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00:00:01,467 --> 00:00:03,867
[Molly] Nick and I
are having a late-night
date night.
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00:00:03,867 --> 00:00:06,467
One person's gigantic
sloppy sandwich,
3
00:00:06,467 --> 00:00:07,934
another person's
romantic date.
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00:00:08,467 --> 00:00:09,967
I'm pulling out the stops
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00:00:09,967 --> 00:00:12,600
with my juicy steak party sub.
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00:00:12,600 --> 00:00:15,200
Thick sandwiches
loaded with deliciousness.
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00:00:15,200 --> 00:00:17,467
It's the life
of the party... sub.
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00:00:17,467 --> 00:00:19,367
A scrumptious zhug mayo,
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00:00:19,367 --> 00:00:21,467
laid in grilled potato salad.
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00:00:21,467 --> 00:00:22,533
It's true love right there.
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00:00:23,066 --> 00:00:24,100
And for dessert,
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00:00:24,100 --> 00:00:27,000
my velvety orange blossom
blondie ice-cream...
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00:00:27,000 --> 00:00:28,233
Look at all those chunks.
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00:00:28,233 --> 00:00:31,400
...drizzled with a pretty pink
white chocolate
raspberry shell,
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00:00:31,400 --> 00:00:33,834
rounds out the meal
with a scoop of sweetness.
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00:00:37,066 --> 00:00:38,300
Look at these beauties.
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00:00:38,300 --> 00:00:40,867
Hey, this is me, Molly Yeh.
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00:00:40,867 --> 00:00:43,900
This is my husband, Nick,
this is our growing family.
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00:00:43,900 --> 00:00:45,000
And this our farm
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00:00:45,000 --> 00:00:46,900
on the North Dakota-Minnesota
border,
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the place where I eat,
sleep and breathe food.
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00:00:57,967 --> 00:01:00,867
Nick and I
are having a late-night
grill fest.
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00:01:00,867 --> 00:01:03,567
Because this time of year,
when the sun doesn't go down
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00:01:03,567 --> 00:01:05,500
until well past nine
on the farm,
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we've got all the time
in the world
after the kids go to bed
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00:01:08,300 --> 00:01:11,233
to... eat meat
in the great sunny outdoors.
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For a summery sweet,
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I am making my orange blossom
blondie ice-cream.
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It has the ideal amount
of ooey, gooey,
chewy blondies,
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00:01:20,967 --> 00:01:22,800
and it gets topped
with a home-made
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white chocolate
raspberry shell.
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Think I'm gonna be eating
dessert first.
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00:01:27,200 --> 00:01:30,333
All right, for the blondies,
the batter comes together
all in one bowl.
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I've got an egg,
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half a cup of olive oil,
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one cup of light brown sugar,
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for that signature
blondie flavor...
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and chewy texture.
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Half a teaspoon
of Kosher salt,
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some orange zest.
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It's a great contrast
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between the bright orange
and that dark moody
brown sugar.
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A splash of vanilla.
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And then the thing
that makes
these blondies different
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from all the other blondies
is some orange blossom water,
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which is floral and beautiful.
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Getting in the mood
for a date night.
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If you don't have
orange blossom water,
you can omit it,
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00:02:09,300 --> 00:02:11,233
you could just bump up
the orange zest.
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Now I'll whisk this together.
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My all-time
favorite ice-cream flavor
growing up,
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was vanilla ice-cream
with chunks of blondies in it.
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And I spent
many a Friday nights,
sitting on the couch
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just picking out
all the blondies.
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[whispering] It was so good.
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Then they discontinued
the flavor, what the freak.
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I've been really sad
ever since.
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So I'm re-creating it,
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and I'm making it better
by adding more blondies,
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and using these fancy
orange blossom blondies.
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Batter looks smooth.
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I'll mix in a cup of flour.
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I love how simple
these blondies are.
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Now for an ingredient
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that I don't typically add
to my blondies,
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if you're making a blondie
or a brownie
to go into ice-cream
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stir in a cup
of marshmallow cream
to the batter.
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That keeps them super soft,
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so that when they go
into the freezer
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within the ice-cream,
and then they get frozen,
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they actually stay soft
and chewy.
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If you just add
regular blondies to ice-cream,
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they could get too hard
when they freeze.
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Okay, this is done.
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Thick, smooth batter,
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I've got an eight by eight
metal pan
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that's lined on the bottom
and sides with parchment,
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so that the blondies
don't stick.
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I definitely prefer
baking any blondie or brownie
in a metal pan.
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You just get more even
heat distribution that way,
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you bake it faster.
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I'm smelling that brown sugar
and the orange blossom water.
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I'll spread this out...
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all the way to the corners.
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I've got toasted
pine nuts here,
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and I'll scatter
a third of a cup
all over the surface.
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The buttery texture
and flavor of these
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goes great
with the orange blossom water.
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If you're not normally
a nut and blondie
type of person,
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these might change your mind.
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And lastly,
a pinch of flaky salt
will be extra tasty.
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And now these will bake
at 350 degrees for 22
to 25 minutes,
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until the edges are golden,
but the center is still soft.
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And then I'll get them
really cold
in the refrigerator.
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My blondies are chilled,
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I've got my vanilla ice-cream.
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I'll just let this soften
a bit,
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while I chop up the blondies.
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These look so good.
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You can add as many
or as few blondies
as you want,
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but...
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if you go light
on the blondies,
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I'm probably gonna think
you're a serial killer.
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Look how gooey
that still is on the innards.
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So they are fully cooked,
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but because of
the marshmallow fluff,
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they're still extremely soft
right now,
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which is gonna work
to my favor,
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when this all gets frozen,
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and these don't break a tooth.
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Oh, no, that one fell off
of the cutting board.
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You know what that means.
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Oh, yeah.
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That's so chewy...
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and so sweet,
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and nutty, mmm, and floral.
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Dang.
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Oh, these look good.
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I'll dump them
all into the bowl.
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Kind of...
break up the chunks.
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This is two pints
of vanilla ice-cream.
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And get the creamiest
vanilla ice-cream
you can find,
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because when it refreezes...
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you lower your chances
of it crystallizing.
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So this is essentially
gonna be
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a bunch of blondies
held together,
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by a little bit of ice-cream.
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My ideal ratio.
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If you wanna add
more ice-cream
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00:05:29,266 --> 00:05:33,300
so there is more
of an even ratio,
that's okay.
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I'm gonna judge you
a little bit,
but... you do you.
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I'll fold it all together.
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How am I gonna wait
until dinner?
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It's like soft serve
at this point.
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I'm gonna get like...
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multiple blondies in one bite.
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Mmm.
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Take that,
discontinued
blondie ice-cream.
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This is amazing.
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Truly, the hardest part
about this recipe
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is waiting for the ice-cream
to re-freeze.
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Look at all those chunks.
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Wow, fits perfectly.
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I'll get this back
in the freezer now
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to firm up
for about two hours.
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That was really fun.
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Maybe I should go blondie.
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Coming up...
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I'm turning a well-known salad
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into a mind-blowing party sub.
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Steak is involved, mmm.
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When the days are this long,
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you need am extra filling,
extra delicious dinner.
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So I am making
my steak party sub.
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It's slices of juicy
New York strip,
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olive tapenade
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and whole slew
of other Nicoise-inspired
fillings
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in sandwich farm.
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It is next-level good.
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I'm starting
by grilling off the steak.
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I've got two New York
strips steaks here,
which...
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I love New York strip
as a cut.
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It's tender,
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it's not too fatty,
it's just really flavorful.
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I mean, a good steak
doesn't need much,
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just a good amount
of seasoning.
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So I've coated one side
with Kosher salt and pepper,
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I'll turn this,
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get the other side
generously coated.
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And these steaks
have come to room temperature,
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which is very important
when you're cooking steak,
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because that way
you get an even cook
on the meat.
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I've got my cast iron oiled
and pre-heating.
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I'm excited for the sizzle.
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[sighs]
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I'll cook on medium-high
for two to three minutes
per side,
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until you get
that great crust,
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and that'll give you
a perfect medium rare steak.
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So these sandwiches
are inspired by pan bagnat,
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which is, basically,
the ingredients
of a Nicoise salad
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on a huge, gigantic
vinaigrette soaked baguette.
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They're fresh and colorful,
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but also hearty and filling
at the same time.
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I'll give these a flip.
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Look at those gorgeous
char marks.
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Typically,
with a Nicoise salad,
you're serving it with tuna.
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In my house,
we often do salmon.
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Today, I am going forward
with the steak,
because Nick loves steak.
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So do I,
especially in a sandwich form.
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These are done.
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I'll get them off
of the grilled pan,
on to a rack.
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And I'm using a rack
as opposed to a plate
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so that the bottoms
don't get soggy.
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We worked so hard
to develop that crust,
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you want it to stay crisp.
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Allow these to rest
for about 15 minutes,
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which is super important,
so that the juices
can redistribute.
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In that time, I'm gonna
make my olive tapenade.
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This tapenade
is super briny and salty,
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it brings life
to this party sub.
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It's the life
of the party... sub.
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I'm starting with my olives.
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These are pitted olives,
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and in an ideal world
you have access
to Nicoise olives,
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which is traditional
in a Nicoise salad
or a pan bagnat,
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but...
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in a farm world
right here in town,
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I only get kalamata olives,
because that's all I can find.
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Still delicious.
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I'll get half a cup
into my food processor,
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00:09:03,867 --> 00:09:05,200
a tablespoon of capers,
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00:09:05,200 --> 00:09:06,834
which are so briny...
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00:09:07,400 --> 00:09:08,567
and salty.
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00:09:08,567 --> 00:09:10,500
Couple of anchovies fillets,
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a clove of garlic,
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the juice of half a lemon,
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and some crushed parsley.
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00:09:16,400 --> 00:09:17,734
I'll pulse this
until it's chunky.
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00:09:18,266 --> 00:09:19,667
But I'm not adding salt,
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00:09:19,667 --> 00:09:22,400
because between the anchovies
and the olives and the capers,
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00:09:22,400 --> 00:09:24,967
there is enough salt
in this mixture already,
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00:09:24,967 --> 00:09:28,467
I'll continue to pulse
as I drizzle in a couple
of tablespoons of oil
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00:09:28,467 --> 00:09:29,834
to bring everything together,
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00:09:30,967 --> 00:09:33,000
That looks and smells great.
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00:09:33,000 --> 00:09:34,567
This would be good
on any sandwich...
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00:09:35,100 --> 00:09:36,900
or just as a dip.
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00:09:36,900 --> 00:09:41,467
I'm officially done
with all of the heavy lifting
of the prop for this sandwich,
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00:09:41,467 --> 00:09:43,834
I'll get the rest
of the toppings
and get building.
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00:09:44,300 --> 00:09:46,100
I've got a big baguette,
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00:09:46,100 --> 00:09:47,166
and all my fixins.
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I'm gonna need to bring
this party sub to life.
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00:09:50,800 --> 00:09:52,367
So I'll first
open up he baguette,
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00:09:52,900 --> 00:09:54,567
and now I typically will pose
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00:09:54,567 --> 00:09:58,867
to scooping out the dough-y
innards from bread
for making the sandwich.
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00:09:58,867 --> 00:10:02,667
But even I'll admit
that this sandwich eats better
when there's...
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00:10:02,667 --> 00:10:05,266
a slightly different ratio
of bread to toppings.
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00:10:05,266 --> 00:10:07,266
I'll keep this for snacking.
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00:10:07,266 --> 00:10:10,567
I'm gonna prepare
this baguette
for all of the fillings,
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00:10:10,567 --> 00:10:12,066
first by grilling it,
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00:10:12,066 --> 00:10:15,100
because it'll be
so much better
when it's a little toasty.
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00:10:15,100 --> 00:10:17,233
While that grills,
I'll slice my steak.
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00:10:18,000 --> 00:10:19,166
I'll cut against the grain.
243
00:10:19,166 --> 00:10:20,867
You always wanna cut steak
against the grain,
244
00:10:20,867 --> 00:10:22,533
so that you don't get
those stringy bits.
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00:10:23,266 --> 00:10:24,567
You don't want them
to be too thick,
246
00:10:24,567 --> 00:10:26,767
because there's nothing worst
than...
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00:10:26,767 --> 00:10:29,066
biting into a meaty sandwich
and having all the meat
come out
248
00:10:29,066 --> 00:10:31,266
and the sandwich structure
gets destroyed.
249
00:10:31,266 --> 00:10:32,567
No fun.
250
00:10:32,567 --> 00:10:34,767
That does not
a good party sub make.
251
00:10:35,567 --> 00:10:37,800
That's like a drunk party sub.
252
00:10:37,800 --> 00:10:40,700
Okay, the bread is toasty,
it's softened a little bit,
253
00:10:40,700 --> 00:10:42,767
and it is ready to receive
254
00:10:42,767 --> 00:10:44,967
all of its colorful toppings.
255
00:10:44,967 --> 00:10:46,266
I'll start with the tapenade,
256
00:10:46,266 --> 00:10:48,100
I'll spoon this on thick.
257
00:10:48,100 --> 00:10:50,066
I like a lot of tapenade.
258
00:10:50,600 --> 00:10:52,467
I'll spread this out evenly.
259
00:10:53,767 --> 00:10:56,200
I'll drizzle on
some basic Dijon vinaigrette.
260
00:10:56,200 --> 00:10:59,400
And I love za'atar
with my steaks,
261
00:10:59,400 --> 00:11:03,166
so I've sprinkled
a teaspoon of za'atar
right into the vinaigrette
262
00:11:03,166 --> 00:11:06,567
Za'atar is this great
earthy Middle Eastern spice,
263
00:11:06,567 --> 00:11:08,000
that's got thyme in it,
264
00:11:08,000 --> 00:11:11,100
sesame seeds and sumac,
which is bright.
265
00:11:11,100 --> 00:11:13,467
A traditional pan bagnat
has so much vinaigrette
266
00:11:13,467 --> 00:11:17,567
that it's just soaked
and drips down your hands
and you're eating it,
267
00:11:17,567 --> 00:11:18,700
it's so good.
268
00:11:18,700 --> 00:11:21,233
All right, I'll lay on
these strips of steak.
269
00:11:22,200 --> 00:11:23,467
This is a lot of toppings,
270
00:11:23,467 --> 00:11:25,567
and any time
you have a sandwich
with a lot of toppings,
271
00:11:25,567 --> 00:11:29,233
you wanna pace yourself
and not overload it too much.
272
00:11:30,600 --> 00:11:33,166
All of this meat now
needs some veggies.
273
00:11:33,166 --> 00:11:36,266
I have some green beans
that I've sliced in half,
vertically,
274
00:11:36,266 --> 00:11:38,100
and blanched,
so that they've softened
a bit.
275
00:11:38,100 --> 00:11:41,867
Some thinly sliced red onion,
this will add
a little sweetness.
276
00:11:41,867 --> 00:11:44,767
The necessary part
of pan bagnat
is hard-boiled eggs.
277
00:11:44,767 --> 00:11:46,667
And then
I've also submerged them
278
00:11:46,667 --> 00:11:48,767
in some pickled beet brine,
because...
279
00:11:48,767 --> 00:11:49,834
I just love the color.
280
00:11:50,967 --> 00:11:52,433
And it's a nod to Nick
being a beet farmer.
281
00:11:56,300 --> 00:11:58,500
Don't forget
to season the eggs.
282
00:11:58,500 --> 00:11:59,800
I cannot look
at a hard-boiled egg
283
00:11:59,800 --> 00:12:02,266
without visible specks
of salt and pepper.
284
00:12:02,266 --> 00:12:04,333
And lastly,
I'll nestle on some lettuce.
285
00:12:05,567 --> 00:12:06,433
Yay.
286
00:12:08,000 --> 00:12:09,467
And drizzle on
more vinaigrette.
287
00:12:10,667 --> 00:12:13,000
And go heavy
on the vinaigrette, too,
288
00:12:13,000 --> 00:12:15,533
so that it can soak in
to all of these toppings.
289
00:12:16,500 --> 00:12:19,467
Every good sandwich
needs a smash,
290
00:12:19,467 --> 00:12:22,467
so that the fillings
can mingle all together,
291
00:12:22,467 --> 00:12:24,333
and it'll help you create
that perfect bite.
292
00:12:25,667 --> 00:12:26,634
Oh, yeah.
293
00:12:27,000 --> 00:12:28,066
Look at her.
294
00:12:29,900 --> 00:12:31,634
Mmm, ah... Oh, yeah.
295
00:12:33,767 --> 00:12:34,634
Mmm.
296
00:12:35,800 --> 00:12:37,567
It has it all.
297
00:12:37,567 --> 00:12:39,100
That meat is perfectly cooked,
298
00:12:39,100 --> 00:12:41,500
and that brightness
from the za'atar
and the vinaigrette
299
00:12:41,500 --> 00:12:43,767
gives that perfect
special touch.
300
00:12:43,767 --> 00:12:46,567
One person's gigantic
sloppy sandwich,
301
00:12:46,567 --> 00:12:48,033
another person's
romantic date.
302
00:12:55,767 --> 00:12:56,567
Next...
303
00:12:56,567 --> 00:12:58,367
But hottest potato salad
in town
304
00:12:58,367 --> 00:13:00,900
gets a charry
grilled transformation.
305
00:13:00,900 --> 00:13:02,433
It's delicious.
306
00:13:09,567 --> 00:13:12,600
Steak's one true love
is obviously potatoes.
307
00:13:12,600 --> 00:13:14,700
So for our romantical
date night,
308
00:13:14,700 --> 00:13:18,100
I'm giving the steak
what it wants,
and I'm making potato salad.
309
00:13:18,100 --> 00:13:21,500
But not just any grocery store
prepared section potato salad,
310
00:13:21,500 --> 00:13:23,500
even though
those are really good, too.
311
00:13:23,500 --> 00:13:27,266
I am making my grilled
rainbow potato salad,
312
00:13:27,266 --> 00:13:28,500
with zhug mayo.
313
00:13:28,500 --> 00:13:32,300
It is colorful and creamy
and full of charisma.
314
00:13:32,300 --> 00:13:35,000
Honestly, you could stick
the word "rainbow"
in front of any vegetable,
315
00:13:35,000 --> 00:13:35,834
and I would eat it.
316
00:13:36,567 --> 00:13:37,467
To start,
317
00:13:37,467 --> 00:13:40,200
I've got these gorgeous
rainbow fingerlings,
318
00:13:40,200 --> 00:13:41,867
and I've parboiled them
319
00:13:41,867 --> 00:13:43,967
in order to get to innards
fully cooked.
320
00:13:43,967 --> 00:13:45,867
And then I'll finish them off
on the grill,
321
00:13:45,867 --> 00:13:48,467
so that you get
that great grilled flavor.
322
00:13:48,467 --> 00:13:50,066
All right,
I'll add these to my big bowl.
323
00:13:52,200 --> 00:13:53,867
And for some added flavor
and color,
324
00:13:53,867 --> 00:13:55,600
I'll slice up a red onion.
325
00:13:55,600 --> 00:13:57,266
And I'll make them
big thick rings,
326
00:13:57,266 --> 00:13:59,000
so that they hold up
327
00:13:59,000 --> 00:14:00,066
against the heat of the grill.
328
00:14:00,066 --> 00:14:01,266
Toss these in
with the potatoes,
329
00:14:04,400 --> 00:14:06,667
and toss
with some olive oil.
330
00:14:06,667 --> 00:14:08,166
This will help
those char marks develop.
331
00:14:08,166 --> 00:14:10,500
I then season with
a generous amount of salt.
332
00:14:10,500 --> 00:14:13,600
Potatoes needs a lot of salt
to really be tasty.
333
00:14:13,600 --> 00:14:15,066
And black pepper,
334
00:14:16,266 --> 00:14:17,600
some ground cumin,
335
00:14:17,600 --> 00:14:19,367
some earthy garlic,
336
00:14:20,467 --> 00:14:22,166
and coriander.
337
00:14:22,166 --> 00:14:24,433
We eat a lot of potatoes
and meat here.
338
00:14:25,300 --> 00:14:27,266
We live in the heart
of meat and potatoes country,
339
00:14:27,767 --> 00:14:28,767
and I'm not mad about it.
340
00:14:29,367 --> 00:14:30,734
I'll give these a toss.
341
00:14:32,867 --> 00:14:34,033
I'm smelling that cumin.
342
00:14:34,800 --> 00:14:36,300
So I'll get these
onto my grill,
343
00:14:36,300 --> 00:14:38,233
it's been heating
at medium-high.
344
00:14:39,767 --> 00:14:42,467
I'll spread these
in one even layer,
345
00:14:42,467 --> 00:14:44,567
and allow them to grill
for eight to ten minutes,
346
00:14:44,567 --> 00:14:46,066
turning occasionally
347
00:14:46,066 --> 00:14:48,066
until they get
those gorgeous char marks.
348
00:14:48,066 --> 00:14:51,467
I'm smelling
that onion already.
349
00:14:51,467 --> 00:14:55,100
So I didn't eat a ton
of potato salad
before I moved here,
350
00:14:55,100 --> 00:14:57,166
but I quickly learned
that, like...
351
00:14:57,166 --> 00:15:00,166
everybody has their own
version of potato salad
352
00:15:00,166 --> 00:15:01,700
and it's, sort of, like a...
353
00:15:01,700 --> 00:15:03,467
Everybody's family
does it differently,
354
00:15:03,467 --> 00:15:05,066
but everybody's family
is the best.
355
00:15:06,767 --> 00:15:07,734
These look beautiful.
356
00:15:09,000 --> 00:15:10,400
I think it's probably
a toss up
357
00:15:10,400 --> 00:15:13,233
between
who loves potatoes more,
me or Nick.
358
00:15:15,000 --> 00:15:16,867
I'll get them off
the grill pan,
359
00:15:16,867 --> 00:15:18,066
and back into my bowl.
360
00:15:24,800 --> 00:15:27,867
Veggies are grilled,
I'm gonna make
some zhug mayo now.
361
00:15:30,867 --> 00:15:33,667
This dressing is so good,
you could eat it with a spoon,
362
00:15:33,667 --> 00:15:35,500
it's got a creamy mayo base.
363
00:15:35,500 --> 00:15:40,100
And it gets it's personality
from the bright, spices,
Yemeni condiment,
364
00:15:40,100 --> 00:15:41,433
that is zhug.
365
00:15:41,700 --> 00:15:42,667
I love zhug.
366
00:15:42,667 --> 00:15:45,467
It is at once
herb packed and fresh
367
00:15:45,467 --> 00:15:48,767
but it also has some heat
from peppers.
368
00:15:48,767 --> 00:15:52,000
So I'm starting
with a big handful
of parsley,
369
00:15:52,000 --> 00:15:53,233
and some cilantro,
370
00:15:54,567 --> 00:15:57,200
I've got a couple of jalapenos
that I'll slice and add,
371
00:15:57,200 --> 00:15:58,734
'cause I'm spicing things up
tonight.
372
00:15:59,567 --> 00:16:00,734
The juice of half a lemon,
373
00:16:01,767 --> 00:16:03,066
a couple of cloves of garlic.
374
00:16:03,967 --> 00:16:06,266
And then I've got some cumin
and coriander,
375
00:16:06,266 --> 00:16:08,834
and it echoes the spices
that are on the potatoes
already.
376
00:16:09,467 --> 00:16:10,266
Salt and pepper.
377
00:16:12,900 --> 00:16:14,767
And then I'll pulse
until it's chunky.
378
00:16:18,000 --> 00:16:20,166
I'll continue to pulse
and drizzle in some olive oil
379
00:16:20,166 --> 00:16:21,734
to bring it together
into a sauce.
380
00:16:25,266 --> 00:16:26,367
That's the zhug.
381
00:16:26,367 --> 00:16:28,066
Ah, it smells so fresh, but...
382
00:16:28,367 --> 00:16:29,266
it's not done yet.
383
00:16:29,266 --> 00:16:31,734
I'm gonna Midwest this up
and add some mayo.
384
00:16:33,367 --> 00:16:34,333
[whispering] Oh, yeah.
385
00:16:35,500 --> 00:16:36,667
It's true love right there.
386
00:16:37,600 --> 00:16:40,233
I could be the president
of the mayonnaise fan club.
387
00:16:45,567 --> 00:16:46,567
There it is,
388
00:16:46,567 --> 00:16:48,734
the most midwestern zhug
there ever was.
389
00:16:49,567 --> 00:16:50,734
Now the exciting part,
390
00:16:51,767 --> 00:16:53,634
where the potatoes get dressed
for their date.
391
00:16:56,467 --> 00:16:58,000
[whispering] Oh, yeah.
392
00:16:58,000 --> 00:17:00,266
They're just gonna get bathed
in mayo.
393
00:17:00,266 --> 00:17:01,934
I wanna be bathed in mayo.
394
00:17:03,266 --> 00:17:04,567
Yum.
395
00:17:04,567 --> 00:17:05,634
I'll get my serving bowl.
396
00:17:08,266 --> 00:17:09,767
You can still see
the colorful potatoes
397
00:17:09,767 --> 00:17:11,467
and the onion poking through.
398
00:17:11,467 --> 00:17:13,333
I'll finish with flaky salt
and pepper.
399
00:17:14,367 --> 00:17:16,333
It's very hard
to oversalt the potato.
400
00:17:16,900 --> 00:17:18,834
And my remaining fresh herbs.
401
00:17:19,867 --> 00:17:21,467
I'll just pile them on.
402
00:17:21,467 --> 00:17:23,767
This is a fancy potato salad.
403
00:17:23,767 --> 00:17:26,367
True love is understanding
that I needed to taste test
404
00:17:26,367 --> 00:17:28,433
the potato salad
well before dinner starts.
405
00:17:31,900 --> 00:17:32,834
Mmm.
406
00:17:33,266 --> 00:17:34,467
Mmm-hmm.
407
00:17:34,467 --> 00:17:37,200
Between the creamy potatoes,
and the grill marks,
408
00:17:37,200 --> 00:17:39,400
and that zhug mayo,
409
00:17:39,400 --> 00:17:42,066
I'm in love
with this potato salad.
Sorry, Nick.
410
00:17:43,700 --> 00:17:45,066
Maybe it's time
for a throuple.
411
00:17:48,000 --> 00:17:48,800
Still to come...
412
00:17:48,800 --> 00:17:50,567
A shell-shocking topping
413
00:17:50,567 --> 00:17:52,533
taking my dessert
over the top.
414
00:17:59,200 --> 00:18:02,367
To make my blondie ice-cream
sing with shiny specialness,
415
00:18:02,367 --> 00:18:06,100
I am making a white chocolate
raspberry shell
416
00:18:06,100 --> 00:18:07,467
to drizzle on top.
417
00:18:07,467 --> 00:18:09,000
It's so texturally satisfying,
418
00:18:09,000 --> 00:18:12,100
because it hardens
as soon as it hits
the ice-cream.
419
00:18:12,100 --> 00:18:15,200
And it's also rich,
and tart and delicious.
420
00:18:15,200 --> 00:18:17,467
To start,
I've got a double boiler
set up,
421
00:18:17,467 --> 00:18:20,367
so some simmering water
with a heat-safe bowl on top.
422
00:18:20,367 --> 00:18:23,000
And that's just
to prevent the chocolate
from overheating,
423
00:18:23,000 --> 00:18:24,767
because if chocolate
gets too hot,
424
00:18:24,767 --> 00:18:27,767
it will seize up
and it won't get shiny
and melty.
425
00:18:27,767 --> 00:18:30,367
So I'll dump in six ounces
of white chocolate chips,
426
00:18:30,367 --> 00:18:33,667
with three tablespoons
of unrefined coconut oil,
427
00:18:33,667 --> 00:18:35,266
which will thin out
the chocolate,
428
00:18:35,266 --> 00:18:36,767
so that it's not too thick.
429
00:18:36,767 --> 00:18:38,367
It'll also help it harden.
430
00:18:38,367 --> 00:18:40,367
I'll stir this around
and allow it to melt.
431
00:18:41,166 --> 00:18:42,300
When I was little,
432
00:18:42,300 --> 00:18:44,767
we would always get
chocolate shell
from the store,
433
00:18:44,767 --> 00:18:47,867
and eat it over ice-cream
during Friday night TV.
434
00:18:47,867 --> 00:18:49,233
And... for the longest time,
435
00:18:49,233 --> 00:18:53,300
I thought that chocolate shell
was some processed
store-bought wizardry.
436
00:18:53,300 --> 00:18:54,467
But it's actually not.
437
00:18:54,467 --> 00:18:57,100
It's... basically,
essentially,
just two ingredients,
438
00:18:57,100 --> 00:18:58,767
chocolate and coconut oil.
439
00:18:58,767 --> 00:19:01,367
And there are so many
different things
that you can do with it.
440
00:19:01,367 --> 00:19:04,266
You can flavor it
with freeze-dried berries
like I am,
441
00:19:04,266 --> 00:19:05,634
you could use
different chocolates.
442
00:19:06,700 --> 00:19:07,734
It really is magic.
443
00:19:09,100 --> 00:19:10,867
The combination of the coconut
444
00:19:10,867 --> 00:19:12,100
with the white chocolate is...
445
00:19:12,100 --> 00:19:15,166
[sniffs] Giving me
some good smells
into my nose right now.
446
00:19:18,066 --> 00:19:20,266
Okay,
this is smooth and shiny.
447
00:19:20,266 --> 00:19:22,100
I'll add my freeze-dried
raspberries now.
448
00:19:22,100 --> 00:19:26,066
This is finely, finely ground
freeze-dried raspberries,
449
00:19:26,066 --> 00:19:29,266
so you get that gorgeous
pink natural color,
450
00:19:29,266 --> 00:19:31,266
and the tart flavor
of the raspberries.
451
00:19:32,767 --> 00:19:34,066
I'll add two tablespoons
of this.
452
00:19:34,967 --> 00:19:37,667
I'm obsessed
with this natural pink color.
453
00:19:37,667 --> 00:19:39,333
I'll stir this right in.
454
00:19:39,767 --> 00:19:41,066
Look how pretty that it.
455
00:19:42,567 --> 00:19:45,333
This is smooth and combined,
I'll get it off of the pot.
456
00:19:47,100 --> 00:19:48,266
Let me get the ice-cream.
457
00:19:50,367 --> 00:19:53,100
My blondie ice-cream
has firmed up in the freezer.
458
00:19:53,100 --> 00:19:55,734
And I've got these cute
little sundae dishes.
459
00:19:56,467 --> 00:19:57,567
Look at all the blondies.
460
00:19:58,800 --> 00:19:59,634
I'll scoop this up.
461
00:20:03,467 --> 00:20:05,166
Yeah,
look at all those chunks.
462
00:20:07,767 --> 00:20:09,000
It's time
for the chocolate shell.
463
00:20:09,000 --> 00:20:11,467
I'll have the sprinkles
on stand-by,
464
00:20:11,467 --> 00:20:13,066
because the shell
hardens quickly.
465
00:20:14,367 --> 00:20:16,800
It actually stays melty
466
00:20:16,800 --> 00:20:17,767
for a while.
467
00:20:17,767 --> 00:20:19,000
So...
468
00:20:19,000 --> 00:20:21,667
you can make a couple of hours
in advance of a dinner party,
469
00:20:21,667 --> 00:20:23,467
and just keep it at room temp.
470
00:20:24,800 --> 00:20:25,634
These are so cute.
471
00:20:28,266 --> 00:20:29,767
Tun-tun-da.
472
00:20:31,500 --> 00:20:32,467
Whoo.
473
00:20:34,867 --> 00:20:37,467
Mmm, mmm, mmm.
474
00:20:37,467 --> 00:20:38,634
Mmm-hmm.
475
00:20:39,166 --> 00:20:40,834
Between the chewy blondie,
476
00:20:41,300 --> 00:20:42,667
and the sour raspberry,
477
00:20:42,667 --> 00:20:45,033
and that floral note
from the orange blossom,
478
00:20:46,000 --> 00:20:47,867
I think it's true
what that say,
479
00:20:47,867 --> 00:20:48,934
blondies have more fun.
480
00:20:52,100 --> 00:20:53,333
[gobbles] Mmm.
481
00:20:55,800 --> 00:20:57,600
[gobbles] Mmm, mmm.