Original subtitles

BOBBY: Today, Damaris and I are sharing our passion for grilling.

Because grilled just tastes better.

From the moment I met Damaris on "Food Network Star,"

I knew we were going to be friends.

BOBBY: [ Laughs ]

That's Kentucky-style pouring right there. Man.

When it comes to grilling,

no one is more obsessed than me.

That's exactly what we want to see.

-Whoo! -It's good, right?

Oh, those look great, Bobby.

So I'm bringing my favorite flavors...

I'm going to go Mediterranean on the grill.

I love those kinds of flavors, really easy to do.

Okay. And I'm going to make some potatoes on the grill

as well with some smoked paprika.

...and Damaris is going to cut the heat

with a Southern-inspired fruity cocktail...

You can make any puree into an ice cube.

...and a classic icebox pie with a grilled citrus twist.

We're about to be grilling some stuff Day 1!

[ Triangle clanging ]

♪♪

I'm Bobby Flay.

I'm Damaris Phillips.

That's right, and we're here.

We're in the Hamptons at my house,

and we're just hanging out.

We're going to cook a little bit.

We're going to talk a little bit,

and we're going to have some fun.

Like, most importantly, I got Damaris here for the fun part.

[ Laughter ]

You know, but you and I have, like, lots in common.

-Mm-hmm. -I love your state of Kentucky.

I spent so much time there, but there's a lifestyle

and an entertaining style of Kentucky

that I think, to me, is really Southern.

It is, but it's the same exact feel up here in the Hamptons.

I've never spent time in the Hamptons.

I have been exploring, and I totally understand

why you have this house out here.

Tell me why.

This is the place that's made for friends.

-Oh, yeah. -It's the house.

It's built for entertaining.

People ask me all the time, "What do you do to relax?"

and I do the same thing I do as a profession to relax,

which is, like, cook, just a different pace, different style.

-Mm-hmm. -It's more family style.

As opposed to feeding 400 people...

Yeah.

...I'm feeding, you know, eight really hungry people.

You know, that's the key.

Okay. So we're grilling today.

You can't heat it up without cooling it down.

Okay. Let's break out some prosecco.

-Oh, yes. -What are you making here?

So we are going to make some mango Bellinis.

Pop it.[ Cork pops ]

Oh, that's cold. -Cool and calm.

And you just fill those little dudes up.

All right. So we're drinking some prosecco,

which is basically an Italian sparkling wine.

It's Italy's answer to France's champagne.

These are, what, mango ice cubes?

Yeah, mango ice cubes.

You can make any puree into an ice cube.

Kind of love this idea.

Right? You can do peach.

You can do pears.

You can do strawberry.

You can even use a Popsicle. -Mm.

Like, let's say you don't want to make the ice cubes.

Just get a box of Popsicles. -Yeah.

Throw it into a champagne glass.

-What? -Great idea.

Yeah. -Oh, my gosh, Bobby.

-What? -Danger zone.

-Nope. -Danger zone.

I like pushing the envelope.

[ Laughs ]

Cheers, Damaris.

Thank you, sir.

Mm.

Cold, crisp, refreshing and fruity.

So we're going to grill today.

I'm going to make some grilled chicken.

This is actually kind of a couple dishes out of Gato,

my Mediterranean restaurant, so it's like... Yeah.

...I'm going to go Mediterranean on the grill,

so I'm going to make a salsa verde, like,

a green sauce with some green olives.Okay.

And I'm going to make some potatoes on the grill as well.

-And so... -What are you making?

...I decided that, because we're doing grilling,

that's why we have to have this mango Bellini.Yeah.

We need something to cool it down. Yep.

Bobby, I know you don't love making desserts, so...

I like eating them, though.

That's why I'm making it.

We're going to have, like, a grilled citrus icebox pie.

Grilled?

Well, the pie is not grilled, just the fruit.

-The citrus is? -Yeah, the citrus.

I just love the way citrus tastes when you grill it.

What's an icebox pie?

It's a pie that you put in your icebox.

[ Laughs ] Okay.

I mean, you know, a cold pie.

It's, like, a silky pie.

A cold pie.

Sometimes, people call them pudding pies.

It's going to be delicious.

It is -- so you actually make a great guest in my house

because basically I cook a lot of savory food.Mm-hmm.

And then my guests bring dessert,

so this is actually a perfect way to start.

-Okay. -Come on.

-Cheers. -Let's go to the grill.

♪♪

Whoo!

All right. Don't get crazy.

Sorry, just kidding.

It's just an outdoor kitchen.

It's cool. Yeah.

We have the big green egg over there, which is, you know...

Grill number one.

Well, yeah, and I use this to smoke on a lot.

It's got, like, the ceramic material,

and basically, like, you set the charcoal in there

and the wood chips.

You just let it cook. It's amazing.

We have the crank grill.

This is a nice grill.

The thing about this grill is it just kind of goes up like this,

so, like, you can monitor

how far away you are from the charcoal.It's awesome.

And then we have a gas grill, so this is, like...

And this is what, like, most people have.

Like, you know... -Absolutely.

...turn a few nobs, press a few buttons, and you have nice,

even heat, and then, actually, we can use that today.

-The gas grill? -Yeah. Why not?

-Okay. -And then I have a pizza oven.

Just a pizza oven.

But you know what's great about the pizza oven

is I make pizza, but I also make...

Like, I'll cook, like, steaks in there and whole fish

right in the pizza oven.

I love all the fancy, but when we're camping,

Darrick and I go camping in our trailer...

-Yeah. -...that we named Henry.

-The trailer is named Henry? -Mm-hmm.

Henry the Egg because it's like a little round egg.

When we go out with Henry, the only thing we bring

is that little hibachi grill, you know, grill up everything.

And it's great to tailgate with.

Yeah, absolutely a traveling grill.

Hibachis are amazing. All right.

Come on. Let's make a marinade.

You want to give me some lemon juice?

-Yeah. Do you need zest? -All right. So...

Yeah. Why not? Get some zest and get some lemon juice.

Let's use it all.

I'm going to crack some fresh garlic open,

and so this chicken is going to be very, very flavorful.

It's going to have lots of Mediterranean savory flavors,

things like oregano, onions, garlic.

I'm actually going to use the brine from the olives,

that juice that the olive sits in, you know, the brine.

Oh, that's a great idea. It's all salty.

Yeah. Why not?

And let the chicken sit in that for a little bit

and some olive oil and some anchovies,

which is one of my secret ingredients. Oh.

I don't always tell people that I have anchovies

in one of the dishes because... -They think they don't...

...they think they don't like them.Yep. I know.

Don't you find that?

I feel like people feel the same way about olives.

Just throw that lemon zest right in there. Really?

And then take the lemon that you zested

and squeeze the juice in there.

Why not? -Awesome. Why not?

Let's get crazy. -We want to use it all.

Do you want one or two?

Because I've zested two because I'm a boss.

-Yeah. Put two in. -Get crazy.

The more lemony flavor, the better for our chicken.

So I'm going to chop some onions.

It is like heaven out here right now.

-You like it? -Oh, my God. Are you kidding me?

Yeah. I spend a lot of time out here.

This is actually such a fun place to cook, you know.

You bring all your ingredients out here

and, you know, just throw it on the grill,

and then what happens is my friends,

they gather around the table

and break out some wine, and then, you know,

I put a bunch of platters of different food out,

and then we just kind of eat and hang out, jump in the pool.

That's it.

So I'm going to chop some fresh oregano up, you know,

really coarsely chopped.

How long do you marinate chicken for, max time?

Max time, just overnight.That's it?

-Yeah. -Okay.

I don't want to marinate it longer than that...Yeah.

...because then I find what happens is it starts changing

the texture of the chicken itself.

That's ex -- Yeah.

When we come back, I'm going to fire up the grill.

Let's do this.

He's going to be grilling.

I'm going to be chilling.

When we come back, the grills are going to be hot.

Just kidding. [ Laughs ]

♪♪

BOBBY: Welcome back, everybody. We're making some chicken.

We're making some pie.

The most important thing is that we are grilling outdoors.

In your beautiful, beautiful outdoor kitchen.

Still warm enough out here this year, and, you know,

why not take advantage of the situation, right?

That's exactly what I was saying.

Okay. Cool.

So this marinade looks incredible...

Thank you.

...all of those, like, big flavors, oregano,

that brine from the olive oil or the olives themselves...Yeah.

...and olive oil.

That's definitely one of the keys for sure

is the brine from the olives

is truly going to complement the Mediterranean flavors

I have going on in the salsa verde.Whoo! Okay.

And then you have some, like, aromatics

like garlic and onions.

Hold that thing. -Oh, hold. Ah, yes.

I can do that.So I'm going to break this up into pieces,

so we have the leg and the thigh,

and then I'm going to cut the wing off,

and I cut the breast in half.

Thigh is my favorite. -The thigh...

-What about you? -Oh, thigh is my favorite.

It just has more flavor, and we pour the marinade right over it.

Massage it a little.

I'm going to put this in the refrigerator.

So in the refrigerator 2 hours?

-Yeah. -Awesome.

And now I'm going to have a salsa verde.

-To go on top of it? -On top of the chicken.

Awesome.So basically you can use all kinds of herbs.

In this case, I'm going to use parsley and some mint,

but usually, like, a lot of parsley is the base.

I think that's the best thing to do,

and then I'm going to add some saltier things like some olives.

You can put capers in here if you wanted to.

Want to put some crushed red pepper in there? Sure.

Just drop a few crushed red peppers into the herbs.Whoo!

And then you want to zest some lemons for me?

I like a lot of lemon in my salsa verde.

It really kind of brightens it up.

Because all that is flavor on the outside

of that little nugget, right? -Right, exactly.

So I always like to crush my garlic,

especially if I'm just going to use it raw or actually sauté it

so it dissolves a little bit better,

and so I take the garlic out of the clove first,

and then I kind of use the side of my knife,

and I crush it like this, so this way, when you're eating it,

you're not getting a big piece of garlic in your teeth.

Mm-hmm. And it's not ruining that bite, you know.

Now, sometimes, you can put some vinegar in the salsa verde

as opposed to the lemon juice, but I just figured,

since we have the lemons, why not use them?

I like lemon.

You know, so you just want the olive oil to coat it.

That's a beautiful little guy.

-Yeah. It's really bright. -I'm going to try him.

I'm just going to add a little bit more olive oil.

Okay.

Now, you put a lot of red pepper in there,

so tell me if it's too spicy.

I did...

Just let's see.

Let's just see.

I think it's probably perfect.

It's good, right? It's not too spicy.

-It has a nice zip. -Mm-hmm.

The herbs are fantastic.

There's a little heat right back there.

Uh-huh.

The key is that you have this completely ready to go,

and then, when you take the chicken off the grill...Yeah.

...you just put it on while it's really hot,

so you don't, like, make the chicken

and then make the salsa verde.

You make the salsa verde ahead of time.

Then you cook the chicken. All right.

Are you going to make some pie or what?

Heck yes. Okay.

So I am inspired... -Yes.

...by all of your grills.

I'm making grilled citrus icebox pie.

It's like a Key lime pie with grilled citrus.

You have to.So icebox pie, does it typically have

a certain texture to it?

Yeah. It's a creamy custard pie.

-Oh, nice. -So icebox pies are anything

that is stored in the refrigerator.

Do you ever put any canola oil on these?

No? -I don't.

I don't think it needs it.

I would go a little bit, like, lower heat.

Leave -- And as soon as the sugar is caramelized, like,

citrus has so much sugar in it that,

once it caramelizes, they're going to release from the grill,

so just don't futz with it.

You're basically creating a roasted-citrus juice, right,

a fire-roasted citrus juice? -Mm-hmm.

Yeah, and that's going to become the liquid

that we make our custard out of.

Bobby, if you will grill those for me...

Yes.

...then I'm going to make the filling.

-Okay. -Okay.

So separate those eggs out.

Whisk up those egg yolks.

So once I grill the cut side of these, do I flip them?

Yeah. I want to grill the zest too

because the zest is going to go

into my whipped cream on the top,

so then you're really getting that smoky flavor

that you think of from a grill,

and then you put in one can of sweetened condensed milk.

Now, sweetened condensed milk is just milk that has sugar added

and 70% of the liquid taken out.

So eggs when they are cold,

they don't want to whisk up very well,

so if you're trying to use eggs in baking,

you always want to have them at room temperature.

If you forgot to do that, just put them

in a little bowl of warm water,

and it will bring them up to room temperature.

Thank you.

This little guy, this one is...

-That's my only good one. -No, no, no.

They're all good, but this was your crowning...

-Yes, the crown jewel. -...jewel.

Okay. So we need a 1/2 cup.

That's going to be about one orange,

one lime, one lemon, but we're just going to see.

It depends on how juicy there are.

Look at that.

Look at the color of it coming off of there.

You can see that it's caramelized right there.

What can I do for you?

You can zest, and that's going to get folded into

the whipped cream but not yet.

Look at this!

This is such a cool idea.

Thanks. I grill everything.

-You do? -Yeah.

If I have my grill set up, I grill everything

because grilled just tasted better.

The last one. -Is that enough juice?

Yeah, 1/2 cup.

-You're going graham cracker? -Yeah.

I just bought a store-bought graham-cracker shell.

That's, what, four ingredients?

Look at how custardy that looks.

It's the sweetened condensed milk.

Let me smell it. Mm.

-It smells great, right? -It smells really good.

God, sweetened condensed milk is everything.

No, but you can smell the citrus, and you can smell the,

sort of, the roasted flavor of it.

Look at this teamwork. -I know.

Teamwork makes the dream work."The Bobby and Damaris Show" teamwork.

And that's all it takes to make a citrus-custard pie.

-I love it. -That's it.

That's how easy it is.

This is going to go into a 350-degree oven

for about 20 to 25 minutes just until the center is set

but still a little jiggly.

Mm, so I'm less than an hour from eating that.

That's what I'm looking forward to.

I'm going to grill some chicken.

We have our salsa verde ready to go,

and I'm also going to grill some potatoes

to go with our chicken because, with chicken, you need potatoes,

and we got the grill.[ Laughs ]

Don't go anywhere.

♪♪

This guy just needs to cool for about an hour,

and then we can put whipped cream on the top of him.

BOBBY: We're outside grilling today.

It's grill-tastic.

It's grill-tastic, and I can't wait to taste your pie.

It looks amazing. -Yeah, thanks.

-I like the way it set. -Yeah, so...

And just a few ingredients too, which is amazing.

It really is not a ton of ingredients,

but it does take a little bit of time.

How are you going to top that off?

-Oh, whipped cream. -Oh, yeah?

Oh, with the zest in there, with the grilled zest.

-Aha. -I like it.

Yeah. It's great.

It really adds, like, a ton of summertime flavor.

All right. So we're going to grill some chicken,

and if you just joined us, we marinated this,

and then so what I do is I put salt and pepper on both sides,

and we're going to cook this on the skin side down,

but here's the thing.

Here is one of the biggest mistakes

that people make when they grill chicken... What?

...with the skin on and the bone in.

What do you think it is?

Too hot of heat?

100% correct, Ms. Damaris,

the Southern griller that you are.

You think, you know, high heat, you're going to get it

really nice and crispy, but it doesn't work that way.

I mean, you're going to get it crispy,

but it's going to be dark and probably

burnt and flabby and not cooked.

Yeah, but the crispy is really

from the rendering out of the fat.

-Yes, exactly. -And that kind of takes time.

So I put it on the slower part of the grill...

-Awesome. -...around the edges.

That's what I like to do. You know what happens?

I put something on the grill, and then,

about 12 to 14 minutes, all of a sudden, my neighbors

are going to be missing their dog.[ Laughs ]

So while I'm grilling potatoes,

I actually parcook the potatoes,

like, until they're just cooked.

Let them cool, and then I'm just going

to finish them on the grill.

It's going to have lots of Mediterranean flavors, you know,

so they're going to get a little crusty.

They're going to get a little smoky.

All right. So some salt, some pepper, some smoked paprika...

And canola oil?

-...and canola oil. -Okay.

I'm just going to mix these up,

and you can just kind of toss them in the bowl.

All right.

So we come over here, and then the hotter part of the grill

because these are going to cook very quickly,

so we want these to get nice and crusty.

-Do you need help? -I'm okay.

Okay. Those are really cute.

Yeah. They're pretty. All right. You see that?

Yeah. Those will be good.That's exactly what we want to see.

Okay.We want to make sure it goes nice and slowly because,

if you cook it too fast,

you're going to have flabby skin,

and we want crispy skin.

Let's whip some cream. -Okay.

I want to taste this pie.

When you're whipping cream, you have to have cold cream,

and, if you're doing it by hand,

you want to have a cold bowl too

just because cold cream whips a little bit better.

Yeah.

So a little rule that I abide by...

Cold bowl, cold cream.

Cold whisk. I probably need about a cup...

-Right. -...of cream.

I'm going to put in a tablespoon of sugar.

You can put in more if you like it sweeter,

maybe a little bit more.

The pie itself is already sweet,

so I don't think it needs a ton, and then you just whisk.

So there's no sugar in here at all?

I put in a tablespoon and a half.

-Confectioner sugar? -Yeah.

It's just a little bit sweet.

♪♪

Oh, those look great, Bobby. Yeah.

Well, that's the kind of thing that you do

that makes people feel inferior.

Why?

Because it looks so cool, and it's so simple,

and nobody thinks to do it.

Well, that's the thing. It's really a two-step method.

The idea is to parcook them.

They're cooked. Let them cool.

Cut them in half. Season them.

Throw them on the grill.

Get some nice grill marks, nice and charred.

-It looks beautiful. -Beautiful grilled potatoes.

You can taste it.

♪♪

It's nice. Just a little bit.

You want it to be nice and silky though, right?

You don't want it to... -Yeah.

You don't want it to start having lots of peaks.

No. There you go right there.

-Yeah, perfect. -Okay.

So now I'm just going to fold in this zest

of my grilled fruit from earlier.

Ooh, that's going to be a ton of flavor,

grilled flavor.

What I like about this grilled citrus in here

is that you get a couple little flakes,

like, those grilled flakes into the whipped cream,

and everybody can tell it's homemade.

Okay. Now, this is my favorite part.

♪♪

Doesn't it look like a cloud?

Like, the swooshes in there.

Look at that. Hello, friends.

We're done.

Oh. -Mm.

You can taste the grilled citrus.

That's really good. -Thank you, sir.

And it really works, not just saying it.

It's amazing. -[ Laughs ] Okay.

So this is going to go back into the 'frigerator

not too long, you know, hour, you know.

Why does it have to go in for an hour?

You want to let... -It doesn't have to.

I like for it to get really cold.

That's why it's called a icebox cake.

I love that you call it the 'frigerator.

What do you mean?

It's a refrigerator.

No. I mean, I'm just...I mean, I just love your Southernisms.

I'm going to let this chicken finish grilling.

What, a couple minutes left to go? Yeah.

And then we're going to throw together

a smoky vinaigrette for my potatoes.

Oh.

And don't forget the icebox pie.

I didn't!

It's talking to me.[ Laughs ]

Don't go anywhere.

♪♪

♪♪

So we have our potatoes here that I grilled,

and now we're going to make a dressing.

Okay. So I'm going to chop up some parsley.

Now, you know, one of my tricks for grilled potatoes...

Mm-hmm.

...I like to dress them while they're still warm.

Sherry vinegar... -That's my favorite vinegar.

...a little bit of Dijon mustard,

and this is a vinaigrette you can use for a salad dressing.

You can put over potatoes or chicken like we're doing today.

-Mm-hmm. -Some parsley.

I put the salt and pepper into the vinegar

so it actually dissolves a little bit.

Okay. And then you want to pour some olive oil in there for me?

I don't know. You're, like, trying to get in

on my whisking game from earlier.

Make it happen, girl.

♪ W-w-w-whisk ♪

♪ W-w-w-w-whisking ♪

♪ Bobby is whisking ♪

W-w--[ Laughter ]

All right.

So we're going to take our potatoes,

and I'm going to pour the vinaigrette

right over the potatoes, right into the bowl.

You don't want to drown them,

just want to sort of give them some...

-They're wading in vinegar. -...life.

And then a little Parmigiano-Reggiano.

Look at that. And that's it.

We're done. -Okay.

So we have our grilled chicken.

It looks delicious, Bobby.

Nice and crispy, nice and crusty,

nice and charred but just cooked through.

That's the key, right?

Here's the deal. All right? -Okay.

We want to take the salsa verde,

and we don't want to cover the chicken

because we have the crispy skin that we worked so hard on.

We just want to put the salsa verde

on about half the pieces of the chicken

so we have some crispiness of the skin.

Otherwise, you're going to make the skin soggy.

Yeah.

And you did all that work for naught.

Oh, my gosh. It looks beautiful.

Bring on the pie.

So I threw the pie in the refrigerator

because you have a refrigerator outside.

Set that right down there.

♪♪

Look at those grill marks on the little bitty potatoes.

Okay. -Let's get busy.

Oh, my God. You know what I like?

I love the vinaigrette on the potato.

It really is almost like a warm potato salad.

Yeah. I can taste the smokiness.

The texture of this guy is so creamy,

but you're still getting the grilled flavor.

Want a little more salsa verde?

Yes, please.

This looks great.

Whoo!

That salsa verde, that is delicious.

That skin on the top, look at this little guy.

You can hear it almost.

The light marinade, I mean, that really enhances those

Mediterranean flavors.

Mm-hmm.

It's really good chicken.

All right.

The chicken and the potatoes are fine,

but seriously, we're here for the pie.Okay.

♪♪

Hello, pie. -Gorgeous.

♪♪

Yeah, good pie.

-So good. -I love pie.

And it's so crazy easy.

Mm-hmm.

Those little nuggets of zest in the whipped cream

are my favorite part.

Mm, and it's so creamy and custardy.

It's so good. -You cannot mess it up.

-It's spectacular. -Thank you.

Thanks so much for coming, everybody.

I hope you learned a lot about the grill and this amazing pie,

and, in fact, I'm going to keep eating it.

Well see you next time.[ Laughs ]

♪♪