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00:00Roberto Aguero has been cooking pigs in a box for how long?
00:1123 years.
00:1223 years.
00:14And this box is called La Caja China and originally the idea came from Chinatown in Havana.
00:19In Havana, Cuba.
00:20Ah!
00:21We're going to marinate an entire pig.
00:23This pig is about what?
00:2445 pounds?
00:2545 pounds dressed, yes.
00:26Dressed, okay.
00:27Dressed means undressed.
00:28Right, clean.
00:30And for the faint of heart, don't look too close, but this is a pig lying on its back
00:35all clean, ready to cook.
00:37Roberto, this is a very unusual way to cook because you're not really cooking it on top
00:41of coals.
00:42You're cooking it in a box with coals on top.
00:45So it's like an oven.
00:46Right.
00:47It's an oven.
00:48Yeah.
00:49And it helps us giving us indirect heat.
00:51First we're going to start with our mojo.
00:54The key ingredient to mojo is a sour orange.
00:56Okay.
00:57And if sour orange is not available, you can easily create a sour orange by mixing
01:01orange juice and lime or lemon juice.
01:03Oh, okay.
01:04Right now we're going to add the salt.
01:05To the garlic.
01:06To the garlic.
01:07So how many cloves of garlic?
01:08It looks like a lot.
01:09That's three heads of garlic.
01:10And some pepper too?
01:11And some pepper, light pepper.
01:12Then we're going to add the liquids.
01:14So one and a half cups of sour orange juice.
01:17Correct.
01:19And here we have pineapple juice.
01:22So let's move that right here so we can add all the other ingredients.
01:25Right.
01:26A teaspoon of ground cumin.
01:27Right.
01:28A teaspoon of ground bay leaves.
01:30Bay leaves.
01:31That's good.
01:32And two teaspoons of dried oregano.
01:34Oregano.
01:35Okay.
01:36Now we just want to mix it.
01:37We have one that's already mixed up for us.
01:39First we need to strain it.
01:41Okay.
01:42And the good thing is all those solids, we're just going to add them to the rib cage.
01:46Oh, I see.
01:47So we're going to get all the flavors, you know, from the garlic and all those spices
01:50and that we're going to inject them on the hams and the shoulders.
01:54So how many hams does a pig have?
01:56Two.
01:57Right.
01:58And people don't realize that really the hams come from the back legs of the pig, right?
02:02So now can I just spread this on here?
02:04Yeah.
02:05Okay.
02:06So we're just going to spread that.
02:07Right.
02:08These are big hypodermics.
02:09Yes.
02:10Look at this.
02:11Wow.
02:12And it really brings flavor into the meat.
02:13We're going to do like three shots on the shoulders, about four or five on the ham.
02:16Okay.
02:17I'll do the hams.
02:18Okay.
02:19Good to go under the skin.
02:20Yeah.
02:21Because we need to keep that skin intact.
02:22That's what's going to contain all the juices and the fat.
02:25Okay.
02:26So this.
02:27We'll just spread that.
02:28Okay.
02:29Well, now we're going to prepare the adobo.
02:30Oh, okay.
02:31This is like a dry rub, but we just add a light layer of it all over the pig.
02:36Here we're going to start with a half a teaspoon of pepper.
02:39So garlic powder.
02:40Right.
02:41Okay.
02:42Dried oregano.
02:43Right.
02:44Dried bay leaves.
02:45More cumin.
02:46Salt.
02:47We just go with a light rub on it.
02:48A light touch.
02:49And then we rub it.
02:50Making sure it's coated.
02:51Right.
02:52So this pig has to stay in a refrigerator for at least 24 hours.
02:57We have a wonderful cooler here that has a bag of ice.
03:00And so it's going to be a refrigerator.
03:01Right.
03:02Okay.
03:03So now he's going to stay in here.
03:05Oh, I didn't mention that this is a special pig.
03:08That's right.
03:09Oh yeah.
03:10Now then it's a Hungarian pig, a Mongolitsa, known for its sweet lard.
03:14We have one that's already been marinated.
03:16Correct.
03:17Overnight.
03:18Overnight.
03:19And look at this.
03:20The pig is put out of the ice onto this rack.
03:24And these hooks are...
03:25To attach both of the racks.
03:27So we're really securing the pig so it's not going to move.
03:30The reason we have two is so that we can easily flip the pig over.
03:34So the box is aligned with aluminum.
03:36The tray is galvanized it looks like to me.
03:39Is that galvanized?
03:40Right.
03:41Because this is a dripping tray.
03:42Right.
03:43Okay.
03:44The dripping tray.
03:45And there he goes.
03:46This size pig is going to take about four hours to cook.
03:47You start with about 16 pounds of charcoal.
03:49And then once it's lit and you spread it, you add eight pounds of charcoal every hour.
03:53And now to put the top on and the coals.
03:56Spread it out evenly.
03:58Well this is fun.
04:00This is very different.
04:02Once the rest of the charcoal is lit, that's when you start counting your time.
04:05Well, we're going to now wait for one hour.
04:07One hour.
04:08And add another eight pounds of charcoal.
04:10Then another hour, another eight pounds.
04:12Right.
04:13And then when do we turn the pig?
04:14When we reach 185.
04:16So Roberto, four hours it's been cooking.
04:19Okay.
04:20So we're lifting the whole thing off.
04:23Look at the pig.
04:25Wow.
04:26Is that beautiful.
04:27Now, have you tested the temperature yet?
04:29Yes.
04:30It's already 187.
04:31Exactly.
04:32Okay.
04:33Now we're flipping the pig.
04:34Lift it up here.
04:35Okay.
04:36Oh boy.
04:37Look at this.
04:38Look at that.
04:39Yes.
04:40Okay.
04:41Now we're going to score the skin.
04:42I'm just going to make some cuts here.
04:45X marks the spot.
04:46Yep.
04:47Oh, and the meat looks delicious.
04:48Oh, yes.
04:49It's ready to eat, right?
04:50Oh, yes.
04:51So succulent.
04:52We need to remove the ashes so that you really get all that intense heat to blister the skin.
04:57Is it hot?
04:58Now, we're just going to let it sit for 30 minutes.
05:01Roberto, is it time?
05:02Yes.
05:03It's time to open.
05:04Okay.
05:05To reveal.
05:06First the coals come off.
05:12Now just wait.
05:13Look up.
05:14Okay.
05:15Wait.
05:16Oh, my gosh.
05:17Look at that, everybody.
05:19A beautiful, crispy, suckling pig.
05:22Okay.
05:23So now this goes into this tray.
05:26And now it's time to carve and serve.
05:27Ready to carve and serve.
05:28I've been waiting for five hours for this.
05:31Yes.
05:32We call this chicharrón.
05:33Oh, my gosh.
05:34Look at that.
05:35So good.
05:36One of the ways we serve the sandwich is we like to add part of the crispy skin into the
05:43sandwich.
05:44And it's so inviting.
05:45They feel that crispy skin together with the meat.
05:47Definitely.
05:48It's just awesome.
05:49Come on in, everybody, and have some.
05:51Just take a plate, a napkin, and a Portuguese roll.
05:54Take a little piece of that skin.
05:55You must have a little crispy skin.
05:57Yes.
05:58So good.
06:00There you are.
06:01How's that?
06:03That's perfect.
06:04Do you get this at Boston College?
06:05Not in the dining hall.
06:06I'll just keep eating the skin.
06:09To me, that's the best part, honestly.
06:13Cake.
06:15This is the best.
06:16Weighing in at around two and a half pounds and several inches thick, a cowboy steak like
06:22this, well, it will certainly make a statement when brought to the table.
06:26Cut from the bone-in rib eye with a single bone left attached.
06:30It's thick and perfectly marbled.
06:32And because it's a relatively expensive cut of meat, you'll want to make sure you cook
06:37it perfectly.
06:38Let me show you how.
06:40So make sure, first off, that once you've trimmed any excess fat from this beautiful
06:46piece of meat, you dry it with a paper towel.
06:50Rub it all over with just a little bit of safflower oil.
06:56Just a tiny drizzle here and there, but coating the meat.
07:00And have your griddle pan really hot.
07:04Now a sprinkling of coarse salt, rubbed in with some freshly ground black pepper on both
07:12sides of the meat, and rub a little bit around the outside, too.
07:17And if you don't want this pretty bone to burn, just wrap it in a piece of aluminum
07:23foil.
07:24This will keep from burning.
07:28So ready to start cooking.
07:31Place it one side down in your hot griddle pan.
07:34A bone like this is called frenched, because you've taken all the meat off the bone and
07:40left it exposed.
07:41One of the most common mistakes home cooks make is under-salting meat like this.
07:47You're only seasoning the surface of the steak, which means there's a significant portion
07:51of the meat that has no salt on it at all, all the interior meat.
07:55You want to make sure there's enough salt on the surface to perfectly season each bite.
08:01The safflower oil that I rubbed on the meat is a good oil to use because it has this high
08:05smoke point.
08:07It's flavorless, colorless, and it's expressed from the seed of the safflower.
08:12Now I'm not going to move this for two and a half minutes, so while it's cooking, I want
08:16to tell you that rib cuts are known for being fine-grained with generous marbling throughout,
08:22and it is one of the most tender beef cuts, and is a favorite for grilling as the bone
08:27in keeps the meat extra moist and flavorful.
08:30This deep marbling gives the steak a slightly higher fat content than other cuts, making
08:35it extremely juicy.
08:39So now we're going to turn the meat at two and a half minutes so that we get a really
08:44nice criss-cross marking on it.
08:51And now another two and a half minutes.
08:54A grill pan like this is a practical and convenient indoor alternative to a gas or charcoal grill,
09:00although you won't get that same charring and you won't get that flavoring from the
09:04wood or charcoal fire.
09:06But those ridges are really good because they allow the fat to drip off the meat.
09:11And your oven must be preheated to 425 degrees, because this meat's going to go in for 12
09:17to 15 minutes after it is browned like this.
09:21How does it look?
09:24Really professional.
09:25I love that criss-cross.
09:27If you were cooking this outdoors, use the direct heat to do the first 10 minutes.
09:34That's the direct heat.
09:35And then move it to indirect heat to finish the cooking.
09:39Just like putting it into the oven.
09:41So two and a half minutes, we turn again.
09:52So there we are ready, the second two and a half minutes on this side.
09:58Now transfer the meat to a rack in a shallow pan like this.
10:02Another secret of good steak making is there's always air around the meat.
10:07Now this goes right into your 425 degree preheated oven, 12 to 14 minutes.
10:13It has to reach 125 degrees in the middle of the interior for medium rare.
10:21So now I've had the steak tented for 10 minutes.
10:24It's rested and it is ready to eat.
10:28Remove the foil around the frenched bone and you can move the steak now to a cutting board.
10:37This steak has to rest for 10 minutes just so that all the juices redistribute throughout
10:43the meat.
10:44If you cut it right away, a lot of those juices will just pour right out.
10:48So I think shoestring fries, a sharp knife and fork.
10:54If you have a big cowboy in your house, this will do for his dinner, but I think it would
10:59serve two very nicely.
11:02And this may be the best steak you'll ever eat.
11:05Enjoy.
11:06Sauce Bernays is a derivative of its more popular cousin, Hollandaise.
11:10This classic French sauce is made from a reduction of vinegar and wine, thickened with egg yolks
11:15and butter.
11:17Its silky, creamy consistency is sort of like heaven served alongside a grilled steak and
11:23it's easy to make.
11:25Before I start making Sauce Bernays, I just want to make a reduction of white wine, champagne
11:31vinegar, half a cup of each, two teaspoons of cracked black peppercorns, a quarter of
11:38a cup of shallots, very finely minced, and one and a half teaspoons of tarragon leaves,
11:49finely chopped.
11:52Let this come to a boil and reduce to two tablespoons.
11:55This has to cool before you make the sauce, so it's better to get this done right away.
12:01Bernays sauce is essentially an emulsified butter sauce.
12:05Emulsified just means a suspension of one liquid in another with which it can't mix.
12:11So you kind of force it to join together.
12:15Adding the butter slowly will prevent the sauce from breaking or separating.
12:19So I'm getting a little ahead of myself.
12:21Three egg yolks, one to two tablespoons of hot water.
12:27I'll start with one.
12:30Mix this over simmering water.
12:32This is a bain-marie, and I'm using a glass bowl, heat-proof.
12:39Very good.
12:40You can also use a stainless steel bowl.
12:44And that water just lightens the egg yolk and makes it a little bit more able to assimilate
12:52all that butter.
12:54And it's two sticks of butter, half a pound.
12:58Some salt, a little bit of pepper.
13:05And when these warm over the simmering water, I'm raising the heat a little bit, you start
13:14incorporating the butter.
13:16Bernays sauce and hollandaise sauce can sometimes be confused for one another.
13:20And although very, very similar, Bernays has the inclusion of that white wine and vinegar
13:27with tarragon.
13:29So now our butter can go in here.
13:33It starts to melt, and you don't want it to melt like melted pot.
13:39You just want it to emulsify.
13:49So our liquid is almost reduced to two tablespoons.
13:55Watch that.
13:57It goes really fast when it gets down to a couple of tablespoons, so be careful not to
14:02burn it.
14:03The one thing you don't want to do, and keep adjusting the heat so that it's only a slight
14:08simmer, is to cook those egg yolks.
14:12Do not want to cook them.
14:14They will scramble.
14:18And here the butter is going in very nicely.
14:21You can see that the liquid has reduced, and now we're going to just let it cool in
14:26the pan.
14:27We're going to strain that right into the Bernays.
14:30Bernays is most classically served over steak, as we are serving it today, but you could
14:35also serve it over grilled fish or vegetables.
14:38It's one of my favorite sauces.
14:41I really love Bernays.
14:46So there, look at that.
14:48That's a good-looking sauce.
14:49It's a nice consistency, and I can now stir in one and a half teaspoons of chopped chervil
14:58and one tablespoon of chopped tarragon.
15:04Don't let this separate.
15:06If it gets too hot, it will definitely separate, and I think I can just take this off, put
15:14it on our counter.
15:16Wow, doesn't that look great?
15:20Now add your little bit of intense flavor.
15:26Just put this right in a sieve.
15:35Now if you were barbecuing and wanted to have a Bernays sauce, you could probably serve
15:40those barbecued steaks with all these solids in the Bernays sauce, but I really like to
15:49strain them out.
15:53And here we have a really beautiful Bernays sauce.
15:57So here's a grilled steak.
16:00Serve this alongside it, around it.
16:12I think you'll find that it greatly enhances your next beautiful piece of grilled meat.
16:23Steak served with Bernays sauce, I think it's the perfect combination.
16:27Today I'd really like to take you through each and every one of the essential tools
16:31for grilling, and Christopher has one of the most important in his hand.
16:35How's it working?
16:36The tongs.
16:37Okay.
16:38Not bad.
16:39They get a little hot sometimes though.
16:40Yeah, well that's why long is better than short, and I always suggest that people get
16:44long tongs.
16:46And you should have one for meat, one for fish, and one for vegetables.
16:49So the flavors don't mix.
16:50Yeah, you just don't want to get the blackened steak juices on a beautiful piece of salmon
16:55like we have right there.
16:56A good spatula, long handled again, and it's very nice to have a wood handle that doesn't
17:01conduct heat.
17:02It's really wide.
17:03Yeah, isn't that beautiful?
17:04Now can you flip the fish with this?
17:05Well you could, but there's a better one than that.
17:07See?
17:08This is nice for a whole fish.
17:10It lets the juices drip through, right?
17:12Well it's for that, but it also makes it lighter, and you don't need a big heavy piece of metal
17:16to turn over a delicate piece of fish.
17:19This is also a very nice spatula.
17:20This is good for letting the juices go through like a hamburger, okay?
17:24And even a piece of sausage.
17:26But these are good because they are sturdy, they don't bend, they will not give if you
17:30pick up something heavy.
17:32So these are all three very nice spatulas, and you can decide if you are not going to
17:36get all three, which one's best for your needs.
17:40A long brush like this, too, for brushing a little bit of melted butter.
17:44And it's curved so that you don't burn your hand when you're going over it.
17:46Exactly, see?
17:47And it keeps your hand far above the flame.
17:49Oh, and what Christopher's doing here is kind of stir-frying over, but really stir-grilling.
17:57I love this basket.
17:58It's enameled, it's very clean, and with no fat, you are grilling those peppers and onions
18:03very beautifully.
18:04And we're going to have those on big chunks of French bread with our sausage.
18:09So get those looking really good.
18:12Another tool that's nice is the mop brush.
18:15This is very fun to use, and this is for marinating.
18:19Just rubbing on some wonderful sauce on your meat, on your fish, on your vegetables.
18:24Now we've got some sauce over here, do you want me to put some on?
18:27Um, well, I would put, what is that over there?
18:29You've got some thick sauce and some thin sauce.
18:31Okay, but I think that's better for our hamburger patties.
18:33Ah!
18:34So let's put a hamburger on here.
18:37Okay.
18:38And I'll use the smaller of the spatulas.
18:41We'll just put that right here.
18:45Great.
18:46And that you can mop with a little bit of that delicious barbecue sauce.
18:51Okay.
18:52In fact, I think you should use this brush, because it's only one.
18:54That's a good idea.
18:55Another essential tool is the fork, the long-handled fork.
18:59Now a lot of people say never use a fork for grilling, but if you do, pick up a piece of
19:04meat from just the tip, without piercing, without letting any of that juice, doesn't
19:11that look good?
19:12That looks excellent.
19:13That is a ribeye steak.
19:14I think that has your name on it.
19:17Looks really good.
19:18And notice, I'm just cooking the fish from the bottom up, and that will keep the fish
19:23very rare, just beautifully tender.
19:26And I'm not disturbing it.
19:27You're getting the flavor of the fire, but you're not burning the fish.
19:30And you want it on the foil so that it doesn't have the black lines.
19:33Well, no, no, it'll fall through the grate if it falls apart.
19:37This fish is so delicate.
19:38Yeah, that's a very delicate fish.
19:40Another nice thing to use for brushing meat are herb brushes like this, which you can construct
19:46out of a bunch of fresh thyme, a bunch of rosemary.
19:48If you were doing a big butterflied leg of lamb, this is something that you would really
19:52want to have crisp.
19:53And this, if this burns on the grill or on the food, guess what?
19:56You're getting the flavor of rosemary and not the flavor of a burnt cotton brush.
20:03So this is a very nice thing to have when you're doing serious barbecuing.
20:08And then when you're finished grilling, you want to have the correct tools to clean the
20:11grill.
20:12This is a metal brush.
20:14It's sort of like a brass brush.
20:16It's pretty abrasive.
20:17Yeah, pretty abrasive.
20:18You don't want to use that on your body.
20:20And there's also a nice sharp scraper here that will clean the metal, and then you brush
20:25the metal of all the cooking residue.
20:29This too is nice for getting between the grates.
20:33See this just cleans it up in no time.
20:35And I always like to clean it right after I cook.
20:37So when it's hot, it's easier to get the stuff off.
20:39Yeah, warm.
20:40At least warm.
20:41And that will be nice.
20:42And then you can rinse these out and keep them nice and clean.
20:44I think we should flip this.
20:45You want to flip the burger?
20:46Certainly.
20:47Here's your special.
20:48Thanks.
20:49And you want to do this with the lines of the grill.
20:51With the lines.
20:52Yeah.
20:53Oh, there.
20:54Look how good it looks.
20:55Yeah.
20:56It looks excellent.
20:57Looking good.
20:58I should brush this other side.
20:59Let's see how this goes.
21:01So these are the essential tools, Chris.
21:03It's nice too, if you have a table, to have little hooks underneath so that these can
21:06be hung from their tongs.
21:08That's a great idea.
21:09Isn't that great?
21:10Yeah.
21:11And you can just grab what you need.
21:12That's when you really get set up as a barbecuer, as I think maybe you will.
21:16That's when you get known around the neighborhood.
21:17Oh, okay.
21:19Oh, I forgot.
21:20One thing.
21:21Metal skewers.
21:22Look.
21:23Oh, wow.
21:24These are very, very good because they conduct heat.
21:25So they cook inside as well as the meat and vegetables cooking on the outside.
21:29So if you accumulate, oh, a dozen of these or so, great for shish kebabs.
21:33If you don't have metal skewers, you can always buy bamboo skewers.
21:37But make sure before you use them that you have soaked them in water.
21:40It prolongs their life.
21:41Prolongs their life.
21:42Yep.
21:43I think that steak looks perfectly done.
21:44Don't you?
21:45It looks excellent.
21:46Let's find a platter for it.
21:47There we go.
21:50And the fish, too.
21:51I think it is getting to be close to done.
21:55And here's our beautifully grilled vegetables.
21:59Not too soft.
22:00Mm-hmm.
22:01Still have a little crispiness, but they are cooked.
22:04These will be very nice on our sausages.
22:06We can get those off.
22:08There we go.
22:13So get out that grill, Chris.
22:14I'm coming over tonight.
22:16There's some leftover meat, and you can practice for all of us, okay?
22:19Great.
22:20Actually, I'm going to invite the whole studio over for dinner.
22:22Are you kidding me?
22:23No.
22:24Okay.
22:25I better get working.
22:26What I'm going to show is a very simple, basic process, and it's called putting grill marks
22:31on chicken.
22:32And everyone always says to me, how do you do that?
22:36But why it looks so pretty, and it's so easy, and it really makes the presentation that
22:41much nicer.
22:42So you just lightly oil your chicken breast, salt and pepper a little bit.
22:45So boneless, skinless.
22:46Boneless, skinless.
22:47And presentation side is the smooth side.
22:52You put that facing down on the grill, and you let it sit for probably about a minute
22:58or two to get some nice, deep grill marks.
23:00Here we have two that are here.
23:02And basically what you do is you put them on the diagonal, 10 o'clock.
23:06And then when you rotate them, you do it to 2 o'clock.
23:09It's a 45-degree angle turn.
23:11You flip it over.
23:12So you've got the, it's a little light still, but you've got the beautiful cross marks.
23:16Oh, beautiful.
23:17And that takes how long to cook the chicken breast?
23:19Well, what I like to do is I like to mark them on the grill, and then you can put them
23:23on a baking sheet once they look pretty.
23:25Finish them in a 400-degree oven for like 10 to 12 minutes until they're completely
23:29done on the inside.
23:30I have here some bacon.
23:31Okay.
23:32That, what I'm going to do is I'm going to put it in cold water, and I'm going to not
23:36boil it really, but cook it for about five minutes.
23:38So just sort of blanch it?
23:39Yes, yes.
23:40Okay.
23:42So you don't want a very big bubble in there boiling.
23:43I don't know.
23:44We're having trouble with this one burner.
23:46I'm going to do it over here.
23:47Okay.
23:48Yeah.
23:49So you've done it already.
23:50Yeah, we have some ready here, and I just put them on.
23:51So for how long?
23:52Five minutes.
23:53Okay.
23:54Five minutes.
23:55And we get a bit of the fat out.
23:56Yeah.
23:57So we just put them there.
23:59And then we have here two turridos, which are very elegant, I think.
24:03Well, they are.
24:04I chose this recipe because I thought, we haven't done that cut of meat for a while.
24:08For a while.
24:09And I thought how nice to learn how to do it on top of the stove.
24:13So should we do one each?
24:14Sure.
24:15Okay.
24:16So we get the sage.
24:17I love sage.
24:18And we just put it on the bacon like that.
24:22Okay.
24:25We can put four or six leaves.
24:28And we did, yes, we did a little bit of it out like that.
24:33Okay.
24:34That looks beautiful.
24:36And then we just place our turrido here, and we wrap it up.
24:41How easy.
24:42It is easy.
24:43Yeah.
24:44And it looks, you know, it looks fancy, and it looks like you spent a lot of time doing
24:48this.
24:49But...
24:50And you need a couple seconds, so don't fret, anybody.
24:53We just tie it up.
24:54Okay.
24:55Just one, once around?
24:56Twice.
24:57Twice.
24:58Okay.
24:59And you don't have to really make a lot of pressure when you tie it up.
25:01It's only to hold the bacon on, right?
25:04Yeah.
25:05That's right.
25:06Now, do you tie a knot or a bow?
25:09A bow.
25:10That's right.
25:11Just a bow there.
25:12And we put it on the pan on the sides like that.
25:14Okay.
25:15So what we do with these is that we just make them really crisp and nice.
25:20Okay.
25:21All over.
25:22Yeah.
25:23All around.
25:24Then we just turn them.
25:25And then we're going to cook them on the first side for about six minutes, and then a little
25:28bit on the second side.
25:30Not too much.
25:31So that's what we do.
25:32Okay.
25:33And this is on the second side now?
25:34No, this is on the first side now.
25:36Now, isn't that a beautiful presentation for a dinner party?
25:40I think this is really, really a nice way to cook.
25:43No oven.
25:44Yeah.
25:45No oven.
25:46No, no oven.
25:47And all right on top.
25:48Well, this is a good recipe because this is a special flank steak taco with ancho adobo
25:54sauce and corn tortillas.
25:57Yeah.
25:58So this is what I want on Super Bowl Sunday.
26:01This is...
26:02I'm making this.
26:03This is very easy to make.
26:04It just takes a little bit of planning, not that much, but it actually combines the flavors
26:09of Mexico really well.
26:10Yeah.
26:11And if you like some amount of spice, it works really well.
26:13So here's our ancho adobo.
26:15These are the ancho chilies, which we've toasted in the oven until they get nice.
26:19And if you press them, you'll see they get a little hard.
26:21Yeah.
26:22Oh, they're crispy.
26:23They're crispy.
26:24So what you want to do is you want to take off the seeds because the seeds make it bitter.
26:26Okay.
26:27So once we have that, once it's toasted in the oven, we're going to put it in our bowl
26:30and kind of crush it up.
26:31And I'm going to put some hot boiling water onto it.
26:35No seeds allowed.
26:36To rehydrate it.
26:37And it just has this smoky sweetness.
26:39So you dehydrate and then you rehydrate.
26:42It's always dried.
26:43Okay.
26:44But, you know, when you toast them, it mellows out the flavor and makes it a little easier
26:46to...
26:47Okay.
26:48Just water?
26:49Just water.
26:50Hot water.
26:51And you let it sit for about 15 or 20 minutes until it gets to this.
26:55Oh, good.
26:56Okay.
26:57So that you blend.
26:58So this, what we're going to do is we're going to blend it.
27:00We're going to put it in the blender.
27:01We have garlic.
27:02Okay.
27:04You get the liquid.
27:05Yeah.
27:06That's the flavor.
27:07That's the flavor.
27:08You're going to put some garlic in there.
27:09And we have some oregano, which we're also going to put in.
27:14And some cider vinegar.
27:15I love cider vinegar.
27:16And I like to put a little bit of salt and a little bit of oil.
27:22So you were cooking lots of Indian food, lots of... at Tabla.
27:27And now what are you cooking?
27:28At Tabla, I was doing a lot of Indian food and Indian-inspired food.
27:32But at Northern Grill, I'm doing what we call a new American bar and grill, and I'm
27:37taking classics from the bar and grill and make them better.
27:41So we have some steaks, but we're focusing on seafood.
27:44So actually, this dish I'm doing on my bar menu.
27:47Oh.
27:48Done?
27:49And you're going to go all the way until it's nice and smooth.
27:52Okay.
27:53And once it's smooth, you're going to take it and you're going to apply it onto the steaks.
27:56Oh, so this is the marinade.
27:57Yeah.
27:58Ah.
27:59And what I like to do is I like to do this four to six hours.
28:00I like to keep it...
28:01And we're going to flip it halfway through.
28:02You're going to rub it over.
28:03And you can smell it.
28:04It smells absolutely...
28:05Oh, so delicious.
28:06You know, fabulous with this lovely vinegar in there and the garlicky flavor and the oregano.
28:15And what I like to do is I like to keep it overnight.
28:20Okay.
28:21And...
28:22We'll finish these a little later.
28:23Yeah.
28:24And...
28:25Now, overnight.
28:26Now, is two nights too much?
28:27I think two nights is too much because you have the vinegar in there.
28:30Yeah.
28:31But as you see, it looks really, really delicious and nice and coated.
28:35And what I do is if I'm cooking it in the house, which happens very rarely even in the
28:40winter in the Northeast, I have a grill in the backyard.
28:42My wife thinks I'm crazy, but I like my grill.
28:45No, if you're a griller, you're going to grill winter, spring, summer, fall, right?
28:50And I like to grill it for about four to six minutes on each side, you know, depending on
28:56how rare you want it.
28:57If you want it well done, you want to go longer.
28:59And grilled already.
29:00And then you see, it's beautiful.
29:01I also like to split the flank steak down.
29:03And you always want to cut it against the grain.
29:07And...
29:10That is so good.
29:11I mean, just that for dinner is so nice, even without the tacos, but with the tacos.
29:16Oh, my gosh.
29:17And then in the tortilla.
29:18Yeah.
29:20A little red onion.
29:21I like onions in mine.
29:22I like cilantro in mine.
29:25And if you want the same, you can do that.
29:27You can leave it out in lime.
29:29And sometimes I also add avocado to it.
29:31Yeah, and if you're going to make guacamole, this is a good place to put some guacamole, right?
29:36Yes, definitely.
29:37And some sour cream.
29:39And I'm ruining your recipe.
29:41No, no.
29:42You know what I say is if you're going to eat it, you do what you want to do with it.
29:45Oh, yes.
29:46You know, I will eat it the way I want.
29:47And when you eat, it's always about you.
29:49It's not about the chef.
29:50So you want to enjoy it.
29:52You want to have fun.
29:53If I ask for Parmesan cheese for my clams.
29:55I would give it to you.
29:56On linguine, you'll give it to me.
29:58I would give it to you because you're eating it.
29:59You know how many chefs will not give you Parmesan cheese on your clams and linguine?
30:03You know, I think those days of it being all about the chef is gone.
30:07Because when you're eating, it's about you.
30:09It's not about me.
30:10And my pleasure comes from you eating and you having a good time.
30:13I like your attitude.
30:15Very much.
30:16Known as kalbi, Korean short ribs are one of that country's most celebrated dishes.
30:20The flavorful soy sauce-based marinade keeps the ribs juicy, tender, and very delicious.
30:26Traditionally, they're grilled tableside over charcoal or gas.
30:29And served with steamed rice, bib lettuce, and kimchi.
30:33A hot and spicy accompaniment.
30:35What's really unique about them is how they're butchered.
30:38Soy sauce is the base of the marinade.
30:41Six tablespoons.
30:43And I'll tell you more about the butchering of these delicious ribs in a second.
30:48Now, two tablespoons rice vinegar into the soy sauce.
30:59And two teaspoons of Worcestershire sauce.
31:07Two tablespoons of apple juice.
31:12Two teaspoons of sesame seeds.
31:14These are white sesame seeds.
31:17Two teaspoons of garlic.
31:19Very finely minced.
31:22And I don't know very many Korean dishes without a lot of garlic.
31:27Two teaspoons of freshly grated ginger.
31:30This is the fresh ginger root.
31:32Two tablespoons of light brown sugar.
31:37And a fourth of a cup of scallions.
31:40And you can see they're cut very much on an angle.
31:44The green and white parts.
31:46Now just mix this all together.
31:51So this is enough marinade for one and a half pounds of the short ribs.
31:56Short ribs come in two ways.
31:57Either cut between the bones, the most common type sold in the supermarkets.
32:01Or cut into strips across two to four adjacent rib bones.
32:05Called flanken style.
32:07This is one bone.
32:08Two.
32:09Three.
32:10And part of one is four.
32:12I think these are very interesting.
32:14And the thin strips of flanken short ribs are sold as Korean style short ribs.
32:20That's how they are known.
32:22So immerse them, one and a half pounds, in your lovely, fragrant, spicy marinade.
32:30And turn these over.
32:34And I like to get them completely coated with this delectable juice.
32:41And generally, when you think of short ribs, you think of braising short ribs.
32:46But these are cut so thinly that grilling them is just a perfect way to prepare them.
32:53So cover these.
32:55I like using plastic wrap.
32:57And refrigerate eight hours or overnight is even better.
33:01So just lay your marinated ribs right on the griddle pan.
33:07Oh, they smell so delicious.
33:10That combination of soy sauce and garlic and scallion.
33:16And you want to serve these with rice, kimchi, and lettuce cups.
33:22Put a little bit of rice in the cup.
33:25And a little bit of kimchi in the cup.
33:29And this is a fantastic, hot and spicy, pungent Korean dish made with fermented vegetables.
33:36Primarily cabbage.
33:38And so a little bit goes a long way of kimchi.
33:46These cook so nicely.
33:48And they are so tender.
33:53And you see how quickly they cook.
33:55It's lovely.
33:57And so you can just put your cooked ribs on a platter.
34:12And let guests help themselves.
34:15This is a very interesting and unusual way to serve bone-in Korean ribs.
34:24So beautiful.
34:28Finish them all up.
34:30And sit down and enjoy.
34:35So what a colorful presentation this is.
34:38Korean short ribs.
34:40A great use of a cut of meat that most would think had to be braised for hours.
34:44I certainly hope you've enjoyed today's show.
34:46And don't forget to tune in to the next episode of Cooking School.
34:50You never know what you're going to learn.
34:52I've asked each of the chefs to share with you their favorite tool.
34:56Working with live fire is unpredictable.
34:58And so my favorite grilling tool is the long tongs.
35:01One of my essential grilling tools is a brass bristle cleaning brush.
35:06Stainless steel brush can be too harsh.
35:08And it can actually damage your cooking grates.
35:10It's imperative that I have a beer.
35:12Beer and grilling for me are two things that should not be separated or be done apart.
35:18These loin chops are the porterhouse steaks of the lamb.
35:22With the T-bone separating the loin eye muscle from the tenderloin.
35:25But as you can see, they are a lot smaller than beef porterhouses.
35:29And also more economical than a rack of lamb.
35:32And every bit as tender and flavorful.
35:35These should be between three and a half and four ounces each.
35:39Salt and pepper each side of each chop very nicely.
35:46Have a cast iron skillet heating on your stove.
35:50And make sure that it's really hot before you add the chops.
35:55These get cooked four minutes per side.
35:58That's it.
36:00So here, just a little bit of oil in the bottom of the pan.
36:04And put your lamb one side down.
36:09And time this so it's four minutes per side.
36:16Now the potatoes have been steamed.
36:19These are fingerlings.
36:21And you then peel and cut into chunks.
36:25About three quarter inch chunks.
36:28And we find that the kind of rougher you are with these potatoes, the better they fry.
36:33So I'm going to cut these into little chunks.
36:37And we're throwing them into the bowl.
36:40Just kind of shake the bowl and get them a little bit bruised.
36:45Your oil.
36:47Use a good safflower oil or a canola oil.
36:52Now see what I'm doing? I'm just bruising them a little bit.
36:58I'll add the bigger pieces first.
37:01So these are a different kind of french fry.
37:06Different shape.
37:08No skin on the potatoes.
37:10And they are already cooked.
37:12So let's do a few at a time.
37:15Four minutes.
37:17And these are golden brown and crispy.
37:21Drain them on a paper towel lined baking sheet.
37:24And sprinkle immediately with a little bit of sea salt.
37:28So it's been four minutes.
37:30We can now turn our chops.
37:32By the way, did you notice how well trimmed these are?
37:35I really like to eat every little bit of my lamb chops.
37:39So by trimming off virtually all the fat, except for a fraction of an inch on the perimeter,
37:47you are making a really beautiful lamb chop.
37:53I think this little batch must be done.
37:57Oh, look at the color of these potatoes.
37:59How cute they are.
38:01Potatoes are almost done.
38:04The lamb is certainly done.
38:06Four minutes per side.
38:08And look at the great color and the juiciness of those lamb chops.
38:17So mouthwateringly delicious.
38:22Serve this with the potatoes.
38:26And a little sprig of mint.
38:30Very pretty.
38:32This is farmer's market spearmint.
38:36Also very beautiful.
38:38And this is farmer's market peppermint.
38:42There are many, many different flavors of mint.
38:45My favorite is spearmint.
38:47But garnished like that.
38:49And served with, well, my favorite is supermarket mint jelly.
38:55But that's because of the color.
38:57Of course, you can make your own mint jelly.
38:59And it won't look quite that green.
39:01And potatoes.
39:03Make a little platter of these.
39:06Sprinkle with vermald and salt.
39:12You will love this meal.
39:15Loin lamb chops.
39:17Lamb loin chops.
39:19Whatever you call them, they are tender.
39:21And they are amazingly flavorful.
39:23And served with a lovely glass of merlot.
39:28And these beautiful cooked fried potatoes.
39:32Or fried cooked potatoes.
39:34You'll have a delightful meal.
39:36Thank you so much for watching.
39:38And I'll see you on the next episode of Cooking School.
39:41This is a Thai chili vinaigrette.
39:43It's rice wine vinegar, lime, fish sauce, soy sauce.
39:46And basically I just put everything in here.
39:49Four limes, some sambal, which is a chili paste that's really flavorful.
39:54It's got a little brown sugar in it.
39:56We mix that all together with some soy.
39:58Now do you make that ahead of time?
40:00You can make it ahead of time since it actually gets a little bit better as it sits.
40:03Because it's got the red chilies in it.
40:05They give it a little bit of a kick.
40:07We've got some cilantro in it.
40:09I actually like it better the day later.
40:11And that makes this a perfect dish for entertaining.
40:14Which gets me to, really like it gets me out of the kitchen.
40:19Which is so nice.
40:21I also like to use chinette for that purpose.
40:24Which we've got a beautiful chinette right here.
40:26Oh, yeah. So we have a very beautiful setup.
40:28Which is a great option for easy entertaining.
40:31And I keep these under my sink. Do you know that?
40:33I didn't know that.
40:34Oh, in the kitchen?
40:35Really?
40:36Yeah, right under the sink.
40:37Because, I mean, people are always dropping by my house.
40:39And they want to take the food outside.
40:42They want to sit, you know, in the garden or take it down to the barn.
40:46And if I have extra too, people come in and eat all the leftovers.
40:51And that's what they eat.
40:52These beautiful, beautiful, heavy-duty paper plates.
40:55I really like these.
40:56And they work perfectly in any table setting.
40:59So, look how, oh, that's so colorful and gorgeous.
41:02I actually really like them because it helps me as a busy mom when I'm entertaining.
41:07You know, I always have people dropping by.
41:09We had our in-laws over after your wonderful Easter.
41:11They came by for an Easter supper.
41:13And it really was so nice because I didn't have to worry about staying, you know, being stuck in the kitchen.
41:18I could just put the chinette out, you know, not have to worry about doing the dishes.
41:23And it was really a helpful addition to my Easter.
41:27Look how good it is.
41:28And they're really strong.
41:29And if you have a wet dressing, you don't have to worry about it leaking through.
41:32No.
41:33And they're great for heavy items.
41:34We garnish this with some mint, some basil, a little bit of peanuts, which is nice.
41:39And some of those crispy noodles.
41:42Definitely some noodles on your plate will give you a lot.
41:45Yes.
41:46Here you go.
41:47Fantastic.
41:48A little bit of the dressing on the top.
41:49And you know how concerned I am about recyclability and not wasting natural resources.
41:54Well, these are totally recyclable and biodegradable.
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