Original subtitles

Today, it's allabout apples,

here on "The Bobby and Damaris Show."

I'm gonna make a chicken with an apple-mole sauce,

like a Southwestern or Mexican sauce.

It's gonna be amazing.

It turns out Damaris is an apple expert.

Do you know how many varieties of apples

there are justgrown in the United States?

This is gonna rock you.

I'm ready to be rocked.

Okay. Guess.

She's taking a classic apple combo...

Peanut butter and apples, together, in a parfait.

...and spiking it with moonshine.

That is firewater.

It is hot.

It's an all-apple feast.

You get a apple! You get a apple!

Youget a apple.

[ Outro plays ]

♪♪

Hello, everybody. Welcome to

"The Bobby and Damaris Show," with...

-Bobby Flay. -and...

-Damaris Phillips. All right. -[laughs] Today, we're talking

about something that everybody knows about.

-The apple. -The apple.

But we're going in-depth.

We have the right person to do that

because somebody I know

has apple-tasting parties at her house.

So, last year, my husband, Darrick, and I went

to the farmers' market and we tried to find

as many different varieties of apples as we could.

But the thing that I'm really way more interested in:

how do you and Derrick sit around and decide,

"You know what we're gonna do today?

Today, we're gonna go get 900 varieties of apples

and have an apple tasting with all our friends."

Like how does that happen? -But it literally is

so much fun. We like to have people over, so, of course,

we invited a ton of friends over

and we had like an apple tasting

to see what was everyone's favorite apple.

And was there actually a winner?

Absolutely, there was a top 1 and top 2.

-What was it? -It was GoldRush, which is --

Oh, that's a Kentucky apple.

It is insanely good.

And then the other one was Pink Lady.

It's tart. It's firm. -You have one of these here?

It's sweet. Yeah, yeah, yeah, this is that.

It's always kind of -- Andit's pink.

I think what we learned is like just try out new apples.

Like you think you know what your favorite apple is,

but why not try a new apple?

On the set of "Beat Bobby Flay," they literally buy Gala apples

and Honeycrisp apples for me to eat off the set.

Because you love -- those are your favorite.

I eat 'em all day long.

While I was out in the Hamptons,

I decided that I wanted to explore

and see what kind of varieties of apples you have out here.

-Mm-hmm. -So I went to the Green Thumb.

It was this adorable little fruit stand and vegetable stand.

So many good markets out here.

Somany, and I find types of apples

that I've never found before.

So the Empire, or the Jersey Mac.

Never had 'em, tried 'em, loved 'em.

But Pink Lady's the best apple you can get at a grocery store.

-Really?! -You should try it.

It's the best apple.

It's crunchy and it's superfirm.

It's tart. It's sweet.

That's good apple information.

Thanks.

I made you some sangria.

I call this my autumn sangria.

Put some Fuji and some Gala apples in there.

There's pear. There's pear brandy.

There's apple brandy.

There's red wine. -There's cinnamon.

There's cinnamon, so you get that nice,

sort of warm spice flavor in there.

Cheers. And it -It's totallydangerous.

drinks very easily. -[Laughs]

You can actually -- If you go to foodnetwork.com,

you'll get this recipe and you'll make gallons of it

and feed your whole neighborhood.

-Oh, my gosh. -So what do you have there?

Okay. So I've made some apple chips.

You just slice 'em down with a mandoline

and then you season 'em -- a little bit

of pumpkin-pie spice -- and we just dehydrate 'em,

in the oven. -So pumpkin-pie spice would be

like cinnamon, nutmeg, ginger, allspice?

Clove is pretty high up there,

just the perfect amount.

So what are you cooking today?

I'm gonna make you what I think is

the most classic apple combination:

peanut butter and apples together, in a parfait.

-Like a trifle? -Mm-hmm,

a peanut-butter apple with crumbly like topping

-Mmm. -with peanuts in it.

-So you're making dessert? -I am, of course,

making dessert with apples.

I'm gonna make a chicken with an apple-mole sauce

with like some red chilies in it,

some apple cider, lots of apples.

It's gonna be amazing. -I think it's harder

to cook savory with apples, and be creative,

-Mm-hmm. -than with desserts.

Like what else would you do savory-wise with apples?

-Chutneys. -Okay. Chutney.

I make a lot of apple chutneys.

I like to use apples in savory, much more than I do in desserts,

because I'm just not that good at it.

But now that I have you as my partner,

I know that we're gonna get some amazing things out of --

-Some dessert? -out of the oven.

Let's make this happen. -You want those chips?!

-Yeah, I'm taking 'em. -Oh, okay.

These are gonna be in my back pocket.

[ Laughs ]

♪♪

And we're gonna sauté some onions

and some garlic and some spices.

Mole, to me, is the best sauce in the world

because it's got so many different ingredients in it

and it can have so many different layers of flavor.

I've never made a mole before.

Well, usually, it's got, like some aromatics,

things like onions and garlic.

And, you know, in this case, we're gonna use Gala

and some Fuji apples 'cause we're making an apple mole,

which is not a classic mole sauce that you'd find in Mexico,

but this is definitely, you know,

inspired by the classic mole sauce.

You know what I'm saying? -Yeah, I mean, not really,

'cause I've not made this before. I've only eaten it.

I'm gonna show you how to do it.

Okay. So here's my question:

Why is it so...? Like when you think of mole,

everybody thinks of it as chocolate.

Where does the chocolate come from?

The chocolate comes from because,

in a lot of mole sauces,

especially like the red-chili mole sauces,

-Yeah. -you'll finish it with a little bit of chocolate

to kind of balance out the bitterness

or the harshness of the chilies.

It's just like adding one more sort of spice, you know?

And so people think of it as a chocolate sauce,

but it's not really a chocolate sauce.

It's really a chile sauce that has

some chocolate in it. -Finishing it. It's a finishing agent.

So we just want all the aromatics going in there

and then I'm gonna take a couple of apples.

The first time I used apple in a sauce

was actually a curry sauce because the apples

actually kinda chill out the curry a little bit,

-Okay. I can see that. -you know? And we're gonna do

the same thing with all these chilies here.

And also, we haven't talked about

one of the really great things about apples,

which is the natural pectin in apples.

-Thickening agent. -The thickening agent,

-Mm-hmm. -exactly right.

Oh, so that's gonna make your sauce

so silky, and thick.

It's gonna help thicken it up.

-That's nice. -So, I'm gonna add a little spice here,

so a little bit of allspice. -Okay.

Ancho chile, which is kind of --

It's almost like a spicy raisin.

-Okay. -It has like a, um,

sort of a dried-fruit flavor to it,

a little bit spicy. Chile de árbol,

which is like kind of like the cayenne of chilies, so it's hot.

-Yeah. -Right?

And then we have some cloves, which are obvious very strong.

-Okay. -And I'm gonna throw a couple

cinnamon sticks in here that we can take out later.

All right. So we're gonna let this cook for a little while.

This is a sauce that can take actually a couple hours to cook,

but I will tell you that,

the longer it cooks, the better it gets.

Oh, my god. It already,

5 minutes in, smells unbelievable.

All right, guys. When we come back,

Damaris is gonna start on her moonshine-apple trifle.

I just love those three words, together and separate, too.

-[Laughing] -And I'm gonna continue

with my apple-mole sauce.

I'm gonna make an apple glaze with some chicken.

It's gonna be fantastic. Don't go anywhere.

You're watching "The Bobby and Damaris Show."

[ Sizzling ] Stir, stir, stir.

Oh! [ Laughter ]

♪♪

[ Upbeat tune plays ]

Today, it's allabout apples.

Bobby is showing us how to make the most delicious apple mole.

[Chuckle] -Okay. So if you just got here,

we started with some aromatics, onions and garlic;

and some apples, of course.

I'm gonna add some chipotle.

This is smoked jalapeño, so we're gonna get

some smoky, fiery flavor in here.

This is like a chipotle paste.

-Well, I purée it. -Oh, okay. Awesome.

Then you can use it for like soups and sauces

and things like that. -That's a great idea.

That's a really good tip. -Now, here's kinda like

when the fun part really starts to happen here.

I'm gonna use some golden raisins.

-I love that. -And the golden raisins

are gonna work nicely against the chilies

and also give it some texture.

Some almonds as well. Some nuttiness in there.

-Hm! -This is a very classic thing

for a chutney. And look at this:

some blue-corn tortilla chips. -So these are

-Again, thickening agents. -all thickeners.

BOTH: Exactly. -And then I'm gonna put

a splash of apple-cider vinegar [ Sizzling ]

and then some apple cider and a little bit of chicken stock.

This is like the kitchen-sink sauce.

With tomatoes that are crushed.

If you look at the texture of it,

it's a little bit thin right now,

but all the things that I put in there,

these are all things that are gonna help thicken this up

as it comes to a boil and starts to simmer for a while.

And you wanna let this simmer for, you know, at least an hour.

At least. Maybe even longer. The longer the better, actually.

Because it's gonna mellow out the spices?

Exactly right. And it's gonna get a beautiful texture.

I'm teaching you how to make a mole sauce.

I want you to teach me how to drink some moonshine.

Oh, we're not drinkin' any moonshine.

Oh, I thought we were drinkin' moonshine.

[laughing] No, we're sautéing it. No.

So I am going to use moonshine

to sauté my apples. You know, I love --

It's just basically like pure alcohol, right?

Yeah, it's pure grain alcohol.

So the thing about moonshine is, like all bourbon,

you take your grain, you ferment it.

That fermentation turns it into alcohol.

So this is before they go into barrels and stuff?

Exactly. Don't be scared.

You're giving me some moonshine on a spoon?

It's a little bitty.

I didn't know if you wanted to drinkout of the bottle.

-Whoa. That's firewater. -[Laughing]

That is firewater.

It is hot.

What are you ultimately making?

So it's a trifle, or a parfait, kinda both.

A trifle's like -- It's really an English dish, right?

-Yeah, a trifle is, yeah. -Like a UK dessert?

And it's usually with cake.

So this one is with crumble topping,

so it's a peanut crumble,

it's a moonshine-sautéed apple; and then the filling,

like the meat of it, is this peanut-butter filling.

-Sounds amazing. -You wanna help me?

Yeah, what do you want me to do?

I want you to put some butter in there.

It's just gonna be like 3 tablespoons-ish.

-Okay. -Whatever it is,

it's equal parts butter to sugar.

Look at that.

And I'm using my Pink Lady apples

because they're a little bit sweet,

but they're also a little bit tart.

Oh, my god. Such a good apple.

So what's gonna happen when you cook these?

They're gonna get nice and tender.

But the truth is, is like

I just wanna highlight the flavors of the apple.

So we're complementing and, you know like

pumpin' up that flavor with a little bit of brown sugar.

So sugar's gonna help 'em caramelize,

but you also wanna put the liquid in there

at the same time. I'm gonna put some

pumpkin-pie spice in there. And then...

-You're measuring the moonshine? -No! I'm not,

but you just don't wanna put too much in.

[ Sizzling intensifies ]Oh, my. That's good.

Yeah. It's about 3 ounces. Okay.

So use a high-temp spatula

'cause the sugars are gonna melt

and you really just make this glaze.

Moonshine, brown sugar, butter. -BOTH: That's it.

-Little pumpkin-pie spice. -And the spices, too.

Yeah, so you're getting apples

and you're getting all of those pumpkin-pie spices

and you're heightening 'em with the flavor of the alcohol.

So I'm gonna put some brown sugar in here.

Okay. Go for it.

Little bit of honey.

You know, we put some sweeteners in here as well.

-Awesome. -Little bit of maple syrup.

And all of these like all the things that you're adding,

like honey or maple syrup or brown sugar,

those things all go great with apples

-Totally. -already.

-Mmm! -How's it taste?

You'll taste the heat. I put those chipotles in there.

-Immediately? -But you taste sweet

and then the heat comes in and says,

"Yo, wait up, sweet. I'm right here."

-Whoo-oo! -Right?

Yeah, it's sweet at the beginning

and then a little bit spicy, even in my nose cavity.

But don't forget: once I start puréeing this

and I have the almonds kind of running through,

it's gonna get that nutty flavor as well.

-That's awesome. -Yeah.

Okay. So let's talk crumb topping.

Crumb topping is always dry ingredients:

some kind of a sugar and some kind of a fat.

-Yeah. -Today, I'm gonna combine.

Instead of just flour, I'm using oats andpeanuts.

I'm gonna use 3/4 cup of sugar

and then about 1/4 cup of peanut oil

to mimic the flavor of the peanuts,

but also enhance the flavor of the apples.

And then we're gonna use our fingers.

Look. Boop!

Typically, you would use butter in a crumble, right?

So you're not using butter at all?

-I used butter in there. -But not in here.

Mnh-mnh. In there, I'm using --

See, I would never risk that.

-Really?! -Yeah, because I just

always feel like a crumb topping

has to have butter running through it.

No, no, no. So butter is great.

So all you need to know is that butter has a little bit

of liquid in it like a --

So this is what kinda oil?

-This is peanut oil. -Peanut oil. Okay.

Yeah, to match the peanuts you're putting in there.

And you'll see the crumb topping happens immediately,

but you're also kind of cheating the crumb topping

because of the nuts and because of the oats.

But watch what happens. You take it. You squeeze it.

Now you have a crumble -Got it.

-that's the right texture. -Okay.

So, now, this little guy goes onto a sheet tray.

Spread 'em all out.

350 degrees for about 10 to 12 minutes,

until it's nice and golden-brown.

It's all about apples today.

Do you know how many varieties of apples there are

justgrown in the United States?

This is gonna rock you.

I can't wait to tell you. -I'm ready to be rocked.

Okay. Guess.

-60. -[singsong] Higher!

No way.

♪♪

Do you know how many varieties of apples

there are justgrown in the United States?

-100. -[singsong] Higher.

-No way. -2,500varieties of apple.

-That's impossible. -It's not impossible.

It's the truth.

Check it out. So I'm making an apple-mole sauce

that I'm gonna cook with some chicken,

and Ms. Damaris is making a trifle:

apples,

moonshine,

peanuts.

♪ Wha-a-a-t?! ♪

So I have chicken with the skin on, bone in.

-Okay. -Lots of salt and pepper.

Lots. -Great.

A little bit of canola oil in my cast-iron pan,

one of my favorite tools in the kitchen.

[ Sizzling ]

-Whoo-oo! -Just to get it going.

I'm gonna turn it down just a touch.

Even in a pan, you want the chicken to cook slowly

so that the skin actually renders.

I got the chicken thighs. -Awesome.

The chicken breast.

And you don't wanna crowd the pan.

I'll cook these last two pieces later.

You wanna actually give the chicken some room

so that they get nice and crusty.

Otherwise, it's gonna steam.

Now I go back, while it's in the pan,

-Season 'em. -and just season it on top.

This way, you don't have to keep flipping and turning them.

Yeah.

So we're gonna let the chicken cook

and now I'm gonna actually begin to finish my mole sauce.

-Okay. -So you asked about

the chocolate before? -Yeah.

So I have some bittersweet chocolate here.

The earthiness goes nicely with the chilies.

Now, the only thing I need to take out of the sauce

before I blend it is the...

[singsong] Cinnamon sticks!

So I put two in exactly.

So we're just gonna fish out the cinnamon sticks,

out of the sauce.

So you can see how thick this sauce is, Damaris.

It's beautiful,Bobby!

When I purée it, it's actually gonna get even thicker,

so I'm gonna add just a little bit more apple cider.

Yeah, so it will move in that blender.

-Exactly. -Okay. Like if you didn't have

apple cider, could you make it with apple juice?

-Totally. 100 percent. -Okay.

Now, remember, this sauce is hot

and when you add a hot sauce to a blender,

it can be a little dangerous.

Okay. While you blend, I'm gonna grab that crumble.

All right.

♪ Whoo-hoo-hoo-hoo! ♪

Ooh.

[ Sizzling ]

This is a sauce that you really shouldn't strain.

It goes right back into the same pan?

-Yeah. -Awesome.

I wanna taste it for seasoning.

♪♪

You don't like it?

No, I love it. I didn't wanna say that,

in case you were gonna be like, "It's not done yet!"

[Laughs] Whoops.

It's so fruity.

The first thing you taste is the apple,

and the chocolate kind of mellows it out a little bit.

But it doesn't taste like a chocolate sauce,

but it's in there. It's helping out

to balance out the flavors. -Yeah, to make it

a little bit smoother.

I'm just gonna let this cook for maybe another 10 minutes

and I can just take it right off the stove

and we can serve it with the chicken.

I'm gonna put a glaze on this chicken

and I'm gonna need some honey, apple cider,

and some fresh thyme.

And then, when the chicken comes out of the oven,

I can glaze it with that.

Oh, you finish it in the oven?

I finish in the oven, absolutely.

♪♪

All right. So I'm gonna make my glaze really quickly.

It's three ingredients. -Got it.

We have some apple cider, some honey,

-Thyme. -and then some fresh thyme.

I'm just gonna drop the thyme in there.

We can strain that out.

This way, we'll just get the sort of aromatics

from the thyme itself,

the apple cider, and a little bit of honey,

and we'll see how it tastes.

-Okay, ready? -Yeah.

Shut your eyes. It's gonna waft over you.

Do you smell it wafting?

-It smells so good. -It smells like peanuts.

Isn't that nice?

That's gonna be a delicate kind of texture.

I'd call it a streusel.

It is a streusel, crumble topping.

-Okay. Great. -Yeah, so it's gonna be apples,

crumb topping, and...

filling. So this is a very quick,

no-bake, pudding filling.

So it's cream cheese.

This is like 16 ounces of cream cheese

or just two of the blocks.

You have to make sure it's room-temperature,

or else you're gonna get clumps.

Then we're gonna put in about 1.5 cups

of creamy peanut butter.

You mix those little guys together.

Make sure you're scraping down the sides.

See? 'Cause, look, when you flip that over,

it's gonna be cream cheese.

It's like marbled.

Exactly, and that's not what you want

'cause that doesn't mean it's homogeneous.

-Ooh! -I know. I'm throwing out

allthe big words with apples today.

Now, we go equal parts,

so 1 cup of powdered sugar

and 1 cup of milk.

And it's room-temperature milk.

You can't use cold milk 'cause it'll make it clump up, okay?

Mm-hmm. And then powdered sugar's gonna create

a different texture than just regular.

-It's gonna make it light and fluffy. -Yeah. Okay.

Yeah, because powdered sugar has a little bit

of cornstarch in it.

Now, we just drizzle in a little bit of milk, whole milk.

I mean, you could use cream.

We actually are gonna use cream,

but I whip the cream first and fold it in,

and that's how we get this light, fluffy peanut-butter

-Ugh! -texture.

Turn this little guy off.

It's nice and homogeneous.

This is what you're lookin' for. See? Like.

Well, when we come back,

I'm gonna fold in some whipped cream

and Bobby is gonna finish

that decadent mole sauce made with apples.

Yeah, if I don't eat all of this

before we come back. This is good stuff.

[ Laughs ]

♪♪

♪♪

Look at that. So here's the deal.

This glaze just has a little bit of apple cider

and some honey and some fresh thyme,

and I'm just gonna just very quickly douse the chicken

with a little bit of the glaze

and I'm gonna put it back in the oven

and then the glaze will get a little bit thick as it cooks.

Back in.

And now, back to Damaris.

Well, hello.

[ Laughs ]

I've whipped up some whipped cream.

I have this beautiful peanut, almost like a pudding mixture,

and I'm just gonna fold in 2/3 of this whipped cream.

The rest I'm gonna save as kind of like toppings

so that my parfaits look real pretty,

and then I'm gonna build this little bad boy.

These have cooled down. If they were warm,

they would melt your pudding.

So, you have these like caramelized moonshine apples.

Yes, build away.

Look at that. Hello.

That's where the crunch comes in.

Yeah, you love texture, and that's why I did this,

-I do. -instead of a cake.

Okay. I love that.

[whispering] Apples.

You have like noise effects, like sound effects.

Shwoop! This sounds like this --

Whooooh.

Exactly, it does.

[ Laughs ]

Now we're gonna finish with a little bit

of just regular whipped cream.

Okay. And then look at that, kind of offset so it

doesn't cover the whole thing, so you can see the layers.

-That's spectacular. -Look at that.

All right. So I'm just gonna plate some chicken here

with our glaze and our mole sauce

and just a little bit of green onions on top.

♪♪

God, that mole sauce really did thicken up nicely.

Yeah, you can see how thick it is.

So you can serve that kind of family-style.

We really outdid ourselves, celebrating the apples today.

♪♪

How's it tastin'? -The thing I really like

about the mole sauce, in this case, is that

I taste the apples first. -In the mole?

I taste them first, and then the chilies come on and be like,

"Wait a minute. We're here, too."

They kind of get together with the apples,

and then you have the spices kind of running through it,

then you get a little bit of nuttiness from the almond.

Yeah, and the glaze on the chicken is adding this like

appley fruitiness

to the skin of that chicken; delicious.

Yeah, but you know what? Enough of this chicken.

Can we [clap] get down on the trifle, miss?

Trifle, parfait, whatever you wanna call it.

Which one do you want?

-I'll take this one. -That one.

This is really decadent.

But wait 'til ya taste it, Bobby.

Mmm.

Mmm. Love the caramelized apples in there

with the spices. This is basically two flavors.

-Yeah. Absolutely. -It's apples and peanuts.

But the apples have the spices

and the streusel has the peanuts,

but also, the custard running through it has peanuts.

So you're reinforcing those two flavors over and over,

and that's a really good tip for anything that you make.

The moonshine kind of brings out this like

floralness to the apples. -Oh, yeah, I forgot

about the moonshine. -Oh, no, you didn't.

You're gonna feel it in a minute.

I got a serious problem with this.

-What's there? -I can't stop eating it.

[laughs] It really was a celebration of apples.

Oh, it's ridiculous. Apples are everywhere.

Chips, sangria, chicken, mole, apple trifle.

I'm not talkin' anymore. I'm eating.

♪♪ [ Laughter ]