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OUR WEBSITE, WPRI.COM.
WE'RE IN THE "THE RHODE SHOW"
KITCHEN THIS MORNING, CHEF
JENNIFER CHAPMAN IS HERE.
WE'RE GOING TO MAKE LOBSTER AND
CRAB TOPPED ROASTED COD.
WE'VE GOT TO KEEP THE PENGUINS
OUT OF THE KITCHEN.
THEY'RE SMELLING THE FISH AND
WANTING TO EAT.
WHAT ARE THE INGREDIENTS?
FRESH COD.
LOBSTER MEAT, LUMP CRAB MEAT,
SWEET POTATO, LITTLE NECKS,
WHITE WINE, GARLIC,
SAFFRON, CHILI POWDER.
IF ANYONE ISN'T ABLE TO GET
THE SAFFRON, IS THAT A MAJOR
PART OF THE RECIPE?
IT IS SO SUSPENSIONIVE.
YOU COULD JUST DO IT WITHOUT
AND MAKE THE CREAM SAUCE WITH
THE WHITE WINE AND
HERE?
I THINK YOU WANTED ONE
LOBSTER AT A POUND AND A QUARTER
FOR LIKE FOUR PEOPLE.
WE ALSO HAVE THE -- WAS IT
SWEET POTATOES?
YEP, SWEET POTATO AND
CHAREESE.
THE COD.
COD, YOU KNOW, USUALLY THEY
JUST SELL IT AS-IS WITH COD
LOIN.
YOU DON'T USUALLY GET A WHOLE
FISH OR ANYTHING.
YOU WANT IT TO BE VERY FIRM.
YEP.
RIGHT.
DOESN'T SMELL LIKE FISH.
GOT IT.
OK, ALL RIGHT.
FOR NOW, WE'RE GOING TO BE
HEADING BACK TO THE KITCHEN.
HOW'S IT GOING, MICHAELA?
WE'RE GOING TO GET STARTED
MAKING OUR DISH.
WHAT ARE WE UP TO NOW?
WHAT'S OUR FIRST STEP?
SO WE ARE STEAMING CLAMS,
WHICH THEY ARE OPEN NOW.
SIX MINUTES.
WHAT SHOULD YOU KEEP IN MIND?
DO YOU HAVE TO PREP ANYTHING
WITH THE WATER OR WHAT
TEMPERATURE ARE WE DOING?
YOU CAN PRETTY MUCH USE
ANYTHING, BEER, WINE, OR JUST
LIKE MAYBE APPLE JUICE.
I NEVER THOUGHT TO DO IT WITH
APPLE JUICE.
OF COURSE WHEN YOU'RE DOING IT
WITH CHALLENGE, IT'S ALL
WILBURN OFF.
RIGHT.
NOW.
JUST PLAIN WATER.
WE WANT TO TASTE THE NATURAL
TASTE OF THE LITTLE NECKS THERE.
WE ALSO HAVE COD.
YEP.
WHAT DO WE NEED TO DO NEXT?
HERE.
OK.
PAN.
OK.
HERE WE ARE.
SALT.
WE'RE GOING TO JUST TOP IT.
THAT WAS A LOT OF SALT.
[ LAUGHTER ]
THAT'S PERFECT.
ALL RIGHT.
JUST TOP IT WITH THE CRAB AND
LOBSTER MEAT.
WOW.
GOING ON.
THE FISH IS LIGHT AND FLAKE
YEA.
THAT WILL BALANCE IT OUT.
IS THAT ENOUGH?
GREAT.
THERE IT IS.
CHEF
CHEF JENNIFER THAT THAT MAN
JOINS US.
WE ARE READY TO GO.
UP.
EACH PAN.
OLIVE OIL, REGULAR OIL?
YOU CAN USE OLIVE OIL OR
CANOLA OIL.
PUT THAT IN THERE.
THESE PANS HEATED UP.
WE'RE GOING TO ADD ONIONS,
HALF TO EACH.
JUST REGULAR ONION, RIGHT?
YEP.
WE'RE GOING TO DO GARLIC FOR
BOTH, AS WELL.
I LOVE GARLIC.
YOU CAN'T GET ENOUGH GARLIC.
THEN THIS IS THE SAFFRON
SAUCE.
YOU SAY BECAUSE SAFFRON IS SO
EXPENSIVE, ADOWN HAVE TO PUT IT
IN, BUT IT DOES ADD TO THE
FLAVOR.
IT DOES MAKE A REALLY NICE
OK.
SO, I HAD THE CHORIZE.
IF IT WILL COME OUT.
SWEET POTATO MASH.
DELIGHTFUL.
THAT CHORIZE, DOES IT HAVE A
PICTURE?
YOU CAN USE CHORIZO, WHATEVER
IS AVAILABLE IN OUR AREA.
I NEVER WOULD HAVE THOUGHT TO
MIX THAT WITH A POTATO.
WE'RE GOING TO ADD THE WINE.
WHOO!
ABOUT HALF.
SAME THING WITH THE ALCOHOL.
SIMMER FOR?
JUST A LITTLE BIT.
OK.
YOU'VE GOT THE YELLOW FROM
THE SAFFRON SAUCE, YOU REDUCE IT
OFF.
OK.
AND THE ONIONS GET TENDER,
MAYBE LIKE ABOUT A MINUTE OR
TWO.
ALL RIGHT.
ADD SOME CREAM.
THAT'S LOOKING GOOD ALREADY.
THIS IS NOT LIKE -- THIS IS A
WHOLE CREAM, RIGHT?
THAT'S NOT THE LIGHT CREAM.
THAT LOOKS BETTER.
THAT DOES LOOK BETTER.
AND IT TASTES BETTER.
LET'S BE HONEST.
I LIKE IT BETTER.
HOW LONG DOES THIS HAVE TO
COOK?
LONG AT ALL.
OK.
BY SIMMERING THIS FOR AS LONG AS
YOU HAVE TO, DOES THIS TASTE THE
HARSHNESS OF THE ONION AWAY?
YES.
THEY'LL BE NICE AND TENDER AND
IT WILL BE SPICY.
WHAT'S BEEN HAPPENING TO THE
GOING?
WE HAVE ACTUALLY THE COD WITH
OH!
SO THIS IS ALL FINISHED.
IT'S BEEN COOKING AT 350 FOR
ABOUT 10 MINUTES.
15.
HOW DO YOU KNOW THAT IT'S
REALLY DONE?
ARE WE HEATING THIS UP?
YOU KIND OF WANT TO TOUCH IT.
YOU CAN PUT A PICK THROUGH IT
AND IF IT COMES OUT REALLY
CLEAN, IT'S DONE.
IF IT'S HARD TO PUSH THE PICK
THROUGH.
IT FEEDS A LITTLE EXTRA TIME.
YOU SAID YOU CAN SWOOS
SWOOSH--SQUISH IT TO FEEL.
HARD.
WILL AND I DON'T COOK THAT
MUCH FISH.
JUST PUT THAT IN THERE.
THIS IS ACTUALLY BOILING, YOU
SAID REDUCE IT BY HALF TO GET
THE ALCOHOL OUT.
AMAZING!
PUT THAT ON THERE.
SEAFOOD LOVERS, THIS IS A DISH
THAT IS GORGEOUS.
LOOKS GOOD.
SMELLS GOOD.
TO ARE THOSE OF YOU WHO LIKE
SEAFOOD, YOU'RE GETTING A LOT.
TYPES THERE.