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♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
YOU KNOW, THE FIERI FAMILY LOVES THE HOLIDAYS.
WE TAKE TRADITION AND ADD A LITTLE INNOVATION,
A LITTLE INSPIRATION,
AND A LITTLE TASTE BUD SENSATION,
AND, MAN, WE GO FULL FLAVOR, FULL-OUT, AND FILL UP.
SO IF YOU'RE LOOKING FOR SKIMPY SEASONS EATINGS,
YOU GOT TO TURN YOUR EYES,
'CAUSE TODAY I'M BRINGING A BIG "BIG BITE" BASH, HOLIDAY-STYLE.
FIRST ON MY TABLE, MY BRISSIN CLAM FRITTERS--
TASTY CORNMEAL CAKES
LOADED WITH CHUNKS OF STEAMED CLAMS,
DICED BELL PEPPER,
FRIED UNTIL GOLDEN BROWN
AND SERVED WITH A ZESTY HORSERADISH CAPER SAUCE.
TRUST ME, PEOPLE GO BANANAS FOR THESE.
NEXT UP, I'LL PULL OUT ALL THE STOPS
WITH MY ENSENADA LOBSTER THERMIDOR--
A BAJA CALI TAKE ON THE FRENCH CLASSIC
WITH LOBSTER MEAT, CHORIZO, RED BELLS, AND TARRAGON
STIRRED IN A CREAMY DIJON SAUCE,
BAKED UNDER A CRUNCHY PARMESAN CRUST
RIGHT IN THE LOBSTER SHELL--
OUT OF BOUNDS.
AND TO WRAP IT ALL UP,
MY RUSTIC PEAR TART KEEPS THINGS DELICIOUS AND SIMPLE--
PERFECTLY RIPE PEARS TOSSED WITH WARM SPICES
AND BAKED IN A TENDER, FLAKY, FREE-FORM CRUST.
IT'S A DESSERT THAT IS OFF THE HOOK.
SO YOU THINK YOU'RE READY FOR THE HOLIDAYS AT THE FIERI CASA?
WELL, LET'S SEE.
ALL RIGHT, I GOT A TON TO DO.
I MEAN, I'VE GOT A BROTH THAT I'M MAKING OVER HERE
FOR THE LOBSTER THERMIDOR.
SO THIS IS WHAT IT'S GONNA KIND OF SIT THERE AND STEAM IN,
OR ACTUALLY, BOIL IN.
SOME LEMON, SOME ONIONS, UH, MAYBE A HANDFUL OF GARLIC.
WHAT'S GONNA HAPPEN,
THE LIVE LOBSTERS ARE GONNA GO INTO THIS,
COOK FOR A LITTLE BIT, COME OUT, COOL DOWN,
TAKE 'EM OUT OF THE SHELL, TAKE THE MEAT--
OH, YOU'RE GONNA LOVE IT, TRUST ME.
OKAY, SO THAT'S DOWN.
LET'S GET A LITTLE SALT IN THERE.
I ALSO NEED SOME BAY LEAF AND SOME PEPPERCORNS,
SOME PEPPER FLAKE.
IT'S GONNA GO INTO THAT RIGHT HERE.
THIS IS KIND OF JUST A NICE SEASONED BROTH
THAT IT'LL COOK IN.
YOU COULD USE A CRAB BOIL,
BUT IT'D BE A LITTLE TOO MUCH FLAVOR FOR IT.
WE'RE GONNA SEASON THIS THERMIDOR
WITH JUST A LITTLE BIT OF CHORIZO,
BUT I'LL TELL YOU THAT IN A SECOND.
BAY LEAF ALWAYS WORKS GREAT IN THIS.
AND I THINK WE'RE IN GOOD SHAPE.
WE'LL SIT THERE AND LET THIS GO,
STEEP FOR ABOUT 20 MINUTES, A LITTLE SIMMER--PERFECT.
IN THE BACK--LET'S SEE HERE, GET SOME HEAT ON THAT--
WE'LL GET SOME BUTTER IN,
SOME CANOLA OIL.
NOW BACK HERE I'M GONNA DO A LITTLE BIT OF CHORIZO,
WHICH I'LL GRAB OUT OF THE FRIDGE,
AND RIGHT UP FRONT HERE,
I'M GONNA BE WORKING ON SOME CLAMS
THAT ARE GONNA GO FOR THE CLAM FRITTERS.
LET'S GRAB THE CHORIZO.
CHORIZO AND WHITE WINE IS WHAT I NEED.
THERE. THERE.
NOW THERE'S TWO--A COUPLE DIFFERENT KINDS OF CHORIZO.
IN CALIFORNIA, WE USE A LOT OF MEXICAN CHORIZO,
WHICH IS THE CHORIZO THAT'S USUALLY IN A CASING.
THIS IS IN ITS WHOLE FORM RIGHT HERE.
BUT SPANISH CHORIZO IS COOKED, KIND OF LOOKS LIKE SAUSAGE.
YOU CAN JUST CUT IT RIGHT THERE AND EAT IT.
THIS RIGHT HERE, YOU WANT TO COOK IT FIRST.
SO MAYBE 2 OR 3 TABLESPOONS IN WITH THE FAT.
THERE'S NOT A TON OF FAT IN THIS, BY THE WAY.
BUT WHAT WE'RE GONNA DO IS GONNA COOK THIS DOWN
AND MIX IT INTO OUR THERMIDOR MIXTURE.
AND THERMIDOR'S, YOU KNOW, A FRENCH CLASSIC,
AND TYPICALLY DONE
WITH THE TARRAGON IN THE BUTTER AND SO FORTH.
ME, I HAVE TO GUY-IFY IT, CHORIZO AND EVERYTHING, OKAY?
SO WE'LL LET THAT COOK.
OVER TO THIS PAN--
WELL, WE'RE GONNA GET A LITTLE OF THIS JALAPEÑO
THAT I SEEDED AND TOOK THE VEINS OUT OF,
AND THIS IS GONNA BE FOR THE CLAMS.
OKAY, SO WE'LL GET THE JALAPEÑO DOWN.
WE'RE NOT GONNA ACTUALLY BE PUTTING ANY WATER IN THIS.
THERE'S SO MUCH MOISTURE IN THOSE CLAMS
THAT WE'LL KIND OF MAKE THIS--THIS SEASONED POT,
THROW THE CLAMS IN THERE,
AND LET THEM STEAM IN THEIR OWN NATURAL JUICES.
SO I'LL CRUSH THE GARLIC
JUST TO KIND OF OPEN IT UP A LITTLE BIT.
(grunts)
AND THE REASON WE CALL IT THE BRISSIN CLAM FRITTERS
IS BECAUSE MY WIFE LORI IS FROM NORTH PROVIDENCE, RHODE ISLAND--
THE FIRST PLACE I HAD A CLAM FRITTER,
AND THAT'S WHERE THIS KIND OF ALL STARTED.
OKAY, SO THE GARLIC AND THE JALAPEÑOS.
LOVE--CLAMS LOVE THYME
AND SOME LEMON AS WELL.
THERE WE GO.
I'M GONNA NEED A BIG SPOON TO MOVE THESE AROUND EVENTUALLY.
SO KIND OF LETTING THIS OPEN UP A BIT.
AND JUST A LITTLE TOUCH OF SOME CHILI FLAKE.
A LITTLE CHILI FLAKE.
AND YOU CAN SEE AS SOON AS THAT CHILI FLAKE HITS THE OIL
IT STARTS TO LET OUT ITS OILS,
SO WE'RE GONNA DISPERSE THE FLAVOR ALL AROUND THE POT.
OKAY.
LOOKING GOOD THERE.
I KNOW I GOT A LOT GOING ON,
BUT THIS IS THE BIG FEAST AT THE FIERI HOUSE.
NOW GET THIS IN THE COMPOST.
I NEED THIS IN A LITTLE BIT.
AND LET ME PUT THIS CHORIZO BACK
AND LET'S START ON THIS RUSTIC TART--PEARS.
I LIKE SOME PEARS. I DON'T LIKE 'EM ALL.
LET'S SEE HERE. LET ME GRAB SOME MILK.
NO, OH, BUTTERMILK-- THAT'S WHAT I NEED.
SOME BUTTERMILK.
I'LL GRAB MY CLAMS ALSO. THESE NEED TO COME OUT.
I'M GONNA LET THESE JUST OPEN UP A LITTLE BIT.
OKAY. OH, YOU KNOW WHAT?
LET ME JUST CHECK WHERE I'M AT HERE.
OKAY, THIS IS LOOKING GOOD.
I'M GONNA DEGLAZE THIS WITH A LITTLE WHITE WINE.
PERFECT.
OKAY, BUTTER--
I HAVE SPECIAL BUTTER FOR THIS,
6 TABLESPOONS OF BUTTER THAT I ALREADY CUT,
SOME WHOLE WHEAT FLOUR, TURBINADO SUGAR,
SOME NUTMEG, GROUND GINGER, AND CINNAMON.
3/4 A CUP OF WHOLE WHEAT FLOUR,
SAME THING WITH THE ALL-PURPOSE FLOUR,
KOSHER SALT, 1/2 A TEASPOON OF THAT.
WE'RE GONNA GO WITH 6 TABLESPOONS
OF THE CUBED BUTTER,
6 TABLESPOONS OF THE BUTTERMILK.
NOW WE JUST WANT TO PULSE THIS A LITTLE BIT, NOT TOO MUCH.
I DON'T WANT THAT BUTTER MELTING ON ME IN THERE.
THERE WE GO.
GROUND CINNAMON,
GROUND GINGER.
OKAY.
SEE HOW IT KIND OF JUST COMES OUT LIKE GRAVEL,
BUT IT'S JUST WET ENOUGH THAT IT'S HOLDING TOGETHER?
LOOK AT THAT.
SEE HOW IT'S STARTING TO FORM INTO A NICE DOUGH?
OKAY, SO I'M GONNA LET THIS JUST SIT HERE AND REST FOR A SECOND.
AND WHILE THAT'S RESTING,
I'VE GOT MY CLAMS.
LOOK AT THESE LITTLENECK CLAMS-- DYNAMITE RIGHT HERE.
NOW IF ANYBODY WAS OPEN RIGHT NOW,
I MIGHT HAVE A LITTLE CONCERN WITH IT.
BY MESSING WITH THEM, THEY SHOULD BE CLOSING UP.
AFTER I COOK 'EM, AFTER I PUT THEM IN THIS POT,
IF THEY DON'T OPEN UP AFTER ABOUT 15 MINUTES,
I KNOW THAT THEY'RE PROBABLY NOT THE ONES I WANT TO EAT.
SO YOU DON'T WANT TO GO PEELING THEM OPEN.
KEEP 'EM IN A COLANDER WITH ICE ON TOP,
KEEP 'EM NICE AND SUPER COLD.
LET'S POP 'EM RIGHT IN. THERE WE GO. THROW THE LID ON.
GET THE HEAT AT ABOUT MEDIUM.
I'M WORKING THE CHORIZO THAT'S GOING FOR THE LOBSTER THERMIDOR.
I'VE GOT THIS GREAT BOIL
THAT IS JUST WAITING FOR THE LIVE MAINES TO COME.
THE CLAMS ARE WORKING. I'M WORKING OUT THE DOUGH.
COME BACK, AND YOU'LL SEE HOW WE DO THE HOLIDAY FEAST
AT THE FIERI HOUSE.
SEE YOU IN A LITTLE BIT.
ISN'T IT AMAZING EVERY TIME YOU GUYS SHOW UP
I'M JUST FINISHING DOING ALL THE HEAVY CHOPPING?
THE PEARS, BOSC PEARS, HAVE BEEN CORED AND PEELED.
LOOK AT THAT.
GOT THE TART ALL ROLLED OUT, THIS RUSTIC TART.
DOESN'T LOOK TOO RUSTIC,
BUT YOU'LL SEE HOW IT COMES TOGETHER.
LITTLE BIT OF FLOUR
TO WORK AS A LITTLE BINDING AGENT,
2 OR 3 TABLESPOONS OF SUGAR,
GROUND GINGER, JUST A TOUCH,
LITTLE BIT OF CINNAMON,
AND A LITTLE NUTMEG, OKAY.
MIXING THIS AHEAD OF TIME LIKE THIS
ENSURES THAT EVERYBODY GETS A LITTLE TASTE OF THIS.
NOW JUST GET A LITTLE LEMON JUICE ON THESE,
AND THIS WILL HELP THEM FROM OXIDIZING
WHILE THIS RESTS IN THE FRIDGE.
AND THE FLOUR, THE SUGAR, THE SPICES TOGETHER.
ALL RIGHT.
NOW THIS RUSTIC DOUGH,
GOT THAT ROLLED OUT NICE.
SO HERE COME THE PEARS. LOOK AT THIS.
SO WE BRING THIS OVER. WE KIND OF PILE THESE UP.
KIND OF OVERLAP THIS ON TOP OF ITSELF.
NOW THE PEARS ARE GONNA SHRINK UP A LITTLE BIT.
THEY'RE GONNA LOSE SOME MOISTURE WHEN THEY COOK.
BUT THE MOISTURE'S WHAT'S GONNA CREATE THIS GREAT SAUCE.
WHAT DO YOU THINK? I DIG IT.
INTO THE FRIDGE FOR ABOUT 20 MINUTES,
AND THEN WE'LL PREHEAT THE OVEN AND GET IT DOWN.
THERE'S THE LOBSTERS.
UH, THAT'S IN A LITTLE BIT.
OKAY, NOW LET'S TAKE A LOOK AT THE STEAMERS.
LOOK AT THESE CLAMS THAT WE'VE GOT HERE IN THEIR OWN BROTH.
WAIT TILL YOU SEE HOW MUCH MOISTURE IS IN HERE.
THEY OPENED UP.
I MEAN, WE'VE GOT THE GARLIC, THE JALAPEÑO,
A LITTLE BIT OF THE THYME, THE LEMON JUICE.
AND CHECK THIS OUT-- LOOK AT ALL THE BROTH.
SO I'M GONNA BRING THIS RIGHT OVER HERE.
STRAIN 'EM OUT.
KEEP THE BROTH.
LET THESE COOL DOWN, 'CAUSE I'M GONNA CHOP 'EM UP,
AND THESE ARE GOING FOR THE GREAT CLAM FRITTERS.
OKAY.
GET THIS HERE CLEANED UP.
I NEED TO GET INTO SOME BELL PEPPERS
AND SOME GARLIC
THAT ARE GONNA GO FOR THE THERMIDOR
AND FOR THE FRITTERS.
A LOT OF CHOPPING, A LOT OF MOVING, A LOT OF SHAKING,
BUT THE GREAT THING ABOUT THIS MEAL
IS WHEN IT'S HOLIDAY TIME,
TO DO THIS PREP WORK AHEAD OF TIME
MAKES IT SO YOU CAN SPEND TIME WITH THE FAMILY.
OKAY, BELL PEPPER.
IT CAN BE A LITTLE BIT ON THE ROUGH CHOP,
'CAUSE THEY ARE GONNA COOK DOWN A BIT.
OKAY, NOW HERE'S WHAT WE GOT--
2 TABLESPOONS GOING IN FOR THE THERMIDOR,
LITTLE VEG OIL THERE,
AND ABOUT 1/2 CUP OF THIS GOING IN FOR THE FRITTER.
GET A LITTLE BIT OF GARLIC FOR BOTH OF 'EM.
THERE WE GO,
ABOUT EQUAL-EQUAL ON THAT.
THAT'S GOING FOR THE FRITTER. THAT'S GOING FOR THE THERMIDOR.
OKAY. AND WE'LL LET THOSE COOK DOWN.
NOW WHAT'S GONNA HAPPEN HERE
IS I'M GONNA MAKE A LITTLE BIT OF A ROUX
ON THE BACK SIDE OF THIS THERMIDOR.
WE'LL KIND OF GET STARTED WITH THAT.
JUST A TOUCH OF SOME FLOUR,
JUST A LITTLE BIT OF A BLOND ROUX.
AND WHAT'LL TAKE PLACE WITH THIS
IS WE'LL ADD A LITTLE MILK TO IT,
AND THIS WILL BEGIN THE THICKENING PROCESS.
BUT YOU'LL SEE WHAT HAPPENS.
WE'RE MAKING A CREAM SAUCE THAT WE'LL ADD THE LOBSTER TO
AND POP IT RIGHT BACK IN.
AND SPEAKING OF LOBSTER, CHECK THESE BAD BOYS OUT--
NICE, FRESH, LIVE MAINE LOBSTERS.
SO I'VE GOT MY COURT BOUILLON READY TO GO FOR THAT.
THROW THIS HERE.
WHAT DO I GOT TO DO?
WELL, I GOT TO TAKE THE CLAMS NOW.
I GOT TO SHUCK 'EM, FIND 'EM.
I GOT TO TAKE 'EM, SHUCK 'EM, CHOP 'EM UP, AND GET 'EM READY.
THEY'RE GONNA COME TOGETHER WITH THIS MIXTURE.
WE'RE GONNA MAKE THE FRITTERS. WE'RE GONNA MAKE THE THERMIDOR.
WE'RE GONNA DROP THE LOBSTERS.
IT'S GONNA BE A FEAST AT THE FIERI HOUSE.
SEE YOU WHEN YOU COME BACK.
I SHOULD PROBABLY JUST TRY ONE JUST TO MAKE SURE IT'S GOOD.
PRIME TIME.
WE HAVE SEAFOOD ON THE TELEVISION.
WHERE'S THE FOOTBALL GAME?
IT'S A HOLIDAY FESTIVAL HERE AT THE FIERI HOUSE.
I GOT SEAFOOD ON TV? I DON'T KNOW.
MAYBE IT'S 'CAUSE I'M COOKING SEAFOOD.
LOOK AT THESE GREAT CLAMS.
I STEAMED THESE CLAMS, TONS OF GREAT FLAVOR.
RIGHT OUT OF THE SHELL, NOT ANY CANNED CLAM IDEA HERE.
ALL RIGHT.
THESE ARE KNOCKED OUT AND READY TO GO.
I'M GONNA BE PUTTING THESE INTO A FRITTER
JUST LIKE WE HAD BACK IN RHODE ISLAND.
WE CALL THESE THE BRISSIN FRITTERS.
BUT BEFORE I GO ANY FARTHER, I NEED TO--
ACTUALLY, LET ME GET THESE OUT.
I THINK THE LOBSTERS ARE-- BEAUTIFUL COLOR ON THESE.
BRING 'EM OVER.
NOW THESE HAVE BEEN IN A COURT BOUILLON.
THE COURT BOUILLON HAS GOT THE LOBSTERS
INFUSED WITH THE GREAT FLAVOR OF THE ONION
AND THE LEMON AND THE BLACK PEPPERCORN
AND THE BAY LEAF.
AWESOME.
WE'LL STOP THE COOKING PROCESS-- RIGHT INTO THE ICE BATH.
NOW THE TART--
MADE THIS GREAT RUSTIC PEAR TART.
HAD TO LET IT SIT IN THE FRIDGE AND KIND OF COOL DOWN A BIT.
NOW WE'LL BRUSH IT WITH JUST A LITTLE BIT OF BUTTER.
THERE WE GO, SOME BUTTER AND SOME TURBINADO SUGAR.
THERE WE GO.
HIT IT WITH A LITTLE BUTTER ON THE OUTSIDE OF THIS.
AND THIS WILL MAKE A REALLY NICE KIND OF LIKE--
YOU KNOW LIKE WHEN YOU BITE INTO A--INTO A PASTRY
THAT'S GOT JUST A LITTLE CRUNCHY SUGAR ON THE OUTSIDE.
THAT COMES FROM THIS TURBINADO,
BECAUSE IT REALLY CAN WITHSTAND THE HEAT
AND DOESN'T MELT OR DOESN'T BURN,
KIND OF JUST GETS A LITTLE EXTRA CRUNCHY.
THERE WE GO.
I GOT THE OVEN PREHEATED, 350,
AND WE'LL LET THIS GO FOR ABOUT AN HOUR.
A LITTLE MORE ON THERE.
MADE THE DOUGH, SLICED THE PEARS.
GREAT LITTLE SEASONING INSIDE OF 'EM.
AND DOWN WE GO.
IT'S GONNA BE PRIME TIME.
OKAY, LET'S SEE THE NEXT THING I GOT HERE.
NOW I'VE GOT SOME VEGGIES THAT I DID SOME GARLIC
AND SOME BELL PEPPERS,
BUT I ALSO ADDED A LITTLE JALAPEÑO AND SOME ONION TO THAT.
LET'S START WORKING ON THE FRITTER MIX.
NOW A CUP OF FLOUR
AND ABOUT 2/3 OF A CUP OF SOME CORNMEAL,
BAKING POWDER, 1/2 TEASPOON OF THIS,
SOME KOSHER SALT, AND SOME BLACK PEPPER.
GIVE THIS A LITTLE STIR.
MIX THE DRY INGREDIENTS FIRST.
THEN I'M GONNA MAKE JUST A LITTLE WELL HERE.
A COUPLE EGG YOLKS...
OKAY.
2/3 OF A BEER.
START IN THE MIDDLE.
OKAY. OH, PERFECT.
NOW GET IN WITH ALL THESE CLAMS.
AND I LIKE TO DO MY CLAMS A LITTLE ROUGH CHOP.
I DON'T WANT THEM TO DISAPPEAR INSIDE OF THIS.
AND THE MIXTURE--
SOME ONIONS, JALAPEÑO, THE GARLIC, AND THE RED BELL.
THERE WE ARE.
COME ON OVER HERE.
I'VE GOT SOME OIL
AT 350 DEGREES
SITTING HERE IN THIS CAST-IRON SO IT'LL RETAIN ITS TEMP.
ANOTHER ONE THERE.
DON'T WANT TO OVERCROWD IT.
FANTASTIC.
SO ALL THAT'S COMING TOGETHER.
NOW IT'S TIME TO DO THE LOBSTER THERMIDOR.
SO I TAKE ONE OF THE LOBSTERS,
BRING OVER THIS GREAT MIXTURE OF THE CHORIZO AND THE FLOUR
THAT I PUT TOGETHER, HIT SOME TARRAGON.
ALL THE INGREDIENTS COME TOGETHER.
AND IT'S TIME TO STUFF THE LOBSTER.
FIRST I TAKE OFF THE CLAWS,
GREAT MEAT IN THOSE,
REALLY SUPER SWEET.
IT COMES OUT PERFECT,
BUT YOU STILL GOT TO DIG IN THERE.
GET OUT THAT BIG PIECE OF CARTILAGE THAT'S IN THERE.
STRAIGHT DOWN WITH A SHARP KNIFE.
YOU WANT TO KEEP THE TAIL AND THE BODY INTACT.
ALL THE WAY THROUGH, RIGHT IN HALF.
NOW TAKE ALL THE MEAT OUT OF THE TAIL.
NOW REMOVE ALL THE TOMALLEY.
REMOVE THE LEGS OFF,
SO THE LOBSTER SITS FLAT.
♪♪
PERFECT.
DEFINITELY WANT TO SAVE THESE LOBSTER SHELLS,
MAKE A FANTASTIC BISQUE.
ALL RIGHT, NOW CHOP UP ALL THE LOBSTER MEAT.
OKAY, SO WE'RE ALL CHOPPED UP.
NOW I NEED THE PARMESAN AND THE DIJON MUSTARD.
♪♪
1/4 CUP OF WHITE WINE,
1/4 CUP OF PARMESAN,
FRESH SQUEEZED LEMON JUICE...
BLACK PEPPER,
AND A LITTLE FRESH TARRAGON
TO JUST GIVE THAT LITTLE ANISE POP THAT YOU LOVE.
OKAY, MIX IT ALL TOGETHER.
♪♪
ALL RIGHT, NOW TIME FOR THE PANKO AND THE PARMESAN
RIGHT ON TOP.
TAKING THE TRADITIONAL LOBSTER THERMIDOR
AND "BIG BITE"-ING IT.
OKAY, 400 DEGREES, ABOUT 8 TO 10 MINUTES.
THEY'RE GONNA TOAST UP NICE AND BROWN,
COOK IN THE SHELL, EXTRA FLAVOR.
THERE WE GO.
AND RIGHT ON TIME, TAKE A LOOK AT THAT.
THERE'S THOSE FRITTERS DONE WITH THE CLAMS.
OKAY, SO WORKING ON CLAM FRITTERS.
WE'VE GOT THE TART DOWN. THE THERMIDOR'S IN THE OVEN.
COME BACK. WE'RE GONNA MAKE A GREAT DIPPING SAUCE FOR THESE.
AND WE'LL GET TO ENJOY THE FIERI FIESTA.
SEE YOU IN A LITTLE BIT.
LOOK AT THAT BAD BOY--
RUSTIC PEAR TART.
OH.
AND THEN HERE, THE STAR OF THE SHOW--
THE "THRILLA" LOBSTER THERMIDOR,
THE ENSENADA LOBSTER THERMIDOR.
WHAT DO YOU THINK?
LET ME SET THOSE BAD BOYS DOWN
AND GET THIS TART TO JUST COOL DOWN A BIT.
ALL OF THE GREAT JUICES THAT COME FROM THE PEARS--
JUST LET IT KIND OF MELLOW A BIT.
DYNO.
AND THE LOBSTERS,
OKAY, 1 1/2- TO 2-POUND LOBSTERS,
COOKED 'EM IN THIS GREAT COURT BOUILLON,
JUST KIND OF PUT SOME SEASON TO 'EM.
LET 'EM COOL DOWN,
PUT THEM IN AN ICE BATH, STOPPED THE COOKING PROCESS,
AND THEN MIXED THEM WITH EVERYTHING FROM TARRAGON
AND CHORIZO, ONIONS AND PEPPERS,
WHITE WINE.
OH, MAN. LET ME GIVE YOU A LITTLE RUNDOWN ON ENSENADA.
I HAD THE GREAT LOBSTER STORY OF ENSENADA.
MY BUDDIES AND I WERE DOWN HANGING OUT IN SAN DIEGO,
AND WE HEARD LOBSTERS WERE SUPER CHEAP IN ENSENADA,
SO WE SPENT, LIKE, 50 BUCKS IN GAS,
DROVE ALL THE WAY DOWN TO EAT $10 LOBSTERS.
I JUST FELT--ENSENADA,
AND THE LITTLE MEXICAN THEME WITH THE CHORIZO.
OKAY, ALL SET. LET'S MAKE THIS FANTASTIC SAUCE
THAT WE'RE GONNA DIP THESE FRITTERS INTO.
A LITTLE BIT OF WHITE WINE VINEGAR.
THE YOLK AND THE HORSERADISH ARE ALREADY IN THERE.
I'LL HIT A LITTLE BIT OF FRESH CRACKED BLACK PEPPER,
A FEW CAPERS, WANT A LITTLE SNAP TO THIS.
SEAFOOD, LEMON ZEST GO HAND IN HAND.
A LITTLE BIT OF ITALIAN PARSLEY.
POP IT IN.
THERE WE ARE.
AND WHILE THAT GOES,
WE'RE JUST GONNA CREATE A LITTLE BIT OF AN AIOLI HERE,
ADDING A LITTLE BIT OF EXTRA *** OLIVE OIL.
PERFECT.
OKAY, WHERE DO I START, IS THE QUESTION.
LET ME GET INTO THIS TART.
I HAVE TO GRAB A LITTLE PIECE OF THIS AND CUT IT OUT.
THE CRUST TURNED OUT GREAT.
WE'VE GOT THAT ALL-PURPOSE FLOUR
DONE WITH THE WHOLE WHEAT FLOUR.
AND THEN RIGHT OVER HERE TO THE SIDE,
A LITTLE ICE CREAM.
I MEAN, YOU GOT TO START WITH DESSERT.
I GOT TO GET TO IT BEFORE HUNTER AND RYDER GET TO IT.
THROW THAT ON THE SIDE.
AND THE CRUST, USING THE WHOLE WHEAT
MAKES IT A REAL NICE CRUNCH TO IT,
TURBINADO ON THE SIDE.
GRAB ONE OF THE FRITTERS. LOOK AT THESE.
TELL ME THIS DOESN'T SET IT UP.
HUGE CHUNKS OF CLAM.
(clunking)
AND OIL ON THE FLOOR.
YOU CAN'T GET TRUER CLAM FLAVOR.
AND REMEMBER, I DIDN'T PUT ANY CLAM JUICE IN THAT.
I DIDN'T NEED IT.
THE BEER COMES RIGHT OUT-- KILLER.
NOW FOR THE STAR OF THE SHOW,
ENSENADA LOBSTER THERMIDOR--
CHORIZO, LOBSTER COOKED IN THE SHELL,
THE PANKO, THE PARMESAN,
ALL THE GLORY.
OUT OF BOUNDS.
LITTLE BIT OF TARRAGON,
YOU GET A LITTLE HINT OF THE ANISE,
A LITTLE BIT OF THE LICORICE COMING THROUGH.
MMM. THAT IS ON POINT.
LISTEN, IF YOU WANT THESE RECIPES,
IF YOU WANT TO HAVE A FANTASTIC HOLIDAY
ROCKING OUT SOME OF THE "BIG BITE"" FOR THE FAMILY,
GO TO...
FROM THE FIERI CASA TO YOUR FAMILY,
HOPE YOU HAVE A GREAT HOLIDAY.
TAKE CARE, YOU GUYS. THANKS.