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[ Wolf howls ]
[ Gunshots, woman screams ]
DAMARIS: How about this one?
Girl!
"A tasty comedy."
Okay.
[ Both laugh ]
Do you know what I love doing?
Hanging out at home,
watching movies with my best girlfriend, Terra.
We love to get together and watch old, funky "B" movies.
The weirder, the better.
Not that one.
No.
But you can't watch weird movies without delicious food,
and so today is all about movie snacking.
I'm Damaris Phillips.
I'm a culinary instructor -- Kentucky born and bred.
And here in the Bluegrass State,
the people are true and the food is awesome.
I cook traditional Southern food with my own modern flair,
and I show people how to cook from the heart.
So if you supply the love, I'll supply the food --
the food of love.
It's "Southern at Heart."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
[ Movie reel clicking, popcorn popping ]
You hear that popping?
Popcorn is a must at the movies.
My hickory and gorgonzola popcorn
is a fancy movie popcorn with flavor and addictive bite.
My scratch-made portobello mushroom
and cheddar pork sausages are complex,
and they are completely satisfying.
And nobody can resist homemade candy bars
with chunks of cookies and caramel.
I am telling you, it is a sweet-tooth heaven.
These are gonna be the best movie concessions ever.
I don't even have to sneak them in in my purse.
[ Laughs ]
This --
Since you're picking all the food,
I get to pick the movie.
Okay, but pick a good one.
Absolutely.
She usually picks terrible ones.
I always pick a good movie.
Get out of here.
Welcome.
We have our movie all picked out,
but it is time for me to make our movie-inspired meal.
I'm gonna be making my scratch-made
portobello mushroom and cheddar pork sausage.
Well, I have to get started on it before Terra gets here,
'cause I gave her a job of going to get the buns,
and if we don't have sausages, she's gonna be mad.
I'm just kidding.
I have a portobello mushroom.
First, I have to clean out all the gills.
You just take your spoon. You just scrape along.
These do not taste good, and the texture is terrible,
so you have to make sure you take that off.
Get rid of all those gills.
You only need about a half.
Small-dice these.
I always have a hot dog when I go to the movies,
but I wanted to make something
a little bit more classy than a hot dog,
so we're making homemade sausages,
which is about the classiest thing you can make.
I'm just gonna throw these in a bowl and salt them a little bit.
By salting them, we're gonna pull out
a little bit of that moisture.
When we add them to our sausage,
it's not gonna make, like, a mushy sausage.
Next ingredient -- sharp cheddar cheese.
I have about eight ounces.
I'm just gonna small-dice that.
You don't want anything too large,
'cause that will make your sausage seem crumbly.
These are gonna be little bursts of sharp-cheddar goodness,
and I love a little bite.
I'm gonna put this onto a cookie sheet.
Now I have about 2 1/2 pounds of pork butt,
so let's get that cut up.
Whenever you are making sausage,
you always want to have a ratio of fat to meat,
and that ratio, ideally, for me, is 70/30,
which if you buy pork butt, it's about that naturally.
And you just break it up.
You don't have to trim off any of the fat.
You don't have to do anything but cut it into chunks
small enough to go into your grinder.
Okay, pork onto my other cookie sheet.
Let me wash my hands.
Okay.
I'm gonna throw my cheese and my pork butt into the freezer.
I don't need this to freeze all the way through.
I just want it to be cold so that when I grind it,
it doesn't get mushy.
Now it is time to start on my homemade candy bars.
I'm hoping that these are gonna impress Terra.
She was my baking instructor in culinary school,
and I'm still trying to get an "A."
I am going to need chocolate.
This is about 2 bags, or 20 ounces,
of dark chocolate chips.
Typically, when people melt chocolate,
they use a double boiler,
which means you take hot water,
and you put this bowl on the top of it, and you stir,
and you stir, and you stir, and you stir, and you stir,
which takes a long time and a lot of tending.
But I'm gonna hurry, and I want to impress Terra,
so I'm gonna use my foolproof way.
Set your oven to 170 and throw your chocolate in.
8 to 12 minutes.
That's not hot enough that you're gonna cook your chocolate
if every so often, you get in there and stir it.
So keep an eye on it, but it should melt perfectly.
On top of this dark chocolate,
I'm going to put speculoos cookies.
A speculoos is a spiced shortbread cookie,
so we just roll.
So you get some really, really nice, smoky, spicy flavors
that are gonna go deliciously with that dark chocolate.
Now, let's check our chocolate.
I think we're ready.
Perfect.
I can still touch it with my hand.
And when you look in here,
the inside still looks like you have chocolate chips.
But watch what happened.
The second you take a spatula and stir,
it's completely melted.
Smooth and shiny
and ready to form the base of our candy bar.
I have a half-sheet tray flipped over so, so gracefully,
and I have a silicone pad.
I'm flipping the sheet tray
because I'm using this to smooth.
And if you think about it, watch what would happen.
Oh, no, I can't smooth. It's hitting the edge.
But, because I flip it,
you can get in there all well, right?
It will be nice and even.
So, let's do chocolate.
Oh, doesn't that look delicious?
Beautiful, beautiful, beautiful.
I sometimes make homemade candy bars
for all of the holidays because it is super-easy,
and when you throw it in a cellophane bag with a bow on it,
everybody's impressed, and that is always my goal --
impressing people... and buying their love with food.
[ Laughs ]
Okay. That's enough chocolate.
I'll leave the rest so I can lick the bowl.
Okay. Offset spatula --
And I'm gonna spread this all out to about 1/8 inch.
Spreading out that chocolate is like some child dream.
You're in like a field of chocolate.
It's so luxurious.
Whew!
Getting to the danger zone right there.
I'll take care of that. We are done.
I'm gonna take my speculoos cookies,
and I'm just gonna sprinkle these all over the top.
Great.
Now I have some sorghum caramel.
In this jar is sorghum, brown sugar,
there's sweetened condensed milk and a little bit of butter.
For the full recipe, go to foodnetwork.com.
Sorghum is a natural sweetener
that gives this caramel a hearty and smoky flavor.
I had some left over.
I've just brought it up to room temperature
so I can drizzle my candy bars with it.
Whoo!
You want it to warm enough that it is drizzling,
imagining that everybody loves caramel,
but not in every bite.
Oh, you are so pretty.
We just need to put our last touch on there -- salt.
I love salt and sweet,
so take this and sprinkle it on the top.
Not too much.
I'm using a coarse sea salt.
It's just gonna balance all this sweetness out.
Okay, I'm done.
Wait. No, I'm not.
You have to do one more thing,
and that is you pick this little guy up,
and you give him a gentle ***.
***.
One more.
***.
That's gonna let everything settle into the melted chocolate
so that you get a candy bar
and not just chocolate with toppings, right?
Right.
I'm gonna let this sit out at room temperature
so it can harden, and when we come back,
I'm gonna get started making our sausage concoction.
So when Terra gets here,
she can help me put those together.
We're gonna have one delicious movie-snacking night.
Oh, and we have popcorn, too -- fancy popcorn.
Welcome back.
My candy bars are firming up
while I am finishing the first grind of my pork butt
that we're gonna use to make sausages
for our movie-snacking meal.
The star of the show is sausage.
[ Cheers and applause ]
I have my stand mixer fitted with the largest grinder.
'Cause you have big pieces of meat,
you can't go straight down to little.
Then you switch
and put a smaller grind attachment on there.
And this goes all the way back through the mixer again.
But before we do that, we have to season our meat.
1 tablespoon of salt...
and 1 tablespoon of pepper.
Whenever you make sausages,
you have ground meat that then gets cooked,
and you don't get to taste it until it's already cooked,
and you can't add seasoning there.
So you want to think about ratios,
and my ratio is a teaspoon of salt and pepper
for every pound of product we're using.
I have 3 pounds of product, so that's equaling 3 teaspoons,
which equals 1 tablespoon.
My math skills are astounding.
I also want to use another flavor,
and that flavor is gonna be ground sage.
The pungent flavor will cut through
the fattiness of the pork -- about 1 teaspoon.
Perfect.
So, just give it a little toss
to get some of those spices all mixed through.
Turn our mixer back on,
and then this ground meat just goes back through the top.
And you'll see it will start to come out of there,
and it's a much finer grind now.
If you don't have a grinder at home,
all you have to do is buy ground pork,
and it takes out a whole step.
Whenever you're making sausage,
you need to use some sort of binder.
Otherwise, you just have ground meat.
Our binder today is gonna be milk.
I'm also grabbing those portobello mushrooms
that I diced up earlier and salted.
You're gonna notice
that there is a lot of liquid in the bottom,
and that's all the moisture that we're trying to pull out.
Otherwise, you're gonna have soggy sausages,
which is not awesome.
Okay.
Portobellos add a nice, meaty texture,
but they're also gonna add that really earthy flavor,
which I think is gonna go really well
with the sharp cheddar cheese and the sage.
Now we need about 1/2 cup of milk.
You're gonna mix until it looks homogenous,
but kind of tacky.
We turn it off, and you can see our meat.
It's kind of sticky.
What that means
is that everything has been mixed evenly.
You're gonna have consistent texture throughout your sausage.
Last thing we need to do is add in our cheese.
This has been frozen.
This will just make sure that it holds up
so you get chunks of cheddar cheese.
And now, just for a second, you're gonna turn it on.
And...we...are...
finished.
Oh! [ Laughs ]
Let me wash my hands.
Okay, it's time to form these fancy sausages
for our movie snacking.
So, when you make sausages, typically, people use casings.
But not everybody has a sausage stuffer,
and not everybody has casings,
so you can substitute plastic wrap
with this easy-peasy sausage-making technique
for the home.
Plastic wrap goes down,
then we take our scoop.
This is a scoop that's about 1/2 cup.
We're gonna use two of them so each sausage gets 1 full cup.
So, kind of mash it together.
And then you have to kind of squeeze it.
It needs to be tight.
If it's not, you're gonna have a crumbly sausage.
You're just gonna form this into a log.
And you want them to be about -- mm -- seven inches.
That always seems like the perfect size for sausage.
And then we roll, roll, roll, and then the fun part.
This is gonna make it tight,
so you just take it in your hands.
[ Whooshing ]
And that tightens it all up.
Oh, you little angel.
We're gonna take these and boil them in water,
and that's how you're gonna get the sausage to set up.
Then you can either grill them
or you can throw them in the oven and bake them.
We're gonna bake them today.
I don't see any air bubbles.
If you did have an air bubble,
you'll just need to take like a needle
and poke the plastic wrap, because otherwise it will burst,
and you do not want burst sausage coming out of here.
Easy, easy, easy-peasy.
I'm gonna continue making these sausages,
and when Terra gets here, she's gonna help me out.
We still have popcorn to make,
we have a candy bar to eat, and we have a movie to watch.
Welcome back.
I have finally been joined by Terra.
She's finishing up our sausage rolling.
And I'm gonna get started on our popcorn
for our movie-snacking night.
So, Terra, just two scoops in there.
Two?
Yeah, two.
What is in this sausage mixture?
Portobello mushrooms.
Mmm!
Sharp cheddar cheese and some ground sage.
Whoo-hoo-hoo-hoo! We really are fancy today.
Yeah, girl.
Into my pot, I'm gonna add 1/4 cup of vegetable oil.
I'm gonna use vegetable oil
because it has a high smoke point,
and you don't want your oil to burn.
That's looking --
Girl.
What's wrong?
You are a chef. What are you doing?
I'm a pastry chef.
Redo.
[ Laughs ]
I thought I would be better with sausages, though, honestly.
I thought you would be, too.
She's not doing as good as she does at making cakes.
Okay, so, redo that one.
I have vegetable oil in here.
I'm gonna turn on my heat to low,
and I'm gonna put in three pieces of popcorn.
I'm waiting to hear these kernels pop.
When they do, I'll know that my oil is hot
and I can start adding my other popcorn.
[ Kernel pops ]
Oh, hey, did you hear that? Listen.
What?
Only one of them popped.
[ Kernel pops ]
Oh, you hear that one?
That was two. We're waiting for the third.
[ Kernel pops ]
That was three. Hold on.
Take your oil off of the heat.
Get out those three little kernels,
'cause they'll burn otherwise.
And now you an add the rest of your popcorn.
2/3 cup -- Sprinkle it.
Okay, 30 seconds now.
1, 2, 3 -- girl, no --
4, 5, 6...
The 30-second popcorn trick -- foolproof.
...29, 30.
It is popcorn for dummies.
We can put our popcorn back onto the heat.
All of the kernels and all of the oil
should be at the same temperature right now,
meaning that everything's gonna pop at the same time.
Oh, girl.
Huh?
[ Kernels popping ]
Now we're popping.
You hear that?
Give it a little shake every couple of minutes.
That way they don't burn.
Have you tied the ends?
Yes. Tied the ends.
Okay, throw that in then.
These go in the boiling water for about six to eight minutes,
and this is gonna set up that meat
so that when we remove them from our "homemade" casings,
we can either grill them or bake them
or sear them off in a pan.
[ Kernels popping ]
It makes me feel like a little kid.
They'll stop popping at some point.
And done.
Ta-da!
Okay.
My popcorn looks good.
We do need buns. You brought me buns.
I did.
She promised they were gonna be amazing.
Okay, they're amazing.
VoilĂ !
Pretzel bun.
I like a pretzel bun
because it adds a nice crispness to your food.
I also love the salt on the top of it.
So, every so often, just give these a little turn.
You don't want any part of the sausage
sticking out of the water,
and you're looking for them to firm up.
You'll notice that that happens
when they turn to a really light color.
You did awesome.
Those look great.
Yeah, they look good.
Okay, so, let's melt some butter.
In the back, I have some gorgonzola powder
and some hickory powder.
Perfect.
So, first, we're gonna do 1/2 stick of butter.
You cannot have popcorn without butter.
Hey, pull off those ends for me, if you would.
So, whenever I mix my popcorn, I usually mix it in a bag.
It just allows you to roll it up and shake it.
Glad I've been working out.
[ Laughs ]
I think we're ready with this.
You want me to take them out?
Yeah, take those suckers out.
Okay.
Okay, so, if you will just
cut the plastic wrap off of those,
I am gonna keep working on this popcorn.
I have my handy-dandy bag.
Will you hold that open for me?
So...popcorn in.
Do you see any kernels?
Nope.
When you're shaking it in, just make sure
that you don't have... any hidden kernels.
Did i just burn you?
I mean, a little bit, but I just try to pretend
like it didn't happen.
[ Laughs ]
Sorry about that. My bad.
Now I'm gonna put in my 1/4 cup of butter.
Try and kind of spread it around.
It's pretty.
Yeah.
But then you have to shake quick.
Shake.
So you don't get soggy. Okay, so that goes down.
Now I need my special powders.
They make powdered everything now.
I wanted to make you fancy popcorn.
I appreciate that.
Oh, you are welcome.
And so I got gorgonzola powder.
I love blue cheese. It's one of my favorite cheeses.
And gorgonzola is a type of blue, so 2 tablespoons.
If you don't have gorgonzola powder,
just grate some parmesan cheese.
Oh, that sounds good.
Yeah. It will be good.
1/8 teaspoon of hickory powder.
You can't put too much,
because then all you taste is smoke.
But if you put the right amount,
you get a perfectly smoky flavor.
1 1/2 teaspoons of salt, and 1 teaspoon of pepper.
Mmm. Smells delightful.
Like what?
Like delicious cheese that I just want to eat.
[ Laughs ] Okay. Shake that for me.
We are taking these sausages
and throwing them into a 450-degree oven
for about 15 or 20 minutes,
just until they get all golden-brown everywhere.
Pour that little guy out.
That's delicious.
Good?
I love the smokiness of the hickory.
I'll eat that one.
I like the blue cheese.
I think it's nice and creamy, salty.
There's some peppery bite.
It's like a little party in your mouth.
It is a little party.
A movie party in your mouth.
When we come back,
we're gonna try our sausages and our...candy bars.
I made you candy bars.
You made me candy bars?
I made you candy bars.
I love candy.
[ Laughs ]
Welcome back.
We are making a movie-snacking feast.
Terra's slicing the buns,
and I'm gonna grab my scratch-made
portobello mushroom and cheddar pork sausages
out of the oven.
Whoo! They are golden-brown.
Look at that cheese.
So, this is why you put them in the oven.
Look at how it's all caramelized and toasty.
That's great.
Looks pretty good, right?
Yeah.
Okay. Buns.
Buns.
Whoa.
[ Chuckles ] That's a hearty sausage.
[ Laughs ]
Okay.
Mustard?
Yeah, mustard for sure. I mean, I lost mustard.
The acidity of a whole-grain mustard
is gonna go really nice with the richness of the cheese
and of the portobello mushrooms.
But let's give it a little taste and see.
I love a sausage.
This is amazing.
The sage is really, really coming out now
with that cheese, the portobello mushrooms.
What do you think?
This is the time for you to compliment me.
You did a fantastic job with your sausages.
Thank you.
They are salty and well balanced.
But I think that the main piece of this
that makes it so good is this delicious pretzel bun
that I brought with me.
I think it adds that salt and crunch.
Okay, you're right, the sausages are better.
[ Both laugh ]
Okay, sausages are great.
Now I have dessert for us.
Oh!
If you will grab this guy.
Those look great.
Yeah. I made you a candy bar.
It's the biggest candy bar I've ever seen.
N-- [ Laughs ]
Well, we're gonna break it up.
Okay, so, I did speculoos.
Speculoos?
Yeah, spiced shortbread cookies.
Salt, caramel, dark chocolate.
Mmm.
Okay, so all we're gonna do is peel this away.
Okay.
And then let's break it up.
So, you just break.
Look at that!
This looks so gooey and delicious.
Thank you.
I think it's really fun to kind of make them
a little bit like a candy bar size.
That's perfect.
Yeah. Let's try one.
I got the perfect bite here. Ready?
Mmm.
You taught me well.
I can't say that this is the best candy bar I've ever had,
because it would make me look bad,
but other than my candy bars,
this is the best candy bar I've ever had.
[ Laughs ]
Sometimes candy bars get too sweet for me,
so the dark chocolate and then the salt,
plus the sorghum caramel, is balancing together,
so it's intensely rich, but not overly sweet, I think.
I love the crunch of the speculoos cookie, too.
I'll give you it. It's the best candy bar.
What?! Yes, girl.
Somebody taught me well.
[ Laughs ]
I love cooking with Damaris.
Having food and friends together --
there's really nothing better.
We are ready for our movie.
We took casual, everyday movie-theater food
and really elevated it, and you can do the same.
No matter what, just have fun with your friends.
We've got a movie to watch, so we'll see you later.
And the award goes to...
Terra and Damaris' great, wonderful, fun friendship.
[ Cheers and applause ]