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♪♪
2
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Today, it's all
about comfort food.
3
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When I think of the Hamptons
and comfort food,
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00:00:08,413 --> 00:00:09,663
I think of the queen.
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We have Ina Garten
coming by today.
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-Oh, my gosh!
-So happy to see you.
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-Oh!
-[Laughs warmly]
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Ina Garten.
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We're each doing
comfort food our own way.
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This is really like
a Southwestern version
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of meatloaf.
-I'm puttin' on sweatpants.
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[ Laughter ]
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Damaris will be giving us
a little taste of Kentucky.
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I am gonna make
macaroni & cheese.
15
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-Perfect.
-Of course.
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But not just
any macaroni & cheese.
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I'm adding greens
-Give it to me.
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and barbecue sauce.
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[singsong]
I love coaty noodles.
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[ Laughter ]
-I'm gonna make
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Parmesan
smashed potatoes
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and I'm gonna make
shaved Brussels sprouts.
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I'm applauding the whole
stick of butter.
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This is comfort food
at its best.
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Damaris:
Oh, my gosh.
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♪♪
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[ Mid-tempo beat plays ]
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Hey, everybody.
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It's
"The Bobby and Damaris Show"
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and you've landed
in the right place.
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Today it's all
about comfort food.
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First thing you think about --
-Macaroni & cheese.
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Okay. Wow. I didn't even
get the question out.
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-[laughing] I know.
-So macaroni & cheese for you.
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00:01:03,689 --> 00:01:06,449
For me, I think of Brussels
sprouts, for some reason.
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Okay. Meatloaf.
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-Cornbread. Biscuits and gravy,
-Mm-hmm.
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chicken-fried steak.
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These are all
my favorite foods.
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-Mm-hmm.
-And I think,
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even more than the meats
that go with comfort foods,
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for me, comfort food
is all about the sides.
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-Sweet potatoes?
-Yeah.
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Baked sweet potatoes,
mashed sweet potatoes,
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-Mm-hmm.
-whatever sweet-potato
casserole.
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-Yeah, sweet-potato gratin.
-[Laughing]
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There's nothing more instantly
gratifying than comfort food.
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It's a direct line
back to childhood.
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So, ice cream, root-beer floats,
like those are all
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childhood memories that,
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[snaps fingers]
the second you walk in,
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you're ready to be
just okay with the world.
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If it's gonna be
a comfort-food meal,
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-Yeah.
-I want abundance of food.
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-Okay.
-I want like three or four
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different sides. I want it
to all be family-style,
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I want there to be
a lot of butter in it,
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and I need some biscuits,
for sure.
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Childhood memories,
updated diner food,
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anything along those lines.
-Mm-hmm.
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What do you have there?
'Cause...
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-Oh.
-I think it's talkin' to me.
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You mean the queen
of comfort food?
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Yes.
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-Cornbread?
-[Laughs]
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This is a skillet cornbread.
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When I learned that you can make
cornbread in a cast-iron pan,
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it really changed
my cornbread life, actually.
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I'm from New York,
so I know like
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the basics about Southern food.
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But hangin' out
with a Southerner,
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you really get the secrets.
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While you're makin' the batter,
you actually put
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the cast-iron pan into the oven,
to make it really, really hot.
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And then you put
the batter into it
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and you get this nice crust
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around the outside
of the cornbread.
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-So this is a buttermilk honey.
-Mmm!
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Growing up, we didn't put
sugar in our cornbread,
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but now I put
a little honey in it
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because it's Bobby.
-Buttermilk and honey,
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I love that.
-I see you're eating it
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with butter, which is cool.
-I'm not supposed to do that?
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No no. It's good.
Everybody eats
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their cornbread
different.
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I like my baked cornbread --
-What are you doing?
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I'm puttin' it
in my cup,
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so I can have cornbread
and milk.
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-What?!
-This is my ultimate
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comfort food,
swear to God.
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Like my dad was a big
cornbread lover and --
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-Is this a Southern thing?
-Yeah.
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-I've never seen this.
-It's sogood.
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I swear. The moment
I have this, it's
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I'm a little girl again
and I've skinned my knee
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and my dad's givin' me
cornbread and milk.
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That's what happens to me.
I'm transported back.
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Let's give it a try. Say, I have
a surprise for you today.
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Ooh.
I hope it's diamonds!
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It's better.
Mmm. That's good.
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-Isn't that so good?
-Yeah.
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It's so good!
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-Mmm. I like that.
-Mmm.
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You've always told me you wanted
to hang out with Ina Garten, so,
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I gave her a call
and she's comin' by today.
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-Oh, my God.
-Yeah.
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You gonna be nervous?
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Yeah. Yes!
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I'm gonna try to not
fangirl and be like,
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"Oh, my God!
I love you so hard!",
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but to really tell her
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thank you for everything
that she has done
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for women, and women
in the food industry.
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And she's a symbol
of success for women.
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-And also, like --
-I love her.
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I really genuinely have
been inspired by Ina.
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So you know, Barefoot Contessa
was the name of her store
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-Mm-hmm.
-out here in the Hamptons.
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You're the Kentucky Contessa.
-Really?
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There it is!
You're the contessa.
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You're the Kentucky --
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From now on, I'm callin' you
the Kentucky Contessa.
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Should we cook?
-Well, what are you makin'?
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I'm gonna make
some meatloaf today.
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Oh, my God! I grew up
eatin' meatloaf.
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I love meatloaf.
-What are you making?
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Macaroni & cheese.
-Perfect.
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-Of course.
-You're making me hungry.
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You know, Ina Garten's gonna
be cooking with us today, so,
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I think you'd better get into
the kitchen and get prepared.
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You ready?
-I'm ready.
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♪♪
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I'm gonna use beef and pork
as my meat for the meatloaf.
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-Okay.
-But you need a lot of flavor
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and aromatics
and things like that.
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Actually, the peppers
and the onions
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make the meatloaf juicy,
plus the fat, of course.
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But let me ask you
a question.
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Are you a cook-before
or cook after?
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Like do you put in
raw vegetables
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or cooked vegetables
into your meatloaf?
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-I cook them.
-Me, too. Okay. Good. Whew!
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No, I sweat them
a little bit.
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I'm gonna chop up the onion
really, really finely.
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You want to...? You want to...?
-Sure.
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-I know you love doing this.
-Every time, garlic. Every time.
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And I'm also gonna
use a poblano pepper.
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I never use green bell peppers.
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What about red peppers?
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I use red peppers
sometimes, yes.
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But when it comes to green,
I always use the poblano
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'cause it has just such
wonderful flavor to it.
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What I do is I just take off
the four, I guess,
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-Cheeks? Yeah.
-Is that what you call them?
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-I call 'em cheeks.
-Okay. I like that.
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I usually cut the top
and cut the bottom.
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-You could do that, too.
-and then filet it open.
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-Oh, filet? I like it.
-Kind of like Bobby Fuh-lay.
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-I like it.
-[Laughs]
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And then we're just
gonna sauté that
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in a little bit of canola oil.
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[ Sizzling ]
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Poblanos are not very spicy.
-Yeah.
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I always say they have a good
pepper background flavor.
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They have a little bit
of heat to them.
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They're a good
starter chili, you know?
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If you're not well-versed
in the chili-pepper department,
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poblano's a good
place to start.
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So we're gonna add the garlic.
-Okay.
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And then I'm gonna make
my glaze,
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like a Southwestern
ketchup kind of thing:
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a little bit of vinegar;
we're gonna put
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some spices,
like clove and cumin.
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You know anything
about red chilies?
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Do you use them a lot?
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I learned to use them
from you.
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Okay.
So this is an ancho chili.
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If you took a poblano
and dried it out,
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it becomes an ancho.
I know it's ridiculous.
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It just should be called
a dried poblano.
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-I like it.
-And it turns into like
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a spicy raisin.
You know, it's got like
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kind of a fruity flavor to it.
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And these are
New Mexico chilies.
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These have a little bit
more of an earthy flavor.
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The thing about
these red chilies
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is that they're not very spicy.
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They have all kinds of other
flavors running through them
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-Yeah.
and that's why you utilize them.
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So to rehydrate them,
-Yeah.
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I just pour some very hot water
or boiling water over them
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and then let them sit.
So you would do this like
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with sundried tomatoes
or dried mushrooms.
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At some point, after they
blossom, after they bloom,
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I'm gonna take the seeds out
and the stems off
196
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-Yeah.
-and then I can purée them
197
00:06:15,793 --> 00:06:19,103
and then you get this really
nice, thick red-chili paste.
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Mmm. You can smell that already.
-Let me smell.
199
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Smell that.
When we come back,
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we're gonna finish up
makin' our meatloaf
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and we have Ina Garten today,
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hangin' out with us
for the rest of the day.
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00:06:27,724 --> 00:06:29,104
I'm so excited.
204
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♪♪
205
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Welcome back, everybody.
It's all about comfort food.
206
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We have Ina Garten
coming by today
207
00:06:38,862 --> 00:06:40,072
and who better to make some
208
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comfort food with than
Ina Garten?
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Maybe nobody in the world.
-Nobody.
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You're actually making
some mac & cheese, right?
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Yeah. You can't have
comfort food
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without
macaroni & cheese.
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00:06:48,310 --> 00:06:50,170
One of my favorite things to do
is get macaroni & cheese
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at like a barbecue place.
So you have macaroni & cheese,
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I always get the collard greens,
-Yeah.
216
00:06:53,586 --> 00:06:55,236
-and then barbecue sauce.
-Yeah.
217
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Why not put all
those babies together?
218
00:06:56,862 --> 00:06:58,622
Okay. I've never seen
that before.
219
00:06:58,620 --> 00:07:00,480
I just made it up.
[laughs]
220
00:07:00,482 --> 00:07:01,862
Collard greens are
one of those things
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that really have to cook for
a long period of time, right?
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Yeah. So I throw 'em
in with my noodles.
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00:07:05,862 --> 00:07:07,452
Aha!
-Mm-hmm.
224
00:07:07,448 --> 00:07:08,928
-But I take out the stems.
-Yeah.
225
00:07:08,931 --> 00:07:10,791
'Cause the stems are not
gonna cook in enough time.
226
00:07:10,793 --> 00:07:12,243
-No.
-So whenever I cut greens,
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I'm just gonna roll
those babies up
228
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like a little cigar
and then slice 'em.
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So it's just about 4 cups,
a bunch of collards.
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I love collards.
[ Doorbell rings ]
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00:07:20,551 --> 00:07:22,071
You know what?
I think I hear Ina.
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Just cut -- Oh, no way. Ooh!
233
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Look what I got.
234
00:07:25,827 --> 00:07:26,897
-Damaris.
-I got Ina Garten.
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00:07:26,896 --> 00:07:28,546
-Aah!
-So happy to see you.
236
00:07:28,551 --> 00:07:29,551
-Oh!
-[Laughs warmly]
237
00:07:29,551 --> 00:07:30,831
Ina Garten.
238
00:07:30,827 --> 00:07:33,067
-Ooh! I'm so excited.
-How fun is this? Mwah.
239
00:07:33,068 --> 00:07:35,448
-So fun. Thanks for comin' over.
-I'm so happy to be here.
240
00:07:35,448 --> 00:07:37,138
You're gonna make some side
dishes for us today, right?
241
00:07:37,137 --> 00:07:39,207
-Yeah.
-Damaris is making
a side dish, also.
242
00:07:39,206 --> 00:07:41,476
She's making macaroni
& cheese, barbecue-style.
243
00:07:41,482 --> 00:07:43,342
-Barbecue-style?
-Yeah. Tell Ina about it.
244
00:07:43,344 --> 00:07:44,834
-Mac & cheese?
-It's gonna be all the flavors
245
00:07:44,827 --> 00:07:46,097
of a barbecue restaurant.
246
00:07:46,103 --> 00:07:47,933
-Oh, how great.
-So it starts with just noodles.
247
00:07:47,931 --> 00:07:49,001
I have some collard greens.
248
00:07:49,000 --> 00:07:51,280
I boil those two
little babies together
249
00:07:51,275 --> 00:07:53,515
and then we make a cheese sauce
with barbecue sauce in it.
250
00:07:53,517 --> 00:07:55,587
Oh, how great.
Fantastic.
251
00:07:55,586 --> 00:07:57,756
-And you're gonna make...?
-Parmesan smashed potatoes.
252
00:07:57,758 --> 00:07:59,308
-Phew-w-w.
-What goes with meatloaf
253
00:07:59,310 --> 00:08:01,030
but Parmesan
smashed potatoes?
254
00:08:01,034 --> 00:08:02,624
And I'm gonna make
shaved Brussels sprouts.
255
00:08:02,620 --> 00:08:04,340
BOBBY: Oh, yeah.
-So I'm gonna start
256
00:08:04,344 --> 00:08:07,764
with 3 pounds of red potatoes;
lots of salt in there.
257
00:08:07,758 --> 00:08:09,548
And do we have a lid?
Perfect.
258
00:08:09,551 --> 00:08:10,931
So you're gonna
let those cook.
259
00:08:10,931 --> 00:08:12,241
-I'm gonna let those cook.
-How long do they cook?
260
00:08:12,241 --> 00:08:14,141
-25, 35 minutes.
-Okay. All right.
261
00:08:14,137 --> 00:08:15,447
So I'm gonna throw
together sort of like
262
00:08:15,448 --> 00:08:16,968
a Southwestern
version of meatloaf.
263
00:08:16,965 --> 00:08:19,585
I have a couple of eggs here
that I'm just gonna whisk.
264
00:08:19,586 --> 00:08:21,716
I've started using
ground flaxseed.
265
00:08:21,724 --> 00:08:23,414
I mean, I know you like
to substitute
266
00:08:23,413 --> 00:08:24,553
and make things
a little bit healthier
267
00:08:24,551 --> 00:08:25,721
for your husband
and all that, but, you know.
268
00:08:25,724 --> 00:08:26,834
-Who, me? Oh.
-No. Damaris.
269
00:08:26,827 --> 00:08:29,897
-[Laughter]
-No, not you.
270
00:08:29,896 --> 00:08:31,406
-Just kidding.
-Let's get this right.
271
00:08:31,413 --> 00:08:32,663
I love my husband,
but, I mean,
272
00:08:32,655 --> 00:08:33,925
I want him to have
a reallygood dinner.
273
00:08:33,931 --> 00:08:34,591
BOBBY: Yeah, exactly. Thank you.
[ Laughter ]
274
00:08:34,586 --> 00:08:36,826
Thank you, Ina.
275
00:08:36,827 --> 00:08:39,717
So then we have some onion,
some garlic, and some peppers.
276
00:08:39,724 --> 00:08:41,834
And then I'm gonna
use pork and beef.
277
00:08:41,827 --> 00:08:43,717
The pork is gonna
give it a lot of flavor.
278
00:08:43,724 --> 00:08:46,004
And then these are
ground-up tortilla chips,
279
00:08:46,000 --> 00:08:47,690
as opposed to bread crumbs.
280
00:08:47,689 --> 00:08:49,239
-Oh, that's great.
-Yeah, just to kind of keep
281
00:08:49,241 --> 00:08:50,691
DAMARIS: What a clever idea.
-that Southwestern flavor.
282
00:08:50,689 --> 00:08:53,209
And then I'll just put like
a pinch of cilantro in there
283
00:08:53,206 --> 00:08:56,096
and then, of course, salt and
pepper, a little bit of cumin.
284
00:08:56,103 --> 00:08:58,033
-Nice.
-And then I'm gonna
make my glaze here.
285
00:08:58,034 --> 00:09:00,624
So I have these ancho and these
New Mexico chilies here.
286
00:09:00,620 --> 00:09:01,930
I was just in New Mexico,
287
00:09:01,931 --> 00:09:03,521
and all you do is eat red
and green chilies there.
288
00:09:03,517 --> 00:09:05,547
Have you been
to Santa Fe at all?
-No, I haven't.
289
00:09:05,551 --> 00:09:07,411
It's such a really pretty,
calm town.
290
00:09:07,413 --> 00:09:09,793
I haven't, either, so we
could do a girls' trip.
291
00:09:09,793 --> 00:09:11,793
Okay. You could
definitely do that.
[ Laughter ]
292
00:09:11,793 --> 00:09:12,793
Hey. Come on. You guys just
-I could do that.
293
00:09:12,793 --> 00:09:14,383
made like a date already.
294
00:09:14,379 --> 00:09:16,239
Is that...?
-Bu-bup!
295
00:09:16,241 --> 00:09:18,691
So then I put some honey in,
a little bit of clove,
296
00:09:18,689 --> 00:09:20,859
and a little bit
of apple-cider vinegar.
297
00:09:20,862 --> 00:09:23,072
So like, you know,
the classic is ketchup.
-Right.
298
00:09:23,068 --> 00:09:25,828
So, you know, ketchup has
sort of like this honey,
299
00:09:25,827 --> 00:09:27,717
almost, like texture to it.
-Oh, it does. Sweet and savory.
300
00:09:27,724 --> 00:09:28,934
Right. Exactly.
301
00:09:28,931 --> 00:09:30,861
[ Whirring ]
302
00:09:30,862 --> 00:09:33,662
All right. And that's
gonna be my glaze.
303
00:09:33,655 --> 00:09:34,925
-Oh, really?!
-Wow. Look at that.
304
00:09:34,931 --> 00:09:36,721
And we're gonna brush that
on top of the meatloaf
305
00:09:36,724 --> 00:09:38,524
INA: Isn't that gorgeous?
-after about 45 minutes.
306
00:09:38,517 --> 00:09:40,927
Do you have your pan
ready, bread pan?
307
00:09:40,931 --> 00:09:43,621
No. I'm gonna
do it free-form.
308
00:09:43,620 --> 00:09:45,900
-Yeah. Oh.
-That's the way I do it, too.
309
00:09:45,896 --> 00:09:47,066
BOTH: Do you?
-DAMARIS: Oh, my gosh.
310
00:09:47,068 --> 00:09:48,378
-Oh. Oh. Now it's okay.
-No.
311
00:09:48,379 --> 00:09:50,239
Ina does it. It's cool.
-Yeah.
312
00:09:50,241 --> 00:09:52,031
-That's a great idea.
-Because it gets totally
313
00:09:52,034 --> 00:09:53,314
crusty on the outside that way.
-Yeah.
314
00:09:53,310 --> 00:09:54,720
-Really?
-That's the best part,
is the outside.
315
00:09:54,724 --> 00:09:57,104
If you put it on a loaf pan,
it just kind of like steams.
316
00:09:57,103 --> 00:09:58,723
INA: Yeah. You just
preform it. And actually,
317
00:09:58,724 --> 00:09:59,904
if the top's
a little bit flat,
318
00:09:59,896 --> 00:10:01,616
you can get lots of sauce on it.
-Yes, exactly.
319
00:10:01,620 --> 00:10:02,930
This way, you get
a good surface area.
320
00:10:02,931 --> 00:10:04,411
-Exactly.
-All right.
321
00:10:04,413 --> 00:10:06,973
I'm gonna put this in
the oven for about 45 minutes,
322
00:10:06,965 --> 00:10:09,755
375 degrees, and then,
in the last 15 minutes,
323
00:10:09,758 --> 00:10:11,238
I'm gonna put my glaze
in there as well.
324
00:10:11,241 --> 00:10:12,721
Oh, you wait until the end.
Isn't that interesting.
325
00:10:12,724 --> 00:10:14,004
Yes, exactly.
I don't want it to burn.
326
00:10:14,000 --> 00:10:17,760
♪♪
327
00:10:17,758 --> 00:10:19,998
How are your potatoes doing?
-Ready any minute.
328
00:10:20,000 --> 00:10:21,970
I need 1.5 cups
of half-and-half
329
00:10:21,965 --> 00:10:23,585
and a stick of butter
that I'm gonna heat up,
330
00:10:23,586 --> 00:10:25,756
that I'm gonna put
right into the potatoes.
331
00:10:25,758 --> 00:10:27,548
So, as opposed to Bobby,
[ Laughter ]
332
00:10:27,551 --> 00:10:29,071
I measure everything!
333
00:10:29,068 --> 00:10:31,138
[ Laughter ]
334
00:10:31,137 --> 00:10:32,827
So 1.5 cups of half-and-half;
335
00:10:32,827 --> 00:10:34,517
8 tablespoons of butter,
a whole stick.
336
00:10:34,517 --> 00:10:35,657
I'm applauding the
whole stick of butter.
337
00:10:35,655 --> 00:10:37,095
Now you know why the
potatoes are so good.
338
00:10:37,103 --> 00:10:38,283
[ Laughter ]
339
00:10:38,275 --> 00:10:40,135
I'm gonna add sour cream
and Parmesan cheese, too.
340
00:10:40,137 --> 00:10:41,277
-Oh, yeah.
-Oh!
-So good.
341
00:10:41,275 --> 00:10:42,785
One of the key things
to this recipe
342
00:10:42,793 --> 00:10:44,283
is you don't have
to peel the potatoes.
343
00:10:44,275 --> 00:10:47,065
You cook the potatoes and you
just mix them in a mixer
344
00:10:47,068 --> 00:10:48,998
-Nice.
-and it all breaks up,
so they're really great.
345
00:10:49,000 --> 00:10:50,760
So when this heats up,
I'm ready to go.
346
00:10:50,758 --> 00:10:52,518
-All right. Great.
-I'm gonna strain this
real quick.
347
00:10:52,517 --> 00:10:54,137
These guys are al dente.
-INA: Oh. Okay.
348
00:10:54,137 --> 00:10:55,827
-Could you grab me a bowl?
-He can do that.
349
00:10:55,827 --> 00:10:57,377
-And
-I know he can do that.
350
00:10:57,379 --> 00:10:59,409
do you have
any bonbons for me?
351
00:10:59,413 --> 00:11:00,623
[ Laughter ]
352
00:11:00,620 --> 00:11:01,590
I think
the potatoes are done.
353
00:11:01,586 --> 00:11:02,756
Let me just see if they're done.
354
00:11:02,758 --> 00:11:04,168
I just use a skewer,
like this.
355
00:11:04,172 --> 00:11:07,002
And if it goes in easily,
but it's still firm, it's done.
356
00:11:07,000 --> 00:11:08,790
And they are. Okay.
357
00:11:08,793 --> 00:11:09,693
I'm gonna dump them
in the sink.
358
00:11:09,689 --> 00:11:10,899
I'll show you what I do.
359
00:11:10,896 --> 00:11:13,716
I'm just gonna
dump them out here.
360
00:11:13,724 --> 00:11:15,624
I'm gonna put it right there.
-Back in? Okay.
361
00:11:15,620 --> 00:11:17,410
Perfect.
And what I'm gonna do is
362
00:11:17,413 --> 00:11:19,283
I'm just gonna let
them steam a little bit.
363
00:11:19,275 --> 00:11:21,685
I usually put a kitchen towel
over just for a few minutes,
364
00:11:21,689 --> 00:11:22,999
and all the steam gets into it
365
00:11:23,000 --> 00:11:24,450
and they're perfectly
cooked that way.
366
00:11:24,448 --> 00:11:26,138
So they just cook
a little bit more
367
00:11:26,137 --> 00:11:27,207
by steaming them?
-A little bit more.
368
00:11:27,206 --> 00:11:28,686
♪♪
369
00:11:28,689 --> 00:11:31,929
Okay. This guy's gonna
go right in here.
370
00:11:31,931 --> 00:11:33,141
So this is the trick.
371
00:11:33,137 --> 00:11:35,027
If you put these
in a food processor,
372
00:11:35,034 --> 00:11:36,834
they get gummy and gluey.
-DAMARIS: Yeah.
-BOBBY: Okay.
373
00:11:36,827 --> 00:11:38,657
So you can do a ricer, you know,
like a traditional thing.
374
00:11:38,655 --> 00:11:40,235
So you're just kind of beating
them up there, with the paddle.
375
00:11:40,241 --> 00:11:42,971
But all I'm doing
is just a very low speed.
376
00:11:42,965 --> 00:11:45,065
-Yeah.
-And you try and make sure
they jump out of the --
377
00:11:45,068 --> 00:11:47,168
-Right. Yeah.
-Man overboard. [laughs]
378
00:11:47,172 --> 00:11:48,932
[Damaris laughs]
-Just break them up
a little bit.
379
00:11:48,931 --> 00:11:50,281
-And then -- Oh, man overboard!
-Here's a rag.
380
00:11:50,275 --> 00:11:52,685
-One down.
-One down.
381
00:11:52,689 --> 00:11:55,519
And then this is the cream
and butter that I heated up.
382
00:11:55,517 --> 00:11:57,277
It's really important
for it to be hot.
383
00:11:57,275 --> 00:11:59,685
And this way, you get
pieces of potato in it.
384
00:11:59,689 --> 00:12:01,619
-I love that.
-And I also love
the skins in it.
385
00:12:01,620 --> 00:12:03,170
I think it gives it
a nice texture.
-DAMARIS: Yeah.
386
00:12:03,172 --> 00:12:04,592
-See how creamy they get?
-BOBBY: Yeah.
387
00:12:04,586 --> 00:12:06,406
And I'm gonna put in
1/2 cup of sour cream.
388
00:12:06,413 --> 00:12:08,033
-Yes!
-Yeah.
389
00:12:08,034 --> 00:12:10,834
A little tanginess, about
1/2 cup of Parmesan cheese.
390
00:12:10,827 --> 00:12:12,897
I'm just gonna do this
Bobby Flay-style.
391
00:12:12,896 --> 00:12:13,926
-Oh, my gosh.
-Just dump it in.
392
00:12:13,931 --> 00:12:15,311
How's that?
-All right.
393
00:12:15,310 --> 00:12:17,280
This is the beauty
of the Ina Garten recipe.
394
00:12:17,275 --> 00:12:18,755
It's so easy
-Thank you.
395
00:12:18,758 --> 00:12:20,378
-and just so delicious. Right?
-Thank you.
396
00:12:20,379 --> 00:12:23,169
All right, when we come back,
mac & cheese barbecue-style,
397
00:12:23,172 --> 00:12:24,282
meatloaf. Come on back.
398
00:12:24,275 --> 00:12:25,545
It's Ina Garten in the house.
399
00:12:25,551 --> 00:12:28,071
♪♪
400
00:12:33,034 --> 00:12:35,074
♪♪
401
00:12:35,068 --> 00:12:36,378
Welcome back, everybody.
402
00:12:36,379 --> 00:12:38,479
Today, it is all
about comfort foods
403
00:12:38,482 --> 00:12:39,592
-Yay!
-and we have with us
404
00:12:39,586 --> 00:12:42,336
Ina Garten, the comfort queen;
and Bobby
405
00:12:42,344 --> 00:12:43,764
-And me.
-is making some meatloaf.
406
00:12:43,758 --> 00:12:45,378
[ Laughter ]
407
00:12:45,379 --> 00:12:46,549
-And just me.
-How's it goin'?
408
00:12:46,551 --> 00:12:49,101
-He's the king.
-Oh, please.
409
00:12:49,103 --> 00:12:50,483
I actually have
my meatloaf in here.
410
00:12:50,482 --> 00:12:51,932
It's been about 45 minutes.
411
00:12:51,931 --> 00:12:53,171
See that --
-It smells so good.
412
00:12:53,172 --> 00:12:54,932
Yeah. It's all those savories
kind of running
413
00:12:54,931 --> 00:12:56,381
through the meatloaf.
-I always tease Jeffrey.
414
00:12:56,379 --> 00:12:57,969
I could like sauté
some onions
415
00:12:57,965 --> 00:13:00,305
and give him a sandwich
and he think it's delicious.
416
00:13:00,310 --> 00:13:01,860
That's the thing.
I always say like
417
00:13:01,862 --> 00:13:03,312
"Everything great starts
with onions and garlic, right?"
418
00:13:03,310 --> 00:13:05,590
Yeah. Yeah. So it's almost
done, but not quite?
419
00:13:05,586 --> 00:13:07,066
It's kind of like
your potatoes.
420
00:13:07,068 --> 00:13:08,408
It's like three-quarters
of the way done, you know?
421
00:13:08,413 --> 00:13:11,243
But now I'm gonna actually
put the glaze on top of it.
422
00:13:11,241 --> 00:13:12,691
It's red chilies and honey
423
00:13:12,689 --> 00:13:14,379
and a little bit
of apple-cider vinegar.
424
00:13:14,379 --> 00:13:16,549
It's like a homemade
red-chili ketchup.
425
00:13:16,551 --> 00:13:18,341
-Can I taste?
-No problem.
426
00:13:18,344 --> 00:13:19,664
-Does he have a choice?
-Guess not.
427
00:13:19,655 --> 00:13:21,025
-[Laughing]
-DAMARIS: Mmm.
428
00:13:21,034 --> 00:13:23,344
Okay. So we're gonna put
that back in the oven
429
00:13:23,344 --> 00:13:25,384
for about another 15
to 20 minutes.
430
00:13:25,379 --> 00:13:27,139
The honey will actually
make it caramelize a little bit
431
00:13:27,137 --> 00:13:28,967
-Yeah, which is great.
-and become part
of the meatloaf.
432
00:13:28,965 --> 00:13:30,305
Also, I think that
kind of like
433
00:13:30,310 --> 00:13:31,720
ever so slightly
burnt flavor
434
00:13:31,724 --> 00:13:33,794
is such a familiar,
homey kind of flavor.
435
00:13:33,793 --> 00:13:35,213
-Oh, for sure.
'Cause, of course,
436
00:13:35,206 --> 00:13:36,516
our mothers always
burnt everything, right?
437
00:13:36,517 --> 00:13:37,997
BOBBY: Yeah, so --
[ Laughter ]
438
00:13:38,000 --> 00:13:39,340
All right, miss,
what are you making?
439
00:13:39,344 --> 00:13:40,764
Okay. I'm essentially
taking everything
440
00:13:40,758 --> 00:13:42,208
that you get
at a barbecue restaurant
441
00:13:42,206 --> 00:13:43,586
and I'm puttin' it
into macaroni & cheese.
442
00:13:43,586 --> 00:13:45,896
-Okay.
-So about 5 ounces.
443
00:13:45,896 --> 00:13:49,306
-Okay.
-I put in a little bit
of half-and-half.
444
00:13:49,310 --> 00:13:50,660
And then we're gonna
put in some beer, too,
445
00:13:50,655 --> 00:13:52,275
'cause when ever I'm eating
any kind of barbecue,
446
00:13:52,275 --> 00:13:53,685
-So far, so good: half-and-half
-I have a beer?
447
00:13:53,689 --> 00:13:55,519
and beer.
-Yeah, right?
448
00:13:55,517 --> 00:13:58,207
-Nobody would object to this.
-So it's a creamy beer sauce.
449
00:13:58,206 --> 00:14:00,376
Yeah. I got this idea
because of beer cheese.
450
00:14:00,379 --> 00:14:02,859
INA: Oh, yeah.
-So why not make
like a beer cheese
451
00:14:02,862 --> 00:14:04,342
and barbecue together?
-I'm so happy to see
452
00:14:04,344 --> 00:14:07,214
that she measures.
-BOTH: Yeah.
453
00:14:07,206 --> 00:14:08,826
DAMARIS:
Everything's better with beer.
-It gives it a little bit of
454
00:14:08,827 --> 00:14:10,447
sort of that hoppy,
that tart flavor.
455
00:14:10,448 --> 00:14:12,478
Absolutely.
If you don't wanna use the beer,
456
00:14:12,482 --> 00:14:14,342
just use milk
instead of half-and-half
457
00:14:14,344 --> 00:14:15,524
and replace the beer with that.
458
00:14:15,517 --> 00:14:17,657
It's totally fine.
Or you can use bourbon.
459
00:14:17,655 --> 00:14:18,965
-[Laughing]
-But just use a little bit less.
460
00:14:18,965 --> 00:14:20,715
No, Ina.
Damaris seriously
461
00:14:20,724 --> 00:14:22,314
puts bourbon
in every single thing.
462
00:14:22,310 --> 00:14:24,520
It's crazy.
-I use it like wine.
463
00:14:24,517 --> 00:14:27,097
So, little half-and-half,
a little beer.
464
00:14:27,103 --> 00:14:28,763
This is when I put in
the barbecue sauce,
465
00:14:28,758 --> 00:14:30,338
about 1/3 cup.
-INA: Barbecue sauce in that?
466
00:14:30,344 --> 00:14:31,664
-Yeah, right in there.
-Oh, that's so great.
467
00:14:31,655 --> 00:14:32,895
You don't need
to do like a roux
468
00:14:32,896 --> 00:14:34,476
or anything like that
for your mac & cheese?
469
00:14:34,482 --> 00:14:36,382
No, because I'm gonna
use American cheese.
470
00:14:36,379 --> 00:14:37,899
Oh. So that's gonna
sort of thicken it.
471
00:14:37,896 --> 00:14:41,026
American cheese is like
macaroni & cheese gold, I think.
472
00:14:41,034 --> 00:14:43,174
Yes. You know what?
I have to be honest.
473
00:14:43,172 --> 00:14:44,692
Even on my cheeseburgers,
474
00:14:44,689 --> 00:14:46,239
I'm an American cheese fanatic.
-You are? Yeah.
-Me, too.
475
00:14:46,241 --> 00:14:48,281
-It's a childhood thing.
-Okay. So.
476
00:14:48,275 --> 00:14:50,135
-You have three
different cheeses.
-I do. I have --
477
00:14:50,137 --> 00:14:51,277
Send one over here.
I'll grate it.
478
00:14:51,275 --> 00:14:52,685
-This is cheddar.
-What is this?
479
00:14:52,689 --> 00:14:54,169
That is Havarti.
480
00:14:54,172 --> 00:14:56,622
I love the stringiness
of Havarti.
481
00:14:56,620 --> 00:15:00,690
And then I'm gonna do our queen
of macaroni & cheese.
482
00:15:00,689 --> 00:15:02,029
INA: Which is American?
-American.
483
00:15:02,034 --> 00:15:03,284
A big block
of American.
484
00:15:03,275 --> 00:15:04,685
Yeah.
I just go to the deli
485
00:15:04,689 --> 00:15:07,409
and ask 'em to cut me
a hunk in the deli.
486
00:15:07,413 --> 00:15:09,073
-So we think that looks like
-That looks great.
487
00:15:09,068 --> 00:15:10,478
-good?
-Throw that in.
488
00:15:10,482 --> 00:15:13,792
So all I'm looking for, here, is
the cheese to melt into the beer
489
00:15:13,793 --> 00:15:16,073
and the barbecue sauce
and that half-and-half.
490
00:15:16,068 --> 00:15:17,208
And that's
actually important,
491
00:15:17,206 --> 00:15:18,406
why you chose
those cheeses,
492
00:15:18,413 --> 00:15:19,723
'cause they actually do melt.
-Mm-hmm. Exactly.
493
00:15:19,724 --> 00:15:20,834
Some of them kind of
get gloppy
494
00:15:20,827 --> 00:15:21,967
and you don't wanna
have those.
495
00:15:21,965 --> 00:15:23,205
-The Havarti will be
-That's really good.
496
00:15:23,206 --> 00:15:24,856
a little bit stringy,
but the American cheese
497
00:15:24,862 --> 00:15:27,592
will make it so it coats
all of those noodles,
498
00:15:27,586 --> 00:15:29,616
which is important because
499
00:15:29,620 --> 00:15:30,760
[singsong]
I love coaty noodles.
500
00:15:30,758 --> 00:15:31,998
[ Laughing ]
501
00:15:32,000 --> 00:15:34,070
All right. Let's get this
meatloaf out of the oven.
502
00:15:34,068 --> 00:15:35,478
Lookin' pretty good,
nice and glazed.
503
00:15:35,482 --> 00:15:36,792
That looks fabulous.
504
00:15:36,793 --> 00:15:38,623
We're just gonna let this
sort of rest for a minute.
505
00:15:38,620 --> 00:15:40,140
Yeah, 'cause it needs
to come together.
506
00:15:40,137 --> 00:15:41,967
-Yeah, exactly.
-If you move it,
it'll all fall apart.
507
00:15:41,965 --> 00:15:44,025
Look how gorgeous that is.
-I love the technique
508
00:15:44,034 --> 00:15:45,554
of just roasting it
on a pan.
509
00:15:45,551 --> 00:15:47,861
-Yeah.
-You wanna start it
to burn a little bit.
510
00:15:47,862 --> 00:15:49,342
You want that, sort of,
that crustiness
511
00:15:49,344 --> 00:15:50,624
that the honey's gonna create.
-But you still want the fresh
512
00:15:50,620 --> 00:15:52,380
flavors of the peppers
and stuff like that.
513
00:15:52,379 --> 00:15:53,859
Great.
-Nice.
514
00:15:53,862 --> 00:15:54,932
BOBBY: So what happens here?
-INA: So what's happening here?
515
00:15:54,931 --> 00:15:56,551
-So I'm whisking this
-BOBBY: Yeah.
516
00:15:56,551 --> 00:16:00,211
just so it'll all come together
and melt and become smooth.
517
00:16:00,206 --> 00:16:03,026
-And then what happens?
-And then it becomes creamy.
518
00:16:03,034 --> 00:16:05,104
-And then what happens?
-And then we eat it.
519
00:16:05,103 --> 00:16:06,663
-No.
-Then we throw in the noodles.
520
00:16:06,655 --> 00:16:08,135
-Yeah.
-Throw the noodles in.
521
00:16:08,137 --> 00:16:09,787
-Where's the macaroni?
-We just get a big spoon.
522
00:16:09,793 --> 00:16:11,173
This is actually
cheese soup.
523
00:16:11,172 --> 00:16:12,792
How do you decide
what noodle to use?
524
00:16:12,793 --> 00:16:14,553
Do you like
the classic elbow?
525
00:16:14,551 --> 00:16:16,481
You know, the elbow's
not big enough for me.
526
00:16:16,482 --> 00:16:18,382
I find like --
[ Laughter ]
527
00:16:18,379 --> 00:16:20,899
It isn't.
Like I want a bigger noodle.
528
00:16:20,896 --> 00:16:22,406
I like a shell.
-Well, shells are great
529
00:16:22,413 --> 00:16:23,863
'cause they really collect
all the stuff in it.
530
00:16:23,862 --> 00:16:25,032
-They really do.
-BOTH: Yeah.
531
00:16:25,034 --> 00:16:27,794
And this is a really,
like saucy sauce.
532
00:16:27,793 --> 00:16:29,763
And so you need a noodle
that's gonna allow it
533
00:16:29,758 --> 00:16:32,658
to kind of hold it like
a little baby in its arm
534
00:16:32,655 --> 00:16:35,335
and deliver that cheese sauce
to your mouth.
535
00:16:35,344 --> 00:16:36,794
[ Laughter ]
Okay.
536
00:16:36,793 --> 00:16:38,283
So this is the cooked
collard greens and the...?
537
00:16:38,275 --> 00:16:39,925
-Yeah. It's nice
and thickened.
-Yeah.
538
00:16:39,931 --> 00:16:41,381
-Everything's melted together.
-Yeah.
539
00:16:41,379 --> 00:16:43,479
Now the collards go in
and the noodles go in.
540
00:16:43,482 --> 00:16:44,662
-Oh, look at that. Whoa.
-Whoo!
541
00:16:44,655 --> 00:16:46,445
-BOBBY: Beautiful.
-Wow. That looks great.
542
00:16:46,448 --> 00:16:48,098
-Thanks.
-And I like the large shells.
543
00:16:48,103 --> 00:16:49,453
So then I give it
a little taste,
544
00:16:49,448 --> 00:16:51,028
season it with salt and pepper.
-Oh, look at this.
545
00:16:51,034 --> 00:16:52,764
And it's done.
That was really easy.
546
00:16:52,758 --> 00:16:54,028
You don't have to make
a white sauce.
547
00:16:54,034 --> 00:16:56,074
This is gonna continue
to thicken as it sits, so,
548
00:16:56,068 --> 00:16:59,208
take it off the stove
and let all the magic happen.
549
00:16:59,206 --> 00:17:01,656
-[Laughing]
-Okay. Taste.
550
00:17:01,655 --> 00:17:04,025
As that sauce thickens
on those noodles,
551
00:17:04,034 --> 00:17:05,344
[singsong]
it's gonna be perfect.
552
00:17:05,344 --> 00:17:06,414
How good
does this look?
553
00:17:06,413 --> 00:17:08,343
-Mmm. I can taste the beer.
-Mmm.
554
00:17:08,344 --> 00:17:09,524
DAMARIS: Mm-hmm.
-Yeah, you really can.
555
00:17:09,517 --> 00:17:11,137
Mmm! I can taste
the cheeses.
556
00:17:11,137 --> 00:17:13,097
-That's delicious.
-Thank you!
557
00:17:13,103 --> 00:17:14,483
-Really good.
-That is just delicious.
558
00:17:14,482 --> 00:17:15,792
-Touchdown.
-You heard it here, people.
559
00:17:15,793 --> 00:17:17,283
And can I say?
Perfectly seasoned.
560
00:17:17,275 --> 00:17:18,965
-Oh.
-Mmm. All right, guys,
561
00:17:18,965 --> 00:17:20,205
it's starting to smell
really good in this place.
562
00:17:20,206 --> 00:17:22,336
When we come back,
more comfort food.
563
00:17:22,344 --> 00:17:23,664
We're gonna try
our meatloaf
564
00:17:23,655 --> 00:17:26,445
and Ina is gonna make
some Brussels sprouts.
565
00:17:26,448 --> 00:17:28,478
That's right.
Only one name needed.
566
00:17:28,482 --> 00:17:30,342
It's like Madonna.
It's like Cher.
567
00:17:30,344 --> 00:17:32,214
[ Laughter ]
It's Ina. We'll be right back.
568
00:17:32,206 --> 00:17:35,476
♪♪
569
00:17:40,034 --> 00:17:43,344
♪♪
570
00:17:43,344 --> 00:17:44,384
Welcome back, everybody.
571
00:17:44,379 --> 00:17:46,279
We're hanging out
with Ina Garten.
572
00:17:46,275 --> 00:17:48,685
And Damaris is here, of course.
-[Laughs]
573
00:17:48,689 --> 00:17:50,899
-And so am I.
[ Laughter ]
574
00:17:50,896 --> 00:17:52,276
Are you happy
that you're here?
575
00:17:52,275 --> 00:17:53,925
I'm very happy here.
576
00:17:53,931 --> 00:17:55,591
So it's all about
comfort food today.
577
00:17:55,586 --> 00:17:56,756
And now you're gonna show us
some Brussels sprouts.
578
00:17:56,758 --> 00:17:58,138
-Brussels sprouts.
-My favorite.
579
00:17:58,137 --> 00:18:00,167
And they're the easiest
Brussels sprouts in the world.
580
00:18:00,172 --> 00:18:03,072
So I'm gonna take about
24 ounces of Brussels sprouts,
581
00:18:03,068 --> 00:18:04,448
and I just put them
in the food processor.
582
00:18:04,448 --> 00:18:07,758
It's on a slicing disc.
-So they're almost like grated,
583
00:18:07,758 --> 00:18:09,998
in a sense, right?
-That's exactly what they are.
584
00:18:10,000 --> 00:18:11,170
-They have like those --
-DAMARIS: Oh!
585
00:18:11,172 --> 00:18:12,552
-How fast was that?
586
00:18:12,551 --> 00:18:14,691
So how would you like to put
2 tablespoons of butter
587
00:18:14,689 --> 00:18:16,619
and 2 tablespoons
of oil in that pan?
588
00:18:16,620 --> 00:18:18,140
Don't ruin Ina's recipe.
589
00:18:18,137 --> 00:18:19,967
I want it to be exact.
You have to measure.
590
00:18:19,965 --> 00:18:22,405
You're making me
so nervous, Bobby.
591
00:18:22,413 --> 00:18:23,663
[ Laughs ]
592
00:18:23,655 --> 00:18:25,715
Well, you guys are like, you
know, the measure queens.
593
00:18:25,724 --> 00:18:27,594
Okay, 2 tablespoons of...?
594
00:18:27,586 --> 00:18:29,586
Olive oil and
2 tablespoons of butter.
595
00:18:29,586 --> 00:18:30,996
And then you just dump
this whole thing in.
596
00:18:31,000 --> 00:18:32,550
BOBBY: Nice.
-I mean, how easy is this?
597
00:18:32,551 --> 00:18:34,001
[ Sizzling ]
We have lots of salt and pepper.
598
00:18:34,000 --> 00:18:36,210
You wanna let it sit
just a little bit
599
00:18:36,206 --> 00:18:38,826
'cause you want it to get
kind of brown and caramelized.
600
00:18:38,827 --> 00:18:40,407
It's just gonna cook
for a few minutes.
601
00:18:40,413 --> 00:18:42,933
Just let it get a little tender,
and that's it.
602
00:18:42,931 --> 00:18:44,101
BOBBY: And that's it?
-And then I'm just gonna do
603
00:18:44,103 --> 00:18:45,663
a drizzle of balsamic vinegar
at the end,
604
00:18:45,655 --> 00:18:46,895
-Oh. Oh, okay.
-which I love.
605
00:18:46,896 --> 00:18:48,546
I love Brussels sprouts
and balsamic vinegar.
606
00:18:48,551 --> 00:18:50,241
There's always a trick.
607
00:18:50,241 --> 00:18:52,381
And while these cook, I'm just
gonna put a little grated
608
00:18:52,379 --> 00:18:53,719
Parmesan right on the potatoes,
-Okay. Beautiful.
609
00:18:53,724 --> 00:18:55,344
so they're ready to go.
610
00:18:55,344 --> 00:18:57,864
I'm big on doing a little
garnish of whatever's in it
611
00:18:57,862 --> 00:18:59,142
-so people kind of know.
-So to reinforce the flavor.
612
00:18:59,137 --> 00:19:01,547
And also, so people know
what it is, what to expect.
613
00:19:01,551 --> 00:19:02,931
DAMARIS: And it looks pretty.
-So a little bit
of Parmesan cheese.
614
00:19:02,931 --> 00:19:05,451
-Oh oh oh!
-How about a lot
of Parmesan cheese?
615
00:19:05,448 --> 00:19:08,168
Doesn't that look great?
-Oh, my gosh, yeah.
616
00:19:08,172 --> 00:19:10,032
This is really the essence
and the beauty
617
00:19:10,034 --> 00:19:11,974
of your food,
which is like simplicity
618
00:19:11,965 --> 00:19:13,755
-Thank you.
-a handful of ingredients,
619
00:19:13,758 --> 00:19:15,278
and --
-Not too many flavors.
620
00:19:15,275 --> 00:19:18,025
No, exactly. They taste
like Brussels sprouts.
621
00:19:18,034 --> 00:19:20,104
They taste like potatoes.
-Exactly.
622
00:19:20,103 --> 00:19:21,413
I think this is good.
What do you think?
623
00:19:21,413 --> 00:19:22,723
Looks great.
624
00:19:22,724 --> 00:19:24,344
So I'm just gonna taste it
and make sure it's --
625
00:19:24,344 --> 00:19:25,724
You want it kind of
crispy and crunchy.
626
00:19:25,724 --> 00:19:27,934
Okay. Oh, my God.
It smells insane.
627
00:19:27,931 --> 00:19:29,521
But still cooked. Perfect.
-So you wanna retain
628
00:19:29,517 --> 00:19:30,717
the freshness
of the Brussels sprouts,
629
00:19:30,724 --> 00:19:32,144
but just let them --
-You really do. Exactly.
630
00:19:32,137 --> 00:19:34,857
Little balsamic vinegar.
-You have to wait until Ina
631
00:19:34,862 --> 00:19:36,452
-I know. I know.
-tells you it's time to eat.
632
00:19:36,448 --> 00:19:37,828
You are so ready to go.
I love this.
633
00:19:37,827 --> 00:19:39,517
It's really syrupy.
-Can we taste?
634
00:19:39,517 --> 00:19:41,617
You certainly can.
635
00:19:41,620 --> 00:19:43,380
Can I just say that
standing between you all
636
00:19:43,379 --> 00:19:44,759
as you're talking about food
637
00:19:44,758 --> 00:19:46,788
made the happiest little
Damaris sandwich, ever?
638
00:19:46,793 --> 00:19:48,863
[ Laughter ]
639
00:19:48,862 --> 00:19:50,792
How is that? Is that good
with the balsamic?
640
00:19:50,793 --> 00:19:52,453
-And I love the texture of that.
-It's a good texture, yeah.
641
00:19:52,448 --> 00:19:53,968
Exactly. Yeah. You don't
wanna overcook them.
642
00:19:53,965 --> 00:19:55,475
You don't wanna undercook
them. It's perfect.
643
00:19:55,482 --> 00:19:58,452
Mmm. And the balsamic
gives it that edge.
644
00:19:58,448 --> 00:20:00,208
I'm just gonna slice up
our meatloaf here.
645
00:20:00,206 --> 00:20:01,306
INA: Mmm!
-DAMARIS: What do you think?
646
00:20:01,310 --> 00:20:04,720
-We gonna get to eat this? Yeah.
-Oh, yes.
647
00:20:04,724 --> 00:20:07,104
Enough of this cooking.
It's time to eat.
648
00:20:07,103 --> 00:20:09,863
This looks great.
I've got my potatoes.
649
00:20:09,862 --> 00:20:11,342
This is comfort food
at its best.
650
00:20:11,344 --> 00:20:13,454
DAMARIS: Oh, my gosh.
-Let's go eat, you guys.
651
00:20:13,448 --> 00:20:18,478
♪♪
652
00:20:18,482 --> 00:20:20,342
Have a seat, everybody.
653
00:20:20,344 --> 00:20:21,624
Lunch at Bobby Flay's.
654
00:20:21,620 --> 00:20:23,550
-Hoo hoo hoo!
-How fabulous.
655
00:20:23,551 --> 00:20:25,071
If you want all these recipes,
just go to
656
00:20:25,068 --> 00:20:28,208
foodnetwork.com/
the-bobby-and-damaris-show.
657
00:20:28,206 --> 00:20:29,826
Which dishes have
bourbon in them?
658
00:20:29,827 --> 00:20:30,897
[ Laughter ]
All of them.
659
00:20:30,896 --> 00:20:32,656
I snuck it when y'all
were in the back.
660
00:20:32,655 --> 00:20:34,305
Okay.
First the meatloaf.
661
00:20:34,310 --> 00:20:36,140
Mmm! So good.
662
00:20:36,137 --> 00:20:37,447
I'll tell you what goes
really nice with this
663
00:20:37,448 --> 00:20:38,788
is the mac & cheese.
The chilies
664
00:20:38,793 --> 00:20:40,593
and the barbecue sauce go
really nicely together.
665
00:20:40,586 --> 00:20:42,306
Are the Brussels
sprouts cooked okay?
666
00:20:42,310 --> 00:20:44,210
These are amazing.
And these potatoes
667
00:20:44,206 --> 00:20:45,546
are ridiculous.
-[Laughing]
668
00:20:45,551 --> 00:20:47,001
-I could die.
-Thank you.
669
00:20:47,000 --> 00:20:49,520
This has been the highlight
of my cooking year.
670
00:20:49,517 --> 00:20:51,687
-Aw, I'm so glad.
-Really, 100 percent.
671
00:20:51,689 --> 00:20:53,379
Ina, honestly, thank you
somuch for coming over.
672
00:20:53,379 --> 00:20:54,589
Oh, I'm so happy
to be here.
673
00:20:54,586 --> 00:20:56,066
-Just fun.
-Just another day
in the Hamptons.
674
00:20:56,068 --> 00:20:57,168
I always feel like
we're like
675
00:20:57,172 --> 00:20:58,482
right around the corner
from each other,
676
00:20:58,482 --> 00:20:59,662
but it's hard to get to --
-Do you come out a lot?
677
00:20:59,655 --> 00:21:01,205
-Yeah, absolutely.
-Oh, we'll do something.
678
00:21:01,206 --> 00:21:02,476
I'd love to. Okay.
-Great. Perfect.
679
00:21:02,482 --> 00:21:03,792
See you, guys.
[ Laughter ]
680
00:21:03,793 --> 00:21:06,213
♪♪
53241
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