- 8 months ago
Watch Martha Stewart as she shares her best grill and campfire recipes! From grilled classics to campfire treats, she demonstrates how to make perfect meals using open flame. Learn pro tips for grilling, fire-side cooking techniques, and unique recipes that will make your next BBQ or family dinner that much better.
Category
🛠️
LifestyleTranscript
00:00Known as kalbi, Korean short ribs are one of that country's most celebrated dishes.
00:12The flavorful soy sauce-based marinade keeps the ribs juicy, tender, and very delicious.
00:18Traditionally, they're grilled tableside over charcoal or gas and served with steamed rice,
00:23bib lettuce, and kimchi, a hot and spicy accompaniment.
00:27What's really unique about them is how they're butchered.
00:30Soy sauce is the base of the marinade.
00:34Six tablespoons, and I'll tell you more about the butchering of these delicious ribs in
00:40a second.
00:41Now, two tablespoons rice vinegar into the soy sauce, and two teaspoons of Worcestershire
00:54sauce, two tablespoons of apple juice, two teaspoons of sesame seeds, these are white
01:07sesame seeds, two teaspoons of garlic, very finely minced, and I don't know very many
01:17Korean dishes without a lot of garlic, two teaspoons of freshly grated ginger, this is
01:22the fresh ginger root, two tablespoons of light brown sugar, and a fourth of a cup of
01:31scallions.
01:32And you can see they're cut very much on an angle, the green and white parts.
01:38Now just mix this all together.
01:43So this is enough marinade for one and a half pounds of the short ribs.
01:48Short ribs come in two ways, either cut between the bones, the most common type sold in the
01:53supermarkets, or cut into strips across two to four adjacent rib bones called flanken
01:58style.
01:59This is one bone, two, three, and part of one is four.
02:04I think these are very interesting, and the thin strips of flanken short ribs are sold
02:10as Korean style short ribs.
02:12That's how they are known.
02:14So immerse them, one and a half pounds, in your lovely, fragrant, spicy marinade, and
02:23turn these over, and I like to get them completely coated with this delectable juice.
02:34And generally when you think of short ribs, you think of braising short ribs, but these
02:38are cut so thinly that grilling them is just a perfect way to prepare them.
02:45So cover these, I like using plastic wrap, and refrigerate eight hours or overnight is
02:52even better.
02:53So just lay your marinated ribs right on the griddle pan.
02:59Oh, they smell so delicious.
03:03This is a combination of soy sauce, and garlic, and scallion, and you want to serve these
03:10with rice, kimchi, and lettuce cups.
03:15Put a little bit of rice in the cup, and a little bit of kimchi in the cup, and this
03:22is a fantastic, hot, and spicy, pungent Korean dish made with fermented vegetables, primarily
03:29cabbage, and so a little bit goes a long way of kimchi.
03:38These cook so nicely, and they are so tender.
03:45And you see how quickly they cook, it's lovely.
03:51And so you can just put your cooked ribs on a platter, and let guests help themselves.
04:07This is a very interesting and unusual way to serve bone-in Korean ribs.
04:18So beautiful.
04:21Lunge them all up, and sit down and enjoy.
04:27So what a colorful presentation this is.
04:31Korean short ribs, a great use of a cut of meat that most would think had to be braised
04:35for hours.
04:36Kabobs are thought to have originated with ancient Middle Eastern cooks who, out of necessity,
04:41had to devise a way of cooking meat with limited fire.
04:45Their solution was to thread small pieces of meat onto skewers, which cooked faster
04:49than larger ones.
04:51As you'll see in this recipe for curry yogurt marinated lamb kabobs, they cook in no time
04:56at all.
04:57So we have one cup of Greek yogurt, unflavored, could be low-fat or regular.
05:04Add to that a half a teaspoon of cumin, two tablespoons of finely chopped onion, and I'm
05:12mixing this whole dressing right in the same pan in which the lamb and the vegetables will
05:18marinate.
05:21Some honey, very nice, a half a teaspoon of honey, Greek honey if you have it.
05:28This is my own honey.
05:30The zest of one lime.
05:34We're making a very flavorful marinade.
05:39Lamb just takes flavors really, really well.
05:42We also want the juice of half of a juicy lime.
05:46If your lime is kind of dry, use the whole lime.
05:49It's pretty.
05:52So you can cut your lime in half and juice it right into this mixture.
06:02And always zest before you try to juice it.
06:07Be pretty hard to zest that.
06:11Some salt and pepper, oh, two tablespoons of fresh mint, chopped, and some curry powder,
06:20half a teaspoon.
06:21Get a nice, flavorful, fresh curry powder.
06:25Important that it be fresh.
06:27Spices do tend to get old, do tend to lose their potency, their flavor, and they also
06:34get rancid.
06:36So I think that's it for our marinade.
06:39Cut the meat into one-and-a-half-inch cubes.
06:43This is boneless leg of lamb.
06:45Some of the pieces may be slightly smaller, then you can put two pieces together.
06:50But isn't that gorgeous, gorgeous lamb?
06:53Oh, so beautiful.
06:55You can cook these on a griddle pan right in your kitchen.
06:58You can also do them on a gas grill or on a wood-fired grill.
07:03Just be sure that you don't have the fire so hot that the kebabs burn.
07:07You want to cook them fast but tenderly.
07:13So here we have the lamb all cut up.
07:17Pretty, isn't it?
07:19This is going to marinate for at least eight hours in the refrigerator, and you can do
07:24it overnight, too.
07:26Now I'm cutting these, I call this quarter cut.
07:30Keep turning the squash a quarter turn so you're getting an odd shape, and always cut
07:37off the end like that, like that.
07:41It gives more surface area, and it's prettier and chunkier.
07:47And the same with the yellow squash.
07:53And they all end up kind of being the same size, which is nice.
07:56And if you wish, a tiny bit more salt can be sprinkled, and a little bit more pepper.
08:02Cover and refrigerate.
08:04So now here's lamb that has marinated with the squash for eight hours.
08:09Make sure that the pieces are all about the same size, and don't crowd the skewers.
08:14Bamboo skewers like these are readily available in supermarkets and cooking supply stores,
08:20and they should be soaked in water before you use them.
08:23It prevents them from burning once they're on a griddle pan like this, or on a grill.
08:29I also like sometimes to use these beautiful rosemary branches.
08:35If you have a big rosemary plant, or have access to rosemary that's growing quite large,
08:41you can use this, because it's a woody stem.
08:43Just make sure that you cut the ends of these branches with scissors so you make a little
08:51point.
08:52Now to make a rosemary skewer, take a branch and just strip the leaves right off.
08:57They come off so easily, and are they a fragrant, wonderful skewer.
09:03And these too can sit in a little bit of water until you're ready to use them.
09:08So now skewer meat.
09:11We're going to cook all the meat on the rosemary, and we're going to do all the meat together
09:17and the vegetables together so that everything cooks in the same amount of time.
09:22So per person, I would say four pieces of meat.
09:26I'm going through the meat, through the longest side, exposing the largest bit of meat to
09:32the heat.
09:33Now this can be done before your guests arrive, so you're not there with dirty hands skewering
09:39kebabs.
09:41And now for the vegetables, you can use the bamboo and go also through the squash.
09:48And this can be done alternating colors.
09:52So now just lay your kebabs on your grill or your griddle.
10:04And look how pretty these look on the rosemary.
10:08These are best eaten as soon as they're done, but they can be made in advance also and kept
10:14warm.
10:16And they take about four minutes per side, so stay nearby and cook away.
10:24So once they've cooked about four minutes per side, just remove them to a platter and
10:31enjoy.
10:32These look so great, and I'm sure you're going to love their taste.
10:39Today, we're going to do something that usually Girl Scouts do, or at least they've been doing
10:44since I can remember, and since this little book, Tramping and Trailing with the Girl
10:49Scouts was published in 1927.
10:52We called the Girl Scouts and asked them for an old book with the first recipe for s'mores
10:57because Connor loves s'mores, right Connor?
11:00Yep.
11:01And we're going to make a non-classic s'more, one that I think you could serve at a dinner
11:07party.
11:08And we're going to call it our cookie of the week, gooey mouth-watering s'mores.
11:14Now you have to really do this vigorously, so you crush the graham crackers.
11:18We need to crush 18 graham crackers into crumbs, one and a half cups.
11:23So finish that.
11:24We're going to add five tablespoons of sugar.
11:27This is our crust for under a very special version of the old camp favorite, s'mores.
11:34And we've melted nine tablespoons of unsalted butter, which I am going to pour right into
11:39our graham cracker crust.
11:42I need a little bit more of those graham crackers.
11:46So now this gets added to our already crushed ones.
11:51And this is pretty much the crust.
11:53What you're doing is just making graham crackers a little richer and a little finer.
11:59And this is pretty much the same kind of crust that you would make if you were going to make
12:02a key lime pie.
12:04Ever make that?
12:05Yeah, my mom did.
12:06She does?
12:07Does she make a graham cracker crust like this?
12:08Do you know?
12:09Yeah, I think so.
12:10Probably.
12:11So a lot of these cakes sometimes have a graham cracker crust like this.
12:15So you stir this, and we're going to put this in a big Pyrex baking dish.
12:20Can I have that?
12:21It's already been buttered.
12:22And Connor, you're going to really spread this out.
12:26Now you press this down really hard, get that really compact, and then you bake it in the
12:31oven.
12:32And we've already baked one at 350 degrees until the crust is set.
12:36That takes about 15 to 20 minutes.
12:38Let it cool, and then you add your chocolate.
12:41This is one pound of the very best chocolate, melted.
12:45Look how good that looks, Connor.
12:46And we're going to add to the chocolate some butter.
12:50We're going to add eight tablespoons.
12:51May I have that butter over there?
12:53Oh yeah, sure.
12:55I have my broiler already heating, because that's going to be the last step in this process.
13:04And you do whatever you have to do to get it really, really flat.
13:10Once the butter's melted into the chocolate, then you spread this mixture over your graham
13:16cracker crust.
13:17This is a little flatter.
13:21Yeah, okay, that works very nicely.
13:23Good.
13:24Do you remember when you had your first s'more?
13:27I think that was in Rangely, Maine.
13:29In Rangely, Maine.
13:32And did you cook it out over the fire?
13:34Yep.
13:35That's the best place.
13:36Do you go to Maine in the summertime?
13:38Yep.
13:39Oh, you do?
13:40Where do you go?
13:41Rangely?
13:42Yep.
13:43Where's that?
13:44That's on a lake.
13:45On a lake?
13:46Using an offset spatula, spread this chocolate into the graham crackers.
13:55Just spread it right over that graham cracker crust.
13:58We're going to have a lot of s'mores here.
14:01Do you actually get to go camping?
14:04Yeah, sometimes in Maine we do.
14:06Uh-huh.
14:07I think it's flattening.
14:09That looks good.
14:10I'm going to put that right in the oven.
14:11I'm going to get this into the fridge.
14:13It should stay in for about 30 minutes, Connor, until the chocolate is nice and firm.
14:18You could do it faster in the freezer, but don't leave it in.
14:20You don't want it frozen.
14:23How's that?
14:24Does that look good?
14:25Yep.
14:26Yummy.
14:27Want to taste that?
14:28Good?
14:29Yep.
14:31Now, chill this.
14:36Now, this has already been chilled.
14:41The chocolate is firm, not icy cold, and we're going to cut this into 12 squares.
14:49So we have to really press down hard.
14:51Oh, I love this Pyrex because, you know what, you can cut it and it will not break this
14:56dish.
14:58There.
15:00So this looks like they're going to come out.
15:02We're going to...
15:05So you have really a very wonderful cookie.
15:08You could eat these as cookies just like this, but for a special treat, we are going to make
15:16six s'mores.
15:19One for you and one for me.
15:24Oh, let me get this one out first.
15:28Mmm.
15:29Look at these.
15:32Have you ever had anything like this?
15:34No.
15:35No, this is pretty cool.
15:38Pretty cool cookie of the week, we call it.
15:43Okay, now, right away, we top this with our marshmallow, and we put this under the preheated...
15:52Yes, it's a good idea.
15:54Can you reach?
15:56There we go.
15:57So, Connor, these have to go under the broiler until they're just lightly golden brown.
16:01While I do that, would you like to roast a marshmallow your way?
16:05Sure.
16:06Here, a fork for you, a marshmallow for you, and you can toast it.
16:20And you can see how even these marshmallows are.
16:23Aren't they great?
16:24Yep.
16:25Mmm.
16:29Your marshmallow looks great.
16:30Let's see it.
16:32Perfecto.
16:33And look at these, our cookie of the week, thanks to Connor.
16:37What do they call them?
16:38S'mores.
16:41Today, I've decided to transform the nostalgic combination of chocolate, marshmallow, and
16:46graham cracker from campfire classic to an elegant dessert that we're calling s'mooses.
16:53That's a play on words for what we're going to create.
16:56So first, the base, which is the crust, and it's take one package, one third of a box
17:02of graham crackers, break them up a little bit into a food processor.
17:10And in here, add a third of a cup of sugar and a quarter of a cup of all-purpose flour.
17:23Don't forget the salt, quarter of a teaspoon of salt because we're using unsalted butter
17:28and salt brings out the delicious flavors.
17:31Grind this up a little bit.
17:35Pulse a little bit, it gets them ground up well.
17:39Okay, and then add your butter.
17:42Six tablespoons of chilled butter cut into like quarter-inch pieces.
17:53And again, do the pulsing thing.
17:55You just want crumbly.
17:57That looks good.
18:00And then this can be put on a baking sheet lined with parchment.
18:04Make sure your oven's preheated to 350 degrees.
18:08Just spread it around.
18:10Put that in the oven 10 minutes.
18:15In a small bowl, we're going to melt three ounces of milk chocolate.
18:20We're just creating a little double boiler here.
18:22If you have a double boiler, of course, you can use it.
18:25The steam from the boiling water will heat the bowl and melt the chocolate.
18:30So our crumb mixture has been in the oven for 10 minutes.
18:33Just break it up a little bit to make sure that it really is drying out.
18:37And let it stay in for another 10 minutes or so.
18:42So our crumb mixture is done.
18:46We're going to put it in a bowl so we can mix the crumbs with the chocolate.
18:52We're making a mixture kind of like granola.
18:55And then pour the chocolate right into the crumbs.
19:02So you're going to have sort of a chocolatey graham cracker crust.
19:06And this is now going to be put into the bottom of each of the molds.
19:10And you can use a quarter cup ice cream scoop to measure out.
19:13And this makes eight samosas.
19:16These are three-inch rings.
19:20And to make sure that this really does become a crust, use a jar that fits inside and press.
19:29And transfer these to a refrigerator until they're nice and set.
19:34So in another heatproof bowl, melt four ounces of semi-sweet chocolate and four tablespoons of unsalted butter.
19:42And just get that nice and melted.
19:44We have some egg whites that I'm beating up into a froth.
19:48Four egg whites.
19:50And just a little pinch of salt.
19:53The chocolate mixture, after we add four egg yolks and some gelatin, will be folded into the egg whites.
20:01And we also have half a cup of heavy cream lightly beaten.
20:05Our chocolate is beautifully melted.
20:08You can stir the softened gelatin right into the chocolate.
20:12One teaspoon of gelatin that's been softened with one tablespoon of cool water.
20:19That should be good.
20:20And then we're going to add the egg yolks.
20:23Whisk the egg yolks right into the chocolate.
20:33And now we can add our egg whites.
20:39Lightly mix the chocolate mixture a little bit with a little bit of the egg whites.
20:44And you can now get your crusts out of the refrigerator.
20:49Because we're going to put this mousse right into the molds on top of the crusts.
20:57Last thing to fold in is the softly whipped cream.
21:00The cream just adds another element of richness and taste to the mousse itself.
21:07And maybe if you weren't watching, I'd lick the spatula.
21:11So each mold will take about six tablespoons.
21:16Now these have to go right into the refrigerator and chill until set.
21:22That's going to take at least two hours.
21:25So we're making a Swiss meringue topping for our samosas.
21:30And Swiss meringue requires you to heat the egg whites with the sugar until you cannot feel any grains of sugar in the mixture.
21:39Beat these to a beautiful, frothy cloud.
21:43You can add a teaspoon of vanilla.
21:45This is three egg whites, three-quarters of a cup of sugar.
21:50And we will also add one teaspoon of cornstarch after the peaks form.
21:56To have better control over the meringue, I'm going to put the meringue into a piping bag fitted with a half-inch round tip.
22:05Now it's gotten nice and thick. I'm just going to add the cornstarch, give it a little bit more body.
22:12I think we have the meringue we want.
22:16We don't want any air pockets visible when we remove the rings because we want this to be sort of a stacked dessert.
22:26So now with your offset spatula, just level off the meringue.
22:33Chill for at least an hour.
22:36So now we're at the point of unmolding our samosas.
22:39It's a simple way to do this.
22:41Have an overturned jar or glass that is smaller than the ring and very gently just push like that to pull off the ring.
22:53Using a kitchen torch, brown the tops of the meringues and serve immediately.
23:00These are guaranteed to please a crowd for young and old alike at your next party.
23:06We always joke about the light of fire without the New York Times.
23:10Take single sheets of newspaper and twist them, crumpling them up,
23:16laying about, oh I do it in the fireplace this size, about six sheets of paper right underneath the fire dogs.
23:23Next you can add a fat wood.
23:25This is a very resinous kind of wood.
23:27It's sold by little bundles and it is generally pine that has turned resinous.
23:35I'll use about three pieces, maybe four, right over the paper.
23:43I also have been doing a little bit of construction so I have some pieces of wood that I can use as kindling.
23:50Make sure you don't crowd it too much.
23:52You want that circulation that's so very important.
23:56Scrap wood is awfully good but never use dirty wood, painted wood or coated wood or stained wood.
24:03It's very important not to burn those fumes in your house.
24:06And then if you're pretty sure that everything's dry and will light well,
24:12you can add a couple pieces of your actual firewood.
24:16Actual firewood should be split, it should be dry, it should be aged.
24:20And I prefer using something like hickory, oak, maple.
24:25You can also use fruit wood, it's wonderful, like apple wood or cherry wood.
24:29It gives a nice aroma to the fire.
24:31Stack it like that and then the next layer, once the fire gets to burn,
24:36you can add two more logs this way so it's kind of the log cabin effect.
24:42So strike on the box and light your fire.
24:47I like to light the front and the sides as far towards the back as possible.
24:53Once the wood catches fire, then you can add your other logs.
24:57And then sit back and enjoy the fire.
25:00Here in our test kitchen, we use 6,000 pounds of sugar, about 5,000 pounds of flour,
25:071,000 pounds, I think, of chocolate and about 1,800 pounds or so of butter, unsalted butter.
25:14Sarah Curry, our food editor, is busy with the rest of the crew here in the kitchen developing and testing.
25:21And eating.
25:22And eating, yes, of course.
25:23And today, Sarah has been developing a most delicious topping for the Triscuit Cracker.
25:30Oh, yeah.
25:31You can use the original Triscuit Cracker for this or you can use the toasted coconut
25:35and sea salt Triscuit Cracker that we've developed right here in our kitchen.
25:39So delicious.
25:40It is.
25:41And perfect for this treat, actually.
25:42Yeah, it really is.
25:43So it's pretty easy, right?
25:44Yeah, totally.
25:45You take a square of milk chocolate.
25:46Right.
25:47Any kind of candy bar will do.
25:48Not too thick, it won't melt.
25:49Okay.
25:50And then you place it on one of your Triscuit Crackers.
25:51It's based on like a s'more.
25:53S'more.
25:54Yeah.
25:55Yeah.
25:56Campfire dessert.
25:57One of your favorites.
25:58I love.
25:59Yeah.
26:00So this is right up your alley.
26:01Cut your marshmallows in half.
26:02Okay.
26:03And then cut side down on top of the chocolate.
26:04So the stickiness sticks.
26:05Exactly.
26:06These get a little bit brown in the broiler, so I'll put them in for about 30 seconds.
26:09So they're pretty, too.
26:10Okay, I can't wait to see.
26:11This is a very fun, easy-to-make summertime treat.
26:16Great for the kids.
26:17And you can make a lot at one time because you can just arrange them all, get them ready,
26:21and then when you want them, you just put them under the broiler until it melts.
26:25Oh, they're ready.
26:27Ah, gorgeous.
26:28Beautiful.
26:29And then you can put almonds right on the top.
26:31Oh, they're soft and puffy.
26:32And they get nice and soft.
26:33Serve them right away.
26:35Well, I'll arrange them on the tray.
26:37Okay.
26:38These are one of my kids' favorite treats.
26:40Now, I call this delicious, delectable Choc-Alma Marsh Skit.
26:47Choc-Alma Marsh Skit.
26:49Yeah.
26:50I like it.
26:51What do you like on your skit?
26:53Enjoy.
26:54I love to eat Asian food, so when I'm looking to prepare a light and simple meal, I often
26:59go to the What's For Dinner section of Martha Stewart Living magazine.
27:03And this recipe for a wonderful lemongrass beef skewers is so easy to make that I thought
27:09I'd share it with everybody today.
27:11And so to get started, we will make the marinade for the beef.
27:15And the marinade uses an ingredient, and we're just looking it up because I wanted to make
27:19sure I say it right.
27:20This is called fish sauce.
27:23And you buy this in the Asian section of the grocery store, fish sauce.
27:27But looking up in our Food Lovers' Companion, which is a great source book, by the way,
27:32and I hope you all have this, this is published by Barron's, and Comprehensive Definitions
27:37of Nearly 6,000 Food, Drink, and Culinary Terms.
27:41So you look up fish sauce, and in Thai, it's nam pla.
27:46In Vietnamese, it's nung nam.
27:48And it's patis in the Philippines.
27:51And it's basically a liquid made out of dried fish.
27:56And it's stinky.
27:58But so you don't really just eat it by itself, but it is the most amazing flavoring.
28:03And many of that unusual flavor that you find in Thai and in Vietnamese cooking is
28:08generally from this wonderful fish sauce.
28:12So don't spill it on your clothes.
28:14And mix it in with all the other ingredients.
28:17This is a lemongrass sauce.
28:20And lemongrass looks like this when you buy it in the grocery stores.
28:24It's really hard and really tough.
28:28And you use generally the bottom part of it, the bottom three inches or so.
28:33It grows in dense clumps up to two meters in diameter and up to a meter long.
28:39And it can be dried and powdered or used fresh like this.
28:42And it doesn't seem, it seems like so hard that you really couldn't use it.
28:46But use it in these marinades for flavoring.
28:49Use it in soups and in curries.
28:51It's widely used in Asian and Caribbean cooking.
28:54And actually, if you take this home and stick this in a pot of dirt,
28:58you will grow yourself a small crop of lemongrass.
29:02I've done that on the windowsill.
29:04And then I have fresh lemongrass.
29:06You can use even the leaves when it's very, very young for flavoring.
29:10So this has been chopped up very fine, three inch pieces of the bottoms of the stalk.
29:16And very finely chopped.
29:18And that's what it looks like.
29:21It looks almost like a chopped shallot, but it's not at all the same consistency.
29:25Two tablespoons plus one teaspoon of a light brown sugar.
29:30And three tablespoons of the nuoc nam, or the nam pla, which is that stinky fish sauce.
29:38And one clove of garlic.
29:41Very finely minced.
29:43And one tablespoon of vegetable oil.
29:46And you can use safflower oil, or you could use olive oil, or you can use grapeseed oil.
29:52Some good quality oil.
29:54Mix this all up.
29:56And this is going to be the marinade for the strips of beef that are going to be skewered.
30:03And you can buy just a very nice boneless meat.
30:08You want to cut against the grain.
30:10And we have all of this, one pound of the boneless sirloin, already sliced up.
30:15About in pieces like that.
30:18About a quarter, oh, less than an eighth of an inch thick.
30:23And do this a couple hours before you plan to use your beef, or you can do this even overnight.
30:30But at least 20 minutes.
30:32That's what the recipe calls for.
30:34Stir this around.
30:36We have our grill, this wonderful ribbed grill plate.
30:39This is great on top of a gas stove.
30:41And that's heated up.
30:43So let that sit at least 20 minutes.
30:46And if you're going to be slicing the meat against the grain, look for the grain and go across the grain.
30:53And you can do this with a knife.
30:55I find that it works really, really well if you slightly freeze the meat a little bit before you slice it.
31:01It really cuts very, very quickly and evenly with a sharp knife.
31:08So we have some that's already marinated.
31:11And it's right here.
31:13And your bamboo skewers should be soaked in water.
31:18It prevents them from burning when you're using them, even on a grill pan.
31:22And so just go in and out.
31:24You're going to sew the beef onto the skewer.
31:27Oh, by the way, we have our water boiling.
31:29I guess I should put the noodles in.
31:31These are the rice noodles.
31:33I love these so much.
31:34And these are called rice vermicelli.
31:37And these are going to take about four minutes to cook in a large pot of boiling water.
31:43And only four minutes.
31:45Don't overcook these rice noodles.
31:48Stir that around a little tiny bit.
31:50And keep skewering your beef.
31:52I put two or three pieces on a skewer.
31:56And spread it out so that you have a similar amount of meat on each skewer, like this.
32:06And then get them on your grill pan and start them cooking.
32:11This is such an easy dinner.
32:13And it's so delicious.
32:15And you'll think that you have taken a little trip to the local Vietnamese restaurant, if you happen to have one in your neighborhood.
32:22But many of us don't.
32:23In my neighborhood, it's hard to find this kind of food.
32:26And it is so utterly delicious.
32:29I'm always looking for it.
32:31Here in New York, of course, it's easy to find.
32:35And then you just put these on the grill.
32:40And it really takes one minute per side.
32:42In the meantime, we have to finish our rice noodles with scallions and herbs.
32:47I'm going to make a little sauce that's going to be poured over the noodles.
32:52Half a cup of water.
32:53Three tablespoons of lime juice.
32:56Another bit, a quarter cup of the stinky fish sauce.
33:02And two tablespoons of brown sugar.
33:04Again, light brown sugar is good.
33:06And one teaspoon.
33:07I'll stir this first.
33:09And one teaspoon of sliced red chilies.
33:12Use the red chilies because they're pretty.
33:14And they are authentic.
33:16So it's right for this dish.
33:18That can sit just a few minutes.
33:20Here are the rice noodles.
33:21Now, that eight ounces is cooked up into this big mass of beautiful noodles.
33:25And we have three leaves of crispy, like bibb lettuce.
33:30Just julienned.
33:32Or chiffonaded, actually.
33:34We have one carrot cut into small little strips.
33:40One quarter cup of basil leaves.
33:43Basil is one of those herbs that's very popular in Vietnamese cooking.
33:48And you have mint leaves, another popular flavoring.
33:52And in a pan, just put about a quarter of a cup of vegetable oil.
33:57And saute quickly four scallions, the green parts.
34:01Especially.
34:03Very thinly cut.
34:05And one clove of garlic.
34:10Just get it a little bit soft.
34:12I'm going to take these off this griddle.
34:16I think they are done.
34:20This is going to be so delicious.
34:24Really, really pretty.
34:29And it really takes no time at all.
34:31And this is just the kind of food that I think even children love because it's exotic.
34:36And a lot of kids really are into the exotic.
34:39So here's your skewers.
34:43This is finished.
34:46Oops.
34:48Get that right into your noodles.
34:57So beautiful.
35:03And so now just toss your beautiful noodles.
35:05I love the colors here.
35:07Such a wonderful combination of orange, pale green, dark green, and white.
35:13And here's your noodles ready to put out on a platter.
35:19And you can put a little bit of your chili sauce on top of the noodles.
35:29Don't leave anything on your counter.
35:31So this is ready.
35:33So pretty.
35:35And there you have your noodles, your wonderful skewers, your sauce.
35:40And a very nice way to serve these is to use a lettuce cup with your skewer like that.
35:48A serving of the noodles.
35:55Might be getting a little bit too many noodles here.
35:58Let's see.
36:02I remember in China I had to stand on a chair to get the noodles off the platter.
36:07They all laughed at me.
36:09But it's fair.
36:10They're very long.
36:11Here, there we go.
36:18Those are such delicate noodles.
36:20A little sprinkling of the sauce.
36:25Very flavorful sauce.
36:27And top the whole thing off with just a spoonful or two of chopped peanuts.
36:35And there you have a really authentic dish in a matter of minutes.
36:40I always love this one dish that they serve at the Bombay Bar and Grill.
36:45And it is the chicken malai kebab.
36:47The first time I ate it here, I was just amazed.
36:50The pieces of chicken were so large, boneless chicken.
36:54The meat was so white and so flavorful.
36:57And you say it's chicken cooked in yogurt or sour cream.
37:00Yes.
37:01Marinated and then cooked.
37:02Yeah.
37:03Well, show us how you do it.
37:04Yeah, we have the chicken, two pound of chicken already cut.
37:09So you can see how nice pieces of chicken, icy cold.
37:13We only use white meat.
37:14Yes, just the boneless, skinless breast.
37:17Breast meat, yeah.
37:18Okay.
37:19So we are going to add now ginger-garlic paste into this.
37:23Okay.
37:24That is one tablespoon of ginger and garlic.
37:26Ginger and garlic.
37:27See, ginger-garlic, it gives flavor and it helps in marination also.
37:32So that the chicken, it acts as a tenderizer too.
37:35Okay.
37:37One tablespoon of ginger-garlic.
37:40And I'll do the stirring up, okay.
37:43So you can make your own ginger-garlic paste?
37:45Yeah, this is all.
37:46Half and half?
37:47Half and half, yeah.
37:48Okay, fresh ginger.
37:49Fresh ginger and fresh garlic.
37:50Okay.
37:51And then we make a paste into it.
37:52Then we are going to add garam masala.
37:54Okay, garam masala.
37:55Now, this is, garam masala is.
37:56Yeah, show us what it is.
37:57This is the masala.
37:59Garam masala, no, these are cardamoms.
38:01Okay.
38:02Green cardamoms.
38:03So you heat up these spices in a frying pan.
38:05Yeah.
38:06So this is one teaspoon.
38:07One teaspoon of cardamom pods.
38:09So cardamom.
38:10Okay.
38:11We use a few bay leaves, like one sprig of bay leaf is enough.
38:16Okay.
38:17And half a teaspoon of cloves.
38:22Whole cloves.
38:24And every single Indian household has its own mix.
38:27Yeah, this is, yeah.
38:28This is your personal mix.
38:30Mix, yeah, right.
38:31Okay, and black pepper?
38:32Black pepper.
38:33We don't want to use much because it will hot, you know, because.
38:36Overpower.
38:37Oh, yeah, overpower the other flavors.
38:39Okay.
38:41And this is like cumin seed.
38:43Yes.
38:44So a teaspoon.
38:45Yeah.
38:46And half a teaspoon of coriander seeds.
38:48Okay.
38:49These are coriander seeds.
38:50And one stick of cinnamon.
38:52And for this amount of portion, half of nutmeg we can use.
38:56We can break it and put it out here.
38:58Oh, okay.
38:59And then what normally we do, we roast it in a very slow fire.
39:02So once we start getting the aroma of the flavors, once it's getting roasted,
39:07and then we let it cool down a bit for like, let it stand for five minutes.
39:10Yes.
39:11And then we grind it in the.
39:14In the spice grinder.
39:15This is the final version.
39:16It comes out like this.
39:17Oh, that's beautiful.
39:18So how much of that do we use?
39:19So we are going to use one teaspoon of gram masala.
39:21Okay.
39:22We don't have to use more because otherwise it will be too much of flavor, you know.
39:26Okay.
39:27So it's exactly nearly one teaspoon of that.
39:30And the smell is great already.
39:33And this is cashew paste.
39:36Okay.
39:37Cashew nut.
39:38Uh-huh.
39:39We just soak it in water and let it stand for 10 minutes and then we put it in the blender.
39:43Uh-huh.
39:44And that's it, no salt, no nothing?
39:45No, nothing.
39:46Only cashews.
39:47Okay.
39:48So we're going to add quarter cup.
39:49No wonder this is such a good dish.
39:51That is nearly a.
39:52And then we add sour cream in it.
39:55Okay.
39:56One cup of.
39:57Oh, one cup.
39:58Sour cream.
40:01We have to add for seasoning, salt.
40:03Salt, okay.
40:04Salt, one teaspoon.
40:05And then we add very little, this white pepper.
40:10Okay.
40:13Just plain white pepper ground?
40:14Yeah, this is plain white pepper.
40:16Which is very fragrant.
40:20And then this is saffron.
40:22That is so beautiful, from the crocus flower.
40:24Yeah, yeah.
40:25We have to soak it in lukewarm water.
40:27To get all the flavor.
40:29And it becomes like this.
40:30Oh, beautiful.
40:31So you use all that here?
40:32So this will give the color to the chicken.
40:34Uh-huh.
40:35And at the same time, it will add to the flavor.
40:37Certainly will.
40:38Can you cut a half a lemon, please?
40:39Of course.
40:40Yeah, and then we squeeze the lemon.
40:44Uh-huh.
40:45And if it becomes too thick, if it does not stir,
40:47just for the marination to emulsify, you can add cream.
40:52There's always a good reason in Indian cooking
40:54for adding more and more of the most delicious ingredients.
40:58Right.
40:59So now, how long should we marinate this chicken?
41:01It should be nearly for two hours.
41:03For two hours, in the refrigerator?
41:05Yes.
41:06Okay.
41:07So we're back at the tandoor oven.
41:10And now we have to put these on skewers, right?
41:12Yeah.
41:13How many pieces?
41:14Four pieces.
41:15You have to do like this.
41:18Put that aside.
41:19Okay.
41:20Yeah, we can even do this with lamb cubes.
41:24And even with like if like in America,
41:27a lot of beef is used, they can marinate it in the same way.
41:29Right.
41:30Do it, any meat products, you know.
41:32If you don't keep a distance between the pieces,
41:35then the side...
41:36Oh, so you're way above the skewers, yeah.
41:38Yeah, and you have to pull it further down
41:40because we are going to put the skewers like this.
41:42Okay.
41:44You have to hold it from here.
41:46Oh, from the point.
41:47From the point, and then place it like this
41:50so that it is inside the oven.
41:52Okay.
41:54There.
41:55Yes.
41:56How long do you let it cook?
41:57Yeah, we let it cook for nearly 20 minutes.
41:59Okay.
42:00And the temperature should be between 300 to 350.
42:03For substitute for the oven,
42:04you can use the barbecue grill or the home grill at home.
42:08But nothing works as well as the tandoor oven.
42:10Yeah, because this has, yeah,
42:11with something very different because of the clay.
42:14So these look done, don't they?
42:15Yeah, they are done now.
42:16So you see the color?
42:17What an easy way to cook, and what a beautiful color.
42:20They look great.
42:21So what do you do with these now?
42:22Yeah, yeah, we just.
42:23Oh, you hang them right here on the pipe?
42:25Yeah.
42:26Here is a plate.
42:27And this.
42:33Oh, how beautiful.
42:36So these are tender and plump and juicy,
42:39and they look delicious,
42:40and this is just a little bit of chopped lettuce?
42:42Yeah, chopped lettuce.
42:43So we'll put a little bit around?
42:44Yeah, you can, for garnishing.
42:46Okay.
42:47Yeah, just around here, and a slice of lemon.
42:50And some coriander.
42:52What a colorful and light dish,
42:54and I think you know what this needs?
42:56Yes?
42:57A spicy okra dish.
42:58Okay.
42:59What a great light dish.
43:01These gigantic head-on shrimp are very delicious
43:05when marinated and grilled,
43:06and they make a very impressive presentation.
43:08However, you don't have to use shrimp this large.
43:11This recipe would work just as well
43:13with any large or extra-large shrimp.
43:16Grilling is easy.
43:17I'll show you how.
43:19First, we clean the shrimp.
43:21And to clean a shrimp with the shell on,
43:24we cut down the back of the shrimp with a sharp knife,
43:29just through the shell,
43:33and then open it up a little bit
43:35and take out the intestinal tract.
43:39And that's really what this is down the back.
43:43So rinse them well in cold water
43:48and put them in one layer in a glass dish.
43:51We're going to now prepare the marinade
43:54and leave these overnight.
43:57For the marinade, lemongrass.
44:00This is a really delicious marinade
44:03with a very lovely flavor.
44:05Use the white part of the lemongrass.
44:09It's quite tough,
44:10and so use a good sharp knife to cut it into slices.
44:16And these slices will flavor the marinade.
44:23So here's your lemongrass.
44:26Some coriander seeds, a teaspoon of coriander seeds.
44:30Three or four dried red chilies.
44:34Some slices of lime.
44:39Approximately a half a lime sliced.
44:44Some cloves of garlic.
44:46And you can just smash them.
44:50You can hear them break when you smash them like that.
44:53And put that right in too.
44:55And then a half a cup of vegetable oil.
45:00And then pour this all over the shrimp.
45:07Cover with some plastic wrap and marinate overnight.
45:13And here are the marinated shrimp.
45:17They smell excellent.
45:20A generous sprinkling of pepper and salt.
45:25The skewers I have soaked in water.
45:28It prevents the skewers from burning if you do that.
45:31And then just skewer right from the head to the tail like that.
45:36And put them right on the hot part of your grill.
45:44The straight skewer is very good because it does prevent them from curling up.
45:51If you put this on without a skewer, the shrimp would curl up into a little round.
45:56Mmm, so pretty.
45:59These should take just a few minutes, three to four minutes to grill through.
46:04Now, of course, I'm doing this on an indoor griddle pan.
46:08But you can do this on an outdoor grill.
46:12Just don't char these to death.
46:15Because they'll cook too fast and they will be really dry if you overcook them.
46:21So there, they are looking very good.
46:24Oh, look at the great color they're turning.
46:27When grilling or broiling shrimp, it's very easy because unlike some shellfish,
46:31shrimp never stick to the grill.
46:33Especially when you have the shells intact as we do.
46:37And grilling shrimp in their shells like this keeps them moist and tender.
46:44Eight minutes, perfectly done.
46:47Four minutes per side.
46:50And there it is.
46:53And serve them hot.
46:55Serve with a frosty margarita.
46:58Your guests are going to love them.
47:00Now we're going to spatchcock a chicken.
47:03This funny word, spatchcocking, is believed to be an abbreviation of dispatch the cock.
47:08Which was shorthand for prepare the chicken for roasting over a spit.
47:13I just find it very amusing and everyone loves to think of what does spatchcocking mean?
47:19And what does it do?
47:21Well, I'm going to show you.
47:22I have two ways to spatchcock when you keep the breast in the center by taking out the backbone.
47:28And this is very easy to do if you have a good pair of kitchen shears.
47:33Just cut along the side of the backbone.
47:38Takes a little bit of elbow grease.
47:40And you remove the entire backbone.
47:43This backbone will go right into the stockpot, so don't feel bad.
47:46You're not wasting it.
47:49There.
47:51Well, we'll put it here now and that will go into the stockpot.
47:55And then you will flatten the chicken like this.
48:02And press down on the breastbone.
48:05And that is a spatchcocked bird.
48:08And so it's all pretty even.
48:10You can trim the skin if you like, but I love skin so much that I leave all the skin on.
48:15And that is one version of a spatchcocked chicken.
48:20And then there is the other way, which some restaurants prefer to do, which is cutting down the breast.
48:27Cutting this right in half along the breastbone and through the wishbone.
48:33And it makes a very different looking object.
48:38Now you can take this breastbone out.
48:40I don't know if you've seen the breastbone, but this is what it looks like.
48:43This is a piece of grizzly bone that holds that part of the breast out.
48:49That's the breastbone.
48:51And so now you can flatten this.
48:55And it looks like that.
48:57And you can tuck the wings under.
48:59And this, too, cooks very nicely.
49:02So you can choose.
49:04You can do both if you're doing more than one chicken.
49:07So we're going to make a nice marinade by putting one medium onion into a blender jar with one half cup of parsley.
49:17Two teaspoons of thyme.
49:20Two tablespoons of sage.
49:24The skin from half of a lemon.
49:28Two cloves of garlic.
49:30And a quarter of a cup of olive oil.
49:35Make sure you get all that olive oil out.
49:38And just blend this until it makes a nice thick paste.
49:49It's a nice green color.
49:55Mmm, gorgeous.
49:57It smells so good.
50:00There.
50:02So now this is going to go first under the breast of the chicken.
50:06And you can put the chicken right in a resealable plastic bag.
50:11This chicken is going to stay in here for eight hours or overnight.
50:16It just really makes the meat extremely flavorful.
50:20Loosen the skin from the breast.
50:25Use your rubber spatula to insert this right under the skin.
50:33And then the rest of the marinade can just go right into the bag, front and back.
50:45Seal up the bag.
50:47Put this on a tray and refrigerate.
50:51So this is the fun part, wrapping the bricks.
50:54This chicken, the spatchcock chicken, is cooked under bricks.
50:59And you don't want to put just a raw brick on top of your chicken.
51:01So wrap it in aluminum foil.
51:04Roll it in a piece of heavy-duty aluminum.
51:10Sealing the brick in completely.
51:15And then oil the brick a little bit before you lay it on top of your bird.
51:22So for a chicken this size, you really do need two bricks.
51:27And these are reusable.
51:28You can use them over and over again.
51:30Just change the foil.
51:32The chicken itself, well, it's been wiped clean of the excess marinade.
51:37And rub a little bit of oil on it.
51:39You need to to prevent it from sticking on the grill.
51:42We're using a grill pan that sits right on top of the stove.
51:45And a tiny bit of olive oil on the grill pan, too.
51:49You can do this in the oven.
51:51You can do this on a grill outside.
51:55Now just pick up your chicken.
51:58Put it skin side down.
52:01And apply your bricks.
52:04The bricks really are to hold it flat and promote even cooking.
52:09Now if you don't have bricks, and many of us don't, you can use a large skillet.
52:14Oil the bottom.
52:15And you can weight it down with cans and other heavy things.
52:19So it's been 30 minutes on the skin side.
52:22Just remove the bricks.
52:26And turn the chicken over.
52:28If it releases easily from the grill.
52:32And this one is releasing very nicely.
52:35So whichever way you feel comfortable turning it, with a pair of tongs and a fork, such as this.
52:44Doesn't that look amazing?
52:46So great.
52:48I love it.
52:49And now put the bricks back on.
52:57And finish cooking.
52:58It might take another 20 to 30 minutes.
53:01But test with your instant read thermometer to 165 degrees.
53:07If you don't have one of these wonderful stovetop grill pans, you should really get one.
53:11They really work well.
53:12Great for hamburgers, too.
53:14Because all the fat melts off and goes down in those little gullies.
53:18So we're going to continue to cook this for another 20 to 30 minutes.
53:22Now once your chicken is perfectly cooked, just let it cool for about 10 minutes.
53:27Not really cool, but rest.
53:29This will let the juices redistribute.
53:32You can carve it on the board, or you can put it on a platter like this.
53:41Garnish it with a few halves of lemon.
53:44A little flaky salt on top.
53:48A little squeeze of lemon juice overall.
53:53And you have a very simple technique which will give you perfectly cooked chicken each and every time.
53:59It is a new, old way to cook chicken.
54:02See you next time. Enjoy.
Be the first to comment