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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host Flag and I'm Always Hungry. Sophie

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Speaker 1: and I gathered around my stove to cook together. Well,

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Speaker 1: you cook, I asked the questions, and eat the food.

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Speaker 1: If there's any food left. You come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. All right, Sophie,

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Speaker 1: since we're in the middle of summer, let's talk about

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Speaker 1: what we're going to eat and drink. Love it. You

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Speaker 1: always make the best food during the summer. That those

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Speaker 1: are like my favorite food memories with you, and it

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Speaker 1: all comes with a glass of Roseys. Bore it up.

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Speaker 1: So I spent a lot of time in the summer entertaining.

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Speaker 1: It's what I look forward to all year long. Honestly,

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Speaker 1: I have a pergola that sits in my backyard which

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Speaker 1: reminds me I got inspired by when I went to

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Speaker 1: Sicily on a trip many years ago. We rented this

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Speaker 1: house and the house looked like it was out of

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Speaker 1: the Godfather. It was like this really a beautiful southern

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Speaker 1: Italy was Sicilian house who knows when it was built,

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Speaker 1: and it was actually owned by some countess I don't

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Speaker 1: even know what that means. And she was renting it

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Speaker 1: out and she was in Paris at the time. It

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Speaker 1: was like it was a very romantic story. Like but

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Speaker 1: I mean, I don't know who she is. But so

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Speaker 1: Michael Simon and I and a bunch of other people

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Speaker 1: rento the house and you rent the house for like

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Speaker 1: I think we read it for ten days. And the

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Speaker 1: house came with a house manager, a cook, and a housekeeper,

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Speaker 1: and Michael and I wanted wanted to cook all week,

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Speaker 1: so we we we said to the chef for the

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Speaker 1: we got there. She had put out this beautiful meal

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Speaker 1: was very very simple, like a capraise salad, a beautiful

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Speaker 1: pen a pasta, maybe some ravioli or something I can remember,

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Speaker 1: and like in a rugal salad. And we've been traveling

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Speaker 1: it which felt it felt like forever they lost our bags.

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Speaker 1: I mean, it was just like the classic Sicilian trip.

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Speaker 1: And you know, we were on three different planes, you

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Speaker 1: can imagine. So we were exhausted and we got there

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Speaker 1: and she made this beautiful meal and we said, congratulations,

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Speaker 1: you get you're getting fully paid for the for the

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Speaker 1: entire time you're here, but you're off. We're gonna cook.

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Speaker 1: We're going to relieve you of your duty. Yeah, you

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Speaker 1: don't need to hang. You can just getting a paid vacation.

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Speaker 1: So then it was in Marsala and we went to

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Speaker 1: the market and we bought like everything in the marketplace,

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Speaker 1: all these different you know, whole sword fish and creates

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Speaker 1: of tomatoes, quarts of salted capers. Anyway, long story, short

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Speaker 1: was that I'm trying to get back to my point,

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Speaker 1: which is that they had this beautiful outdoor progola that

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Speaker 1: so you would sit under this progola, you know, it

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Speaker 1: would protect you from the sun. You would sit outside

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Speaker 1: and you sort of dine al fresco, as they say.

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Speaker 1: And as soon as I got back to the United States,

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Speaker 1: I like, I was like, I have to have this.

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Speaker 1: So I asked this guy who was a really good

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Speaker 1: craftsman to build it for me in my back yard.

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Speaker 1: And I use it so much. It's where we have

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Speaker 1: like our lunches that I had to call him lunch

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Speaker 1: at my house every Saturday in the summer. I shouldn't

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Speaker 1: say every Saturday. Most Saturdays in the summer I make

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Speaker 1: lunch for a bunch of people. It's never less than

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Speaker 1: like eight, and it's usually somewhere in between twenty and

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Speaker 1: thirty people. And I invite lots of different kinds of

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Speaker 1: people and a lot of people that don't know each other,

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Speaker 1: and I try to try to put together really interesting

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Speaker 1: groups of people. I remember one actually, one of the

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Speaker 1: ones that I remember mostly was you were there and

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Speaker 1: we had actually a handful of just happen to have

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Speaker 1: a handful of amazing journalists, you know, as you and

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Speaker 1: our friend Carolyn Mono and who else was there? Vanessa

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Speaker 1: your Covic and Katie Kirk, you know, some big names.

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Speaker 1: Who was you know the headliner? Katie you know, was

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Speaker 1: so nice to come. And my dad was there. My

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Speaker 1: dad was in the middle of the whole thing. Bill

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Speaker 1: Flay was like holding court with people. Yeah, and like

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Speaker 1: and and you were you were in brought you were

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Speaker 1: in journalist school. You were in broadcast journalism school at

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Speaker 1: USC at the time, and like to listen to all

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Speaker 1: of you guys talk about, you know, journalism, where it

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Speaker 1: is today, where it's going tomorrow. It was mesmerizing. But

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Speaker 1: you know, we share meals like that in my house.

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Speaker 1: They're not always that sort of specific, but there's always

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Speaker 1: really fun and interesting people there, and a lot of

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Speaker 1: a lot of them don't know each other. And and

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Speaker 1: that's one of the things I like to do, which

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Speaker 1: is bringing a lot of people together to the dinner table,

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Speaker 1: because people don't do that anymore. But we don't really

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Speaker 1: make dinner. We make lunch. And the lunches are long,

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Speaker 1: and they're always at one thirty. And the reason why

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Speaker 1: they're at won thirty is because twelve o'clock is too early.

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Speaker 1: One o'clock seems about right. But I always want that

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Speaker 1: extra half an hour because it's something that I'm not

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Speaker 1: done with and I want to be finished. I want,

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Speaker 1: I want my I want for the most part, I

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Speaker 1: want almost everything ready to go when people start walking in. Yeah,

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Speaker 1: because you want to be able to enjoy it. Two.

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Speaker 1: I want to be able to enjoy it two. And

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Speaker 1: I want to be a host as well. I don't

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Speaker 1: want to just be like, you know, the cook left

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Speaker 1: in the kitchen. I want to be part of what's

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Speaker 1: what's happening there. I want to be able to make

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Speaker 1: sure that my guests are having a good time. I mean,

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Speaker 1: they have to have cocktails. It's a big undertaking, but

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Speaker 1: it's so great. All right, we are making some fish tacos.

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Speaker 1: We're making fish tacos, and I'm gonna make some swordfish tacos.

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Speaker 1: Is that cool? Okay? So so fish tacos. You know,

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Speaker 1: we're talking about summer, summer eating and drinking, because one

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Speaker 1: goes hand in hand. And so I make fish tacos

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Speaker 1: a lot. Now, Usually what I do is I usually

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Speaker 1: got I usually buy a two or three different kinds

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Speaker 1: of fish in the store, depending on what's fresh. So

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Speaker 1: I usually buy some shrimplet to make shrimp tacos, and

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Speaker 1: then I usually make a couple of other fish. Today

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Speaker 1: I have some swordfish, and and I don't marinate fish

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Speaker 1: for instance, like very long. Usually it's like a quick

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Speaker 1: marinade or an automatic marinade, what I call. So this

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Speaker 1: has got some red chilies on, it's got some garlic powder,

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Speaker 1: it has human and coriander, some red chilies, and some

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Speaker 1: orange juice. It looks really pretty, yeah, some orange juice.

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Speaker 1: And this is a swordfish steak. Uh, But they get

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Speaker 1: a little bit hotter. And so basically what I do

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Speaker 1: is I cook the fish basically right before I'm about

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Speaker 1: to serve, and then I have like lots of accoutremants, like, um,

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Speaker 1: I have lettuce, but usually I make some sort of

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Speaker 1: cabbage flaw, and then I have I have some kind

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Speaker 1: of did you eat all the sausa? A lot of

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Speaker 1: salsa sulfie doing a podcast, So I have some sauce

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Speaker 1: here and then either usually some sort of red sauces,

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Speaker 1: some green salta then some like green onions, some pickled onions.

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Speaker 1: Usually then I have like an array of hot sauces.

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Speaker 1: I have your favorite hot sauce, and then um, you

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Speaker 1: know some quarant to a tea is about more than

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Speaker 1: half the times I usually make the quarn to a

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Speaker 1: tea out of massa arena. Um. These these are really

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Speaker 1: good quality tortillas that I got from the from the

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Speaker 1: farmer's market in Hollywood. There's a Mexican family there that

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Speaker 1: is that has great salsas, great tortillas, great tortilla chips,

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Speaker 1: like all kinds of like great like fire roast and

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Speaker 1: tomato salsas. They have like a tomatillo SAUCEA that's great.

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Speaker 1: They have like an avocado salsa, some guacamole. I mean,

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Speaker 1: they're they have really really good quality. It's almost like

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Speaker 1: hard to make your own because it's so good. So

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Speaker 1: these are their tortillas. Smell on I mean it really

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Speaker 1: smells like corn. So I'm just heating't look on a

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Speaker 1: flat top. So here's the kind of things that we make.

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Speaker 1: First of all, my house is nicknamed Rose Country Day Camp,

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Speaker 1: so you know that we drink a lot of rose.

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Speaker 1: I mean like a lot. There's been some records set. Yeah,

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Speaker 1: there's been some track records set at my house. In

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Speaker 1: terms of empty rose bottles, there are in the parking

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Speaker 1: lot definitely. But that's okay. Actually, I remember when Whispering

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Speaker 1: Angel for Us came out, like I think that we

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Speaker 1: depleted the entire Eastern Long Island supply by ourselves. Um.

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Speaker 1: Now we're drinking um just because obviously I'm obsessed with Italy.

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Speaker 1: So I found this delicious Italian rose. We drink a

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Speaker 1: lot of that. We drink a lot of spritzes Compari

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Speaker 1: spritz is Apparel spritzes, and and then we cook a

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Speaker 1: lot of food. And I cook it's always family style,

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Speaker 1: Like what do you look forward to when when I'm

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Speaker 1: cooking summer food? Or do what about? What what do

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Speaker 1: you look forward to like when you're cooking summer food

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Speaker 1: I usually let you cook summer food so and fall food.

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Speaker 1: I feel like I mentioned this a lot, but I'm

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Speaker 1: just obsessed with your shrimp pasta. That is a dish

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Speaker 1: that is inspired from your trips to Italy as well. Yeah,

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Speaker 1: that's the shrimp pasta. I don't know, it has become

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Speaker 1: a crowd favorite. It's addicting, you know what it is.

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Speaker 1: First of all, it's this I forget what the noodles

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Speaker 1: called because it's got a weird name, but it's if

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Speaker 1: you took lasagna noodles and cut them in half and

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Speaker 1: then gave them a crinkly edge. That's what they look like.

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Speaker 1: So they're kind of they're kind of broad and silky,

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Speaker 1: and they they also have like texture because they have

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Speaker 1: a kind of crimply edge and that holds onto the sauce.

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Speaker 1: The other thing that's really important about that sauces that

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Speaker 1: I make shrimp stock, and the shrimp stock reduced gives

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Speaker 1: that pasta tons of flavor. So it's not just shrimp

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Speaker 1: running through the pasta, it's the shrimp stock that's bathing

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Speaker 1: in the noodles. Yeah, and then the saffron and it

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Speaker 1: as well, which is a very perfumey flavor, great favrance.

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Speaker 1: A little bit goes a long way. You don't want

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Speaker 1: a lot of it. Saffron is amazing. And then I'll

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Speaker 1: just tell you that I finish you with butter. There's

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Speaker 1: some anchovies, and then it's also um tomatoes, garlic and

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Speaker 1: yes and tomatoes. It's so good. That is by far

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Speaker 1: one of my favorite things that you make in fresh basil. Yeah,

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Speaker 1: but also I like cooking things on on on wood.

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Speaker 1: I make pizzas a bunch in the summer. Yeah, you

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Speaker 1: have like a lot of fun tools out there. I mean,

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Speaker 1: I have a pizza oven. I've had the same pizza.

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Speaker 1: I've had a woodstone pizza oven for twelve years now.

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Speaker 1: It's an amazing It's way too big. This oven is

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Speaker 1: bigger than the ovens that I had it, you know

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Speaker 1: in my restaurants. I mean, it's it's it's it's insane, right.

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Speaker 1: I can't cook. I can't bake enough pizzas for it

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Speaker 1: to even validate why I have such a big oven.

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Speaker 1: I mean another another one of my my favorite things

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Speaker 1: about you your summer cooking is I feel like you

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Speaker 1: end up trying a lot of different new recipes and

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Speaker 1: we all just get to be taste testers, and you know,

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Speaker 1: whether it's something that is you're testing something out for

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Speaker 1: like a restaurant or um. You know, just interested in

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Speaker 1: like what this is going to taste like, or it's

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Speaker 1: something that you've been like craving but you haven't made yet.

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Speaker 1: I feel like that's one of my favorite parts too,

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Speaker 1: is like just being a taste tester. I mean I

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Speaker 1: have I have like a handful of things that I

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Speaker 1: do more than once, but for the most part, a

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Speaker 1: lot of stuff I just do once. You know, like

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Speaker 1: I'll make a porquetta on the rotisserie. I don't know

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Speaker 1: if you were around for that. Last year, I made

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Speaker 1: porquetta with with salsa veride. I did like barbecued chicken

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Speaker 1: with like like the Korean red pepper paste, the cote

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Speaker 1: Young so good. What's been your favorite your favorite lunch

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Speaker 1: that you've made My favorite, Sophie. There's so many lunches, Okay,

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Speaker 1: I will give me one or two that have been

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Speaker 1: like standouts for you. I don't know. Last summer, I

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Speaker 1: made a lot of zucchini pasta because I was practicing

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Speaker 1: for a malfie. I made a lot of zucchini pasta.

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Speaker 1: I made a lot of whole fish on the grill

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Speaker 1: in the oven. That was totally fun. Um. Yeah, I

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Speaker 1: mean I've been making a lot of passes the last

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Speaker 1: few years and a lot of fish. But also now

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Speaker 1: I had this rotisserie and I've been doing like these

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Speaker 1: rotisserie chickens that are just spectacular. I mean they just

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Speaker 1: get this like I love chicken. They're so juicy, and

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Speaker 1: they get this crispy skin and I put a bunch

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Speaker 1: of spices on them, and the spice has become like

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Speaker 1: this really great crust on the outside of the chicken.

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Speaker 1: It's so good. Tissrie chicken the best, And I like,

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Speaker 1: I can I can literally stand at the grill and

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Speaker 1: watch the things spin because you see it. You literally

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Speaker 1: watch the change before your eyes every spin. It looks

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Speaker 1: a little different. When people come over for lunch, did

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Speaker 1: they ever offer to help? Not really, I mean they

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Speaker 1: do offer to help, but basically, like if somebody says

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Speaker 1: to me, what can I do? And I say, would

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Speaker 1: you like to peel some shrimp, They're like, ship, here's

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Speaker 1: thirty pounds of shrimp. Had at it right right? So

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Speaker 1: I don't I don't want people who have to do that.

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Speaker 1: I always love that people are violent tire to be helpful.

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Speaker 1: But I think that for the most part, I'm cooking,

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Speaker 1: so like, don't worry about it. Okay, the swordfish is sizzling.

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Speaker 1: It really is sizzling. And again, like you know, we're

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Speaker 1: just enhancing it with the chilies and the orange and

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Speaker 1: the spices. We you know, we still wanted to taste

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Speaker 1: like the fish itself. Sword of fish is one of

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Speaker 1: those things that you want to cook just about through.

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Speaker 1: I don't like medium rest word fish. It's not sooner.

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Speaker 1: I love swordfish. Yeah, I love sard fish, really good stuff.

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Speaker 1: These tortillas smells so good. I love these corn tortillas.

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Speaker 1: And a good way to kind of hold the coid

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Speaker 1: tias is once once you steam them on top, I'm

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Speaker 1: actually like reheating them on top of a grittle or

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Speaker 1: kamal as they call it, and then you can stack

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Speaker 1: them and as they stay warm and they just cover

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Speaker 1: them with a towel and they stay pliable. That's the key.

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Speaker 1: I also cook breakfast. I cook a lot less dinners

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Speaker 1: than I cook anything else. You cook a lot of breakfast. Yeah,

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Speaker 1: So for breakfast, I cook like a lot of biscuits.

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Speaker 1: I do a lot of my black pepper biscuits all

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Speaker 1: the time and always a crowd pleaser, biscuits out of

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Speaker 1: the oven in the morning after everybody's hungover. I know.

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Speaker 1: I have like friends that will stay there and they're

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Speaker 1: like siblings, come pick them up in the morning, and

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Speaker 1: then they'll be We'll be like, do you want breakfast

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Speaker 1: now that you're here, and they're like, yeah, sure. Nobody

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Speaker 1: leaves my house. Nobody leaves my house. People are walking

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Speaker 1: in to pick up their brothers, sister and it's you know,

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Speaker 1: they're like, oh, I get a free breakfast out of this. Great. Yeah,

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Speaker 1: I don't want anybody to leave hungry. I mean, it's

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Speaker 1: I think it's I think it's it's it's part of

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Speaker 1: what I do, you know, it's and and and that's

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Speaker 1: and that's the thing that I hope that you pick

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Speaker 1: up on as my daughter, which is like being inclusive

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Speaker 1: to the people that you care about. Like everybody in

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Speaker 1: my house, of course, has a connection to me in

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Speaker 1: some way that's significant, and it could be even if

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Speaker 1: they could just be an acquaintance, but it's something that

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Speaker 1: we want to spend time together, you know, whoever that is.

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Speaker 1: And so I invite people to my home to show

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Speaker 1: them my love and appreciation to cooking. That's that's how

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Speaker 1: I so I do it. Oh I. The other thing

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Speaker 1: that I like doing is like and we do this

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Speaker 1: like on the fourth of July or Labor Day weekend,

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Speaker 1: like real classic summer holidays. Like we'll make barbecue. Oh yeah,

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Speaker 1: so I have a big green egg which you make ribs.

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Speaker 1: I make ribs and pulled pork so good. Sometimes I

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Speaker 1: do smoked chickens. And then I'll do like like the

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Speaker 1: classic fixings. Will make you know, cast iron corn bread

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Speaker 1: with orange honey butter. We'll make, um, you know, an

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Speaker 1: amazing coast law potato salad with like whole grain mustard

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Speaker 1: and green onions. Um. You know, homemade barbecue sauce of

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Speaker 1: some of some sort. Yeah, you make a really good

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Speaker 1: homemade barbecue sauce. You look like you're getting hungry. Sounds delicious.

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Speaker 1: And then you know, we have to make cocktails, you know.

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Speaker 1: So it could be a bourbon cocktail for barbecue. Um,

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Speaker 1: or we can just open open some rose. I mean

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Speaker 1: that's the easiest thing. It's like, that's the great thing

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Speaker 1: about like drinking rose in the summer. You pop the cork,

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Speaker 1: you know, and it's and like you're good to go,

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Speaker 1: and it goes down really easily. And the thing I

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Speaker 1: love about my house is that our lunch is usually

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Speaker 1: last about two and a half three hours. You know,

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Speaker 1: over time, we're sitting around under the progola. There's twenty

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Speaker 1: people sitting around, We're eating, we're drinking, we're telling stories.

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Speaker 1: Some people think they're funny than others. We all laugh along.

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Speaker 1: It's just yeah, it's like, you know, and begin into

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Speaker 1: really great conversations. It's where I think that, like real

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Speaker 1: important conversations should take place around the table with lots

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Speaker 1: of food and lots of drink on it. I think

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Speaker 1: it's really important. I know in a lot of times,

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Speaker 1: that's like the first time you're seeing me and my

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Speaker 1: friends that day and you guys are all looking at you,

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Speaker 1: and your friends are all looking at us. So would

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Speaker 1: you guys do last night because you guys go out

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Speaker 1: after we go to sleep? Yeah, I mean I can't

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Speaker 1: keep my eyes open past nine thirty out there. Yeah,

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Speaker 1: because you start drinking rose at ten am. I don't.

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Speaker 1: I don't even know what you're talking. That happens. What

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Speaker 1: happens is Laurence says, you want to drink, and I'm like,

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Speaker 1: wait a second, it's not even eleven o'clock, you know,

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Speaker 1: but like, you're not going anywhere. I'm not going anywhere.

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Speaker 1: Nobody's driving. That's the rule. Once we start drinking, the

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Speaker 1: gate is shut. You're closed in. And so I go

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Speaker 1: shopping really early in the morning. Yeah. So then I

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Speaker 1: make a lot of eggs. Also, yeah, you do. I

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Speaker 1: make scrambled eggs, waves, sharrows. Sometimes I make like a

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Speaker 1: post egg dish, one of one of the one one

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Speaker 1: of us really likes the eggs, Benedict, that would be you.

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Speaker 1: I actually like it too. You don't really make eggs

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Speaker 1: Benedict though, And what are you talking to? Summer? Sometimes

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Speaker 1: I do. I make waffles. You make good, Benedict. You

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Speaker 1: do make a lot of waffles. Oh my gosh. This

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Speaker 1: you're like cinnamon sugar waffles. That's a staple. That's a

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Speaker 1: summer staple. Yeah, and I make it with toasted corn meal,

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Speaker 1: so that's a little bit crunchy. They're so good. You

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Speaker 1: like them, Oh my gosh. Yeah, Oh my god, I

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Speaker 1: would die for those right now, I know. And I

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Speaker 1: always get that thick cut bacon as well. Really key, wow.

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Speaker 1: I can't wait. We Also I also make burgers sometimes too.

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Speaker 1: You make burgers a lot one of the things about

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Speaker 1: what listen because everyone like I don't make them a lot.

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Speaker 1: I make them about every two weeks. I do like

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Speaker 1: a burger bar, just like the fish taco bar. Like

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Speaker 1: I'll cook the burgers, I'll put cheese on the burgers,

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Speaker 1: melt the cheese, and then I'll put out like avocados,

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Speaker 1: catch up, different kinds of sauces, different kinds of condiments,

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Speaker 1: pickled onions, pickles of different lettuces, tomatoes, barbecue sauce, mustards,

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Speaker 1: chipotle catch up, potato chips to crunch of fire burger.

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Speaker 1: You know, classically, I guess the most amos fish tacos

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Speaker 1: are in like San Diego or Baja and fish taco

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Speaker 1: like a lot of times, like bill be fried, which

356
00:19:10,640 --> 00:19:13,439
Speaker 1: is the more classic. You know, San Diego or Baja Ta.

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Speaker 1: You know, it's usually a beer batter or some sort

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Speaker 1: mah mah he is is one of the most classical ones.

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Speaker 1: Or red snapper or something like that. And now, of course,

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Speaker 1: because people want to be healthier, there's a lot of

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Speaker 1: grilled fish tacos, ye grilled shrimp tacos, which is besh tacos,

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Speaker 1: which is what I make most of it. Like when

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Speaker 1: I'm cooking at home, I usually either cook them on

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Speaker 1: top of a cast ride pan or outside of them grill. Yeah,

365
00:19:36,920 --> 00:19:38,880
Speaker 1: they're so good. But I have to say, like when

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Speaker 1: I go to a restaurant and they say, and I

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Speaker 1: ordered the fish tacos, and they say, do you want

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Speaker 1: to fried or grill? I always order them fride. Yeah,

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Speaker 1: of course, I mean we need to bed. We all

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Speaker 1: want crispy. But is what it is? All right, I'm

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Speaker 1: flipping it over. Look at that crust that looks a

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Speaker 1: little burnt. No, it's not, thanks Sophie, that's actually you

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Speaker 1: know what that's from. What do you think that's what?

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Speaker 1: Do you think those crispy edges are from? Oranges? Yep,

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Speaker 1: it's from the orange juice and the red chilies creating

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Speaker 1: a crust. So the you know, the orange juices, it's

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Speaker 1: caramelizing from the natural sugar. Is there a calf iron? Yeah?

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Speaker 1: It's so clean butt see, But that's that's gonna be delicious. Yeah,

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00:20:24,640 --> 00:20:27,240
Speaker 1: that look crispy. That's what you want for sure. And

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Speaker 1: then I usually make my own hot sauces too. I'll

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Speaker 1: make like a magnet. I have a narrow hot hot sauce.

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Speaker 1: I make a green hot sauce with with either poblanos

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00:20:37,840 --> 00:20:40,960
Speaker 1: or palapenos or a combination of both of them. Um,

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Speaker 1: you know, lots of vinegar, some kind of sometimes they

385
00:20:44,119 --> 00:20:47,400
Speaker 1: have like honey in them, or some ripe fruits, something

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00:20:47,480 --> 00:20:50,680
Speaker 1: on those lines. Some cilantro. The cabbage flaws are really

387
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Speaker 1: good thing to make as well. Yeah, I love when

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Speaker 1: you make your own salsas. Like a ton of tea

389
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Speaker 1: of salsa looks so good. Yeah's as it smells smoky,

390
00:21:01,200 --> 00:21:02,960
Speaker 1: it's pretty good. Right. So what are you looking forward

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Speaker 1: to making this summer? But by the beginning of the summer,

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Speaker 1: I can't wait for the following things. Slice tomatoes, olive

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Speaker 1: oil and fresh mozzarella and basil. Then I make a

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Speaker 1: lot of corn. I make like street like Mexican street

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Speaker 1: corn with the cotiha cheese, lime and mayonnaise, little chilies

396
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Speaker 1: in it. What else? I make fresh corn to molly

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00:21:20,440 --> 00:21:23,359
Speaker 1: sometimes in the summer as well. You know, sometimes we

398
00:21:23,480 --> 00:21:26,239
Speaker 1: just make like steam lobster and steam corn with like

399
00:21:26,280 --> 00:21:30,560
Speaker 1: butter delicious. Nothing wrong with that. There's there's nothing wrong

400
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Speaker 1: with it. Have you ever gone climbing not for a

401
00:21:32,640 --> 00:21:36,720
Speaker 1: long time. We should do that there this summer. You

402
00:21:36,720 --> 00:21:39,600
Speaker 1: want to go climbing. Yeah, it's so fun. You've done it,

403
00:21:39,680 --> 00:21:42,159
Speaker 1: yeah on Rhode Island. Just do it like every summer.

404
00:21:42,280 --> 00:21:45,280
Speaker 1: What's the technique? I mean a lot of people use rakes, right,

405
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Speaker 1: and you want to go with someone who actually knows

406
00:21:47,000 --> 00:21:49,399
Speaker 1: where the beds are. But you can also like if

407
00:21:49,440 --> 00:21:51,560
Speaker 1: it's shallow enough, you can just like use your toes.

408
00:21:52,200 --> 00:21:54,280
Speaker 1: I can feel out the shells and then just reach

409
00:21:54,359 --> 00:21:56,480
Speaker 1: down and grab them. It's so fun and then it's

410
00:21:56,480 --> 00:21:58,280
Speaker 1: like so rewarding because you just go home and you

411
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Speaker 1: steam a bunch of clamps. That sounds really good. Yeah,

412
00:22:00,920 --> 00:22:06,040
Speaker 1: we should do that. I do make fresh fretucchini with clam,

413
00:22:06,840 --> 00:22:08,880
Speaker 1: like a clam posta like a white clam sauce, which

414
00:22:08,920 --> 00:22:12,280
Speaker 1: is so good. Lots of garlic, lots of butter, you know,

415
00:22:12,320 --> 00:22:15,440
Speaker 1: white wine. I do that sometimes, and like I make

416
00:22:15,480 --> 00:22:18,879
Speaker 1: a lot of muscles also, big pot of muscles. It

417
00:22:19,000 --> 00:22:21,240
Speaker 1: kind of like, especially if there's a lot of people there,

418
00:22:21,280 --> 00:22:22,840
Speaker 1: you just get a bunch of muscles, You put them

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Speaker 1: in a pot, throw some white wine over them, some garlics,

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00:22:26,280 --> 00:22:28,960
Speaker 1: some shallots and some butter and boom. Before you know it.

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Speaker 1: Fifteen minutes later, people are like they have their faces.

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00:22:32,960 --> 00:22:35,240
Speaker 1: They have their faces and the muscle broth. Yeah, exactly,

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00:22:35,320 --> 00:22:37,560
Speaker 1: and it distracts everybody, so you can cook the rest

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Speaker 1: of the dinner. You know. I make a lot of

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00:22:39,320 --> 00:22:42,600
Speaker 1: steaks as well, cash Iron. Oh yeah, I do a

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00:22:42,600 --> 00:22:45,639
Speaker 1: lot of like Porterhouse steaks out there where I crushed

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00:22:45,640 --> 00:22:47,200
Speaker 1: the steak and then I slice it and then put

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00:22:47,240 --> 00:22:49,399
Speaker 1: the butter on top. It's like, it's my it's the

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00:22:49,440 --> 00:22:52,160
Speaker 1: technique that I've come to to use a lot on steak.

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00:22:52,480 --> 00:22:54,919
Speaker 1: I'm excited for you to make pizzas too. What's your

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00:22:54,960 --> 00:22:59,280
Speaker 1: favorite pizza? The lobster pizza really, which I really feel

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00:22:59,280 --> 00:23:03,119
Speaker 1: like you only made once, but like it was noteworthy

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00:23:03,440 --> 00:23:06,120
Speaker 1: made it. I've made it more than once. Um it's

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00:23:06,400 --> 00:23:10,440
Speaker 1: lobster and toasted garlic, and I got I had that.

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00:23:10,560 --> 00:23:13,280
Speaker 1: I had a pizza similar to that, like twenty years

436
00:23:13,280 --> 00:23:17,159
Speaker 1: ago in a restaurant in Boston. In Boston, what are

437
00:23:17,160 --> 00:23:19,720
Speaker 1: you talking about, a woman named Lydia Shire. I think

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00:23:19,720 --> 00:23:22,520
Speaker 1: the restaurant was called Viga. Ladyshire was one of the

439
00:23:22,560 --> 00:23:25,919
Speaker 1: sort of first New American chefs in the age of

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00:23:25,960 --> 00:23:28,199
Speaker 1: like you know, when Jonathan Waxman and wolf Gang and

441
00:23:29,200 --> 00:23:32,600
Speaker 1: Stephen Piles and Mark Miller and all these like chefs

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00:23:32,840 --> 00:23:36,320
Speaker 1: started making lots of noises American chefs. I was the

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00:23:36,800 --> 00:23:39,359
Speaker 1: next generation after them, but like they were the first,

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00:23:39,560 --> 00:23:42,199
Speaker 1: and she was part of that. And she had a

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00:23:42,240 --> 00:23:44,719
Speaker 1: bunch of restaurants in Boston. I remember eating that that

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00:23:44,720 --> 00:23:49,720
Speaker 1: that pizza there. She's lovely woman and gret cook. Yeah, listen,

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00:23:50,000 --> 00:23:52,399
Speaker 1: I get inspired by That's what's so great about my

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00:23:52,400 --> 00:23:55,640
Speaker 1: profession is I get inspired every day. Like I could

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00:23:55,640 --> 00:23:57,600
Speaker 1: be in a sandwich shop and be inspired. You know,

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00:23:57,640 --> 00:24:00,240
Speaker 1: it doesn't matter. Food is my is my life, and

451
00:24:00,280 --> 00:24:03,640
Speaker 1: so like I'm always thinking about how I can take

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00:24:03,720 --> 00:24:07,879
Speaker 1: something I'm influenced by and you know, either recreated or

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00:24:07,920 --> 00:24:10,959
Speaker 1: do a version of it, or use a piece of

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00:24:10,960 --> 00:24:12,840
Speaker 1: it to something that I want to do. That's that's

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00:24:12,880 --> 00:24:15,480
Speaker 1: how we all learn. It's great. Are you going to

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00:24:15,600 --> 00:24:19,720
Speaker 1: bring any dishes from Amalfi to uh to your house

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00:24:19,720 --> 00:24:22,920
Speaker 1: this summer? Absolutely? Like what, Well, we're gonna eat a

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00:24:22,960 --> 00:24:25,560
Speaker 1: lot of fish this summer. And you know, we're gonna

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00:24:25,560 --> 00:24:26,639
Speaker 1: eat a lot of fish, and we're gonna eat a

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00:24:26,680 --> 00:24:29,960
Speaker 1: lot of pasta. And let's face because you know, just

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00:24:30,000 --> 00:24:32,880
Speaker 1: because the restaurant is open and people seem to like it.

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Speaker 1: Doesn't mean I'm going to rest on my laurels. We're

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00:24:34,640 --> 00:24:37,320
Speaker 1: gonna keep this thing going. So like, I'm always constantly

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00:24:37,320 --> 00:24:41,720
Speaker 1: thinking about, like what dishes I can introduce next, um

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00:24:41,840 --> 00:24:44,520
Speaker 1: and so. But those need work, they need to be

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Speaker 1: worked on. So people in my house this summer are

467
00:24:46,680 --> 00:24:48,760
Speaker 1: going to be the guinea pigs. I have no problem

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00:24:48,840 --> 00:24:50,320
Speaker 1: with that, as long as we got a glass of

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00:24:50,400 --> 00:24:54,600
Speaker 1: rose rose country day. Al Right, So we brought the

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00:24:54,640 --> 00:24:58,520
Speaker 1: swordfish over to the cutting board. We're gonna give you

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00:24:58,560 --> 00:25:03,399
Speaker 1: a twig to you. Thank you? Is your sword fish?

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00:25:04,040 --> 00:25:08,320
Speaker 1: Thank you? Do you want another piece? Was good because

473
00:25:08,320 --> 00:25:13,879
Speaker 1: it's really thick? Okay, yeah, make your own salsa. Okay,

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00:25:13,880 --> 00:25:18,520
Speaker 1: I'm adding some lettuce, definitely, some salsaato sausa. I did

475
00:25:18,520 --> 00:25:23,280
Speaker 1: eat all the sausa. Sar a little red onion, green onion, Yeah,

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00:25:23,320 --> 00:25:28,400
Speaker 1: green onion hot sauce. What are you adding? I'm gonna

477
00:25:28,520 --> 00:25:34,119
Speaker 1: do the exact same thing. Oh, great, little salsa hot sauce.

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Speaker 1: Is it good? That's really good? Dog? Is it? Talk

479
00:25:39,560 --> 00:25:41,520
Speaker 1: to me about it? Do you like the sword fish?

480
00:25:42,160 --> 00:25:45,399
Speaker 1: The swordfish is so good. Sometimes fish tacos are a

481
00:25:45,400 --> 00:25:51,560
Speaker 1: little too fishy, you know, to me, Wow, it's spicy

482
00:25:52,880 --> 00:26:00,480
Speaker 1: to me. Um. Sometimes like soft coin tacos are missing spicy? Yeah?

483
00:26:00,920 --> 00:26:07,880
Speaker 1: Oh sometimes what Sometimes like soft porn tacos are missing texture? Yeah,

484
00:26:07,880 --> 00:26:11,920
Speaker 1: I totally agree. It's like sometimes I like a crispy

485
00:26:12,000 --> 00:26:14,560
Speaker 1: shell taco, which is like you not allowed to not

486
00:26:14,640 --> 00:26:17,639
Speaker 1: supposed to admit that. Oh, I have no problem in

487
00:26:17,640 --> 00:26:22,080
Speaker 1: bed that. I'm just goodding, but that's good make a

488
00:26:22,119 --> 00:26:25,119
Speaker 1: good fish taco, so I think I had to make.

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Speaker 1: Always Hungry is created by Bobby Flay and Sophie Flay.

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00:26:31,680 --> 00:26:36,480
Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

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00:26:36,520 --> 00:26:39,399
Speaker 1: and mixed by Jonathan hoss dress There. Always Hungry is

492
00:26:39,440 --> 00:26:42,960
Speaker 1: engineered by Sophie Flay. For more podcast in My Heart Radio,

493
00:26:43,119 --> 00:26:46,760
Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever

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00:26:46,840 --> 00:26:48,280
Speaker 1: you listen to your favorite shows,