Tip:
Highlight text to annotate it
X
STREET AND HEAR HIS JAZZ ECHOING
THROUGHOUT THE CAPITAL.
WE ARE COOKING AT THE KITCHEN
THIS MORNING WITH
GOPROVIDENCE.COM.
WE'RE GOING TO BE MAKING SOME
BAKED SAUSAGE AND ONIONS AND
PEPPERS AND POTATOES, JUST WHAT
PEOPLE WANT ON A DAY LIKE TODAY.
GREAT COMFORT TODAY TODAY ON
COLUMBUS DAY AND COLUMBUS DAY
WEEKEND.
WE'RE CHECKING THINGS OUT.
I'M LOOKING AT THESE
INGREDIENTS.
I THINK THIS IS SOMETHING I CAN
HANDLE, BOB.
TELL ME WHAT WE HAVE.
VERY SIMPLE, A GOOD AND YOU
SAYAGE, OBVIOUSLY.
WE USE A SWEET SAUSAGE, POTATOES
ARE ALREADY CUT.
FRESH ONIONS, FRESH BELL
PEPPERS, THE SUN TAN IS NICE
WHEN YOU GET THE RED AND GREEN
MIXED.
SALT, PEPPER, GRANULATED GARLIC
AND OLIVE OIL.
WHY DO YOU HAVE THOSE
POTATOES TAKING A BATH RIGHT
NOW.
I CUT THEM A LITTLE WHILE
AGO.
WE WANTED TO MAKE SURE THEY
STAYED NICE AND FRESH.
WE'LL PUT THEM IN WITH THE
SAUSAGE LATER AND GET THEM NICE
AND FIRM.
WHAT KIND OF CONTAINERS DO WE
NEED.
I BROUGHT THIS JUST TO SHOW
AT HOME.
YOU CAN USE A PIE REX DISH OR IF
YOU DO HAVE A HALF PAN OF
REYNOLDS TYPE PAN LIKE THAT, YOU
CAN USE THAT.
IT'S VERY, VERY SIMPLE,
SOMETHING ANYONE CAN DO AT HOME.
THEY'RE REALLY COMFY FOR A
DAY LIKE TODAY.
ABSOLUTELY.
DELICIOUS.
IF YOU ARE HEADING TO THE HILL,
YOU'LL BE ABLE TO TRY THIS OUT.
FOR NOW, WE'RE HEADING BACK TO
THAT COMFORT FOOD FILLED
KITCHEN.
THIS IS THE PERFECT DAY WITH
BOB ON FEDERAL HILL.
BOB AND I HAVE KNOWN EACH OTHER
FOR A LONG TIME.
I'M AFREQUENT FLIER.
YOU ARE.
WHAT ARE WE DOING TO DO?
THIS IS PEPPERS, SAUSAGE AND
ONIONS.
WE USE SWEET SAUSAGE.
AT HOME, I USE SWEET AND HOT.
FOR A FAMILY OF FOUR, YOU NEED
ABOUT TWO POUNDS, YOU GET THIS
SIZE CUT OUT OF A POUND.
WE'RE DOING IT FOR TWO PEOPLE
TODAY, SO WITH THE TWO PEOPLE,
YOU NEED A COUPLE OF POTATOES
SLICED, A COUPLE OF ONIONS.
THE BELL PEPPERS, I TALKED ABOUT
A NICE SUN TAN AND ALL YOU DO IS
SLICE THE CENTER.
YOU TAKE THIS RIGHT OUT AND YOU
GET FIVE OR SIX SLICES OUT OF
THIS.
AND CHAP THESE UP.
JUST SLICE THEM.
SLICE THEM UP, OK.
ONCE WE DO THAT, WE'RE GOING
TO SHOW A LITTLE LATER, WE'RE
GOING TO PUT JUST A LITTLE OIL
IN THERE, SAUSAGE OBVIOUSLY HAS
SOME FAT IN IT, SO YOU DON'T
WANT TO PUT TOO MUCH OIL.
THE FAT IS GOING TO COME OUT
AND BE ON THE BOTTOM OF THE PAN.
WE'RE GOING TO PUT THAT IN THE
OVEN, HAVE IT COOK BY ITSELF.
WE'RE GOING TO THEN PUT THE
POTATOES IN AND THAT'S WHEN YOU
START GETTING THE FLAVOR.
THAT THAT GOES RIGHT INTO THE
PEPPER.
ONCE THAT'S DONE, YOU TAKE IT
OUT, ADD YOUR ONIONS, PEPPERS,
PUT YOUR SPICES AND A LITTLE
MORE OIL ON IT AND LET THAT GO
OVER THE TOP AND KIND OF EASE
ITS WAY INTO THE FOOD AND IT
COMES OUT GREAT.
HOW HOT?
375 DEGREES.
WE COOK THE SAUSAGE FOR A HALF
HOUR, THEN THE CAUSAGE AND
POTATOES AN ADDITIONAL HALF
HOUR.
ONCE THE FINAL GOES IN, IT'S
ANOTHER HALF HOUR.
IN AN HOUR AND A HALF, YOU CAN
HAVE EVERYTHING DONE.
IT ALL WILL BE DELICIOUS AND
I CAN'T WAIT TO EAT.
WE
WE ARE BACK IN "THE RHODE
SHOW" KITCHEN.
IT SMELLS WONDERFUL IN HERE.
WE ARE GETTING READY TO COOK.
WE'VE GOT A BUNCH OF CHEFS.
THE VERY FIRST STEP IS
OBVIOUSLY CUT YOUR SAUSAGE AND
PUT JUST A LITTLE OIL AS WE
TALKED ABOUT, AGAIN, BECAUSE
YOU'RE GOING TO GET FAT FROM THE
SAUSAGE.
YOU DON'T WANT TOO MUCH.
JUST MIX THIS AROUND IN THE OIL
JUST SO I HAVE THE WON'T STICK
IN THE PAN.
WHAT KIND OF OIL ARE YOU
USING?
THAT IS A BLEND OF VEGETABLE
AND OLIVE OIL.
WE DO THAT SO IT WON'T BURN WITH
THE PURE OLIVE OIL.
THAT'S READY.
IF YOU WANT, YOU CAN GET THE
OTHER SAUSAGE THAT WE'VE
PREPARED.
OK.
THIS IS WHAT IT LOOKS LIKE.
WHEN IT'S DONE.
I'LL PUT THAT ONE IN THERE.
YOU SEE, THERE'S MORE IN
THERE, THAT'S THE FAT FROM THE
SAUSAGE.
YOU'RE GOING TO TAKE YOUR
POTATOES, HERE.
WHICH YOU'VE BEEN SOAKING.
JUST SO THEY WON'T TURN ON
US, THAT'S ALL.
REGULAR CHEF POTATOES, NOTHING
FANCY.
YOU CAN DO THIS AT HOME SO
EASILY.
NOW AGAIN, WITH THIS, NORMALLY,
YOU WOULD PUT SALT, BUT BECAUSE
THE SAUSAGE IS SO SALTY, WE
DON'T PUT SALT IN THIS STEP,
JUST A LITTLE BLACK PEPPER.
YOU DON'T WANT TO OVERDO IT.
THIS IS GRANULATED GARLIC.
I GO A LITTLE HEAVY ON THE
GARLIC.
I LIKE GARLIC.
WE'RE GOING TO PUT A LITTLE MORE
FOR YOU GUYS.
THAT'S GOING TO GO BACK IN THE
OVEN.
THIS WOULD BE FOR ANOTHER HALF
HOUR.
THEN THIS IS WHAT IT LOOKS LIKE
WHEN IT COMES OUT.
GREAT COLOR.
COLOR ON THE EDGE.
THAT'S COOKED.
IF YOU FEEL THE POTATO, IT'S
ALMOST COOKED THROUGH, BUT WE
STILL HAVE ANOTHER STEP YET.
TALK ABOUT HOW YOU'RE COOKING
THEM.
HOW LONG AND WHAT TEMPERATURE.
375 DEGREES, AND IT'S A HALF
HOUR EACH STEP, A HALF HOUR FOR
THE SAUSAGE.
IT'S REAL SIMPLE.
IN THE HOUSE, YOU CAN GO DO
SOMETHING FOR A HALF HOUR, COME
BACK, ADD THE POTATOES.
NOW WE'RE GOING TO DO THE SAME
THING HERE.
THE ONLY STEP HERE, WE'RE GOING
TO TAKE OUR BELL PEPPERS AND PUT
THOSE IN.
GREAT COLORS, IT LOOKS LIKE A
TIE DYED PEPPER.
SUN TAN PEPPERS ARE GREAT.
AT HOME, WE'RE MAKING THIS FOR A
COUPLE OF PEOPLE.
YOU HAVEN'T SEEN THE CREW
YET?
IT WILL BE OK FOR THE CREW.
HE CAME PREPARED.
WE'RE GOING TO PUT THE
PEPPERS IN LIKE THAT.
NOW ON THIS STEP, WE ACTUALLY DO
USE JUST A LITTLE BIT OF SALT.
YOU WANT TO GET SOME SALT ON THE
PEPPERS AND ONIONS.
WE ARE GOING TO PUT THAT ON TOP.
YOU SAID YOU'RE USING THE
SWEET SAUSAGE TODAY.
YOU COULD USE A HOT.
I USE IT AT HOME.
AGAIN, IN THE RESTAURANT, A LOT
OF PEOPLE DON'T LIKE THAT, SO WE
STAY AWAY FROM THAT.
PUT A LITTLE OIL ON THIS
AGAIN PAP LOT OF PEOPLE MAKE THE
MISTAKE OF MIXING THIS NOW.
WHAT YOU WANT TO DO IS PUT THIS
BACK IN THE OVEN FOR 15 MINUTES.
ALL THE SPICES AND OIL IS GOING
TO KIND OF GO DOWN AND PUT
EVERYTHING TOGETHER.
THAT'S WHERE YOU'RE REALLY GOING
TO GET THE TASTE.
WE'LL TAKE IT OUT AFTER 15
MINUTES, STIR IT AND GIVE IT THE
LAST 15 MINUTES LIKE THAT AND IT
WILL BE DONE.
I'LL TAKE THAT FOR YOU.
OFF WITH THIS ONE.
ON THE BOTTOM, WE'LL GET IT
FOR YOU.
SHOW YOU THE FINISHED PRODUCT
HERE.
OH!
HERE YOU GO.
OH, WOW.
THAT'S WHAT IT SHOULD LOOK
LIKE WHEN IT COMES OUT.
[ LAUGHTER ]
EVERYTHING'S SOFTENED UP AND
REALLY BAKED BEAUTIFULLY.
WHILE I'M GETTING READY TO
EAT, TELL US ABOUT, YOU KNOW,
YOU HAD A COUPLE OF GREAT WEEKS
ON DINERS DRIVE INS AND DIVES.
WE'VE BEEN ON ALL THIS
WEEKEND.
GETTING PEOPLE FROM ALL AROUND
THE COUNTRY, IT'S ABSOLUTELY
AMAZING THAT PEOPLE ARE
FOLLOWING THE SHOW.
THIS WEEKEND, WE HAVE THE
COLUMBUS DAY FESTIVAL, SO WE'VE
BEEN VERY, VERY BUSY AND
HOPEFULLY AGAIN TODAY.
WE DO HAVE THIS IS A SPECIAL AS
WE SAID TODAY, AS WELL, ON THE
MENU, SO.
OH, IT'S SO GREAT.
I GOT TO TELL YOU, TOO, I AM ONE
WHO WILL WATCH DINERS, DRIVE-INS
AND DIVES AND MAKE A POINT TO
GO.
I NEED TO LET HIM EAT.