Original subtitles

♪♪

Today, it's all about comfort food.

When I think of the Hamptons and comfort food,

I think of the queen.

We have Ina Garten coming by today.

-Oh, my gosh! -So happy to see you.

-Oh! -[Laughs warmly]

Ina Garten.

We're each doing comfort food our own way.

This is really like a Southwestern version

of meatloaf. -I'm puttin' on sweatpants.

[ Laughter ]

Damaris will be giving us a little taste of Kentucky.

I am gonna make macaroni & cheese.

-Perfect. -Of course.

But not just any macaroni & cheese.

I'm adding greens -Give it to me.

and barbecue sauce.

[singsong] I love coaty noodles.

[ Laughter ] -I'm gonna make

Parmesan smashed potatoes

and I'm gonna make shaved Brussels sprouts.

I'm applauding the whole stick of butter.

This is comfort food at its best.

Damaris: Oh, my gosh.

♪♪

[ Mid-tempo beat plays ]

Hey, everybody.

It's "The Bobby and Damaris Show"

and you've landed in the right place.

Today it's all about comfort food.

First thing you think about -- -Macaroni & cheese.

Okay. Wow. I didn't even get the question out.

-[laughing] I know. -So macaroni & cheese for you.

For me, I think of Brussels sprouts, for some reason.

Okay. Meatloaf.

-Cornbread. Biscuits and gravy, -Mm-hmm.

chicken-fried steak.

These are all my favorite foods.

-Mm-hmm. -And I think,

even more than the meats that go with comfort foods,

for me, comfort food is all about the sides.

-Sweet potatoes? -Yeah.

Baked sweet potatoes, mashed sweet potatoes,

-Mm-hmm. -whatever sweet-potato casserole.

-Yeah, sweet-potato gratin. -[Laughing]

There's nothing more instantly gratifying than comfort food.

It's a direct line back to childhood.

So, ice cream, root-beer floats, like those are all

childhood memories that,

[snaps fingers] the second you walk in,

you're ready to be just okay with the world.

If it's gonna be a comfort-food meal,

-Yeah. -I want abundance of food.

-Okay. -I want like three or four

different sides. I want it to all be family-style,

I want there to be a lot of butter in it,

and I need some biscuits, for sure.

Childhood memories, updated diner food,

anything along those lines. -Mm-hmm.

What do you have there? 'Cause...

-Oh. -I think it's talkin' to me.

You mean the queen of comfort food?

Yes.

-Cornbread? -[Laughs]

This is a skillet cornbread.

When I learned that you can make cornbread in a cast-iron pan,

it really changed my cornbread life, actually.

I'm from New York, so I know like

the basics about Southern food.

But hangin' out with a Southerner,

you really get the secrets.

While you're makin' the batter, you actually put

the cast-iron pan into the oven, to make it really, really hot.

And then you put the batter into it

and you get this nice crust

around the outside of the cornbread.

-So this is a buttermilk honey. -Mmm!

Growing up, we didn't put sugar in our cornbread,

but now I put a little honey in it

because it's Bobby. -Buttermilk and honey,

I love that. -I see you're eating it

with butter, which is cool. -I'm not supposed to do that?

No no. It's good. Everybody eats

their cornbread different.

I like my baked cornbread -- -What are you doing?

I'm puttin' it in my cup,

so I can have cornbread and milk.

-What?! -This is my ultimate

comfort food, swear to God.

Like my dad was a big cornbread lover and --

-Is this a Southern thing? -Yeah.

-I've never seen this. -It's sogood.

I swear. The moment I have this, it's

I'm a little girl again and I've skinned my knee

and my dad's givin' me cornbread and milk.

That's what happens to me. I'm transported back.

Let's give it a try. Say, I have a surprise for you today.

Ooh. I hope it's diamonds!

It's better. Mmm. That's good.

-Isn't that so good? -Yeah.

It's so good!

-Mmm. I like that. -Mmm.

You've always told me you wanted to hang out with Ina Garten, so,

I gave her a call and she's comin' by today.

-Oh, my God. -Yeah.

You gonna be nervous?

Yeah. Yes!

I'm gonna try to not fangirl and be like,

"Oh, my God! I love you so hard!",

but to really tell her

thank you for everything that she has done

for women, and women in the food industry.

And she's a symbol of success for women.

-And also, like -- -I love her.

I really genuinely have been inspired by Ina.

So you know, Barefoot Contessa was the name of her store

-Mm-hmm. -out here in the Hamptons.

You're the Kentucky Contessa. -Really?

There it is! You're the contessa.

You're the Kentucky --

From now on, I'm callin' you the Kentucky Contessa.

Should we cook? -Well, what are you makin'?

I'm gonna make some meatloaf today.

Oh, my God! I grew up eatin' meatloaf.

I love meatloaf. -What are you making?

Macaroni & cheese. -Perfect.

-Of course. -You're making me hungry.

You know, Ina Garten's gonna be cooking with us today, so,

I think you'd better get into the kitchen and get prepared.

You ready? -I'm ready.

♪♪

I'm gonna use beef and pork as my meat for the meatloaf.

-Okay. -But you need a lot of flavor

and aromatics and things like that.

Actually, the peppers and the onions

make the meatloaf juicy, plus the fat, of course.

But let me ask you a question.

Are you a cook-before or cook after?

Like do you put in raw vegetables

or cooked vegetables into your meatloaf?

-I cook them. -Me, too. Okay. Good. Whew!

No, I sweat them a little bit.

I'm gonna chop up the onion really, really finely.

You want to...? You want to...? -Sure.

-I know you love doing this. -Every time, garlic. Every time.

And I'm also gonna use a poblano pepper.

I never use green bell peppers.

What about red peppers?

I use red peppers sometimes, yes.

But when it comes to green, I always use the poblano

'cause it has just such wonderful flavor to it.

What I do is I just take off the four, I guess,

-Cheeks? Yeah. -Is that what you call them?

-I call 'em cheeks. -Okay. I like that.

I usually cut the top and cut the bottom.

-You could do that, too. -and then filet it open.

-Oh, filet? I like it. -Kind of like Bobby Fuh-lay.

-I like it. -[Laughs]

And then we're just gonna sauté that

in a little bit of canola oil.

[ Sizzling ]

Poblanos are not very spicy. -Yeah.

I always say they have a good pepper background flavor.

They have a little bit of heat to them.

They're a good starter chili, you know?

If you're not well-versed in the chili-pepper department,

poblano's a good place to start.

So we're gonna add the garlic. -Okay.

And then I'm gonna make my glaze,

like a Southwestern ketchup kind of thing:

a little bit of vinegar; we're gonna put

some spices, like clove and cumin.

You know anything about red chilies?

Do you use them a lot?

I learned to use them from you.

Okay. So this is an ancho chili.

If you took a poblano and dried it out,

it becomes an ancho. I know it's ridiculous.

It just should be called a dried poblano.

-I like it. -And it turns into like

a spicy raisin. You know, it's got like

kind of a fruity flavor to it.

And these are New Mexico chilies.

These have a little bit more of an earthy flavor.

The thing about these red chilies

is that they're not very spicy.

They have all kinds of other flavors running through them

-Yeah. and that's why you utilize them.

So to rehydrate them, -Yeah.

I just pour some very hot water or boiling water over them

and then let them sit. So you would do this like

with sundried tomatoes or dried mushrooms.

At some point, after they blossom, after they bloom,

I'm gonna take the seeds out and the stems off

-Yeah. -and then I can purée them

and then you get this really nice, thick red-chili paste.

Mmm. You can smell that already. -Let me smell.

Smell that. When we come back,

we're gonna finish up makin' our meatloaf

and we have Ina Garten today,

hangin' out with us for the rest of the day.

I'm so excited.

♪♪

Welcome back, everybody. It's all about comfort food.

We have Ina Garten coming by today

and who better to make some

comfort food with than Ina Garten?

Maybe nobody in the world. -Nobody.

You're actually making some mac & cheese, right?

Yeah. You can't have comfort food

without macaroni & cheese.

One of my favorite things to do is get macaroni & cheese

at like a barbecue place. So you have macaroni & cheese,

I always get the collard greens, -Yeah.

-and then barbecue sauce. -Yeah.

Why not put all those babies together?

Okay. I've never seen that before.

I just made it up. [laughs]

Collard greens are one of those things

that really have to cook for a long period of time, right?

Yeah. So I throw 'em in with my noodles.

Aha! -Mm-hmm.

-But I take out the stems. -Yeah.

'Cause the stems are not gonna cook in enough time.

-No. -So whenever I cut greens,

I'm just gonna roll those babies up

like a little cigar and then slice 'em.

So it's just about 4 cups, a bunch of collards.

I love collards. [ Doorbell rings ]

You know what? I think I hear Ina.

Just cut -- Oh, no way. Ooh!

Look what I got.

-Damaris. -I got Ina Garten.

-Aah! -So happy to see you.

-Oh! -[Laughs warmly]

Ina Garten.

-Ooh! I'm so excited. -How fun is this? Mwah.

-So fun. Thanks for comin' over. -I'm so happy to be here.

You're gonna make some side dishes for us today, right?

-Yeah. -Damaris is making a side dish, also.

She's making macaroni & cheese, barbecue-style.

-Barbecue-style? -Yeah. Tell Ina about it.

-Mac & cheese? -It's gonna be all the flavors

of a barbecue restaurant.

-Oh, how great. -So it starts with just noodles.

I have some collard greens.

I boil those two little babies together

and then we make a cheese sauce with barbecue sauce in it.

Oh, how great. Fantastic.

-And you're gonna make...? -Parmesan smashed potatoes.

-Phew-w-w. -What goes with meatloaf

but Parmesan smashed potatoes?

And I'm gonna make shaved Brussels sprouts.

BOBBY: Oh, yeah. -So I'm gonna start

with 3 pounds of red potatoes; lots of salt in there.

And do we have a lid? Perfect.

So you're gonna let those cook.

-I'm gonna let those cook. -How long do they cook?

-25, 35 minutes. -Okay. All right.

So I'm gonna throw together sort of like

a Southwestern version of meatloaf.

I have a couple of eggs here that I'm just gonna whisk.

I've started using ground flaxseed.

I mean, I know you like to substitute

and make things a little bit healthier

for your husband and all that, but, you know.

-Who, me? Oh. -No. Damaris.

-[Laughter] -No, not you.

-Just kidding. -Let's get this right.

I love my husband, but, I mean,

I want him to have a reallygood dinner.

BOBBY: Yeah, exactly. Thank you. [ Laughter ]

Thank you, Ina.

So then we have some onion, some garlic, and some peppers.

And then I'm gonna use pork and beef.

The pork is gonna give it a lot of flavor.

And then these are ground-up tortilla chips,

as opposed to bread crumbs.

-Oh, that's great. -Yeah, just to kind of keep

DAMARIS: What a clever idea. -that Southwestern flavor.

And then I'll just put like a pinch of cilantro in there

and then, of course, salt and pepper, a little bit of cumin.

-Nice. -And then I'm gonna make my glaze here.

So I have these ancho and these New Mexico chilies here.

I was just in New Mexico,

and all you do is eat red and green chilies there.

Have you been to Santa Fe at all? -No, I haven't.

It's such a really pretty, calm town.

I haven't, either, so we could do a girls' trip.

Okay. You could definitely do that. [ Laughter ]

Hey. Come on. You guys just -I could do that.

made like a date already.

Is that...? -Bu-bup!

So then I put some honey in, a little bit of clove,

and a little bit of apple-cider vinegar.

So like, you know, the classic is ketchup. -Right.

So, you know, ketchup has sort of like this honey,

almost, like texture to it. -Oh, it does. Sweet and savory.

Right. Exactly.

[ Whirring ]

All right. And that's gonna be my glaze.

-Oh, really?! -Wow. Look at that.

And we're gonna brush that on top of the meatloaf

INA: Isn't that gorgeous? -after about 45 minutes.

Do you have your pan ready, bread pan?

No. I'm gonna do it free-form.

-Yeah. Oh. -That's the way I do it, too.

BOTH: Do you? -DAMARIS: Oh, my gosh.

-Oh. Oh. Now it's okay. -No.

Ina does it. It's cool. -Yeah.

-That's a great idea. -Because it gets totally

crusty on the outside that way. -Yeah.

-Really? -That's the best part, is the outside.

If you put it on a loaf pan, it just kind of like steams.

INA: Yeah. You just preform it. And actually,

if the top's a little bit flat,

you can get lots of sauce on it. -Yes, exactly.

This way, you get a good surface area.

-Exactly. -All right.

I'm gonna put this in the oven for about 45 minutes,

375 degrees, and then, in the last 15 minutes,

I'm gonna put my glaze in there as well.

Oh, you wait until the end. Isn't that interesting.

Yes, exactly. I don't want it to burn.

♪♪

How are your potatoes doing? -Ready any minute.

I need 1.5 cups of half-and-half

and a stick of butter that I'm gonna heat up,

that I'm gonna put right into the potatoes.

So, as opposed to Bobby, [ Laughter ]

I measure everything!

[ Laughter ]

So 1.5 cups of half-and-half;

8 tablespoons of butter, a whole stick.

I'm applauding the whole stick of butter.

Now you know why the potatoes are so good.

[ Laughter ]

I'm gonna add sour cream and Parmesan cheese, too.

-Oh, yeah. -Oh! -So good.

One of the key things to this recipe

is you don't have to peel the potatoes.

You cook the potatoes and you just mix them in a mixer

-Nice. -and it all breaks up, so they're really great.

So when this heats up, I'm ready to go.

-All right. Great. -I'm gonna strain this real quick.

These guys are al dente. -INA: Oh. Okay.

-Could you grab me a bowl? -He can do that.

-And -I know he can do that.

do you have any bonbons for me?

[ Laughter ]

I think the potatoes are done.

Let me just see if they're done.

I just use a skewer, like this.

And if it goes in easily, but it's still firm, it's done.

And they are. Okay.

I'm gonna dump them in the sink.

I'll show you what I do.

I'm just gonna dump them out here.

I'm gonna put it right there. -Back in? Okay.

Perfect. And what I'm gonna do is

I'm just gonna let them steam a little bit.

I usually put a kitchen towel over just for a few minutes,

and all the steam gets into it

and they're perfectly cooked that way.

So they just cook a little bit more

by steaming them? -A little bit more.

♪♪

Okay. This guy's gonna go right in here.

So this is the trick.

If you put these in a food processor,

they get gummy and gluey. -DAMARIS: Yeah. -BOBBY: Okay.

So you can do a ricer, you know, like a traditional thing.

So you're just kind of beating them up there, with the paddle.

But all I'm doing is just a very low speed.

-Yeah. -And you try and make sure they jump out of the --

-Right. Yeah. -Man overboard. [laughs]

[Damaris laughs] -Just break them up a little bit.

-And then -- Oh, man overboard! -Here's a rag.

-One down. -One down.

And then this is the cream and butter that I heated up.

It's really important for it to be hot.

And this way, you get pieces of potato in it.

-I love that. -And I also love the skins in it.

I think it gives it a nice texture. -DAMARIS: Yeah.

-See how creamy they get? -BOBBY: Yeah.

And I'm gonna put in 1/2 cup of sour cream.

-Yes! -Yeah.

A little tanginess, about 1/2 cup of Parmesan cheese.

I'm just gonna do this Bobby Flay-style.

-Oh, my gosh. -Just dump it in.

How's that? -All right.

This is the beauty of the Ina Garten recipe.

It's so easy -Thank you.

-and just so delicious. Right? -Thank you.

All right, when we come back, mac & cheese barbecue-style,

meatloaf. Come on back.

It's Ina Garten in the house.

♪♪

♪♪

Welcome back, everybody.

Today, it is all about comfort foods

-Yay! -and we have with us

Ina Garten, the comfort queen; and Bobby

-And me. -is making some meatloaf.

[ Laughter ]

-And just me. -How's it goin'?

-He's the king. -Oh, please.

I actually have my meatloaf in here.

It's been about 45 minutes.

See that -- -It smells so good.

Yeah. It's all those savories kind of running

through the meatloaf. -I always tease Jeffrey.

I could like sauté some onions

and give him a sandwich and he think it's delicious.

That's the thing. I always say like

"Everything great starts with onions and garlic, right?"

Yeah. Yeah. So it's almost done, but not quite?

It's kind of like your potatoes.

It's like three-quarters of the way done, you know?

But now I'm gonna actually put the glaze on top of it.

It's red chilies and honey

and a little bit of apple-cider vinegar.

It's like a homemade red-chili ketchup.

-Can I taste? -No problem.

-Does he have a choice? -Guess not.

-[Laughing] -DAMARIS: Mmm.

Okay. So we're gonna put that back in the oven

for about another 15 to 20 minutes.

The honey will actually make it caramelize a little bit

-Yeah, which is great. -and become part of the meatloaf.

Also, I think that kind of like

ever so slightly burnt flavor

is such a familiar, homey kind of flavor.

-Oh, for sure. 'Cause, of course,

our mothers always burnt everything, right?

BOBBY: Yeah, so -- [ Laughter ]

All right, miss, what are you making?

Okay. I'm essentially taking everything

that you get at a barbecue restaurant

and I'm puttin' it into macaroni & cheese.

-Okay. -So about 5 ounces.

-Okay. -I put in a little bit of half-and-half.

And then we're gonna put in some beer, too,

'cause when ever I'm eating any kind of barbecue,

-So far, so good: half-and-half -I have a beer?

and beer. -Yeah, right?

-Nobody would object to this. -So it's a creamy beer sauce.

Yeah. I got this idea because of beer cheese.

INA: Oh, yeah. -So why not make like a beer cheese

and barbecue together? -I'm so happy to see

that she measures. -BOTH: Yeah.

DAMARIS: Everything's better with beer. -It gives it a little bit of

sort of that hoppy, that tart flavor.

Absolutely. If you don't wanna use the beer,

just use milk instead of half-and-half

and replace the beer with that.

It's totally fine. Or you can use bourbon.

-[Laughing] -But just use a little bit less.

No, Ina. Damaris seriously

puts bourbon in every single thing.

It's crazy. -I use it like wine.

So, little half-and-half, a little beer.

This is when I put in the barbecue sauce,

about 1/3 cup. -INA: Barbecue sauce in that?

-Yeah, right in there. -Oh, that's so great.

You don't need to do like a roux

or anything like that for your mac & cheese?

No, because I'm gonna use American cheese.

Oh. So that's gonna sort of thicken it.

American cheese is like macaroni & cheese gold, I think.

Yes. You know what? I have to be honest.

Even on my cheeseburgers,

I'm an American cheese fanatic. -You are? Yeah. -Me, too.

-It's a childhood thing. -Okay. So.

-You have three different cheeses. -I do. I have --

Send one over here. I'll grate it.

-This is cheddar. -What is this?

That is Havarti.

I love the stringiness of Havarti.

And then I'm gonna do our queen of macaroni & cheese.

INA: Which is American? -American.

A big block of American.

Yeah. I just go to the deli

and ask 'em to cut me a hunk in the deli.

-So we think that looks like -That looks great.

-good? -Throw that in.

So all I'm looking for, here, is the cheese to melt into the beer

and the barbecue sauce and that half-and-half.

And that's actually important,

why you chose those cheeses,

'cause they actually do melt. -Mm-hmm. Exactly.

Some of them kind of get gloppy

and you don't wanna have those.

-The Havarti will be -That's really good.

a little bit stringy, but the American cheese

will make it so it coats all of those noodles,

which is important because

[singsong] I love coaty noodles.

[ Laughing ]

All right. Let's get this meatloaf out of the oven.

Lookin' pretty good, nice and glazed.

That looks fabulous.

We're just gonna let this sort of rest for a minute.

Yeah, 'cause it needs to come together.

-Yeah, exactly. -If you move it, it'll all fall apart.

Look how gorgeous that is. -I love the technique

of just roasting it on a pan.

-Yeah. -You wanna start it to burn a little bit.

You want that, sort of, that crustiness

that the honey's gonna create. -But you still want the fresh

flavors of the peppers and stuff like that.

Great. -Nice.

BOBBY: So what happens here? -INA: So what's happening here?

-So I'm whisking this -BOBBY: Yeah.

just so it'll all come together and melt and become smooth.

-And then what happens? -And then it becomes creamy.

-And then what happens? -And then we eat it.

-No. -Then we throw in the noodles.

-Yeah. -Throw the noodles in.

-Where's the macaroni? -We just get a big spoon.

This is actually cheese soup.

How do you decide what noodle to use?

Do you like the classic elbow?

You know, the elbow's not big enough for me.

I find like -- [ Laughter ]

It isn't. Like I want a bigger noodle.

I like a shell. -Well, shells are great

'cause they really collect all the stuff in it.

-They really do. -BOTH: Yeah.

And this is a really, like saucy sauce.

And so you need a noodle that's gonna allow it

to kind of hold it like a little baby in its arm

and deliver that cheese sauce to your mouth.

[ Laughter ] Okay.

So this is the cooked collard greens and the...?

-Yeah. It's nice and thickened. -Yeah.

-Everything's melted together. -Yeah.

Now the collards go in and the noodles go in.

-Oh, look at that. Whoa. -Whoo!

-BOBBY: Beautiful. -Wow. That looks great.

-Thanks. -And I like the large shells.

So then I give it a little taste,

season it with salt and pepper. -Oh, look at this.

And it's done. That was really easy.

You don't have to make a white sauce.

This is gonna continue to thicken as it sits, so,

take it off the stove and let all the magic happen.

-[Laughing] -Okay. Taste.

As that sauce thickens on those noodles,

[singsong] it's gonna be perfect.

How good does this look?

-Mmm. I can taste the beer. -Mmm.

DAMARIS: Mm-hmm. -Yeah, you really can.

Mmm! I can taste the cheeses.

-That's delicious. -Thank you!

-Really good. -That is just delicious.

-Touchdown. -You heard it here, people.

And can I say? Perfectly seasoned.

-Oh. -Mmm. All right, guys,

it's starting to smell really good in this place.

When we come back, more comfort food.

We're gonna try our meatloaf

and Ina is gonna make some Brussels sprouts.

That's right. Only one name needed.

It's like Madonna. It's like Cher.

[ Laughter ] It's Ina. We'll be right back.

♪♪

♪♪

Welcome back, everybody.

We're hanging out with Ina Garten.

And Damaris is here, of course. -[Laughs]

-And so am I. [ Laughter ]

Are you happy that you're here?

I'm very happy here.

So it's all about comfort food today.

And now you're gonna show us some Brussels sprouts.

-Brussels sprouts. -My favorite.

And they're the easiest Brussels sprouts in the world.

So I'm gonna take about 24 ounces of Brussels sprouts,

and I just put them in the food processor.

It's on a slicing disc. -So they're almost like grated,

in a sense, right? -That's exactly what they are.

-They have like those -- -DAMARIS: Oh!

-How fast was that?

So how would you like to put 2 tablespoons of butter

and 2 tablespoons of oil in that pan?

Don't ruin Ina's recipe.

I want it to be exact. You have to measure.

You're making me so nervous, Bobby.

[ Laughs ]

Well, you guys are like, you know, the measure queens.

Okay, 2 tablespoons of...?

Olive oil and 2 tablespoons of butter.

And then you just dump this whole thing in.

BOBBY: Nice. -I mean, how easy is this?

[ Sizzling ] We have lots of salt and pepper.

You wanna let it sit just a little bit

'cause you want it to get kind of brown and caramelized.

It's just gonna cook for a few minutes.

Just let it get a little tender, and that's it.

BOBBY: And that's it? -And then I'm just gonna do

a drizzle of balsamic vinegar at the end,

-Oh. Oh, okay. -which I love.

I love Brussels sprouts and balsamic vinegar.

There's always a trick.

And while these cook, I'm just gonna put a little grated

Parmesan right on the potatoes, -Okay. Beautiful.

so they're ready to go.

I'm big on doing a little garnish of whatever's in it

-so people kind of know. -So to reinforce the flavor.

And also, so people know what it is, what to expect.

DAMARIS: And it looks pretty. -So a little bit of Parmesan cheese.

-Oh oh oh! -How about a lot of Parmesan cheese?

Doesn't that look great? -Oh, my gosh, yeah.

This is really the essence and the beauty

of your food, which is like simplicity

-Thank you. -a handful of ingredients,

and -- -Not too many flavors.

No, exactly. They taste like Brussels sprouts.

They taste like potatoes. -Exactly.

I think this is good. What do you think?

Looks great.

So I'm just gonna taste it and make sure it's --

You want it kind of crispy and crunchy.

Okay. Oh, my God. It smells insane.

But still cooked. Perfect. -So you wanna retain

the freshness of the Brussels sprouts,

but just let them -- -You really do. Exactly.

Little balsamic vinegar. -You have to wait until Ina

-I know. I know. -tells you it's time to eat.

You are so ready to go. I love this.

It's really syrupy. -Can we taste?

You certainly can.

Can I just say that standing between you all

as you're talking about food

made the happiest little Damaris sandwich, ever?

[ Laughter ]

How is that? Is that good with the balsamic?

-And I love the texture of that. -It's a good texture, yeah.

Exactly. Yeah. You don't wanna overcook them.

You don't wanna undercook them. It's perfect.

Mmm. And the balsamic gives it that edge.

I'm just gonna slice up our meatloaf here.

INA: Mmm! -DAMARIS: What do you think?

-We gonna get to eat this? Yeah. -Oh, yes.

Enough of this cooking. It's time to eat.

This looks great. I've got my potatoes.

This is comfort food at its best.

DAMARIS: Oh, my gosh. -Let's go eat, you guys.

♪♪

Have a seat, everybody.

Lunch at Bobby Flay's.

-Hoo hoo hoo! -How fabulous.

If you want all these recipes, just go to

foodnetwork.com/ the-bobby-and-damaris-show.

Which dishes have bourbon in them?

[ Laughter ] All of them.

I snuck it when y'all were in the back.

Okay. First the meatloaf.

Mmm! So good.

I'll tell you what goes really nice with this

is the mac & cheese. The chilies

and the barbecue sauce go really nicely together.

Are the Brussels sprouts cooked okay?

These are amazing. And these potatoes

are ridiculous. -[Laughing]

-I could die. -Thank you.

This has been the highlight of my cooking year.

-Aw, I'm so glad. -Really, 100 percent.

Ina, honestly, thank you somuch for coming over.

Oh, I'm so happy to be here.

-Just fun. -Just another day in the Hamptons.

I always feel like we're like

right around the corner from each other,

but it's hard to get to -- -Do you come out a lot?

-Yeah, absolutely. -Oh, we'll do something.

I'd love to. Okay. -Great. Perfect.

See you, guys. [ Laughter ]

♪♪