Newlyweds Benton McClintock and Tom Prior put their love and patience to the test as they prep and plate a recipe from Good Housekeeping’s ‘The Newlywed Cookbook.’ Between Tom’s four-dish repertoire, Benton’s most annoying eating habits, and a debate over their dream celebrity dinner guests, the couple proves that presentation is nice, but flavor wins every time.
Learn more about ‘The Newlywed Cookbook’ here: https://www.goodhousekeeping.com/life/a69167670/newlywed-cookbook-launch/
#BentonMcClintock #TomPrior #TheNewlywedCookbook #GoodHousekeeping
Learn more about ‘The Newlywed Cookbook’ here: https://www.goodhousekeeping.com/life/a69167670/newlywed-cookbook-launch/
#BentonMcClintock #TomPrior #TheNewlywedCookbook #GoodHousekeeping
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LifestyleTranscript
00:00I forgot to preheat the oven.
00:01Oh!
00:02You ruined everything!
00:04I'm Benton McClintock.
00:06And I'm Tom Pryor.
00:07And we're going to prep and plate a recipe
00:09from Good Housekeeping's new newlywed cookbook!
00:13Ah!
00:17I'll take the lead on the recipe.
00:21Could you pass me the Good Housekeeping card?
00:23Step one is prep your pineapple.
00:25Pick a knife, any knife.
00:26Okay, the biggest one.
00:26That makes sense.
00:27Oh my God.
00:28So, hold on, hold on, hold on, hold on.
00:30Slice half into rounds for garnish.
00:32Slice half into rounds for garnish.
00:35Yeah, so the garnish.
00:36Oh, okay, so that's thin slices on top.
00:38I guess.
00:39And then we roughly chop the rest.
00:41So that's how I imagine the pineapple on the ham.
00:44That's too thin.
00:45Do you feel like this needs to be peeled?
00:48How do you peel a pineapple?
00:50Oh, oh, oh, oh.
00:51May I?
00:52Sure.
00:52I've peeled pineapples before,
00:54but I feel like you lose a lot of the meat on it.
00:56Okay.
01:00This is good.
01:02And it makes everything taste better, they say.
01:05Okay.
01:06Let's chuck this out the way.
01:08Slice half into rounds.
01:10Oh, okay, right.
01:10So by half, that's half the pineapple.
01:12Yeah.
01:13Who is usually the one that does the cooking in the relationship?
01:16Tom.
01:16I have like a limited cooking experience.
01:18I can make four dishes really well,
01:20and then I can't do anything else.
01:21So I do a good bone broth that you like.
01:24I love his bones.
01:25I do like a homemade bone broth every week,
01:26and we give it to our dog as well.
01:28And then pasta and pesto.
01:30Okay, and then it says roughly chop the rest.
01:33So when someone says roughly,
01:35I mean, that just,
01:36that means like grab them by the net.
01:38Just beat the out of it, I guess.
01:41Whoa, whoa.
01:43Okay.
01:44This is kind of cute.
01:44What are you good at making?
01:46That pasta.
01:48Oh, benders are really good ragu.
01:50Okay, I'll put the slices here in the bowl for garnish later for our ham.
01:56And then I have a feeling we're going to have to blend that.
01:58Where's the blender?
01:59Oh, it's behind it.
02:00Oh, in a blender.
02:01Okay.
02:02We can plug the blender in here.
02:04Blender.
02:06Oh, okay.
02:08Step two, make your glaze.
02:09In a blender, combine chopped pineapple, which we have here.
02:12Okay, this is where it's getting technical.
02:13And then about half a bottle of ginger beer.
02:17Okay.
02:18Okay.
02:19That's a bad one.
02:20That's really nice pineapple.
02:22Straight from Hawaii.
02:24Yeah.
02:24Oh, from Madagascar.
02:25There's some on the floor.
02:25I just nearly slipped on it.
02:28Isn't it nice having a huge kitchen?
02:29No, it's awful.
02:30Come on, we establish that you do all the cooking.
02:34Who does the cleaning?
02:35Oh, I clean a lot.
02:37He's like OCD, but it's obviously nice to live with someone who's very clean, but he vacuums
02:41at between like 11.30 p.m. and 1 a.m.
02:43So the building sent us an email the other day and said, we need to come and carpet your
02:48entire place because the people below aren't happy.
02:50And I was like, no, I didn't spend three bands on a rug for you to come in here and tell
02:55me that you need to wet me now.
02:57Can I try that?
02:58Is this an alcoholic?
02:59No.
03:00Oh.
03:02A spoonful of brown sugar.
03:04Do half a spoonful.
03:06Yeah, yeah, yeah.
03:07Okay.
03:07Because it might set me off.
03:08Yeah.
03:09Okay.
03:10When it says a spoonful, could that mean anything though?
03:13I think that's fine.
03:15That looks like a good amount, right?
03:16Mm-hmm.
03:17That looks perfect.
03:18Okay.
03:18So that goes in the blender.
03:19What's the next one?
03:20A splash of low sodium Kikumin soy sauce.
03:26Okay.
03:26A splash.
03:27A splash.
03:27A splash.
03:29Ready?
03:31Yeah, that's good.
03:32Yeah?
03:32That's a splash.
03:33Now that's enough.
03:34Okay.
03:35There's less sodium so you can do more.
03:37When you guys were ordering takeout, what do you normally get?
03:40Oh my God.
03:41We love this restaurant called Al Zatar.
03:44It's Lebanese food.
03:45It's delicious.
03:49Make sure that's on as well.
03:51It is.
03:51Oh, okay.
03:52Is it plugged in?
03:53Yeah.
03:55God.
03:55Like two granddads trying to turn on an iPad.
03:58Is this part of the test?
04:00Try turning the lid around so it clicks in.
04:04Blend it just made.
04:05Oh.
04:06Okay.
04:08Not to be a bitch about it, I did ask if the lid was on properly.
04:14That looks smooth.
04:16Let's see.
04:19Smells weird.
04:20It's like a strange cocktail I would have paid $28 for instead of when I was an alcoholic.
04:25Yeah.
04:26Pour into a small pot and simmer.
04:29The whole thing?
04:31Oh, that is nice and smooth.
04:32This looks great.
04:33This would be a nice color war.
04:35Where?
04:36Like in a room, in a house.
04:37In like a 97-year-old woman's house in like a cottage in England?
04:40Oh my God.
04:41Maybe.
04:42Maybe.
04:42For 10 minutes, stirring occasionally until it reduces and looks glossy.
04:45I'm going to go get the ham.
04:47I'm going to stir the sauce.
04:51Secured the ham.
04:55Wow.
04:56That looks cool.
04:58You know, I used to have ham and cheese.
04:59Oh, please.
05:01What could possibly be wrong about that?
05:03You were thinking about the baby ham?
05:05It used to be alive.
05:07No.
05:08Okay.
05:10Take as long as you need.
05:12But we're about to score it.
05:13Yeah, yeah, yeah.
05:14For sure.
05:14Think about that.
05:16Rocking around.
05:17Rocking around?
05:18Yeah.
05:18Where?
05:19Maybe it had a husband or a wife.
05:22Yeah, maybe.
05:23Yeah.
05:23Lightly score the ham.
05:2510 out of 10.
05:26Lightly cut shallow crisscross lines across the top.
05:29What is the top?
05:30Well, I don't know.
05:31What is that?
05:32Is that the foot?
05:33Is this the top?
05:34This is the leg of ham, so this is the foot.
05:37Can you see?
05:37I think we can just use this little girl.
05:39Okay.
05:40But top.
05:42What is the top?
05:44I would assume the base, so like, think of like an A-frame house, like a gorgeous mid-century
05:49modern home upstate.
05:50That knife is so close.
05:51The base would be, like, that would be the base, and this would be like the roof, which
05:55would, in my mind, would be the top.
05:56So you think just score.
05:57So I think, like, it's like all of this.
05:59Okay.
06:00Go for it.
06:02She's losing body parts.
06:03It's like the substance.
06:04Yeah, yeah, shallow, shallow, shallow.
06:07Okay.
06:08May I?
06:08Yeah.
06:10Do you think this is wrong?
06:12Um, I don't think it's right.
06:14We don't need to score that.
06:15That's what...
06:15Try doing it and see what it looks like.
06:18Yeah, no.
06:19Yeah, no?
06:19For sure.
06:19It's definitely the skin.
06:20Okay.
06:21Listen to that.
06:23Gross.
06:24Okay.
06:24Oh my god, I keep forgetting about this.
06:27That looks absolutely ruined.
06:29Are you sure it's fully scored?
06:31Yeah.
06:31We need some more lines.
06:33She asked me for a few more lines.
06:35Who did?
06:37The ham.
06:37Okay.
06:39Okay, I'm going to find something to put the ham in.
06:43And now the ham is going to go in here.
06:46That was a beautiful piece of ham when I pulled it out of the fridge.
06:48It looks ruined.
06:49It just looks like a carcass to me.
06:51It looks ravaged.
06:53Oh, okay.
06:53That's the alarm for the gloss.
06:55The glaze.
06:56The thing.
06:57Oh, Tom, she's looking amazing.
06:59Oh, really?
07:00Yeah.
07:01She's glossy.
07:02She's bold.
07:02Stunning.
07:03Oh, god.
07:07Step four is glaze and decorate.
07:09Brush or drizzle your glaze over the ham.
07:12Add a few citrus slices, herbs, or cloves if you desire.
07:17Okay.
07:18So we don't have a bra...
07:19Oh, we do have brushes.
07:19Yeah, we do have brushes.
07:20So let's brush it.
07:21Okay.
07:22Tell us about the most memorable meal you guys have ever had together.
07:25The most memorable meal I think I remember having with him was it was like the first...
07:30Are you talking about the twink waiter?
07:32Yeah, the twink waiter who I wanted to kill.
07:34This skanky little twink server was like obsessed with him and was like all over him all night.
07:40And I wanted to jump over the table and kill this twink.
07:44Yeah, it wasn't a good time.
07:45Oh, my God.
07:45He was pissing me off so much.
07:47The twinkie waiter wasn't all over me.
07:49He did not make physical contact with me.
07:51Yes, he came and sat really close, but that was about it.
07:53For far too long.
07:55Yeah, and he had a face of thunder and it was like the second date.
07:58Yeah.
07:59Yeah, he was...
08:00I was really annoyed.
08:01I think there's enough glaze on this.
08:03Okay, what's the next step, Ben?
08:05We need to decorate.
08:06I don't want to add those.
08:07Close.
08:08Hold on, hold on, hold on.
08:09That's...
08:11Give it a sec.
08:13That's quite nice.
08:15If that was an Aesop hand soap, he'd be all over it.
08:17He'd be like, have you tried to do Aesop hand soap?
08:19It says add a few citrus slices, herbs, and cloves if you like, so I'm...
08:27Herbs.
08:28Herbs.
08:29Oh, you say herbs.
08:31Herbs.
08:31I'm gonna grab...
08:32Can we...
08:33Can we lead with orange over lemon?
08:35Sure.
08:36Okay.
08:36How do you cut an orange?
08:39Sorry?
08:40How do you cut an orange?
08:41Go on.
08:44Is this correct?
08:46I guess so, yeah.
08:47I forgot to preheat the oven.
08:49Oh!
08:51You ruined everything!
08:53What would you say the other's most annoying eating habit is?
08:58His annoying eating habit is that.
09:00Just grabbing things, you know, like...
09:03As soon as I've chopped something, it's in his mouth.
09:05Yours would probably be...
09:06Here we go.
09:07Buckle up, everybody.
09:08When you, like, get your mind fixated on, like, some new diet.
09:13Yeah, it's true.
09:14A carb in his sight.
09:15It's just...
09:17It's the end of the world.
09:19Okay, should we dress her up?
09:21God, look at the state of her.
09:23So I guess I just, like, sprinkle these...
09:26Weeeng.
09:27My question is how the oranges are gonna stick to it.
09:30Go for it.
09:32Girl, girl, girl.
09:34Okay, yeah, that looks kind of nice.
09:35Oh, it is sticking because of the glaze.
09:36We need to do this first.
09:38Oh.
09:38Should we cut that up?
09:39Yeah, I guess so.
09:41What I would love to master in the cooking world is, you know how people do that?
09:45And they don't cut their fingers?
09:47You should go on the Great British Baking Show.
09:49Oh, that'd be so fun.
09:50Why don't you do that?
09:51Well, I just got my green card so I can travel now.
09:53Maybe I'll apply.
09:53Yeah, maybe you can start working.
09:55Yep.
09:56I think I'm gonna use the clothes to stick the oranges in.
10:00I don't think it's working.
10:01Oh.
10:02Try.
10:03I did.
10:03Oh, okay.
10:04Grab a long one.
10:05Use that part as the top.
10:07Yeah, no s***.
10:08Okay.
10:09If you guys could invite one celebrity couple to dinner, who would it be?
10:12Who could we invite a celebrity couple?
10:14Well, everybody's breaking up.
10:15I'll tell you who I'd invite.
10:16Nicole Kidman and Keith Urban.
10:18I want the tea on the divorce immediately.
10:20Who's keeping the wigs?
10:22They're not a couple anymore.
10:23Who is gonna keep the wigs?
10:24Oh, no.
10:25Lana Del Rey and that Louisiana card.
10:28Yes.
10:28That would be perfect.
10:29Lana Del Rey and the alligator hearts.
10:31I want to do it at the trailer park.
10:33Okay.
10:33Let's go.
10:34We are officially done glazing and decorating.
10:37Ah.
10:38So now we bake.
10:39You just put in the oven uncovered for about 30 minutes,
10:42just until the outside looks shiny and caramelized.
10:44It sounds like you've done this before.
10:45No, I haven't.
10:46Oh.
10:46All right, you want to do the honors?
10:47Sure.
10:49Wow.
10:50Bye, babe.
10:51Cook well for us.
10:53That looks amazing.
10:55Okay, so there's still some time on the clock,
10:57so let's cut our garnishes up.
10:58Let's add some lemon sauces to this.
11:00Okay.
11:01To our garnish bowl.
11:02Mmm.
11:03There's an orange there we can use.
11:04A bowl of garnishes.
11:05Don't be wasteful.
11:06Tell you what,
11:07you've actually really surprised me today
11:08at how good you're slicing things.
11:09Maybe purple could be cute to add.
11:11Yeah.
11:11I think he should keep the onions circular.
11:17Oh, like onion rings.
11:18Yeah.
11:19You know, there's an old witch's tale
11:20that if you're ill,
11:21you should put slices of red onion
11:22on the soles of your feet
11:24and then put socks on and sleep in it,
11:26and apparently it draws out the toxins.
11:28Have you ever done that?
11:28No, because I'm not insane.
11:30Look at that.
11:31I think that's a cute...
11:32That's amazing.
11:33...a cute colorway.
11:34Isn't that what it's called, a colorway?
11:35It's...
11:36Yeah, I guess so.
11:39Okay.
11:40We're ready to go get our hands.
11:44Go and get it.
11:46I'm excited.
11:47Mmm.
11:49She's beauty and she's great.
11:51Smells great.
11:52She's oven blaze.
11:53Ham.
11:55Wow.
11:57That looks great.
11:59So what I'll do is I'll transition it.
12:00Yeah, transition her.
12:02Oh, my God.
12:03Oh, she's heavy.
12:05So now we are carving.
12:07Wow.
12:10Okay.
12:11And now we carve.
12:14Okay.
12:15I think I thought Mrs. Sonoma.
12:18Yeah.
12:18Definitely Mrs. Sonoma.
12:19You don't think that one with the ridged edge?
12:21It's kind of small.
12:23Okay, I think like a smooth slice of ham is better.
12:25And I think we could use this plate.
12:29Yeah, that's sexy.
12:29I think it'll like help the colors kind of shine.
12:33Okay, I like that.
12:35I'm just going to put the garnish because we can redress her.
12:38I think this turned out good.
12:39She looks great.
12:40Don't you?
12:40Yeah.
12:41Okay.
12:41I think we would slice that.
12:43No.
12:44Maybe.
12:45The bone has to go.
12:47I don't think that.
12:48That's removable?
12:49Yeah, I mean the match.
12:50Hold on, hold on.
12:51Oh God, that's the foot.
12:52Can you actually see that?
12:53Is that her foot?
12:54I think that's her foot.
12:55No.
12:56I think the way, I think just do this.
12:57This way?
12:58Okay.
12:58Like, it.
12:59Okay.
13:05Yeah.
13:06Right?
13:06Sure.
13:08Very fatty.
13:09Very fatty.
13:10She was eating good.
13:12So I think we're going to place them between various garnishes.
13:19I think we're going to start with this orange and a little onion.
13:26Just like that.
13:28That looks cute.
13:29Some leaves maybe?
13:30Maybe some leaves in there.
13:32Um, I've kind of hit a roadblock here because there's this thing.
13:36Oh.
13:37I'm going to try.
13:38I'm going to try.
13:39Maybe just go on the other side.
13:40Like this way?
13:41No, because I think just like go down.
13:43But that's where the foot is.
13:45Yeah.
13:46Um.
13:47Oh God.
13:47What's the problem?
13:48The problem is the massive bone cartilage that's in the way.
13:53Yeah, this is.
13:53This is like tricky.
13:55I'm going to cut this off.
13:57Can I put that down?
13:58Because that looks amazing.
13:59You're doing it one by one?
14:00Yeah.
14:01So I'm going to place them one by one between their garnishes.
14:03Mm-hmm.
14:04What do you think matters more, presentation or flavor?
14:08Flavor, for sure.
14:09Yeah.
14:10I mean.
14:11Something could like look amazing, but it tastes awful.
14:14You'll go to places and it's like a chickpea sitting on top of like a pita chip.
14:20And they say it's $30.
14:22And you leave starving.
14:23Oh.
14:24Look at that.
14:26Oh, that's too bad.
14:26That looks amazing.
14:31I don't think this is right.
14:32Can we work, can we change this?
14:34Yeah, it doesn't look that good.
14:35That looks like a hot mess right now.
14:37So we're just going to retweet this.
14:38Could we do nice slices of ham?
14:41And then we can do garnishes over the top and stuff.
14:43Sure, dear.
14:44Okay.
14:48That stinks.
14:49Is it?
14:49Yeah.
14:50It's a great sandwich.
14:52Mm.
14:52Do you guys ever host dinner parties or anything like that?
14:55Yeah.
14:56Do we ever host dinner parties?
14:57Oh, we didn't cook at our last one.
14:59Yeah, we had our friends Katie and Nicholas over and they cooked for us, which was great.
15:03Yeah, that was lovely.
15:04We just sat back and chatted.
15:05He's a great cook.
15:06Yeah, he's an amazing cook.
15:07There were these amazing chefs that I grew up watching called the Two Fat Ladies.
15:10I don't know if anyone remembers them.
15:12They would add lard to everything.
15:14And they were really posh old women that lived out in the countryside.
15:17They were amazing.
15:18They just added lard to everything?
15:19Yeah, yeah, like the recipe would not call for lard and she'd be like, Jessica, bring the lard.
15:23So like Paula Deen with butter.
15:25Oh, yeah, Paula Deen with butter.
15:27This looks brilliant.
15:28Yeah.
15:29Okay.
15:29It kind of is giving those really over-the-top 70s cookbooks where they're like, here's a cottage made of Jell-O.
15:39Here is our final result.
15:41I think it looks absolutely decadent.
15:43This looks like something that Rachel Ray would have put out back in the day.
15:48I mean, look at her.
15:49I think presentation-wise, I'm very impressed.
15:50It looks like something that would hit the table at a rustic French farmhouse restaurant.
15:54They're probably opening one as we speak.
15:55I think we're actually chefs.
15:57I think it's gorgeous.
15:58Let's see how it compares to the newlyweds cookbook by good housekeeping.
16:03Okay.
16:04I think ours looks better.
16:06Yeah, I think so.
16:07I mean, I think they knew how to carve a ham at a much more expert level than us, but you did what you could with the way those bones were placed.
16:14Whoever carved the ham for the book, give them a raise.
16:17Oh, there's a little section to leave a love now.
16:19Oh, cute.
16:20How sweet.
16:23I'll never forget the day Tom carved my ham.
16:269.30, 2025.
16:28Oh, what a sweet memento.
16:30How cute.
16:31I love that.
16:32I love that.
17:03You
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