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[Molly] It's the beginning
of beet harvest.
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00:00:02,266 --> 00:00:04,166
And for all the non-farmers
out there,
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00:00:04,166 --> 00:00:07,000
I'm hosting a lawn game day
filled with food.
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00:00:07,000 --> 00:00:08,400
[all] Cheers.
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00:00:08,400 --> 00:00:11,900
[Molly] My hot honey
buffalo cauliflower
dunked in herby ranch.
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00:00:11,900 --> 00:00:12,967
I've got enough for me.
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I don't know what
the other girls
are gonna do.
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00:00:14,433 --> 00:00:19,367
Crispy golden
filet-ope-fish sandwiches
with ketchup tartar.
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00:00:19,367 --> 00:00:20,600
These are gonna slap.
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00:00:20,600 --> 00:00:24,500
And a refreshing watermelon
tomato feta salad on the side.
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00:00:24,500 --> 00:00:26,767
I would eat this with a big
hunk of toast.
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00:00:26,767 --> 00:00:29,066
And for dessert,
a potluck staple.
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My take on glorified rice.
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It's the best parts
of a dessert salad and rice
pudding, all in one dish.
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00:00:34,967 --> 00:00:37,300
Yeah,
this is totally glorious.
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Ready to see me
get crushed in a lawn game?
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Let's eat.
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Look at these beauties.
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Hey! This is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our farm
on the North
Dakota-Minnesota border,
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the place where I eat,
sleep, and breathe food.
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[opening theme music playing]
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It's the start
of beet harvest.
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And while
the farmers are away,
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the non-farmers,
we're gonna play.
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I'm hosting my sister-in-laws
for a day of lawn games
and good food.
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And for something sweet,
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I'm making my spin
on glorified rice,
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which is creamy and loaded
with pineapple chunks
and mochi bits.
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It's sort of like,
rice pudding, but fluffier
and served chilled.
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You might be nodding along.
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You know what
I'm talking about,
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or you're scratching
your head right now
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and you're like,
"What the heck is this?"
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It's one of those
classic church potluck
staples that are so lovable.
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I'm starting with one cup
of long grain rice,
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which will stay fluffy
when it's chilled
in the mixture.
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00:01:43,467 --> 00:01:45,667
Other types of rice,
like short grain rice,
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tend to clump together
and get too gummy.
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I'll give this a rinse.
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Rinsing rice of any excess
starch helps it stay fluffy.
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Okay. And then you
can cook this up
either in a saucepan
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with one and half
cups of water
or in a rice cooker.
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I love using my rice cooker
any chance I can get.
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I finally got a little one
like this this year.
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And I use it at least
once a week.
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If you're using a rice cooker,
just cook up your rice
according to the directions.
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Add a good pinch of salt
to season the rice.
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[imitates victory music]
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Hit start. Easy peasy.
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I'll let this cook
while I make my whipped cream.
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So typically
with glorified rice,
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you would be thawing
a frozen thing
of store-bought whip topping.
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But, whenever I make
a desserty salad like this,
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I love to use
fresh whipped cream.
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It just tastes so good,
and it's so easy to make.
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So I'll combine one and a half
cups of cold, heavy cream.
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You want it to be cold,
which will help
it be that fluffy.
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With three quarters
of a cup of powdered sugar...
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and then a teaspoon and a half
of vanilla bean paste.
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Which is just an easy way
to get that pure
vanilla bean flavor.
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You can also use
vanilla extract,
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but I'm making
it a little fancy
for my sister-in-laws.
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And I'll use my electric mixer
to beat this to stiff peaks.
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And then you never wanna
over beat whipped cream.
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Otherwise you could
end up with butter.
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Once I can see
the tracks of the whisk,
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I can check to see
if it's ready.
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And if it holds a stiff peak
like that, I'm good.
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So I'm channeling a little
bit of Asian energy
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with my version
of glorified rice.
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And since coconut is such
a common ingredient
in Asian desserts,
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I figured
it would be delicious
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to fold in some coconut cream
to the whipped cream.
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The coconut cream is just
the thick, creamy solids
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off of the top of a can
of full fat coconut milk.
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It was my sister-in-law
that introduced me
to glorified rice.
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It is in the same category
as candy bar salads,
cookie salads,
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other salads that do not
contain any vegetables,
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but are so much
fun and lovable.
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Everybody has
their own spin on it.
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And now I'm doing
my spin on it.
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So fun.
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The whipped cream
element is done.
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I'll get together
my rice mixture.
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Half a cup of pineapple juice.
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Two tablespoons of sugar.
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00:04:00,166 --> 00:04:01,934
A little bit
of vanilla bean paste.
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And a good pinch of salt.
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Now whisk this together
just to dissolve the sugar.
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-[rice cooker beeps]
-My rice is ready.
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[rice cooker beeps]
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Thank you.
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Give it a little fluff,
so it doesn't all
stick together.
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And then toss this in.
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I don't want
the rice to be hot
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when I'm folding it in with
the whipped cream,
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'cause then it'll melt
the whipped cream.
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The cold pineapple juice
will help that along.
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I'll toss in the requisite
pineapple.
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All of the sweet salads seem
to have an assigned fruit.
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Candy bar salad has apples,
cookie salad
has mandarin oranges,
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glorified rice has pineapple.
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And now sometimes
when you see glorified rice,
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it has those rainbow
mini marshmallows in it.
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But... I'm using mochi bits.
Because I love mochi bits.
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These are just
chewy pieces of rice dough.
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They're slightly sweet.
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They're super nostalgic for me
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because I would always
get them on ice cream
in Chinatown.
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But you can order them online
and find them
at an Asian grocery store.
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Typically, maraschino cherries
are in a glorified rice.
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I love
Luxardo cherries, though.
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They're just like darker.
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It's like glorified rice
got a little bit fancy.
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With all these fun colors.
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This is something
you would see
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on a potluck table next
to a popcorn salad. Okay.
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I'll finish this off
by folding in two thirds
of the whip mixture
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and then reserve
the remainder
of it for a topping.
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The game that we're
playing today
is called round net.
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And it's sort of like
a lawn version of volleyball.
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It consists of a round net,
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that's low to the ground
that you just hit a ball on.
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My sister-in-law, Anna,
and her sister-in-laws
who are coming,
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Ana and Kelsey
are freakishly
good at this game.
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I'm not.
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When I cause my team to lose,
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at least I've brought
the glorified rice.
So that's my consolation.
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It looks so much fun
with the colorful mochi bits.
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All right. I'm gonna
make 'em even cuter now.
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Coconut flakes,
more mochi, and cherries.
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I'm digging in.
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Hmm.
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Between the creamy coconut
and that bright pineapple
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and those chewy
little mochi bits,
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yeah,
this is totally glorious.
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Coming up, a sweet and spicy
side that'll leave your
mouth wanting more.
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For a side dish that'll
crush the competition,
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I am making my hot honey
buffalo cauliflower.
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It's crunchy, deep,
fried florets of veggies
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tossed in a sweet and spicy
sauce that is a one-way
ticket to glossyville.
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If I'm missing from the game,
you'll know where to find me.
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And it's standing
over the plate of this.
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I'm starting with a big
two pound head of cauliflower
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that I've broken into florets.
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This is still a little damp
from rinsing it,
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00:07:04,300 --> 00:07:06,266
which will help
the coating stick.
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I'll season with a good couple
of pinches of salt.
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And then I'll toss this all
with two tablespoons each
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of cornstarch
and all-purpose flour.
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And that'll help
the batter stick.
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And that batter is what's
gonna fry up
to give it that crispy shell.
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I think I would eat anything
coated in a buffalo situation.
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I'll set this aside
and make the batter.
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Half a cup
of all-purpose flour.
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Half a cup of cornstarch,
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which contributes
to nice, airy crispiness
to the batter.
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Season with a teaspoon
of kosher salt.
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And then two teaspoons
each of garlic
and onion powder.
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Pretty simple
but super flavorful.
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I'll grab a beer.
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Whisk the dry ingredients
together and then
drizzle in a cup.
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And, of course,
the beer will add
a great depth of flavor.
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And the bubbles kind of help
the batter become airy.
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This is almost like
a tempura batter.
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And you get a little
beer left over
at the bottom of the bottle.
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My liquid courage.
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That's it for the batter.
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I'll just toss
in the cauliflower
and evenly coat.
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Cauliflower is such
an awesome canvas
for any sort of bold flavors.
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Like, I love making
shawarma cauliflower.
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I add cauliflower to smoothies
because you can't taste it,
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but you're still
getting veggies.
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And so it really
is a perfect canvas
for buffalo sauce.
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I'm ready to fry.
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I've got a couple of inches
of neutral oil
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heating up to 350 degrees
in my big pot here.
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And then I'll use
a slotted spoon
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to gently lower some
of the florets into the oil.
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I'll fry these florets
in batches now
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for five to six minutes
until they're golden all over.
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I really want to pay attention
to the temperature
of the oil here.
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If the temperature drops
and it's not hot enough,
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the oil will actually
soak into the florets
and make them taste greasy.
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And if it's too hot,
the outside coating will cook
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before the inside
the cauliflower gets softened.
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And so the texture
just won't be right.
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It'll be too tough
in the center.
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I love the way the batter
falls around the florets.
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These are done frying.
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I'll transfer them
to a wire rack.
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I'll fry up the rest,
and then I'll make
my hot honey buffalo sauce.
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This sauce is rich and spicy.
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00:09:17,400 --> 00:09:19,667
And it has some nice honey
bear sweetness, too.
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00:09:19,667 --> 00:09:24,100
I'm starting with a required
ingredient
of any buffalo sauce.
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00:09:24,100 --> 00:09:26,233
Butter. Six tablespoons of it.
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I'll let this melt.
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What's great about
buffalo sauce
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is that you have the fatty
richness of the butter
and then it gets cut
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by the sour acidity
of tons of hot sauce.
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It's a nice balance.
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00:09:39,266 --> 00:09:42,100
Now that the butter is hot,
I'll sizzle in some garlic.
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Grating it with my
fine zester.
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00:09:44,266 --> 00:09:45,900
It helps
to incorporate nicely.
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00:09:47,166 --> 00:09:49,500
I got a little pinch
of crushed red pepper,
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a little bit of paprika
for smokiness.
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00:09:52,567 --> 00:09:53,400
And salt.
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00:09:54,300 --> 00:09:55,433
Just let this sizzle.
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00:09:55,433 --> 00:09:58,300
It's already
becoming fragrant.
Oh, it smells so good.
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00:09:58,300 --> 00:10:01,767
A splash of vinegar
adds that great brightness
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00:10:01,767 --> 00:10:03,266
that you have
in a buffalo wing.
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00:10:03,266 --> 00:10:06,367
A little bit
of Worcestershire sauce
for some dark depth.
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00:10:06,367 --> 00:10:07,700
A third of a cup of honey.
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00:10:07,700 --> 00:10:09,867
This isn't typical
buffalo sauce.
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00:10:09,867 --> 00:10:11,667
And it's just
my own little spin.
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00:10:11,667 --> 00:10:13,700
It'll balance out
the spiciness
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00:10:13,700 --> 00:10:16,667
and then also make
this saucy even glossier.
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00:10:16,667 --> 00:10:19,100
And then half a cup
of buffalo hot sauce.
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00:10:19,100 --> 00:10:21,266
And I'm using one
that's not overly spicy.
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00:10:21,266 --> 00:10:22,900
I'll give it a little whisk.
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00:10:22,900 --> 00:10:26,266
I'll bring this to a gentle
boil, reduce to low
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00:10:26,266 --> 00:10:29,967
and just simmer
this for about five minutes,
until it's thickened.
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00:10:29,967 --> 00:10:33,166
So my one sister-in-law, Ana,
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00:10:33,166 --> 00:10:35,800
she recently
married a guy from Buffalo.
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00:10:35,800 --> 00:10:38,567
We went to the wedding.
It was so much fun.
I made the wedding cakes.
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00:10:38,567 --> 00:10:40,700
So I feel like she'll
really appreciate these.
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00:10:40,700 --> 00:10:43,200
Now I'm just waiting
for my other
sister-in-law, Kelsey
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00:10:43,200 --> 00:10:46,367
to get married so that I
can make more wedding cakes.
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00:10:46,367 --> 00:10:48,400
This has thickened.
It's kind of syrupy.
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00:10:48,400 --> 00:10:50,200
I'll remove it from heat.
234
00:10:50,200 --> 00:10:52,266
I've got my fried cauliflower.
235
00:10:52,266 --> 00:10:53,834
I'll drizzle on the sauce.
236
00:10:54,700 --> 00:10:55,800
Oh, baby.
237
00:10:57,100 --> 00:10:58,133
It's getting real.
238
00:10:59,867 --> 00:11:01,400
Toss, toss, toss.
239
00:11:02,367 --> 00:11:04,600
All right.
Let me get a serving bowl.
240
00:11:05,500 --> 00:11:07,500
Also, got to have blue cheese.
241
00:11:12,967 --> 00:11:14,133
They're pretty colors.
242
00:11:15,467 --> 00:11:17,000
Well, I've got enough for me.
243
00:11:17,000 --> 00:11:18,700
I don't know
what the other girls
are gonna do.
244
00:11:19,200 --> 00:11:20,433
Blue cheese.
245
00:11:21,900 --> 00:11:23,800
Do not pass go.
246
00:11:29,000 --> 00:11:30,800
[chuckles] Yummy.
247
00:11:31,467 --> 00:11:33,767
That cauliflower is soft
on the inside.
248
00:11:33,767 --> 00:11:36,200
And that coating
just has it all.
249
00:11:36,200 --> 00:11:38,400
I'm loving the sweet
with the spiciness.
250
00:11:39,867 --> 00:11:40,934
Chicken who?
251
00:11:43,467 --> 00:11:45,000
Next, the strategy to making
252
00:11:45,000 --> 00:11:49,400
the crispiest, most perfect
fried fish sandwiches
you've ever tasted.
253
00:11:49,400 --> 00:11:52,233
Spoiler alert,
cheese is also involved.
254
00:12:00,767 --> 00:12:04,867
For game day main,
that is sure to fill us
with energy and excitement,
255
00:12:04,867 --> 00:12:07,934
I'm making my
filet-ope-fish sandwiches.
256
00:12:07,934 --> 00:12:10,467
They're flaky,
crunchy fried cod,
257
00:12:10,467 --> 00:12:12,767
topped with melty
American cheese
258
00:12:12,767 --> 00:12:15,367
and tangy ketchupy
tartar sauce.
259
00:12:15,367 --> 00:12:18,967
I just fry out my cod
and stack up those sammies.
260
00:12:18,967 --> 00:12:22,567
To start, I've got four
pieces of cod
that are half inch thick.
261
00:12:22,567 --> 00:12:24,500
And their cut
the size of the buns.
262
00:12:24,500 --> 00:12:26,600
It's a flaky, mild fish.
263
00:12:26,600 --> 00:12:30,867
And it's sturdy enough
to hold up to a thick
coating of breading.
264
00:12:30,867 --> 00:12:34,266
Which is a must have
for a good
fried fish sandwich.
265
00:12:34,266 --> 00:12:36,567
To build my dredge,
I have a couple of eggs here,
266
00:12:36,567 --> 00:12:39,266
and then I'm gonna add
a quarter cup of cornstarch,
267
00:12:39,266 --> 00:12:42,300
which helps this batter
stick on to the fish.
268
00:12:42,300 --> 00:12:43,967
And it also
thickens the batter.
269
00:12:43,967 --> 00:12:47,066
So you get more
of a shell coating.
270
00:12:47,066 --> 00:12:49,734
I'll season this with two
teaspoons of kosher salt,
271
00:12:49,734 --> 00:12:52,467
two teaspoons each
of garlic and onion powder.
272
00:12:52,467 --> 00:12:55,300
This coating is where
all the flavor lives.
273
00:12:55,300 --> 00:12:59,500
And then a teaspoon
of paprika for that smokiness
and a little color.
274
00:13:00,867 --> 00:13:07,066
This is my super heartier,
fatty version of the classic
fast food fish sandwich.
275
00:13:07,066 --> 00:13:10,266
This batter will fry up
thick and crunchy.
276
00:13:10,266 --> 00:13:11,200
You get the best
of both worlds.
277
00:13:11,200 --> 00:13:13,467
You get the batter here,
but then you're also
278
00:13:13,467 --> 00:13:15,367
gonna be dunking
it in the breadcrumbs.
279
00:13:15,367 --> 00:13:20,166
So you don't have to choose
if you want a batter fried
or bread crumb fried sandwich.
280
00:13:20,166 --> 00:13:22,166
And now I'll take
my fish through.
281
00:13:22,166 --> 00:13:24,767
Get it fully coated
in the batter.
282
00:13:24,767 --> 00:13:27,934
And then get fully coated
in the breadcrumbs.
283
00:13:27,934 --> 00:13:30,166
I'll press the breadcrumbs
so that they stick.
284
00:13:30,166 --> 00:13:32,400
I like to use panko
breadcrumbs for this,
285
00:13:32,400 --> 00:13:36,533
because they're bigger
than traditional breadcrumbs,
and so they're crunchier.
286
00:13:37,266 --> 00:13:39,567
You just really wanna
take the time
287
00:13:39,567 --> 00:13:44,100
to give a full, even coating
of the dredge.
288
00:13:44,100 --> 00:13:46,166
So that you can get
a full, crispy shell.
289
00:13:46,166 --> 00:13:48,667
Right. Now bread up the rest.
290
00:13:48,667 --> 00:13:52,200
So I'm calling this my
filet-ope-fish.
291
00:13:52,200 --> 00:13:56,300
An ope is a sound that a lot
of Midwesterners make.
292
00:13:56,300 --> 00:13:57,667
Like, if you're passing
someone,
293
00:13:57,667 --> 00:14:02,266
trying to get to your
movie theater seat,
then you're sneaking by,
294
00:14:02,266 --> 00:14:04,700
and you kind of have to,
like squeeze
and do one of these.
295
00:14:05,266 --> 00:14:06,400
You might say ope.
296
00:14:07,100 --> 00:14:09,266
It's sort of like a,
"Oh, sorry".
297
00:14:09,266 --> 00:14:12,400
Partway between a sound
and an actual word.
298
00:14:12,400 --> 00:14:14,734
So like, if this fish
could talk to this fish,
299
00:14:14,734 --> 00:14:19,033
and I needed to find
a space for it,
right here next to it,
300
00:14:19,033 --> 00:14:20,867
it might say, "Ope."
301
00:14:21,834 --> 00:14:24,300
My fish are fully coated.
I'm ready to fry.
302
00:14:24,300 --> 00:14:28,734
I've got an inch
of neutral oil here
heating in my pan.
303
00:14:28,734 --> 00:14:32,767
And I'll make sure
that it's hot enough just
by dropping in a breadcrumb.
304
00:14:32,767 --> 00:14:35,934
And if it sizzles
immediately like that,
I know it's hot enough.
305
00:14:35,934 --> 00:14:38,000
So I'll gently
lower in my fish.
306
00:14:38,934 --> 00:14:41,400
Away from me,
so that it doesn't splatter.
307
00:14:45,400 --> 00:14:49,367
I'll fry these for a few
minutes per side until
they're golden brown all over.
308
00:14:49,367 --> 00:14:55,367
So the perfect fish sandwich
starts with super-duper
crispy fried fish.
309
00:14:55,367 --> 00:15:00,600
And then it's on a super
soft bun, like a challah
or a brioche bun.
310
00:15:00,600 --> 00:15:02,033
So that doesn't
fight with the fish.
311
00:15:02,033 --> 00:15:04,567
And it also puts the emphasis
on the crispy coating, too.
312
00:15:04,567 --> 00:15:06,166
There's like
a nice contrast there.
313
00:15:06,166 --> 00:15:08,266
Gotta have something creamy,
like tartar sauce,
314
00:15:08,266 --> 00:15:12,700
something briny, pickles,
something cooly and crunchy,
lettuce, and cheese.
315
00:15:13,367 --> 00:15:15,166
I always associate
cheese with fish
316
00:15:15,166 --> 00:15:17,600
because at summer camp
on Macaroni and Cheese Day,
317
00:15:17,600 --> 00:15:19,300
we would always
have fish steaks.
318
00:15:19,300 --> 00:15:21,500
Because it was a Jewish camp
and that was kosher.
319
00:15:23,767 --> 00:15:24,934
Oh, yeah.
320
00:15:24,934 --> 00:15:26,200
That's a crispy piece of fish.
321
00:15:26,200 --> 00:15:29,066
Look at that beautiful
golden brown shell.
322
00:15:29,066 --> 00:15:30,734
We'll transfer these
to a wire rack.
323
00:15:33,200 --> 00:15:34,300
Mmm.
324
00:15:34,734 --> 00:15:36,300
It smells delightful.
325
00:15:37,667 --> 00:15:40,300
While they're
still little oily,
I'll sprinkle with flaky salt.
326
00:15:41,500 --> 00:15:44,133
And then I'll grab
my other toppings
and then assemble.
327
00:15:44,133 --> 00:15:46,734
I've got all my fix-ins,
some shredded lettuce,
328
00:15:47,266 --> 00:15:48,433
dill pickle chips...
329
00:15:49,734 --> 00:15:52,133
tartar sauce,
and American cheese.
330
00:15:52,133 --> 00:15:54,266
I'm gonna immediately
get it out of the bag
331
00:15:54,266 --> 00:15:57,867
and put it onto the hot fish
so it can get a little melty.
332
00:15:57,867 --> 00:16:00,333
To hate an American cheese
is un-American.
333
00:16:01,133 --> 00:16:02,500
I'll get my buns out.
334
00:16:02,867 --> 00:16:04,200
Mmm.
335
00:16:04,200 --> 00:16:08,467
I've got potato challah buns
here that I've
buttered and toasted.
336
00:16:08,467 --> 00:16:10,300
I'm gonna serve in plate.
337
00:16:10,300 --> 00:16:13,300
It's nice there's
toasted soft buns
that doesn't get soggy.
338
00:16:13,300 --> 00:16:15,600
Now for the requisite
creamy element.
339
00:16:15,600 --> 00:16:18,166
I've got a homemade
tartar sauce.
340
00:16:18,166 --> 00:16:20,734
You just whisk together mayo
for creaminess,
341
00:16:20,734 --> 00:16:22,600
ketchup
for tang and sweetness.
342
00:16:22,600 --> 00:16:24,767
Some chopped pickles,
dill and parsley,
343
00:16:24,767 --> 00:16:27,200
Worcestershire
for a savory kick,
344
00:16:27,200 --> 00:16:30,767
lemon juice and onion powder
to keep it classic.
345
00:16:30,767 --> 00:16:32,367
A little S and P.
346
00:16:32,367 --> 00:16:34,133
And that's it.
347
00:16:34,767 --> 00:16:37,867
If you didn't want to make
your own homemade,
you could use thousand island.
348
00:16:37,867 --> 00:16:39,500
You've got to go
all the way to the end.
349
00:16:39,500 --> 00:16:40,767
Because how sad would that be
350
00:16:40,767 --> 00:16:45,133
to have your first bite
of fish sandwich
and not get any sauce?
351
00:16:45,133 --> 00:16:47,300
You've got to have
it in every bite.
352
00:16:47,300 --> 00:16:48,867
Next,
a pile of shredded lettuce.
353
00:16:48,867 --> 00:16:51,600
It has that great
cooling crunch.
354
00:16:51,600 --> 00:16:54,900
That's a counterpoint
to the hot fried fish.
355
00:16:55,467 --> 00:16:56,266
The fish.
356
00:16:57,567 --> 00:16:59,600
Nestles so nicely
onto these buns.
357
00:17:02,033 --> 00:17:03,133
Dill pickles.
358
00:17:03,667 --> 00:17:05,300
Gotta have
that great brininess.
359
00:17:06,066 --> 00:17:06,967
Okay.
360
00:17:06,967 --> 00:17:08,667
And then, lastly,
the tops of the buns,
361
00:17:08,667 --> 00:17:11,000
which I'll also spread
with tartar sauce.
362
00:17:11,000 --> 00:17:15,400
I'm so much more excited
for these than I am about
that frickin' sports game.
363
00:17:15,400 --> 00:17:16,367
Now, here we go.
364
00:17:16,367 --> 00:17:19,033
We'll smash, pick it up.
365
00:17:19,033 --> 00:17:21,834
You've got to have
a squeeze of lemon juice
with fried fish.
366
00:17:21,834 --> 00:17:24,300
Oh, yeah. She's a beaut.
367
00:17:27,667 --> 00:17:28,600
Mmm.
368
00:17:30,467 --> 00:17:31,867
That is bonkers.
369
00:17:31,867 --> 00:17:35,100
That crust on the fish
is so crunchy
370
00:17:35,100 --> 00:17:38,800
and the sauce is straight
out of my fast food dreams.
371
00:17:39,166 --> 00:17:40,300
These slap.
372
00:17:43,367 --> 00:17:44,133
Still to come...
373
00:17:44,133 --> 00:17:46,367
Sweet and savory
unite to form
374
00:17:46,367 --> 00:17:49,333
the most refreshing salad
you've ever had.
375
00:18:00,600 --> 00:18:03,467
The sister-in-laws are here,
and they're playing
a warm-up game.
376
00:18:03,467 --> 00:18:07,266
I just need to whip up
a quick side before
the official game can begin.
377
00:18:07,266 --> 00:18:10,567
I'm making watermelon feta
tomato salad,
378
00:18:10,567 --> 00:18:13,867
which is super
colorful and refreshing.
379
00:18:13,867 --> 00:18:15,867
It's filled with plump,
juicy fruit.
380
00:18:15,867 --> 00:18:17,767
And salty cheese.
381
00:18:17,767 --> 00:18:20,567
It is the ideal
game day snack.
382
00:18:20,567 --> 00:18:23,500
I'll start with my dressing.
This is super-duper simple.
383
00:18:23,500 --> 00:18:25,600
A couple of tablespoons
of olive oil.
384
00:18:27,066 --> 00:18:28,967
Some finely chopped shallots.
385
00:18:28,967 --> 00:18:32,400
I like that the salad holds
the line between
sweet and savory.
386
00:18:32,567 --> 00:18:33,834
Kosher salt.
387
00:18:34,767 --> 00:18:37,767
Some Calabrian chili paste
for a touch of heat.
388
00:18:37,767 --> 00:18:39,634
It just brightens
everything up.
389
00:18:40,567 --> 00:18:42,000
We'll give this a quick whisk.
390
00:18:43,066 --> 00:18:47,033
I'll toss in my two pounds
of perfectly, uniformly
391
00:18:47,033 --> 00:18:51,033
sized dices of watermelon
that is so ripe and juicy.
392
00:18:51,033 --> 00:18:54,567
Some half cherry tomatoes
are a nice,
unexpected pairing.
393
00:18:54,567 --> 00:18:57,667
I love their acidity
with the sweetness
of watermelon.
394
00:18:57,667 --> 00:18:59,600
And then I'll chop up
some basil and mint.
395
00:18:59,600 --> 00:19:02,967
And this little pop
of freshness
goes a long way.
396
00:19:02,967 --> 00:19:05,400
I'll add most of it now
and then save
some for the top.
397
00:19:06,066 --> 00:19:08,834
I'll toss this all together.
398
00:19:08,834 --> 00:19:10,834
I like these vibrant colors.
399
00:19:10,834 --> 00:19:14,066
Ana and Anna and Kelsey,
they get very competitive.
400
00:19:14,066 --> 00:19:16,100
They're very good
at lawn games.
401
00:19:16,100 --> 00:19:19,000
And I am so extremely
not into lawn games.
402
00:19:19,000 --> 00:19:22,367
But I wanted an excuse
to make them
a great big feast.
403
00:19:22,367 --> 00:19:28,567
So I figured I would
bribe them to come to the farm
with a day of games.
404
00:19:28,567 --> 00:19:32,567
Okay. That watermelon
is glistening as if it's been
playing in the sun all day.
405
00:19:32,567 --> 00:19:36,033
Let me get a serving bowl
and then toss in my fruits.
406
00:19:36,033 --> 00:19:38,567
I'll sprinkle with a good
handful of feta.
407
00:19:38,567 --> 00:19:40,367
Feta is salty and creamy.
408
00:19:40,367 --> 00:19:42,767
I'll drizzle on some
balsamic glaze,
409
00:19:42,767 --> 00:19:47,266
which is a syrupy, super
reduced balsamic vinegar.
410
00:19:47,266 --> 00:19:48,867
And it gets really
sweet that way.
411
00:19:48,867 --> 00:19:51,133
And then my remaining herbs.
412
00:19:51,133 --> 00:19:53,066
And some flaky salt
and black pepper.
413
00:19:53,567 --> 00:19:55,266
That is so pretty.
414
00:19:55,266 --> 00:19:58,300
Ready to see me get
crushed in a lawn game?
415
00:20:06,667 --> 00:20:07,767
Hello.
416
00:20:07,767 --> 00:20:09,033
Molly, I was gonna
pass it to you.
417
00:20:09,033 --> 00:20:10,767
I was ready. I was ready.
418
00:20:10,767 --> 00:20:12,867
Okay. Let's eat.
419
00:20:12,867 --> 00:20:15,367
-All right. Dig in.
-[woman] Oh, my gosh.
This literally--
420
00:20:15,367 --> 00:20:17,867
-[woman 1]
Oh, this looks so good.
-Anything with buffalo.
421
00:20:17,867 --> 00:20:19,467
[Molly] Who's winning
round net currently?
422
00:20:19,467 --> 00:20:21,367
Kelsey's teaching us
all her moves.
423
00:20:21,367 --> 00:20:23,233
We're waiting for you
for the real game though.
424
00:20:23,567 --> 00:20:25,300
[all] Cheers.
425
00:20:25,300 --> 00:20:26,367
[woman] Cheers to you.
426
00:20:26,867 --> 00:20:30,367
This glorified rice is so ope.
427
00:20:30,367 --> 00:20:31,667
[all laughs]
428
00:20:31,667 --> 00:20:33,033
That was not intentional.
429
00:20:33,033 --> 00:20:34,100
Comes right out.
430
00:20:36,266 --> 00:20:38,500
[indistinct dialogues]
431
00:20:38,500 --> 00:20:41,567
I was voted "most
improved player" of my
7th grade volleyball team.
432
00:20:41,567 --> 00:20:42,700
-Wait, really?
-Oh, nice.
433
00:20:43,166 --> 00:20:44,867
Okay. Are you fueled up?
434
00:20:44,867 --> 00:20:46,400
-Yes. Let's go.
-I'm ready.
435
00:20:47,567 --> 00:20:48,767
-Molly.
-That's nice.
436
00:20:48,767 --> 00:20:50,266
-Nice.
-Yes... [indistinct dialogue]
437
00:20:50,266 --> 00:20:51,934
Oh. Anna.
438
00:20:51,934 --> 00:20:53,667
All right. Here we go, Molly,
439
00:20:53,667 --> 00:20:55,100
[laughs and exclaims
in excitement]