Brunch at Bobby's (2010–…): Season 6, Episode 5 - Home for the Holidays Brunch - full transcript

Dishes for the holiday are prepared, including baked chimichangas with smoky black beans topped with an avocado-tomato-watercress salsa. Also: fluffy pumpkin-ricotta pancakes drizzled with spiced apple-caramel sauce; and orange-cranberry margaritas.

All right, guys.

Thanksgiving
may be over in your house,

but don't close the door
yet on that holiday.

We still have to make
a Thanksgiving brunch,

and it's happening right here.

Thanksgiving is really one of
my favorite times of the year.

Of course, Thanksgiving
is always on a Thursday,

and you usually have guests
through the weekend.

So, why not create
a Thanksgiving-style brunch?

So today, I'm gonna
make a pumpkin spice latte.

The pumpkin
and the pumpkin spices



just kind of hang out together.

And then, we're gonna
keep the pumpkin theme going

there for minute
with a pumpkin granola parfait

with yogurt and cranberries
and orange.

And then, we're also gonna make
a hash with brussels sprouts,

turkey, and sweet potatoes,
poach an egg,

garnish it with bacon
and fresh herb oil.

You guys ready?
Let's get it on.

Let's get going
onto our pumpkin latte.

I'm making
a brown sugar simple syrup.

So it's white sugar,
brown sugar, and some water,

kind of equal parts.

And then, uh,
I always use the canned pumpkin.

You know, pumpkin is squash,
so this is just



basically poached squash.

It's cooked.
It's always consistent,

and actually,
it's a very good product.

One of the things that I always
say about pumpkin --

pumpkin doesn't really
have a lot of flavor.

It's the spices that we think of
as the pumpkin flavor.

That's why they call things
pumpkin spice.

You see pumpkin spice
everything these days.

I did a TV segment once.

I asked people what pumpkin
tastes like, just, like,

kind of man-out-on-the-street
kind of thing, like, I mean...

I'll ask you.
What does pumpkin taste like?

You're gonna tell me
it tastes like cinnamon

and nutmeg and ginger
and all those pumpkin spices.

But pumpkin
itself has very little flavor.

So you really need to pump up
the flavor of pumpkin

with those spices and things

that are sweet
like maple syrup and honey.

And pumpkin is sort of,

like, it's almost,
like, a vehicle, uh,

for flavor.

I'm gonna start
by using about a third of a cup

of our pumpkin in here.

We're gonna
take our pumpkin spice.

This is a combination
of ingredients like cinnamon,

nutmeg, ginger,

maybe a little bit of allspice.

If you want to make
your own pumpkin spice,

you know, be my guest,
but, you know, now, there's, uh,

so many good-quality spice
blends, like pumpkin spice,

so you might as well
just use it.

So we're gonna put a little bit
of that spice in there.

So we're just gonna
let the moisture

from the pumpkin heat
up a little bit

and actually open up the oils
of all those spices in there

just to kind of
bring out the flavors.

Now, I don't know about you,

but I like to eat pumpkin
during the season of pumpkin.

You know, as soon
as the summer's over,

you start seeing the pumpkins
growing on the side of the road.

And then, you'll start seeing,
like, the pumpkin spice lattes

in your local coffee shop.

Um, there's pumpkin
in basically every single thing.

If you're makin' it,

somebody's doing a pumpkin
version of it somewhere.

So we're just
gonna kind of stir this,

and we're not gonna
bring it to a boil.

We don't want it to get cloudy.

We're just gonna let the brown
sugar, simple syrup,

the pumpkin,
and the pumpkin spices

just kind of hang out together,
and then we'll strain it out.

Okay. So now we're gonna
make a pumpkin granola

that we're gonna put on top

of our pumpkin spice
granola parfait.

So I'm gonna start
with a little bit of canola oil,

some pumpkin --

about a third of a cup --

some brown sugar...

and a little bit of maple syrup.

And don't forget
the pumpkin spices.

One of the things
about making your own granola,

as opposed to store bought,

first of all,
it's really easy.

It's fun to accomplish

and you can make
the granola taste the way

that you want it to taste.

And you know exactly what's
into your granola.

So in this case, you know,
I'm gonna use some almonds,

some pumpkin seeds
and some oats,

but of course you could use
pecans or walnuts, pine nuts.

So you basically pick and choose
so the -- you know,

the nuts and the seeds
that you might use or fruits.

Like, dried fruits
work really well.

Apricots, raisins, currants.

We're gonna
keep it fairly simple,

gonna make this really
about the pumpkin flavor.

So almonds, some oats,
and some pumpkin seeds.

Keep the pumpkin thing going.

Pumpkin, pumpkin, pumpkin.

I remember,
I did an "Iron Chef,"

and it was, uh --
it was pumpkin.

And I made a, uh --
I made a pumpkin sundae,

and it had pumpkin ice cream
with a pumpkin caramel,

pumpkin whipped cream,

toasted pumpkin seeds
with pumpkin spice on it.

You know, like, everything

was sort of pumpkin
on top of pumpkin.

It was really good,
really amazing.

I think I lost that one though.

Okay.

So we're gonna
take the wet ingredients,

and we're just gonna

pour this right
on top of our nuts and oats,

see what that looks like.

I want to make sure
there's enough moisture

but not too much.

I think a little bit more.

Thanksgiving is, sort of,

the day that I look forward
to most to cook.

Um, I -- I usually cook
for lots of people.

It's lots of food
and lots of football and lots

of friends and family.

I'm usually up, at least,
by 4 o'clock.

Sometimes even 3 o'clock
in the morning

if you can believe that,
'cause, you know,

I got to get the turkeys
in the oven and, you know,

I have lots of side dishes
to do.

Tons of food
to make for lots of people.

You know, but for Sunday brunch,

I'm usually exhausted
from that weekend, you know,

besides working
at the restaurants and cooking.

So brunch
on Thanksgiving weekend just

might be a little bit later.

These recipes
are very easy to make and,

you know, you probably
have a lot of the ingredients

leftover anyway, so why not?

All right. And we're gonna
put this in oven, 325 degrees

for about 20 minutes and then,

we'll toss 'em around so that
they get crispy on all sides.

Probably about 40 minutes total,

but we're gonna put it on top of
pumpkin spice granola parfait.

So, for the pumpkin spice latte,

I'm gonna add
a little bit of vanilla extract,

and I'm gonna strain this out.

Want to strain out,
basically, the pumpkin.

If you don't have cheesecloth,
which I'm using here,

a really fine strainer
will work just as well.

And then want to, like,
very gently push it through.

So, basically, you're just
getting pumpkin spice syrup.

So this will keep
for a very long time 'cause

there's lots of sugar
that will preserve it.

And you can use this syrup
over ice cream,

I think it
would work really well.

You can put it in your, of
course, your coffee or your tea.

And you can also
use this on the, um,

like, yogurt or even,

like, the parfaits that
we're gonna be making later.

With the granola,
with the yogurt,

a little bit more of this syrup.

We're gonna put this, uh,
in the refrigerator

and let it cool.

And then, when we come back,
we have so much more to do.

We have a hash
with brussels sprouts, turkey,

and sweet potatoes,
a poached egg, bacon oil,

and some fresh herbs.

And, of course, our granola

parfaits with that pumpkin spice
running through it.

And so much more to eat 'cause

it's "Brunch" on Thanksgiving,
so don't go anywhere.

Welcome back to "Brunch."
It smells amazing in here.

We got those pumpkin spices
permeating the environment.

We're gonna make a pumpkin
spice granola parfait.

So you know what a parfait is,
right?

A layer of this, a layer
of that, a layer of this,

a layer of that, and you
just kind of keep going, going,

going 'til you get to the top

of whatever you're putting
the parfait in.

Let's get going
with the cranberries though.

We're gonna start
with the cranberry preserves,

and this is something
you can make way ahead of time.

So we're gonna start
with some cranberries,

and then we're gonna
add some orange juice

and then some sugar.

You know,
the thing about cranberries

is they'll fake you out
because they're beautiful.

They're red, they look juicy
and sweet but, in fact,

they're incredibly tart.

You know, you just want to
make sure you have enough sugar

and sweetness in there,
so we're gonna use

the orange juice and the sugar
to make that happen.

And then we're gonna
add a little bit of orange zest.

And then cranberries,
they have that natural pectin

in the middle, and that's
what actually thickens it up.

It's a natural thickening agent.

And like I said, this can be
done days ahead of time.

Days and days
and days ahead of time.

A lot of the times,
for Thanksgiving itself,

I usually put something a little
bit spicy in my cranberries,

like fresh ginger or jalapeños
or some kind of other chili.

So this kind
of leftover cranberry sauce

may not work for your pumpkin
spice granola parfait,

but if you have some extra
cranberries in the house.

Cranberries, orange juice,
some sugar -- boom, you're done.

All right.

So we're gonna let this cook
until all the cranberries pop.

Uh, and then they become jam.

It's gonna -- It will tell you.

The cranberries
will talk to you.

It will say, "Hello.

I'm popping open here and, uh,

I'm starting to get thick,
and I'm becoming jam."

And you'll see it,
and then you'll cool it,

and then you can put it
on your toast in the morning,

biscuits, or you can use it
for your parfait,

which is what we're gonna do.
All right.

Let's get the maple syrup
and the, uh, Greek yogurt.

This gonna be maple syrup
yogurt, right, why not?

It's Thanksgiving,
it's that season.

We're using pumpkin.
We're using cranberries, maple.

All the good things
about Thanksgiving.

So the thing about Greek yogurt

is that it's strained,
and then it thickens.

You can see it's,
you know, it's --

it's thick and delicious.

We're gonna add a little bit
of maple syrup.

We're just gonna whisk the maple
into the yogurt.

Mm.

Kind of making my mouth water.
Just like that.

Let's give it a taste.

Fantastic.

Okay.

Let's check
on the pumpkin spice granola.

And here's the key to granola --

let it cook for 20 minutes,
about 325 degrees,

and then, we just go in to
kind of flip it a little bit.

We want the pumpkin spice
and all this sugar

to kind of become part
of the nuts and the oats.

And you want it to become
granola.

You know what granola
looks like.

We're gonna let that go
for another 20 minutes or so

until it kind of, you know --
So all the moisture kind

of disappears,
gets nice and crispy.

We're gonna let
our cranberries cook there.

And now
we're gonna make some espresso.

I'll be honest, I love making
espresso like this.

I mean, it's kind of cool.

You don't need
some expensive espresso machine.

Just put some water
in the bottom.

And then, we're gonna just pack
in the espresso.

My feeling is,
if you're gonna drink coffee,

you want to taste it.

You want to feel it.

Screw the top
on and just put it on the fire.

And I need to froth some milk.

So all we do for this --
we're gonna scald the milk.

And then,
these three ingredients --

pumpkin spice syrup,
the espresso

and the frothy milk --
that's gonna make our latte.

Let's check out the granola.

Smells really amazing.

Whoever invented pumpkin spice
is a genius.

My granola looks really good.
I'm just gonna let it cool down,

and it'll get sort of crispy
as it cools.

Mm.
Has very good flavor.

And I'm gonna get my cranberry
and orange preserves, or jam,

or whatever you want to call it,
out of the pan.

All right.

If you look at it, it's still
a little liquid-y, you know?

But what's gonna happen is,
when it cools,

it's gonna thicken even more.

And I just
want to stop the cooking.

And if I put it on a sheet pan
like this,

it will cool evenly.

I need a little bit
of a pick-me-up, so latte time.

Gonna pour some of our scalded
milk into our frother.

Pump some air into it, gets it
nice and light and frothy,

which is exactly what you want.

So we're gonna start
by putting a little bit

of the pumpkin syrup
in the bottom.

Some of our espresso.

And now some frothy milk.
Mmm.

Looks good.

Look at that.
Pumpkin spice latte.

Mmm.

You know what the key
to this is?

You want it to taste
like latte or espresso

with just a hint of the pumpkin
spice running through it.

That's all.
You don't want it to be

overbearing, just want
it to smell like Thanksgiving,

and that's the key,
and that's what this does.

When we come back, I'm gonna
put these parfaits together.

Cranberries, yogurt,
pumpkin spice granola.

And then, you don't know
what to do about that leftover

Thanksgiving turkey?

I got you covered today.
It's all about that hash

with brussels sprouts
and sweet potatoes

and a poached egg and bacon.

Okay, guys.

It's Thanksgiving.
You think it's over,

and you wake up and we have
to cook Thanksgiving brunch.

So we're gonna make a hash
with our leftover turkey breast,

sweet potatoes
and brussels sprouts,

and we're gonna
put a poached egg on it

and make some bacon oil
to go on top of that.

I mean, come on.
Perfect.

Really simple,
lots of Thanksgiving flavors,

but it's still brunch.

The reason why I'm cooking
the bacon now is twofold.

First of all, I need cooked
bacon for the bacon oil.

And I also want to utilize
the bacon fat

that I'm gonna get from cooking

the bacon for the hash.
All right?

So the flavors
s kind of reinforce each other.

One of the first things
I learned about cooking

was about bacon fat.

My mother would teach me
to cook the bacon in a pan,

save the fat,
and then cook the eggs

in the bacon fat
instead of butter,

so it had extra flavor.

Thanks, mom.

We're gonna let the bacon cook
for the bacon oil.

And let's make some parfaits.

First of all, I'm gonna
take some dried cranberries

and toss them into our granola.

And then, let's start
with the yogurt first.

We have our Greek yogurt with
maple syrup running through it.

Let's get a little granola
in there.

A parfait is great for brunch
because it's really pretty.

You can make them ahead of time
and just serve them,

and that's what's really great
about it.

Maybe a little bit more yogurt.

Some of our cranberry-orange
relish.

See how thick it got?

Remember that pectin.

And then a little bit
of our pumpkin spice syrup,

the leftovers
from our pumpkin spice latte.

All right.

That's a great rendition
of a Thanksgiving brunch.

You taste the cranberries.
You taste the maple syrup.

You got that pumpkin spice
on the granola.

So you have
all those Thanksgiving flavors

running through the parfait.

What's better than that?

Check on our bacon.

We're gonna use
a slotted spoon 'cause

we want to just
get the crispy bacon out,

but we want the bacon fat
to stay in the pan.

Nice and crispy.
All right.

So let's just
make our bacon oil.

So I'm just gonna use
some fresh herbs, parsley,

sage, thyme, and some cilantro.

You probably bought a bunch
of fresh herbs to cook

Thanksgiving, there's probably
a few more in the refrigerator.

So let's utilize them
before they go away.

Olive oil, some bacon...

the fresh herbs,
a little salt and pepper.

Mix it about.

All right.
And we'll just reserve that.

It's for after we cook our, uh,

our hash and our poached eggs.

Now we're gonna make some hash.

I'm gonna start with a little
bit of onions and garlic.

So a hash could be chicken
or fish or meat,

some vegetables, some potatoes,

usually mixed with aromatics,

like onions, garlic,
some fresh herbs.

So I'm gonna start with
some onions and some garlic.

I'm gonna cook all this
in the bacon fat.

All right. So I'm gonna get
the onions going,

and then I'm gonna
get some garlic.

I do a hash at Mesa Grill
which has, uh, sweet potatoes

and chicken and smoked chilies,

and we put poached eggs over it

and a green chili
hollandaise sauce.

Been a very popular dish
at brunch for probably 20 years,

maybe longer even.

Even hash brown potatoes
are good.

You have some cooked potatoes,

and you add onions
and garlic to the pan,

maybe some paprika,
some chili powder,

and it works out really nicely.

So some garlic.

I'm gonna let those aromatics

cook 'til they get nice
and soft.

And I'm gonna chop
up our turkey.

I mean, there's always
the turkey sandwich,

we all know how to do that,
of course, after Thanksgiving.

Some people tell me
that they cook Thanksgiving

just to have the Turkey sandwich
the next day.

But if you're looking
for an alternative

to your leftover turkey,
why not make a hash like this?

It's fantastic.

Basically, everything
is already gonna be cooked.

So you have the sweet potatoes.

You have the brussels sprouts,

of course those have been
roasted but leftover.

Turkey's already been roasted
and sliced.

So we're just gonna sort
of cut everything

so it's close to the same size,

so it cooks at the same time, it
becomes part of the same dish.

If you're looking for some other
holiday ideas for brunch,

Let's take a big bowl
and just mix it all together

and season it.

Salt and pepper.

And we're gonna
put one layer right across.

And I kind of smash it down.

I'm gonna use a spatula
for this, actually.

Now here's the key --
don't touch it.

We want it to get nice
and crusty.

And as it gets crusty on
the bottom, we'll turn it over,

kind of flip it over
as much as we can

and let the other side
get a really good crust.

So you're gonna have a fantastic
contrast of texture.

When we come back, we have hash.

And where there's a hash,
there must be a poached egg.

And then, we're gonna
continue Thanksgiving.

We don't want to let it go.

Welcome back, everybody.

Uh, today
we are making brunch, uh,

with some sort
of Thanksgiving flavor.

We have this gorgeous hash,

and we're gonna
put a poached egg on it

'cause it is brunch.

A lot of people ask me,

and I'm always a little
surprised that people don't --

don't know this,
but how do you poach an egg?

Very, very simple.
You have some water.

It just comes to sort
of a simmer.

And then, you add a little bit
of vinegar to it.

And the vinegar is actually
gonna help coagulate --

that's my big word of the day --

coagulate the egg
so that the egg --

egg white and the egg yolk

kind of come together where they
form that beautiful poach.

Um, now, another trick
that I like to do

is to crack the eggs
in a ramekin first.

You can then just easily pour it
into the water.

You can fry an egg
if you want to,

but I think poaching an egg
is even easier.

You put the eggs in the water,
you let 'em cook,

and you take 'em out,
and you serve 'em.

I'll do one more.

If you went to culinary school,

what they would tell you is that
you would have to stand there

and kind of do, like,
a whirlpool around the egg

so you get that perfect shape.

I don't really think that
you necessarily have to do that,

but we'll just let
the eggs poach,

and we'll put 'em on top
of our hash.

Now, speaking of the hash,

I haven't really
turned the hash at all

'cause I want it to get nice
and crusty on the bottom.

And that's exactly
what you want to see.

You see that crust?
That's gorgeous.

Nice caramelization.
Beautiful.

I'm gonna take some more fresh
herbs, a little more sage,

parsley, and cilantro.

Just to kind of freshen up
our hash a little bit.

Listen, Thanksgiving is a big
undertaking for any cook.

I don't know how people
who don't do it for a living

get it done -- it's crazy.
It's a crazy amount of cooking.

So by the time Friday
rolls around after Thanksgiving,

you're pretty tired of cooking.

But you may still
have some guests around,

some friends, some family.
You got to get 'em fed.

So this hash,

chop up the ingredients,
your leftover turkey,

some aromatics,
some fresh herbs.

You throw it in the pan.
It's really easy.

That's the best part about it.
All right.

So we're gonna sort of
just take our hash.

We want the crust
on top, of course.

Get a clean towel.

Make sure we get all the water
off the egg 'cause,

otherwise, it just kind of
dilutes what's underneath it.

And don't forget, we still
got some more flavor.

Our bacon and herb oil
right on top.

That's brunch fit
for Thanksgiving.

You want the yolk to break,

become part
of the hash and the whole dish.

Mm.

I love those crusty bits
on the outside of the hash,

the sweet potatoes,
the brussels sprouts,

the turkey.

And when the egg breaks, it
just enriches the entire thing.

So as you can see, last night's
dinner makes an amazing brunch.

This has been fantastic.

I mean, Thanksgiving for brunch,
it makes perfect sense.

We started out
with a pumpkin spice latte

and kept the pumpkin
spice trend going

with a pumpkin spice
granola parfait.

And of course,
we have our beautiful hash.

Happy Thanksgiving.