Original subtitles

Let's talk turkey, Bobby. Whoo!

BOBBY: Thanksgiving dinner is the meal

that I look forward to cooking most.

Today, it's about Thanksgiving,

but we're not having a gigantic feast.

It smells like pumpkin.

We're actually going to make almost, like,

a Thanksgiving for two.Yeah, which is hard.

You can make two of these, or you can make 50 of them.

And they're great to make ahead.

So, to kick off the festivities...

I'll show you how to, like, deep fry a turkey breast today.

Be careful. The oil is, like, 350 degrees.

That's the beauty of a deep-fried turkey breast.

I'm also going to make, like, an Irish dish to go with it --

some colcannon potatoes.

And no Thanksgiving is complete without...

Yeast rolls, but they're going to be cashew yeast rolls.

Wow!Oh, beautiful, Bobby.

And you know what I'm making for dessert?

Pumpkin crème brûlée.

Yes. I love custard, and I love pumpkin.

It's so easy.

BOBBY: It smells amazing!

♪♪

Hey, everybody, welcome to "The Bobby and Damaris Show."

Today, it's about Thanksgiving, but it's not.

We're not having a gigantic feast quite yet.

We're actually going to make sort of

almost like a Thanksgiving for two.

Yeah, which is hard.

It's very hard because there's lots of little things,

but we're going to basically use it to try some things out.

In my family, we get up in the morning.

My sister, we'll still come together,

and we still cook together for Thanksgiving.

Or my brothers or my mom,

even if we're going to my aunt's house,

and we turn music on.

We kind of hang out.

There's always a little bit of wine.

I think that, for me, the most fun part

of Thanksgiving is getting ready for the dinner.

I love it.

I cook Thanksgiving every year almost by myself.

I get a little help from the restaurants because, like,

I'll obviously take some ingredients

from the restaurants, but also, like,

I'll get some prep done there, as well.

Okay, but you do it all yourself?

I do it myself, and it's, like,

it's my favorite day of the year.

I love it. I usually have 40 to 50 people.

It's a large production...

It's a very large production.

...which is hard to manage.

What do you serve to drink?

I serve always wine.

I'll do a sangria.

I think sangria is a great one, like, a fall sangria.

You have a delicious one.Yeah.

I've done cranberry martinis,

which is sort of the precursor to this drink.

This is actually like a cranberry mule.

I love this.

So, it's vodka, ginger beer.

So, I make cranberry vodka.

I steep some cranberries in a little bit of sugar,

but you don't want them to pop

because if they pop, the pectin comes out,

and then you get cranberry vodka jelly.

Ohhh.You see what I'm saying?

I see what you're saying.

And then I made these little sugared cranberries to garnish.

Cheers. Cheers.

You've been drinking it already, haven't you?

I've been taking sips here or there.

Mmm. It's so wonderful.

The ginger beer cuts the sweetness

really nicely, I think.

Mm-hmm. I could have this

for Christmas and for Thanksgiving

and for all the days in between.

So, what does your savory table look like?

I get up at 2:00 or 3:00 in the morning

on Thanksgiving morning, and I put the turkeys in the oven.

I make three 30-pound turkeys.

What?! Yes.

So, I roast one that I keep whole.

The display turkey that gets used the next day

for sandwiches and stuff like that.

And before people get there, I butcher two turkeys.

Oh, they're already cut up.

I break them down. Okay.

Do you serve them warm or room temperature.

I serve them warm, and my key is hot chicken stock on the stove.

That reheats everything.

Mmm, the gravy.That's the key to Thanksgiving.

That seems like you've got it under control for 50 people.

Right.

But what about if it's just you and Sophie?

Like, what do you do then?

I think you pick three or four side dishes,

and you make turkey breast.Turkey breast?

Yeah, I'm going to actually show you how to, like,

deep fry a turkey breast today.

But I'm also going to make, like,

an Irish dish to go with it, some colcannon potatoes...

Oh.

...with cabbage in it and green onions.

So, it's, like, all the vegetables just rolled into one.

Yeah, more or less. Okay.

Well, I'm going to make you some yeast rolls,

but they're going to be cashew yeast rolls.

Wow!

And you know what I'm making for dessert? No.

I'm making pumpkin crème brûlée.

I love that. Ooh.

So, you get all the, like, creamy,

like, goodness of pumpkin pie

and then a hard crunch on the top.

I'm a huge pumpkin fan.

You know what I'm realizing by cooking with you all the time

now is that our food actually

goes really nicely together.

Yes. [ Laughs ]

Okay, let's cook. Come on.

♪♪

I have to be honest.What?

Pumpkin crème brûlée -- I'm into it big time.

A classic crème brûlée is a super rich custard-y dessert

that's topped with caramelized sugar.

It's so easy.

You're going to put in two cups of heavy cream.

You know what? Let's measure that.

I'm not going to be so cavalier anymore.

Bobby is trying to change who I am.

You're never cavalier.Yeah-huh.

Sometimes, you're like, "Oh, you're going going to" --

"Yeah-huh!"

You see what I have to deal with?

[ Both laugh ]

Okay, bring that up to a simmer.

So, you're going to separate the eggs from the yolks --

six eggs.

Yeah, I just put the yolks in. No whites.

Whites make it too firm.

Okay, I'm putting in smoked brown sugar.

Smoked brown sugar?Oh, yes, sir.

I haven't used this.

Smell it. You're going to love it.Wow.

It's actually smoked sugar, but it has, like,

it doesn't change it so crazy.

It's not, like, overwhelmingly smoky

like if you did use liquid smoke.

It's just, like, this really nice warmth

that goes so well with the burnt brûlée topping,

like, the burnt sugar on the top.

Okay. So, whisk that together.

Look at how easy this is.

So, teaspoon of vanilla bean paste.

Do you use this? No.

Oh, my gosh. Give it a little finger.

Vanilla bean paste is a combination

of the actual vanilla beans, sugar,

and a little bit of alcohol.

And a teaspoon of pumpkin-pie spice.

Okay, now, will you gently stream in that cream?

Stream it in.

Go slow.

Because you don't want to cook the eggs, right?

Right, so, you're tempering it.

Yep.

Eggs cook at about 140 degrees, and so you have to make sure

that you're gently bringing them up

and cooling down that warm cream as it goes.

This is a totally basic custard.

What makes it different is the smoked brown sugar,

and now I'm going to fold in --

This is roasted pumpkin, about a cup of it.

You can even use the stuff that you find in a can.

Give that a little stir.

It smells like... pumpkin.

These are 6-ounce ramekins.

I'm going to do this for Thanksgiving.

Oh, it's really good.

So, you can make 2 of these, or you can make 50 of them.

Yeah, and you don't even have to have a little ramekin,

so don't freak out.

You can use anything that's ovenproof.

The only thing that you need to know is if it's

a little bit deeper

instead of still wide,

it's going to take a little bit longer to cook in the oven.

I'm totally making this.

We're starting with our brûlée

because when it comes out of the oven, it has to set up.

The hot water in the bottom about halfway up, right?

Yeah, because it's a custard,

and you don't want anything to get too hot.

You want to have the air and the steam around it

so that those eggs cook gently.

Water bath.

What I sometimes do is put it in when I'm over there.

You can do that, too.

Because then watch this. Oh, my God, Bobby!

Oh, my God.

This is why you poor the water in when you're atthe oven.

Coming in hot. Okay.

Open that oven for me. You got it?

Ow!

So, it's 325 for about 30 minutes,

just until the centers are set.

All right, when we come back,

we're going to take the pumpkin crème brûlée

out of the oven, and I'm going to make some turkey --

deep-fried turkey breast.

And I've got some rolls for you.

Mmm. It's Thanksgiving for just a few.

♪♪

Welcome back, everybody.

Today, we're talking about an intimate Thanksgiving

for two, three, four people.

Bobby, what are you making us?

Damaris. I'm going to make something called colcannon,

which is an Irish potato dish.

It has some kale and some cabbage in it.

Sometimes, I put some green onions in it, garlic.

It's also going to have some thick-cut

hickory-smoked bacon in it.

Mashed potatoes? Yeah.

This is something my mom made for us growing up.

So, I'm going to cook the bacon first

so it gets nice and crispy,

and I'm going to use the bacon fat

to cook the kale and the cabbage

and the spices in it, as well. Oh, awesome.

That's how we grew up eating cabbage. Really?

Yeah, We always had, like,

a little jar of bacon fat next to the stove.

So, like, at your house, cooking was a big part of your house?

Growing up? Yeah.

Oh, yeah, we all cooked. We had to cook together.

Really?

My parents worked, and so when they came home from work,

we would either need to have dinner ready as we got older,

or we would help them cook.

But you can see that same kind of tradition

continued on in the way that we make Thanksgiving

in our house. Right.

Okay, so, what I have here

is I'm going to make yeast rolls.

You need this one? Yeah.

Okay. Is a yeast roll like a Parker House roll?

Yeah, it's exactly like that.

It's really soft, it has sugar in it.

Soft and fluffy.

Soft and fluffy and, like, usually it's dipped in butter.

I'm dipping it in coconut oil.

This, I'm going to add in coconut oil

where I would typically put butter.

I'm using cashew butter in here, also, for richness.

They end up actually being vegan.

So, 2/3 of a cup of water, 4 tablespoons of cashew butter,

and 2 tablespoons of sugar.

You want to make sure that the water is not too hot

because it'll kill the yeast.

Little yeast are alive, and that's how you get, like,

the growing because they start to eat.

Let's give that a little whisk, see how hot it is.

Oh, man, that is delicious.

Okay, I'm going to test it.

What are you testing it for, temperature?

Yep, I want it to be between 100 and 120.

It's at 138 right now.That's too high.

That's too high. It's going to cook my yeast.

But you haven't added the yeast yet.

Nope. Okay.

What are you doing?

I'm crushing some garlic with a little bit of salt.

I get a nice garlic paste.

This is going to be for my colcannon,

so it basically dissolves when I cook it.

Okay. We're ready.

It's about 100, 110 degrees, so now I can put in the yeast.

You want it to foam a little bit, right?

It will. Yeah. Yeah. Yeah.

So, I just put it on the top and give it a little wiggle,

and you can't start to see that those little granules

are becoming, like, fluffy while it's on the top.

If you stir it in, you can't see that happening.

I'm taking out my bacon because I think it's nice and crispy.

That looks good.

And I'm going to save the bacon fat.

And do what with it?

Well, first, I'm going to cook some garlic

and a little bit of crushed red pepper in it.

And then I can put the kale

and a little bit of cabbage in there, as well.

Ooh. And when do you put in the potatoes?

Later. Okay. Cool.

So, this has a high concentration

of yeast for rolls.

So, typically, a pack of yeast has 2 1/2 teaspoons of yeast.

This is 4 teaspoons of yeast.

So, very, very quickly, you're going to get a ton of rise,

but you're also going to get that yeasty flavor

because of the high concentration.

Okay. So, we have water, sugar.

There's cashew butter and yeast.

And what goes in after this?

First, I'm going to put in 2 tablespoons of coconut oil.

2 tablespoons? Yeah.

♪♪

We just turn that on, a little bit of salt.

2 cups of flour, and look at me just scooping.

If you're going to put all of your flour in at one time,

a little trick -- just give it a little, bitty mix.

A little, bitty mix.

A little, bitty mix just so it doesn't get flour

all over your kitchen.

Turn that little bad boy on with a dough hook,

and that's going to develop the gluten.

Just mix until all the dough pulls from the sides.

I'm going to sauté some garlic right into the bacon fat

and a little bit of crushed red pepper, as well.

This is going to be for my colcannon, my Irish style --

Ooh. Uh-oh. What's up, spicy Thanksgiving.

Oh, yeah. That just happened.

That's okay. That's all right.

We have a lot of cabbage and kale and potatoes

to put in here, so it's totally fine.

This is Napa cabbage, very soft cabbage.

It smells fantastic.

And then some kale, as well.

The kale and the cabbage is going to melt down a little bit.

So, you want to start with more than you think you need.

That's what I always say.

He is ready.

See how all of the dough pulled and is now around the hook?

That's the whole dough?That's the whole dough.

I love that.

A little flour on your bench.

I'm going to put a splash of water in here.

Okay.

This way, we'll just wilt the cabbage and the kale.

So, I love a homemade yeast roll,

and it's just not very difficult,

especially when you're using

a high concentration of yeast dough.

So, roll it.

Now, here's what you do to form.

It's in a circle, right?

This is going to make 12 rolls.

This needs to make six, so we cut this in half.

This needs to make three -- one, two, three, four.

And it doesn't matter if they're not the same size.

Well, they'll cook at different rates

if they're not close, at least.

Ready? Thumb, you just roll.

Just roll the rest of these little guys out.

Those look great. Thanks.

Such an easy recipe, too.

How long does it take for these to bake?

They're going to rise for about 20, 25 minutes

until they double in size in an ungreased pan,

and then these guys are going to go into the oven.

Do it. Do it to it.

Thanksgiving-style.

All right, guys, when we come back,

we're going to get these beautiful cashew rolls

into the oven,

and it's going to make this place smell amazing.

We have some deep-fried turkey,

we have some colcannon potatoes, and don't forget,

if you just joined us, there's crème brûlée in the oven.

Pumpkin crème brûlée!Oh, yeah.

Welcome back, everybody.

Today, it's all about Thanksgiving,

and I have got a treat for you -- pumpkin crème brûlée.

Yes.

Getting it out of the oven.

It's been cooking for about 30 minutes.

It smells amazing.

Look at this little jiggly guy.

Whoo! Careful. You got it? I'll get the oven.

Yes. Hey, and will you raise the temperature up to 400 for me?

400? Sure.

Yeah because I got to cook some rolls.

You just let those sit for a while?

The pumpkin crème brûlée are going to cool

to room temperature,

and then you throw them in the refrigerator

and let them get all the way cold.

Okay, so, I'm going to actually finish my colcannon potatoes,

so a little bit of sugar,

and some cider vinegar into the cabbage and kale,

and we put a little garlic in there.

So, I'm going to get some heavy cream

and some milk and some butter in a pan

and just melt it all together.

It is Thanksgiving!

Or any combin-- Hi, Nacho.

Oh, he heard.

He heard about the colcannon potatoes.

What's Nacho's middle name?

It's just Nacho Flay.

He speaks Spanish.

He's Mexican, so he likes to do, like,

a Mexican Thanksgiving sometimes. Yeah?

Tortilla stuffing and all that kind of stuff.

Okay, that sounds nice.

Yeah. Okay.

Then we're just going to put a whole stick of butter in here.

Are you kidding?

Well, I might not use the whole thing,

but I have a lot of potatoes.

Can I have a bite of this?

So, you just boiled these little guys? Yeah.

Oh, with salt. That's so clean.

So, I took the skins off.

You want the cream and the milk and the butter --

You want it to be warm, and you also want

to put it into the warm potatoes

so it actually becomes part of the potatoes.

All right, you want to help me make this butter?

Yeah.

Mustard, bacon fat, and some green onions,

and we're just going to make, like, a compound butter with it.

We're going to put that on top of the colcannon.

I have a stick of butter. What else am I putting in?

Put some mustard in there.

Whole-grain mustard, a little salt.

Little salt and some... bacon fat.

Couple tablespoons of bacon fat.

Do I put the green onions in right now?

Yeah, put them in right now.

Man, compound butters are one of my favorite things

to serve at Thanksgiving. Why?

Because you always have all those extra herbs, right?

But then you can put into your butter and put it in,

like, little jars

or roll it into a new little, you know, a butter pat,

and everybody thinks it's super fancy.

Okay, I'm going to take my colcannon mixture.

So, it's the cabbage and the kale

and the cider vinegar and the garlic,

and all these things just going to fold

into the mashed potatoes.

And then I'm going to take that bacon,

and I'm just going to fold this right in.

This looks great. Yeah.

Like, all the flavors of Thanksgiving one bowl.

Mmm.

The Irish know how to do potatoes.

Sure, I'll try some.

[ Laughs ]

Thank you, sir.

That was the biggest bite on the planet.

Yeah. That's good.

Ooh, the apple cider vinegar is awesome in there.

This is a great recipe for two or three or four people.

Yeah. And I just take a little bit of butter.

Right on the top.

Does it look nice and smooth?

Exactly. Okay.

All right, so, I'm going to put this in the oven,

and I'm just going to let the butter melt on top

that you made. Okay.

We can just serve them just like this.

Okay, so, the rolls have doubled in size.

Are they baked? No. No. No.

Oh, proofed.

I know. They've proofed.

And it's pretty quick, right?

That's why you let them rise in this pan.

And then I have a little bit more melted coconut oil.

So, just rub these little guys.

That makes them nice and golden brown,

and a little salt sprinkled on the top.

It gives it a nice crunch, but it also makes it look pretty.

You've got to make them look beautiful.

It's Thanksgiving.

Okay, 400 degrees.How long?

For about 15 to 18 minutes, just until they're golden brown,

and the centers are cooked through.

For all these recipes and more,

go to foodnetwork.com/ bobbyanddamarisshow.

Okay. Let's talk turkey, Bobby.

Before frying the turkey, I salt and peppered on both sides

and let it sit at room temperature for about 1 hour.

All right, so, make sure that this is really, really dry

so that when we put it into the hot oil,

it doesn't splatter.

And this is 3 1/2 pounds dish.

Whoo!

And then it's going to take like 12 minutes or something.

Oil is what, 350, 375?

The oil is like 350, 360.

And then it's going to get nice and crispy.

And, you know, it's surrounded by all this oil,

so it's going to be really juicy, too.

Just if you're going to deep fry a turkey breast

or a whole turkey, make sure that you take

every single safety precaution,

and do not throw a frozen turkey

or a frozen turkey breast into hot oil.

No.That could be a problem.

I think the size of your pot is really important.

Yes. Like, you have enough space

that we're not getting hit with hot oil.

Exactly. So safe.

Okay!

When we come back, this turkey is going to be done,

the rolls will be finished,

and I've got to finish up that pumpkin crème brûlée,

and it is time for Thanksgiving magic.

Oh, yeah. Pumpkin brûlée, everybody. She made it.

[ Chuckles ]

♪♪

Welcome back, everybody.

You captured the Thanksgiving moment.

So have we.

So, I have this deep-fried turkey right here.

We're going to take this out of the oil.

You want it to get to about 160 degrees internal temperature.

Awesome. And then you want to let this rest for

like a good 20 to 30 minutes, actually.

Even though it's a small little turkey breast.

Well, that is okay because I have rolls,

and they also need to cool down

because they are so piping hot

they will burn your mouth out.

Yes. But I am not going to let those rolls rest

because they smell amazing.

Oh, my God.

Little cashew rolls ready to go, Maldon salt on the top,

you have this beautiful fried turkey breast,

and then that colcannon potatoes.

Oh, yeah. Just die.

We also have the pumpkin crème brûlée.

And don't forget that cranberry mule.

Oh, that's right.

We have everything on the table.

Let's get ready to do this.

Yeah. It's so much less stress.

Exactly. Come on. Come on, Damaris!

Come on!

♪♪

I like to cut the turkey into thick slices

so you get a good amount of skin on the outside.

When you do a turkey, like, deep fried,

like, you want that crispy skin.

Absolutely. I see a piece that I would like.

How about that one?

Okay, that was the one I wanted.

Would you like some colcannon potatoes?

Ooh! You got it.

I want some of that butter, the bacon butter.

Oh, it's on there. You made that for me.

Thank you so much. It looks good.

All the sort of the butter and the sauce from the colcannon

is going to go right into the turkey anyway.

That's going to be great. Okay, rolls.

And we already have our cranberries

right in our cocktails.Cheers.

What? Fantastic.

Good, right?

All that nut butter in there.

Nut butter in there, and they're light, and they're fluffy,

but I love the salt crust on the outside.

Oh, my God.

The skin is fabulous. It's so juicy.

It's like fried chicken, but fried turkey.

I love the turkey done this way.

Oh, my God. That's amazing.

Like, we have the cabbage and the kale

running through the potatoes, which is kind of nice

because it's kind of like one side dish all in one.

Yep. I like the salt on top of those rolls, man.

Whoo!

You know what I'm missing? What?

I'm missing some pumpkin in my life.

Did you clear your plate?

I will clear my plate after I eat my pumpkin crème brûlée!

Okay! I'm going to make this for you.

Brown sugar?

Yeah, just a little bit sprinkled on there.

This is, again, that smoked brown sugar.

You know what? With the pumpkin spice,

I think it goes really nice.

So, the brown sugar is going to look a little bit darker brown

than a blonde sugar or a white sugar would.

And then it just firms up really quickly.

Yeah.

I've been waiting for this all day.

Very pumpkin-y.

It is really pumpkin-y, right?

It's really creamy.

It's egg yolks and the heavy cream.

I like the smoky flavor with the pumpkin.

I think we nailed Thanksgiving. For sure.

Even if it's just for a couple of people,

but it's actually a good tryout for the main event.

Yeah.

Don't you think? Exactly.

So, I have one thing to say.

Happy Thanksgiving, everybody.

Happy Thanksgiving!

Mmm.