- 6 weeks ago
Fire up the grill with 18 of Martha Stewart’s favorite cookout classics. From juicy burgers, porterhouse steak, and beer can chicken to creamy potato salad, baked beans, grilled corn, lobster rolls, and more, this collection has everything you need for the ultimate backyard barbecue. Whether you're planning a holiday cookout or a casual summer gathering, these tried-and-true recipes are packed with tips to help you grill and entertain with confidence.
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00:00:00Handle the meat gently. Do you like hot dogs? Do you like cheese? Yep. Do you like bacon?
00:00:05All I want is a piece of ice cold watermelon.
00:00:09Mmm. Finger licking good.
00:00:13Well, you know, we haven't really done a hamburger for a very long time on the show.
00:00:17And what is a really extraordinary burger? How do you cook it to perfection?
00:00:22What kind of toppings should you have? Well, let me show you how we do it here.
00:00:26These are six ounce burgers. Okay. So you need approximately one and a half pounds of sirloin.
00:00:32You also need a cast iron skillet. Nice and hot.
00:00:35I have a little bit of bacon cooking in the pan just in case you want a bacon burger.
00:00:40Keep it hot because nothing's worse than a cold piece of bacon on a beautiful hamburger.
00:00:45We have blue cheese. We have cheddar cheese.
00:00:49Now, this is how I like to have my hamburgers.
00:00:51I'm just going to put a little piece of blue cheese in the middle of my burger.
00:00:56And now take a little piece, but I broke up the pieces.
00:01:00You can see because they melt faster if they're broken.
00:01:02And that's just going in the middle of this particular burger.
00:01:05So that's our blue cheese burger.
00:01:07Now, this one is just going to be a plain burger.
00:01:11Oh, it would be really good to put a piece of Swiss or cheddar in here too if you want
00:01:16that.
00:01:16So make a little hole in the middle and here's two pieces of cheddar.
00:01:20Just make sure you break it up because it really does melt faster.
00:01:25There.
00:01:26And don't squash it too hard and don't press it too much because all of that just sort of toughens
00:01:32up your burger.
00:01:33I like to rub just a tad of olive oil on the side.
00:01:39So I'll put a little bit in the palms of my hands.
00:01:42This is very light olive oil.
00:01:44Just like that.
00:01:47And the same on this one.
00:01:49Notice, not much oil.
00:01:53Just a little glistening.
00:01:55If you're using chalk, you may not even need your olive oil.
00:01:59This only contains about 11% fat.
00:02:02There.
00:02:03And while that's cooking, get your buns ready.
00:02:06Now, you can eat, of course, hamburgers without a bun, but I think it's so much more satisfying.
00:02:10So we have an assortment.
00:02:13Portuguese roll like this.
00:02:15And notice, I tore it apart like you tear apart an English muffin.
00:02:18That unevenness toasts really nicely and it's kind of a nice texture.
00:02:22Now, this is the same dough that the Portuguese rolls are made out of, but they're smaller dinner size.
00:02:27And then this is Pepperidge Farm eggy hamburger roll.
00:02:32Really good.
00:02:33And plain old Pepperidge Farm white bread.
00:02:35Really good toasted for hamburgers.
00:02:37So, your choice.
00:02:39Put them in your broiler or into a toaster and get them toasty brown.
00:02:46So maybe it's time to turn the burger.
00:02:50Ah, perfect color.
00:02:55Now, don't pat them down.
00:02:57We like them nice and fluffy.
00:03:01There.
00:03:02Looks good.
00:03:03Oops.
00:03:04Our rolls are done.
00:03:10Nice and toasted.
00:03:11Some people like it more toasted than others.
00:03:15Now, you can sprinkle just a tad of salt on top of the burgers.
00:03:24You can put a little bit of butter on a couple of the rolls if you want.
00:03:31Oh, by the way, if you find that your meat splatters a lot, you can use a splatter screen like
00:03:37this.
00:03:37This works very well on bacon.
00:03:39It works very well on hamburgers.
00:03:42You say, oh my gosh, how can you get excited about hamburgers?
00:03:45Well, you can if they look like this and they smell so good.
00:03:49I'm going to take out our blue cheeseburger and that's going to be served on this gorgeous Portuguese roll like
00:03:59that.
00:04:00And then our cheddar cheeseburger, that can be served on this beautiful roll.
00:04:11This little guy is good.
00:04:13Nice on toast.
00:04:16And we'll let this one cook just a little bit longer.
00:04:21Red onion.
00:04:23Tomato.
00:04:28Little bit of mayonnaise.
00:04:34Little bit of mustard.
00:04:38And some pretty crunchy lettuce.
00:04:41So that's your blue cheeseburger.
00:04:46Let's see, we can just do this one with relish.
00:04:50This is the cheddar cheeseburger.
00:04:53Ketchup.
00:04:56And bacon.
00:05:04That looks really good.
00:05:06And then our burger here we can do with tomato.
00:05:09And don't forget salt and pepper on the tomato.
00:05:16And some lettuce.
00:05:22And a little bit of mayonnaise.
00:05:28Delicious.
00:05:29And the last burger is ready now.
00:05:31And this one, well, just plain with ketchup.
00:05:37Mouth-wateringly good.
00:05:38Mouth-wateringly good.
00:05:39Don't forget to serve it with some potato salad.
00:05:41Now, here is one of my favorite bean recipes.
00:05:44The old-fashioned Boston baked beans.
00:05:47And the Massachusetts tradition of eating baked beans for dinner on Saturday night seems to have originated in Puritan, Boston.
00:05:55The Sabbath started at sundown on Saturday.
00:05:57And according to Puritan belief, no work was to be done until sundown on Sunday.
00:06:02So on Saturday morning, the bean pot was put in the low heat of the fireplace oven.
00:06:07Probably one of those old-fashioned beehive ovens, either next to the fireplace or in the back of the fireplace.
00:06:14And in the hopes that the beans would be ready by suppertime.
00:06:18And the leftovers were kept warm in the fireplace and served for breakfast on Sunday.
00:06:23So this is my recipe for Boston baked beans.
00:06:27We have soaked some very nice pinto beans.
00:06:30They've been washed, scrubbed, and soaked for 24 hours.
00:06:34Two pounds of beans.
00:06:36And I am now going to drain those beans.
00:06:41We're not going to reserve the soaking liquid.
00:06:45We're just going to use the soaked beans.
00:06:50And you can use navy beans, pinto beans, cranberry beans.
00:06:54You can choose, but pinto beans work very, very nicely.
00:06:57I've used them several times.
00:06:59And navy beans are a little bit smaller bean, and I've used those quite a few times.
00:07:06So now this is a very simple recipe, although it takes several hours to cook.
00:07:12Now it's best, I think, to use a bean pot.
00:07:15This is a newfangled bean pot.
00:07:18Old bean pots were the typical crock-looking beige with a brown stripe and a little cover on the top.
00:07:25But this works very, very nicely.
00:07:27Put in the bottom of the pot one large onion, halved and sliced into, oh, it was about quarter-inch
00:07:33slices.
00:07:34And these go, just strew these right in the bottom of the pot.
00:07:40Smells good.
00:07:42Four canned plum tomatoes.
00:07:44And if you don't have plum tomatoes, you can use, heaven forbid, about a half a cup of ketchup.
00:07:52You also use some dried mustard, one tablespoon, plus a teaspoon.
00:07:59A couple of bay leaves, broken.
00:08:03Put that in.
00:08:06And 12 whole cloves.
00:08:09Throw those in.
00:08:11And half a cup of packed brown sugar.
00:08:15This can also go right into the bottom.
00:08:19I like dark brown sugar.
00:08:22And salt.
00:08:24A tablespoon of salt.
00:08:26A tablespoon plus a teaspoon.
00:08:30And about a half a teaspoon of black pepper.
00:08:34So that's pretty much it, except for molasses, which I like to put over the top.
00:08:39Salt pork.
00:08:40And fresh water.
00:08:44And your soaked beans go right into the bean pot.
00:08:50You can sprinkle a little bit more salt over the top.
00:08:55And unsulfured molasses.
00:08:57A half a cup.
00:08:59And I like to go over the entire top.
00:09:03Get every last bit.
00:09:06You might even want to use a little bit more molasses.
00:09:09Some people like really dark, dark baked beans.
00:09:12I do.
00:09:13And now the last thing to do is put your salt pork over the top.
00:09:23Big, chunky pieces.
00:09:28Like that.
00:09:30And add five cups of water.
00:09:34I don't stir.
00:09:36I don't do anything.
00:09:37I just leave it just like this.
00:09:42Now, cover and transfer to a 300 degree preheated oven.
00:09:49And you're going to bake these covered without stirring until the beans are tender and the liquid has thickened about
00:09:56six hours.
00:09:58Now, you can check the beans every 45 minutes or so, adding more boiling water, if necessary, to keep the
00:10:04beans slightly soupy at all times, but not soaky, soaky wet.
00:10:09Well, hopefully the beans are done.
00:10:13And, oh, they look so good.
00:10:16Look what's happened to those beautiful, beautiful pinto beans.
00:10:20They certainly have changed color.
00:10:22And you can taste them.
00:10:24Just see if they need any salt or pepper.
00:10:28Mmm.
00:10:29They taste just right.
00:10:32Mmm.
00:10:32The salt pork has fallen apart just like it should.
00:10:35And if you have some bread, Boston brown bread, some hot dogs, potato salad, you can enjoy.
00:10:46A hearty bowl of Boston baked beans.
00:10:49One of the most anticipated tastes of summer is, of course, the first bite of the season's tender corn.
00:10:54Cooked on the grill and brushed with a flavored butter right before you eat it, it's a taste to be
00:10:59savored.
00:11:00Handling hot, slippery corn, though, isn't always easy.
00:11:03And there's a way that we came up with for grilling that I think you'll really find useful.
00:11:09I like to soak my corn in salty iced water before I husk it.
00:11:14And then I just pull back the big husk.
00:11:19If the corn has part of its stalk still attached, that's great for eating.
00:11:23And remember, remove all that silk.
00:11:27We don't want to eat that.
00:11:30But we do want to leave all the husk on the corn.
00:11:33Just fold it back as neatly as you can.
00:11:36You don't want to have a big mass of these leaves.
00:11:39So what I think is really kind of cute is to take a piece of the corn leaf, as long
00:11:47a piece as you can tear off like that,
00:11:49and then just tie that piece of corn husk around the pulled back portion.
00:11:55This is nice and strong.
00:11:59And it'll hold it in place while you grill.
00:12:02And keep all the corn in water until you're ready to put it on the hot coals.
00:12:08These are just ready to go.
00:12:10If the husks are a little bit wet, it prevents them from burning on the grill.
00:12:15Place these right on the grill over the hot coals and keep turning them while they cook.
00:12:21And they become a juicy golden brown, just a little bit caramelized on the edge of the kernels.
00:12:28And then, when you're ready to serve, prepare some flavored butters.
00:12:33Each one of these little custard cups has two sticks of unsalted butter.
00:12:38This one's mixed with a mixture of parsley and basil.
00:12:41This one is a delicious mixture of ancho chilies ground up.
00:12:46Beautiful color.
00:12:48And this is a nice, mild curry powder.
00:12:51And then when you're ready to eat,
00:12:54choose whichever butter you like.
00:12:58And just run it over the hot kernels.
00:13:04And I guarantee you've never tasted corn quite so good.
00:13:11Mmm.
00:13:12Really excellent.
00:13:13In the early 19th century, porter houses provided a place for coaches to stop so travelers could dine.
00:13:20At one such establishment in New York City, a special cut of steak was served that later became known as
00:13:26a porterhouse, offering the best of both worlds.
00:13:30This cut has the flavorful strip steak on one side and the tenderloin on the other.
00:13:35You can see it right here.
00:13:37This is the tenderloin and this is the strip.
00:13:41But the bone is intact.
00:13:43We're going to serve this steak with a compound butter.
00:13:46And we're using a half a pound or two sticks of room temperature unsalted butter.
00:13:52And to that butter we're adding about two teaspoons of chopped chives.
00:13:58Just add those right in.
00:14:00I love how that looks.
00:14:02And about a tablespoon of parsley and about two teaspoons of thyme.
00:14:08And you stir this up.
00:14:11I always put a little bit of pepper in my butter and a little bit of salt.
00:14:16By using unsalted butter you control the saltiness.
00:14:21Now, this can be made way in advance and put right in the freezer.
00:14:28This butter is delectable melted into the cooked meat.
00:14:36And form this into a cylinder in the parchment.
00:14:41Roll it up.
00:14:43As it gets cold it'll hold its shape.
00:14:46And then you can twist the ends and tie them.
00:14:49Put this in a plastic bag.
00:14:51And it can sit in the freezer for a few weeks.
00:14:55So now the steak itself.
00:14:58A porterhouse is the same cut as a T-bone but from farther back on the animal.
00:15:03So that it contains more tenderloin.
00:15:06This part right here.
00:15:07And this is a gorgeous piece of meat.
00:15:10I love this steak.
00:15:11And it's very well marbled.
00:15:13Rub the outside with salt and pepper.
00:15:16Both sides.
00:15:18Have your cast iron searing skillet heating right beside you.
00:15:23Dry the meat well with a paper towel if you find it moist.
00:15:27This is pretty well dried.
00:15:28So it will not brown as nicely or sear as nicely if you try to cook it wet.
00:15:35So this is basically ready to go.
00:15:39If you hear a great sizzle you know that you're caramelizing the outside of the steak.
00:15:45Yes.
00:15:46Perfect.
00:15:47The reason for the high heat under this pan is to make a crust on the outside of the meat.
00:15:52Now if the meat were not as well marbled as it is I would have added a little bit of
00:15:58oil to the pan just to prevent any sticking.
00:16:01Searing really does help adhere the seasonings, the salt and pepper, to the meat.
00:16:06Four minutes per side.
00:16:07Be sure to wait until the steaks release easily from the pan before turning the steaks.
00:16:16Ah.
00:16:17Now that is a really good sear.
00:16:21And this is where the cast iron skillet really comes in handy.
00:16:25It is doing its job.
00:16:28Make sure your oven by the way is preheated to 425 degrees.
00:16:32This steak is going to go right into the oven for about 10 to 12 minutes.
00:16:37For medium rare, remove the steak from the oven when it reaches 120 degrees since the internal temperature of the
00:16:44steak will rise
00:16:45about 7 to 10 degrees after you've taken it out of the oven.
00:16:49So be very careful.
00:16:51It's been 12 minutes.
00:16:53The steak looks incredible.
00:16:59Don't you think?
00:17:00Now it's important to remove the steak from the pan onto a cutting board like this.
00:17:08And it has to rest for about 10 minutes.
00:17:11Resting the steak equalizes the internal temperature of the meat and the juices are reabsorbed into the meat.
00:17:19Not in this little moat around the board.
00:17:22So 10 minutes.
00:17:23Don't rush it.
00:17:25So one 2-pound porterhouse will yield quite a bit of meat.
00:17:31I would say that this steak would serve generously three people.
00:17:37Cut the meat across the grain.
00:17:39Mmm.
00:17:40So utterly beautiful.
00:17:42And this meat can be arrayed on the platter.
00:17:47And this is the tender, tender loin.
00:17:51You can put some beautiful vegetables on this platter.
00:17:55Or you can serve the meat as is.
00:17:58But this is the compound butter.
00:18:01That is a really great looking porterhouse steak.
00:18:06All you need is a really good glass of your favorite cabernet.
00:18:11And you have an unforgettable meal.
00:18:14Enjoy.
00:18:14Sometimes when it's really, really hot outside, all I want is a piece of ice-cold watermelon.
00:18:21And it's a great thing to serve to a big crowd of people, too, because one watermelon goes quite a
00:18:29long way.
00:18:30Choose a watermelon that, when tapped with your fingers, sounds like that, kind of hollow.
00:18:36You never know if it's going to be really good or not.
00:18:39But this one looks good.
00:18:40I hope it's red and beautiful inside.
00:18:43Now cut off the ends.
00:18:49Looks pretty good.
00:18:52And always cut it when it's cold.
00:18:54And then cut your watermelon in half lengthwise.
00:19:00And hear that nice snap?
00:19:02You know it's crispy and cold when it does that.
00:19:05And that looks very nice.
00:19:07Oh, looks so good.
00:19:08And then cut it in half again lengthwise.
00:19:10So you're making the watermelon into quarters.
00:19:14So now we're going to cut the watermelon into about one-inch pieces.
00:19:24And then to arrange, you can start it and kind of zigzag it.
00:19:29Makes it easier to pick up.
00:19:32I'm using an old-fashioned enamel tray, which I really like.
00:19:37Some people eat watermelon with salt.
00:19:40Some people eat watermelon with sugar.
00:19:43And some people drizzle it with a little bit of honey and lime, which is what we're going to do
00:19:48today.
00:19:49I'll show you how to make a very simple honey and lime topping for the watermelon.
00:19:54Combine in a bowl one teaspoon of finely grated ginger.
00:19:58That's the secret ingredient.
00:20:00And to peel a piece of ginger root, just use a spoon.
00:20:03I don't know if you've ever seen this technique, but it works very nicely.
00:20:06You don't waste any of the ginger.
00:20:09It just really removes that kind of difficult-to-cut-off skin.
00:20:14The spoon takes it off so much better than a knife.
00:20:17And then you just expose the part of the root that you're going to use.
00:20:21Ginger root is so delicious.
00:20:23It's tropical and subtropical.
00:20:26It's a plant that's grown specifically for its extremely fragrant and useful root.
00:20:32It has big green leaves.
00:20:35When I was in India, I saw this growing, and it's amazing.
00:20:39The name comes from the Sanskrit word for horn root because, really, it does look sort of like a horn
00:20:46when you pull it out of the ground.
00:20:48It's been cultivated in Asia for more than 3,000 years.
00:20:56So that looks like about enough ginger.
00:20:58We're going to also put a little bit of honey.
00:21:01This is honey from my hives.
00:21:04Not too much honey, but just drizzle over some honey.
00:21:09And some beautiful lime.
00:21:12This is a great squeezer for lime.
00:21:14If you haven't used one of these, you should really try it.
00:21:16It just gets every drop of juice out of a piece of lime or lemon.
00:21:21It's a very good tool.
00:21:25One teaspoon of ginger.
00:21:27And the juice of one and a half or two limes.
00:21:31And make as much of this as you think you need.
00:21:37And then just drizzle it over your watermelon.
00:21:43This is tangy and sweet and sour all at the same time.
00:21:51And if you want to make watermelon juice, just put a little bit of ginger and lime and honey in
00:21:57the watermelon juice, too.
00:21:59What a delicious cocktail that would be.
00:22:04So here you have one of the most delectable, refreshing, crispy summertime desserts ever.
00:22:11Try it.
00:22:11You're going to really love it.
00:22:13Watermelon slices, they're a good thing.
00:22:15So what we're going to do is we're going to roast them in the grill for about 45 minutes.
00:22:18Okay.
00:22:18We already have some finished over here.
00:22:20So we're going to grab some paper towels.
00:22:22We're going to have our rubber gloves.
00:22:23We're going to put our beets in between the paper towels.
00:22:25What we'll do is we'll peel real quick here.
00:22:28We're just going to side big round, depending on the size of the beet, but I'd say two to three
00:22:31pieces.
00:22:31So now we're going to re-season them with a little bit of salt and pepper and a touch of
00:22:35olive oil.
00:22:36Now beets have a lot of natural sugar in them.
00:22:38What's going to happen is they're going to start to caramelize and they're going to get really nice and toasty
00:22:41and really good grill marks on the side.
00:22:44Okay.
00:22:44Let me get these on.
00:22:45Okay.
00:22:45And then maybe I could start you off on the dressing here, if you don't mind.
00:22:48So it's three quarters of a cup of the goat cheese itself, the chevre, and half a cup of goat
00:22:53milk.
00:22:54If you can't find goat milk, half and half would be just fine.
00:22:57But what the goat milk does is adds a tanginess to it.
00:23:00A little bit of fennel pollen and that we're just going to keep mixing that up.
00:23:03That's going to emulsify.
00:23:04And I'm going to take about a tablespoon of honey.
00:23:07And this honey, I believe, is from your property.
00:23:09It is.
00:23:09It's my honey.
00:23:10I'm going to close this now.
00:23:11Okay.
00:23:12Just for about a minute.
00:23:13You're going to flip them over.
00:23:14You're going to be really caramelized on top.
00:23:15All right.
00:23:15So we've got this guy here.
00:23:16This is all set.
00:23:17This looks great.
00:23:19We just want to let that get thick.
00:23:21Now we'll check our beets.
00:23:22See how they're doing?
00:23:24Beautiful.
00:23:25Look at that.
00:23:26Look at that.
00:23:26How pretty.
00:23:27Right?
00:23:28They really have a great, great aroma.
00:23:30Yeah.
00:23:30So let's dress it.
00:23:32Yep.
00:23:32Just a couple nice spoon fills of that on top.
00:23:34And then what I'm going to do, I ran over earlier before I came over here, and I ran through
00:23:38your garden.
00:23:39Oh, I see.
00:23:39Try.
00:23:40I love the blossoms.
00:23:41They're a little more delicate than the actual chive itself.
00:23:44They look great.
00:23:45There's a little bit of sea salt on it.
00:23:46It's so pretty.
00:23:48Oh, wow.
00:23:49Just a touch of fresh lemon juice over the top.
00:23:51So amazing.
00:23:53It's real important.
00:23:53Big advocate, just a little fresh pepper.
00:23:55That is a beautiful dish.
00:23:57And now what you're going to make, what?
00:23:58We're growing radicchio.
00:24:00This is a great lettuce to grow.
00:24:02They're really firm.
00:24:03Nice and bitter.
00:24:04So the char is going to kind of cut through that bitterness a bit.
00:24:06Just going to cut these guys into quarters.
00:24:09And you can see how tightly packed they are in there.
00:24:12We're going to brush them with a little bit of olive oil.
00:24:14Okay.
00:24:14And some salt and pepper.
00:24:16And as you're doing that, part of this dish is essentially grilled lemon juice.
00:24:19So we're going to take three lemons, which should be more than enough juice.
00:24:24And I have one set up here.
00:24:25So we'll season up that radicchio.
00:24:27Great.
00:24:27I'll take these while you're doing that.
00:24:28And we'll open up this grill here.
00:24:29And it always, especially when you're barbecuing, a little bit of lemon juice, a little bit of acid just kind
00:24:34of pops everything.
00:24:36It's just as important as salt and pepper.
00:24:38All right.
00:24:39Now we'll take the lemons.
00:24:40So this radicchio is going to go for about two minutes or so, two to three minutes on each side.
00:24:46Okay.
00:24:47And they're going to start to wilt down and really caramelize.
00:24:49And again, you're going to get this really sweet lettuce.
00:24:51Okay.
00:24:52So the radicchio must be done.
00:24:53Yeah.
00:24:54There you go.
00:24:56So that's been about two minutes on each side.
00:24:58Do you smell that?
00:24:59Oh.
00:24:59It's phenomenal.
00:25:00That's perfect.
00:25:01It looks pretty.
00:25:02It's really great.
00:25:03Yeah.
00:25:03And, you know, just think it's such an underutilized vegetable that now they've become sort of the story of the
00:25:08show.
00:25:08Okay.
00:25:08You want to get those?
00:25:09I can get those.
00:25:10Beautiful.
00:25:10Oh, they're just starting to exude their juice.
00:25:13So pretty.
00:25:14So now what we're going to do to finish this dish, we're going to take about a half a cup
00:25:17of pine nuts and we're throwing them right over the top.
00:25:19And then we're going to take our lemons here and we're just squeezing this roasted lemon juice over the top.
00:25:24Gorgeous.
00:25:25A couple more here and then we're going to finish it.
00:25:27A little bit of cracked pepper.
00:25:30Perfect.
00:25:31And some olive oil.
00:25:32Wow.
00:25:33That's it.
00:25:33Now we have our beets, we have our radicchio, and now we need our potato salad because I can't have
00:25:37a barbecue without potato salad.
00:25:39Yeah, I can't wait.
00:25:39So the potatoes you parboiled.
00:25:41Yep.
00:25:41We just put them in a little bit of salted water with a couple bay leaves inside.
00:25:44We want them to have a little bit of their texture.
00:25:46We leave the skin on.
00:25:47And now I'm cross-cutting these fresh green garlics.
00:25:51Just baby garlic.
00:25:52But what I want to do as well is I want to start the pickle before I even get the
00:25:55potatoes on for the green garlic.
00:25:57So it's cider vinegar?
00:25:59Yep.
00:25:59Okay.
00:25:59Two cups of cider.
00:26:00Equal parts of sugar.
00:26:01Fennel seeds.
00:26:03Mustard seeds.
00:26:05Chopped fresh ginger.
00:26:07Oh, crushed red pepper.
00:26:08Mm-hmm.
00:26:09Coriander and cinnamon cider.
00:26:11Bring it to a boil?
00:26:12Bring it to a boil.
00:26:12Okay.
00:26:12When the pickling liquid comes to a boil, all we're going to do is throw a sieve on top.
00:26:16We're going to throw the pickling liquid over.
00:26:17The hot pickling liquid is going to cook the garlic as well as pickle it.
00:26:20And you'll get this.
00:26:21So here are your potatoes that have been parboiled.
00:26:23And we're just putting a little more olive oil and some salt and pepper.
00:26:26Great.
00:26:27So we're going to flip these over.
00:26:28So quick, we want to make sure that we get both sides.
00:26:31Okay.
00:26:32All right.
00:26:32So here we go.
00:26:33So we got a really nice hot grill here.
00:26:35We're going to put these guys on.
00:26:37But they're going to get really nice and sort of crunchy on the outside and caramelized.
00:26:41And then we're going to toss them with our dressing and finish off the potato salad.
00:26:45These, I'm probably going to do about a minute on each side.
00:26:48Now, do you make the dressing for this?
00:26:49Yeah.
00:26:50So why don't we do that?
00:26:51Yeah.
00:26:51So we have two tablespoons of grainy mustard and two tablespoons of nice, spicy, like, French Dijon mustard.
00:26:57And then what we're going to do is if you could grab me that pickling liquid over there as well.
00:27:00And we're going to take out, I guess, roughly a quarter cup of the garlic.
00:27:04And then about six tablespoons or so of the liquid.
00:27:08And then our olive oil.
00:27:09That's about three quarter cup.
00:27:11And we could kind of whisk that up.
00:27:12So you got the potatoes.
00:27:13You can see the great color on them.
00:27:15They're all cooked through.
00:27:16And all we're going to do is just kind of dress this.
00:27:18You know, a couple spoons over the top.
00:27:20Make sure you get a couple pieces of the garlic.
00:27:22So we got some great parsley.
00:27:23And we have some tarragon here.
00:27:25Some pepper.
00:27:25Yep.
00:27:25Crack some pepper on it.
00:27:27A little bit of sea salt.
00:27:28Okay, well, there is grilled potato salad, grilled radicchio, and grilled beets.
00:27:35If you were to oil the grill with a rag like this, this is an old rag with some holes
00:27:40and
00:27:40some stains on it, you might find that a piece of it gets loose and burns you by dropping down
00:27:46on your arm.
00:27:47To prevent any kind of danger, just take a rag like this, fold it in thirds lengthwise and
00:27:57roll it up just like that.
00:28:02Tie one end.
00:28:03This is a nice plump end, so I'm going to leave that loose.
00:28:06Tie this up with a length of cotton twine.
00:28:13And find a container in which this will stand upright, a covered container, like this plastic
00:28:21quart that's recycled from the delicatessen or the gourmet food store, wherever you shop.
00:28:29You can wrap this around a few times.
00:28:34Tie it securely.
00:28:35And this rag will live right here in this container.
00:28:39And I have a little bit of vegetable oil in the container.
00:28:43You can use safflower oil, grapeseed oil, any nice non-flavored oil.
00:28:48And this can just sit in here like this.
00:28:50And when you're ready to grill, you can just go like this on every part of the grill, whether
00:28:59you have a custom-made grill like this or a regular excellent kettle grill like this.
00:29:07And then just store this right in the container and it's ready at all times for oiling your grill.
00:29:15I've just quickly blanched the lobsters for a minute or two.
00:29:18And then we're going to take the claws off and cut them in half.
00:29:23And then I just want a light hint of citrus in with the lobsters.
00:29:26So I'm actually going to throw them in whole and we'll grill the lemons along with the lobster.
00:29:30It's kind of intensify that flavor a little bit.
00:29:33I could just get you a douset, a little olive oil.
00:29:36Oh, okay.
00:29:37Some salt.
00:29:38Is that enough?
00:29:39Yeah.
00:29:40I'll give this just a quick...
00:29:42Yeah.
00:29:42I'm going to go ahead and get the corn and get the lobsters on the grill.
00:29:45How hot is your flame?
00:29:47I like to start with a very hot flame and then you can always turn it down later.
00:29:52And also with the lobsters, I always start with the flesh side down.
00:29:55And then we'll turn them over and basically they'll roast in their shell.
00:29:59We'll just set these lemons right up the front.
00:30:01So these are looking great.
00:30:03Now, do we put anything else on the lobster?
00:30:05We do.
00:30:06I have some butter and we're going to add Aleppo chili.
00:30:09It's a sun-dried chili.
00:30:11The whole thing?
00:30:11Quarter, quarter cup.
00:30:12Yeah.
00:30:13Okay.
00:30:13That will bubble up and we can go ahead and then just turn that right off.
00:30:16Give these tails a quick brush with the Aleppo butter.
00:30:19Okay.
00:30:20This should only take five or six minutes on the grill.
00:30:23Some of these are looking great.
00:30:25You see it turns opaque and pulls away from the shell.
00:30:27Yeah.
00:30:28And you know it's ready.
00:30:29Okay.
00:30:30I'm going to put these all into a bowl so that we can toss them together.
00:30:36If you can grab the rest of the butter, we'll drizzle that over top.
00:30:40Mmm.
00:30:41Throw some chives for a bit of freshness.
00:30:43Yum.
00:30:44All this pepper?
00:30:45Yeah.
00:30:45And then again, we just toss another out.
00:30:48Yum.
00:30:49And these lemons look so good.
00:30:52I'm going to take a couple of cherry tomatoes.
00:30:54This is the way to grill a lobster.
00:30:58Looks like fun, doesn't it?
00:31:00Chopping cabbage like this.
00:31:01I learned how to chop my slaw from my mother's mother.
00:31:05And today I'm going to show you how to make a coleslaw that comes from our everyday food magazine.
00:31:10A simple recipe using all fresh ingredients that are readily available.
00:31:14And there's no excuse for not making a fresh salad.
00:31:18None whatsoever.
00:31:19And I'll tell you, even the kids are going to like homemade coleslaw.
00:31:22This particular slaw is a cumin carrot slaw.
00:31:28It has a nice flavor of cumin and a very nice color from the carrots.
00:31:32And you need three cups of cabbage.
00:31:35So this is going to be just about the right amount.
00:31:37And put it into a bowl.
00:31:39This has a little tang to it too because it has jalapeno peppers in it.
00:31:44I love that idea of spacing it up a little bit.
00:31:48So we have some cilantro and we just need about a quarter of a cup of finely chopped cilantro.
00:31:55And three large carrots that are coarsely grated.
00:31:58Peel the carrots first and then grate them on a box grater is fine.
00:32:03Or if you have a food processor with a grating implement on it, you can grate them right in there.
00:32:10And we also are going to add to this a quarter of a cup of vegetable oil.
00:32:18You could use olive oil if you like.
00:32:20Olive oil is very good in coleslaw.
00:32:27And one jalapeno pepper seeded and very finely chopped.
00:32:32I love how this looks.
00:32:35Make sure if you're sensitive to it that you wear little rubber gloves when you're preparing it.
00:32:40And here is the cumin.
00:32:41We're going to put in a half a teaspoon of cumin.
00:32:45A half a teaspoon of salt.
00:32:46Now watch what I'm doing.
00:32:47By the way, I'm going to mix the cumin and the salt and the pepper all together.
00:32:53That way, it's going to get more evenly distributed than if you just put that powdery cumin right into the
00:32:59salad.
00:33:02And so we're going to sprinkle this over the whole thing.
00:33:08And this will get tossed.
00:33:10And the last little ingredient, which is very essential, is the lime.
00:33:17And you want two tablespoons of lime juice.
00:33:21You could also use lemon juice if you like.
00:33:23But the lime with the jalapeno, with the cumin, with the salt and pepper, really makes this kind of south
00:33:31of the border coleslaw.
00:33:33And by the way, coleslaw comes from the Dutch word koolslaw, which is k-o-o-l-s-l-a,
00:33:42which means cabbage salad.
00:33:45And it has now become coleslaw.
00:33:48So here you have it.
00:33:50It gets better after it stands a little bit.
00:33:52In fact, I suggest making this in the morning, putting it in the refrigerator, and then eating it in a
00:33:59couple hours.
00:34:00But it's great now.
00:34:01It's great later.
00:34:02It's great tomorrow.
00:34:03This chili doesn't have any beans in it, and it doesn't have any tomatoes in it either.
00:34:08So the ingredients are a little easier than normal.
00:34:13Here's two nice, lean pieces of bacon.
00:34:16Now, you want to cut the bacon into quarter-inch pieces.
00:34:20And we're going to put this right into a Dutch oven.
00:34:23This is a Dutch oven, a nice, heavy-bottomed pan.
00:34:27I love these.
00:34:28They're cast iron with enamel overlay.
00:34:30And you should really get one of these for your kitchen.
00:34:36I've heated it up a little bit.
00:34:38And notice, too, that I have my essential utensils right in front of me.
00:34:43And you don't need a lot of tools.
00:34:45So just brown the bacon and let it render its fat a little bit.
00:34:49We're going to need one white onion.
00:34:52And, oh, by the way, two pounds of ground beef chuck.
00:34:57And we want the one onion.
00:35:01Coarsely chopped.
00:35:06And the bacon looks good.
00:35:07That should cook for about four minutes.
00:35:10And we need three cloves of garlic.
00:35:14If you like more garlic, you can add another clove.
00:35:17And use one of these.
00:35:18Have you ever seen this?
00:35:20We're trying to introduce you to our favorite tools.
00:35:23The perfectly, cleanly peeled garlic in an instant.
00:35:29You can hear it kind of crunch off.
00:35:32It just loosens the skin off the hard clove garlic.
00:35:35And so we want to just chop our garlic.
00:35:41And we're going to add this to the pot.
00:35:43Our garlic cloves.
00:35:45Our white onion.
00:35:46You can reserve some of this white onion if you desire for your garnish.
00:35:50Now let this just cook for a couple seconds.
00:35:55And you should have fresh spices on your shelf.
00:36:00Half a teaspoon of cayenne pepper.
00:36:04One and a half teaspoons of oregano.
00:36:08And, oh, I love sweet Hungarian paprika.
00:36:12Two tablespoons.
00:36:14Smell your spices, too.
00:36:15Make sure they are fresh.
00:36:17Very important.
00:36:19Because, believe it or not,
00:36:22even dried spices sometimes get old and flavorless.
00:36:26One and a half teaspoons of ground cumin.
00:36:29It's very popular not only in Mexican cooking and Southwestern cooking,
00:36:34but also in North African cooking.
00:36:37Moroccans use a lot of cumin.
00:36:39Indians.
00:36:40It's an essential component in curry.
00:36:42One and a quarter teaspoons of salt.
00:36:46Now I always put a little black pepper.
00:36:50And here goes our meat.
00:36:53Break it up a little bit.
00:36:54Don't put the whole great big piece of chopped meat in there.
00:36:58Stirring gently over kind of medium heat.
00:37:01Just keep breaking up the meat with the back of a wooden spoon.
00:37:05So this is what it looks like after 10 minutes.
00:37:09Doesn't it look good?
00:37:10I think it looks ready to eat now.
00:37:12But you're going to stir in three cups of water.
00:37:18Two tablespoons of fine cornmeal.
00:37:21And one and a half tablespoons of cider vinegar.
00:37:25Once it comes to a boil, reduce the heat to a simmer.
00:37:28And just cook it for about 20 minutes.
00:37:30And now you can get your garnishes going.
00:37:33Let's see.
00:37:34Sour cream.
00:37:35I think a must.
00:37:37The chopped onion we already have.
00:37:39And lots of grated cheddar cheese.
00:37:41And don't forget lime witches.
00:37:43Oh, and the jalapeno peppers.
00:37:44Now, if you're at all sensitive, and I am, wear a pair of surgical gloves.
00:37:51I keep a whole box of these right underneath my kitchen sink.
00:37:54You can buy them at the pain store or the surgical supply store.
00:37:59They have them in both places.
00:38:00And if you get your fingers in your eyes, you might feel very uncomfortable.
00:38:05Now, you don't have to use fresh because the canned jalapeno peppers are pretty good.
00:38:10The pickled ones.
00:38:12So, you could put out pickled jalapenos.
00:38:15And sometimes the jalapenos are not so hot.
00:38:18It's the seeds that are hotter.
00:38:21Slice these crosswise really thinly.
00:38:26And last thing is our sour cream.
00:38:30Okay, I think we're done.
00:38:32You can keep these refrigerated until you're ready to serve.
00:38:36So, now it's cooked for 20 minutes.
00:38:39It's thickened up nicely.
00:38:41And it is ready to serve.
00:38:44Why not serve it with some cornbread or some tortillas or some chips?
00:38:50Those would be good.
00:38:52I think it's time to have some chili.
00:38:54Every family has its favorite recipe for a potato salad.
00:38:58Today, I'm sharing a Kostyra favorite.
00:39:01It's naturally sweet and creamy.
00:39:04And it uses sweet and creamy red-skinned potatoes that are dressed with a little mayonnaise, vinegar, and herbs.
00:39:10And then topped with sliced hard-boiled eggs.
00:39:13And into a steamer basket, a little bit of salt.
00:39:17Water to the top of the steamer basket.
00:39:20Add five pounds of red potatoes.
00:39:23These are red bliss.
00:39:24You could also use the small white potato.
00:39:28But I just like the idea of using the red.
00:39:30It's a very flavorful potato.
00:39:33Don't skimp on the water underneath the basket.
00:39:36Make sure you have plenty because you don't want that to boil away during the 25 minutes or so that
00:39:42it takes to cook the potatoes until they're tender to the point of a sharp knife.
00:39:46So here, the potatoes are perfectly cooked.
00:39:49They're still warm.
00:39:51The skins will just peel off, as you can see.
00:39:54So very easy.
00:39:55Use a little paring knife.
00:39:56And if there are any little brown spots, you can just slice them off.
00:40:00You don't want those little brown spots.
00:40:02Czachikasza, who I learned this recipe from.
00:40:05Czachikasza means Aunt Catherine in Polish.
00:40:08Made the best potato salad.
00:40:11So here we have our bowl of sliced potatoes.
00:40:15Now to this, we add one white onion.
00:40:18It's a medium onion.
00:40:20And we have finely, finely grated it on a wood rasp.
00:40:23This really is important to do, to grate it finely.
00:40:28You don't want big pieces of onion in the potato salad.
00:40:31And you want it almost undiscernible.
00:40:34You just don't want to know that it's there.
00:40:35You want to taste it.
00:40:36A half a cup of distilled white vinegar.
00:40:39You could use cider vinegar, but Czachikasza always used white vinegar in her potato salad.
00:40:46She also used about a teaspoonful, a heaping teaspoonful of sugar.
00:40:52And about a half a teaspoon to a teaspoon of salt.
00:40:56So I'll do a little bit more than a half a teaspoon.
00:41:00Lots of black pepper.
00:41:05And one cup of mayonnaise mixed with about a cup of buttermilk.
00:41:14Now sometimes if she didn't have buttermilk, she would use water.
00:41:17But I like using just the buttermilk.
00:41:20And you can use a low-fat buttermilk or a whole-fat buttermilk.
00:41:24And if you don't have buttermilk, you could use whole milk thickened with the white vinegar
00:41:29that you just poured into the salad.
00:41:31That makes a very tasty, homemade buttermilk.
00:41:35So see how nice and creamy that looks without being cream?
00:41:40And now add your potatoes.
00:41:43And we're not going to stir.
00:41:44We're not going to use a spoon on the potatoes.
00:41:47The way we're going to mix is to pour back and forth from bowl to bowl.
00:41:51You can also add some chopped cornichons or sliced cornichons.
00:41:56You can also use dill pickles, very finely chopped, which are very delicious.
00:42:00Or you could use a sweet gherkin also.
00:42:04So here we're just going to pour from bowl to bowl.
00:42:12And as this sits, it gets thicker as the milk and mayonnaise gets absorbed into the cooked potatoes.
00:42:23See how good this looks?
00:42:24And it has to be chilled.
00:42:26This will be really, really tasty in a couple of hours.
00:42:31So look how beautiful it looks.
00:42:34I love it.
00:42:35That's a good mix.
00:42:39So then a little bit of a toss.
00:42:41Looks watery, but this will get absorbed into the potatoes as they chill.
00:42:47If using a mayonnaise-based dressing, it's best to let the potatoes cool a little
00:42:51so that the mayonnaise doesn't melt and become oily.
00:42:55These are plenty cool for the mayonnaise.
00:42:57It's very important to chill the potato salad before serving and garnishing with hard-boiled egg.
00:43:04So here's our potato salad.
00:43:06And put this into your serving bowl.
00:43:12And again, sometimes Cheshikasha, Aunt Catherine, would garnish with hard-boiled eggs if it were
00:43:18for a picnic.
00:43:20Or if she were selling this in the deli, there would be no hard-boiled eggs.
00:43:25Just a sprinkling of parsley and sometimes dill.
00:43:33Level it off a little bit.
00:43:35You see how nice and moist it is?
00:43:37Very pretty.
00:43:38And then with your knife, we've already sliced the eggs.
00:43:42These can go around the perimeter of the bowl.
00:43:48And they'll get mixed in and people will get a little bit of egg.
00:43:52Make sure your eggs are not too hard-boiled.
00:43:56These are 13-minute eggs, which means you bring the eggs to a boil, turn off the heat, and cover
00:44:04for 13 minutes.
00:44:05That's generally a perfect hard-boiled egg.
00:44:11And a nice sprinkling of parsley.
00:44:16And here you have a beautiful potato salad.
00:44:19Do the burgers at your favorite restaurant always taste better than those that you make
00:44:24at home?
00:44:24Well, that's likely due to the popular restaurant trend of custom blending their cuts of meat
00:44:30to create burgers with the best proportions of flavor and fat.
00:44:34So let me show you what I mean.
00:44:36Right now I'm going to grind some meat that is half sirloin, half chuck.
00:44:43Grind as little or as much meat together as you'd like.
00:44:47Just keep the ratio 50-50.
00:44:49Grinding equal amounts of chuck and sirloin give us the juiciness while adding beefiness.
00:44:56And cut these into strips also for grinding.
00:45:01This is a beautiful piece of chuck.
00:45:03And you can get all of this right at your butcher, the chunks of meat.
00:45:07And it actually makes you feel good to grind your own.
00:45:11It's a little bit more artisanal, which I think is the trend and also good for your family.
00:45:17Because you know what you're giving them.
00:45:20So let's grind.
00:45:23I have my meat grinder.
00:45:26Right here, fitted with the coarse disc.
00:45:30And I'm doing a little bit of chuck and a little bit of sirloin.
00:45:34Alternating.
00:45:35Works so well.
00:45:37At home, a food grinder makes short work of little slivers of meat like this.
00:45:43It's really just great.
00:45:46So now I've changed the disc to the finer blade.
00:45:50So you have it first coarse, then finer.
00:45:54And you can just feed the meat right back down the tube.
00:45:59Now that looks more like the hamburger meat that you buy at the fancy butcher.
00:46:04Also, if you like steak tartare, this is probably the best way to grind your steak tartare.
00:46:12For that I would use the leanest, tenderest cut that you can find.
00:46:17No fat allowed in steak tartare.
00:46:21So there you have perfect, perfect ground meat.
00:46:25Now to form the burgers.
00:46:27This is enough for four large burgers.
00:46:30So just divide it into quarters.
00:46:33Handle the meat gently.
00:46:34Don't squeeze it and squash it.
00:46:37I like to make it into a round first and then into a patty.
00:46:43That looks really good.
00:46:46And have your griddle pan heated on the stove.
00:46:50Best to make these immediately and eat them.
00:46:53And you can turn these into cheeseburgers, bacon burgers, whatever kind of burger you desire.
00:47:00It's nice to make a little indentation in the center like that.
00:47:04This little indentation will prevent the ballooning effect as it cooks.
00:47:08So instead of getting bigger in the middle, it will flatten out.
00:47:11So let's get this burger right on the griddle.
00:47:17And this one.
00:47:20Now do you like yours rare?
00:47:23Medium rare?
00:47:25Medium or well done?
00:47:28Okay.
00:47:28So sprinkle with a little bit of salt.
00:47:31Coarse salt and pepper.
00:47:33Two and a half minutes on each side for rare.
00:47:37Three minutes for medium rare.
00:47:41So now these are very nice rolls for the hamburgers.
00:47:44You can just lightly toast them.
00:47:48I like just the insides toasted.
00:47:51Some thinly sliced sharp cheddar right on top of the burger.
00:47:56So I want mine to be rare.
00:48:00Put this on your toasted bun.
00:48:03Looking really good.
00:48:06Definitely ketchup.
00:48:11Definitely some lettuce.
00:48:14Tomato.
00:48:17Pickles.
00:48:19You can have your choice of dill pickles.
00:48:21Bread and butter pickles.
00:48:23And some Russian dressing too.
00:48:28Which I love.
00:48:32Another piece of lettuce.
00:48:37So there.
00:48:39The perfect burger served at home.
00:48:42And in addition, this is the steakhouse burger, which is a wonderful mix of sirloin and short rib.
00:48:49And this is the turkey burger on an English muffin.
00:48:53Take your choice.
00:48:55These burgers are definitely a cut above the ordinary.
00:48:58Wouldn't you agree?
00:49:00Mmm.
00:49:00Mmm.
00:49:01Brooklyn summer ale.
00:49:03Made in Brooklyn.
00:49:04That's great.
00:49:05I just want to show you one really important thing.
00:49:07You literally sit the chicken on top of the beer can.
00:49:10Can you steady that for me?
00:49:11I sure can.
00:49:12This is such a big chicken.
00:49:14And this is the most important thing.
00:49:17You make sure that the drumsticks are in front.
00:49:19Right.
00:49:19Because it's like a tripod.
00:49:21That will steady it on the grill.
00:49:23And then you can just push the wing tips.
00:49:26And the beer is going to steam as it heats and flavor the interior.
00:49:29Exactly.
00:49:30If your chickens are large like these, you can buy these ceramic.
00:49:33I call it a chicken sitter.
00:49:35How much?
00:49:35Almost full?
00:49:36Just to where the skirt ends.
00:49:38What this does is it steadies the chicken.
00:49:40And this is so easy.
00:49:42We're going to take it to the grill.
00:49:43Okay.
00:49:43So I have all the burners on because I want to preheat the grill before I use it.
00:49:48But I am actually going to turn the center burners off.
00:49:52And then we'll put it over the burner we turned off.
00:49:54Oh boy, that looks so good.
00:49:56I know.
00:49:56So like in an hour and 15 minutes, we'll be ready to put a little barbecue sauce on.
00:50:00And we'll be ready to serve them.
00:50:01Okay.
00:50:02We're going to put the barbecue sauce on now.
00:50:04They probably only have about 10 more minutes.
00:50:06Did you make it?
00:50:07I did make it.
00:50:08But this is a combination of, it's got a vinegar tang.
00:50:13Oh, yum.
00:50:13Molasses.
00:50:14Molasses.
00:50:15So good.
00:50:16Some peaches and some chipotle.
00:50:18That is good.
00:50:19They don't have sauce in Texas.
00:50:20Now do you sell the sauce?
00:50:21We do.
00:50:22Which is called If You Gotta Have It.
00:50:24Okay.
00:50:24I gotta have it.
00:50:26Definitely gotta have it.
00:50:27And we're doing this just at the end, just to glaze it and give it just a tiny bit of
00:50:32flavor.
00:50:33Um, you know what?
00:50:34I think, I think they're, they're done.
00:50:36So let's take them out.
00:50:38That is a really handy spatula for beer canned chicken.
00:50:42Wow.
00:50:42Look at that chicken.
00:50:44Isn't that beautiful?
00:50:45Spectacular.
00:50:46My favorite way to actually carve a chicken is to use poultry shears.
00:50:49It's so easy.
00:50:51It's not intimidating at all.
00:50:53Hmm.
00:50:54Finger licking good.
00:50:56There are beef burgers, buffalo burgers, lamb burgers, veggie burgers, even fancy restaurants
00:51:01have gotten in on the burger craze with ones that can cost up to $50.
00:51:05I just had one at DB 44 and it's filled with foie gras, if you can believe it.
00:51:11Today we're making turkey burgers.
00:51:13And what makes ours really special is that some of the toppings are incorporated right
00:51:17into the turkey meat for added flavor.
00:51:19So let me show you how easy it is.
00:51:21First of all, you get yourself some really nice fresh ground turkey, one and a half pounds.
00:51:25And pretty much every good supermarket butcher is grinding turkey breast now.
00:51:31It's preferably somewhere between 90 to a 93% lean meat, which is healthy and good and
00:51:38a nice alternative to beef.
00:51:40And to this, we're going to add a half a cup of finely grated Gruyere cheese.
00:51:44That's an odd addition, don't you think?
00:51:46See how finely grated it is?
00:51:48And this just gets incorporated into the turkey.
00:51:51Also four thinly sliced scallions cut crosswise.
00:51:55The green and white parts, colorful.
00:52:00A quarter of a cup of dried breadcrumbs.
00:52:03That helps with the texture of the turkey.
00:52:06A quarter of a cup of Dijon mustard.
00:52:09And don't use hot dog mustard.
00:52:11You know what I'm talking about?
00:52:12That bright, tiny, yellowy mustard that you get on the hot dogs at Yankee Stadium and at
00:52:17the carnivals.
00:52:18So get this mixed in.
00:52:20And also we're going to add one clove of garlic, finely minced.
00:52:24That's it.
00:52:25And of course, we're going to add a little bit of salt and freshly ground black pepper.
00:52:31I'm using a fork to kind of mash it all together.
00:52:33We have some turkey burgers already formed and grilling on the grill.
00:52:37The rolls are toasting gently.
00:52:40And this is for four burgers, by the way.
00:52:42Four large, one-inch thick burgers.
00:52:45Now I'll just add a little bit of salt and some freshly ground black pepper.
00:52:51Turkey can take some seasoning.
00:52:53So don't mash too much.
00:52:55But you just divide it in half that way.
00:52:58And then in quarters.
00:53:01So that way.
00:53:03So now a very nice way to make the burgers themselves.
00:53:07Get yourself a bowl of iced water.
00:53:09This is important.
00:53:11By the way, the recipe comes from Everyday Food, our new magazine.
00:53:15It's right on the cover, highlighted.
00:53:18And it's in issue number four, July-August, our grilling issue.
00:53:22And you're going to love the rest of the grilling issue.
00:53:24Now just wet your hands like that in ice water.
00:53:27Grab your quarter of the meat.
00:53:33And form this into the perfect burger.
00:53:37I like a nice, even-shaped burger.
00:53:40Like that.
00:53:42And it works really well with the ice water.
00:53:44It's just amazing how it prevents the meat from sticking to your fingers.
00:53:48And that little bit of extra water isn't bad for the hamburger itself, actually.
00:53:54So you can see a little bit of the green.
00:53:56It's a nice, colorful burger.
00:53:57And you don't want to make this so solid.
00:54:00But you don't want it to fall apart on the grill, either.
00:54:05Whenever you're making meatballs or hamburgers,
00:54:08anything with ground meat, always wet your fingers.
00:54:11You learn that from watching Chinese chefs making those wonderful lion's head meatballs.
00:54:18There.
00:54:20Four gorgeous burgers.
00:54:21Almost all the same size.
00:54:24And when I'm grilling, I always have a damp bar mop.
00:54:28This is called a bar mop or a bar cloth, right?
00:54:31Like that.
00:54:32And a dry one.
00:54:33It's very handy to have.
00:54:36Now, on the grill, oh, these are done.
00:54:38Oh, they look so great.
00:54:39Let me take these off.
00:54:42You're going to cook the hamburgers on a grill that's been lightly sprayed with nonstick vegetable spray.
00:54:50It's kind of important because turkey burgers don't have a lot of fat in them.
00:54:54So you don't want to just put them right on the grill and expect them not to stick.
00:55:01Don't they look succulent and good?
00:55:02Oh, here's the perfect one.
00:55:04Yummy.
00:55:08So just scrape a little bit where you've already grilled and spray with Pam or whatever.
00:55:20Let it cook off a little tiny bit.
00:55:24Add your burgers.
00:55:26And don't move them for a little while.
00:55:31And don't stand there pressing them down.
00:55:34You don't want to compact them.
00:55:36Now put these on the hottest part of the grill and let them start to cook.
00:55:42The rolls are ready.
00:55:44People can dress their own burgers.
00:55:47We have a lot of kids waiting hungrily for their special turkey burger treat.
00:55:55There you have it.
00:55:56Delicious.
00:55:58You have never had an angel on horseback?
00:56:00Nope.
00:56:00Do you like hot dogs?
00:56:02Do you like cheese?
00:56:03Yep.
00:56:04Do you like bacon?
00:56:05That's what they are.
00:56:06Cheese-filled hot dogs.
00:56:08You slit the hot dog with the point of a sharp knife.
00:56:11And then you stuff the slit with little pieces of American or cheddar cheese.
00:56:17So you can help me do that.
00:56:18That one's sliced already.
00:56:20Just put a few pieces in.
00:56:22Oh, Ethan, why don't you toast the rolls?
00:56:24Go ahead.
00:56:25Yeah, just lightly, maybe around the outside of the campfire.
00:56:28See if in your own backyard you can do this so easily.
00:56:32So get as much cheese stuffed in there as you can possibly stuff.
00:56:36I like lots of cheese in my hot dog.
00:56:38And then wrap it with the bacon.
00:56:42So I think two pieces of bacon per hot dog.
00:56:45Oh, perfect.
00:56:46I used to camp when I was a Girl Scout.
00:56:49And I think before that when I was a brownie we used to go to a place called Mountainside.
00:56:54I think it was Mountainside Park in New Jersey.
00:56:58And it was very fun.
00:57:00Oh, you better man the tongs and keep churning the...
00:57:04Oh, there's the last two pieces.
00:57:06Oh, yours looks great.
00:57:07You better get on there.
00:57:09Just gently roll it around.
00:57:12Now these are real good hot dogs.
00:57:14These are kosher hot dogs.
00:57:16Which are 100% beef.
00:57:18Slow cook.
00:57:20Don't burn.
00:57:21If possible.
00:57:22Yeah.
00:57:23Burnt food, it's not so good when you're barbecuing.
00:57:26Who barbecues in your family?
00:57:27My dad.
00:57:28Is he good?
00:57:29Yeah.
00:57:29What about you, Ethan?
00:57:31My dad.
00:57:32Yeah, he's good.
00:57:33I know he's good.
00:57:33I've had something cooked by your dad.
00:57:36I have all the fabulous things that go on a hot dog.
00:57:41Relish.
00:57:42Ketchup.
00:57:42What do you like?
00:57:44Mustard.
00:57:44Ketchup and mustard.
00:57:46Mayo.
00:57:47I don't know about the mayo on a hot dog.
00:57:49What do you think?
00:57:49Maybe.
00:57:50Maybe, yeah?
00:57:51Maybe on the bacon that would be good.
00:57:53Wow, that looks good.
00:57:54Now these are lapkins.
00:57:55Do you know what lapkins are?
00:57:58You put these on your lap.
00:57:59Oh, yeah.
00:57:59I can do that with a napkin too.
00:58:02Yep, put this for your lap.
00:58:03You can get yours right there.
00:58:05And the mint of the small one?
00:58:06No, no, the other on that one.
00:58:07That's the perfect one.
00:58:09Okay, lay it right into your roll.
00:58:12What would you like on your hot dog?
00:58:14The worst?
00:58:15Mustard and ketchup.
00:58:17I'll try a little mayonnaise.
00:58:20Mustard.
00:58:22Ketchup.
00:58:23No relish?
00:58:24Nah, I don't know.
00:58:25Relish and a little mayo?
00:58:26Teeny bit.
00:58:27Okay, keep the mayo nice and cold.
00:58:30There's yours.
00:58:31I'll take that.
00:58:34So, Ethan, I think yours might be done over here.
00:58:36Okay.
00:58:37The cheese certainly is melted.
00:58:39Yep.
00:58:39This one's taking a longer time.
00:58:41Oh, there, that's doing better now.
00:58:43Here's yours.
00:58:46Ha, wow.
00:58:46You want to dress it yourself?
00:58:48Sure.
00:58:49I'm going to try to eat it yet.
00:58:50Wait a little bit.
00:58:50It's kind of hot.
00:58:51It's a little hot?
00:58:51Okay.
00:58:55Well, I love camp food, and I love camping, and I'm very happy to have had both of you
00:58:59guys here today.
00:59:01And as I said, I'll see you in the morning.
00:59:02You're going to sleep out tonight, right?
00:59:04Yep.
00:59:04Okay.
00:59:05Your mom's going to leave you here, Ethan.
00:59:07Okay.
00:59:08And she'll come back tomorrow morning and see how you fared, okay?
00:59:11All right.
00:59:12Right in your own backyard.
00:59:14It's a lot of fun.
00:59:15And if your kids have a chance to roll up a sleeping bag and pack a backpack, encourage
00:59:19them wholeheartedly.
00:59:20There's nothing more fun than hiking in the wilderness and sleeping under the stars.
00:59:25The experience may just impact the rest of their lives.
00:59:28Thanks, guys.
00:59:29Good?
00:59:30What do you think?
00:59:30Good.
00:59:31Really good?
00:59:32Okay.
00:59:32Chicken salad is delicious all times of the year, and it's very easy to make a very simple
00:59:38version.
00:59:39All you need is just the right amount of mayonnaise, a good, strong, fresh herb, and a perfectly
00:59:45cooked chicken breast.
00:59:46And the chicken breast must be baked, not poached.
00:59:49Today, we're making it with three organic chicken breasts, a little bit more than a pound
00:59:54each.
00:59:55We want to season our chicken breasts, and the bone is in, okay?
00:59:59Very important.
01:00:00And the skin is on.
01:00:01We have our oven preheated to 325 degrees.
01:00:05Roast for approximately an hour and 15 minutes.
01:00:09Now drizzle these with a little olive oil or a canola oil, about a half a teaspoon.
01:00:16There.
01:00:17And put these in the oven.
01:00:19Both cooking the chicken on the bones and roasting rather than poaching adds a deeper
01:00:24and much richer flavor to the chicken.
01:00:27Once they come out of the oven, they have to cool for about 20 minutes.
01:00:30So, we've already roasted these breasts, and we will proceed.
01:00:35You'll have to remove all the meat from the bones.
01:00:39So, once you've gotten all the meat off the bones, just look over the meat.
01:00:45Make sure you don't have any little pieces of broken bone, and take off any fatty part.
01:00:51And then cut this up into nice-sized cubes.
01:01:03It's great to cook the chicken the day before, if you're having a lunch party.
01:01:09Chicken salad is great not only in sandwiches, but it's also great served on a bed of lettuce.
01:01:13It's great served in a great big ripe garden tomato.
01:01:22And now you can add all your lovely herbs.
01:01:26And it's nice to add the leaves of the tarragon.
01:01:30Tarragon has a wonderful, almost licorice flavor.
01:01:41So, add approximately two tablespoons of tarragon that's been chopped,
01:01:48and two-thirds of a cup of your favorite mayonnaise.
01:01:59Because what you really want when you're making chicken salad is those big, beautiful chunks of chicken
01:02:08and that fresh, fresh taste.
01:02:14And now, serve with whole wheat bread, bibb lettuce, and cucumbers.
01:02:20We have a wonderful seven-grain bread here.
01:02:25We were greatly inspired by Eli Zabar.
01:02:29And Eli makes an extraordinary chicken salad sandwich.
01:02:34And you can slice the bread.
01:02:35Notice I'm slicing it in an unconventional way.
01:02:43This way you can make a sandwich.
01:02:49Like this, with beautiful bibb lettuce.
01:02:55And because we've used quite a bit of mayonnaise in the salad,
01:02:58we don't need to add any more to the bread.
01:03:06And put it on like this.
01:03:12Be generous.
01:03:13Nothing's worse than a skimpy sandwich.
01:03:18But also, nothing's worse than a sandwich that just is so full that it falls all over you when you
01:03:23eat it.
01:03:23So there's that happy medium.
01:03:27And make sure that the filling always goes to the outside of the bread.
01:03:32And now, top it with your other piece of bread.
01:03:40And then the way Eli does it,
01:03:45stack these like this,
01:03:49and serve it on a plate with maybe some sliced cucumbers around the outside.
01:03:55And you have chicken salad sandwich.
01:03:59Jane, the macaroni is done.
01:04:01Oh, goody.
01:04:01Steve is outside.
01:04:03How are you doing, Steve?
01:04:04I'm doing great, Martha.
01:04:05Don't you want some friends out there?
01:04:06No, no.
01:04:07I'm going to eat all this myself.
01:04:08This is mental health, Martha.
01:04:09I get to do the barbecue and think.
01:04:11You get away from Jane,
01:04:12and Jane's helping me make macaroni salad.
01:04:14I'm sure it'll be a great salad.
01:04:16You peel that entire cucumber.
01:04:18I'm going to drain the macaroni.
01:04:20Now, no picnic is at all complete without a big bowl of macaroni salad.
01:04:26Don't you think, Jane?
01:04:28Oh, absolutely.
01:04:28But, Martha, you know, no matter how many tools I get in my house,
01:04:32you come up with the most unbelievable kitchen utensils.
01:04:36What?
01:04:36Like a potato peeler?
01:04:37That's actually a really effective peeler, don't you think?
01:04:40I don't know.
01:04:40You know, I'm not like that good at this stuff.
01:04:42This isn't my area.
01:04:43Usually, I don't rinse my pasta in cold water,
01:04:46but because it's been cooked in salted water
01:04:49and because I want it cold to make into a macaroni salad,
01:04:54I ran a little bit of cold water over it.
01:04:57I've rinsed the pasta.
01:04:59Look at that.
01:05:00Look at the little twisted elbow macaroni.
01:05:02Do I put this in that little, in your compost?
01:05:05Yeah, right in the compost.
01:05:07And now, what are we going to do with these?
01:05:09This is a very simple and quick pasta salad.
01:05:14Really, it's a pasta salad, a macaroni salad.
01:05:16I like cucumbers in it because it adds a little crunch and a little odd flavor.
01:05:20But what I like to do is take the seeds out of the cucumber.
01:05:24You've got to be kidding.
01:05:26I didn't do that.
01:05:26No, it's easy.
01:05:27You can take a knife like this and just cut the cucumber in quarters lengthwise
01:05:31and just gently cut out the seeds.
01:05:35Or you could use a spoon and pull out the seeds, if you like, like this.
01:05:40When I'm making cucumber salad, I often just pull out the seeds.
01:05:45And the seeds are watery.
01:05:47Do you see how much water exudes from the cucumber when you...
01:05:49And that's mostly from the seeds.
01:05:52The only thing I know how to do with a cucumber is take the fork and make, like, little wheels.
01:05:56Oh, that's nice, too.
01:05:57Yeah.
01:05:57Well, you could do that, too.
01:05:59You could...
01:06:00You want to pull out the seeds?
01:06:01Why don't you pull out the seeds with that little thing?
01:06:03That's easy.
01:06:04Steve, I'm taking seeds out of a cucumber.
01:06:06I'm very impressed, dear.
01:06:08I want to do this.
01:06:09I want you to do this at home.
01:06:10I'm not going to ever eat a cucumber again that has a seed.
01:06:13Nope.
01:06:14And you know what?
01:06:14Why bother?
01:06:15Now, here's another thing that absolutely horrified Jane.
01:06:18I am roasting the peppers right on the open flame.
01:06:22She reported that to Steve, who's out at the barbecue.
01:06:26Now, see, look, Jane.
01:06:27I see it.
01:06:27Black skin.
01:06:28Don't do this on the electric stove.
01:06:29Do it under the broiler.
01:06:31Oh, we have one of those in New York.
01:06:32We could do that in New York.
01:06:34Okay, so cut that again lengthwise.
01:06:36No, this is...
01:06:36Length?
01:06:37Lengthwise, yeah.
01:06:38Okay.
01:06:38Okay.
01:06:39And now cut crosswise.
01:06:40You can do a lot together.
01:06:42I could give you a slightly larger knife, but not too small and not too big.
01:06:46Yeah, that's just about the right size.
01:06:47About the same size as the macaroni itself.
01:06:51And we have one yellow pepper that's been cored.
01:06:55Actually, this is an orange pepper.
01:06:57And all the seeds removed.
01:06:58Now, do you cut it, like, again to make it...
01:07:00No, no, this is fine.
01:07:00Okay.
01:07:01This is fine, yep.
01:07:02I don't want it too much smaller than that.
01:07:04So one long pickling cucumber, a Japanese cucumber like this, is plenty.
01:07:09We have some lovely chives already cut up.
01:07:12Smell that?
01:07:13Doesn't that smell good, the chives?
01:07:15And the peppers...
01:07:17Now, watch this, Jane.
01:07:18This is a technique that I want you to see, because this is the way I always do peppers.
01:07:21Once the skin is entirely blackened like that, I wrap it up in a piece of paper toweling.
01:07:27See?
01:07:27I see.
01:07:28And this sweats the skin, the black skin, off the red flesh.
01:07:33Some people put it in a plastic bag.
01:07:35Some people put it in a brown paper bag.
01:07:37So once this has a chance to just steam a little bit, Jane, look.
01:07:42I use the paper towel to pull off that skin.
01:07:45And look how beautiful it is.
01:07:48See, a lot of people put this underwater, and they rinse off all the pepper taste.
01:07:52And I just hate to do that.
01:07:54I like the pepper to be roasted, but still have a little bit of body.
01:07:58I don't like that real soft, sort of slippery.
01:08:01It looks sort of crunchy.
01:08:01Yeah, slippery.
01:08:02Isn't that pretty?
01:08:03Yeah.
01:08:04And it's still quite hot.
01:08:06How do you get rid of the seeds?
01:08:07Oh, watch.
01:08:08See how many seeds there are?
01:08:09Hardly any.
01:08:11And so I'm going to just...
01:08:12Wait, it's hot.
01:08:13Yeah, it's very hot.
01:08:14You could let this cool a little bit.
01:08:16I think it's better if we do.
01:08:18So here's...
01:08:18See, these hybrid peppers really have very little inside.
01:08:23And that's what makes them so nice for this kind of dish.
01:08:27Wait, this is easy.
01:08:28It is easy.
01:08:28I can do this.
01:08:29Of course you can.
01:08:30Jane and Martha?
01:08:31Yeah?
01:08:31Well, you can start to heat up the sauce.
01:08:33Are you ready?
01:08:34Chicken and ribs will be ready soon.
01:08:35That was very fast.
01:08:37You know what, Jane?
01:08:37You are very lucky to have Steve.
01:08:39I know I am.
01:08:40You are extremely lucky.
01:08:42Did you hear that, Steve?
01:08:43Yes, I've heard that.
01:08:45That's very nice, Martha.
01:08:45Do you agree with me, Steve?
01:08:48Martha, I've been telling her that for years.
01:08:50And now, for the dressing for the macaroni,
01:08:53I always like to squeeze a fresh lemon
01:08:55right into the cooked macaroni on top of the vegetables.
01:08:58Of course, don't forget salt and pepper.
01:09:00Oh, this is so good, this macaroni.
01:09:03You're going to like this, Jane.
01:09:04I can't wait.
01:09:05And now, is the sauce hot?
01:09:06Hot.
01:09:07Okay, I'm going to add...
01:09:08I need that big Tyrex cup.
01:09:10...some salt and freshly ground pepper.
01:09:11Well, I'm just transferring this to a pretty bowl.
01:09:15Steve!
01:09:15Well, the food's here.
01:09:16Oh, boy, does that look good.
01:09:19Yum.
01:09:20Ribs and chicken.
01:09:21I heated the sauce and put it in the Tyrex cup.
01:09:25Let's eat.
01:09:25Okay, I want to taste that.
01:09:26Chicken or ribs?
01:09:27Ribs.
01:09:28That one looks perfect.
01:09:31The masterful barbecue.
01:09:32Now, the real secret is not to burn, right?
01:09:34Not to burn.
01:09:35Okay.
01:09:35Keep turning them so they don't burn.
01:09:36Keep turning.
01:09:36What else?
01:09:37And make sure they're cooked all the way through,
01:09:39as that one is.
01:09:40Oh, yum.
01:09:41Driving from Union, Maine, back to Seal Harbor this summer,
01:09:44we stopped in a little village called East Belfast,
01:09:47and I had, without a doubt, the best lobster roll I had all summer.
01:09:53And I'm going to try to recreate that lobster roll right now.
01:09:56These are not Maine lobsters.
01:09:59These are not the same rolls.
01:10:00This is not the same mayonnaise.
01:10:03But I think that the combination of what I had on that sandwich
01:10:07can be recreated pretty well right here in Westport, Connecticut.
01:10:11First, you have your buns.
01:10:14These are sesame buns from the grocery store,
01:10:17on which I'm going to put a little bit of butter on the cut side,
01:10:22and I'm going to grill them on an iron grill.
01:10:26I just want to get them toasty on the inside
01:10:29and soft on the outside.
01:10:32And I'm going to use just the tail meat,
01:10:34but it's very important to toast the bun.
01:10:38Just the tails.
01:10:40Twist it off the body of the lobster.
01:10:46Remove the legs.
01:10:48And to get the tail meat out in one piece,
01:10:51just run a fork up under the shell,
01:10:57and squiggle out the tail.
01:11:00It's good to take the meat out of the lobster right after it's cooked.
01:11:04There it is.
01:11:05What a beautiful piece of lobster that is.
01:11:11And now, slice your tail on an angle like this.
01:11:18You want thin pieces, not too thin, though,
01:11:23but big pieces of wonderful, tender lobster meat.
01:11:29And, of course, don't forget great, big, wonderful beefsteak tomatoes.
01:11:35Pink ones, yellow, orange ones, red ones.
01:11:41And we're going to slice these into nice, big, thick slices.
01:11:48Mmm, this looks so good.
01:11:51And make sure that the tomatoes have not been chilled.
01:11:55They're much better when they're room temperature.
01:11:58Or, actually, just out of the garden.
01:12:01And, this is a beauty.
01:12:07Now, this is exactly how the bun should be.
01:12:10Just golden toasted.
01:12:13Slather on a little bit of mayonnaise.
01:12:17Right on that hot bun.
01:12:19A slice of tomato.
01:12:22Some lobster meat.
01:12:24And don't skimp on that lobster meat.
01:12:28That's a goodly amount.
01:12:30A little bit of salt and pepper.
01:12:33Freshly ground pepper and coarse salt.
01:12:37A few drops of lemon juice.
01:12:40Mmm, really good.
01:12:43A great big basil leaf.
01:12:47How about a couple pieces of bacon?
01:12:56And some soft Boston lettuce leaves.
01:13:05Top it with a little bit more mayonnaise.
01:13:14I love these plates.
01:13:16Well, there you have what I think is probably the most delicious sandwich ever invented.
01:13:21Inspired by Young's Lobster Pound in East Belfast, Maine.
01:13:25The Maine Lobster Roll.
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01:13:27Belfast,
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