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Cook's Country from America's Test Kitchen Season 18 Episode 3
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00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan makes Bridget a show-stopping porchetta abruzzese.
00:44I talk about pig farming in early America.
00:47Jack explores the world of hardy greens.
00:50And Christy makes quick-braised broccoli rabe.
00:53That's all right here on Cook's Country.
01:04Like many recipes from Italy, porchetta varies from region to region.
01:11But the type that we're going to concentrate on today comes from abruzzo.
01:15And it's got a beautiful crackling pork skin, juicy meat inside, and absolutely permeated with the flavors of garlic and fresh herbs.
01:24Sounds divine, doesn't it?
01:25Well, we've got here the mistress of pork, Morgan.
01:29And she's going to show us how to make this incredible dish at home.
01:33I'm so honored to be called the mistress of pork.
01:35That's my new favorite nickname.
01:37But yeah, this is a dish that's also common in Philly.
01:40It's where a lot of immigrants from the abruzzo region of Italy immigrated.
01:44So they do these, like, very amazing whole hog porchettas.
01:47They take a boneless whole pig and make this delicious, garlicky, herby porchetta.
01:51I want to go to there.
01:53I know.
01:53Oh my god, let's go.
01:54But first, let's make this one.
01:55Okay.
01:56Okay, so I'm going to actually start by making the spice rub for it.
01:59So I'm going to use two teaspoons of orange zest.
02:02It's often lemon zest, but I really like what the orange does here.
02:05So I'm just going to get about two teaspoons.
02:08And I'm not going to waste any of this orange.
02:10We're going to use this too.
02:11I'm just going to lob off the top and bottom of the orange.
02:14And then I just use my knife to go around and peel it.
02:17Very efficient.
02:18Very efficient.
02:20Let me get that last little white pith.
02:21I don't want any bitterness in here.
02:24All right, so I'm just going to go through and do quarter-inch thick slices here.
02:27And these are going to show up as little gems in the porchetta later.
02:30But I'll show you what I'm talking about.
02:32How nice.
02:33All right, so orange, good to go.
02:34Now let's talk about the spices.
02:36I've got a tablespoon of toasted fennel seeds.
02:38I feel like this very signature porchetta.
02:40I like really associate the two flavors.
02:42Definitely, and orange and fennel are magic together.
02:45Yeah, and then you throw in pig and you're like, having a good day.
02:48I've got a tablespoon of chopped sage.
02:51I've got a tablespoon of roughly chopped rosemary in here.
02:54And then I've got a teaspoon of red pepper flakes.
02:57And a teaspoon of black pepper.
02:59Okay.
02:59Okay, so I'm just going to give it about eight pulses.
03:01It'll be really nice and finely pulverized then.
03:04Gorgeous.
03:06All right, all this is just going right in with the orange zest.
03:09I have five garlic cloves here.
03:11I'm not going light on garlic.
03:12Good.
03:13And then I've got two tablespoons of kosher salt.
03:15I'm just going to stir this all up.
03:18And this is the bulk of our seasoning.
03:20So this is going to provide most of the flavor of what we've got going on apart from pork.
03:25Okay, I'm going to put that to the side.
03:26Okay.
03:27Got our spice mixture.
03:28Fantastic.
03:29Now let's talk pork.
03:30My favorite topic.
03:31Welcome to Jurassic pork.
03:34Jurassic pork.
03:35Oh my gosh, I love that.
03:36We're not messing around.
03:37I have pork tenderloin, which is a little more lean.
03:39And I've got pork belly, which is a lot less lean.
03:41Yes, it's pre-bacon.
03:43Yes, this is pre-bacon.
03:44The same cut used for bacon.
03:45So I've got a one pound pork tenderloin here.
03:47This doesn't require much work, but it does require a little love.
03:50Okay.
03:50So I'm just going to butterfly it.
03:52Okay.
03:52And I'm just going to hold my hand over top of the pork and then use my knife to go in perpendicular
03:57and just use a lot of slow control here.
04:02I'm just going to go in and try to leave about a half inch so I can reclose it like a little,
04:06you know, folded piece of paper or something.
04:08Sure.
04:09Perfect.
04:09All right.
04:10So this just gets a teaspoon of salt in here.
04:12So again, I'm using kosher salt, just a teaspoon of kosher salt, just making sure everything's
04:18really seasoned.
04:19Now let's talk about the pork belly.
04:20So this is a 10 inch by 12 inch pork belly.
04:24You're looking for something that's about an inch and a half thick.
04:26It also has the skin on.
04:28So I like to actually talk to my butcher in advance because it is a little specific.
04:32Now the skin is really important here because I'm going to try to get some nice crispy skin
04:37for us at the end.
04:38Yeah.
04:38But you do want to give it a little care.
04:40So I'm going to go through and just poke holes about every one inch on here.
04:44It's going to go in the oven.
04:45It's going to shrink down a lot.
04:46And then having these little holes, it'll just actually like, you know, kind of already
04:50have some little spots that steam can release from.
04:51Got it.
04:52Yeah.
04:54Okay.
04:54Now let's flip this over.
04:56I'm just going to check it and make sure it's all about an inch and a half thick.
04:59Yeah.
04:59This side's perfect.
05:00This side's just the tiniest bit thick.
05:01So I'm going to pound it down to make sure that it's all really even.
05:06Okay.
05:10Now I want to crosshatch this.
05:12So I'm not going to go deep.
05:13I'm just going to go about a quarter inch.
05:14And I'm just going to do little cuts about an inch apart and go through.
05:18On the meat side.
05:19On the meat side.
05:20This is just giving me a little extra surface area.
05:22We have that amazing spice rub.
05:24And I want to make sure it gets all up in here.
05:28And delightful.
05:30Lovely.
05:31Lovely.
05:31Now, spice rub.
05:34I'm going to massage it in here.
05:36So now these oranges from earlier.
05:38I'm just going to arrange these in a nice little row down the center of it.
05:41And what's going to happen is once I roll this all up, there will be these little orange
05:44segments poking through like little jewels.
05:47Delightful.
05:48And then this tenderloin is just going right here.
05:51You can see it has a little skinny side, which is great because I'm just going to tuck it
05:54in.
05:54When you tuck it in, it kind of becomes the same size and even throughout.
05:57Very nice.
05:58So, time for the roll.
06:03All right.
06:04So I'm just going to position it seam side down.
06:07I do think it's stunning, but let's make sure it's held together.
06:10I have some twine.
06:11I'm just going to give it a nice tie.
06:13I always like to start in the center just because it kind of contains things.
06:16And then you can work your way out.
06:18And I'm just tying it every one inch or so.
06:21And, lovely.
06:24So I'm just trimming any of the overhang from the twine.
06:27It's a pretty roast.
06:28I want it nice and even.
06:29I want it nice and clean.
06:30I don't want any rogue twine.
06:34Fantastic.
06:35Fantastic.
06:36And then last little bit of care for this.
06:38This is five teaspoons of kosher salt.
06:40I'm just going to make sure it's sprinkled nice and evenly all over.
06:44We have our beautiful seasoned roast.
06:46Amazing.
06:47Now, I am just going to put it on a plate.
06:49And I'm going to pop it in the fridge and just leave it uncovered.
06:52And I'm going to let it sit in the fridge uncovered for at least one day and up to two days.
06:55Okay.
06:56What that's going to do is it's going to season the meat really well throughout.
06:58It's going to help dry out the exterior so then it'll get extra crispy in the oven.
07:02Lovely.
07:02Do you mind grabbing the door for me?
07:03Sure.
07:04It's hard to imagine, but there was a time when pigs didn't exist in North America.
07:16It was Christopher Columbus who introduced them to the Caribbean.
07:20Then, Spanish conquistador Hernando de Soto brought them to the region we now know as Florida in 1539.
07:28Other explorers followed suit.
07:30English settlers even named an area near the Jamestown colony Hog Island after the pig population boomed in 1607.
07:39Pigs were good livestock for these pioneers because they required little maintenance, their diet was diverse, and they reproduced quickly.
07:46By the 1800s, pigs were plentiful across North America, and as immigrants from varying backgrounds made their way to the country, they brought their pork recipes with them.
07:57Dishes like German schnitzel and Irish pork stew.
08:01Here at Cook's Country, we celebrate an Italian pork recipe in our take on porchetta abruzzese.
08:07Okay, so 24 hours does some magic to this.
08:17It did season the meat really nicely throughout.
08:19It's going to firm it up a little bit, and that skin's nice and dry, so it's going to be really good in the oven.
08:24It's going to get nice and crispy.
08:25Oh, gorgeous.
08:26So I've placed it on a wire rack, set in a rimmed baking sheet, and then I've got a probe thermometer here.
08:30So I want to go about an inch down and six inches in.
08:34I'm going through the pork belly an inch down from the skin.
08:36All right.
08:37Not in the tenderloin.
08:38Not in the tenderloin, yeah, because we're going to try to keep track of the temperature of the pork belly.
08:43I really want that to get nice and tender.
08:44By the time that gets to temp, the pork tenderloin's going to be plenty cooked.
08:47Got it.
08:48But this is what I'm really paying attention to.
08:50Perfect.
08:50So I'm going to cook it until it's 190 degrees.
08:53I'll place on the lower middle rack.
08:55I'm going to cook it in a 325-degree oven, and it'll take about four and a half hours to get 190 degrees.
09:02Okay, Bridget, we're at 189.7.
09:04I'm going to call it.
09:05It's essentially 190.
09:06Yes, I will accept that, definitely.
09:09Oh, gosh.
09:10I'm so excited.
09:13All right, can you crank that up to 450 degrees for me?
09:15You got it.
09:17And this is, like, 190 degrees in the pork belly.
09:22The pork tenderloin's a lot lower.
09:23It's more around 140 degrees.
09:25It's still going to be nice and juicy.
09:26So I don't actually need this anymore.
09:29We know that it's going to be nice and tender, so I'm just going to pull this out.
09:31Okay.
09:32And I'm actually going to move it to another wire rack set in a rimmed baking sheet.
09:36You can actually see how there's, like, a good slick of fat under here.
09:39Yes.
09:39That's delicious stuff.
09:40But if I put it back in the oven, especially at that high temp, it can get really smoky.
09:44So this is really just kind of giving it a fresh place to cook.
09:49So the oven's now 450 degrees.
09:51And this is going to actually go back in.
09:53I'm going to let it go for about anywhere between 5 and 15 minutes.
09:56And what's going to happen is the skin is going to get a little crackly on top.
09:59It's going to, like, just bump it up a notch.
10:01It's going to get nice and bronzed.
10:03It is a big range, 5 to 15 minutes.
10:04You want to check it regularly during that time because it can go from, like, crispy and amazing to a little overcooked pretty quickly.
10:10It gets a little puffed.
10:11Yeah, it does get a little puffed.
10:12Yeah, get excited.
10:15Have you ever seen anything more beautiful?
10:18That is pork-a-dice found.
10:19Oh, my gosh.
10:20I love that.
10:21It definitely is.
10:26It's just, like, hard to not look at this and just be so excited.
10:30Like, look at the crackly, crisp skin.
10:32I'm speechless.
10:34I honestly don't know what to say.
10:36I'll just get excited to eat, but not too excited because it needs to rest for about 30 minutes or up to two hours.
10:41But, you know, we'll cut it on the shorter side for our rest.
10:44But while it rests, I'm going to make us a sauce.
10:46Oh, lovely.
10:47So I do want to make a sauce that feels worthy of a celebration.
10:51So I'm going to make a salsa verde with mint.
10:52Here I have three cups of parsley leaves.
10:55Just because it's fancy doesn't mean it's hard.
10:57I've got a cup of mint.
10:58These are just the mint leaves, no stems.
11:01And then I have half of a cup of olive oil.
11:03I'm just going to dump this in here as well.
11:05Okay.
11:06And three tablespoons of white wine vinegar for a little acidity.
11:09Two tablespoons of capers for just a little brininess.
11:12Pickley flavor.
11:13Yeah, a little pickley flavor.
11:14I cut through that pork fat.
11:15Mm-hmm.
11:16Garlic clove.
11:17Can't have enough.
11:19And then a half teaspoon of table salt.
11:21I'm just going to pop this lid on.
11:22I'm going to give it a couple pulses.
11:24So I'm just going to pulse it about ten times.
11:26By then it'll be really nice and finely chopped.
11:28I am pulsing it rather than processing.
11:30Once you, like, start processing oil, it can get really bitter.
11:33Yes.
11:33So just some light pulsing.
11:37I think this looks great.
11:39I'm going to transfer it in here.
11:40I do always like to just check the consistency.
11:42If you wanted, you could add a little more oil
11:44if it feels like it's a little too thick.
11:45But I'm pretty happy with how this is looking.
11:48It's the moment of truth, Bridget.
11:49That swine looks divine.
11:52With some twine.
11:53With some twine.
11:54Speaking of the twine, let's cut it.
11:57So I do like to cut it one piece of twine at a time
12:01and then actually do my slice right after that
12:03just because it helps hold it together.
12:05Now I'm using a serrated knife because of this crispy skin.
12:08So I want to cut through that.
12:11And that's a good sound.
12:13Okay, now I'm going to go through
12:17and get this next piece of twine.
12:23This sweet little orange jewel there.
12:25I know, right?
12:27That's a thing of beauty.
12:30All right, I'm going to give you two slices.
12:32I'm not skimping over here.
12:33Lest we forget the mint salsa verde.
12:39Here we go.
12:40Ugh.
12:41Can you imagine this on your holiday table?
12:44Or your Tuesday table?
12:45My Tuesday table is where I'd prefer it.
12:47Please.
12:48Ugh, all right.
12:49Okay.
12:50I got a nice piece of skin here.
12:52Same.
12:53Okay.
12:54Look at that.
12:54I don't like it.
13:02There are no words.
13:04I think it's so juicy.
13:05That pork belly is shreddy, tender.
13:07It's so moist.
13:08Plus you get that really crispy skin.
13:10It's so well seasoned.
13:12There was the most beautiful tender porkiness
13:14that just melted in my mouth.
13:17All right, I'm going to grab a little bit of the actual meat.
13:20A little bit of that salsa.
13:21You don't even need teeth for that.
13:25Mm-hmm.
13:26That is so tender.
13:28A little bit of orange is so nice.
13:29I got a little bit of the sauce, and I'm like,
13:31it's so fresh and vibrant and such rich, fatty pork.
13:34It feels so elegant together.
13:36Elegant and decadent in the very best way.
13:39Mm-hmm.
13:40I almost have no words, but I do have a few.
13:43Mm-hmm.
13:44Stupendous, fantastical, legendary.
13:48Wow.
13:49Thank you for bringing this to us.
13:50This is fantastic.
13:52It was so fun.
13:53My joy.
13:54Run to your butcher and get the pork to make this fantastic dish.
14:00And it starts with a little butchery.
14:02Butterfly a pork tenderloin and score some pork belly.
14:05Make a flavorful seasoning and work it right into the meat.
14:08Let the seasoning penetrate the pork for a couple of days
14:10and crank the heat at the end of roasting
14:12for a truly beautiful, crackly skin.
14:15So, from Cook's Country, the ultimate pork dish,
14:20porchetta a brusese.
14:23And I'm like, next year, should we try the whole pig one?
14:26Yes.
14:28Let's get through this one first.
14:29Yeah, exactly.
14:36I love hardy greens.
14:38They are powerhouses in my kitchen.
14:41Now, I'm sure you're asking, what is a hardy green?
14:42And basically, it's kind of a made-up term
14:45for a green that can withstand some cooking.
14:47So, think about spinach as a delicate green
14:50because you really can't cook that for very long.
14:52Everything here on the table, you can cook for a long time.
14:54Now, when you're shopping for these,
14:56you want to get greens with thinner stems.
14:58Now, no matter what, you're going to be getting rid of the stems
15:00because they're not that great to eat.
15:02But the thinner stems are an indication
15:04that the leaves are going to be more tender.
15:06And so, that's a nice thing.
15:08One more thing.
15:08When you get these greens home, dry them.
15:11Those supermarket misters are not doing us any favors.
15:14And if you just put the wet greens in a plastic bag,
15:17throw it in the refrigerator,
15:18you're going to come back two days later
15:19and they're going to be slimy and gross.
15:22So, I like to blot them dry on paper towels,
15:24actually roll them in the towels,
15:25and then slide the whole paper towel with the greens
15:28inside a plastic bag that I leave open
15:31so these don't get rotten.
15:33And then wash them just before you want to use them.
15:35Now, let's get into what's on the table,
15:37what they taste like, and how I use them.
15:40First up, we have the collards.
15:41These actually have a little bit of a smoky flavor.
15:44There's a reason why collards are always paired
15:47with pork products,
15:48because they work so well with bacon.
15:50And yes, collards can be cooked for a very long time,
15:53but you can also blanch them for a minute,
15:55drain them, and then saute them briefly
15:57in olive oil with garlic and chilies.
16:00Next up, we have curly kale,
16:02what I would call traditional kale.
16:04This has got more of a grassy, earthy flavor,
16:07but honestly, if you can get Tuscan kale,
16:10I know, I always like the Italian things,
16:12but this actually has a better texture.
16:15You're going to see it sometimes labeled dinosaur kale,
16:17black kale, or probably most often as lacinato kale.
16:22And this is the one you're going to want to use
16:23in a kale salad, where you're not cooking the kale.
16:26You're going to massage this kale,
16:28maybe dress it for an hour before you serve it.
16:31This is what you want to be using.
16:32It's got a minerally flavor that I just think is wonderful
16:35with both spicy things, sweet things.
16:38It kind of works with everything.
16:39The bright green thing here on the table,
16:41this is mustard greens.
16:42Mustard greens have the most personality of anything here.
16:45They're kind of pungent and sharp like mustard.
16:48Finally, turnip greens.
16:50Now, these are the tops of turnips,
16:52and if you grow turnips,
16:53you can be harvesting your own turnip greens.
16:56They're kind of mildly pungent.
16:58They're one step down in the sharpness peppery category
17:01from the mustard greens.
17:03So, there you have it, hearty greens.
17:06They belong in your refrigerator
17:08as long as you've dried them first.
17:16There is only one vegetable I dislike more than broccoli,
17:20and that's broccoli rabe,
17:21because it has that bitter aftertaste.
17:24But today, Christy has promised to change my mind.
17:27And that's, I don't know, good luck to you.
17:28I'm going to try my hardest.
17:30And I have to say,
17:32it's really hard to completely eliminate
17:34all of the bitterness,
17:35and that's kind of what makes it distinctive.
17:38But we're going to do our best
17:39to tone down kind of the rough edges of it.
17:42That's exactly it.
17:43Yeah, we'll make it a little smoother,
17:45we'll add some flavors to make it more balanced,
17:47and we'll make a really holiday-worthy dish
17:49that's pretty easy.
17:50Okay.
17:51So, you have to start with a little prep first.
17:53So, I have six cloves of garlic here,
17:56and I just tipped them,
17:58and I'm going to slice them thinly.
18:00And by cooking the broccoli rabe
18:03with these strong flavors,
18:05they're going to kind of compete
18:07and complement the bitterness.
18:10All right.
18:11So, I have half a cup of extra virgin olive oil
18:14in my big Dutch oven.
18:16It's off heat.
18:16The burner's not on yet.
18:17So, I'm going to kind of chop and drop.
18:22But we have a couple more ingredients.
18:25I have six anchovies,
18:27and we don't even have to rinse them.
18:28We're just going to give them a mince.
18:30Okay.
18:30Strong flavors.
18:31Hello.
18:33Once we cook it all together,
18:35the anchovy really just dissolves into everything.
18:38You don't really taste the anchovy.
18:40You just get that really savory umami.
18:45All right.
18:45I have one final ingredient.
18:47I have a half a teaspoon of red pepper flakes.
18:50Okay.
18:50I'm going to turn my heat on to medium-low,
18:53and we're going to bring everything up
18:55really slowly, really gently,
18:57so we have time to get the garlic nice and soft
19:00and get a little golden around the edges.
19:02It'll take about three minutes to get there.
19:04Okay.
19:05I'll just give this a quick stir.
19:07While that is kind of melding and coming together,
19:10we can talk about the broccoli rabe.
19:13First of all, we want to look
19:14for really bright green broccoli rabe.
19:16If you see any yellow flowers,
19:18it's getting a little long in the tooth.
19:20Yep.
19:20Not the best.
19:22But it's really easy to work with.
19:24I'm just trying to kind of gather my stems
19:26and give this just a quick trim.
19:29We're going to keep all of this stem
19:31and use it because it's delicious,
19:34and it becomes really tender when it's cooked.
19:36So I want to cut this into about two-inch pieces.
19:40All right, I think this is good.
19:42It's getting a little golden.
19:44It smells delicious.
19:45Now we go in.
19:47So what we're going to do is go in.
19:50You really, I think you really want to use tongs for this
19:52because we want to make sure that all of this broccoli rabe
19:56gets in contact with that hot oil.
19:58We're just cooking this for about two minutes,
20:01but we're looking for all of the broccoli rabe
20:03to get bright green in color.
20:05Okay.
20:06I'm going to turn up my heat to medium high.
20:09This is three-quarters of a teaspoon of salt.
20:11And now I'm just going to twist and turn this
20:14so I can get as much of it in contact
20:16with the hot oil in the bottom of the pot.
20:19And as you can see, it's touching that heat,
20:21and it's getting brighter green.
20:23Yep.
20:23Plus we want to get that garlic up off the bottom of the pot.
20:26So giving it a good stir.
20:30All right.
20:31I don't see any pale green at this point.
20:34So I'm going to add half a cup of chicken broth.
20:38It's going to add some salt.
20:39It's going to add some slightly meaty flavors.
20:42So we just want this to come up to a simmer.
20:45And also now's the time to kind of deglaze
20:47the bottom of the pan.
20:48If you have any bits and pieces on the bottom,
20:51scrape those up.
20:53And now I'm going to put the cover on.
20:57Turn my heat back down to medium-low.
21:00And we're going to let this braise.
21:02We want to cook this until the stalks are tender,
21:05but they're still nice and bright green.
21:07And that's going to take somewhere between six to eight minutes.
21:09Oh, not very long.
21:10Not long at all.
21:11It's been a little over six minutes.
21:13Mm-hmm.
21:13So let's take a peek.
21:15Oh, it's wilted down so much.
21:17But still nice and bright green, right?
21:19So you can see it looks nice and tender.
21:23It's got a little give.
21:25Perfect.
21:26So I'm going to turn off my heat.
21:28Now, usually with the braise,
21:30you serve the braising liquid with the thing that you braise.
21:33But this braising liquid contains all of that bitterness that we've washed away.
21:38So we're not going to take it with us.
21:40Very clever.
21:42So it's perfectly fine for some of that yummy garlic to come with.
21:46It also looks pretty.
21:47Yeah, please do.
21:48So now we have a few garnishes to continue balancing that slight bitterness that may be left.
21:55I have some extra virgin olive oil.
21:57And I'm just going to give this a little drizzle.
21:59Mm-hmm.
22:00That fruity, peppery flavor will work nicely.
22:04And there's some extra, so if you want to add a little bit more, you can.
22:07May I serve you?
22:08And feel free to grab a lemon wedge,
22:15because we know that acidity also helps to balance bitterness.
22:21All right.
22:22Getting ready.
22:23Okay.
22:32Mm-hmm.
22:35Could it be?
22:36It's delicious.
22:38There's just a little bitterness on the end, but it's welcome.
22:40It's not too much.
22:42That's delicious.
22:43And it's got a great texture, too.
22:45I think people get so focused on the bitter flavor that you miss what an interesting combination of textures it is.
22:52The stems have a little bit of crunch.
22:54The leaves are nice and silky.
22:56Mm-hmm.
22:57And there's garlic flavor, but it's very mild and soft.
23:01And I don't taste the anchovy.
23:02There's just a fullness, a roundness behind the broccoli rau flavor.
23:06I really love that little drizzle of the olive oil, too.
23:09Mm-hmm.
23:09Like, because it's a vegetable, it feels a little bit more decadent.
23:13Well, perfect for a holiday.
23:15Mm-hmm.
23:16Christy, this is incredible.
23:18You're welcome.
23:19If you want a game-changing recipe for broccoli rau, start by sauteing anchovy, garlic, and pepper flakes.
23:27Add chicken broth to the pot to steam the broccoli, and leave that bitter cooking liquid behind in the pan.
23:32From Cook's Country, an easy and awesome recipe for quick-braised broccoli rau with garlic and anchovy.
23:39You can get this recipe and all the recipes from this season, along with our product reviews and select episodes at our website, cookscountry.com slash TV.
23:50I can't believe you changed my mind on this.
23:52I was pretty certain I was going to hate it.
23:54Mm.
23:55Mm.
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