1
00:00:01,800 --> 00:00:04,100
[Molly Yeh] <i>I'm having</i>
<i>a Canadian-inspired</i>
<i>feast on the farm...</i>

2
00:00:04,166 --> 00:00:07,066
I did not think I could love
Canada any more.

3
00:00:07,066 --> 00:00:09,867
<i>...loaded with craving-worthy</i>
<i>goodness.</i>

4
00:00:09,867 --> 00:00:13,100
<i>Like my delicious and divisive</i>
<i>ham and pineapple pizza...</i>

5
00:00:13,166 --> 00:00:14,266
Pizza time.

6
00:00:14,266 --> 00:00:16,467
<i>...hot-tot short</i>
<i>rib poutine...</i>

7
00:00:16,467 --> 00:00:17,967
That is stupid good.

8
00:00:17,967 --> 00:00:20,567
<i>...Bloody Caesar salad</i>
<i>with succulent shrimp...</i>

9
00:00:20,567 --> 00:00:23,000
Bloody Caesar,
salad looks good on you.

10
00:00:23,000 --> 00:00:24,367
<i>...and for dessert,</i>

11
00:00:24,367 --> 00:00:26,300
<i>my maple walnut Nanaimo bars</i>

12
00:00:26,367 --> 00:00:28,467
<i>are three layers of pure fun.</i>

13
00:00:28,467 --> 00:00:30,000
It's chocolatey,
and like every Canadian
I have ever met,

14
00:00:30,000 --> 00:00:32,467
It's chocolatey,
and like every Canadian
I have ever met,

15
00:00:32,467 --> 00:00:33,467
sweet.

16
00:00:33,467 --> 00:00:35,667
[opening theme music playing]

17
00:00:35,667 --> 00:00:37,767
Oh, yum. Yay!

18
00:00:37,767 --> 00:00:40,367
<i>Hey, this is me, Molly Yeh.</i>

19
00:00:40,367 --> 00:00:41,700
<i>This is my husband, Nick.</i>

20
00:00:41,767 --> 00:00:43,467
<i>This is our growing family.</i>

21
00:00:43,467 --> 00:00:45,467
<i>And this is our home,</i>
<i>our farm,</i>

22
00:00:45,467 --> 00:00:47,100
<i>on the North Dakota</i>
<i>Minnesota border,</i>

23
00:00:47,100 --> 00:00:49,800
<i>the place where I eat,</i>
<i>sleep, and breathe food.</i>

24
00:00:56,000 --> 00:00:57,567
If you squint really hard,

25
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you can almost see
Canada from the farm.

26
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So I consider myself

27
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So I consider myself

28
00:01:01,467 --> 00:01:03,767
a wannabe honorary Canadian.

29
00:01:03,767 --> 00:01:06,600
Which is why I'm whipping up
a Canadian feast.

30
00:01:06,667 --> 00:01:08,700
<i>Starting with dessert first,</i>

31
00:01:08,767 --> 00:01:11,700
<i>one of Canada's best desserts</i>
<i>is Nanaimo bars.</i>

32
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<i>They're a three-layer</i>
<i>no-bake bar</i>

33
00:01:15,066 --> 00:01:17,700
<i>that are sweet, custard-y,</i>

34
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<i>addictively chewy,</i>

35
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I can't get enough of them.

36
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<i>For the base layer,</i>

37
00:01:22,900 --> 00:01:25,867
<i>I'll start by melting</i>
<i>six tablespoons</i>
<i>of unsalted butter.</i>

38
00:01:25,867 --> 00:01:30,000
I've got a heat-safe bowl
heating over simmering water.

39
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I've got a heat-safe bowl
heating over simmering water.

40
00:01:30,166 --> 00:01:34,500
<i>And I'll combine the butter</i>
<i>with half a cup</i>
<i>of dark chocolate chips.</i>

41
00:01:34,567 --> 00:01:36,767
And the reason I'm doing
this in a double boiler

42
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is because I don't wanna
overheat the chocolate
and cause it to seize.

43
00:01:40,266 --> 00:01:43,166
This chocolate has melted,
it's beautiful and glossy,

44
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I'm gonna sweeten the deal
with a quarter cup of sugar.

45
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I'll mix this in,
get the sugar melted.

46
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And then in order
to hold the crust together,

47
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I wanna add an egg.

48
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But I don't wanna just
crack the egg into
this hot mixture,

49
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because then
the egg could curdle.
So I'm gonna temper it.

50
00:01:59,767 --> 00:02:00,000
<i>I'll crack the egg</i>
<i>into a separate bowl.</i>

51
00:02:00,000 --> 00:02:01,567
<i>I'll crack the egg</i>
<i>into a separate bowl.</i>

52
00:02:01,567 --> 00:02:04,567
I wanna whisk the egg as I add

53
00:02:04,567 --> 00:02:06,767
some of the hot mixture
right into it.

54
00:02:06,767 --> 00:02:09,300
And this is gonna
heat up the egg gently.

55
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Which will allow the egg
to incorporate

56
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into the chocolate
mixture smoothly.

57
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Once this mixture
is warm to the touch,

58
00:02:18,367 --> 00:02:21,066
it's ready to add back
into this big bowl.

59
00:02:21,066 --> 00:02:23,667
And I'll continue to cook this
for a couple of minutes

60
00:02:23,667 --> 00:02:25,400
to ensure that
the egg is cooked.

61
00:02:27,100 --> 00:02:30,000
Gonna remove it
from the heat and add
the remaining ingredients.

62
00:02:30,000 --> 00:02:31,166
Gonna remove it
from the heat and add
the remaining ingredients.

63
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I've got three-quarters
of a cup of toasted walnuts
that have been chopped.

64
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I love little nuts.

65
00:02:35,934 --> 00:02:39,767
And they add
good crunchy texture
to the crust as well.

66
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Three-quarters of a cup
of toasted coconut.

67
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I gotta say,
out of all of the bars

68
00:02:45,100 --> 00:02:46,867
or crusts that I've made,

69
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this has gotta be the most
flavorful crust.

70
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Three-quarters of a cup
of graham cracker crumbs.

71
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I love the texture
that this adds.

72
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Kinda sandy from
the cookie crumbs.

73
00:02:57,367 --> 00:02:59,700
And then I'll enhance
the chocolate that's
already in here

74
00:02:59,767 --> 00:03:00,000
with a quarter cup
of unsweetened cocoa powder.

75
00:03:00,000 --> 00:03:01,867
with a quarter cup
of unsweetened cocoa powder.

76
00:03:01,867 --> 00:03:03,967
And lastly, three-quarters
of a teaspoon of salt

77
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will help balance out
all of these flavors.

78
00:03:06,667 --> 00:03:08,667
Stir this all together.

79
00:03:08,667 --> 00:03:13,100
Love seeing those
walnut bits poke out.
It's a nice texture.

80
00:03:13,100 --> 00:03:17,200
<i>I've got an eight by eight pan</i>
<i>lined with parchment paper.</i>

81
00:03:18,266 --> 00:03:20,467
I'll press this out
evenly and firmly.

82
00:03:20,467 --> 00:03:23,367
I'm really smelling
the coconut here.

83
00:03:23,367 --> 00:03:25,667
This is packed, I'll stick it
in the refrigerator now

84
00:03:25,667 --> 00:03:27,667
for about an hour so that
it can firm up,

85
00:03:27,667 --> 00:03:29,467
while I make
my custard filling.

86
00:03:33,867 --> 00:03:36,000
This middle layer
is creamy and sweet,

87
00:03:36,066 --> 00:03:38,300
and I'm flavoring it
with some maple syrup,

88
00:03:38,367 --> 00:03:40,500
which isn't always added
to some Nanaimo bars,

89
00:03:40,567 --> 00:03:43,900
but I'm dialing up
the Canadian this year.

90
00:03:43,967 --> 00:03:48,000
I'll start by mixing up
one stick of softened
unsalted butter.

91
00:03:48,000 --> 00:03:50,367
I'll add a quarter cup
of maple syrup

92
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I love that dark,
toasty flavor of maple syrup,

93
00:03:53,567 --> 00:03:55,600
especially with the walnuts
in the crust.

94
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Three tablespoons
of heavy cream will
smooth out this filling

95
00:03:59,867 --> 00:04:00,000
so that it's spreadable.

96
00:04:00,000 --> 00:04:01,500
so that it's spreadable.

97
00:04:01,567 --> 00:04:03,467
Next, two cups
of powdered sugar, but...

98
00:04:04,667 --> 00:04:06,166
...I'm gonna stop
the mixer to add it.

99
00:04:06,166 --> 00:04:07,700
I know it snows in Canada,

100
00:04:07,767 --> 00:04:09,967
but I don't want it
to snow in the kitchen.

101
00:04:09,967 --> 00:04:13,467
This is basically a really
delicious buttercream.

102
00:04:13,467 --> 00:04:15,867
And a few good pinches of salt
to balance out

103
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all of the sweetness.

104
00:04:18,066 --> 00:04:19,667
I'll mix it up slowly at first

105
00:04:19,667 --> 00:04:21,567
so that the powdered sugar
doesn't fly everywhere.

106
00:04:27,500 --> 00:04:29,567
<i>Two tablespoons of cornstarch,</i>

107
00:04:29,567 --> 00:04:30,000
<i>and then of course,</i>
<i>vanilla will provide that</i>
<i>vanilla-y flavor.</i>

108
00:04:30,000 --> 00:04:32,166
<i>and then of course,</i>
<i>vanilla will provide that</i>
<i>vanilla-y flavor.</i>

109
00:04:32,166 --> 00:04:34,767
I'll mix this in,
and that's it for this layer.

110
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I'll grab my crust.
It's set nicely.

111
00:04:42,467 --> 00:04:44,767
<i>The contrast of the dark</i>
<i>chocolate crust</i>

112
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<i>and the creamy center</i>
<i>is beautiful.</i>

113
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<i>I'll spread this out evenly.</i>

114
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This is so satisfying
to spread.

115
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Just like a buttercream.
All the way to the edge.

116
00:04:56,000 --> 00:04:58,000
I'm getting it as even
as I can.

117
00:04:58,066 --> 00:05:00,000
All right. This will go back
to the fridge to firm up,

118
00:05:00,000 --> 00:05:01,567
All right. This will go back
to the fridge to firm up,

119
00:05:01,567 --> 00:05:04,667
<i>while I make my</i>
<i>chocolate ganache topping.</i>

120
00:05:04,667 --> 00:05:06,867
<i>I pour a mixture</i>
<i>of warm heavy cream,</i>

121
00:05:06,867 --> 00:05:09,767
<i>melted butter and salt</i>
<i>over dark chocolate,</i>

122
00:05:09,767 --> 00:05:11,100
let it sit to heat up,

123
00:05:11,100 --> 00:05:14,600
<i>then whisk until</i>
<i>it's a smooth, glossy ganache.</i>

124
00:05:14,667 --> 00:05:17,100
All right. The custard layer
has firmed up.

125
00:05:17,100 --> 00:05:18,667
It's nice and cold.

126
00:05:18,667 --> 00:05:20,767
It is ready for its coating
of chocolate.

127
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I'll spread this out evenly
all over the top.

128
00:05:24,867 --> 00:05:27,500
That is one thick
coating of ganache.

129
00:05:28,500 --> 00:05:30,000
For the final touch,
I'll sprinkle the top

130
00:05:30,000 --> 00:05:30,867
For the final touch,
I'll sprinkle the top

131
00:05:30,867 --> 00:05:32,266
with some flaky salt,

132
00:05:32,266 --> 00:05:35,667
for a little crunchy
pop on top.

133
00:05:35,667 --> 00:05:38,300
Done. I'll get these back
in the refrigerator

134
00:05:38,367 --> 00:05:40,100
so that final layer
can firm up.

135
00:05:40,100 --> 00:05:41,867
And then I'll get
to eat these.

136
00:05:44,867 --> 00:05:46,100
<i>Check that out.</i>

137
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It's chocolatey, it's chewy,

138
00:05:54,867 --> 00:05:57,700
and like every Canadian
I have ever met,

139
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sweet.

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<i>Coming up, thank you, Canada,</i>
<i>for the most delicious</i>

141
00:06:03,567 --> 00:06:06,467
<i>and highly-debated</i>
<i>pizza combination ever.</i>

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00:06:14,300 --> 00:06:16,400
Out of all the fun facts
in the world,

143
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one of my favorites is that

144
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Hawaiian pizza was
invented in Ontario.

145
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What?

146
00:06:23,266 --> 00:06:27,400
<i>So, I'm making a version</i>
<i>on thick crust pizza.</i>

147
00:06:27,467 --> 00:06:29,166
<i>It's chewy, it's cheesy,</i>

148
00:06:29,166 --> 00:06:31,667
<i>it's sweet and salty,</i>
<i>everything I want in a bite.</i>

149
00:06:31,734 --> 00:06:33,567
To get started,
I'll make my dough.

150
00:06:33,567 --> 00:06:36,767
I've got two
and three-quarters of a cup
of all-purpose flour

151
00:06:36,834 --> 00:06:38,100
and two teaspoons each

152
00:06:38,166 --> 00:06:39,035
of instant yeast,
sugar, and salt.

153
00:06:39,035 --> 00:06:40,266
of instant yeast,
sugar, and salt.

154
00:06:41,367 --> 00:06:43,367
I'll pour in one cup of water.

155
00:06:43,367 --> 00:06:45,967
This is warm, to help
the yeast activate.

156
00:06:47,667 --> 00:06:50,500
And two tablespoons
of olive oil
to add good moisture.

157
00:06:50,567 --> 00:06:52,100
Stir this all together.

158
00:06:53,033 --> 00:06:55,934
I'm doing this pizza
in a style

159
00:06:55,934 --> 00:06:57,834
inspired by Detroit pizza.

160
00:06:57,834 --> 00:07:00,934
My dough is going
to be on the wetter side,

161
00:07:00,934 --> 00:07:03,100
it's similar
to a focaccia dough.

162
00:07:03,166 --> 00:07:05,867
And it's gonna give me
big holes and a chewy crumb.

163
00:07:07,100 --> 00:07:09,035
I'll get this onto
my stand mixer to knead.

164
00:07:09,035 --> 00:07:09,567
I'll get this onto
my stand mixer to knead.

165
00:07:09,567 --> 00:07:12,166
And I'll let it go for about

166
00:07:12,166 --> 00:07:14,200
seven to ten minutes
until it's smooth.

167
00:07:18,467 --> 00:07:21,000
I know that pineapple
can be a little bit polarizing

168
00:07:21,000 --> 00:07:22,867
on a pizza,
but I happen to love it.

169
00:07:28,266 --> 00:07:31,000
This is looking like
where I want it to be.

170
00:07:31,000 --> 00:07:33,767
I'm gonna grab a clean bowl
so that it can rise.

171
00:07:33,834 --> 00:07:35,767
I'll drizzle with some
olive oil so it doesn't stick.

172
00:07:37,400 --> 00:07:39,035
I'll use my spatula
to scrape it in.

173
00:07:39,035 --> 00:07:39,600
I'll use my spatula
to scrape it in.

174
00:07:39,667 --> 00:07:42,667
Make sure this dough
is completely covered
in the oil

175
00:07:42,734 --> 00:07:44,567
so it doesn't dry out
as it's rising.

176
00:07:44,567 --> 00:07:45,767
I'll cover it up.

177
00:07:45,834 --> 00:07:48,667
And let it go
for one-and-a-half
to two hours

178
00:07:48,734 --> 00:07:49,867
until it's doubled in size.

179
00:07:51,600 --> 00:07:54,166
This dough is puffy and ready.

180
00:07:54,166 --> 00:07:56,867
I have also prepared
my pizza pan,

181
00:07:56,867 --> 00:08:00,100
which I have coated it
with a quarter cup
of olive oil,

182
00:08:00,100 --> 00:08:02,166
which seems like
a lot of olive oil,

183
00:08:02,166 --> 00:08:04,934
but that's how
the edges get crispy

184
00:08:04,934 --> 00:08:07,600
and sort of lightly fried
and really good.

185
00:08:08,367 --> 00:08:09,035
Almost doughnut-y.

186
00:08:09,035 --> 00:08:09,967
Almost doughnut-y.

187
00:08:09,967 --> 00:08:11,867
I'll transfer my dough
to the pan.

188
00:08:12,767 --> 00:08:14,200
It's so soft.

189
00:08:14,266 --> 00:08:17,300
So I'm using my fingertips
to press those all the way
to the edges.

190
00:08:17,367 --> 00:08:20,100
And it really shouldn't
fight you, the dough.

191
00:08:20,166 --> 00:08:22,033
Should be pretty easy
to press out.

192
00:08:22,033 --> 00:08:25,100
So in order
for this dough to puff up
and get really tall,

193
00:08:25,100 --> 00:08:27,033
I'm gonna let it rise
for another 30 minutes

194
00:08:27,033 --> 00:08:28,967
while I assemble my toppings.

195
00:08:34,834 --> 00:08:36,100
I'm ready to top.

196
00:08:37,000 --> 00:08:39,035
I'll start by dimpling
my pizza dough

197
00:08:39,035 --> 00:08:39,400
I'll start by dimpling
my pizza dough

198
00:08:39,467 --> 00:08:42,200
and just break up some
of these bigger bubbles.

199
00:08:42,266 --> 00:08:44,400
And then I'll sprinkle
on my cheese.

200
00:08:44,467 --> 00:08:47,934
This is where I depart from
true Detroit-style pizza.

201
00:08:47,934 --> 00:08:51,400
True Detroit-style pizza
is made with Wisconsin
brick cheese.

202
00:08:51,467 --> 00:08:54,867
I'm using a blend
of shredded Monterey Jack,

203
00:08:54,867 --> 00:08:56,867
which is nice
and salty and melty,

204
00:08:56,934 --> 00:08:58,467
and shredded Mozzarella,

205
00:08:58,467 --> 00:09:01,266
which gets super
melty and creamy.

206
00:09:01,266 --> 00:09:03,033
But I love a lot of cheese.

207
00:09:03,033 --> 00:09:04,934
And in true
Detroit pizza fashion,

208
00:09:04,934 --> 00:09:07,367
this goes on before the sauce.

209
00:09:07,367 --> 00:09:09,035
I'll sprinkle on a half cup
of chopped pineapple.

210
00:09:09,035 --> 00:09:10,667
I'll sprinkle on a half cup
of chopped pineapple.

211
00:09:10,667 --> 00:09:12,834
Pineapple's so
sweet and juicy.

212
00:09:12,834 --> 00:09:15,567
It breaks up the richness
of all this cheese.

213
00:09:15,567 --> 00:09:17,767
And next, I'm going
full Canadian

214
00:09:17,767 --> 00:09:19,734
and using Canadian bacon.

215
00:09:19,734 --> 00:09:22,266
I'm sprinkling on
two ounces now.

216
00:09:22,266 --> 00:09:25,266
And then I'll sprinkle
on another two after
I get the sauce on.

217
00:09:25,266 --> 00:09:27,367
I'm using marinara sauce,

218
00:09:27,367 --> 00:09:30,734
as opposed to pizza sauce,
because marinara is cooked.

219
00:09:30,734 --> 00:09:33,467
-[lid pops]
-It's a little bit thicker,

220
00:09:33,467 --> 00:09:35,467
and it's gonna hold the iconic

221
00:09:35,467 --> 00:09:38,100
Detroit-style stripes
on top of the pie.

222
00:09:40,667 --> 00:09:44,967
Okay, on goes the rest
of my Canadian bacon
and pineapple.

223
00:09:44,967 --> 00:09:48,367
In Canada, they call
Canadian bacon "back bacon".

224
00:09:48,367 --> 00:09:50,000
I'll get this in the oven now

225
00:09:50,000 --> 00:09:51,834
at 500 degrees, super-hot,

226
00:09:51,834 --> 00:09:54,400
for 17 to 19 minutes,

227
00:09:54,467 --> 00:09:57,000
and then flip on the broiler
for a couple of minutes

228
00:09:57,000 --> 00:09:59,834
to get it extra melty
and splotchy on top.

229
00:10:02,867 --> 00:10:04,467
Pizza time.

230
00:10:04,467 --> 00:10:06,367
Oh, yeah.

231
00:10:06,367 --> 00:10:09,035
[sighing wistfully] Hi. Hello.

232
00:10:09,035 --> 00:10:09,667
[sighing wistfully] Hi. Hello.

233
00:10:09,667 --> 00:10:12,367
I did not think I could
love Canada any more.

234
00:10:13,100 --> 00:10:14,967
And then I smelled this.

235
00:10:14,967 --> 00:10:18,300
Gonna get it out of the pan
so that I can cut it.

236
00:10:18,367 --> 00:10:20,200
Oh, look at those
crispy edges.

237
00:10:22,000 --> 00:10:24,066
This pizza doesn't
have a crust, it has an edge.

238
00:10:24,834 --> 00:10:27,066
And it's crispy.

239
00:10:27,066 --> 00:10:30,266
[high-pitched]
"Hi, eat me, love me!"

240
00:10:31,367 --> 00:10:32,467
[in normal voice] Here I go.

241
00:10:35,867 --> 00:10:38,934
I'm finishing it off
with some pickled jalapenos,

242
00:10:40,000 --> 00:10:42,300
for some heat
and acidity that'll cut

243
00:10:42,367 --> 00:10:44,400
some of this cheesy richness,

244
00:10:44,467 --> 00:10:46,567
and really pretty,
earthy green color.

245
00:10:47,367 --> 00:10:49,400
And a touch of hot honey.

246
00:10:49,467 --> 00:10:50,867
It adds more spiciness,

247
00:10:50,934 --> 00:10:54,033
and the sweetness
will accentuate

248
00:10:54,033 --> 00:10:55,667
the sweetness
of the pineapple.

249
00:10:56,467 --> 00:10:59,667
Just admire this dark edge.

250
00:10:59,734 --> 00:11:03,266
That's gonna be crunchy
and crispy and cheesy

251
00:11:03,266 --> 00:11:05,367
and so, so good.

252
00:11:05,367 --> 00:11:08,100
This is going to be worth
burning my mouth.

253
00:11:12,166 --> 00:11:14,567
It's salty. It's sweet.

254
00:11:15,367 --> 00:11:18,033
It's cheesy and melty
and crunchy.

255
00:11:19,266 --> 00:11:20,567
You just have to try this.

256
00:11:21,467 --> 00:11:23,667
It's gonna make
you a believer.

257
00:11:25,200 --> 00:11:28,266
<i>Next, the surefire way</i>
<i>to super-moist,</i>

258
00:11:28,266 --> 00:11:29,667
<i>juicy and tender short ribs,</i>

259
00:11:29,667 --> 00:11:31,767
<i>perfect for tot soaking.</i>

260
00:11:37,567 --> 00:11:40,367
Canada is the first place
I ever got drunk.

261
00:11:40,367 --> 00:11:44,567
So I am making a twist
on the best Canadian
drunk food there is,

262
00:11:44,567 --> 00:11:46,066
<i>poutine.</i>

263
00:11:46,066 --> 00:11:49,734
<i>Poutine is typically</i>
<i>French fries, cheese curds,</i>
<i>and gravy,</i>

264
00:11:49,734 --> 00:11:52,567
<i>but I'm swapping out</i>
<i>the fries for tots</i>

265
00:11:52,567 --> 00:11:54,000
<i>and I'm adding short ribs.</i>

266
00:11:54,000 --> 00:11:55,767
Because YOLO.

267
00:11:55,834 --> 00:11:57,166
So to get started,

268
00:11:57,166 --> 00:11:59,166
I'm seasoning
one-and-a-half pounds

269
00:11:59,166 --> 00:12:02,567
of boneless beef short ribs
all over with kosher salt.

270
00:12:02,567 --> 00:12:04,133
So, get some
black pepper on here.

271
00:12:06,200 --> 00:12:08,567
I've got a pot
heating on my stove

272
00:12:08,567 --> 00:12:10,467
over medium-high heat,

273
00:12:10,467 --> 00:12:12,266
I'll add a drizzle
of neutral oil

274
00:12:12,266 --> 00:12:14,300
and then brown these
on all sides.

275
00:12:15,200 --> 00:12:16,667
[sizzling]

276
00:12:16,667 --> 00:12:19,300
That's exactly the sound
I'm looking to hear.

277
00:12:22,834 --> 00:12:25,133
It's smelling heavenly
in here already.

278
00:12:26,934 --> 00:12:28,200
Look at that one.

279
00:12:28,200 --> 00:12:31,066
That is the golden,
crispy shell
that I'm looking for.

280
00:12:31,066 --> 00:12:35,161
So I'll flip this and get that
same color on all sides.

281
00:12:35,161 --> 00:12:35,166
So I'll flip this and get that
same color on all sides.

282
00:12:36,000 --> 00:12:39,200
These smell meaty
and glorious.

283
00:12:39,266 --> 00:12:42,667
I'm gonna remove them
from my pot now to build
the braising liquid.

284
00:12:42,667 --> 00:12:44,066
I'll put them back
onto this plate,

285
00:12:44,066 --> 00:12:46,000
'cause I'm ultimately gonna
transfer them back to the pot

286
00:12:46,000 --> 00:12:47,400
to complete their cooking.

287
00:12:47,400 --> 00:12:50,600
I'll reduce the heat
on this pot to medium
and add my veggies.

288
00:12:51,767 --> 00:12:52,767
Sweet carrots.

289
00:12:53,667 --> 00:12:54,734
And a white onion.

290
00:12:56,300 --> 00:12:58,667
And three garlic cloves
that I've just smashed.

291
00:13:00,734 --> 00:13:02,867
I'll season with
a good pinch of salt.

292
00:13:02,867 --> 00:13:05,161
And I'm using the fat
from the short ribs
to cook the veggies.

293
00:13:05,161 --> 00:13:06,200
And I'm using the fat
from the short ribs
to cook the veggies.

294
00:13:07,000 --> 00:13:08,266
I'll let them soften.

295
00:13:08,266 --> 00:13:10,100
And I just wanna draw out
their flavor.

296
00:13:11,667 --> 00:13:13,767
I'll add one tablespoon
of tomato paste,

297
00:13:13,767 --> 00:13:16,400
which will add some richness
to the braising liquid

298
00:13:16,467 --> 00:13:19,500
and allow it to caramelize
slightly.

299
00:13:19,567 --> 00:13:22,266
Next, I'm gonna pour in
a whole bottle of beer.

300
00:13:22,266 --> 00:13:26,567
It's not gonna overpower,
it'll add some great
acidic depth though.

301
00:13:26,567 --> 00:13:28,967
And I'm gonna use this
to help loosen up

302
00:13:28,967 --> 00:13:31,767
some of the tasty bits
that are stuck to the bottom
of the pan,

303
00:13:31,767 --> 00:13:34,500
because they harness
so much flavor.

304
00:13:34,567 --> 00:13:35,161
I'll add one and a half cups
of low sodium beef stock.

305
00:13:35,161 --> 00:13:37,266
I'll add one and a half cups
of low sodium beef stock.

306
00:13:38,467 --> 00:13:40,166
I'll toss in a couple
of thyme sprigs

307
00:13:40,166 --> 00:13:42,834
to infuse this
with great herbiness.

308
00:13:43,767 --> 00:13:45,166
And I'll bring this to a boil.

309
00:13:45,166 --> 00:13:47,767
It's already making
the kitchen smell incredible.

310
00:13:50,467 --> 00:13:51,667
I'll remove it from the heat.

311
00:13:53,166 --> 00:13:55,266
Transfer the short ribs
back into the pot.

312
00:13:57,767 --> 00:14:00,100
Nestle them in, make 'em cozy.

313
00:14:00,100 --> 00:14:02,367
I'll cover this up
and stick it in the oven

314
00:14:02,367 --> 00:14:05,161
at 325 degrees for
two and a half to three hours

315
00:14:05,161 --> 00:14:06,133
at 325 degrees for
two and a half to three hours

316
00:14:06,133 --> 00:14:09,100
until the short ribs
are fall-apart tender.

317
00:14:11,166 --> 00:14:12,867
My short ribs are cooked.

318
00:14:12,934 --> 00:14:14,367
They're ready to come out
of the oven.

319
00:14:16,100 --> 00:14:18,500
Let me look at these beauties.

320
00:14:18,567 --> 00:14:21,133
That is one of the top five
smells of all time.

321
00:14:21,934 --> 00:14:23,567
I'll fish out the short ribs.

322
00:14:24,967 --> 00:14:26,166
I'll set those aside.

323
00:14:26,166 --> 00:14:29,734
And then fish out all of
my veggies and thyme sprigs

324
00:14:29,734 --> 00:14:32,367
because I'm gonna use
the braising liquid here

325
00:14:32,367 --> 00:14:34,000
to make the gravy.

326
00:14:34,000 --> 00:14:35,161
And now to build the gravy,

327
00:14:35,161 --> 00:14:35,400
And now to build the gravy,

328
00:14:36,166 --> 00:14:37,667
I'll heat a pot over medium

329
00:14:37,734 --> 00:14:39,367
and melt two tablespoons
of butter.

330
00:14:40,367 --> 00:14:43,000
And combine it with
two tablespoons of flour

331
00:14:43,000 --> 00:14:46,200
to create a roux,
which is gonna thicken
the braising liquid

332
00:14:46,266 --> 00:14:47,967
and make the gravy.

333
00:14:47,967 --> 00:14:50,867
I'll whisk this around
and cook this
for a couple of minutes

334
00:14:50,934 --> 00:14:52,767
to get rid of that
floury flavor.

335
00:14:52,767 --> 00:14:55,400
I just need the texture
to help thicken the gravy.

336
00:14:56,200 --> 00:14:57,667
I'll continue to whisk now

337
00:14:57,667 --> 00:15:00,467
as I gradually ladle in
the braising liquid.

338
00:15:02,100 --> 00:15:03,033
[sizzling]

339
00:15:03,066 --> 00:15:05,161
The braising liquid looks
so fatty and good.

340
00:15:05,161 --> 00:15:06,000
The braising liquid looks
so fatty and good.

341
00:15:06,000 --> 00:15:10,266
It thickens up at first,
but then as I add
more of the braising liquid,

342
00:15:10,266 --> 00:15:14,400
it'll smooth out into
a luxurious gravy.

343
00:15:14,467 --> 00:15:15,500
I'm gonna thin it out

344
00:15:15,567 --> 00:15:18,166
with a bit more of
my low sodium beef stock.

345
00:15:18,567 --> 00:15:19,600
Looking good.

346
00:15:19,667 --> 00:15:21,200
I'll hold this over
low heat now,

347
00:15:21,266 --> 00:15:24,166
while I shred my short ribs
to add back to the gravy.

348
00:15:25,867 --> 00:15:28,600
And this is not taking
any effort at all

349
00:15:28,667 --> 00:15:31,200
because these short ribs
are so tender.

350
00:15:31,266 --> 00:15:32,567
This is going back
into the gravy.

351
00:15:33,166 --> 00:15:35,161
I'll grab my baked tots.

352
00:15:35,161 --> 00:15:35,166
I'll grab my baked tots.

353
00:15:35,166 --> 00:15:37,734
They're golden and so crispy.

354
00:15:39,166 --> 00:15:41,767
The third main ingredient
is cheese curds.

355
00:15:41,767 --> 00:15:45,600
And a very important
finishing touch, malt vinegar.

356
00:15:45,667 --> 00:15:48,734
I've got everything I need
to assemble now.

357
00:15:48,734 --> 00:15:51,867
So, I'll pile some tots
onto my serving plate.

358
00:15:51,867 --> 00:15:54,033
I can hear how
crispy they are.

359
00:15:54,033 --> 00:15:55,667
Now, cheese curds.

360
00:15:55,667 --> 00:15:59,667
They will add creaminess,
a little chewiness,

361
00:15:59,734 --> 00:16:01,600
even more richness.

362
00:16:01,667 --> 00:16:04,133
I'll ladle over
the saucy short ribs.

363
00:16:11,300 --> 00:16:13,266
To help cut all this richness,

364
00:16:13,266 --> 00:16:17,133
a few shakes of malt vinegar
will go a very long way.

365
00:16:17,133 --> 00:16:19,300
And lasty,
'cause it looks pretty,

366
00:16:19,367 --> 00:16:21,266
some fresh chives
and fresh parsley.

367
00:16:22,100 --> 00:16:24,300
I am diving in immediately.

368
00:16:24,367 --> 00:16:27,100
A tot, some short ribs,

369
00:16:27,100 --> 00:16:29,000
a few herbs,
and a cheese curd.

370
00:16:33,066 --> 00:16:35,161
It's cheesy, it's saucy,
it's meaty, it's salty.

371
00:16:35,161 --> 00:16:36,834
It's cheesy, it's saucy,
it's meaty, it's salty.

372
00:16:36,834 --> 00:16:39,934
And that vinegar
is the perfect hit at the end.

373
00:16:39,934 --> 00:16:41,266
<i>That is stupid good.</i>

374
00:16:42,400 --> 00:16:43,767
<i>Still to come,</i>

375
00:16:43,767 --> 00:16:47,834
<i>spicy Bloody Caesar cocktails</i>
<i>in salad form.</i>

376
00:16:53,667 --> 00:16:56,600
This Bloody Mary lover
was so excited

377
00:16:56,667 --> 00:17:00,767
to find out that Canada
has its own special
version of a Bloody Mary,

378
00:17:00,767 --> 00:17:02,266
called a Bloody Caesar.

379
00:17:02,266 --> 00:17:04,867
So, I figured I better
make a salad.

380
00:17:04,867 --> 00:17:07,734
<i>I am making</i>
<i>a Bloody Caesar salad,</i>

381
00:17:07,734 --> 00:17:10,266
<i>which is all of the flavors</i>
<i>of a Bloody Caesar</i>

382
00:17:10,266 --> 00:17:13,467
<i>spun into a crisp, crunchy</i>
<i>green salad.</i>

383
00:17:13,467 --> 00:17:15,166
I'm starting off
with my croutons.

384
00:17:15,233 --> 00:17:18,734
I have three cups
of cubed sour dough here.

385
00:17:18,734 --> 00:17:20,934
I'm gonna make
these croutons in the oven,

386
00:17:20,934 --> 00:17:21,276
which is not only
gonna get them toasty,

387
00:17:21,276 --> 00:17:23,133
which is not only
gonna get them toasty,

388
00:17:23,133 --> 00:17:24,567
it'll also dry them
out a little bit

389
00:17:24,567 --> 00:17:26,934
so that they're
really, really crunchy.

390
00:17:26,934 --> 00:17:30,567
<i>I'll toss these with</i>
<i>a couple of tablespoons</i>
<i>of olive oil.</i>

391
00:17:30,567 --> 00:17:34,166
And celery salt, required for
any Bloody Mary
or Bloody Caesar.

392
00:17:35,367 --> 00:17:38,000
<i>I'll get these into the oven</i>
<i>for 12 to 15 minutes</i>

393
00:17:38,000 --> 00:17:39,934
<i>until they're golden brown</i>
<i>all over.</i>

394
00:17:39,934 --> 00:17:41,600
I'll get my shrimp.

395
00:17:41,667 --> 00:17:44,667
I've got a pound of shrimp
that's been marinating
for half an hour

396
00:17:44,667 --> 00:17:48,834
in a really tasty marinade,
it's so easy.

397
00:17:48,834 --> 00:17:51,276
<i>I just combine</i>
<i>clam tomato juice</i>
<i>with lemon juice.</i>

398
00:17:51,276 --> 00:17:51,567
<i>I just combine</i>
<i>clam tomato juice</i>
<i>with lemon juice.</i>

399
00:17:53,233 --> 00:17:56,100
<i>Prepared horse radish</i>
<i>for some spicy heat.</i>

400
00:17:56,100 --> 00:17:58,867
<i>Worcestershire sauce</i>
<i>for a savory, salty hit.</i>

401
00:17:59,367 --> 00:18:00,433
<i>Hot sauce.</i>

402
00:18:00,433 --> 00:18:02,567
<i>'Cause I like all</i>
<i>my bloodies H-O-T.</i>

403
00:18:03,233 --> 00:18:04,166
<i>And celery salt.</i>

404
00:18:04,934 --> 00:18:05,667
<i>Whisk it up.</i>

405
00:18:06,834 --> 00:18:08,867
<i>Reserve some for the dressing.</i>

406
00:18:08,934 --> 00:18:11,166
<i>Then marinate my peeled</i>
<i>raw shrimp in the fridge</i>

407
00:18:11,233 --> 00:18:12,667
<i>to infuse with flavor.</i>

408
00:18:13,867 --> 00:18:16,867
The best way I can
describe all of these flavors

409
00:18:16,867 --> 00:18:20,567
is that they make the shrimp
taste salty and meaty.

410
00:18:20,567 --> 00:18:21,276
Almost like a piece
of cured meat on this salad.

411
00:18:21,276 --> 00:18:23,367
Almost like a piece
of cured meat on this salad.

412
00:18:24,567 --> 00:18:25,967
I'm gonna drain off
this marinade.

413
00:18:27,000 --> 00:18:29,166
And transfer it briefly
to a paper towel

414
00:18:29,166 --> 00:18:31,867
to soak up
any excess moisture.

415
00:18:31,934 --> 00:18:33,467
I don't want the shrimp
to be soggy,

416
00:18:33,467 --> 00:18:36,934
I want it to be able
to develop some
color in the skillet.

417
00:18:36,934 --> 00:18:39,567
I've got my skillet heating
here to medium high.

418
00:18:39,567 --> 00:18:41,667
I'll add a drizzle
of olive oil.

419
00:18:41,667 --> 00:18:44,367
And what I love about shrimp
is how quickly it cooks.

420
00:18:45,667 --> 00:18:47,867
I'll plop this in
and I'll space it out evenly.

421
00:18:48,500 --> 00:18:50,667
I'm smelling that celery salt.

422
00:18:50,667 --> 00:18:51,276
And then I'll just cook this
until it's opaque.

423
00:18:51,276 --> 00:18:52,600
And then I'll just cook this
until it's opaque.

424
00:18:52,667 --> 00:18:54,667
A few minutes on each side.

425
00:18:54,667 --> 00:18:57,166
As this cooks,
I'll whip up the dressing.

426
00:18:57,166 --> 00:19:00,066
I've got my reserved marinade
from the shrimp here.

427
00:19:00,066 --> 00:19:02,734
And squeeze in a quarter cup
of mayonnaise,

428
00:19:02,734 --> 00:19:06,266
which will contribute
just the right amount
of richness

429
00:19:06,266 --> 00:19:09,834
to this salad
to make it so craveable.

430
00:19:10,500 --> 00:19:11,867
The juice of half a lemon.

431
00:19:13,500 --> 00:19:15,000
Three tablespoons
of olive oil.

432
00:19:16,033 --> 00:19:17,367
Some more celery salt.

433
00:19:18,500 --> 00:19:21,276
Bloody Marys, Bloody Caesars,
and Chicago Hot Dogs.

434
00:19:21,276 --> 00:19:22,367
Bloody Marys, Bloody Caesars,
and Chicago Hot Dogs.

435
00:19:22,367 --> 00:19:24,934
That's what I keep
celery salt on hand for.

436
00:19:26,066 --> 00:19:27,367
And some more hot sauce.

437
00:19:28,867 --> 00:19:29,967
I'll whisk this up.

438
00:19:32,667 --> 00:19:33,667
And that's it
for the dressing.

439
00:19:34,934 --> 00:19:36,033
Let me check out the shrimp.

440
00:19:37,133 --> 00:19:39,367
This shrimp is curly and pink.

441
00:19:40,133 --> 00:19:41,467
It smells great.

442
00:19:41,467 --> 00:19:43,166
They are dunzo.

443
00:19:43,166 --> 00:19:45,867
I'll get my croutons
out of the oven.

444
00:19:45,934 --> 00:19:48,166
These are golden
and super crunchy.

445
00:19:48,166 --> 00:19:50,133
Now all I need
are my vegetables.

446
00:19:50,133 --> 00:19:51,276
<i>A pile of crisp romaine</i>

447
00:19:51,276 --> 00:19:51,867
<i>A pile of crisp romaine</i>

448
00:19:51,934 --> 00:19:54,667
<i>and topped with</i>
<i>all of the best</i>
<i>Bloody Caesar fixings.</i>

449
00:19:54,734 --> 00:19:56,066
<i>Tomatoes and olives.</i>

450
00:19:56,066 --> 00:19:59,667
<i>Bacon, pickled</i>
<i>green beans, celery.</i>

451
00:19:59,734 --> 00:20:01,667
I'll add in most
of my croutons.

452
00:20:02,734 --> 00:20:04,266
Saving some to sprinkle
at the top.

453
00:20:05,266 --> 00:20:06,767
And some of my shrimp.

454
00:20:06,767 --> 00:20:09,066
And I'll save the rest
to add on the top.

455
00:20:10,266 --> 00:20:11,567
I'll toss with the dressing.

456
00:20:12,967 --> 00:20:13,900
I'll tell you,

457
00:20:13,900 --> 00:20:16,266
you can spot a Canadian
from a mile away

458
00:20:16,266 --> 00:20:18,767
because they are so nice.

459
00:20:18,767 --> 00:20:21,100
Even nicer than Midwesterners.

460
00:20:21,100 --> 00:20:21,276
That is a big beautiful salad.

461
00:20:21,276 --> 00:20:23,567
That is a big beautiful salad.

462
00:20:23,567 --> 00:20:24,867
The rest of my croutons.

463
00:20:26,133 --> 00:20:27,767
These ones will stay
extra crispy.

464
00:20:27,767 --> 00:20:28,834
And the rest of the shrimp.

465
00:20:30,266 --> 00:20:33,166
That is a beautiful salad.

466
00:20:33,166 --> 00:20:35,667
I don't know what
the Canadian word
for "digging in" is,

467
00:20:35,667 --> 00:20:37,000
but I'm gonna do it.

468
00:20:43,767 --> 00:20:44,667
Mmm-hmm.

469
00:20:45,567 --> 00:20:48,166
It's crunchy, it's salty,
it's fresh.

470
00:20:49,400 --> 00:20:51,276
Bloody Caesar,
salad looks good on you.

471
00:20:51,276 --> 00:20:51,734
Bloody Caesar,
salad looks good on you.

472
00:20:51,734 --> 00:20:53,667
<i>It's time to get</i>
<i>this feast started.</i>

473
00:20:53,667 --> 00:20:54,667
<i>Oh, yeah.</i>

474
00:20:54,734 --> 00:20:57,367
[cheering]