Original subtitles

BOBBY: Everybody, welcome to "The Bobby and Damaris Show."

Today, it's all about game day.

Huh! Huh! Huh.

You're gonna always, on game day, have some decadent food.

I am gonna make a take on chicken wings.

Pork wings flying into the kitchen.

When pigs fly.

DAMARIS: When you're talking about game day,

you're talking about chips and dip.

Mm.

DAMARIS: I like to make my own chips sometimes.

We're gonna bake these bad boys.

BOBBY: What did you put in here?

-That's cardamom and sugar. -Cardamom.

We're gonna make some salsa, fruit salsa,

with my favorite fruit, bourbon.

With some bourbon.

BOBBY: Well, I'm gonna make some grilled chicken.

-Okay. -I'm gonna make a dip, too,

but I'm gonna put some piquillo peppers in some hummus.

Bobby, that's delicious.

Time for the game. You ready?

The big "W." We need a win.

Touchdown, everybody.

♪♪

I like cooking for game day.

I cook in my apartment in New York.

I cook out here in my country house for sporting events,

but no matter what the event is, obviously as a chef,

I always think about it from a food standpoint.

Are you a sports fan? -Yeah. I like football.

In the South, we do game days, like, every week.

You know, like, it's a reason to get together.

It's something to do.

And so you're constantly trying to reinvent game-day food

so that you don't seem, like, oh, bless her heart,

she's making that old,

tired spinach and artichoke dip again.

Here's the thing. A game usually goes on 3 or 4 hours,

so what do you do to make some things that can just sit

and people can eat that are okay room temperature, too?

Right. One of the good tips to do is,

like, if I make, like, meatball sliders,

I put them in a big pot, like, in sauce with a ladle,

and then I have the toasted buns

so people can make their own.

-Yep. -This way, they don't get soggy.

I like to start the day out a little bit light.

I always have some kind of a dip and some vegetables,

something that you can, like, mindlessly eat

that's not so bad for you. -Yeah.

This is a take on Benedictine. -I have no idea what that is.

The South always has these names for stuff

that only the people in the South

actually know what they're called, like,

what they are. -Everybody has...

It's just cucumber spread.

-Well, then just say that then. -No, no, no.

It's so much more charming to call it

Benedictine. -It's good.

It tastes like tzatziki a little bit, like, the Greek dip.

That's my twist.

Cucumbers, cream cheese, red onions.

I just add in a little bit of Greek yogurt

and some dill, and voilà.

There you go.

My updated, modern Benedictine.

-Really good flavor. -Thank you.

What else are you making today?

I'm gonna make a take on chicken wings.

It's not chicken at all. It's pork.

-What? -That's the twist.

-A pork wing? -A pork wing.

There's no such thing.

Yes, there is, a buffalo pork wing.

In Damaris' world, pigs have wings.

I love chicken wings, but the hard part about,

like, when you're hosting game day

is you want to be able to kind of relax.

Like, I want to watch the game,

and so frying something doesn't work in my world.

-Okay. -Right?

I think finger food is important

when you're talking about game day.

You want to feel, like, I could get down.

I could score the football touchdown game...

-The football touchdown? -...money.

Nice. I like that.

And what are you gonna make for us?

I like to make things that are easy to eat,

like grilled chicken. -Okay.

I'm gonna make a dip, too,

but I'm gonna put some piquillo peppers in some hummus.

All right. So we're gonna make some pork wings,

some grilled chicken,

and it's gonna be dips, and it's gonna be game day.

You ready? -Yeah. Scoring touchdowns.

All right. Scoring touchdowns, that's us. Let's go.

-I know. I should bring that. -I'm gonna bring these over.

-I was gonna say. -Oh, yeah.

We should bring that to snack on.

Oh, no. Totally. Let's make some game-day food.

And it's all gonna start with some chips.

I like to make my own chips sometimes without frying.

I'm gonna make a sweet chip here...

-Okay. -...served with a fruit salsa.

Oh, that's a fun little twist.

It's like dessert. -Is there bourbon in it?

It's gonna be mint julep.

This is ridiculous.

So basically, you're making an excuse to drink bourbon

by making a "salsa" out of it.

Okay. It's kind of like hooch.

-What does hooch mean? -Are you kidding me?

-No. -Oh, my God.

I'm from New York City.

We don't know anything about this.

You know, hooch is when you soak fruit with alcohol.

Have you ever filled up a watermelon with alcohol?

I actually did that last week.

Okay.

So you're making a sweet chip?

Yeah. So I'm taking flour tortillas.

-Okay. -You just spray them down.

We're gonna bake these bad boys.

What did you put in here?

-That's cardamom and sugar. -Cardamom.

It's that beautiful spice that you see in chai tea.

It's, like, warm and a little bit...

In a lot of Indian dishes as well, you find cardamom.

Absolutely.

Cardamom has become one of my favorite spices.

Yeah. It's like, what would you put cinnamon on?

Cardamom goes great there. -So as a substitute?

Mm-hmm. I think it's, like, a fun little twist.

So you can make cinnamon sugar or cardamom.

Yeah. Cardamom whipped cream is delicious.

Okay. Look at that.

And then we're just gonna sprinkle sugar.

What. -On both sides or one side?

Just one side. That'll be fine

because, look, you stack that little bad boy.

-Okay. -And then...

-So you're not frying these? -No, you're baking them.

That's why I put that little guy on there.

Okay. So you're stacking them.

Because we're going to cut in one stack

because I'm about speed and time and efficiency

just like a sports athlete.

You're a true sports fan.

Well, my brother was the quarterback in high school,

and I was a cheerleader.

You must've been a really good cheerleader.

-I was so good. -Enthusiastic.

Oh, my... You should've seen me.

Cut those little guys into bite-size pieces.

-Okay. -Chips are important, right?

It's like you have to have the right size.

Throw these, the cut ones, for me on that tray.

-Okay. -And then I'll keep cutting.

-Like, one layer? -Yeah. Yeah. Yeah.

So what I like about this is that...

I mean, you could just, like, it doesn't have to be,

like, like, that.

-Oh. -Look. Look, Bobby.

There's a difference of technique right there.

I said do one layer...

-I know. I know. -...and you're like, "Yes."

I wanted to make sure, like, they were nicely spread out,

and Damaris was, like, there you go, perfect.

Listen, this is your dish. You can do whatever you want.

Look, you do want it to bake evenly and also, like...

Mm, the cardamom smells good on there.

It's so good. It's almost like cinnamon toast.

Do you remember making cinnamon toast as, like, a little kid?

Yeah. Actually, you know, when I was a kid,

I used to go next door

when I was, like, you know, 4, 5, 6.

Our neighbor, who was so nice,

used to make me cinnamon toast in the morning,

and I would sneak over,

like, before my mother, like, woke up.

I'd like, get out of bed, and I'd go eat cinnamon toast,

and then I'd go back to my...

-At your neighbor's house? -Yes.

And I'd go back to my house,

and my mother would wake up and make me breakfast,

and I'd be like, "I'm not hungry."

When she found out about that, I bet she hated her.

No, no, she liked her. She was really cool.

Anyway, cinnamon toast I love. -Give that a taste.

So I throw these little dudes in at 350.

Mm, that's really good.

-For how long, do you think? -Like, 10 to 12 minutes.

Just until they crisp up a little bit?

They're gonna get golden-brown-ish... Okay.

...kind of, and they're gonna get nice and hard.

Halfway through, you can kind of shake them.

-Yeah. -You got chips...

Okay.

...delicious, beautiful chips

for mint-julep salsa. -Okay.

It goes great with the cardamom. You're gonna die.

All right. And when we come back,

we're gonna start making my hummus

with the piquillo peppers.

It's gonna go with this beautiful grilled chicken,

and then we have some pork wings.

Yes, I can't wait to see it either.

-Pigs are gonna fly. -Oh, yeah.

DAMARIS: Well, people, look at those. Hear them?

BOBBY: Nice and crispy.

That's what you want to hear, everybody.

When you're talking about game day,

you're talking about chips and dip.

Mm.

Those little guys have been baking for about,

like, 10 to 12 minutes.

-I love the sugar, too. -You like that?

-Mm-hmm. -It's nice, right?

It's a good chip. Right?

So to go with that chip, we're gonna make some salsa.

Fruit salsa with my favorite fruit, bourbon.

With some bourbon. I love it.

Okay. So apple, pear. We have strawberries.

We're also gonna use some raspberries.

Okay.

One of my favorite tricks for, like,

cutting up stuff is to grate.

When you're talking about making salsa,

it makes it nice and fine

so that you can get enough dip to chip.

We're gonna add in a little bit of mint jelly.

I'm using the mint jelly

because you're gonna get that flavor of the mint julep.

Yeah. Okay.

But you're gonna add some of that fresh mint later.

Mint jelly reminds me of my childhood.

One of my mother's two dishes

was lamb chops with mint jelly.

Is that enough raspberries? -Yeah, that looks good, a cup.

Okay. Cut up some strawberries for me.

Like, small. Think about pico de gallo.

Okay. So look at that. -That's a lot of salsa.

I've got a lot of friends, Bobby.

Okay. Sorry. I'm not used to it.

So before these little bad boys turn brown,

I'm gonna make the sauce for them.

You do have to use, like, a little bit of lime in this,

which is not traditional in a mint julep...

Right.

...because, like, when you're talking about salsa,

you want some zip, right? -Yeah, totally.

You could also just use, like, orange marmalade.

This can really honestly be any flavor that you want,

and your jam is where you're getting the majority

of that kind of flavor. -Get your jam on.

It's jam time, people, jam time.

Okay. So now I'm gonna give that a little toss,

and that'll help stop the browning.

Look at those little pieces. That's what's gonna go.

Ooh, that's already delicious. I'm gonna work on a pear.

Lots of fruits in here.

So what have we put in so far, Bobby?

-Strawberries. -Yeah.

-Apples. -Got it.

-Raspberries. -Got it.

-Mint jelly. -Lime.

-Lime. -Pears.

And for the crowning moment, the bourbon.

Oh, yes.

So you're just gonna put about an ounce in there.

Please. We're not measuring this.

You're just going to put about an ounce in there.

Whenever I use liquor, like bourbon,

I always say, "A splash."

It can be a splash, like, in a lake,

which is a small splash,

or there can be a splash in the ocean,

which is what I like, a big splash.

This is gonna be... Okay.

That's a good splash. Look at that little angel.

-This looks great. -Thank you, sir.

It needs some fresh herbs, though, like mint.

It's gonna get fresh mint at the end.

This needs to hang out in your refrigerator for,

you know, a couple hours until it's cold.

All right.

So all the flavors are gonna marry.

All right. Let's make some hummus.

My dips are ready to go.

All right. I'm gonna make a white-bean hummus.

Hummus is traditionally made with chickpeas.

But I just kind of like the white beans.

The skin on the outside of them

is a little bit less thick.

I think this is gonna have a nice, smooth texture.

So we're gonna start with the white beans.

You take roasted peppers.

In this case, these are piquillos,

but you can use roasted red peppers if you want.

Piquillos are smaller.

They have a little bit of spice

but have a very distinctive flavor,

and then tahini is basically sesame butter.

The thing I like about this is it actually gives it

a nice, smooth texture,

and I'm gonna put some parsley in here

and then a little bit of fresh oregano.

Huh.

The oregano and piquillos go really nicely together.

I'm gonna put a little bit of water in here

because I want it to be nice and smooth and light

and then some salt and pepper.

Now this is optional,

but I put a little bit of chile de arbol.

You could use cayenne or calabrian chiles,

just a little bit, not a lot.

And how much garlic?

Like, three or four pieces of garlic.

So I'm gonna start this.

-Cool. -I'm gonna grab a lemon.

Toss the garlic. -Slam dunk!

Slam dunk. I like it.

Lemon juice, olive oil.

See how it's emulsifying into the hummus?

Yeah, absolutely.

So is it emulsifying with that water?

Yeah.

I've never put water into my hummus before.

Yeah. I just wanted to thin it out a little bit.

See now, see, it's really light.

That's beautiful.

Mm.

-Let me get into this. -It's a little bit spicy.

I'm gonna add the rest of these piquillos.

I want to give it a little more body.

Okay. Thicken it up?

That's delicious.

A little more and then I always have some...

Oh, my God. He's going rogue.

I always add a touch of honey, just a touch.

-To balance out the bitters? -Exactly.

I've never put honey in my hummus.

Nobody has to know.

Have you ever made hummus without a food processor?

I tried it in a blender one time.

I don't think it works very well.

Mm, it was hard.

-Mm. -Delicious?

There you go.

Okay. Let me try this now.

You don't taste the honey,

but it balances out all the flavors.

You see what I'm saying? -Yeah. You're right.

That's what I'm talking about right there.

What I like to do is just kind of splatter

a little bit of olive oil on top, and there you go.

Bring on the pork wings, ladies and gentlemen.

Pork wings, here we come, everyone.

-Flying into the kitchen. -When pigs fly.

Okay. So we have... -I love this.

This is, like, bacon on pork,

so basically, it's pork on pork.

I do see what you're saying.

What we're doing is turning pork chops into chicken wings.

I love chicken wings. -I can't wait to see this.

I still don't get it.

Look. Now we have a pork nugget.

We're gonna turn it into a wing.

-Okay. -And I'll show you how.

So you cut these into three. Yeah.

And you can leave the little end cap of fat on there.

The fat.

But if it's too much, you want to trim it off.

So that is what's going to become our wing,

but chicken has this beautiful skin

that gets nice and crispy. -Right.

But pork, bless its little heart, doesn't have that,

so we're putting bacon on it.

We're gonna dip it in a buffalo sauce

because we are talking about game day.

Why not give them what they're used to?

So, like, a blue-cheese-ranch kind of thing?

Oh, blue cheese, it's funny that you ask.

-Okay. -One second.

We got blue cheese. My hand is dirty.

This is blue cheese?

-That's blue-cheese powder. -Blue-cheese powder?

Blue-cheese powder is just blue cheese...

-Never heard of it. -...that they dehydrated.

-Dehydrated? -Mm. It's strong.

And then ground. Isn't that great?

You're right. How can we use it?

So sprinkle these little guys with the blue-cheese powder.

So it's almost like you're seasoning it with it.

Absolutely because it's, like, salty.

Just get all crazy with it. Okay.

So now you're just gonna wrap bacon around it

and skewer them.

You want to get thin bacon, though.

You don't want the rich stuff

because it will not get crispy.

So then skewer this little guy.

-That's ridiculous. -Pork wings.

-That's ridiculous. -Okay.

So now we just got to skewer up these babies,

and I'm gonna throw them into the oven at 350.

Okay. All right.

Guys, when we come back, we're gonna make some chicken.

Damaris is gonna teach me about sports,

and we're gonna eat.

All right. Welcome back, everybody.

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

We're making some of our game-day favorites,

some things that you, like, you might expect

and some things that you might not expect like pork wings.

Mm-hmm.

Not expecting those, but we're making them.

And hummus.

Some of these dips, especially these really flavorful ones,

they're becoming not just dips

but also sauces from bigger dishes.

Yeah. That's fantastic.

So that's what we're doing today.

I'm gonna make a spice-rubbed chicken.

-Are you known for spices? -No. Absolutely not.

Okay. What are we making?

They call me Bobby Bland Food.

That's what I do.

I'm gonna start by making a spice rub here.

Some cumin, a little bit goes a long way.

Same thing with cloves, just a tiny bit of cloves.

-Ooh, is that cardamom? -Cardamom.

God, we are like this.

Cardamom is all over this menu today.

It's everywhere. It's all the rage.

Some coriander, which is the seed...

-Ooh, I love coriander. -...of cilantro.

Then we have some paprika.

And you want to grate some whole nutmeg for me?

And then a little bit of cinnamon.

That's enough. -This is beautiful.

That smells actually good. -And then salt and pepper.

These warm spices are mostly found in Mediterranean

and Eastern cuisines. What do you think?

-The cardamom is awesome. -You like it?

And the cloves.

Yeah, it's, like, a real effervescent kind of feel.

-You're into the cardamom. -I love it.

It's my go-to right now. -All right.

So skinless and boneless chicken breasts,

okay, canola oil, and on one side,

I'm gonna put the spice rub, just one side.

-Only on one? -Yes.

Is it going spice side down first or spice side up?

-Yes, it is. -It is.

So, yes, because I want to get a really nice crust...

-With the spices. -...with the direct heat.

You can cook this outdoors if you want.

You can cook them in a cast-iron pan,

and what's really nice is I'm cooking it

on the spice side down

because I want to create a crust.

There's no skin on it,

but I'm gonna create a crust on top of the chicken.

And the spices are going to cook into the chicken.

-Oh, that's awesome. -All right.

-That's smart. -But you have to let them cook.

If you keep flipping and turning them...

-It's gonna fall off. -Well, not only that,

you're gonna have, like, steamed chicken

as opposed to a nice, grilled chicken.

-Yeah. -What are you doing?

You remember the mint-julep salsa?

Yes.

Well, I want to garnish

with a little bit of fresh mint.

I think it looks pretty.

I think it reinforces that flavor of mint.

It looks pretty. -That's a lot of mint.

It's a lot of fruit salsa.

Okay. Sorry.

This is gonna be really pretty, Bobby.

Bam.

You remember these guys? Coming at you.

Oh, yeah. I forgot about those.

-Yeah. -Cardamom and sugar.

Yeah. So look at how it became kind of saucy now.

All the fruits are now leaching out all their juices

and they're sort of marrying together.

-Yep. -This is a really cool tip.

When you're adding fresh herbs to something,

you kind of want to add them to the end

so they stay, obviously, fresh.

Yeah. So look at that.

♪♪

Mm. It really does taste like a mint julep.

It does, right, with the fruit. Thank you, sir.

I love that.

Yeah, and it, like, the part that I like the best

is that you just dunk that little chip in there

for a while,

because these are flour and because we baked them off...

Oh, you leave them in there for a second?

I do just to soak up a little bit of that juice.

Pro tip from Damaris. That's a really great idea.

It's totally unexpected.

I don't think you see a lot of cardamom during game day.

Well, that's a slam dunk on Damaris' side.

Can Bobby's chicken hold up to the score?

Wow, I am the worst.

I'm not gonna be a sports announcer in my next life.

You never know. It can happen.

All right. So let me show you this. Okay.

So you see how the spices became part of the chicken?

Yes.

It gets nice and crusty on the outside.

Here, touch it. It almost feels like skin-on, but it's not.

Oh. That's unbelievable.

You get that really nice crust on the outside.

All right. So I'm gonna finish these in the oven.

This is direct heat. -Yeah.

We're gonna put it in the oven

so it's actually indirect heat,

and it won't overcook the outside,

but it'll cook it through.

-Yeah, that's nice. -Right?

Will you check on my little wings while you're over there?

Oh, yeah.

If they look like they're getting too done on the bottom,

flip those little bad boys over. -Yeah, let me flip them.

-Yeah. -Oh, they look good.

Those pork wings, I think, are looking delicious,

but you can't have a wing... -You do buffalo-style.

We're doing buffalo-style. -Exactly.

You can't have a wing without the buffalo sauce.

-Let's do it. -Okay.

So buffalo sauce is, like, half butter and half hot sauce.

So I'm using half a stick of butter,

about 1/4 cup of hot sauce,

and then I put in a little bit of cayenne

just because I like everything spicy.

So cayenne and hot sauce?

Yeah, because the hot sauce is not that hot.

I like spicy... -Okay.

...especially when we're talking about pork,

and we're talking about bacon,

and we're talking about pork chops.

We're talking about butter.

Because of all that fat,

I think it can be a little bit spicier.

Okay. So if you don't want it that spicy,

don't put in more cayenne.

And then I put in a little garlic powder,

and then I just, like...

-Whisk it away. -It's gonna be delicious.

We're just gonna pull out those wings.

I'm not gonna toss them.

I'm gonna brush them in this sauce.

-Tastes great. -Right? Oh, thank you.

When we come back, we're gonna finish up

all of these game-day recipes

so that you can be a real winner at your next party.

Wow.

Welcome back, everybody.

We are at Bobby's house for game day.

My pork wings are ready.

They smell great.

You know when the bases are loaded, and you go up...

I do know when the bases are loaded.

...to hit a home run?

What's that called, Bobby Flay?

-A grand slam. -That's what I just did there.

-There you go. -Grand slam, pork wings!

So I'm just gonna brush these little bad boys, right?

So we have my buffalo sauce.

It's nice and thick. It was all that whisking.

You let it cool down for just a second

so that when you brush these little pork-wing angels,

let it kind of soak in as these bad boys cool down

because you cannot eat them right out of the oven

because they are...

I like that you call them bad boys.

These are bad boys. So any extra sauce

I kind of serve on the side for dipping in.

Any herbs on top or you just...That's it?

We don't do herbs in Kentucky.

So I'm gonna plate these little guys up.

What are you gonna do?

Plate them up and then we're gonna taste them in a second.

Okay.

I'm gonna finish up my white-bean hummus.

Remember what we were talking about before?

We were talking about build your own. This is, like,

an open-face sandwich kind of thing

I'm serving with hummus.

We have a little bit of arugula on flatbread

with some grilled chicken. This is actually naan.

Just want to heat it up so it gets a little bit pliable.

Okay.

And then I'm just gonna take a little bit of olive oil

and a splash of lemon juice, salt and pepper,

and I'm gonna dress my arugula.

I just kind of whisk it up,

and then I just put a little bit of my arugula in there.

I'm gonna take one of my pitas.

Okay. And just put it down like this. Okay.

And I'm gonna take a little bit of my dressed arugula.

All right. Then some of my hummus.

Such a nice texture.

And then I'm gonna slice some of the chicken.

That looks great.

So you see the nice crust on the outside.

You know what I should probably do is...

-Here. Here. -...this little nugget.

Here, take a taste. We have plenty.

Okay. -Oh, my God.

Little bit of olive oil on top.

The cinnamon is everything in that.

Right? Can we taste the pork wings?

Shh. Shh. Shh.

Shh. Shh. Get that one. That one is for you.

-Right here? -Okay?

Let's try a pork wing.

Woo!

They get nice and crispy, too.

-Cheers. -They're not that spicy.

And the blue-cheese powder is, like, umami bomb.

It's in there.

I think I really goaled this.

[ Laughter ]

-Great goal. -Mm-hmm.

Mm. Do you want some chicken?

The only thing you have to be careful of is,

like, halfway through,

you got to push that little nugget to the tip

because otherwise it's, like, pointy,

and you can poke yourself.

-I made you a sandwich. -This looks so delicious.

Ooh, the little bread is tender.

I love all the flatbreads

that you're finding and pitas and...

-Mm. -...tortillas. Oh, my God.

Mm.

-Bobby, that's delicious. -Is it good?

Yeah, it's so good. You know,

the thing that I like the most is the hummus with it...

-Yeah. -...with the herbs

and the cinnamon from that chicken.

-Mm. -Ooh, come on.

This has been such a cool game-day situation.

-I feel like it has as well. -Dips, chips, wings and more.

Try something new at your next game-day gathering.

And now it's time to go play.