The Kitchen (2014) - full transcript
The lives of different families and how they cook different meals for each other.
foodval.com - stop by if you're interested in the nutritional composition of food
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Katie:
Today, on "the kitchen,"
grilled steak and portobello
mushrooms loaded with flavor.
The butter, the ginger,
the soy --
I taste everything.
A sweet spin
on potato salad.
Jeff: A classic strawberry
shortcake gets a grilled twist
with "the brady bunch's"
eve plumb.
That really adds
a lot of tang.
Yeah?
Really just, m-ow!.
Katie: Plus, it's tool takedown,
summer edition.
On your marks,
get set,
tool takedown!
Jeff:
And we've got tasty new mixings
to up your lemonade game.
Katie: We're all about
trends and tricks
today on "the kitchen."
[ cheers and applause ]
hello, and welcome to
"the kitchen," everybody!
Yeah!
[ cheers and applause ]
how's everybody
doing today?
Feeling good.
It's hot out here!
Yeah, it is hot.
Whoo!
Jeff or gz?
Yeah, I -- it's hot,
but we're coping.
We have some water.
Yep.
We have meat.
-I love this weather.
I think this is what
it's all about.
It's adapting to each season,
and cooking for
each season, too.
We're feeling the heat,
and you will be, too,
because today's show
is jam-packed with sizzling,
sizzling new tips and tricks
to make your best dishes yet.
Yeah.
We are sizzling,
literally.
Yeah, it's hot out here.
Sunny, what's your hot,
hot, hot new trick?
My trick is, make
some umami butter, y'all!
Ooh!
Umami. We know about umami.
You know, for a while,
the word "umami" was just,
like, "please,
everyone, stop saying it."
yeah.
Yeah, maple syrup is umami,
you know what I mean?
But it has a place, because it's
that unspoken, unflavor,
un-thing that actually
adds something.
And that's what
umami is.
It's that six
or seventh...
Extra.
It's that's extra something.
I'm gonna make my grilled
london broil
and portobello mushrooms.
Very simple.
-Wow!
So, you know when you go
to the grocery store,
in the produce section,
they'll have, like, that mix?
You can get, like,
the oyster mushrooms,
shiitake, baby bellas...
-Sometimes, it's cut too, right?
-...The chanterelle.
Sometimes, they're even
cut down for you.
Get them into a pan
with a little bit of oil,
and you're gonna
saute them down,
then season
with salt and pepper.
And that's gonna start
our umami butter.
So, I'm gonna get that, here,
into our food processor
with some butter.
That's gonna get all blitzed
in there, nice and yummy.
Now, in the same pan
that I rendered them down,
I'm gonna add in some flavor.
Alright.
So, this is actually what I love
to put on my edamame
that I get from the freezer
without the mushrooms.
So, if you're love with edamame,
do everything
and stop before you
throw the mushrooms down.
But in here, I've got just
some ginger that you grate,
some garlic,
some red chili flakes.
I like to add in some lemon
juice, some fish sauce,
which has
great umami in it.
Just a little
goes a long way.
Some lemon zest,
as well.
And then, I just kind of
like to move it around.
You know that the word "umami,"
in japanese,
translates to "delicious."
ooh, mommy!
No.
No, katie,
deliciousness!
Deliciousness?
-Deliciousness.
-I put a little bit of olive oil
just to make it move
around a little bit.
-Golly.
-Here, you want to take this?
Yeah. So, what I'm gonna do
is get half of this,
so you can follow,
into our food processor
to provide some flavor.
Wow.
And then, the rest of it,
gz, if you don't mind
slathering
my london broil with it.
So, to continue making
the umami butter,
some cilantro
and some lemon zest.
Come in with a little bit
of black pepper.
And I mean, a good compound
butter goes a long way, man.
It could also
just be spread on
some bread,
you know what I mean?
-Heck, yeah!
-After you toast it
on the grill.
Finish your
pan sauce with it.
Ooh, look at that.
Okay.
Wow.
And then, just blitz away.
You could put this butter
on a potato.
You could this butter...
-Yeah.
...Just as a base for a pasta --
like, a fresh...
How about a fried egg
with this?
-Exactly.
-Oh, dude!
So, right now, I'm just
gonna put some of this
right into a little pan,
so I can melt it down,
but the rest, you could store
this in the freezer.
Gz, one time,
we were talking about
making some compound butter.
Compound.
I still have a lot of it
in the freezer --
plastic bag, just push the
air out and it's good to go.
Alright.
Gz, you got that for me?
Got that.
So, just wrap that up,
and then, I'm gonna
get it onto the grill.
And it looks like this
after it's been hanging out
for a minute.
I mean, you know it's gonna
be good when it smells so good
and nothing has been thrown
on the grill yet.
Yeah, I'm telling you.
Right?
Katie: Really packing all
that flavor into the meat.
And the compound butter
is such a great way
to really add
an intense flavor.
It really,
really truly is.
This hung out in the fridge
for about 4 hours,
and you bring it out for 2 hours
to get room temperature...
-Yes.
-...So it's a total of 6 hours.
You can pat it dry
a little bit.
But it's looking really,
really good.
I'm just gonna get it
onto the grill.
Look at that
big ole meaty cut.
Ah!
Jeff:
A london broil.
Right on.
Deliciousness.
Alright.
Let me wash my hands
really quick.
You don't see a lot of
london broils these days.
-No, you don't.
-No.
No, you don't.
Let's take it back,
single-handedly,
here on "the kitchen."
let's bring it back.
Alright.
So, I've got my pan in there,
gonna melt the butter down
just as the actual london broil
is grilling, as well.
And then, I've got these
big ole portobellos.
Just go ahead, and take
the little gills out.
A little bit
of olive oil.
Salt and pepper.
And I like to let the olive
oil hit whatever I'm doing.
I mean, this is maximum
mushroom application.
Yeah, I just got
to move them around.
Move them around.
Don't waste that good oil
on the tray.
And then,
right onto the grill.
You know.
Look at that.
Ah.
And, gz, if you don't mind
hooking me up
with a nice little
quarter slice.
Sure. Where do you
want to put them?
Right here.
Oh, I'm gonna toss them
with some of this --
put them right here.
I'm gonna toss them with
a little bit of this butter.
And then, I'm gonna get
my steak from the back here.
Coming right here,
with you.
And drop the steak
while I get that butter off.
I love a grilled
portobello mushroom.
Jeff: So do I.
Remember, they were, like,
all the rage in the '90s...
-Yeah.
-Yeah!
...Then,
they kind of went away.
I use them all the time.
Look at that, baby!
Come on, london broil, baby!
So, you can go ahead
and cut it.
Six minutes a side
for medium rare.
Remember, I've got the butter,
here, with the mushrooms,
the ginger, the red chili flake,
the fish sauce,
lemon zest,
lemon juice, garlic.
All flavor bombs, but really,
what's coming in there
and really doing
that umami work
is the fish sauce
and the mushrooms.
And I'm just gonna put
a little bit of the mushrooms
on the mushrooms
to give them a nice sauce.
Triple mushroom?
Yeah, triple mushroom.
-What!
-Umami all over the place, baby!
And then,
stir these up.
You want to get those
onto the plate.
Oh, look at that move.
We've seen that.
Give them
a nice little stir.
Yeah.
I love to serve these
kind of on the side.
Everyone get a little umami
in their life.
And then...
I mean, come on, gz.
Come on.
Katie:
Oh, all in one move!
-Yeah, all of it.
-Get it, sunny.
Just get it,
and get it out there.
[ cheers and applause ]
I'm getting this piece,
right here.
And then,
come over the top,
and finish it off with a little
bit more of that umami.
Wow!
A little mushroom fire,
right there, for your life.
There you go.
Meat, baby!
That's what I do!
Thanks, gz,
for making your own plate.
You guys want some?
Yes!
Yeah!
Have we met?
But very,
very simple, you know?
If you're into a marinade
that's super simple,
probably pantry pulls,
maybe just go get
some fish sauce.
Use it sparingly.
Got it.
A little mushroom
in there.
Jeff: Mushy,
mushy mushrooms.
Gz:
You know, I don't know the last
time I had this cut of steak.
Yeah?
Meaty, right?
London broil is good,
very inexpensive,
and really hard
to make wrong.
You know?
You do have to chew it...
You have to chew.
...But there's
so much flavor.
And you're right,
the umami is all --
it's all over
the place.
Explosion in your mouth.
The heat, the butter,
the ginger, the soy --
I taste everything.
The lemon.
This is so good.
It's just so light, also.
Just a remarkable job
on the grill.
Jeff:
We'll be right back.
We're gonna eat
some more steak!
Coming up, my sweet
and smoky potato salad,
a hot new burger recipe, and
grilled strawberry shortcakes.
Hey, there!
Welcome back.
We're all about new ways to help
your summer cooking today,
and there are a lot
of new tools out there
that can claim to help
prep your summer produce.
But do they work well enough
to be worth the money?
We're gonna find out
in another edition of
tool takedown!
[ cheers and applause ]
as always, we're judging these
tools on if they save time,
make prep easier,
deliver quality results,
and are worth the precious
storage space in your kitchen.
Let me tell you, my dms blew up
about one of these tools
we are so excited
to test today.
Katie and jeff, you'll be
repping the tools, okay?
That's right.
And, gz, mandoline hands.
Gar-bage.
He's gonna be representing
the og -- the knife.
-Og!
-Yeah, the og.
The og.
The first tool
has been sent to me
directly through
social media.
I'm telling you, more than
30 people all in a day.
So, I introduce to you
the cyclone watermelon slicer!
Oh!
Look at that!
But wait, there's more!
Okay.
So, literally, this is just --
if you've seen this online,
on social media,
you just run it through.
So, katie, what you probably
want to do --
oh, we've got it
already leveled off.
So, you're gonna level
off your melon
on the bottom,
so it's flat.
And then, you're gonna cut off
a piece right here,
just so you can kind of get in
there, and go into the flesh.
These make about
2-inch-square cubes,
so, gz, give us
some 2-by-2 cubes.
And both of you need
to get to 2 pounds, okay?
Wow.
Let's go.
The first person to 2 pounds,
obviously, wins,
but this isn't
about brevity!
This is about getting it right,
and seeing if the tool works.
Katie?
-I'm ready.
Gz?
On your marks, get set,
tool takedown!
[ cheers and applause ]
okay, katie has already
got hers in.
Good job.
Katie is going in.
Gz is taking
the rind off,
so he can get into
just the flesh.
And katie is already making
a real good run of it
with her cubes.
-Oh, she's just going
back and forth.
-Yeah, back and forth.
Gz is still getting the rind
off, but once he gets it off,
it's gonna be a lot faster
for him to get these in.
Katie is at .34 pounds.
Gz, you're at 0 pounds
right now.
Now, gz has got
the entire rind off.
He's going in
with his 2-by-2 cubes.
Wow, that was a big pile.
That was almost a pound,
right there.
Katie is at 1.1 pounds.
Gz, .03 pounds
more to go!
He did it.
Team traditional wins.
Well done, buddy.
Well, katie, how do you feel
about the cyclone tool?
Katie: Once you get down
into the water melon,
it doesn't work
quite as well.
I bet there's a method of going,
like, just shingling.
Like, kind of going --
starting at one end,
and going down
and then back.
-Yeah.
-Yeah.
I think once you
get deeper in,
it gets more difficult,
but...
Pretty cool, right?
It is cool.
It's fun.
It's a way for kids
to cut watermelon.
There you go.
Yeah.
Alright.
You guys ready to move on down?
Alright.
One for team traditional.
[ cheers and applause ]
alright.
So, this is
the corn silk remover,
for all that seasonal corn
you find at the stands.
Fun fact --
there's one silk per kernel.
Get out of here.
Yeah, that's why
there's so many silks.
So, this is
the corn silk remover.
You're just gonna take it
from the tapered top,
push it all the way down,
and it's supposed to get
all the silk off.
So, we've got team tool
with jeff.
Team tradition, gz.
Are you guys ready?
I'm ready.
Three ears of corn.
On your marks,
get set, go!
Okay. Gz is doing it
the old-fashioned way.
Yep.
Using the hands to strip it
with the silk.
Jeff has already
got one done.
Do I go back and forth or what?
You got to --
I don't know.
You got to figure it out.
You got to
get the silk off.
He's --
you know -- whoa, gz.
I mean, you know, I actually
usually take my corn,
in the summer,
go onto the back deck,
and shuck it,
because it is a mess,
like gz has made here.
And he's rubbing it off
with a moist towel,
instead of using his dry hands.
This is a good technique.
Oh, this one is very silky.
It's got a lot of kernels in it.
...This corn silk
stripper.
It's not working
as well.
Gz, not too hard.
Don't...
This is --
this is an outdoor sport.
It is.
I think a lot of people
in the country,
they do this outside
on the back porch,
the front porch,
you know?
Just like snapping peas,
as well.
And, gz...
A lot of silks on there.
...It looks like
he's done.
[ cheers and applause ]
team traditional.
Listen, I don't like
to rush with corn.
I think that is --
I think the joy of shucking
an ear of corn
is the methodical
nature of it.
This is a competition.
Okay, I was --
well, how do you feel
about it, though?
It got the silks off
pretty good.
It looks like it did
a pretty good job.
I think it did a great job.
I think it works.
Like, you just got to go back
and forth a little bit.
Jeffery's desecrated
his kernels.
They're actually beautiful,
jeff, sorry.
Come on down.
I think you --
I think jeff won.
So, now, this
a quickpit cherry pitter.
Okay, this is really,
really cool,
but we've already shown you
a hack how to do this.
Gz, remember?
You put the cherry on top --
don't do it.
You've got your chopstick.
You push it through.
The seed ends up there.
You get the flesh
of the cherry there.
This is kind of similar.
So, you're going to
pull this off,
put the cherry right there.
Replace this.
Now, this is just a lid
I was showing you.
You're gonna push it down,
and then, the seed is gonna
end up here,
in this recess,
and the actual cherry
should end up down there.
So, you have to do them
one at a time?
-One at a time. Correct.
-You got this.
-You ready?
-This guy is garbage today.
Look at him.
On your mark.
Get set.
-You got this, katie.
-You got this.
-The first to 10 cherries
pitted.
Go!
Right as we start,
gz is down running.
Oh, look at that.
Katie looks like
she's pushing them through.
Don't worry, the cherries
do eventually show up down there
when you start
shaking it some.
You can also check the lid,
and see
if you get any seeds
in the center, there,
and then you know
you're really getting -- oh!
Okay, gz has already
got three,
but some of your flesh is coming
off on the seeds in there, gz.
Are you already done?
What is going on?
Are there no seeds
in there at all?
Gz, I'm paying so much attention
to our tool,
you have done it
on team traditional!
Wow!
Katie,
tell me how you feel?
Maybe not the easiest.
I think I got a little bit
of cherry juice on me, as well.
Well, the camouflage.
It's camouflage.
It works very well, you just got
to finesse it a little bit.
Yeah, you got to work with it.
I've played with it some.
But, you know, in competition,
it doesn't always turn out.
Congratulations, gz.
Thank you.
Mandoline hands,
again, wins.
Thank you so much,
you guys,
for sending all of this stuff
in to us.
Keep on sending them
at food network,
#thekitchen, and we'll
keep on testing them.
We'll be right back.
Alright.
We are back with the summer's
tastiest tricks and trends,
but there is no reason
to set out
the same old boring potato salad
at your summer barbecue.
Luckily for us,
and you guys here today,
we have geoffrey zakarian
at the helm,
to make us a new spin
on a classic potato salad.
What are you doing,
there, buddy boy?
Yeah, this is really good.
I'm a big sweet potato fan.
-So am I.
-Right here.
Full of vitamins,
potassium, vitamin...
Just name it,
it's in here.
What would
katie eat?
[ indistinct talking ]
and it's
just delicious.
It's yummy.
So, I'm making a smoky twist.
It's a grilled sweet potato
sa-lad -- or salad!
Sa-lad,
I like better.
When you say it like that, you
bring it back to the origins,
gz, because a lot of people
out there don't know
potato salad started in germany.
Yes, it did.
Kartoffelsalat.
-Are you ready?
-Yes!
So, we have a beautiful
sweet potato.
About a --
what is that, a 1/4-inch?
[ indistinct talking ]
olive -- [ chuckles ] --
olive oil.
Jeffery, can I do
something here to help?
Yes, please.
I see an apple and a knife...
I want you to
julienne that.
-Julienne?
-Yeah.
Eighth inch.
Nice julienne.
Keep the skin.
Okay.
A good amount of
salt and pepper.
These need seasoning, 'cause
they're dense -- a dense starch.
I have my grill
not too hot.
A lot of sugar here,
you don't want to pulverize it,
and burn it.
So, be very careful.
So, I'm just gonna toss this
a little bit.
Gz, I just love all of your
different types of potato salad.
To use sweet potatoes
is so smart
'cause you're right,
a lot of people think, like,
"a little bit healthier,
like, why not?"
you know what I mean?
It really is, though.
But they are.
It's also colorful.
You know, you forget
about the curb appeal
of a bright orange
sweet potato in that bowl.
So, this is the method
I use for this.
Wow, a grill.
Wow,
we're all impressed.
Your method is just
so particular.
There you go.
What kind of heat we at there?
About a medium...
-Like, a medium heat.
-...Medium-high, high-medium?
Yeah, you have to be very
careful because you don't --
there's a lot of sugar in sweet
potato, natural sugars,
and they'll burn.
Okay, so, let's make
a nice vinaigrette.
We're gonna keep
this bowl,
'cause it has
some seasoning in it.
So, let's make
a nice vinaigrette.
Honey.
Goes great with
sweet potatoes.
Great.
Chardonnay and vinegar.
Katie: Chardonnay.
So, this is not a mayo-based
potato salad.
No.
Mustard. Capers.
[ indistinct talking ]
you did capers
in your last one.
Yes.
A good amount of salt,
but not too much.
The capers are salty.
Watch that.
And I'm just gonna put
a little bit of olive oil.
But, gz,
doing a non-mayo-based
potato salad
is also bringing it right back
to germany, 'cause like,
a german potato salad,
it's vinegary, some oil,
some bacon scallions in there.
[ indistinct talking ]
the heat that
we're in right now,
thinking about
a potluck,
I'd much rather have a vinegar
potato salad than a mayo.
Mm-hmm.
Okay, we're gonna get
our sweet potatoes
after they cooked.
You can see what
they look like, here.
Alright.
We're just gonna
take them out.
Wow.
And we're gonna
rough-chop them.
They're not, like, mush,
but they're fully cooked.
A little bite in them,
but not too much.
Well, that's because you had
them over that medium heat,
so it was less about charring,
and more about cooking.
-How you doing, katie?
-I'm about to steal
one of those.
How did I do?
How is my julienne?
That is perfect.
Look at that julienne!
Sunny: No tool.
That was nice.
Go, mandoline!
You're the new mandoline hands.
Okay, so...
I just got to
get in here.
Get a little --
dip it in there, here.
And it's dense,
and it real --
this feels you up,
but it makes you feel good.
This with a piece of fish.
-Skin on too, gz!
-Skin on.
-I love the char on the skin.
This might be fun for, like,
a friendsgiving, you know?
If you don't -- if you're trying
to be a little bit healthier,
and not do, like,
the sweet potato casserole.
But it's also quick, because you
cut them into those coin.
So, it's not like trying
to bake a whole potato,
and then, come -- then, get
water boiling, you know?
Friendsgiving,
not thanksgiving.
Let's not mess
with thanksgiving.
Gz: So, we're gonna
pour this in here.
-Can I put the apples in?
-Not quite yet.
-Oh, okay.
-Slow down there, tiger.
-Slow your roll.
-Slow your roll.
And then,
some walnuts.
-Mm-hmm.
-Love it.
Green onions.
Scallions.
-I'll take it.
Chives.
Oh, we got a little bit
of all of it.
A touch of salt,
and then, we're gonna
bring these to the garnish.
I don't like
to put anything --
the reason
I'm doing apples is,
this is vinegary, dense,
this is fresh,
so I want it on top.
I don't want it mixed in.
I want you to have that
pop of fresh green apple.
[ indistinct talking ]
you inspire us all
on a daily basis.
Well, that's why you're
working out now, right,
'cause you see him
working out?
Stop it.
I started it.
Yeah, you did.
You did.
You did.
Okay, then.
Look at that!
[ indistinct talking,
cheers and applause ]
now, can we add
the apples?
Let's add
some apples.
Yes, a few apples on --
a good amount of apples.
-On top?
-Yeah.
Just sprinkle.
Look how beautiful that looks.
-Like that?
-Yeah, like that.
And then,
some white sesame seeds.
Cilantro.
Sunny: I don't know what
continent we're on right now.
-A little parsley.
-Parsley?
You should throw an egg roll
on there, and call it a day.
Who wants to try it?
Me!
I'm trying it.
I helped.
Gz: And you're just
gonna see,
there is so much
going on in this.
That's a stunner,
right there.
Especially the apple.
Sunny: I already like a slaw
with, like, apples,
and all the good cool flavors
he's got here.
And this with a grilled
flat iron or a flank steak.
-Yeah.
-This is great.
Look at that.
Geoffrey. It's such a unique mix
of flavors going on.
It's a really
great combination.
It totally works.
I love this for a hot
summer barbecue.
-Wow!
-A piece of fish, right?
I mean, this is carrying me
all the way through.
I love it.
Don't go way.
We'll be right back
with more tricks and trends.
-Bonkers, gz.
-Bonkers.
Gz: Then, jeff takes on
a hot new trend in burgers,
and grilled
strawberry shortcake
with "the brady bunch's"
eve plumb.
Katie,
you got a hot new trick
to keep your outdoor
party guests cool.
I sure do.
Alright.
So, you may have
seen the trick
of giving your guests
frozen towels.
These are
actually scented,
and even more refreshing.
If you'd like to help
yourself, here.
Okay, so watch this.
Oh, this is frozen.
I've got some
cold water, here,
and I'm just soaking
some cucumbers.
They're very hydrating,
very refreshing.
And I'm gonna just take
my little towel, here,
give a good
little soak.
You could also do this
with essential oils,
maybe some lavender
essential oil.
Ring it out.
Very nice.
And then,
I'm gonna show you
a little folding technique
that looks cute.
So, you go like this.
Fold the corners in.
Then, a little bit
like a burrito,
you know,
just fold it over.
Flip it.
And then,
roll it right up.
They go into the freezer,
and then,
you can just, you know.
This is nice.
Very cool!
I love it!
We'll be right back
with more fun summer ideas.
Welcome back.
We're packing today's show
with hot new trends and tricks.
And now, we've brought
our audience in
on the fun
for a little taste test --
a trending new burger,
mm-hmm.
Mm-hmm.
I'm always happy to try any kind
of burger, especially a trend.
So, I'd like to welcome --
first, we have marlaina.
Marlaina enjoys
beef burgers,
but prefers other types
for health reasons.
Do you love a turkey burger
and a salmon burger?
Love a salmon burger,
especially in the summer.
I'm with you.
I love a salmon burger, too.
And craig.
Craig, I'm getting...
[ cheers and applause ]
he's a little bit of a
picky eater, you might say.
He's a meat and potatoes
kind of guy.
Keeps his burgers simple
with beef, bacon,
cheese, and onions.
And craig, your wife
is a vegetarian?
She is.
And she's trying,
as you like to say,
"bring you over
to the dark side."
I will never go.
I'm a jedi for life!
Dark side or enlightened side,
I'm not sure which one it is.
Okay, and we've got linda last,
but not least.
[ cheers and applause ]
linda is
an adventurous eater,
and she never met a burger
she didn't like.
Well, I hope today
stays the same.
And you try to limit
your red meat?
Yeah. I do.
I definitely do,
but, I mean,
I love a regular,
classic hamburger, so...
Me, too.
All this burger talk kind of...
-I know.
-I'm hungry.
So, we're gonna have you try
this new burger, right here.
Looks good to me.
Mm-hmm.
Alright. So, audience members,
taste testers,
I'd like for you
to give your burger --
oh, craig has already
taken the tomato off.
Craig: Yeah. I'm sorry.
I'm very picky.
Katie: Alright.
Give it a taste.
Tell us what you think.
-I would eat this.
-Yes?
-It's good.
-Yeah.
It's smoky.
Craig,
what do you think?
Kind of earthy.
Kind of sticky.
I don't know. It doesn't have,
like, greasy, you know,
drip down your mouth
kind of taste to it.
But I don't hate it,
let's say that.
Okay, he doesn't hate it.
Alright.
I'll take that.
I'll take that.
Linda, what are
your thoughts?
I think it's
really tasty.
It's surprisingly moist.
It's nice.
-Alright.
Well, for anybody
who's picky.
[ indistinct talking ]
believe it or not,
this isn't meat.
It's a meat-free
plant-based burger.
[ cheers and applause ]
...On the market, and they're
already getting more
and more popular.
This is something that
really got me for it,
is that plant burgers
have a carbon footprint
that is 89% smaller
than that of
a traditional beef burger.
So, it's because
it takes less energy
to produce vegetables
than to raise beef cattle.
So, this, environmentally,
is a great choice.
So, what do
you guys think?
I mean, give it
a little squeeze.
Look. It's juicy.
-Yeah! It's juicy.
Yeah. In many of these,
they use beets
to give them
that red color.
I mean, that's -- there's some
serious juice going on in here.
Many restaurant chains
have started serving these.
And now, you know,
you can buy them
at the grocery store,
and do it yourself.
And jeff mauro is gonna
show us how to make them.
Alright.
I am...
Like you said, craig,
you know, you can --
it's a good platform
for flavors,
so that's what
we're gonna do.
We're gonna impart
a ton of flavor.
Not just any flavor.
We're gonna make
an asian-style veggie burger
with portobello bacon
and napa slaw!
[ cheers and applause ]
you're gonna like this.
So, this how these a lot of
these come, wrapped up, right?
Just like you would --
your standard grocery store
ground beef
pre-made patties.
So, I'm gonna make a glaze
for this, really quick,
using some hoisin
and soy, right?
So, these are gonna
be very --
just, you know, fun,
sticky flavors
that'll adhere
to that burger,
and give it a ton of salty
umami funky flavor on it.
I got my pan going
on about a medium-low, here,
just a nice non-stick.
And we can literally just
paint this up, as you would.
Remember, there's no raw meat
in here or protein.
A little hoisin
right there?
A little hoisin with soy.
A little salt directly on there.
And now,
we can take that.
Katie: I always have these
in my freezer,
in case we're
making burgers,
and somebody is vegetarian
that's over.
I can just pop that
out of freezer.
That's very kind
of you, katie.
I'm gonna glaze
these tops up.
We glazed
the bottom already.
We can glaze the tops of
the raw ones, or uncooked ones.
And we got the heat, again,
on a medium-low.
You don't want to --
since we are doing a glaze,
you don't want to,
you know,
overcook it
or over-caramelize it.
Hit it with
a little salt,
and let it go
for a couple minutes a side.
You want to retain kind of that
interior redness from the beets
to get that, you know,
mimic that beefy juiciness.
Alright, while this is going,
let's do our portobello bacon.
I've been doing this a lot
at home.
Starting with a little soy
and some rice wine vinegar.
Then, you take that,
with the gills,
you know, a big portobello --
one or two, three, whatever.
I like to buy these
when they're on sale.
You take out the stem.
Use a spoon, right,
take the gills out,
and cut them into
about 1/4-inch slices.
Okay. You want it thick enough,
'cause it will lose
a lot of mass and moisture
in the oven.
We got our oven on 400.
And we're gonna toss these
with that mixture.
Again, I'm just kind of
going with the theme, here.
So, rice wine vinegar,
and a little bit of oil
with that soy sauce,
and we're gonna
toss them.
And then, I got my drys,
here, ready to go.
Let me get some tongs.
So, we have some
smoked paprika.
We have some granulated garlic,
and some brown sugar.
And this is gonna be kind of
the dry rub for this bacon.
And not only is that
a ton of flavor,
but it's also gonna help
kind of give it
some great texture in the oven.
We're gonna mix this up.
Put a little extra salt
in there.
And I got a little
quarter-sheet pan, here,
ready to go, just to dip
it in, and coat everything.
I got a wire rack sheet pan
good to go, here.
So, this is what
I like to do --
just a quick little...
Almost like
we're making pig candy
at the restaurant,
with that full bacon,
but we're using
portobello mushrooms instead.
What's the name
of that restaurant, jeff?
Pork & mindy's, baby!
So, that's what
we're gonna do.
We're gonna coat individual --
each individual piece.
So, in the oven about 15,
20 minutes, till you get --
if you like crispy bacon,
you're gonna like this crispier.
If you like a little
floppier bacon,
cook it a little less, right?
Goes in the oven.
I have some good
to go right now.
Sunny:
We're doing a couple mimicking
things, you know, veggies...
And you guys want to --
look at those.
[ cheers and applause ]
try that.
This reminds me of the bacon
at this place called chloe.
They'll put it on a burger...
Mm-hmm.
...Or on the
mac and cheese.
-Oh!
-They're good, right?
That's delicious.
But it's not bacon.
They're good. Alright.
So, let's build this baby.
Now, I have a
couple components.
We have my hot chinese
mustard aioli, here,
which is some bloomed
ground mustard
mixed with a little mayo,
a little fresh garlic
in there,
to mimic those asian flavors.
I love the hot mustard...
-I do, too.
-Same here.
...When I order takeout.
And then, a sweet --
look at that, napa cabbage,
made with shredded napa,
some fresno chilies,
fresh carrots.
Just a real acidic
sauce, there.
It's all gonna
play together nicely
on top of
steamed potato buns.
Oh, potato bun!
You know, asian markets,
even some standard markets,
have frozen bao buns, too, that
you can just steam or microwave.
This is a great application
for that, too.
So, we're gonna build
this burger.
Look at that beautiful.
Sunny: Are you guys
into alternate burgers?
I am.
I like, you know, salmon burger,
tuna burger, anything like that.
And I do really like
these veggie burgers.
Same here.
Look at that --
beautiful napa slaw.
Right on top.
Not too much,
we don't want to --
remember, ratios
are very important.
Look at that...
-That's pretty!
-Look at that schmear.
-Mm-hmm.
-Crust to crust.
-Crust to crust.
-Is a must.
-Yep.
-And then, that bacon.
-Put it on there.
Look at that.
Not a shred
of meat in sight,
but all definitely big,
umami, meaty flavors.
[ cheers and applause ]
-it's cute, jeff.
-Alright. Who's first?
First off, you know
what I would like to do?
I'd like to see a little
cross section of this, okay,
'cause we spent
so much time making it pretty.
I want to taste this.
[ sighs ]
okay.
Yes!
[ cheers and applause ]
there you go, g.
Alright. I'll give you
the full one, geoffrey.
I get it.
You want half, okay.
Sunny.
-Give me half, yeah.
Look at this.
It's juicy.
You can see the juice
coming out of it.
Oh, it's dripping beet juice
all over -- down my wrist.
I'm gonna give a comment
on the toppings.
They are outstanding.
That mushroom thing you did...
-It's delicious, right?
-...It's like magic.
It's like magic.
Crazy!
It is like magic.
And it's so simple.
-Ah.
-Coleslaw is excellent.
The spicy aioli is great.
You know what?
Three things go together
very rarely this well.
This is spectacular.
Way to go, jeff!
[ cheers and applause ]
gz: Up next, strawberry
shortcake gets a makeover
with "the brady bunch's"
eve plumb.
Welcome back.
To help with a new spin
on a summer dessert
is the actress
who starred as jan
in the classic show,
"the brady bunch."
ladies and gentleman,
eve plumb.
[ cheers and applause ]
alright. Eve, we all grew up
with "the brady bunch,"
so, thank you for,
you know,
making us smile
for all those years --
especially after school,
right, for some of us.
But there's a new hgtv show
where you guys are renovating
"the brady bunch" house,
as we saw it, as viewers,
and redoing
the interior.
Tell us all about it.
It's amazing.
Well, what's amazing -- it's
a house that's in studio city.
I never knew
where it was.
I never went there,
because it was only a picture
of the house to establish,
oh, we're at
"the brady bunch" house.
We shot in paramount,
in hollywood, on stage 5,
all over the interiors.
The crazy thing
that hgtv has done
is create that house
that's in studio city --
which was not two story --
into an exact real-time,
real life replica
of the set.
It's amazing
what they've done,
because there were
no blueprints.
So, they just watched
the episodes,
to get the perspectives,
and the scale.
And it is literally --
when I'm in that house,
I think I'm on the set,
and then,
I remember I'm not.
And it's real brick, and it's
real wood, and it's real stone.
It's not paper paper-mache,
and it's not just plywood.
I want to go visit it.
How cool is that?
Where did they get the shag rug?
Know what I'm saying?
There are a lot of stories
about how they sourced that.
Eve, what was your favorite
part of your house to renovate.
Well, we were each tasked with
different parts of the house.
And we were also working
with a lot of the hgtv stars,
"property brothers,"
"two chicks and a hammer,"
lara spencer.
So, I worked with
a couple of them.
Chris knight and I
worked on the kitchen
with "restored by the fords."
and I also worked on alice's
bedroom with lara spencer.
So, those were fun.
Well, since we're all
about renovation today,
I thought maybe you could help
me renovate a classic dessert --
grilled strawberry
shortcake.
[ cheers and applause ]
and this is kind of a
full-circle moment for me.
Eve and I were in an
off-broadway play together
a few years ago.
And she was so
welcoming to me.
I'm not an actress,
didn't know what I was doing,
and you made me feel
so great and comfortable.
So, I'm happy, now, we get to
welcome you to our kitchen.
You can help me with stuff
I don't know to do.
Well, trust me,
anybody can make this.
It's an easy one.
So, I'm using angel food cake
from the store --
store-bought.
Don't tell my great-grandma.
It's the healthiest cake
you can buy.
She was a champion
angel food cake maker.
So, we're just gonna
put this on the grill.
And then, I've got
some strawberries
that we're gonna grill,
as well, on skewers.
So, I've just taken the top
off the strawberries,
and we're just gonna
thread them onto here.
-Cool.
-That's a very good idea, katie.
Yeah, you know, just add
a little kiss of heat to it,
bring it out all those natural
flavors in the strawberries.
And the angel food cake
is gonna get nice and toasty.
Jeff: Mm-hmm.
So, I'm just gonna put that
right on the grill.
Should I start the --
this?
Sure.
Okay, so, we're gonna do --
instead of just
a traditional whipped cream,
we're doing mascarpone
whipped cream.
-Fancy.
-It holds up better in the heat.
Yes.
So, we've got the --
I can't ever say it --
mascarpone cheese.
So, give that
a good little mix.
And once it starts
getting whipped up,
we'll add in a heavy cream
and the powdered sugar.
So, I'm putting
my strawberries
onto the hottest part
of the grill,
and they're just gonna take
about 2 minutes per side.
And then, the angel food cake
I've got on the medium grill.
And this only takes about
35 seconds per side, so just...
Wow, that's fast.
You're obviously
a food lover,
you know, obviously
an accomplished actress,
but you are also...
-Thank you.
-...A gifted painter, I'm told.
Well, I have been painting off
and on for many, many years.
I'm mostly, you know,
self-taught.
And I just sort of
kept doing it
till I liked it well enough
to have other people look at it.
-Oh, look at that!
-Oh, wow!
[ indistinct talking ]
yeah, that's from a series
I did called "at home with."
it was really
interesting.
And I'm just taking
half of the strawberries,
and giving them
a good little mash.
And you can see -- look how
much juice comes out of those.
Is that called macerating?
It is.
See, I know the terms,
but I don't know how to do it.
Macerating is when you just add
a little sugar to it,
and let the juices
come out.
I'm mash-erating.
[ indistinct talking ]
I like that.
So, just mashing these up,
to give them
a little bit of texture,
and then, I'm gonna have
the rest of them whole.
I'm big on the texture.
So, I'm just gonna add
these to the bowl.
Can I be nosy?
Where do you live now?
New york city.
Manhattan.
-Really?
-Awesome.
Yeah, about 9 years.
-Wow.
-Yeah, it's great. I love it.
You can paint my cups --
my coffee cups.
Let's get plated up here.
I'm gonna make eve
some dessert.
So, I've got this beautiful
angel food cake.
And, you know,
it starts to get this great
kind of caramelized
texture to it.
This is a great idea.
-Yeah.
-Brilliant.
-I love it.
Alright.
So, some strawberries.
Will you pick a piece
of that basil --
or, the mint,
and put it on there?
Yeah.
Basil would be good.
Do we eat the mint,
or do we just use it as garnish?
It's garnish that you can have
a bite of if you like.
See, you know more
about cooking?
You've got
the garnish down.
[ applause ]
and then, I've got a little
balsamic glaze, here.
-Fancy pants.
-Do it.
So, we're gonna
just add a little.
I think balsamic
and strawberries
are so good together.
Please do
the honors, here,
and try this.
Jeff: You added, like,
no sugar to that.
No, you really don't have
to add lots of sugar.
But you didn't add
any sugar.
Just a little bit of powdered
sugar to the whipped cream.
-It's so good.
-Yeah?
I kind of need a knife
to get at this angel food.
So, I'm getting a little bit
of each business, here.
A little bit of all of it,
to get that...
Tell me how
my renovation is.
Okay.
Wow!
The...That really adds
a lot of tang.
Really just m-ow!
The balsamic?
The balsamic adds
a lot of tang.
You've got the soft
and sweet squishy strawberries,
and then the fluffiness of
the mascarpone, and then the --
that delicious,
sweet angel food.
Hey, hey!
There you go.
That's a good tv taste.
That was good!
Well, thank you so much
for coming, eve.
This was so much fun,
to be with you.
I cannot wait to keep binging
on my new favorite hgtv,
"a very brady renovation."
be sure to watch.
And we'll be right back.
Welcome back.
To cap off our show
of hot new ideas,
we're going summer lemonade
some fun trending mixings.
It's another edition of
you put what in your what?
[ cheers and applause ]
I'm gonna taste test
each lemonade,
and try to guess
what's in each one.
Oh, gosh. I'm a little bit
nervous about this.
-Awesome.
-First up, gz's lemonade.
-You ready?
-Mm-hmm.
Okay.
Right there, girl.
This is it?
Yeah.
-Sip, sip.
-Yep.
Jeff: Oh, she's going in
for seconds.
It just tastes
like lemonade.
Exactly. I put lemons
in my lemonade.
Oh!
Vanilla?
Maybe some limes
added in?
You ready?
Yeah.
Vanilla it is.
-I knew it!
-I knew it!
Vanilla paste is
my new favorite thing.
Maybe a little bit more.
I just put it in here,
and it's --
see how nice it is?
It's suspended.
It's actually the pulp,
so you don't get the alcohol.
How much vanilla paste
did you put in there?
1 1/2 teaspoons.
That's vanilla paste.
It's called that, right?
-Vanilla paste, that's right.
-Mm-hmm.
It does taste
extra lemonade-y.
Maybe it did
that is an adjective.
Extra lemonade-y.
It is.
It's in the dictionary.
Lemonade-icious?
It got added this year.
-Alright.
-Alright. I'll taste.
Everybody
give it a taste.
You ready for
this one, katie?
Mm-hmm.
For mine?
Yep. I'm gonna
give it a taste.
Alright. Give it a taste.
Oh, yeah.
It just punches up
the sweetness.
It's so good.
I love that.
Tell me what you think
is in mine.
Oh, um...
You taste it?
It's in there.
It's, like, warm spices.
Ah.
Like, star anise?
No!
Allspice?
Cloves?
Yes!
And, and?
-Orange?
-No.
I don't know!
Pineapple!
Pineapple!
You know, when you go to
the grocery store, and you...
That's cloves.
That's not allspice.
...You get that
sliced pineapple,
and they always have, like,
that thing in the center
of the core?
-Yeah.
-Yeah.
So, just get the core,
get a couple of cloves,
and just kind of
punch them right in.
Genius.
You're gonna put it
into your lemonade,
and let it infuse
for a few hours.
You could do it, like,
in the fridge.
I'll just drop that
in there.
I'm gonna show you this one,
right here.
It's ham-inspired
lemonade.
It is.
It is.
I mean, could you think
of anything than that for me?
I expect nothing less.
No, you couldn't.
Gz: I thought you were gonna
put oj in lemonade.
Sunny: No. No. But I love
using up that core.
You can do this in a nice old
pitcher of iced tea, as well.
Use that pineapple core.
Let me taste this.
This is silly.
I'll be the judge.
Yeah, it kind of makes you feel
like you're in the caribbean
a little bit,
you know?
Maybe add a little
rum to it.
Maybe?
Of course, yeah.
Oh, yeah,
white rum, dark rum.
Oh, that's wonderful.
You like it?
I like them both, yeah.
Alright. I'm gonna taste jeff's.
I like this.
You know, lemonade, you know,
hasn't had an upgrade
in probably, you know three --
at least 3 millennia.
Jeff, you put something
salty in this.
Did I?
Something salty.
Do you want to guess what it is
I put in my lemonade?
It's something salty.
Yeah.
Salt.
-Really?
-Really!
Yes.
Really?
Chemically, it does even out
the acidity in lemonade,
and actually tone
down that acid,
and punch up the sweetness,
and kind of, overall,
just amplify
the lemon flavor.
-Oh, I love this.
-And this is just, literally,
adding electrolytes,
so...
You want to do about 3/4
of a teaspoon
in your lemonade,
right there.
Right. A couple pinches,
like that.
Kosher salt, mix it
and then,
you'll see.
It gets kind of,
you know, right,
'case salt
kind of gives it
a basic quality to
liquids and stuff,
and this will kind of help
even it out.
Which one do you
like better?
I like geoffrey's, 'cause it
tastes the most lemonade-y.
Who was asking you?
Cheers.
Here, gz.
Here. You guys
try it.
You already
tried it.
Sunny:
There are a lot of store brands
that taste salty like this.
I could see a himalayan
pink sea salt...
-Yeah.
-Yeah.
...Put that in there.
We could do a little smoky salt
in there.
Smoky sea salt.
Rim the glass.
Add a little tequila.
Think about that.
We drink salt in our margaritas
all the time,
on the rim, inside.
This is nothing new, folks.
Alright.
I want tequila, rum, vodka.
Thanks for watching today.
We hope you check out
our fun new ideas
And be sure to come right back
here next week
for the easiest
labor day party ever.
We'll see you then.
---
Katie:
Today, on "the kitchen,"
grilled steak and portobello
mushrooms loaded with flavor.
The butter, the ginger,
the soy --
I taste everything.
A sweet spin
on potato salad.
Jeff: A classic strawberry
shortcake gets a grilled twist
with "the brady bunch's"
eve plumb.
That really adds
a lot of tang.
Yeah?
Really just, m-ow!.
Katie: Plus, it's tool takedown,
summer edition.
On your marks,
get set,
tool takedown!
Jeff:
And we've got tasty new mixings
to up your lemonade game.
Katie: We're all about
trends and tricks
today on "the kitchen."
[ cheers and applause ]
hello, and welcome to
"the kitchen," everybody!
Yeah!
[ cheers and applause ]
how's everybody
doing today?
Feeling good.
It's hot out here!
Yeah, it is hot.
Whoo!
Jeff or gz?
Yeah, I -- it's hot,
but we're coping.
We have some water.
Yep.
We have meat.
-I love this weather.
I think this is what
it's all about.
It's adapting to each season,
and cooking for
each season, too.
We're feeling the heat,
and you will be, too,
because today's show
is jam-packed with sizzling,
sizzling new tips and tricks
to make your best dishes yet.
Yeah.
We are sizzling,
literally.
Yeah, it's hot out here.
Sunny, what's your hot,
hot, hot new trick?
My trick is, make
some umami butter, y'all!
Ooh!
Umami. We know about umami.
You know, for a while,
the word "umami" was just,
like, "please,
everyone, stop saying it."
yeah.
Yeah, maple syrup is umami,
you know what I mean?
But it has a place, because it's
that unspoken, unflavor,
un-thing that actually
adds something.
And that's what
umami is.
It's that six
or seventh...
Extra.
It's that's extra something.
I'm gonna make my grilled
london broil
and portobello mushrooms.
Very simple.
-Wow!
So, you know when you go
to the grocery store,
in the produce section,
they'll have, like, that mix?
You can get, like,
the oyster mushrooms,
shiitake, baby bellas...
-Sometimes, it's cut too, right?
-...The chanterelle.
Sometimes, they're even
cut down for you.
Get them into a pan
with a little bit of oil,
and you're gonna
saute them down,
then season
with salt and pepper.
And that's gonna start
our umami butter.
So, I'm gonna get that, here,
into our food processor
with some butter.
That's gonna get all blitzed
in there, nice and yummy.
Now, in the same pan
that I rendered them down,
I'm gonna add in some flavor.
Alright.
So, this is actually what I love
to put on my edamame
that I get from the freezer
without the mushrooms.
So, if you're love with edamame,
do everything
and stop before you
throw the mushrooms down.
But in here, I've got just
some ginger that you grate,
some garlic,
some red chili flakes.
I like to add in some lemon
juice, some fish sauce,
which has
great umami in it.
Just a little
goes a long way.
Some lemon zest,
as well.
And then, I just kind of
like to move it around.
You know that the word "umami,"
in japanese,
translates to "delicious."
ooh, mommy!
No.
No, katie,
deliciousness!
Deliciousness?
-Deliciousness.
-I put a little bit of olive oil
just to make it move
around a little bit.
-Golly.
-Here, you want to take this?
Yeah. So, what I'm gonna do
is get half of this,
so you can follow,
into our food processor
to provide some flavor.
Wow.
And then, the rest of it,
gz, if you don't mind
slathering
my london broil with it.
So, to continue making
the umami butter,
some cilantro
and some lemon zest.
Come in with a little bit
of black pepper.
And I mean, a good compound
butter goes a long way, man.
It could also
just be spread on
some bread,
you know what I mean?
-Heck, yeah!
-After you toast it
on the grill.
Finish your
pan sauce with it.
Ooh, look at that.
Okay.
Wow.
And then, just blitz away.
You could put this butter
on a potato.
You could this butter...
-Yeah.
...Just as a base for a pasta --
like, a fresh...
How about a fried egg
with this?
-Exactly.
-Oh, dude!
So, right now, I'm just
gonna put some of this
right into a little pan,
so I can melt it down,
but the rest, you could store
this in the freezer.
Gz, one time,
we were talking about
making some compound butter.
Compound.
I still have a lot of it
in the freezer --
plastic bag, just push the
air out and it's good to go.
Alright.
Gz, you got that for me?
Got that.
So, just wrap that up,
and then, I'm gonna
get it onto the grill.
And it looks like this
after it's been hanging out
for a minute.
I mean, you know it's gonna
be good when it smells so good
and nothing has been thrown
on the grill yet.
Yeah, I'm telling you.
Right?
Katie: Really packing all
that flavor into the meat.
And the compound butter
is such a great way
to really add
an intense flavor.
It really,
really truly is.
This hung out in the fridge
for about 4 hours,
and you bring it out for 2 hours
to get room temperature...
-Yes.
-...So it's a total of 6 hours.
You can pat it dry
a little bit.
But it's looking really,
really good.
I'm just gonna get it
onto the grill.
Look at that
big ole meaty cut.
Ah!
Jeff:
A london broil.
Right on.
Deliciousness.
Alright.
Let me wash my hands
really quick.
You don't see a lot of
london broils these days.
-No, you don't.
-No.
No, you don't.
Let's take it back,
single-handedly,
here on "the kitchen."
let's bring it back.
Alright.
So, I've got my pan in there,
gonna melt the butter down
just as the actual london broil
is grilling, as well.
And then, I've got these
big ole portobellos.
Just go ahead, and take
the little gills out.
A little bit
of olive oil.
Salt and pepper.
And I like to let the olive
oil hit whatever I'm doing.
I mean, this is maximum
mushroom application.
Yeah, I just got
to move them around.
Move them around.
Don't waste that good oil
on the tray.
And then,
right onto the grill.
You know.
Look at that.
Ah.
And, gz, if you don't mind
hooking me up
with a nice little
quarter slice.
Sure. Where do you
want to put them?
Right here.
Oh, I'm gonna toss them
with some of this --
put them right here.
I'm gonna toss them with
a little bit of this butter.
And then, I'm gonna get
my steak from the back here.
Coming right here,
with you.
And drop the steak
while I get that butter off.
I love a grilled
portobello mushroom.
Jeff: So do I.
Remember, they were, like,
all the rage in the '90s...
-Yeah.
-Yeah!
...Then,
they kind of went away.
I use them all the time.
Look at that, baby!
Come on, london broil, baby!
So, you can go ahead
and cut it.
Six minutes a side
for medium rare.
Remember, I've got the butter,
here, with the mushrooms,
the ginger, the red chili flake,
the fish sauce,
lemon zest,
lemon juice, garlic.
All flavor bombs, but really,
what's coming in there
and really doing
that umami work
is the fish sauce
and the mushrooms.
And I'm just gonna put
a little bit of the mushrooms
on the mushrooms
to give them a nice sauce.
Triple mushroom?
Yeah, triple mushroom.
-What!
-Umami all over the place, baby!
And then,
stir these up.
You want to get those
onto the plate.
Oh, look at that move.
We've seen that.
Give them
a nice little stir.
Yeah.
I love to serve these
kind of on the side.
Everyone get a little umami
in their life.
And then...
I mean, come on, gz.
Come on.
Katie:
Oh, all in one move!
-Yeah, all of it.
-Get it, sunny.
Just get it,
and get it out there.
[ cheers and applause ]
I'm getting this piece,
right here.
And then,
come over the top,
and finish it off with a little
bit more of that umami.
Wow!
A little mushroom fire,
right there, for your life.
There you go.
Meat, baby!
That's what I do!
Thanks, gz,
for making your own plate.
You guys want some?
Yes!
Yeah!
Have we met?
But very,
very simple, you know?
If you're into a marinade
that's super simple,
probably pantry pulls,
maybe just go get
some fish sauce.
Use it sparingly.
Got it.
A little mushroom
in there.
Jeff: Mushy,
mushy mushrooms.
Gz:
You know, I don't know the last
time I had this cut of steak.
Yeah?
Meaty, right?
London broil is good,
very inexpensive,
and really hard
to make wrong.
You know?
You do have to chew it...
You have to chew.
...But there's
so much flavor.
And you're right,
the umami is all --
it's all over
the place.
Explosion in your mouth.
The heat, the butter,
the ginger, the soy --
I taste everything.
The lemon.
This is so good.
It's just so light, also.
Just a remarkable job
on the grill.
Jeff:
We'll be right back.
We're gonna eat
some more steak!
Coming up, my sweet
and smoky potato salad,
a hot new burger recipe, and
grilled strawberry shortcakes.
Hey, there!
Welcome back.
We're all about new ways to help
your summer cooking today,
and there are a lot
of new tools out there
that can claim to help
prep your summer produce.
But do they work well enough
to be worth the money?
We're gonna find out
in another edition of
tool takedown!
[ cheers and applause ]
as always, we're judging these
tools on if they save time,
make prep easier,
deliver quality results,
and are worth the precious
storage space in your kitchen.
Let me tell you, my dms blew up
about one of these tools
we are so excited
to test today.
Katie and jeff, you'll be
repping the tools, okay?
That's right.
And, gz, mandoline hands.
Gar-bage.
He's gonna be representing
the og -- the knife.
-Og!
-Yeah, the og.
The og.
The first tool
has been sent to me
directly through
social media.
I'm telling you, more than
30 people all in a day.
So, I introduce to you
the cyclone watermelon slicer!
Oh!
Look at that!
But wait, there's more!
Okay.
So, literally, this is just --
if you've seen this online,
on social media,
you just run it through.
So, katie, what you probably
want to do --
oh, we've got it
already leveled off.
So, you're gonna level
off your melon
on the bottom,
so it's flat.
And then, you're gonna cut off
a piece right here,
just so you can kind of get in
there, and go into the flesh.
These make about
2-inch-square cubes,
so, gz, give us
some 2-by-2 cubes.
And both of you need
to get to 2 pounds, okay?
Wow.
Let's go.
The first person to 2 pounds,
obviously, wins,
but this isn't
about brevity!
This is about getting it right,
and seeing if the tool works.
Katie?
-I'm ready.
Gz?
On your marks, get set,
tool takedown!
[ cheers and applause ]
okay, katie has already
got hers in.
Good job.
Katie is going in.
Gz is taking
the rind off,
so he can get into
just the flesh.
And katie is already making
a real good run of it
with her cubes.
-Oh, she's just going
back and forth.
-Yeah, back and forth.
Gz is still getting the rind
off, but once he gets it off,
it's gonna be a lot faster
for him to get these in.
Katie is at .34 pounds.
Gz, you're at 0 pounds
right now.
Now, gz has got
the entire rind off.
He's going in
with his 2-by-2 cubes.
Wow, that was a big pile.
That was almost a pound,
right there.
Katie is at 1.1 pounds.
Gz, .03 pounds
more to go!
He did it.
Team traditional wins.
Well done, buddy.
Well, katie, how do you feel
about the cyclone tool?
Katie: Once you get down
into the water melon,
it doesn't work
quite as well.
I bet there's a method of going,
like, just shingling.
Like, kind of going --
starting at one end,
and going down
and then back.
-Yeah.
-Yeah.
I think once you
get deeper in,
it gets more difficult,
but...
Pretty cool, right?
It is cool.
It's fun.
It's a way for kids
to cut watermelon.
There you go.
Yeah.
Alright.
You guys ready to move on down?
Alright.
One for team traditional.
[ cheers and applause ]
alright.
So, this is
the corn silk remover,
for all that seasonal corn
you find at the stands.
Fun fact --
there's one silk per kernel.
Get out of here.
Yeah, that's why
there's so many silks.
So, this is
the corn silk remover.
You're just gonna take it
from the tapered top,
push it all the way down,
and it's supposed to get
all the silk off.
So, we've got team tool
with jeff.
Team tradition, gz.
Are you guys ready?
I'm ready.
Three ears of corn.
On your marks,
get set, go!
Okay. Gz is doing it
the old-fashioned way.
Yep.
Using the hands to strip it
with the silk.
Jeff has already
got one done.
Do I go back and forth or what?
You got to --
I don't know.
You got to figure it out.
You got to
get the silk off.
He's --
you know -- whoa, gz.
I mean, you know, I actually
usually take my corn,
in the summer,
go onto the back deck,
and shuck it,
because it is a mess,
like gz has made here.
And he's rubbing it off
with a moist towel,
instead of using his dry hands.
This is a good technique.
Oh, this one is very silky.
It's got a lot of kernels in it.
...This corn silk
stripper.
It's not working
as well.
Gz, not too hard.
Don't...
This is --
this is an outdoor sport.
It is.
I think a lot of people
in the country,
they do this outside
on the back porch,
the front porch,
you know?
Just like snapping peas,
as well.
And, gz...
A lot of silks on there.
...It looks like
he's done.
[ cheers and applause ]
team traditional.
Listen, I don't like
to rush with corn.
I think that is --
I think the joy of shucking
an ear of corn
is the methodical
nature of it.
This is a competition.
Okay, I was --
well, how do you feel
about it, though?
It got the silks off
pretty good.
It looks like it did
a pretty good job.
I think it did a great job.
I think it works.
Like, you just got to go back
and forth a little bit.
Jeffery's desecrated
his kernels.
They're actually beautiful,
jeff, sorry.
Come on down.
I think you --
I think jeff won.
So, now, this
a quickpit cherry pitter.
Okay, this is really,
really cool,
but we've already shown you
a hack how to do this.
Gz, remember?
You put the cherry on top --
don't do it.
You've got your chopstick.
You push it through.
The seed ends up there.
You get the flesh
of the cherry there.
This is kind of similar.
So, you're going to
pull this off,
put the cherry right there.
Replace this.
Now, this is just a lid
I was showing you.
You're gonna push it down,
and then, the seed is gonna
end up here,
in this recess,
and the actual cherry
should end up down there.
So, you have to do them
one at a time?
-One at a time. Correct.
-You got this.
-You ready?
-This guy is garbage today.
Look at him.
On your mark.
Get set.
-You got this, katie.
-You got this.
-The first to 10 cherries
pitted.
Go!
Right as we start,
gz is down running.
Oh, look at that.
Katie looks like
she's pushing them through.
Don't worry, the cherries
do eventually show up down there
when you start
shaking it some.
You can also check the lid,
and see
if you get any seeds
in the center, there,
and then you know
you're really getting -- oh!
Okay, gz has already
got three,
but some of your flesh is coming
off on the seeds in there, gz.
Are you already done?
What is going on?
Are there no seeds
in there at all?
Gz, I'm paying so much attention
to our tool,
you have done it
on team traditional!
Wow!
Katie,
tell me how you feel?
Maybe not the easiest.
I think I got a little bit
of cherry juice on me, as well.
Well, the camouflage.
It's camouflage.
It works very well, you just got
to finesse it a little bit.
Yeah, you got to work with it.
I've played with it some.
But, you know, in competition,
it doesn't always turn out.
Congratulations, gz.
Thank you.
Mandoline hands,
again, wins.
Thank you so much,
you guys,
for sending all of this stuff
in to us.
Keep on sending them
at food network,
#thekitchen, and we'll
keep on testing them.
We'll be right back.
Alright.
We are back with the summer's
tastiest tricks and trends,
but there is no reason
to set out
the same old boring potato salad
at your summer barbecue.
Luckily for us,
and you guys here today,
we have geoffrey zakarian
at the helm,
to make us a new spin
on a classic potato salad.
What are you doing,
there, buddy boy?
Yeah, this is really good.
I'm a big sweet potato fan.
-So am I.
-Right here.
Full of vitamins,
potassium, vitamin...
Just name it,
it's in here.
What would
katie eat?
[ indistinct talking ]
and it's
just delicious.
It's yummy.
So, I'm making a smoky twist.
It's a grilled sweet potato
sa-lad -- or salad!
Sa-lad,
I like better.
When you say it like that, you
bring it back to the origins,
gz, because a lot of people
out there don't know
potato salad started in germany.
Yes, it did.
Kartoffelsalat.
-Are you ready?
-Yes!
So, we have a beautiful
sweet potato.
About a --
what is that, a 1/4-inch?
[ indistinct talking ]
olive -- [ chuckles ] --
olive oil.
Jeffery, can I do
something here to help?
Yes, please.
I see an apple and a knife...
I want you to
julienne that.
-Julienne?
-Yeah.
Eighth inch.
Nice julienne.
Keep the skin.
Okay.
A good amount of
salt and pepper.
These need seasoning, 'cause
they're dense -- a dense starch.
I have my grill
not too hot.
A lot of sugar here,
you don't want to pulverize it,
and burn it.
So, be very careful.
So, I'm just gonna toss this
a little bit.
Gz, I just love all of your
different types of potato salad.
To use sweet potatoes
is so smart
'cause you're right,
a lot of people think, like,
"a little bit healthier,
like, why not?"
you know what I mean?
It really is, though.
But they are.
It's also colorful.
You know, you forget
about the curb appeal
of a bright orange
sweet potato in that bowl.
So, this is the method
I use for this.
Wow, a grill.
Wow,
we're all impressed.
Your method is just
so particular.
There you go.
What kind of heat we at there?
About a medium...
-Like, a medium heat.
-...Medium-high, high-medium?
Yeah, you have to be very
careful because you don't --
there's a lot of sugar in sweet
potato, natural sugars,
and they'll burn.
Okay, so, let's make
a nice vinaigrette.
We're gonna keep
this bowl,
'cause it has
some seasoning in it.
So, let's make
a nice vinaigrette.
Honey.
Goes great with
sweet potatoes.
Great.
Chardonnay and vinegar.
Katie: Chardonnay.
So, this is not a mayo-based
potato salad.
No.
Mustard. Capers.
[ indistinct talking ]
you did capers
in your last one.
Yes.
A good amount of salt,
but not too much.
The capers are salty.
Watch that.
And I'm just gonna put
a little bit of olive oil.
But, gz,
doing a non-mayo-based
potato salad
is also bringing it right back
to germany, 'cause like,
a german potato salad,
it's vinegary, some oil,
some bacon scallions in there.
[ indistinct talking ]
the heat that
we're in right now,
thinking about
a potluck,
I'd much rather have a vinegar
potato salad than a mayo.
Mm-hmm.
Okay, we're gonna get
our sweet potatoes
after they cooked.
You can see what
they look like, here.
Alright.
We're just gonna
take them out.
Wow.
And we're gonna
rough-chop them.
They're not, like, mush,
but they're fully cooked.
A little bite in them,
but not too much.
Well, that's because you had
them over that medium heat,
so it was less about charring,
and more about cooking.
-How you doing, katie?
-I'm about to steal
one of those.
How did I do?
How is my julienne?
That is perfect.
Look at that julienne!
Sunny: No tool.
That was nice.
Go, mandoline!
You're the new mandoline hands.
Okay, so...
I just got to
get in here.
Get a little --
dip it in there, here.
And it's dense,
and it real --
this feels you up,
but it makes you feel good.
This with a piece of fish.
-Skin on too, gz!
-Skin on.
-I love the char on the skin.
This might be fun for, like,
a friendsgiving, you know?
If you don't -- if you're trying
to be a little bit healthier,
and not do, like,
the sweet potato casserole.
But it's also quick, because you
cut them into those coin.
So, it's not like trying
to bake a whole potato,
and then, come -- then, get
water boiling, you know?
Friendsgiving,
not thanksgiving.
Let's not mess
with thanksgiving.
Gz: So, we're gonna
pour this in here.
-Can I put the apples in?
-Not quite yet.
-Oh, okay.
-Slow down there, tiger.
-Slow your roll.
-Slow your roll.
And then,
some walnuts.
-Mm-hmm.
-Love it.
Green onions.
Scallions.
-I'll take it.
Chives.
Oh, we got a little bit
of all of it.
A touch of salt,
and then, we're gonna
bring these to the garnish.
I don't like
to put anything --
the reason
I'm doing apples is,
this is vinegary, dense,
this is fresh,
so I want it on top.
I don't want it mixed in.
I want you to have that
pop of fresh green apple.
[ indistinct talking ]
you inspire us all
on a daily basis.
Well, that's why you're
working out now, right,
'cause you see him
working out?
Stop it.
I started it.
Yeah, you did.
You did.
You did.
Okay, then.
Look at that!
[ indistinct talking,
cheers and applause ]
now, can we add
the apples?
Let's add
some apples.
Yes, a few apples on --
a good amount of apples.
-On top?
-Yeah.
Just sprinkle.
Look how beautiful that looks.
-Like that?
-Yeah, like that.
And then,
some white sesame seeds.
Cilantro.
Sunny: I don't know what
continent we're on right now.
-A little parsley.
-Parsley?
You should throw an egg roll
on there, and call it a day.
Who wants to try it?
Me!
I'm trying it.
I helped.
Gz: And you're just
gonna see,
there is so much
going on in this.
That's a stunner,
right there.
Especially the apple.
Sunny: I already like a slaw
with, like, apples,
and all the good cool flavors
he's got here.
And this with a grilled
flat iron or a flank steak.
-Yeah.
-This is great.
Look at that.
Geoffrey. It's such a unique mix
of flavors going on.
It's a really
great combination.
It totally works.
I love this for a hot
summer barbecue.
-Wow!
-A piece of fish, right?
I mean, this is carrying me
all the way through.
I love it.
Don't go way.
We'll be right back
with more tricks and trends.
-Bonkers, gz.
-Bonkers.
Gz: Then, jeff takes on
a hot new trend in burgers,
and grilled
strawberry shortcake
with "the brady bunch's"
eve plumb.
Katie,
you got a hot new trick
to keep your outdoor
party guests cool.
I sure do.
Alright.
So, you may have
seen the trick
of giving your guests
frozen towels.
These are
actually scented,
and even more refreshing.
If you'd like to help
yourself, here.
Okay, so watch this.
Oh, this is frozen.
I've got some
cold water, here,
and I'm just soaking
some cucumbers.
They're very hydrating,
very refreshing.
And I'm gonna just take
my little towel, here,
give a good
little soak.
You could also do this
with essential oils,
maybe some lavender
essential oil.
Ring it out.
Very nice.
And then,
I'm gonna show you
a little folding technique
that looks cute.
So, you go like this.
Fold the corners in.
Then, a little bit
like a burrito,
you know,
just fold it over.
Flip it.
And then,
roll it right up.
They go into the freezer,
and then,
you can just, you know.
This is nice.
Very cool!
I love it!
We'll be right back
with more fun summer ideas.
Welcome back.
We're packing today's show
with hot new trends and tricks.
And now, we've brought
our audience in
on the fun
for a little taste test --
a trending new burger,
mm-hmm.
Mm-hmm.
I'm always happy to try any kind
of burger, especially a trend.
So, I'd like to welcome --
first, we have marlaina.
Marlaina enjoys
beef burgers,
but prefers other types
for health reasons.
Do you love a turkey burger
and a salmon burger?
Love a salmon burger,
especially in the summer.
I'm with you.
I love a salmon burger, too.
And craig.
Craig, I'm getting...
[ cheers and applause ]
he's a little bit of a
picky eater, you might say.
He's a meat and potatoes
kind of guy.
Keeps his burgers simple
with beef, bacon,
cheese, and onions.
And craig, your wife
is a vegetarian?
She is.
And she's trying,
as you like to say,
"bring you over
to the dark side."
I will never go.
I'm a jedi for life!
Dark side or enlightened side,
I'm not sure which one it is.
Okay, and we've got linda last,
but not least.
[ cheers and applause ]
linda is
an adventurous eater,
and she never met a burger
she didn't like.
Well, I hope today
stays the same.
And you try to limit
your red meat?
Yeah. I do.
I definitely do,
but, I mean,
I love a regular,
classic hamburger, so...
Me, too.
All this burger talk kind of...
-I know.
-I'm hungry.
So, we're gonna have you try
this new burger, right here.
Looks good to me.
Mm-hmm.
Alright. So, audience members,
taste testers,
I'd like for you
to give your burger --
oh, craig has already
taken the tomato off.
Craig: Yeah. I'm sorry.
I'm very picky.
Katie: Alright.
Give it a taste.
Tell us what you think.
-I would eat this.
-Yes?
-It's good.
-Yeah.
It's smoky.
Craig,
what do you think?
Kind of earthy.
Kind of sticky.
I don't know. It doesn't have,
like, greasy, you know,
drip down your mouth
kind of taste to it.
But I don't hate it,
let's say that.
Okay, he doesn't hate it.
Alright.
I'll take that.
I'll take that.
Linda, what are
your thoughts?
I think it's
really tasty.
It's surprisingly moist.
It's nice.
-Alright.
Well, for anybody
who's picky.
[ indistinct talking ]
believe it or not,
this isn't meat.
It's a meat-free
plant-based burger.
[ cheers and applause ]
...On the market, and they're
already getting more
and more popular.
This is something that
really got me for it,
is that plant burgers
have a carbon footprint
that is 89% smaller
than that of
a traditional beef burger.
So, it's because
it takes less energy
to produce vegetables
than to raise beef cattle.
So, this, environmentally,
is a great choice.
So, what do
you guys think?
I mean, give it
a little squeeze.
Look. It's juicy.
-Yeah! It's juicy.
Yeah. In many of these,
they use beets
to give them
that red color.
I mean, that's -- there's some
serious juice going on in here.
Many restaurant chains
have started serving these.
And now, you know,
you can buy them
at the grocery store,
and do it yourself.
And jeff mauro is gonna
show us how to make them.
Alright.
I am...
Like you said, craig,
you know, you can --
it's a good platform
for flavors,
so that's what
we're gonna do.
We're gonna impart
a ton of flavor.
Not just any flavor.
We're gonna make
an asian-style veggie burger
with portobello bacon
and napa slaw!
[ cheers and applause ]
you're gonna like this.
So, this how these a lot of
these come, wrapped up, right?
Just like you would --
your standard grocery store
ground beef
pre-made patties.
So, I'm gonna make a glaze
for this, really quick,
using some hoisin
and soy, right?
So, these are gonna
be very --
just, you know, fun,
sticky flavors
that'll adhere
to that burger,
and give it a ton of salty
umami funky flavor on it.
I got my pan going
on about a medium-low, here,
just a nice non-stick.
And we can literally just
paint this up, as you would.
Remember, there's no raw meat
in here or protein.
A little hoisin
right there?
A little hoisin with soy.
A little salt directly on there.
And now,
we can take that.
Katie: I always have these
in my freezer,
in case we're
making burgers,
and somebody is vegetarian
that's over.
I can just pop that
out of freezer.
That's very kind
of you, katie.
I'm gonna glaze
these tops up.
We glazed
the bottom already.
We can glaze the tops of
the raw ones, or uncooked ones.
And we got the heat, again,
on a medium-low.
You don't want to --
since we are doing a glaze,
you don't want to,
you know,
overcook it
or over-caramelize it.
Hit it with
a little salt,
and let it go
for a couple minutes a side.
You want to retain kind of that
interior redness from the beets
to get that, you know,
mimic that beefy juiciness.
Alright, while this is going,
let's do our portobello bacon.
I've been doing this a lot
at home.
Starting with a little soy
and some rice wine vinegar.
Then, you take that,
with the gills,
you know, a big portobello --
one or two, three, whatever.
I like to buy these
when they're on sale.
You take out the stem.
Use a spoon, right,
take the gills out,
and cut them into
about 1/4-inch slices.
Okay. You want it thick enough,
'cause it will lose
a lot of mass and moisture
in the oven.
We got our oven on 400.
And we're gonna toss these
with that mixture.
Again, I'm just kind of
going with the theme, here.
So, rice wine vinegar,
and a little bit of oil
with that soy sauce,
and we're gonna
toss them.
And then, I got my drys,
here, ready to go.
Let me get some tongs.
So, we have some
smoked paprika.
We have some granulated garlic,
and some brown sugar.
And this is gonna be kind of
the dry rub for this bacon.
And not only is that
a ton of flavor,
but it's also gonna help
kind of give it
some great texture in the oven.
We're gonna mix this up.
Put a little extra salt
in there.
And I got a little
quarter-sheet pan, here,
ready to go, just to dip
it in, and coat everything.
I got a wire rack sheet pan
good to go, here.
So, this is what
I like to do --
just a quick little...
Almost like
we're making pig candy
at the restaurant,
with that full bacon,
but we're using
portobello mushrooms instead.
What's the name
of that restaurant, jeff?
Pork & mindy's, baby!
So, that's what
we're gonna do.
We're gonna coat individual --
each individual piece.
So, in the oven about 15,
20 minutes, till you get --
if you like crispy bacon,
you're gonna like this crispier.
If you like a little
floppier bacon,
cook it a little less, right?
Goes in the oven.
I have some good
to go right now.
Sunny:
We're doing a couple mimicking
things, you know, veggies...
And you guys want to --
look at those.
[ cheers and applause ]
try that.
This reminds me of the bacon
at this place called chloe.
They'll put it on a burger...
Mm-hmm.
...Or on the
mac and cheese.
-Oh!
-They're good, right?
That's delicious.
But it's not bacon.
They're good. Alright.
So, let's build this baby.
Now, I have a
couple components.
We have my hot chinese
mustard aioli, here,
which is some bloomed
ground mustard
mixed with a little mayo,
a little fresh garlic
in there,
to mimic those asian flavors.
I love the hot mustard...
-I do, too.
-Same here.
...When I order takeout.
And then, a sweet --
look at that, napa cabbage,
made with shredded napa,
some fresno chilies,
fresh carrots.
Just a real acidic
sauce, there.
It's all gonna
play together nicely
on top of
steamed potato buns.
Oh, potato bun!
You know, asian markets,
even some standard markets,
have frozen bao buns, too, that
you can just steam or microwave.
This is a great application
for that, too.
So, we're gonna build
this burger.
Look at that beautiful.
Sunny: Are you guys
into alternate burgers?
I am.
I like, you know, salmon burger,
tuna burger, anything like that.
And I do really like
these veggie burgers.
Same here.
Look at that --
beautiful napa slaw.
Right on top.
Not too much,
we don't want to --
remember, ratios
are very important.
Look at that...
-That's pretty!
-Look at that schmear.
-Mm-hmm.
-Crust to crust.
-Crust to crust.
-Is a must.
-Yep.
-And then, that bacon.
-Put it on there.
Look at that.
Not a shred
of meat in sight,
but all definitely big,
umami, meaty flavors.
[ cheers and applause ]
-it's cute, jeff.
-Alright. Who's first?
First off, you know
what I would like to do?
I'd like to see a little
cross section of this, okay,
'cause we spent
so much time making it pretty.
I want to taste this.
[ sighs ]
okay.
Yes!
[ cheers and applause ]
there you go, g.
Alright. I'll give you
the full one, geoffrey.
I get it.
You want half, okay.
Sunny.
-Give me half, yeah.
Look at this.
It's juicy.
You can see the juice
coming out of it.
Oh, it's dripping beet juice
all over -- down my wrist.
I'm gonna give a comment
on the toppings.
They are outstanding.
That mushroom thing you did...
-It's delicious, right?
-...It's like magic.
It's like magic.
Crazy!
It is like magic.
And it's so simple.
-Ah.
-Coleslaw is excellent.
The spicy aioli is great.
You know what?
Three things go together
very rarely this well.
This is spectacular.
Way to go, jeff!
[ cheers and applause ]
gz: Up next, strawberry
shortcake gets a makeover
with "the brady bunch's"
eve plumb.
Welcome back.
To help with a new spin
on a summer dessert
is the actress
who starred as jan
in the classic show,
"the brady bunch."
ladies and gentleman,
eve plumb.
[ cheers and applause ]
alright. Eve, we all grew up
with "the brady bunch,"
so, thank you for,
you know,
making us smile
for all those years --
especially after school,
right, for some of us.
But there's a new hgtv show
where you guys are renovating
"the brady bunch" house,
as we saw it, as viewers,
and redoing
the interior.
Tell us all about it.
It's amazing.
Well, what's amazing -- it's
a house that's in studio city.
I never knew
where it was.
I never went there,
because it was only a picture
of the house to establish,
oh, we're at
"the brady bunch" house.
We shot in paramount,
in hollywood, on stage 5,
all over the interiors.
The crazy thing
that hgtv has done
is create that house
that's in studio city --
which was not two story --
into an exact real-time,
real life replica
of the set.
It's amazing
what they've done,
because there were
no blueprints.
So, they just watched
the episodes,
to get the perspectives,
and the scale.
And it is literally --
when I'm in that house,
I think I'm on the set,
and then,
I remember I'm not.
And it's real brick, and it's
real wood, and it's real stone.
It's not paper paper-mache,
and it's not just plywood.
I want to go visit it.
How cool is that?
Where did they get the shag rug?
Know what I'm saying?
There are a lot of stories
about how they sourced that.
Eve, what was your favorite
part of your house to renovate.
Well, we were each tasked with
different parts of the house.
And we were also working
with a lot of the hgtv stars,
"property brothers,"
"two chicks and a hammer,"
lara spencer.
So, I worked with
a couple of them.
Chris knight and I
worked on the kitchen
with "restored by the fords."
and I also worked on alice's
bedroom with lara spencer.
So, those were fun.
Well, since we're all
about renovation today,
I thought maybe you could help
me renovate a classic dessert --
grilled strawberry
shortcake.
[ cheers and applause ]
and this is kind of a
full-circle moment for me.
Eve and I were in an
off-broadway play together
a few years ago.
And she was so
welcoming to me.
I'm not an actress,
didn't know what I was doing,
and you made me feel
so great and comfortable.
So, I'm happy, now, we get to
welcome you to our kitchen.
You can help me with stuff
I don't know to do.
Well, trust me,
anybody can make this.
It's an easy one.
So, I'm using angel food cake
from the store --
store-bought.
Don't tell my great-grandma.
It's the healthiest cake
you can buy.
She was a champion
angel food cake maker.
So, we're just gonna
put this on the grill.
And then, I've got
some strawberries
that we're gonna grill,
as well, on skewers.
So, I've just taken the top
off the strawberries,
and we're just gonna
thread them onto here.
-Cool.
-That's a very good idea, katie.
Yeah, you know, just add
a little kiss of heat to it,
bring it out all those natural
flavors in the strawberries.
And the angel food cake
is gonna get nice and toasty.
Jeff: Mm-hmm.
So, I'm just gonna put that
right on the grill.
Should I start the --
this?
Sure.
Okay, so, we're gonna do --
instead of just
a traditional whipped cream,
we're doing mascarpone
whipped cream.
-Fancy.
-It holds up better in the heat.
Yes.
So, we've got the --
I can't ever say it --
mascarpone cheese.
So, give that
a good little mix.
And once it starts
getting whipped up,
we'll add in a heavy cream
and the powdered sugar.
So, I'm putting
my strawberries
onto the hottest part
of the grill,
and they're just gonna take
about 2 minutes per side.
And then, the angel food cake
I've got on the medium grill.
And this only takes about
35 seconds per side, so just...
Wow, that's fast.
You're obviously
a food lover,
you know, obviously
an accomplished actress,
but you are also...
-Thank you.
-...A gifted painter, I'm told.
Well, I have been painting off
and on for many, many years.
I'm mostly, you know,
self-taught.
And I just sort of
kept doing it
till I liked it well enough
to have other people look at it.
-Oh, look at that!
-Oh, wow!
[ indistinct talking ]
yeah, that's from a series
I did called "at home with."
it was really
interesting.
And I'm just taking
half of the strawberries,
and giving them
a good little mash.
And you can see -- look how
much juice comes out of those.
Is that called macerating?
It is.
See, I know the terms,
but I don't know how to do it.
Macerating is when you just add
a little sugar to it,
and let the juices
come out.
I'm mash-erating.
[ indistinct talking ]
I like that.
So, just mashing these up,
to give them
a little bit of texture,
and then, I'm gonna have
the rest of them whole.
I'm big on the texture.
So, I'm just gonna add
these to the bowl.
Can I be nosy?
Where do you live now?
New york city.
Manhattan.
-Really?
-Awesome.
Yeah, about 9 years.
-Wow.
-Yeah, it's great. I love it.
You can paint my cups --
my coffee cups.
Let's get plated up here.
I'm gonna make eve
some dessert.
So, I've got this beautiful
angel food cake.
And, you know,
it starts to get this great
kind of caramelized
texture to it.
This is a great idea.
-Yeah.
-Brilliant.
-I love it.
Alright.
So, some strawberries.
Will you pick a piece
of that basil --
or, the mint,
and put it on there?
Yeah.
Basil would be good.
Do we eat the mint,
or do we just use it as garnish?
It's garnish that you can have
a bite of if you like.
See, you know more
about cooking?
You've got
the garnish down.
[ applause ]
and then, I've got a little
balsamic glaze, here.
-Fancy pants.
-Do it.
So, we're gonna
just add a little.
I think balsamic
and strawberries
are so good together.
Please do
the honors, here,
and try this.
Jeff: You added, like,
no sugar to that.
No, you really don't have
to add lots of sugar.
But you didn't add
any sugar.
Just a little bit of powdered
sugar to the whipped cream.
-It's so good.
-Yeah?
I kind of need a knife
to get at this angel food.
So, I'm getting a little bit
of each business, here.
A little bit of all of it,
to get that...
Tell me how
my renovation is.
Okay.
Wow!
The...That really adds
a lot of tang.
Really just m-ow!
The balsamic?
The balsamic adds
a lot of tang.
You've got the soft
and sweet squishy strawberries,
and then the fluffiness of
the mascarpone, and then the --
that delicious,
sweet angel food.
Hey, hey!
There you go.
That's a good tv taste.
That was good!
Well, thank you so much
for coming, eve.
This was so much fun,
to be with you.
I cannot wait to keep binging
on my new favorite hgtv,
"a very brady renovation."
be sure to watch.
And we'll be right back.
Welcome back.
To cap off our show
of hot new ideas,
we're going summer lemonade
some fun trending mixings.
It's another edition of
you put what in your what?
[ cheers and applause ]
I'm gonna taste test
each lemonade,
and try to guess
what's in each one.
Oh, gosh. I'm a little bit
nervous about this.
-Awesome.
-First up, gz's lemonade.
-You ready?
-Mm-hmm.
Okay.
Right there, girl.
This is it?
Yeah.
-Sip, sip.
-Yep.
Jeff: Oh, she's going in
for seconds.
It just tastes
like lemonade.
Exactly. I put lemons
in my lemonade.
Oh!
Vanilla?
Maybe some limes
added in?
You ready?
Yeah.
Vanilla it is.
-I knew it!
-I knew it!
Vanilla paste is
my new favorite thing.
Maybe a little bit more.
I just put it in here,
and it's --
see how nice it is?
It's suspended.
It's actually the pulp,
so you don't get the alcohol.
How much vanilla paste
did you put in there?
1 1/2 teaspoons.
That's vanilla paste.
It's called that, right?
-Vanilla paste, that's right.
-Mm-hmm.
It does taste
extra lemonade-y.
Maybe it did
that is an adjective.
Extra lemonade-y.
It is.
It's in the dictionary.
Lemonade-icious?
It got added this year.
-Alright.
-Alright. I'll taste.
Everybody
give it a taste.
You ready for
this one, katie?
Mm-hmm.
For mine?
Yep. I'm gonna
give it a taste.
Alright. Give it a taste.
Oh, yeah.
It just punches up
the sweetness.
It's so good.
I love that.
Tell me what you think
is in mine.
Oh, um...
You taste it?
It's in there.
It's, like, warm spices.
Ah.
Like, star anise?
No!
Allspice?
Cloves?
Yes!
And, and?
-Orange?
-No.
I don't know!
Pineapple!
Pineapple!
You know, when you go to
the grocery store, and you...
That's cloves.
That's not allspice.
...You get that
sliced pineapple,
and they always have, like,
that thing in the center
of the core?
-Yeah.
-Yeah.
So, just get the core,
get a couple of cloves,
and just kind of
punch them right in.
Genius.
You're gonna put it
into your lemonade,
and let it infuse
for a few hours.
You could do it, like,
in the fridge.
I'll just drop that
in there.
I'm gonna show you this one,
right here.
It's ham-inspired
lemonade.
It is.
It is.
I mean, could you think
of anything than that for me?
I expect nothing less.
No, you couldn't.
Gz: I thought you were gonna
put oj in lemonade.
Sunny: No. No. But I love
using up that core.
You can do this in a nice old
pitcher of iced tea, as well.
Use that pineapple core.
Let me taste this.
This is silly.
I'll be the judge.
Yeah, it kind of makes you feel
like you're in the caribbean
a little bit,
you know?
Maybe add a little
rum to it.
Maybe?
Of course, yeah.
Oh, yeah,
white rum, dark rum.
Oh, that's wonderful.
You like it?
I like them both, yeah.
Alright. I'm gonna taste jeff's.
I like this.
You know, lemonade, you know,
hasn't had an upgrade
in probably, you know three --
at least 3 millennia.
Jeff, you put something
salty in this.
Did I?
Something salty.
Do you want to guess what it is
I put in my lemonade?
It's something salty.
Yeah.
Salt.
-Really?
-Really!
Yes.
Really?
Chemically, it does even out
the acidity in lemonade,
and actually tone
down that acid,
and punch up the sweetness,
and kind of, overall,
just amplify
the lemon flavor.
-Oh, I love this.
-And this is just, literally,
adding electrolytes,
so...
You want to do about 3/4
of a teaspoon
in your lemonade,
right there.
Right. A couple pinches,
like that.
Kosher salt, mix it
and then,
you'll see.
It gets kind of,
you know, right,
'case salt
kind of gives it
a basic quality to
liquids and stuff,
and this will kind of help
even it out.
Which one do you
like better?
I like geoffrey's, 'cause it
tastes the most lemonade-y.
Who was asking you?
Cheers.
Here, gz.
Here. You guys
try it.
You already
tried it.
Sunny:
There are a lot of store brands
that taste salty like this.
I could see a himalayan
pink sea salt...
-Yeah.
-Yeah.
...Put that in there.
We could do a little smoky salt
in there.
Smoky sea salt.
Rim the glass.
Add a little tequila.
Think about that.
We drink salt in our margaritas
all the time,
on the rim, inside.
This is nothing new, folks.
Alright.
I want tequila, rum, vodka.
Thanks for watching today.
We hope you check out
our fun new ideas
And be sure to come right back
here next week
for the easiest
labor day party ever.
We'll see you then.