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FOR NOW, HEADING BACK TO THE
KITCHEN.
THANK YOU, HARRY.
WE ARE HAVING A COUPLE OF
TECHNICAL GLITCHES IN THE FIRST
SEGMENT.
SO HE WILL GO OVER THIS AGAIN.
JASMINE RICE, APPLE SMOKED
BACON, FRESH HALIBUT, FENNEL AND
MULLING SPICES AND FRESH HERBS.
AGAIN, HOW ABOUT THOSE MULLING
SPICES WE ARE USING FOR THAT
LATER?
THIS IS BASIC MULLING SPICES
WHICH IS CINNAMON, NUTMEG.
GREAT.
ONE OF THE ELEMENTS OF THE DISH,
ACTUALLY JASMINE RICE CAKE THAT
WE ARE HACKING RIGHT NOW.
WHAT -- I KNOW RICE CAKES AS
BEING HARD, LIKE CRUNCHY ONES.
YOU GET FROM QUAKER.
NO, NOT ONE OF THOSE THANK
GOD.
YOU PUT YOUR ONIONS UP A LITTLE
BIT.
YOU SAY SWEAT YOUR ONIONS?
YOU DON'T WANT TO CARMELLIZE
THEM.
THOUGHT ANY COLOR ON THEM.
NICE AN TRANSLUCENT.
NICE LITTLE STIR.
PRETTY MUCH, ONCE IT IS GOING,
CLOSE TO DONE.
GREAT.
NOW, THERE IS A LOT OF PEOPLE
THAT WILL GRAZE THE STARCH OFF
THEIR RICE BUT THIS RECIPE, I
DON'T WANT.
IT WILL HELP.
YES.
BIND IT TOGETHER A LITTLE BIT.
I KNOW YOU ARE USING JASMINE
RICE FOR THIS RES RECIPE.
OTHER DIPSS?
YOU CAN USE BLACK RICE.
RICE CAKES OUT OF RISOTTO.
ANY RICE.
ANY IMRAIN THAT HAS ENOUGH
STARCH IN IT.
WE ALWAYS PUT EGGS IN THERE,
TOO.
OKAY.
YOU GET THAT NICE AN TOASTY.
SMELL THE JASMINE.
COMING OUT.
WHAT YOU ARE GOING TO DO, ADD
TWO PARTS SAUCE AND ONE PART
RICE.
AGAIN, THIS IS WHAT YOU PLAY
AROUND WITH.
PLAY WITH.
CHICKEN STOCK, YOU CAN USE
BEEF STOCK.
OKAY.
WHATEVER YOU WANT.
PLAY AROUND WITH THE FLAVOR.
CHIVES.
FRESH THYME.
WHAT YOU ARE GOING TO DO, BRING
IT UP TO A BOIL AND LET IT
SIMMER.
I SHUT IT OFF AND COVER IT AND
LET IT SIT FOR A WHILE UNTIL IT
BECOMES FULL.
GRAB THAT BOWL OVER.
THERE.
WOW.
IS THAT WHAT IT LOOKS LIKE?
THAT IS WHAT IT LOOKS LIKE.
NICE AND STARCHY AND STICKY.
YEAH.
FOR THIS, ALL YOU HAVE TO DO IS
ADD ONE EGG.
THE WHOLE EGG.
THE WHOLE EGG.
GOT IT.
MICK IT IN
REALLY HOLDING TOGETHER.
WOW.
TAKE A MOLD.
THEN YOU JUST STUFF IT IN THERE.
OH, THAT IS SHAPING THEM.
YES.
DO WE BAKE THOSE?
I BAKE THEM JUST BECAUSE A
LITTLE MORE CONSISTENT.
SOME PEOPLE PAN FRY OR DEEP FRY
THEM.
I LIKE THIS THE OVEN BECAUSE
IT MAKES IT MORE CONSISTENT
OVERALL.
350, 10-12 MINUTES BASICALLY
TO COOK THE BACON.
OKAY.
YOU HAVE CAKE THERE.
YOU WRAP IT IN BAKEYOB.
THAT MAKES EVERYTHING BETTER.
RICE CAKE.
RICE CAKES AREN'T TASTY ANYWAYS.
WRAP IT IN BACON OF.
BEAUTIFUL.
THEN POP IT IN THE OVEN.
TOOTHPICKS TO HOLD IT.
FABULOUS.
ALL RIGHT.
GREAT.
A LOT MORE ELMS GOING WITH THIS
WE ARE
WE ARE BACK FOR THE RHODE
SHOW.
THOMAS DUFFY HERE, TALKING ABOUT
HOW GREAT IT IS TO WORK AT THE
RESTAURANT.
HOW GREAT IT IS, DURING THE
STORM, WE WERE TELLING YOU, SOME
OF THE CREW WAS STAYING THERE.
THEY WOULD STAY FOR A MONTH IF
YOU LET THEM.
POSITIVE.
YOU ARE THOUGHT FAMILIAR, THE
SPICE PAIR IS LOCATED AT CLIFF
WALK.
BEAUTIFUL VIEW.
SO, AIN'T A LITTLE PICTURE.
THIS IS, SERVED AT THE
RESTAURANT.
THIS IS OUR THANKSGIVING
VENUE.
FOUR COURSES, 12-5.
65.
WE WILL START OFF BY SHARING A
LITTLE BIT OF HALIBUT.
AND YOU ARE GOING TO MAKE A
SALAD FOR IT.
YES.
WE WILL THIS APPLE.
CAREFULLY.
CAREFUL.
WATCH YOUR FINGERS.
DO I SEE IT THIS IS THIS.
OKAY.
JUST SEE THIS.
OKAY.
PEPPER.
THERE IS MY PEPPER.
SO THE APPLE.
FRESH HERBS OVER THERE.
ALL RIGHT.
SO WE ARE GOING TO TAKE IT.
THRESH SIDE DOWN.
CAREFULLY.
HOLE IT DOWN.
NICE AND FLAT.
A LITTLE SIZZLE.
LET IT SIT THERE UNTIL IT TURNS
GOLDEN BROWN.
THERE.
TOMORROW.
WE'LL GO OUTSIDE.
THEN YOU TAKE THAT.
YOU GET A LITTLE FULL OVER HERE.
OKAY.
PUT THAT IN HERE.
RIGHT.
IT IS GOOD.
CHIVE.
GIVE ME THAT OLIVE OIL RIGHT
THERE.
OLIVE OIL.
THAT OLIVE OIL WAS --
THAT IS EXTRA OLIVE OIL FROM
ITALY.
NOT FROM AROUND HERE.
A LITTLE SAUL.
NICE LITTLE MIX.
NOW SALAD.
WITH OUR VEGETABLE GARNISH.
NOW, WE ARE GOING TO CHECK ON
THE FISH.
PROBABLY NOT QUITE READY.
BUT --
GETTING THERE.
ONCE YOU GET A NICE GOLDEN
BROWN, FINISH OFF 3-4 MINUTES IN
THE OVEN, YOU ARE DONE.
STILL, THAT WAY, WE DON'T
OVERCOOK IT.
WHAT SHOULD WE SET OUR OVEN AT?
50.
350.
THAT FINE PIECE RIGHT THERE, 4-5
HINNS RIGHT THERE.
TEN MINUTES, RIGHT THERE.
ALL RIGHT.
GOOD TO KNOW.
NOW WE ARE GOING TO PLATE IT
UP FOR THE MAGIC OF TV.
YES.
WE HAD THAT, THAT WE HAD
EARLIER.
WRAPPED UP.
OKAY.
SO ALL OF THESE ELEMENTS COMING
TOGETHER.
THEN YOU ARE GOING TO TAKE
YOUR SALAD.
YES.
PUT THAT RIGHT THERE.
WOW.
EVERYTHING LOOKING SO FRESH.
RIGHT THERE.
GREAT COLOR.
THANKSGIVING ON THE WAY, OUT OF
CONTROL BUSY?
WE JUST GOT DONE WITH
RESTAURANT WEEK.
SO, WE HAD THANKSGIVING AND
CHRISTMAS.
AND THEN, FIRST SUNDAY IN TEASE
WE DO OUR CHAMPAGNE TASTING.
MORE POPULAR EVENTS.
WHAT IS THAT ABOUT?
THIS YEAR, SICK COURSE MEAL,
EVERYTHING IS INTEREST CAVIAR TO
PRONGS.
ALL SORTS OF DIFFERENT THINGS.
THAT IS $85.
SO, IT IS PRETTY POPULAR ONE.
THAT SOUNDS TASTY.
IT IS A GOOD THING TO DO ON A
SUNDAY AFTERNOON.
YOU KNOW, ESPECIALLY IF YOU HAVE
FOOTBALL.
WEATHER HOLDS UP LIKE IT HAS
BEEN, BETTER TO BE WHERE YOU
ARE.
FINISHED, THIS TABLE SIDE.
CLARIFIED ON THIS.
THAT WE FILLER OUT.
JUST POUR IT
EVERYTHING GOING ON RIGHT THERE.
EXTREME.
AMAZING.
WE HAVE CHRISTMAS ON THE WAY.
WE NEED TO CALL YOU
PERSONALLY TO MAKE THE
RESERVATIONS?
I CAN'T DO EVERYTHING.
CALL THE RESTAURANT, DIRECT
LINE, MAKE RESERVATIONS.
CHRISTMAS HORNING, NEW YEAR'S
EVE.
EVERYTHING ON THE WEB SEETHE.
START DOING IT NOW.
YOU START FILLING UP.
ESPECIALLY FOR THANKSGIVING.
CHAMPAGNE TABLE.
YOU GOT ALL OF THAT
INFORMATION.