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♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
THANKSGIVING HOLIDAY TIMES--
I'LL TELL YOU WHAT, I'M WIPED OUT ALREADY,
AND WE HAVEN'T EVEN EATEN,
I MEAN, ALL THE PLANNING, THE PREPARATION, THE HARD WORK,
AND YOU KNOW THE MOST DIFFICULT PART OF THE WHOLE THING--
YEP, KEEPING THESE THREE GOING.
LOOK AT THESE GUYS. THEY'RE A MACHINE.
HOW ARE WE DOING, BOYS?
AWESOME.
AWESOME. AND TALK ABOUT AN AWESOME DINNER,
CHECK OUT TONIGHT'S MENU.
WE'RE STARTING IT OFF WITH A TURKEY CORDON BLEU--
TENDER TURKEY BREAST ROLLED AROUND SLICED HAM, CHEESE,
AND ROASTED POBLANO CHILIES.
IT'S A TURKEY DAY GAME-CHANGER EVERYONE'S GONNA DIG.
ON THE SIDE, A CLASSIC GREEN BEAN CASSEROLE
BUT I'M STEPPING MINE UP WITH HOMEMADE MUSHROOM GRAVY
AND HOUSE-FRIED SHALLOTS ON TOP.
AND FOR ALL YOU SWEET POTATO FANS,
I'M MAKING TWICE BAKED SWEET POTATOES
SEASONED WITH WARM SPICES
AND TOPPED WITH BROWN SUGAR AND PECANS.
ALL RIGHT, BOYS, GET YOUR GOBBLE ON.
WE GOT TO GET COOKING.
HUNTER'S KNOCKING OUT THE MUSHROOMS.
RYDER-- PERFECT GREEN BEAN SNAPPER.
AND, JULESY, HOW ARE THE SWEET POTATOES?
GREAT.
HE'S ON POINT.
SO WHAT HUNTER'S WORKING ON RIGHT NOW--
WHAT KIND OF MUSHROOM YOU GOT RIGHT THERE, BROTHER?
THIS IS A SHIITAKE MUSHROOM RIGHT NOW.
WE ALSO HAVE THE CREMINI AND THE OYSTERS.
SO WHAT I WANT YOU TO DO, BROTHER, IS WE'RE GONNA GET
ABOUT 4 TABLESPOONS OF BUTTER IN THERE AND A LITTLE OLIVE OIL,
AND WE'RE GONNA COOK THIS UP,
AND WE'RE GONNA MAKE THIS FANTASTIC GRAVY, OKAY?
ALL RIGHT.
SEE, THIS IS WHAT YOU GOT TO DO.
YOU JUST GOT TO HAVE ‘EM ALL ALIGNED.
RYDER HAS SNAPPED OFF THE GREEN BEANS. SHOW ME ONE.
SHOW ME IT. THAT'S HOW YOU DO IT.
SEE THIS LITTLE DAINTY WAY WE'VE BEEN DOING IT,
WE'VE BEEN MISSING IT.
AND, JULES, YOU READY WITH THE SWEET POTATOES?
(Jules) YEAH, RIGHT HERE.
BRING ‘EM ON OVER. JULES HAS GOT THE SWEET POTATOES WASHED OFF.
HE'S GONNA SLIDE ‘EM INTO THE WOOD-FIRED OVEN,
AND WE'RE GONNA ROAST THESE OFF FOR ABOUT--JUST ABOUT AN HOUR
TILL THEY'RE ABOUT FORK TENDER.
THEN I'M GONNA TAKE ‘EM, BRING ALL THAT FLESH OUT OF THEM
AND MAKE A TWICE BAKED SWEET POTATO.
YOU'RE GONNA LOVE IT. YOU WANT SOME MORE TO DO?
YEAH.
ABSOLUTELY.
(Hunter) IS THIS A GOOD AMOUNT RIGHT HERE?
UH, LET ME SEE. LITTLE MORE, HALF OF IT. THERE YOU GO.
TAKE IT AND DROP IT.
ALL RIGHT.
AND I'LL GET YOU A LITTLE BIT OF OLIVE OIL IN HERE.
HUNTER, WE'RE GONNA DROP THE HEARTIEST MUSHROOM FIRST,
WHICH IS GONNA BE WHICH ONE? WHICH ONE'S THE STRONGEST?
UH, THE CREMINI.
CREMINI, SO SEND THOSE OVER.
WATCH OUT FOR THE KNIFE.
CAN I USE THIS?
THAT'S GREAT. A BENCH KNIFE WORKS PERFECT.
LOOK AT THIS. SEE, GET THEM INVOLVED.
DONE, DAD.
DONE.
ALL RIGHT, JULESY, HERE YOU GO.
ONE, TWO, GO FOR THE PASS. GO FOR THE PASS.
HOW'D WE DO?
(Jules laughs)
THREE, FOUR, FIVE, AND SIX.
YOU'RE GONNA KEEP AN EYE ON THESE.
I KNOW IT'S HOT BUT MAKE SURE THAT THEY DON'T BURN.
ALL RIGHT.
OH, MY GOSH. I GOT SO MUCH GOING ON, DISORGANIZED.
AND THIS RIGHT HERE IS GONNA GO FOR THE STUFFING
INSIDE OF THAT FANTASTIC TURKEY TURKEY CORDON BLEU.
OKAY, HUNTER'S WORKING THOSE OVER.
CRANK THE HEAT. ARE YOU DONE?
YEP.
ALL RIGHT, HERE'S WHAT WE GOT FOR YOU, RYDER.
SEE THAT BOILING WATER?
UH-OH.
UH-OH IS RIGHT. DO YOU WANT TO THROW THE SALT IN HERE?
UH, CAN I PUT THE BEANS?
YOU WANT TO PUT THE BEANS IN?
YEAH.
HOW ABOUT I PUT THE SALT IN FOR YOU?
WE'RE GONNA PUT A LITTLE SALT. WE'RE GONNA BLANCH THESE BEANS.
OKAY, SO IN WE GO WITH THE GREEN BEANS.
WHAT? I DON'T GET TO THROW 'EM IN?
LOOK AT THAT. YOU JUST GOTTA KEEP AN EYE ON 'EM FOR ME.
I WANT YOU TO COUNT TWO MINUTES FOR ME.
WHAT WE'RE GONNA DO WITH THE GREEN BEANS,
GET 'EM INTO SOME SALTWATER, WE'RE GONNA BLANCH 'EM,
PULL 'EM OUT, THROW 'EM IN THE ICE BATH,
STOP THE COOKING PROCESS, AND THAT'S GONNA GO WITH THIS
FANTASTIC MUSHROOM GRAVY THAT HUNTER'S DOING,
BECAUSE EVERYBODY LOVES GREEN BEAN CASSEROLE.
ME, I JUST DON'T LIKE WHEN MY GREEN BEANS ARE REALLY SOGGY.
OKAY, SO, HUNTER, YOU'RE WORKING THAT.
RYDER, HUNTER COMING OVER WITH THE REST OF 'EM.
ARE YOU CLEANING UP, TOO? YOU'RE THE BEST.
THERE WE GO.
AND IN WITH THE-- WHICH ONE ARE THESE?
UH, OYSTERS.
OYSTER MUSHROOMS. FANTASTIC.
IF WE'RE GONNA MAKE A MUSHROOM GRAVY
THAT'S GONNA GO WITH SOME GREEN BEANS,
LET'S MAKE SOME REALLY GOOD ONES.
THIS RIGHT HERE, WE'LL JUST BREAK 'EM UP.
LOOK HOW NICE AND SOFT AND TENDER THAT IS.
YEAH.
BEAUTIFUL MUSHROOMS, OKAY, AND WE'RE GONNA THROW IN
A LITTLE BIT OF THYME.
WE'RE GONNA--DOWN AT THE BOTTOM, THAT'S WHERE WE CAN GET
THE LEAVES OFF A LOT OF THESE.
DID YOU JUST THROW THAT AT ME?
DON'T THROW GREEN BEANS IN THE KITCHEN.
I WAS TRYING TO MAKE IT IN THE BUCKET.
OKAY. OH, YOU WERE TRYING TO THROW IT IN THE POT?
YES.
I'VE HEARD THAT LINE BEFORE. OKAY, SO SOME THYME GOES IN...
MADE IT.
AND A LITTLE BIT OF GARLIC. HOW ARE THOSE DOING, JULESY?
PRETTY GOOD.
I KNOW IT'S HOT OVER THERE.
NOW WE'LL GET A LITTLE BIT OF GARLIC.
DID YOU TASTE ONE OF THOSE AND MAKE SURE THEY TASTE GOOD?
(Ryder) YEAH, THEY TASTE GOOD.
YOU LIKE THAT?
YEAH.
SEE, THAT'S AN AFICIONADO RIGHT THERE.
THAT'S ONE OF THE VEGETABLES HE REALLY DOES LIKE,
THAT AND WHAT'S YOUR FAVORITE VEGETABLE?
UH...
ARTICHOKES?
GREEN BEANS.
GREEN BEANS.
OF COURSE. THE CAMERA'S ON.
OKAY, SO WE GET THE GARLIC. HUNTER, HOW ARE THOSE LOOKING?
WE'RE NOT GONNA GO TOO FAR WITH 'EM.
THEY'RE LOOKING GOOD.
COMING OVER WITH SOME GARLIC, BOO.
THERE WE GO.
OKAY, SO HERE'S THE GAME PLAN.
WHERE ARE YA? HERE'S THE GAME PLAN.
I GOT HUNTER WORKING. I GOT JULES DOING THE PEPPERS.
RYDER'S STANDING BY, AND HE LOVES THE GREEN BEANS.
THIS IS STARTING OFF THE WAY IT SHOULD. YOU COME BACK.
WE ARE PUTTING TOGETHER A THANKSGIVING TIME FEAST
YOU ARE GONNA LOVE. SAY GOOD-BYE, GUYS.
LATER.
BYE.
BYE.
THIS TIME OF THE YEAR, I'M HOME, THEY'RE OUT OF SCHOOL.
WE'RE FOCUSING ON FOOD AND FAMILY.
IT'S A GREAT TIME TOGETHER.
JULES AND HUNTER, YOU KNOW, MAKING RAVIOLIS
OR IF WE'RE BRINING THE TURKEY OR WHATEVER WE'RE DOING,
GET INVOLVED, THEY GET TO FEEL THAT SUCCESS.
AND TO ME, IT MAKES THE FOOD TASTE THAT MUCH BETTER.
IT HAS SO MUCH MORE MEANING, AND THERE'S SO MUCH MORE DEPTH
WHEN THE KIDS HAVE BEEN INVOLVED.
WELL, I GOT THESE GUYS GOING FULL SPEED.
I MEAN, WE'VE GOT PEPPERS THAT HAVE BEEN ROASTED OFF,
AND THEN WE SWEAT 'EM IN A BOWL, AND I'VE GOT 'EM
TAKING THE SEEDS OUT AND TAKING THE SKINS OFF.
HUNTER IS WORKING MUSHROOMS HERE FOR OUR MUSHROOM GRAVY,
AND IT'S ALL ABOUT THIS THANKSGIVING FEAST.
NOW, HUNTER, YOU'RE ABOUT THERE. SEE HOW THESE HAVE COOKED DOWN?
THERE'S A LITTLE BIT OF THYME IN THERE, A LITTLE BIT OF GARLIC.
NOW IT'S TIME FOR SOME FLOUR, SO WE'RE GONNA MAKE A LITTLE ROUX.
LET'*** ABOUT 4 TABLESPOONS OF FLOUR.
ALL RIGHT.
OKAY, DUST THAT AROUND. ALL RIGHT, I LIKE THAT.
I LIKE THAT. AND THAT'S GOOD.
OKAY, NOW STIR THAT AROUND WITH YOUR TONGS.
DAD, CAN WE GO WASH OUR HANDS?
LET THAT OIL ABSORB THAT FLOUR,
AND WHEN IT STARTS TO KIND OF DISAPPEAR,
WE'RE COOKING OUT THE FLOUR TASTE RIGHT NOW.
OKAY. I LIKE IT. WE'LL GIVE YOU A LITTLE BIT MORE HEAT.
LET'S GO WITH SOME CAYENNE.
WE JUST WANT TO PUT A LITTLE BIT IN THERE.
OKAY.
THERE WE GO.
A PINCH OF SOME SALT. KEEP STIRRING IT.
LOOKING GOOD.
A PINCH OF SOME PEPPER. JULESY.
(Jules) YEP.
THIS IS CALLED THE MICROPLANE. GRAB THIS.
COME RIGHT OVER HERE.
AND THIS IS NUTMEG.
THIS GOES GREAT WITH CINNAMON,
AND IT'S GONNA ADD SOME REAL HOLIDAY FLAVOR.
SO YOU TAKE THAT AND JUST KIND OF SCRATCH IT
RIGHT OVER THE TOP, AND ANYTIME YOU'RE GONNA USE NUTMEG,
IF YOU CAN DO IT FRESH LIKE THIS,
YOU'RE GONNA GET BETTER FLAVOR FROM IT.
EXCELLENT. YOU'RE DONE.
BROTHER, YOU CAN ROLL OUT. OKAY, LAST PIECE, HUNTER.
WE'RE DOING GOOD.
NOW THIS IS ALL COMING TOGETHER FOR THIS FANTASTIC GRAVY,
THIS MUSHROOM SAUCE THAT'S GONNA BE GOING WITH THE GREEN BEANS.
AND LET IT ABSORB JUST A LITTLE BIT.
IF WE DUMP IT IN TOO FAST,
WE COULD GET INTO MAKING SOME DUMPLINGS,
AND THIS ISN'T MUSHROOM AND DUMPLINGS.
LOOKING NICE. ABOUT 2 CUPS GONNA GO IN HERE.
STIR IT AROUND A LITTLE BIT MORE.
CAN YOU SMELL THOSE MUSHROOMS?
IT SMELLS GOOD.
MMM.
AND THIS IS GONNA BE A REAL NICE FRESH MUSHROOM GRAVY
DONE WITH THESE GREEN BEANS THAT WE BLANCHED OFF.
OKAY, YOU LOOK GOOD?
YEAH.
LET'S GIVE THIS A LITTLE TASTE.
TELL ME IF YOU GOT YOUR SEASONINGS THE RIGHT WAY.
ALL RIGHT.
OH. THAT'S FANTASTIC. MAYBE WE JUST MAKE SOUP.
HOW ABOUT WE JUST CALL IT QUITS AND...
OH, MY GOD.
AND HUH? GO PLAY A LITTLE BASKETBALL?
THAT'S SO GOOD.
YOU GOOD?
YEAH, AWESOME.
THANK YOU VERY MUCH FOR YOUR HELP. YOU'RE OUT.
ALL RIGHT, SO THE BOYS ARE DONE.
WE'VE GOT THE MUSHROOM GRAVY KNOCKED OUT,
TURNED DOWN THE HEAT.
I'VE GOT SOME BRIE THAT I'M CUTTING UP.
AND I'VE GOT SOME MONTEREY JACK CHEESE, SO WHAT AM I GONNA DO
WITH BRIE, MONTEREY JACK CHEESE, AND POBLANO PEPPERS?
WELL, I'M GONNA MAKE SOME TURKEY CORDON BLEU.
SO LET ME GET THIS OUT OF THE WAY.
SO THERE'S THE BRIE CHEESE.
AND LET'S CHECK OUT THE TURKEY.
SO I GOT SOME HAM SLICED, THAT YOU KNOW FROM CORDON BLEU.
WE'RE TALKING ABOUT THE BLUE RIBBON.
WE'RE TALKING ABOUT A FRENCH CLASSIC.
SO THERE'S SOME NICE HAM READY TO GO.
AND LET'S TAKE A LOOK AT THE TURKEY BREAST.
NOW TURKEY BREAST, SKIN ON
WITH NO BONE,
AND HERE'S WHAT I'M GONNA DO.
I WANT TO KEEP THAT SKIN,
BECAUSE WE LOVE THE SKIN ABOUT TURKEY.
AROUND THANKSGIVING TIME, THE SKIN IS REALLY KEY.
BUT HERE'S WHAT I WANT TO HAVE HAPPEN
IS I'M GONNA START UP HERE AT THE LOBE
AND CUT THROUGH THE TURKEY
MAKING SURE THAT I DON'T GO ALL THE WAY THROUGH
TRYING TO GET EQUAL SIDES, OKAY?
IT KIND OF OPENS UP LIKE A BOOK.
ARE YOU WITH ME SO FAR?
NOW WE COME OVER HERE, GRAB A TENDERIZER,
AND JUST LIGHTLY TENDERIZE STARTING IN THE CENTER
AND MOVING OUT TO THE SIDES.
SO I'M GONNA TENDERIZE THIS OUT.
THEN I'M GONNA LAY DOWN SOME HAM,
GET IN SOME POBLANO PEPPERS, IN WITH A LITTLE MONTEREY JACK,
THEN SOME BRIE, SEASON IT,
TAKE IT, ROLL IT UP,
TRUSS IT, SEAR IT, DO IT THREE TIMES,
AND POP IT IN THE WOOD-FIRED OVEN.
WAIT A SECOND. WHY DID I LET THEM GO?
THIS IS EXACTLY WHEN I NEED THEIR HELP.
NOW SET IT UP WITH A LITTLE HAM,
A LITTLE MONTEREY JACK...
SOME BRIE...
AND OF COURSE, MY FAVORITE ABOUT THIS WHOLE THING,
THE POBLANO PEPPER.
SEASON IT WITH LITTLE SALT AND PEPPER.
TIME TO ROLL IT AND TRUSS IT.
MAKE SURE YOU ROLL IT FROM THE FLESH SIDE
OVER TO THE SKIN SIDE.
NOW WE GET SOME TWINE TO TRUSS IT.
SPACE IT ABOUT AN INCH TO AN INCH AND 1/2
BETWEEN EACH PIECE.
LEAVE A LITTLE EXTRA STRING
SO WHEN YOU COME BACK AROUND, YOU HAVE SOMETHING TO TIE ON TO.
BRING THAT PIECE AROUND.
TIE IT OFF.
AND THAT'S ONE DOWN.
♪♪
OKAY, SO THIS IS WHAT I GOT GOING--
MY VERSION OF CORDON BLEU, BUT THIS IS TURKEY CORDON BLEU,
BECAUSE IT'S THANKSGIVING TIME.
I GOT TWO CAST-IRON SKILLETS
THAT ARE SITTING HERE GETTING NICE AND HOT
INSIDE THE WOOD-FIRED OVEN
SO I CAN PUT A NICE SEAR ON THESE
BEFORE I POP 'EM IN TO ROAST 'EM OFF.
NOW LET'S SEE HERE IF I CAN SHARE SOME SPACE.
THERE WE GO.
AND JUST GET A LITTLE BIT OF OIL IN THERE.
AND WE'LL HIT 'EM SKIN SIDE DOWN FIRST.
THERE WE GO.
A LITTLE PEPPER
AND SOME KOSHER SALT ON BOTH.
OKAY, SO WE'RE GONNA LET THOSE SEAR. I'LL TURN 'EM.
ONCE I GET 'EM TO THE OTHER SIDE,
BOOM, I'M GONNA THROW 'EM INTO THE OVEN.
SPEAKING OF WHAT'S IN THE OVEN, I GOTTA DO SOME WORK.
JULES WASHED UP THOSE SWEET POTATOES FOR ME,
AND NOW THEY'VE HAD A CHANCE TO COOK OFF.
LOOK AT THAT. BEAUTIFUL.
I'M GONNA LET 'EM COOL DOWN A LITTLE BIT,
CUT 'EM IN HALF, SCOOP OUT ALL THAT DELICIOUS FLESH,
MAKE A MIXTURE AND MAKE-- YOU'VE SEEN IT--
TWICE BAKED POTATOES.
ACTUALLY, YOU'VE NEVER SEEN IT, JUST HERE ON "GUY'S BIG BITE."
SO THAT'S GOING. THESE ARE SEARING.
I'VE GOT THE GRAVY READY FOR THE GREEN BEANS.
ONE MORE THING I NEED...
A LITTLE SOUR CREAM
AND SOME HEAVY CREAM.
MAKE SURE I GRABBED THE HEAVY CREAM.
BUT WE'RE GONNA GET SOME SOUR CREAM,
THERE WE GO,
AND A LITTLE HEAVY CREAM
IN TO FINISH OFF THIS CREAM OF MUSHROOM--
WHAT SHOULD BE CREAM OF MUSHROOM SOUP,
BUT IT'S ACTUALLY MY SPIN
ON HOW WE'RE GONNA MAKE A GREEN BEAN CASSEROLE.
SO WE'LL LET THIS COOK DOWN IN HERE,
REDUCE A LITTLE BIT MORE-- LOOK AT THAT.
LET'S SEE. I GOTTA CHECK THESE OUT RIGHT HERE.
UH-HUH. NICE LITTLE CRUST ON THAT.
SO I'M GONNA LET THESE SEAR UP ON THE OTHER SIDE,
THEN POP 'EM IN THE WOOD-FIRED OVEN, LET 'EM FINISH OUT.
I GOT THE GREEN BEANS DONE. THE GRAVY'S ALMOST FINISHED.
THE POTATOES ARE COOL.
WHEN YOU COME BACK, WE'LL MAKE THOSE
TWICE BAKED SWEET POTATOES. IT'S "GUY'S BIG BITE."
SEE YOU IN A LITTLE BIT. THERE'S SO MUCH GOING ON.
WELCOME BACK. OH, LOOK AT THIS.
THIS IS ONE OF MY FAVORITES.
A LITTLE FRIED SHALLOT
IS GONNA GO ON TOP OF THIS GREEN BEAN CASSEROLE.
BUT THE KEY IS, IS TO REALLY BREAK APART ALL THE LITTLE RINGS
TO MAKE SURE THAT YOU GET THESE LITTLE MINI ONION RINGS
OF SUPER FLAVOR.
NOW SOME PEPPER AND SOME SALT.
MIX THAT TOGETHER.
AND I GOT SOME OIL GETTING HOT OVER TO THE SIDE.
THIS IS GONNA TOP IT OFF.
BUT WE'LL LET THESE FRY UP AND DRY OUT A LITTLE BIT
BEFORE WE THROW 'EM ON TOP
JUST WHEN THE GREEN BEAN CASSEROLE COMES OUT OF THE OVEN.
LET ME GIVE THIS A LITTLE TEST.
SEE IF WE'RE READY TO GO.
EH, WE'RE LOOKING PRETTY GOOD.
WE'LL DROP A FEW IN THERE.
SHAKE OFF THE EXCESS FLOUR.
SPRINKLE 'EM IN, SHALLOW FRY.
THEY'LL CRISP UP NICE, ALMOST GONNA CARAMELIZE A LITTLE BIT.
OKAY, THOSE ARE WORKING. NOW LET'S TAKE A LOOK HERE.
OTHER SIDE OF THE TURKEY BROWNED ALL THE WAY AROUND,
TRUSSED--YOU GOTTA THINK OF THAT HAM AND THAT CHEESE
AND EVERYBODY THAT'S HANGING OUT INSIDE.
SO WHAT ARE WE GONNA DO? THAT'S RIGHT.
THROW 'EM IN THE WOOD-FIRED OVEN,
OVER TO THE SIDE, AND LET THEM JUST FINISH OFF.
SO WE'RE GONNA GET A LITTLE BIT OF THAT WOOD SMOKE FLAVOR.
IF YOU DON'T HAVE A WOOD-FIRED OVEN, DON'T WORRY ABOUT IT.
DO IT IN THE OVEN. IT'S GOT ENOUGH FLAVOR AS IT STANDS.
OKAY, WHERE AM I AT? OKAY, THOSE ARE FRYING OFF.
NOW THE GREEN BEANS. RYDER DID SUCH A GOOD JOB WITH THESE.
WE JUST COOKED 'EM ENOUGH SO THEY STILL GOT A LITTLE SNAP.
WE BLANCHED 'EM, STOPPED THE COOKING PROCESS.
NOW WE GO INTO THE 3-MUSHROOM GRAVY
WITH THE CHICKEN STOCK. IT IS SO GOOD.
EVEN IF YOU DON'T LIKE MUSHROOMS, I PROMISE YOU,
MAKE THIS, PUT IT IN FRONT OF THE KIDS.
THEY'RE GONNA DIG IT. OH, IT'S DELICIOUS.
AND REMEMBER, THERE'S A LOT OF MOISTURE
INSIDE OF THOSE GREEN BEANS, SO WHEN THIS LOOKS LIKE
IT'S PRETTY THICK AND, OH, MAYBE I SHOULD ADD
SOME MORE CHICKEN STOCK TO IT, DON'T DO IT.
I DON'T WANT THEM TO BE MUSHY.
I WANT MY BEANS TO HAVE A LITTLE TEXTURE TO 'EM.
OKAY, SO THAT'S THERE.
SOME FRESH GRATED PARMESAN CHEESE ON TOP.
THERE.
AND THIS IS GONNA GO INTO THE OVEN.
OKAY, WE'LL LET THIS GO. KEEP AN EYE ON IT.
DON'T LET IT BROWN TOO MUCH.
I'LL HOLD IT RIGHT OUT HERE, SET IT BY THE TURKEY.
ALL RIGHT.
GET THE SPIDER.
OVER TO THESE SHALLOTS. THERE WE GO.
THE SHALLOTS ARE GETTING A NICE LITTLE CRISP TO 'EM.
AND WE'LL LET THOSE DRAIN.
NOW LET'S CHECK OUT WHAT I DID WITH THE SWEET POTATO.
SEE HOW I TOOK IT AND I CUT JUST THE TOP THIRD OFF,
AND THEN I GOT IN THERE WITH A SPOON?
SO I HAVE ALL THE FLESH HERE. AND WHY DID I DO THAT?
WELL, BECAUSE IT'LL SUPPORT IT BETTER,
BECAUSE I'M GONNA RESTUFF THESE, AND SOMETIMES
WHEN YOU CUT 'EM IN HALF, THEY JUST DON'T HAVE
THE SIDE WALL SUPPORT, AND THEY'RE ALL OVER THE PLACE.
YOU KNOW WHAT I'M TALKING ABOUT.
NOW LET ME GET THESE IN HERE. REALLY TENDER FLESH.
MMM.
I'M GONNA GET SOME BUTTER IN...
AND A MICROPLANE FOR SOME NUTMEG.
THERE WE GO.
SOME SALT AND PEPPER.
ABOUT 3/4 OF A CUP TO A CUP OF BROWN SUGAR,
A LITTLE CINNAMON...
AND BELIEVE IT OR NOT,
I'M GONNA PUT A LITTLE CAYENNE IN THERE, JUST A PINCH.
OKAY.
THERE WE GO. BRING IT DOWN. LOCK IT IN PLACE.
GO NICE AND SLOW.
HAVING THAT BUTTER ROOM TEMPERATURE
WILL REALLY HELPED THIS ALL WORK TOGETHER.
♪♪
LET ME KNOCK DOWN THE SIDES A LITTLE BIT,
MAKE SURE THAT WE INCORPORATE EVERYTHING REALLY NICE.
OKAY.
NOW I GOTTA GET SOME PECANS OUT HERE...
A LITTLE BIT OF THAT BROWN SUGAR.
WE'LL JUST PUT SOME RIGHT HERE.
OKAY.
GOOD. PROP 'ER UP.
WE'RE GONNA HAVE PLENTY OF FILLING HERE.
SO HERE'S WHAT WE DO. WE GRAB THIS.
GET THAT NICE FILLING.
WE KIND OF WORK IT IN,
MAKE SURE WE GET ALL THE WAY IN THE BACK THERE,
RIGHT UP ON TOP LIKE THIS.
I LIKE TO GIVE IT A LITTLE BIT MORE OF A MOUND.
HIT IT WITH A LITTLE BIT OF THE CHOPPED PECANS.
WE'LL DUST IT WITH A LITTLE BIT OF THE BROWN SUGAR,
'CAUSE THESE ARE GONNA GO BACK IN THE OVEN,
PUT A NICE LITTLE CRUST OVER THE TOP.
SO HERE'S WHAT'S HAPPENING-- TURKEY'S WORKING.
GREEN BEAN CASSEROLE'S GOING. THESE WILL GO IN A LITTLE BIT.
WHEN YOU COME BACK,
YOU'LL SEE HOW THE WHOLE FEAST COMES TOGETHER.
ALL I NEED ARE MY SOUS-CHEFS. HUNTER, RYDER, JULES!
I FEEL ABANDONED. SEE YOU IN A LITTLE BIT.
TAKE A LOOK AT THAT, HUNTER. HUH?
THAT LOOKS AWESOME.
IS THAT IMPRESSIVE? TURKEY CORDON BLEU.
EH, YOU JUST THOUGHT IT WAS A GIANT CHICKEN BREAST.
LOOK AT THIS.
HEY, BOO, WHILE I DO THIS, YOU WANT TO BUST ME
A LITTLE DIJON HONEY MUSTARD MIX HERE?
WHAT I'M LOOKING FOR YOU TO DO IS ABOUT THAT MUCH
OF THE MUSTARD AND ABOUT THAT MUCH OF THE HONEY.
IT'LL BE A NICE LITTLE COMPLEMENT TO THIS.
SO WHAT ARE WE HAVING HERE?
WE'VE GOT POBLANO PEPPERS, HAM, BRIE CHEESE,
AND MONTEREY JACK CHEESE, AND I TRUSSED THIS UP.
IT'S GOT THE TURKEY SKIN ON THE OUTSIDE. IT'S BONELESS.
ROASTED IT OFF IN THE WOOD-FIRED OVEN AFTER I HAD SEARED IT
IN A CAST-IRON SKILLET ON THE STOVE.
HOW MUCH HONEY YOU WANT HERE?
UM, ABOUT TRIPLE THAT AMOUNT, OKAY?
OKAY.
TAKE A LOOK AT THIS.
SLICE RIGHT INTO IT.
POBLANO PEPPERS, BRIE CHEESE, JACK CHEESE--
HOW DID WE DO? GORGEOUS.
LOOK AT THAT.
I DON'T WANT TO SQUEEZE ON IT TOO MUCH.
I WANT YOU TO JUST TAKE A LOOK AT THAT.
LOOK AT THE BRIE CHEESE, POBLANOS, JACK CHEESE,
AND THAT NICE MOIST TURKEY THERE WITH THE SKIN.
HUH? WHO'S IN IT TO WIN IT?
THAT'S A WINNER, WINNER, TURKEY DINNER.
OKAY, NOW WHAT DO I HAVE IN THE OVEN?
I NEED TO DOUBLE-HAND THIS, BECAUSE FIRST UP
IS THE GREEN BEAN CASSEROLE
WITH THE 3-MUSHROOM GRAVY THAT WE PUT TOGETHER.
AND WE'LL TAKE SOME OF THESE SHALLOTS
THAT HUNTER ATE HALF OF 'EM,
SPRINKLE THOSE OVER THE TOP.
I LIKE TO PUT 'EM ON NOW. I DON'T WANT 'EM SOGGY.
SO I PUT 'EM ON RIGHT WHEN THIS COMES OUT.
BUT WE'VE GOT A LITTLE CHICKEN STOCK,
A LITTLE ROUX THAT WAS MIXED INTO THAT.
WE GOT CREMINI MUSHROOMS. WHAT OTHER KIND OF MUSHROOMS, BOO?
UH, OYSTER MUSHROOM.
VERY NICE.
SEE, JUST TEACH 'EM LITTLE BY LITTLE.
OKAY, THAT ALL COMES TOGETHER.
AND ONE MORE THING.
YEP, AHA...
THE SWEET POTATOES.
WE COOKED 'EM OFF, LET 'EM COOL,
SCOOPED 'EM OUT, HIT 'EM WITH BUTTER, SUGAR,
CINNAMON, BELIEVE IT OR NOT, A LITTLE CAYENNE.
PECANS ON TOP,
AND THEN JUST A LITTLE MORE BROWN SUGAR ON THE TOP OF THAT.
DOES THAT LOOK MONEY OR WHAT?
I CAN'T WAIT TO EAT IT.
LET ME SEE WHAT YOU GOT HERE.
PRIME TIME.
OKAY, BOO.
PLATE FOR YOU. WATCH YOURSELF.
A PLATE FOR ME.
KNEW WHAT I KNEW.
GO AHEAD AND GRAB YOURSELF A PIECE OF TURKEY.
I'LL GET SOME OF-- LOOK AT THAT.
SEE, THIS IS WHAT COUNTS. HERE YOU GO.
I'LL TRADE YA.
OKAY.
NICE MOVE.
HUNTER KNOWS EXACTLY WHEN STUFF'S COMING OUT OF THE OVEN.
THAT'S WHEN YOU SHOW UP. DID YOU GRAB ONE?
THIS ONE.
THERE WE GO. LOOKING GOOD.
LET ME GET JUST A LITTLE TOUCH OF THIS MUSTARD
OFF TO THE SIDE,
A LITTLE BIT FOR YOURS.
THANK YOU.
THERE WE GO. MOVE THIS OFF TO THE SIDE. GET A FORK.
GOT A KNIFE. ALL RIGHT, WHAT ARE YOU GOING FOR FIRST?
I'M GOING AFTER THE TURKEY...
ALL RIGHT, I GUESS I'LL GO FOR THE POTATO.
WITH THE POBLANOS.
MMM.
FANTASTIC.
JUICY, NO BONE, EASY TO CARVE,
CHEESE AND HAM INSIDE-- COME ON.
I UNDERSTAND WHY THEY CALL IT CORDON BLEU.
THAT IS A BLUE RIBBON.
WOW.
THIS IS HOW YOU DO IT.
AND THE GREEN BEANS WITH THIS MUSHROOM GRAVY,
I MEAN, THIS ISN'T OUT OF A CAN.
WE GOT REAL MUSHROOMS. WE GET THE TEXTURE,
NICE AND CREAMY, AND THE BEANS STILL HAVE SOME SNAP.
MMM.
SON, NICE JOB.
WE'LL SEE YOU NEXT TIME...
ON "GUY'S BIG BITE"...
IN THE BACKYARD. HAPPY THANKSGIVING.
NICE TAG TEAM ON THAT ONE. WE'RE STILL WORKING ON THAT.