Guy's Big Bite (2006–…): Season 16, Episode 6 - Flowers for Mom - full transcript

Guy makes his mom a special cauliflower steak for Mother's Day. The menu also includes prosciutto-wrapped scallops; and a champagne-cantaloupe granita.

You know, this Mother's Day,
it's a little hard
to surprise my mom.

I mean, she's seen all my shows,

she's been on all my shows,
been to all my restaurants,

so when I think
about making her, like,
this awesome Mother's Day meal,

I mean, what am I gonna make?
Well, I know she wants steak,

but you know what, filet,
I've already done that.

Tuna steaks,
she's expecting that.

So I know what I'm gonna
make her that's gonna

rock this Mother's Day,
and that is...

my special cauliflower steaks.

Grilled till tender, baked
with a panko breadcrumb topping,



served with
a Kalamata olive tapenade,

super satisfying, and she won't
see this one coming.

Next, I'm making
my prosciutto-wrapped scallops,

served with a buttery white wine
sauce, totally out of bounds,

and for dessert, how about
a champagne cantaloupe granita?

An easy, elegant,
refreshing end to a meal.

Huh, how sophisticated
did that sound?

You impressed?
We gonna eat the dessert first?

No, she thinks
we're drinking champagne,
that's the sad thing

about this, is I asked her
to go get the champagne
out of the fridge.

We're not even drinking that.
Oh...oh.

You see how it's not
really that cold?
Yeah.

We are gonna make this granita
that is so out--have you
ever had granita?
Nope.

No? She's had everything--
you know, she's had
more things--



I make her things, and the way
we kinda know, in our family,

if something's gonna
make it to the recipe book
or make it to "Big Bite"

is I'll say to my mom
at the end of the meal,

"Hey, mom, there's some of that
left over--you wanna take some?"

"Mmm, not tonight."

Then I know I gotta go,
"Yeah, we're rewritin' that."

If you wouldn't
mind crackin' that--
this should be interesting.

All right, so here's what's
happening--my mom, Penelope Ann,

the wonderful redhead
that rode 170 miles

in Death Valley last year
on her bicycle.

Huh, was it 170?
Yeah, about.

Two-twenty, 221--watch,
that cork's gonna come
flying out of there.

Don't hit it--seriously,
don't shoot it at me, either.

Um, dangerous redheads--
so anyhow, what we're doing

is we're gonna take
all of this cantaloupe,
about 4 cups of cantaloupe,

my mom's gonna
crack that champa--

Mom!
It's not my fault!

See, she doesn't mind that
she did that, 'cause it's gonna
be my dad that has to repair it.

All right, so fantastic--mom,
here's what I'd like you to do.

Take...that bowl,

some of that champagne,

and some sugar.
Sugar? Okay.

A couple tablespoons of sugar...

there you go,
and slowly dissolve.

I want you to pour
the champagne--now, I left
the champagne kinda warm

so you can just pour
a little bit in.

We're gonna let
the effervescence
of the champagne--

big word for me, huh?
Okay.

Just like horizons,
I'm gonna broaden my horizons.

Broaden your effervescence.
Broaden my effervescence.

You guys gotta watch this--
I'm under the gun, I mean,

cooking and talking and doing
this all at one time is tough.

Doing it with your mom
over there laughing at
your non-funny jokes?

Okay, so the cantaloupe goes in,

we're gonna puree this.

We got the sugar
and the champagne
and the pureed cantaloupe.

Freezing it, scraping it,
freezing it again.

It's like homemade snow cone
with a lot of flavor.

Now, this whole meal
that I'm makin' for you here

with my mom really does
have some significance,

because the cauliflower steak,
which is kinda like
the center of the meal,

was absolutely
my least favorite--

actually, broccoli was my least
favorite dish, but cauliflower
was a close second,

and the reason was is because
we didn't roast our cauliflower.

Nah, and we did not fry it, no.

And we did not...what did
we do with our cauliflower?

We had it the healthy way,
we steamed it.

Not actually the way
that you're really gonna
win your kids over,

with the steamed cauliflower--
although now, I really
enjoy steaming food

and steamed cauliflower,
but we had how many?

Eighteen, nineteen,
forty-five bamboo steamers?

We looked like
a Chinese restaurant.

Okay, um...here we go.

Give me a squeeze on that.

So, little lime juice,
the cantaloupe,

the sugar, the champagne,
and this is gonna
make the granita,

which is going to be
the bomb, okay?

Don't you have one of
those lime squeezers?

I don't know what it was, I was
just in the middle of talking
to you and them and everybody.

Okay, we're gonna pour this in--
now what's gonna happen, mom,

is we're gonna freeze this,
this is gonna make, like,

Italian ice like
you've never seen before.
Nice.

So what we're gonna do is
we're gonna freeze it,

and in about 2 hours,
we're gonna take it out,
we're gonna scrape it,

it's gonna kinda crystallize it
up a little bit, we'll put it
back in the freezer,

- we'll do that again-- you got it open?
- Uh-huh.

Fantastic,
there's family teamwork.

Thank you so--
I almost spilt it.
That is gonna be so good.

Now all we have to do is
put a note on the door
so Ryder doesn't

come reachin' in here
and go
and spills all over the place.

Okay, you good?
Grab your wine.
Yep.

Okay, next up.

Now we're gonna make
a tapenade--you know
what a tapenade is, mom?

Um, something you put
on top of something.

Good enough for me, that's how
I spell it, but it's a T-A.

So my mom's traveled all over,
when I was kid, my parents
traveled to Europe.

How old was I?
Uh, four and a half.

No, the other time--
to Italy and Greece.

Oh, you were home,
you were eight.
I was home, that's right,
I didn't get to go.

So anyhow, they went to Greece,
my mom's like, "Have you ever

been to Greece?" I'm like,
"No, mom, I haven't," she goes,

"Oh, you'd really
like it, it's awesome.

"You should try going there.

That'd be fun."

I took 'em to Italy for
my dad's 70th birthday,
it was hysterical.

All right, mom, do me a favor--
can you grab this?

Grab one of
these little bowls

and get me about 1/2 cup
of the red bell pepper
out of there?

Okay, now we're making
the tapenade.

So we're going with
about 1 cup of the Kalamatas,

a couple tablespoons
of the golden raisins,

about 1 tablespoon of capers,
roasted red bell peppers,

1/2 cup--all right, in.

You take this and just
lightly pulse it

and hit it with a little bit
of extra virgin olive oil,

and I will grab
parsley and tarragon.

Okay, here we go.

A little bit of
olive oil in that.

Some orange zest--
I don't want a bunch of
orange juice in here,

but I do want that flavor.
Right.

So that's about
1 teaspoon of that.

Lime would be great, as well--
so now we'll just give it
a little pulse.

A little bit of olive oil,
you hit it...I think
that's enough, okay?

Now we pull this off--
go and grab a spoon
for me, mom?

That looks good.
Look at that,
look at this right here.

So what's gonna happen--
give yourself a little
taste of that.
That looks great.

So what's gonna happen is,
we're gonna take this beautiful
cauliflower steak

that we're gonna make,
cutting it out of the center
of the cauliflower,

we're gonna take it,
we're gonna grill it,
then we're gonna finish it,

putting a little parmesan,
a little breadcrumb
on top of this.

It's gonna be--and then,
don't tell her.

Everything good, mom?
Yeah.

See ya in a little bit--
how was it?
It's good.

Too salty?
No, perfect.

Welcome back to
"Guy's Big Bite".

This is my mom--
this is my mom, Penny.

What are we drinking, she asks.

Well, I want to know what kind.
Well, it's red.

Zinfandel?
Yes--no, merlot,
but that's fine, good enough.

Anyhow, welcome back,
"Guy's Big Bite,"
we're hanging out

with my mom, Penny,
the fantastic redhead.

I love my mom, she's, uh,
she's the spice of life.

She reminds me every day
why we're so,

uh, know you, why we're so
fortunate to be where we are.

Having a chance to have her on
the show, to me is--it's bliss.

The show is awesome,
it's awesome times ten.

I'm making
her Mother's Day meal--
now this Mother's Day meal,

I was talking about the center
of the plate is going to be
a fantastic steak,

and not a filet
and not a tuna steak.

We're gonna make
a cauliflower steak.

So here's what
we're gonna do--
this is a nice, big,

firm head
of cauliflower, mom.

You can kind of feel
the density of it.

We're picking off
the outer leaves.

We're gonna give it a slice
right through the center,

and then just take
about an inch,

inch and a half,
right in the middle.

Now this, we're gonna reserve
to cook down later,

but look at this beautiful--

and I want to say intact--

cauliflower steak, huh?
Yeah, that's amazing.

And then we're gonna take this,
and we're gonna grill it,

and we're gonna hit it
with some parmesan cheese
and some breadcrumbs.

So there's one,
let me grab this other one.

And when you do this, mom,

try to get as big of a head
of cauliflower as possible.
Okay.

Okay? Okay, a little bit of...

olive oil,
just a little drizzle there.
Okay.

Let me get this
out of the way.

Okay nice little drizzle.

I'll hit it with
some S and P,
and then mom,

as soon as I hit it,
there's some fresh
cracked black pepper,

and...some salt,

if you wouldn't mind taking it
and flipping it

that side, like that,
and then we're gonna
Okay.

repeat that process with
the salt and pepper, okay?
Okay.

All right, so you got that...

let me get this into
some kind of compost.

We have this huge compost,
because we have this gigantic
garden in the back, um...

Pour it out,
and the chickens eat it.
And the chickens do eat it.

I didn't do
the salt and pepper.
There we go--
okay, a little more olive oil,

a little more liberal than that,
what we're gonna do is

grill that on both sides
for about five minutes...
very nice.

I love cauliflower, I mean,

if I can find cauliflower
on a menu, I'll try it,

and this is really a great way--
putting a little grill
to it, a little char,

and topping it off
with a little garlic,
giving it that extra punch.

I cooked it for my family
for Christmas dinner,

and having a chance
to do it with my mom

for Mother's Day
was, uh, it was awesome.

Okay, look at this, take a look
right behind you, mom.

This granita right here--
oh, I've got wet fingers.
Oh, that looks great.

I'm probably gonna stick to it
like "A Christmas Story".

- Look at this.
- It's beautiful!

Okay, grab a fork,
and here's what's gonna happen.

So this is the cantaloupe,
the champagne, the sugar,

and a little bit
of the lime zest--
go ahead and scrape it.
Okay.

A little bit of lime zest,
and a little bit of lime juice.

So we scrape this up...

it's gonna refreeze.

Can I lick the fork now?
Go right ahead, mom.

She was a little disappointed
that I didn't have
cold champagne for her.

Mmm, that's yummy.
Okay, so we kind of
bring this all up.

It's gotta be firm enough
that you can do this,

and then we have to go
back into the fr--

I--I got it.

Oh, okay.

Mm, this is yummy.

What time are we gonna eat?

Where's your dad?
I'm watchin' the cauliflower.

What have you got goin' on?
I'm watchin' the cauliflower
so we don't burn it.

I'm gonna get another fork.

So anyhow mom, the reason
we had to let this freeze

is so we can scrape it up
like this, and this will
make it nice and light.

I can finish that.
No, I got it, I got it,
I got it...

go ahead and finish it.
Okay.

You want that? All right...
gettin' worn out on that.

Okay, next thing we're gonna
make is we're gonna make

a spice rub for some scallops--
I didn't tell her about this,

but she heard
when I was whispering,
or someone texted her

and said that we're gonna
do this, but I've got
some beautiful scallops.

Make a little dry rub
that we're gonna put
on the scallops,

but the real key to the scallops
is we're gonna wrap it in...

guess what? What are
we gonna wrap it in, mom?

Bacon?
Bacon, close enough-- prosciutto.

Fancy time, it's my mom,
it's Mother's Day.

Okay, so a little touch
of cayenne pepper.

How many on--how many minutes
on each side

on the cauliflower?
Uh, about 5 minutes.

See, what's gonna happen,
and this is a really
great question, mom,

here's what's gonna happen is
if you just took this
and put it in the oven

and put this coating on top
of it, the coating could burn.

This is gonna give it a chance,
not only for some great texture,

but it's also gonna get it
evenly cooked all
the way through

before we put it
in the oven, okay?
Yeah.

So in just a minute
you'll flip that--
okay, so paprika.

A lot of cayenne.
We'll have this
for breakfast, 'cause it's...

It's gonna be outrageous,
put that over the...
cauliflower.

Oh, the cauliflower
or the granita?
Okay, you're good with that,

you can throw it back
in the freezer--you good?
Yep.

Okay, what else am I--
oh, granulated garlic.

Okay, so cayenne, paprika,
granulated garlic.

A little salt and pepper.

There we go--
where's that salt, mom?

Can I have that please?
There we go.

You want to take a look
at those and see how they're...
Yeah.

Grab it right by your hand--
oh, look-it, nice.
Yeah.

See that little char?
Yeah.

So we'll just move it
to the side there,

get a little cross-hatch
on it, okay.

And some salt.

There we go.

Mom, would you mind getting
a fork, a new fork,
and stirring that dry mix up?

Okay, while she does that,
let's talk about scallops

wrapped in prosciutto.

We did a lot of seafood
when I was a kid.

Mom, how much--if you said
from the amount of steak,

chicken, and salmon we ate
in Ferndale growing up,

how many--what was
the percentage of salmon?

Oh, like, at least
25 percent, I think.

Fifty.

See, my parents had this store,
and these fishermen
would come in with

these huge salmon,
and my dad would trade 'em

a pair of jeans or a hat
or boots or whatever
it might be,

and so we had a tremendous
amount of salmon, and actually,

my parents are both phenomenal
cooks, that's where I got this--

this beginning,
but I tell you what.
They can tell that, Guy.

I ate more salmon
than a grizzly bear.

They can tell
I'm a tremendous cook, just...

The way you're doing it mom,
right now.

There you go, you just keep
messing with them,
go right ahead.

Let's get over to
the scallops for a second.

Okay, look at
these beautiful,

fresh, tender scallops--
really tender,

really delicate,
they smell like, um,

like sea air.
Yeah.

Kind of, just--
you want to take
a bite of them now.

And the way
we're gonna cook 'em
is gonna be so light

and so delicate
that we're not gonna get
ourselves into a situation

where they're overcooked
and they become rubbery.

Okay, so we're gonna grab
the scallops.

Lay 'em out--can you hand me
a little of that dry seasoning?

Just with your fingertips mom,
just lightly sprinkle it
on one side,

and then flip it,
we'll sprinkle it
on the other side.

Don't want to overpower
the flavor, just want
to accentuate it.

So we have this
really beautiful
fresh prosciutto.

We grab this beautiful scallop,
lay the scallop down,

wrap this prosciutto around it,
roll it right across the top,

tucked in underneath,
a little bit on top,
Okay.

we'll sear it on this side,
we'll sear it on that side,

by the time it comes out--
and the sauce, the little
pan sauce we're gonna make,

it's outrageous,
so look what we got--
we got a cauliflower steak,

we got a granita,
we've got a Kalamata tapenade.

We've got my mom,
we've got red wine,
we're telling stories,

and we'll see you
in a little bit on "Big Bite".

Welcome back, guys, "Big Bite",
hanging out with my mom,

the fantastic Penelope Ann,
and we are making

her Mother's Day meal--
I just gotta get her
set up on this.

Okay, let me show you
a quick little thing--
take this,

kinda crush the garlic
a little bit, and then,
when you chop

the garlic up, you're part
of the way through.
Okay.

Okay? So chop up the garlic,
chop up the parsley,

and that's all going together
for this fantastic

parmesan cheese
breadcrumb mixture

we're gonna put on top of
these cauliflower steaks
that are outrageous.

This is actually in honor of
my little sister, Morgan.

And you know what's funny is
I got these tattoos--

this is my tattoo
about my sister--

and my mom,
who would never
get a tattoo,

rocking the gangster
right there with
the Namaste, okay?

All right,
so here's what we got,
we got the cauliflower going,

a little salt and pepper,
grilling up there, we're gonna
finish 'em in the oven.

My mom's working on the garlic
and the parsley.

I've gotta get some...
panko breadcrumbs

and some parmesan cheese,
and this is all

gonna go on top of
these cauliflower steaks.

Outrageous...okay.

Now, about 1/4 cup of that.

So also in celebration
of my mother,

we have made
this fantastic granita---
let me show you this.

She did all
the hard work on this.

But you have cantaloupe,
champagne, sugar,

and a little bit of lime zest
and lime juice all
coming together

in this frozen concoction,
we've been scraping it,

she's been working
so hard on this--

you're doing awesome,
look at this, all right.

So some parmesan cheese,
in there.

And also to tie this whole big
Mother's Day meal together,

we are going to do
some scallops,

which, I gotta fire up
this pan right now.

The nice thing
about the prosciutto is
that it was thin enough

to allow the heat
to cook the scallop,

creating a nice crunch and sear
on the prosciutto itself.

Cooking it right is the key,
and a little light pan
sauce to finish it...

I...it's some of
the best scallops I've ever had.

So what do you think of
your meal so far, mother?
I can't wait to eat it!

Good, can save it.
Smelling good!

Okay, here we go, we're gonna
drop a scallop in, super hot,

right down on
the scallop itself.

So you see that we wrapped it
in the prosciutto mom,
like this,
Uh-huh.

so we're gonna
get a little sear
on the top of the scallop.

Right there on top...
okay, grab it.

Mm, excellent!

One more thing...
It smells so good.

I'm gonna hit a little red
pepper flake in to this.

Mom, can you bring those down
on this side over here?
Mmhm.

Okay, now I've said this a bunch
of times, and she's not taking
a lot of credit for it.

Both my parents, my dad,
Jim, my mom, Penny,

both phenomenal,
phenomenal cooks.

Okay, mom, go ahead
and liberally sprinkle
that over the top.
Okay.

I will set the oven
at a screaming 400.

Oh, I want you liberal--
there's a lot of parmesan
cheese in that.

Drop that in the oven,
drop it like it's...

you don't know the song--
hot, okay.
Like you mean it?

Oh, hang on, mom, one more
thing, one more thing.
Okay.

A little drizzle of
some olive oil to help

crust up the breadcrumbs.
That looks so good.

And this with that--
remember the Kalamata tapenade
that we made right there?

Oh-ho! A little orange zest.
Put that on after?

Okay, now drop it.
Okay.

Okay, we got that.

Now the scallops--
this pan is hot enough.

A little bit of oil,
a little bit of butter.

Watch out, 'cause it's starting
to get a little spatter to it.

One more...two more...

three more...that's it.

Ah! Watch yourself, this is
gettin' out of control!

When you come back,
we're gonna tie it
all together.

We're gonna put the--
we're gonna pull the--

We're gonna pull the scallops,
we'll get the cauliflower out.

We'll put the tapenade on,
we'll have some more red wine.

It's all celebrating my mom,
happy Mother's Day.

See you in a minute--
watch this, it is screamin' hot.

Welcome back to "Big Bite"--
cookin' with the redhead.

My mom, Penny--
how does it look?
Great!

Look at this,
beautiful granita
that we made.

Step right over,
you know what to do.
All right.

Cantaloupe, champagne, sugar,
all together for my mom,

this Mother's Day feast--
now what do I have
for you right here?

Outstanding scallops
wrapped in prosciutto.

I used a little butter
and canola oil

to sear off the scallops.

Now we'll get a little bit
of white wine in there,

just a touch.

Whoo!

Okay, now we add
the fresh herbs.

Huh? You impressed?
I like it.

Just don't tell Lori
I made that mess,
I'm gonna blame that on you.

All right, so some chives,
some parsley.

All right,
now what we'll do,

take this--
how was that, huh?

Pretty exciting?
Oh, that--well, yeah.

That's how it is cooking
at our house all the time.
What holiday is this?
I thought it was 4th of July.

I'm gonna drizzle this right
over the top...beautiful.

You get all that flavor
from the bottom of
the pan deglazed.

Later we deglaze the kitchen.

A little bit
of lemon juice

right over the top
of that, excellent.

Now, this won't have

as much fanfare
and wow pizzazz as that did,

but look at these beautiful
cauliflower steaks that we made.
Wow, yeah.

Huh?
Those are gorgeous.

First we cooked 'em off
on the griddle,

put a little mark to 'em,
cooked them evenly
all the way through.

then we hit 'em with a little
parmesan, some breadcrumbs.

Oh, my goodness,
and this tapenade

to go with it...

there we are.

The tapenade's got Kalamata
olives, roasted red bell pepper.

How we lookin' on those, mom?
Good, it doesn't--

That's good, I like that.
Yeah.

Put a little mint on top.
Okay.

Let me show you this tapenade.

Kalamata olives,
put a little bit on top.

Golden raisins,
a little orange zest,
some capers,

roasted red bell pepper...

a little tarragon,
a little parsley, huh?

Is that beautiful, or what?

Thought I would do something
a little bit different.

I know she would expect sushi
or there was gonna be
some big steak.

A couple scallops on there...

nice and dainty, easygoing.

Where you at, mom?
Mmhm.

Come on over--oh, this is gonna
be such a mess--where you goin'?

I got some spoons right here--
you got another one?
Yeah.

I'm gonna cleanse my palate
a little bit.
This is really good.

This is awesome.

Outrageous.

Cantaloupe pureed...
with champagne.

I like this.
What do you think?

Yeah, this is good.
Okay, now it's time to get
into the big stuff.

Mm!
Now I want to see
what you really think.

You gonna go scallop
or cauliflower first?
Isn't that beautiful?

Cauliflower should be so
super tender--look at that.

Cut right into it.

That is beautiful.

Mm.

I love that,
'cause it's not mushy.
Dad would love this.

It's really, uh, flavorful.
Not oily.

What do you think
of the scallop?

This stuff's awesome--
I haven't tried it.

Oh, my god.
Wrapped in prosciutto,

You don't even
need a knife.
look at that.

Mmhm, it's beautiful.
A little translucent right there
in the middle.

I almost killed myself
making that pan sauce.

Fire...things.

Saw that.
Hm?

You were so funny
running backwards.

What do you think of that?
Mm, mmhm.

That rocks the house.
Mmhm, it melts in your mouth.

Well, we're all so blessed
to have great moms,

and we wouldn't be here
if it wasn't for our moms,

so the greatest way
to honor my mom is
to cook a dinner for her,

and you cook it with her,
and you know what?

Give your mom a big hug--
I love you.
I love you, thank you.

See you next week on "Big Bite",
go get this recipe.

Really.
Without the fire.

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