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ARE WITH ONE OF MY FAVORITE
PLACES TODAY IN THE KITCHEN,
I AM SO EXCITED.
OH, YEAH.
I MEAN, YOU CAN GO AND JUST
EAT SHRIMP AND EAT *** ***
SHRIMP AND WEDNESDAY, YOU
GUYS HAVE A SPECIAL ON ***
*** SHRIMP.
I HAPPEN TO KNOW THIS
BECAUSE I AM THERE ON
WEDNESDAYS QUITE A BIT GOOD
BIT.
WE ARE COOKING WITH KEITH
BURBANK FROM BONE FISH GRILL
AND WE'RE TALKING ABOUT ***
*** FISH WHICH IS AMAZING
BUT TODAY WE GOING TO BE
COOKING SOMETHING AMAZING.
BONE FISH GRILL IS
CELEBRATING NATIONAL SEAFOOD
MONTH SO HAVE SEVERAL DISHES
TO CAPTURE THE FRESH FLAVORS
OF FALL AND TODAY YOU ARE
GOING TO BE DOING A TUNA
DISH WITH JALAPENO BACON
CREAM.
THIS SOUNDS AMAZING!
IT IS A WONDERFUL DISH.
VERY SIMPLE.
ONE YOU CAN PUT TOGETHER
QUICKLY AT HOME.
3 MINUTES OR SO.
ALWAYS LOOK FOR THE FRESHEST
FISH AVAILABLE DURING YOUR
LOCAL AREA WITH SO YOU CAN
GET THE FRESHEST AT THE PEAK
FLAVOR.
SO WE HAVE CHOSEN ALBACORE
TUNE MA.
WE'LL START BY SEASONING A
LITTLE BIT WITH A FAVORITE
FISH SEASONING AND MAYBE
SALT AND PEPPER.
LIKE A FISH SEASONING LIKE
AN OLD BAY OR, YOU KNOW, OR
SOMETHING LIKE THAT.
WHATEVER YOU PREFER AT YOUR
HOME.
OKAY.
WHATEVER YOU LIKE AT BONE
FISH.
YOU TELL US.
IT IS ALWAYS GOOD.
YEAH.
WE ARE GOING TO TAKE A
LITTLE CLARIFIED BUTTER AND
WE ARE GOING TO PREPARE THE
FISH SO IT DOESN'T STICK.
ALL RIGHT.
GOOD IDEA.
WE ARE GOING SEAR THIS
AND LEAVE IT AT MEDIUM TO
MEDIUM RARE SO WE CAN MAKE
SURE THAT WE SEAR OFF THE
OUTSIDE FOR FLAVOR, BUT YET
RETAIN THE MOISTURE AND NOW
HE, THIS STYLE UNION, SUSHI
GRADE TUNA IS VERY SAFE TO
EAT AT MEDIUM RARE TO RARE.
THAT IS REALLY ALL THERE
IS TO THAT.
WE ARE GOING SEAR IT OFF
ON FOUR SIDES.
MOVING RIGHT ALONG THERE.
WE'LL PUT THE SAUCE TOGETHER
IN A MOMENT.
OKAY.
THAT SOUNDS GREAT.
NOW WE MENTIONED YOU GUYS
ARE GOING TO HAVE ALL TYPES
OF DIFFERENT FLAVORS.
YOU HAVE IT GOING ON NOW TO
CELEBRATE FALL.
TELL US ABOUT THE OTHER
THINGS YOU HAVE GOING ON.
WELL, THE NEWEST THINGS
THAT WE HAVE AT TIME ARE THE
BRUNCH MENU THAT JUST ROLLED
OUT.
WE ARE OPEN EVERY SUNDAY AT
11:00ND WE WORKED UNTIL 2:00
AND WE OPEN ALL DAY WITH THE
FULL MENU AND A SPECIAL
BRUNCH MENU.
SOME OF THE ITEMS LIKE OUR
PARFAIT OR THE SMOKED
SALMONNING ABOUTLE, CREME
BRULEE TOAST AND THREE
DIFFERENT OMELETTE, A COUPLE
OF CYCLELETS.
WOW.
SEE.
I DIDN'T KNOW YOU HAD
PUNCH.
WHEN DID YOU START THAT
INTO.
WE STARTED ABOUT TWO MONTH
AGO.
FAIRLY NEW.
ABSOLUTELY.
WE HAVE A GREAT AT THE
BEVERAGE AREA IN THE BAR AND
REALLY, REALLY, REALLY SUPER
GOOD BLOODY MARY, ARE YOU A
BLOODY MARY LOVER.
I HAVE NEVER BEEN A TOMATO
FAN.
I LIKE KETCHUP.
BUT AS FAR AS TOMATOES GO.
I DO THE KETCHUP.
A LOT OF PEOPLE DO LOVE
BLOODY MARY'S.
I AM SURE CHAMPAGNE, THAT
KIND OF A THING.
YOU HAVE TO HAVE VITAMIN C,
RIGHT INTO THE ORANGE JUICE
IS ALWAYS GOOD.
ABSOLUTELY.
YOU HAVE HAVE HAPPIER HOUR.
NOT JUST HAPPY HOUR BUT
JAVIER HOUR.
IF YOU HAVE BEEN TO CHECK IN
ON THAT YET?
YOU HAVE TO GO IN.
YOU HAVE TO CHECK OUT THESE
THINGS.
HAPPIER HOUR IS FOOD RELATED
HOUR.
BETWEEN 43:00 57BD 6:00
DAILY, OF FEAR SELECTION OF
DIFFERENT FOODS AT $5.
VERY NICE.
SO DEYEAH, *** ***
CHICKEN, *** *** SHRIMP,
TACOS.
OF COURSE, ALL OF THE GREAT
MENU I AMS ON THE BAR, ALL
THE GREAT PAN-CRAFTED
COCKTAILS.
A LOT OF GOOD STUFF GOING
ON AT BONE FISH.
IF YOU HAVEN'T CHECKED IT
OUT.
YOU NEED DO THATMENT ARE IN
MOBILE OFF OF AIR FOR
BOULEVARD.
VERY EASY TO FIND.
ALL OF THAT INFORMATION IS
ON THE WEB SITE AS WELL AS
THE RECIPE HERE.
YOU WILL SPLIT THIS.
HOW MUCH LONGER DO WE HAVE
ON THE TUNA?
WE ARE, WE ARE WHERE WE
LIKE TO BE WITH IT.
WE ARE SEARED OFF SO WE ARE
READY TO PUT IT OVER TO LET
IT REST A MOMENT.
♪
BACK IN OUR KITCHEN SET
WITH KEITH FROM BONE FISH
FRILL.
TELL THEM WHAT WE DID IN THE
FIRST SEGMENT HERE.
WE TOOK THE FRESH ALBACORE
TUNA AND SEARED IT OFF WITH
SEASONINGS IN CLARIFIED
BUTTER.
GOT IT TO MEDIUM RARE TO
RARE.
IT LOOKS FANTASTIC.
WHAT A GREAT JOB DID YOU
THAN.
ALL RIGHT.
WE TAKE A FRESH JALAPENO
PEPPER AND GRILLED JUST GOT
IT TO WHERE IT IS GRILLED
AND SOFT ON THE OUTSIDE SO
WE GET THAT AND ACCOMPANY
THE DISH.
OKAY.
WHAT ARE WEEING ABOUT TO DO
NOW?
WE ARE GOING BUILD THE
SAUCE.
WE HAVE TACK TWO ON OUNCES
OF UNSALTED BUILTER.
OKAY.
WE ARE GOING TO SAUTE
DOWN SOME ONION AND GARLIC
FRESH.
OKAY.
WE'LL GL AHEAD TO GET
THAT START AND GO UNTIL THAT
IS TRANSLUCENT JUST 30 OR 40
SECONDS THEN WE'LL ADD HEAVY
CREAM.
I THINK ANY RES NAY CALLS
FOR BUTTER ONION AND GAR
LOOK I COULD EAT THAT FOREST
THERE OF MY LIFE AND BE
HAPPY.
IT SMELLS SO GOOD.
WHAT DO YOU THINK?
I THINK IT IS WONDERFUL.
START WITH THE BEST IN
GREENS YOU UP WITH A GREAT
PRODUCT SO WE'LL ADD TWO
CUPS OF HEAVY CREAM.
TO OUR MIX UR.
WE'LL REDUCE THIS BY
ONE-HALF.
OKAY.
AS WE GO.
AND AFTER WE REDUCE, WE'LL
FINISH THE INGREDIENTS SO
AGAIN, A VERY SIMPLE DISH
THAT YOU CAN MAKE AT HOME.
QUICK, EASY, AND DELIRN
CIOUS.
AND IF ANYONE IS WATCHING
NOW THEY HAVE NOT BEEN TO
PHONE FISH GRILL NOW.
TELL THEM WHY THEY SHOULD
COME ON OUT.
GIVE THEM A LITTLE BIT ABOUT
BONE FISH.
EVERY WEEKEND WE GOT THE
GAMES ON TELEVISION IN THE
BAR AREA WITH HAPPY HOUR
SPECIALS.
WONDERFUL HALF PRYCE
COCKTAILS AND HAND CRAFTED
COCKTAILS AND IN CREDIBLE
SERVICE STAFF.
YOU KNOW, CAN CATCH THE
GAME.
WE GOT GATHERING TABLES AND
COMMUNITY TABLES WHERE 10 TO
12 PEOPLE CAN GATHER.
THATTIC MAKES IT A LOFT
FUN.
YOU CAN TAKE A RESERVATION.
IT IS A SPECIAL OCCASION
LIKE ANNIVERSARY OR BIRTHDAY
SELL OPERATION.
YOU CAN CALL US AHEAD OF
TIME OR GET A REGISTRATION.
COME IN AND ENJOY A LOT OF
OUR SEASONAL MENU OPTIONS
YOU KNOW WE DO A SPECIAL
BOARD IF YOU GO TO OUR WEB
SITE, YOU CAN VIEW AM OF THE
REVOLVING SPECIALS THAT WE
DO ONGOING AND THAT IS
SEASONAL ITEM AND THINGS
THAT ARE IN, NOW I, READILY
AVAILABLE IN OUR AREA AND AT
THEIR PEAK CONDITION.
SURE.
CHERISH THE LAST SEG AM
TACKED ABOUT THE HAPPIER
HOUR Z AS WELL FROM 4:00 TO
6:30.
LOTS OF GREAT OPTION AND YOU
ARE ARE KNOWN FOR THE BEEN
*** SHRIMP ON WEDNESDAY
NIGHT AS WELL.
SO JUST A LOT OF GOING ON AT
BONE FISH ALL THE TIME.
DON'T FORGET, AGAIN, THAT
BRAND-NEW BRUNCH ON SUNDAY,
YEAH.
JUST ABSOLUTELY, IT IS GOING
GANGBUSTERS MUCH? EVERYBODY
IS HAVING A FUN TIME WITH
IT.
WE ARE TRYING TO HAVE A
LITTLE FUN OVER THERE AND
RELAX AND ENJOY AND CREE AT
A LOT OF ENTHUSE BECOME THE
FOOD AND THE NONE WE HAVE.
SURE.
THIS IS REDUCED NOW BY
HALF.
IT GETTING THICKER SO WE'LL
SEASON, WE'LL ADD THE
JALAPENO PEPPERS.
THIS IS A QUARTER CUP OF
FRESH JALAPENO PEPPERS.
THEN WE EVER GOING ADD JUST
COUPLE OF TABLESPOONS OF
SALT, SEA SALT, OKAY.
AND ONE TEASPOON OF CRACKED
BLACK PEPPER.
I LOVE IT.
AND WE WILL FINISH OFF
WITH THE BACON AS WE PLATE
THIS DISH.
WE'LL FINISH THIS SAUCE UP
AND WE'LL VIT ALL READY TO
GO IN THE NEXT FEW MOMENTS.
SOUNDS LIKE A PLAN.
WHEN WE COME BACK WE'LL
FINISH IT ALL UP HERE ON
"STUDIO 10".
STICK AROUND.
STICK AROUND RIGHT AFTER THE
WELCOME BACK TO "STUDIO
10" HEEREN OUR GREAT KITCHEN
SET.
MAN, I IS SMELLING SO GOOD
THIS MORNING.
DO VIZ ANY IDEA HOW HUNGRY
ARE MAKING ME.
I HAVE A SMALL IDEA OF HOW
HUN ZY.
YEAH.
IT IS SMELLING FOOD.
KEITH BURBANK JOINING US
FROM BONE FISH GRILL WORK ON
SOME JALAPENO BACON CREAM SO
HE WILL BE PUTTING OVER THE
TUNE MA.
MEAN ALL KINDS OF THINGS
GOING ON AND WE ARE ALSO
GOING TO BE TALKING ABOUT
THE OR STUFF THAT IS GOING
ON HERE.
I WANT TO GET A TASTE OF
GOING ON AT BONE FISH SO
LET'S GO ACED TO THE FINISH
THIS OFF AND TELL EVERYBODY
WHAT YOU ARE DOING.
ALL RIGHT.
WE'LL TAKE SOME RICE WHICH
WE HAVE PREPARED WITH THE
CITRUS ANCY LAN DRE AND
PARSLEY THEN WE'LL TAKE A
SEASONAL VEGETABLE WHICH OUR
KARENS REPRESENT A FALL, A
GOOD FALL ACCOMPANIMENT TO
THE DISHES BUT WE CHANGE OUT
EVERY COUPLE OF MONS SO THAT
IS MADE WITH BROWN SUGAR AND
A COOKIE SAUCE.
WE'LL CUT OUR TUNA TO MAKE
IT EASIER TO WORK WITH SO
WE'LL GOING TO COME ACROSS
AND DO A QUICK CUT.
OKAY.
AND TRY NOT TO CUT MY THUMB
OFF.
PLESS DON'T DO THAT.
WE'LL ADD EXCITEMENT.
I DON'T KNOW ABOUT THAT.
ALL RIGHT.
SO WE WILL MOVE OVER AND,
WAIT, AND PUT OUR WONDERFUL
SAUCE THAT WE MADE ON HERE.
THAT IS BEAUTIFUL.
AND GOOD FOR THAT AND
WE'LL TAKE OUR SAUCE, THIS
IS THE JALAPENO BACON CREAM
SAUCE WE MADE.
REMIND EVERYBODY WHAT IS IN
THE SAUCE.
NOW WE STARTED WITH
GARLIC AND ONIONS AND WE
CAME BACK WITH HEAVY CREAM,
SALT, PEPPER AND JALAPENOS.
WOW.
NOW WE'LL FINISH WITH A
LITTLE BIT OF FRESH COOKED
BACON.
OKAY.
WHICH CAN THERE EVER BE ANY,
ENOUGH BACON USED IN ANY
THING THE WORLD.
PROBABLY NOT FOR ME
ANYWAY.
WOW.
SO HERES OUR FINISHED
BEAUTIFUL ALBACORE TUNA
THERE.
LOOK THAT.
MY PRODURES IS TELLINGS VERY
TO WRAP UP SO WE WANT TO
MAKE SURE EVERYBODY KNOWS
WHERE YOU ARE LOCATED.
WE ARE NEAR THE PROVIDENCE
HOSPITAL ON AIRPORT
BOULEVARD.
OKAY.
IT OPENS 7 DAYS A WEEK,
4:00 TO 10:30 DURING THE
WEEKDAYS.
THEN AGAIN BRUNCH ON
SUNDAY.
SOUNDS GOOD.
YOU GOT TO CHECK THIS OUT.
I AM GOING GET A BIG BITE OF