WEBVTT 00:05.440 --> 00:07.662 Half a day . We're here today with Rear 00:07.662 --> 00:09.829 Admiral Benjamin Nicholson , commander 00:09.829 --> 00:11.773 of joint region Mariana . And he's 00:11.773 --> 00:14.051 going to show us a very special recipe . 00:14.051 --> 00:16.384 His Mariana's meat candy . Thanks Shana . 00:16.384 --> 00:18.384 Half a day , everyone . And I am so 00:18.384 --> 00:20.799 excited to bring you today a recipe 00:20.809 --> 00:23.809 that I will say has become world famous . 00:23.819 --> 00:26.360 Now , I didn't create this recipe . 00:26.370 --> 00:29.594 That credit goes to my , she showed us 00:29.604 --> 00:31.882 how to make this a number of years ago , 00:31.882 --> 00:34.055 but we brought it here to Guam and I 00:34.064 --> 00:36.175 say we're all famous because we serve 00:36.175 --> 00:39.215 this to presidents , governors , 00:39.224 --> 00:42.134 ambassadors , admirals and generals of 00:42.145 --> 00:44.944 all sorts of types and they love it and 00:44.955 --> 00:47.224 everyone here likes it as well too . So 00:47.235 --> 00:49.179 I wanted to share this recipe with 00:49.179 --> 00:51.819 everybody . OK . Awesome . So uh so 00:51.830 --> 00:53.997 first things first , we only have like 00:53.997 --> 00:56.052 really few ingredients I really like 00:56.052 --> 00:57.719 that . So , you know , simple 00:57.719 --> 00:57.709 ingredients , really make some of the 00:57.720 --> 00:59.889 best dishes . Absolutely . And this is 00:59.900 --> 01:03.229 a great recipe uh that uh really has 01:03.240 --> 01:05.650 very little waste uh if you do it right 01:05.660 --> 01:07.882 with the right quantities . So as Shane 01:07.882 --> 01:09.771 has said , it's really only three 01:09.771 --> 01:11.827 ingredients . First of all , we have 01:11.827 --> 01:14.224 some uh little cocktail weenies or 01:14.235 --> 01:16.402 little smokies . Now , you can do them 01:16.402 --> 01:18.513 in beef or you can do the chicken and 01:18.513 --> 01:20.846 pork variety that I uh , that I do here . 01:20.846 --> 01:23.224 So you get three of those , you get two 01:23.235 --> 01:25.665 packs of bacon . Don't get the thick 01:25.675 --> 01:27.842 cut . You need to have the regular cut 01:27.842 --> 01:29.953 bacon and then you get one package of 01:29.953 --> 01:32.360 dark brown sugar . That's really all 01:32.370 --> 01:35.260 you need and some toothpicks . However , 01:35.269 --> 01:37.491 there's a little bit of a kicker . This 01:37.491 --> 01:39.658 is the regular recipe . If you want to 01:39.658 --> 01:41.825 turn up the spice a little bit and add 01:41.825 --> 01:43.991 what I call the after burner . You add 01:43.991 --> 01:46.213 a little cayenne pepper and it gives it 01:46.213 --> 01:48.325 a little sweet heat , which is really 01:48.325 --> 01:50.436 fun . All right . So what we're gonna 01:50.436 --> 01:52.547 do is I'm gonna set the pans , one of 01:52.547 --> 01:54.713 the pans to the side for right now and 01:54.713 --> 01:56.658 then I'm gonna get my set up going 01:57.940 --> 02:01.309 right . So now what I do is so we don't 02:01.319 --> 02:03.379 have to deal with a ruler . I take 02:03.389 --> 02:06.260 three toothpicks , right . And I line 02:06.269 --> 02:09.229 12 , pick up on this edge and I line 12 , 02:09.240 --> 02:12.240 pick up on this edge like that . So now 02:12.250 --> 02:14.710 I have OK , that's about a third . 02:14.720 --> 02:16.831 That's a third . And so I go right in 02:16.831 --> 02:19.710 between there and I cut my bacon . So I 02:19.720 --> 02:22.880 have a third there . So , uh what I'll 02:22.889 --> 02:25.240 do here is you'll take a uh one little 02:25.250 --> 02:27.770 smokey and then you peel away a piece 02:27.779 --> 02:30.630 of bacon like that . Right ? And it's 02:30.639 --> 02:33.199 pretty easy . You're gonna take your uh , 02:33.210 --> 02:35.479 bacon and you're gonna wrap it around 02:35.710 --> 02:37.877 the little smoky and you're gonna skew 02:37.877 --> 02:40.490 it with the toothpick like that and 02:40.500 --> 02:42.556 then you're gonna put it in your pan 02:42.556 --> 02:45.649 facing straight up just like that . Ok . 02:45.669 --> 02:47.836 Well , we'll get back to that second , 02:47.836 --> 02:50.002 but I wanna show you one pack of bacon 02:50.002 --> 02:53.979 completely filled this 19 by 13 02:53.990 --> 02:56.699 pan . And so now what I'm gonna do is 02:56.710 --> 03:00.320 I'm gonna take one of my covers before 03:00.330 --> 03:02.869 we pop this in the fridge and I'm gonna 03:02.880 --> 03:04.991 put the cover on this . I'll get some 03:04.991 --> 03:07.440 new gloves here in a second . Right ? 03:09.809 --> 03:11.753 And I write the directions on it . 03:16.270 --> 03:18.619 Yeah . Now the brown sugar package 03:18.630 --> 03:20.741 opens on the side like this , but I'm 03:20.741 --> 03:22.852 not gonna do that . I'm gonna take my 03:22.852 --> 03:25.074 kitchen shears and I'm gonna cut up the 03:25.074 --> 03:24.889 top and I'm gonna show you how we're 03:24.899 --> 03:27.000 gonna do this . You're gonna use the 03:27.009 --> 03:29.065 whole pack . I'm gonna use the whole 03:29.065 --> 03:31.120 pack . Uh , half of it's gonna go on 03:31.120 --> 03:33.231 one pan , half of it's going to go on 03:33.231 --> 03:35.398 the other pan . This is again , one of 03:35.398 --> 03:37.565 those recipes I like because really no 03:37.565 --> 03:37.479 waste . 03:44.759 --> 03:46.740 So now 03:48.509 --> 03:50.453 we're gonna add the after burner . 03:50.690 --> 03:53.699 We're gonna give it a little heat , 03:54.139 --> 03:57.039 shake up my cayenne . Now and again , 03:57.050 --> 03:59.161 how much you put on really depends on 03:59.279 --> 04:01.679 how much you wanna heat it up . The 04:01.690 --> 04:03.468 intent of this one is not to be 04:03.468 --> 04:05.412 something super spicy like chicken 04:05.412 --> 04:07.523 wings , but this is more to just give 04:07.523 --> 04:09.857 it a little bit of heat , uh , when you , 04:09.857 --> 04:09.830 uh , when you have . So , what we're 04:09.839 --> 04:12.006 gonna do now is because we're prepping 04:12.006 --> 04:14.228 the day before we're gonna go ahead and 04:14.228 --> 04:17.239 put our lids on and this is what's nice 04:17.250 --> 04:19.417 about it because we know that the prep 04:19.417 --> 04:21.361 takes a little while . So doing it 04:21.361 --> 04:23.583 ahead of time and then you can just pop 04:23.583 --> 04:25.750 it in the fridge and then we'll put it 04:25.750 --> 04:27.917 in the uh in the oven right before the 04:27.917 --> 04:29.972 party about an hour or so before the 04:29.972 --> 04:29.880 party . And we'll uh we'll pull it out . 04:29.890 --> 04:32.057 So we'll get back to that and see that 04:32.057 --> 04:34.001 in a little bit . Ok ? So tomorrow 04:34.001 --> 04:36.112 we'll be back and we'll be baking the 04:36.112 --> 04:38.112 meat candies and we'll see how they 04:38.112 --> 04:40.334 come out . They're gonna be fantastic . 04:40.334 --> 04:42.501 And uh the best part is gonna be the , 04:42.501 --> 04:42.265 the taste test . So , really looking 04:42.274 --> 04:44.496 forward to it . Thank you for uh coming 04:44.496 --> 04:46.663 into the house today and uh enjoying a 04:46.663 --> 04:48.774 little time making a sweet treat with 04:48.774 --> 04:50.665 me . All right , sounds good . 04:56.859 --> 04:59.026 We're back here at the house with Rear 04:59.026 --> 05:01.081 Admiral Benjamin Nicholson and we're 05:01.081 --> 05:03.192 gonna go ahead and take out that meat 05:03.192 --> 05:05.359 candy . Welcome back . We did the prep 05:05.359 --> 05:07.415 and now we put it in the oven . It's 05:07.415 --> 05:10.100 been baking for about an hour at 375 05:10.109 --> 05:12.720 degrees . So we're about to have the 05:12.730 --> 05:14.786 party here . So we're gonna go ahead 05:14.786 --> 05:16.952 and take it out and taste some of that 05:16.952 --> 05:19.119 delicious meat candy . Grab this one , 05:20.359 --> 05:21.581 take a look at that . 05:28.570 --> 05:30.609 Hm . What 05:33.769 --> 05:35.880 that's all for our show today ? Thank 05:35.880 --> 05:37.936 you so much for joining us and thank 05:37.936 --> 05:40.158 you Emeril for having us at your home . 05:40.158 --> 05:39.959 Thank you very much Shana for , for 05:39.970 --> 05:42.137 doing this and for all those out there 05:42.137 --> 05:44.081 watching this . Hopefully you will 05:44.081 --> 05:46.303 enjoy the Marriott's meat candy as much 05:46.303 --> 05:45.910 as we do .