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HALFBACK.
BUT I WOULD TRY TO RUN BEFORE I CAUGHT THE BALL.
TODD'S FRIENDS ARE COMING OVER TO WATCH SOME FOOTBALL,
AND I'VE GOT A MENU THAT SCORES BIG EVERY TIME.
SEE DON GO STRAIGHT FOR THE MILKSHAKE?
IT'S THAT AWESOME MIX OF SWEET, SPICY, AND SALTY,
AND THE CHICKEN IS COOKED SO TENDER,
IT PRACTICALLY FALLS OFF THE BONE.
MY TWIST ON AN AMERICAN CLASSIC.
GET READY FOR A FEW SURPRISES, INCLUDING SOME GOOEY CHEESE.
THESE LITTLE GUYS ARE ADDICTIVE--
JUICY GRAPES WRAPPED IN SOFT CHEESE AND TOASTED NUTS.
IT'S A GOOD, OLD-FASHIONED DESSERT
THAT SCORES BIG EVERY TIME.
AWESOME MUNCHIES THAT THE GUYS WILL LOVE.
THEY'RE NOT GONNA MAKE IT TO THE GAME.
THEY'RE GONNA BE GONE BEFORE THE GAME STARTS.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
♪♪
I'M STARTING WITH MY CHICKEN ADOBO,
AND THIS IS SUCH A FLAVORFUL CHICKEN DISH.
AND I THINK IT'S GONNA BE PERFECT FOR GAME DAY.
WE'RE GONNA MARINATE THIS CHICKEN. IT'S GONNA BE GREAT.
1 CUP OF WHITE WINE VINEGAR.
THIS IS A FILIPINO DISH,
AND WE HAVE A FRIEND OF OUR FAMILIES,
WHO HAPPENS TO BE FILIPINO, WHO TAUGHT US A LOT
ABOUT FILIPINO FOOD, AND THIS IS ONE OF MY FAVORITE DISHES.
1 CUP OF SOY SAUCE.
AND THE COMBINATION OF THE ACIDITY
FROM THE WHITE WINE VINEGAR
AND THE SALTINESS FROM THE SOY SAUCE IS SO GOOD.
IT KIND OF PENETRATES THE CHICKEN.
THAT'S WHY YOU WANT TO MARINATE IT FOR A COUPLE OF HOURS.
SOY SAUCE JUST SMELLS SO GOOD.
NEXT, WE'RE GONNA ADD SOME LIGHT BROWN SUGAR.
PACK IT DOWN, ABOUT 1/2 A CUP.
WE NEED A LITTLE SWEETNESS IN HERE TO KIND OF BALANCE OUT
THE ACIDITY AND THE SALTINESS.
AND THEN I LIKE TO JUST WHISK IT TOGETHER.
THERE WE GO. AND YOU CAN MAKE THIS
WITH WHATEVER KIND OF CHICKEN YOU WANT.
WE'RE JUST GONNA DO LEGS, 'CAUSE I THOUGHT FOR GAME DAY,
IT'S MUCH EASIER JUST TO EAT, UM, CHICKEN LEGS
THAN TO EAT EVERYTHING ELSE.
OKAY.
WE'RE GONNA ADD FOUR GARLIC CLOVES.
WE'RE GONNA MAKE IT KIND OF GARLICKY.
OKAY, SO LET'S SEE HERE. WE'VE GOT SOME BIG CLOVES OF GARLIC.
I DON'T CHOP THE GARLIC FOR THIS.
I BASICALLY JUST PEEL IT AND CRUSH IT.
AND YOU KNOW, IF YOU'VE NEVER HAD FILIPINO FOOD,
IT IS REALLY GOOD, AND USUALLY, IT'S A MIXTURE
OF LIKE THE SWEET, TANGY, AND SALTY.
THAT'S SORT OF HOW THEY MAKE THEIR FOOD.
REALLY GOOD STUFF.
SO SEE, JUST CRUSH IT AND THEN DROP IT
RIGHT INTO THE MARINADE.
SO NOW THAT WE'VE GOT THE GARLIC IN THERE,
WE'RE GONNA ADD A LITTLE BIT OF FRAGRANCE IN IT.
TWO BAY LEAVES, AND I REALLY LIKE THE BAY LEAVES.
THEY'RE PRETTY STRONG, BUT IN HERE, WITH THE SOY SAUCE
AND THE VINEGAR, IT WORKS REALLY WELL.
MMM.
AND THEN FOR JUST A LITTLE BIT OF SPICINESS,
SPRINKLE LIKE 3/4 OF A TEASPOON OF RED PEPPER FLAKES.
AND IT'S KIND OF UP TO YOU HOW SPICY YOU MAKE IT.
AND JUST GIVE IT A QUICK LITTLE WHISK.
SO NOW I TAKE THE MARINADE,
AND I JUST POUR IT OVER THE CHICKEN,
3/4 OF THE WAY UP THE CHICKEN,
AND I PUT THE LID ON,
AND I POP IT IN THE FRIDGE TO MARINATE FOR A COUPLE OF HOURS.
♪♪
I'VE STARTED MELTING 3 TABLESPOONS
OF ROOM-TEMPERATURE BUTTER
FOR MY SCALLION MOZZARELLA CORNBREAD.
NOW I HAVE TO TELL YOU, I'M A BIG, BIG LOVER OF CORNBREAD.
SO I THOUGHT IT'D GO SO WELL WITH THE CHICKEN.
THE FIRST THING I WANT TO DO
IS START GRATING MY MOZZARELLA CHEESE.
AND WHAT I LOVE ABOUT THE MOZZARELLA
IS THE WAY IT MELTS IN HERE,
SO IT GIVES IT KIND OF A-A GOOEY, CHEESY, UM, INSIDE
WHEN YOU BITE INTO IT.
IT'S REALLY GOOD.
SO I JUST KEPT THE MOZZARELLA COLD UNTIL THE LAST MINUTE,
JUST BECAUSE IT MAKES IT A LOT EASIER TO GRATE,
AND WE'RE GONNA NEED ABOUT A CUP OF MOZZARELLA.
IT JUST CREATES, OHH, THIS LUXURIOUS,
JUST YUMMY, CHEESY CORNBREAD, WHICH I JUST LOVE.
AND THAT'S PRETTY GOOD.
OKAY.
SO NOW-- THIS IS A REALLY EASY DISH.
I'M GONNA SHOW YOU HOW EASY IT IS.
SO THIS IS WHAT WE DO.
BASICALLY, I'M JUST GONNA PUT EVERYTHING IN THIS BOWL
AND THEN MIX IT UP AND BAKE IT.
SO WE'VE GOT THE MOZZARELLA.
NEXT, WE'RE GONNA DO SOME SCALLIONS,
AND THE SCALLIONS ARE GREAT, BECAUSE THEY ADD A LITTLE BIT
OF AN ONION FLAVOR, BUT VERY MELLOW AND JUST ENOUGH,
JUST ENOUGH ONION, I THINK.
SO WE'RE JUST GONNA CHOP THE SCALLIONS UP,
AND IT GIVES IT A LITTLE BIT
OF LIKE A NICE, CRUNCHY BITE, TOO.
WE'RE GONNA USE THE WHITE PART
AND PART OF THE GREEN, AS WELL.
PERFECT.
ALL RIGHT, AND WE'LL PUT THAT ON TOP OF THE MOZZARELLA.
THERE WE GO.
NEXT, WE'RE GONNA ADD SOME GREEN OLIVES.
WE'RE GONNA DO ABOUT TEN OF THEM.
THREE, FOUR, FIVE, SIX, SEVEN, EIGHT, NINE, TEN.
EXCELLENT, AND THEN ONE FOR ME.
MMM-MM-MMM.
I LIKE THESE, BECAUSE THE SPANISH OLIVES
ARE A LITTLE BIT CRUNCHY,
SO REMEMBER, GREEN OLIVES ARE ACTUALLY UNDERRIPE OLIVES.
THAT'S REALLY WHAT THEY ARE.
I LIKE THEM, 'CAUSE THEY'RE A LITTLE BIT LIKE,
NOT SPICY, BUT TANGY,
AND THEN THE, UM, THE PEPPER INSIDE IS REALLY GOOD.
AND WHAT I DO IS I JUST KIND OF CHOP UP THE OLIVE.
PLUS, IT ADDS A REALLY NICE COLOR INSIDE THE CORNBREAD.
♪♪
NEXT, WE'RE GOING FOR THE CORNBREAD MIX--
TWO BOXES OF PLAIN OLD CORNBREAD MIX.
♪♪
3 TABLESPOONS OF BUTTER THAT WE MELTED.
YOU DEFINITELY NEED THE BUTTER.
IT KEEPS THE CORNBREAD NICE AND MOIST.
AND...
TWO EGGS.
THEY GIVE TEXTURE AND BODY AND HOLD THE CORNBREAD TOGETHER,
AND I LIKE TO KEEP THE EGGS AND THE BUTTER AND THE BUTTERMILK
AT ROOM TEMPERATURE, JUST 'CAUSE THEY MIX IN BETTER,
SO THAT WAY, YOU GET A NICE TEXTURE IN THE CORNBREAD.
AND LASTLY,
WE'RE GONNA ADD 1/2 A CUP OF BUTTERMILK,
AND THE BUTTERMILK TENDERIZES AND IT HAS A TANG TO IT.
SO 1/2 A CUP.
AND THERE YOU HAVE IT.
YUMMY, YUMMY.
MIX IT ALL TOGETHER.
MAKE SURE YOU BREAK UP THE EGGS,
AND IT'S NICE AND MOIST.
YOU CAN HEAR HOW MOIST IT IS,
AND YOU CAN SEE THE COLORS IN HERE, TOO.
AWESOME.
I GRAB MY BAKING DISH THAT I'VE ALREADY GREASED
AND JUST SPOON IT RIGHT IN THERE.
AND YOU COULD MAKE CORN MUFFINS IF YOU WANTED OUT OF THIS.
YOU CAN PRETTY MUCH DO WHATEVER YOU WANT.
AND SPREAD THE TOP OUT.
AND WE'RE GONNA BAKE THIS AT 400 DEGREES FOR 30 MINUTES.
AND UP NEXT,
I'M GONNA GET MY CHICKEN ADOBO COOKING,
AND THEN I'M GONNA MAKE A REALLY CUTE LITTLE APPETIZER.
THEY'RE WALNUT AND BLUE CHEESE GRAPES--REALLY GOOD.
CRUNCHY ON THE OUTSIDE, JUICY ON THE INSIDE--
YOU'LL BE MUNCHING ON THESE ALL DAY LONG.
♪♪
MY CHICKEN ADOBO HAS BEEN MARINATING
FOR A COUPLE OF HOURS,
SO NOW I'M PUTTING THE CHICKEN IN THIS DUTCH OVEN
WITH ALL THE MARINADE.
TO THAT, WE ARE GOING TO ADD 2 CUPS OF CHICKEN BROTH.
YOU JUST WANT TO MAKE SURE THAT THE CHICKEN BROTH
ALMOST COVERS ALL THE CHICKEN,
'CAUSE YOU WANT TO KEEP IT NICE AND MOIST.
AS IT COOKS FOR THE 50 MINUTES, IT'S GONNA REDUCE DOWN.
AND YOU WANT IT TO BE NICE AND TENDER,
AND YOU WANT THE CHICKEN TO JUST ABOUT FALL OFF THE BONE.
THERE WE GO.
OKAY, SO WE'RE GONNA BRING IT TO A BOIL,
COOK IT AT MEDIUM-HIGH FOR ABOUT 50 MINUTES.
AND THE CORNBREAD CAME OUT OF THE OVEN,
AND IT SMELLS SO GOOD IN HERE.
IT JUST SMELLS LIKE--LIKE BUTTER AND CHEESE AND SCALLIONS.
IT'S SO GOOD.
THAT'S GONNA COOL COMPLETELY BEFORE I GO AHEAD AND CUT IT.
IN THE MEANTIME, WE ARE GONNA START
ON MY WALNUT AND BLUE CHEESE GRAPES.
THESE ARE SO CUTE.
THEY'RE LITTLE, AND YOU JUST POP THEM IN YOUR MOUTH.
THEY'RE REALLY GOOD. THEY'RE SWEET, BUT SALTY AND CRUNCHY.
IT'S FABULOUS. SO WE'RE GONNA DO 2 OUNCES OF BLUE CHEESE.
AND I LIKE FOR IT TO BE AT ROOM TEMPERATURE
SO THAT IT KIND OF CREAMS REALLY EASILY.
AND 2 OUNCES OF CREAM CHEESE, AND THE CREAM CHEESE IS TANGY,
AND IT JUST KIND OF, UM, BLENDS REALLY WELL,
SO IT'LL MAKE IT REALLY CREAMY, AND IT WILL HELP THE BLUE CHEESE
STICK TO THE GRAPES.
TO THIN IT OUT A LITTLE BIT, WE'RE ALSO GONNA ADD
ABOUT 1/4 CUP OF HEAVY CREAM.
SO WE'LL ADD THAT RIGHT IN THERE.
LET'S BLEND IT ALL TOGETHER.
♪♪
ALL RIGHTY, NICE AND SMOOTH.
SO NOW LET'S GRAB OUR BOWL,
AND WE'RE GONNA SPOON IT INTO THE BOWL,
'CAUSE BASICALLY, WE'RE GONNA HAVE TWO BOWLS--
ONE WITH THE CHEESE MIXTURE
AND THEN ONE WITH THE NUT MIXTURE.
SEE, IT'S GOT TO BE SOFT LIKE THIS, OR IT BECOMES REALLY HARD
TO PUT IT, UM, ON THE GRAPES.
YOU WANT THE GRAPES TO GET COATED IN IT.
SO THAT IS DONE.
NOW I'M GONNA CHOP SOME WALNUTS.
SO THE IDEA HERE IS, IS THAT YOU DO A LITTLE CRUNCH
ON THE OUTSIDE, SO IT'S LIKE TWO LAYERS.
SO WE NEED A CUP OF TOASTED WALNUTS
THAT WE'RE GONNA CHOP.
THERE WE GO. THAT'S PERFECT.
AND I LIKE TO TOAST THEM, JUST TO GIVE IT A NICE, UM,
NUTTY FLAVOR.
AND I THINK WALNUTS AND, UM, BLUE CHEESE
WORK SO WELL TOGETHER.
THEY'RE GONNA BE ON THE OUTSIDE OF THE GRAPE,
AND THE GRAPE IS PRETTY SMALL AND DAINTY,
SO YOU DON'T WANT HUGE PIECES OF WALNUT ON IT.
YOU KNOW, MY DAYS OF CATERING-- THIS WAS, UM,
A VERY POPULAR APPETIZER
THAT I USED TO GET ASKED FOR ALL THE TIME.
AWESOME. OKAY, SO NOW THE NUTS ARE CHOPPED.
LET'S GRAB OUR BOWL.
GET ALL THE WALNUTS IN HERE.
WE'RE GONNA ADD 2 TABLESPOONS OF SUGAR.
IT HELPS THE WALNUTS STICK TO THE CHEESE ON THE GRAPES.
AND PLUS, IT GIVES IT A LITTLE BIT
OF LIKE A SWEET SORT OF BITE TO IT, WHICH I LIKE.
IT'S THAT SALTY, SWEET THAT WE ALL LOVE SO MUCH.
AND THEN JUST A LITTLE BIT OF PARSLEY,
AND WE'RE GONNA CHOP THE PARSLEY.
AND THE PARSLEY REALLY IS FOR A LITTLE BIT OF FRESHNESS,
AND IT'S ALSO A GREAT COLOR, TOO.
EASY, FUN, AND DELICIOUS.
RIGHT IN THERE. AWESOME.
NOW LET'S GIVE THIS A QUICK LITTLE STIR.
TIME TO GRAB OUR GRAPES.
SO I'VE GOT THESE BEAUTIFUL LITTLE RED GRAPES,
AND I LIKE TO DO THE RED GRAPES,
BUT YOU COULD DO EITHER RED OR GREEN OR A MIXTURE IF YOU WANT,
BUT THERE'S SOMETHING ABOUT THE RED GRAPES.
THEY HAVE A NICE CRUNCH TO THEM, AND THEY'RE SUPERSWEET,
WHICH I JUST LOVE IN HERE.
I TAKE SOME OF THE GRAPES I'VE ALREADY WASHED,
AND I JUST PLACE THEM RIGHT INTO THE CHEESE MIXTURE,
AND JUST KIND OF MIX IT AROUND
SO THE GRAPES GET COATED.
THEN I DROP THEM IN THE NUT MIXTURE.
ROLL IT AROUND
UNTIL THE CHEESE IS COVERED,
AND THEN YOU TAKE IT OUT,
AND I PUT IT ON THE BAKING SHEET.
AND THEN WHAT I DO IS I POP THEM IN THE FRIDGE
UNTIL THE, UM, CHEESE SETS, SO IT MAKES IT A LOT EASIER TO EAT.
I'M GONNA FINISH UP THE REST OF MY GRAPES, AND THEN UP NEXT,
I'M GONNA FINISH OFF THE CHICKEN ADOBO
AND MAKE THIS FANTASTIC MILKSHAKE
MADE WITH CHOCOLATE AND ALMONDS.
IT'S ONE OF THOSE GREAT CHILDHOOD TREATS,
SMOOTH AND SILKY, WITH A GROWN-UP TWIST.
♪♪
MY CHICKEN ADOBO HAS BEEN COOKING FOR 50 MINUTES,
SO NOW I'M PULLING OUT ALL THE CHICKEN,
AND AS YOU CAN SEE, IT'S FALLING OFF THE BONE,
WHICH IS EXACTLY WHAT IT SHOULD DO.
IT'S SO TENDER. IT'S GONNA BE FANTASTIC.
I'VE ALREADY PULLED OUT THE BAY LEAF AND THE GARLIC.
AND NOW IT IS TIME TO THICKEN THE SAUCE,
SO WHAT I DO IS I RAISE THE HEAT.
WE'RE GONNA ADD SOME LIME JUICE, AND THEN WE'RE GONNA THICKEN IT
WITH SOME ARROWROOT.
THE LIME JUICE IS KIND OF TRADITIONAL,
BECAUSE YOU WANT THAT LITTLE BIT OF SPARK, THAT CITRUS FLAVOR,
THAT REALLY BRINGS OUT ALL OF THE FLAVORS IN THE CHICKEN.
♪♪
ALL RIGHT, THE LIME JUICE IS IN.
NOW 3 TABLESPOONS OF ARROWROOT,
AND THE ARROWROOT IS A NATURAL THICKENER.
AND IT'S GONNA BE GREAT IN HERE, 'CAUSE YOU DON'T GET ANY FLAVOR
AND, UM, THERE'S NO GRITTINESS.
SO ADD THAT RIGHT IN THERE.
YOU NEED 3 TABLESPOONS, AND IT THICKENS PRETTY QUICKLY.
WE'RE GONNA WHISK IT.
THERE WE GO.
YOU WANT TO WHISK IT ENOUGH TO DISSOLVE THE ARROWROOT
IN THE LIQUID.
AND YOU WANT TO HAVE IT ABOUT MEDIUM-HIGH.
SO WHILE THAT THICKENS,
I'M GONNA CHOP THE GARNISH.
I'M GONNA ADD A LITTLE BIT OF PARSLEY RIGHT ON TOP.
NOW YOU COULD ADD CILANTRO IF YOU WANT TO,
BUT I REALLY LIKE TO ADD THE PARSLEY--
NICE, FRESH COLOR AND FRESH FLAVOR.
ALL RIGHT, SO WE'LL LEAVE THAT THERE.
THERE WE GO. LET'S SEE HOW THIS IS DOING.
ALL RIGHT.
TIME TO LADLE SOME OF THE SAUCE
OVER THE CHICKEN.
AND IT KEEPS THE CHICKEN NICE AND MOIST WITH LOTS OF FLAVOR.
THERE WE GO.
AND A LITTLE BIT ON THESE LITTLE GUYS.
DOESN'T THAT LOOK SO GOOD?
ALL RIGHT, PERFECT.
SO NOW I WANT TO TOP IT AND SPRINKLE A LITTLE BIT
OF THE CHOPPED PARSLEY RIGHT OVER THE TOP,
GIVE IT A NICE GREEN COLOR.
DOESN'T THAT LOOK PRETTY? OOH, YEAH.
ALL RIGHT, CHICKEN IS DONE.
WE'RE GONNA SET IT OVER HERE
BY THE CORNBREAD, SINCE THEY GO TOGETHER.
AND I'M GONNA CLEAN UP A LITTLE BIT HERE
AND GET STARTED ON MY DESSERT.
♪♪
ALL RIGHT, TIME FOR MY CHOCOLATE AND ALMOND MILKSHAKES,
BUT THEY'RE SO DECADENT AND RICH, THEY'RE LIKE DESSERT.
AND I KEPT THE BEST FOR LAST. HERE WE GO.
I'VE GOT A PINT OF CHOCOLATE ICE CREAM,
AND YOU CAN JUST USE YOUR FAVORITE TYPE
OF CHOCOLATE ICE CREAM IN THIS.
AND I LET IT SOFTEN SLIGHTLY
SO IT'D BE EASIER TO MAKE THESE--THESE MILKSHAKES.
SO CHOCOLATE, WHICH I THINK IS FABULOUS.
AND TO THAT, WE'RE GONNA ADD
A CUP OF MILK-- WHOLE MILK, THAT IS.
WE'RE GOING FOR THE WHOLE NINE YARDS.
WE'RE NOT GONNA CUT ANY CORNERS HERE.
AND IT'S NOT SOMETHING I HAVE THAT OFTEN,
BUT WHEN I HAVE IT, I JUST ENJOY EVERY SINGLE SIP OF IT.
SO WE'RE GONNA ADD A CUP OF MILK
JUST TO THIN IT OUT A LITTLE BIT.
AND...
A CUP OF VANILLA LOW-FAT YOGURT.
AND I LIKE A LOW-FAT YOGURT BECAUSE IT'S NICE AND THIN,
AND ALSO, I LIKE THE VANILLA BECAUSE YOU KIND OF GET
LIKE THAT YOGURT TANG
BUT A LITTLE BIT OF SWEETNESS, TOO.
ADD THAT RIGHT IN THERE.
AND NOW WE NEED SOME ALMOND BUTTER.
AND NOW IF YOU'VE NEVER SEEN ALMOND BUTTER,
IT'S BASICALLY ALMOST EXACTLY LIKE PEANUT BUTTER--
SAME IDEA BUT MADE WITH ALMONDS INSTEAD OF PEANUTS.
AND, SEE, IT'S SMOOTH LIKE PEANUT BUTTER,
AND I LOVE THE COMBINATION
OF ALMONDS AND CHOCOLATE TOGETHER.
SO WE'RE GONNA USE 1/2 A CUP.
THERE WE GO.
AND JUST DUMP IT RIGHT IN THERE.
CHOCOLATE AND ALMONDS TOGETHER-- YUMMY!
LAST BUT NOT LEAST,
VANILLA EXTRACT--
THAT LITTLE BIT OF RICH SWEETNESS
THAT YOU JUST CAN'T GET FROM SUGAR.
YOU NEED TO HAVE VANILLA EXTRACT.
PERFECT. SO NOW WE'RE GONNA BLEND IT ALL TOGETHER.
HERE WE GO.
♪♪
YEAH.
(inhales sharply)
(sighs) SMELLS SO RICH.
I GRAB A GLASS--
AREN'T THESE FUN WITH A LITTLE STRAW?
AND...
WE'RE GONNA POUR IT
RIGHT IN THERE.
NICE AND THICK.
AND THEN TO GARNISH IT AND FINISH IT ALL OFF,
IT WOULDN'T BE PERFECT WITHOUT...
A LITTLE BIT OF SEMISWEET CHOCOLATE.
AND YOU CAN, UM, GARNISH
JUST BY CHOPPING THE CHOCOLATE AND PUTTING IT ON TOP,
OR YOU COULD DO LITTLE SHAVINGS.
YOU COULD PRETTY MUCH DO WHATEVER YOU WANT.
AS LONG AS THERE'S CHOCOLATE ON IT, IT'S GOOD BY ME.
MMM.
THIS IS THE PERFECT ENDING TO THIS MEAL.
ALL RIGHT, I'M GONNA SAVE THE REST,
POUR THE REST OF MY GLASSES,
AND I'M GONNA PUT ALL THE FOOD OUT,
AND WE'RE GONNA ENJOY EVERY SINGLE BITE.
♪♪
DESSERT FIRST?
OH, WOW.
WE'RE GETTING EVERYTHING OUT.
I'VE BEEN DIETING.
I DON'T KNOW IF THAT'S GOOD FOR YOUR DIET THEN.
IF SOMEBODY DOESN'T HAVE THAT ONE,
I GUESS I COULD HAVE TWO.
DON, YOU CAN HAVE AS MANY AS YOU WANT.
ALL RIGHT, SO CHICKEN ADOBO,
SOME MOZZARELLA AND SCALLION CORNBREAD.
AND THESE ARE FOR YOU, JOE.
(Joe) I'VE HAD TWO OF THOSE ALREADY.
ACTUALLY, DON, I'M GONNA TAKE THESE INTO THE GAME.
THEY'RE NOT GONNA MAKE IT TO THE GAME.
THEY'RE GONNA BE GONE BEFORE THE GAME STARTS.
OH, YEAH.
THOSE ARE GRAPES WITH BLUE CHEESE AND WALNUTS.
LOW-CALORIE.
(laughs)
THE CHICKEN'S AWESOME.
YOU LIKE THE CHICKEN? OH, YOU PUT THE LIME ON IT.
SMART.
WHAT DOES ADOBO MEAN?
ADOBO--IT'S LIKE A FILIPINO KIND OF CHICKEN.
THAT'S RIGHT.
DON, LOAD UP YOUR PLATE, AND I'LL TELL YOU
I THINK IT STARTS AT 3:00.
IT STARTS IN, LIKE, TWO MINUTES, SO LOAD IT UP.
I JUST HAD SOME.
MOZZARELLA.
(Todd) I'M GONNA GET THE BEST SEAT.
(Joe) ABSOLUTELY.
ANYBODY ELSE?
I THINK DON TOOK YOUR MILKSHAKE.