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AFTER THIS WE WILL TELL YOU
WE'RE BACK IN THE KITCHEN WITH
JOHN AND ROD FROM THE HAZARD
GRILLE AND WE'RE FINISHING UP
THEIR RECIPE FOR CHILEAN SEA
BASS.
FOR CHILEAN, CHILEAN.
CHILEAN.
TOMATO, TAM TOEOMATO.
WE BEGAN THE RECIPE A LITTLE
EARLIER IN THE SHOW.
WE PUT THE SEABASS IN THE OVEN.
CHILLY ORANGE GINGER GLAZE.
IT IS MADE WITH THE HOISIN
SAUCE BASE.
IT HAS A LITTLE BIT OF GINGER,
CHILLY CRUSHED RED PEPPERS AND
REDUCED DOWN TO A NICE GLAZE.
THAT IS ONE OF OUR FAVORITES.
NICE GRILLED ASPARAGUS
SAUTEED.
SOME OF THE MAPG GO SALSA I
HAVE MADE EARLIER ON TOP NICE
AND COLORFUL.
GIVES IT A LITTLE SWEETNESS.
LOOK AT THAT.
THAT'S IT.
VIOLA.
LOOK HOW PRETTY THAT IS.
I WASN'T QUITE AS YOUNG AS
THAT.
IT WAS MYSELF BACK IN 1974.
WE HAVE BEEN TOGETHER FOR 39
YEARS TOGETHER.
WE OPENED UP IN WESTFIELD BACK
IN 87 ALSO PART OF THE EARLY
90s.
YOU ARE SPENDING THE MONEY
ANYWAY.
EXACTLY.
THANK YOU SO MUCH GENTLEMEN
FOR BEING HERE.
IT'S A WORK OF ART.