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HEAD TO OUR FACEBOOK PAGE AND
TELL US ALL ABOUT IT.
THIS MORNING, WE ARE COOKING
WITH DISCOVER NEWPORT GETTING
READY FOR NEWPORT RESTAURANT
WEEK.
MATT JOINS US TO MAKE A GREAT
SEAFOOD DISH.
GOOD MORNING.
I'M LOVING THE INGREDIENTS ON
THE TABLE.
TAKE US THROUGH EVERYTHING WE
NEED.
OBVIOUSLY YOU NEED SOME SCROD
FOR THE SCROD DISH.
IF YOU CAN'T GET ANY, USE ANY
FLAKEY WHITE FISH.
CHORIZE.
GARLIC BUTTER.
WE MAKE OURS AT THE RESTAURANT
AND PUT IT TOGETHER.
SOUNDS GOOD.
WE'LL USE THAT.
COUPLE KINDS OF BEAN.
SOME FRESH CHOPPED TOMATOES.
KOSHER SALT, BLACK PEPPER.
YOU'RE GOING TO HAVE A LITTLE
BIT OF RED PEPPER FLAKES, AS
OK.
WE HAVE SOME FARM FRESH KALE,
PICKED THAT THIS MORNING.
SWEET RED PEPPERS, CILANTRO AND
REAL SIMPLE.
IT'S NEW BED FORD, BECAUSE
THERE.
THE GREAT FISHERMAN DOWN
THERE, THAT'S WHERE WE GET THE
MAJORITY OF OUR FISH.
WE'RE PROUD OF THAT.
FRESH CASH.
WHEN YOU'RE TRYING TO TAKE OUT
FISH, IT SHOULDN'T SMELL FISHY.
ALL.
IT SHOULD NOT HAVE ANY TYPE OF
GEL TYPE TEXTURE TO IT AT ALL.
IF YOU SMELL FISH, IF YOU WALK
INTO A RESTAURANT AND IT SMELLS
LIKE FISH, YOU WANT TO RUN.
MAKE SURE THEY ARE ROTATING
THEIR PRODUCT.
YOUR BEST BET IS TO GET IT RIGHT
OFF THE DOCKS AND MAKE IT AT
HOME.
YOU CAN FOLLOW US
@TWITTER@THERHODESHOW.
WE ARE DOING OUR SPARKLING
SANGRIA.
WE HAVE OUR OWN HOMEMADE
BLACKBERRY SYRUP, JUST SIMPLE
SYRUP AND PUREED BLACKBERRIES
50-50.
ANY KIND OF FRUIT, WE USED AN
ORANGE SLICE TO GARNISH IT.
POUR UNTIL I SAY STOP RIGHT IN
THE GLASS WITH THE ICE.
ALL RIGHT.
HERE WE GO.
OK.
WE'RE PUTTING ABOUT A SHOT
AND A HALF IN THERE FOR YOU,
EQUAL PART OF THE BLACKBERRY
SYRUP IN THERE.
HALF.
TOP IT OFF WITH TWO INCHES OF
CHAMPAGNE RIGHT THERE.
TWO INCHES OF CHAMPAGNE.
OK.
WITH A COCKTAIL LIKE THIS,
YOU OBVIOUSLY DON'T WANT TO
SHAKE IT.
AS WE TRANSFER IT INTO OUR
STEMWARE, IT WILL MIX.
OH, NO.
ALL RIGHT.
THEN WE JUST JAZZ IT UP WITH
SOME FRUIT.
POUR SOME BLACKBERRIES IN
THERE AND YOU'RE GOOD TO GO.
IS THIS ON THE MENU?
COCKTAIL.
THEY FLY RIGHT OUT OF THERE.
OH, WOW!
NICE AND FRUITY.
I LOVE THE SIMPLE SYRUP THAT YOU
MADE HERE.
THAT MAKES A GREAT DRINK.
ALL RIGHT.
MATT
MATT PLUM JOINS US IN "THE
RHODE SHOW" KITCHEN THIS MORNING
TO MAKE A GREAT SEAFOOD DISH.
RESTAURANT WEEK IS QUICKLY
APPROACHING.
NEWPORT RESTAURANT WEEK
STARTS NOVEMBER 2 THROB THE
11th OF NOVEMBER.
WE'RE EXCITED ABOUT HAVING
EVERYONE DOWNTOWN.
IT'S NEVER TOO EARLY TO START
PLANNING, GET THE LIST OF
RESTAURANTS YOU WANT TO VISIT.
WE WANT TO HYPE IT UP, GET YOU
GUYS ALL SET.
TODAY.
ABSOLUTELY.
THE FISH IS REALLY SIMPLE.
AGAIN, WE HAVE OUR GRIDDLE RIGHT
HERE WITH JUST A LITTLE OLIVE
OIL ON IT.
OH, YOU'RE USING A GRIDDLE.
UH-HUH.
PUT IT ON THERE.
THEN WE HAVE OUR GARLIC BUTTER.
AGAIN, YOU CAN USE THIS WITH
PLAIN BUTTER AND ADD IT AT HOME
INSTEAD OF GOING THROUGH THE
RESTAURANT.
TAKE IT EASY WITH THE WINE.
A LITTLE EXTRA WINE IN YOUR
GLASS IS GOOD, IN YOUR DISH
ISN'T, YOU GET A FOUL TASTE IF
YOU PUT TOO MUCH IN THERE.
THAT'S REALLY IT.
OVEN.
YOU CAN BROIL IT IF YOU LIKE
IT.
SO PRETTY QUICK.
PRETTY QUICK.
AS THAT'S GOING IN THERE,
FIVE TO 12 MINUTES, DEPENDING ON
YOUR OVEN AND HOW YOU LIKE IT.
THAT.
ABSOLUTELY.
LET'S TALK ABOUT TWO
INGREDIENTS THAT YOU HAVE IN
THIS PAN THAT YOU KIND OF
PREPPED BEFORE.
WE TRIED TO GET IT GOING
BECAUSE OF TIME CONSTRAINTS.
GET ONIONS AND GARLIC IN THE PAN
WITH WITH THE OLIVE OIL, TO GET
THINGS GOING.
ADD THE CHORIZE TO RENDER THE
FAT OUT OF THE SAUSAGE, GIVE IT
NICE FLAVOR.
THEN WHAT WE'RE GOING TO DO IS
ADD MORE GARLIC, THROW SOME MORE
GARLIC BUTTER IN THERE.
USE KALE IN THIS.
KALE TAKES A LITTLE BIT LONGER
TO COOK.
IF YOU WERE GOING TO USE
SPINACH, YOU ADD THAT LAST.
OK.
READILY AVAILABLE.
SIMPLE.
IT'S GOING TO HAVE A LITTLE
KOSHER SALT, A LITTLE TABLE MESH
BLACK PEPPER AND THEN AS FAR AS
THE RED PEPPER GOES, THAT'S ALL
ON YOU.
HOW MUCH DO YOU USE?
WE KEEP IT MILD FOR PEOPLE.
WE HAVE ALL KINDS OF DIFFERENT
TASTES AND POLICE OFFICER
PROFILES.
YOU CAN ALWAYS ADD, CAN'T
ALREADY IN THERE.
ALL OF THIS COMES TOGETHER ON
ONE PLATE, YOU HAVE ONE HERE,
RIGHT, THE FINISHED PRODUCT?
THAT WHOLE THING IS GOING TO
COME TOGETHER IN 10-15 MINUTES
OR SO.
WHILE THE FISH IS WORKING, GET
THIS OUT, AND PLATE IT ON THE
TOP THERE, SWEET PEPPERS AND A
LITTLE CHOPPED CILANTRO.
I'M GOING TO TRY ABILITY OF
THIS.
WHILE I'M DOING THAT, THIS DISH,
WILL THIS BE A PART OF
RESTAURANT WEEK?
IT IS ON OUR MENU.
TELL US A LITTLE BIT MORE
ABOUT THE OTHER DISHES THAT WILL
BE THERE.
WE TRY TO TAKE OUR BEST
DISHES WE FEEL AND OUR CUSTOMERS
FEEL THROUGH FEEDBACK IS OUR
BEST DISH AND GIVE THEM A TASTE
OF BRICKYARD ALLY.
WE'LL HAVE THE FISHERMAN SCROD,
AHI TUNA.
WE DO A BUFFALO PASTA WITH
SHRIMP.
THAT ONE IS A LITTLE BIT HOT.
WE'LL DO A SIRLOIN.
THE RESTAURANT WEEK, FOR LUNCH,
IT'S A $16 LUNCH AND $30 DINNER.
YOU CAN'T BEAT THAT.
YOU'LL GET A SOUP, SALAD,
ENTREE AND DESSERT.
IF YOU'RE NOT A DESSERT PERSON,
WE'LL DO A CAPPUCCINO OR
ESPRESSO FOR YOU.
IT'S A GREAT EVENT.
IT GETS PEOPLE IN TOWN
ESPECIALLY IN THE OFF-SEASON.
WE'RE THRILLED TO HAVE IT.
HAVING DISHES LIKE THIS, THE
FLAVORS ALL COMING TOGETHER, ONE
OF A KIND.
I MEAN, IT IS SUCH A GREAT DISH.
OUR DRINK THAT WE MADE EARLIER,
SANGRIA WITH A FRESH, WHAT KIND
BLACKBERRY.
THAT YOU GUYS MADE.
WE MAKE IT FROM SCRATCH.
ALL THIS STUFF.
FOR MORE INFORMATION, OF COURSE,