Tip:
Highlight text to annotate it
X
YOU CAN HEAD TO OUR WEBSITE,
WPRI.COM.
THIS MORNING IN THE KITCHEN
WE ARE COOKING WITH THE CHEF
FROM THE BEHIVE CAFE.
WHAT ARE WE MAKING TODAY?
A BLACK BEAN FRITTER WITH
AVOCADO SCRAMBLED EGGS, CHAD
DAUGHTER CHEESE AND SALSA.
THE ROASTED TOMATO SALSA, I
HAVE A NICE HEIRLOOM TOMATO HERE
FROM EXETER.
THIS IS A JALAPENO PEPPER.
YOU MENTION SAID THAT THIS
TOMATO IS FRESH FROM A LOCAL
PLACE, BUT MAYBE THOSE FARMERS
MARKETS ARE WINDING DOWN AROUND
THIS TIME.
CAN PEOPLE STILL DO THIS RECIPE?
DISH.
THE BEST THING ABOUT A ROASTED
TOMATO SALSA, YOU CAN USE THE
VEGETABLES IN THE MIDDLE OF THE
WINTER THAT AREN'T SO GREAT AND
OUT THE FLAVOR.
I LIKE THAT.
HOW WILL EVERYTHING LINE UP?
AND SCRAMBLED EGGS.
IT'S GOING TO BE SORT OF A
LITTLE PATTY WITH THE BLACK
BEANS AND THEN THE SCRAMBLED
EGGS WILL BE ON TOP OF SLICED
OFF CAD DOUGH.
YOU MELT CHEDDAR CHEESE ON TOP
US ON TWITTER.
WE ARE BACK IN "THE RHODE
SHOW" KITCHEN.
CAFE.
WE ARE GOING TO MAKE SALSA.
WHAT DO WE DO FIRST?
450 DEGREES.
IT WOULD BE GOOD TO MAKE THIS IN
ADVANCE TO BRING IT DOWN TO ROOM
EGGS.
YOU CAN MAKE IT BEFORE, YOU CAN
MAKE IT IN BULK.
IT WOULD BE BETTER TO MAKE IT
A COUPLE DAYS TO SIT FOR THE
FLAVORS.
HOUR.
PREHEAT THE OVEN TO 450 DEGREES
AND BASICALLY START CHAPPING UP
LET'S GET TO IT.
ALL RIGHT.
LET'S SEE WHAT WE'VE GOT.
THIS IS AN HEIRLOOM TOMATO.
THE BEST THING ABOUT THIS SALSA
IS THAT YOU CAN -- YOU DON'T
NEED TO HAVE A GREAT TOMATO TO
MAKE IT TASTE GOOD.
THE ROASTING OF THE VEGETABLES
AND TOMATOES CARAMELIZES AND
BRINGS OUT THE FLAVOR.
LAYING AROUND.
IT'S A GREAT WAY TO USE UP
YOUR LATE SEASON TOMATOES, CUT
UP.
YEAH.
SO YOU JUST ROUGHLY CHOP UP
THESE VEGETABLES, THIS TOMATO.
ANY HEIRLOOM TOMATOES BETTER
ONES TO USE?
HEIRLOOM TOMATOES ARE BETTER
FOR SLICING AND EATING RAW IN A
SALAD, BUT THE BETTER THE TOE
NATO, THE BETTER THE SALSA.
RIGHT.
SO PUT THOSE ALL IN THERE.
PUT THAT RIGHT IN THERE.
CHOPPED UP.
PUT THAT IN.
AND SOME RED BELL PEPPER
CHOPPED UP.
AGAIN, JUST A ROUGH CHOP.
IT'S ALL GOING TO GET PULSED IN
THE FOOD PROCESSOR.
THIS IS HALF OF A SMALL
JALAPEÑO.
THIS IS GOING TO GIVE IT A
LITTLE KICK.
YOU CAN PUT AS MUCH JALAPEÑO
OR AS LITTLE AS YOU WANT.
WE JUST HAVE GARLIC LEFT.
CHEF ELI IS HERE FROM IT IS
BEEHIVE.
WE'RE READY FOR YOUR ORDERS AND
READY TO COOK.
WE'RE READY TO GET TO IT.
LETS TAKE THESE ROASTED
VEGETABLES OUT OF THE OVEN HERE.
WHOA!
SIZZLING AWAY.
PROCESSOR.
YOU WANT TO PULSE THEM JUST A
COUPLE TIMES TO BREAK THEM UP.
PUREED.
YOU WANT SOME TEXTURE.
THERE?
ABOUT A HALF HOUR AT 450.
THEY DO.
HIT THE PULSE THREE OR FOUR
TIMES.
KEEP GOING.
THAT'S GOOD.
VERY NICE.
TAKE THAT OFF.
ALL RIGHT.
GET A LITTLE STEAM.
GET THEM RIGHT HERE IN THIS
BOWL.
THERE WE GO.
TOSS THAT RIGHT IN.
THAT LOOKS GOOD.
AND YOU WERE TALKING, TOO,
THAT YOU CAN USE VEGETABLES ALL
YEAR ROUND.
THE ROAST THING BRINGS OUT
THE NATURAL FLAVORS, ENHANCES
THE FLAVORS OF SUB PAR
VEGETABLES.
WHAT ELSE DO WE ADD TO THAT?
CILANTRO.
WE'VE GOT SOME CILANTRO.
AND THERE'S A LIME RIGHT
HERE.
ALL RIGHT.
EXCUSE ME, LET ME JUST CUT
THIS FOR YOU HERE.
GREAT.
AND YOU'RE GOING TO ADD THE
JUICE OF THAT WHOLE LIME.
WHILE HE'S DOING THAT, WHAT
AM I DOING?
YOU'RE GOING TO MAKE THE
BLACK BEAN FRITTERS.
GOYA ARE THE BEST.
YOU WANT TO STRAIN THEM AND
RINSE THEM.
PUT THEM IN THE BOWL AND ADD
GROUND CUMIN.
YES.
CHILI POWDER.
NOT ALL THAT SALT.
I'M GLAD YOU STOPPED ME.
JUST A PINCH OF SALT.
GET YOUR HANDS IN THERE AND MASH
THEM UP.
RECORD.
YOU WANT THEM MASHED, GET A
PAN GOING OVER MEDIUM HEAT WITH
A LITTLE CANOLA OIL IN IT.
THIS IS WHAT WE'RE GOING TO USE
TO FRY THE BLACK BEAN PATTIES.
HOW FLAT DO I MAKE THEM?
LIKE A BURGER.
THAT WORKS.
BURGER SIZED.
SO YOU KIND OF WANT TO GET THIS
UH-HUH.
I'LL GET THE SCRAMBLED EGGS.
AFTER YOU TAKE THE VEGETABLES
OUT OF THE OVEN, TURN YOUR OVEN
ON THE BROILER FUNCTION TO MELT
THE CHEESE THAT YOU'RE GOING TO
PUT ON TOP.
I LOVE ALL THE ELEMENTS OF
THIS.
THIS IS WHAT IT WILL LOOK
LIKE AFTER IT'S COOLED DOWN.
THAT'S THE SALSA.
WHILE THOSE ARE HEATING UM,
WE'LL GET THE EGGS.
LOCATED.
ON BRISTOL ISLAND AT THE END
OF THE BIKE PATH.
THIS IS ONE OF THE MOST POPULAR
DISHES ON OUR DAY TIME MENU.
A PLAY ON JUEVOS RANCHEROS.
WE'VE GOT THE EGGS.
WE'LL GIVE THOSE A SCRAMBLE.
WHEN YOU STACK EVERYTHING, THIS
IS THE FINISHED PRODUCT.
WHEN IT ALL COMES TOGETHER, TALK
ABOUT THE LAYERS THERE.
YOU'VE GOT THE BLACK BEAN
FRITTER, SLICED AVOCADO,
SCRAMBLED EGGS, VERMONT CHEDDAR
MEDALLED ON TOP, AND CILANTRO.
I'M WIPING THE BLACK BEANS
OFF MY HANDS.
THAT WAY I CAN TASTE IT.
YEP.
HERE WE GO.
MIX IT IN.
IT SMELLS GOOD.
OH, YEAH.
WE'VE GOT TO TASTE EVERY
LAYER.