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CAN HEAD TO OUR WEBSITE,
WPRI.COM.
THIS MORNING IN THE RHODE
SHOW KITCHEN, WE ARE COMING WITH
FRED AND STEVE'S STEAK HOUSE,
EXECUTIVE CHEF SCOTT KAISER
JOINS US TO MAKE SHELLFISH AND
ANDOUILLE GUMBO.
DID I SAY IT RIGHT?
YES, GREAT JOB.
ANDOUILLE, I'M LEARNING HERE
IN THE KITCHEN.
THERE'S A LOFT INGREDIENTS WE
NEED.
CAN YOU TAKE US THROUGH WHAT WE
NEED?
YEAH WITH YOU, THE GUMBO THE
FOUNDATION STARTS WITH SHRIMP
SHELLS WHICH WE TAKE OFF, AND
THE GUMBO.
SO WE'RE GOING TO USE THE
WHOLE THING, NO WASTE.
NO WASTE AT ALL.
WE USE VEGETABLES, SELL RIRGS
ONION, CARROT, WHICH WE CALL
MIREPOIX, OLIVE OIL AND GARLIC,
AND SHRIMP STOCK WITH THE WATER.
THAT WILL START THE FOUNDATION.
WHEN WE GET INTO THE GUMBO WE
HAVE AGAIN TRICOLORED PEPPERS,
SOME CELERY, ONION, CARROT,
FRESH TOMATO THAT'S SEED, AND
THE WONDERFUL SHELLFISH,
SCALLOPS, LARGE SHRIMP, CLAMS,
MUSSELS AND THE FAMOUS ANDOUILLE
SAUSAGE WHICH GIVES IT ALL THAT
FLAVOR.
YOU WERE NEALG.
WHEN I FIRST LOOKED AT THAT IT
REMINTED ME OF ANOTHER DISH.
THE ANDOUILLE HAS ANOTHER
SPICE.
CAJUN SPICE USED ON A REGULAR
BASIS WHEN DO YOU GUMBO, BUT THE
CHERRYIZE OH HAS -- CHORIZO HAS
GOOD FLAVOR TOO.
ENHANCED WITH HONEY, TABASCO AND
FRESH THYME.
IS HE WFER IT OVER RICE, IT'S A
GREAT DISH.
I'M EXCITED FOR IT, I'M READY
TWITTER AT THE RHODE SHOW.
NOW WE'RE HEADING BACK TO THAT
KITCHEN.
WILL?
WE ARE BACK IN THE RHODE SHOW
KITCHEN THIS MORNING, EXECUTIVE
CHEF SCOTT KAISER IS HERE FROM
FRED AND STEVE'S.
WEWE HAVE GARLIC, YOU CAN SMELL
IT, IT SMELLS GREAT.
GARLIC, ABSOLUTELY.
THE SECRET TO ANY COOKING.
WHAT ARE WE GOING TO MAKE?
WE'RE DOING SHRIMP AND
ANDOUILLE GUMBO, BUT THERE'S A
FOUNDATION WE TRY DO FIRST.
WE ADD A LITTLE OLIVE OIL, AND
WE'RE GOING TO DO A LITTLE
CHICKEN STOCK, OR SHRIMP STOCK.
SO WE JUST ADD SOME OF THAT,
SOME GARLIC.
YOU'VE ALREADY ACTUALLY HAD
THIS GARLIC SIMMERING AWAY FOR
LITTLE WHILE.
YEAH, WE PUT A LITTLE GARLIC
TO ENHANCE THE FLAVOR, THEY ADD
THE SHRIMP SHELLS, AND WHAT WE
CALL MIREPOIX, CELERY, ONION AND
CARROT.
AND LATELY FRESH TOMATO.
WE PUT THAT IN AND SWEAT IT TO
GET SOME OF THE FLAVOR.
OKAY.
AND THIS IS GOING TO CREATE THE
STOCK YOU NEED?
THAT WILL CREATE THE STOCK,
THE FOUNDATION OF THE GUMBO WITH
THE SAUCE.
SO AS THIS IS COOKING, THE NEXT
PART OF THE FOUNDATION WHAT WE
CALL THE ROUX.
IT'S NOT A MAJOR THING, EQUAL
PARTS FLOUR AND BUTTER.
BUT AGAIN IT'S A BLONDE ROUX OR
A BROWN ROUX.
FOR THE GUMBO IT'S THE ESSENCE
TO MAKE SURE IT'S BROWN.
IT'S A NUTTY FLAVOR THAT IS PUT
INTO THE SHRIMP STOCK.
WHAT WE DO IS AGAIN JUST MELT
SOME BUTTER.
ABOUT HOW MUCH BUTTER, EQUAL
PARTS?
TODAY WE USE THREE OUNCES OF
BUTTER, THREE OUNCES OF IN
OURMENT WE'RE GOING TO MIX IT,
AND
AND THEN AS THE STOCK AND THE
MIREPOIX AND SHRIMP SHELLS ARE
STARTING TO GIVE OFF SOME
FLAVOR, WE THEN ADD SOME COLD
WATER.
ANYTIME YOU START WITH A STOCK,
START WITH COLD WATER.
OKAY.
THAT'S JUST A RULE OF THUMB.
POUR THAT IN.
THEN WE JUST ADD A LITTLE
STOCK.
THIS IS GOING TO SIMMER AT HOME
FOR ABOUT 20 MINUTES.
THEN YOU SIMPLY STRAIN IT.
AND AGAIN I USE THE WORD SIMMER,
YOU DON'T WANT TO IT BOIL.
YOU JUST WANT TO GET THE FLAVOR.
YOU SEE THE BUTTER IS
STARTING TO MELT.
WE'LL MIX THAT ALL TOGETHER,
THEN TAKE SOME ALL-PURPOSE
FLOUR.
THIS IS WHAT WE CALL THE ROUX.
ALL RIGHT.
WE'RE GOING TO KEEP MIXING OUR
SHELLFISH AND ANDOUILLE GUMBO
IS WHAT'S COOKING TODAY IN THE
KITCHEN.
EXECUTIVE CHEF SCOTT KAISER FROM
FRED AND STEVE'S STEAK HOUSE AT
TWIN RIVER IS JOINING US TO PUT
IT ALL TOGETHER.
ABSOLUTELYMENT GOUT THAT
VERBIAGE DOWN PERFECT.
GREAT JOB.
I THINK I DO.
I'M DONE.
AGAIN WE DID THE FOUNDATION,
NOW WE'LL MAKE THE FUN STUFF.
YOU'VE GOT A LITTLE OLIVE OIL,
AND AGAIN OUR FAMOUS GARLIC, WE
JUST LOVE GARLIC.
I LOVE GARLIC.
MAKES EVERYTHING TASTED GOOD.
YOU WANT TO GET IT A LITTLE
BROWN.
IN THE OLIVE OIL.
YEAH, YOU GOT A HOT PAN GOING
THERE.
YOU WANT TO MAKE YOUR NICE
AROMA SO ALL YOUR GUESTS SMELL
THAT, HAPPY.
THEY KNOW IT'S GOOD STUFF.
THEY'RE DRAWN TO THE KITCHEN.
THE VEGETABLES AGAIN, CELERY,
ONION, CARROT, TRICOLOR PEPPER,
FRESH TOMATO THAT'S BEEN SEED.
YOU SMELL THAT GARLIC, THAT'S
NICE AND BROWN.
YOU WANT TO GET SOME TOMATO IN
THERE.
YOU DO WANT TO MAKE SURE YOU
DON'T BURN THE GARLIC.
THEN IT WILL BECOME BITTER.
SO KEEP IT MOVING.
KEEP IT MOVING.
AS YOU SEE, THE SAUTE.
EARLIER I TALKED ABOUT THE BROWN
ROUX.
YES.
THE FOUNDATION, THE SHRIMP
STOCK WE WOULD STRAIN, THEN TAKE
IT, BRING IT BACK TO A BOIL OR
SIMMER, THICKEN WITH THE BROWN
ROUX.
THAT'S WHAT WE CALL A SHRIMP
VELOUTE.
OH!
OKAY, THAT WILL BE PART OF
THE SAUCE THAT'S IN HERE.
HERE WE ADD OUR LOVELY
ANDOUILLE.
WE ADD THE ANDOUILLE FIRST
BEFORE THE SHELLFISH.
WE WANT TO SWEAT THAT TO GET
FLAVOR.
IT'S ALL ABOUT COOKING, NOT
BOILING.
IT'S VERY IMPORTANT NOT TO BOIL.
SAUTE GETS THE FLAVOR, THE
FLAVOR OF THE VEGETABLES.
WITH THE OLIVE OIL, ANDOUILLE.
THAT LOOKS GOOD JUST AS IT
IS.
WE'RE GOING TO MAKE A LITTLE
EXTRA FOR YOU.
I KNOW YOU'RE NOT A BIG FAN OF
THE SHELLFISH.
WE'RE GOING TO TAKE CARE OF YOU.
BUT IT'S IMPORTANT BECAUSE A LOT
OF TIMES PEOPLE ADD EVERYTHING,
ADD THE LIQUID, AND THAT'S NOT
COOKING, THAT'S BOILING.
OKAY.
THIS STEP IS VERY IMPORTANT.
NOTE TO ALL OF YOU AT HOME.
ADOPT BOIL, LET THE FLAVOR
COME OUT OF THE AN DO YOUY.
THEN WE'RE READY TO ADD OUR
SHELLFISH.
TWO SCALLOPS, QUITE A SIZE,
JUMBO C.
NICE SIZED SHRIMP, MUSSELS,
NICE, FRESH CLAMS.
DELICIOUS.
AND LET ME ADD SOME FRESH
THYME.
WE DON'T PUT THE WHOLE SEVEN,
JUST PULL IT NICE AND EASY.
GET THE LEAVES OFF.
VERY EASY.
YOU WERE SAYING THIS IS ON
YOUR FALL MENU.
WE'RE FEATURING OUR NEW FALL
MENU AT FRED AND STEVE'S,
FEATURED WEDNESDAY, THURSDAY AND
FRIDAY.
THIS IS ONE OF THE ITEMS.
WE HAVE ABOUT FOUR DIFFERENT
ITEMS THAT WE TRY TO CHANGE UP
EVERY SEASON.
IS THERE ANYTHING LIKE THIS
IN I CAN'T WAIT.
IS IT FORTUNATE COME UP WITH
NEW RECIPES EVERY SEASON?
IT'S EXCITING, IT KEEPS THE
STAFF ON THEIR TOES, ENERGY,
PLUS OUR GUESTS DON'T HAVE THE
SAME OLD THING, ALWAYS LIKE TO
COME FOR SOMETHING NEW.
WE HAVE THE SHRIMP STOCK WHICH
IS THICKENED, VELOUTE, WE HAVE
THAT.
WE SIMMER THAT.
THIS WILL SIMMER FOR ABOUT 15
MINUTES.
I KNOW YOU HAVE ONE HANGING
OUT OVER HERE THAT HAS BEEN
SIMMERING.
WOW, LOOK AT THAT.
YOU CAN SEE THE BEFORE AND
AFTER, HOW THINGS HAVE REALLY
COME TOGETHER.
WITH THE SCALLOPS, AND THE
NICE SAUCE.
AND THEN WE JUST ARRANGE IT.
WE SERVE IT WITH SAFFRON.
THAT WAY YOU CAN GET AROUND.
COMING WITH A HOT PAN, I GOTTA
GET OUT OF THERE.
DELICIOUS.
OVER THAT RICE.
LOOK AT THAT.
WOW.
YEAH, THE GUESTS REALLY, WE
JUST STARTED THIS MENU, GOING ON
OUR SECOND WEEK.
AND THE GUESTS ARE REALLY --
REALLY LOVING IT.
WE HAVE A LOFT REGULARS, WHEN
THEY SHOW UP, THEY REALLY
APPRECIATE THE CHANGE OF THE
SEASON.
I BET.
AND WE HAVE THINGS THAT WE
KEEP ON.
WE HAVE OUR PORK WHICH OUR CHEF
CARLOS IS VERY WELL KNOWN FOR,
AND WE PUT THAT ON THE MENU.