cumin little garlic a secret to this or is this what you use oh yeah I ain’t going to tell y’all everything but I’m going to tell you a little bit of it little garlic salt this my Brew right here yeah that’s your Brew where’s myac a little chili powder we got the eaters over there tasting it guys you can just jump right in EA good today what’s the both both sides both sides and then the balance of the sugar and the salt y you know a lot of people take it so serious man have some fun when you barbecue look at all these beautiful people out here you know what I’m saying do you have to have a smoker can you can you make your type of food without owning a smoker I mean you know the book that’s the best thing about the book course cuz it shows you how to do the same thing on a Weber grill a a damn Habachi or whatever you need you can do it on whatever you Soul yeah it’s all about cooking and where’s Big Mama parked right now not double Park no no uh she’s in uh LA right now Okay Kevin smoker that has like how many 20 briskets you can do no 75 briskets okay 75 well I eat 20 of them all right let’s move let’s move it down we got them oh so the mustard is just really to hold this just to hold everything on there taste it even that chicken is so like I said it’s a lot of sugar in this generous amount oh yeah you got to make that let’s keep moving so how long are you going to cook it on the grill cev I’mma put it on here low and slow like a six fo for about low and slow a six for about a 3 hours three and a half hours all right and then when they get done we going to get down and we going to eat what do you like to eat with the ribs you got it I like potato salad I like mac and cheese I like greens I like all that you got egg in here I got egg right here Let Me Whip this up yeah all right you can do that how about get my hands dirty way to kick off and the thing about potato don’t put no pecans in your damn potato sad that right now you got to pick up the cookbook man it is awesome it’s got great stories you’re crushing it in California where I grew up nobody did barbecue Kev is the man he brought it he he brought barbecue all we knew was quinoa and kale finally we got barbecue thanks to blood so barbecue so be sure and check it out and thank you he’s going to come back next hour all these recipes at today.com food find blood so barbecue cookbook at today.com [Music] [Applause] [Music] sh [Music] [Applause] [Music] 1 [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] welcome back let’s talk about your health now it’s time for superfood Friday and today we’re talking dessert Joy bow is here to show us how to sneak superfoods into three sweet summer treats somehow you did it and I can’t wait so the first superfood is the raspberry and I love raspberries because they’re one of the highest fiber fruits in town eight gram of fiber per one cup that’s a huge amount so fiber aids in digestion it keeps you feeling full and it also enhances heart health and interestingly enough the plant compounds within raspberries also can boost memory so what we’re going to do is we’re going to make a no bake dessert pizza look at this beauty so pretty so all we do is we store with um our watermelon you slice it just like that you make you know four h four different quarters easy enough I’m going to add on whoop a little bit of yogurt and yeah put on some toasted pecans and of course choc chip chocolate it needs some chocolate chips it’s a dessert and this is some toasted coconut it’s so fun it’s really easy to and um you could really put on whatever toppings you want let’s put on a little if you have friends over and you present that how cool is that they think you are so clever and it’s very simple and delici like my Jam what is this so the next superfood is a peach peaches are great they are juicy they’re refreshing they scream summer and they’re more than 85% water which means they’re super hydrating they also have plant compounds that have been shown in some small studies to reduce the occurrence of breast cancer really yeah so we have to keep on top of that what are we going to make with a peach we are going to make peach CBL a southern peach crumble a peach cobbler crumbl did there’s way less sugar so here I skipped a step and I’m actually using Frozen sliced peaches and I mix it with some vanilla extract a little bit it is I do add a little bit of maple syrup in here but not too much and I think all the other flavors the peaches are what’s shining through this went in the oven for about 30 minutes and then you have the crumble the crumble is ground flax seeds no way and it’s almond flour and oats so it’s glutenfree and it’s actually vegan as well and then you just pop this in the oven and uh you get a delicious southern peach are so sweet this time of year that exactly and you can use the frozen peaches in the winter as well this amazing Jo okay this you’re going to love is this a milkshake this is all about lime lime is great it’s packed with vitamin C which is wonderful for the complexion it also helps to increase plant-based iron which is important cuz a lot of people are eating vegan meals right now so what do you do when you have a key lime you make key lime pie milkshake never heard of it that sounds amazing so it with no added sugar so what we have here is almond milk with dates dates are going to puree and give it a nice natural sweetness and we have vanilla extract and some ice cubes and then we’re going to add a little secret ingredients no not we’re not even going to we’re going to fake it you can take this off we’re going to add cauliflower we’re going to add lime zest and lime juice and then we’re going to garnish it with blender with lock on it I know okay you just put cauliflower in my smoothie here we go you’re not going to taste it taste that thing this is lime juice lots of vitamin C is that good wow that’s refreshing it’s oh that’s delici th and it’s creamy and it’s good for drink cheers who even thinks of doing that I do Joy thank you so much for these recipes go to jay.com SL food this week we’ve been checking off our bucket list and if you’ve been thinking about hosting a dinner party we’ve got some ideas you can easily throw together this weekend and we hear Jenna there is a BL just like what we need is more pork okay my kind of party and here to tell us about that and more is Nathan Turner author of I love California design and entertaining the West Coast way hey Nathan hey Nathan good morning guys good morning Nathan I’m a fan of your design you’re very talented but you’re also great at throwing a party so we’ve already had a hot dog meets a a apple pie together this morning you guys are way ahead of me and say hi to Tina the plant for me as well I know we will she well okay can we start with cocktails every good party needs to drink cocktails it’s one of the most important things um summer in a glass it’s my favorite sangria everyone loves it but I make it with white wine or champagne this is white wine peaches grapes it’s super summery oh yum this is another one of my favorites basically it’s like a really great Margarita bar but you put a bunch of fresh fruit on Ice let people make their own you can serve make it non-alcoholic if you want you can have vodka tequila whatever muddle it all into a glass and it’s really fun too yum that looks great so flowers are a big part of decorating I know but today in New York City the heat index is 106 and I’m not making that it’s a little warm so what kind of flowers hold up outside in the summer I always say go in your backyard and see what you have I didn’t have these in my backyard but stuff like sunflowers are really hearty greens uh take a branch from one of your your trees in the backyard and and make a big Arrangement out of it and it’s really uh pretty and holds up to this heat okay so evidently colorful gingham is having a moment which we can see on your tables with the green and the yellow what’s a way to elevate our table Decor well here’s a couple ideas gingham is having a moment and don’t be afraid to mix match I have yellow and green green and large and small checks um and then also uh I do these little like votives these are really inexpensive and easy to make take a plain bod dip it in a little bit of paint and then leave it out to dry and you have custom colored bodus oh that’s so cool and easy we’ve all used these little bamboo Cutlery and you can put a little bit of decorative tape and it all ties into your color scheme obviously today I’m doing a really cheerful green and yellow m where do you get those that bamboo cutter or you can just get it on online somewhere oh you can get online honestly I find it at most supermarkets at this point I sorry I was going to ask if the Ikea Swedish meatball candles but no Swedish meatball meatball candle it doesn’t really smell like a meatball though sorry I interrupted you go ahead no it’s fine I don’t this is one of the only disposable items I like um I’m a big fan of of outdoor dishes like melan or in this case these metal dishes from barnlight Electric you can use them over and over again and you just can’t break them and they look great okay so what they do they look really pretty and your tablescape is gorgeous so what’s a good option for food right now when it’s super hot well yeah it’s summer and one of my favorite ingredients of the summer is tomatoes so why not make basically a BLT station that I have here I took a cutting board put a little bit of craft paper on top so I can label everything have all these gorgeous aom Tomatoes bacon avocado my favorite might freak people out avocado uh avocado tomato and anchovy you had me tell the anchovy part you can hold the an I lose a lot of people there but this is also great for people that don’t eat meat or you can everybody everyone loves a build your own sure yeah and those tomato the key to The BLT is a good hearty Cris tomato you don’t want it to be mushy now what are we doing with our ice cream outside at the party Nathan and desserts I love an ice cream sandwich nothing scream some or more but why not make it with some alternative ingredients I have waffles Donuts rice crispy treats and here’s a great little tip to put them on Ice these are just two sheet pans and you can put the larger one with ice and layer it with a smaller one it keeps it cool just a genius and what do I see some pies in there Min Pi really pie but why not make it portable hand pies make a little hand pie little bit of whipped cream in there and there’s all kinds of different flavors in here W that looks so good Nathan such great ideas stay cool thank you so much thanks Nathan thanks guys we need to go to his dinner yes I know his dinner putties look fun [Music] [Applause] [Music] [Music] [Applause] [Music] he [Music] sh [Music] [Applause] [Music] [Applause] [Music] all right so if you have family and friends that are coming over for a barbecue we have a fun game you may want to try okay let’s bring on the Backyard Barbecue battle all right and here to host it our Wann to be Pit Master Gavin okay guys this is a serious battle here here’s how it’s going to work when we say go we’re going to start we’re going to put on our aprons then we’re going to run over here we have to flip three burgers with these giant spatulas that I know then we run over here and we play everyone’s favorite backyard game we’re going to have to make three bean bags in the cornhole love cornhole yep then we’re going to head over here we got to put on flippers goggles and a pool float and then it ends at our little kitty pool hidden in there is a number one gold medal whoever finds it first is our big winner Jenna I want to point out what Jenna’s doing hold on this is called preparing or cheating are we ready to battle we’re ready we’re ready okay on our marks get set go and they’re off they got the aprons on now we need to flip three burgers here with our big spatula can you do them at the same time nope one at a time here no you never said that if you could do it that one that was a three flip I think flip that’s why they got you’re good onto the cornhole oops sorry about that corle we need to three in the hole easy oh no oh almost got one oh no no goodbye Jenna oh no she I’m going to walk I’m still going to be here that’s one in for Jenna oh no now hold on we got to I’m just taking my time okay goggles did you get three in uh sure she was close enough thank you g three of are these for kids they’re really cute okay so we’re getting our flippers and Flamingo Jenna you’ve got the uh cool duck yes sir here we go come on Jenna okay come on I’m going to come with you how do we do that we bring it just get in we just carry around nor way J’s at the pool first the gold metal blue bow oh I you know what Shar it CU I feel a little why because you didn’t finish cornhole or the other one no I didn’t finish the cornhole so was it f okay happy summer happy summer y’all this is fun all right we kind of both win look how it I think this is what feral girl summer look like it does right it’s fun it’s wild you don’t care [Music] okay are joining us this morning chef Elena besser she is GNA make something awesome as we get back to the routine looking for those easy and affordable weeknight dinner ideas and to cook along with us just scan that QR code you can order the ingredients with one click add them to your cart and schedule pickup or delivery Elena good morning good morning my Sue Chef how are you today I am well thank you for putting me right in my place absolutely love it are you ready to get to CH I I like a woman who’s ready to go let’s do it let’s do it you let me know how to do how did you pick this as an easy meal okay so zucchini is in season right now therefore it’s going to taste so much more delicious than it otherwise would and it’s going to be more affordable because we have a lot of zucchini available so I figured let’s take zucchini and let’s turn it into a luscious creamy sauce that doesn’t have any added I said you jokingly backstage I said why did you why do you cut the zucchini in this particular size why are they so small and you actually had a great answer for that there’s a reason for it yes there is a reason for it so the reason why is because the smaller you cut the zucchini the faster it’s going to cook and listen we’re trying to get food on the table as quickly as we can we’re busy people so we want to make sure that we cut it into smaller pieces these are about a/4 of an inch thick we’re going to add those dice pieces to a sheet tray half of them and then we’re going to take the other half and put them into a bowl so these just get a nice drizzle of olive oil and we’re going to hit them with a little bit of salt to awaken that flavor the higher you go when you SE the more surface area coverage you get highly recommend and then the next thing we’re going to do is we’re going to take some garlic cloves and we’re quartering them so here’s the thing you could smash them if you want but I know a lot of people get intimidated by that action so I figured let’s just quarter them put them right into our bowl and then we’re going to add it with some sauteed onions and this is going to go at about a medium high heat uh until that zucchini is nice and softened you’re going to want to give it a cover so you get that caram yeah about 10 minutes you get the caramelization from the bottom but at the same time it’s softening the zucchini and we are left I like where this is headed this I can do everything you’ve done so far it’s not out of my reach okay and another thing that maybe also isn’t out of your reach for me personally as well white wine my friend so to add even more depth of flavor and to pick up any of those brown bits that we get on the bottom um also known as the fond we are going to continue cooking that it’s going to infuse with flavor and we want to cook it at that medium high heat until it reduces down it’s delicious making the sauce or the sauce that we’re making while those are roting tast amazing tast crey doesn’t it no cream at all it so creamy and silky so the reason why after you cook it you blend it after you cook it you blend it and Al you make a great point the reason why we’re getting that nice brightness is because once we have transferred that reduced uh situation that we got over here to a blender we’re adding in the zest of a lemon that gives us our brightness and then we are also adding in some fresh basil you know what I like that’s not in here I’m glad it’s not his eggplant cuz I like zucchini but it don’t like well there you go good I’m happy we didn’t use egg then and then a little bit of our pasta water and that gives us even more creaminess and even more of a starchy component that’s probably where it’s coming from pasta water how’s it going over there got it we only got about 2 minutes left so I’m and then to take our pasta you can use any noodle that you want this is as the Today Show team made sure I pronounce properly pocker we have our Italian so we want to make sure we’re doing it properly shout out to Anthony and Katie and we are adding that directly into this gorgeous Blended sauce by the way can I just say for school nights if we were making this in the daily household we might do this sand sauce and just do it with a little butter and cheese for the kids Del and and then hype it up for the adults use a different ptic you could use any past you want you could use Ry I you could use pen I like something that has a tube yes fucili that would catch the sauce beautifully great suggestion we’re going to finish it up with a little bit of that fresh lemon juice from the lemon that we have reserved over here and you can add a little pasta water as you go to get it to a nice luxurious consistency and last but certainly not least we are going to top it with no giant pads of butter no but it feels like it is feels like add pistachio pistachios we got some fresh basil that roasted zucchini so we get those crispy bits we got zucchini two ways dinner like this we’re starting off with some gorgeous thick cut bacon anytime there’s bacon in our recipe I’m a happy gal so we are just going to slice this bacon on up we’re actually making a sweet corn mac and cheese for everyone that’s wondering um and what I like to do whenever I’m cutting like Panetta or bacon or whatever I’ll put it in the fridge or the freezer before slicing it so it just makes it easier I actually started using scissors really that is also a great tip sometimes can’t get the knife through cuz it’s so fatty right exactly scissors they’ll get the job done also great for cutting up herbs for garnish too good point okay so we’re going to render this we want to make sure that this is cooking at like a medium low heat we don’t want it to be too high because it could cause the bacon to burn and stay a little chewy we want it to be really crisp and delicious so this what’s in season right now we got a lot of corn and it is so delicious it’s so sweet and it actually has a lot of great starch in it so we and that’s going to allow us to get a really creamy sauce without creating a bashel base which is traditional of a mac and cheese so we are putting it with the bottom down right into the bowl and slicing it off of the cob and you can keep that cob uh for later which I will show you what we’re going to do with the cob as well some people make a stock out of it yeah exactly you can make a stock out of the cobs Al you always know what’s up in the kitchen I respect that I don’t know much else okay so we have cut off that corn and then what we’re going to do is we are going to take that residual Bacon fat that we have that adds that flavor gold baby exact you know it and we’re going to take some shallots that we just grated on a box grater we’re going to mix those up if you didn’t have shallots could you use onion yeah absolutely you could use onion you could use leak you could add a little extra garlic if you want and then a little chili flake for some heat this you can keep out if you want as well you know if you’re sensitive to heat don’t worry about it and then of course once that’s sauteed down we add that corn in and sauté it up hit it with a little bit of salt and pepper your kitchen at this point is going to be smelling amazing it smells great and then we will take that mixture transfer it into a blender so this blender uh it just has the mixture along with our pasta water which is another Liquid Gold I call this unicorn juice cuz it has this magical thing where it creates a really nice starchy component which will coat that pasta and give us a luxurious thick sauce and I noticed you have some Parmesan is that to oh you know it so you can use peino or parm peino will give you a little bit of a saltier experience um but if you can only find parm that works too and we are now making our sauce so at a low heat or even off the heat depending on how hot your pan already is you’re going to transfer back and forth between our cheese a little bit of pasta water and then we’re going to add in my good pal cheda it’s always better with cheddar it’s always better with cheddar you know it so we’re adding a little bit at a time and continuing to mix because we want the sauce to emulsify and get creamy if you dump it all in at once it could break so just be careful with that boiling your pasta yes in the meantime we’ve been boiling our pasta we have taken a little bit of that pasta water to add to our sauce as we’re cooking it up and I even took some of those corn cobs that we had and them into the water and what that’s going to do is it’s going to further Infuse that corn flavor into the pasta itself and then you’re going to take the sauce and the pasta together exactly so once that cheesy sauce has melted and emulsified we’re going to add that pasta directly into it give it a nice toss add any more sa uh pop water that we need and we’re garnishing with more cheese that crispy bacon and some fresh chives so good this is and it’s time to eat you know what I love about this cuz it’s salty but you have a sweetness without like sugar or anything you know fantastic and the corn made it creamier like without all thank you so much [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] look [Music] [Applause] [Music] [Applause] [Music] and it’s an exciting day because we are launching a full today table cooking show with some of our favorite chefs all over on today all day and we have one of them with us Chef Elena besser is with us morning morning my friend congrats thanks I am seriously so pumped about the series I think everyone is going to love it such fun recipes and it to easy recipes love well it smells so fresh in here I mean there’s just so many herbs that go into this recipe of yours yes there are uh herb quiz quick quiz Al can you name all these herbs uh Dill chive uh mint uh basil uh parsley yes you got them all you got them all I have to taste parsley make sure it’s so this is such a fun way to use all of those beautiful herbs that are in season coming in season right now I know our Gardens are starting to bloom and what we’re going to do is we’re going to create a really easy herb pesto that has a lot of spinach in it as the foundation so and we should mention people can shop along right now if you just scan that QR code you can get the menu I don’t know the verbage for it I don’t have the verbage but you can get all the ingredients it takes you right to Walmart and gets ship them right to your house so this is a really easy herbaceous sauce and it’s going to have some lemon zest and lemon juice in it so what we’re going to do is we’re just going to take a lemon this is a rasp grater also known as a microplane and you just zest that beautiful zest into it at the restaurant that I pecked out we would get in trouble if we sliced a lemon before zesting it because there’s so much flavor in the uh zest of the lemon itself so you want to stop at yeah you can Prest but just make sure yeah make sure you put it in your refrigerator in like an airtight baggie or you cover it up then what also going to do once you’ve zested them you’ll slice them in half take a citrus press Pop That in contrary to popular belief you actually want to put it cutsside down to get the most juice out of it this has one garlic clove in it too so we will typically take all of these lemons pop in there but for time I want to make sure we get to all of the different steps then you’re going to take a ton of fresh spinach several handfuls you want to have a really nice highspeed blender or a food processor take all of those herbs that we have over there you can use any variety that you want um and the main thing here is you just want to go with soft herbs that are going to easily break down you’re also going to add in some olive oil extra virgin olive oil for extra flavor and we’re going to pop that in blend it on up and then you are left with this beautiful bright green sauce which is right over here every can see arugula instead of the SP to Pepper it up I love that suggestion you absolutely could use arugula you could use any green I love the nuttiness the peppery taste this such a good idea to get rid of those extra herbs in your garden cuz I did that last year I had all these herbs and I just have nothing to do with that it’s the best and it’s kind on their last leg kind of throw in there absolutely freshen them up so we have rigatoni right here this is my favorite pasta shape it catches all that Saucy goodness you’re just going to take all that rigatoni transfer it right into this big bowl of sauce and what’s fun is you can just serve it directly in this bowl so it’s all going to come together right in this extra water yes yes the pasta water is key we really want pasta water here I call it unicorn sauce I know that’s ridiculous but the reason why is because it’s magical my friends this has all of that starchy goodness that’s going to really allow the sauce to stick to the pasta itself rather than running right off so we are just going to continue tossing this up and a fun little thing that I like to do other than adding a lot of cheese cuz I’m from the Midwest and I got help myself I need as much cheese Chicago oh that’s right we talked born and raised and we’re both wild cats but you know are you throwing dates in there okay this is a crazy twist so I actually I half of my family lives in Israel so I love eating dates love them love to integrate them into anything and a little bite of sweetness these tastes like concentrated maple syrup if you will so I like to add them to the top of whatever of this pasta specifically but also whatever I’m cooking you like it and then some toasted pine nuts because a little extra nuttiness we’re happy to have it and extra fresh herbs and you know I’m so happy Everyone likes it what’s great about this too is that if you have leftovers the next day it is delicious cold it tastes i s your Praises so you should go to today.com watch our show get this food because sometimes when chefs are here and they cook there’s a little buzz in the studio about how good it was with you this morning everybody was buzzing about how good this pasta is and this is another one and you know what I love about this sometimes I find with pesto it gets monotonous and I’m eating the pesto and I’m like uh this is like you get a lemony bite and then you salt but then the sweetness cleanses your palette for another salty pesto bite so we say yes great descriptions I love all of you it’s such a pleas by the way if you like dates Rancho meduca makes a it’s a r it’s a date farm out in California spectacular really [Music] he [Music] [Applause] [Music] [Applause] [Music] he [Music] [Applause] [Music] [Applause] [Music] [Music] TV host Elena besser she has not one but two desserts that we can make ahead of time so all you have to do is scan that QR code right at the bottom of the screen you can cook along with us with one click select get ingredient and then you can schedule that pickup or that delivery Elena good morning always great to be with you pumpkin mini cheesecakes you know it it’s always fun when you have an individual dessert portion and many versions of desserts just bring me so much joy so we are changing up the traditional graham cracker crust and we are using Ginger Snaps to add that automnal flare so we have some brown sugar we’ve got our Ginger Snap cookies and we are going to pulse this on up in a food processor yes please do what do you got over there what is that butter yes and we’ve got some melted butter feel free to get after that and then once it is all night keep on going yeah and once it is fully the consistency of sand okay you’re going to stream in greig’s really having a good time you’re doing great you’re going to stream in that melt no you’re doing keep going CRA keep going stream in that melted butter and it’s going to end up looking like wet sand then you it into the little r and you take a glass and press it down to create this little crust Chanel if you want eat this by itself I thought that was brown sugar it it’s a little brown sugar Ginger snack good right so you do that so you do that you pop that into the oven for about 10 minutes to set and then we’re going to start on our filling so we have cream cheese we have brown sugar we’ve got white sugar in here and we are going yeah I keep doing I know it’s kitchen it’s a kitchen I love kitchena they’re the best and we’re going to whip this on up then we’re adding in all of our other flavoring so we’ve got the cinnamon got ourg we have one one more let’s go look at this executive chef right oh man my kitchen at home look at that skills I love it and then we’re adding a little bit we’re adding in some vanilla extract and this wouldn’t be a pumpkin cheesecake unless we had our pump pumpkin puree so you can also swap out sweet potato if you want you pop that in here you end up having this delicious mixture wait where do you get that is that in a can yeah you can get it in a can let’s save the time you know I know I know and then we are pouring it into all of our Ramin it’s a nice thick delicious batter same who doesn’t love a good Ramin pop that in and then we are going to bake it in the oven and this is the fun really cheffy moment here and this is what’s going to give us that luxurious creamy texture we are going to add in water to the bottom this creates a water bath so what happens is instead of that cheesecake cooking too quickly it’s going to slowly poach it so you get that really delicious creamy texture and but wait there’s more have some please start eating it we have some brown sugar and butter we’ve got pumpkin seeds we have peans or pecans however you say it and a little bit of salt mix it up we’re making brittle we have this brle and we’re topping it with um some whipped cream that is sweetened with maple syrup I wasn’t expecting the fall flavor is each layer is yummy on its own like even that right there is yummy oh I’m so and it’s fun to just snack on the brittle cuz it comes in these nice wait we don’t talk about the crumble oh we have to talk about the crumble okay so crumble is such an easy dessert that you can make really far in advance you can make all of these in advance by the way this you can store in the fridge for up to a week unmold and serve it and then with the crumble you can make this and freeze it wrap it on up um this is cranberry and apple crumble you bake it in the oven let it cool completely wrap it up put it in your freezer and then right before you’re serving pop it into the oven at 350° you’re going to put tin foil over it Pour Some melted butter over it to reheat it and then serve it Alla mode because always ice cream is there some lemon something in here or what’s going on there’s some lemon there’s a little orange if orange isn’t your thing you can just omit the orange um this is great I’m happy you guys like it crumbles so easy it’s so delicious it’s a crowd pleaser and what I love about it not very many dishes you make it you pop it on the table looks stunning and your whole family is going to love it cheers I know they’re both really young what are you doing for Thanksgiving I am going to be in Florida with my family it’ll be fun it’s the first year I’m not cooking in a while I was to say you deserve I was just about to invite you to my uh my in-law’s place [Music] he [Applause] [Music] [Applause] [Music] [Music] [Applause] w [Music] [Applause] [Music] so what are we making this morning we are making a spiced apple loaf cake we are celebrating the Bounty of the season with these gorgeous apples you can use honey crisp you could use Granny Smith whatever your favorite apple is and we’re going to start by peeling it up and giving it a nice grate on a box grater okay I figured it would be easier to grate it instead of taking all that time to chop we’re doing a lot of chopping already so let’s let’s make it easy watch your fingers yeah be careful wouldn’t that be terrible safy only safy only um and then the next thing we’re going to do is we’re taking a bowl of sugar and some oil uh adding two room temperature eggs a little bit of Greek yogurt for oh that’s where you get that little tank you could also use sour cream if you prefer and then a nice healthy amount of vanilla extract in baked goods vanilla extract kind of acts like the salt it brings out all of the flavors in the baked good so if you want to keep mixing that up and I noticed we keep the wet and dry separate here absolutely we want to keep the wet and dry separate it’s really important to just make sure we’re mixing the wet together before the dry so that we have a nice even good that is really fluffy and delicious Del yummy really good delightful good and then we’re going to add in some warming spices we have cinnamon Ginger nutmeg our flour all of our Rising agents warming spices I I’ve never heard them refer to nice and cozy and then what we’re going to do is we’re going to take those apples we’re going to add them to the wet ingredients and then we’re going to mix that all in with the dry ingredients and it goes into our grease loaf pan and if you want you could actually add a little olive oil in there the fru from the olive oil is really going to add a lovely ex so this goes into this so This goes into this goes into our pan we bake it until it uh toothpick inserted in the center comes out nice and clean and now we’re making the Frosted and this frosting is real good so what we’re going to do is we’re going to cream together butter and uh cream cheese and we all the butter that’s what this holiday is all about there’s even more butter in a second so get ready so we’re going to cream all this together and then we slowly it’s not turning oh it yes it is it’s going to turn there we go I was looking at the wrong side and we’re just going to cream that together until it’s nice and whipped we are adding in cinnamon one of the warm spices a Warm Spice feeling warm you’re learning you’re learning I love it some vanilla extract as well a warm extract it’s a warm extract a pinch of salt to additionally awaken all of the flavor and then we’re slowly but surely do want to add it in adding in that uh powdered sugar and this is going to make sure it adds a subtle amount of sweetness but we don’t want too much I I don’t like when a a frosting is too overpowering and clly sweet so we’re adding a little bit in and then a touch of milk to smooth it on out and once that is done and whipped to Perfection we’re heading on over to our Stove Top This is a fun little extra thing that I think this is unexpected it’s fun right so we’re melting a little bit of butter on our on a skillet and once we’ve sliced up our bread you take it next level and you toast it on up so it gets nice and toasty tasted toasty did you did you sprink a little salt on top of that frosting you know I did it tastes so good it really nailed it that frosting is SP on it’s not too heavy either oh I’m happy to hear that and this is a fun dessert that you can serve after the meal you could also serve it in the morning I was going to say it’s breakfast if you want to do a make aead then how do you like you make it and then you put it in the freezer the fridge how long will it yes you could wrap it in plastic wrap then wrap it in foil cuz we want to make sure no air gets inside of it we don’t want any freezer burn pop it into the freezer the night before serving put it into your refrigerator it will thaw and then you can slice it up griddle it if you want or you can just have it as is put that yeah have it for breakfast have it for lunch have it as a snack have it after dinner enjoy SE long thank you have it while you’re meditating on that thing oh we love that cannot go wrong with dips I love dips I’m a dip head from the old country here to show us a few of her favorites is Chef Elena bessero so nice to meet you oh it is so great to meet you we’re so happy that you’re here okay everyone loves that everything bagel seasoning addicted okay so I didn’t think about it in a dip but you say yes you can you can absolutely dip it out you know all about the dips my dad is um I say he’s part Bagel because he eats a bagel literally every day so was half Jewish I was like also that this is an homage to him and um so all you have to do you can buy some gorgeous everything bagel spice at the store you can add that on in I like adding a lot into the cream cheese that’s an component this is softened cream cheese right here we also have some sour cream so what I like to do is just add that on in right I love sour cream I love French onion dip you love from the packets the onion dip packet you just dump it in I can rub it on my gum sometimes with the packet so ni I’m a strange person I have growing up it’s okay so we added lemon juice and zest and we’re just going to continue to mix this on up and do you want to help me out let’s pour in some Capers let’s add some are strong I’m serious I am fully serious here big caper fan and you just mix it all up spring onions some spring onions absolutely this adds a nice little crunch it’s like all the things that you love in a bagel in dip form which is the best my gosh I could eat this with a spoon actually I’m not joking like you like to okay here let go here try with the spatula thank you very much just right there we have the pretty ones right here but you add a little extra scallion on top right can I tell you something this is so yummy and you can use Tomatoes or cucumbers whatever you want any crud you want feel free to leave it out and it doesn’t you don’t just have to have a bagel for breakfast you can have it whenever you want I love that yum seasoning I can put on anything everything bagel [Music] [Applause] [Music] I mean I don’t even know how fortunate I am to be joined by not one Master Chef but two Master Chefs here in the kitchen first it’s celebrity chef Jeffrey zakaran he’s the host of the new Food Network show big restaurant bed and of course Savannah who has her own cooking show called don’t eat that no you will get stop don’t eat that unless you have Pepa I want you to support me on my cooking do unless a bathroom is nearby anyway Jeffrey we’re so happy you’re here are you happy to be I I love the show what you’re doing and it’s really incredible cuz it’s really hard to teach someone like without like getting in there like the only way to learn is to actually do you think she could do um could cook this absolutely you ready we’re going to do a spring mushroom pasta okay be careful pointing a knife at me don’t gesticulate with a knife that’s first okay slice slice I’m going to put some shallots in here with garlic okay it’s a very simple pasta and I’m making it real time what do I have first pasta is down in the water and it’s very salted so when you want to Salt pasta you want the water should taste like the ocean remember very good okay okay water should I’m going to move a little closer the mushrooms are going in here can I help you Jeffrey put those in here so our mushrooms shallot garlic very simple let them soften you don’t have to be C just leave it there medium my slicing fantastic Savannah so you want to make sure that they’re evenly sliced so they cook and they look like this I would eat that alone okay so we’re going to add to this some white wine go and a little bit of with white wine pasta water okay not all of it just a little bit why a pasta water because pasta water has all the starch from the pasta and guess what it helps you know that silky that silky pasta you get at a restaurant you don’t know why is it so silky it’s not like that and that’s why so we’re going to reduce it not quite yet because we don’t want those to go Brown so these are peas you could do Frozen peas or fresh peas if fresh you could blanch them for a second but honestly take right out of the right out of the freezer it’s fine just put them in okay we have our pasta right here boiling salted water this is the sauce and people don’t understand so the pasta next to the sauce and all we do is we take the tongs we don’t throw no I let me just guess and and I’m not a Master Chef but this is alente Al Dente to the bite to the bite so it’s about a minute away from being fully cooked and we’re going to put it in here and just finish it beautiful here and that’s how you fit every pasta that you have in a restaurant that you like is in the this how yes it must so you’re just going to give it a little toss give can you do a little toss care you know how to do it oh okay whoa that’s beautiful okay sorry y’all gosh it’s all right sorry Sor oh no sorry I’m going to fix it watch this see this I’m not going to take it off the pasta just like this 1 2 3 four you need a c then comes the peas then comes I didn’t mean to make such a okay A little cheese a little cheese and because it’s a little dry and we’re missing some yeah we’re going to add a little bit more pasta water watch this just like this see you even spill a little and you’re a master chef and then at the very end some chili I love chili very finally minced chili and we’re ready to go we’re going to add a little basil to it all right and you’re going to come over here and taste your knife skills are excellent well thank you so much we’re going to Shi andad that’s what that’s called and there you have it we are done a beautiful spring pasta be careful spring P okay you try to flip it let’s see you flip it I want to see what you’re doing is you’re not you’re really not flipping you’re really just folding so you just very small very small okay why are you giving her tips okay go flip there you go much better excellent wow thank you I’ve learned so much I’m actually say that was great come on I’m going to make it rain some peina romano and this would you like a bite yeah I would go yum that looks delicious what kind of pasta do you use fetuccini H flat pasta tagel Petit do you feel like you have to make your pasta or no you don’t okay uh you can make it but you really don’t have to make okay well don’t eat it you have to read this text for this recipe in more go today.com food [Music] [Applause] [Music] oh [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] it’s make aead Monday and today goes green this week this these recipes will bring you down to earth here to help us Veg Out is Chef and owner of pig Beach Matt Abdu Matt good morning good morning guys it’s so great to see you even though it’s still digitally but it’s Wonder but we see you that’s all that matters and I am so excited because I am obsessed with carrot ginger soup and I bet your recipe is just like one of the best well I I truly hope so but I mean I’m sure Cal is also going to be able to give me a run for my money very very soon in his culinary Adventures but this carrot soup is really it’s just absolutely delicious and believe it or not you could actually make this recipe using all the scraps from any of the soup or carrots that you might be using for other recipes peeling them save the scraps any ends or tops or carrots that might be you know almost getting to the point in the refrigerator where they’re about to uh go away and since it’s Earth Day we really want to be able to um just try to find a way of not wasting as much kind of across the board and that shouldn’t just be an Earth Day thing that should be a year round thing um so anyway in my pot over here we’re starting off we have some carrots that have just been sliced up we started off with a little bit of vegetable oil and some ginger garlic and white onions and we just put in our sliced carrots we’re just going to kind of cook them all until they get a little bit nice and soft and then to that we’re going to add some vegetable broth now this could also be just plain old water we’re going to add our vegetable broth just to cover it we’re going to bring that up to a simmer and then we’re going to add in a little bit of apple cider vinegar that acid really kind of gives us car a nice big pop with that Ginger brings it all alive with some flavor and then last but not least we need a little bit of salt and pepper that are going to go right into that pot so we’re going to bring this up to a simmer and we’re going to cook it for about a half 20 minutes to a half an hour or so in till those carrots are nice and tender and then they’re going to go into our blender once they’re all nice and tender and you’re going to end up with this beautiful creamy carrot ginger soup now carrots and ginger are like a match made in heaven they go so well together and that flavor of that Ginger really brightens up those carrots and make an incredible soup and Matt it would seem to me that this this is a soup that could be served either hot or cold absolutely why not it could be sort of in that sort of like uh gachu s style soup cold or hot will be absolutely delicious but another thing that we’re going to use up with our carrots that people throw away all the time and has so much flavor we’re going to make a Carrot Top pesto to GLI and believe it or not these Carrot Tops they have so much flavor guys they have that nice bright green sort of herbaceous flavor to them but they also still taste like carrots so in order to make our carrot pesto what we’re going to do is I’ve taken the liberty of grabbing The Carrot Tops you can see right here okay push this out of the way and this a crazy question but what if you don’t have the Carrot Tops use other things or that is a great question if you don’t have Carrot Tops you can still absolutely make a delicious pesto regardless this recipe for pesto will work pretty much across the board sub Out The Carrot Tops for Basil and you still have like that traditional basil pesto ready to go um but the the two key tricks that I love doing when making this pesto is first I love to blanch my herbs first what that’s going to do is it’s going to really help set that nice beautiful green color and keep them really vibrant throughout the the processing part hey Matt really quickly could you tell people what blanching is absolutely so blanching is basically taking any sort of vegetable bringing a pot of salted boil water to a boil and then taking that vegetable and putting it into that boiling water to cook it for about 30 seconds or so to either soften it or set those bright green colors when you’re blanching herbs anything that’s green it’s really going to help make those green colors really pop and come alive within the cooking process to keep that nice bright green color nice cool hopefully I like the color of my shirt so we have our so we have our blanched uh parsley our blanched Carrot Tops our blanch spinach and that’s all going to go into a pot with a little bit of salt and chili flakes into our blender excuse me one clove of garlic now this is the part if youd like a lot of garlic you can add a little bit more but at one clove believe it or not raw garlic is going to be quite a bit I have some toasted pine nuts that’re going to go right into our blender and last but not least stuck in there is our olive oil so we’re going to put all this into our blender and we’re going to put our lid on it and a great tip guys when you ever you’re puring any sort of green herbs like that want to keep them nice and bright green put an ice cube in there believe it or not the Ice Cube’s actually going to keep those green colors nice and cold because the enemy to keeping Anything Green is heat and if it gets too hot because of blending too long it might turn that army green color which we don’t want so ice CU your blend going to do two things oh yeah it’s going to keep it nice and bright green it’s also going to help emulsify the pesta so we’re going to put it all in our blender and just kind of blend it up real quick you get the point and then when it comes time it gets all nice and creamy smooth we’re just going to take our last little bit of Parmesan cheese and we’re just going to fold it this incred beautiful now we’re bring it all together we’ve got to go unfortunately but you’ve got also on our website some great recipes for what you can do with leftover broccoli and cauliflower as well yum absolutely don’t waste anything guys use it all up it is super delicious don’t waste the thing of it I’m so all right Matt thank you so much cool all right coming up great seeing you happy earthday happy earthday thanks so much Matt in this morning’s make ahead Monday today we have a double header packed with spring veggies so here to help is host of Food Network’s worst Cooks in America our friend Chef an Burell and good morning good morning thank you guys so much for having me and Happy Spring Happy Spring I love this because I love stew I love making stew but I mean in this time of year I feel like it’s kind of off limits but you’re changing the game here well I mean I always love a veggie anytime and the more I can get the the beautiful Green Spring colors that’s what what I’m talking about so I have a bunch of veggies I have sugar snap peas I have asparagus I have zucchini and ESC girl I have some spring onions that I’m sautéing in my pan and um my veggies I have blanched in salted boiling water and then I am letting them chill out in salty ice water and then I have a little spring onions that I’m starting to sauté in My Pan I’m adding to that some some new potatoes some red l potatoes that have been um boiled as well we’re just going to get this all sauteed together so we get the potatoes in there and then we start adding the veggies why do you like blanching the veggies before instead of just sautéing them with everything so I blanch and shock them to get them cooked through and then you shock them to stop the cooking and set that beautiful green color and um so then when we sauté in the pan it’s really just about bringing everything together I know you got some asparagus and I love asparagus but but could you use any grouping of green veggies you wanted anything you want if you don’t like asparagus skip it if you’re not a sugar snap pea fan you can skip those too if you want to use English peas those work just as well um so I have some zucchini that I’m throwing in there the zucchini I’m just throwing in I have not blanched and shock that um and we just get everybody sauteed together right and then we finish it with a little bit of escroll and throw in a little bit of chicken stock just to get everybody to come together there we go all right we give it a little sprinkle of salt and just for fun a little crushed red pepper I like a little Spice in there and then we finish the whole thing with just a little bit of butter and parmesan cheese that it kind of helps hold everybody together almost like warm cooked salad yes exactly and this goes this is great for things with like grilled chicken or roasted chicken or want if you’ve got leftovers and you can you say you can turn it into a fatata so I that’s exactly what I did I took my leftover spring veggie stew and I just uh beat up about six eggs and uh about a half a cup of Parmesan cheese um I got that all in a pan finished it in the oven and then topped it with a little uh salad and some some bread and like the whole thing then is like it could be just a beautiful spring side dish or it could be a lovely brunch or like you know or derv that kind of thing and that’s great at room temperature oh wow what’s the secret to to the frittata not getting the bottom too brown but making sure the top Cooks how I’ve always had trouble with right I know it’s like you started on the stove and when you see the eggs start to cook can sort of hold their shape I just toss the whole pan right in the oven so about 350° for about 15 minutes just till the eggs are cooked through and voila there you go boom so good I want I just want it I want food back thank you so much that looks delicious well thank you guys so much for having me and don’t forget to turn in tune in to wor Cooks on Sunday nights at 9:00 absolutely on the Food Network and of course for these recipes and more head to today.com food and we’ll be right back [Music] [Applause] [Music] he [Music] [Music] a [Music] [Applause] oh [Music] [Applause] [Music] it is time for tasty Trends Tuesday and today’s Trend eating less meat even if it’s just one night a week a lot of families are trying to help the Earth by choosing a more eco-friendly option okay but we didn’t want just any meatless meal on our show so we called up Stephan oi he’s the chef behind one of the hottest restaurants in New York City I’ve been it’s delish resora and we asked him to make us something wonderful hey Stephanie stepan hi guys I’m excited to be here how you doing Stephano we like that little snap yeah you’re making us feel like happy just showing up because because when like Luca’s around so like the only way to get him out of a complete rage is to dance with him so after we’re done with the segment I’m going to go dance with a little bit and it’s going to be great well and LC yeah your 2-year-old son and you’ve been making cooking classes with him cooking videos yep y he he actually loves it we can hear him we hope he makes a cameo there is Luca what does he like to cook um he like he just loves to eat really but uh yeah he loves to Salt things it’s fantastic I we’re up to a good start you know pretty cool all right yelling at me right now for those of of us who haven’t had the privilege of eating at your restaurant you’re about to make us something delicious tell us what you’re going to make okay so we always do a seasoning Yi and it’s for brunch we’re going to do a peyi here um and we’re what I’ve done is I’m just going to take over real quick if if you don’t mind what I’ve done is just taken uh potato and you always want to have potatoes that are a little bit older low in moisture because the idea is to get the moisture out when you’re making the Yi so you can add less flour so what I do is I bake the potatoes off and you see the steam that’s escaping you want to cut them in half right away okay and then you’re going to send them through a rer I have this rer that I’ve had in my family for years from Italy and I I just I can’t get away from it great um and it actually just goes onto a wooden cutting board and then I take some you know those frozen peas that you have that you use to you know I mean if you got a headache or like every sprs their ankle yeah exactly um so just use one of those if you if you have Frozen fresh bees inside the the fridge what I did is I took like this really beautiful orange egg yolk I don’t know if you guys can see that but it’s like dark dark orange we get beautiful eggs here um from upstate New York and I actually add them to the uh to the peas just take an immersion blender and then you just blend the two together okay and then what I’ve done is I’ve put off to the side um some of the uh some of the p and that’s going to actually get added right inside of the potato right so you’re going to have like the basis of PE of pyi so during the winter time we did squash um we’ve done spinach you want to take as soon as you’ve done that you going to take just a a regular I think we call this just a plastic bench scraper is what we call yeah Ben straper at the restaurant yeah yeah so then you want to take that and you want to take uh just a flower and you’re going to sift it on top and is that just normal flour yeah uh we use Dum dle you can use AP flour absolutely so you’re going to to bring the dough together you sift all the flower tops so you don’t have any really lumps and you’re going to bring the dough together with a bed scraper okay slowly like this so you have the egg yolk in there to help bind it together and I’ve got and I’ve got the finished dough right here here okay so I’m going to show you just how we roll out this y yeah that’s it no we were saying shocked that it’s hard to make homemade pasta but that looks easy so it’s potato and flour potato flour and then yeah just the PE you don’t have to use the PE if you don’t want oh my gosh okay so now what are we doing with it okay so so what we’re going to do is we’re just going to roll it out into into a log okay you want to have the reason why you want to do it on cutting board is because it may be a little bit a little bit wet and when that happens if that if that happens it adds a little bit of bench flow you have all to the side here uhhuh so you can easily get the shape that you’re looking for okay so what I’m going to do is cut little Noki balls right and so at the restaurant you know we go through so many nois but I used we usually have you e use a noi board or just a tin of a of a fork yeah so dip the fork inside of a little bit of flour take that noi you want to push it down okay roll it roll it yeah we’re going to and we roll it and you want to you want to have to times of the fork actually showing I’ve done a few ahead of time for you guys and I’m going to actually put this right in the boiling salted water okay can I ask something did you did you do the fork thing just for aesthetic so it looks cute could you just plop them in if you wanted that’s actually a great question so yeah in many ways yeah my Nona used to just cut them like this and then she used to just put them in the in the boiling water as is but you actually have this little indention when you when you when you push it with on the times of the fork that holds on to the sauce really well so that’s why I I use the the times of for anyway um so it’s whatever you want to do or just come to resora and we’ll make it for you as well all right so let me just show you the sauce real quick yeah sauce is to be yeah so we’re doing so we have a p puree on the base but we have just a very very simple butter or if you don’t want to use butter you can use extra virgin o but I have a little bit of butter right here because me we use a nice amount of butter mm okay I myi that I’ve just been dropped in I’m going to make sure that as soon as it start floating they’re ready to go but you see that those peas that we used to have in the in the bag or we have fresh frozen peas as well which are really really nice yeah or just go to the farmers’s market across the way and you can get him there too going to go right inside with the butter yeah MH you guys with me these are like one of my favorite things during this whole Co thing we’ve been so excited to have spring come again I mean it’s just been so excited so we’re going crazy with the peas we’re going crazy with peas right now okay so if you want to come in here let me show you the nois are floating right now oh okay and they have to float that means they’re done and then you just pour them right in that sauce exactly right going right inside the sauce right now okay you want to have a little bit of fasta water as well oh I see how you did that uhuh will you show us that final product oh that looks yummy right now you got it we want we wish it was here is all I can tell you I’m going to send some to you Jenna thank you don’t forget about me you sorry sorry both of you both of you of course both of you Luka’s actually GNA try and eat this Luka VI Luka Luka do you want to buy hot Luka in case we have the P we have the fresh P okay will you just give us a flash to the camera CU we got us cuz sadly it’s all over we want more you’re a little bit you’re a little out of frame but let’s see if we can let’s see there you go that’s a beauty tell Luka to blow first my camera woman’s gonna fire me after this she’s beautiful tell her we said thank you yes re so much Forks see you soon and for these recipes head today.com food [Music] [Applause] [Music] oh [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] of course it’s Friday that means it’s superfood Friday today nutritionist Joy Bower sharing two delicious egg recipes that will have you scrambling to make them this weekend I’m love it hey guys I love eggs so much and I’m excited to share with you two healthy excellent recipes for your weekend brunch plans first up a veggie cheese frittata that is packed with the good stuff I’m starting here with a dozen eggs the majority are whole eggs just mixed up right here but I always like to take a few of the yolks out next I’m adding in a half a cup of light sour cream I’m all about the herbalicious we you can put in whatever herbs you like I have here chopped dill and parsley 1/4 teaspoon kosher salt and a little bit of pepper and I’m just going to mix this up and now we are ready to build our frittata I’m using onions and bell pepper this is the point where you can make this frittata your own and it’s really important to use an oven safe Skillet because when we make a frittata it goes from stove top right into the oven this will sauté over a medium flame for about 5 to 7 minutes we just want to get the veggies nice and soft and lightly browned I’m adding in some mushrooms too I’ll let this sauté for another 5 to 7 Minutes sprinkle on top I have some 2% sharp cheddar cheese slowly I’m going to pour my egg mixture over the cheese which is over the vegetables many layers of scrumptiousness and let this sit over the flame for about 3 to 5 minutes now I put the remaining cheese on top and I’m going to let it sit over the medium flame for about 3 to 5 minutes I just want these outer edges to slightly firm up and cook and then I’m going to transfer it right into the oven set at 350 for about 20 minutes and here’s our masterpiece guys every bite is filled with protein fiber and yummy satisfaction now we’re elevating egg salad to OMG status by giving it a CIO a Pepe spin so here I have a dozen eggs hardboiled some of them are whole and a few of them I lost the yolks and I’m just going to chop them up using my Fork so this is nice and mixed and now I’m adding in some light mayo and of course parmesan the star of the show I’m going to mix this up and you’ll see it’s all coming together rich and creamy and luxurious and to add a pop of color and some nutrition I chopped up a bell pepper and I’m going to add it right in but of course we need the ground black pepper I tend to put in about one teaspoon but you can continue to sort of add the pepper and taste I like to enjoy it on a bed of leafy greens some whole grain crackers or toast guys this is good here’s too an extra special weekend that looks delicious I’m telling you that and and the fata is just one of the great because you can take anything that’s in the fridge leftovers I’ve had like leftover green beans and I’ve just thrown them in a fata that’s really tasty then that looks terrific so uh for more on these me recipes why don’t you go to today com/ food [Music] okay no matter what time it is it’s always a good time for barbecue so we called in one of our favorite barbecue expert executive chef and owner of pig Beach Matt Abdu we love our Matt Abdu he’s showing us a delicious brisket beef stew that’s perfect to whip up this weekend check it out hey guys that’s right barbecue season is all season long but there’s nothing quite like a hearty warm beef stew to warm you up on one of these cold winter nights so in front of you today we’re taking to and kicking it up to the next level by using my favorite cut of barbecue meat the king of meats the brisket now what I love about this is that I find that the brisket is one of the most perfect beats to Stew as well as slow low cook with some smoke for barbecue but there’s two things I want to make certain everybody out there knows about the brisket within this big cut of meat I have in front of me here there’s two pieces primarily there’s What’s called the flat and what’s called the point the point is that part that you all know and love is the moist or the fatty part of the brisket and that’s the part of the brisket we want to make the stew with cuz it’s going to make those beautiful moist delicious beef cubes so we’re going to cut away the flat and then you can see within this big piece of that point there’s all this beautiful marbling and the fat we’re simply just going to take this cut it into about 1 inch cubes or so one and a half to 1 inch cubes or so and you can leave all that fat in there it’s all going to render out beautifully well and then we’re going to take this season it up with some salt and pepper and toss it in flour the next step in our big Dutch oven pot you want to use around a 7q dutch oven pot or larger bring it up to about medium high heat with a half a cup of vegetable oil we’re going to take those brisket Point cubes that nice fatty moist beautiful delicious brisket cubes toss them in salt flour and pepper and brown them off until they’re nice and evenly golden brown on all sides like you see here in this pan after the meat’s been all browned all these delicious Brown bits and goodness that’s what’s called The Fond that’s incredible flavor to that we’re going to add in about four to five cloves of smashed garlic and get that until it’s nice aromatic and lightly golden brown and then this is the secret guys we’re going to take some tomato paste and we’re going to fry it up in that oil until it becomes nice and sweet this is going to help develop so much beautiful sweetness and flavor in this stew a little bit of tomato paste really does go a long way we’re going to cook that for about 2 minutes or so and then it’s time to deglaze the pan meaning we’re going to T some liquid to get all those little brown bits off off the bottom we’re going to take a little Cherry vinegar add it all in there and then one and 1/2 cups of red wine any kind of wine you like to drink is best to cook with obviously you don’t want to use something that’s crazy expensive but use what you can afford and what you have at your house we’re going to take this and reduce this down for about 10 minutes or so until it gets nice and thick at that point guys all of these beef chunks that we’ve just browned up are going to go back into the stew once this is reduced down and we’re going to cover it with four cups of beef broth store bought or homemade whatever you have and two cups of vegetable broth now here’s another secret guys something that I love it’s really amps up all the flavor in this stew is I’m going to take one of those packets of that french onion soup mix and we’re going to add it in right to there put the lid on it bring it up to a simmer let it cook for about an hour and a half then after an hour and a half of cooking going to take the lid off we’re going to add in the rest of our vegetables we have some large diced carrots large diced celery and some pearl onions I love the pearl onions because they get such a beautiful visual within that stew of like a nice pop of of color as well as a a nice bite to it and then after that guys we’re going to let it finish cooking for another 45 minutes or so until you have check this out the most beautiful gorgeous hearty beef stew you’ve ever had in your life being made with brisket the flavor is going to knock your socks off absolutely incredible something so good ser up alongside with some of your favorite mashed potatoes or buttered egg noodles and guys I’m telling you right now you’re in Happyville with this brisket red wine braid beef stew the perfect dish to warm you up during these cold winter months I promise you it’s definitely worth one making at home back to you guys in the studio I hope you guys enjoy this recipe and lots of luck to you all today food we are back and did you guys know that Italian beef the sandwich it’s it’s booming in shops all across the country all thanks to the show uh the series um on FX called the bear it’s about a young Superstar Chef who leaves the world of fine dining to take over his family sandwich shop in Chicago now the house specialty of the shop is Italian beef and people on the show and in real life are dying to get their hands on this sandwich we asked our buddy Matt Abdu who literally uncle and Al and I Uncle Alan and I talk about Pig Beach once a week around here we going this weekend should we go see this weekend we’re always talking about you executive chef of pig beach by the way new locations in New York and West Palm Beach bear is a show that you like to watch too oh God it was so good it was so true to form on so many ways that when that show came out it was just like oh my God it’s SP I crushed the whole season in two two nights Germany uh the main actor just did such an incredible job was so cool to watch what is the history of the Italian beef like it came into my life much later through we would order it from Portillos which is another place in Chicago that’s one the most iconic places that did it and and had this huge claim to fame but essentially it’s like a hot roast beef sandwich that’s dipped in this beautiful beef broth and finished on this nice crusty bread from like this famous bakery in Chicago and it’s just all those great things you got that beautiful beefy meat we got these pickled vegetables on top a little bit of heat let’s get into it how do you make this at home let’s do it so so this is our version this is what we’ve been running at our Pig Beach Queens location for our happy hour menu this this show inspired us to start doing this dish at our restaurant so we’re super excited for people to come in and try it our starts with this beautiful wet rub now traditional it’s probably more of like Italian seasonings or whatnot but in this bowl here we got some plain old yellow mustard and some honey and what we add to it is some fresh chopped garlic some black pepper some oregano brown sugar and chili flak chili flak sorry some heat and rosemary sorry we’re going to just mix all that together to make what we call a wet rub which is in this bowl right here and this wet rub is beautiful it’s perfect for steak um that’s that beef paste that also has to go in here that’s that it’s a beef based like kind of like better than bullan or a beef paste is Beefy broth flavor add water to it but if you do this makes Mar out here that’s right so we’re going to take this paste is this something you’re doing like the night before or do all this the night before you’re going let it actually marinade with this on it you’re going to smear all of this wet rub all over the meat it’s top round or or top sirloin or ey round works great and we’re going to take this we’re going to roast in the oven really really hot at like 450 the beef I go to the Butcher and I say I want to make these sandwiches what ask for top round or ey round yes exactly cuz you’re basically making roast beef you’re making homemade roast beef how is it guys I know you’re eating sandwich just jump I love it you guys are the best so good so once once the meat comes out of the oven nice and roasty we’re going to make our broth and what we’re basically doing is fortifying a beef broth now you can go through the efforts of roasting bones and making it from scratch or you can just go buy some of that pre-made beef broth that comes in the cart in sweat out some garlic and onions we’re going to add our roasted beef what did you cook this for I’m sorry I missed that part was how long was it cooked uh the onions and well on the this is going to get roast in the oven in hot heat for about 20 minutes to sear it okay and then while that’s searing we’re making our broth so that the beef is going to finish cooking into that so to that garlic and onions we’re sting out we’re adding more of that beef paste is going to fortify that broth some Italian seasonings this is the trick you’re going to get all that Italian seasonings flavor it’s it’s parsley it’s Rosemary it’s thyme it’s chili flake it’s garlic and then we’re going to put it to broth in so it covers up halfway and you’re going to put it back in the oven and let this cook for about another hour or so until the internal temperature gets to around 130 which is like medium to medium rare so you’re kind of like yeah it’s like half roast half brazed just a slow cooking that’s going to keep that meat nice and juicy so when you cool it down the next day after complely when you cut it Matt is this like a a grain situation again you want always whenever you’re cutting any kind of meat you want to cut it against the grain for tenderness but what you basically want to do is get this as thin as you possibly can most people do this on a deli Slicer in restaurants so you can get it super super thin you don’t need perfect slices you just need it thin do you make this Al at home no but I’m going if you ever want to make it at home and you want to kind of cheat like don’t tell anybody but you can buy like Deli roast beef and basically make this broth and then when the time comes is the going to take yes so this the same broth from the meat was roasted in we’re going to take it out strain it we’re going to add our meat back into that broth and get it nice and cooked and hot and then in this pot over here we have some of the meat dip and the biggest thing guys with the Italian beef sandwich is you got to get all that broth in there and now at the restaurants they either serve it wet dipped or dry and they usually they take the whole bed they put it into that broth get it nice wet and then they top it with some sweet peppers even peppers are yummy and some you need a roll that can handle that what do youest there’s a famous Baker and Chicago I believe it’s called Toronto Bakery and it’s kind of like an in between French bread Italian bread it’s nice and crusty and Hearty that can hold up to the juiciness of it but literally when you’re eating the sandwich in Chicago it it’s like falling apart because it’s so wet from all that broth roll it up nice and tight and people like eat it with a knife and fork cuz it’s going to fall apart but what you want however you enjoy eating it broth inside dip it but those pickled vegetables right they add a nice brightness to that meat flavor of that sandwich and the sweetness from the sweet peppers and everything that’s in there it’s just like the perfect how’s your happy hour version of this going amazing we can’t wait for more people to come and check it out and have it from 4 to 7 every day we’re doing a happy hour with this sandwich being one of the featured items on it so we look forward you recommend the show the be it was so good Jeremy Allen White the main actor did such a great job there’s so many like a fine dining Chef you know my diet days at delposto leaving that to do a barbecue restaurant there’s so many like True Form correlations between that show and my life [Music] [Applause] [Music] [Applause] [Music] sh [Music] [Applause] [Music] Matt Abdu huge friend of the show he’s also the owner of pig beach restaurant in Brooklyn and Queens New York and author of the new Pig Beach barbecue that comes out my friend good to see you good to see you thank you for having me so you’re doing the backyard staple a barbecue a burger Beach barbecue burger and it starts with the and it starts with the sauce so the first thing we need is a little bit of mayonnaise you want to help me out here you bet all right in we have a little mayonnaise Pig Beach barbecue mustard sauce which is what gives us that sort of like unique flavor to it all some ketchup chopped pickles and a little bit of our purpose barbecue seasoning so these top pickles are also the pickles that we’re going to be putting on the burger that we’ve done ourselves yes and we make them they’re amazing they’re light crisp bright vibrant just amazing what was the last thing you just put in there a little bit of allpurpose barbecue seasoning we put it on our ribs we put it on our pork shoulders we put it basically on everything it’s going to be on that corn that’s going to be down at the end of the table all right so now we got a burger sauce made you’re going to put that in a non-reactive container put in your fridge it’ll hold for about two weeks no problem pull it out whenever you want to dip a burger hot dog anything you want into it it’s delicious now that’s the secret sauce that’s the secret sauce not so secret all right so next we got to cook up our Burgers I love using a blend that’s like brisket and short rib Chuck but whatever you can find cook it up it’s delicious then we’re going to season it with a little bit of my pepper it’s a little bit of salt pepper and a little accent that accent helps give like a nice Umami flavor to that burger basically like an MSG exactly exactly which gets a bad wrap it gets a bad wrap I mean a little bit is delicious and goes a long way and won’t do any harm to you salt your Burgers you season everything you always got to season them first cuz that’s going to get all that flavor out of the meat we’re going to go out of our Grill nice and hot heat get it cooking um I like to cook my Burgers still you know about a medium but whatever you want to cook them to they’re going to take probably around 5 to 8 minutes depending upon the thickness of the Patty that you’re using when they get finally cooked you’re going to last couple minutes you’re going to put a piece of cheese on it and melt them down what kind of cheese do you like I love I’m an american cheese guy I’m my burger it melts perfectly it’s the best cheese out there for Burger in my humble opinion a big mistake people make pressing down the burger don’t ever press don’t ever press down the burger cuz you’re going to squeeze out all those natural juice CU you want to feel like you’re doing something I know but don’t cuz it also flares the grill and you’re going to get really bad smoke flavor on the meat We Love Smoke just not that kind of smoke flavor and let it rest on the tray let those juices just kind of naturally come out so they don’t soak out your BUN and then we’re going to put our Burger together a little bit of that secret sauce on the bottom bunck are are you eating it already we’re going to put some our Cur quick pickles on top the burger the potato bun right I love the potato bun for me that’s the perfect soft sweet squishy burger bun is my favorite burger that’s all we want it to be top it off and dive on in and enjoy it your corn meican street corn we’re get in the Mexican Street Corner a huge shout out to my co-author and friend super Chef Shane McBride amazing thank you know he’s the best so he coor this book with me and it couldn’t have done it without him and also the famous Katie selo ktie in the back over there her and Anthony krino had great uh they helped us style the food for the pictures of the book so huge shout out to them Ken Goodman Judy Cho all the people that helped us write this book so Mexican street corn in this bowl over here while you guys are iming I’m going to put some sour cream to some mayonnaise this is so good this burger everything a little bit of chopped cilantro some chopped garlic and then we’re going to add some lime juice this is the simplest thing in the world but this sauce on corn I promise you is like the most delicious thing in the world and it’s my favorite way of eating corn in the summertime Grill it off get a nice Char good flavor and then after it comes off the grill we’re just going to take it it’s okay we’re going to take it brush it with some of this delicious uh sauce we made with that mayonnaise and that sour cream finish it off why are you making noise you cook it right on the grill you don’t so is that good is making noises I’m like okay let me try it what’s what is in that what noise just came out of your body made with the sour cream the mayonnaise the garli the cilantro and some lime juice and then there’s some K hot cheese I we’ll top it off with and then finish it again with a little bit of allpurpose barbecue seasoning on top and there you have some great it’s my favorite way of eating corn cook it the whole way on the grill take those HFF pull them back like that it makes a beautiful display for friend ladies and gentlemen you’re the man that’s propretary that’s proprietary isn’t it no the recipe’s in the cookbook go get your cookbook anywhere [Music] [Applause] [Music] [Applause] [Music] I [Music] a [Music] [Applause] he [Music] [Applause] [Music] [Music] can you hear that can you hear that gentlemen can you guys hear that that’s that’s the sound of a game of Brewing right here on NBC tonight the season opener Buffalo Bills taking on the reigning Super Bowl champs the LA Rams so we’ve got Chef Matt Abdu here he hails from upstate New York so he’s going to rep Buffalo also of course Matt’s the executive chef and owner of pig Beach locations here in New York City and West Palm Beach and we’ve got darell Smith derell Ides in Los Angeles home of the Rams also a former NFL player himself he is the host of the ma the Mad good food on taste made mad good food on taste made gentlemen great to have both of you with us thank you so much I was just in Buffalo a few weeks ago so I know Bill’s fans are stoked they think this is their year it’s game time it’s game time indeed what are we making here chicken Ries Craig chicken riggies one of the most Co essential iconic dishes from upstate New York riggies being short for rigatoni ah and it’s this delicious spicy chicken pasta dish that we’re going to get right to it so beer also from Buffalo I don’t know where that beer from but it looks delicious cold and refreshing so in our little calendar here a nice little fun trick we have some chicken thighs we’re switching up from the traditional chicken breasts some chicken thighs we’re drudging it with some flour hitting with a little bit of salt and pepper and this cool little trick you can shake it out with a cander to get all that extra flour off of it without it be nice and clean and then we’re going to Brown off our chicken thighs that oil’s nice and hot once they’re all brown we’re going to take the chicken out okay in that same pot we have some onions and garlic that have been sweated down with a little bit of olive oil The Next Step we’re going to De glaze a little bit of white wine all right any white wine we do but I love a good chardonay for this dish then we’re going to add some tomato sauce some mushrooms diced tomatoes roasted red peppers and we’re going to let all this stuff cook down for about 15 20 minutes or so until you get to this delicious concoction right here that turns into this that turns into this then we’re going to finish it we’re going to put our chicken back in okay we’re going to hit it with some heavy cream to make that beautiful sort of pink sauce out of this dish some chopped cherry peppers this is where that vinegar heat comes into play and really just kind of wakes this entire dish up makes it super delicious can’t have this pasta without a little bit of butter and that’s just all going to simmer down we’re finish it with this cook RI Tony pasta just cook it as normal as the box would say and you’re ready to go chicken riggies my Upstate New York family there it is chicken Ries chicken Ries got a prediction for the girls this year I think they’re going to do great I’m very excited to see what they do all right all right so there’s the chicken riy from Buffalo what do we have from La good luck to you well uh I I’m representing LA but I am from Philly I just had to say that beforehand so today I was going to ask you about that it’s a nice Ensemble right so we we’re going to represent both sides so we have a Philipino Mexicali lpia cuz La doesn’t really have a food and so I’m taking Philly with me and mixing it with Lumia which is all over La I like what you did if you don’t know what lpia is it is basically a Filipino egg roll right and so we got some steak here that we’ve basically sliced and so to do this what kind of steak are you using does matter this we got a rib on right and you want to you want to freeze this a little bit so it’s easier to slice so watch this watch how easy this is when you freeze it you can get it super thin so that’s a pro tip you just dropped there freeze the steak first easier slice easy right okay and then if you want you can go to the store and sometimes you can get these from like an Asian market and it’s already sliced for you so we’re going to move over here and we’ve got our steak that we’ve thinly sliced we’re going to add a little bit of my seasoning Mitch with some some seasoning we got some chili po we got some what kind of seon wait is that proprietary or in Philly we we like to use a little bit of seasoning that’s why our cheese steaks tastes so good and so this is the proprietary mix we got some chili powder we got some paprika we got some brown sugar cinnamon you’re not you’re not telling me everything that’s not all this stuff because then I would have to uh exactly so we got this we got a little bit of onion we got some green pepper and for this step you really want to activate those glutes in that lower back you want to get both sides in the C sket right okay see that coming there we go and we just mix these together right boom add our cheese to this in all in the pan all in the pan okay why not and all we want to do is make sure this is just mixed all together okay next we move on to this step and this turns into this it’s already Frozen a little bit or cooled off because we want to put these into our rolls all right and I’ll have you help me so we’re just was don’t do that yet we going to put this right at the bottom layer it across right and you ain’t got to put too much like let me see there we go that’s good enough right and now we I got you I appreciate no in man and now once you do this we’re going to roll this piece over okay and fold it into itself so just like this you going to roll it like a rug roll it like a rug BR it back and then we come all the way up oh and now we take that egg wash this is elaborate right across the top right across the top so roll and make it nice and sticky icky sticky icky sticky icky sticky icky just like that and so once we got this we’ll take these you can cut these in half if you like and we just drop these bad boys right into our oil so you cut them in half first yeah and if you want you can freeze them you can take them out you can cook them right out of the freezer these we Frozen a little bit just because we want them to be nice and stiff and to keep that shape and in the end once they’re nice and crispy yeah voila voila what what kind of oil S Jones come over here what what’s the verdict here cuz you’re a Philly girl I’m like watching with both of these things they’re like cheese steak spring rolls yeah exactly they are so good and you can make it’s easy to make at home isn’t that delightful and you know that c I’m literally walking around with both bowls thank you [Music] [Applause] [Music] than [Music] [Applause] [Music] [Applause] [Music] barbecue master and owner of pig Beach restaurants both in Brooklyn and Queens Matt ABDO and if you want today’s recipe if you want to do this we made it very easy you can scan the QR code to order the ingredients in just one click then use select add ingredients to the cart then schedule a pickup or delivery it’s very easy so play along at home if you want to eat Matt it’s good to see you bud congratulations thank you very much let’s talk about the cookbook cuz finally book is up barbecue cookbook that’s right exciting I when I think of barbecue I really do think of Uncle Al uh because we we exchange barbecue ideas and tips all the time didn’t you write a blurb and mat’s book I did he sure did I did what do you love about the cookbook uh it’s it’s simple you know everything is is really accessible you can imagine making this stuff exactly and that’s what we really wanted to do we wanted to make a book that everybody could enjoy that everybody could cook from the barbecue like hobbyist to the professional barbecue guy learning to make some extra flavors something fun and different what advice do you have for people who who want like newbies in the barbecue world what’s what’s your I think the best advice I can give any any newbie in the barbecue world is to get yourself a digital insta read thermometer it’s probably one of the best ways you can tell when anything is cooked ready to be wrapped or ready to be finished so with that tool you can really have a lot of success in the barbecue game perfect I teased a second by saying you were going to find some Meats that are little less expensive to use what do we got today so today we got a little TR tip action for you it’s a cut of sirloin from the bottom part of the sirloin and what I love about TR tip it’s got so much incredible flavor to it and it’s got a texture of that something similar to like a flank steak or so once you slice it nice and thin all right and grow up it also takes on great flavor so what do you start with our tritip recipe is super simple we’re starting off with a piece of tritip that you can see here called tri tip because it looks like a triangle it’s got like a triangular sort of shape to it but for our our rub we’re going to do something super simple some ground black pepper pepper some paprika granulated garlic and a little bit of dried rosemary now we’re going to mix this all together and this can go in your pantry into a food safe container save it up there for probably up to 6 months in your pantry and use it when needed use that same rub on other Cuts ofely you can use it on any kind of steak chicken poultry uh pork it’s delicious it’s just a really simple all-purpose rub so then we’re going to take our trp we’re going to hit with a little bit of olive oil whatever you have in your pantry and then we’re going to generously season it with this tri tip rub or really allpurpose kind of r SE both sides right on both sides both sides see look I love got a cooking right you going to eat both sides so from here if you have a smoker this is the point we’re going to fire up our smoker to 250° I like to use Cherrywood whatever kind of wood and whatever that sort of smoke flavor you like by all means have some fun with it and do you have to smoke it can you you don’t that’s the great thing about the steak is you don’t have to smoke it at all if you don’t want to it just adds that element of like that barbecue Smoky flare and flavor to it which really kind of makes that steak different and shine a little bit more but also just take it and cook it completely on the grill if you want and you would do that at 252 there’s a SL no on the grill so whenever we set up a grill I left to do what’s called uh Zone cooking where I’ll have one side set to really hot hot heat for charring and marking and then another side set to sort of medium exactly get that nice and low Center cooked so you get a perfect eye why you want to do it inside Matt if you wanted to do it inside you could absolutely take it and just roast it off in your oven no problem like that’s the great thing about cooking is that everyone has a version of a recipe of what they can do but the great thing is is that as long as you’re cooking it and that digital instant thermometer you have to the right temperature you’re going to have a delicious cut of meat what’s this medium rare where do you pull this at so for medium no for medium rare I’ll pull it around 135 and going to carry over that’s why that all right we got about a minute and half all right so we’re going to go quick so in here we have our steak it’s been smoked to about 100° we’re going to let it rest then we’re going to mark it off on that Grill get those beautiful charm marks that are happening and then for me the perfect condiment to Summertime meat is a Chim churry skirt a lot oh yeah it’s the best so we’re just going to take some parsley and chop it up we’re going to add it to our mixing bowl we have some mint some more parsley add cilantro with that too some absolutely cilantro is great to it as well we can add some uh shallots garlic chili flake oregano put that all in the bowl red wine vinegar lemon juice olive oil we’ll mix that all together zest it with a little bit of lemon and you have perfect oh my God it’s the best thing ever we’re take the steak and what I love about TR tip is that the back side for those of people that would like steak a little bit more cooked just by the nature of the steak that’s my boy right there a happy plate that is a happy plate what what’s going on here at home that’s fantastic you not eating so the great thing the great thing about tritip is that since it’s tapered off at the end for the guests that are joining us that want to stay cooked a little bit more they can have those sort of medium well pieces and the people that want something a little bit more on the medium rare side you go right to the middle you get those beautiful pieces cut right there top it off with that bright fresh vibrant steak it’s perfect you Che chicken tastes fatty it’s got a great clean meaty flavor to it true just to get it Craig I it welcome to today all day all day today all day all day this is a long way of asking who’s your favorite character you’ve ever play the Unicorn the Unicorn you got to have the Unicorn what if she right there that’s why you’re saying all nice you gave me the the look sorry to disturb your day everyone’s mad at you Willie better make this fast I don’t want the wrap of Luna when I see you I always think I wonder what his quote would be give us 6 minutes and we’ll ask as many questions as we can welcome to cold cut cold cut cold cut my buddy cow cooking with me Dad’s no babysit it’s called parenting what was the first book You Remember Loving Heart Smart today with simple exercises to strengthen your heart make the most of your Beach days it’s all about the tracksuit now how good do they look I Now pronounce you husband and wife kiss the bride this morning a story of people helping people you received tons of letters from people who been inspired let’s do the weather out okay all you got to do say it’s cold it’s warm it’s raining it’s snowing that’s it one of our most favorite franchises ever Ambush makeovers look at it it doesn’t look so good no it doesn’t look good will you judge us in a cook off I will and you guys will definitely win something today all day all day all day welcome to today all day [Music] it is time for another edition of Q&A today where we answer your questions about anything and everything and we’re still thinking of our trip to Hilton Head Island so we have a summer theme this morning so we ready for our first question okay okay so our first question comes from one of our audience members on Hilton Head Island Teresa Al you can take this one okay I’m wondering if you have any trendy summer grilling tips for me I don’t have any trendy uh grilling tips but the one that I think and Matt Abdu kind of touched on this people when they’re grilling you they move their meat too much on the grill if you’re doing proteins whether it’s chicken or fish or beef burgers especially don’t keep flipping it up back and forth and back and whatever you do whether it’s a steak or don’t press down on it because like there’s there’s a whole Trend now these Smash Burgers yeah they are I I not a big fan of that uh you know just let it sit and you’ll know the the meat will let you know when it’s time to flip it because it’ll release from the grill and you good tip Co all right now Dylan this one is from you you coming from one of our Hilton Head audience members Lori hey Lori I want to know what Dylan’s going to do with her kids in the hot City this summer it was hot down there but you were right next to the beach but um so one thing I love to do in the city kids love water of any kind um so I’ll fill up a bucket with water balloons or I’ll you know fill up a gallon jug of water put it in a bag and just you know fill up buckets with cups and they just they can sit there for hours and they naturally get soaking wet so it cools them down they don’t even realize that they’re in the hot sun because they’re just nice and cool have you been to Brooklyn Bridge Park there’s so I mean they’re all over the city the water features all the parts the sprinklers kid love it no matter how cold the water is they’ll do it yeah they’ll do it all right Jacob so we have a viewer question on Instagram for you this is from Steve he says did you always want to be a reporter when you were growing ah I saw this question so I brought a visual aid the answer is do we have it I sure hope so this is me with one tips for young reporters if you want to be a journalist keep one hand in the pocket while and that’s me also I still do this sometimes when I’m not getting on TV a lot I just make myself you have your own TV wait Jacob this is amazing that’s right I like that first picture you were like a oneman band you shot your own Stu just trying to be John how old were you I was there I don’t know what do I look like probably seven eight or eight loved it always wanted to do it dream come true yeah that’s awesome uh speaking of aspiring journalists our today intern Valeria has a great question for Chanel as a matter of fact watch this do you have any go-to or favorite interview questions that you have found can get some really interesting answers that’s a really good question you know what I think that I didn’t necessarily learn until you know I got into the business which is it’s not just about the interview when you sit down and you have the conversation with the person it’s what you’re saying when you sit down so that they’re ready for you when you start so usually if somebody’s coming in that’s the hardest that’s the hardest part because if you just sit down and you start your interview you’re starting cold so I like to ask people where they’re from just because I’m genuinely curious and you learn a lot about a person when you find like Jay just told me he’s from Tulsa I’m like wait my family’s from there you know iation and everybody’s nice and comfortable another good tip yeah so Jacob you’re wait Jacob yeah your turn you packed your bags to be here today uh so why don’t you take this next one from our that’s a deal Nikki all right what’s the one thing you always forget to pet oh what is that forget to pack forget to pack hair product so last night oh yeah me too hair product I need a haircut last night I got in really late like 1:00 a.m. and I realized that I S went to CVS I had to find to C do you have like a regimen for your hair I just put a little stuff in might do a little blow dry from time to time you never know you just don’t wake up look at Al’s laughing shaking his head let’s why don’t we just move on ladies and gentlemen tap it off with a question for all of us from another Hilton Head Island viewer Lori Lori save me please Ah that’s funny I’m dying to know what your favorite summer cocktail is all right all right who’s first F go ahead I’ve been on a margarita kick lately I’ve just been spicy or no spicy no I do spicy straight how about you um mine’s called the gold rush we discovered it at a party we threw this weekend it’s got a little bourbon it’s got a splash of lime and it’s y oh you have the spicy Mark I got a spicy is that one of your go-to spicy Mar cheers guys well no it’s not water and and of course I mean I’ve talk about the opero Spritz but my drink of choice discovered a few summers ago the gin and tonic okay heard this is so good this is really spicy and I forgot to say honey simple syrup I think we need I think we need to end the show like this every oh my gosh oh this is f remember what happened last time we last time we did this it was Christmas I was here I was wasted exactly I think but is it a waste not really the joy that we had cheers guys thanks for the questions ladies and gentlemen we are getting you ready for summer and what better way to celebrate warmer weather than a backyard party today contributor Elizabeth High School’s here she has some quick and easy ideas to help us entertain no stress no mess just yum that’s it you know the thing is about summer entertaining that makes it so e easy and fun is that you know you don’t have to do it inside you’re going to go outside Mother Nature’s already decorated everything for you you don’t have to worry about dust bunnies under your cou I like a paper plate too can we just say Amen to a paper we’ve got amazing paper plate so we’re going to start with burgers and these aren’t just your average Burgers honey we are going to stuff these with Pena cheese two of my favorite things in the entire world by the way you’re speaking the southern or I know I know please look at them they’re so EXC okay I’m sorry yeah go ahead and give them they want the and the pickles this is one of the best days of my life children so now the thing you need to remember is that you don’t want to overstep this I mean you want to because we love it so much but if you do too much it’s just going to oo and goo everywhere it’s ground beef yes okay I guess I should have started there I got excited about the cheese so it’s onions it’s ketchup it’s a little bit of egg to help bind it salt and pepper we’re going to add that in here so you can go ahead and start that why don’t you do that and I’m getting to my part that I’m so excited about too and then we’re going to take our other Patty we’re going to put it on top now you just want to press and seal press and seal make sure that you get that really really sealed because otherwise when we get over here to this pan it’s going to turn into a m you used a melon scooper not an ice cream scooper a melon scooper is the right amount of it really is it is okay now we want to make sure we got to get this pan as hot as the hinges of hell I mean it has got to be so damn hot because otherwise it’s just it is not going to get that beautiful crust right let it sit let it sit don’t start bothering it with this spatula leave it alone I always see people in there scraping I like to do a nice press down no you don’t know you press down and you lose all the juices the juices stay in okay so now we have our gorgeous Burger I stop doing that yes okay we’re going to BU this burger wait the hot pan isn’t it going to get burned on the outside how make sure it Cooks through no no no you want that caramelized crust I mean that’s what the burger that’s the best part of it so it’s perfectly fine we’re going to go about um 7 minutes on each side that’ll be done and ready to go now we’re just going to add bacon we’ve got some bread and butter pickles you don’t need to go mucking this up with a bunch of stuff about I mean you could you can if you want that you can have it a little bit of mayonnaise is fine a little bit of ketchup but you’ve got all that good Pino inside you don’t need to get a verdict from the taste test you could put a little more Pento on top you could put Pomo on top enough P absolutely now this is our cornbread salad I mean I’m telling you it will make potato salad look like a fool it is the finest thing and I know it sounds strange it looks so pretty but kind of think croutons think cornbread croutons is where I’m going with this and then you layer up all the good stuff you’ve got cheese you’ve got bacon you’ve got Ranch dresser honey there and anything better I mean seriously we’ve got a little bit of fresh corn layer layer layer and then let it sit let it all that goodness soak in is there a trick to making it look so pretty getting a layer like that well no I mean it’s super simple start with your cornbread and then you add all of your other things and then continue to layer it up and it’ll be that pretty all right now we’re getting to my favorite part and that’s a cocktail W um so we’ve got some watermelon MOS but look what we’re going to do so so you have your watermelon we need to we got to cut it out anyway so why don’t we just save it I mean let’s leave this we’re going to pull this and then we’re going to make this fabulous little cooler is that not adorable yeah we’ll show that in minute you can even get a bigger watermelon if you want we’re going to keep SC you want to keep scooping sure okay we’ll let you scoop for just a second sure so all we do is we do a simple syrup with sugar mint and water we’re going to cook that down let it cool what do you mean cook well we’re going to boil put it heat this up yeah no no no I’m sorry we’re going to make a simple syrup first when we’re making the drink I’m going to go back to talking about the drink okay so we have our water we have our sugar and a little bit of mint let that um you know cook it let it melt and then we’re going to cool it okay and then we add that to our Frozen watermelon chunks once we take this out of here we want to put this in the freezer let it freeze and then we’re going to put it all in the blender and blend it up so it’s a frozen cocktail we’ll top it with a little bit of club soda here is our absolutely beautiful watermelon this is so cute so you just scooped it out and made an ice bucket exact and now look the thing is though is that you want I love this this is a it’s a gift to bring to your Hostess you want to know how to be a good guest so get invited back I mean if rais right you know to bring something of course and um and so this is one of my favorites it’s paper plates adorable paper plates and then the little tag says oh let me do the dishes so you bring that you got the paper plates is that adorable and there are lots of really fun like look at the ones they’ve got so they’ve got these wonderful bamboo plates you can throw it away nobody’s going to be in the kitchen cussing cuz they were left to do all the dishes so I didn’t even know you were doing this paper plates thing and that’s the first thing I thought of if you’re outside paper plates you’ve got to I mean it really does make it so much simple and that’s what Summer’s about summer is easy laidback and fun did y’all taste that drink even the mocktail is good I don’t know how you did it thank you recipes today.com food [Music] [Applause] [Music] [Applause] [Music] I [Music] [Applause] [Music] [Applause] [Music] we’re firing up the grill to help you dive into the holiday week weekend and joining us is Pit Master and now author finally Kevin bledo just relieved blood so’s barbecue cookbook his very first Kevin good morning so great to have you what do you want readers to know about this great cookbook when they buy it for their father’s for Father’s Day I just want to let you know this book is family that’s what it’s all about Father’s Day Memorial Day it’s like Sunday dinner every page on that book is like Sunday dinner open it up enjoy it enjoy your family so show some love and use those recipes and and your recipe start you were incompetent as a kid to stay out of trouble you would go visit your grandma in Texas and she talked to the Slow and Low Texas barbecue way and you’ve made a whole career out I’ve been doing it low and slow like a ever since I’m I’mma whip up this rub right quick for y’all and keep it fast a little pepper a little cumin little garlic got a secret to this or is this what you use oh yeah I ain’t going to tell y’all everything but I’m going to tell you a little bit of it little garlic salt this my Brew right here yeah that’s your Brew where’s myac a little chili powder we got the eaters over there tasting it guys you can just jump right in good today what both both sides both sides and then the balance of the sugar and the salt y you know a lot of people take it so serious man have some fun when you barbecue look at all these beautiful people out here you know what I’m saying do you have to have a smoker can you can you make your type of food without owning a smoker I mean you know the book that’s the best thing about the book course cuz it shows you how to do the same thing on a Weber grill a a damn Habachi or whatever you need you can do it on whatever yeah it’s all about cooking and where’s Big Mama parked right now not double Park no no she’s in uh LA right now Okay Kevin got portable smoker that has like how many 20 briskets you can do no 75 briskets okay 75 well I eat 20 of them all right let’s move let’s move it down you got them oh so the mustard is just really to hold this just to hold everything on there taste it even that that chicken is so like I said it’s a lot of sugar in this generous amount oh yeah you got to make that moving so how long you going to cook it on the grill Kevin I’m put it on here low and slow like a 6 fo for about low and slow 6 for about a 3 hours three and a half hours all right and then when they get done we going to get down and we going to eat what do you like to eat with the ribs you got it I like potato salad I like mac and cheese I like greens I like all that you got egg in here oh I got egg right here Let Me Whip this up yeah all right you can do that how about get my hands dirty way to kick off and the thing about potato cple cons in your damn potato s say that right now you got to pick up the cookbook man it is awesome it’s got great stories you’re crushing it in California why I grew up nobody did barbecue Kev is the man he brought it he he brought barbecue all we knew was quinoa and kale finally we got barbecue thanks to blood so barbecue so be sure and check it out and thank you he’s going to come back next hour all these recipes at today.com food find blood so barbecue cookbook at today.com shop [Music] oh [Music] [Applause] [Music] I [Music] [Applause] [Music] [Applause] [Music] he [Music] [Applause] [Music] welcome back let’s talk about your health now it’s time for superfood Friday and today we’re talking dessert Joy Bower is here to show us how to sneak superfoods into three sweet summer treats somehow you did it and I can’t wait to eat all so the first superfood is the raspberry and I love raspberries because they’re one of the highest fiber fruits in town eight gram of fiber per one cup that’s a huge amount so fiber aids in digestion it keeps you feeling full and it also enhances heart health and interestingly enough the plant compounds with in raspberries also can boost memory so what we’re going to do is we’re going to make a no bake dessert pizza look at this beauty so pretty so all we do is we start with um our watermelon you slice it just like that you make you know four uh four different quarters easy enough I’m going to add on whoop a little bit of yogurt and yeah put on some toasted pecans and of course chocolate chip choc it needs some chocolate chips it’s a dessert and this is some toasted coconut nice it’s so fun it’s really easy to do and um you could really put on whatever toppings you want let’s put on a little if you have friends over and you present that how cool is that they think you are so clever and it’s very simple and delici like my Jam what is this so the next superfood is a peach peaches are great they are juicy they’re refreshing they scream summer and they’re more than 85% water which means they’re super hydrating they also have plant compounds that have been shown in some small studies to reduce the occurrence of breast cancer really yeah so we have to keep on top of that what are we going to make with a peach we are going to make peach cob a southern peach crumble how do you make a healthy peach cobbler it’s crumbled did there’s way less sugar so here I skipped a step and I’m actually using Frozen sliced peaches and I mix it with some vanilla extract a little bit it is I do add a little bit of maple syrup in here but not too much and I think all the other flavors the peaches are what’s shining through this went in the oven for about 30 minutes and then you have the crumble the crumble is ground flax seeds way and it’s almond flour and oats so it’s glutenfree and it’s actually vegan as well and then you just pop this in the oven and uh you get a delicious southern peach are so sweet this time of year that exactly and you can use the frozen peaches in the winter as well this amazing Joy okay we have this you’re going to love is this a milkshake this is all about lime lime is great it’s packed with vitamin C which is wonderful for the complexion it also helps to increase plant-based iron which is important cuz a lot of people are eating vegan meals right now so what do you do when you have a key lime you make key lime pie milkshake never heard of it that sounds amazing so it with no added sugar so what we have here is almond milk with dates dates are going to puree and give it a nice natural sweetness and we have vanilla extract and some ice cubes and then we’re going to add a little secret ingredients no not we’re not even going to we’re going to fake it you can take this off we’re going to add C flour we’re going to add lime zest and lime juice and then we’re going to garnish it with blender a child lock on it I know okay you just put cauliflower in my smoothie here we go there you’re not going to taste it taste that thing this is lime juice lots of vitamin C is that good wow that’s refreshing it’s oh that’s delicious th and it’s creamy and it’s good for all drink I cheers who even thinks of doing that I do Joy thank you so much for these recipes go to jay.com food this week we’ve been checking off our summer bucket list and if you’ve been thinking about hosting a dinner party we’ve got some ideas you can easily throw together this weekend and we hear Jenna there is a BL te just like what we need is more pork okay my kind of party and here to tell us about that and more is Nathan Turner author of I love California design and entertaining the West Coast way hey nathany Nathan good morning guys morning Nathan I’m a fan of your design you’re very talented but you’re also great at throwing a party so we’ve already had a hot dog meets a u apple pie together this morning you guys are way ahead of me here and say hi to Tina the plants for me as well I know well okay can we start with cocktails every good party need to drink cocktails it’s one of the most important things um Su are in a glass is my favorite sangria everyone loves it but I make it with white on or champagne this is white wine peaches grapes it’s super summery oh yum this is another one of my favorites basically it’s like a really great Margarita bar but you put a bunch of fresh fruit on Ice let people make their own you can serve make it non-alcoholic if you want you can have vodka tequila whatever muddle it all into a glass and it’s really fun too yum that looks great so flowers are a big part of decorating I know but today in New York City the Heat IND is 106 and I’m not making that up it’s a little warm so what kind of flowers hold up outside in the summer I always say go in your backyard and see what you have I didn’t have these in my backyard but stuff like sunflowers are really hearty greens uh take a branch from one of your your trees in the backyard and and make a big Arrangement out of it and it’s really uh pretty and holds up to this heat okay so evidently colorful gingham is having a moment which we can see on your tables with the green and the yellow what’s a way to elevate our table Decor well here’s a couple ideas DM is having a moment and don’t be afraid to mix match I have yellow and green and large and small checks um and then also uh I do these little like votives these are really inexpensive and easy to make take a plain votive dip it in a little bit of paint and then leave it out to dry and you have custom colored votos oh so cool and easy we’ve all used these little bamboo Cutlery and you can put a little bit of decorative tapee and it all ties into your color scheme obviously today I’m doing a really cheerful green and yellow where do you get those that bamboo Cuttery you can just get it on online somewhere oh you can get online honestly I find it at most supermarkets at this point I sorry I was going to ask if the Ikea Swedish meatball candles but no Swedish meatball meatball candle it doesn’t really smell like a meatball though sorry I interrupted you go ahead no it’s fine I don’t this is one of the only disposable items I like um I’m a big fan of of outdoor dishes like melamine or in this case these metal dishes from barnlight Electric you can use them over and over again and you just can’t break them and they look great okay so what they do they look really pretty and your tablescape is gorgeous so what’s a good option for food right now when it’s super hot well yeah it’s summer and one of my favorite ingredients of the summer is tomatoes so why not make basically a BLT station that I have here I took a cutting board put a little bit of craft paper on top so I can label everything have all these gorgeous arom Tomatoes bacon avocado my favorite might freak people out avocado uh avocado tomato and anchovy you had me tell the anchovy part you can hold the an I lose a lot of people there but this is also great for people that don’t eat meat or you can everybody everyone loves a build your own sure yeah and those tomato the key is a good hearty crisp tomato you don’t want it to be mushy what are we doing with our ice cream outside at the party Nathan and desserts I love an ice cream sandwich nothing scream some or more but why not make it with some alternative ingredients I have waffles Donuts Rice Krispy treats and here’s a great little tip to put them on Ice these are just two sheet pans and you can put the larger one with ice and layer it with a smaller one it keeps it cool just a genius and what do I see some pies pie but why not make it portable hand pies make a little hand pie little bit of whipped cream in there and there’s all kinds of different flavors in here wow that looks so good Nathan such great ideas stay cool thank you so much thanks Nathan thanks guys we need to go to his dinner yes I know his dinner putties look fun [Music] [Applause] [Music] [Music] he [Music] [Music] a [Music] [Applause] [Music] [Applause] [Music] all right so if you have family and friends that are coming over for a barbecue we have a fun game you may want to try okay let’s bring on the Backyard Barbecue battle all right and here to host it are wan to be Pit Master Gavin okay guys this is a serious battle here here’s how it’s going to work when we say go we’re going to start we’re going to put on our aprons then we’re going to run over here we have to flip three burgers with these giant spatulas I know then we run over here and we play everyone’s favorite backyard game we’re going to have to make three bean bags in the cornhole love cornhole yep then we’re going to head over here we got to put on flippers goggles and a pool float and then it ends at our little kitty pool hidden in there is a number one gold medal whoever finds it first is our big winner Jenna I want to point out doing hold on called This is called preparing or cheating are we ready to battle we’re ready we’re ready okay on our marks get set go and they’re off oh they got the aprons on now we need to flip three burgers here with our big spatula can you do them at the same time nope one at a time here you never said that if you could do it that’s one that was a three flip I think flip that’s why they got you’re good onto the cornhole oops sorry about that corle three in the hole easy oh no oh got one oh no no goodbye Jenna oh no I’m going to walk I’m still going to be here that’s one in for Jenna oh no now hold on we got to I’m just taking my time okay goggles did you get three in uh sure she was close enough thank you g three are these for kids they really cute okay so we’re getting our flippers are these Flamingo Jenna you’ve got the uh cool duck yes sir here we go come on Jenna come on I’m going to come with you how do we do that we bring it we just get in we just carry around our wa Jen’s at the pool first the gold metal blue bow a I you know what Shar it cuz I feel a little why because you didn’t finish cornhole or the other one no I didn’t finish the cornhole so was it fun okay happy summer happy summer y’all this is fun all right we kind of both win look how it I think this is what feral girl summer looks like it does right it’s fun it’s wild you don’t care okay [Music] we joining us this morning chef Elena besser she is going to make something awesome as we get back to the routine looking for those easy and affordable weeknight dinner ideas and to cook along with us just scan that QR code you can order the ingredients with one click add them to your cart and schedule pickup or delivery Elena good morning good morning my Sue Chef how are you today I am well thank you for putting me right in my place abolutely are you ready to get to CH I I like a woman who’s ready to go let’s do it let’s do it you let me know how to do how did you pick this as an easy meal okay so zucchini is in season right now therefore it’s going to taste so much more delicious than it otherwise would and it’s going to be more affordable because we have a lot of zucchini available so I figured let’s take zucchini and let’s turn it into a luscious creamy sauce that doesn’t have any added I said you jokingly backstage I said why did you why do you cut the zucchini in this particular particular size why are they so small and you actually had a great answer for that there’s a reason for it yes there is a reason for it so the reason why is because the smaller you cut the zucchini the faster it’s going to cook and listen we’re trying to get food on the table as quickly as we can we’re busy people so we want to make sure that we cut it into smaller pieces these are about a/4 of an inch thick we’re going to add those dice pieces to a sheet tray half of them and then we’re going to take the other half and put them into a bowl so these just get a nice drizzle of olive oil and we’re going to hit them with a little bit of salt to awaken that flavor the higher you go when you seas in the more surface area coverage you get highly recommend and then the next thing we’re going to do is we’re going to take some garlic cloves and we’re quartering them so here’s the thing you could smash them if you want but I know a lot of people get intimidated by that action so I figured let’s just quarter them put them right into our bowl and then we’re going to add it with some Sal onions and this is going to go at about a medium high heat uh until that zucchini is nice and softened you’re going to want to give it a cover so you got that caram yeah about 10 minutes you get the caramelization from the bottom but at the same time it’s softening the zucchini and we are left I like where this is headed this I can do everything you’ve done so far it’s not out of my reach okay and another thing that maybe also isn’t out of your reach for me personally as well white wine my friend so to add even more depth of flavor and to pick up any of those brown bits that we get on the bottom um also known as the fond we are going to continue cooking that it’s going to infuse with flavor and we want to cook it at that medium high heat until it reduces down it’s delicious making the sauce or the sauce that we’re making while those are roting amazing tastes like creamy it doesn’t it no cream at all it so creamy and silky so the reason after you cook it you blend it after you cook it you blend it and Al you make a great point the reason why we’re getting that nice brightness is because once we have transferred that reduced uh situation that we got over here to a blender we’re adding in the zest of a lemon that gives us our brightness and then we are also adding in some fresh basil you know what I like that’s not in here I’m glad it’s not his eggplant cuz I like zucchini but it don’t like well there you go good I’m happy we didn’t use egg then and then a little bit of our pasta water and that gives us even more creaminess and even more of a starchy component that’s probably where it’s coming from pasta water how’s it going over there we only got about 2 minutes left so I’m going and then to take our pasta you can use any noodle that you want this is as the Today Show team made sure I pronounce properly pocker we have our Italian so we want to make sure we’re doing it properly shout out to Anthony and Katie and we are adding that directly into this gorgeous Blended sauce by the way can I just say for school nights if we were making this daily household we might do this sand sauce and just do it with a little butter and cheese for the kids and and then hype it up for the adults use a different past you could use any past you want you could use Rony I you could use pen I like something that has a tube yes fucili that would catch the sauce beautifully great suggestion we’re going to finish it up with a little bit of that fresh lemon juice from the lemon that we have reserved over here and you can add a little pasta water as you go to get it to a nice luxurious consistency and last but certainly not least least we are going to top it with no giant pads of butter no but it feels like it is we are adding pistachios Sicilian pistachios we got some fresh basil that roasted zucchini so we get those crispy bits we got zucchini two ways dinner like this we’re starting off with some gorgeous thick cut bacon anytime there’s bacon in our recipe I’m a happy gal so we are just going to slice this bacon on up we’re actually making a sweet corn mac and cheese for everyone that’s wondering um and what I like to do whenever I’m cutting like Panetta or bacon or whatever I’ll put it in the fridge or the freezer before slicing it so it just makes it easier to I actually started using scissors really that is also a great tip sometimes can’t get the knife through cuz it’s so fatty right exactly scissors they’ll get the job done also great for cutting up herbs for garnish too good point okay so we’re going to render this we want to make sure that this is cooking at like a medium low heat we don’t want it to be too high because it could cause the bacon to burn and stay a little chewy we want it to be really crisp and delicious so this what’s in season right now we got a lot of corn yes and it is so delicious it’s so sweet and it actually has a lot of great starch in it so we and that’s going to allow us to get a really creamy sauce without creating a bashel base which is traditional of a mac and cheese so we are putting it with the bottom down right into the bowl and slicing it off of the cob and you can keep that cob uh for later which I will show you what we’re going to do with the cob as well some people make a stock out of it yeah exactly you can make a stock out of the cops Al you always know what’s up in the kitchen I respect that I don’t know much else okay so we have cut off that corn and then what we’re going to do is we are going to take that residual Bacon fat that we have that adds that flavor gold baby exact you know it and we’re going to take some shallots that we just grated on a box grater we’re going to mix those up if you didn’t have shallots could you use onion yeah absolutely you could use onion you could use leak you could add a little extra garlic if you want and then a little chili flake for some heat this you can keep out if you want as well you know if you’re sensitive to heat don’t worry about it and then of course once that’s sauteed down we add that corn in and sauté it up hit it with a little bit of salt and pepper your kitchen at this point is going to be smelling amazing smells great and then we will take that mixture transfer it into a blender so this blender uh it just has the Mi along with our pasta water which is another Liquid Gold I call this unicorn juice cuz it has this magical thing where it creates a really nice starchy component which will coat that pasta and give us a luxurious thick sauce and I noticed you have some Parmesan is that to oh you know it so you can use peino or parm peino will give you a little bit of a saltier experience um but if you can only find parm that works too and we are now making our sauce so at a low heat or even off the heat depending on how hot your pan already is you’re going to transfer back and forth between our cheese a little bit of pasta water and then we’re going to add in my good pal cheda it’s always better with cheddar it’s always better with cheddar you know it so we’re adding a little bit at a time and continuing to mix because we want the sauce to emulsify and get creamy if you dump it all in at once it could break so just be careful with boiling your pasta yes in the meantime we’ve been boiling our pasta we have taken a little bit of that pasta water to add to our sauce as we’re cooking it up and I even took some of those corn cobs that we had and pop them into the water and what that’s going to do is it’s going to further Infuse that corn flavor into the pasta itself and then you’re going to take the sauce and the pasta together exactly so once that cheesy sauce has melted and emulsified we’re going to add that pasta directly into it give it a nice toss add any more s pop water that we need and we’re garnishing with more cheese that crispy bacon and some fresh chives so good this is and it’s time to eat you know what I love about this cuz it’s salty but you have a sweetness without like sugar or anything you know fantastic and the corn made it creamier like without all thank you so [Music] much he [Music] [Applause] [Music] [Applause] [Music] I [Music] [Applause] [Music] [Applause] [Music] and it’s an exciting day because we are launching a full today table cooking show with some of our favorite chefs all over on today all day and we have one of them with us Chef Elena besser is with us morning morning my congats thanks I’m seriously so pumped about the series I think everyone is going to love it such fun recipes and it PR today easy recipes love that well it smells so fresh in here I mean there’s just so many herbs that go into this recipe of yours yes there are uh herb quiz quick quiz Al can you name all these herbs uh Dill chive uh mint uh basil uh parsley yes you got them all you got them all sometimes I have to taste parsley make sure it’s this is such a fun way to use all of those beautiful herbs that are in season coming in season right now I know our Gardens are starting to bloom and what we’re going to do is we’re going to create a really easy herb pesto that has a lot of spinach in it as the foundation so and we should mention people can shop along right now if you just scan that QR code you can get the menu I don’t know the verbage for it I don’t have the verbage but you can get all the ingredients it takes you right to Walmart and get they ship them right to your house so this is a really easy herbaceous sauce and it’s going to have some lemon zest and lemon juice in it so what we’re going to do is we’re just going to take a lemon this is a rasp grater also known as a microplane and you just zest that beautiful zest into it at the restaurant that I pecked out we would get in trouble if we sliced a lemon before zesting it because there’s so much flavor in the uh zest of the lemon itself so you want to stop at yeah you can preest but just make sure yeah make sure you put it in your refrigerator in like an air type bag or you cover it up then what you’re also going to do once you’ve zested them you’ll slice them in half take a citrus press pop that in contrary to popular belief you actually want to put it cutsside down to get the most juice out of it this has one garlic clove in it too so we will typically take all of these lemons pop in there but for time I want to make sure we get to all of the different steps then you’re going to take a ton of fresh spinach several handfuls you want to have a really nice h High blender or food processor take all of those herbs that we have over there you can use any variety that you want um and the main thing here is you just want to go with soft herbs that are going to easily break down you’re also going to add in some olive oil extra virgin olive oil for extra flavor and we’re going to pop that in blend it on up and then you are left with this beautiful bright green sauce which is right over here this everyone can see arugula instead of the to Pepper it up I love that suggestion you absolutely could use arugula you could use any green I love the nuttiness the peppery Taste of this is such a good idea to get rid of those extra herbs in your garden cuz I did that last year I had all these herbs and I just had nothing to do with that it’s the best and it’s so on their last leg kind of throw in there absolutely freshen them up so we have rigatoni right here this is my favorite pasta shape it catches all that Saucy goodness you’re just going to take all that rigatoni transfer it right into to this big bowl of sauce and what’s fun is you can just serve it directly in this bowl so it’s all going to come together right in this yes the pasta water is key we really want pasta water here I call it unicorn sauce I know that’s ridiculous but the reason why is because it’s magical my friends this has all of that starchy goodness that’s going to really allow the sauce to stick to the pasta itself rather than running right off so we are just going to continue tossing this up and a fun little thing that I like to do other than adding a lot of cheese cuz I’m from the Midwest and I go and help myself I need as much cheese Chicago oh that’s right we talked born and raised and we’re both wild cats but you know are you throwing dates in there okay this is a crazy twist so I actually I half of my family lives in Israel so I love eating dates love them love to integrate them into anything and a little bite of sweetness these tastes like concentrated maple syrup if you will so I like to add them to the top of whatever of this pasta but whatever I’m you like it and then some toasted pine nuts because a little extra nuttiness we’re happy to have it and some extra fresh herbs and you know what I’m so happy Everyone likes it what’s great about this too is that if you have leftovers the next day it is delicious cold it tastes can i s your Praises so you should go to today.com watch our show get this food because sometimes when chefs are here and they cook there’s a little buzz in the studio about how good it was with you this morning everybody was buzzing about how good this pasta is and this is another one and you know what I love about this sometimes I find with pesto it gets monotonous and I’m eating the pesto and I’m like uh this is like you get a lemony bite and then you crunchy salt but then the sweetness cleanses your palette for another salty pesto bite so we say yes great descriptions I love all of you it’s such a by the way if you like dates Rancho meduca makes a it’s a r it’s a date farm out in California spectacular e [Music] [Applause] [Music] sh [Music] [Applause] [Music] [Applause] [Music] he [Music] [Applause] [Music] [Music] TV host Elena besser she has not one but two deserves that we can make ahead of time so all you have to do is scan that QR code right at the bottom of the screen you can cook along with us with one click select get ingredients and then you can schedule that pickup or that delivery Elena good morning always great to be with you pumpkin mini cheesecakes you know it it’s always fun when you have an individual dessert portion and many versions of desserts just bring me so much joy so we are changing up the traditional graham cracker crust and we are using Ginger Snaps to add that automnal flare so we have some brown sugar we’ve got our Ginger Snap cookies and we are going to pulse this on up in a food processor I love yes please do what do you got over there what is that butter yes and we’ve got some melted butter feel free to get after that and then once it is all night keep on going yeah and once it is fully the consistency of sand okay you’re going to stream in ‘s really having a good time you’re doing great you’re going to stream in that melted no you’re doing keep going keep going stream in that melted butter and it’s going to end up looking like wet sand then you it into the little RAM and you take a glass and press it down to create this little crust Chanel if you wanty H I eat this by itself I thought that was brown sugar it it’s a little brown sugar Ginger snack good so you do that so you do that you pop that into the oven for about 10 minutes to set and then we’re going to start on our filling so we have cream cheese we have brown sugar we’ve got white sugar in here and we are going yeah I keep doing I it’s kitchena it’s a kitchen I love Kitchen Aid they’re the best um and we’re going to whip this on up then we’re adding in all of our other flavoring so we’ve got the cinnamon egg we have one one more let’s go look at this executive chef right oh man my kitchen at home look at that skills I love it and then we’re adding a little bit of we’re adding in some vanilla extract and this wouldn’t be a pumpkin cheesecake unless we had our pumpkin puree so you can also swap out sweet potato if you want you pop that in here you end up having this delicious mixture wait where do you get that is that in a can yeah you can get it in a can let’s save the time you know I know I know and then we are pouring it into all of our ramkin it’s a nice thick delicious batter same who doesn’t love a good Ramin pop that in and then we are going to bake it in the oven and this is the fun really cheffy moment here and this is what’s going to give us that luxurious creamy texture we are going to add in water to the bottom this creates a water bath so what happens is instead of that cheesecake cooking too quickly it’s going to slowly poach it so you get that really delicious creamy texture and but wait there’s more more have some please start eating it we have some brown sugar and butter we’ve got pumpkin seeds we have peans or peans however you say it and a little bit of salt mix it up we’re making a brittle we have this brittle ridicul and we’re topping it with um some whipped cream that is sweetened with maple syrup I wasn’t expecting the fall flavor is layer is yummy on its own like even that right there is yummy oh I’m so and it’s fun to just snack on the brittle cuz it comes in nice we didn’t talk about the crumble oh we have to talk about the crumble okay so crumble is such an easy dessert that you can make really far in advance you can make all of these in advance by the way this you can store in the fridge for up to a week unmold and serve it and then with the crumble you can make this and freeze it wrap it on up um this is cranberry and apple crumble uh you bake it in the oven let it cool completely wrap it up put it in your freezer and then right before you’re serving pop it into the oven at 350° you’re going to put tin foil over it Pour Some melted butter over it to reheat it and then serve it Alla mode because always ice cream is there some lemon something here what’s there’s some lemon there’s a little orange if orange isn’t your thing you can just omit the orange um this is great I’m happy you guys like it crumbles so easy it’s so delicious it’s a crowd pleaser and what I love about it not very menty dishes you make it it you pop it on the table looks stunning and your whole family is going to love it cheers I know they’re both really what are you doing for Thanksgiving I am going to be in Florida with my family it’ll be fun it’s the first year I’m not cooking in a while I say you deserve I was just about to invite you to my uh my in-law’s [Music] [Applause] [Music] [Applause] [Music] oh [Music] [Music] [Applause] [Music] [Applause] he [Music] so what are we making this morning we are making a spiced apple loaf cake we are celebrating the Bounty of the season with these gorgeous apples you can use honey crisp you could use Granny Smith whatever your favorite apple is and we’re going to start by peeling it up and giving it a nice grate on a box grater okay I figured it would be easier to grate it instead of taking all that time to chop we’re doing a lot of chopping already so let’s let’s make it easy watch your fingers yeah be careful would terrible safety only sa only um and then the next thing we’re going to do is we’re taking a bowl of sugar and some oil uh adding two room temperature eggs a little bit of Greek yogurt for oh that’s where you get that little tank you could also use sour cream if you prefer and then a nice healthy amount of vanilla extract in baked goods vanilla extract kind of acts like the salt it brings out all of the flavors in the baked good so if you want to keep mixing that up and I noticed we keep the wet and dry separate here Absolut absolutely we want to keep the wet and dry separate it’s really important to just make sure we’re mixing the wet together before the dry so that we have a nice even baked good that is really fluffy and delicious T delightful yummy really good delightful good and then we’re going to add in some warming spices we have cinnamon Ginger nutmeg our flour all of our Rising agents warming spices I I’ve never heard them refer to nice and cozy and then what we’re going to do is we’re going to take those apples we’re going to add them to the wet ingredients and then we’re going to mix that all in with the dry ingredients and it goes into our grease loaf pan and if you want you could actually add a little olive oil in there the fuess from the olive oil is really going to add a lovely ex so this goes into this so This goes into this goes into our pan we bake it until it uh toothpick inserted in the center comes out nice and clean and now we’re making the Frosted and this frosting is real good so what we’re going to do is we’re going to cream together butter and and cream cheese and we all the butter that’s what this holiday is all about there’s even more butter in a second so get ready so we’re going to cream all this together and then we slowly it’s not turning out it yes it is it’s going to turn there we go I was looking at the wrong side and we’re just going to cream that together until it’s nice and whipped we are adding in cinnamon one of the warm spices a Warm Spice feeling warm you’re learning you’re learning I love it some vanilla extract as well a warm extract that’s a warm extract a pinch of salt to additionally awaken all of the flavor and then we’re slowly but surely do want to add it in adding in that uh powdered sugar and this is going to make sure it adds a subtle amount of sweetness but we don’t want too much I I don’t like when a a frosting is too overpowering and cloyingly sweet so we’re adding a little bit in and then a touch of milk to smooth it on out and once that is done and whipped to Perfection we’re heading on over to our Stove Top This is a fun little thing that I think this is unexpected it’s fun right so we’re melting a little bit of butter on our on a skillet and once we’ve sliced up our bread you take it next level and you toast it on up so it gets nice and toasty tasted toasty did you did you sprink a little salt on top of that frosting you know I did it tastes so good I really nailed it that frosting is SP on it’s not too heavy either oh I’m happy to hear that and this is a fun dessert that you can serve after the meal you could also serve it in the morning breast if you want to do a make a head then how do you like you make it and then you put it in the freezer the fridge how long will it keep you could wrap it in plastic wrap then wrap it in foil cuz we want to make sure no air gets inside of it we don’t want any freezer burn pop it into the freezer the night before serving put it into your refrigerator it will thaw and then you can slice it up griddle it if you want or you can just have it as is and put that yeah have it for breakfast have it for lunch have it as a snack have it after dinner enjoy SE long I to thank you while you’re meditating on that thing oh we love that cannot go wrong with dips I love dips I’m a dip head from the old country here to show us a few of her favorites is Chef Elena besser hello so nice to meet you oh it is so great to meet you we’re so happy that you’re here okay everyone loves that everything bagel seasoning addicted okay so I didn’t think about it in a dip but you say yes you can you can absolutely dip it out you know all about the dips my dad is um I say he’s part Bagel because eats a bagel literally every day Jewish I was like also that this is an homage to him and um so all you have to do you can buy some gorgeous everything bagel spice at the store you can add that on in I like adding a lot into the cream cheese that’s an component this is softened cream cheese right here we also have some sour cream so what I like to do is just add that on in right I love sour cream I love French onion dip you love from the packet The Onion packet Li you just dump it in I can rub it on my gum sometimes with the packet it’s so nice I’m a Str person I have growing up okay so we added lemon juice and zest and we’re just going to continue to mix this on up and do you want to help me out let’s pour in some Capers let’s add some are strong I’m serious I am fully serious here big caper fan and you just mix it all up spr onions some spring onions absolutely this adds nice little crunch it’s like all the things that you love in a bagel in dip form which is the best my gosh I could eat this with a spoon actually I’m not joking like you like to okay here let here try with this spul thank you very much right there we have the pretty ones right here but you add a little extra scallion on top right can I tell you something this is so yummy and you can use Tomatoes or cucumbers whatever you want any crud you want feel free to leave it out and it doesn’t you don’t just have to have a bagel for breakfast you can have it whenever you want with I I love that I yum seasoning I can put on anything the everything bagel hi there happy Tuesday if you thought it was hot you haven’t seen anything yet yeah the historic Heatwave just getting started it is June the 18th good morning this is today brutal hot very very very hot excessive heat warnings now stretching nearly from coast to coast 80% of the country facing temperatures in the 90s some areas hotter than that states of emergency now declared in parts of the Northeast while across the West thousands are forced to flee raging wildfires and down south a new tropical threat house tracking all of it border battle the White House set to unveil sweeping new protections for hundreds of thousands of undocumented immigrants the spouses of US citizens Straight Ahead an inside look at the plan its timing and the impact on the 2024 presidential race breaking overnight new tens South Korea fires warning shots after North Korean soldiers crossed the border for the second time in recent days this as Russia’s Vladimir Putin heads to North Korea for the first time in nearly a quarter Century the very latest in the live report from the region on edge in the hot seat Boeing CEO set to face a grilling on Capitol Hill today over the company’s safety and quality control issues and what it’s doing to fix them where they’re alive with with what it all means during one of the busiest summer travel seasons ever all that plus Survivor story they help and shark just two clear words a swimmer recovering from a vicious shark attack returns to the beach where it happened it’s emotional being here just ahead his harrowing encounter in his own words and Boston Pops Richard he loves these puts it up half courner of the buzzer bang the Celtics finish off Dallas to clinch an historic title Banner number 18 has been secured the Celtics are NBA champions we’ve got all the highlights and Boston’s plans for a massive Victory Parade today Tuesday June 18th 2024 from NBC News this is today with savan Guri and Hoda cby from Studio 1A in Rockefeller Plaza well good morning good to see you welcome to today happy you’re joining us on this Tuesday morning it’s a hot one already a record shattering Heatwave more than 150 million people facing temperatures in the 90s today yeah those highs those high temperatures are expected to last into the weekend and the heat is so bad that several healthc care and labor groups filed a petition pushing FEMA to declare extreme heat a quote major disaster well the heat is also fueling more than 20 dangerous Wild fires across multiple States out west air quality alerts now being issued because of the smoke all of this as what’s expected to be The Season’s first tropical storm is now forming down in the Gulf the storm which would be named Alberto set to bring heavy rain and coastal flooding in the next few days so we do have a lot to cover Al will have of course the full forecast but first NBC’s Maggie vesa is in Pittsburgh where it could reach 100° for the first time in 30 years hey Maggie hey Hoda good morning yeah that is a possibility and as you said if that were to happen it actually would be a first for the month of June here in Pittsburgh meantime the National Weather Service saying this part of the country the Ohio River Valley may be in the midst of its most impactful heat wve of the 21st century as this early blast of brutal summer weather only escalates this morning tens of millions from coast to coast are broiling thanks to an early blast of record heat oh my God it’s going to be hot more than 70 million Americans waking up under heat alerts from Iowa through Maine a stubborn heat Dome send