Jacques Pepin: More Fast Food My Way; 202; Citrus Thrill

You know what I'm pred by the time I left to do that very simple school which is airing in a wind that you can buy it at your supermarket. Like with that with a liter of sour cream a diet Apple and diced cucumber a little beast of Tabasco. I already have good that of bottled all Friday. After you gave birth to Clement you thought well you make that throw funny you have a beauty school a few plays that are right in the middle of the night line. I blast lined up with a beautiful set like this and they say that when the fourth through a fool thing in fake gold I object to Pat and his Fast Food My Way. Have a good day.

Production funding for this series has been brought to you by quis and with the next generation of food processors from red to pizza to stir fries. We do the work to save you time. The next generation. And by Scharffen Berger makers of fine artisan dark chocolates recipes available at Scharffen Berger dot com and buy spectrum organic the purveyor of fine oils and condiments spectrum. Goodness and OXO good grips the makers of kitchen tools that make everyday living easier. You know keeping it simple doesn't mean that your menu like it again. If menu is perfect for Altera tending and giving you some time with your guest and what I'm going to try. We are trying the first page of the menu We're stuffed with potato and eggplant truffle oil. Pretty elegant than with a skill to take in the style of Granma that is my mother in law and

I am starting the day that curly mustard greens with hot sausage. So you can buy. Of course those things at the supermarket make sure that you remove the gain through our own I mean the casing usually is on it and that you can do without although sometimes it can without the casing. And then you want to start floating this those are Italian sausage. You know and I like it be the hot Italian first stage where you can't get that actually and Peter and I find it. Well you know it was the money on in there. A little bit of you know coffee shop Donny and. Well these are a little tough to be that careful with this. Yeah. OK. That's going to be a couple of minutes. I'm going to cover it.

So that you want of course the southeast to beat that that he cooked. But of course we're going to cook that with the most out grain. I must add green here. Now you could do the same thing actually with cabbage. You could do that with kale and you could even do that a different type of Carol type of salad or even I work for that matter would work fine. So this of course the term the stem some time are beautiful all of these are pretty tender. So maybe we can put do a stand as well look at them costly this way. Again. This is getting ready so it really doesn't take that long. And while this is cooking a little more. I'm going to show you those steak here. So those are what they call a skill stick where you go into the market you will find those cured steak but very often what you

find is not the skillet steak. It's in between the skin of the cover of the last piece of meat and they have those layer in between that they take out now and saying we could look this way. Don't get it like this and look at the disc when they send it out. Fortunately they are far to be a standard of this mosquito steak it actually the diaphragm. You know inside the any man he had the day off from two piece of meat very long like that attached to the flank of the anti-matter which expand and contract the diaphragm and those two strips of meat are really very tender. You can see that one side here. Is pretty fatty usually. So you may want to remove some of the fat. He and I needed it. If you want. But this is you difficult in fact which had the classic way of using the skillz take a look at that we do think of about. Five six ounces. At the most. I have a full stake here. That's good. And that you

can prepare that and seasoned them a little bit ahead and check on them. I think my pretty nice and brown now so I'm going to put in the thought going in it. And the three do you think it'd be. Well I piled it up on it. I just washed them there is water and it doesn't add up to much water maybe a little bit of moisture in it. Just to stop the process. That's on top. And now fold. And paper. On each side.

This of course often I'll grilled you know but in that case we're going to do so with garlic and scallion. So I do that in a skillet. And what we want to put on top be that little bit of the rind of the lime. He that makes it. Like Grandma used to do. My wife Gloria was born in New York but mother with a Puerto Rican father Cuban So this is the way grandma used to do a steak. We like those flavor to the Rhine. This is a neat. Thing to do the rind and then a little bit of the juice. I'm going to put on top. That's it. So I'll take some of the oil from. The anchovies here. And maybe a dash extra. Value oil. I want to put them on high.

I put salt and paper here. When he's ready. Not quite. I was 38 briefly and you can see that this is about about. A. Half to three quarter of an inch which will take like a minute minute and a half on each side on really high. See this. Yeah. Now that's getting. I forget whether I would fold in it. No I didn't fold. I always say that for. Another couple of communities already.

Now this is ready. A couple of minutes on the side and I'm going to challenge tied with that. But faster than the other one. And he'd about finish anyway. So here we are going to serve it with the Golic Kalyan and. And that's about it. The scallion Usually I could the end of it and any damage leaves you know like at the end. But otherwise you could use all of the Galleon. And I think that to carry on. Maybe three. Should be enough.

You may take it. Good for the tell you not to call the shots. You know you and Ali Ali. Costly. And then we can Iraq it can really make a purer out of the garlic and actually we're going to do the same thing with the. Yeah I've had them call fleet with them with the garlic the that kind of make you know they often do the garlic and actually feel a butt.

He'd give you have you he did indeed say that I love. OK I think I think well maybe he can. And now you know. Good. And then that we're going to put. Golly can show the field day. Remember that we've already had the lime juice on line. Lime Orion on top of that but it ought to be OK. And now a D play that with that little bit of. Think water. If one of the best way to degrade you could have you know stuck but water just pull the crisply they shine in they I feel I need a refill. That's about it.

Very simple. And that's rainy. So as you see you would want to cook that they're off woman because he really doesn't take very long to cook. They'd feed. We can feed to the bubbling here and decide when you just have a little bit of juice. So here is our must all grain. Again. I think that I'm going to use this. That. Big ball of must stop growing. Time I did that actually I did it with this Carol. It was delicious. And very classy. Probably more in the Taliban tradition. Now here we are. And then the steak.

I would pick up one maybe. Make sure that you get all of your juice in there. And the steak there will be sliced the array or the way I like it. I. Can see that here. We have to clear it up he's going to be nice and red which is the way you want your skillz. Thank you grandma. Now let's make the new key. Eggs and truffle oil. And my market Yorkie like this and I already have that in the cup board when I'm ready to you know some people come and this big diddly SL is doing OK. I mean that kid I'm going to do it with a little potato and you're OK. I mean.

Should cook them in like one layer like this and they are already pre cooked but still pretty tough so you want to. Moist to ride them and put water so I'm going to put at least a cup of water in there and a little bit of oil. And what you want to do is to cook this until. There is no more leak we absolve all of that liquid. And it will get rehydrated and soft and the way it should be. So I'm going to cover this. Bring it to a boil. And cook it it's going to take about five six minutes you can check to see whether there is any oil left over. So we have scallion here I go Nish. OK. Which we're going to.

Pull off a little of this type of dish you know you could do that. You could do that ahead. But you would finish it up just before you tell your guests you know and it wouldn't take more than two or three minutes. But again many of those dishes can be partially done. So here we are here. Eggs with this. Film before five eggs. Not that I always break my eggs on something flat. When you break it on something flat you don't even see the opening and you open it. If you do it often on the side of a board like this. The shell goes inside an likely area and they often break your cause well so it should be broken this way. Small detail but that's what makes good cooking. OK. Sold paper in there.

At the end I'm going to put some sour cream. You know anything with eggs. I was on a deserted island. You gave me eggs. Potato and chicken that's about all I need. But I see this now it's boiling very nicely. Through again. Keep it covered. I'm going to have some truffle if you don't have to have the truffle but a friend of me brought me a truffle So those you can see when I was being open. He's kind of whitish inside and when the skin of the very rigorous area rough like this when he usually did to some straw for Steve I'm SoCal. And they are beautiful. They don't that much taste some

of truffle. The best one other schools the window trough all called to be and sometime to their own meat on the spot and I'm not even talking about the white truffle of Piedmont which this one cost video of dollars you know. But this is nice. Added touch. Cut it with a stable paedo like that in very thin straight we can put that on and of course we're going to have palms and she does well. Let's see where this is as you can see I can see now that my Yorkie doubled in size but almost. And you can check them out. To see. Yeah now they are very time there so no I wouldn't even want to put the lead back on it. We can finish cooking this way and it. May be a minute more. And with this you know I think that the little what do you have here and I have had the elevated

grape from Bach together theoretically and this one happened to be from Australia with all the new. Screwed up cap that big green it that would go well with that type of dishes. There's good. All right there's the wine in addition to the truffle here I have truffle oil. And this is oil that you can buy and now in Must specialty market which is now fused. We all are and this hash out all of the truffle. I can hear now that he sees. I think it's ready for the eggs. Have to put my faith. Kelly and she took a little bit in there. Ok no one will know that. Yeah. Yeah we are.

The plan that I always almost tend to finish. I mean the heat that I have been defined. It's almost enough to finish the cooking of the eggs. I'm going to put that in piece of butter in there. You know I mean. If you take out of their leg and cool off you know. You know I think of things like that like what a boy. I very often think of that on salad like on a Boston let us say this is cooked enough. I want the eggs not to be to cook and to stop the cooking even further and then be done on Richmond. I'm putting a little bit of sour cream in there. OK. Get a GOOD. OK. Here we are. Sure you never had an Yorkie these.

I think the reason it could fail probably eight people. It would only be to the truffle on top of it. Maybe. I could ever leave them all green. With some scallion their. Top. And yet thinking of. That very special oil. And that's it. You know that. You are in heaven and Yorkie eggs and truffle oil which you can add on top of it which I have here in the palm of an cheat and you would put it at the last moment. He's a nut. It's not. Absolutely necessary because they have a lot of taste in it but he'd steal it with another layer of flavor. So I did this. That's for me. OK then you're OK

with egg and truffle oil and Parma Janno reggiano. And now for the third a chef not cream. The moment of coffee the largest mountain of the album. And I'm all right all right kind of a big big thing with white on top. That's why we're going to do some some heavy cream. We'll just we you know some weeks cream in there. And of them all right already. Also we chefs not so I'm going to start getting that cream and as you see the cream is just a gentle English and back and forth. It's different than just 28 white just because if you're ready to learn to then you have to take it lightly of voter rather than just to defeat.

The. Beauty for now. I mean it also. The what we have here the chefs not sprayed which often came in smaller can sometimes be can it's different in that blend purity of a planned period because this one get sugar get when you lie in it and it very sweet. I put a little bit of dark rum in the dark rum will so well with this. If you don't want to quit it it following you know I want to put out a call in it it's OK. Police have the area reach Graeme I would have been working at the Russian Tea Room in New York and I remember doing what because that tool you know which had a mixture of this chestnut exactly this with about the same amount of chocolate not melted together. And some value and you would put that into and butter and you put that into tailoring mold. Let it cool off and mold it to slice it. That was really good. OK so you put a little bit of this. Make that right leg on this it especially around Christmas. So they are. Chocolate

I say go forward with it. Break some biscuit in there you know you can have the one we are without the chocolate it's OK. Well both for that matter. If you don't. So I do those type of dis often. Fun with this and you can even put a little bit of a chuckle out on top of it. If you want I have some chocolate in my microwave oven here that I melted that the easiest way of doing it takes about a minute. Takes about a minute or so. And you have your chocolate melted in there I could have a little trickle of which chocolate is not absolutely necessary but that three gilding the lily. As we say okay this and then I'll have my. You know we've cream on top.

You know another thing that we use for those which are actually crystalize Violet. And that's kind of classic in Christmas this you know very often to put a crystallized Violet on top that I can put. Or maybe a little spring of mint. She's just as good. For a beautiful. Chestnut cream on Brown. That kind of dish is very elegant using a ready made angry and very happy to do. I hope you do it again. Visit our website at KQED dot org slash more Fast Food My Way To learn more about it. But then you can watch shows online buicks or clips of shock in the kitchen. Print selected recipes from the series and meet some of the people behind the scenes. Call 1 800 9 3 7 5 3 8 7. Or log on to Channel 9 store dot com to order the book with over 100 recipes and color

photographs for $32 plus shipping or to order the complete series of all 26 shows on DVD for thirty nine ninety nine plus shipping. And production funding for this series has been brought to you by quis and with the next generation of food processors from red to pizza to stir fries. We do the work to save you time. The next generation. And by Scharffen Berger makers of fine artisan dark chocolates recipes available at Scharffen Berger dot com and buy spectrum organic the purveyor of fine oils and condiments spectrum the taste of goodness and by OXO Good Grips makers of kitchen tools that make everyday living easier. The television production.