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ARGO FOR BEST PICTURE, BUT
GUYS?
ARE YOU, SITED ABOUT THE
HOPS THIS WEEKEND?
I AM.
I AM LOOKING FORWARD TO IT.
DID YOU SEE THE ANIMATED
VERSION?
IT WAS LONG TIME AGO.
HE REMEMBER WATCHING THAT AS
A KID OVER AND OVER.
AND I REMEMBER, I THINK
BEFORE HE GOT ON THE RING
AND THE RING KIND OF
POSSESSED HIM.
YEAH.
TALK.
AM EXCITED AS YOU CAN SEE.
ALSO EXCITED WHAT IS GOING
ON IN THE KITCHEN TODAY WITH
DOWNTOWN.
ARE MAKING CHICK BE.
WE'RE.
WE ARE GOING TO DO THE
ROASTED RED PEPPER.
IT IS A GREAT PASTA
ALTERNATIVE IT IS GROUND
CORNMEAL AND YOU WANT TO EAT
A FINE GROUND CORNMEAL.
ITALY.
WHAT I HAVE DONE.
BOILING.
I ADDED SOME CHEESE AND
WE'LL WHISK THAT IN AND YOU
WILL SEE IT WILL TIGHTEN IT
REAL QUICK.
OKAY.
HERE.
ONCE WE DO THAT.
WE'LL LET THAT BOIL FOR A
MINUTE AND TURN IT DOWN AND
EVERYWHERE.
BUT WE'LL ADD A LITTLE
BIT MORE CHEESE AND WE'LL
STUFF THESE PEPPERS WITH IT
AND TOAST IT IN THE OVEN.
OF CHEESE.
NO.
THIS IS A CHEESE WHICH I
HAVE A HARD TIME NOT PUTTING
IT IN EVERYTHING.
IT IS FANTASTIC.
IT IS ALMOST LIKE, A LITTLE
SWEET, BUT A LITTLE BIT
SWEETER AND THAT IS STARTING
THIS THICKEN UP THERE.
I AM SURE SOMEBODY IS
AROUND HERE AND TALK ABOUT
GRITS SO KIND OF THE SAME
CONSISTENCY OF GRITS A
LITTLE BIT YOU KNOW.
THAT LOOKS GREAT.
YOU WILL STUFF IT AND GOING
CHICKEN.
WE'RE.
SO THIS IS AN ITEM WE SERVE
WITH A LOT OF DISHES.
WE DO A DUCK.
WE DOZ A BILL CHOP.
THIS IS OUR FISH SPECIALS
AND THE STEAK ABOUT IT HAS
BEEN POPLAR AND VERY WELL
RECEIVED.
SO WE JUST TAKE THAT AND IT
DOESN'T TAKE LONG TO COOK.
THIS WILL CONTINUE TO
COOKIN' THE OVEN.
WE'LL JUST PUT IN THAT
THERE, EASY ENOUGH.
JUST LIKE THAT.
ALL RIGHT.
THEN WE'LL TOP OFF WITH
THIS SMOKED CHEESE RIGHT
THERE.
THIS IS A GREAT CHEESE.
GOING TO BROWN UP REALLY
GOOD IN THE OVEN.
HOW LONG DO WE PUT THOSE IN
MINUTES.
LIKE SAID.
IT IS REALLY ALREADY COOKED
UNLESS YOU WANT TO GET THE
PEPPER KIND OF SOFT AND YOU
OVER.
ALL RIGHT.
WE MENTIONED PINZONE'S IS IN
YEP.
A LOT OF THINGS GOING
ON.
YOU HAVE NEW EXPANSIONS YOU
HAVE A NICE PARTY ROOM.
TELL EVERYBODY A LITTLE BIT
MORE ABOUT PINZONE'S.
THERE IS A LOT GOING ON.
WE HAVE FANTASTIC MEETING
PLACES AND GREAT PLACES FOR
LARGE PARTIES.
WE ARE PRACTICALLY BOOKED
FOR NEW YEAR'S EVE ALREADY.
A LOT OF GREAT CHRISTMAS
STUFF GOING ON.
WE TALKED ABOUT IT
YESTERDAY.
BUT JUST GREAT STUFF.
GREAT STAFF.
GREAT TIMES RIGHT NOW.
NOW ARE YOU OPEN EVERY
DAY OF THE WEEK.
WE ARE.
SEVEN DAYS A WEEK.
LUNCH AND DINNER.
WE DON'T CLOSE AND WE JUST
STRAIGHT THROUGH.
GO IN.
YOU GET GREAT FOOD AND GREAT
MUSIC AND GOING WITH BIG
INSIDE AND OUTSIDE.
IT FEELS LIKE YOU ARE IN A
LITTLE TASTE OF ITALY.
ABSOLUTELY.
IT IS FANTASTIC.
SO WE'LL PUT THESE IN THE
OVEN AND WE'LL BAKE THESE
WHEN WE COME BACK WE'LL SEE
WE ARE TALKING DURING THE
COMMERCIAL BREAKING ABOUT
THE LINES PRAWN TELLING ME
ABOUT THAT ONE.
THERE.
THIS IS FANTASTIC WHITE WINE
FROM THE TUSCAN REGION AND
THE TYPE OF GRIP AND IT IS
ALMOST LIKE SYRUP.
THEY ARE GREAT.
THEY ARE GREAT.
DELICIOUS.
BUILTER.
I WOULD SAY CLOSER ON THE
SIDE AND JUST REALLY ALMOST
LIKE THE POD DIF IT ALMOST
REALLY GOOD.
ALL RIGHT.
NOT ONLY SCOTT FROM PIN
ZON'S KNOWS ABOUT WINE BUT
THAT IS WHAT WE ARE DOING
TODAY IN THE KITCHEN AND WE
MINE THE FOLKS WHAT WE'RE
MAKING HERE.
WE ARE DOING KITCHEN AND
GRAPES WHICH IS A FANTASTIC
DISH.
I GOT THIS FROM THE REGION
AND THEY TAKE TURKEYS AND
TAKE THE TURKEY AND WRAP
BACON ASH THE TURKEY AND I
FIGURED HAVE TO WAIT FIVE
HOUR FOS A TURKEY SO LET'S
DO THAT WITH THE DISH HERE
YOU KNOW.
SURE.
AND I WANT TO SEASON THAT
REAL GOOD AND WHAT ARE YOU
SEASONING IT WITH.
SEE SALT AND GARLIC PEPPER
AND GARLIC POWDER.
A I LIKE IT.
WE'LL ADD THIS AND
FLAVOR.
LIKE THAT.
I WILL ADD A LITTLE BIT.
THIS IS THE OTHER ISLAND OF
GOOD.
WE TALKED ABOUT THIS ON
THE SHOW, ONE OF THE GOALS
OF PINZONE'S IS TO MAKE
AUTHENTIC ITALIAN FOOD.
NOT THE AMERICAN VERSION OF
ITALIAN FOOD BUT MORE WHAT
IS FINE LOVER.
ABSOLUTELY.
WELL *** BACK TO FEBRUARY.
EXPERIENCE SOMETHING SO
WONDERFUL.
YOU WANTED IT TO SHARE IT
WITH EVERYBODY.
THAT IS WHAT YOU WANT TO
DO.
WE'LL PRNG THE GREAT FLAVORS
OVER AND LET EVERYBODY TRY
IT.
IT SOMETHING YOU LOVE SO
MUCH AND KEEP IT TO
YEAH.
WHAT ARE THE PLANS INTO WHAT
ARE YOU GOING DO MOO WE'LL
GO BACK TO TUSCANY AND IN
FLORENCE FOR SEVEN DAYS AND
GO TO ROME FOR THREE AND
UTILIZE A HOME IS ABOUT AND
SNEAK OUT AND GO TO, YOU
KNOW, SY EN INAND STUFF LIKE
THAT.
THAT SOUNDS LIKE A GREAT
TRIP AND PICK UP FOR TIP FOR
NEW THINGS TO BRING BACK
SURE.
MY WIFE IS IN CHARGE.
I HAVE NO IDEA WHERE WE ARE
GOING BUT SHE IS GOINGS SO
ARE GOING.
NOW WE'LL ADD GARLIC HERE
ONION.
AND WE'LL LET THAT COOK AND
THEN, WHAT WE'LL DO IS ADD
THE GRAPES CLOSER TO IN THE
OF IT AND FINISH IT OFF WITH
A LITTLE BIT OF CLARIFIED
BUTTER AND WE ARE GOOD.
REMIND THE FOLKS WHERE YOU
ARE LOCATE SOD WE CAN CHECK
OUT.
WE ARE AT 312 FAIRHOPE
CO LEX.
GOOD YOU HAVE.
SOUNDS FANTASTIC.
WELCOME BACK TO THE GREAT
KITCHEN SET HERE ON "STUDIO
10" WITH SCOTT FROM PIN
ZONE'S ITALIAN DOWNTOWN.
THIS AROMA THAT IS COMING
OFF OF THIS AMAZING DISH IS
ALL OVER THE TUDE YES AND
EVERYBODY IS SAYING,
WHAT ARE YOU COOKING.
STOPPING ME IN THE HALL.
WHAT ARE YOU COOKING ALWAYS
WONDERFUL WHEN YOU ARE HERE
ON THE SHOW AND TODAY YOU
YES.
CHICKEN AND GRAPES.
A LOT OF TIMES I SAY CHICKEN
AND GRAPES WHEN YOU TRY IT I
THINK YOU WILL ENJOY IT.
WELL, WE ALSO PUTTEN HERE
WAS A ROASTED RED PEP WE'RE
THE CHEESE AND THE PARM ME
IT.
A LOT OF TIMES THAT KIND OF
PEOPLE, PEOPLE SAY GIVE ME A
COUPLE MORE OF THOSE.
I DON'T NEED ANYMORE WITH
IT IS A CORNMEAL.
IT IS A FINE GROUND CORNMEAL
THAT YOU WILL GET AND WILL
STAY AROUND NORTHERN ITALY
AREA.
OKAY.
BUT WE HAVE TAKEN THESE
CHICKEN *** AND WE HAVE
SAUTEED THEM WITH SOME
PANCHETA, RED ONION, RED
GARLIC.
OKAY.
WE PUT A LITTLE BIT OF WINE
IN THERE.
THAT LOOKS PEAT.
WITH THE GRAPES YOU HAVE
SORT OF THE SWEET SALTY
TASTE A.M. YEAH.
I GIVES IT A GREAT, JUST A
GREAT FLAVOR TO IT.
IT SOUNDS WONDERFUL.
CANNOT WAIT TO TEST AND LET
EVERYBODY KNOW HOW THEY CAN
FIND YOU AT PINZONE'S.
YEAH COME DOWN TO 312
FAIRHOPE AVENUE IN THE HEART
OF DOWNTOWN BETWEEN CHURCH
TO LOVE SEE YOU.
LITTLE TASTE OF ITALY YOU
DLLY.
COUPLE NATURE WEEKS.
ITE WILL BE UP ON NEW WHY
WERE'S.
WEEK.
THAT IS.
I WILL PULL THIS OVER AND
STEAL THIS ONE.
WANT TO TASTE IT.
TRYING TO KEEP IT.
I WILL TASTE THIS.
I AM INTERESTED IN THIS.
THIS.
ARE YOU SUPPOSED TO EAT WITH
IT THE PEPPER OR OUT OF THE
PEPPER.
ANNWAY YOU WANT TO.
WANT TO GET THE PEPPER
YEAH.
WHEN YOU COOK IT.
THE ROASTED PEPPER FLAVOR
AND THE GARLIC IS GOING TO
ABSORB INTO THE IT.
WOW I CAN EAT THAT FOR
LUNCH, DINNER OR BREAKFAST.
FANTASTIC.
THIS RECIPE IS ON THE WEB
SITE UNDER THE "STUDIO 10"
TAB FOX 10 TO V.CAM AND FIND
THE INFORMATION ABOUT PIN
ZEN'S ITALIAN DOWNTOWN.
THANK FOUR COMING IN ONCE
AGAIN, SCOTT.
PLY MEASURE, ALWAYS.
THANKS.