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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, and I'm always hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well, you cook,

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Speaker 1: I asked the questions, and eat the food. If does

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Speaker 1: any food left, you come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. Okay, we're talking about my

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Speaker 1: favorite day of the year. Thanksgiving is your favorite day

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Speaker 1: of the year, undisputed favorite day of the year. I

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Speaker 1: didn't know that about you. Seriously, Yeah, I really didn't

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Speaker 1: know that. Oh I wake up hungry and Thanksgiving and

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Speaker 1: if I'm hungry, that's a good day for me. And

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Speaker 1: Thanksgiving is the super Bowl of chefs. We have to

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Speaker 1: you gotta brandt a bran. Yeah, you gotta start early, Yes,

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Speaker 1: so early. And you know last year pandemic at three

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Speaker 1: people including myself. Usually it's thirty to forty people and

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Speaker 1: pay for them. I don't even know him. That's not true.

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Speaker 1: But people like you know, people know people are you know,

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Speaker 1: expect to get invited to my Thanksgiving That get invited

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Speaker 1: every year, And I have it in New York. Sometimes

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Speaker 1: I have it in the Hampton's. I've had it in

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Speaker 1: Los Angeles. You've had it in your restaurants. So here's

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Speaker 1: the way I approach Thanksgiving. I love the turkey dinner.

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Speaker 1: I love the Thanksgiving dinner. And every single year, while

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Speaker 1: I'm making the dinner, while I have the turkeys in

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Speaker 1: the oven, turkeys, we'll get to that in a second,

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Speaker 1: I think to myself, I'm going to do this a

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Speaker 1: few times this year, not during Thanksgiving, and it never happens.

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Speaker 1: What well, who goes and buys turkey when it's not

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Speaker 1: a Thanksgiving? I know, That's what I'm saying. I can't

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Speaker 1: believe you even kid yourself of that. Well, because you

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Speaker 1: should do it, because it's a really fun meal, but

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Speaker 1: it's a lot. It's exhausting. Yeah, it's exhausting, but but

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Speaker 1: I actually loved indulging in it. Yeah, I mean, your

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Speaker 1: Thanksgivings are iconic, and I am so appreciative now of

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Speaker 1: kind of your own variations of classic dishes. But I

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Speaker 1: remember when I was younger, I didn't like that, you know,

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Speaker 1: like what that you you wouldn't just do like everything

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Speaker 1: really classic Thanksgiving style, Like I did not like when

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Speaker 1: you switched it up. And I don't even know if

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Speaker 1: you knew that, but I didn't like it when I

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Speaker 1: was younger, how long ago, when you were younger, when

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Speaker 1: I was in elementary school and middle school. Okay, so

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Speaker 1: so um, that's an well listen, you're a kid, so

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Speaker 1: you're allowed to have you know, no, I know, but

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Speaker 1: how ridiculous. I mean, you have like one of the

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Speaker 1: best shafts in the world make you Thanksgiving. And I'm like, well,

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Speaker 1: see what can I say? I mean, thanks for trying.

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Speaker 1: I'm glad of mature. Yeah exactly. I mean, look here,

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Speaker 1: here's my feeling about Thanksgiving. I think thank Thanksgiving should

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Speaker 1: look like Thanksgiving. So what does that mean. I mean,

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Speaker 1: it looks like there should be turkey. There's plenty of

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Speaker 1: people who do not make a turkey. They make something

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Speaker 1: else that they'll make, like, I don't know, like a

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Speaker 1: prime rib or a ham or something like that instead

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Speaker 1: of honey. So anyway, I always come up with a theme,

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Speaker 1: and the theme is usually a lot of times I

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Speaker 1: think about the events of the world. So I remember

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Speaker 1: the first time I really thought about theming of Thanksgiving

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Speaker 1: was just just after the devastating hurricane and floods in

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Speaker 1: New Orleans. You're probably a little young to remember this, No,

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Speaker 1: I do remember, and I remember that I decided I

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Speaker 1: was going to flavor my Thanksgiving in a New Orleans

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Speaker 1: style or a Louisiana stylar should say, creole and occasion,

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Speaker 1: so to speak, you know a little bit of each.

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Speaker 1: But I really wanted to talk about Louisiana New Orleans specifically,

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Speaker 1: and I wanted to you know, think about them while

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Speaker 1: we were having this very sort of indulgent meal. So

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Speaker 1: what did that look like? So what does it look like? Um,

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Speaker 1: A black and spiced turkey, because blackening, blackening spices are

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Speaker 1: a very big part of that cuisine. So I use

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Speaker 1: a lot of those casun spices on the turkey itself.

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Speaker 1: I did a a black pepper and green onion gravy,

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Speaker 1: which is again very representational of that. And then you know,

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Speaker 1: we used crawfish to flavor things, and we made really

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Speaker 1: fun corn breads and you know a lot of sort

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Speaker 1: of that New Orleans flavor, you know, through and through.

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Speaker 1: And what I did was I put all the food

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Speaker 1: out and I made gumbo as an appetizer, as an advertiser,

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Speaker 1: so that you know, so that people had something warm

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Speaker 1: too when they came in. I just put like a

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Speaker 1: soup tureen of gumbo with some rice next to it.

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Speaker 1: And one of the things I like to do is,

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Speaker 1: so before we dive in, and your grandfather is always

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Speaker 1: number one, he's had he walks around with the plate

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Speaker 1: three hours before my dad, can you just chill for

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Speaker 1: one second? You know, he's ready for Thanksgiving? So I

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Speaker 1: and I said, and I just say a few words.

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Speaker 1: I just want to, like just let's just have you know,

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Speaker 1: a thought, maybe a prayer in your head about like

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Speaker 1: all the hardships that the people in New Orleans have

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Speaker 1: gone through, you know, like that kind of thing. And

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Speaker 1: so I we so I try to pick something like

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Speaker 1: that every single year. Honestly, there's been so many worldly

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Speaker 1: disasters it's hard to keep up. I mean, there's not

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Speaker 1: like that. That particular one that year was very prevalent.

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Speaker 1: It was very you know, front and center. And now

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Speaker 1: there's like there's so many unfortunate news stories. I don't

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Speaker 1: even know where to begin. So the bottom line is

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Speaker 1: we always figure something out to say to give thanks,

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Speaker 1: so to speak. And you know, as corny as that sounds,

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Speaker 1: and you know, I think it's important. So one of

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Speaker 1: the things that people love about Thanksgiving, besides the turkey

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Speaker 1: mashed potatoes, well, it's just like side dishes. I mean,

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Speaker 1: the side dishes become sort of the star of the show.

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Speaker 1: A lot of people don't even like turkey. I mean,

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Speaker 1: I like turkey. I love turkey. But this you know

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Speaker 1: what this is? Is it a sweet potato. It's a

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Speaker 1: Japanese sweet potato. It's a purple sweet potato. Oh, it's

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Speaker 1: so pretty. It's it's huge. Well wait till you cut

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Speaker 1: into it. So I just roasted this in tinfoil and

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Speaker 1: I'm gonna slice. It's like a bake sweet potato. Look

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Speaker 1: at this. Oh my gosh. Have you ever had one

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Speaker 1: of these? I don't know. They're amazing. It's beautiful. So

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Speaker 1: I made a flavored butter. Oh I love when you

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Speaker 1: do that. This is maple and mustard butter. It is

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Speaker 1: magenta magenta. Potato is magenta. Oh yeah, put the butter

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Speaker 1: in and I'm definitely gonna I'm definitely using these form

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Speaker 1: Thanks for having this year. Um yeah, have you ever

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Speaker 1: done that before? What made you want to do this time? Well?

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Speaker 1: I was gonna make brussels sprouts today and I just

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Speaker 1: didn't see any of that I really liked. And then

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Speaker 1: I harpened to get I ran into a Japanese I mean,

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Speaker 1: a purple sweet potato. How good is that? Oh? My god, dad,

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Speaker 1: it's not nacho. It's not too sweet actually with the

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Speaker 1: maple butter. The sweet potato, I mean, the sweet potato

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Speaker 1: in general is not that sweet. Um, yeah, this is good.

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Speaker 1: Oh these are big too? There where is this big?

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Speaker 1: That's a very big one. I mean they don't they're

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Speaker 1: not all that size. How long did you roast this for?

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Speaker 1: And at what time? About an hour and twenty minutes.

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Speaker 1: I just put it, well, I just put it in

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Speaker 1: tinfoil and I cooked it for because it's delicious. It's

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Speaker 1: so good. I can't get over the color. It's so bright. Yeah. Thanks, okay, So,

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Speaker 1: you know, and then some years I'll do a Southwestern one,

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Speaker 1: or I'll do a South of France one. South of

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Speaker 1: France absolutely, or what I mean, what did that look

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Speaker 1: like south of France? You know, it could be like,

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Speaker 1: you know, roasted garlic and like lots of fresh lemon,

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Speaker 1: thyme on the on the turkey, some maybe some like

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Speaker 1: potatoes gratin, you know, so that's it's a it's a

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Speaker 1: French style potato dish. You know, you just you sort

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Speaker 1: of bring in those flavors, you know, maybe some lavender,

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Speaker 1: because lavender is very prevalent in in the South of France.

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Speaker 1: Like you walk around the South of the Friend, it

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Speaker 1: smells like lavender everywhere. You were with me in Lavender.

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Speaker 1: You were with me in the South of Friend. You

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Speaker 1: don't remember, yes, I do you remember being there? Yes?

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Speaker 1: But back to back to Thanksgiving? Yeah, and then like

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Speaker 1: you know, I've done an Italian Thanksgiving where you know,

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Speaker 1: I flavor the turkey with rosemary and lemons and garlic,

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Speaker 1: and then I make like the cranberries or campari and grapefruit,

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Speaker 1: like a classic. So I betto that people make. You know,

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Speaker 1: in Italy, what else do we do? I don't even

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Speaker 1: I mean, we'll make like some kind of polenta as

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Speaker 1: opposed to I think we did white didn't we do

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Speaker 1: like white truffle mashed potatoes? Something crazy like that sounds delicious?

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Speaker 1: I mean usually you have a pretty big crowd regardless,

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Speaker 1: but one year you cooked at Gatto for Thanksgiving and

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Speaker 1: we had so many people there it was crazy. You

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Speaker 1: basically let like anyone come, you know. You know what

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Speaker 1: happened was Gatto had just opened. Maybe we closed on Thanksgiving.

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Speaker 1: We weren't we weren't, you know, we gave all the

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Speaker 1: employees off. We were not open Thanksgiving. So the restaurant

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Speaker 1: was closed, and I was actually waiting for my apartment

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Speaker 1: to be constructive. So I was living in a hotel,

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Speaker 1: which is fun for about two weeks and then it's

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Speaker 1: not fun. And so I had nowhere to cook my

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Speaker 1: my annual Thanksgiving. And I was like, wait a second,

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Speaker 1: I have a restaurant that's closed. Perfect, So I went,

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Speaker 1: I mean, you know, what, what's better to have than

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Speaker 1: a restaurant kitchen? And I make, you know, I make

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Speaker 1: a lot of turkeys. I get three thirty pound turkeys

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Speaker 1: no matter what, because I want leftovers and people take

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Speaker 1: people show up to my house with their own I

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Speaker 1: mean because and and so I always make more than

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Speaker 1: we really need, because I want people to take some

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Speaker 1: stuff home, you know, maybe to some of their loved

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Speaker 1: ones and well to who couldn't make it or whatever.

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Speaker 1: And then also I want leftovers for myself and my

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Speaker 1: you guys, because like, my day is not over on Thanksgiving.

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Speaker 1: The problem with like sometimes I've had my I've had

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Speaker 1: Thanksgiving in the Hamptons. Here's the problem with the Hamptons.

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Speaker 1: It's it's not the summer, so people come out for

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Speaker 1: the weekend, so Thursdays Thanksgiving. Of course, then you have

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Speaker 1: to make brunch for people on Friday, and then it's

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Speaker 1: the weekend. They're not leaving. So now you have like

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Speaker 1: you run, you're basically running a bed and breakfast for

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Speaker 1: three meals a day for four days. One of my favorite,

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Speaker 1: one of my favorite Thanksgivings was out an emiganst and

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Speaker 1: you made a smoked turkey and it was It's my

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Speaker 1: favorite turkey I've ever had on Thanksgiving. It was so good,

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Speaker 1: and I think it was almost better the next day. Well,

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Speaker 1: here we made when we made turkey like leftover sandwiches.

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Speaker 1: Here's the thing you don't remember about that. The smoked

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Speaker 1: turkey was the day after Thanksgiving. Oh you didn't smoke

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Speaker 1: it until the day after. Yeah, we roasted turkeys the

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Speaker 1: first day. I guess I out that wrong. Then, Well,

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Speaker 1: who I mean, it's all a blur. We roasted turkeys. No,

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Speaker 1: we were there all weekends, so like we roasted turkeys

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Speaker 1: for things. You didn't make it for Thanksgiving. I didn't

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Speaker 1: smoke it next day and I woke up and I

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Speaker 1: was like, I'm gonna throw this on the smoker Big

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Speaker 1: Green Egg. And it was insane. It was insane. Okay,

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Speaker 1: So I've been present for a lot of your Thanksgivings

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Speaker 1: and you get a lot of calls on Thanksgiving. I mean,

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Speaker 1: I don't even know how you focus on your own Thanksgiving.

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Speaker 1: I feel like people are calling, texting, face timing you

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Speaker 1: NonStop all day. Well, one of my I'm gonna blow

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Speaker 1: her up on this because she did it to me.

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Speaker 1: So I'm just I'm just gonna I'm gonna be right

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Speaker 1: back at her. This is a total name drop situation

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Speaker 1: because she's one of the most famous actresses in the world.

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Speaker 1: But I'm friends with Scarlett Johansson and Scarlett and I

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Speaker 1: have we talk a lot about cooking. She's a really

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Speaker 1: good cook, I mean really good cook. And but for

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Speaker 1: some reason on holidays, I'm like her butter ball pine,

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Speaker 1: which is look, by the way, I'm you're my friend.

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Speaker 1: You have a cooking question, I'm answering it. But I've

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Speaker 1: spent hours on the phone. I remember like we were

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Speaker 1: in l A, I think, and I was cooking Thanksgiving,

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Speaker 1: and like Scarlett called me how many times thirty you know,

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Speaker 1: and then and I would not generally talk about this publicly,

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Speaker 1: but she went on Kelly and Ryan and told the story.

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Speaker 1: She's like, I have what did she say, I have,

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Speaker 1: like some kind of I have a secret trick or

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Speaker 1: something like Bobby Flay to call, you know, and so yeah,

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Speaker 1: but listen, I mean, but you know, she's just one

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Speaker 1: of the lineup of people who trolled me looking you know,

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Speaker 1: looking for um, you know, for tips. Listen, I will

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Speaker 1: tell you Thanksgiving is a monster to cook. Because I'm

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Speaker 1: a professional cook. I cook for hundreds of p bool

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Speaker 1: at a clip, you know, with my eyes closed. I mean,

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Speaker 1: I've been doing it for a long time. Thanksgiving is

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Speaker 1: really hard for me. I mean, first of all, nobody

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Speaker 1: has enough room, right, how big your kitchen is. You

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Speaker 1: run out of you run out of out of space

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Speaker 1: to put stuff. That's why it is like people have

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Speaker 1: like mashed potatoes on the floor, like in the pots,

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Speaker 1: but you know, the gravies. Like, I mean, there's just

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Speaker 1: not enough room. There's too many dishes and too many

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Speaker 1: people to feed, and so like, I don't understand how

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Speaker 1: lay people or people who don't cook professionally actually get

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Speaker 1: the food out warm. And whenever I say it's somebody,

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Speaker 1: they're like, guess what we don't right, And it's like

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Speaker 1: and but it's it's really really hard, but I love it.

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Speaker 1: And so you know, there's a strategy to Thanksgiving. I

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Speaker 1: if you walk into my house a day or two

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Speaker 1: before Thanksgiving, you will see literally handwritten legal pad notes

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Speaker 1: all over my cupboards, and I have lit I make lists.

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Speaker 1: I have the menu, I have the prep list, I

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Speaker 1: have the shopping list. I have the list of things

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Speaker 1: I'm going to do first, second, third, fourth, fifth, twenty

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Speaker 1: thirtieth time. You know, I make a list in terms

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Speaker 1: of priorities, in terms of what I'm what I'm going

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Speaker 1: to do in what order. And then one of my

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Speaker 1: best strategies is everybody wants to know what to bring.

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Speaker 1: Mm hmm. Here's where you can really help yourself as

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Speaker 1: the host or hostess. Don't you say you don't need

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Speaker 1: to bring anything? Or do I just don't say I

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Speaker 1: don't know, bring whatever you want. No, like strategize I

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Speaker 1: will not make dessert on Thanksgiving. I don't want to

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Speaker 1: make dessert. I'm not that good at it. It's not

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Speaker 1: that important to me, but but in general, dessert on

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Speaker 1: Thanksgiving it is important and we need some wine. Okay,

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Speaker 1: So here, if you're coming to my house, I am

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Speaker 1: happy to nourish you a Thanksgiving meal. The anti na

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Speaker 1: is the following. I'm going to tell you to bring

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Speaker 1: a bottle of white rand wine or a bottle of wine,

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Speaker 1: one or the other. And I'm going to tell you

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Speaker 1: which one I want, because I don't want to wind

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Speaker 1: up with twelve bottles of white wine and two botles

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Speaker 1: of ready, right, and then I'm going to divvy out

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Speaker 1: some desserts as well. You don't have to make the desserts.

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Speaker 1: Do you assign a specific dessert to I don't. I

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Speaker 1: don't assign specific desserts. I assigned specific categories of desserts.

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Speaker 1: So I'll say Sophie pumpkin. So if you want to

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Speaker 1: bring a pumpkin pie or pumpkin bread pudding, be my guest.

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Speaker 1: I don't want fifteen pumpkin pies. Tom, Please something apple

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Speaker 1: cheryl chocolate. Let's let's use real people's name, Lawrence. Lawrence,

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Speaker 1: bring like a fruit pie of some sort cranberry, or

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Speaker 1: bring like some rice pudding or or and then, and

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Speaker 1: then and then one person who who I think like

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Speaker 1: is probably not going to pick out a great dessert

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Speaker 1: or a wine I might sell them. Do me a

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Speaker 1: favorite Get a lot of ice? Oh, you just expose yourself.

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Speaker 1: I listen, we're all friends. Looks at me on Thanksgiving?

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Speaker 1: So what do you think of some ice? Can you

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Speaker 1: get me some ice? What's your favorite side Thanksgiving side?

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Speaker 1: I think my most my well, I have a couple

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Speaker 1: of very successful side dishes that I make. The I

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Speaker 1: think probably the most successful one ever is the mashed

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Speaker 1: potatoes with the green chili caeso sauce. That is like me,

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Speaker 1: it's not it's not fair. No, it's not. It's complete cheating.

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Speaker 1: I mean it's it's a first of all, mashed potatoes

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Speaker 1: with cream and butter, salt and pepper. It and I

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Speaker 1: make a giant well in the bottom of the bowl,

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Speaker 1: and then I pour in this homemade queso sauce, which

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Speaker 1: is a cheese sauce with green roasted green chilies running

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Speaker 1: through it. And then you say you take a little

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Speaker 1: bit of the sauce, a little bit of mashed potatoes

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Speaker 1: kill my mouth is water. And then the roasted Brussels

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Speaker 1: sprouts with pomegranates and either pecans or walnuts or pistachio.

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Speaker 1: So good. Yeah, and I and from my um My

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Speaker 1: South of France menu, one of the better dishes was

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Speaker 1: the Colie flower gratan with coat cheese. Yeah, that's so good.

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Speaker 1: And then like myself, one of my south Western dishes

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Speaker 1: was a sweet potato gratan with chippotle, chilies and honey.

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Speaker 1: That's good. That sounds really good. But now I think

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Speaker 1: this purple sweet potato with the maple mustard butter is

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Speaker 1: going to make the game. That's very California, isn't it.

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Speaker 1: Do you like pumpkin pie? Love? Do you? Yeah? You

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Speaker 1: like pumpkin flavor a lot? Well, pumpkin does and taste

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Speaker 1: like anything. I did a story on CBS about this

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Speaker 1: like years ago. I don't think pumpkin itself has a

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Speaker 1: lot of flavor. It's it tastes like cinnamon, nutmeg, ginger,

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Speaker 1: and all spice. Well those are those, aren't That's not

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Speaker 1: pumping That's what people think of its pumpkin interest. But

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Speaker 1: the bottom line is, yeah, I love pumpkin. I love

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Speaker 1: pumpkin bread pudding, I love pumpkin pie. I like apple.

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Speaker 1: I like apple like some sort of apple Pie or

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Speaker 1: Apple's Heart. Yeah, apple pie and apple tie. So Suzanne Lyon, okay,

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Speaker 1: good friend of ours. One day she's like, I I

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Speaker 1: invited it to Thanksgiving and she was like, I mean

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Speaker 1: I can't go. I have to be with my family.

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Speaker 1: And I was like, invite him. She's like, are you serious?

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Speaker 1: I was like absolutely, I mean you know how I am.

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Speaker 1: It's like I am, and I hope that, like you've

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Speaker 1: picked up a lot of this, like being inclusive is

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Speaker 1: really important to me. And so she said, can I

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Speaker 1: bring my family? It's like, so she rolls in with

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Speaker 1: her mom and dad, her sister, and a couple of

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Speaker 1: other people, her brother maybe and her brother's wife. Yeah.

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Speaker 1: But this family brought the game when so basically dessert

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Speaker 1: that year was them, sponsored by them. But let me

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Speaker 1: just say something about the Lion family. The dad especially

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Speaker 1: is the is the craziest baker I've ever seen who

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Speaker 1: doesn't have a bakery. I mean, the desserts that they

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Speaker 1: rolled in with were absolute works of art. They were spectacular.

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Speaker 1: I was like embarrassed by my meal. I was like,

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Speaker 1: wait a minute, I'm like throwing you some roast turkey

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Speaker 1: and you have these beautiful apple tarts that are just

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Speaker 1: pristine and beautiful. I mean they were spectacular. You know,

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Speaker 1: you also made good, good cocktails on on Thanksgiving one year.

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Speaker 1: This is a long time ago. You were like a

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Speaker 1: year old. We made cranberry martinis to start out the night.

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Speaker 1: Oh god, I never did it again. It ruined the night.

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Speaker 1: I mean, people were trounced. I mean what I did

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Speaker 1: was I took fresh cranberries and some sugar and I

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Speaker 1: let it steep in vodka. So basically what happened was

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Speaker 1: the vodka just turned red. Right then I strained out

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Speaker 1: the cranberries and we made we made Martiniz with the

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Speaker 1: red vodka. So people thought it was like cranberry juice,

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Speaker 1: but it wasn't. I mean we were picking people off

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Speaker 1: the floor and it was like we hadn't even eaten yet. Yeah,

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Speaker 1: so you have to be careful. I think we did.

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Speaker 1: I think at your house we did like a cranberry

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Speaker 1: Moscow mule. Yeah, that's really good. Those are so good. Well,

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Speaker 1: you're you're a Moscule moscow mule aficionado, gal. Yeah, I

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Speaker 1: love a Moscow mule. What do you like about the ginger?

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Speaker 1: I love the gin, Yeah, I mean, and that's perfect

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Speaker 1: for that time of a year or two. Absolutely. I

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Speaker 1: like the little candy ginger too. I think that's important. Also,

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Speaker 1: like I like I like having the football games on parade.

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Speaker 1: May's Day Parade, then the football game. The first game

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Speaker 1: is on the twelve thirty. I make a bet so

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Speaker 1: I can like do something while I'm well. The problem

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Speaker 1: is that nobody's there at twelve thirty but me, so

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Speaker 1: and if it's in Los Angeles, it's right. So I'm

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Speaker 1: really by myself. It's just me and Scarlett exactly. Okay,

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Speaker 1: So what do you think your Thanksgiving theme is going

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Speaker 1: to be this year? I mean, is it's going to

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Speaker 1: be something to do with Italy? I mean I've done

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Speaker 1: that and now I have an Italian restaurant, so I

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Speaker 1: don't feel like I need to do an Italian Thanksgiving,

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Speaker 1: although I want to do everything Italian. I want to

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Speaker 1: speak Italian, I want to live Italian, I want to

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Speaker 1: drink Italian. So I don't know what do you want

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Speaker 1: to do? I would love for you to ring back

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Speaker 1: the smoked turkey, that's all you want. Yeah, I haven't

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Speaker 1: had it since high school. Well, what I could do

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Speaker 1: is like a we could do sort of a barbecue

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Speaker 1: that sounds amazing Thanksgiving. You know, we can really like,

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Speaker 1: you know, borrow from the barbecue belt. I love that idea.

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Speaker 1: You know, maybe like, yeah, I have like a smoked turkey,

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Speaker 1: but like we do like a like a vinegar mustard

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Speaker 1: barbecue situation. Yes, and then you know a bunch of

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Speaker 1: like beautiful Southern vegetable dishes. Corn bread like a cornbread

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Speaker 1: stuffing for sure. That sounds divine toasted cornbread stuffing. You know.

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Speaker 1: I spent some time with Rodney Scott this year. He's

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Speaker 1: one of the judges on my Barbecue Brawl show. I

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Speaker 1: hadn't really spend a lot of time Rodney. I really

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Speaker 1: liked him. And he cooks whole hog whoa, it's the

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Speaker 1: whole shooting match and um, you know he's down there

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Speaker 1: in Carolina. It's like it's just I just love those flavors.

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Speaker 1: They're so good. That's have you ever done not before?

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Speaker 1: Have you ever done a barbecue inspired I don't think

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Speaker 1: I've done a barbecue inspired things. I think it's a

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Speaker 1: really good idea. What do you do with the gravy?

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Speaker 1: What do you do with the gravy? I mean, I

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Speaker 1: think it has to have like it has to have

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Speaker 1: like I want to do like vinegar and mustard gravy,

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Speaker 1: so like it has that kind of like it has

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Speaker 1: that acidity, has that like spiciness from the mustard. You know,

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Speaker 1: it has that kind of flavor to it. And then

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Speaker 1: what do you do the mashed potatoes? I think you

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Speaker 1: do smashed potatoes. Smashed potatoes. I think you do smashed

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Speaker 1: potatoes with like I don't know, sour cream and green

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Speaker 1: on you. This sounds so good. Yeah, and then you

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Speaker 1: know corn bread stuffing. I'm just I'm just shooting off

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Speaker 1: the top of my head. Uh, what else will we do?

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Speaker 1: You know? Definitely some college greens for sure. Maybe some

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Speaker 1: green beans, college greens with smoked chilies. We don't have

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Speaker 1: to do hamhocks. We could do hamhocks. Would you say,

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Speaker 1: is it maybe some green beans? Definitely, some green beans,

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Speaker 1: some black eyed peas? Um you do like a black

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Speaker 1: eyed peas salad, or we could do like a warm

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Speaker 1: like like barbecued black eyed peas. Oh, you know, like

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Speaker 1: barbecue sauce. I was gonna say, where does the barbecue

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Speaker 1: sauce fit in? That's a good idea, So you could do.

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Speaker 1: What you could do is like you could make the

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Speaker 1: black eyed peas. You know, you could cook the black

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Speaker 1: eyed piece a little soft and then do like a

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Speaker 1: barbecued like a barbecued black eyed peace situation. So like

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Speaker 1: you put the barbecue sauce in there and you put

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Speaker 1: it in the oven so that the edges of it

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Speaker 1: get like crusty, but the beans, the black eyed peas

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Speaker 1: are cooked, and then the cranberry sauce. What do you

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Speaker 1: do with the cranberry sauce? I think you add another

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Speaker 1: fruit to it, you know, like like you know, this

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Speaker 1: isn't the season for it, but like you know, peaches

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Speaker 1: would be like peaches and cranberries with gray or nectarin,

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Speaker 1: So would have to be some m what would it be?

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Speaker 1: Maybe some kind of berry, maybe BlackBerry and cranberry or

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Speaker 1: something like that. And then maybe we're doing like a

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Speaker 1: bourbon cocktail for sure. Great, I mean yeah, we could

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Speaker 1: do like BlackBerry bourbon cocktail. I mean, or you could

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Speaker 1: do something like Tennessee where it's like you know, Jack

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Speaker 1: Daniels or yeah, totally maybe like a whiskey ginger or something. Yeah,

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Speaker 1: and there's nothing wrong with you know, I love Kentucky.

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Speaker 1: So it's like we could definitely do that as well.

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Speaker 1: All right, Bob, get cooking, Yeah, barbecue some kind of

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Speaker 1: slow ah right, duh, But the slaw would be great

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Speaker 1: for leftovers. So good for leftovers, right, because I mean,

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Speaker 1: I don't know. Slaw is such a summary thing. But

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Speaker 1: we have to figure something out with cabbage, alright, Sophie,

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Speaker 1: I like you movie. Yeah, I'm excited. What are you

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Speaker 1: gonna bring ice? You got it? Always Hungary is created

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Speaker 1: by Bobby Flay and Sophie Flight. Our executive producer is

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00:26:55,960 --> 00:26:59,720
Speaker 1: Christopher Hasiotis. Always Hungary is produced, edited, and mixed by

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00:26:59,800 --> 00:27:03,960
Speaker 1: John nith In Stress. Always Hungry is engineered by Sophie Flay.

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Speaker 1: For more podcasts from My Heart Radio, visit the I

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Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to

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Speaker 1: your favorite shows.