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that’s going to be a hard one we got veggies taking on klaw solo on colaw then down South we got the match up this is tough man sausages versus pork chop now sausage pork chop was the one my mom made me in the 70s that was cooked 180° was gray onions on it wouldn’t have a chance but if it’s the new gastro pub with the FDA lowered the temperature 13540 they don’t cook new pork chop new is good for sure Newport chop not a lot of people know about Newport not a lot of people you go to a steakhouse order a p these days oh no they’re good I’m a thick cut yeah pull off 135 let the temp is sausage may go down on that we’re going have to check and see how that hot dog in sausage or is hot dog its own category hot dog is coming up in another bracket corn pasta salad corn goes up against pasta salad corn all right across the board the simple yet here’s your classic hot dog taking on barbecue ribs there is a tougher one still coming up in the bracket what do you like in that one ribot steak how about classic steaks got to compete with the meal on a stick the Kebab yeah sorry try to make Kebob is when you don’t care finally how about this one in the messy meal category pulled pork versus chicken wig P pork come on sort of human has to make that decision this this last like Duke North Carolina June Madness that’s crazy anybody can take that one pull pork pull pork I mean listen y all eat chicken wings probably more than we need to how often do you really eat pulled pork it’s so delicious it’s worth the effort it’s worth the effort side dish the side dish between the pork chop and the pool pork those could be some surprises sorry guys beans or potato salad this who cares category no that are you crazy no come on I’ll take a little spoonful of baked beans Al prot like I eat it but I don’t want a good potato Sal I love Deborah Roberts makes it terrific be an argument for a new potato salad like pork chup people make potato salad I don’t like the classic potato salad that you buy in the but there’s kind of new style potato salad little mustard little mustardy is where it’s at little vinegary skin on potato you want to get on the action head over today.com food to vote for your top pick new potato salad and new pork CH yeah something to think about that you didn’t even do Fourth of July desserts we’re not there yet brownie versus ice we’re every day like chist like the Today’s Show we need real estate on air to break down the bracket coming by my favorite Carson is the bracket Carson finally the results are in from round one of the Today’s Show barbecue bracket yesterday things my friends got kicked off with a smoky 16 battling it out an attempt to inch closer and snag that title of best barbecue dish shall we take a look at the board and see how it all went down hamburgers no shock here crushing grilled chicken 85% of the vote and it was a tight race between grilled veggies and colaw I’m surprised it was even tied at all but veggies took down kotw in the narrow wind with 51% of the votes did you did only I like H despite all my rhetoric of the new pork at 135° according to the FDA now it lost a sausage a surprise this might have Savannah had something to do with this too yeah oh I voted sausage I voted early enough that’s the problem it’s Midwest you know uh too bad corn on the cob down macaroni salad that’s a no-brainer come AC cross the board some folks may be surprised but ribs defeated hot dog yes close that’s how I went baby a barbecue it’s not a barbecue hot dogs that’s not a barbecue not barbecue is not the it is the Pinnacle barbecue food a barbecue cookout barbecue is when you cook indirect heat low and slow a cookout is when you cook directly over an open flame Burgers hot dogs wings things like that I also think barbecues are planned days before cookouts come together morning of exactly where do you come down ribs or hot dog I’m I’m with I think ribs it’s justs the same thing I felt about pulled pork and chicken wings we all eat hot dog Nation I with you skewers didn’t stand a chance against steak so that happen that’s ridiculous no shocker there and then finally chicken wings no match for pulled pork 64% of the vote went to pulled pork wow which you know I voted for weat a lot of chicken Winks but pork’s you know special I like win L Sal took down baked and ribs guys they’re bones okay head over today.com wings are not bones with this much meat and a lot of sauce this is York like bones savah hurts when you say this saah I’m sorry but sausages hot do Atomic Wings across the street we just you haven’t you’ve been deprived have your Saucy Bones have your Saucy B we got a converter guys we got to get some ribs this is like if we’re dating in college and I open the door for you and you’re like oh my God likeah we’re going to do ribs that’s a knock on your last boyfriend what what you talking is alive had bad wings that’s right and by the way I’m going to take it another step lamb ribs you will go nuts lamb ribs.com food toat your vote on the next do you like bones with sauce I love ribs and I don’t like chicken wings [Music] [Applause] he [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] and finally let’s go this got heated yesterday it’s the great barbecue Battle of 2021 the results are in for round two of our Today’s show Fourth of July barbecue bracket yesterday I’m glad I was here cuz we fight about this all the time cookout versus barbecue uh and we narrowed it down to the Elite 8 now so let’s zoom into to the Northwest uh look at the board which sees uh which dish dominated round two yet again Burgers I mean you can’t go up against grilled veggies I don’t know how they stood a chance Burgers beat them out by with 92% of the vote um and also proving you don’t have to be a main dish to be the star corn on the cob took down sausage by a margin of 24 points I actually went with corn on the cob because good Jersey I mean that dominates everything shocked me um I like it with my burger yeah yes I totally agree um Savannah I’m sorry so sad SG bones with sauce ribs knock knocking out steak uh it’s just steak is out of the competition I’m shocked um but ribs do Soldier on into the final four give me a roll of Bounty paper towels and a rack of ribs go and probably the biggest upset although I disagree with this one to I love potato salad it beat out pulled pork and uh so uh potato salad is advancing to our semi-final so make sure you head over to today.com food to catch ribs versus burgers and corn versus potato salad no corn versus Burgers now right and potato salads corn versus burgers be po salad versus ribs it’s going to be ribs and burgers it’s going to be big for sure and then the only question is can ribs beat out burger and honestly if ribs beat Burger on 4th of July I don’t know when I think ribs are going question everything I’m with you San I’m going burgers and this is the news everyone has been waiting for the results are in from our fourth of July barbecue bracket Showdown and the winner is get a drum over here uhhuh taking home the crown burgers burgers all right let’s take a look at its path to Victory because in round one Burgers just totally dominated grilled chicken I’d say that’s a no-brainer then of course an even easier win against grilled veggies because who really wants a healthy alternative that’s there just to make people feel better I think um the final matchup between potato salad that was a real wild card so no one could have predicted the potato salad would make it to the top two although I thought it would um potato salad did beat out pulled pork in the semi-finals on Friday so that was a huge upset for many and yet it couldn’t hold a candle to our champion Burgers walking away with 83% of the votes cuz they hadn’t had my mama’s potato salad you think so oh man we’ve always done our mom’s recipes next time I’ll make my mom’s what about the hot dog no I mean compar just it’s tough hot dogs like you kind of grab and go I but if you want like a real barbecue I think Burgers clearly America agrees [Music] [Applause] [Music] he [Music] [Applause] [Music] a [Music] [Applause] [Music] [Applause] he [Music] [Applause] [Music] [Music] Chef Matt Moore is here with two easy recipes to impress your cookout crowd Matt’s latest cookbook it’s called Butcher on the Block it highlights recipes and stories of butchers around the world and good morning Matt you can’t have a cookbook and not bring in some meat so I couldn’t I couldn’t put a cookbook out without coming back here so thank you guys so much for having me back this was a great opportunity my last two books were focused on barbecue and Grilling so I sought a way to combine the two subjects but also kind of start at the beginning at the local butcher shop and then also there’s kind of a family narrative too because my grandfather was a butcher based in basa Georgia so a lot of family a lot of friends going on and today we’re going to do one of my favorite family recipes which is a shish kebab okay so we are using uh top sirloin I live in Nashville Tennessee my wife is always having me entertain and cook and entertaining is a lot of fun but it’s super expensive and so part of what this book is is to go to your local butcher create that friendship with the Butcher and so we’re using top sirloin which is typically about half the price of what you’re going to pick up from like a fet or strips so we got three techniques here we’re going to start first we’ve cut this in the cubes it’s a really lean meat um by cubing it we’re creating more surface area and we’re going to help you know kind of tenderize this I’m going to let you throw in the onion one of the keys here is we want to make sure that we’re cutting everything similar sizes the second part is that we’re going to add a marinade so olive oil is going to go in I love these flavors I’m always using a lot of vinegar so red wine vinegar we’ve got werer sauuce over here W sauce and that all helps to tenderize this is all going to do this and then we also have a nice blend here you can just kind of throw the whole thing in but we’ve got uh kosher salt we’ve got fresh cracked black pepper dried oregano we’ve got uh crushed red pepper some thyme garlic plenty of garlic all and then the two kind of Cuda gr ingredients will be ground cinnamon and all spice all that goes in you’ll mix it around and then we want to let this marinate for about 30 minutes it’s going to create some more tenderness so we we cut it we Cube it we let it marinate you can do it up to overnight and then we’re going to skewer these and you just want to have an even distribution you don’t want to overcrowd your SK what do you have on there just onions and the be just onions and beef you could do peppers if you want to so again we don’t want to overcrowd we want to grill not steam so we’ll go ahead and throw these on this is going to be on a grill pan if we cooking inside we’re going to look for like 2 to 3 minutes per side the other trick is that we want to make sure that we cook this to the right temperature so about 130° and we’ll pull it off okay three minutes per side and then what do you got here your you actually stick a thermometer in how do you yeah yeah you can touch it you can you know the old technique of medium rare to get a little tighter so we go from San Francisco to the Bronx here in New York to the south of France and we’re tracking down butchers there’s plenty of meat there’s Wild game but there’s seafood and vegetables too it’s a really well-rounded cookbook so corn ribs I love this we’re just going to cut this was a couple summers ago they’re so in South Carolina I remember that so we’ve got it we’re just going to season with a little extra virgin olive oil keep the core in the middle we just got it like this now what this does is it allows us to not have the cobs roll around on the grill we’re just going to put these over direct heat we create some more surface area too because we’re actually kind of opening up that Char I’ve got two lovely young girls Vivian who’s just turned eight on Monday and Everly who will turn six on June here beautiful and so what’s great about this is you know we’ve all been to the cookout where the kid you know eats like a little piece of the corn on the cob and they leave it this is a good utility it’s fun it’s a finger food and then I’m not bashful I’m from Nashville little Southern love here we’re going to add a little bit of mayonnaise to kind of emulate a little bit of a street corn and then we will just hit it with a little bit of fresh grated Parmesan regano and then for that beauty we’ve got some parsley right over the top this is kind of I’m telling you you can just Grill them yeah for 2 to 3 minutes till you get a really nice CH on each side and like I said there’s a lot of meat there’s a lot of game Seafood but we have one of the first vegetable butchers that was right here in Italy and the whole idea of the book it’s a real thing it’s a real thing and we want people to kind of foster that relationship with your local butcher right you’re going to your Market could be a supermarket could be a Lo local butcher shop they often know the best recipes they know how to cook and maybe you can have them over to your house as well with some of these this is so good I want to have you guys over to our house I know this is nice and tender yeah it should be and it’s just the technique of the top sirloin with the marinade proper cooking and again you’re getting a lot of bang super flavorful stretches the feed of crowd love deserve congrats on the book thank you thanks your family for coming too thank you guys I know for the recipes head to today.com food and don’t forget Matt’s new cookbook Butcher on the Block it is out now it is almost time to bust out the grill in much of the country so until then why don’t we make a barbecue recipe you can make indoors oh that’s great and we’re making your very favorite thing hoto ribs I love ribs Matt Abdu is the executive chef and owner of pig Beach right here in New York city so we’re cooking up some hot honey ribs ready to get to it that s good super simple the best the every good barbecue has to start with a good rub so in our bowl over here we have the secret that makes this hot honey rub amazing honey granules now you can find these like on on the internet just order them talk I’ve never like tast it tastes like honey yeah it’s like sugar but it’s like tastes like it’s like coated with honey so they’re honey granules so in our Bowl we have some honey granules some sugar Jen if you don’t mind you got some onion garlic paprika and all the herbs and spices they go in that bowl you get it all mixed up into this is your rub this is all you need you can put all that’s going to go in there too salt pepper paika a little Ghost Chili Pepper powder for the heat a little heat to zip in there mix that all together put that in a container in your pantry save it when you need it our hot honey barbecue sauce in here we have honey and ketchup honey and ketchup honey and ketchup the base to every great barbecue sauce right I feel like ketchup is on everything it really is I mean it’s it’s a perfect base for barbecue sauce so then add the rest brown sugar molasses twisty sheer some white vinegar again some more herbs and spices we’re going to let that simmer about perfect what’s going on here let us all this let go into all the spices go in let that simmer hold I’m loving this you guys are killing it right now let that simmer for about 10 15 minutes or so develop all the flavors now what’s really cool about making these ribs is that you don’t need a smoker you don’t need a anything like fany like that you can do these at home in your oven I feel like hod is going to make these rib she’s a real RI person she and my dad love ribs so the first that’s incredible I love it so what we’re going to do first we’re going to do what’s called a dry brine which basically just means we’re going to put it with some salt and pepper first it’s going to help for the moisture and the flavor a little pepper there can’t go wrong with that right peer how much you put on is that too that’s a little heavy but we like perfect you’re rubbing it right in you were supposed to rub it we’re going to let that sit like that for 10 or 15 minutes then we’re going to come here we have our hot honey rub that we made earlier that gets seasoned and sprinkled all over the tops the you can yeah you can rock and roll with that generously coat it all and then what’s cool about this recipe is we’re going to take that we’re going to finish it with some apple juice and apple cider vinegar pour that right in there with it we’re going to add a little bit of why you do it on the side like that you could do it on top it doesn’t really matter trying to just apple juice and V sweet and sour get that nice in there then we’re going to wrap them up in foil put them in the oven bake them at at 250° for about 3 to 3 and 1 half hours or so until they’re fall off the bat and tender like we have here okay then on your grill grilled pan or anything of that nature we’re going to take them we’re going to whack them right onto that grill pan to get nice grill marks all over them and we’re going to base the bottom sides first with that hot honey barbecue sauce the bottom because we want every bite to have that delicious barbecue sauce you got to SLA it let those cook on the bottom fries like that first for a little bit that Sizzle happening then about after 2 or 3 minutes or so you’re going to flip it do the same thing on the top side and then you have these DEC hot honey glaz I’m coming over ribs just go for it dive on in I want more sauce and any great barbecue needs a good side here’s some Mexican street corn reci moreu delicious corn recipe does your restaurant um deliver because sure do we likes to order ribs every let’s go hold anything you just call me we’ll take care of it [Music] [Applause] [Music] [Applause] [Music] he [Music] I [Music] [Applause] [Music] [Applause] [Music] all right Jen it’s time to fire up the grill we got ourselves a Memorial Day barbecue with the one the only Alex gorelli you look really good Al first of all Alex is glowing what a you look gorgeous hair and you got good everything’s happening hambers even we also want to just say that you’re the host of Food Network Supermarket Steakout and she’s here with a decadent burger and by decadent we mean a big baby Burger so wait what are we doing here Alex what’s First Step well I’m making a cheese sauce would you throw this in Parmesan and a little cheddar and what okay I like your style my tip was going to be your cheese slowly so it doesn’t Clump I love you go ahead add that b in nice and slowly New York City Style dump it in okay and you stir it a little mustard a little hot sauce we just add a little bit to just a little warm cream that’s going to be the sauce on top of the burger is that what you’re talking about Dy or a dippy sauce dip sauce yeah I mean you could literally make this cheese sauce and then just chips in potato chips or whatever okay so now the Big Mango Burger big the big moment is we’re doing a triple dger Burger with the cheese sauce okay we’re going all out you really are what are you doing to us for summer but you said I look all glowy it’s all the hamburgers so this is just a mix right 8515 we want short rib and Sirloin those are the good Cuts we form our Burgers nice and thin for the Triple deck I like that because three burgers now do you put anything in there other than the ground meat keep it that you know what I’m glad you asked people are always working their burgers it gets tough the meat just make a little Patty be gentle but you don’t want to add spices in there you put them out you put just salt and pepper with some salt and pepper that’s it you’re a classic yeah exactly and then we just drop them in a hot pan and you just get them cooking is there oil on that yeah a little bit no oil on the burgers themselves but just pop them right in the pan like this right but what’s in the pan just a little hot canola oil okay that’s it we keep it really simple you could throw these on the grill when you’re done cooking them and you have this lovely Burger juices that’s where we make our onion topping we go right in the same pan and pickle and pickle juice pickle juice in with the onions cuz it’s like zingy vinegar I kind like that I love this idea you’re using the meat juice and some pickle juice and it’s sitting in your fridge in the jar of pickles you have one lonely pickle like help me that’s true what do in there I wonder if you have cramps you should drink pickle juice is I’m not sure um I think that if you have Memorial Day needs for a triple decker burger it’s good too let’s throw that in there okay what are we making here what is this a side salad topping um with a little oil vinegar a little um lemon a little I feel like that takes it up and and not well here’s my other little tip is instead of doing slices that slide all around with the tomatoes we cut them up so they don’t fall out look to put a little beautiful salad on your hamburger so oh so you toast your butt so you do yeah I toast my butt are you a toaster yes of course I am let’s toast it up sorry know you like you know what for a hot dog however I don’t cuz you want that I that mush New York dog okay so here’s the cheese sauce so this is how we built a little of those pickly onions a little bit of that cheese sauce and we just build right that nice mix and then another Patty on top yeah we do that and then we cheese sauce P three cheese sauce who do who’s this is like hum this is America this is this is Memorial Day more more one more bun less is more oh we got to try them yeah let’s get itop love it perfect that I think three might be too many just saying yeah no you know you can go can you put ketchup on this or you’re not for that you can totally put ketchup I don’t think mine has cheese sauce I can’t work your we’re switching we’re switching oops give me that and then there’s a little potato salad to go with that you could do two of these just clean and oil your grill and get it good and hot and you will have great results keep it simple so yummy the last moment of this segment is just people chewing I think this is a testament to the fact that people have got a pot salad potato salad is basically has Relish in it and mustard it’s no mayo it’s just a little olive oil and mustard to keep it light mustard that’s it but there vinegar pickles and chopped up pickles and pickle juice pickle juice I put pickle juice in everything yeah Alex you’re the best so to get this recipe head today.com food we’re back now at today food The Unofficial start to Summer means it’s officially grilling season and this morning we are taking your burger game to another level chef and host of all up in my grill down TDI is going to show us how take it away Dale what’s up guys Chef Dale taly here and I’m excited to show you my dry age V burgers with Banger potatoes and Dianes on a pillowy Brio bun let’s get started so we have some drage beef that we’ve ground up listen we’re making Burgers guys so level up your game get some drage meat so while we wait for our pan to get hot we’re going to season these burgers and what I want you guys to do is add a ton of salt to it cuz CU you know if you’re going to Seer them or get them on the grill a little Salt’s going to come off the pan so get these nice and seasoned and next we’re going to jump right into my favorite part of these Burgers which makes them super special the blue lingerie potatoes so right here we’ve started this process for you right so we have some potatoes here we’re going to get some caramelized onions going that’s going to be one layer get all the goodness in here we’re going to add some crispy bacon we’re going to add some Parmesan cheese and now we’re going to add another layer of potatoes and then we’re just going to repeat this process until we have like three or four layers of beautiful potatoes right so then I’m going to tip this with some salt and pepper as well and don’t forget we have a little bit of we have some sprigs of th here that we want you to kind of take off and dust the top with this beautiful floral thyme then we’ll repeat the process and we cover this with some beautiful beef stock and then we get this cooked into the into an oven and we have got some already made here look at these beautiful potatoes our pans hot let’s get them into the uh we get our Burgers into the pan and whenever you’re putting Burgers into a pan let you know away from you away away and while those are cooking we can get started on our sauce for our Burgers so it’s basically just a little bit of Dijon mustard and some mayonnaise I’m using a fancy Japanese mayonnaise but any type of uh regular mayonnaise will do here and if you really want to you know level up take this to the next level a little bit of Truffle in here would be amazing and one of the most important parts about doing Burgers is not touch ing them right so let them cook let them do their thing let them get a nice sear and while these are cooking right I’ve already done this process for you so we have our potatoes here we’ve topped the burger ahead of time right here you can see it’s a beautiful Burger we to this off with Brier and some Fontina cheese what I like to do is take these scalloped potatoes or these Baner potatoes put it right on top like that and then and then top it off with our Dees and that guys is a fantastic Burger that’s leveling up dry age beef burger fingerer potatoes Dees let’s do it car how bad do you want a burger you guys probably at home will have Burgers today perhaps maybe maybe you too Dale thank you for the recipes head to today.com food [Music] [Music] [Music] when it’s as hot as it’s been this summer the last thing you want to do is turn on an oven okay here’s the question when was the last time you turned on your oven it’s been a while okay that’s what I thought so we’ve got you a cool summer treat thanks to one of our favorites chef chef Alex Guan Shelli she’s the host of food networks Alex versus America this woman can take on the entire country okay and by the way this month she’ll be feeding hungry tennis band to the US Open and her restaurant fair I’m going to come yeah it’s the perfect restaurant it’s open for 12 days and then it closes it’s ideal and it’s super fun the US Open is just the place to be I can’t wait I’m going with you oh and I’m sorry I’m just kidding you can come with me me okay tell us about this no baked pie we love it you don’t have to put it in the oven no you literally just layer stuff that’s delicious now we’ve got a homemade we’ve got a store bought a graham cracker crust you could use you could make it homemade butter gram cracker okay good talk you’re going to put a little bit of ground cinnamon and salt on the crusted the crust give it a little extra flavor right love this right we’re layering the flavors in there and then I have some peanut butter here and I used crunchy now I like crunchy for some little texture right you do like a crunch I do like crunch are you a smooth you know what a crunch in here you know I like a crunchy ice cream a crunchy um peanut butter on vanilla ice cream which is what you’re giving us yes so crunchy peanut butter add a little water I saw just to just to loosen the texture a little bit cuz that’s what that’s what we like to do because we need to smooth it yeah we’re smoothing talking I love it how you’re like please Smo I know we’re a good team now when look at that look at this you are the cinnamon um talk I’m pretty I’m pretty I’m pretty okay you look good look so you put the layer of peanut butter in the freezer right to get it a little fed up and then we put softened vanilla ice cream right on top here how soft does this need to be it it’s all you see how it’s almost liquidy so you can leave it out while you’re doing the other layers and this is this is a peanut Buttermore vibe that we’re going for and then we sprinkle marshmallows on top how fun is this you can do this with the kids a little Brown Sugar by the way brown sugar I I don’t even know if the marshmallows would make it there cuz I would eat all of them I know you are actually you’re talking with a marshmallow in the most brilliant way okay we freeze that for a while we let that firm up and then what yeah yes we’re adding chocolate on top of this yeah and then you do that now we add chocolate ice cream on top there and again it’s smooth yes and by the way you could do just vanilla or just chocolate oh you can kind of sort of choose what you want absolutely you can make this easier or hard any type of ice cream Frank yeah and then we we do a little more we do some chocolate again you notice we’re always adding a little crunch a little texture we didn’t turn on our oven but we’re turning on the charm here you sure are just by being you Alice and some marshmallows Cooks without a measuring cup that’s what I love about you there’s no measuring it’s just you ever Ed a measuring cup yeah I really actually do but in a case like this it’s like oh there was too much chocolate there was too much whipped cream I hated it that’s not going to happen and then we layer that that whipped cream on top and you can put this right back in the freezer you know what and I and I wonder if you agree I think it’s worth whipping your own cream you know what I do and I like to use unsweetened so that it kind of counters all the sweetness I see what you want to put on top which is some sea salt whip your I like to whip my own cream yeah and you know what you don’t be you you didn’t it turn on the oven you can whip your own cream and then you have this all on top and you pop it in the freezer and then oh my God look it’s magically too I got this for you for your birthday happy birthday you better give me more than a pie I will don’t worry this is amazing the peanut butter is delicious love it Alex we love you and you can get these recipes at today.com SL food okay if you’re throwing a backyard barbecue this weekend we’ve got a dessert you’ve got to try it is an ice cold no bake berry cream oh my gosh you had us in no bake and you know it’s good because pod Malaki is here she’s making it she’s the host and executive producer of Bravo’s hit cooking competition series Top Chef which has been nominated and you nomin Choice Awards and yes and the finale is tonight so please watch by the way congratulations must feel so good after this many seasons still have that rush it does it feels good and also taste the nation my other show got nominated for a couple of Critics Choice Awards too and we got you some champagne to celebrate the queen y okay so talk to us P about this okay so today I’m going to teach you how to make a really really easy cheers cheers um recipe for berry pie mhm Jenna I want you to just Crush these up all you do is you take about a cup and a half which is usually one of those packets of grand cracker and you she’s doing add some cubed butter about 6 tsp how mty should that be it shouldn’t be that melty it’s just been sitting out cuz you guys were joking with Michelle who I love hilarious you want to mix this the easiest ways with your fingers to be honest and you want to get it to look like that then you just dump it all in you don’t have to be so precious and here too you’re going to Pat this nobody’s ever called her that before in that dress you look very precious and and you just want to smash this down to make it as flat as possible and that’s your gram cracker crust by the way you can buy this too but you but do you I do sometimes I do when I’m on like the summer like summer you don’t want to C and I’m not a big Baker so that’s why I love this dessert this is uh vanilla ice cream that you’re just leaving out and all you’re going to do I mean we can do this oh my God look at this don’t you want it yes we can do this and then all you do here is just smooth this out you can use an offset spatula how long did you leave that out for probably 20 minutes not even 30 cuz you don’t want it to be toy so that goes down there and then you put the berries on but come here let’s go over here oh we’re making minis yeah we’re making minis so you these are cute for kids I think we should do this now the one tip I want to tell you I know that in you know June is eating healthy month so this is done with ice cream but when I do it at home I do it with vanilla yogurt better yet I do it with lessy which is Indian drinkable yogurt and I want to talk about this because it is healthy uh Indian yogurt is cultured a different way a billion and four 1.4 billion people can’t be wrong like it’s an ancient ancient practice do you freeze it too can you fre you can freeze it and I use it in this berry pie it has 15 the brand that I like is the elicious I liked it so much I became an investor in this compan it has 15 billion probiotics wow it it has the lowest sugar of any drinkable yogurt and it’s delicious the reason I became involved in it is because they sent me some stuff and as you can imagine I get so much stuff sent to me I just put it in the fridge my daughter and my nephews kept reaching for it it was gone before I could try it the first round they said to me I was like why is this so good it taste so decadent it’s just really does it taste so decadent it does I dare you I we’ll send you send some take this while we’re here can we yes please and I feel like you can use any type of ice cream for thisw one thing I want to tell yeah you can the one thing I want to tell you if you’re serving this you just need to freeze it for 8 hours and then slice it and then any pie you have leftt over put it back in the freezer right away cuz it will melt but this feels like an elegant dessert but it’s really just iceam it’s easy and frankly you could just buy the crust and it will take one second exactly okay youve just you’ve just given us our idea for this recipe go today.com [Music] [Applause] [Music] he he [Music] [Music] [Applause] oh [Music] [Applause] [Music] it is time for today food and in honor of Dylan’s birthday we’re making it’s your birthday we’re making dessert using ingredients that you probably already have at home and here to show us the self-proclaimed queen of easy peasy Jesse Sheen’s here she’s wacked up quite the following on Tik Tok creating delectable desserts in no time and now she’s out with her new book it’s called snackable bakes Jesse good morning the Tik Tok Legend no baking this is fantastic this this pie has no bake and I’m going to get started right away let’s do this is an orange cream pie it’s a no baked cream pie with a pretzel crust first thing we’re going to do is make a pretzel crust we’ve got our brown sugar we have some finely ground pretzels we have a little bit of salt I am a Sal aholic I’m just going to so I do like salt to pretzels which is a little crazy and I’m going to add some melted butter and then I am just going to pulse This Together briefly if I can get the top on for you and you can take it to the not happening yay now I want to show you this this is a very technical tool peeps this is the bottom of a measuring cup I am using this to press in the crust which is super super cool and I knew the crust was done just so you guys know when I could squeeze it in my hand now once this is done I’m putting this into the freezer while I make the filling filling the filling is is this orange thank you holy cow this is Del the pretzels are ridiculous that’s good right the salty sweet any special kind of keep going okay I’m going to keep going but in here I have my cream cheese that’s what’s going to set my filling I’m going to add some sugar I’m going to add this is a crazy ingredient peeps this is defrosted orange juice concentrate listen to this craziness and this is little lemon juice going to pop that orange I tried to make this pie with just orange juice cuz I thought that would be like oh natural did not work not happening so but if you add the concentrate yes yes yes now I would put this top on right now but I’m not going to do it so I’m going to keep going here we have some whipped cream believe it or not Peeps I whipped the cream in the food processor this entire recipe in the food processor I know that’s weird right but you can do it and I’m going to add that filling to my whipped cream so gorgeous you can see the orange extract in there it gives it these beautiful little flakes of orange or should I say Flex maybe I mean Flex as opposed to Flakes I’m going to put it right into my crust this is oh my God I love you we one minute left I want to get okay let’s go this is going into freezer perfect here we go also just have to say this is special whipped cream with melted marshmallows or fluff in it because it stabilizes the cream and it gives a great flavor we’re making Dylan’s birthday cake in here we have flour sugar we have lemoning we have salt we are adding some sprinkles next oh and this cake is vegan by the way this is a rainbow sprinkle birthday cake dring as well I mean the dressing the frosting the frosting is not vegan but I have a chocolate vegan glaze in my book that you could use now I’m adding the wet ingredients you’re seeing how fast this is coming together it’s crazy this has a little bit of vinegar it has water it has oil the vinegar and the soda play together to get the rise and to get the texture without any eggs or anything like that this is our cake batter going to you can tell this one we’re going to bake this one is going to go right in here and thank God for Al look at him helping me I love we say every day you do for I know right I would amen this is going to go into a oven for 45 minutes and easy peasy jie you so this was so fun thank you guys your first time on the show you were great yes than you her new book it’s called snackable bakes it’s out now and to check out Jesse’s recipes it’s today.com food well of course you know it’s superfood Friday so we’re going to tackle those afternoon Cravings today nutritionist Joy bow is here showing us how not how to make not one but two tasty snacks to curb after school or after work hunger or anytime right now we it right now so Joy you’re starting with no baked peanut butter granola bars what goes in Oh My Gosh guys I am totally obsessed with these bars I can’t keep my hands out of them they’re sweet they’re salty they’re chewy and I’m just saying they’re good for kids one to 100 this is two cups of whole grain oats so we know once there’s oats in there one thing I love about these granola bars you have control over what goes in and what stays out so these are good for lowering cholesterol um they’re good for evening out blood sugars I’m adding in just a teaspoon of ground cinnamon and half a teaspoon of salt that’s it so this is going to be our dry ingredients passing this down to Ian Bower and it’s all about the wet ingredients now so here the star our creamy peanut butter so we know we have heart healthy fat we’ve got some protein some Fiber instead of oil or butter I’m adding in here just 1/3 cup of natural unsweetened applesauce our sweetener will be a little bit of honey honey is going to give it sticking power it almost acts as a glue together with the peanut butter and vanilla extract so that’s our wet ingredients I mix this together and then I’m going to add it in with our dry ingredients I’m going to save some time I would keep mixing um you get a bit of Michelle Obama arms here but it’s going to be nice and smooth and I add in like is that all no I’m I’m just actually saying that I’m trying to get Mich kid this would give it to you if you made these every day there you go right and so after you mix in your oat combination I then just put in some chopped peanuts because I want a little bit of texture and also I want the goodness from the peanuts and of course you can swap in almond butter and almonds as well and sometimes I’m just saying I’m known to put in some chocolate chips of course you can so this gets all mixed up and I’m going to show you what it looks like now Ian’s G to have Michelle Obama arms at this point I put it into a square baking pan just like this and I parchment paper underneath because you want to be able to easily lift it out and then you slice right down the middle and then across seven times I should say I stashed this first in the freezer to firm okay and then here are the bars they are so unbelievable and you keep them in the freezer they don’t freeze they just firm up and they stay chewy I have a great big batch that I sent to my youngest daughter in college and she’s already get chocolate chip muffins of course we do so so now we’re doing um chocolate banana muffins so for the dry ingredients here I have whole wheat flour and I’m mixing in plain unsweetened cocoa powder cocoa powder is so great for heart and brain health little bit of salt and a little bit of baking soda so that’s it so these are our dry ingredients right here I’m making a little bit of a mess and now for the wet ingredients and this is where things get how many C boards do you have a bunch oh Dylan I have a lot I have an entire big draw filled with cutting boards I love my cutting boards some ladies like jewelry I like cutting boards you okay so now I have mashed bananas so again instead of like the butter and the oil I have three medium R mashed bananas loads of pottassium I’m adding in a little bit of milk and a little bit the sweetener here will be maple syrup and here I have two eggs and again I’m all about that vanilla extract and so I would mix this up and then the wet ingredients again goes into the dry ingredients and and then load it up we only have about 20 seconds left can we see the the after oh yes here we go so we we’re going to bake it in the oven at 350 just for about 20 minutes and I’m going to show you what they look like and so you see some of them are lighter and some of them are darker and that’s because you have the option of omitting that cocoa powder and having a more banana bread forward tasting muffin but they’re so cute and you could garnish with a before you put them in the oven a little slice of banana and it just adds that special something Jo that is terrific and thank Ian for us as wellum for these recipes head to the day.com [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] okay [Music] [Applause] oh [Music] [Applause] [Music] [Applause] [Music] all right the last thing we all want to do on a hot day is cook in a hot kitchen right have you do you cook in a hot Kitchen yes no but Ser it’s hot yes okay so how sweet is this no baked dessert from Alex gelli the executive chef and owner of butter restaurant here in NYC Alex good see one of getting a little aggress I love that I look over and she yeah by the way just cuz you’re not baking doesn’t mean you can’t get a little workout in the kitchen you can break a sweat but in a different way you burn the calories before you eat them so you’re making a crust right I’m making a crust here are all the fantastic ingredients don’t they look so fresh and non- bakeable I just crushed up some uh cookies you can bake you can bake homemade cookies mhm um but why do that when we can make when we can just buy some store bought you crush them with a rolling pin in a bag right would you open what kind of cookies are magic man these are just straight butter cookies they’ve got some spritzy cookie Snicker doodle notes I love the tasting that’s going on goes in here yep right in there with and so wait so this is the no- baked cheesecake right this is the crust would you please stir sure and I’m going to add some chees and cookies and some toasted almonds you could ju you could skip the nuts by the way if you wanted to if you’re not if you’re not into that that person you mix it in and then what happens is we come over here and we just press it in so I start by pressing this cream cheese and nut and cookie mix and then check it out come on you can do this press that right in there look at this I’ve got you got now we’re not baking but we’re cooking look at this I’ve got one on the crust and one pressing it in and using the bottom of that um measuring cup this is just NS the crushed cookies and the cream cheese yep and you refrigerate that until it sets you don’t need to cook it and it has no butter in it you just did a great job Caron so you refrigerate this or or that no you refrigerate it like this to let it firm up and then we just literally paddle the a little bit more Che this is a pound of cream cheese mhm with just like I like it a pound fresh orange juice you want to add this what is this condensed milk so think of it kind of like a a cousin of keyme pie yeah wow so we just got orange juice cream cheese and condensed milk look at you you really a little Baker at heart love no it’s fun I love it you guys sell this stuff but it butter no no desserts no we we bake away this is the stuff I do at home so then that’s this right once it’s just mixed together and we just go ahead look how easy this is you pour it in does it have to set for a little while yeah you put it in the fridge and you let it set for a while and then for the sauce little orange juice again water I like to repeat the same ingredients so it’s like not it’s healthy y I think it’s healthy it’s very healthy it’s a little bit caloric but it’s very healthy and then jam with fresh fruit is always a great thing you know what I would do so we just P I’d put some lemon cello in this somehow you could and could you this is actually to no bake you mean this is even easier store store fresh bought crust oh my God it’s great you drop the softened ice cream I chose strawberry you do not need to bake this is soften strawberry ice cream in a store bought crust we mix it together with jam and strawberries we freeze this pie up and you could use I mean literally this is ice cream and Pie freeze it up strawberries and jam topped on top delicious check this out when it THS up it looks like this right couple strawberries on top come on baby what’s the drizzle can you drizzle me oh drizzle is that bosam Bic right on top I can smell that Alex you did it again this is it’s so easy really thank you so much okay for these recipes head.com slood [Music] he [Music] [Music] he [Music] [Applause] [Music] [Applause] [Music] welcome back we always love when she’s here this morning on today food our friend sadada is back to show us two easy recipes to close out summer and in this heat the best part is there’s no cooking involved good morning I always see you on Instagram I’m so happy you’re you’re back and and cooking for us cuz your food looks delicious all the time I’m so happy to be here I want to always create really easy healthy recipes no ovens required they’re perfect for the end of summer this looks yummy what is this so this is my chilled chickpea salad super easy to make I love recipes where you just kind of throw everything in one bowl mix it up lots of flavors lots of textures so we’re going to start with some diced cucumbers okay so we can just go ahead and dice it I know we’re on TV so I’m going to just do my little I know thank you Craig what you all you talk yes also you call them chickp is there is there a difference between the chickpea and the garbanzo bean or is that the same it’s the same thing okay it’s the same thing and you know what I am not above a canned chickpea I love a canned chickpea they’re easy do you rinse them first you do so for this recipe definitely rinse and drain them but they’re easy they’re accessible they’re affordable you can find them so wow beautiful thank you D okay great so we’ve got our uh dice Tomatoes already in here so we’re going to do that we’re going to adding Tomatoes yeah we’re not I’m wearing all white not a good choice cucumbers in there we’ve got some diced red onions and then I’m going to go in with my chickpeas again drained and rinsed drained and rined right in there does it matter what kind of tomato you use summer you know I would actually prefer for you to use a really nice Ripe Tomato if it’s in season even better but you can use grape tomato cherry tomato whatever it cost you okay great so we’re going to add some lime juice Dylan I’m going to make you just because you’re a bro there you go and then now this is my favorite thing after we add some lime juice some olive oil we’re going to add some chop Masala so chop Masala is a spice blend that’s really common in Indian Street Food it’s delicious corander what takes it up I was just about to say I didn’t see that coming yeah it’s a little Tangy little fantastic where get that salt you can get it online honestly the internet is our BFF you know what I’m saying great send some to us salt and it’s healthy too right very healthy and look like it’s packed with protein it’s got lots of veggies texture that’s cilantro little salt a little freshly ground black pepp and this is olive oil really simple really easy to make I’m so glad you like it it’s chilled it’s refreshing we love and that gives a little spice to a little spice a little kick and now another really easy no bake recipe I love carrot cake but sometimes I just don’t want to turn my oven on you know what I mean blame so these have become my new carrot cake best friends so first we’re going to grate some carrots by the way everything comes together in a blender so you can grate your carrots using a box grater we’ve got some unsweetened shredded coconut in here coconut add our carrots if you you guys follow me on Instagram you know I don’t stop talking about dates I like it’s like all I about it’s getting not normal dates in there we make sure you get that pit out before you put it in there because I’ve ruined a recipe with a couple definitely fit them I’m using medel dates which are really sweet they’ve got a nice juicy plush some cashews for that really nice buttery base and then all of The Usual Suspects with carrot cake we’ve got some cinnamon some ground ginger some salt healthy vanilla extract and then what I like to do it’s kind of fun to get your kids involved as well you get this dough blend it until it’s nice and pulverized and what that’s that’s that’s much better than I was expect I do like it samis that is much green the actual shock on face right now make them into little bites wait and roll like cake and so you know what I like to do get some nice like mixed salted nuts you can use your favorite I’m using pistachios and pecans here but use your fave and then you can just roll it in the nuts just gives a nice little like sweet and salty situation you know I love a little sweet and salty no bake super easy to make it’s really delicious it’s also fun to get the kids involved with making it right you guys know Sama is like my girl crush and my inspiration even though she’s like young enough to be my child like when I first met her she worked for MEC and she was like glowing and you know me I went up to her I’m like what do you do like drink every day and then she started introducing us to her cooking we’re like this is why she is so glowy delicious it also kind of tastes like oatmeal cookie dough oh my God it does it’s a definite cookie dough it’s really [Music] chewy time for a special make ahead Monday if you’re firing up the grill today we have some creative and delicious ways to use all of your leftovers you see them you know them you love them here to help us is Chef and owner of pig beach in Brooklyn Matt Abdu Matt welcome to you yes ma’am thank you so much for having me we’re super excited today let’s dig in all right we’re first starting off with some hot dog hash got all these leftovers you don’t know what to do with them we’re going to do a little fun and unique Twist on it all take your leftover hot dog s start with some Cho catoes this couldn’t be easier potatoes go in the pan onions pepper some garlic all just goes right on in okay you’re going to cover it cook it for about 10 minutes well Al roer sneak into your house and eat your food while while you cook only if you’re lucky oh my God one be the greatest things ever so you’re going to cover this let this cook uh season with a little bit of salt and pepper mhm until the potatoes are nice and tender they’re going to start to take out a little bit of color did you just make this up I’ve never heard of this you know what I it was kind of inspired by that Peruvian dish was like hot dogs and french fries but it was like what way can you do I wanted to do like a breakfast lunch dinner kind of thing with all these leftover so the potatoes are going to cook with the onions and you have all these leftover hot dogs sliced about a quart in thick brown up like you do in fried baln toss all those in with some sliced scallions to sort of finish and garnish and just give it a good old mix so this is our allpurpose barbecue seasoning I’ve made this a few times before for you guys it’s just a a great thing to use as a seasoner for the hash or for your ribs or for burgers chicken whatever you want to do what’s it and we got some cumin granulated garlic granulated onion hatched chili salt pepper garlic paprika and some thyme I need all those that is delicious p.com am I allowed to say that p.com and we’re just going to season the top of it a little bit of sprinkle of that allpurpose barbecue seasoning and breakfast is on the table some leftover hot dog Rock and Roll All right so we got some leftover Burgers yes sir what can we do all right we’re going to take them we’re going to crumble them all up as you have them seen in this pan here this is roughly about uh five hamburgers or so and then we’re going to take the peppers cut off the tops and some onions and some uh garlic and you’re just going to sauté them all until they’re nice and soft and translucent you’re going to dump that in the bowl yeah uh some bulgar wheat we have bulgar wheat that’s been just soaked strained that’s going to go in the bowl so that’s kind of your binder yeah this is kind of inspired from a dish I grew up eating called cusa my father used to make it for me all the time yeah Dad cusa in a soft pepper form uh we’re going to add some cumin some zatar some salt some pepper and we have some uh basil and mint we’re going to mix all that in there and then for a little get a good old St stir for me and uh you kind of have a little cheese and stuff pepper so we’re going to put some Parmesan in there some eggs to work as the binder that’s going to kind of hold it all together when it cooks and last but not least a little bit of Greek yogurt so Greek yogurt is going to give it a nice creamy flavor profile and also that yogurt goes really well with the meat um it’s not dry yeah well that’s that’s the hope the cheese the yogurt the eggs makes it all really nice and moist we’re going to stuff it in these Peppers we’re going to put a can of fire roasted tomatoes on the bottom of it which you get the grocery store they’re absolutely delicious cover with foil bake for about 45 minutes to an hour until the peppers are tender and the peppers are cooked through garnish it with this little uh tziki sort of New York City white sauce I call ITP on today.com check it out it’s absolutely fun delicious great way of using up leftover Burgers I’ve never thought of reusing hamburgers don’t and why would you right a great idea all right so moving on finally Dilly Dilly we got some pasta salad for you girl excited for this you growing up some vegetables like me at you’re at home for any sort of holiday you got some leftover gold vegetables there’s so many different things you can do with it what I love during the summer time is making pasta salad I grew up having this in my fridge for my mom super simple you have left over Peppers zucchini onion some grilled corn we’re going to take it all pour this right into a pound of tricolor uh pasta or whatever pasta you like we’re going to make a really simp simple and easy Italian vinegret some red wine vinegar some olive oil some oregano uh salt pepper chili flake a little bit of Honey gives a little nice sweetness well thank you means a r to me and then we’re just going to add in some tomatoes some feta cheese I love the feta Olive combo me too girl and then these are camadas you can really use black olives or whatever Olive you really like and then we’re going to dump onto it that Italian seasoning Italian vinegret give it a nice big old stir the great thing about this is it’ll keep in your refrigerator for the full week I was going to well it’s better if you make it the night before that way the pasta really gets to marinate and that it’s good simple my mom m love it we used to grow up eating this my mom would have a whole tupp Weare of this in the fridge in the summertime every meal she pull it out on the table with whatever we’re eating in the summer time take with you to the beach why not anywhere warm or cold it’s fresh it’s light it’s just such a great uh simple easy thing to do with some leftover veggies it is time for a media edition of make aead Monday and Jordan and Dino chef and owner of flip sigy here in New York is going to show us how to make a pork adobo how do you how do you start yeah you know so that’s why so I have a glove right here just for in terms of time management but right here you have actually a pork butt or a pork shoulder so what what I like about about this is that it’s a delicious cut of meat but it just takes some time to braze it’s cheap it’s easy and it’s not that intimidating notice it’s really big all you got to do it’s typically boneless and skinless so all you got to do is just pretty much cut it up into maybe one and a half 2 in cubes it doesn’t need to be pretty you kind of just go at it and just make large cubes so that it just cuts the cooking time down from like 3 hours to maybe 2 hours instead oh my gosh so super simple yeah you know you just have the you know chunks like this and you guys can see it’s not you know too crazy okay and then once once you break down your big piece you’ll have kind of your nice bowl of like already chopped up meat right there you guys are enjoying it already so what are you adding what are you adding where is all this flavor coming the flavor is coming like before it starts to braze yeah so you know um all you have to do it’s pretty simple at that point once it’s cut um let’s pretend the stove top is right here we have my pot all you got to do is add a little bit of oil to to the base and then this is going to help you sauté and caramelize everything and and Garner a lot more flavor from the minced garlic which I just threw in and then after that once the garlic Browns you’re going to throw in your pork shoulder that you just cut so you’re just going to put that in and just let that really kind of brown and just get some more flavor a little bit of caramelization not too hard you know what I mean like no it’s perfect so delicious yeah no no and it’s it’s it’s supposed to be just delicious and easy after that the flavor that you guys are getting comes from a couple of things it’s going to be your oyster sauce which is like you know Seafood oyster flavored sauce along with a little bit of sriracha which is kind of your you’re going to give your hot and sweetness right there but really what I want to concentrate on the flavors are these three ingredients right here you have your swans SE soy and then your dati pouti vinegar and then your mushroom soy sauce my grandmother’s going to kill me these are her the three combination recipe to make the adobo and the true Filipinos out there will really appreciate secret out so all you got to do yeah basically all you got to do is just put you know pour all this in there it’s super simple you just pour in it’s about like 3/4 cup of the Swan Soy 3/4 cup of the dark mushroom soy those have a lot of sodium in it so you don’t need to add any salt that’s going to give you that awesome flavor and then the tanginess that you guys are tasting is from this cane sugar vinegar from the Philippines here where can you buy that so you know there’s a couple of uh like you know we’ll call them Asian Marts all around like Queens Jersey and um in the East Village um you know it’s and also Chinatown it’s hard to find but once you do find it these are ingredients that you always want to keep because it’s so delicious and it’s a great replacement for just your regular kind of white vinegar over rice but I know you can also once you’re left with all these leftovers you can turn it into this amazing tort yum yeah you’re right you know so you know once it’s done you know you have your beautiful plate like this which you guys are having then you have your torto so your torta which you guys have right there are you know that’s how we get to the left over Mondays because you make a big big you know batch of this 2B pork you got to build a sandwich so I have this I have mine right here all you guys got to see right there is you have your you know your toast and then your meat and it’s already made all you got to do is just start building it so you have your bottom bun a little bit of mayo a little bit of hot sauce but the really the real concentration here are your pickled onions so I started with very simple pickled onions it’s just salt sugar white vinegar boil it throw in some red onions and you get that beautiful pink color there so good yeah add like a really nice Tang real quick yeah cuz pork is so hard to cook for some people and and I got to say I’m Cuban so like Filipinos we eat a lot of pork this is amazing how do you know when your pork’s done okay that’s a great question so I’m going to show you guys what what that’s supposed to look like so as you guys can see you you know because of how tender everything is so all you got to do is just cook it oh oops cook it braze it for pretty much like two hours and then you’re going to get this and I’ll give you a nice little reveal real quick it should look something like that so you guys can see it it just really just falls apart so here’s how you know all you know that everything’s ready you just got to take your pork put it on a plate and then you’re going to see how easy it is you just take a fork or two and just press it and you’re going to see how quickly it is to pull because that’s how you know it’s done 2 hours medium heat and look at that it just comes apart like that you can bar we have happy plates we’ve eaten all of our had sauce all over my face oh [Music] [Applause] [Music] we [Music] [Applause] [Music] keep this clean thank you so much for joining us here to share some delicious Korean cuisine celebrity chef entrepreneur jeta what’s happening guys so good to be here so good to have you here we love short ribs yes we do and especially Korean short ribs and I think it’s really great for make aead Mondays because it’s one of those dishes it is maximum flavor minimum ingredients can you put garlic and soy sauce will so garlic we know is a a pungent oh I’m going to do brown sugar around you for a little sweet and then we’ll do sesame oil yeah that’s going to give you Aroma you go there and then here’s the secret ingredient to cream barbecue a little sweet uh this also helps break down the toughness of the meat um apple pears apple apple pears is what you want to do it has to be an app like you can’t just use any kind of pear no no you could use any kind of pear but you know what this helps break down meat so things like uh pineapple and things like papaya juice that’ll work too so do you want to marinate that I have one ready to go so we’ll swap you come because you put us to work I do you know many hands little work so here we go marinade 4 hours to overnight because it’s a big piece of meat dab off all the marinade cuz the Marin’s done its job get that Siz Craig you got this yes sir I’m all over uh cook to your dness 125 is medium rare internal but that that becomes that I just want to that whole bone and just so good look at that so now that’s Monday that’s Monday we have the rest of the week here we have better things to do so to Tuesday are you ready ready for let’s pop Tuesday so are you ready to cook with me switch garlic in a hot pan wait first of all what are we making yeah so we’re going to make a a Korean chop CH noodles just think about it as lowain like Korean style so let’s do garlic and you can just put all the veggies in as long as the oil is hot and the garlic is ready to go carrots green peppers and onions onions you get yeah so uh all the veggies and then remember that that Monday’s meat becomes Tuesday’s noodles so that’s going to go we’ll stir that up should probably not eat out of it in stir no I do that all the time I mean that’s how you know what I’m saying so um noodles don’t freak out uh rice noodles egg noodles this could be pasta I just want you to cook it Al Dente make sure it’s not overcooked cuz it’s got to still red in the pan a little bit you want to stir that up I just tried it and there the seasonings are amazing so what are you putting in it oh you again this for for Korean flavors soy sauce is salt right just think about it salt sesame oil is aroma I don’t want a lot and just a pinch of sugar to take the edge off the vegetables carry a lot of flavor look how healthy that is you know that’s where meat is on the side first day meat was in the middle I like to serve it warm but you know it makes a phenomenal pasta salad it’s a really nice salad just remember the secret though there is don’t overcook those noodles yeah make sure those noodles are super El Dente even pasta now fried rice fried rice I’ve always wanted to learn to make fried rice at home I’m going to show you the absolute secret to fried rice whis those eggs and I’m going to I’m going to put aromatics we’ve done this before you’ve seen it once before all the veggies but the real secret guys to making fried rice without using a lot of oil put those eggs in if you don’t mind doing and I’m going to show you don’t let them cook all the way when the eggs are wet you’re going to put the rice right into wet egg because egg has this magic ability to coat the rice because it’s got protein in it it’s got a little natural fat in it watch look at the bottom of the pan it doesn’t stick so it’s egg and once this comes up I’ll season you stir and I oyster sauce oy sauce soy sauce I’ve got the meat and the remember the Korean barbecue short ribs and the vegetables once the egg Cooks up looks what it look what it becomes this is amazing some here I’ll do some here and you know what it is it’s full of flavor and not salt like it just taste you know what I mean as good Asian foods shouldn’t be salt bombs right we should be balancing our vegetable sweetness five flavors hot sour salty sweet Savory and hot sour salty sweet Savory big veggies that’s how you do so I love rotisserie chicken I feel like it’s the ultimate shortcut it’s packed with protein and obviously you can enjoy it as a standalone with vegetables but I’m going to show you two ways to sort of take it to the next level so you would slice the top you take back the skin and you take those breasts and using your hands you’re just going to shred them so you get lots of small little pieces and one rotisserie chicken will yield about three cups of that chicken breast now what we’re going to do is we’re going to make you can see these over here we’re going to make Asian style chicken lettuce wraps and I’m going to bring you over to my stove and we’re going to get cooking okay so here I have camera this is this is um one onion that was finely diced and then I just sauteed it about 5 minutes and the party starts I add in some Hoon sauce a little bit of reduced sodium soy sauce this is rice wine vinegar these are just you could see these powders garlic powder and ginger ginger powder you can use fresh but I want to make this super simple and it comes together licky split and you can get thaton sauce at Asian markets I wonder about that you eat with f all the time you can you can get it any grocery store is it common now sauce is everywhere I didn’t know everywhere it’s everywhere and what I just added you see this is chopped water chestnuts it’s part of the tuber vegetable family and it adds like that crisp crunch it’s so delicious and it’s very very light scallion if you’re like me and you absolutely love onion and a little cashews or peanuts so you’re going to leave those out if you’re allergic right absolutely and you mix this up and now we’re ready for our chicken so this is how much chicken I got wow from that rotisserie three cups and you just mix this whole thing together and you let it simmer for about 10 15 minutes until everything’s hot and I’m going to bring you back over to the Island come on over here so easy I like always in one Skillet that makes it so much easier yes and and they’re low carb they’re packed with protein and guys you could gobble down so many of these and you’ll feel like you’re in your favorite Asian restaurant and you got barbecue sliders o sliders okay these are Saucy and scrumptious I’m bringing you back over to my stove now this is so funny Let Me Clear this okay okay don’t judge me on my messiness kidding that’s like always ready set that you live you don’t have our food prep staff like Katie Ste do you’re so right over here what I’m doing is this is going to be um red wine vinegar we’re going in a totally different flavor Direction now we have soy sauce this is a can of no salt added tomato sauce um this is the spirit of Sloppy Joe’s I guess we could call these sloppy joy and this is a a little bit of uh that was tomato paste to really Bolden up the flavor salt and pepper and guys as the signature sloppy joe would have it I’m adding a little bit of yellow that’s unexpected mix it up and now we have our chicken again here we go chicken goes in and you mix this up I’m going to bring you back over to my Island come on guys I love this I feel like we’re in her house with her I know and there you have it yum how much do I want to feed you right now I wish I could give you a bite that’s a great that’s a great lunch for anybody Joy bow bow thanks so much always good to see you and for these yeah I love that for these oh yeah that looks good for these recipes and more headt today.com [Music] [Applause] [Music] oh [Applause] [Music] [Music] [Applause] [Music] [Applause] yeah he [Music] [Applause] [Music] [Applause] [Music] [Music] next it looked like she wasn’t chewing she’s talking with her mouth full uh our next guest puty a Texas Twist on dinner this week here to cook up some delicious pork Chef owner of jamalian Fort Worth Tim love You’ been you’ve been to the show like two dozen times so you’re an old pro at this but this new restaurant named after your twin daughters that’s right Jam it’s my new Italian place I just open in Fort Worth all right having a lot of fun so make AE Monday and it is Monday so we’ll make a head some stuff so deep you know I mean this is really this is really genuinely deep stuff so uh this is actually a dish that my wife likes to cook all the time so it’s pork shoulder that we have in here Bon and pork shoulder uh make a nice spice rub rub it really well this is my pork rub that I I sell but you can just find a good barbecue rub what’s in your’s in your rub it’s guajo chilies fresh rosemary thyme salt pepper cumin it’s really delicious and then we add some chilies that are just raw okay right same with the onion chopped white onion then we’re add in a can of Chipotle chilies cuz we like to have it hot and spicy we do like it hot and spicy and then a little bit of water we cover it takes 6 hours that’s it that’s it walk away so then when it’s ready it comes out like this I’ve also made some potatoes that we boil then we smash them and then Grill them on a planta really really quickly simple what call what do you call them those potatoes pla potatoes oh that makes sense yeah all right let’s move you st here do right so the next dish that we’re going to make and you so you got the left pork she got the leftover pork can I tell you something tell me something Dylan tell them what you just said in my ear this is the best thing I’ve ever had this this quesadilla is should be on that show the best thing I ever ate so let’s explain what we’re doing so let’s do it so here we got a sauté pan I’ve got some uh bell peppers we’re going to add in here like this it’s fresh some chopped onions yeah see you know vegetables are like people right they come in different sizes they come in different flavors they come in different person ities and you want to make sure that when you sauté the vegetables and you give it time to develop meaning we don’t want them to be raw but want we don’t want to cook them all the way you want the crunch of the vegetable that’s why is that why it tastes so fresh that’s right so then we take a tortilla that spread some goat cheese on here like this goat cheese that’s now you’re going to take the beans and spread on this side chees and then you puree the beans puree the beans spread on this side this side I’m a horrible I know it’s it’s hard to develop 50/50 but it’s like puree with go chei that’s why it’s so good we put the mixture on like this okay and we’re going to fold it in half look after I do to many beans now you could actually I know that’s what I’m saying it’s in oh you’re right about press it down now take the brush and brush it with a little bit of canola oil like so now you can do this outside okay okay if you’re at the house you can do it on the grill now put it right like I did that perfectly you obviously did it perfectly yeah so you put you know it’s going to look great don’t worry about me you just do you that’s the most cooking done two years that’s the best that’s the most cooking I’ve ever seen do on the show by the way now let me go back to yes well finishes and you want to put a little bit of the creamy jalapeno sace all the jalapeno only have a minute left but we’ve got ramen noodles to make now okay ramen noodles so here same pork right yep we Whi this egg we add a little salt and pepper cuz we’re going to we’re going to dice this egg up later so add it in here let the egg cook all the way through so we’re going to roll that around okay A little oil there don’t worry about it it’ll just keep cooking then we take the pork shoulder and we drop it in this dressing like this this has green onions garlic a little bit of soy sauce and we let it sit for 5 minutes perfect then we take ramen noodles the cheap ramen noodles that you buy at the store right cook them don’t worry about the seasoning take the noodles put them here like this after they’re cooled we got some bean sprouts we got some saki got some rice wine vinegar we got some Nori wow all those you take your egg and you slice it up after it’s cooked and it gets like this you top that on top and then you take your pork that’s been sitting in the juice M you mix it up you act like a great American hero and youat toally changes the flavor of everything this is delicious it’s nice so three different ways so much for these recipes and more log on to today.com [Music] [Applause] [Music] he [Applause] [Music] [Music] [Applause] [Music] he [Music] now that the weather’s warming up the last thing you want to do is to spend hours inside cooking that’s no fun Katie Lee beagle co-host of food networks the kitchen has a simple sheet pan recipe they got more than million views when she first posted this a viral recipe I mean people love salmon it turns and they love sheet pan recipes all you have to do chop up some broccoli and some sweet potatoes you want your sweet potatoes to be in cubes and your broccoli can be you know a little bit on the medium side because you want everything to cook at the same time on the sheet pan okay so instead of buying fillets of salmon we’re going to just do one big piece and do you them at the supermarket to deskin it for this recipe I do most of the time I cook salmon with the skin on but for this one because you’ll see we’re going to add a sauce to it I like it skinless so I’m going to add a little bit of oil to our bed Y and some salt and pepper and all I did was and pepper that salmon up for me so that’s all we’re doing to it and then we’re going to make our sauce because this is a honey mustard I didn’t even tell you all what we were making honey honey mustard salmon sweet potatoes and broccoli so I’ve got equal parts of honey and I like to use a a mustard yes yes very good speaking of the Paris test right you’re getting ready for your travels and then mix it together this goes right on top of the salmon so simple and some of it’s going to run off and that’s okay cuz we’re going to mix that with our veggie so Willie take those veggies and scatter them all around I touch them with the protocol now you wash your hands I washed earlier all right so that’s going to go into the oven oh and I put parchment paper on cuz that makes our clean up a lot easier that’s smart smart you’re barely you won have to use any elbow grease all right so put that in the oven 425° it comes out like this beautiful yeah it’s very easy we love it IR e 425 about 25 30 minutes now if you want to do the Sy filets cook your broccoli and sweet potatoes for about 10 15 minutes first then add your salmon fillets and cook it the rest of the way okay because it’ll be a different cook time all right so you want to have some leftovers for lunch of that salmon we’re going to make a little salmon salad here the lemon Caper vinegar I love Capers so much yes so we’ve got our lemon let’s put a little zest in there and some Capers and Dijon mustard salt and pepper it up little splash of white wine vinegar here whisk it whisk it whisk it and then we’re going to come down here to our salad how beautiful I’ve just got bib lettuce I’ve got thinly sliced celery in here I’ve always got celery in my fridge some cucumbers go in cutting you know you can kind of just use what you have and J you said you don’t cook much you’re doing a great job well I I assemble assemble and I chop all right we got CH by way does your daughter eat cucumbers not really no I can’t get a vegetable in occasionally sweet potatoes occasionally avocado okay all right so we’re going to add our salmon in here you just flake it up after it comes out and you can also use canned salmon for this if you didn’t make the recipe you know canned Salmon’s a great thing to have around if you want to add these veggies to it you can if not have it right on its own dressing to it I’ve got some down here for you guys we’re coming to taste taste did you get one though have a bite this is mine she out the I like large portions of salad I call it my trough salad I just you E Straight Out of it yeah [Music] summer is so close we can almost taste it and that is why we’ve brought in barbecue master and owner of pig Beach restaurants both in Brooklyn and Queens Matt ABD congratulations thank you very much let’s talk about the cookbook cuz finally book is out barbecue cookbook that’s right exciting I when I think of barbecue I really do think of Uncle Al uh because we we exchange barbecue ideas and tips all the time didn’t you write a urban mat’s book I did he sure did I did what do you love about the cookbook uh it’s it’s simple you know everything is is really accessible you can imagine making this stuff exactly and that’s what we really wanted to do we wanted to make a book that everybody could enjoy that everybody could cook from the barbecue like hobbyist to the professional barbecue guy learning to make some extra flavors something fun and different what advice do you have for people who who want like newbies in the barbecue world what’s what’s your I think the best advice I can give any any newbie in the barbecue world is to get yourself a digital inst read thermometer it’s probably one of the best ways you can tell when anything is cooked ready to be wrapped or ready to be finished so with that tool you can really have a lot of success in the barbecue game perfect I teased this second by saying you were going to find some meats that are a little less expensive to use what do we got today so today we got a little TR tip action for you it’s a cut of sirloin from the bottom part of the sirloin and what I love about trip it’s got so much incredible flavor to it and it’s got a texture of that something similar to like a flank steak or so once you slice it nice and thin and grow up it also takes on great flavor so what do you start with our Tri to breast be super simple we’re starting off with a piece of tritip that you can see here called tritip because it looks like a triangle it’s got like a triangular sort of shape to it but for our our rub we’re going to do something super simple some ground black pepper some paprika granulated garlic and a little bit of dried rosemary now we’re going to mix this all together and this can go in your pantry into a food safe container save it up there for probably up to 6 months in your pantry and use it when needed use that same rub on other cuts of me absolutely you can use it on any kind of steak chicken poultry uh pork it’s delicious it’s just a really simple allpurpose rub so then we’re going to take our trip we’re going to hit with a little bit of olive oil whatever you have in your pantry and then we’re going to generously season it with this tri tip rub or really allpurpose kind of rub seasoning both sides right on both sides both sides see look I love got a cooking sh that’s right you going to eat both sides so from here if you have a smoker this is the point we’re going to fire up our smoker to 250° I like to use Cherrywood whatever kind of wood and whatever that sort of smoke flavor you like by all means have some fun with it and do you have to smoke it can you that’s the great thing about the steak is you don’t have to smoke it at all if you don’t want to it just adds that element of like that barbecue Smoky flare and flavor to it which really kind of makes that steak different and shine a little bit more but you could also just take it and cook it completely on the grill if you want and you would do that at 252 there’s a SL no on the grill so whenever we set up a grill I left to do what’s called uh Zone cooking where I’ll have one side set to really hot hot heat for charring and marking and then another side set to sort of medium exactly get that nice and low Center cook so you get a perfect eye why you want to do it inside Matt if you wanted to do it inside you could absolutely take it and just roast it off in your oven no problem like that’s the great thing about cooking is that everyone has a version of a recipe of what they can do but the great thing is is that as long as you’re cooking it that in that digital instant re thermometer you have you’re cooking to the right temperature you’re going to have a delicious cut of meat cook what’s this medium rare what do you pull this at so for medium rum no for medium rare I’ll pull it around 135 and let it of EX going carry over that’s why that we got about a minute and half all right so we’re going to go quick so in here we have our steak it’s been smoked to about 100° we’re going to let it rest then we’re going to mark it off on that Grill get those beautiful charm marks that are happening and and then for me the perfect condiment to Summertime meat is a Chim churry sauce skirt aot oh yeah it’s the best so we’re just going to take some parsley and chop it up we’re going to add it to our mixing bowl we have some mint some more parsley add cilantro with that too absolutely cilantro is great to it as well we can add some uh shallots garlic chili flake oregano put that all in the bowl red wine vinegar lemon juice olive oil we’ll mix that all together zest it with a little bit of lemon and you have perfect oh my God it’s the best thing ever we’re and what I love about TR tip is that the back side for those of people that would like steak a little bit more cooked just by the nature of the steak that’s my Bo that’s a happy plate love it that is a happy plate what what’s going on here at home that’s fantastic you not eating so the great thing the great thing about TR tip is that since it’s tapered off at the end for the guests that are joining us to want to stay cooked a little bit more they can have those sort of medium well pieces and the people that want something a little bit more on the medium rare side you go right to the middle you get those beautiful pieces cut right there top it off with that bright fresh vibrant CH sa steak it’s perfect you CH Che chicken Chen tastes fatty it’s got a greatan meaty flavor to it just get it crack I love it I love it and this morning we’re focusing on the best grilling tips and tricks for that first cook out of the season that’s right who better to help us out than a fourth generation butcher cookbook author and founder of SE Seymour meats and veggies Cara nicoletti Cara good morning it’s great to see you but you have to explain you’re a fourth generation butcher but it sounds like you’re trying to get us to eat less meat I am I am so I mean we see that meat prices are really really high right now so I feel like the name of the game this summer is eating better meat and just eating a little bit less of it okay um so my sausages are combining meat and vegetables and I’m also going to teach you a little bit about how to treat your vegetables like meat um for really satisfying grilling season so is that your secret tip is you know still get a fulfilling barbecue out there but you know just kind of work in a lot more vegetables yeah I would say um you know if you buy better quality meat if you’re buying grass-fed beef and pasture raised pork and that kind of stuff the flavor is going to be so much better uh and what that means is that you can really eat a little bit less of it and still be just as satisfied so um these sausages that we’re cooking today are all humanely raised meat and about 50% Less meat um they’re with fresh vegetables and then we’ll supplement a bunch of different vegetables alongside them to really have a nice satisfying meal dietitians everywhere are like cheering for you right now yeah really so what what do you have by the side what what are you going to make Cara so over here we’ve got a bunch of different vegetables that I really love to grill um sort of like heer vegetables so we’ve got zucchini we’ve got some portabella mushrooms I really love to gr rikio it makes it really nice and sweet um some cauliflower some eggplant and I’ve made a rub here which is a mixture of brown sugar and smoked paprika some coriander some garlic and onion powder and so what I love to do is sort of make some slits on something like a mushroom or a zucchini and you’re going to rub it in olive oil and then you’re going to sprinkle it in this this rub just like you would a piece of meat and it’s going to kind of give you yeah a similar a similar feel so um you know I think it’s just a great way to trick your mind into thinking you’re eating meat so this is really like a steak rub we’re just going to it does um so when you’re so really I’m going to be doing charcoal grilling today that’s generally what I prefer I like the flavor better um I think that it can be a little bit intimidating because it’s a little bit harder to control so I’m going to give you a couple of tips on that just to make it a little bit more seamless um the first thing is that I really love to use a chimney lighter when I’m using a charcoal grill instead of just putting the coals in and sort of squirting lighter fluid on it um you put paper at the bottom you pile A coals on top about 20 25 minutes beforehand and you let the charcoal get nice and Ashy and gray before you dump it in here dump it in um and what that’s going to do is it’s going to give you that really nice Smoky flavor and you’re not going to get any of that lighter fluid flavor um so you want to make sure that your grill is nice and hot before you put your meat on it um this way it’s not soaking in any charcoal flavors and it’s really just getting that nice fire flavor how do you control in your backyard I know something’s happening that was the biggest bird sound I’ve ever in my life it might take one of those veggie sausages right off your grill I’d be careful car please help yourself um so I would say also it can be a little bit harder to control your heat levels on a charcoal grill um but so that is what the vents on your grill are for on this one we’ve got a couple here on the lid and we’ve got a couple here on the bottom when your when your grates are fully opened your heat is going to be the highest um and if you want to kind of lower the heat a little bit you close these grates you’re cutting off the oxygen and you’re kind of lesser lessening the heat um but also piling your coals into sort of different zones is really helpful um I think a lot of people think about grilling as this like really hot and fast thing you’re taking a steak you’re grilling it really hot and fast uh but if you but if you want to grill other things like vegetables sort of more delicate cut like chicken um and sausages you want to go for a more medium medium low heat um and so you can achieve that by sort of making different zones on your grill so here we have the coals yeah cooler Zone and that’s going to help you with flare ups too um if you have oil on something and it flares up car thank you instead of spritzing it and getting Ash all over your food you can kind of move it over car you’re awesome and these are good tips too CU people are about to go nuts this weekend grilling so thank you for that appreciate more all those veggies look great [Music] he [Applause] [Music] sh [Music] [Applause] [Music] [Applause] [Music] all right we’re back now with today food this morning we’re turning your grill into a meat smoker here with us a guy knows a lot about all of that certainly grilling the great Chef Michael Simon he travels the country in his Food Network show it premiered last night it’s great it’s called barbecue USA giving us a behind the scenes look at the toughest barbecue competitions Michael you already know so much you visit these pit Masters and all these great places all the meats that you’re eating give us one good tip for people to take away for grilling the summer that you learned you know patience I think the greatest tip is patience also like a lot of times when people put things on the grill they want to see giant plumes of smoke you want to your smoke you want it to kind of run clear then you get that gentle smoke flavor that really makes the food delicious so I’m showing you guys an Alabama chicken today Alabama style chicken but you could do it on a on a grill you could do it on a Weber gr so you’re doing offset heat so all of our heat is over here Carson indirect indirect you could put wood chips on there uh chunks or chips started with coals and then you just drop the heat down you want to monitor your heat chicken you can be between 27 5 and 325 I just season it with olive oil salt pepper on the smoke is where all the great flavors and you can do this without the wood chips too if you don’t want absolutely you could like just just charcoal gives you incredible flavor and a lot of styles of barbecue only use charcoal but I use fruit Woods Apple Cherry because they’re a little bit more mild and they don’t overpower the meat especially something light like chicken all you got a beautiful sauce you can put the Alabama chicken so this started Alabama white sauce is like this really historic uh sauce that you put on chicken people that like Ranch this is like I feel where Ranch started somewhere in Alabama you know Big Bob Gibson’s very famous barbecue place there started the sauce so they don’t always put horseradish in sometimes they do but Mayo horseradish lemon juice I love it cider little bit of cayenne for some heat salt and a touch of sugar come here and then you just whisk this together till it’s smooth now you could you could kind of have fun with it you could put some buttermilk in it if you want you could thin it out thi it do anything and then this yeah here’s one that we smoked just like that and then you just chop it up you run it through and the has little right it’s like a gravy yeah but it’s got a little heat a little it’s got all the good stuff so if you go to Alabama and get smoked chicken this is what’s happening can you break this chicken down really fast how do you break it down you go bre down the center like so this one bar yeah I just go straight down you’re breaking through and you split it first and then after you split it you go through the legs and the thighs down okay and there’s a joint in there you find the ball joint cut in between those two and then I like to split my breast in half and we serve get about eight pieces out of that great all right let’s move on down all right moving on yes we’re going to use wood chips are you going to soak them first so that’s a good question if you soak them it throws a little bigger smoke so if you want more gently smoked I wouldn’t recommend smoking them soaking them first even though they’re going to burn quickly or you could even go to a larger chunk and just let it go but water creates smoke which kind of sometimes will make the barbecue little okay we’re overlooking this chicken Alabama chicken with that sauce that is special so moist yeah how’s it so juicy the SL the chicken the mo we’re good car done this before overcook drer you’re good 160 I put that SAU what on here so this is just a quick potato sale so what we did is we took these potatoes we put them in foil right on you going to boil them first or anything you just so oil salt um you can put in a little bit of pepper some water and you recook them or no pardon they’re raw or these are raw yeah okay um and but they’re going to steam a little bit and Char in our foil packet and you let them go until they’re tender we put these on the grill and you can put these on right when you’re doing your chicken I mean we have two grills going now you could do this in one Grill you take these off and we’re going to toss them into a very simple dressing so here watch y here you start dumping stuff in I’ll start pump we have oil we have sherry vinegar we can do it in here I’m going to show you a trick we can do it work mustard I use grainy if you have it we have a little bit of Fresh D parsley salt and then if we dump our Sherry vinegar in here why Sherry vinegar is hard to find do you ever notice that is it yeah it is hard to find not well I can’t find it just put it that way either use a white vinegar champagne vinegar red wine vinegar rice is a little too gentle but you just shake it up now you have dressing that’s just a little Gucci on top of the a ghetto like that just elevates that regular old potato thr white sauce on those potatoes absolutely yeah if you wanted a little bit more creamy you could do that this is a little bit more acidic and Poppy um like almost like German potato sail a touch um and then you have a really bright potato sail I mean it’s really easy like cook not white sauce everywhere that’s a that’s a regional thing maybe it purely Alabama you know it is a white based sauce you don’t see like when people think of barbecue they think of red sauce white sauce there’s a million versions Michael you want to say hi to Cleveland congrats on the show Cleveland we love you tune in.com get the recipes check out Michael show barbeq USA on the Food Network and streaming on Discovery [Music] Plus o [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] he [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Music] steak with a side of corn on the cob and here to help us is Animo Deo and Scott Stein co-owners of James Beard nominated Barda food and drink in Wilmington Delaware good morning guys good morning good morning morning we wish you were here with us because it’s like we could taste the steak and smell the corn through the screen but grilling the perfect steak can always be a challenge but you say that this is really simple you have to start before you even put it on the grill right correct yes it’s definitely uh easy to make at home dish uh we kind of simplified it but it’s uh something that’s very approachable uh and we’re super excited to show you what we uh what we got cooking here all right so what do you start with does it need much seasoning yeah so actually what we like to do with our steaks obviously product is everything so we like to do use prime grass-fed beef okay with great intramuscular fat okay so what we’re going to start doing here is we’re going to get this strip steak okay and we’re going to use the fat cap and we’re going to put it right in the cast iron we’ve had that preheating a little bit we’re going to get that sizzling a little bit we’re going to get some of that fat render out we’re add a little bit of oil to the pan so a big step that we like to do at the restaurant is we really believe in brining our Meats so what that does it’s it might sound all fancy but it’s simply adding it into a liquid with some salt and maybe sugar uh and depending on how much time you can let the meat sit in that overnight or we like to do a minimum of three hours and what that does is it gives you a perfectly seasoned meat and essentially the meat is more moist more tender and more flavor so you can even add herbs aromatics things like that so it’s something that we love to do uh at the restaurant the reason that we love this recipe so much is you know Scott and I are always working we’re always at the restaurant uh so on Sunday Monday it’s like family day and this is a perfect thing to do on Sundays uh we obviously you can start it with the steak and the corn and eat that as your entree and then we can repurpose it later in the week like we’re going to show you here for salad yeah you know we see that beautiful steak in front of Scott right there and this can be kind of a controversial thing with steak lovers what do you guys do afterwards when it’s done okay so very very big step is the resting period okay so that’s why we actually have this Ste for you guys right here so we’re going to render and Seer a steak here but you want it to rest for a minimum of 5 10 minutes it allows all the juices to kind of soak into the meat all right and it allows that flavor to really set okay so you really get that full true meat experience if you cut it too soon uh you’re going to lose a lot of that juice and a lot of that flavor I’m a huge corn lover let’s move on to the corn what is your secret sauce here so for the corn uh we like to we obviously have it out of the husp we like to cook it in the husp uh on the grill so it kind of self steams and makes it a little bit sweeter but when it comes to Corn you just want really good quality corn uh especially when it’s in seasoned they’re pretty delicious on their own you don’t really need to do too much to it uh a classic seasoning that we like using is X vergin olive oil a little bit of chili uh and lime you know very very simple straightforward and it allows us to repurpose it in salads very well simply because of the seasoning that we use oh a little chili that must make it a little little kick a little bit sweet little spice a little bit of acid it’s a good combination so we’ve got the corn we’ve got the steak you’re going to turn this into an amazing summer salad right all right you want to show them cut down this take this out here so I’m going to show you guys so we right now the strip steak right we rendered out the fat okay so now for what we like to use is a pepper corn blend uh you got simple to find at the grocery store so here we have a house blend it’s a little bit of T Cherry pink white and green peppercorns okay so we’re going to get it and put it right on that stage okay and that’s going to give you that flavor profile the off peppercorn Blends peorn makes a big difference B big big difference without the peppercorn kind of you’re just kind of eating beef which is okay but this kind of gives it that extra little kick all right we’re running out of time here so let’s how how do you make a dressing for the salad and how do you top it off yes we have a plastic lemon Vin okay that we use so that’s going to start seasoning that out I’m going to start pting steak that’s going to be amazing then you cut up the corn you put it in and we’ll put the full recipe on um on today.com right look how great that looks yes absolutely okay so simple I love it cut up the steak yeah perfectly medium rare we’re GNA use a little bit of EO season this little bit of flaky salt okay of lemon juice oh that’s perfect all right and then right from there we wish we could put it right on the steak well that looks amazing and next time you we hope you’re in studio with us and put the full recip ab on today.com thanks so much anim Mo and Scott and for these recipes again head head today.com slood love to that right [Music] [Applause] [Music] sh I [Music] [Applause] [Music] welcome back this morning on today food we’re getting you ready for your grilling season that’s right A lot of people like me going to be firing up the grill over the holiday weekend so we called in an expert to share her list of the best grills on the market that’s right Elizabeth Carmel is the author of steak and cake but you might know her best as the original Grill girl oh Elizabeth you are fired your is fired up before we get into the ins and outs what should you really be looking for when you’re thinking about buying a grill I’m so glad you asked me there it’s very simple there are three things that you need to think about number one what kind of Grill are you going to buy there are three choices there’s charcoal there’s gas and there’s pellet grill the next thing is think about your lifestyle are you someone who likes to build a fire and tend it or are you someone who really just wants to flip a switch and then finally the thing that I tell everybody is you need to buy the biggest and the best grill that you can afford because the more you use it the better griller you’re going to become and you’re going to want to use it all year round Elizabeth is are some of those grills better for certain kinds of foods like if you were just going to buy one and you were going to recommend one which kind would you like you know what that’s a that’s a great question once again it goes to Lifestyle if you like the Hands-On effect of it you want a charcoal grill and you know what charcoal grills used to be the same old Weber kettle that we all know which is a wonderful classic but now I’m sitting here with the spark Grill and it’s a really Innovative charcoal grill I mean who knew the charcoal grill needed a makeover not me but spark did and there’s so many things to love about it but the biggest thing is they’ve taken the hassle out of charcoal grilling you no longer have to wrestle with a big bag of charcoal instead all you use is this really Sleek compressed charcoal brick and you just slide it in the grill turn on a button and it’s on they’ve really taken all the hassle out of it but that’s not all the other thing is you’ve got bricks that go from 250° all the way up to 900° and before you ask me why do I need 900° I’ll tell you because they sell a pizza pack and you can actually retrofit this charcoal grill and make it into to a Neapolitan style pizza oven which you know is all the rage this summer so you’re really getting two for one charcoal and P and and a pizza oven what’s something like that run ballpark cost so I’m having a little bit of trouble hearing you so I’m going to go right to gas grill you might ask yourself 8,000 why you want why do people love gas so much and you know what it’s easy to light it’s easy to use and there’s virtually no cleanup and it comes in every kind of size it comes in something as small as this weever go anywhere Grill which is perfect for tailgates or for small spaces and it will even fit into a tote bag it’s great you just use a one PB LP tank and um it’s really terrific for a balcony for the beach this summer I just heard your report on beaches that’s really amazing and then the third choice didn’t even use to be a choice it but it is now and pellet grills are all the rage and you know what this is what they use compressed wood pellets for the fuel and then there’s a fan that controls the heat I’m standing right here in front of this um Trager Ironwood 650 which I love you can now make authentic barbecue in your own backyard or even on a balcony and it’s it’s really terrific there’s so many bells and whistles on this grill that really elevate your cook but the thing that I like the most is the super smoke feature and the reason that that’s important is that wood smoke is what gives your barbecue that great flavor or really anything that you’re cooking right and the pellets come in all different kinds of wood but sometimes when you’re cooking brisket and ribs and pulled pork and chicken you just want a little extra smoke w and this gives you an extra burst of smoke which is an extra burst of flavor [Music] [Music] we got our ultimate summer Showdown I’ve been waiting for a long time for this with Fourth of July just around the corner that’s right we’re kicking off the official Today’s Show barbecue bracket let’s get after it is time to decide which dish on the old picnic table rain Supreme let’s take a look at the matchups we’ll start out in the Northwest you’ve got your classic hamburger going against grilled chicken this is a and that’s a chicken breast cholesterol numbers going to dictate which way you fall in that bracket that’s going to be a hard one we got veggies taking on klaw so long klaw then down South we got the match up this is tough man sausages versus pork chop now sausage the pork chop was the one my mom made me in the 70s that was cooked 180° was gray onions on it I wouldn’t have a chance but if it’s the new gastro pub with the FDA lowered the temperature 135 40 but they don’t have to cook new pork chop is good new pork chop not a lot of people know about new not a lot of people you go to a steakhous order a pork chop these days oh no they’re a thick cup yeah pull off 135 let the temp raise sausage may go down on that we’re have to check them see how that hot dog in sausage or is hot dog its own category hot dog is coming up in another bracket now corn pasta salad corn goes up against pasta saladn all right across the board the simple yet here’s your classic hot dog taking on bar your ribs there is a tougher one still coming up in the bracket who do you like in that one oh ribs got go ribs hot steak how about classic steaks got to compete with the meal on a stick the Kebab steak yeah yeah sorry try to make Kebab is when you don’t care finally how about this one in the messy meal category pulled pork versus chicken wing P pork come on sort of human has to make that decision this this last one like North Carolina June Madness that’s crazy anybody can take that one pork pork I mean listen we all eat chicken wings probably more than we need to how often do you really eat pull pork it’s so delicious right it’s worth the effort it’s worth the effort I’m exha the side dishes the side dish between the pork chop and the pool pork those could be some surprises sorry guys or potato salad this cares category no that are you crazy no come on I’ll take a little spoonful of baked beans I’ll pret like I eat it but I don’t want a good potato I love that Deborah Roberts makes a terrific could be an argument for new potato salad like pork chup people make potato salad I don’t like the classic potato salad that you buy in the but there’s kind of new style potato Sal little mustard little mustardy is where it’s at little vinegary skin on potato you want to get on the action head over today.com food to vote for your top pick new potato salad and new pork J yeah something to think about that you didn’t even do 4th of July desserts we’re not there yet brownie verus I we’re every day like the we need real estate on air to break down the brackets coming by my favorite Carson is theet Carson finally the results are in from round one of the Today’s Show barbecue bracket yesterday things my friends got kicked off with a smoky 16 battling it out in an attempt to inch closer and snag that title of best barbecue dish shall we take a look at the board and see how it all went down hamburgers no shock here crushing grilled chicken 85 5% of the vote and it was a tight race between grilled veggies and colaw I’m surprised it was even tight at all but veggies took down colaw in the narrow wind with 51% of the votes did you did I like K despite all my rhetoric of the new pork at 135° according to the FDA now it lost a sausage surprise this might have Savannah has something to do with this too oh I voted sausage I voted early enough that’s a problem it’s the Midwest you know uhhuh too bad corn on the cob Macar salad that’s ainer cross the board some folks may be surprised but ribs defeated hot dog that’s how I went baby barue it’s not a barbecue hot dogs are that’s not a barbecue not barbecue is not the same it is the Pinnacle barbecue food a barbecue a cookout barbecue is when you cook indirect heat low and slow a cookout is when you directly over an open flame Burgers hot dogs wings things like that I also think barbecues are planned days before cookouts come together warning of exactly where do you come down ribs or hot dogs I’m with I think ribs it’s ribs the same thing I F about pulled pork and chicken wings we all eat hot dog Nation I with you skewers didn’t stand a chance against steak that that’s ridiculous no shocker there and then finally chicken wings no match for pulled pork 64 vote went to pulled pork wow which you know I voted for a lot of chicken wings but ped pork know special I took down baked be and ribs guys they’re bones okay head over.com wings are not bones with this much meat and a lot of sauce this is York you like bones hurts when you say this I’m sorry but sausages dog Atomic Wings across the street we just you haven’t you’ve been deprived have your Saucy Bones have your Saucy Bon con we got to get some ribs this like if we’re dating in college and I open the door for you and you’re like oh my God likeah we’re going to do ribs that’s a knock on your last boyfriend what what are you talking is alive had bad wings that’s right and by the way I’m going to take it another step lamb ribs you will go nuts lamb ribs.com food toer vote on the next do you like bones with sauce I love ribs and I don’t like chicken wings [Music] [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] and finally let’s go this got heated yesterday it’s the great barbecue battle of 2021 the results are in for round two of our Today’s show Fourth of July barbecue bracket yesterday uh I’m glad Al’s not here because we fight about this all the time cookout versus barbecue uh and we narrowed it down to uh the Elite 8 now so let’s zoom into the Northwest uh look at the board which sees uh which dish dominated round two yet again Burgers I mean you can’t go up against grilled veggies I don’t know how they stood a chance Burgers beat them out by with 92% of the vote um and also proving you don’t have to be a main dish to be the star corn on the cob took down sausage by a margin of 24 points I actually went with corn on the cob because good Jersey corn I mean that dominates everything shocked me um I like it with my burger yeah yes I totally agree um Savannah I’m sorry so sad SG bones with sauce ribs knocking knocking out steak uh it’s just steak is out of the competition I’m shocked um but ribs do Soldier on into the Final Four give me a roll of Bounty paper towels and a rack of ribs let’s go and probably the biggest upset although I disagree with this one I love potato salad it beat out pulled pork and uh so uh potato salad is advancing to our semi-final so make sure you head over to today.com food to catch ribs versus burgers and corn versus potato salad no corn versus Burgers now right and potato salad corn versus Burg to be po salad versus ribs going to be ribs and burgers it’s going to be big for sure and then the only question is can ribs beat out burger and honestly if ribs beat Burger on 4th of July I don’t know anything anymore I think ribs are going to be I’m going to question everything I’m with you svan I’m going burgers and this is the news everyone has been waiting for the results are in from our fourth of July barbecue bracket Showdown and the winner is got a drum over here uhhuh taking home the crown burgers burgers all right let’s take a look at its path to Victory because in round one Burgers just totally dominated grilled chicken i’ say that’s a no-brainer then of course an even easier win against grilled veggies because who really wants a healthy alternative that’s there just to make people feel better I think um the final matchup between potato salad that was a real wild card so no one could have predicted the potato salad would make it to the top two although I thought it would um potato salad did beat out pulled pork in the semi-finals on Friday so that was a huge upset for many and yet it couldn’t hold a candle to our champion Burgers walking away with 80 3% of the vote that’s cuz they hadn’t had my mama’s potato salad you think so oh man next time we’ve always done our mom’s recipes next time I’ll make my mom’s what about the hot dog no I mean compare just it’s tough hot dogs like you kind of grab and go I but if you want like a real barbecue I think Burgers clearly America agrees [Music] [Applause] [Music] he [Applause] [Music] [Applause] [Music] [Music] [Applause] [Music] w oh [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] Chef Matt Moore is here with two easy recipes to impress your cookout crowd Matt’s latest cookbook it’s called Butcher on the Block at High highlight recipes and stories of butchers around the world and good morning Matt you can’t have a cookbook and not bring in some meat so I couldn’t I couldn’t put a a cookbook out without coming back here so thank you guys so much for having me back this was a great opportunity my last two books were focused on barbecue and Grilling so I sought a way to combine the two subjects but also kind of start at the beginning at the local butcher shop and then also there’s kind of a family narrative too because my grandfather was a butcher based in basa Georgia so a lot of family a lot of friends going on and today we’re going to do one of my favorite family recipes which is a shish kebab okay so we are using uh top sirloin so I live in Nashville Tennessee my wife is always having me entertain and cook and entertaining is a lot of fun but it’s super expensive and so part of what this book is is to go to your local butcher create that friendship with the Butcher and so we’re using top sirloin which is typically about half the price of what you’re going to pick up from like a fet or strip so we got three techniques here we’re going to start first we’ve cut this in the cubes it’s a really lean meat um by cubing it we’re creating more surface area and we’re going to help you know kind of tenderize this I’m going to let you throw in the onion one of the keys here is we want to make sure that we’re cutting everything similar sizes the second part is that we’re going to add a marinade so olive oil is going to go in I love these flavors I’m always using a lot of vinegar so red wine vinegar we’ve got wooer sauce over here W sauce and that all helps to tenderize this is all going to do this and then we also have a nice blend here you can just kind of throw the whole thing in but we’ve got uh kosher salt we’ve got fresh cracked black pepper dried oregano we’ve got uh crushed red pepper some thyme garlic plenty of garlic and then the two kind of Cuda gr ingredients will be ground cinnamon and all spice all that goes in you’ll mix it around and then we want to let this marinate for about 30 minutes it’s going to create some more tenderness so we we cut it we Cube it we let it marinate you can do it up to overnight and then we’re going to skewer these and you just want to have an even distribution you don’t want to overcrowd your SK what do you have on there just onions and the beef just onions and beef you could do peppers if you want to so again we don’t want to over we want a grill not steam so we’ll go ahead and throw these on this is going to be on a grill pan if we cooking inside we’re going to look for like 2 to 3 minutes per side the other trick is that we want to make sure that we cook this to the right temperature so about 130° and we’ll pull it off okay three minutes per side and then what do you got here your trick you actually stick a thermometer in how do you yeah yeah you can touch it you can you know the old technique of medium rare to get a little tighter so we go from San Francisco to the Bronx here in New York to the south of France and we’re tracking down butchers there’s plenty of meat there’s Wild game they seafood and vegetables too it’s a really well-rounded cookbook so corn ribs I love this we’re just going to cut this was a couple summers ago they’re so in South Carolina I remember that so we’ve got it we’re just going to season with a little extra virgin olive oil keep the core in the middle we just got it like this now what this does is it allows us to not have the cobs roll around on the grill we’re just going to put these over direct heat we create some more surface area too because we’re actually kind of opening up that Char I’ve got two lovely young girls Vivian who’s just turned eight on Monday and will turn J and so what’s great about this is you know we’ve all been to the cookout where the kid you know eats like a little piece of the corn on the cob and they leave it this is a good utility it’s fun it’s a finger food and then I’m not bashful I’m from Nashville little Southern love here we’re going to add a little bit of mayonnaise to kind of emulate a little bit of a street corn and then we will just hit it with a little bit of fresh grated Parmesan regano and then for that beauty we’ve got some parsley right over the top this is kind tell you can just Grill them yeah for 2 to three minutes till you get a really nice CH on each side and like I said there’s a lot of meat there’s a lot of game there’s Seafood but we have one of the first vegetable butchers that was right here in Italy and the whole idea of the book yeah it’s a real thing it’s a real thing and we want people to kind of foster that relationship with your local butcher right you’re going to your Market could be a supermarket could be a Lo local butcher shop they often know the best recipes they know how to cook and maybe you can have them over to your house as well with some of these this is so good I want to have you guys over to our house is nice and tender yeah it should be and it’s just the technique of the top sirloin with the marinade proper cooking and again you’re getting a lot of bang for your buck super flavorful stretches the feet of crowd congratulations I love much they deserve it congrats on the book thank you thanks to your family for coming too thank you guys I know for the recipes head to today.com food and don’t forget Matt’s new cookbook Butcher on the Block it is out now it is almost time to bust out the grill in much of the country so until then why don’t we make a barbecue recipe you can make indoors oh that’s great and we’re making your very favorite thing Hodo ribs I love ribs mat Abdu is the executive chef and owner of pig Beach right here in New York city so we’re cooking up some hot honey ribs ready to get to it thats good super simple the best the every good barbecue has to start with a good rub so in our bowl over here we have the secret that makes this hot honey rub amazing honey granules now you can find these like on on the internet just order them talk I’ve never like Gran tast it tastes like honey yeah it’s like sugar but it’s like tastes like it’s like coated with honey so they’re honey granules so in our Bowl we have some honey granules some sugar Jen if you don’t mind you got some onion garlic paprika and all the herbs and spices they go in that bowl you get it all mixed up and together this is your rub this is all you need you can put this all that’s going to go in there too salt pepper paprika a little Ghost Chili Pepper powder for the heat a little heat to zip in there mix that all together put that in a container in your pantry save it when you need it our hot honey barbecue sauce in here we have honey and ketchup honey and ketchup honey and ketchup it’s a base to every great barbecue sauce right I feel like ketchup is on everything it really is I mean it’s it’s a perfect base for add the BR sugar some white vinegar again some herbs and spices we’re going to let that perfect what’s going on here let us all this this go into all the spices go in let that simmer hold I’m loving this you guys are killing it right now let that simmer for about 10 15 minutes or so develop all the flavors now what’s really cool about making these ribs is that you don’t need a smoker you don’t need a anything like fany like that you can do these at home in your oven I feel like hod is going to make these she’s a real RI person she and my dad love rib so the first I so what we’re going to do first is we’re going to do what’s called a dry brine which basically just means we’re going to put it with some salt and pepper first it’s going to help for the moisture and the flavor got a little Speer there can’t go wrong with that right Speer how much you put on is that too B that’s a little heavy but we perfect you’re rubbing it right in you were supposed to rub it we’re going to let that sit like that for 10 or 15 minutes then we’re going to come here we have our hot honey rub that we made earlier that gets seasoned and sprinkled all over the tops the you can yeah you can rock and roll with that generously coat it all and then what’s cool about this recipe is we’re going to take that we’re going to finish it with some apple juice and apple cider vinegar pour that right in there with it we’re going to add a little bit of sweetness why you do it on the side like that you could do it on top it doesn’t really matter I was just trying to just apple juice and apple sweet and sour get that nice in there then we’re going to wrap them up in foil put them in the oven bake them at at 250° for about 3 to 3 and 1 half hours or so until they’re fall off bat and tender like we have here okay then on your grill grill pan or anything of that nature we’re going to take them we’re going to whack them right onto that grill pan to get nice grill marks oliv ver them and we’re going to base the bottom sides first with hot honey barbecue the bottom first every bite to have that delicious barbecue sauce you got to SL let those cook on the bottom fries like that first for a little bit got that Sizzle happening then about after two or 3 minutes or so you’re going to flip it do the same thing on the top side and then you have these decot honey glaz I’m coming over baby back ribs just go for it dive on in I want more sauce and any great barbecue needs a good side here’s some Mexican street corn reci more delicious corn recipe does your restaurant um deliver because we sure do we’re likes to order ribs if let’s go you just call me we’ll take care of it [Music] [Applause] [Music] [Applause] [Music] he [Music] [Music] a [Music] all right Jen it’s time to fire up the grill we got ourselves a Memorial Day barbecue with the one the only Alex gorelli you look really good Al first of all Alex is glowing what you look gorgeous you got good everything’s happening hamburgers even we also want to just say that you’re the host of Food Network Supermarket Steakout and she’s here with a decadent burger and by decadent we mean a big baby big burger so wait what are we doing here what’s First St well I’m makinging a cheese sauce would you throw this in Parmesan and a little cheddar and what okay I like your style my tip was going to be add your cheese slowly so it doesn’t Clump I love you Alex go ahead add that par nice and slowly New York City Style dump it in okay and you stir it a little mustard a little hot sauce we just add a little bit to just a little warm cream that’s going to be the sauce on top of the burger is that what you’re talking about Dy or a dippy sauce dip sauce yeah I mean you could literally make this cheese sauce and then just chips in potato chips or whatever okay so now the Big Mango burger the big moment is we’re doing a triple dger burger with the cheese sauce okay we’re going all out you really are what are you doing to us for summer but you said I look all glowy it’s all the hamburgers so this is just a mix right 8515 we want short rib and Sirloin those are the good Cuts we form our Burgers nice and thin for the Triple deck I like that because three burgers now do you put anything in there other than the ground you keep it that you know what I’m glad you asked people are always working their burgers it gets tough the meat just make a little Patty be gentle but you don’t want to add spices in there you put them out you put your salt and pepper with some salt and pepper that’s it you’re a classic yeah exactly and then we just drop them in a hot pan and you just get them cook is there oil on that yeah a little bit no oil on the burgers themselves but just pop them right in the pan like this right but what’s in the pan just a little hot canola oil okay that’s it we keep it really simple you could throw these on the grill when you’re done cooking them and you have these lovely Burger juices that’s where we make our onion topping we go right in the same pan and pickle and pickle juice pickle juice in with the onions cuz it’s like zingy vinegar kind like that I love this idea you’re using the meat juice and some pickle juice and it’s sitting in your fridge in the jar of pickles you have one lonely pickle like help me that’s true what do you do it in there I wonder if you have cramps you should drink pickle juice is that I’m not sure um I think that if you have Memorial Day needs for a triple decker burger it’s good too let’s throw that in there okay what are we making here what is this a side salad a little topping um with a little oil vinegar a little um lemon a little I feel like that takes it up and a notch well here’s my other little tip is instead of doing slices that slide all around with the tomatoes we cut them up so they don’t fall out look to put a little beautiful salad on your hamburger so oh so you toast your butt so you do yeah I are you a toaster yes of course I am yeah let’s toast it up sorry know you like you know what for a hot dog however I don’t cuz you want that I want that mushy New York dog Vibe okay so here’s the cheese sauce so this is how we built a little of those pickly onions a little bit of that cheese sauce and we just build right that nice mix and then another Patty on top yeah we do that and then we cheese sauce P three cheese sauce who is do who’s this is like hum this is America this is this is memorial more more one more bun less is more oh we got to try them yeah let’s get itop love it perfect that I think three might be too many just saying yeah no you know you can go can you put ketchup on this or you’re not for that you can totally put ketchup I don’t think mine has cheese sauce I can’t work that’s yours switching we’re switching oops give me that and then there a little potato salad to go with that you could do two of these just clean and oil your grill and get it good and hot and you will have great results keep it simple so yummy the last moment of this segment is just people chewing I think this is a testament to the fact that people have got to pot salad potato salad is basically has Relish in it and mustard it’s no mayo it’s just a little olive oil and mustard to keep it light mustard that’s it but there’s pick vinegar what are these pickles chopped up pickles and pickle juice pickle juice I put pickle juice in everything yeah Alex you’re the best so to get this recipe head today.com food we’re back now at today food the unofficial start to Summer means it’s officially grilling season and this morning we are taking your burger game to another level chef and host of all up in my grill Dale taldi is going to show us how take it away Dale what’s up guys Chef Dale TDI here and I’m excited to show you my dry age V burgers with Banger potatoes and Dianes on a pillowy Brio bun let’s get started so we have some dry AG beef that we’ve ground up listen we’re making Burgers guys so level up your game get some dry meat so while we wait for our pan to get hot we’re going to season these burgers and what I want you guys to do is add a ton of salt to it cuz you know if you’re going to seal them or get them on the grill a little Salt’s going to come off the pan so get these nice and seasoned and next we’re going to jump right into my favorite part of these Burgers which makes them super special the blue lingerie potatoes so right here we started this process for you right so we have some potatoes here we’re going to get some caramelized onions going that’s going to be one layer get all the goodness in here we’re going to add some crispy bacon we’re going to add some Parmesan cheese and now we’re going to add another layer of potatoes and then we’re just going to repeat this process until we have like three or four layers of beautiful potatoes right so then I’m going to tiit this with some salt and pepper as well and don’t forget we have a little bit of we have some sprigs of th here that we want you to kind of take off and dust the top with this beautiful floral thyme then we’ll repeat the process and we cover this with some beautiful beef stock and then we get this cooked into the into an oven and we have got some already made here look at these beautiful potatoes our pans hot let’s get them into the uh get our Burgers into the pan and whenever you’re putting Burgers into a pan that’s you know away from you away away and while those are cooking we can get started on our sauce for our Burgers so it’s basically just a little bit of Dijon mustard and some mayonnaise I’m using a fancy Japanese mayonnaise but any type of uh regular mayonnaise will do here and if you really want to you know level up take this to the next level a little bit of Truffle in here would be amazing and one of the most important parts about doing Burgers is not touching them right so let them cook let them do the thing let them get a nice sear and while these are cooking right I’ve already done this process for you so we have our potatoes here we’ve topped the burger ahead of time right here you can see it’s a beautiful Burger we to this off with prier and some Fontina cheese what I like to do is take take these scallop potatoes or these Baner potatoes put it right on top like that and then top it off with our Dees and that guys is a fantastic Burger that’s leveling up dry age beef burger F lingerer potatoes Dees let’s do it Che how bad do you want a burger you guys probably will have Burgers today perhaps maybe maybe you doo Dale thank you for the recipes head to today.com food [Music] [Music] [Music] when it’s as hot as it’s been this summer the last thing you want to do is turn on an oven okay here’s the question when was the last time you turned on your oven it’s been a while okay that’s what I thought so we’ve got you a cool summer treat thanks to one of our favorites chef chef Alex Guan Shelli she’s the host of Food Network Alex versus America this woman can take on the entire country okay and by the way this month she’ll be feeding hungry tennis band the US Open and her restaurant fair I’m going to come yeah it’s the perfect restaurant it’s open for 12 days and then it closes it’s ideal and it’s super fun the US Open is just the place to be I can’t wait I’m going with you oh I’m sorry I’m just kidding you can come with me me okay tell us about this nobaked pie we love it you don’t have to put it in the oven no you literally just layer stuff that’s delicious now we’ve got a homemade we’ve got a store bought a graham cracker crust you could use you could make it homemade butter graham crackers okay good talk you’re going to put a little bit of ground cinnamon and salt on the crusted the crust give it a little extra flavor right love this right we’re layering the flavors in there and then I have some peanut butter here and I used crunchy now like crunchy for some little texture right you do you like a crunch I do like crunch are you a smooth you know what a crunch in here you know I like a crunchy ice cream a crunchy um peanut butter on vanilla ice cream which is what you’re giving us yes so crunchy peanut butter I added a little water just to just to loosen the texture a little bit cuz that’s what that’s what we like to do because we need to smooth it yeah we’re smoothing talk I love it how you’re like please smooth I know we’re a good team now when look at that look at this you are the cinnamon I’m pretty I’m pretty I’m pretty okay good look so you put the layer of peanut butter in the freezer right to get it a little fed up and then we put softened vanilla ice cream on top how soft does this need to be it it’s all you see how it’s almost liquid so you can leave it out while you’re doing the other layers and this is this is a peanut butter s’more vibe that we’re going for and then we sprinkle marshmallows on top how fun is this you can do this with the kids a little Brown Sugar by the way brown sugar I don’t even know if the marshmallows would make it there cuz I would eat all of them I you are actually you’re talking with a marshmallow in the most brilliant way okay we freeze that for a while we let that firm up and then what yeah yes we’re adding chocolate on top of this yeah and then you do that now we add chocolate ice cream on top there and again it’s smooth yes and by the way you could do just vanilla or just chocolate oh you can kind of sort of choose what you want absolutely you can make this easier hard any type of ice cream Frank yeah and then we we do a little more we do some chocolate again you notice we’re always adding a little crunch little texture we didn’t turn on our oven but we’re turning on the charm here you sure are just by being you Al and marshmallows someone who cooks about a measuring cup that’s what I love about you there’s no measuring just you ever Ed a measuring cup yeah I really actually do but in a case like this it’s like oh there was too much chocolate there was too much whipped cream I hated it that’s not going to happen and then we layer that that whipped cream on top and you can put this right back in the freezer you know what and I and I wonder if you agree I think it’s worth whipping your own cream you know what I do and I like to use unsweetened so that it kind of counters all the sweetness I see what you want to put on top which is some sea salt whip your own I like to whip my own cream yeah and you know what you did don’t be you didn’t you didn’t turn on the oven you can whip your own cream and then you have this all on top and you pop it in the freezer and then oh my God look it’s magically too I got this for you for your birthday happy birthday you better give me more than pie I will don’t worry this is amazing the peanut butter is delicious I love it Alex we love you and you can get these recipes at today.com SL food okay if you’re throwing a backyard barbecue this weekend we’ve got a dessert you’ve got to try it is an ice cold no bake berry cream oh my gosh you had us in no bake and you know it’s good because pod Malaki is here she’s making it she’s the host and executive producer of Bravo’s hit cooking competition series Top Chef which has been nominated and you nominated award and yes and the finale is tonight so please watch by way congratulations must feel so good after this many seasons to still have that rush it does it feels good and also taste the nation my other show got nominated for a couple of Critics Choice Awards too and we got you some champagne to celebrate the queen y okay so talk to us P about this so today I’m going to teach you how to make a really really easy cheers cheers um recipe for berry pie MH Jenna I want you to just Crush these up all you do is you take about a cup and a half which is usually one of those packets of grand cracker and you make them into crbs like she’s doing add some cubed butter about 6 tblspoon how melty should that be it shouldn’t be that melty it’s just been sitting out cuz you guys were joking with Michelle who I love hilarious do you want to mix this the easiest way is with your fingers to be honest and you want to get it to look like that Crum justum it pump it all in you don’t have to be so precious and here too you’re going to Pat this nobody’s ever called her that before in that dress you look very precious and then you just want to smash this down to make it as flat as possible and that’s your gram cracker crust by the you can buy this too but you but do you I do sometimes I do when I’m on like the summer like summer you don’t want to C and I’m not a big Baker so that’s why I love this dessert this is uh vanilla ice cream that you’re just leaving out and all you’re going to do we can do this oh my God this you want it can do this and then all you do here is just smooth this out you can use an offset spatula how long did you leave that out for probably 20 minutes not even 30 cuz you don’t want it toy so that goes down there and then you put the berries on but come here let’s go over here oh we’re making minis yeah we’re making minis so you these are cute for kids I think we should do this now the one tip I want to tell you I know that in you know June is eating healthy month so this is done with ice cream but when I do it at home I do it with vanilla yogurt or better yet I do it with Lessie which is Indian drinkable yogurt and I want to talk about this because it is healthy uh Indian yogurt is cultured a different way a billion and four 1.4 billion people can’t be wrong like it’s an ancient ancient practice do you freeze it too can you freze you can freeze it and I use it in this berry pie it has 15 the brand that I like is the helious I liked it so much I became an investor in this company it has 15 billion probiotics wow it it has the lowest sugar of any drinkable yogurt and it’s delicious the reason I became involved in it is because they sent me some stuff and as you can imagine I get so much stuff sent to me I just put it in the fridge my daughter and my nephews kept reaching for it it was gone before I could try it the first round they said to me I was like why is this so good it taste so decadent it’s just really does it taste so dective it does I dare you we’ll send love take this while we’re here can we yes please and I feel like you can use any type of ice cream for this the one thing I want to tell yeah you can the one thing I want to tell you if you’re serving this you just need to freeze it for 8 hours and then slice it and then any pie you have leftt over put it back in the freezer right away cuz it will melt but this feels like an elegant dessert but it’s really just iceam it’s easy and frankly you could just buy the crust and it will take one second exactly okay you’ve just you’ve just given us our idea for this recipe go today.com [Music] [Applause] [Music] sh [Music] [Applause] [Music] he [Music] it is time for today food and in honor of Dylan’s birthday we’re making it’s your birthday we’re making dessert using ingredients that you probably already have at home and here to show us the self-proclaimed queen of easy peasy Jesse Sheen’s here she’s wacked up quite the following on Tik Tok creating delectable desserts in no time and now she’s out with her new book it’s called snackable bakes Jesse good morning Tick Tock Legend there no baking this is fantastic this this pie has no bake and I’m going to get started right away let’s do this is an orange cream pie it’s a no- baked cream pie with a pretzel crust first thing we’re going to do is make a pretzel crust we’ve got our brown sugar we have some finely ground pretzels we have a little bit of salt I am a Sal aholic I’m just going to so I do salt to pretzels which is a little crazy and I’m going to add some melted butter and then I am just going to pulse This Together briefly if I can get the top on for you and you can take it to the it’s not happening yay now I want to show you this this is a very technical tool peeps this is the bottom of a measuring cup I am using this to press in the crust which is super super cool and I knew the crust was done just so you guys know when I could squeeze it in my hand now once this is done I’m putting this into the freezer while I make the filling filling The Filling is is this orange gream filling thank you this is the pretzels are ridiculous that’s good right the salty sweet any special kind of keep going okay I’m going to keep going but in here I have my cream cheese that’s what’s going to set my filling I’m going to add some sugar I’m going to add this is a crazy ingredi peeps this is defrosted orange juice concentrate listen to this craziness and this is a little lemon juice going to pop that orange I tried to make this pie with just orange juice cuz I thought that would be like oh natural did not work not happening so but if you add the concentrate yes yes yes now I would put this top on right now but I’m not going to do it so I’m going to keep going here we have some whipped cream believe it or not Peeps I whipped the cream in the food processor this entire recipe in the food processor I know that’s weird right but you can do it and I’m going to add that filling to my whipped cream so gorgeous you can see the orange extract in there it gives it these beautiful little flakes of Orange wow or should I say Flex maybe I mean Flex as opposed to Flakes I’m going to put it right into my crust this is so oh my God I love you tast all we got one minute left I want to get okay let’s go this is going into freezer perfect here we go also just have to say this is special whipped cream with melted marshmallows or fluff in it because it stabilizes the cream and it gives a great flavor we’re making Dylan’s birthday cake in here we have flour sugar we have Leeming we have salt we are adding some sprinkles next oh and this cake is vegan by the way this is a rainbow sprinkle birthday the dressing as well I mean the dressing the uh frosting the frosting is not vegan but I have a chocolate vegan glaze in my book that you could use now I’m adding the wet ingredients you’re seeing how fast this is coming together it’s crazy this has a little bit of vinegar it has water it has oil the vinegar and the soda play together to get the rise and to get the texture without any eggs or anything like that wow this is our cake batter can’t tell this one we’re going to bake this one is going to go right in here and thank God for Al look at him helping me I love what we say every day you do God for I know right I would amen this is going to go into a oven for 45 minutes and easy peasy J Jessie this was so fun thank you guys your first time on the show you were great yes thank you her new book it’s called snackable bakes it’s out now and to check out Jesse’s recipes it’s today.com food of course you know it’s superfood Friday so we’re going to tackle those afternoon Cravings today nutritionist Joy Bower is here showing us how not how to make not one but two tasty snacks to curb after school or after work hunger or anytime right now we right now so Joy you’re starting with no baked peanut butter granola bars what goes in Oh My Gosh guys I am totally obsessed with these bars I can’t keep my hands out of them they’re sweet they’re salty they’re chewy and I’m just saying they’re good for kids one to 100 this is two cups of whole grain oats so we know once there’s oats in there one thing I love about these granola bars you have control over what goes in and what stays out so these are good for lowering cholesterol um they’re good for evening out blood sugars I’m adding in just a teaspoon of ground cinnamon and half a teaspoon of salt that’s it so this is going to be our dry ingredients p this down to Ian Bower and it’s all about the wet ingredients now so here the star our creamy peanut butter so we know we have heart healthy fat we’ve got some protein some Fiber instead of oil or butter I’m adding in here just 1/3 cup of natural unsweetened applesauce our sweetener will be a little bit of honey honey is going to give it sticking power it almost acts as a glue together with peanut butter and vanilla extract so that’s our wet ingredients I mix this together and then I’m going to add it in with our dry ingredients I’m going to save some time I would keep mixing um you get a bit of Michelle Obama arms here but it’s going to be nice and smooth and I add in like is that all no I’m I’m just actually saying that I’m trying to get Mich just kidding to you if you made these every day right and so after you mix in your oat combination I then just put in some chopped peanuts because I want a little bit of texture and also I want the goodness from the peanuts and of course you can swap in almond butter and almonds as well and sometimes I’m just saying I’m known to put in some chocolate chips of course you can so this gets all mixed up and I’m going to show you what it looks like now have Obama arms at this I put it into a square baking pan just like this and I have parchment paper underneath because you want to be able to easily lift it out and then you slice right down the middle and then across seven times I should say I stashed this first in the freezer to firm okay and then here are the bars they are so unbelievable and you keep them in the freezer they don’t freeze they just firm up and they stay chewy I have a great big batch that I sent to my youngest daughter in college and she’s already requesting more get chocolate chip muffins of course we do so so now we’re doing um chocolate banana muffins so for the dry ingredients here I have whole wheat flour and I’m mixing in plain unsweetened cocoa powder cocoa powder is so great for heart and brain health little bit of salt and a little bit of baking soda soda so that’s it so these are our dry ingredients right here I’m making a little bit of a mess and now for the wet ingredients and this is where things get how many CS do you have a bunch oh Dylan I have a lot I have an entire big draw filled with cutting boards I love my cutting board some ladies like jewelry I like cutting boards with you okay so now I have mashed bananas so again instead of like the butter and the oil I have three medium R mashed bananas loads of pottassium I’m adding in a little bit of milk and a little bit the sweetener here will be maple syrup and here I have two eggs and again I’m all about that vanilla extract and so I would mix this up and then the wet ingredients again goes into the dry ingredients and and then load it up we only have about 20 seconds left can we see the the after oh yeah yes here we go so we we’re going to bake it in the oven at 350 just for about 20 minutes and I’m going to show you what they look like and so you’ll see some of them are lighter and some of them are darker and that’s because you have the option of omitting that cocoa powder and having a more banana bread forward tasting muffin but they’re so cute and you could garnish with a before you put them in the oven a little slice of banana and it just add that special something Jo that is terrific and thank Ian for as well for these re head today.com [Music] [Applause] [Music] he [Music] [Music] oh [Applause] [Music] he [Music] [Applause] [Music] [Music] all right the last thing we all want to do on a hot day is cook in a hot kitchen right have you do you cook in a hot Kitchen yes no but Ser it’s hot yes okay so how sweet is this no baked dessert from Alex Corelli the executive chef and owner of butter restaurant here in NYC Alex good see you’re getting a little aggression I love that I look over and she yeah by the way just cuz you’re not baking doesn’t mean you can’t get a little workout in the kitchen you can break sweat but in a different way you burn the calories before you eat them so you’re making a crust right I’m making a crust here are all the Fantastic ingredients don’t they look so fresh and non- bakeable I just crushed up some uh cookies you can bake you can bake homemade cookies mhm um but why do that when we can make when we can just buy some store bought you crush them with a rolling pin in a bag right would you open what kind of cookies are magic man these are just straight butter cookies they’ve got some spritzy cookie Snicker dood notes I I love the tasting that’s going on go in here yep right in there with and so wait so this is the no baked cheesecake right this is the crust would you please stir sure and I’m going to add some cheese and cookies and some toasted almonds you could ju you could skip the nuts by the way if you wanted to if you’re not if you’re not into that that person you mix it in and then what happens is we come over here and we just press it in so I start by pressing this cream cheese and nut and cookie mix and then check it out come on you can do this press that right in there look at this I’ve got you got now we’re not baking but we’re cooking look at this I’ve got one on the crust and one pressing it in and using the bottom of that um measuring cup this is just n the crushed cookies and the cream cheese yep and you refrigerate that until it sets you don’t need to cook it and it has no butter in it you just did a great job Carson so you refrigerate this or or that no you refrigerate it like this to let it firm up and then we just literally paddle the a little bit more Che this is a pound of cream cheese mhm with like I like it a pound freshh orange juice you want to add this what is this condensed milk so think of it kind of like a a cousin of Keim pie yes wow so we just got orange juice cream cheese and condensed milk look at you you really a little Baker at heart love no it’s fine I love it you guys sell this stuff but butter no no desserts no we we bake away this is the stuff I do at home so then that’s this right once it’s just mixed together and we just go ahead look how easy this is you pour it in does it have to set for a little while yeah you put it in the fridge and you let it set for a while and then for the sauce little orange juice again water I like to repeat the same ingredients so it’s like not it’s healthy y I think it’s healthy it’s very healthy it’s a little bit caloric but it’s very healthy and then jam with fresh fruit is always a great thing you know what I would do so we just P I’d put some lemon cello in this somehow you could could you this is actually to no bake you mean this is even easier pie store bought fresh bought crust oh my God it’s great you drop the softened ice cream I chose strawberry you do not need to bake this is soften strawberry ice cream in a store bought crust we mix it together with jam and strawberries we freeze this pie up and you could use I mean literally this is ice cream and Pie freeze it up strawberries and jam topped on top delicious check this out when it THS up it looks like this right couple strawberries on top come on baby the can you drizzle me oh drizz is that bosam Bic right Bic I can smell that Alex you did it again this is delicious it’s so easy really thank you so much okay for these recipes headt today.com slood [Music] he [Applause] [Music] [Applause] [Music] n [Music] [Applause] [Music] [Applause] [Music] welcome back we always love when she’s here this morning on today food our friend sadada is back to show us two easy recipes to close out summer and in this heat the best part is there’s no cooking involved good morning I always see you on Instagram I’m so happy you’re you’re back in and cooking for us cuz your food looks so delicious all the time I’m so happy to be here I want to always create really easy healthy recipes no ovens required there so they’re perfect for the end of summer this looks yummy what is this so this is my chilled chickpeas salad super easy to make I love recipes where you just kind of throw everything in one bowl mix it up lots of flavors lots of textures so we’re going to start with some diced cucumbers okay so we can just go ahead and dice it I know we’re on TV so I’m going to just do my little I know thank you Craig what do you while you talk yes I’ll also you call them chickp is there is there a difference between the chickpea and the garbanzo bean or is that the same it’s the same thing okay it’s the same thing and you know what I am not above a canned chickpea I love a canned chickpea they’re easy do you rinse them first you do so for this recipe definitely rinse and drain them but they’re easy they’re accessible they’re affordable you can find them so wow beautiful thank you D okay great so we’ve got our uh dice Tomatoes already in here so we’re going to do that we’re going to adding Tomatoes yeah we’re not I’m wearing all white not a good choice dump that cucumbers in there we’ve got some diced red onions and then I’m going to go in with my chickpeas again drained and rinsed drained and rined right in there does it matter what kind of tomato you use summer you know I would actually prefer for you to use a really nice Ripe Tomato if it’s in season even better but you can use grape tomato cherry tomato whatever cast you okay great so we’re going to add some lime juice Dylan I’m going to make you just because you’re a br work there you go and then now this is my favorite thing after we add some lime juice some olive oil we’re going to add some chop Masala so chop Masala is a spice blend that’s really common in Indian Street Food it’s delicious it’s got cumin cor it up I was just about to say I didn’t see that coming yeah it’s a little Tangy little fantastic where going get that salt you can get it online honestly the internet is our BFF you know what I’m saying great send some to us salt and it’s healthy too right very healthy and look like it’s packed with protein it’s got lots of veggies cilantro texture that’s cilantro little salt little fresh black and this is olive oil really simple really easy to make I’m so glad you like it it’s chilled it’s refreshing we love it and that gives a little spice to a little spice a little kick and now another really easy no bake recipe I love carrot cake but sometimes I just don’t want to turn my oven on you know what I mean blame so these have become my new carrot cake best friends so first we’re going to grate some carrots by the way everything comes together in a blender so you can grate your carrots using a box grater we’ve got some unsweetened shredded coconut in here coconut add our carrots if you you guys follow me on Instagram you know I don’t stop talking about dates I like it’s like all I talk about it’s getting not normal dates in there we got make sure you get that pit out before you put it in there because I’ve ruined a recipe with a couple definitely pit them I’m using my jeel dates which are really sweet they’ve got a nice juicy plush some cashews for that really nice buttery base and then all of The Usual Suspects with carrot cake we got some cinnamon some ground ginger some salt healthy vanilla extract and then what I like to do it’s kind of fun to get your kids involved as well you get this dough Blended until it’s nice and pulverized and what that’s that’s much better than I was I do like it samis that is much better GRE the actual shock on Grand face right now make them into little bites wait and tast like cake and so you know what I like to do get some nice like mixed salted nuts you can use your favorite pistachios and pecans here but use your fave and then you can just roll it in the nuts this gives a nice little like sweet and salty situation you know I love a little sweet and salty no bake super easy to make love it it’s really delicious it’s also fun to get the kids involved with making it right you guys know Sama is like my girl crush and my inspiration even though she’s like young enough to be my child like when I first met her she worked forc and she was like glowing and you know me I went up to her I’m like what do you do like she drinks G of water every day and then she started introducing us to her cook we’re like this is why she so glowy me this is delicious it also kind of tastes like oatmeal cookie dough oh my God it does it’s a definite cookie dough Vibe right because it’s really [Music] chewy time for a special make ahead Monday if you’re firing up the grill today we have some creative and delicious ways to use all of your leftovers you see them you know them you love them here to help us is Chef and owner of pig beach in Brooklyn Matt Abdu Matt welcome to you yes ma’am thank you so much for having me we’re super excited today let’s dig in all right we’re first starting off with some hot dog hash got all these leftovers you don’t know what to do with them we’re going to do a little fun and unique Twist on it all take your leftover hot dogs we’re going to slice them really thin sear them up in a pan we’re going to start with some chopped or cut up potatoes put them right on in this couldn’t be easier potatoes go in the pan onions pepper some garlic all just goes right on in okay you’re going to cover it cook it for about 10 minutes well Al roer sneak into your house and eat your food while while you cook only if you’re lucky oh my God one be the greatest things ever so you’re going to cover this let cook season with a little bit of salt and pepper MH until the potatoes are nice and tender they’re going to start to take on a little bit of color did you just SM this up I’ve never heard of this you know what I it was kind of inspired by that Peruvian dish was like hot dogs and french fries but it was like what way can you do I wanted to do like a breakfast lunch dinner kind of thing all the left over so the potatoes are going to cook with the onions and you have all these leftover hot dogs sliced about a/4 of an inch thick brown up like you do in fried baln toss all those in with some sliced scallions to sort of finish and garnish and just give it a good old mix so this is our allpurpose barbecue seasoning I’ve made this a few times before for you guys it’s just a great thing to use as a seasoner for the hash or for your ribs or for burgers chicken whatever you want to do what’s it and we got some cumin granulated garlic granulated onion hatched chili salt pepper garlic paprika and some thyme I need all those that is delicious do p.com am I allowed to say that p.com and we’re just going to season the top of it with a little bit of sprinkle of that allpurpose barbecue seasoning and breakfast is on the table some leftover hot dog Rock and Roll All right so you got some Burgers yes sir what can we do all right we’re going to take them we’re going to crumble them all up as you have them seen in this pan here this is roughly about five hamburgers or so and then we’re going to take the peppers cut off the tops and some onions and some uh garlic and you’re just going to sauté them all until they’re nice and soft and translucent you’re going to dump that in the bowl yeah uh some bulgar wheat we have bulgar wheat that’s been just soaked strained that’s going to go in the bowl so that’s kind of your binder yeah this is kind of inspired from a dish I grew up eating called cusa my father used to make it for me all the time yeah Dad cusa in a soft pepper form uh we’re going to add some cumin some zatar some salt some pepper and we have some uh basil and mint we’re going to mix all that in there and then for a little yeah give it a good old St stir for me and uh you kind of have a little cheese and stuff pepper so we’re going to put some Parmesan in there some eggs to work as the binder that’s going to kind of hold it all together when it cooks and last but not least a little bit of Greek yogurt so Greek yogurt is going to give it a nice creamy flavor profile and also that yogurt goes really well with the meat um it’s not dry yeah well that’s that’s the hope the cheese the yogurt the eggs makes it all really ni we’re going to stuff it in these Peppers we’re going to put a can of fire roasted tomatoes on the bottom of it which you get the grocery store they’re absolutely delicious cover with foil bake for about 45 minutes to an hour until the peppers are tender and the peppers are cooked through garnish it with this little uh taziki sort of New York City white sauce I call it recip on.com check it out it’s absolutely fun delicious great way of using up leftover Burgers i’ never thought of reusing hamburgers don’t and why would you right a great idea all right so moving on finally Dilly Dilly we got some pasta salad for you girl I’m excited for this you grow up some vegetables like me it’s you’re at home for any sort of holiday you got some leftover gold vegetables there’s so many different things you can do with it what I love during the summer time is making pasta salad I grew up having this in my fridge for my mom super simple you have leftover Peppers zucchini onion some grilled corn we’re going to take it all pour this right into a pound of tricolor uh pasta or whatever pasta you like we’re going to make a really simp simple and easy Italian vinegret some red wine vinegar some olive oil some oregano uh salt pepper chili flake a little bit of Honey gives a little nice sweetness well thank you means a r to me and then we’re just going to add in some Tomatoes some feta cheese I love the feta Olive combo me too girl and then these are camadas you can really use black olives or whatever Olive you really like and then we’re going to dump onto it that Italian seasoning Italian vinegret give it a nice big old stir the great thing about this is it’ll keep in your refrigerator for the full week I was going to well it’s better if you make it the night before that way the pasta really gets to marinate that it’s good right simple my mom m love you we used to grow up eating this my mom would have a whole tupp Weare of this in the fridge in the summertime every meal she pull it out put it on the table with whatever we’re eating in the summer time take this with you to the beach why not anywhere warm or cold it’s fresh it’s light it’s just such a great uh simple easy thing to do with some leftover veggies it is time for a media edition of make aead Monday and Jordan and Dino chef and owner of flip sigy here in New York is going to show us how to make a pork adobo how do you how do you start yeah you know so that’s why I so I have a glove right here just for in terms of time management but right here you have actually a pork butt or a pork shoulder so what what I like about this is that it’s a delicious cut of meat but it just takes some time to braze it’s cheap it’s easy and it’s not that intimidating notice it’s really big all you got to do it’s typically boneless and skinless so all you got to do is just pretty much cut it up into maybe one and a half 2 in cubes it doesn’t need to be pretty you kind of just go at it and just make large cubes so that it just cuts the cooking time down from like three hours to maybe two hours instead oh my gosh so super simple yeah you know you just have the you know chunks like this as you guys can see it’s not you know too crazy okay and then once once you break down your big piece you’ll have kind of your nice bowl of like already chopped up meat right there you guys are enjoying it already so what are you adding what are you adding where is all this flavor coming the flavor is coming like before it starts to braze yeah so you know um all you have to do it’s pretty simple at that point once it’s cut um let’s pretend the stove top is right here we have my pot all you got to do is add a little bit of oil to to the base and this is going to help you sauté and caramelize everything and and Garner a lot more flavor from the minced garlic which I just threw in and then after that once the garlic Browns you’re going to throw in your pork shoulder that you just cut so you’re just going to put that in and just let that really kind of brown and just get some more flavor a little bit of caramelization not too you know what I mean like no it’s perfect so delicious yeah no no and it’s it’s it’s supposed to be just delicious and easy after that the flavor that you guys are getting comes from a couple of things it’s going to be your oyster sauce which is like you know Seafood oyster flavored sauce along with a little bit of sriracha which is kind of your you’re going to give your hot and sweetness right there but really what I want to concentrate on the flavors are these three ingredients right here you have your swans sea soy and then your dati pouti vinegar and then your mushroom soy sauce my grandmother’s going to kill me these are her the three combination recipe to make the adobo and the true Filipinos out there will really apprciate secr yeah so all you got to do yeah basically all you got to do is just put you know pour all this in there it’s super simple you just pour it in it’s about like 3/4 cup of the Swan Soy 3/4 cup of the dark mushroom soy those have a lot of sodium in it so you don’t need to add any salt that’s going to give you that awesome flavor and then that tanginess that you guys are tasting is from this cane sugar vinegar from the Philippines here where can you buy that so you know there’s a couple of uh like you know we’ll call them Asian Marts all around like Queens Jersey and um in the East Village um you know it’s and also Chinatown it’s hard to find but once you do find it these are ingredients that you always want to keep stocked because it’s so delicious and it’s a great replacement for just your regular kind of white vinegar so good you know over rice but I know you can also once you’re left with all these leftovers you can turn it into this amazing tort yum yeah you’re right you know so you know once it’s done you know you have your beautiful plate like this which you guys are having then you have your torto so your torto which you guys have right there are you know that’s how we get to the leftover Mondays because you make a big big you know batch of this 2B pork you got to build a sandwich so I have this I have mine right here all you guys got to see right there is you have your you know your toast and then your meat and it’s already made all you got to do is just start building it so you have your bottom bun a little bit of mayo a little bit of hot sauce but the really the real concentration here are your pickled onions so I started with very simple pickled onions it’s just salt sugar white vinegar boil it throw in some red onions and you get that beautiful pink color there so good yeah add like a really nice Tang quick real quick yeah cuz pork is so hard to cook for some people and and I got to say I’m Cuban so like Filipinos we eat a lot of pork this is amazing how do you know when your pork’s done okay that’s a great question so I’m going to show you guys what what that’s supposed to look like so as you guys can see you you know because of how tender everything is so all you got to do is just cook it oh oops cook it braze it for pretty much like two hours and then you’re going to get this and I’ll give you a nice little reveal real quick it should look something like that so you guys can see it it just really just falls apart so here’s how you know all you know that everything’s ready you just got to take your pork put it on a plate and then you’re going to see how easy it is you just take a fork or two and just press it that’s and you’re going to see how quickly it is to pull because that’s how you know what done 2 hours medium heat and look at that it just comes up out of time but we we have happy ples we’ve eaten all our I’ve had sauce all over my face [Music] [Applause] [Music] [Music] oh [Music] [Applause] [Music] [Applause] [Music] keep this clean thank you so much for joining us here to share some delicious Korean cuisine celebrity chef entrepreneur jet what’s happening guys so good to be here so good to have you here we love short ribs yes we do and especially Korean short ribs and I think it’s really great for make aead Mondays because it’s one of those dishes it is maximum flavor minimum ingredients can you put garlic and soy so garlic we know is a pungent I’m going to do brown sugar around you for a little sweet and then we’ll do sesame oil yeah that’s going to give you Aroma you go there and then here’s the secret ingredient to Korean barbecue a little sweet uh this also helps break down the toughness of the meat um apple pears apple pear apple pears is what you want to do it has to be an app like you can’t just use any kind of pear no no you could use any kind of pear but you know what this helps break down meat so things like uh pineapple and things like papaya juice that’ll work too so do you want to marinate that I have one ready to go so we’ll swap you come because you put us to work I do you know many hands little work so here we go uh marinade 4 hours to overnight because it’s a big piece of meat dab off all the marinade cuz the marinade has done its job get that sizz Craig you got this yes sir this uh cook to your dness 125 is medium rare internal but that that becomes that I just want to that whole bone and just so good look at that so now that’s Monday that’s Monday the rest of the week here we have better things to do to Tuesday are you ready for let’s pop Tuesday so are you ready to cook with me let’s switch you garlic in a hot pan wait first of all what are we making yeah so we’re going to make a a Korean chop CH noodles just think about it as lowain like Korean style so let’s do garlic and you can just put all the veggies in as long as the oil is hot and the garlic is ready to go carrots green peppers and onions onions you got yeah so uh all the veggies and then remember that that Monday’s meat becomes Tuesday’s noodles so that’s going to go we’ll stir that up probably not eat out of it and stir no I do that all the time I mean that’s how you know what I’m saying so um noodles don’t freak out uh rice noodles egg noodles this could be pasta I just want you to cook it Al Dente make sure it’s not overcooked cuz it’s got to still ride in the pan a little bit you want to stir that up I just tried it and there the seasonings are amazing so what are you putting in it oh you again this for for Korean flavors soy sauce is salt right just think about his sesame oil is aroma I don’t want a lot and just a pinch of sugar to take the edge off the vegetables carry a lot of flavor look how healthy that is this you know that’s where meat is on the side first day meat was in the middle I like to serve it warm but you know it makes a phenomenal pasta salad it’s a really nice Sal just remember the secret though there is don’t overcook those noodles yeah make sure those noodles are super L Dente even pasta now fried rice fried rice I’ve always want to learn to make fried rice at home I’m going to tell you the absolute Secret fried rice those eggs and I’m I’m going to put aromatics we’ve done this before you’ve seen it once before all the veggies but the real secret guys to making fried rice without using a lot of oil put those eggs in if you don’t mind doing and I’m going to show you don’t let them cook all the way when the eggs are wet you’re going to put the rice right into wet egg because egg has this magic ability to coat the rice because it’s got protein in it it’s got a little natural fat in it watch look at the bottom of the pan it doesn’t stick so it’s egg and once this comes up I’ll season you stir and I oyster sauce sauce soy sauce I’ve got the meat and the remember the Korean barbecue short ribs and the vegetables once the egg Cooks up looks what it look what it becomes this is amazing I’ll some here I’ll do some here you know what it is it’s full of flavor and not salt like it just it tastes you know what I mean as good Asian food shrimpy Salt bombs right we should be balancing our vegetables sweetness five flavors hot sour salty sweet Savory and hot sour salty sweet Savory big veggies that’s how you do it so I love rotisserie chicken I feel like it’s the ultimate shortcut it’s packed with protein and obviously you can enjoy it as a standalone with vegetables but I’m going to show you two ways to sort of take it to the next level so you would slice the top you take back the skin and you take those breasts and using your hands you’re just going to shred them so you get lots of small little pieces and one rotisserie chicken will yield about three cups of that chicken breast now what we’re going to do is we’re going to make you could see these over here we’re going to make Asian style chicken lettuce wraps and I’m going to bring you over to my stove and we’re going to get cooking okay so here I have camera this is this is um one onion that was finely diced and then I just sauteed it about 5 minutes and the party starts I add in some Hoon sauce a little bit of reduced sodium soy sauce this is rice wine vinegar these are just you could see these powders garlic powder and ginger ginger powder you can use fresh but I want to make this super simple and it comes together licky split and you can get that horse and sauce at Asian markets I wonder about that you eat with f all the time you can you can get it any grocery store is it common now sauce is everywhere CU I didn’t know everywhere it’s everywhere and what I just added you see this is chopped water chestnuts it’s part of the tuber vegetable family and it adds like that crisp crunch it’s so delicious and it’s very very light scallion if you’re like me and you absolutely love onion and a little cashews or peanuts so you’re going to leave those out if you’re allergic right absolutely and you mix this up and now we’re ready for our chicken so this is how much chicken I got wow from that rotisserie three cups and you just mix this whole thing together and you let it simmer for about 10 15 minutes until everything’s hot and I’m going to bring you back over to the Island come on over here so easy I like how it’s always in one Skillet that makes it so much easier yes and and they’re low carb they’re packed with protein and guys you could gobble down so many of these and you’ll feel like you’re in your favorite Asian restaurant and you got barbecue sliders o sliders okay these are Saucy and scrumptious I’m bringing you back over to my stove now this is so funny Let Me Clear this okay okay don’t judge me on my that’s like always set live you don’t have our food prep sta like Katie Ste do you’re so right so over here what I’m doing is this is going to be um red wine vinegar we’re going in a totally different flavor Direction now we have soy sauce this is a can of no salt added tomato sauce um this is the spirit of Sloppy Joe’s I guess we could call these sloppy joy and this is a a little bit of uh that was tomato paste to really folden up the flavor salt and pepper and guys as the signature sloppy joe would have it I’m adding a little bit of yellow mustard that’s unexpected mix it up and now we have our chicken again here we go chicken goes in and you mix this up I’m going to bring you back over to my Island come on guys I love this I feel like we’re in her house with her I know and there you have it yum how much do I want to feed you right now I wish I could give you a bite that’s a great that’s a great lunch for anybody Joy bow bow thanks so much always good to see you and for these yeah I love that for these oh yeah that looks good for these recipes and more headt today.com [Music] [Applause] [Music] [Applause] [Music] I [Music] [Applause] [Music] n he [Music] [Applause] [Music] [Applause] [Music] [Music] our next guest make it look like she wasn’t chewing she’s talking with her mouth full uh our next guest putting a Texas Twist on dinner this week here to cook up some delicious pork Chef owner of jamalian Fort Worth Tim love you been You’ been to the show like two dozen times so you’re pro at this but this new restaurant named after your twin daughters that’s right Jam it’s my new Italian place I just opened in Fort Worth all right having a lot of fun so make it head Monday and it is Monday so we’ll make a head some stuff so deep you know I mean this is really this is really genuinely deep stuff so uh this is actually a dish that my wife likes to cook all the time so it’s pork shoulder that we have in here bone and pork shoulder uh make a nice spice rub rub it really well this is my pork rub that I I sell but you can just find a good barbecue rub what’s in your your R it’s guajo chilies fresh rosemary thyme salt pepper cumin it’s really delicious okay and then we add some Pano chilies that are just raw okay right same with the onion chopped white onion then we’re add in a can of Chipotle chilies cuz we like to have it hot and spicy we do like it hot and spicy and then a little bit of water we cover it takes 6 hours that’s it that’s it walk away so then when’s ready it comes out like this I’ve also made some potatoes that we boil then we smash them and let’s Grill them on a pla really really quickly simple what you call them those potatoes pla potatoes oh that makes sense yeah all right let’s move here here do all right so the next dish that we’re going to make and you so you got your left she got the leftover porking can I tell you something tell me something Dylan tell them what you just said in my ear this is the best thing I’ve ever had this this quesadilla is this should be on that the best thing I ever ate so let’s explain what they’re doing so let’s do it so here we got a sauté pan I’ve got some uh bell peppers they’re add in here like this tastes fresh some chopped onions yeah see you know vegetables are like people right they come in different sizes they come in different flavors they come in different personalities and you want to make sure that when you sauté the vegetables you give it time to develop meaning we don’t want them to be raw but we want we don’t want to cook them all the way you want the crunch of the veget that’s why is that why it tastes so fresh that’s right so then we take a tortilla that spread some goat cheese on here like this goat cheese that’s now you’re going to take the beans and spread on this side goat chees and then you puree the beans puree the beans spread on this side this I’m I’m a horrible I know it’s it’s hard to develop 50/50 but it’s like puree with GOI that’s why it’s so good put the mixture on like this okay and we’re going to fold it in half look guys after did I do too many beans now you could actually make I know that’s what I’m saying it’s in oh you’re right about press it down now take the brush and brush it with a little bit of canola oil like so now you can do this outside okay if you’re at the house you can do it on the grill now put it right like I did that perfectly you obviously did it perfectly put so you put you know it’s going to look great don’t worry about me you just do you that’s the most cooking years that’s the best that’s the most cooking I’ve ever seen her do on the show by the way now let me go back to well finishes and you want to put a little bit of the creamy jalapeno sa all the jalapeno only have a minute left but we’ve got ramen noodles to make now okay ramen noodles so here same pork right yep we whipped this egg we add a little salt and pepper cuz we’re going to we’re going to dice this egg up later so add it in here let the egg cook all the way through so we’re going to roll that around okay A little oil there don’t worry about it it’ll just keep cooking then we take the pork shoulder and we drop it in this dressing like this this has green onions garlic a little bit of soy sauce and we let it sit for 5 minutes perfect then we take ramen noodles the cheap ramen noodles that you buy the store right cook them don’t worry about the seasoning take the noodles put them here like this after they’re cooled we got some bean sprouts we got some saki got some rice wine vinegar we got some Nori wow all those you take your egg and you slice it up after it’s cooked and it gets like this you top that on top and then you take your pork that’s been sitting in the juice you mix it up okay you act like a great American hero and you eat totally changes the flavor of everything this is delicious it’s nice so three different ways so much for these recipes and more log on to today.com [Music] o [Music] [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] now that the weather’s warming up the last thing you want to do is to spend hours inside cooking that’s no fun Katie Lee beagle co-host of food networks the kitchen has a simple pan recipe it got more than a million views when she first posted this a viral recipe I mean people love salmon it turns out and they love sheet pan recipes all you have to do chop up some broccoli and some sweet potatoes you want your sweet potatoes to be in cubes and your broccoli can be you know a little bit on the medium side because you want everything to cook at the same time on the sheet pan okay so instead of buying fillets of salmon we’re going to just do one big piece Supermarket to desin it for this recipe I do most of the time I cook salmon with the skin on but for this one because you’ll see we’re going to add a sauce to it I like it skinless okay so I’m going to add a little bit of oil to our veg Y and some salt and pepper and all I did was and pepper that salmon up for me so that’s all we’re doing to it and then we’re going to make our sauce because this is a honey mustard I didn’t even tell you all what we were making honey honey mustard salmon with sweet potatoes and broccoli so I’ve got equal parts of honey and I like to use a a course mustard yes yes very good speaking of the Paris test right you’re getting ready for your travels and then mix it together this goes right on top of the salmon so simple and some of it’s going to run off and that’s okay cuz we’re going to mix that with our veggies so Willie take those veggies and scatter them all around I touch them with the protocol now you wash your hands yeah I washed earlier all right so that’s going to go into the oven oh and I put parchment paper on cuz that makes our clean up a lot easier that’s smart yes then you’re barely you w have to use any elbow grease all right so put that in the oven 425° it comes out like this beautiful yeah it’s very easy we love it I E 25 about 25 30 minutes now if you want to do the Sy filets cook your broccoli and sweet potatoes for about 10 15 minutes first then add your salmon fillets and cook at the rest of away okay because it’ll be a different cook time all right so you want to have some leftovers for lunch of that salmon we’re going to make a little salmon salad here with a lemon Caper vinegar I love Capers so much yes so we’ve got our lemon let’s put a little zest in there and some Capers and Dijon mustard salt and pepper it up little splash of white wine vinegar here W whisk it whisk it whisk it and then we’re going to come down here to our salad how beautiful I’ve just got bib lettuce I’ve got thinly sliced celery in here I’ve always got celery in my fridge some cucumbers go in cut you know you can kind of just use what you have Jen you said you don’t cook much you’re doing a great job well I I assemble assemble and I chop all right we got chops by way does your daughter eat cucumbers not really no I can’t get a vegetable in occasionally sweet potatoes occasionally avocado okay all right so we’re going to add our salmon in here you just flake it up after it comes out and you can also use canned salmon for this if you didn’t make the recipe you know canned Salmon’s a great thing to have around if you want to add these veggies to it you can if not have it right on its own dressing to it I’ve got some down here for you guys we’re coming to taste taste did you get one though have a bite this is mine she out the I like large portions of salad I call it my trough salad I just you E Straight Out of it yeah this is an NBC News special report here’s Craig Melvin and a good Monday morning to you we’re coming on the air with some breaking news from the Supreme Court about former president Donald Trump the high court just issued a ruling about Mr Trump’s plea for immunity from Criminal prosecution for official acts taken during his time in the White House at the heart of this case Mr Trump insists that he cannot be criminally charged for his alleged efforts to block the transfer of power following the 2020 election and we have to tell you this is yes a historic complicated decision our team of legal experts is going to take an extra moment here to really dive into the high Court’s decision so that we can clearly explain what it means while they do that here uh let us turn to our senior Washington correspondent Hy Jackson there in DC to remind us all of what’s at stake here hie a lot Craig is the short answer to that question it is both generational and also very specific it is generational because it’s possible that the Supreme Court will now set a new standard for presidential immunity moving forward for history a legacy move here for generations to come yet and specifically for former president trump it also obviously deeply matters to that federal election interference case against him what the justices will decide as we are watching our team of legal experts there correspondents hunched over their laptops sifting through this decision here and let me explain what’s at the heart of this case whether what the former president did as it related to the election interference scheme that he’s alleged of conducting were those acts unofficial or official if they were unofficial then his attorney concedes he could potentially be prosecuted for those if they were official he would in theory be immune to prosecution that’s the case that the former president’s team is making so let me give you an example when the former president calls a private attorney Rudy Giuliani who then spread election fraud lies his own attorney conceded that that would be a private unofficial act on the other hand Mr Trump calls the head of the Republican National Committee to talk about that fake elector scheme his attorney insists that that is official so that is what our team is parsing here what specifically has the Supreme Court decided here on each of those matters now the former president himself in a new interview just released this morning that was taped yesterday is seeming to downplay the impact of the immunity case against him but remember why this is so critical it is all about and I’m talking politically here it is all about the timing for him his team is seeking to delay this as much as possible past the November election because that is the political reality here that the former president could in theory end up back in the White House come January in theory he could potentially pardon himself that is Uncharted Territory here so we don’t want to get over our skis on that front but the timing is what is so critical the judge in this case has said that she would not in fact move forward with the trial until about 3 months after this case gets back to her we’ve been waiting on this decision coming down not just on the very last day of the Supreme Court term but the very last case on the very last day of the Supreme Court term we know that politically when the former president faces these legal issues and they are in the headlines that he gets a boon as it relates to fundraising after his hush money conviction remember State case not this case very different he raised something like $141 million in the month of May we are waiting obviously to see any reaction from his campaign Craig we’ll bring it to you as soon as we get it but I have to tell you it is my guess that they are doing the same thing that we are doing looking through this decision determining how it will in fact specifically impact this case against Mr Trump Craig and of course uh hi as we’re having this conversation uh there are a number of members in the Democratic party just four days after that um mediocre debate performance shall we say already in a panic one has to wonder what what this decision could mean for the sitting president for that angle let us bring in now our Meet the Press moderator Kristen Welker also standing by force there in Washington so Kristen what say you to that again I watched your show yesterday we heard from a number of Democrats expressing uh Myriad concerns about the current Administration and the campaign any idea how this decision could impact President Biden’s campaign come November well so far we have not seen these legal cases really impact former president Donald Trump’s standing and again as hie says if the ultimate takeaway here is that the cases that have been brought by Jack Smith are delayed until after the November election the impact could be that there just continues to be this focus on President Biden his devastating debate performance now it’s worth noting Craig 62% 62% of Americans say that Trump should not have immunity for actions that he took while he was in office as president so that’s a little snapshot of how the the public sees this case but again in terms of the broader polling that we have seen so far his legal battles have not dragged down his polling in terms of what is happening inside the president’s inner orbit we know that after that debate performance this weekend he was at a previously scheduled trip to Camp David his family was taking photographs with Fame photographer Annie leitz at that that gathering at Camp David they did discuss the Fallout from the debate what should next steps look like we are told that the family has urged him to stay in this race to fight him publicly he’s been defiant Christen stand by our our crack team of legal experts they’ve been sifting through this decision our senior legal correspondent Laur Jared’s been digging through it uh 63 decision uh what’s the Highlight Craig we have here a landmark decision in American history as it relates to Presidential Power that will Define the limits of that power for generations to come the divided court now deciding here that the former president does enjoy some immunity there is a dispute about how much and to what extent but what we do know is that this case is now going to go back to the lower court for further delim delineation about what is immune what is official and what is not the Chief Justice here accusing his uh liberal colleagues of striking a chilling tone that’s disproportionate to what the court actually does so you see a dispute here with the Liberals saying that he’s they’ve gone much further than the conservatives think that they actually have gone here but they are saying that immunity extends to official discussions between the president and his attorney general but they’re going to put it back in the hands of the lower court judge chuckin the trial court to determine what extent Trump’s remaining alleged conduct is entitled to immunity remember this is the case where he’s been accused of trying to overturn the last election through lies and through fraud he has resisted that and obviously denied any wrongdoing and has said that everything he did was completely within presidential Powers then that if you don’t offer immunity to presidents then they’ll just essentially be handicapped into not being able to do their job right that there will just be a series of recommendations with the next Administration Prosecuting the former one again the conservative majority here saying the president does enjoy some immunity but there is no immunity when it involves unofficial acts so say the president committed a crime say he killed his wife or he robbed a bank while he was in office that’s not immune but anything having to do with things that he was doing as president as part of those official duties the conservative majority thinks that is immune and therefore it now has to go back to the lower court for more process which means more delays which really is going to have a big effect on timing of this case to be able to get completed and finished before the November election it sounds as if there’s little to no chance that this case uh sees a courtroom before the November election I I need to go through it’s a lengthy opinion I want to see what they say if anything about timing because as of right now I don’t see them acting acting with any El I don’t see the urgency here quite yet but we’re going to work our way through and see if they address that in some respect and I’m sure the liberal uh the liberal branch of this I’m sure has something to say about timing Danny savalos I know you’ve also been sifting to the decision as well what do you make of what we heard from the high court at first blush this is an opinion that you might read and think oh there is absolute immunity so Trump is off the hook but it’s much more nuanced than that in fact the court takes a position that was actually conceited by the government on absolute immunity and it essentially holds that there is a kind of absolute immunity but only for core presidential functions and attorney dban for the government essentially conceded that at oral argument he didn’t call it immunity he called it something else an Article 2 defense but the justi has said look whether you call it a defense or immunity it’s something so the court does hold today that there is absolute immunity but only for those core presidential functions think veto power the pardon power a very limited set of core presidential Powers then we go into a second area which is all other official conduct that is not that core presidential conduct and for that I think that’s probably the biggest surprise here is that there is what they call a presumptive immunity for all other presidential official conduct that doesn’t fall within those official acts uh or excuse me those core official presidential functions and then of course you have a position that was actually conceded by Trump’s Council which is for purely private conduct there is no immunity at all so this is definitely one of those cases that once you read the first few lines and you see absolute immunity you might think that oh Trump is completely in the clear but that is not the case uh with this opinion and in fact even the holding as to Absolute immunity for core presidential functions was something the government itself appeared to concede at oral argument Catherine Christian is an NBC News legal analyst former assistant DA at the Manhattan DA’s office uh it it would seem that this Community case really did come down to what the president did in His official capacity after the election and what he did in um a private capacity shall we say after the election is that was that essentially the thesis here yeah and looking at the glass as being half full the court does say no immunity for unofficial acts so is conspiring allegedly conspiring with private actors private attorneys to come up with a false elector scheme is that an official act I doubt it but there will be again we haven’t gone through the whole hearing but if this this will go back to the district court and if there’s a hearing that will be fleshed out will there be a trial before election day I doubt it 99% chance there will not be a trial there might be this hearing to determine what were official acts versus what were unofficial acts which the court clearly says there is no immunity for unofficial acts and Lord not to distribute while you continue to go through the Nuance here and try to parse it um but but but but to that point uh this well the Nuance let’s talk about the Nuance here because you’ve been predicting from the beginning that this would be a Nuance decision because they’re worried about not just Trump’s case not just the former president’s case but all cases of presidents going forward in the future right and so they kept bringing up the situation of former President Obama and him um ordering drone strikes um on American citizens abroad and the conservatives kept pressing are you saying you know that what that would mean that you could prosecute Obama for having done something like that ordering a drone strike so clearly part of his duties as commander and chief right and I think that that’s sort of like the thing that they were wrestling with is how do they make a rule that wouldn’t just apply to the Trump case but would apply to all cases going forward and they seem to have think that they have crafted that order but of course as it relates just functionally as it relates to Mr Trump this is an enormous wi for him because they’ve at least drawn some battle lines and said at least on some things again his interactions with his attorney General that kind of thing is immune um The District Court this gets kicked back down yeah that Court will now use the guidance from the Supreme Court to to to sort of guide its decision and and the ball is going to be in her Court in a way that she hasn’t seen this case for the better part of seven months remember everything has been on Ice while the court was taking this up and the special counsel Jack Smith had asked for the Supreme Court to weigh in on this so much earlier so that there would be a chance to get all of this done he wanted this case done back in March but of course once the court took it up none of the lower courts had jurisdiction and so it’s going to take a while obviously for it now to go back down to chuckin she’s going to have to bring everybody in they’re going to get a chance to make their arguments and then even at that point say you know she comes up with a rule on what remains of this indictment right and even if it’s a little bit if the former president doesn’t like that ruling he might then try to appeal that I’m not saying he would win that I’m not even saying the court would take it up but he might still try to again keep the delays going delay being the strategy right stand by I know you guys are still reading and sifting through our senior Washington correspondent haly Jackson joins me now once again so hie I mean here’s the thing President Biden had made Central has made Central uh to his campaign the January 6th Insurrection uh this idea that that reelecting Donald Trump would pose perhaps an existential threat to democracy itself what does this decision if anything do to do that argument it’s a great question Craig and I’m going to get to it but I want to get you a little bit of developing news coming into us in literally the last 30 seconds as you were tossing to me here we are hearing now for the first time from the former president himself on his truth social platform I’m going to read you his full post it is short it appears to be a reaction obviously to this decision that is out today he says big win for our Constitution and democracy proud to be an American that’s it those two sentences obviously this question of whether it is in fact a big win for him is one that we are continuing to sift through it is clearly at least a partial Victory simply based on as it sounds like the timing of this issue here and what’s interesting here is what the former president is talking about gets it what we’re seeing in this decision itself the back and forth from some of the justices for example uh the liberals who dissented here uh one of them Justice s mayor says that this decision makes a mockery of the principle foundational to our Constitution and our system of government that no man is above the law and you are seeing in in some of the liberal descent this suggestion that the majority gave Donald Trump everything he wanted here now obviously the chief justice is pushing back on that saying that that is not the case that the assertion that the former president’s team made went far beyond what the court ended up giving him but the bottom line is this the former president is interpreting this as a victory as for your question on how this impacts the race and the central argument that the president has been making President Biden against former president Trump you’re exactly correct that this is part and parcel of the character case of the fitness case that the Biden team has been making here you have heard some real criticism from Top Democrats about the fact that they believe the Supreme Court took this case up took as long as it did to get through it you know waited until the very last day to come out and put this decision forward when there has been a sense of urgency they believed on this uh and you have seen this consistently ever since what was it March when this first came up here this frustration with the way that the court has decided here you’re seeing it in some of the liberal descent you’re seeing it uh from those previous conversations and those previous statements from Democrats fits into to where the Biden Camp has been on this all along they have remember January 6th they have tried to press this case the topic of January 6 was one of just a few ads that the Biden Camp put forward during that obviously highly watched debate on Thursday night trying to make the case that because of what Donald Trump did in and around the 2020 election in and around the Insurrection on the capital makes him disqualified to serve in office the former president has downplayed this in that same debate he essentially talked about the world being respected on January 6th he has defended some of the people who were arrested for going into the capital that day Craig I can tell you this this decision means that that argument this discussion of January 6 it goes nowhere in this political campaign moving forward keeping in mind of course that voters have consistently said it is not necessarily what happen around the election fraud lies that is motivating their vote it is much more those kitchen table issues like the economy inflation and immigration crack back here in the studio uh again we should note the speed with which our Le team is processing and Distilling this information quite remarkable uh from from a a non-legal guy how much have we’ve been able to glean from the decision so far where this this immunity where it ends the the scope and and limit of the immunity have we been able to glean anything about that yes we can take away broad principles and you really could divide these into three major categories and of course my colleagues will tell me if I’m missing the point on this one but really you can say there is core presidential conduct for which there is absolute immunity and then you have a circle which includes everything else that isn’t that core presidential conduct for which there is what’s called presumptive immunity let’s go back to that core presidential immunity because there’s a lot of really interesting factual determinations in this opinion even though so much is going back down to the court on remand for determination here’s an example you may recall that in the indictment there is an allegation that Trump met with members of the doj uh in order to allegedly get them to turn or investigate the election to benefit Trump and he may have allegedly threatened to replace the Attorney General with somebody else who would do his bidding now that is a great example because the court says look you cannot look to his motive as long as he is communicating with members of the doj that is the president’s core executive function and he is immune for that conduct and folks who may remember those allegations in the indictment I mean the circumstances at least reported and as alleged didn’t seem to be uh investigating an election for the benefit of the election they appeared to be for the benefit of trump and yet the court says that’s the kind of thing that because it falls within the executives Core Power there is absolute immunity then they go through other factual determinations and of course you asked about the last uh area and that would be purely private not official conduct and there is no immunity whatsoever for that but in sending this case back down they are sending it back down with some instructions and taking away some of the work of the lower court and one great example of that is right here uh in the syllabus that the doj communications that meeting that’s the kind of thing that is core presidential conduct and therefore absolutely absolutely immune even though the circumstances really didn’t sound so good for the then president Trump all right d stand by I want to bring in NBC News legal analyst Melissa Murray uh Melissa previously served as a law clerk to Sonia sor and do stand by for me a second Melissa because your former boss um writing and warning uh in her descent in part uh when the president uses his official powers in any way under the majority’s reasoning he now will be insulated from Criminal prosecution orders the Navy SEAL Team Six to assassinate a political rival immune organizes a military coup to hold on to power immune takes a bribe in exchange for pardon immune immune IM immune immune again those words written by Justice Sonia Sor uh what do you make so far of what you’ve been able to glean from the decision Melissa so I’ve done a quick pass through the decision Craig I don’t know that this is entirely neutral I think everyone is correct that the court has decided here that official actions may be entitled to a presumption of immunity and unofficial actions are not but this court actually goes a long way to delineate how certain aspects of the indictment against Donald Trump indicate official conduct for which he would be presumptively immune so for example one of the things that the opinion specifically discusses are those conversations that Donald Trump allegedly had with Mike Pence to persuade him to hold up the Electoral College the court here says that anytime the President and Vice President discuss their official responsibilities they are engaging in official conduct and therefore those conversations which apparently according to Jack Smith did not have anything to do with official duties they are nonetheless part of the president’s official duties because they occur with someone who is part of his millu as president and it is up to the government to rebut that presumption of immunity so while this is going to go back to judge chuckin and I think that it is exactly right that this will certainly delay the start of this trial and we likely will not get a trial here I think it is much more dramatic a c change than some are allowing uh this is essentially saying that anytime the president does something in the scope of the office maybe even in we assume that it is presumptively official and Justice Sodor is right that is a huge sea change from what we have had in the past I think it is entirely inconsistent with the constitutional principle that the president is not a king standby former Melissa as well for folks who are watching right now the right side of your screen um that was the scene that is playing out U outside the courthouse there in Washington DC right now as you can see a handful of of protesters have gathered uh to protest uh the 63 decision from the Supreme Court that former president Trump uh is in fact immune for some official acts as president not immune for unofficial acts let’s bring in Jennifer mascot Jennifer is an Associate law professor at Catholic University she also previously served as law clerk for Justice Clarence Thomas and before that uh she was a law clerk for Brett Kavanaugh uh before he sat on the high court uh Jennifer thank you so much for your time uh as well uh what do you make of the decision so far as you’ve come to understand it again as we are in the process of trying to parse through the various nuances well thanks so much Craig I think the Court’s decision today reflects the extraordinary and unprecedented nature of this prosecution here we have a presidential Administration that’s overseeing and supervising the criminal prosecution of the president’s Uh current political rival and I think the justices and writing the decision today and in how they defined official act are showing that they’re acutely aware that this decision is going to have impact on the scope and role of the presidency perhaps for decades to come and so how will this play out in the lower court well as uh Danny and Melissa and others have been saying um acts that are within the president’s core functions and that can include getting advice from his advisers but also things like the pardon power appointing or nominating officials but a relatively narrow subset of Duties those he’s going to have absolute immunity so those are off the table for criminal prosecu ution but there’s this much bigger uh well of activity official acts which I see the court as defining as anything uh that that F that the president might be doing while he’s in office where it could unless it’s clear manifestly and palpably clear that it’s a private act um there’s a presumptive immunity and what that does is it put shifts the burden of proof actually to the government on remand in the district court to have to show that by bringing that prosecution for That official act there won’t be any burden at all on the role of the presidency and so I think as folks are pointing out it will make the indictment on the prosecution below um much more fact intensive um but the court has I I think a measured decision here today but also one that reflects the historic nature of the issues that were before it all right I stand by for me again as we continue to to look at the legal ramifications potentially precedent that’s being set here potentially uh let us turn to the political side of this as well once again Meet the Press moderator Kristen Welker joins me now uh Krist and I would imagine that responses are starting to come in from both sides of the aisle lawmakers uh weighing in what if anything are are you hearing about what this decision uh could mean here we are if my math is Right roughly 17 or 18 weeks out from a presidential election well again Craig as everyone has said this will almost undoubtedly mean a delay in these cases that former president Trump was facing we are getting our first reaction from the Biden campaign Craig and it gives you a sense of their thinking and their strategy moving forward let me read you a part of what they say quote today’s ruling doesn’t change the facts so let’s be very clear about what happened on January 6th Donald Trump snapped after he lost the 2020 election and encouraged a mob to overthrow the results of a free and fair election Trump is already running for president as a convicted felon for the very same reason he sat idly by while the mob violently attacked the capital he thinks he is above the law and is willing to do anything to gain and hold on to power for himself that is significant why because of course that’s been the Crux of President Biden’s argument for why he deserves another four years in office he has tried to cast Trump as a threat to the nation’s democracy as someone who potentially runs the risk of carrying out yet another January 6 and so it is clear that Democrats are doubling down on that argument and digging into that argument but there in lies the Crux of the crisis within the Democratic party that in the wake of that devastating debate performance by President Biden questions swirling outright Panic within the Democratic party about whether President Biden is the best messenger the best person to take on this fight I can tell you privately Democrats are expressing concerns one person saying to me he cannot win another saying this race is effectively over so of course the questions become could he would he step down that process incredibly difficult incredibly challenging and again right now we have seen a defiant President Biden AR Kelly O’Donnell reporting that sources inside the campaign are considering potentially more interviews more public visibility but that is really the Crux of this crisis Craig all right Kristen we’ll come back to you in just a just a moment here again we just heard uh from The Descent Chief Justice John Roberts also writing again here in part at least with respect to the president’s exercise of his core Constitutional Powers this immunity must be absolute uh the Chief Justice goes on to say quote the president enjoys no immunity for his unofficial acts and not everything the president does is official what what can we glean from that that seems to be again obviously I’m the only person at the table without a legal degree but that would seem to be a bit ambiguous it is in part because some of the things that he is alleged to have done it sort of have a of a little bit of official and a little bit not official right and so clearly if he’s um putting pressure on his attorney general his attorney general really is there by virtue of the fact that he put him there right so he’s this is somebody who works at the pleasure of the presidents effectively or if he’s putting pressure on his vice president and putting pressure on him to disrupt the vote count in Congress his vice president there is to you know serve a constitutional role but also really as a part of the executive branch and so the idea a being he can really do what he wants with his attorney general or his vice president but when it comes to for instance putting pressure on a state official right calling the former Secretary of State Brad raffensberger and saying I want you to find me 11,000 votes that’s where I think it gets tricky and that’s where I think she’s going to have some work to do on remand Katherine we were talking before we came on the year again 6-3 decision here once again a falling down Al ideological lines based on what we heard during oral arguments about two mon ago now based on what we heard during those arguments are you at all surprised that the decision itself was 63 I’m a little surprised actually before I said I I I hop that it was 90 and then everyone will have their own little concurrence so I’m just a little surprised that the I mean it’s defensible I mean absolute immunity for official acts presumptive immunity for you know the Quasi and then none for the for the unofficial but it’s not a shocking decision um because of way the oral argument went and judge chuckin who moves very fast unlike another judge will I think try her best there won’t be a trial I I’ll just state that emphatically before the election yeah but there may be a hearing before the election and then that’s important because there will be people who will testify about the pressure that was put on them allegedly you know the vice president of the United States May testify because even though the decision said that the the pressure on him deserves some uh presumptive immunity it still is a question whether or not that is protected and then that’s a factual issue that the judge chuckin will have to determine all right legal ramifications notwithstanding for a moment let’s talk a little bit more about the potential political ramifications of this decision and for that we bring in Hogan gidley former White House Deputy press secretary uh from the Trump Administration we also have Simone Sanders towns and former senior advisor and chief spokesperson for vice president Harris as well uh I’ll start with you Simone because again here we are just four days after that uh Beyond dismal uh performance there from the sitting president uh during that debate and now what would seem to be potentially at least uh more bad news for this Administration no yeah Craig you know I was in um Montgomery County Pennsylvania just yesterday uh along with Melissa Murray who you just had on and we were speaking to black women in the suburbs of Montgomery County and one of the things unprompted that they brought up was the Supreme Court and ju supposed that conversation with what we’re seeing from this decision today this uh and I’m seeing the statements from the the Biden campaign officials I am actually I really want to wait and see what the statement from the president officially comes from the president’s statement as well as the vice president’s statement around this particular question you know like Hogan I worked at the at the White House um I was a deputy assistant to the president senior advisor to to and post spokesperson for the vice president and the staff we are are and the and also the families of um the president and the vice president they all get we all get briefings about ethics and what is legal and what is not legal and about our positions and how we should not be using our positions in in a in a in a way that frankly is not in line with what we are there to do to serve the American people and in reading this decision and just scanning it it it it sounds as though I mean just the example that is given the decision about having a meeting with the Department of Justice regardless of what that meeting was about that is an official act that is covered that to me flies in the face of the the guidance that the staff that work and support the president and the vice president regardless of um whom they are get and so I I am I I think this I’m dismayed and and really reading through and looking through the tea leaves um from the perspective of someone who used to work in the white house but politically I think this just you voters those voters in Montgomery County Pennsylvania they were very well aware of what they felt the Supreme Court had been doing how they felt it was overreached and how that was motivating for them this November uh Hogan uh we heard from your former boss a few moments ago he put out a statement uh on on Truth social uh starting what would I would assume to be quite the Victory lap but here’s the thing Hogan as you know in the past when legal decisions have come down uh that have not necessarily been favorable for the former president he has been able to raise a lot of money off those decisions uh it would seem as if this decision might make it a little more difficult to do that this time around no I don’t think so in large part because of what you talked about off the top with Simone which is the debate performance uh with Joe Biden last week which is so abysmal listen this court case like so many others really does have longlasting ramifications not just for Donald Trump but for presidents in the future and that was outlined by the justices in this opinion big win for Donald Trump I would argue but also a big win for the American people as well large part because of a section there which I noticed where they said uh basically a common sense solution here but they said the presumption of immunity applies to all occupants of the Oval Office that’s important because if it didn’t then attorneys on the Republican side would be billionaires by the end of the year for suing Barack Obama for things he did by droning American citizens or uh spying on Trump they’d go after Joe Biden after he got out of office for ignoring law at the southern border uh as well they go after Bill Clinton criminally for Monica wisky which never happened this would be a Perpetual system of massive uh judicial malf for decades to come against former presidents for making those decisions and one of the things I thought too that stood out to me with with all due respect is it fair to compare those those AFF forementioned scenarios to to the former president essentially asking an elected representative in the state of Georgia to go out and find me thousands of votes is that a fair comparison well let me ask you this is it a fair comparison to say asking someone to look for votes in Georgia where they had all types of instances of illegalities irregularities anomalies you think that’s not the same as Barack Obama droning and killing an American citizen I would argue his uh issue is much worse than was Donald Trump’s so those are the issues that will be will not now be litigated moving forward because the court has ruled that presidents of all Stripes have that presumption of immunity but in addition to that I found it fascinating that the conversations between uh any president and their advisers and the doj was also not admissible in court and that you could not question or litigate rather the motives of the president because if you could then as I mentioned every attorney on the Republican side would go after every former Democrat president and say everything they did by definition was political and you should be able to sue them and put them in jail I think this settles the dust a little bit and we can move forward knowing that the Constitution and the American people are way more secure now than they were just yesterday Hogan gley you have been consistent after the appeals court uh decision was announced I do recall you saying that you thought the whole thing uh was bogus on its face Hogan thank you again Hogan maintaining there that um uh this is quote his words that mine a big win uh for the American people is is that objectively speaking is that a fair assessment well that’s a political statement so I’ll just say it’s a big win for democracy and this is how it works you go to to the Supreme Court you get a decision and then you have to respect the decision this this is a win for Trump in the sense that we can read this opinion and talk about even the facts that are identified and I keep going back to that discussions with doj example but no Supreme Court opinion can imagine all the possible factual scenarios that could come up so now Trump’s defense is going to make that argument and keep in mind that as to the acts that are not core for which there would be absolute immunity but the other ones the other official Acts for which there is a presumption of immunity Trump starts out in the winner seat at the lower court and I say that because the Supreme Court is going to require the government to prove it they have What’s called the burden and you’re often taught in the law that whoever has the burden is winning 910 of the case the government has the burden to prove that this conduct is not official and therefore not entitled to immunity so As Trump heads back down to the lower courts his mission will be to describe all of the conduct in the indictment as being somehow official and making that argument is not going to be an uphill climb for them because again the burden is with the government so you can imagine that after this opinion the Trump team is huddling and saying how do we frame every single act in the indictment in any indictment as possibly tangentially official conduct because the court has now said you cannot look into the motive behind the decision you must look at the conduct itself and say is it official I think the real question for Jack Smith is what if anything is left of this indictment that’s worth Prosecuting his entire project was to get this done before November 5th because in the event that the former president was to be reelected Jack Smith goes away the whole case goes away it’s all gone and so the the sort of rush here in Jack Smith’s view was knowing that he will be out of a job and this entire case and the classified documents case will be wiped out he can still be prosecuted in Georgia although that one is indefinitely on hold as well he’s already been convicted here in New York but the federal cases if the former president was to be reelected it they all completely are wiped out and so I think the challenge for Smith is to see is there anything left here that’s worth streamlining to the extent that he even can and that’s not even clear to me that he can for all the reasons Chris um Katherine outlined but to the extent that there’s anything left here is it worth doing uh to try to get done before he’s out of a job if the former president’s reelected all right you I was going to say and Trump’s lawyers are going to fight to not have this hearing because that would require Trump to sit in a courtroom while he’ll he could be out campaigning so you could expect they’re going to argue that it should be adjourned yeah all right big thanks to all of you here in the studio and all of the other uh correspondents uh contributors and lawyers who have joined me over the last few minutes again for those of you who might just be joining us in a 63 decision the Supreme Court ruling that former president Trump is immune for official acts as president and not immune uh for unofficial acts of course the decision will continue to be parsed through and sifted over for the next few hours but for now that’s going to conclude this NBC News special report we will have more on our streaming Network NBC news now online at nbcnews.com and of course