WEBVTT 00:03.240 --> 00:05.640 Yeah , today we're gonna explore the 00:05.640 --> 00:07.696 land of romance and rustic cuisine . 00:07.696 --> 00:09.807 Welcome to the grill sergeants . It's 00:09.807 --> 00:11.696 chow Time founded as a school for 00:11.696 --> 00:14.060 veterans from new york . The culinary 00:14.070 --> 00:16.800 Institute of America now serving up the 00:16.800 --> 00:19.820 best meals , military style . It's the 00:19.820 --> 00:23.820 grill Sergeants . Hi 00:23.820 --> 00:25.987 guys , welcome to the grill sergeant . 00:25.987 --> 00:28.153 Today we're going to cook some spanish 00:28.153 --> 00:30.264 food we're cooking today in the Danny 00:30.264 --> 00:32.630 Kaye theater , in the CIA . Located in 00:32.630 --> 00:35.860 the Hudson valley of new york guys , 00:35.860 --> 00:39.230 what are you doing ? Not that CIA , no , 00:39.230 --> 00:41.508 no , the culinary Institute of America , 00:41.508 --> 00:43.674 the world's premier culinary college . 00:43.674 --> 00:45.841 Uh , it's located in the Hudson valley 00:45.841 --> 00:47.952 new york . It's a gorgeous place that 00:47.952 --> 00:49.730 I've had the privilege of being 00:49.730 --> 00:52.063 stationed at for the last year . And uh , 00:52.063 --> 00:51.780 I'll tell you what , there's one thing 00:51.780 --> 00:53.724 I've learned . So I've been here , 00:53.724 --> 00:55.836 there's much more to learn . Uh today 00:55.836 --> 00:57.891 we're going to do spanish food , you 00:57.891 --> 00:57.780 know , first let me introduce you to 00:57.780 --> 00:59.724 the band . Everybody , this is the 00:59.724 --> 01:01.630 taste buds , we've got to build a 01:01.630 --> 01:03.800 bruiser on base frank the tank on 01:03.800 --> 01:06.910 accordion and then angry amadeus Alex 01:06.910 --> 01:09.880 are violin virtuoso . Uh so getting 01:09.880 --> 01:12.330 started today we're gonna do a couple 01:12.330 --> 01:14.880 dishes that are staple dishes uh in 01:14.880 --> 01:18.120 spain , we're gonna do a pariah , which 01:18.120 --> 01:20.860 is kind of a large rice casserole dish 01:21.170 --> 01:23.470 and we're also gonna do a tapas dish , 01:23.470 --> 01:26.200 We're gonna do a spanish tortilla . Now 01:26.200 --> 01:27.978 spanish tortilla is not a flour 01:27.978 --> 01:30.033 tortilla guys , it's actually an egg 01:30.033 --> 01:32.033 dish . We're gonna go ahead and get 01:32.033 --> 01:35.980 started . Now we are going to take a 01:35.990 --> 01:37.150 little olive oil 01:40.640 --> 01:44.060 in the pan here and 01:44.640 --> 01:46.807 we're gonna heat that up , get it nice 01:46.807 --> 01:48.640 and hot . I had the privilege of 01:48.640 --> 01:50.807 visiting Spain . I was never stationed 01:50.807 --> 01:52.862 there , but I was passing through on 01:52.862 --> 01:54.807 the way to a deployment And we got 01:54.807 --> 01:57.029 stuck there are bird broke down . So we 01:57.029 --> 01:59.362 had a 24 hour stay and we got to go out . 01:59.362 --> 02:01.251 I was enrolled in Spain and so of 02:01.251 --> 02:00.970 course , what do I do ? I went in eight 02:00.980 --> 02:02.970 because that's why I became a chef 02:02.980 --> 02:05.147 because I love to eat . We're going to 02:05.147 --> 02:06.760 start with 02:09.940 --> 02:12.100 with some sliced potatoes here , can 02:12.100 --> 02:14.370 you guys see that you got somethin 02:14.370 --> 02:16.460 sliced potatoes about this is about 02:16.460 --> 02:18.571 three potatoes . I don't think I want 02:18.571 --> 02:22.500 to use all of it . Let me get this 02:22.500 --> 02:24.980 water out of here a bit . I got the oil 02:24.980 --> 02:27.202 heated up nice and good . Then I turned 02:27.202 --> 02:29.313 it down a little bit but we are going 02:29.313 --> 02:31.660 to he's about half of those right there . 02:35.540 --> 02:37.540 All right then I've got some thinly 02:37.540 --> 02:41.520 sliced onion here . We 02:41.520 --> 02:43.520 are going to throw that in there as 02:43.520 --> 02:45.560 well . I'm gonna get my spoon and 02:51.120 --> 02:53.120 now the idea here is we want to you 02:53.120 --> 02:55.330 don't want to brown it too much . So 02:55.340 --> 02:57.507 once you get the oil nice and hot , if 02:57.507 --> 02:59.673 you want to get , take the temperature 02:59.673 --> 03:01.840 down pretty low because you don't want 03:01.840 --> 03:03.840 a brownie . You just want to get it 03:03.840 --> 03:05.951 nice and soft and tender to go inside 03:05.951 --> 03:08.118 of our egg dish . So we'll spread this 03:08.118 --> 03:10.173 out a little bit . You guys see this 03:10.173 --> 03:13.450 All right . I am . You know , you know , 03:13.450 --> 03:15.783 I need some music real quick . You guys , 03:15.783 --> 03:17.894 you got , you got something you think 03:17.894 --> 03:20.061 it fits my style ? What do you think ? 03:21.440 --> 03:24.720 Oh no , no , come on guys . Let's say 03:24.720 --> 03:26.553 something that fits my style and 03:26.740 --> 03:30.670 there you go . 03:30.670 --> 03:32.760 There you go . 03:33.640 --> 03:37.520 Great . All right guys . So we're 03:38.140 --> 03:41.340 so we're softening . We're solving this 03:41.340 --> 03:43.451 up a little bit . You know what ? I'm 03:43.451 --> 03:43.340 gonna go ahead , grab a lid here and 03:43.340 --> 03:45.562 put this on . Just let it let it go for 03:45.562 --> 03:48.300 a while and then I'll tell you what , 03:48.300 --> 03:50.356 let's even , we're gonna set this on 03:50.356 --> 03:52.467 the back burner so we can get started 03:52.467 --> 03:56.160 on our pacha over here now . Uh now 03:56.640 --> 03:59.370 the tortilla Espanola as it's called is 03:59.380 --> 04:01.602 uh , it's a tapas dish guys . And tapas 04:01.602 --> 04:04.520 means cover or lid on top . And let me 04:04.520 --> 04:06.853 tell you a little back story about that . 04:06.853 --> 04:10.290 The king Alfonso the 10th . No , I know . 04:10.290 --> 04:12.346 I seem like I'm real smart , but the 04:12.346 --> 04:14.568 truth is I googled it so I can tell you 04:14.568 --> 04:14.360 guys a little bit about it because I'm 04:14.360 --> 04:16.471 no expert on spanish cuisine . Okay . 04:16.471 --> 04:18.620 I'm just a chef who likes to cook and 04:18.620 --> 04:20.676 the chef who likes to eat . And I've 04:20.676 --> 04:22.787 also got seven kids . So I really got 04:22.787 --> 04:24.842 to know how I really know how to . I 04:24.842 --> 04:27.030 gotta love to cook . Um while I'm 04:27.030 --> 04:29.030 talking here , we're gonna get some 04:29.030 --> 04:31.141 olive oil in this pile up in here And 04:31.141 --> 04:33.363 then we're gonna get some heat going on 04:33.363 --> 04:35.474 this , then we're gonna saute some of 04:35.474 --> 04:35.380 our ingredients but back to the top is 04:35.380 --> 04:39.170 King Alfonso , the 10th was sick and 04:39.170 --> 04:41.392 when he was recovering from his illness 04:41.392 --> 04:43.503 he had to eat little bits of wine and 04:43.503 --> 04:45.614 food in between meals . Okay . And so 04:45.614 --> 04:47.781 what he did is he made a law that said 04:47.781 --> 04:51.380 that everybody that all the established 04:51.380 --> 04:53.602 business establishments in Spain had to 04:53.602 --> 04:55.658 serve wine or had to serve food with 04:55.658 --> 04:57.824 their wine . Now there was some method 04:57.824 --> 04:59.769 to his madness . One of the things 04:59.769 --> 04:59.280 people don't have a lot of money at 04:59.280 --> 05:01.280 that time . So a lot of people were 05:01.280 --> 05:03.447 eating or drinking on an empty stomach 05:03.630 --> 05:05.960 and that's what he wanted to avoid . Um 05:06.740 --> 05:09.400 Now when they were serving the dishes 05:09.400 --> 05:11.400 and these bars they started putting 05:11.400 --> 05:13.622 them on on the tops of people's glasses 05:13.622 --> 05:15.678 to keep the flies out impurities and 05:15.678 --> 05:17.900 stuff and that's where the name top has 05:17.900 --> 05:20.011 come came from because they would set 05:20.011 --> 05:22.011 it right on top cops are in spain , 05:22.011 --> 05:24.060 they're eating standing up . That's 05:24.740 --> 05:26.907 really and they eat them in . The bars 05:26.907 --> 05:28.962 are called Tasca bar . So I got some 05:28.962 --> 05:31.184 chicken in here . Let me get this out . 05:32.640 --> 05:35.790 The bars are called Tosca bars where 05:35.790 --> 05:37.346 people go to eat the thomas 05:41.040 --> 05:43.040 in spain , they don't drink without 05:43.040 --> 05:45.820 eating . So here's what we got , we 05:45.820 --> 05:48.042 have some Therese so and we've got some 05:48.042 --> 05:50.042 cubed up chicken breasts and we are 05:50.042 --> 05:53.350 gonna salt this stuff up and then set 05:53.350 --> 05:55.350 it aside and then we'll prepare our 05:55.350 --> 05:57.572 rice . And we had this back in a little 05:57.572 --> 05:59.517 bit later and we've got some other 05:59.517 --> 06:01.461 agreements are gonna go in at very 06:01.461 --> 06:01.080 times and I'll let you know how we do 06:01.080 --> 06:03.640 that . Um You guys gotta take a break , 06:03.650 --> 06:05.594 we'll be back in just a second and 06:05.594 --> 06:08.960 we'll finish this by uh stay tuned . 06:17.340 --> 06:20.900 This is potala pharaoh . Um And this 06:20.910 --> 06:23.021 type of our farms is one of the major 06:23.021 --> 06:25.188 suppliers of produce . Uh Not just for 06:25.188 --> 06:27.188 the school but this this whole area 06:27.188 --> 06:29.188 here in uh Hudson valley new york . 06:29.188 --> 06:31.299 Well yeah we have , we have about 218 06:31.299 --> 06:33.077 families that's involved in our 06:33.077 --> 06:35.077 community supported ag program that 06:35.077 --> 06:37.132 come directly to the farm to pick up 06:37.132 --> 06:39.077 their produce and support the farm 06:39.077 --> 06:41.354 directly through a pre payment program . 06:41.354 --> 06:43.466 We grow about six different varieties 06:43.466 --> 06:45.577 of melons . We have a yellow petite , 06:45.577 --> 06:47.743 uh watermelon which is a yellow icebox 06:47.743 --> 06:49.966 watermelon . We've got a little ice box 06:49.966 --> 06:52.132 round uh sugar baby , red watermelon . 06:52.132 --> 06:54.420 Uh We do a honey orange melon which is 06:54.420 --> 06:56.910 like a northern honey do . It looks 06:56.910 --> 06:58.910 like a honey do on the outside . It 06:58.910 --> 07:01.021 tastes like honey dew on the inside . 07:01.021 --> 07:02.966 But the flesh is orange . You know 07:02.966 --> 07:05.077 when's lunch guys because he's making 07:05.077 --> 07:03.760 me hungry here . 07:13.340 --> 07:15.610 Hey guys , welcome back during the 07:15.610 --> 07:17.777 break , I added some carrots in here . 07:17.777 --> 07:19.999 Now we've got some other stuff to add . 07:19.999 --> 07:22.166 And when you're doing dishes like this 07:22.166 --> 07:24.388 with different components , what you've 07:24.388 --> 07:24.360 got to make sure of is that you don't 07:24.360 --> 07:26.471 put something in a little too early . 07:26.471 --> 07:28.582 That's gonna cook . You know like the 07:28.582 --> 07:28.460 onions if I put them in a little 07:28.470 --> 07:30.637 earlier than they want anything left , 07:30.637 --> 07:32.803 especially the peppers . So I threw in 07:32.803 --> 07:35.026 some carrots to take a little longer to 07:35.026 --> 07:37.248 cook . That's why I threw them in there 07:37.248 --> 07:36.570 a little bit earlier . So now I've got 07:36.570 --> 07:38.850 the chicken , the tree , so the carrots 07:38.900 --> 07:41.067 and I've got some olive oil and then I 07:41.067 --> 07:43.289 waited for you guys to come back . I've 07:43.289 --> 07:45.400 got some paprika in spanish through . 07:45.400 --> 07:47.511 There's just paprika and everything . 07:47.511 --> 07:49.567 So let me put some paprika in here . 07:49.940 --> 07:52.107 How much you know what a wise man once 07:52.107 --> 07:55.060 said as much as you want . So off , 07:56.040 --> 07:58.160 just make it taste good . You know , 07:58.640 --> 08:00.862 another thing too is the pie are really 08:01.340 --> 08:03.507 what makes the paper is that it's done 08:03.507 --> 08:05.507 in a big flat dish like this . Um , 08:05.507 --> 08:07.729 I'll talk about the rice and what makes 08:07.729 --> 08:10.062 that unique to pay on just a little bit , 08:10.062 --> 08:12.118 but you can use any kind ingredients 08:12.118 --> 08:14.284 you want . I mean if I was making this 08:14.284 --> 08:13.700 for my kids , I probably wouldn't put 08:13.700 --> 08:16.790 the Teresa in it . Um , I would just 08:16.790 --> 08:20.360 use chicken , different things PIAs in 08:20.360 --> 08:22.670 Spain . They're actually from a region 08:22.670 --> 08:26.660 called valencia and in Spain . They 08:26.670 --> 08:28.781 put all kinds of crazy stuff in there 08:28.781 --> 08:30.948 that would never put you up to my kids 08:30.948 --> 08:34.840 or my troops . The pan actually pay , 08:34.840 --> 08:36.784 it means pan . That's why I that's 08:36.784 --> 08:38.784 where I got its name was cooking in 08:38.784 --> 08:41.520 this big wide pan like this . But an 08:41.520 --> 08:43.742 authentic pie in Spain will either have 08:43.742 --> 08:45.853 like seafood or it'll have snails and 08:45.853 --> 08:48.880 rabbit and stuff like that . Um , we're 08:48.880 --> 08:51.102 gonna do a mixed Pyatt today . So we're 08:51.102 --> 08:52.936 gonna have some seafood and some 08:52.936 --> 08:54.880 chicken and chorizo and some other 08:54.880 --> 08:56.769 stuff . So now we got this salted 08:56.769 --> 08:58.880 salted off pretty well . I'm going to 08:58.880 --> 09:01.047 add in . I've got a bunch of different 09:01.047 --> 09:03.158 colored peppers and you know anything 09:03.158 --> 09:05.740 about the colors guys is colors can 09:05.740 --> 09:07.684 determine a lot about what kind of 09:07.684 --> 09:09.684 vitamins that you can find in these 09:09.684 --> 09:13.000 vegetables . The for example , I've got 09:13.000 --> 09:15.278 different bell peppers in here , right ? 09:15.278 --> 09:17.333 I've got red , green , red , green , 09:17.333 --> 09:19.333 orange and yellow . Now they differ 09:19.333 --> 09:22.060 slightly in their nutritional content 09:22.070 --> 09:24.181 because of the color . See the orange 09:24.181 --> 09:26.292 one has a little bit more of the beta 09:26.292 --> 09:28.459 carotene . The green has a little more 09:28.459 --> 09:30.681 chlorophyll . The red has a little more 09:30.681 --> 09:32.570 of what's called anthocyanins and 09:32.570 --> 09:32.490 believe it or not , the slight 09:32.490 --> 09:34.860 differences in color like that actually 09:34.870 --> 09:37.670 change the nutrient content a little 09:37.670 --> 09:39.892 bit . That's why you don't have to be a 09:39.892 --> 09:42.114 dietitian or nutritionist or to kind of 09:42.114 --> 09:44.281 know how to eat the right vegetables , 09:44.281 --> 09:46.503 just go by color . They gotta sing five 09:46.503 --> 09:48.837 a day of the colour weigh well . Really ? 09:48.837 --> 09:48.340 That's a real smart way to remember it . 09:48.350 --> 09:50.572 So you're eating all the stuff that you 09:50.572 --> 09:53.290 need to eat . So now we're gonna we're 09:53.290 --> 09:55.457 gonna saute this off just a little bit 09:55.457 --> 09:57.512 more . Okay , you want to keep it on 09:57.512 --> 09:59.679 there . You really want the peppers to 09:59.679 --> 10:01.901 still be a little bit firm . Okay , now 10:01.901 --> 10:03.957 we're going to take this off of here 10:03.957 --> 10:06.068 and set it aside and then we're gonna 10:06.068 --> 10:05.100 start calling our rice . 10:11.040 --> 10:13.160 All right . We are going to set this 10:13.840 --> 10:17.180 into a bowl here and instead of aside 10:17.190 --> 10:20.400 while we prepare the rice . One of the 10:20.400 --> 10:22.720 reasons that I uh but I chose to do the 10:22.720 --> 10:24.831 pie is because I didn't have a lot of 10:24.831 --> 10:28.600 experience uh doing it and and I like 10:28.610 --> 10:30.832 doing things that I don't have a lot of 10:30.832 --> 10:32.999 experience doing because then when you 10:32.999 --> 10:32.660 get to experience , so you guys at home 10:33.040 --> 10:34.929 try this stuff . All right , It's 10:34.929 --> 10:38.300 awesome . One of the , Hold on , let me 10:38.300 --> 10:40.467 check my potatoes . Another example of 10:42.540 --> 10:46.510 talking while you cook . Yeah , flip 10:46.510 --> 10:48.454 these real quick guys . Well , I'm 10:48.454 --> 10:51.950 talking to you see , now look , I 10:51.950 --> 10:54.061 forgot all about them , but because I 10:54.061 --> 10:57.120 had to heat down pretty low . Um I 10:57.120 --> 11:00.160 didn't overcook them . Thank God . What 11:00.160 --> 11:02.382 kind of what kind of tv show would I be 11:02.382 --> 11:04.900 then . Huh ? Okay , So I'm going to set 11:04.900 --> 11:07.220 this over here , we're gonna put this 11:07.220 --> 11:10.760 lid back on it . Mhm . Uh huh . 11:11.140 --> 11:13.196 And then I'm gonna go ahead and turn 11:13.196 --> 11:16.910 the rear burner off . Now , this is 11:16.910 --> 11:19.620 getting real hot over here . All right , 11:19.620 --> 11:22.120 we're gonna put this is my sofrito and 11:22.120 --> 11:24.287 I have to roll my r's when I say it or 11:24.287 --> 11:26.398 my wife will kill me . My wife speaks 11:26.398 --> 11:28.840 spanish and so I have to say things the 11:28.840 --> 11:31.310 right way . Sangria and sofrito and all 11:31.310 --> 11:34.920 that . Now , sofrito , it's it's in 11:34.920 --> 11:37.031 spanish . It means it just means well 11:37.031 --> 11:40.680 cooked uh tasty , very tasty sauce . So , 11:40.680 --> 11:43.210 I mean , You can go to 18 different 11:43.210 --> 11:44.988 chefs and I'll show you kind of 11:44.988 --> 11:47.266 slightly 18 different . So free throws . 11:47.266 --> 11:49.432 But typically what you see is onions , 11:49.432 --> 11:51.550 peppers , olive oil , garlic and and 11:51.550 --> 11:54.300 some tomatoes . All right , So , this 11:54.310 --> 11:56.588 we cook down until it's like baby food . 11:56.588 --> 11:58.643 All right . This is really where the 11:58.643 --> 11:58.520 flavor is going to come from . The 11:58.530 --> 12:00.586 other peppers that I got over here , 12:00.586 --> 12:02.697 The real pretty ones , those are more 12:02.697 --> 12:04.808 further I appeal and the colors . You 12:04.808 --> 12:07.030 know what ? Because what does this look 12:07.030 --> 12:06.950 like kinda looks like do do . Right , 12:07.540 --> 12:09.429 So , but this is really where the 12:09.429 --> 12:11.540 flavor is going to come from . Okay , 12:11.940 --> 12:14.200 so now that we got this in here , I'm 12:14.200 --> 12:16.422 gonna add the rice . Now , the rice I'm 12:16.422 --> 12:19.290 using is a it's a short grain rice , 12:20.940 --> 12:23.162 which is typically what you want to use 12:23.162 --> 12:25.384 in this . But you know what any kind of 12:25.384 --> 12:27.551 rights to work to be honest with you . 12:27.551 --> 12:29.718 So , we're gonna do is we are going to 12:29.718 --> 12:31.940 saute up this , right , we're gonna mix 12:31.940 --> 12:34.107 it with the sofrito . All right guys , 12:34.107 --> 12:36.218 we're going to take a break here in a 12:36.218 --> 12:38.384 minute and when I get back , we'll get 12:38.384 --> 12:41.260 the pain to started rolling . We'll get 12:41.840 --> 12:44.370 the tortilla spaniel cook . So it's 12:44.380 --> 12:47.360 almost shouts on , guys , stay tuned , 12:47.840 --> 12:51.820 so mhm . So , I've got the potatoes , 12:51.830 --> 12:53.886 I've got the onion and then I've got 12:53.886 --> 12:55.997 the egg and I added a little water in 12:55.997 --> 12:55.400 there . Now if you don't want to add 12:55.400 --> 12:57.622 the water , that's fine too , you don't 12:57.622 --> 12:56.860 have to 13:04.540 --> 13:07.650 mm . Mhm . 13:09.440 --> 13:13.240 Okay . Yeah . Mhm . Yeah , yeah , 13:18.840 --> 13:21.173 Welcome back . I couldn't help you guys . 13:21.173 --> 13:23.284 It's that , that rocker and me coming 13:23.284 --> 13:26.750 out . Um Yes , yes , I did like 13:26.750 --> 13:28.694 Eighties Rock . I like motley crue 13:28.694 --> 13:32.240 warrant all those guys . So , uh sorry , 13:32.240 --> 13:34.470 I had to get that out . I've got some 13:34.480 --> 13:36.647 chicken stock over here . Now , what I 13:36.647 --> 13:38.869 did with this chicken stock is I took a 13:38.869 --> 13:40.924 big pinch of saffron and I know it's 13:40.924 --> 13:42.758 expensive , but it's just really 13:42.758 --> 13:44.813 essential to this dish . Okay , so I 13:44.813 --> 13:46.980 got some saffron in there and just and 13:46.980 --> 13:49.147 some salt and stuff like that and then 13:49.147 --> 13:51.091 um we brought to a boil and let it 13:51.091 --> 13:53.520 reduce down just a little bit um to 13:53.520 --> 13:55.853 really get that saffron flavor in there . 13:55.853 --> 13:58.076 So , what we're gonna do is we , are we 13:58.076 --> 14:00.187 sauteed the rice up for just a little 14:00.187 --> 14:02.700 bit here and we are going to add this 14:02.710 --> 14:05.350 liquid to the peo . Okay , 14:06.940 --> 14:08.940 so let me get this in here . 14:11.340 --> 14:13.673 All right , The liquid is in here . Now , 14:13.673 --> 14:15.896 you guys , you you really don't want to 14:15.896 --> 14:17.673 stir it too much , maybe at the 14:17.673 --> 14:19.729 beginning . Um but after that , no , 14:19.729 --> 14:21.896 you don't . And then I'm going to wrap 14:21.896 --> 14:24.062 My pilot with some foil . Now , here's 14:24.062 --> 14:26.284 where I'll tell you guys right now , 10 14:26.284 --> 14:28.118 different chefs will tell you 10 14:28.118 --> 14:27.950 different ways to do things . Okay ? 14:28.440 --> 14:30.496 And everybody harps about what's the 14:30.496 --> 14:32.607 right way and what's the wrong way in 14:32.607 --> 14:32.020 this setting ? The other . My advice to 14:32.020 --> 14:34.140 you is listen to all of them , take 14:34.140 --> 14:36.196 what you like put in your pocket and 14:36.196 --> 14:38.196 keep it because really , you know , 14:38.196 --> 14:40.362 there's all , there's always more than 14:40.362 --> 14:42.529 one way to skin a cat . And every time 14:42.529 --> 14:42.090 I think , you know , this is how you do 14:42.090 --> 14:44.257 this , blah , blah , blah . And I tell 14:44.257 --> 14:46.312 somebody it bites me in the butt and 14:46.312 --> 14:45.980 somebody else comes up with a good 14:46.060 --> 14:48.860 sometimes better way to do things then 14:49.240 --> 14:51.351 what I do . So I'll just keep an open 14:51.351 --> 14:54.210 mind and do what I like to do . So what 14:54.210 --> 14:56.210 we're gonna do now is I've got this 14:56.210 --> 14:58.377 grill over here going , the reason I'm 14:58.377 --> 15:00.599 putting this on the grill , not so much 15:00.599 --> 15:02.821 you want to grill it is because see how 15:02.821 --> 15:04.821 why this pan is , I really want the 15:04.821 --> 15:06.710 heat to be spread around . Okay , 15:06.710 --> 15:08.821 Because what we're gonna try to do is 15:08.821 --> 15:10.988 as the rice is cooking as soon as that 15:10.988 --> 15:13.210 water is evaporated , it'll it'll begin 15:13.210 --> 15:15.488 to toast the bottom of the rice . Okay ? 15:15.488 --> 15:17.766 And and that's what you really want to . 15:17.766 --> 15:19.988 You want to be slightly told you that's 15:19.988 --> 15:22.210 a sign of a really good pay it . Now if 15:22.210 --> 15:24.432 I if you make this at home for the kids 15:24.432 --> 15:26.488 and you don't toast the bottom , are 15:26.488 --> 15:26.070 they gonna No , no , of course not . So 15:26.080 --> 15:28.247 really you can't lose . So we're gonna 15:28.247 --> 15:30.302 let this go for awhile over here and 15:30.302 --> 15:32.302 now we're gonna start our I'm gonna 15:32.302 --> 15:34.302 finish up our tortilla for you . Is 15:34.302 --> 15:37.250 that a very specific pan for padilla or 15:37.250 --> 15:39.640 can any broad shallow skillet ? That's 15:39.640 --> 15:41.807 a good question bill actually . I mean 15:41.807 --> 15:43.918 you could use a pizza pan , you could 15:43.918 --> 15:46.140 use a just any wide pan you want to you 15:46.140 --> 15:48.307 don't want to get too deep . You start 15:48.307 --> 15:48.250 getting too deep and you're looking at 15:48.250 --> 15:51.440 casserole time . I've got six eggs over 15:51.440 --> 15:54.380 here . Okay ? And then I've got just a 15:54.380 --> 15:56.491 little bit of water and I'm gonna add 15:56.491 --> 15:58.436 into the eggs and the reason I add 15:58.436 --> 16:01.550 water . His so when the eggs cook 16:02.640 --> 16:05.180 that water will evaporate and turn to 16:05.190 --> 16:07.620 gas and that will act almost as a 16:07.620 --> 16:09.842 leavening agent is gonna puff them up . 16:09.842 --> 16:11.731 And yes , you can do this in your 16:11.731 --> 16:13.842 omelets as well . So let me with this 16:13.842 --> 16:14.842 up here 16:18.340 --> 16:20.510 and I'm going to add this into our 16:20.510 --> 16:23.200 soften the potato and onion mixture 16:24.940 --> 16:27.170 and then we're gonna let it sit for 16:27.170 --> 16:30.850 just a minute . All right , so we're 16:30.850 --> 16:34.140 going to throw this into here . Yeah , 16:35.540 --> 16:37.596 set this over here . You know what ? 16:37.596 --> 16:39.762 I'm gonna take this spoon here and mix 16:39.762 --> 16:41.873 it up just a little bit . All right . 16:44.940 --> 16:48.450 All right , now we're gonna let that 16:48.450 --> 16:52.050 sit for just a little bit um while we 16:52.050 --> 16:54.217 heat up our olive oil for this thing . 16:56.040 --> 16:59.620 Mhm . Now this was the onions and 16:59.620 --> 17:01.810 potatoes that I sought it up with the 17:01.810 --> 17:03.880 olive oil till they were soft and 17:03.890 --> 17:06.112 despite the fact that I was blabbing to 17:06.112 --> 17:08.223 you guys and I forgot about him for a 17:08.223 --> 17:10.557 minute . I had the heat down low enough , 17:10.557 --> 17:10.190 so they turned out all right , so , 17:10.200 --> 17:12.256 I've got the potatoes , I've got the 17:12.256 --> 17:14.367 onion and then I've got the egg and I 17:14.367 --> 17:16.533 added a little water in there . Now if 17:16.533 --> 17:15.310 you don't want to add the water , 17:15.310 --> 17:17.310 that's fine too , you don't have to 17:17.310 --> 17:19.532 we're gonna get the oil going in here . 17:21.240 --> 17:23.184 Now you want this , you gotta have 17:23.184 --> 17:25.184 enough oil , but you don't want too 17:25.184 --> 17:25.090 much because we're gonna flip this 17:25.090 --> 17:28.260 thing over and then you're gonna 17:28.520 --> 17:31.100 escape when we flip it over . Its got 17:31.110 --> 17:33.221 access all in there , you might spray 17:33.221 --> 17:35.554 it out splattered out . That's not good . 17:35.554 --> 17:37.554 You get oil on your face looks like 17:37.554 --> 17:37.350 you've been bobbing for french fries 17:37.840 --> 17:41.230 and that's not going to be cool . So , 17:41.240 --> 17:43.296 it's one of my kids favorite games . 17:43.640 --> 17:46.860 Got this nice and hot . So I'm going to 17:47.840 --> 17:50.062 throw my mixture in here . I've got the 17:50.062 --> 17:52.229 potatoes , I've got the onion and then 17:52.229 --> 17:54.340 I've got the egg and I added a little 17:54.340 --> 17:56.451 water in there . Now I'm gonna grab a 17:56.451 --> 17:59.020 rubber spatula here and it does not 17:59.020 --> 18:01.131 take long to cook guys . Not at all . 18:01.131 --> 18:03.131 Okay , so we're gonna keep it , I'm 18:03.131 --> 18:05.298 even gonna let me turn the heat down a 18:05.298 --> 18:07.631 little bit here . This thing's very hot . 18:07.631 --> 18:10.640 So so you can use the rubber spatula to 18:10.640 --> 18:13.040 kind of go around the edges here and 18:13.040 --> 18:15.262 just make sure that you're not sticking 18:15.940 --> 18:18.051 like this . It's not something that's 18:18.051 --> 18:20.162 gonna stir up or anything . You gotta 18:20.162 --> 18:22.329 let it cook for a little while . We're 18:22.329 --> 18:22.220 basically won't let it cook until it's 18:22.220 --> 18:24.700 firm enough that we can flip it over 18:24.700 --> 18:26.922 and finish it on the other side . God , 18:26.922 --> 18:28.700 it almost looks like an italian 18:28.700 --> 18:31.140 potatoes . Their similarity . It's very , 18:31.140 --> 18:33.196 very similar . You guys be surprised 18:33.196 --> 18:35.251 mediterranean food . I mean it's the 18:35.251 --> 18:37.362 same stuff . I mean they're all right 18:37.362 --> 18:39.418 along the border of , you know , the 18:39.418 --> 18:39.060 mediterranean sea there and there's , 18:39.440 --> 18:41.607 there's a lot of similarities . You'll 18:41.607 --> 18:43.607 see tomatoes , you'll see islands , 18:43.607 --> 18:45.940 You'll see a very , very , very similar . 18:47.840 --> 18:50.007 Well , if you notice I'm being careful 18:50.007 --> 18:52.062 not to disturb the rice . Okay , I'm 18:52.062 --> 18:54.118 just gonna spreading this all around 18:54.118 --> 18:56.118 cause you don't want to because you 18:56.118 --> 18:55.640 really want to get that nice crispy 18:55.640 --> 18:58.570 bottom . So I got that . No , we're 18:58.570 --> 19:01.040 gonna put some peas in there , which is 19:01.050 --> 19:03.272 one definitely don't do this for kids . 19:03.840 --> 19:05.940 I mean my kids rather little arms 19:05.940 --> 19:08.150 pulled off and eat some peace except 19:08.150 --> 19:10.094 for the youngest two year old . He 19:10.094 --> 19:12.261 loves peace . He loves weird stuff for 19:12.261 --> 19:14.372 kids , likes beans and peas and asian 19:14.372 --> 19:16.372 food and stuff that you would never 19:16.372 --> 19:18.317 think a little kid would eat . I'm 19:18.317 --> 19:20.428 gonna go authentic with this . If you 19:20.428 --> 19:22.970 see here , I've got shrimp , it's not 19:22.970 --> 19:25.137 peeled , it's just rinsed off and I've 19:25.137 --> 19:27.137 got mussels and clams a little next 19:27.137 --> 19:29.370 year in the shell and this is how you 19:29.370 --> 19:32.490 would eat it in spain . Um If I serve 19:32.490 --> 19:34.490 this with my kids , I'd probably be 19:34.490 --> 19:36.601 kicked out of the house and I have to 19:36.601 --> 19:38.768 sleep in the backyard for a while . So 19:38.768 --> 19:40.934 just remember who your , who you , who 19:40.934 --> 19:42.990 you are , proverbial audiences , who 19:42.990 --> 19:42.900 you're cooking for because there's 19:42.900 --> 19:44.900 nothing wrong with . Actually to be 19:44.900 --> 19:47.122 honest with you , I was realistic , I'd 19:47.122 --> 19:49.456 have bigger chunks with bone in chicken . 19:49.456 --> 19:51.678 Um So I'm even kind of not so authentic 19:51.678 --> 19:53.789 care , but remember who your audience 19:53.789 --> 19:53.480 is , what you're cooking for . All 19:53.480 --> 19:56.570 right . And then go from there on , you 19:56.570 --> 19:59.000 know , shoes , common sense . So we're 19:59.000 --> 20:01.056 gonna we're gonna place these around 20:01.056 --> 20:03.222 here , you know , some placing them up 20:07.140 --> 20:09.196 and that's so that the heat , once I 20:09.196 --> 20:11.307 wrap this thing back up the heat will 20:11.307 --> 20:13.529 go ahead and open those up and and cook 20:13.529 --> 20:13.510 them up there and then I've got some 20:13.830 --> 20:16.610 whoops upside down there , stick them 20:16.610 --> 20:17.999 right in there facing up 20:22.140 --> 20:25.590 and and I just think it looks so nice 20:25.590 --> 20:27.701 like this and then now we're going to 20:27.701 --> 20:29.760 go ahead and take some shrimp here . 20:30.440 --> 20:34.440 Mhm . Put it around here and let me see . 20:34.440 --> 20:37.670 Well , put it , I think kind of open 20:37.670 --> 20:39.670 those up a little bit . She doesn't 20:39.670 --> 20:41.837 look better like that . There you go . 20:43.030 --> 20:46.540 And then God , our 20:46.540 --> 20:50.270 shrimp right here in the middle . Right 20:50.270 --> 20:52.360 now , it's you know what a common 20:52.940 --> 20:54.940 Mistake people make with stuff like 20:54.940 --> 20:57.051 this is they cook it too long because 20:57.051 --> 20:57.010 you guys don't it doesn't take very 20:57.010 --> 20:59.177 long . Takes like five minutes to cook 20:59.177 --> 21:01.177 this . All right , so , we're gonna 21:01.177 --> 21:03.288 stick it on here and we're gonna wrap 21:03.288 --> 21:05.510 this back up again and then we're gonna 21:05.510 --> 21:07.621 wait five minutes . Stay tuned . It's 21:07.621 --> 21:10.340 almost show time . And look at 21:10.340 --> 21:14.160 that . We are 21:14.170 --> 21:15.560 good to go 21:22.840 --> 21:26.670 a little bit . Mhm . Yeah . 21:27.440 --> 21:29.551 All right , welcome back to the grill 21:29.551 --> 21:31.607 sergeant . Today we're doing spanish 21:31.607 --> 21:33.718 cuisine in our tortillas . All done . 21:33.718 --> 21:35.940 So , we're gonna bring down an audience 21:35.940 --> 21:38.107 member to try a little bit . But first 21:38.107 --> 21:40.460 we're gonna flip it onto the plate . 21:42.140 --> 21:45.390 All right , look at this 21:46.340 --> 21:50.020 and let's go ahead and cut a 21:50.020 --> 21:51.550 slice of this up 21:53.840 --> 21:57.670 and and it will be ready to go . 21:59.940 --> 22:02.010 Have you had this before , man looks 22:02.010 --> 22:04.010 delicious . All right , So , you're 22:04.010 --> 22:06.343 gonna say that , No matter what . Right ? 22:06.343 --> 22:10.340 Absolutely , yeah . Thanks , sir . Here 22:10.340 --> 22:13.440 you go . All right , now he's tasting 22:13.440 --> 22:15.680 that . We're gonna move this out of the 22:15.680 --> 22:18.120 way and while we're waiting on this to 22:18.120 --> 22:20.287 finish just a couple minutes guys , Um 22:20.287 --> 22:22.453 let's bring out some of the folks that 22:22.453 --> 22:24.453 helped make this happen back in the 22:24.453 --> 22:26.509 kitchen . We've got some students at 22:26.509 --> 22:28.509 the C . I A who volunteered to come 22:28.509 --> 22:28.060 help us out because there's a lot of 22:28.060 --> 22:30.116 magic goes on back there to make the 22:30.116 --> 22:32.282 magic work out here . So , let's bring 22:32.282 --> 22:34.410 them on down along with first class 22:34.410 --> 22:38.070 Yvonne Parks , who is always queen of 22:38.070 --> 22:40.126 the kitchen for the girls Sergeant , 22:40.126 --> 22:42.930 Let's bring him out here . Come on over 22:42.930 --> 22:46.460 here , guys , Come on out here . All 22:46.460 --> 22:48.516 right , you guys have on Parks , the 22:48.516 --> 22:50.627 queen of the kitchen . We've got mike 22:50.627 --> 22:51.970 Sara Mark and kevin 22:55.400 --> 22:59.180 and look at that . Mhm . We 22:59.190 --> 23:02.840 are good to go . All right guys , not 23:02.840 --> 23:03.840 applause to pay . 23:03.840 --> 23:07.600 All right , 23:07.600 --> 23:10.320 now , I want to thank the C I A . For 23:10.320 --> 23:12.376 letting us do this . I want to thank 23:12.376 --> 23:14.431 everybody for making this happen . I 23:14.431 --> 23:16.542 want to thank all the service members 23:16.542 --> 23:18.542 that are out there uh deployed Iraq 23:18.542 --> 23:20.598 Afghanistan , all the family members 23:20.598 --> 23:22.820 that are supporting their loved ones uh 23:22.820 --> 23:24.820 while they're away from home uh and 23:24.820 --> 23:24.400 even all the troops that are on their 23:24.400 --> 23:26.678 home base is doing their job every day . 23:26.678 --> 23:28.844 Uh If you want any of these recipes or 23:28.844 --> 23:31.011 if you want more information about the 23:31.011 --> 23:33.233 program , I'm in . If you're a military 23:33.233 --> 23:32.700 chef and you like what I've been doing 23:32.700 --> 23:35.490 here . You can go to www dot pentagon 23:35.490 --> 23:37.712 channel dot mil . You can get recipes . 23:37.712 --> 23:39.879 You get information . You get anything 23:39.879 --> 23:41.934 we'll see you next time on the girls 23:41.934 --> 23:40.600 side , 23:46.140 --> 23:49.780 mm . Okay . Mhm . Okay . You can you 23:49.780 --> 23:52.530 can come like that's a good thing . 23:55.240 --> 23:56.170 Mhm . Mhm . 24:00.140 --> 24:03.970 Yeah . Mhm . Mhm . The station . 24:04.740 --> 24:07.970 Mhm . Okay . Mhm . You can do 24:09.180 --> 24:11.750 that . Mhm . Where did you get your 24:11.900 --> 24:13.178 corporate businesses ? 24:15.640 --> 24:19.560 Mhm . Mhm . You think ? Mhm . 24:20.240 --> 24:22.550 Mhm . Mhm . When you need it ?