Our Infused Oil: A Game-Changer in Flavors

We've been experimenting with infused oils in our kitchen, and we're thrilled to share our latest discovery. The combination of ingredients has resulted in an incredibly flavorful oil that elevates dishes to a whole new level. The sweetness from the shallot makes a huge difference, balancing out the heat from the chili peppers. The djinns' intensity is unmistakable, but it's not just about being hot – this oil is all about depth and complexity.

The addition of ginger adds a pungency that complements the other ingredients perfectly. We're not trying to create an oil that's simply spicy; we want to craft something with layers and nuance. Our usual recipe was a great starting point, but we decided to tweak it by adding a third of the infused oil to our dish. The result is nothing short of incredible.

This new infusion has opened up a world of possibilities for us. We can use it as a finishing touch or mix it into sauces and marinades. The flavor profile is rich and satisfying, with notes of sweetness, heat, and depth. Our goal was to create an oil that would enhance our cooking without overpowering the other ingredients.

The Color and Texture: A Perfect Balance

One of our concerns was the color of the infused oil – it's a bit dark, which may not be ideal for some recipes. However, we believe this is also part of its charm. The interior of the oil is beautifully colored, with a lovely balance of flavors that's both familiar and exciting. We've added corn nuts to amplify the corn flavor, which has been turbocharged by the addition of the chili peppers.

The Moisture Level: A Delicate Balance

We're thrilled with the moisture level of our infused oil – it's perfectly balanced, neither too oily nor too dry. This is crucial in cooking, as it allows us to control the consistency of our sauces and marinades. The herbiness from the vegetables adds a freshness that complements the other flavors beautifully.

Cornbread Stuffing: A Game-Changer for Thanksgiving

Our latest experiment has resulted in a cornbread stuffing recipe that's both traditional and innovative. We've added our infused oil to give it an extra boost of flavor, and the result is nothing short of amazing. The combination of ingredients creates a dish that's greater than the sum of its parts – it's like a party on your plate.

We're not just talking about a regular stuffing; we're talking about a cornbread stuffing that's elevated to new heights. The addition of our infused oil has transformed this classic recipe into something truly special. We're excited to share this with everyone, and we're confident that it will become a staple at Thanksgiving tables everywhere.

Leftover Rice: A Perfect Companion

Our infused oil is not just limited to dressing; we can also use it as a finishing touch for leftover rice. Simply toss cooked rice with the oil, add some seasoning, and you've got a delicious side dish in no time. We're experimenting with different seasonings and ingredients to create unique flavor combinations that will take your rice game to the next level.

Brussels Sprouts: A Crunchy Delight

When it comes to Brussels sprouts, we know how to do them right. Our infused oil is the perfect accompaniment to these little green gems. Simply toss the leaves in a pan with some ghee and our chili peppers, and you'll have a crunchy, flavorful side dish that's sure to impress.

The Finishing Touch: A Pinch of Corn Nut Powder

Our final trick for elevating this dish is adding a pinch of corn nut powder on top. This adds a subtle crunch and a hint of sweetness that complements the other flavors perfectly. It's the perfect finishing touch, and we're excited to share it with everyone.

Rick Martinez's Seal of Approval

We're thrilled to have Rick Martinez, the mastermind behind our infused oil, on board. His expert touch has brought out the best in this recipe, and we can't wait to hear his thoughts on our latest creation. With his seal of approval, we know that our cornbread stuffing fried rice is a winner.

A Collaboration Worthwhile

Cooking with someone who shares your passion is always a pleasure. We're grateful to have had the opportunity to collaborate with [name] and bring this recipe to life. It's a testament to the power of cooking as a medium for creativity and connection.

In Conclusion...

Our infused oil has opened up new possibilities in our kitchen, and we can't wait to see where it takes us. With its depth, complexity, and versatility, it's an essential tool for any home cook or professional chef looking to elevate their dishes. Whether you're cooking for a crowd on Thanksgiving or just enjoying a quiet night at home, this oil is sure to impress.

Our infused oil is not just a condiment; it's a flavor enhancer, a game-changer, and a testament to the power of creativity in the kitchen. We invite you to experiment with it, add your own twists and flavors, and share your creations with us. Together, let's take cooking to new heights!

"WEBVTTKind: captionsLanguage: enyou need a hard part and barely obvious that's right that's what I need those are the words hard hard hard part hard part nothing's talked about this no like it okay we don't have time to screw around I will not be the last thing on that table we're sizzling over here that's one yeah whatever we do stuffing wise has to be very much like in communication with what's happening to complement each other and work my mother made the most amazing cornbread dressing no eggs as binder she made sausage and there was lots of jalapeno lots of sage she made her own cornbread you like just you you add a lot of stock and then it becomes very it's very wet and mushy and you just bake them out of it Wow until it all comes back together so our choice about the jalapenos she would take whole jalapenos and not seated just like chop them up and saute him with the the onions and the celery what kind of sausage sage spicy breakfast e-type sausages yeah oh good she would fortify it with a lot of garlic a lot of sage and then you'd get the jalapeno so it mean it's still sort of breakfast tea but then it kind of pulls it into this kind of Mexican II tex-mex en situation that was delicious and I know we're gonna run in like a little bit of a regional issue but like I don't ever think of cornbread stuffing what I think my baseline awesome recipe like for stuffing is the Victoria Granoff sokka's basket so it's like big torn like coarse pieces of bread like kind of country bread there's a lot of brightness there's a lot of vinegar and there's a lot of butter as well it's hard because there's a part of me that wants cornbread yeah you know breakfast sausage jalapeno I mean maybe there's a way to fuse will call it stuffing even if it's not stuffed inside the bird yeah and we are not stuffing the stuffing inside the bird no we're cool just checking that it's so like two guys Rick I feel like there's no question stuffing is all you yeah all I think I need that guy hard to be my stuffing partner yeah apparently there's two guys I would trust to make stuffing at Thanksgiving well it'll be an excuse to eat like a lot of bread yeah so I'm not actually making stuffing right now I'm making breakfast for Morocco and I brought a secret weapon with me my dad there's my good side I was born in Austin he still lives down there and I actually flew this guy up yesterday to come and to the kitchen and school Chris on Texas dressing this started about two years ago for my 80th birthday I came over here and cooked breakfast and they loved my beans so he wanted some more so I had to cook beets at home then bring him over here they're not going to refry and i actually also brought some duck fat flour tortillas because you can't have tacos without clerical the--is this is part of my little plan to get prime crisps into the world of Mexican dish jalapeno spicy cornbread dressing secret weapon hey guys it's breakfast time all right whoo oh it's hot I'm not gonna be able to taste the coffee or frankly anything for the rest of the day that's fine it's worth it thank you for breakfast now you've had this taco you ready to put some fire in our dressing I guess so I feel like this is like Thanksgiving but with a little little little extra going on what I'm interested in is seeing your vision you know what I mean like what you guys have been doing for Thanksgiving I don't want to pull any punches here we know I'm saying I'm gonna eat this taco then I'm gonna make another taco I'm gonna eat that then I'm gonna get my head in the game and then tomorrow we're here man we made it stuffing stuffing you and me get to decide now breakfast sausage yeah yeah butter sage rosemary parsley egg is definitely part of my stuffing paradigm my problem with the egg is when you've used so much egg that you've gone into a savory bread pudding jalapeno heat sourdough versus corn bread chunky Martin crumbly I'm kidding I like that chunky remember that um the fried rice stuffing it was new but it had all the flavors that I want well let's just file that one I think probably the biggest thing is like bread wheat or corn right or potentially something else right and is it torn is it a cubed I feel like heat and acid cut the richness of all of this let's just put wild card down yeah can you draw a joker no not at all and I wanted you to experience you know what I grew up with you know yes I know that you this is a particular style of dressing that you've never had before well let's start by checking that out and then see where we want to go all right cool cool so we're actually gonna make my mom's corn bread jalapeno dressing this is the sausage this is a breakfast sausage we got the spicy - spicy gun Dibley I really like cornbread dressings and I think part of the reason is when you take the time to make your own cornbread right you know and you don't make it too sweet you know because a lot of the purchased corn breads or cornbread mixes they're really sweet yeah it's just so much more and depending on what part of the country you're in - it's either going to be more corn based or more wheat based when I first moved up to New York from Texas I was actually shocked the corn bread up here because it's nothing like what you get in the south chopped with seeds yes just checking I want you to present me you know your kind of vision and like I want to present to you like a little like my vision yeah yeah it doesn't make sense to start editing on each other yet so that's malts it's basically lard from a chicken it just adds like a really really nice richness oh Jesus Oh chicken fat is delicious okay never no seeds yeah my taking a bite of a bell pepper you know I don't know what you guys are using this morning all right all that I feel like I'm in good hands this isn't like Andy and Brad sitting there yelling at each other just to get laughs this is the be a master stock right this is so yeah this is the Thanksgiving version gets wet it gets wet you get a little bit of heat but it's already but it's not a lot but it's just it's warm yak here throat slap test approved the forking on the top is just to make these little bits get really brown and crispy we've got your dressing in the oven what I want to show you is the simplest best dressing that we ran in the magazine I want to say six or seven even maybe years ago and what I think is interesting about this is this is the first time that I had ever seen really loose torn pieces of bread but it was simple and I'm hoping this will kind of give us like our to kind of you know reference points we went to this super special bakery in Bushwick called LEM Creamery and got some of their sourdough and I don't know if we want to use sourdough ultimately but I wanted to try it today different standpoint the figuring out whether this is a way to kind of impart acid and character to a stuffing but I like about their breads there's like is there a pronounced crusty asses are like a lot of like kind of caramelization on the outside yes but it's not over the top to me it's not crazy sour no question no I'm very nice like there's a little bit of Tang in there I want to dry this out but I want to dry it out purposefully I don't want to just let it go stale because then your bread kind of ends up being rock-hard so we're just doing like torn big pieces here so this is just gonna go in the oven dry out a little bit get maybe just the tiniest bit of color but because we've already got a pretty you know decent crust on the spread what we're gonna be using is pretty similar yeah what was in your recipe yeah it's like kind of like what you want I I'm gonna leave the heat out just so we have something to compare we just want cook this down in the butter let it get jammy soft before we put our garlic in and then cook out a little bit of white wine on top of it bread picked up tiny bit of color here a little more hair and ease oven running a little hot or even - not everything you want - okay you know I'm gonna dump in our harder herbs okay the rosemary sage and the thyme in there and just knock it around for a minute wait so is there is there meat in this there's no meat in this simple is best snot like lard and then like every animal you might hope to find out far the proteins in the egg are gonna set and coagulate slowly that way you can get a pretty clean slice and/or scoop of the stuffing all right so bread is hydrated and the danger now is that if I keep mixing and screwing around with this it's all gonna kind of turn to mush it's a lot of herb yeah parsley as an herb I mean it's it's it's got a lot of firepower you know vegetal kind of like that cutting kind of action I might butter the top of the foil just so I don't get any why what I'm a part of the top of this don't do that what you want I mean that's what I want but so we're gonna come back and we're gonna taste these side by side in just a little bit as soon as they're both ready so we've got like very different approaches but to get to something that kind of does the same thing yeah do you I feel like you'd be somebody to be like oh no I hate stuff hate stuff yeah but if I eat it it's gotta be like cold you know that's so everything about that so it's just wrong so let's start with the cornbread jalapeno it's holding together I mean it's it's not like yeah I mean it's yeah definitely holding together yeah this is a very Thanksgiving smell to me that that corn the pork the jalapeno there's definite definite heat the flavors this one it's set like you wouldn't necessarily know that there's egg in there unless you knew that there was egg in there the thing that I like about this that I miss from this is the crunch I think that's something that I would I want in our final version the herb it's there but it's like it's not right super forward Richard would there ever be a scenario where you would ever under any circumstances serve this stuffing instead of this one at your Thanksgiving I don't think so this one you can eat as a meal it's amazing seeing where you get it from I thought we would kind of taste both and be like okay well clearly the answer is out here I don't really have that sense of clarity right now at all thank you so much for coming you know Richard all the way from Texas not only for this but most importantly to make us breakfast I've enjoyed it two years ago when I came and cooked breakfast and I said well do it again you remembered I know what I want right now I want an old-fashioned donut why did you just say that Morocco goddamn it you know no I say no glaze I just want an old-fashioned don't art well there's a little bit of nutmeg you know you have amazing starburst or whatever okay whatever I feel like what we need to add to the board is this question of corn flavor I don't think it's a question whoa see with that I want the best of both right I want that corn flavor and then the crispy soft alright for bread let's put sourdough as option one and then option two below it your corn bread that you made it's cube it and dry it let's use that as like one root meat breakfast sausage yes I think a modest amount of egg we agreed herbs to me the sage and the time were the best of its sage and thyme Heaton acid I think white wine was working and heat let's maybe just try like just took a straight-up hot chili and then there's this issue of like the corn flavor let's try to work it in in a few different ways so option one is toasted meal and then the other is butter bits what do you think about a fourth what about if we got some corn nuts and just like grind the out of them cuz I think you'll get a lot more of that corn flavor so it's one stuffing with four corn options right yeah right and one of them just doesn't have the wheat bread one of them is all corn bread oh that's what I'm saying let's get toasting our bread we're gonna make sausage and then it's all gonna come together and we're gonna be out of here by 6:00 and it's gonna be cool eighties music coffee and donuts yes it smelled like toasted porn live so these are corn nuts these are just pretty standard this is the same corn that's used in posole it tastes like a frito powder but without like so much salt yeah or grease this is gonna be the aromatic base for all four options that we're about to do we're ready for sausage John right yeah so this is basically a flavored ground pork situation adding brown sugar salt garlic today's time we're gonna double grind this up so we're gonna attempt to double grind this with my I mean bigger than that we're gonna paddle together this sausage it's just ground meat at this point salt that's the bread all right we're going in tablespoon cuz I've already touched it might as well make a little patty Oh black pepper yeah it's coloring nicely this does not have the black pepper and you know small and sausage party you can use more salt and frankly like another tablespoon of sugar it's weirdly Drive I know in the the next version it should be 25% fat crank that pepper world's smallest sausage party to take - it's gonna be delicious Morocco my next move garlic powder I think powder a tiniest bit of like a hot drink what about allspice yeah great good talk I came back from Fire Island for this already better that's fine we're just gonna put in a little rogues gallery of items here I mean it can't get worse we're gonna cook off the sausage I just want to brown it I don't want it to cook all the way through because it's gonna cook in the oven more salt just a tiny bit of fat we up the salt okay it's like really nice breakfast sausage we're ready yeah assembling four separate tests one of them has cornbread bags three of them will have sourdough base they will all have sausage they all have like our aromatic base over there one part three parts boom so this is our mixture of onion celery celery garlic Thai chili and then finished ooh you know what I didn't do what white wine stuffing number one is pure cornbread that we've toasted hard toasted hard and put away wet so mixture number two this is our toasted cornmeal buttery nugs number three this is our cornbread and sourdough hybrid I like that one I like this one too going for flavor flavor Leah splashmore yeah last one corn nuts corn nuts that's got to sit for a minute all right let's transfer the others fine fine fine it's fine just fine the science we're bumping it bumping yeah color oh yeah and they're like a little she played look look at that it's set hmm oh it's tender it's flavorsome it's not that dissimilar you know from your version that you did with your dad this morning but honestly it's it's also a bit boring here we have our toasted cornmeal version just looks weird I don't hate it but I like flavor-wise but what it did visually is just super upsetting yeah so there's buttery nubs I think I'm gonna like this one it doesn't know what it wants to be this our dough to absorb some of the butter as well but I don't know that texturally it's it has a clear identity this is the ground-up corn nuts they smell so intensely nutty and corny feel like I smell it a lot I don't know that I taste it as much as I am really expected to I don't know that sourdough is the right play if we want to go with this I think if we go with the corn nuts we almost have to construct the entire dish around that flavor this is kind of bringing it on so many different levels it's a little aggressive I think we'd have to rethink the bread the sausage The Onion's the celery they work nicely also frankly that could pair well with rice that flavor one of our favorite dishes ever fried rice and then a little bit of like soy sauce and like this cue the big chunks of stubborn bread cornbread stuffing you know kind of all in there and it was so so so good and like internally we've just been sort of saying like wow like how amazing to kind of do a riff on that we're feeling really good about our direction of our cornbread you know and adding toasted you know the corn nut powder to that and then also using just like a rough torn country loaf with corn nut powder and pick it up Monday it was a great day are you kidding me why are you not feeling that that was good good contact yeah come in with that Mike got it yeah sounds like a lot man you'd think that I'd be more peppy with all that sugar I just ate I don't yeah I'm like they got us don't I know I know yeah well I want to talk about is the the moment where I have to look Adam Rapoport in the eye and tell him that we're putting pulverized corn nuts in the stuffing I don't feel like the same ironclad sense of clarity right that like that's absolutely the right direction would go in let's make a really flavorful stuffing let's treat it the way we want it to be treated let's give it like a bigger afterlife right of like things you can do with it and maybe we tasted today and go oh my god we were right first time yeah first step today we've got cornbread plus corn nut side-by-side with white bread non sourdough plus corn not from there I think like we have some rice cooking we're gonna like see about making a chili oil and whatever happens we've only got today Rick's getting cornbread is setup dried out in the oven just like we did yesterday a little bit of a toast and then I'm doing non sourdough country loaf on top of both of these we're gonna be doing corn nut powder Jonah can I help you yeah there's like a very dense bread and it's gonna take a lot more liquid to kind of hydrate this fully we're gonna do one aromatic base and then divide it between the two here we're putting corn nuts in with the butter to help it bloom infuse in there so now we've got like the corn butter full activation I'm excited now I'm excited again this is a sausage that we made last time the aromatics and the sausage component are the control what will be different are the two breads of use sausage is done aromatics are done we bloom the corn nuts and we're going up slightly on liquid adding an egg how's it taste pretty bright much really good taste that mm-hmm oh wow he just popped right out you and Ike I'm gonna do and get a third little pin and makes a little of that in that together well it could even be like a ramekin stuffing for one almost there while those two stuffings are in the oven 3 3 we're gonna make a little chili crisp it's aromatics its Chili's we're also putting warming spices in there to kind of play up the Thanksgiving this of this dish how many chilies I feel like I need a cap you at 3 I think I think probably just to I know whoa I know whoa straight like Thanksgiving miracle I'm editing myself we wanted a neutral oil we don't want any additional flavors we want all the flavor to come for the aromatics it's gonna be really really a delicious base for our chili crisp yep so speaking of Chili's I'm gonna smell all of the chilies that you have okay good like these actually smell really good these are wahee oh they can be a little bit spicy these are commonly used in Chili's where you really want the red color so I'll actually cool it although they have a almost like a sweet paprika like flavor pretty much anytime you use dried chilies you could stem and seed them beforehand because otherwise it's just really difficult seeds and these larger chilies are very woody and tannic and so if you blend them in they're gonna start to develop some tannic flavors and it's gonna get operated and in terms of chili oil we're getting close see a little color yeah that stuff is crispy and just golden brown I'm gonna scoop all the solids out and then we're gonna toast our Chile's in that oil you're gonna be left with a bullet train headed straight to flavortown this isn't just for our stuffing or stuffing fried rice you could stir this into your cranberry sauce put it over your turkey we're giving America heat look how beautiful and red the arbol is and also you can see the oil is starting to like pull out some of those flavors so we're we're changing the color of the oil anytime you toast chilies they go really fast so you just need to be really fast yeah don't walk away they also have different toast rates so like the ancho has more sugar in it so that's gonna go first the audible hat doesn't have a lot of sugar in it so it can take a little bit more toast it smells so good oh yeah it's just to put in crushed red pepper flakes no can do it you were doing so much flavor behind each of them have such different characteristics different heat levels different levels of earthiness but also different levels of sugar I feel like we need sesame seed hello I'm thinking okay a table Spokane the people spent same thing it's gonna pull out some of the oils and the flavor but sesame yeah all right are we gonna taste these guys oh yeah Oh even love child's all crispy oh this looks better to me I thought the sourdough looked a lot better than this country round looks is I think plain and simple is the fact that we cubed it you and we didn't tear it I think with corn bread you can get away with that you're not tearing corn bread I like the flavor but there's no texture of the bread is its feel wrong mm-hmm this is the corn bread version it's so completely different it's so different that's so weird the heat is way more integrated more on bread is already offering a lot of flavor of its own it's working with the other flavors if I didn't know better I would say this is a completely different recipe than that right I still feel like that crumbly texture it's not my favorite well we have one more to try right this is the combination of this corn bread stuffing and the naan sourdough stuffing if the corn bread had a better price I think where we're going with the chili oil and all of that that's like this is where that belongs yeah I'm kind of not feeling that when the whole recipe hinges on like the exact specific texture of the bread the level of sour and the sourdough like that's setting people up to have a hard time right now I feel like we're both in agreement it's cornbread if you didn't want to make this cornbread it would be fine with you know store-bought or even a year yeah all right so we feel really good about this one yeah make a couple of tweaks yeah chili oil let's get that in the oven finish the chili oil okay and then we'll work on our fried rice situation see that kept us cool I'm excited this is gonna be the best one yet for sure do-do-do-do-do-do when the old is out take a little all around I'll be there sometimes I might shout no we don't now we're ready for magic corn powder I just want to see if we are we can push the corn flavor see that toasted hard that one's okay butter yes please okay cuz two sticks wasn't enough no the sooner we get this thing in the oven the sooner we can finish our chili oil and then like really light this place on fire you can change to corn nut pow pow pow we're gonna bake this we're gonna pull it out or we're gonna taste it and it's gonna be friggin awesome and if this is all you wanted to do it's a perfectly delicious done yeah there's Thanksgiving right there we're gonna take couple handfuls of this put it into a really hot skillet crisp it up we're gonna make fried rice out of it and then we are gonna top that with the chili oil so in this pot we have our infused oil it's just super flavorful it's kind of incredible the sweetness from the shallot makes a huge difference the djinns are the intensity of the yeah a little pungency from the ginger this is not about just being hot this is about being super flavorful I'm just gonna add maybe like a third of that it was like so happy about this idea I mean if nothing else just this on its own well it's on its own this is gonna be the recipe for stuffing yeah this can just go in yeah and this is like the kind of crisp aspect of the chili crisp now it's really deep it's like tobacco II in its depth yeah but there's like a ton of like fruit flavor in there yeah okay yeah we got color the one regret I'm having is just that like visually it's a little dark we also push this far we put in the toasting so I think we can pull back because we're also gonna toast it again but the interior that the interior is like great it's really beautiful the corn flavor is absolutely turbocharged yeah by the corn nut and then you get like a little bit of heat of seasonings great herb sweetness from the veg the moisture level is really good mm-hmm I feel like we made a cornbread stuffing the way we made the simplest best dressing this is not overtly Texan or Mexican and frankly the only thing that's really southern about it is the fact that we used cornbread I feel like we've brought together the best elements both happen right now yeah there's something I do want to try hey we found the dark agave laughs of the dark cop I know thank God I just want to put a little bit of our chili crisp on the dressing and just see how that all plays together Wow god damn it weirdly balances it all out like the heat is obviously into intensified but that the ginger and the sweetness plays so nicely with the corn the textures is pretty cool because that was always the thing that we were lacking a little bit with the cornbread we stop here you're good delicious if you want to make that great we're here for that too I'm really excited to see what happens when we take it one or two clicks further and see what happens when we kind of make like stuffing fried rice using it for this mm-hmm cup a nap in smash this is stuffing extra-credit okay inspired by this is how you win Thanksgiving extra credit you don't want to do this with just like straight-up butter because it'll burn clarified butter or just frankly I use olive oil so we're gonna pull that to the side then we'll go with a little bit more oil sorry geeky so we're just doing like a little aromatic base of garlic ginger and scallion egg goes in quick little like work around in the pan and then we can put our rice in a little toss sauce and then I'll put a little more fat around the edges of the pan so it can find its way down between the pan and the rice this is ideal with leftover rice I'm gonna season this with a little bit of white soy got some seasoning on there yeah then this can come right to the side with our stuffing a little more ghee and then we're gonna do some fast crispy Brussels sprout leaves this is not about doing Brussels sprouts for 20 people this is like you want fewer leaves crispier so if you're doing another Brussels sprout dish just like save all your leaves you like clean them and chop them you bring your food hey I think we're good yeah I love that you can see the actual little bits of sausage something nothing it's all happening in there if you don't get it for the gram did it even happen who better to gild this lily then Rick Martinez with a pinch more of the corn nut powder we're looking at Thanksgiving stuffing fried rice and I think what we really loved about this is that it still tastes like Thanksgiving it's all the flavors that your you're used to or that you would expect but it's just presented in a completely new and and fun way you know it is very you and me I mean and I think when you're cooking with someone like whether it's Thanksgiving or you know even just like Tuesday night dinner you're both bringing something to the party it's like falling out of a flavor tree and hitting everyone else the way down I'm like so excited to present this to everybody else you're not gonna be upset by this you know you're the people you're serving you're gonna be really into it make the chili oil like that it's so good as a condiment just to bring a lot of things that Thanksgiving yeah we did really good we won Thanksgiving pick the squash and then pick the cooking method for that squash look there's us as represented by suppose just why Christina but why pretend this is really goodyou need a hard part and barely obvious that's right that's what I need those are the words hard hard hard part hard part nothing's talked about this no like it okay we don't have time to screw around I will not be the last thing on that table we're sizzling over here that's one yeah whatever we do stuffing wise has to be very much like in communication with what's happening to complement each other and work my mother made the most amazing cornbread dressing no eggs as binder she made sausage and there was lots of jalapeno lots of sage she made her own cornbread you like just you you add a lot of stock and then it becomes very it's very wet and mushy and you just bake them out of it Wow until it all comes back together so our choice about the jalapenos she would take whole jalapenos and not seated just like chop them up and saute him with the the onions and the celery what kind of sausage sage spicy breakfast e-type sausages yeah oh good she would fortify it with a lot of garlic a lot of sage and then you'd get the jalapeno so it mean it's still sort of breakfast tea but then it kind of pulls it into this kind of Mexican II tex-mex en situation that was delicious and I know we're gonna run in like a little bit of a regional issue but like I don't ever think of cornbread stuffing what I think my baseline awesome recipe like for stuffing is the Victoria Granoff sokka's basket so it's like big torn like coarse pieces of bread like kind of country bread there's a lot of brightness there's a lot of vinegar and there's a lot of butter as well it's hard because there's a part of me that wants cornbread yeah you know breakfast sausage jalapeno I mean maybe there's a way to fuse will call it stuffing even if it's not stuffed inside the bird yeah and we are not stuffing the stuffing inside the bird no we're cool just checking that it's so like two guys Rick I feel like there's no question stuffing is all you yeah all I think I need that guy hard to be my stuffing partner yeah apparently there's two guys I would trust to make stuffing at Thanksgiving well it'll be an excuse to eat like a lot of bread yeah so I'm not actually making stuffing right now I'm making breakfast for Morocco and I brought a secret weapon with me my dad there's my good side I was born in Austin he still lives down there and I actually flew this guy up yesterday to come and to the kitchen and school Chris on Texas dressing this started about two years ago for my 80th birthday I came over here and cooked breakfast and they loved my beans so he wanted some more so I had to cook beets at home then bring him over here they're not going to refry and i actually also brought some duck fat flour tortillas because you can't have tacos without clerical the--is this is part of my little plan to get prime crisps into the world of Mexican dish jalapeno spicy cornbread dressing secret weapon hey guys it's breakfast time all right whoo oh it's hot I'm not gonna be able to taste the coffee or frankly anything for the rest of the day that's fine it's worth it thank you for breakfast now you've had this taco you ready to put some fire in our dressing I guess so I feel like this is like Thanksgiving but with a little little little extra going on what I'm interested in is seeing your vision you know what I mean like what you guys have been doing for Thanksgiving I don't want to pull any punches here we know I'm saying I'm gonna eat this taco then I'm gonna make another taco I'm gonna eat that then I'm gonna get my head in the game and then tomorrow we're here man we made it stuffing stuffing you and me get to decide now breakfast sausage yeah yeah butter sage rosemary parsley egg is definitely part of my stuffing paradigm my problem with the egg is when you've used so much egg that you've gone into a savory bread pudding jalapeno heat sourdough versus corn bread chunky Martin crumbly I'm kidding I like that chunky remember that um the fried rice stuffing it was new but it had all the flavors that I want well let's just file that one I think probably the biggest thing is like bread wheat or corn right or potentially something else right and is it torn is it a cubed I feel like heat and acid cut the richness of all of this let's just put wild card down yeah can you draw a joker no not at all and I wanted you to experience you know what I grew up with you know yes I know that you this is a particular style of dressing that you've never had before well let's start by checking that out and then see where we want to go all right cool cool so we're actually gonna make my mom's corn bread jalapeno dressing this is the sausage this is a breakfast sausage we got the spicy - spicy gun Dibley I really like cornbread dressings and I think part of the reason is when you take the time to make your own cornbread right you know and you don't make it too sweet you know because a lot of the purchased corn breads or cornbread mixes they're really sweet yeah it's just so much more and depending on what part of the country you're in - it's either going to be more corn based or more wheat based when I first moved up to New York from Texas I was actually shocked the corn bread up here because it's nothing like what you get in the south chopped with seeds yes just checking I want you to present me you know your kind of vision and like I want to present to you like a little like my vision yeah yeah it doesn't make sense to start editing on each other yet so that's malts it's basically lard from a chicken it just adds like a really really nice richness oh Jesus Oh chicken fat is delicious okay never no seeds yeah my taking a bite of a bell pepper you know I don't know what you guys are using this morning all right all that I feel like I'm in good hands this isn't like Andy and Brad sitting there yelling at each other just to get laughs this is the be a master stock right this is so yeah this is the Thanksgiving version gets wet it gets wet you get a little bit of heat but it's already but it's not a lot but it's just it's warm yak here throat slap test approved the forking on the top is just to make these little bits get really brown and crispy we've got your dressing in the oven what I want to show you is the simplest best dressing that we ran in the magazine I want to say six or seven even maybe years ago and what I think is interesting about this is this is the first time that I had ever seen really loose torn pieces of bread but it was simple and I'm hoping this will kind of give us like our to kind of you know reference points we went to this super special bakery in Bushwick called LEM Creamery and got some of their sourdough and I don't know if we want to use sourdough ultimately but I wanted to try it today different standpoint the figuring out whether this is a way to kind of impart acid and character to a stuffing but I like about their breads there's like is there a pronounced crusty asses are like a lot of like kind of caramelization on the outside yes but it's not over the top to me it's not crazy sour no question no I'm very nice like there's a little bit of Tang in there I want to dry this out but I want to dry it out purposefully I don't want to just let it go stale because then your bread kind of ends up being rock-hard so we're just doing like torn big pieces here so this is just gonna go in the oven dry out a little bit get maybe just the tiniest bit of color but because we've already got a pretty you know decent crust on the spread what we're gonna be using is pretty similar yeah what was in your recipe yeah it's like kind of like what you want I I'm gonna leave the heat out just so we have something to compare we just want cook this down in the butter let it get jammy soft before we put our garlic in and then cook out a little bit of white wine on top of it bread picked up tiny bit of color here a little more hair and ease oven running a little hot or even - not everything you want - okay you know I'm gonna dump in our harder herbs okay the rosemary sage and the thyme in there and just knock it around for a minute wait so is there is there meat in this there's no meat in this simple is best snot like lard and then like every animal you might hope to find out far the proteins in the egg are gonna set and coagulate slowly that way you can get a pretty clean slice and/or scoop of the stuffing all right so bread is hydrated and the danger now is that if I keep mixing and screwing around with this it's all gonna kind of turn to mush it's a lot of herb yeah parsley as an herb I mean it's it's it's got a lot of firepower you know vegetal kind of like that cutting kind of action I might butter the top of the foil just so I don't get any why what I'm a part of the top of this don't do that what you want I mean that's what I want but so we're gonna come back and we're gonna taste these side by side in just a little bit as soon as they're both ready so we've got like very different approaches but to get to something that kind of does the same thing yeah do you I feel like you'd be somebody to be like oh no I hate stuff hate stuff yeah but if I eat it it's gotta be like cold you know that's so everything about that so it's just wrong so let's start with the cornbread jalapeno it's holding together I mean it's it's not like yeah I mean it's yeah definitely holding together yeah this is a very Thanksgiving smell to me that that corn the pork the jalapeno there's definite definite heat the flavors this one it's set like you wouldn't necessarily know that there's egg in there unless you knew that there was egg in there the thing that I like about this that I miss from this is the crunch I think that's something that I would I want in our final version the herb it's there but it's like it's not right super forward Richard would there ever be a scenario where you would ever under any circumstances serve this stuffing instead of this one at your Thanksgiving I don't think so this one you can eat as a meal it's amazing seeing where you get it from I thought we would kind of taste both and be like okay well clearly the answer is out here I don't really have that sense of clarity right now at all thank you so much for coming you know Richard all the way from Texas not only for this but most importantly to make us breakfast I've enjoyed it two years ago when I came and cooked breakfast and I said well do it again you remembered I know what I want right now I want an old-fashioned donut why did you just say that Morocco goddamn it you know no I say no glaze I just want an old-fashioned don't art well there's a little bit of nutmeg you know you have amazing starburst or whatever okay whatever I feel like what we need to add to the board is this question of corn flavor I don't think it's a question whoa see with that I want the best of both right I want that corn flavor and then the crispy soft alright for bread let's put sourdough as option one and then option two below it your corn bread that you made it's cube it and dry it let's use that as like one root meat breakfast sausage yes I think a modest amount of egg we agreed herbs to me the sage and the time were the best of its sage and thyme Heaton acid I think white wine was working and heat let's maybe just try like just took a straight-up hot chili and then there's this issue of like the corn flavor let's try to work it in in a few different ways so option one is toasted meal and then the other is butter bits what do you think about a fourth what about if we got some corn nuts and just like grind the out of them cuz I think you'll get a lot more of that corn flavor so it's one stuffing with four corn options right yeah right and one of them just doesn't have the wheat bread one of them is all corn bread oh that's what I'm saying let's get toasting our bread we're gonna make sausage and then it's all gonna come together and we're gonna be out of here by 6:00 and it's gonna be cool eighties music coffee and donuts yes it smelled like toasted porn live so these are corn nuts these are just pretty standard this is the same corn that's used in posole it tastes like a frito powder but without like so much salt yeah or grease this is gonna be the aromatic base for all four options that we're about to do we're ready for sausage John right yeah so this is basically a flavored ground pork situation adding brown sugar salt garlic today's time we're gonna double grind this up so we're gonna attempt to double grind this with my I mean bigger than that we're gonna paddle together this sausage it's just ground meat at this point salt that's the bread all right we're going in tablespoon cuz I've already touched it might as well make a little patty Oh black pepper yeah it's coloring nicely this does not have the black pepper and you know small and sausage party you can use more salt and frankly like another tablespoon of sugar it's weirdly Drive I know in the the next version it should be 25% fat crank that pepper world's smallest sausage party to take - it's gonna be delicious Morocco my next move garlic powder I think powder a tiniest bit of like a hot drink what about allspice yeah great good talk I came back from Fire Island for this already better that's fine we're just gonna put in a little rogues gallery of items here I mean it can't get worse we're gonna cook off the sausage I just want to brown it I don't want it to cook all the way through because it's gonna cook in the oven more salt just a tiny bit of fat we up the salt okay it's like really nice breakfast sausage we're ready yeah assembling four separate tests one of them has cornbread bags three of them will have sourdough base they will all have sausage they all have like our aromatic base over there one part three parts boom so this is our mixture of onion celery celery garlic Thai chili and then finished ooh you know what I didn't do what white wine stuffing number one is pure cornbread that we've toasted hard toasted hard and put away wet so mixture number two this is our toasted cornmeal buttery nugs number three this is our cornbread and sourdough hybrid I like that one I like this one too going for flavor flavor Leah splashmore yeah last one corn nuts corn nuts that's got to sit for a minute all right let's transfer the others fine fine fine it's fine just fine the science we're bumping it bumping yeah color oh yeah and they're like a little she played look look at that it's set hmm oh it's tender it's flavorsome it's not that dissimilar you know from your version that you did with your dad this morning but honestly it's it's also a bit boring here we have our toasted cornmeal version just looks weird I don't hate it but I like flavor-wise but what it did visually is just super upsetting yeah so there's buttery nubs I think I'm gonna like this one it doesn't know what it wants to be this our dough to absorb some of the butter as well but I don't know that texturally it's it has a clear identity this is the ground-up corn nuts they smell so intensely nutty and corny feel like I smell it a lot I don't know that I taste it as much as I am really expected to I don't know that sourdough is the right play if we want to go with this I think if we go with the corn nuts we almost have to construct the entire dish around that flavor this is kind of bringing it on so many different levels it's a little aggressive I think we'd have to rethink the bread the sausage The Onion's the celery they work nicely also frankly that could pair well with rice that flavor one of our favorite dishes ever fried rice and then a little bit of like soy sauce and like this cue the big chunks of stubborn bread cornbread stuffing you know kind of all in there and it was so so so good and like internally we've just been sort of saying like wow like how amazing to kind of do a riff on that we're feeling really good about our direction of our cornbread you know and adding toasted you know the corn nut powder to that and then also using just like a rough torn country loaf with corn nut powder and pick it up Monday it was a great day are you kidding me why are you not feeling that that was good good contact yeah come in with that Mike got it yeah sounds like a lot man you'd think that I'd be more peppy with all that sugar I just ate I don't yeah I'm like they got us don't I know I know yeah well I want to talk about is the the moment where I have to look Adam Rapoport in the eye and tell him that we're putting pulverized corn nuts in the stuffing I don't feel like the same ironclad sense of clarity right that like that's absolutely the right direction would go in let's make a really flavorful stuffing let's treat it the way we want it to be treated let's give it like a bigger afterlife right of like things you can do with it and maybe we tasted today and go oh my god we were right first time yeah first step today we've got cornbread plus corn nut side-by-side with white bread non sourdough plus corn not from there I think like we have some rice cooking we're gonna like see about making a chili oil and whatever happens we've only got today Rick's getting cornbread is setup dried out in the oven just like we did yesterday a little bit of a toast and then I'm doing non sourdough country loaf on top of both of these we're gonna be doing corn nut powder Jonah can I help you yeah there's like a very dense bread and it's gonna take a lot more liquid to kind of hydrate this fully we're gonna do one aromatic base and then divide it between the two here we're putting corn nuts in with the butter to help it bloom infuse in there so now we've got like the corn butter full activation I'm excited now I'm excited again this is a sausage that we made last time the aromatics and the sausage component are the control what will be different are the two breads of use sausage is done aromatics are done we bloom the corn nuts and we're going up slightly on liquid adding an egg how's it taste pretty bright much really good taste that mm-hmm oh wow he just popped right out you and Ike I'm gonna do and get a third little pin and makes a little of that in that together well it could even be like a ramekin stuffing for one almost there while those two stuffings are in the oven 3 3 we're gonna make a little chili crisp it's aromatics its Chili's we're also putting warming spices in there to kind of play up the Thanksgiving this of this dish how many chilies I feel like I need a cap you at 3 I think I think probably just to I know whoa I know whoa straight like Thanksgiving miracle I'm editing myself we wanted a neutral oil we don't want any additional flavors we want all the flavor to come for the aromatics it's gonna be really really a delicious base for our chili crisp yep so speaking of Chili's I'm gonna smell all of the chilies that you have okay good like these actually smell really good these are wahee oh they can be a little bit spicy these are commonly used in Chili's where you really want the red color so I'll actually cool it although they have a almost like a sweet paprika like flavor pretty much anytime you use dried chilies you could stem and seed them beforehand because otherwise it's just really difficult seeds and these larger chilies are very woody and tannic and so if you blend them in they're gonna start to develop some tannic flavors and it's gonna get operated and in terms of chili oil we're getting close see a little color yeah that stuff is crispy and just golden brown I'm gonna scoop all the solids out and then we're gonna toast our Chile's in that oil you're gonna be left with a bullet train headed straight to flavortown this isn't just for our stuffing or stuffing fried rice you could stir this into your cranberry sauce put it over your turkey we're giving America heat look how beautiful and red the arbol is and also you can see the oil is starting to like pull out some of those flavors so we're we're changing the color of the oil anytime you toast chilies they go really fast so you just need to be really fast yeah don't walk away they also have different toast rates so like the ancho has more sugar in it so that's gonna go first the audible hat doesn't have a lot of sugar in it so it can take a little bit more toast it smells so good oh yeah it's just to put in crushed red pepper flakes no can do it you were doing so much flavor behind each of them have such different characteristics different heat levels different levels of earthiness but also different levels of sugar I feel like we need sesame seed hello I'm thinking okay a table Spokane the people spent same thing it's gonna pull out some of the oils and the flavor but sesame yeah all right are we gonna taste these guys oh yeah Oh even love child's all crispy oh this looks better to me I thought the sourdough looked a lot better than this country round looks is I think plain and simple is the fact that we cubed it you and we didn't tear it I think with corn bread you can get away with that you're not tearing corn bread I like the flavor but there's no texture of the bread is its feel wrong mm-hmm this is the corn bread version it's so completely different it's so different that's so weird the heat is way more integrated more on bread is already offering a lot of flavor of its own it's working with the other flavors if I didn't know better I would say this is a completely different recipe than that right I still feel like that crumbly texture it's not my favorite well we have one more to try right this is the combination of this corn bread stuffing and the naan sourdough stuffing if the corn bread had a better price I think where we're going with the chili oil and all of that that's like this is where that belongs yeah I'm kind of not feeling that when the whole recipe hinges on like the exact specific texture of the bread the level of sour and the sourdough like that's setting people up to have a hard time right now I feel like we're both in agreement it's cornbread if you didn't want to make this cornbread it would be fine with you know store-bought or even a year yeah all right so we feel really good about this one yeah make a couple of tweaks yeah chili oil let's get that in the oven finish the chili oil okay and then we'll work on our fried rice situation see that kept us cool I'm excited this is gonna be the best one yet for sure do-do-do-do-do-do when the old is out take a little all around I'll be there sometimes I might shout no we don't now we're ready for magic corn powder I just want to see if we are we can push the corn flavor see that toasted hard that one's okay butter yes please okay cuz two sticks wasn't enough no the sooner we get this thing in the oven the sooner we can finish our chili oil and then like really light this place on fire you can change to corn nut pow pow pow we're gonna bake this we're gonna pull it out or we're gonna taste it and it's gonna be friggin awesome and if this is all you wanted to do it's a perfectly delicious done yeah there's Thanksgiving right there we're gonna take couple handfuls of this put it into a really hot skillet crisp it up we're gonna make fried rice out of it and then we are gonna top that with the chili oil so in this pot we have our infused oil it's just super flavorful it's kind of incredible the sweetness from the shallot makes a huge difference the djinns are the intensity of the yeah a little pungency from the ginger this is not about just being hot this is about being super flavorful I'm just gonna add maybe like a third of that it was like so happy about this idea I mean if nothing else just this on its own well it's on its own this is gonna be the recipe for stuffing yeah this can just go in yeah and this is like the kind of crisp aspect of the chili crisp now it's really deep it's like tobacco II in its depth yeah but there's like a ton of like fruit flavor in there yeah okay yeah we got color the one regret I'm having is just that like visually it's a little dark we also push this far we put in the toasting so I think we can pull back because we're also gonna toast it again but the interior that the interior is like great it's really beautiful the corn flavor is absolutely turbocharged yeah by the corn nut and then you get like a little bit of heat of seasonings great herb sweetness from the veg the moisture level is really good mm-hmm I feel like we made a cornbread stuffing the way we made the simplest best dressing this is not overtly Texan or Mexican and frankly the only thing that's really southern about it is the fact that we used cornbread I feel like we've brought together the best elements both happen right now yeah there's something I do want to try hey we found the dark agave laughs of the dark cop I know thank God I just want to put a little bit of our chili crisp on the dressing and just see how that all plays together Wow god damn it weirdly balances it all out like the heat is obviously into intensified but that the ginger and the sweetness plays so nicely with the corn the textures is pretty cool because that was always the thing that we were lacking a little bit with the cornbread we stop here you're good delicious if you want to make that great we're here for that too I'm really excited to see what happens when we take it one or two clicks further and see what happens when we kind of make like stuffing fried rice using it for this mm-hmm cup a nap in smash this is stuffing extra-credit okay inspired by this is how you win Thanksgiving extra credit you don't want to do this with just like straight-up butter because it'll burn clarified butter or just frankly I use olive oil so we're gonna pull that to the side then we'll go with a little bit more oil sorry geeky so we're just doing like a little aromatic base of garlic ginger and scallion egg goes in quick little like work around in the pan and then we can put our rice in a little toss sauce and then I'll put a little more fat around the edges of the pan so it can find its way down between the pan and the rice this is ideal with leftover rice I'm gonna season this with a little bit of white soy got some seasoning on there yeah then this can come right to the side with our stuffing a little more ghee and then we're gonna do some fast crispy Brussels sprout leaves this is not about doing Brussels sprouts for 20 people this is like you want fewer leaves crispier so if you're doing another Brussels sprout dish just like save all your leaves you like clean them and chop them you bring your food hey I think we're good yeah I love that you can see the actual little bits of sausage something nothing it's all happening in there if you don't get it for the gram did it even happen who better to gild this lily then Rick Martinez with a pinch more of the corn nut powder we're looking at Thanksgiving stuffing fried rice and I think what we really loved about this is that it still tastes like Thanksgiving it's all the flavors that your you're used to or that you would expect but it's just presented in a completely new and and fun way you know it is very you and me I mean and I think when you're cooking with someone like whether it's Thanksgiving or you know even just like Tuesday night dinner you're both bringing something to the party it's like falling out of a flavor tree and hitting everyone else the way down I'm like so excited to present this to everybody else you're not gonna be upset by this you know you're the people you're serving you're gonna be really into it make the chili oil like that it's so good as a condiment just to bring a lot of things that Thanksgiving yeah we did really good we won Thanksgiving pick the squash and then pick the cooking method for that squash look there's us as represented by suppose just why Christina but why pretend this is really good\n"