WEBVTT - Shellfish Love 0:00:05.440 --> 0:00:08.400 All right, guys, welcome to Always Hungry from My Heart Radio. 0:00:08.520 --> 0:00:10.280 My name is Bobby Flay and I'm here with my 0:00:10.400 --> 0:00:13.360 daughter and co host. I'm Sophie Flag and I'm Always Hungry. 0:00:13.360 --> 0:00:15.760 Sophie and I gathered around my stove to cook together. 0:00:16.040 --> 0:00:18.759 Well you cook, I asked the questions, and eat the food. 0:00:19.000 --> 0:00:20.799 If there's any food left. We come to the table 0:00:20.840 --> 0:00:23.360 together to share a meal, connect as a family, and 0:00:23.400 --> 0:00:26.400 tell the stories that matter to us. All right, dad, 0:00:26.520 --> 0:00:28.280 you know what today's theme is. I think it's all 0:00:28.280 --> 0:00:32.159 about shellfish, right, our real passionate love for shellfish. If 0:00:32.159 --> 0:00:34.600 it's seafood with a shell, we're eating it, bringing the 0:00:34.640 --> 0:00:41.639 seafood tower one to one two. This is the shellfish episode. 0:00:43.080 --> 0:00:45.680 And just in case you think that you heard a 0:00:45.720 --> 0:00:52.240 cat meowing rapidly in the background, you are right. That's 0:00:52.280 --> 0:00:55.520 my cat, Nacho. Nacho Flay. He has his own very 0:00:55.760 --> 0:00:58.440 Nacho has his very own media world. You can check 0:00:58.520 --> 0:01:01.400 him out at at at not a Flay on Instagram 0:01:01.440 --> 0:01:06.680 and you can learn about his entrepreneurial ways. Okay, so um, 0:01:06.720 --> 0:01:08.440 I'm gonna show you how to make it like a 0:01:08.560 --> 0:01:12.560 very classic shrimp cocktail. Have you ever made shrimp cocktail before, 0:01:13.280 --> 0:01:16.760 I don't think so. So the thing about shrimp cocktail 0:01:16.760 --> 0:01:19.520 that I love is that it's so classic, and a 0:01:19.560 --> 0:01:22.319 lot of times I'll find myself eating some sort of 0:01:22.319 --> 0:01:25.520 shrimp cocktail either like in like in a steakhouse, they 0:01:25.520 --> 0:01:28.360 always have shrimp cocktails an appetizing, very classic, so that's 0:01:28.360 --> 0:01:31.320 always something that that I reorder. But also like you'll 0:01:31.319 --> 0:01:35.920 see like you know, um like boiled shrimp or a 0:01:35.920 --> 0:01:39.120 shrimp cocktail kind of thing like in like in brasseries 0:01:39.160 --> 0:01:42.880 in France or the United States, whatever, you know, and 0:01:43.880 --> 0:01:46.120 like if you if you see them like on like 0:01:46.200 --> 0:01:50.440 these big platters of shellfish, you know that we that 0:01:50.520 --> 0:01:52.560 we served with cocktail sauce that we serve with like 0:01:52.600 --> 0:01:56.640 a mustard mayonnaise kind of thing, some mignonette whatever. But 0:01:57.000 --> 0:01:59.680 basically I'm gonna show you how to make a shrimp cocktail. 0:02:00.000 --> 0:02:03.560 It's like really really classic. So in something this is 0:02:03.560 --> 0:02:06.160 a very sort of American style dish. So the first 0:02:06.200 --> 0:02:07.960 thing you have to do is make a corporiond Have 0:02:08.000 --> 0:02:10.440 you ever heard that phrase before? Now? So a corpoon 0:02:10.600 --> 0:02:13.000 is like the liquid that you cook the shrimp in. 0:02:13.480 --> 0:02:17.720 Because I always find like more often than not that 0:02:17.800 --> 0:02:19.480 if you go to If you go to a restaurant 0:02:19.480 --> 0:02:24.120 and you order some cocktail, the shrimp is actually bland. Interesting. 0:02:24.160 --> 0:02:25.959 It doesn't have a flavor, got it. It's just kind 0:02:25.960 --> 0:02:29.320 of like there's no seasoning to it. So basically a 0:02:29.440 --> 0:02:35.200 corpoon is usually like some white wine, some water, some 0:02:35.280 --> 0:02:40.639 lemon juice, some garlic, maybe like some celery, um and onions, 0:02:41.360 --> 0:02:43.640 and then like some fresh time. I don't have time, 0:02:43.639 --> 0:02:45.520 but I have some rosemary in my garden, so I'm 0:02:45.560 --> 0:02:47.680 gonna use that. So basically what so what you do 0:02:47.760 --> 0:02:49.680 is you take you take the water and the wine, 0:02:50.320 --> 0:02:53.120 and you put into the into the liquid and the 0:02:53.280 --> 0:02:56.680 and the and the and the onions and the garlic, 0:02:56.720 --> 0:02:59.600 all the aromatics. And see what's gonna happen is this 0:02:59.639 --> 0:03:04.160 is just gonna flavor the um the water that you're 0:03:04.160 --> 0:03:09.400 gonna steam the shrimp in. Alright, Sophie. So not many 0:03:09.480 --> 0:03:14.680 podcasts have a single subject of shellfish because no one 0:03:14.680 --> 0:03:16.760 else is as crazy as us, No I know, but 0:03:16.880 --> 0:03:18.880 I mean it's really it's one of the things that 0:03:18.960 --> 0:03:22.960 really kind of like binds us together as as it's 0:03:23.000 --> 0:03:26.519 foundational for our relationship and daughter exactly right. But it 0:03:26.600 --> 0:03:29.560 started it started out very early. I mean you were 0:03:29.720 --> 0:03:37.680 I've always loved you know, shellfish in general, you know, lobster, scallops, crabs, oysters, clams, etcetera. 0:03:37.960 --> 0:03:41.440 And you kind of followed suit early on. I mean, 0:03:42.440 --> 0:03:44.120 you know, I don't know how much of this you remember, 0:03:44.160 --> 0:03:46.760 but you used to like walk up to lobster tanks 0:03:47.200 --> 0:03:50.600 and literally look at the lobsters like you wanted them 0:03:50.600 --> 0:03:53.200 like steam with some drawn butter, not just like because 0:03:53.240 --> 0:03:55.160 you thought they were cool, like swimming around in their 0:03:55.200 --> 0:03:58.400 tanks like you were hungry. And that hasn't changed, no, 0:03:58.520 --> 0:04:00.720 I still feel that way today. You know. The other 0:04:00.760 --> 0:04:02.240 thing that you really love to eat when you were 0:04:02.280 --> 0:04:04.320 a kid, with things like muscles and clams, which is 0:04:04.400 --> 0:04:06.720 kind of like some some people think that that's weird 0:04:06.800 --> 0:04:08.600 for like a young kid. I mean when I say young, 0:04:08.680 --> 0:04:11.040 I mean you were too and you were eating like 0:04:11.120 --> 0:04:14.800 muscles and clams, like steamed, steamed and broth. And I 0:04:14.840 --> 0:04:17.320 just think that like you were attracted to like those 0:04:17.360 --> 0:04:20.360 sort of salty, briny, natural flavors of shellfish. I mean, 0:04:20.360 --> 0:04:22.280 to me, I think that's really what it is. Those 0:04:22.279 --> 0:04:24.479 are my favorite flavors for sure. But also I mean 0:04:24.800 --> 0:04:26.920 it might be weird because not a lot of people 0:04:26.960 --> 0:04:29.080 have that type of exposure at that age. I mean 0:04:29.120 --> 0:04:32.520 I just because of you, I had, I had the 0:04:32.600 --> 0:04:34.440 right exposure. And there were definitely things that you didn't 0:04:34.520 --> 0:04:36.160 like when you were growing up that you like now. 0:04:36.640 --> 0:04:38.200 You know a handful of things I can just think 0:04:38.200 --> 0:04:40.560 of at the top of my head, like tomatoes, raspberries. 0:04:40.680 --> 0:04:44.240 I mean, you know, and you know, and and times change. 0:04:44.279 --> 0:04:46.280 But the one thing about you is that shellfish has 0:04:46.279 --> 0:04:50.239 been part of your like love the entire time. Yeah. 0:04:50.320 --> 0:04:53.680 And we took our first trip together overseas. We went 0:04:53.760 --> 0:04:56.320 to Paris. Do you remember that? Of course? How old 0:04:56.440 --> 0:05:03.400 you you? Twelve? Yeah? Check my Instagram for Sophie's birthday 0:05:03.400 --> 0:05:06.080 this year. I actually don't, yes, because I posted a 0:05:06.120 --> 0:05:08.320 picture of you in Paris that day. You had like 0:05:08.360 --> 0:05:12.200 your you had your beret on. I had awful banks 0:05:12.320 --> 0:05:15.280 you had. You looked amazing you had. You had your 0:05:15.320 --> 0:05:18.400 bret on, this like great sort of rain trench coat on. 0:05:19.360 --> 0:05:21.320 You were standing in front of the Eiffel Tower. You're 0:05:21.320 --> 0:05:24.360 like you were literally like the little American girl in Paris. 0:05:24.360 --> 0:05:26.520 And all I needed was a bad gut. Yes, if 0:05:26.520 --> 0:05:28.919 you had a bad guet, that would have been it. 0:05:29.160 --> 0:05:34.560 And like a little container of butter. It would have 0:05:34.560 --> 0:05:37.880 been like French butter, would have been totally perfect. But 0:05:38.000 --> 0:05:40.880 I remember, like your mom was making fun of us 0:05:41.000 --> 0:05:43.880 because she's like, I don't understand. You took this kid 0:05:44.000 --> 0:05:47.880 to Paris and basically all you guys did was eat fish, 0:05:48.160 --> 0:05:51.000 like the shellfish. And I'm like, yeah, because that we're 0:05:51.040 --> 0:05:53.640 in Paris, so like you go to like these brasseries 0:05:53.680 --> 0:05:56.400 and these be stros so fun. That was really like 0:05:56.440 --> 0:05:58.960 the first time I remember being in like a French brasserie. 0:05:59.120 --> 0:06:01.440 Like yeah, well, obviously that makes sense because I was 0:06:01.480 --> 0:06:03.680 young and we were in Paris, but still, like you know, 0:06:03.839 --> 0:06:06.520 it's it's so different than what you get here in 0:06:06.560 --> 0:06:10.000 the US. It is. It is different. Although you know, 0:06:10.160 --> 0:06:14.400 obviously you know, many restaurant tours, you know, myself included, 0:06:14.440 --> 0:06:17.200 are inspired by those kinds of travels, etcetera, and in 0:06:17.279 --> 0:06:20.440 the classic things that you know, you know, for fifteen 0:06:20.520 --> 0:06:22.039 years in New York City, I had a Russian called 0:06:22.040 --> 0:06:28.160 Bar American, which was really an American style let's just say, 0:06:28.160 --> 0:06:31.920 an American style French brousserie. You know, it was completely 0:06:32.240 --> 0:06:37.000 inspired by my trips and travels two places, like you know, Paris, 0:06:37.200 --> 0:06:39.120 where you know it was it was that was the 0:06:39.120 --> 0:06:41.200 way I wanted to eat then I still like to 0:06:41.200 --> 0:06:43.160 eat eat that way now. But it was like, you know, 0:06:43.279 --> 0:06:46.160 lots of like it was steak freed, so like steak 0:06:46.200 --> 0:06:48.360 and French fries, you know, Yeah, I mean they didn't 0:06:48.440 --> 0:06:51.479 name the French. They didn't name the fry after after 0:06:51.520 --> 0:06:53.599 France for no reason. I mean they you know, the 0:06:53.720 --> 0:06:56.719 French Parisian style way to cook French fries is still 0:06:56.760 --> 0:07:00.320 the best way. It's a double it's a double cooking method. 0:07:00.440 --> 0:07:03.880 That's another show because today we're talking about shellfish and 0:07:03.880 --> 0:07:06.000 I can talk about French fries for hours on end. 0:07:06.080 --> 0:07:27.080 But what did you just put in here? Okay, so 0:07:27.120 --> 0:07:31.320 we have rosemary um and you can use classically used time, 0:07:31.880 --> 0:07:35.040 some bay leaf, onions, garlic, lemon, a little bit of 0:07:35.040 --> 0:07:38.400 selery um garlic, and then a little bit of wine 0:07:39.360 --> 0:07:41.600 and you let this cook for a little while. Now, 0:07:41.720 --> 0:07:44.080 like Louisiana, they'll do a corporal but it might have 0:07:44.160 --> 0:07:46.760 like like a spice rub or like or like in 0:07:46.960 --> 0:07:50.240 like in when they steam crabs in Maryland, same principle, 0:07:50.320 --> 0:07:53.240 but they'll put old bay seasoning in it. Yeah, so 0:07:53.280 --> 0:07:54.720 you can have so you can make like an old 0:07:54.760 --> 0:07:59.560 Bay shrimp cocktail here actually has something actually have some 0:07:59.600 --> 0:08:04.480 old day here. We're just gonna sprinkle some in so obey, 0:08:04.520 --> 0:08:11.040 is that that Maryland born um spice mixture that has 0:08:11.120 --> 0:08:14.280 like paprika and garlic and onions and bay leaf and 0:08:15.280 --> 0:08:20.560 sell recede a bunch of other stuff. Um. And so 0:08:20.600 --> 0:08:23.920 then what happens is you make this broth and then 0:08:24.000 --> 0:08:29.040 you let all the aromatics flavor the flavor of the 0:08:29.080 --> 0:08:30.720 wine and the water, and then you cook the shrimp 0:08:30.760 --> 0:08:34.640 in it, so the shrimp actually has by itself. See 0:08:34.679 --> 0:08:37.000 that's the key, all right. And then what I do 0:08:37.160 --> 0:08:40.920 is I strained it out. Strain this out. How long 0:08:40.920 --> 0:08:43.000 did you cook that for? I mean you should cook 0:08:43.000 --> 0:08:44.560 it for like at least twenty minutes or a half 0:08:44.559 --> 0:08:49.400 an hour. That's really the key. So straight out all 0:08:49.440 --> 0:08:51.320 the aromatically. Basically what you do is you just have 0:08:51.440 --> 0:08:55.160 like this flavored broth and then you put the you 0:08:55.200 --> 0:08:59.680 take the shrimp. The shrimp that's cleaned. So I peeled 0:08:59.679 --> 0:09:02.800 into yes, and I always keep the shells and I 0:09:02.880 --> 0:09:04.559 make a shrimp stock out of it. I guess I 0:09:04.559 --> 0:09:06.520 should have kept the tail on these. I didn't this time. 0:09:06.600 --> 0:09:08.920 It doesn't really matter, and we're gonna put the shrimp 0:09:09.000 --> 0:09:11.560 right into the into the broth, and we're just gonna 0:09:11.600 --> 0:09:14.880 post the shrimp in the broth. You see. So now 0:09:14.920 --> 0:09:17.000 what you're getting is instead of just boiling it in 0:09:17.400 --> 0:09:20.840 like plain water, you're getting it. You're getting all this 0:09:21.120 --> 0:09:23.600 this these aromatics in the flavor of the broth. Have 0:09:23.679 --> 0:09:27.079 you ever had shrimp cocktail on your menu? Yeah? Bar American, 0:09:28.280 --> 0:09:30.400 it's like I kind of remember that. I have it 0:09:30.440 --> 0:09:32.600 on the menu at Bar American. I have it on 0:09:32.600 --> 0:09:36.040 the menu Bobby Flay steak. But they're like they're they're 0:09:36.080 --> 0:09:39.920 not classic shrimp cocktails. There's a shrimp cocktail with like 0:09:40.040 --> 0:09:42.959 like a twist to like a Bar American. It was like, um, 0:09:43.000 --> 0:09:45.120 it was a Tolle Matteo cocktail sauce, so it was 0:09:45.160 --> 0:09:48.320 a green sauce. Oh yeah, I do remember that. So good. 0:09:48.520 --> 0:09:51.720 But then also the Bobby Flay Steak, it's a shrimp 0:09:51.760 --> 0:09:55.679 cocktail and has a smoked chili cocktail sauce. So it's 0:10:02.880 --> 0:10:06.280 you know, uh, we had these things called plateau freedom mayor, 0:10:06.280 --> 0:10:08.559 which is based that's just that's that's all My French 0:10:08.640 --> 0:10:11.880 right there basically means it means platter of of you know, 0:10:11.960 --> 0:10:14.400 fish and shellfish or you know, or fruits of the 0:10:14.400 --> 0:10:16.880 sea as they you know in translation, and so like, 0:10:17.720 --> 0:10:21.520 you know, you'd have like poach shrimp, you'd have you know, 0:10:21.640 --> 0:10:26.000 crab salad, you'd have steamed lobsters. At Bar American, you know, 0:10:26.080 --> 0:10:28.440 we certainly were inspired by that, and we had like 0:10:28.559 --> 0:10:31.840 different you know, levels of plateaus of the shellfish and 0:10:31.880 --> 0:10:34.280 it was like tears of shellfish. So you have the 0:10:34.280 --> 0:10:37.679 crushed ice in the bins, and then you'd have like 0:10:37.800 --> 0:10:41.360 some scallops, or you'd have shrimp and crab, and then 0:10:41.400 --> 0:10:45.000 you'd make different kinds of shellfish cocktails, which was the 0:10:45.040 --> 0:10:48.920 shellfish cocktails at barmericanrare probably the most ordered dish. They 0:10:48.920 --> 0:10:50.920 were so good. There were three on the top. There 0:10:50.960 --> 0:10:52.920 were three of them, and so you could order one 0:10:53.120 --> 0:10:55.880 individually in sort of a larger size, or you could 0:10:55.920 --> 0:10:58.320 add or you could order a tasting of three, which 0:10:58.400 --> 0:11:01.320 was probably the most photographed to the restaurant over the 0:11:01.360 --> 0:11:04.240 fifteen years. So there was one that was lobster and 0:11:04.280 --> 0:11:08.240 avocado cocktail, and it was more like a salad because 0:11:08.240 --> 0:11:10.840 it was steamed lobster obviously out of the shell and 0:11:10.840 --> 0:11:13.480 meat out of the shell and it had it was 0:11:13.800 --> 0:11:17.720 you know, there was avocado folded into it, some watercress, 0:11:18.040 --> 0:11:21.000 some fresh tarragon, and then like horse radish and wish 0:11:21.080 --> 0:11:24.319 just your sauce and olive oil. It was delicious. Then 0:11:24.320 --> 0:11:26.800 there was a crab and a coconut cocktail. Do you 0:11:26.800 --> 0:11:29.080 remember that one? I loved that one. So that was 0:11:29.160 --> 0:11:32.680 blue crab from Maryland, you know, steamed in and out 0:11:32.679 --> 0:11:35.120 of the shell as well. It had you know, very 0:11:35.160 --> 0:11:39.560 finely diced ripe mangoes in there, like a coconut vinigrette 0:11:39.559 --> 0:11:42.360 with cilantro in it, and so it was kind of like, uh, 0:11:42.600 --> 0:11:44.199 you know, it almost had like a little bit of 0:11:44.240 --> 0:11:47.280 a tropical thing happening. I just I didn't want to 0:11:47.320 --> 0:11:52.080 just serve like, you know, just crab meat with cocktail sauce, 0:11:52.160 --> 0:11:53.920 like I mean, you can get that in steak houses 0:11:53.960 --> 0:11:57.000 and whatnot, which is totally fine. I'm down for that too, 0:11:57.400 --> 0:11:59.320 But you know, I always feel like when I opened 0:11:59.320 --> 0:12:01.640 a restaurant, like I have to do something that has 0:12:01.679 --> 0:12:03.000 a little bit of a twist to it. It It just 0:12:03.040 --> 0:12:06.400 can't be like just you know, clearly just copied out 0:12:06.400 --> 0:12:10.080 of a textbook. And the third one was the shrimp cocktail. 0:12:10.240 --> 0:12:12.360 But it wasn't a red cocktail sauce. It was a 0:12:12.360 --> 0:12:16.360 green cocktail sauce made with Toma teos and horse radish 0:12:16.360 --> 0:12:20.280 and honey. That one was so good to chili's. It's delicious. 0:12:20.400 --> 0:12:22.880 The Toma teo cocktail sauce. I haven't made that in 0:12:22.880 --> 0:12:24.560 a while. I'll have to do that. So it's so 0:12:24.679 --> 0:12:27.319 signature to you. That's definitely a signature for me because 0:12:27.360 --> 0:12:31.520 the Toma teos is something that I have been utilizing 0:12:31.559 --> 0:12:34.640 since my early days at Mason Grill, you know, forever ago, 0:12:35.160 --> 0:12:38.320 because Toma teos are such an important part of Southwestern cuisine. 0:12:38.360 --> 0:12:40.880 So I used tom a teo's you know, all the time. 0:12:41.640 --> 0:12:43.720 And to be able to kind of like bring in 0:12:43.760 --> 0:12:46.080 a couple of those ingredients into into a you know, 0:12:46.120 --> 0:12:50.520 sort of an American slash French brasserie is fun to do, 0:12:50.600 --> 0:12:53.600 you know, not not not not constantly, but like just 0:12:53.720 --> 0:12:56.199 you know, a couple of a couple of hits here 0:12:56.200 --> 0:12:59.120 and there. Yeah, so that you know, and then you know, 0:12:59.200 --> 0:13:01.280 the and then not like on the plateaus we would 0:13:01.280 --> 0:13:03.920 serve like and then we'd have oysters to like oysters 0:13:03.920 --> 0:13:07.760 and clams, and we'd have West Coast oysters and East 0:13:07.760 --> 0:13:10.840 Coast oysters. I think we've gone over this. Do you 0:13:10.880 --> 0:13:13.800 know the do you know the oyster rule something with 0:13:13.840 --> 0:13:16.200 the months? You don't remember this, I don't remember it. 0:13:16.400 --> 0:13:19.000 Please please refresh my memory. It's a good it's a 0:13:19.000 --> 0:13:21.480 good um. It's a good lesson if you remember it. Well, 0:13:21.480 --> 0:13:25.000 this really is only for East Coast oysters. Okay, it's 0:13:25.040 --> 0:13:27.160 it's a it's a it's a really good rule of thumb. 0:13:27.160 --> 0:13:28.600 I mean the problem with the East Coast there's no 0:13:28.640 --> 0:13:30.560 problem with the eat Coast oysters. That to me, they're 0:13:30.559 --> 0:13:32.840 the best oysters in the country, but maybe in the world. 0:13:33.360 --> 0:13:37.400 And I like them because they have great brainy flavor 0:13:37.440 --> 0:13:39.920 to them. So like Blue Point oysters, which you know 0:13:39.960 --> 0:13:43.240 originated on you know, in Blue Point Long Island. To 0:13:43.320 --> 0:13:45.720 me that that's what an oyster tastes like. It's probably 0:13:45.760 --> 0:13:48.000 because that's what I grew up eating. It's like anything else, 0:13:48.040 --> 0:13:51.640 you know. But so basically you should be eating East 0:13:51.679 --> 0:13:58.239 Coast oysters. When the month has the letter R in it, 0:13:58.240 --> 0:14:04.320 it works. So let's go through it. January yes, February yes, okay, 0:14:04.400 --> 0:14:11.560 March yes, wow, the hesitation there is scary. April yes, 0:14:12.200 --> 0:14:20.120 May Nope, okay. So basically, so May June, July, August. Okay, May, June, July, August. 0:14:20.280 --> 0:14:22.080 What are those months have in common on the East 0:14:22.080 --> 0:14:24.560 Coast besides the fact that they don't have letter are 0:14:24.560 --> 0:14:28.840 in them. It's hotter, so that means that the water 0:14:29.000 --> 0:14:32.680 is warmer. So when the weather, when the weather is warmer, 0:14:33.280 --> 0:14:35.880 the oysters begin to molt, you know, they go through 0:14:35.920 --> 0:14:38.120 this process and they begin they get a little muddy 0:14:38.160 --> 0:14:41.080 in texture and not as crisp and clean. So when 0:14:41.120 --> 0:14:44.480 the water is cold, the oysters have that sort of 0:14:44.520 --> 0:14:47.080 great briny flavor and they're crisper, and they have like 0:14:47.320 --> 0:14:49.640 they have they have more of a like a of 0:14:49.440 --> 0:14:51.440 a of a chewy texture to them in a good way, 0:14:51.560 --> 0:14:56.520 you know. And So basically, long story, short letter, are 0:14:56.600 --> 0:14:59.400 East Coast oysters in the middle, like in the spring 0:14:59.440 --> 0:15:01.440 in the summer. If I want oysters, I ordered West 0:15:01.440 --> 0:15:06.560 Coast oysters kumamotose delicious. Those are the tiny little ones. 0:15:06.680 --> 0:15:25.200 So that's my oyster move for the day. Let me 0:15:25.200 --> 0:15:28.600 show you how to make a quick cocktail sauce. So 0:15:28.680 --> 0:15:31.480 basically it's catch up some porus trash, which I love. 0:15:32.000 --> 0:15:35.240 I love the spiciness of that. Now, not not not 0:15:35.320 --> 0:15:37.560 everybody puts hot sauce in it. But I'm gonna put 0:15:37.560 --> 0:15:41.640 a little like a little Cayenne Louisiana hot sauce in there, 0:15:42.520 --> 0:15:46.520 and then definitely some lemon, lemon juice. I didn't know 0:15:46.560 --> 0:15:48.480 this is how you made cocktail sauce so easy. It's 0:15:48.520 --> 0:15:50.120 so easy, and there's some salt and pepper. If you 0:15:50.120 --> 0:15:51.600 want to put like a little wishes your sauce, you 0:15:51.640 --> 0:15:53.760 can do it. Like people have like different renditions of 0:15:53.760 --> 0:16:01.640 it good. What does it taste like? Tastes like cocktail sauce. 0:16:01.640 --> 0:16:04.560 It's like tomato eat has a little sweetness from the 0:16:04.600 --> 0:16:08.320 catchup itself. The horse radish has, you know, definitely has 0:16:08.400 --> 0:16:11.680 its own sort of heat to it. To me, horse 0:16:11.760 --> 0:16:14.280 radish and shellfish go hand in hand, you know, no 0:16:14.320 --> 0:16:16.640 matter what you're serving, a little bit of heat from 0:16:16.680 --> 0:16:20.240 that um frank's red hot and then you know you 0:16:20.320 --> 0:16:30.000 brighten it up with lemon. What about restaurants, any restaurants 0:16:30.000 --> 0:16:32.000 in l A like that you like to go eat 0:16:32.040 --> 0:16:33.960 shell fish and like in on the east. To me, 0:16:34.000 --> 0:16:36.520 it's a very East coast thing. It's so East coast, 0:16:36.600 --> 0:16:39.000 you know, like you go to you know, anywhere in 0:16:39.000 --> 0:16:42.160 New England or New York State, and you'll find, like, 0:16:42.320 --> 0:16:45.160 you know, places that have like lobster rolls and steam 0:16:45.200 --> 0:16:49.800 clams and muscles and steamers. And does that happen out 0:16:50.200 --> 0:16:52.680 in l A, Yeah, I mean it does. Like you 0:16:52.680 --> 0:16:55.960 can go to like Connie and Tad's, which is basically 0:16:55.960 --> 0:16:59.320 in the East Coast version of that kind of food. 0:16:59.400 --> 0:17:01.600 But when I think of oysters, I mean I think 0:17:01.600 --> 0:17:04.159 about wanting to go to the oyster bar in Grand 0:17:04.160 --> 0:17:07.160 Central Station. Yeah, I mean I iat in this place 0:17:07.280 --> 0:17:11.119 in the Hampton's called Bostwicks, which obviously you know, you know, 0:17:11.240 --> 0:17:15.920 lobster rolls, steam clams, steamers which are soft shell clams. 0:17:16.200 --> 0:17:18.400 I love steamers so much. Those are hard to find 0:17:18.400 --> 0:17:20.879 out here. Actually you can't. It's hard. Yeah, But I 0:17:21.240 --> 0:17:23.040 mean like a lot of like a lot of early 0:17:23.680 --> 0:17:27.760 shellfish memories for me. Also start at Mary's Fish Camp. 0:17:28.160 --> 0:17:30.879 Oh my god, So Mary's Fish Camp for those of 0:17:30.960 --> 0:17:33.320 people that have not been looking enough to go there. 0:17:34.000 --> 0:17:36.080 I hate to call it a shack because it's a restaurant, 0:17:36.080 --> 0:17:38.639 but that's how they guess people describe it. It's like 0:17:38.680 --> 0:17:43.679 a lobster lobster rolls shack roll lobsters speak um just 0:17:43.720 --> 0:17:46.359 because it's a shack doesn't mean it's not expensive, because 0:17:46.520 --> 0:17:49.280 because these because this kind of these ingredients cost a 0:17:49.280 --> 0:17:53.080 lot of money. So one thing that people like don't understand. 0:17:53.080 --> 0:17:54.960 It's like they see a lobster roll and it's thirty 0:17:54.960 --> 0:17:57.840 eight dollars and they're like, this is insane, right, well, 0:17:57.880 --> 0:18:00.359 you're eating an entire lobster. They're probably losing money at 0:18:00.359 --> 0:18:03.800 thirty you know, I'm just you know, I'm backing up 0:18:03.800 --> 0:18:07.440 the restaurant tours of the world because you know, these 0:18:07.520 --> 0:18:10.320 commodities cost a ton of money. You know, Lobster is like, 0:18:10.480 --> 0:18:12.040 you know, top of the food chain when it comes 0:18:12.080 --> 0:18:14.800 to the expense. And just because it's sitting in a 0:18:14.880 --> 0:18:18.280 toasted hot dog bun doesn't mean it's cheap. What about muscles, 0:18:18.480 --> 0:18:21.919 I mean, muscles is like, okay, so the broth that 0:18:22.040 --> 0:18:25.040 muscles make or one is one of the great things 0:18:25.359 --> 0:18:28.639 I've ever made. Because I'll give you I'll give you 0:18:28.680 --> 0:18:31.120 an Iron Chef secret. Whenever I had to cook something 0:18:31.119 --> 0:18:34.879 on Iron Chef that needed like any kind of shellfish, 0:18:35.640 --> 0:18:38.639 I would always get muscles and cook the muscles. And 0:18:38.680 --> 0:18:40.760 sometimes I wouldn't even use the muscles, just the broth 0:18:41.600 --> 0:18:44.640 to fortify whatever I was making, because the broth from 0:18:44.680 --> 0:18:49.560 muscles is intoxicating, so like even more so than the 0:18:49.600 --> 0:18:51.560 clam brought that we were talking about before. I think 0:18:51.640 --> 0:18:55.639 muscles are even better. There's a place on the Moufie Coast. 0:18:55.760 --> 0:18:57.520 So now I have this restaurant called the Maufie in 0:18:57.800 --> 0:19:02.200 Las Vegas, and you, clearly inspired by my might travel 0:19:02.280 --> 0:19:07.200 to the Moufie Coast because well, it's delicious there, and 0:19:07.520 --> 0:19:09.920 you know, there's there's like a handful of dishes. There's 0:19:09.960 --> 0:19:12.000 not a there's not a hundred dishes that you think 0:19:12.040 --> 0:19:14.720 about there. There's there's all kinds of different fish and 0:19:14.720 --> 0:19:17.960 shellfish of course, but like there's a handful of dishes 0:19:18.000 --> 0:19:20.080 that are that are truly a Moufie coast. There's a 0:19:20.080 --> 0:19:25.040 place called Dodd Alpho that actually in your bedroom in 0:19:25.119 --> 0:19:28.440 my house. Here there's a picture of the place. Oh okay, sure, okay, 0:19:28.480 --> 0:19:32.840 that's Dodd Alpho. So Dodd Alpho is speaking of shacks. 0:19:32.880 --> 0:19:38.200 It's basically this shock on your positano nearby. And anybody 0:19:38.200 --> 0:19:40.120 that's been to a Moufie coast more than once knows 0:19:40.160 --> 0:19:42.399 this place because everybody tells you to go there. So 0:19:42.440 --> 0:19:46.159 basically you pull the boat up, and you asked the 0:19:46.359 --> 0:19:49.040 whoever you're having the boat to take you to Dad Alpho. 0:19:49.760 --> 0:19:51.920 And then you get like nearby, and then the guy 0:19:52.040 --> 0:19:54.320 calls the guy that owns it and says, you know, 0:19:54.320 --> 0:19:56.760 I've five people. You know, what time can we come 0:19:56.760 --> 0:19:59.000 for lunch or whatever? And the place is packed, but 0:19:59.080 --> 0:20:01.800 it's in sand there. Nobody's in their bare feet and 0:20:01.880 --> 0:20:04.520 t shirts and bathing suits, and you know, you've been 0:20:04.560 --> 0:20:07.199 swimming in the Tyranny Sea. And then you want to 0:20:07.680 --> 0:20:12.120 eat lunch. And so this place has like a handful 0:20:12.160 --> 0:20:14.879 of dishes. I'll just go through them really quickly. You know. 0:20:14.920 --> 0:20:18.359 One of them is fresh mozzarella that's cooked in lemon leaves. 0:20:18.880 --> 0:20:21.560 One of them is like this pasta with this green 0:20:21.760 --> 0:20:25.640 pepper pesto that they have. It's called frigid um peppers. 0:20:25.640 --> 0:20:27.919 We can't get them here. Like the closest thing is 0:20:27.920 --> 0:20:31.399 a Sheshito pepper. So I actually make ashito pepper pesto 0:20:31.480 --> 0:20:35.960 for some things based on that experience exactly. And then 0:20:36.440 --> 0:20:39.360 they have muscles, which is why you go there. Okay, 0:20:39.520 --> 0:20:41.760 muscles is the real reason you go to Dal Adolpho. 0:20:41.840 --> 0:20:45.840 And it's very simple. It's it's white wine. The muscles 0:20:45.880 --> 0:20:48.360 make the broth with the white wine as it's steaming. 0:20:48.480 --> 0:20:50.680 There's tomato in it, there's some garlic in it. I 0:20:50.720 --> 0:20:53.480 don't know if there's herbs. I can't remember. It doesn't matter. 0:20:53.600 --> 0:20:57.520 They are and you're sitting like on the sea eating 0:20:57.560 --> 0:21:01.600 these things. You can't stop eating them. They're just incredible. 0:21:06.160 --> 0:21:07.560 And what I do is I just kind of I 0:21:07.600 --> 0:21:10.639 have them. They're like a little bowl here, so I 0:21:10.720 --> 0:21:13.720 just I just attached the shrimp to the side of 0:21:13.760 --> 0:21:18.080 the bowl. Fancy, Yeah, looks good. And then what I 0:21:18.119 --> 0:21:23.359 always do is I'm cooking for yourself, you know, and 0:21:23.400 --> 0:21:25.560 then um, I usually take a little bit of extra 0:21:25.600 --> 0:21:27.160 horse rash and just put it right in the middle 0:21:29.240 --> 0:21:31.359 of the cocktail. It's just a garnish. You don't have 0:21:31.400 --> 0:21:33.840 to do that. But basically that's great. That's really it. 0:21:34.160 --> 0:21:40.120 See and you can see these here smells broth. Oh, 0:21:40.160 --> 0:21:43.680 it smells so good. Smells like it smells like Rosmarry. 0:21:43.680 --> 0:21:46.800 But it really do smell like old Bay. Yeah, I'm 0:21:46.800 --> 0:21:49.639 getting the onion too. That that was the old Bay version. 0:21:49.880 --> 0:21:51.800 I was going to take these out and then basically 0:21:51.840 --> 0:21:53.560 what you do is like you just post them until 0:21:53.600 --> 0:21:57.239 they're opaque, just cook through and then you put them 0:21:57.240 --> 0:21:59.240 in the refrigerator because you don't want to serve hot 0:21:59.280 --> 0:22:02.359 strip com I mean, who wants that. Actually, what I 0:22:02.400 --> 0:22:04.600 do in my restaurants, which is something that I have 0:22:04.680 --> 0:22:09.119 not seen anybody else do, is I take the shrimp 0:22:09.160 --> 0:22:14.040