5 TOP Summer Recipes from The Kitchen | Food Network

[Music]

five-star glazed chicken

star you gave yourself five stars five

ingredients

i get it yes yeah

i'm the best yeah but please give me

five stars if you like

so the five stars of flavor right here

savory miso like soy bean rice it's

grouted up it's fermented it's funky

it's flavorful it comes in various

different shades of this earthy brown

they will consider this a red even

though it's more of a brown tone but the

darker the more pungent and the more

fire the flavors they just really hit

your palette so this is a little bit

more mild all right so miso goes in i

love it it's so great and it keeps in

your fridge for up to six months so it's

a great little flavor bomb to have on

hand in an instant some sweets from some

creamed honey oh you've been you've been

into that late recently i love creamed

honey just even on a piece of dry toast

in the morning really really good swirl

some into your yogurt some orange juice

a little jay gravy here

you know i play with orange juice all

the time it makes the quickest sauces

and gravies and then i'm gonna come in

with some fire

some red chili flakes

a little bit more

and then way more pepper than you'd ever

imagine nice large boulders so i loosen

up the top so those grind plates are far

apart from each other make bigger

boulders of pepper and that's it so

you're going to get it back here outside

on your grill on the inside of the grill

if you don't have one of these cool

little side cars right here and just

work it out until it starts to cook down

to a really nice glazy consistency tiny

all right so i've already got some to

the side that's gonna be good for uh

dipping

and i'm gonna use some of this to baste

and the rest to marinade my chicken so

this is one whole chicken cut up

and then i like to take the chicken

breasts and cut those halfway as well

this is good for like summertime party

no one wants a big old breast all right

so you're gonna put it in the bag move

it around so everything gets touched by

the marinade and this is gonna sit on

the counter for one to two hours no

longer than that because the orange

juice does a lot of work all right so

it's gonna look like this

and then the goal here is just get it

out pat it dry

the real reason you're patting it dry is

you don't want to get on there and do a

whole lot of drippy sizzling and

splashing back plus the caramelization

does happen

with less moisture

so just kind of get everything out

all that flavor's already soaked in

and then dry them off

all right

so this is an indirect full indirect

cook nothing about starting on direct

and then going to indirect what i mean

by that is if you're doing like a coal

grill it's gonna be on the side where

the coals aren't once you level them off

or if you're doing like a gas grill you

can heat up one side of the grill and

then the other side is the indirect side

and i'm gonna go skin side down first

nice little sizzle

the reason i go skin side down first is

if you do it uh skin side up it just

curls weird it's really nice to put it

down first and then it curls up towards

the actual chicken flesh

put that on there

this marinade would also be really good

on other meats it'd be great on some

pork

salmon as well grilled salmon would be

great i love a good side of grilled

salmon so just like if you're baking

cookies give them some space so they can

aerate and stuff like that and i've got

the other babies over here i'm going to

brush up

now you're going to do 15 minutes skin

side down flip them over about 10 to 15

minutes

don't be stingy with that sauce you know

it's nice three layers of love i like it

to be sticky and saucy marinated in it

you're gonna do a little glaze over the

top and then i also serve it with it

i'm gonna close that just for the walk

i'm saying just for the

oh now we gotta wait more i mean just

let it set a little bit you know what i

mean just for the walk you know

and then get it back out

[Music]

wings galore

five ingredients five

stars um you gotta get this down to me i

want a bite

and then i'll transfer them over here oh

that's the piece i want that that breast

yeah

use a cleaver to hack your uh breasts in

half i do

i have two favorite cleavers how crazy

of you to ask i'm i love a cleaver

if i can find anything that i can just

hack

plus i love chopping with two cleavers

if you do like chopped chicken or

barbecue in the summertime you get two

cleavers and just start going crazy i

think you're starting to scare people

look how good this looks what would you

like

i think katie is tasting oh yeah she

gets whatever she wants except that

piece northwest indiana style smash

burger okay i got

approximately 6.4 ounces of ground chuck

here i put them into balls all right i

kind of dried them out all afternoon

here so we get that beautiful color to

intensify and make sure we have a super

caramelized crust right i got this neat

little griddle contraption that i put

directly on my gas grill so i'm going to

hit this with a little bit of that

just to create that polymerized

right i love that word polymerized

coating here that makes it super

nonstick so you take your

in a ball

you're gonna put it on there you hear

that sizzle it needs to sizzle instantly

we're gonna set it up

okay let that go for about 10-15 seconds

kind of soften up the beef create this

kind of first layer and then flip and

smash

and this is what i like to do with the

trowel or the spatula make sure you get

a little bit of that fat on here too

to create that kind of nonstick property

right

under

you can see it just seared the meat a

little bit

you can hear that sizzle start to take

place now it is time to smash it

so we're gonna smash

oh man and now we can start

kind of compressing

the edge

a little more tapered

and thinner than the middle so it kind

of flares out at the edge

and then

you got that big kind of pub thickness

right like in a pub burger we can smash

with

your tongs

in a pretty wide spatula

here we go

so you can just take it around the edge

just like that

and now we season with some salt some

crushed black pepper and a little bit of

garlic granulated garlic and we're gonna

let these go

until they are just

gorgeous right and there we go you can

see it start

to look super dark and that is where the

flavor lies in holy smokes

and that's what makes a northwest

indiana style burger great it's those

flared super lacy smashed edges that

peek outside the bun so i spread some

softened butter on this just to give it

a little extra flavor and crunch and

color and i'm gonna put these directly

on there keep an eye on them right i try

to keep a side of the griddle a little

cooler for this moment

and our burgers are good to go a little

cheese on top lorenzo loves some

american cheese

so i'm going to give you that one that's

plain jane

i got

you

that's the bottom bun oh it's the bottom

uh so this smash sauce is a little sauce

i invented it's got mayonnaise chopped

gherkins dijon

ketchup sriracha some granulated garlic

salt and pepper and we mixed it

boom

you got yours i got mine i'm shutting

down the heat all right hey should we

cheers

first for breakfast kind of more brunch

but it can be your dinner any day of the

week

we're making a stuffed tomato no

mozzarella we're gonna put some parm in

there later sonny would you help me

build this herbalicious stuffing we're

going to put spinach and arugula chopped

up inside the stuffing and i'm just

going to show you i'm just going to

hollow out the tomato you've got to kind

of go in there and detach that inner

part if you really want to get the

tomato right and then just hollow it out

just scoop the insides out into the bowl

chef you said just the spinach and the

arugula or do you want me to hit okay

i'm just scooping this out

um alex i'm so excited for this dish i

love stuffed tomatoes by the way i love

how hungry you are katie

i just want to say

that when i go home and cook for my

daughter

she stands there like a cat looking at a

bowl of cream across the room i think

katie wants to say she's eating for two

let me just stop you on that katie

because i actually think you're eating

for three because you already ate the

two it's just so healthy and you work

out so much no one knows so just start

saying you're eating for three now then

people think i'm having twins

jeffrey and jeff are just sitting there

like this looks lovely and you're like

i can't like i love stuffed tomatoes and

i see chickpeas over there so i've never

had that and i'm pumped i just want you

to know yeah i've never had that ear i

feel like i've only had like rice and

stuff you know also a great way what

you're doing is you're also using

tomatoes that are technically out of

season but this is a great way to treat

them yeah so they she's putting honey on

yeah oh well so like that to go with the

tart of the tomato yeah but the thing is

color stuffed vegetables i feel like we

put all the flavor in the stuffing we

don't give any attention to the actual

vessel we're stuffing in so i just put

salt oval and honey i'm going to bake

these in the oven for about five six

minutes at 3.75 just to get them all

juicy and good that's the vessel we're

gonna eat that how far down do you want

these chop further no no that looks

perfect yeah all right all right i'm

gonna put these in the oven let's bring

out

what they look like

the point of roasting them here is just

to get some of that water out and just

kind of get them nice and tender sort of

give up right yeah they get

they do jeffrey they they give in they

give in free give up

they give up motivated

and so with that now we start to build

the filling which again

to kind of bolster the idea of the basil

i'm gonna just cook some scallions

to give it like a little bit more of an

herby note

um instead of onions i wanted to go with

an herby form of onion

um some cumin could you pick some basil

for me yes all of that

some ground cumin basil is the hardest

to grow for me it is yeah yeah sorry to

cut you off i just feel like when it

comes to time we're cooking all the

herbs i mean we're i grow them outside

and i can never get my basil right it

just starts to go to flower really fast

okay you know what's funny about that is

i grow basil and i want it to go to

flower same here because it's beautiful

it turns into a plant but then you can't

eat it it just becomes so light oh i

love the flowering basil did you put

garlic in there no i put a little bit of

ground ginger actually i like a little

bit of ginger with tomato i think that

kind of also kind of tells the basil to

behave so we've got the cumin scallions

and a little bit of ginger which i love

and then i don't like to waste oh that's

gold so i'm gonna just put that in there

and as this cooks just crush these

little cores of tomato you can also chop

them if you want i kind of like them a

little bit big i just hate to waste any

of that

this is nose-to-tail cooking with basil

and tomatoes no it's them to root okay

yeah now the other thing i love is to

add a little bit of just a splash of

something to make sure

it's kind of bright i cannot

make a whole plate of food without

putting vinegar or lemon made a little

balance i even put vinegar in my apple

pie filling no i just asked a splash of

apple cider vinegar in apple pie filling

is so good

so the basil the other thing about basil

is when to add it i think it it really

doesn't it takes to a tiny bit of heat

but it really doesn't need a lot

and so i'm gonna just literally add this

at the last minute the the arugula and

and spinach that are expertly chopped oh

right cause i'm not an expert i'm a home

cook baby i know

but an expert home cook and some

chickpeas because if you really want to

think about it this is um

it could be a side dish it's really cute

could be a little lunch it could be

something you could just have them in

the fridge for snacking but it also is

just to me it could be a vegetarian

entree for sure well she said it i knew

you were building up to it girlfriend

did you feel it did you feel it

pulsating in the air is it okay

and then literally we just stuff

okay if you will help me i put it away

you can throw you could throw in some

beautiful poached shrimp in there too if

you wanted to i love you jeffrey

well oh i love what you're doing we add

a little bit of basil to start because

that's kind of the star of the show here

this is our herbalicious moment with

basil and also i'd like it to be kind of

poking over the top and that way when we

start to stuff it right at the last

minute we're gonna add the rest of this

basil and just tear it with your hands

because chopping it with a knife and

everything else you just literally

bruise it it gets browned it gets grumpy

and discolored and here we go put a

tomato chunk into each tomato yeah put

the tomato back in it's like oh is it a

crevasse i don't know i wanted to be

fancy with an iron chef and then you see

you can just press you really want to

press and stuff and make sure all this

goes in here i love that you're eating

it as see that's the sign of something

that you're gonna make and you're gonna

wanna eat is when as you're cooking it

that is delicious a little bit more and

then why are you even cooking it girl

mm-hmm

well you could you really could just

stop right here do you put the tops on

is that what they're doing a little bit

afterwards oh oh see i get excited now

you should have some like oh something

sausage in there yeah well that's you

know that's where i would have gone

that's why

yeah you could you could put spicy pork

sausage in here you could put ground

potato

you could put ground beef it's very

versatile this recipe

very versatile so this was in the oven

at 375 degrees for 12 to 15 minutes

the second time right the second time

right so you've got the oven at 375 and

the whole thing takes oh baby all right

it takes about 20 minutes

and it really molds down as it bakes and

then a little parm

if you wanted to be vegan

you could skip the cheese some of that

no you can get some of that uh vegan

cheese oh it's out there it's good i've

actually i've had it and i realized

i'm down with it all get out and then

even though it's really just for show

that the hat

which kind of finishes it excuse my

hands so you can put them on oh that's

so adorable

yes come on you want to give me a few

basil leaves let's basil it up maybe

that that basil flower you were speaking

of you could stick right in top there i

love when the basil flowers i love the

seeds and the taste of the flowers i use

all of these are great yeah i think it's

really delicious

all right jeffrey

i'm coming in i'm scared of your

critique i'm gonna i'm gonna put some

i'm gonna be like cheesy hold on it

needs a little more herb whoa

it's a little more soft olive oil maybe

on top of that olive oil

right there out of that it needs a

little cheese that's a katy mole hold on

more cheese it does you gotta go back to

the olive oil and then the salt and then

more basil you just keep eating lids on

those babies too i want a hat

all right and then for you even though

i've used my hands the whole way

beautiful look at the black plate you

chose too even even better i'm very

mediterranean this is very elegant this

is right up my alley

that is beautiful am i supposed to try

it digging what about our brother yes

excuse me well no you take the first

bite buddy you gotta even use a basil

leaf to cover where the tomato stem was

to kind of mimic that see that how

beautiful that is the leaf of where the

tomato was the vine

once it came down you're too busy gosh

alex that's so good crazy

you know the tomato just still has some

weight to it it still remains in a

tomato versus

a sauce

which is hard to do i love how juicy

this is i love the way you cut into it i

love when things are stuffed cause i

think people love a surprise

jeffrey how good is that you could

totally pre-make this it's a complete

taste and what i mean by that is that

it's

it is you don't taste one thing you

taste the the marriage of everything and

it's so

luxurious the mouthfeel is so different

than all of them added up when they're

raw

as well the ginger is such a great

surprise and you use the basil like

vermouth and a martini just enough this

is delicious

i'm making you something real good a

grilled seafood pasta yeah yeah

so this is a recipe that's inspired by

coastal italian towns like sorrento

where they serve these delicious fresh

seafood pastas so yummy and to make my

dish really authentic for you guys a

tentacle yes i went shopping in a place

that's as close to italy as you can get

in the u.s

arthur avenue new york city's little

italy where i went to find the freshest

seafood for my grilled pasta with local

chef eleanor scarpetta we like to use

any kind of fish there's no set room so

i'm starting with shrimp look for large

pieces it will add a sweet plump bite

scallops are great to add they're mild

and buttery and delicious when grilled

for mussels or clams shop smaller ones

they're tender and release their

flavorful juice right into the sauce

salt pack capers add a briny flavor that

pairs perfectly with seafood one last

thing yes

no cheese on seafood absolutely not

laughs

up on arthur avenue in the bronx which i

like to say is new york city's other

little italy and there's so many great

shops up there i i love to do my

shopping and i i ate everything that i

could and uh now we're gonna make this

seafood pasta so this is a really simple

recipe it's going to have so much flavor

jeezy can you help me out by getting

some parsley out of the garden and i got

that

and i've got those beautiful shrimp and

scallops that i bought and one of the

keys to getting really good

you know like that nice sear on your

shrimp and scallops is to blot them dry

with a paper towel this is really

important because you want as much

moisture taken out of it as possible so

that when it hits the grill it's not

just steaming the moisture off of it

first it's actually searing the protein

and i'm gonna hit it with a generous

amount of salt

don't be afraid to season oh yeah my

capers yeah i got those salt packed

capers but you can find them in the

grocery store in a jar and you got to

rinse them off first

how do you guys feel about that culinary

myth in italy about the cheese and the

seafood because it can work together i

agree with you like that yeah there are

parts of people in sicily it depends on

where you are they actually add a little

bit i think i don't think a little

pecorino or parmesan would not be a pets

lobster mac and cheese hello hello

that's not italian i mean maybe

okay i'm gonna put this right onto the

grill and these cook so quickly

it's really only about a minute or two

on each side because they're gonna

finish in the pasta well some say that

the cheese

overwhelms the pasta yes yeah so let's

just put it out there as to what we can

it can hey okay guys let's pay attention

in class

all right the next step to making this

pasta i'm using a jarred sauce that is

roasted garlic tomato sauce so this adds

a real extra depth of flavor by having

that roasted garlic

so that's just gonna go straight into a

pan that's on the grill and now i'm

gonna just add to this since we're doing

seafood i like to put some lemon zest

into the sauce oh yeah oh yes

and then some of those capers that gz

chopped i think capers are my favorite

thing

in what top ten top ten yeah next to

pickled jalapenos like in a jar to add a

little extra something

sauce and some fresh parsley

so those go in all right you give that a

stir and then those beautiful little

clams that i got

go right in oh now you just need to

close the grill and let that cook until

the clams open up jeezy can you grab

some more parsley for me because i want

to add some more of this i sure will yes

okay let's go easy on the garden we're

really

really putting a dead knit today man

all right so i've got some here that's

already cooked for a little while

and those

have opened up and they release their

own juices into the sauce and it gives

you this great extra little seafood

flavor

i'm gonna flip my

shrimp and my scallops

those look so good and by grilling it

you get this extra little smoky bit on

there which reminds me i forgot to throw

my lemon on the grill

i love to grab some lemon for this

yeah let's get those on there did you

put anything on the lemon or just

straight on the grill just straight on

the grill i just throw it right on

and that's gonna give this extra smoky

flavor okay so this looks great i'm

gonna add to it some of my pasta water

so when you cook your pasta

always save that water because you've

seasoned it with a lot of salt so

there's flavor in there and also the

starch from the pasta is gonna help

bring the whole sauce together

now i'm going to add to this

juicy some of those herbs please you

want to toss those in

i like a little extra herb at the end

with the pasta

so i'm using about 12 ounces of linguine

cooked very al dente because it is gonna

continue to cook here in the sauce i'm

gonna toss that in

oh it looks so good this smells great

let's give it a good toss

here we go and it takes so it's so quick

on the grill so fast

and again very little cleanup that's why

i love my summer grilling toss the whole

thing together and this is a way that

you kind of feel like you're on vacation

when you're at home it's like a great

little staycation moment

okay

this is looking great

smells good let's add a little touch of

pepper to it

boom

and i'm going to put one little last hit

of salt

this looks great

that it smells great don't want to come

over here all right jeezy will you take

the tongs and help me i'm gonna hold

this

and if you'll just help me put it into

the bowl

go

go just gotta hit go hit me what's that

with tomato sauce it splashes everywhere

it does splash you need to do

and then i'm going to grab

from over here

you got to say sausage sandwich ready to

taste this

nice catch okay let's wipe this bowl

down make it look really nice

that looks beautiful

and then i'm gonna take these grilled

lemons oh great idea katie so good

squeeze it right over and that gives

this nice bright smoky lemony flavor

right at the end

oh jeezy you want a bite of this you

know i've never finished the tomato

sauce with the grilled lemon me neither

do for me yeah you know i think whenever

you're doing seafood a hit of lemons not

a bad idea

and in that sorrento region lemons you

know you see it everywhere oh scallop

katie yeah you can have a little shoe

order up yeah good one and he actually

calls it a scallop not a scallop i heard

that is that wrong

[Laughter]

is it scallop seriously um i think it's

debatable i put the l in yolk who cares

y'all just tell us what you think about

the scholars i say february jeff

i wish you could taste this yeah because

the lemon is killing it it is

unbelievable i just learned something

the lemon just softens everything and

gives a nice pop to it the seafoods cook

perfectly the pasta is al dente what can

i say i'm in sorrento

today i am making a cowboy steak on the

grill and this is this scream summer and

i so love this when i do steak this is

what i cook because it feeds i mean it's

gigantic and i always get it about two

inches this is a rib eye on the bone

really important to keep the bone on

simply because katie loves the bone but

the bone what the bone does is it helps

it stay intact on the grill very

important so

a couple of things a ribeye is very

expensive but this feeds four to six

people it's fine it really is fine

unless you're feeding me unless i'm

feeding you and so

i would love to see you eat that whole

statement she will trust me so

you challenging me

i'm up for it i love it i believe it the

skinny ones eat the most i love to eat

uh my steak outside with a salad but not

just any salad watercress to me is one

of those things that is sort of

underappreciated you see it you walk by

it but in a long time ago every steak

was to come you know remember a big

clump of watercress on it i'm sort of

taking that to another level so i know

how the grease gets into the salad when

it's on the plate i'm making a really

delicious vinaigrette here with uh some

shallots mustard red wine vinegar salt

pepper and a touch of anchovy paste all

right so that adds really good so we

have some watercress i want you to pick

some more watercress okay slice up some

radishes a little bit of fresh tarragon

we're gonna dress that all right great

well my canines are watering all right

so we're gonna so what we've done for

this steak it's really important

everybody listen to these tips because

it's the way to cook a proper steak you

want the steak

medium rare from top to bottom to get

that you have to pull the steak out of

the refrigerator let it come to room

temperature at least 30 minutes before

it hits that grill all right so what

i've done overnight is i've salted it

both sides put it on a rack put it in

the refrigerator drying it out and

uncovered so it really starts to season

inside because there's a lot of steak

here i'm going to season it slightly

again not too much because there's a lot

of salt on there already

and this is a dry aged steak which means

we bought this 28 day age so that means

the water has come out of it water

equals weight so you're actually buying

a steak less heavy so when you're paying

a lot of money per pound you're also

getting more steak that's dried less

weight so it's actually not as expensive

as you think but it's much tastier

because the flavor is concentrated so

we're going to rub this here and then

we're putting on a two-pronged

attack to the grill a very hot side

you're going to talk about that later

and the not so hot side to cook it so

right now we're going to take the steak

all rested

and just put it on the grill that's

really hot and after a while

it's gonna when you go like this and it

just comes up easy it's ready to turn

it'll tell you so the steak has four

sides

one

two very important

you must cook it on that side that's the

flap and the rib side you need to cook

it on that side three

and then four so we're gonna go through

that process and we've had this steak

started right here and this is ready to

go to the indirect side and we're going

to let it cook there and how long she'll

cook

125 degrees do not press it touch it

forget the thumb and all that stuff use

this the digital thermometer i i advise

you not to use these

these are okay yeah but they're not

accurate enough so get it digital

thermometer very expensive 125 degrees

take it out and rest it it'll be

spectacular i promise you sunny yes so

jeezy's got the grill set up perfectly

for grilling a rib eye now we're going

to get into some really cool grill tips

for you is it indirect or direct heat if

you take a look into the grill right now

what i've got is the wood or you could

do charcoal the chips that you soak or

whatever to one side usually what you'll

do is when you start this fire though

you start in the center with a pyramid

and then you move all of your action to

one side that's going to be your direct

heat and then the side that has nothing

on it that's indirect the perfect thing

that you want to do on your direct heat

side is stuff that cooks really fast or

things that you want to get nice a sears

on so your steak you can start it over

here or like chicken with the skin side

down on the direct heat but then once

it's got the color move it over to the

indirect heat so the inside of it cooks

just as evenly as the outside but

whatever you do just know where the hot

spot is and where the cool spot is

because every once in a while we have a

flare-up you gotta move things over i

love it jeff what's up with you over

here all right i am doing the direct

method right so we had our mound of

coals we're gonna wait till they get

totally covered in white ash then we

spread them out in an even layer on the

bottom here that means you can cook your

stuff hard and fast you don't want to

slow cook anything on this because

there's a lot of intense heat as you can

see so this is perfect for getting that

beautiful char on these burgers still

juicy you flip it when it's ready you

get that good caramelization you can do

those vegetables like if you're doing

zucchini or squash i cut them in half

it's a lot easier to manipulate a lot

easier not to overcook

we got some beautiful asparagus with

that char on there let me get that home

right there i saw one i wanted that's

all right you take that it's hot though

this is real what's happening

of course great for sausages hot dogs

when i cook my dogs on the grill always

line them up right perpendicularly and

once they char don't put them all over

just

roll them nice

okay you know what this is man

all right so that's a nice little tip

also we have some skewered shallots here

we put them cut them in half don't worry

about removing the chaff it keeps it all

intact and we're going to use these in a

little bit right g yes we are look at

that beautiful charcoal

beautiful

steak season with a little bit of thyme

salt and pepper these will go great with

that steak

yeah beautiful and that's that color

you're looking for so that's a direct

method right you want to make sure

you're you're keeping an eye on your

food on this cause there's some intense

heat this could get up to seven 800

degrees so wow keep that in mind okay

i'm coming over i'm coming over

where do you want this fantastic could

you just uh take them off the skewer and

arrange them right here okay

oh off the sewer let's keep them on the

square they look beautiful

i'm already snacking on the radishes

because i'm so hungry from stuff katie

it's coming soon anymore

michelle is so good it melts in your

mouth

and it's not as powerful or raw tasting

as an onion and the seasoning of the

thyme and the olive oil is just spot on

i'm telling you i grilled those are we

ready are we ready okay so we've taken

the steak off the indirect heat 125

degrees right it's rested up it goes

about five to seven degrees with a two

inch piece of meat so what we're gonna

do is we're gonna take the bone off

first a little uh steel first

and i am going to just

take it down here you just want to go

right along the bone

oh oh

favorite cut of meat right and i put

that back just for a second

just for a second

and then watch this very important you

want to cut against the grain and not in

two small pieces a lot of people take

the steak and they slice it very thin

and that's just like not what this needs

you need to feel it it has to have mouth

mouth too yeah you lose everything so

i'm hearing things but not really

hearing them because she's working for

them

when i tell you what's happening i'm

going to have you uh mix that

vinaigrette first now you see i've

rested this how well it's rusted it's

not bleeding all over the board really

important so let's just take a look at

this and just talk and slice how evenly

how evenly it's cooked all the way

through what if you what are you doing

if that rests a real long time what do

you do with all those residual juices

you can use them again just warm them up

i'm a salad dressing get added yes dodge

jeezy that's what we do

okay so hold on a second we're just

gonna take this here maybe one little uh

oh look at that you help me out with

that end piece and look hardly any

juices have come off this we're gonna

take a little of this juice here

oh yeah that is all

oh yeah baby all right all right can i

dress this out dress the salad

so that's a medium rare right that's

medium rare but you see it's medium rare

if it's hold of a piece it's a medium

mirror all the way through yep nice

little gray on the end and you're just

gonna put this here toss it and i i

suggest you taste this with your hands

this is perfect medium rare

and there you go katie let's let's see

what you think

come on come on

sea salt on that baby

okay this is so cooked to

perfection the taste of the salty meat

and then the vinegar right here this is

unbelievable

[Applause]

[Music]

you