Brunch at Bobby's (2010–…): Season 4, Episode 12 - Chocolate Brunch - full transcript

BOBBY: It smells like
gingerbread and cinnamon here.

That's really good.

♪

Hey, welcome to brunch.

Today it's all about a
"winter wonderland weekend."

Something a little bit warm,

something a little bit
comforting.

We're gonna start off by making
a really nice cocktail.

Orange,
and cranberries,

and cinnamon go
really nicely together.

We're gonna make
gingerbread pumpkin waffles



with a buttermilk,
rum, caramel sauce.

It's gonna go very
nicely with our cocktail,
that cinnamon vodka.

We're also gonna make
a chile relleno.

We're gonna braise some chicken

and then we're gonna
make a sauce

out of Chihuahua cheese.

That might be the best
hangover cure

ever made right here.

Let's start by getting
the cocktail ready.

We're gonna start by taking
some fresh cranberries

and we're gonna
muddle the cranberries

with a little bit of sugar
and some simple syrup.

This is one of those kinds
of brunches where, you know,

you want to get
the, uh, fire going,



get the candles out,
nice and comfy.

You know,
cranberries are very tart,

so we're gonna actually
put a little bit of simple
syrup in there

'cause we need
a little bit of sweet

to counter that tartness
of the cranberry.

And now the liquor
is coming to play.

Some cinnamon vodka...

a little bit
of orange liqueur,

some tonic water.

It's a good quality
tonic water.

Then I'm gonna take
a little bit of orange zest.

Orange,
and cranberries,

and cinnamon go really
nicely together.

All right, so I need
to get my shaker.

We're gonna shake this up

and then I'm just
gonna pour this out.

You see the cranberries
have really

become part of the cocktail.

Gorgeous.

Look how pretty
that drink is.

That's actually a really
good drink to serve
like at Thanksgiving, right?

Cranberries, a little bit
of cinnamon, some orange.

It's kind of that
very comforting,

very sort of
warming, like, flavor,

but it's vodka.
Score.

All right, let's make some
ginger pumpkin waffles.

I have my recipe here.

So we're gonna start with
the dry ingredients first.

2 cups of flour...

2 tablespoons of sugar,

and then 2 tablespoons
of muscovado sugar.

If you can't find
muscovado, it's fine.

This is actually
unrefined sugar.

1 teaspoon of baking powder
and 1 teaspoon of baking soda.

We need some pumpkin spices--
some pumpkin pie spices, right?

Some ginger...

some cinnamon...

little bit of clove,

but less clove than ginger
and cinnamon, for sure.

And then we're gonna
grate some nutmeg.

Let's move on to the
wet ingredients.

4 eggs...

6 tablespoons of melted butter
that's been cooled,

1 cup of milk...

½ cup of sour cream...

3 tablespoons
of molasses...

½ cup of canned
pumpkin puree.

And, you know, pumpkin doesn't
really have much flavor.

You need to add things
like cinnamon and ginger,

the nutmeg, the cloves,

that are considered those
sort of pumpkin-like flavors.

So wet into dry.

We just want to fold in the wet
and the dry ingredients

until they just
sort of come together.

I'm just gonna finish
this with a little bit
of candy ginger.

Smells so good.

I love gingerbread
and I love pumpkin.

So these are definitely
right up my alley, for sure.

I love this stuff.

This is fresh ginger
cooked in like a simple syrup

and then rolled in a little bit
of sugar when it comes out.

It's sweet and spicy
at the same time.

And then we're gonna let this
rest about 15 minutes.

And so while
that's happening,

we can actually make our--

our next recipe, which is our
buttermilk rum syrup.

So we're gonna start
with a cup of buttermilk...

1 1/4 cups of sugar...

6 tablespoons of butter...

2 tablespoons
of corn syrup...

and 1 teaspoon
of baking soda.

We want to let this, you know,
basically become a caramel.

So once that happens,

we'll just add
a little bit of dark rum,

some vanilla extract,

and we'll finish it off
with a little bit of salt,

kind of get that
salted caramel flavor

with the rum, and the sugar,
in the buttermilk.

All right,
let's make some waffles.

I'm gonna use some
nonstick spray.

Now when I make waffles,
I think it's kind of cool

if they're a little bit
misshapen--

you know,
they're not perfect.

Makes them seem
very homemade to me.

I'm gonna add some
rum to our caramel...

and a little vanilla extract,
and a dash of salt.

All right.

Our syrup is done.

I'm just gonna let that
cool off before I taste it.

Check on our waffles.

Oh.

Looking pretty good.

Looking good, baby.

Look at that.

Stack of waffles,

a little bit of our
buttermilk rum syrup.

It's gonna go very
nicely with our cocktail,

that cinnamon vodka.

How about some
powdered sugar?

How about some mint?

It smells like gingerbread
and cinnamon here,

which is a very good aroma
for this kitchen.

You know
what I love about this?

Different kinds of sweet,
rum, molasses,

and then you have the spiciness
of the cinnamon and the ginger.

That's an amazing
winter brunch dish.

That's really good.

Right, when we come back,

we're gonna
make a chile relleno

with some migas, scrambled eggs,
tortillas, chilies,

and we're gonna
wrap it around
a Chihuahua cheese sauce.

So don't go anywhere.

♪

Welcome back to brunch,
everybody.

This is a winter
brunch wonderland.

So now we're gonna
actually make a spice rub
to season the chicken.

Some ancho chili powder,

a little bit of salt,
and some black pepper.

We're gonna season these
very liberally...

both sides.

These are skinless
chicken thighs.

We gonna braise these,
so we're gonna leave the bone in

so that they cook
nice and slowly.

And we're gonna start

with a little Canola oil
in our pan here.

We're gonna sear the spices
into the chicken first.

Okay, so while
that's happening,

we're gonna make
a cooked tomato salsa.

So you can make a fresh
raw one if you want to,

but I like the idea
of the cooked ones.

It's just a completely
different texture.

It's gonna be
totally pureed in the blender

and then we're going
to fry it in a sauté pan.

A little bit of garlic,
jalapeno, and some tomatoes.

Chicken smells really good.

And we're just
getting started.

Tomatoes, chilies, garlic.

Turn these over.

See how crusty those got?
Beautiful.

So I'm gonna add
a little bit of chicken stock

just about halfway
up the chicken.

I'm gonna braise these
right in this pan in the oven.

And I'm gonna put
a little bit of my barbecue
sauce in there as well.

Got this whole
comfort thing going today.

It's definitely cold out.

There's a great fire

just roaring away
in the fireplace.

You know, the ancho chili,
some barbecue sauce,

Chile relleno,
which is usually just stuffed

with some kinds of vegetables,
or cheese, or sometimes pork.

You can stuff the poblanos
with all kinds of things.

Sometimes these
Anaheim chilies.

I like to use poblanos
that are roasted,
peeled, and seeded.

We're gonna cover this up

and then put this in the oven
at 350 degrees.

And we're gonna braise these
for about an hour,

and it's gonna
be like pulled pork

except it's gonna
be pulled chicken.

We're gonna cook our salsa.

Little bit of oil.

Add a little Mexican
oregano to this.

Little salt and pepper.

We're gonna really
let this cook.

We're gonna cook
all the rawness of the tomatoes,

and the garlic,
and the jalapenos out.

Okay, we're gonna
need some tortillas.

Some crispy tortillas

and that's sort of what
makes the migas--

you know, scrambled eggs
and the crispy tortillas.

So I've some
white corn tortillas

and also some blue corn.

Whatever color corn
tortillas you can find
works perfectly fine.

If you can't find corn
and you can only find flour,

that's okay, but the corn
is definitely gonna
have more flavor.

If you've just joined us
at our winter weekend brunch

and you want to get
these recipes,

and you can get
all the recipes.

So I'm gonna
cut up these tortillas.

I mean basically, you know,

these different color
corn tortillas,

they have slightly
different flavor--

like, the blue corn
might be a little bit--

a touch nuttier
if it's real blue corn.

But it's really
for presentation.

It's just a nice
sort of color contrast.

And I'm gonna cut them in
different shapes just for fun.

Little bit bigger,
maybe like triangles.

All right, so we'on
let that sauce cook.

Now we're gonna fry these up.
See what we got here.

We'll do the
blue ones first.

And they should take
almost no time at all.

Soon as they get firm

and they stop sort of bubbling,
they're basically done.

Five, four, three,
two, one, finished.

See how quick that goes?

And this oil
should be about 350 degrees.

And you want to salt
them right away

while they still
have a little bit
of the excess oil on there.

I'm gonna take our
white corn tortillas,

cook those.

So we have our
tortillas going here.

Our pulled chicken
is in the oven.

It's gonna be a delicious
chile relleno

with scrambled eggs,
crispy tortillas,

our cooked tomato sauce,

and don't forget
our Chihuahua cheese sauce.

♪

Welcome back.

This is a winter
weekend brunch.

We're about to make some migas,
which are, you know,

basically flavored
scrambled eggs

with a chile relleno
and some pulled chicken

that we actually
braised for about an hour.

And I'm gonna pull the chicken
right off of the bone.

And what I like to do is
actually keep this in sort of,

you know,
biggish pieces like that.

If you look over there,
I have my braising liquid

that I'm reducing down,
turn it up to a boil,

and then we're just gonna
make a sauce out of it,

and then I'm going
to toss the chicken

after it's pulled back
into the--the reduced sauce

and just kind of marry
the two of them.

It's got that
barbecue flavor in there

from my barbecue sauce
and, of course,

the spices that
we put on the chicken.

So you can imagine
how good that's gonna be.

So I'm gonna
take our--our sauce.

Look at that.
Beautiful.

I'm gonna give this a taste
before I actually

throw the chicken in there.

Mmm.

Right, so we're gonna
toss the chicken.

Just toss it in our
reduced sauce.

Just put this back on
for another minute or so.

Let the chicken
and the sauce

get to know each other
a little bit,

season it with a little
salt and pepper.

If you wanted to throw
some fresh cilantro in there,
you could,

but we don't
necessarily have to.

You know, I just think
about light snow falling.

It's a lazy day,
but you got to have
something good to eat.

It's beautiful,
tons of flavor.

Okay, poblanos,
chile rellenos, right?

So we want to roast,
and then peel, and then seed

some poblano chilies,
and then we're gonna fill them

with our migas
and our pulled chicken.

This is a poblano pepper.

It looks somewhat
like a green bell pepper.

Obviously
it's a little more tapered.

It's a little bit darker.
Fantastic flavor.

And it actually has
a little bit more heat,

of course, because
it is a chili pepper.

So I'm just gonna take
a little bit of Canola oil,

just rub some Canola oil
on the peppers,

and then we're gonna
put these right in the oven

and we're gonna roast these

at a pretty high oven
about 450 degrees

for about
20, 25 minutes.

So now what I have here
is some heavy cream

that I'm just
reducing down a little bit

and I'm gonna add some
Chihuahua cheese to that,

but I just wanted
to reduce by about half.

So you just kind of
bring it to a slow boil.

I'm gonna reduce.

And while that's happening,

I'm actually gonna cut
some vegetables for my migas.

I'm gonna put a jalapeno,

a red pepper,
and some red onion in there,

and we're gonna
start to sauté those.

And that's gonna be the flavor
for our scrambled eggs.

And then we'll
finish those with our--

our crispy tortillas chips.

Remember, we fried these up.

We'll put those in
at the very end

to just sort of retain
some of the crispness.

I've had migas, um, a lot
in New Mexico and also Texas.

Anywhere where there
is some Mexican influence,

you're gonna definitely
find some migas, for sure.

Some diced red onion...

and maybe some jalapeño...

very thinly sliced...

some butter.

I'm gonna get my Chihuahua
cheese out of here also.

I'm gonna have to grate this

for our cheese sauce
into our cream.

I'm gonna start
with a little Canola oil

and then
a little bit of butter.

If you can't find
Chihuahua cheese, do not fret.

You know, it's very much
like Monterey Jack.

It's a very mild-tasting
cow's milk cheese.

It's, you know--
it's sort of semi-soft.

It's good to grate.
It's very good for melting.

So Monterey Jack
would be a great substitute.

Actually no one would
know the difference

expect for the Chihuahuas.

It's called "Chihuahua"
because it's actually made

in the state
of Chihuahua in Mexico.

I'm gonna put some
Chihuahua cheese
right into our cream.

Some salt and pepper.

Okay, that looks good.

Now we're
gonna take our...

our red onions,
our red peppers,

and our jalapeno.
We're gonna sauté this,

and we're gonna start
to scramble the eggs.

But we'll do them
when we come back.

So we have
the pulled chicken,

we have our poblanos
in the oven.

Our Chihuahua cheese sauce
is just about ready to go.

We're just gonna season this
with a little salt and pepper.

I'm gonna put this
migas together,

you know, our chile relleno,
and it's gonna be time

to feast on this
winter weekend brunch.

Stay right here.

♪

Welcome back, everybody.

We're about to finish up
our winter weekend brunch.

These are actually a chile
relleno filled with migas,

which is scrambled eggs
with some peppers, some onions,

and we actually--we're gonna put
some pulled chicken in there--

some barbecued
pulled chicken,

a little salt and pepper
into our eggs.

We're just going
to cook the eggs.

You know
brunch is a good place

to do an elaborate dish
like this.

If you wanted to,
you can put like some--

maybe some sausages in here
instead of the pulled chicken

if you definitely
wanted some meat.

Keep it nice--
nice and breakfasty.

So I'm gonna fold in
some of the pulled chicken...

and then some
of the tortillas chips...

and some fresh cilantro.

Obviously there's
lots of flavor in here,

but the--the different
textures in here

with the crispy tortillas,
and the pulled chicken,

and the silky scrambled eggs--

I mean it's really
a nice contrast of texture.

So I'm gonna take our
roasted poblanos,

make a slit down the middle,

take the seeds out...

just open it up like that.

Think we'll
do three of these.

Remember our cooked salsa.

Gonna put a little bit
of our salsa down.

Gonna take our migas

and carefully just fill
each one of these poblanos

with our scrambled eggs,
and the chicken,
and the tortillas.

Keeps you nice and warm.

Got this whole
comfort thing going today.

And then we have our
Chihuahua cheese sauce
to put on top...

and then
a little fresh cilantro.

Beautiful.

There you go.

All right.
Let's give it a taste.

Wow, such an amazing
combination of flavors.

The first thing I taste
is the roasted poblano,

and that's
a really good thing.

I love the flavor
of the roasted poblano.

And then you have
the scrambled eggs

with the chilies,
and the onions, and the peppers,

and that barbecue flavor
from the pulled chicken

that's really kind of incredibly
soft, and silky, and tender.

That might be the best
hangover cure

ever made right here.

It's a little cool outside.
You break out the pumpkin,

you break out
the gingerbread,
you make some waffles,

you top it all off by making
a spicy chile relleno.

I mean what else
could you possibly want?

I think that's it.

Maybe a cocktail.
We got that, too.