Original subtitles

Hey, everybody, it's "The Bobby and Damaris Show."

Today, it's a very special show because it's all about

one of my favorite subjects -- brunch.

BOBBY: It's New Year's Day brunch,

and we're starting off with grapefruit cocktail.

This drink is fabulous.

And we have a special guest.

The gangster of Food Network, Alex Guarnaschelli.

And salmon and beets, so good together.

This is beautiful.

Yeah, it's really pretty and really simple.

We have smashed potato home fries with country ham.

You don't think I've been making home fries

since I was knee-high to my mother's waist?

BOBBY: And I'm making my brunch specialty.

I'm going to make some steak and eggs.

It's filet mignon.

-You fancy. -Oh, yeah.

Of course, no show would be complete

without Damaris going over the top.

What are you calling that?

I'm calling this a "Giant Toaster Tart".

This is one of the best things I've ever seen her make.

This is what you eat if you got dumped last night.

You guys ready for some brunch?

♪♪

If you have watched the Food Network

for the last five years, you know that I had a show

about brunch, "Brunch at Bobby's,"

and so we're revisiting brunch right here

at "The Bobby and Damaris Show."

Brunch is also one of my all-time favorite meals

to prepare and to eat.

It's my favorite time of the week.

Brunch? Yes, absolutely,

because, you know, you've worked all week,

and now it's time for brunch!

Now, a brunch, do you like savory?

Do like sweet? How's it work?

-Savory. -Really?

And sweet.

That's what I like about brunch --

You get to have everything that you want.

You get to have everything.

Yeah, because say you want breakfast food, you got it.

Say you want some like lunch food, you got it.

When you cook brunch, do you make yourself an egg dish?

Yes.

Are you a Benedict kind of person?

No, I'm not a --

Unless you're making them today, I'm not a big Benedict fan.

I'm not making eggs Benedict today.

Okay, cool. I don't really like eggs Benedict.

I'm making steak and eggs today.

I'm going to make steak and eggs with filet mignon

and spicy red pepper romesco sauce

to go over the eggs.

I love it.

What I like about what you just said

is that it has all the elements of a good brunch,

which is comfort food, a little bit elevated,

but also homey at the same time.

Uh-huh. How about a drink?

When I'm brunching, I'm always drinking.

This is a tequila grapefruit martini.

Would you like some?

Ah, yes.

What am I rimmed with here, sugar?

Yeah, a little sugar, a little grapefruit sugar.

So we're serving this up, so the ice is in the shaker.

♪♪

Make sure you get it all out.

And these are candied grapefruits.

Cheers.

This drink is fabulous.

I think the reason why I like brunch

is because it always starts with a cocktail.

That's what I --

And this cocktail is great way to start.

Yeah. For me, it's all about that sugar

because the drink itself is not super-sweet,

you're getting all of that grapefruit,

which makes you really feel like you're drinking juice.

What are you making today?

For my savory, I'm making smashed potato home fries

with country ham,

and for my sweet, I'm making a giant cherry toaster pie

spiked with bourbon and sprinkled with turbinado sugar.

Love those.

I think the hardest part about brunch is if...

-Baking. -...I've stayed out too late.

She looks innocent.

She looks sweet, church-going,

likes to pray over lobsters,

but, no, party girl.

What ends up happening inevitably,

and you've all done this before --

you're out, "Lets have brunch at my house tomorrow!

It'll be so great!"

Right?

And then the next day, you're not feeling great.

So when I'm going to make brunch or eat brunch,

I need it to be the food that's going to make me feel

like being alive right now is okay.

Speaking of being alive, we have Alex Guarnaschelli here today.

[ Gasps ] I love Alex.

Yeah, that's my girl.

She is the best judge on "Chopped."

Can I tell you a story about Alex?

I wrote her an e-mail that said this --

"Hey, Alex. I'd like to be friends."

-Oh, my God. -I swear to God!

Oh, no, I believe it.

I believe that you wrote that letter.

I did because I really admire Alex.

She is so smart.

She is a fierce competitor.

She's an even better chef.

Best food vocabulary in the country.

Oh, my God, she is -- I really --

And she's also funny.

Alex is one of my favorite people.

We spent a lot of time together.

We cook at each other's homes.

She's actually in this place a lot.

And she's going to be making brunch with us? Yeah.

Oh, my gosh, I would love to go out,

night on the town with Alex.

-Imagine. -Likes to dance.

You, me, Alex.

Three people that like to dance.

-I like to dance. -We know that.

Let's go cook.

Okay, let's do it.

Are you leaving your drink?

-Absolutely not. -Nope, never would.

Oh, I'm using bourbon today?

Shocking.

Shocking, okay, so one of my favorite things for breakfast

are those toaster jam tarts that you can get.

Yes, love those.

And so I've started making my own.

I think everybody loves it. It's super fun.

It's also super easy.

What I'm making here is just jam,

and it's going to become the filling

for my tasty toaster treat.

-Fresh cherries... -Absolutely.

...pitted.

Yeah, 1 pound of pitted cherries, a half a cup of sugar.

Now I'm going to make the thickening liquid,

so I put a little corn starch in it.

Pectin will thicken up this jam, but you need a little bit more

so it doesn't get too oozy out of your pastry.

Okay, so the juice of one lemon, 2 tablespoons of corn starch

and then 2 tablespoons of bourbon.

Okay.

So now you're getting, like,

almost like an old-fashioned flavor.

Yeah, oh, I like that.

And it feels very grown up, and it feels like,

"Hey, you were out. You were having a good time.

Let's have some fun-time adult brunch."

If you don't want to have the bourbon there,

you can put in vanilla extract instead of bourbon,

not 2 tablespoons, though.

Bobby's just making a slurry for us right now.

That way, we don't get clumps of corn starch in our jam.

-Yeah. -Looks great.

And now we just pour that...

-Right in there. -...right into there.

Get all that corn starch goodness out.

You got to scrape the bowl.

Oh, my gosh, you did not cook with my thrifty mother.

We would get everything out of the bowl. I loved it.

It's one of the things I think she does the best.

-How long does this cook for? -Until it's thickened.

Yeah. It's going to take a little bit of time.

You'll know when it's done,

but it's going to take about 45 to 50 minutes

until those cherries burst, and it becomes

nice and thick and like jam.

-And then it'll cool. -Yeah.

-All right, cool. -Okay.

All right. When we come back, we're going to finish this up.

I'm going to make steak and eggs later,

and even more importantly, we have Alex Guarnaschelli

joining us, can't wait.

Cannot wait.

Hey, everybody, welcome back.

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

and as a bonus,

we brought on the Gangster of Food Network,

Alex Guarnaschelli, the good gangster.

Thank you.

So you're going to do something with smoked salmon

in a little while?

Well, I'm going to make some salmon and beets,

so good together.

You know, the classic kind of toast, cream cheese,

herb, we've seen it a million times.

I like to go away from the bread

sometimes to something super sweet.

I'm going to just put some beets in the oven,

roast them until they're tender.

The thing I love about beets is, you can't screw it up.

You can cook them for an hour, two hours.

People say, "How long?"

You say, "I don't know, but long."

-Yeah. -When I'm cooking in the restaurant, New Year's Eve,

there's always fancy ingredients around.

I usually take it home next day, and I use it for my brunch.

So, like, I'll do, like, you know, scrambled eggs

with fancy ingredients like truffles

or caviar, stuff like that.

What do you do? -So I...

Actually, I either make, like huevos rancheros...

Oh, nice and spicy....with everything that's in the pantry.

I also like the kind of thing, you can lay it out,

and you're done.

I don't want to be in the kitchen on New Year's Day.

Cooking to order, right.I want to be hanging with my friends

-Okay. -Sure.

-These little new potatoes... -What are you making?

Bobby, don't mess this up for me.

-No, seriously. -I'm here with Alex, okay?

I really want to know what you're making.

I'm making home fries.

-Okay. -I love it.

But they're brunch home fries, so it's a little twist,

so I'm smashing them.

You know what? Hey, hands off, cut, cut.

Okay, you got it.

This is good. Give him work to do. He's a nibbler.

-Dice? -Yeah, small dice, that's great.

"He's a nibbler."

So I have to cool these little guys down.

They've been cooking for about 10 minutes.

It depends on the size.

The bigger they are, the longer they take.

You just want them to be tender.

So you mean just in and out.

-Whoop! Look at that. -Yeah, perfect, beautiful.

Okay, I also made a jam for my giant toaster tart.

Smells great.

It is nice and hot and has a little bit of bourbon,

cherries, a little bit of sugar, a little lemon.

Yum.

It's not rocket science, but it is a delicious jam.

I love the idea of fresh cherry jam.

Oh, my God.

I love cherries. They're my favorite fruit.

Let your jam cool down before you build your tart.

While you're dicing those, I have some country ham here.

Country ham is a cured ham.

Get it diced really, really thin.

If you cannot find country ham, use prosciutto instead.

Don't use regular ham.

Okay, hot pan.

Ooh, I love that.

I'm going to let this ham cook for a little bit longer.

So how much oil did you put?

You said 3 ounces of ham and 1 tablespoon of oil?

-A tablespoon, yeah. -This smells great.

This is getting a little barnyard-y in a good way.

Isn't it nice?

Barnyard-y, you getting that?

I love it when she talks about food.

-That ham funk. -Take a nose bath.

♪♪

Okay, so I like to cook beets this way,

kind of half steam, half roast.

Yeah.I just lay the plain beets out on a baking sheet,

and I put a little water just to steam them.

I put a little bit of salt.

You're steam-roasting them.

Steam roast, and I just put this in the oven,

which usually takes an hour or an hour and a half.

Yeah, but it's okay if you overcook them.

-Totally, they forgive. -Right here.

And I'm going to put in here and just let them cook.

That's it.

Now, onions and peppers into there.

By the way, I love that this has that ham funk in there.

Very nice dice.

Let your peppers and your onions sauté just until they're tender.

Are they uniform enough?

They look beautiful, really.

BOBBY: What else do we have to do?

[Singsongy] Put some butter in there,

We need to smash some potatoes.

You smash them with your hands?

Yeah, you want to smash some?

You want to smash -- Yousmash a potato.

Yousmash a potato.

Look, a little bit of canola, another tablespoon or so,

and then a couple tablespoons of butter.

You want the butter to foam up and get real hot

before you but these little potatoes in.

These are very fancy home fries.

They really are.

You're making breakfast slow.

People are over.

People might have slept on your couch.

I'm going to start drinking.

You're talking about last night like,

"Oh, my gosh, you were getting so crazy on that dance floor."

Okay, 1 1/2 pounds of potatoes.

That's perfect.

These guys, cook them until they're nice

and golden brown on each side.

That's going to take about 4 to 5 minutes per side.

While these potatoes are cooking and getting a nice sear on them,

let's start on that tart.

It's a giant tart.

Because we're using a store-bought pie crust,

all you have to do is unroll it.

So cool that jam down, and look at how thick it got, right?

Is it cool?

Yeah, it's nice and -- You want to try a bite?

All the pectin from the cherries.

Yeah.

And I put a little corn starch in there, too.

Put about a cup into the center and spread it out

until it's almost to the edge.

It's not too sweet, too. I love it.

It's like sweet --

You know, there's never enough on the inside.

-My mouth is watering. -But you can't have too much.

What?My mouth is watering. It's so good.

Again, I've been out.

I don't have as much energy as I did the night before,

when I was dancing and inviting everyone over to my house.

Okay, so that goes on.

Now we just roll those little edges, so nothing seeps out.

I like your fancy edges.

Bonk, bonk, bonk, bonk, bonk.

So good.

And then...[Vocalizing]

I like that you can skip the egg wash, the water,

everything else by just folding

and pressing it down with a fork.

Yeah, into a 400-degree oven for about 35 to 45 minutes

until it's golden brown and delicious,

and let's finish these potatoes.

Oh, nice and hot.

Still have... -Country ham.

Don't forget that there's going to be all that fat

from where you didn't drain off the ham.

You just pulled it out of the pan.

Now I just go like this, topped with a little bit of zest.

Orange zest.

Orange zest, oh, yes, I mean, because it's brunch.

Oh, so you're getting your orange juice in there.

Just a little bit.

When you go to serve it, everything looks pretty.

You just to a little bit of this.

That's for you.

You might need a little of pepper.

Mmm.

-Okay. -Can we taste them?

Yes.

So good, mmm.

My two favorite things here --

What?

Country ham and the crustiness of the potatoes.

I love the potato.

By the way, I like your choice of potato.

So when we come back, we're going to continue

this amazing brunch with our good friend,

Alex Guarnaschelli, and we're going to move on

to some beets and smoked salmon.

Don't forget, I've got some steak and eggs

to cap it all off.

Welcome back, everybody.

Today, on "The Bobby and Damaris Show"

with guest star, Alex Guarnaschelli,

it's all about brunch.

What I like about brunch is that you can do whatever you want,

like make a gigantic toaster tart.

BOBBY: That's right.

I can do whatever I want. I'm grown.

We have no rules here on "The Bobby and Damaris Show."

That looks amazing.

-Yeah, yum. -Nice and golden brown.

Yeah, seriously, I love when you do simple things like that,

and I'm like, "Why didn't I think of that?"

Seriously. So you let it cool?

Absolutely, we got to let it cool first.

All right, so I'm going to make some steak and eggs.

It's filet mignon, beef tenderloin.

-You fancy. -Oh, yeah.

ALEX: Are noting how much salt and pepper is going on there

and how good it's going to be? Absolutely.

I also season the sides as well, and then I flip them over,

a little salt and pepper,

and then some canola oil in a very hot pan.

You want this nice, high heat.

You want to see some of the smoke

billowing from the pan itself,

and then you want the salt and pepper

to create a nice crust on the outside.

Steak and eggs is a really good thing to serve on

New Year's Day for brunch because it's beef and eggs,

and you probably want to absorb some of that bourbon

that you had to drink last night,

so I'm going to take a little bit of butter.

Nice.

I love the fact that you love butter so much

that you actually have a restaurant called Butter.

I do.

That's ridiculous. All right.

So I'm going to let these cook, and I'm going to serve these

with some scrambled eggs that I actually do at the restaurant

GATO, which are scrambled eggs with romesco and goat cheese

kind of running through it, but take it away, Alex.

All right.

So I cook my beets just until they're knife-tender.

I take about 1 tablespoon of Dijon mustard,

1 tablespoon of red wine vinegar.

I love mixing lemon with red wine vinegar.

I think they're two kinds of acid that kind of just chill

each other out in the right way.

Right, I know people get fancy with the reamer and all,

but I just go right in there.

Hold it like this straight,

so all the seeds are up here hanging out.

You just squeeze. -Look at that.

Seed-free, all the seeds on top.

BOBBY: I love it.

And then I'm going to just whisk in a little bit of olive oil.

The mustard kind of chills the sort of bitter note

of the olive oil out,

and I love mustard with smoked salmon.

I don't put salt and pepper in my vinaigrettes.

I put it on the food.

This is like a vinegar bomb.

I don't want to add more salt.

Those cooked beets, I just peeled them.

You can cut a little edge off, so the beet sits flat,

and then just slice these thin.

DAMARIS: That looks lovely.

A little bit of olive oil on the bottom of the plate

you're serving on just to keep it from sticking.

Thinly sliced beets, this is beautiful.

It is gorgeous.

Yeah, it's really pretty and really simple.

Pinch of sugar first.

I like the texture, and beets are never sweet enough for me,

Maldon salt. -Really?

Yeah, Maldon salt because it's crunchy,

and if you want a little bit of pepper,

and then you just do a little drive-by

with this dressing you made.

It's got nice body.

-It looks so gorgeous. -Thank you.

Well, it's kind of, like, fake fancy,

and beets aren't expensive, so I like that.

Those steaks smell unbelievable, Bobby.

Oh, my God, that looks gorgeous.

I missed that while I was making my salad.

I kind of love that the beets bleed onto the salmon.

It's beautiful. -Yeah, all right.

-Thank you. -Thank you.

Of course.

-Mmm. -Mmm.

♪♪

Sweet of the beets, salty of the salmon,

and acidity from the vinaigrette, beautiful.

-That's it. -This is beautiful.

What do you call that?

I'm calling this a giant cherry toaster tart.

What do we have to do for it?

So you have to make an icing.

You never have ever had a toaster treat

without icing on it.

-I agree. -They always have icing, right?

About 1 cup of powdered sugar,

a couple teaspoons of half and half.

I like the fattiness of that.

-That's vanilla. -A little bit of vanilla.

Yeah.

And then because there was bourbon in the jam,

a little bit more.

Okay.

You have to make sure the tart is completely cold.

See, I went too -- Oh, no, that's good.

-That looks great. -See how it kind of runs off of there?

That's what you're looking for,

so it's going to be nice and thick.

It's going to coat beautifully.

Let's do some sprinkling.

Oh, looks great.

I love the texture of those sprinkles.

Oh, my God, me, too, nonpareils.

That's going to give you the crunch that you like,

and then kind of re-enforcing the smokiness

and the caramelized flavors in the...

She's got smoked brown sugar.

-Yeah. -I love that.

That's, like, her go-to.

Okay, how do we feel?

-Gorgeous. -Beautiful.

-Ready? -Drumroll.

You just cut it like a pie.

This is one of the best things I've ever seen her make.

-Look at that. -Isn't it?

Yeah, it is.

Look at that.

Are you happy, Damaris?

Do you see me?

It really is like a thin tart.

It's almost like a Linzer cookie.

This is the move.

It's so good.

Thank you.

And it does taste like a much better version

of the ones we used to eat out of the box.

-Yeah, well... -Used to?

When we come back, we're going to eat some steak.

We're going to eat some eggs, and it's New Year's Day,

but who's thinking about that?

[ Laughs ]

BOBBY: If you've just joined us, we've already cooked

the filet mignon with lots of salt and pepper,

and we crusted it on all sides

because, actually, filet mignon, beef tenderloin,

does not have a lot of flavor.

Let's face it, right?

There's very little fat in it,

and that's where a lot of the flavor usually comes from,

so you really need to season it up.

I have some eggs here that I'm going to whisk

with a little bit of black pepper, not salt yet.

So we're just going to take some butter.

I'm going to put the eggs in cold with the butter.

-Wow, bold! -Yeah.

Now, if you notice, I did not put salt in there.

We're going to put salt in later

because I want the curds to be nice and creamy,

and if you add the salt too early,

it actually kind of breaks up the texture a little bit.

I did not know this, Bobby Flay.

Yes, you did. You knew that.

I did not. I have never heard that.

-Really? -Never.

So we're going to slice up some of these filet mignon.

Oh, look at you fancy.

No, I'm not going to do that. Yeah, yeah, we'll do that.

Mm, oh, my God, he's just lining them up for us.

And you're not stirring those eggs.

He doesn't.

I'm going to stir them in a second.

See, that's why I put them in cold.

I want the butter and the eggs to kind of come

to temperature at the same time.

That's the way I like my eggs.

-Oh, my God. -Okay.

So we have some romesco, which is actually --

I always call it, like, the red pesto of Spain.

Red peppers, chiles, it has some nuts.

It has bread in it, some olive oil, some garlic.

They were all toasted together in the same oil,

and then you put it in a food processor.

If you want that recipe,

go to foodnetwork.com/ bobbyanddamarisshow,

and you'll get my romesco recipe.

So you see the eggs are still nice and soft,

so we have a little goat cheese, some fresh goat cheese.

I'm going to add the salt into it right now,

and then I'm going to take a little bit of the romesco sauce

and just dot it around, chop up a little bit of parsley,

and also, I want the romesco

to be kind of marbled through there.

I don't want it to become red eggs.

-You don't mix it up. -No.

I like that he's not afraid to go,

like, really soft scramble.

A lot of people are overcooking their eggs.

I'm sorry to tell everybody, if there's any brown on it,

it's done.

Pretty, looks nice.

A little olive oil, very Mediterranean.

♪♪

-Thank you. -Thank you, sir.

Oh, my God, overqualified wait staff.

-Thank you, thank you. -Let's dig in.

Bobby, this looks -- It looks beautiful.

Mmm.

Mmm, so good, the olive oil to finish those eggs,

that is really, really nice touch.

Also, I got to say, if you're going to go through the trouble

of cooking with herbs,

put the right herb in the right place for a reason.

This parsley really belongs here.

It's so good.

It's something about scrambled eggs.

I think Damaris said it first, which was,

"People are overcooking their eggs."

It goes very fast.

Just have all your ingredients ready to go.

Swirl, swirl, swirl, get them out of the pan

and onto the plate, and they'll keep cooking a little bit,

but that's what you want.

You don't want to overcook them.

This has been such a lovely brunch.

-Wonderful. -It's so nice.

We're going to call this The Day-After Brunch.

I like it.

We had beautiful food today, beautiful drink,

beautiful guest.

This has been "The Bobby and Damaris Show"

with our special guest, Alex Guarnaschelli,

and we will see you next time.

Don't forget, brunch always starts with a cocktail.

[ Laughs ]