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PICK UP THIS MONTH'S ISSUE OF
RHODE ISLAND MONTHLY AVAILABLE
NOW.
WE'RE IN THE "THE RHODE SHOW"
KITCHEN.
CHEF ROD IS HERE FROM BLUE ON
THE WATER.
GREAT TO HAVE YOU HERE TODAY.
I'M GLAD TO BE BACK.
IT'S GOOD TO HAVE YOU.
WHAT ARE WE GOING TO MAKE TODAY?
TODAY WE'RE MAKING A CHICKEN
TORTALONI.
THESE ARE BIGGER, HAS MORE
FILLING.
WHAT IS INSIDE?
A FOUR CHEESE BLEND,
MASCARPONE, RICOTTA, PARMESAN
AND MOZZARELLA.
THAT'S GREAT.
USUALLY CARBONARA.
USUALLY A PEA AND BAKE SON AND
ALFREDO SAUCE.
I TWIST THE CLASSICS.
WE'VE GOT ROASTED CHICKEN HERE,
SALT, PEPPER, OIL AND ROSEMARY
ON TOP.
THESE ARE H EDMAME PEAS.
I LOVE THEM.
WE HAVE PANCHETTA, ANOTHER
PORK PRODUCT.
WE HAVE EGG, WITH HE POACH AN
EGG.
USUALLY THEY PUT A RAW EGG ON
TOP AND MIX IT IN WITH THE
PASTA.
I DON'T WANT TO PUT A RAW EGG ON
TOP, I POACH IT.
IT LOOKS REALLY COOL AND ADDS
FLAVOR.
OVER HERE, THIS IS PROSCIUTTO,
WE CRISP IT UP ON TOP.
IT'S A REALLY COOL DISH.
IS THIS SERVED AS A SIDE DISH
TO THE CHICKEN?
USUALLY RESTAURANTS USE
CHICKEN BREAST AND CUT IT UP.
WE PULL IT OUT AND THROW IT INTO
THE PASTA.
PERFECT.
YOU CAN FOLLOW US ON TWITTER.
WE ARE GOING TO LEARN THE
PROPER WAY TO POACH AN EGG.
ALL RIGHT, SO WE PUT A
POACHED EGG ON TOP.
RIGHT.
THERE'S A COUPLE DIFFERENT WAYS
YOU CAN DO THIS.
THE OBJECT IS.
JUST A SIMPLE APPROACHED EGG,
YOU CRACK IT ON THE SIDE HERE.
PRESSURE'S ON.
I KNOW.
PRESSURE'S ON.
YOU SLOWLY DROP IT IN.
NOBODY WILL SEE THAT.
BUT IN THE RESTAURANT, WE DO IT
JUST BECAUSE WE'RE LIMITED ON
SPACE, WE CAN'T HAVE POTS ALL
OVER THE STOVE AND STUFF LIKE
THAT.
THIS IS A TECHNIQUE TO COOK IN A
WATER BATH, SO WE TAKE THE EGG,
CRACK IT INTO SOME SARAN-WRAP
AND YOU KIND OF BUNDLE IT UP SO
IT'S ALL NICE AND TIGHT.
GIVE IT A LITTLE TWIST SO WHEN
YOU DROP THIS IN THE WATER, IT
DOESN'T SEEP OUT.
YOU JUST DROP THIS IN.
THAT WILL COOK INSIDE.
THAT WILL COOK INSIDE.
USUALLY WE TIE A LITTLE BUTCHER
TWINE JUST TO HOLD IT.
YOU CAN SEE HOW LIKE A
PERFECT...
YOU CAN SEE IT STARTS TO
COOK, AND IT WILL -- THE EGG
WILL ACTUALLY SLOWLY HOLD ITSELF
TOGETHER ON THE INSIDE.
HOW LONG HAS THAT GOT TO STAY
IN THERE?
TWO OR THREE MINUTES TOPS.
THE ONE WE DROPPED IN BEFORE HAS
PRETTY MUCH APPROACHED OUT AND
WE WOULD SET THAT RIGHT ON TOP
OF OUR PASTA.
YOU KNOW HOW YOU CRACK THAT EGG,
IT LEAKS ALL OVER THE SAUCE.
THAT IS IT IS NORMAL WAY YOU
WOULD SEE IT AT HOME.
SINCE WE HAVE LIMITED SPACE IN
THE RESTAURANT, YOU GET THE
PASTA WATER GOING, YOU CAN PUT
THAT IS THE WRONG WAY
CHEF
CHEF ROB IS HERE FROM BLUE ON
THE THE WATER.
WE ALREADY STARTED, SO OUR
LARGER SIZE TORTELLINI, FOUR
CHEESE IS ALREADY IN THE WATER.
WE WANTED TO GET IT GOING.
IT'S A FRESH PASTA.
IT WILL TAKE THREE TO FIVE
MINUTES.
WE'VE GOT OUR CHICKEN COOKED
OVER HERE.
IT WAS A FULL CHICKEN, I CUT IT
IN HALF, SALT, PEPPER, ROSEMARY,
GARLIC AND OIL ON IT.
THAT'S FULLY COOKED AND NICE AND
CRISPY.
I COOKED THIS, ZEROED IT IN A
PAN TO GET THE CRISPY SKIN AND
PUT IN IT AN OVEN AT
500 DEGREES.
WOW, THAT IS HOT.
IT SHOULD TAKE 20 MINUTES.
THIS IS THE CHICKEN FAT.
THIS IS THE PANCHETTA.
IF YOU WANT, YOU CAN THROW THE
H
EDAMAME.
AS THIS COMES TO A BOIL, IT
SHOULD THICKEN UP.
OLIVE OIL?
I LIKE A ADD OLIVE OIL.
A LITTLE SALT AND PEPPER.
NOT A LOT.
WE'LL THROW THE CHICKEN IN THERE
AND AT THE TORTELLINI.
I KNOW WHEN YOU HAVE A GREAT
MEAL, YOU WANT A BEVERAGE TO GO
WITH IT, TOO.
WE DEGLAZE THE PAN WITH THE
WINE.
WE HAVE WINE THAT WE HOSTED AN
EVENT LAST SATURDAY.
THERE'S THREE VARIETIES THERE,
BUT THEY OFFER FOUR.
WE HAD THEM ON OUR SHOW LAST
WEEK.
YEAH, THEY'RE ALL, THEY'VE GOT
BLENDS HERE, RED, WHITE.
I'M A RED FAN.
IF I WAS, I LIKE THE RED A LOT.
I LIKE THEM ALL.
I LIKED THEM ALL.
JUST THROWING THAT OUT THERE.
YOU SAID YOU FORGET TO
DEGLAZE IT.
WHEN WOULD WE HAVE DONE THAT?
AFTER I ADDED THE
WHAT DOES DEGLAZING DO?
ADDS ANOTHER DEPTH OF FLAVOR
PICKING UP ALL THE BITS IN THE
PAN.
YOU CAN POUR YOURSELF A GLASS
LATER ON.
LET'S GET INTO BLUE ON THE
WATER.
WE OPENED UP A WATERFRONT
RESTAURANT.
WHERE ARE YOU LOCATED?
AT THE OLD 20 WATER STREET.
WE ARE GOING TO BE OPEN YEAR
ROUND.
A LOT OF RESTAURANTS ON THE WORE
CLOSE OVER THERE, BUT WE HAVE A
WONDERFUL EVENT FACILITY.
IF YOU'RE HAVING A PARTY, WE
HAVE MORE THAN ENOUGH SPACE.
WE'RE DOING A BRUNCH ON SUNDAY.
WE HAVE AN OCTOBER FEST COMING
UP ON THE 13th, WHICH WE'RE
GOING TO HAVE 30 DIFFERENT BEER
SAMPLES OUT THERE TO TASTE.
IT'S FREE ADMISSION.
WE WANT PEOPLE TO BE ABLE TO SEE
OUR SPACE.
BUSINESS WAS GOOD THIS
SUMMER.
BUSINESS WAS GREAT AND WE
WANT TO MAKE PEOPLE SHOW UP IN
THE WINTER TIME, WHICH I THINK
THEY WILL ONCE THEY TASTE THE
FOOD AND SEE THE SPACE.
THE SAUCE IS COMING TOGETHER
REALLY NICE.
WILL'S GETTING HUNGRY.
I CAN HEAR YOUR STOMACH RUMBLING
FROM HERE.
YOU CAN PROBABLY GET A LITTLE
TASTE IF YOU LIKE.
DON'T WANT TO BURN MYSELF
HERE.
IT'S GOING TO BE SUPER HOT.
WE PUT IT IN THE BOWL, PUT
THE POACHED EGG ON TOP WITH SOME
OF THIS CRISPY PROSCIUTTO RIGHT
THERE.
COME.
IT'S AN AWESOME DISH.
WE JUST WENT TO OUR FALL MENU.
OBVIOUSLY, WE ADD THE CHICKEN TO
THIS.
ARE YOU JUST SHREDDING IT?
I LIKE TO PUT A LITTLE SKIN
IN THERE, NOTHING FANCY.
OK.
IT IS AN OLD SCHOOL DISH.
KEEP IT EASY.