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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. I'm Sophie Flag and I'm Always Hungry.

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Speaker 1: Sophie and I gather 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. Christmas time. You know,

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Speaker 1: one of the things I love about you, Sophie is

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Speaker 1: that you're really corny when it comes to Christmas. You

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Speaker 1: really are, And I love it so much. Why do

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Speaker 1: you love it so much? Because it is Christmas? So

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Speaker 1: it's hard not to like it. Yeah, but it's like,

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Speaker 1: you know, it's the season of giving. It's magical, it's cozy,

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Speaker 1: it's happy, it's I don't know, I just love it.

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Speaker 1: It's it's very it's like a positive you know, there's

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Speaker 1: a lot of people like if there's a lot to

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Speaker 1: look forward to, you have, you're celebrating with good friends

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Speaker 1: and family. You're you know, hopefully giving back to people

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Speaker 1: who really need it. It's it's a very uplifting time.

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Speaker 1: Do you like giving presents or getting prisons better. I

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Speaker 1: love giving presents. I like obsess over giving presents. Still

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Speaker 1: waiting for what? I always get you good friends, give

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Speaker 1: me good presents. Um, and you're hard to buy for

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Speaker 1: why because like you're a dad, Like dads are just

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Speaker 1: hard to buy? What does that even mean? I'm a dad?

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Speaker 1: So what? Yeah? But like dad's just like if there's

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Speaker 1: something they really want, they just buy it. Like it's

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Speaker 1: not like you're like like you're waiting all year for

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Speaker 1: me to get you something. You know what. Here's what

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Speaker 1: I want from you this year? Okay, I want a

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Speaker 1: cool hat. Oh? Okay? Is that a good gift? Yeah?

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Speaker 1: Because you know I like a hat. You don't like

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Speaker 1: my hats. I don't dislike your hats. Yeah, like a

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Speaker 1: like a truck or hat. I'm not saying anything I

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Speaker 1: want you to. I want you to get me a

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Speaker 1: hat that you think I should be wearing. Okay, cool,

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Speaker 1: that's a that's a good gift. That's a good assignment.

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Speaker 1: Doesn't have to cost a lot, doesn't know, just a

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Speaker 1: cool hot What do you want for Christmas? I don't know,

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Speaker 1: but there's nothing I really want. I just like celebrating Christmas,

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Speaker 1: A honey baked ham, you do like you do like

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Speaker 1: a honey baked ham. You like a honey baked ham,

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Speaker 1: You like a pepperman Martini, pep Peppermintini. Sorry, God forbid,

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Speaker 1: I use too many syllables, obviously when it comes to holidays.

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Speaker 1: To me, I think about the food I love cooking

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Speaker 1: on the holidays. And you know, as I talk about

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Speaker 1: all the times, the way I really show affection to

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Speaker 1: people I care about is when I cook for them.

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Speaker 1: So Christmas is no exception. Think about Christmas. That week

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Speaker 1: is rough. What do you mean? You have Christmas Eve,

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Speaker 1: Christmas Day, and then like you wake up and it's

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Speaker 1: New Year's Eve. Yeah, you know, you don't necessarily have

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Speaker 1: to cook on New Year's Eve, or you can cook

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Speaker 1: on one of the Christmas Eve Christmas Day situations. But

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Speaker 1: I cook on a thrill, all three of them. So

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Speaker 1: Christmas Eve. The thing I love about Christmas Eve is

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Speaker 1: an Italian tradition called the Feast of the Seven Fishes.

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Speaker 1: And you know, at Gatto, we would do the Feast

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Speaker 1: of the Seven Fishes every year, and you know, we

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Speaker 1: would do like I don't know, at least four courses

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Speaker 1: and we'd have way more than seven fishes in the

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Speaker 1: four courses. And um, you could do an octopus dish

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Speaker 1: you can make and you know, we would always do

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Speaker 1: like our octopus with like sour orange and the drone peppers, bacon, etcetera.

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Speaker 1: One of the best, I think, one of the best

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Speaker 1: dishes I've ever served, and we do a version of

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Speaker 1: it in a moufi now too. Um, and then a

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Speaker 1: good way to get a lot of the fishes out

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Speaker 1: of the way, so to speak, on your accounts A

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Speaker 1: couple of different ways. You could do a frito misto,

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Speaker 1: which is you know, fried seafood, and you can pick

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Speaker 1: like a couple of different kinds of seafood like shrimp

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Speaker 1: and squid, lobster if you wanted, or crab um, and

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Speaker 1: then the same thing for like a pasta dish. One

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Speaker 1: of the things I used to do a gatto would

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Speaker 1: be a squid in risotto pasta with squid in it,

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Speaker 1: with lobster in it, with crab in it, prawns like

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Speaker 1: so all of a sudden, like in one dish you

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Speaker 1: have four or five different shellfish. You can make a chapino,

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Speaker 1: which is like a San Francisco style seafood stew or

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Speaker 1: a bullya baize of some sort, San Francisco style. Yes, shapino,

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Speaker 1: Shapinos from San Francisco. What is that? What is shapino?

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Speaker 1: You know? I served this dish of bar American for

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Speaker 1: fifteen straight years. Did you know that never had it?

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Speaker 1: That's not true. Well I don't remember having You just

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Speaker 1: don't remember. You were drunk. You're drunk. God, No, you

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Speaker 1: know exactly. You're probably too young to remember, but you've

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Speaker 1: definitely had this dish. Okay. So Chapino is a really

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Speaker 1: good dish for the Feast of seven Fishes, be because

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Speaker 1: it started out on the docks of San Francisco and

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Speaker 1: the Italian immigrants. This is you know, a hundred years ago.

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Speaker 1: The Italian immigrants who were working on the docks would

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Speaker 1: make tomato sauce and they would get the scraps of

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Speaker 1: the fish from the fisherman and they would chip in

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Speaker 1: their scraps, okay, and they would make like a spicy,

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Speaker 1: garlic ey tomato sauce, make stock out of the out

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Speaker 1: of the fish bones, so it was like a tomato

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Speaker 1: eat broth, and then they would throw the fish in there.

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Speaker 1: Whatever they had topino. Oh my god, that's so interesting,

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Speaker 1: you know, isn't it. It's a San Francisco dish, really interesting,

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Speaker 1: and that's a really great I love making that dish

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Speaker 1: because it's like tomato, ea and garlic and spicy, and

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Speaker 1: then you have all this beautiful fish running through. It

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Speaker 1: could be anything, could be fin fish, shellfish, or combination

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Speaker 1: of both. And what I usually do is I usually

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Speaker 1: serve toasted sour dough because sour dough is a big

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Speaker 1: part of San Francisco. It makes sense. And my secret

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Speaker 1: ingredient is I make an anchovy butter and I finished

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Speaker 1: the broth with anchovy butter and the anchovies and the

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Speaker 1: butter just accentuates the flavor of the fish. Cool. Okay,

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Speaker 1: there you got um. But the feast of the seven

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Speaker 1: fishes is fantastic um. And then, like as I said,

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Speaker 1: like you can get up to seven really quickly, but

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Speaker 1: if you don't get to seven, if you get four

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Speaker 1: or five, who cares, it doesn't really matter. I mean,

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Speaker 1: you know, I always like to make sure that that

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Speaker 1: I have at least seven kinds of fish rolling through.

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Speaker 1: So it could be like squid, an octopus. That could

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Speaker 1: be clams, It could be muscles, There could be oysters.

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Speaker 1: You could do a grilled oyster dish or just a

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Speaker 1: roll oysters. You're not to open oysters now a profession

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Speaker 1: Who taught you how to do that? Um? From Broad Street? Yeah,

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Speaker 1: Chris from Broad Street Oyster Company taught me how to

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Speaker 1: shuck an oyster. Now I'm a pro. Yeah yeah, I

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Speaker 1: mean so you know, oysters, clams, muscles, um, razor clams, shrimp, prawns.

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Speaker 1: I love razor clams, crabs, blue crab, duncheon iss crab.

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Speaker 1: People don't use razor clams a lot. Remember the first

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Speaker 1: time you had him. I remember having razor clams in

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Speaker 1: like a razor clam Cevich sort of thing that you

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Speaker 1: did at Bar American. It was on it was on

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Speaker 1: the Plateau Freedom Towers of Seafood. Yeah, we and we'd

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Speaker 1: make like basically a razor clam salad. So good. Yeah

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Speaker 1: I should make that for you again. Yeah, I would

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Speaker 1: love that. You want that for Christmas? That's a good idea. Yeah, yeah,

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Speaker 1: you know, sometimes they're hard to find, the razor clams.

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Speaker 1: They're really cool if you've never had it before, they're

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Speaker 1: like they look like fingers. Yeah, they um, and then

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Speaker 1: you take the shell out, it's like it looks like

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Speaker 1: a long rubber band, and so you cook it and

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Speaker 1: then you just slice them up very thinly so that

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Speaker 1: they're to the room. They're kind of chewy, yeah, but

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Speaker 1: they're tender if you slice them. Yeah, that's a good idea.

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Speaker 1: I'm gonna make you some razor clam. Oh my god,

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Speaker 1: I would love that. Cool. All right, So I'm gonna

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Speaker 1: show you how to make a classic meccada. You know,

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Speaker 1: chicken pecata is probably the most well known. I'm gonna

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Speaker 1: make a story for spicata, and there's different renditions of it.

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Speaker 1: You can put some cherry tomatoes and if you want it,

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Speaker 1: it's like classically pocada. But like that works too, So

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Speaker 1: I just I'm starting with some canoe oil and a pan,

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Speaker 1: and I have salt and pepper on. I'm using a

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Speaker 1: sword for steak. If you want to use a fish

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Speaker 1: like tuna or sword fish is good because it's like

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Speaker 1: a steak like fish kind of emulates like kind of

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Speaker 1: like a chicken breast of this peak. And then that

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Speaker 1: this is wonder flower, which is the flower that's already

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Speaker 1: been steamed, so it's already cooked so it doesn't get clumpy.

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Speaker 1: It actually makes it lighter. I like using one. You're

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Speaker 1: flower in certain things, you have to cook the world

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Speaker 1: on this out, okay, and then I'm gonna go right

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Speaker 1: to the hot oil. You hear that sizzle, and then

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Speaker 1: you just want to let that you want the you

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Speaker 1: want the flower to cook on on that side, the

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Speaker 1: salt and pepper becomes part of the fish itself. And

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Speaker 1: obviously you want to you want to be you know,

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Speaker 1: a little krusty on one side. You want that good

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Speaker 1: contract the texture for sure, so that the key to

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Speaker 1: that is to like dult flip and turn it until

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Speaker 1: you can see you can start to see the edges

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Speaker 1: start a little bit um, get a little bit round

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Speaker 1: around the edges. So yeah, so let's um. So I

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Speaker 1: think that for Christmas Eve, I'm going to do a

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Speaker 1: whole fish because I just think that you want to

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Speaker 1: have a whole fish is the centerpiece and it's really pretty,

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Speaker 1: and then I'll filet it for the table. But like,

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Speaker 1: if you like you present the whole fish it's really

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Speaker 1: really pretty, maybe we'll get like a red snapper or

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Speaker 1: like maybe like a striped bass, or maybe bronzeen is

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Speaker 1: probably too small for the amount of people that we have.

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Speaker 1: I want something like substantial. So then when it comes

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Speaker 1: like it's roasted, it comes out of the oven, it

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Speaker 1: looks beautiful and you can pour like some delicious sauce

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Speaker 1: on top, maybe like a salta veride or something, or

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Speaker 1: even like a very lemony caper vinegrette just to pour,

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Speaker 1: you know, pour on top. So that makes it really

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Speaker 1: juicy and citrusy, and you know it's got that, you

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Speaker 1: know that that lemony thing happening. Um and then um,

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Speaker 1: so I think that would be the main course. Do

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Speaker 1: you want me to make my white bean risulto for you? Yeah?

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Speaker 1: That sounds really good. Yeah, Christina will love that. What's

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Speaker 1: in your white bean risotto? Oh, this is a new side,

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Speaker 1: just for a moufie. So it's it's cantellini beans cooked

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Speaker 1: all the way through, then palmegiano regional cheese, some broth,

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Speaker 1: broccoli rob running through it, some cone feet, cherry tomatoes,

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Speaker 1: maybe some Collabrian chili's of course, of course, okay. And

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Speaker 1: then our razor clam salad. Raise a clam salad. Do

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Speaker 1: you want me to make squid pasta far pasta shrimp pasta?

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Speaker 1: Yes with the saffron, Yes, it's a must. Okay, here's

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Speaker 1: what I'll do. I it's saffron and crab, I'm sorry,

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Speaker 1: shrimp and crab and lobster in the pasta. Yes, with

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Speaker 1: the saffron. Okay, so that's one, two, three, whole fish

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Speaker 1: is four? Then wait wait, shrimp and crab, shrimp, crab

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Speaker 1: and lobster, lobster in the pasta. And then I'm going

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Speaker 1: to do a whole fish. Yes, that's four. White bean, Yeah,

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Speaker 1: but that's just the site. What're you talking about? Fish

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Speaker 1: razor clam salad? Actually, maybe I'll put some like muscles

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Speaker 1: or clams with the white beans. We should do oysters.

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Speaker 1: Want some oyster? Want them grilled? Grilled? It as good.

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Speaker 1: We we did the grilled ones the other day. What

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Speaker 1: are you putting there? We use Williamsons have a narrow

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Speaker 1: hot sauce and I made a hot sauce butter and

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Speaker 1: we grilled them. Did you like those? I loved those?

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Speaker 1: You did? Yeah? All right, I can do that. That's

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Speaker 1: a good way to do it. So then we have

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Speaker 1: so we have oyster, all right, So we have the grilled,

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Speaker 1: have a narrow butter oysters. Then we have we have

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Speaker 1: the pasta with the saffron and the shrimp, crab, and lobster.

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Speaker 1: Then we have a whole fish one to four. That's five,

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Speaker 1: and then we need um, we need two more. Did

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Speaker 1: you say two more fish? No, I haven't said the

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Speaker 1: razor clams. And then we need one more let's do

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Speaker 1: And then I'm gonna do it like I'm gonna do. Um.

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Speaker 1: I'm gonna do swordfish with like some sort of pacata

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Speaker 1: sauce on top, just to kind of have around as

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Speaker 1: a snack. What about fried calamari? You want fried squid? Yeah,

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Speaker 1: it sounds so good, and we'll have fried squid. Cool, Sophie,

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Speaker 1: the world is your grilled oyster. I mean, you can

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Speaker 1: have whatever you want for Christmas Eve. That's why I'm

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Speaker 1: here for you. My god, that's only Christmas Eve. That's

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Speaker 1: just Christmas Eve. And then Christmas Day you're like, give

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Speaker 1: me a ham. No, oh my god, we haven't got

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Speaker 1: to the ham yet. Christmas Morning, I'm looking for some

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Speaker 1: eggs benefits. Oh my god, you are an egg eggs

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Speaker 1: benetic glover. You. Yeah, well you have to have brunch

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Speaker 1: on on Christmas Day with a pepperminteine. Oh my goodness.

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Speaker 1: I don't know if I can, if I cannot not

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Speaker 1: sure I can do pepper. Wait a second, So we're

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Speaker 1: gonna have Christmas Eve dinner, Piece of seven Fishes, Feast

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Speaker 1: of nine fishes. We're gonna have all this fish on

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Speaker 1: Christmas Eve. And then you want to wake up and

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Speaker 1: have eggs benedicts. Well I just love ex benedics. But

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Speaker 1: we could do something else. We could do something more

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Speaker 1: more special or something. I don't know, it doesn't what

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Speaker 1: do you mean special? That's what you want. That's what's special.

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Speaker 1: I know. But what also but also when I think

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Speaker 1: about it, like when you do waffles with like cinnamon sugar. Okay,

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Speaker 1: we'll do waffles. You said cinnamon and sugar. Yeah, it's

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Speaker 1: so good. Yeah, it is good. You can you kind

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Speaker 1: of make like a dredge for it. Yeah, and then

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Speaker 1: you do like a blueberry um sauce like a syrup. Yeah,

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Speaker 1: so good. Although sometimes you do like h although sometimes

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Speaker 1: sometimes you do like a like some like a butter,

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Speaker 1: like a flavored butter with the waffles. Are you getting hungry? Yeah?

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Speaker 1: So for Christmas morning you want this is that eggs

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Speaker 1: band eggs? Not necessarily, I mean you want both. You

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Speaker 1: want to brunch buffet, like a brunch bar. Yeah, oh,

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Speaker 1: oh my god, you sin so excited what happened? And

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Speaker 1: then I remember you don't like bloody Mary's. You want

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Speaker 1: a bloody mary Bar. By the way, be my guest.

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Speaker 1: That's going to be your contribution the cocktails. You you

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Speaker 1: make a bloody Marry bar'll drink bloody Mary's. We have

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Speaker 1: some um lemon juice or lemons. You're gonna squeeze the

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Speaker 1: juice in some white wine and capers my favorite in yours. Yes,

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Speaker 1: you can tell them some butter, some un salt and

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Speaker 1: whole butter. And and I'm going to take some parsley.

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Speaker 1: Chop this up. You can use other herbs if you

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Speaker 1: wanted to, Like a Reagan will work nicely in the summer.

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Speaker 1: Basil night works. Nice 's gonna chop up some flat

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Speaker 1: lead Italian parsley coarsely, child, and those are those who run.

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Speaker 1: At the very end, we're gonna take a look at

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Speaker 1: our sword fresh one more second. I'm sure it's nice

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Speaker 1: and brown. You're like a pocada love. Yeah, so this

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Speaker 1: is this is like one of the like to me,

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Speaker 1: this is one of the key dishes too. You know

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Speaker 1: my new cookbook about you know basically, but it's a

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Speaker 1: great Sunday night meal, great and great family style me

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Speaker 1: off a blow. So I just want to cook the

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Speaker 1: sword for your soul's just cooked. And then basically this

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Speaker 1: is all about just like making making a pan sauce

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Speaker 1: right in the pan. So it's a nice it's you know,

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Speaker 1: it's a lot less clean up, which is also nice

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Speaker 1: when you're cooking about kind of like a golden brown

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Speaker 1: color right now, really, yeah, golden brown? You want that

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Speaker 1: contrast to picture. If you don't, if you put it

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Speaker 1: in while the oil is too cold, it's gonna boil

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Speaker 1: in the oil, and you're not gonna get any color.

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Speaker 1: Basically you're basically gonna be poaching into the oil. Like

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Speaker 1: that's that's not good. I wanna take the swordfish out,

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Speaker 1: just put it on the plate. You're gonna get rid

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Speaker 1: of some of this excess oil and then wha, deglaze

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Speaker 1: the pan, get some white wine, Squeeze some lemon juice

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Speaker 1: in there, fresh lemon juice, yum. So you get some

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Speaker 1: acidity from the from the wine, and you know you're

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Speaker 1: you're you're cooking out the alcohol. You're saving the flavor

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Speaker 1: of the grape, and you're also getting some acinity from

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Speaker 1: the wine. So and then we're gonna I'm gonna let

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Speaker 1: that cook down a little bit. Add a few capers, yes,

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Speaker 1: what do you do for a second. And then we're

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Speaker 1: gonna add some butter. And the butter is going to

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Speaker 1: give it, you know, obviously some richness. There's a lot

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Speaker 1: of butter. Really, it's also going to thicken the sauce.

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Speaker 1: It's going to falsify. You just kind of swirl it around.

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Speaker 1: You're just eating the caperge right out of the jar.

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Speaker 1: So good, all right, So you know you want the

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Speaker 1: sauce to be kind of white flavorful. Are you liking

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Speaker 1: the capers? I just love capers so much. And at

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Speaker 1: the very very end, just before you played it, you

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Speaker 1: put the fresh herbs in. Always add fresh erbans the

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Speaker 1: very last second. You can see how nice and break

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Speaker 1: cream you get. And then you just pour the sauce

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Speaker 1: over the swordfish. M hmm, that's it, gorge Okay, So

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Speaker 1: what about Christmas Night? Oh God, I don't know. I'm

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Speaker 1: la la you know every Christmas song, so don't get me. Honestly,

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Speaker 1: my favorite Rudolph, I'm gonna say it, Oh say it,

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Speaker 1: boy had a red nose? Who who has a loans

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Speaker 1: that lights up like that. Nobody. I mean, I love

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Speaker 1: an underd I love an underdog story. I love it

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Speaker 1: under dear story. My god, I just want to say this,

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Speaker 1: I want I want to say this. We have not

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Speaker 1: been drinking. You're just in the Christmas spirit. Oh have

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Speaker 1: you ever done done like an orange slice garland for

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Speaker 1: your tree, or like popcorn garland? Maybe we could do

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Speaker 1: that this. I don't want food on my tree. I

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Speaker 1: don't like it. I like my tree. It's monotone, it's

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Speaker 1: silver and white, it's beautiful, it's not boring. It's it's sleek.

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Speaker 1: It's a chic tree. Okay, but don't you want your

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Speaker 1: tree to have stories? No, I want to accentuate the

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Speaker 1: beauty of this tree that um is living in my house. Fine, okay, anyway,

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Speaker 1: so Christmas dinner, I'm thinking I can't wait for this,

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Speaker 1: thinking pasta pasta. You want an Italian dinner? Maybe? Okay,

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Speaker 1: we just we just had no because the night before

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Speaker 1: we had past the night before, well, we just Feast

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Speaker 1: of seven Fishes is an Italian dinner. Okay, So let's

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Speaker 1: do something a little bit different. Let's go French. What

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Speaker 1: would you like us and fries. Howbou roasted chicken. Okay,

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Speaker 1: let's do something a little comforting. I think a honey

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Speaker 1: baked ham, which is your favorite, honey baked hams. You

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Speaker 1: just like saying it honey baked ham. But I think

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Speaker 1: I did, Like I feel like I did brown sugar

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Speaker 1: and mustard and something in bourbon and stuff like that.

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Speaker 1: It was so good, was it? Yeah? You want to

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Speaker 1: do roasted chicken and sweet potatoes. I'm down? Is that

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Speaker 1: special enough? I mean, we can do whatever we want,

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Speaker 1: no rules, no parents, no rules. How about some truffles? Yeah?

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Speaker 1: Oh yeah, you did truffles last year. I did on

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Speaker 1: my on my eggs. Yes, so I did them on everything. Yeah, yeah,

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Speaker 1: you have to use them. Maybe if if I can

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Speaker 1: find a white truffle somewhere, just rolling around the street somewhere,

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Speaker 1: maybe we can do like white truffled, like white truffled

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Speaker 1: chicken or something that's very special to make, because because

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Speaker 1: I just feel like roasted chicken is like it could

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Speaker 1: be an each Sunday night, I had a roasted chicken

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Speaker 1: with truffles at Wallis. Oh I saw that you posted

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Speaker 1: it was I like, and you know people talk about them,

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Speaker 1: we're talking about this place Walllys in Beverly Hills in

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Speaker 1: Los Angeles. Just want in Santa Monica too? Is one

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Speaker 1: in Santa Monica. Now this one in Vegas? Oh cool people? Anyway,

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Speaker 1: the original and Beverly Hills. People talk about Wally's because

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Speaker 1: they have an amazing wine list. It's basically a giant

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Speaker 1: wine shop that has tables. But the food there is

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Speaker 1: really good, really good. I mean, the chef there is

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Speaker 1: an excellent, excellent chef. And um, it's a fun place.

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Speaker 1: People are handed a hand like they're hanging from the

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Speaker 1: chandeliers there. I mean, it's like it's so fun. You

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Speaker 1: have like no idea what time it isn't there because

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Speaker 1: people are just enjoying themselves all night long. So alright,

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Speaker 1: so far we have Christmas Eve, we have Christmas Day brunch,

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Speaker 1: Christmas Day brunch. We have a pretty good sense of

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Speaker 1: what it's going to be. And then Christmas Day or

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Speaker 1: Christmas night, Christmas night? What time do you think is

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Speaker 1: a good time to eat Christmas dinner? Four o'clock or

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Speaker 1: seven o'clock? Were like seven? You want to eat at night? Yeah?

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Speaker 1: I don't know. And do we put the ule log on? Ye?

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Speaker 1: And we have Christmas movies playing in the background. I

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Speaker 1: know you are so Christmas corny. We're gonna wear our

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Speaker 1: matching pajamas. We're definitely not doing that. Oh, we're doing that.

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Speaker 1: That's that's no negotiable. But we haven't talked about our drinks.

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Speaker 1: Just talking to you about this the other day, Um,

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Speaker 1: Christmas cocktail it was it was like a san gria.

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Speaker 1: I saw it online. It was a sangrea, yeah, with

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Speaker 1: like with a cinnamon sugar rim. Yeah. I like that

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Speaker 1: was it cinnamon? So it's more it's more like a

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Speaker 1: winter sangrea. Yeah. I love that. I think sangrias and

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Speaker 1: punches and stuff like that. You know, batch the cocktails

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Speaker 1: are really the best way to go. Do you feel

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Speaker 1: about eggnog? I actually like more than most people really. Yeah. Um,

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Speaker 1: your grandmother, my mom, Dorothy, Dame Dorothy, introduced me to eggnog.

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Speaker 1: She used to like it eggnog and she'd be like

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Speaker 1: she put a little rum in it, which is like

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Speaker 1: so her, let me explain. It was rum and some

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Speaker 1: nutmeg on top. It's really good. It's very very heavy though,

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Speaker 1: you know, it's creamy and you know, and thick. Do

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Speaker 1: you like it? I don't know that I've ever had it.

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Speaker 1: Really yeah, but look the you know what I like,

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Speaker 1: there's a Puerto Rican version of egg not cocquito. I

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Speaker 1: absolutely love it. And I think it's coconut rum and

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Speaker 1: coconut milk and it's kind of cinnamon. It's kind of

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Speaker 1: it's sort of the Puerto Rican version of eggnog. It's

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Speaker 1: so amazing. I'm going to make that. This this cocktail,

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Speaker 1: this eggnog cocktail sounds good. It's Amoretto vodka at eggnog, cinnamon, nutmeg,

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Speaker 1: and caramel sauce for the rim. You know what I'm

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Speaker 1: gonna I'm changing Christmas. Every time you say I can

404
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Speaker 1: have whatever I want and then you're like, never mind.

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Speaker 1: I think we should make Puerto Rican food because I

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Speaker 1: can make I can make a delicious a rose compolio,

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Speaker 1: really delicious chicken and rice, but with crispy rice. And

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Speaker 1: we can make tostons, which are the crispy plantains like chips. Yeah,

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Speaker 1: like you frym twice and I can put like, you know,

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Speaker 1: fun things on top of them, like shrimp or crab

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Speaker 1: and stuff like that. So good, and then I can

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Speaker 1: make coquito. That's why I really want to have Puerto

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Speaker 1: Rican food because I love that. It's like a coconut

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Speaker 1: holiday eggnog slight kind of thing and it's so good. Um. Actually,

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Speaker 1: the first person to give me some coquito was my dorman,

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Speaker 1: who he was half Italian half Puerto Rican. He's like,

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Speaker 1: I made you some coquito. Is like I've never had it,

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Speaker 1: and like he gave me a bottle of it, and

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Speaker 1: I like literally went upstairs and drank the whole thing.

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Speaker 1: It's so good. Put a little white rum in there. Yeah,

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Speaker 1: let's get the party started. Merry Christmas. And also, you know,

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Speaker 1: Christine is half Puerto Rican, so her mother made some

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Speaker 1: pastels which are like tamalis but with plantains inside. So good,

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Speaker 1: and you can put different kinds of meats and things

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Speaker 1: like that. It's very festive cuisine, you know, and so

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Speaker 1: flavorful toy that sounds good. Yeah. And then Christmas tunes,

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Speaker 1: can we all right? Can we at least have like

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Speaker 1: some can we can we mix up the Chris tunes? Yeah?

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Speaker 1: Like I want some Latin Christmas tunes. I want some

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Speaker 1: hip hop Christmas tunes. I want some Franks to not

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Speaker 1: your Christmas tunes. What do you think I'll make a

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Speaker 1: good curated playlist. Can you do that? So it's not

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Speaker 1: just like being Crosby on that long? I mean I

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Speaker 1: love being but me too, he started, Delmar, Did you

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Speaker 1: not really? Yeah? Oh my god, I didn't know that

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Speaker 1: started Delmar. Really interesting with with with his Hollywood friends.

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Speaker 1: So cool, what a good story? Um? Okay, Well we're

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Speaker 1: ready ding ding ding. It's Christmas time. Get your matching

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Speaker 1: Christmas Pajamason, Dad, I got my red nose. It's me

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Speaker 1: and going to the North Pole and me and Rudolph.

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Speaker 1: I'm just gonna be cooking in the dark. We're ready.

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

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Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

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Speaker 1: and mixed by Jonathan hoss Dresser. Always Hungry is engineered

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00:25:58,280 --> 00:26:01,240
Speaker 1: by Sophie Flay. For more podcast from My Heart Radio,

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00:26:01,400 --> 00:26:05,000
Speaker 1: visit the I Heart Radio app, Apple Podcast, or wherever

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Speaker 1: you listen to your favorite shows.