Guy's Big Bite (2006–…): Season 12, Episode 11 - Beef and Rice and Everything Nice - full transcript

♪♪

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One of the questions people
ask me all the time--

"guy, how did you end up
the way you are?"

Well, you met the crazy redhead,
my mom penny.

Well, the other half
of the story

is this cat,
my dad Jim.

You know,
my motto with him is

"if you build it,
they will come."

He's, uh,
he's built my house.



Right.
He's built a bunch
of my restaurants.

As a matter of fact,
we're even building

a chicken Coop right now, but
it's not about chicken today.

No, today
we're rocking it

with a bacon wrapped
tenderloin roast.

I roll up a juicy beef
tenderloin with strips of bacon,

top it off with a house-made
whiskey peppercorn sauce--

outrageous.

And then my spin
on classic steak house sides.

First,
my garlicky creamed kale,

bubbling over
with parmesan cheese,

and second, my crispy
portobello mushroom fries

covered in
golden panko breadcrumbs.

Okay, so the first thing
we're gonna start with, pops,



is you're gonna get
some plastic wrap.

Now I gotta tell you,
if you think

about these crazy recipes
that you see on "big bite,"

and you think about all
this food in this style,

it came from this guy.
See, when I was a kid,

he would play
this little game with me.

Like, he'd go, "all right,
there's some chicken

"in the fridge, and you
get to pick three ingredients

out of the, uh, cupboard.
Go ahead and grab 'em."

And he'd grab one already
for me--like, "honey."

Like, what am I supposed
to do with honey?

"And some ramen noodles.
There you go.

Good luck.
Make us something."

But the creativity
that he taught me was really

to make the menu about what's
fresh and what's available

versus getting your mind
set on one thing.

So, dad, what I got
is some plastic wrap out there.

There's the tenderloin,

and here's some bacon.

The town that we grew up in--
my parents moved

from whittier, California,

up to, uh, up to ferndale,
this little town--

the victorian village up by
Eureka in northern California.

And so anyhow, my parents
move all the way up there,

and they open up a Western store
and a leather shop.

Well, my dad just couldn't
be settled with one project.

He had to do
all these different projects.

Okay, you take that.
Start laying the bacon down.

I'm gonna go over here
and season the tenderloin.

Um, a little
kosher salt.

By the way,
I've never got the story.

How did you
pick ferndale?

Uh, I don't remember.

(Laughs)
That's compelling TV.
Yeah.

All right,
a little cracked black pepper,

some kosher salt
on this beautiful tenderloin.

The great thing about the
tenderloin is the yield is huge.

Besides taking off
a little bit of fat, dad,

or a little bit
of silver skin,

uh, this thing's
ready to rock 'n' roll.

And what we're
gonna do with it

is it's rolled around
in the salt and pepper.

How are you looking
on that?
Give me a break here.

Give me a break here.
Quit jabbering so much.

Oh, well.
Glass of red wine--oh, you want
to hear another funny story?

So my dad--my kids have
their lunch stuff over here

in these cupboards right here,
okay?

So they've got their chips,
and they've got their nuts,

and they've got their crackers
and stuff they take.

But he comes in here like
yogi bear and starts digging

for a "pic-a-nic" basket.
So the kids hide their stuff.

Left me a note.
Left him a note--
"it's not here."

All right, you good?
Yeah.

Now check this out, dad--
gonna drop this right in here.

There's not a lot of fat
in the tenderloin,

so we're gonna fortify it
with the fat.

What were you calling it
the other day--larding?
Larding.

Okay, so what
we're gonna do here

is get this
rolled over once.

See how my dad overlapped
each piece of the bacon?

That's so when the bacon
starts to shrivel up,

when it starts to cook
and render down the fat,

it's not gonna be a bunch
of separated pieces.

We roll this up.
Look at that--gorgeous.

Now here's where it starts
to get weird.

Oh, it's gonna
get weird, man.

I'm gonna roll it back
over this plastic wrap, dad.

And the idea behind this is,
is the bacon's cool now.

The tenderloin's cool,
but I want it to get really cold

because I want
to make sure that

that bacon adheres
to the tenderloin.

This is compelling.
(Laughs) He is on the edge.

Ooh, he smiled
a little bit there.
Yeah, I like this.

All right, dad,
so you take this.

You throw that
in the fridge.

While he throws
that in the fridge,

I'm gonna get some water.
Great.

Now big stockpot here.

And you can take the kale
over there if you don't mind.

Get the stockpot full.
We're gonna work with some kale.

We're gonna make
some creamed kale.

Now I don't know about you,
but, I mean,

I'm a big fan
of the collard greens,

any of these big, deep green
rich vegetables,

and this is a little bit
of a spin.

This is kind of like, you know,
an all-out menu.

We're talking
about creamed kale.

We're talking about
portobello mushroom fries,

and, of course,
some tenderloin.

That's enough water.
All right, dad,

one thing that I want
everybody to know

is that you were in the Navy
and you're on a submarine.

So give me one
culinary submarine story

I haven't heard,
'cause I've heard 'em all.

Well, you didn't
set me up for this,

so how am I gonna come up
with one that you didn't hear?
(Laughing)

On the way out,
we, uh,

we kept all the potatoes
in the, uh, the shower,

and on the way back,

we kept all the garbage
in the shower.

Because space
was limited.

Because we didn't
take many showers.

All right, my dad and I are
working the kale, hanging out.

This is a big treat. Never get
him to come and do these gigs.

But we're making it.

We're doing a fantastic
tenderloin wrapped in bacon.

We're gonna
work some kale.

Come back--
portobello fries.

Hanging out with my pops Jim.
See you in a bit.

♪♪

(Whistling)

Aha.
Welcome back to "big bite."

Take a look at that--

tenderloin wrapped in bacon.
Oh!

Well, my dad's here
cooking with me...

Not so much.

He's off checkin'
at the chicken Coop.

No, really, we're building
a chicken Coop.

Big ol' herd of chickens.

It's not a herd of chickens,
right? Flock of chickens?

Anyhow, he's out there
checkin' on that.

In the meantime, I'm gonna
get started with this.

I've got a beautiful tenderloin
here that's been trimmed down.

There's no silver skin,
no fat really left on it.

Salt and pepper.

And you want to talk
about fantastic flavor--

but there's not a lot of fat,
so we're kind of fortifying it

with some of the fat
here of the bacon.

And I've got
my cast-iron skillet crankin'.

I'm droppin' just a bit of oil

just to kind of
get things started.

And what I'm gonna do
is take it, seam side down--

that's where the bacon
all kind of met.

Drop it right in.
Ho ho!

I'm gonna sear both sides.
You're all the way around it.

And then pop it in the oven,
375 degrees

for--i don't know,
say,

till it's 125 degrees inside--
nice medium-rare.

Let it rest a little bit.

Serve it with this awesome
peppercorn sauce with cream

and a little, uh,
a little whiskey in there.

You gonna start
without me?

Why didn't
you call me?
Exactly.

How's the chicken Coop?
How's the wine?

(Laughs)
It's not a barter.

Help yourself.
Chicken Coop's fine.

This chicken Coop
is so big.

Lori looked out there
the other day, and she goes,

"oh, building
another garage."

I said, "no,
that's a chicken Coop."

She goes, "when did we get
in the chicken business?"

How many chickens are we
gonna have? Exactly.
All of 'em.

Wait till you see this thing,
though.

It has a little door.
This is the truth.

When the--at night,
there's a little electric door

on a timer, right?
Right.

'Cause he says, "i can't count
on you or those kids

"to go out there
and put those chickens away,

and the chickens
will all be missing."

Is that what happens?
Yeah, got a lot of raccoons
here, possums. Yeah.

Possum--yeah,
my buddy possum.
Yeah, possum will get 'em.
Yeah.

All right. So, dad,
what happened is I took

the beef tenderloin that's
been wrapped in the bacon.

You did the bacon,
searing on that one side.

Um, did you
pour me some wine?
No, you didn't ask me.

It's a tough room today.

So he busted out all the kale,
took it off the stem.
Watch it.

Watch it.
Oh, look at the wine
you pull out, too.

A little Bob corbell special
there, huh?
You like that?

I like it.
Oh, good.

Okay, uh, I've got
some boiling water.

Salt the water--

or salt the whole counter
is actually what I did.

Get a little more salt
in there,

and we're gonna cook down
this kale,

cook down these greens.
I love collard greens.

I love any of these big,
rich, super-flavorful,

great-texture vegetables
that we can get.

So we'll get this in here,

let it cook down
until its super tender,

and we're gonna make
a cream sauce to go with it.

But I'm gonna give
my dad a project.

All right, pops.
This is mine?
Not yet.
Take that one.

Did you drink out of it?
Yeah, but it's still...

No, that's not
the way it works.

All right,

to go along
with this fantastic meal

that I'm making
for my father

before I have him tell you
about the canoe trip--huh--

uh, we've got
some portobello mushrooms.

Now these beautiful
portobello mushrooms, dad--

you can take
a clean cloth

and kind of give 'em
a little wipe there on top.

Make sure that there's
no field debris.

And then right in here
in the gills,

grab a, uh, a spoon

and very gently
pull those gills off.

And then that'll make sure that
there's no other field debris

that might be
stuck inside there.

I don't really think we have
to get into washing them.

And then what we'll do
is when we peel all this off,

we'll cut 'em into slices,
dredge 'em--panko breadcrumbs,

and make these, uh, kind of,
like, portobello fries.

What is that field debris?
Field debris?

Yeah.

Dirt and hay and manure.

We--i grew up

in a little town called ferndale
I've told you about.

We had it all--
horses, pigs, cows, sheep,

the whole thing--
never had chickens, though.

And, uh, I was
a stall-cleaning machine.

Was I not?

Yeah, you were.
Yeah, you were.

(Laughs) What a burn.

All right,
while he's doing that,

I'm gonna get a little garlic
going for this creamed kale.

So a few pieces
of garlic.

Excuse me.

Do you want to hear
about the canoe trip?

No, don't--let's not talk
about the canoe trip.
I'm gonna tell 'em
about the canoe trip.

So it's father's day.
Hunter's 5 years old.

My dad and I and hunter
are gonna go on a canoe trip

here in Santa rosa
on, uh, the Russian river.

So we go down,
and we, uh, rent our canoe.

Is he listening?
I'm listening.
I'm listening.

I want to get to the part
about the sandwiches.
So we pack a lunch,

put it in the cooler,
the whole thing,

we rent the canoe
over there at Burke's canoes--

really nice people--
get the canoe,

life jackets on--
the whole thing, and we go down.

They said, "by the way, as soon
as you start in this canoe,

"when you come
to this first corner,

"you really gotta paddle hard.
Don't get shoved into the bushes

'cause if you do,
you might get knocked over."

Well, two experienced
canoe veterans

like us
from Ruth lake--

we're never gonna dump over.
Well, you go ahead and tell.

Let me tell it
the way it really was.

Guy upset the canoe.

His son gets all
bummed out about this.
I did not.

They told us when we went
around this corner to watch out

because you're gonna come
into that first turn,

and if you don't really keep
that canoe off the--

off the bushes,
you're gonna flip.

Yeah, and then you flipped it.
Sandwiches fell out.

Sandwiches went down.
Right. Hunter fell out.

Hunter's screaming.
You're under the canoe.

I sent hunter
to get the sandwiches,

and that's
when he freaked out.

He thought
he should have been safe.
He's 5, okay?

Everything--it looks
like a yard sale

going down the Russian river.
He's telling hunter,

"go get the sandwiches"--
worried about.

But it was truly
a memorable event.

And the wind
went against us,

and so we had to drag the canoe
down the shore.

Anyhow, continue
on your mushrooms.

All right,
so I just flipped

the beef tenderloin
wrapped in bacon.

We're gonna hit
the other side--

nice little crust
building up there.

Over to this side,

with that, uh,
with that butter in,

and a little bit
of the garlic,

thin-sliced the garlic.

Dad, right behind you

or right underneath you there
is some heavy cream.

Want to hand that to me?

Okay, so here's the idea--
I've got the kale down,

the heavy cream, garlic,
butter--all gonna reduce--

make this fantastic sauce
to go with the kale.

The tenderloin's working.

I'm gonna pop that
in the oven at 375.

Let it finish out.
And when we get back,

my dad and I are gonna make
some portobello mushroom fries.

I mean, if he'll let me
help him...
No, no.

Just jump right in.
You know, 'cause I'm the one
that overturned the--

yeah, thanks a lot.
See you in a little bit.

(Guy) My dad's my hero.

I want to be to my kids
the way my dad's been to me--

very supportive,
very constructive,

lets me do my own things,

always encouraged me
in what I wanted to do.

When I started cooking
at a young age,

now he just didn't
clap his hands and say,

"well, that's really neat.
Good luck."

He really got involved
and really participated with me.

I'm a huge fan
of both my mom and dad,

and I really attribute
a tremendous amount of how I am

from them--the good,
the bad, and the crazy.

As soon
as cowboy shows up,

it must mean
the steak's almost done.

This is kind of
like your time clock.

We don't need
any timers around here.

As soon as the dog starts
sniffing around the oven,

we know it's time to go.
Hanging out with my dad Jim.

He's working
some portobello mushrooms.

And we are cooking up
a feast.

We're gonna make
some portobello mushroom fries.

I've got this fantastic
beef tenderloin

wrapped in bacon
downstairs

and a little cream sauce
over there for some kale

which we'll
get to in a second.

But while I have my dad
for free labor,

which has kind of
been my entire life,

uh, we are going to make
a little dredging station.

Let me tell you a story.
You with me, dad?
Yeah.

You back there?
Sure.

My parents, I think,
probably sacrificed

all of the great things they
would have wanted to do in life

for my sister Morgan and I.
And one of the things

we used to do is go up
in the marble mountains--

go up packing on those horses.
I was telling you about that.

And we did some great cooking.
We would make meals

out of whatever we had with us,
and it was outstanding.

It was one of the greatest
culinary processes,

but I will tell you a story.
Now remember the one

where we loaded up all
of the belongings that we had,

all the food items that we had
in a tarp,

and kind of made it look
like the beef tenderloin.

And we put a rope over one tree
and a rope over the other tree,

and if the horses
pulled correctly,

it lifted all of our belongings
into the tree, so...

So the horses
pulled correctly...

Right.
And then the bears came
in the middle of the night.

Your uncle Pete wakes up.
He's screaming.
Okay.

But part of the story that
he's being nice and not telling,

and that is that part
where my dad says,

"now when you take
take that rope

"and you throw it
over the tree

"and you tie that
around your saddle,

"make sure that when you pull
that you really have it wrapped

"around your saddle. Otherwise,
one horse is gonna pull

his end up into the tree,
and yours is gonna fall."

I thought
i knew it all.

I didn't wrap it
around my horn correctly.

We hoisted all the stuff
up into the air,

and it came out the bottom
kind of like a piñata.

But I'm talking a piñata
of ten coolers

and sleeping bags
and all the goods.

Not--not so good.

Okay, a little salt and pepper
into this.

Uh, dad,
could you grab me

the flour right down there
if you would, please?

Some paprika.

Normal dredging station.

And a little
garlic powder.

We're gonna
hit the flour.

There we go.

We'll
salt and pepper this.

Give it
a little stir.

So, dad, the way
i want you to go with it--
you got it.

Kind of set it up over here.
You got this?
I got it, I got it.

Okay, let's go down here
and make some cream sauce.

Okay, so what we've
got in here

is some garlic,
about 3 cups of heavy cream.

Letting this reduce down to make
this garlicky creamed kale.

Just some
parmesan cheese.

A little pepper,

some salt,

and my oldest piece
of culinary equipment,

my nutmeg grinder.

If you're gonna do the nutmeg,
do it fresh-ground.

I mean, you just can't beat
this flavor, okay?

There we go.

We're into this.
Give it a little stir.

We've reduced down
nicely.

Now I've got this kale
to cook for about, I don't know,

12, 13 minutes
in some salted water.

We're gonna
drop that in.

All right, now
i gotta check on my dad.

How are these coming?
Pretty good.

Nicely done.
That's good.

When you get those in there
with the portobello,

give it a little press.
Like, this one's perfect

'cause it's got a nice
crunch-ification to it.

If you just do it
too light,

by the time you move it two
or three times, it shakes off.

Look at me giving
my dad culinary tips.

All right, dad, look at this--
the star of the show... (Grunts)

Beautiful--i know, don't kick
the oven door with your foot.

I know the rule.
It's your door.
You can do it now.

Um, so check this out now.
What we've got here

is the tenderloin
wrapped in the bacon.

We're gonna
pull it out.

Medium-rare,
125 degrees.

But now we've got
all this fat,

all these drippings
in the bottom of the pan.

That's where all
this big flavor is.

So I'm gonna grab
some shallots,

a little bit of garlic,

and a knife.

Okay?

We'll get
the shallot in first.

Let me position
myself here.

Dad, as soon as you think you've
got enough of those ready to go,

you can go ahead and start
dropping them in the oil, okay?

So get a little bit of shallot.
Peel off that skin.

If you think that
that's gonna be tough,

just take it
a little bit further.

Don't put in that skin
that's gonna be really tough.

It'll never cook down down
the right way, okay?

There we go.
In the shallot.

Pan's not quite
hot enough.

We'll add a little bit
more heat to it.

Same thing
with a little bit of garlic.

But you should smell the flavor
coming out of this pan.

There we go.
Now it's starting to open up.

Now this is what's gonna make
this sauce really unique--

some peppercorns,

some green peppercorns
to be sure about that.

So what's a green peppercorn?
Well, it's a black peppercorn

that didn't have a chance
to turn into a black peppercorn

because it's been brined.

So we're gonna take
some of these.

You'll see that fat

starting to work
those shallots and the garlic--

all that flavor
on the bottom of the pan.

So we'll get some
of these peppercorns in there.

Let those
start to open up.

While that happens,
a little whiskey.

Where you wandering to?
Washing my hands.

Good, three sinks.

Okay, this is all happening now.
This is the real key here.

We're gonna deglaze
the bottom of this.

In with a little whiskey,
a little Jack.

See, that burns off.
There we go.

So what I gotta do next--
add a little cream.

We're gonna fry up
some of the portobellos.

It looks like
the kale's ready to go.

This is resting.
We'll slice it up, come back,

and my dad and i
are having a feast

if we don't burn the house down.
See you in a minute.

You got yourself
a beautiful beef tenderloin,

which needs some love,
so why not wrap it in bacon,

slow-roast it to get
a perfect medium-rare

and then build
just a ridiculous sauce

with peppercorns, whiskey,
cream, garlic,

and put it all together.
It's the perfect storm.

Creamed spinach,
get out of the way.

Take a look at that.

That is a garlic kale
creamed masterpiece.

That's the way to go.
How are these coming out?
Great. Great. Perfect.

So my dad took
some portobello mushrooms,

cleaned 'em up,
sliced 'em into some fingers,

went into a flour dredge,
then an egg wash,

and then into panko that's
got a little paprika in it,

Italian seasoning.

And these bad boys--
look at that.

Nice and crunchy.
(Crunches)

Mmm. Hot!
Hot.

You knew that.
I didn't know
it was that hot.

Oh, was that the one
you just took out?

Over here.

Okay. Now I've got a sauce
over here

that I made with shallots,

garlic, peppercorns.

Cooked it off
with a little Jack Daniel's,

then hit some beef stock,
some cream,

just mounted it
with some butter,

but the whole key to this
is the green peppercorns,

that real distinctive flavor
that you get.

Mount this nice here.

Oh, the sauce
is gonna be fantastic.

I think I've got enough
right in here.

Get some sauce
scooped up.

And my dad's finishing
those fingers up.

We've been talking
about stories and going

to the marble mountains,
cooking together.

And as I tell everybody
and I say it in my cookbook,

"this is the guy
that taught me."

You gotta be able to adapt
and overcome when you're cooking

'cause you never know
what's gonna happen.

So a little bit
of that dynamite sauce,

the peppercorn sauce
we made there.

I'm gonna slide you
out of the way.

Grab a pair of tongs.
And look at this.

We took this tenderloin,
salt and pepper,

wrapped it in bacon...

Cooked it
in the cast iron first,

just put
a nice sear on it,

then put it in the oven,
375 degrees.

And tell me

that is not a beautiful
medium-rare to medium--

and the bacon
to go with it.

There we are--

another one.

Pops, you doing good?
Yeah.
Yeah, we're great.

Okay, so let me give you
a little serving here.

You know, creamed spinach
is too soft.

I want the texture.
I love kale.

We grow kale
in the garden outside,

so this is a perfect way
to celebrate that.

Give you a couple
of these bad boys.

I got 'em.
I got fingers of steel.

There we go.

Serve it up like that.

Dad, come on in here.

Lay a piece of this down
with the bacon.

Nice medium-rare,
finishing off in the oven.

You see that?
Finish off in the oven.

You can almost guarantee to get
the temperature you want.

And then we
finish it here

with some of
the green peppercorn sauce.

Put a little beef stock in there
to kind of carry it along

so it isn't all cream.

You hiding these from me?
You were hiding 'em.
No, take it.
Take it. Take it. Take it.

All right.
What do you think?

Good?
Get a little bite.
Tell me what you think.

Just cutting
into it right now,

I can tell you
it is super tender.

Very good.

A little bacon from it.

The portobello fingers
are dynamite--and this.

Let me try that kale.
Creamed kale.

Well, I was just talking
about it a second ago.

Dad, you're my hero.

You're the dad I want to be
to my kids.

And the way you taught me
to do it and appreciate it

and cook fresh--
this is the result.
That's how--

the marble mountains.
I remember it, you know?

Just like this.
Just like
when we went camping.

See you next week
on "big bite."
That's the way
i remember it.

If that's the way
you want to remember it.