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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 does 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. Okay, what are

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Speaker 1: we making? Oh, some potato chips, I mean not potato

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Speaker 1: chips and Georgia chips making you know what that is? Okay?

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Speaker 1: So yeah, yeah, she's it's basically she's deep. Yeah, exactly,

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Speaker 1: But I'm but we're talking about chili peppers, which have been,

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Speaker 1: you know, basically what I've made my career on for

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Speaker 1: the last thirty years. And I just think that there's

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Speaker 1: so incredibly versatile and people are intimidated by them even today.

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Speaker 1: You know, really are you know? Do you buy him

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Speaker 1: in the store? Yeah? Bablanos? You do? What do you

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Speaker 1: do with them? Melissa Clark has a poblano Wait a second,

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Speaker 1: on a second. I love Melissa Clark, but your dad

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Speaker 1: is gonna cooking with chili peppers for a million years.

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Speaker 1: You don't have any recipes of mine. She has a

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Speaker 1: Publano casada recipe. You got one of those? Yeah, of

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Speaker 1: course I do send it on over all, right, Okay, So,

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Speaker 1: first of all, butter and flour. So we're gonna make

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Speaker 1: a rube a route r o u X. Okay, my god,

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Speaker 1: I've never seen that. Yeah, butter and flour, and this

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Speaker 1: is gonna be the base of the of the case

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Speaker 1: of fenvito. So what we're doing is we're taking butter,

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Speaker 1: equal parts butter and flour, and we're just gonna cook it.

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Speaker 1: We don't want to achieve any color. We just wanted

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Speaker 1: to cook. And then we're gonna add scalded milk to it,

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Speaker 1: and that's gonna make a cream sauce or in the

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Speaker 1: French term a bejamil. Okay, okay. And then in France,

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Speaker 1: actually if you then take the Benjamin and d chet ease,

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Speaker 1: you get it morena sauce. But we're making caso findeto.

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Speaker 1: This is sort of the Mexican version of it, okay.

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Speaker 1: And then we're gonna add Bublano chilies to it. So

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Speaker 1: so these chilies, this chili has been roasted and I'm

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Speaker 1: taking the seeds and the stem off, and I'm also

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Speaker 1: going to peel off the skin. Texture. Well, if you

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Speaker 1: don't peel the skin is very hard to digest um

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Speaker 1: and it just doesn't have a good mouth feel. I mean,

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Speaker 1: you just want the flesh of the of the peppers.

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Speaker 1: And then and I'm gonna gonna slice these up so

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Speaker 1: that we can put them on top of our caeso

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Speaker 1: from dieto. Now, poblanos is, like I always tell people

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Speaker 1: who are not well versed in chili's start with a poblano.

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Speaker 1: It's a great starter chili it's not too spicy, has

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Speaker 1: a great pepper background flavor. I find them the bee

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Speaker 1: just absolutely delicious, brings tons of flavor, not just heat.

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Speaker 1: So these are chopped up, coarsely chopped. Okay, Sylphie, let's

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Speaker 1: suck chili peppers. Are you a fan or not a fan?

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Speaker 1: I love chili peppers. What's the first chili pepper you

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Speaker 1: think of? Well, right now I'm looking at it, poblanos.

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Speaker 1: Do you like them? Love? I love the flavor of

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Speaker 1: hold please, hold. You have to taste them. I like that,

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Speaker 1: a true taste, a true taster. She's thinking she's tasting

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Speaker 1: I don't know. Now it's confusing me. I mean they're

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Speaker 1: very mild. There's really no heat to them, right, there

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Speaker 1: is a little heat to them. I would say, yeah, well,

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Speaker 1: you're eating it on cas fonto. So it's like it's

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Speaker 1: like a little smoky ish, but not like in the

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Speaker 1: same way that a Chipotle is. No. Right, So chippotle

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Speaker 1: is a smoke talapano, So it's going to have you know,

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Speaker 1: that's that that's sort of fiery smoke that you get

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Speaker 1: from from smoking a chili. This poblano was roasted, so

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Speaker 1: you do get a little bit of that smoke kekiness,

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Speaker 1: but it's got a very I would call it a

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Speaker 1: green pepper background flavor. All right, So let's go through

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Speaker 1: the chilies a little bit. So first of all, the

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Speaker 1: reason why I wanted to talk about chili peppers is

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Speaker 1: because it's really been an important part of my life.

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Speaker 1: I mean chili peppers. I've literally written my career on

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Speaker 1: on the back of a chili pepper. How well it

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Speaker 1: happened because I was working for Jonathan Waxman at a

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Speaker 1: restaurant called Buds. Now. People don't remember this because Jonathan

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Speaker 1: now is the chef and owner of Barbuto. It's really

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Speaker 1: a very simple Italian restaurant. But he was the first

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Speaker 1: person to bring California cuisine to the East Coast back

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Speaker 1: in the early eighties, and I worked for him and

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Speaker 1: with him. With that, he brought a lot of chili

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Speaker 1: peppers with him because he had a restaurant called Buds,

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Speaker 1: which was a Southwestern restaurant, and it was the first

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Speaker 1: place where I really fell in love with those kinds

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Speaker 1: of flavors, you know, like the fresh and dry chili,

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Speaker 1: the black beans, the blue corn. This is before it

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Speaker 1: was blue corn tortis in a bag. This is like

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Speaker 1: we had blue corn meal and we were making like

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Speaker 1: stuff with the blue corn. And anyway, obviously that was

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Speaker 1: a long time ago. And uh and then you know,

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Speaker 1: I launched my career first at a Russian called Miracle Grill,

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Speaker 1: which was the Southwestern restaurant, and then Masa grill Um

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Speaker 1: in New York, the Bahamas and Las and Las Vegas.

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Speaker 1: You know, those restaurants are open for you know, thirty years,

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Speaker 1: and so you know, when I think about chili peppers,

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Speaker 1: I think of them. You know, they have a lot

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Speaker 1: of influence from Mexico of course, especially the Southwestern slash Mexican,

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Speaker 1: you know, but you know, they've they've they've sort of

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Speaker 1: crushed over the border to you know, the the southwestern

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Speaker 1: part of the United States, So places like Texas and

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Speaker 1: New Mexico, obviously California, Arizona, places like that, you know,

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Speaker 1: have a lot of you know, it's it's part of

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Speaker 1: their American regional cuisine. And basically, you know, chili peppers

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Speaker 1: are broken down into two categories, fresh and dried. Right,

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Speaker 1: so on the fresh side, you know, hallapanos, saran serrano

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Speaker 1: is like it's it's it's, it's you know, hallapenos are

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Speaker 1: probably the most famous chili we know. Serranos are a

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Speaker 1: little bit thinner there, and they're a little spicier than hallopenos.

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Speaker 1: I always reached for serranos instead of halapenos just because

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Speaker 1: I just like the flavor them more. But you can

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Speaker 1: sort of substitute one for the other, especially when you're

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Speaker 1: making things like salsa and guacamali. They both work. Of course, poblanos,

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Speaker 1: which is what we use on the Caso Ferdido today.

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Speaker 1: I always say that's a good starter chili because it's

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Speaker 1: not that spicy, but it has a really good pepper

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Speaker 1: background flavor Hatch green chilies, which is Hatch New Mexico.

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Speaker 1: This place is famous for their own chili pepper. And

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Speaker 1: when you go to New Mexico at a certain time

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Speaker 1: of the year, like the whole place smells like roasted

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Speaker 1: green chilies because basically they're roasting green chilies all over

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Speaker 1: the state. Oh my gosh, it smells so good. Like outdoors.

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Speaker 1: They have like these chili roasters where they turn them.

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Speaker 1: Some of them are probably automatic, but you can turn

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Speaker 1: them by hand also, and you roasted chilies, and it's

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Speaker 1: just it's just it just fills the air with roasted

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Speaker 1: green chilies, honestly. And you got to a place like

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Speaker 1: New Mexico, it's like it's it's green chilies on everything,

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Speaker 1: green chili burgers, green chili. Casity is green chili chicken,

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Speaker 1: green chili flon, green chili everything. I mean, it's everything.

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Speaker 1: Have you spent a lot of time there in New Mexico? Yeah?

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Speaker 1: Oh yeah, I like New Mexico a lot. It's a

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Speaker 1: really good place. Santa Fece fun hous Albuquerque has good restaurants.

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Speaker 1: It's really terrific. Um. You know. Then you get into

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Speaker 1: the hotter chilis on the fresh side habit narrows, of course.

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Speaker 1: And then the Caribbean version of that chili, the Scotch bonnet.

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Speaker 1: I mean, you know what it looks like, I have

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Speaker 1: an arrow. But you'll find that like in a lot

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Speaker 1: of Jamaican cooking, Caribbean cooking, really good stuff, very very

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Speaker 1: very very spicy. Um. One of the fresh chilies that

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Speaker 1: is that has become more more, more and more popular.

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Speaker 1: I call it the red Hallapano, which is not It's

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Speaker 1: called the Fresno beautiful red red chili. I like pickling

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Speaker 1: Fresno chili's. First of all, they're beautiful, they're bright red,

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Speaker 1: they have heat to them. They were about they were

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Speaker 1: about the same heat level as like a halopano or

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Speaker 1: a serrano. I want to say I used a fris

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Speaker 1: Noo Frisno peppers for like a salmon dish. I'm sure

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Speaker 1: I did that last night. Actually weird, I did a well.

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Speaker 1: Actually I used a bunch of chilies yesterday. So Christina

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Speaker 1: came over and she wanted to eat some fish. So

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Speaker 1: I bought some salmon. I bought a big block of salmon,

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Speaker 1: and I first they made a spice rub with hatch

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Speaker 1: green chili powder and guahillo chili powder. So one red,

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Speaker 1: one green, and some salt and pepper, and I spice

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Speaker 1: rubbed the salmon. Then I saw tay that on the

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Speaker 1: spice rub side now and so it becomes a crust

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Speaker 1: on the outside, okay, and obviously great flavor. Then I

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Speaker 1: took it out and I saw tay some shalots in

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Speaker 1: the you know, in the same pan, got those little

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Speaker 1: caramelized that. I had some sliced frisno chilis, a little

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Speaker 1: bit of white wine. Reduced the wine out to it

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Speaker 1: was a most dry. Then I added a little butter,

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Speaker 1: some fresh to lantro, and I just poured it over

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Speaker 1: the salmon. That sounds so good. So really, in that

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Speaker 1: dish alone, I used three chilies and it wasn't spicy.

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Speaker 1: It had tons of flavor. And that's the thing that

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Speaker 1: people miss. People that don't have a lot of experience

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Speaker 1: with chili peppers think immediately everything is spicy, is gonna

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Speaker 1: blow up my mouth. There's no reason to do that,

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Speaker 1: I mean, and I want to talk about that in

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Speaker 1: terms of some of these chili peppers which are just

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Speaker 1: too hot to use, like I know, like you know,

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Speaker 1: people want to prove that they can eat them and

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Speaker 1: stuff like that, Like that's a different that's a different

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Speaker 1: sport than what than what I'm into. Anyway, Also, so

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Speaker 1: I love friends noos anaheim chilies. And then on the

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Speaker 1: dried side, an antio chili. Now do you know what

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Speaker 1: an antio chili is? Before it's dried, you just ate it.

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Speaker 1: It's a pepper. Oh interesting, But how does that happen? Well,

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Speaker 1: instead of just saying it's a dried poblano, they'd rather

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Speaker 1: confuse you and to call it anti. I was going

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Speaker 1: to say, listen, there's a there's a handful of chili

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Speaker 1: peppers that have different names depending on where you are

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Speaker 1: in the region of either Mexico. Okay, But anyway, when

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Speaker 1: you dry, when you sun dry an antio chili, when

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Speaker 1: you sun dry poblano and turn it into an anti chili.

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Speaker 1: Besides the fact that it looks different because of the color,

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Speaker 1: it tastes completely different. It becomes almost raisin like. So's

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Speaker 1: I always say it has like it's like a it's

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Speaker 1: like a it's like a very mildly spicy raisin flavor anto,

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Speaker 1: which is which is a dried poblana. Lana Okay, tried

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Speaker 1: to fool me there, No, I just want to make

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Speaker 1: sure you're paying attention. And then there's Guahio chilis, which

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Speaker 1: are like thin tapered chili's. They almost look like green

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Speaker 1: Anaheim chilies and they have a little heat. Pascia chili's

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Speaker 1: also kind of a darker red. They they're very kind

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Speaker 1: of earthy, and you can find a lot of these

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Speaker 1: red chilies ground into powder so that they're chillen. They're

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Speaker 1: pure forms of chili powders. So when you go to

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Speaker 1: the store and you just see chili powder on the shelf,

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Speaker 1: it could be anything, and a lot of times it's

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Speaker 1: a mix of things. But if you want pure forms

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Speaker 1: of each one of these, you can go to good

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Speaker 1: spice markets and they'll have like Antio chili powder, Guahio

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Speaker 1: child New Mexico chili powder. Chili the areball the smaller

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Speaker 1: little red chilies. They're they're spicy. They're almost like in

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Speaker 1: the Cayen version um casca bell chilies. They look they're

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Speaker 1: like their nickname is the rattler because when you shake them,

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Speaker 1: they sound like a baby round and they they have

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Speaker 1: they're spicy and they're earthy too. And then there's New

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Speaker 1: Mexico chilies. And then when you dry it and when

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Speaker 1: you dry out and smoke a talapano, you get what

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Speaker 1: do you get? So if you know this smoke, what's

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Speaker 1: a smoke Calipania, It's the one smoke chili that you

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Speaker 1: eat all day long. That's exactly what it is. I

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Speaker 1: love chipoles and you can get them in cans, which

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Speaker 1: and they're in it's like adobo sauces like a tomato

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Speaker 1: even agree, Yeah, that's my favorite. You just purae the

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Speaker 1: thing and then you can just like you can put

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Speaker 1: it into in like soups and sauces and stuff like that.

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Speaker 1: You puree the whole thing, the chili with the with

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Speaker 1: the adobo sauce in it. So you basically have this

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Speaker 1: puree that you can just kind of you know, put

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Speaker 1: in like a soup or you know, went to a

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Speaker 1: salsa or whatever. Yeah. I use that with um, like

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Speaker 1: shrimp when I make like shrimp tacos. What do you do?

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Speaker 1: Do you make a chipotle mayonnaise? Uh? No, I cook

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Speaker 1: the I cooked the shrimp in a pan with the

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Speaker 1: adobo and you do. Yeah it's delicious, right, Yeah, it's

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Speaker 1: so good for for shrimp tacos. It's delicious. Squeeze little

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Speaker 1: orange juice in the next time. Chipotles have a really

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Speaker 1: good for each other, you know. And then there's like

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Speaker 1: ghost peppers. I'm sorry. Yeah, we've talked about this. Don't

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Speaker 1: want it? Yeah, you know. I was actually looking at

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Speaker 1: the Scobel units today. You know what that is? So

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Speaker 1: scoble unit is it's the measure of how hot a

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Speaker 1: chili is. I've never heard of that. You can just

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Speaker 1: look that up online. You can. So, for instance, Halapano

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Speaker 1: is scobal units. Just keep this in mind. And hab

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Speaker 1: A Narrow, which is a very hot chili, is up

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Speaker 1: to three fifty thousand units. Okay, stay with me. A

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Speaker 1: ghost chili is one point four million now, thank you.

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Speaker 1: So you started at halap and now it goes to

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Speaker 1: a one point four million. The ghost chilis you cannot

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Speaker 1: eat them. What do people use them for? I don't know.

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Speaker 1: They like you find them in hot sauces a lot. Now,

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Speaker 1: there's also something else that I've never had before, called

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Speaker 1: the Carolina Reaper two point to million on the scobal unit.

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Speaker 1: What happens if you eat this thing? I saw that.

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Speaker 1: I saw I saw someone use that in a um

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Speaker 1: what's her name is a hot? No? It was in

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Speaker 1: a baking show. Why the show is called Big Squad.

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Speaker 1: It's on It's on Netflix. Christina Tosi is the host

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Speaker 1: of it. And in one of the in one of

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Speaker 1: the challenges, he he used those Carolina reaper chilies. But

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Speaker 1: it was it was kind of messed up. You put

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Speaker 1: it in different truffles and all the truffles were different colors,

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Speaker 1: and you didn't know if you were picking up eating

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Speaker 1: one that basically playing Russian root. Yeah, it was. It

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Speaker 1: was I don't want to play it. I don't want

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Speaker 1: to do that. Waiting for the milk, so Michael scalded.

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Speaker 1: How do you know? It starts bubbling around the edges

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Speaker 1: and then you can see the rue that we made

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Speaker 1: the butter and flour in the thicken the milk, and

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Speaker 1: then you add the cheese in. Yeah, but you want

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Speaker 1: to cook the flower at first? Why, well, because you'll

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Speaker 1: have that royal flower flavor, got it, So it has

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Speaker 1: to It has to cook for a few minutes, and

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Speaker 1: you see, you can see how it started to thicking.

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Speaker 1: But also when we add the cheese, what's gonna happen

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Speaker 1: to it? It's gonna melt, it's gonna thick in it. Yeah,

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Speaker 1: so even more so so you don't want you don't

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Speaker 1: want to you don't want you don't want your bejamilt

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Speaker 1: to be too thick because the cheese is gonna thicken it.

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Speaker 1: And what chees are you using? I'm just gonna use

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Speaker 1: Monterey Jack cheese for this, you know. I want this

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Speaker 1: to be you know, and what's great about this? And

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Speaker 1: you can always add things like chariso, et cetera, but

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Speaker 1: we're just this is just gonna be caso fendido with

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Speaker 1: a blanco chilies on top, on top, or you can

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Speaker 1: put it in in the middle. Oh both. This feels

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Speaker 1: a little easier than I thought it would be. Actually

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Speaker 1: makes never made it, Never made it do I ca

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Speaker 1: it wasn't like caso. Chilies can be utilizing in lots

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Speaker 1: of different ways. Spice shrubs, which is one of my

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Speaker 1: favorite ways to use them, you know, ground ground chilies

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Speaker 1: with different other spices combinations. It's great on fish and

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Speaker 1: meat and chicken. It's fantastic. I love pickling fresh chilies

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Speaker 1: like fresnos or halopanos. You can pickle them and you

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Speaker 1: can keep them for months. Vinegar, sugar, and use them

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Speaker 1: for what anything, tacos, you put them on top of fish,

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Speaker 1: pickling chicken. Pickling chilies is one of my beat Bobby

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Speaker 1: Flay condiment tricks. I can pickle a chili very quickly.

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Speaker 1: How do you do that? I just told you it's

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Speaker 1: sugar and vinegar. Now, if you want to do it longer,

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Speaker 1: there's pickling spices, etcetera. But if you want to get

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Speaker 1: a quick pickle, you can do it very quickly. You

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Speaker 1: just bring vinegar and sugar to a boil and throw

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Speaker 1: it over the sliced chilies and then put it in

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Speaker 1: the refrigerator and literally, in like forty minutes you're gonna

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Speaker 1: have pickle chilies delicious. Was there like a moment that

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Speaker 1: you realized you kind of fell in love with chili peppers?

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Speaker 1: It was a long time ago, it was probably you know,

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Speaker 1: mid eighties, but like, was there a moment when you

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Speaker 1: were like this is going to be It took me

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Speaker 1: a while to get used to the heat, you know,

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Speaker 1: because my palate was wasn't used to them. And it's

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Speaker 1: just one of those things now, you know they say

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Speaker 1: and like in the capsicum, which is the you know,

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Speaker 1: it's which is the which is what's in a chili pepper.

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Speaker 1: There's you know, it kind of messes with your endorphins.

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Speaker 1: You know. It's like like the more you have, the

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Speaker 1: more you want. It's kind of cool. But like I

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Speaker 1: also like like like poblanos and anaheims, like the bigger

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Speaker 1: fresh chilies. I love stuffing them with things, you know,

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Speaker 1: like you can make chili RINOs with like black beans

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Speaker 1: or hummus or you know, you can fill them with

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Speaker 1: like goat cheese or whatever it is, and then you

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Speaker 1: fry them so they're crispy on the outside and then

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Speaker 1: like whatever is on the inside is kind of nice

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Speaker 1: and melty, so good, and the chili pepper is like

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Speaker 1: the thing that it's encased in. Obviously. I like roasting them,

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Speaker 1: you know, like the poblanos is great to roast, and

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Speaker 1: then toasting the like the dried spices is really enhances

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Speaker 1: them as well. Can you make your own spices when

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Speaker 1: you say make them like your own powder? Of course?

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Speaker 1: But does that does that take a while? Coffee grinder? Oh? Interesting?

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Speaker 1: The other thing you can do is like if you

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Speaker 1: have the chili pods, like the whole red chilies, you

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Speaker 1: can throw like the dried ones you can throw like

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Speaker 1: hot water over them and then let them rehydrate, almost

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Speaker 1: like sun dried tomatoes. Then you take the stems and

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Speaker 1: the seeds off and you put them into a food

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Speaker 1: processor and you make a puree. You know what's great

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Speaker 1: about them is they were like a thickening agent too.

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Speaker 1: They will thicken a sauce for your One of the

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Speaker 1: best sauces in the world is a mola sauce, which

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Speaker 1: people think of it as a chocolate sauce. There is

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Speaker 1: chocolate and classic molaise, but there's only a little bit

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Speaker 1: at the end to kind of chill out the chilies.

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Speaker 1: Got it, Like you can have dozens of chilis in

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Speaker 1: one mole. I mean every mola is different, but you know,

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Speaker 1: having all these different red chilies in mola sauce, I mean,

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Speaker 1: do you know what? You know what goes into a

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Speaker 1: mali sauce? No, I don't, But but what goes into it?

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Speaker 1: I have to make you mine. I don't think I've

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Speaker 1: made you my. So basically the way I started out,

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Speaker 1: it's like onions, garlic, can tomatoes. Then I add like

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Speaker 1: three or four different chili so might might be like

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Speaker 1: Chipotle Chili's Guihillo Chili's New Mexico Chili's, you know, chili deorable,

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Speaker 1: like a range of different red chilies. Okay, Then I

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Speaker 1: add like vinegar, and I add some things that are sweet, honey, molasses,

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Speaker 1: maple syrup. I add like a fresh mango. I take,

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Speaker 1: I take tortillas and fry them and put them in

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Speaker 1: there because they also thickening agents. I put nuts in there.

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Speaker 1: This is mola. Is an amazing sauce. It's the most

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Speaker 1: amazing sauce in the world. A lot of ingredients. It's

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Speaker 1: a lot of ingredients, but it's built on chili peppers

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Speaker 1: for the most part. And at the very end, like

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Speaker 1: literally like when you after it's been like simmering for

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Speaker 1: like a couple of hours, you add chocolate to it,

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Speaker 1: and it's chocolate just kind of gives it that little

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Speaker 1: sort of layer of glaze that kind of just chills

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Speaker 1: out all the chilis and balances it out. Interest I'm

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Speaker 1: gonna make you some mullet. You so you eat mulle

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Speaker 1: and you don't like it, Yeah, I haven't had one

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Speaker 1: that I've loved. I'm gonna make you that that's gonna be.

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00:20:09,200 --> 00:20:13,080
Speaker 1: Do you say mango there's mango in it traditionally. Yeah,

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Speaker 1: usually the fruits like mangoes or pineapples or papias. Oh interesting, Yeah,

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Speaker 1: I had no idea, and all this gets purred. It's

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Speaker 1: deep dark red, so now it can be there's different

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Speaker 1: colored molas. There's a black mole, there's there's a there's

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Speaker 1: actually a green mole, a yellow moley. My mole is

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Speaker 1: usually like a I'm gonna say, like brick red going

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Speaker 1: towards dark brown. You know, it's so good, it's it's

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Speaker 1: it's my favorite sauce in the world because it's so

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00:20:40,800 --> 00:20:43,200
Speaker 1: it's so crazy when you think about all the things

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00:20:43,240 --> 00:21:03,879
Speaker 1: that are there's so much in it. Yeah, exactly, Okay,

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Speaker 1: I'm gonna add the cheese. I'm gonna shut this off. Yeah,

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00:21:09,119 --> 00:21:11,040
Speaker 1: and then we're just going to fold us in. The

381
00:21:11,160 --> 00:21:12,920
Speaker 1: cheese is gonna melt, it's gonna thicking it up, and

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00:21:12,960 --> 00:21:15,040
Speaker 1: it's going to give us that that cheese flavor, that

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00:21:15,119 --> 00:21:18,800
Speaker 1: caso flavor. Yeah, that looks so good. It's melting so quickly.

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Speaker 1: You always want to use a good melt and cheese

385
00:21:20,520 --> 00:21:22,720
Speaker 1: like cheddar is not a good melt and cheese that

386
00:21:22,800 --> 00:21:29,880
Speaker 1: swets right right. Yeah, that's like American melky cheese. American

387
00:21:29,960 --> 00:21:33,840
Speaker 1: caso is good. Yeah, Fonta, didn't you do it? Don't

388
00:21:33,880 --> 00:21:36,240
Speaker 1: you do a burger at Bobbies that has a caso

389
00:21:36,320 --> 00:21:39,840
Speaker 1: on it? Green chili case, we get it right now.

390
00:21:40,480 --> 00:21:41,920
Speaker 1: And then it needs a lot of salt and pepper

391
00:21:43,040 --> 00:21:47,520
Speaker 1: has a look that looks really good. Smell better, give

392
00:21:47,600 --> 00:21:54,960
Speaker 1: up hoping tasted. Oh, it tastes so good because like cheese. Yeah,

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00:21:55,080 --> 00:21:57,960
Speaker 1: definitely tastes like cheese. Okay, So I'm gonna pour it

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00:21:57,960 --> 00:22:00,560
Speaker 1: into this. So usually what I do is ford it

395
00:22:00,600 --> 00:22:03,680
Speaker 1: to like a earthenware dish. And what I usually do

396
00:22:03,880 --> 00:22:07,720
Speaker 1: is taste some like cote hot cheese, put it on top.

397
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Speaker 1: You know, you can use basically any dried salt and cheese.

398
00:22:11,480 --> 00:22:15,919
Speaker 1: Even Parmaridono works nicely. If you don't have any cotilla Armazon,

399
00:22:16,960 --> 00:22:19,360
Speaker 1: you can return it if you want. Put it under

400
00:22:19,400 --> 00:22:21,560
Speaker 1: the boiler. So it has like a little bit of

401
00:22:21,600 --> 00:22:26,159
Speaker 1: a crust on top. Yeah, and then would you take

402
00:22:26,200 --> 00:22:29,520
Speaker 1: all these boblanos on top and this and this is

403
00:22:29,600 --> 00:22:31,399
Speaker 1: the this is the beauty of the chili pepper. This

404
00:22:31,520 --> 00:22:33,280
Speaker 1: is going to really bring so much flavor to the game.

405
00:22:34,400 --> 00:22:36,719
Speaker 1: And then like Solanto, will would be really nice there

406
00:22:36,760 --> 00:22:40,080
Speaker 1: as well. Okay, I'll try it, so if you go

407
00:22:40,119 --> 00:22:42,320
Speaker 1: ahead and try it. Oh my gosh, it's so good,

408
00:22:42,720 --> 00:22:47,040
Speaker 1: is it? It's crazy? How much play with these boban

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Speaker 1: tab Yeah? You like it? Very cheesy. Oh, I'm so

410
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Speaker 1: good hot ones. You love the show? Yeah, I think

411
00:22:57,920 --> 00:23:00,520
Speaker 1: it's so good. Tell me where you like it. I

412
00:23:00,640 --> 00:23:03,119
Speaker 1: just think it's a fun, engaging way to get to

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Speaker 1: know someone. It makes you very vulnerable. I mean you're

414
00:23:08,200 --> 00:23:12,840
Speaker 1: basically getting stoned on chili peppers sauces. Yeah, yeah, I think.

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Speaker 1: I mean, look, I mean obviously chili peppers are the

416
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Speaker 1: basis of hot sauces too. It's one of those things

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Speaker 1: that's grown, you know, exponentially in this country. You know,

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00:23:22,040 --> 00:23:25,359
Speaker 1: it's there's like there's like a hot sauce culture, you know,

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00:23:25,440 --> 00:23:27,560
Speaker 1: you go, so I've been to people's houses where they

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00:23:27,560 --> 00:23:30,920
Speaker 1: have like sauces on their shelf, Like what are you doing?

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00:23:31,480 --> 00:23:33,240
Speaker 1: But like, you know, every one of them is different.

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00:23:34,240 --> 00:23:36,520
Speaker 1: You know, they all have you know, X amount of

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00:23:36,600 --> 00:23:40,440
Speaker 1: different ingredients, you know, elements of heat. There's something about

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00:23:40,520 --> 00:23:43,480
Speaker 1: like you know, certain people just want to be able

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00:23:43,520 --> 00:23:48,359
Speaker 1: to like they can they can handle all those all

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00:23:48,400 --> 00:23:51,520
Speaker 1: those chilies. Also now chili peppers have found their way

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00:23:51,520 --> 00:23:55,679
Speaker 1: into cocktails. Oh, definitely big time. You know, spicy tequila's

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00:23:55,720 --> 00:24:00,440
Speaker 1: and vodkas, etcetera. I'm spicy margarita friend, are you? Yes?

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00:24:01,480 --> 00:24:03,520
Speaker 1: I find them to be delicious. Yeah, we should make

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00:24:03,560 --> 00:24:09,240
Speaker 1: our own lapeno tequila. Just throw the halapenos right in there.

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00:24:11,119 --> 00:24:13,119
Speaker 1: Is that how you do it? Yeah? Can you do

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00:24:13,200 --> 00:24:15,800
Speaker 1: that with mescal too? Of course you can. Okay, you

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00:24:15,880 --> 00:24:18,440
Speaker 1: can steep it. So what pepper do you think you

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00:24:18,520 --> 00:24:22,760
Speaker 1: use the most? Chipotle? Chipotle is one of those things

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00:24:22,800 --> 00:24:25,960
Speaker 1: that I always have around because when something needs something. Now,

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00:24:26,119 --> 00:24:28,440
Speaker 1: I'm not going to put it in Italian food, but

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00:24:28,520 --> 00:24:32,600
Speaker 1: if I'm cooking American, I if I'm cooking something American

438
00:24:33,080 --> 00:24:37,560
Speaker 1: or something obviously Mexican or Latin in any way, shape

439
00:24:37,600 --> 00:24:40,240
Speaker 1: or form, I love chipotle Is. It really kind of

440
00:24:40,280 --> 00:24:42,320
Speaker 1: wakes up lots of different things. The other all the

441
00:24:42,359 --> 00:24:44,399
Speaker 1: other chilis I like or like the Prvie and like

442
00:24:44,440 --> 00:24:49,320
Speaker 1: the South American Hiam Mario Ricotto chilis. I mean so

443
00:24:49,520 --> 00:24:53,320
Speaker 1: good that Ahia Mario is killer. We actually use that

444
00:24:53,600 --> 00:24:59,000
Speaker 1: at Bobby's Burgers in the fried chicken sauce. No one

445
00:24:59,080 --> 00:25:01,879
Speaker 1: knows it's not that no one knows it, but we

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00:25:01,920 --> 00:25:04,240
Speaker 1: don't only talk about it. It's basically my It's like

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00:25:04,600 --> 00:25:08,159
Speaker 1: it's like my special sauce. Um, what chili peppers can

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00:25:08,200 --> 00:25:11,440
Speaker 1: you use for steak? Like? What's good for like a steak?

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00:25:11,920 --> 00:25:13,720
Speaker 1: Are you craving a steaks over? No? But I just

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00:25:13,920 --> 00:25:17,320
Speaker 1: I don't really know how to make a variety of

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00:25:17,359 --> 00:25:21,200
Speaker 1: different steaks. Well, Bobby Flay steak, the most well, the

452
00:25:21,280 --> 00:25:24,560
Speaker 1: most ordered steak is the Southwestern ribbi. So let me

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00:25:24,600 --> 00:25:26,840
Speaker 1: tell you what we do. First, we spice rubb it

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00:25:27,560 --> 00:25:29,440
Speaker 1: and it has about three different chili peppers and the

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00:25:29,480 --> 00:25:32,439
Speaker 1: spice rub and then we put it under the broiler

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00:25:32,520 --> 00:25:34,920
Speaker 1: and it becomes part of the steak gets really crusty.

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00:25:36,040 --> 00:25:40,119
Speaker 1: Then we brush on a glaze very lightly of chipotles,

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00:25:40,359 --> 00:25:43,879
Speaker 1: some honey and mustard that goes over the crusted steak.

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00:25:44,960 --> 00:25:49,879
Speaker 1: Then we have a combination of roasted red peppers and

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00:25:50,040 --> 00:25:54,080
Speaker 1: roasted poblano peppers and roasted yellow peppers. It's like a

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00:25:54,240 --> 00:25:56,320
Speaker 1: it's like a it's like a roasted pepper relish on

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00:25:56,400 --> 00:25:59,639
Speaker 1: top of the steak, and then some garler chips and

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00:25:59,680 --> 00:26:02,480
Speaker 1: then bottom of the plate we have a green chili

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00:26:02,520 --> 00:26:05,320
Speaker 1: sauce and a red chili sauce. Oh my god, how

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00:26:05,400 --> 00:26:08,600
Speaker 1: many so were you using? Five or six point two three, four,

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00:26:08,760 --> 00:26:14,679
Speaker 1: five six? But it's not overly spicy. It's got tons

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00:26:14,800 --> 00:26:17,639
Speaker 1: of flavor. And that's the thing about chilies is that

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00:26:17,720 --> 00:26:21,119
Speaker 1: you're creating these layers of flavor that are basically unbeatable.

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00:26:21,119 --> 00:26:22,879
Speaker 1: And it's one of the things I keep saying that

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00:26:23,000 --> 00:26:26,880
Speaker 1: chili peppers are literally finding its way on the average

471
00:26:26,880 --> 00:26:32,000
Speaker 1: Americans pantry. Finally starting to happen. People are accepting the

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00:26:32,119 --> 00:26:35,160
Speaker 1: idea that chili peppers are not there for injury, they're

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00:26:35,160 --> 00:26:38,200
Speaker 1: there for accent. So when you first started serving like

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00:26:38,280 --> 00:26:40,720
Speaker 1: a lot of a lot of dishes with chili peppers,

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00:26:40,760 --> 00:26:43,360
Speaker 1: like say like Masta Girl, were people scared to order

476
00:26:44,040 --> 00:26:48,920
Speaker 1: those dishes? Definitely? How spicy is this gonna be? But

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00:26:49,040 --> 00:26:52,560
Speaker 1: I don't cook that way. I never cooked to burn

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00:26:52,600 --> 00:26:55,560
Speaker 1: out your mouth, doesn't It doesn't make any sense, you know.

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00:26:55,640 --> 00:26:58,399
Speaker 1: It's like I just want I mean, I use them

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00:26:58,440 --> 00:27:01,600
Speaker 1: for flavor. I pushed the envelope. And what happens is

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00:27:02,600 --> 00:27:05,040
Speaker 1: the more they eat, the more they want. It becomes

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00:27:05,080 --> 00:27:07,359
Speaker 1: this creatability thing, and then people start thinking about it

483
00:27:07,400 --> 00:27:08,920
Speaker 1: three or four days later, like, wait a minute, I

484
00:27:08,920 --> 00:27:11,560
Speaker 1: want that flavor again. Yeah, you know you should make

485
00:27:11,720 --> 00:27:15,120
Speaker 1: is you should make your own signature. Um, tortilla chip

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00:27:15,440 --> 00:27:19,960
Speaker 1: with like a chili seasoning. I think it's been done. Okay,

487
00:27:20,680 --> 00:27:26,560
Speaker 1: you should give it a try. Which chili would you like? Hello? Um? Lazy?

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00:27:26,720 --> 00:27:29,440
Speaker 1: Kind of like who partner with? You want? You want

489
00:27:29,440 --> 00:27:34,560
Speaker 1: a Carolina Reaper? No chance? No that sounds scary? No,

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00:27:34,720 --> 00:27:37,680
Speaker 1: like maybe a Chipotle. I could be onto something here.

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

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00:27:43,960 --> 00:27:48,760
Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

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00:27:48,800 --> 00:27:52,439
Speaker 1: and mixed by Jonathan Hostresser. Always Hungry is engineered by

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00:27:52,560 --> 00:27:55,640
Speaker 1: Sophie Flay. For more podcast in my Heart Radio, visit

495
00:27:55,720 --> 00:27:59,159
Speaker 1: the I Heart Radio app, Apple Podcast, or wherever you

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00:27:59,280 --> 00:28:00,560
Speaker 1: listen to your average shows