A Little Bit of Garlic to This We're Not Gonna Fry the Garlic Fried Garlic Smells Good But When It Gets Brown It Doesn't Taste Good and I Don't Like It's Not It Ruins the Dish So We're Just Gonna Fry This Here a Little Bit Turn It Down to Real Real Low and Almost Just Off the Heat Just Let It Sit and Hang Out Okay We Don't Want to Cook That Too Much And To That I'm Going to Add a Touch of Pasta Water See It Sounds Weird But This Is What You Do This Is How You Start And What That's Going to Do Is It's Going to Cement the Cooking Process of the Pork It's Already Cooked It's Done I Don't Want It to Cook Any More But Now I've Gotten Some Starch From the Bucatini In Here So That's Really All There Is to Do

If This Goes Down Just Put a Little Bit More in Now All We Have to Do is Wait for Our Pasta to Cook and Wait for Our Cheese Mixture to Come Together Okay So We Have One Egg One Yolk and Two Whole Eggs I'm Sorry One Yolk and Two Whole Eggs Okay Just Like That All Right Into a Bowl and You Can Use Bacon If You Can't Find Pancetta Absolutely Right Absolutely It's Like Bacon Not Like Not Maple Bacon You Know Something Pretty Pancetta Is Is the Is the Belly But It's Not as Smoky As Bacon Bacon Smokey Adds Another Flavor Smoke Is Good But Sometimes It Overpowers the Cheese So We're Just Going to Whip This Up Some Cheese Parmigiano Reggiano or Pecorino Romano or Both I Use Both Okay What This I Just Like The Tang of the Pecorino and the Sort of Age of the Is This Your Is This Your Spin on a Classic Cause You Just You Lead This All Up into This Is Like The Correct Version I've Made It So Many Times That I Found That When I Was Thinking of Like What's What's A Way to Teach This to Someone Who Wants to Make it and Be Successful Night This is The Way Because It's Really Easy Okay To

To this I'm Gonna Add Just a Touch of the Pasta Water What I'm Doing Is Just Almost When You're Doing Pastry You You Know You're Tempering the Eggs with the Hot Water It's Like An Insurance Polisher to Make Sure That the Eggs Don't Scramble It's Really Smart Your Pasta Is Really Hot and the Eggs Are Cold or Even Room Temperature You're Trying to Bring Bring That Egg Mix a Closer Temperature to the Pasta You Won't Be Successful Most Pastas I Would Put In Here At 80 Percent with the Sauce and Cook Them In Here Not This One This Has to Be Almost Done Because We're Not Gonna Cook This Cheese Mixture This Is Gonna Be Happening Off Fire Okay So I Have This On Just Really Low I Think My Pasta Is Actually Perfect I'm Gonna Put the Pasta Right Into Here If There's Any Residual Um Water It's Fine

So What I'm Trying to Do is Just Get All That Juice Out of There In Here So We're Gonna Take This Off the Fire The Pasta's Cooked Now We're Gonna Add Some Generous Grinds of Pepper And I'd Say Generous I Mean Generous Okay Well It Means The Carbon From the Coal Miners You Know in Italy That Would Come Home and Need a Quick You Know Obviously Uh Affordable Hearty Dinner and The Bits of Coal Would Come Off and Drop Into the Pasta and That's How it Got Its Name Wow You Know That Guy That Is I'm Just An Amazing Soliloquy It's A True Story

Okay So Right Now Let's Concur We're Gonna Put This In Here And It's Off the Fire Okay So It's Not Gonna Heat And I'm Just Tossing It Like This And Everything is Just Coming Together in a Beautiful Way Remember We're Not Cooking This The Egg's Cooking Itself and the Little Bit of Insurance Polish We Took Out with A Hot Water and the Pasta Water Is Really Working Magic Now If This Gets Too Thick You Just Add A Touch Of Pasta

It's Like It's Like Such A Fantastic That's Just A Touch And I Love The Pecorino and The Parm Combo Now I Haven't Had a Lot of Salt To This Because That Pancetta It's Salty Okay Let's Look At Pecorino Romano Oh Carbonara Classic Simple Inexpensive And Tasty Touch Of Extra Virgin Olive Oil On Top Not Needed But Really So That's About As Close As You Get to The Real One With A Little Addition Of The Garlic The Garlic Is Actually Not That Was I Was Gonna Ask That's Not Very Traditional Shall We Look At How Luxurious and Creamy That Is Without Any Cream The Bucatini Has a Real Structure To It All Right What You Taste Is Pepper Pork Excellence All It Really Needed Was The Correct Pasta The Correct Cooking In The Pasta In The Pasta Water And You're Done

"WEBVTTKind: captionsLanguage: eni'm gonna make a classic french omelet with a little cheese very little because i want to rack up the the budget uh and a salad a side salad okay okay it's i think it's great for brunch for lunch and for like late night with a glass of champagne simple vinaigrette sonny you're gonna make salt pepper shallots vinegar and chives whisk and leave okay all right secondly we have eggs so um how many are i serving six four four zero four so i have one two three four five six seven eight eight eggs these aren't that expensive one of the things that's wonderful about eggs is they've actually gone down in price in the last 30 years it's kind of remarkable you have a huge uh ability to choose the kind of egg you want there's actually a chasm of price right yeah you can see a dozen of eggs for 1.99 and another dozen of eggs same size like four bucks so pay attention when you're buying your eggs okay so i'm just gonna uh here's that my whisk i use yours you're just gonna whisk these thing about eggs you'd like them room temperature when you're making an omelette you're gonna add a little bit of salt not too much and some pepper i love that you salt the eggs from the get-go yes you have to talk so much about it you gotta get that salt in there early it doesn't do anything to affect the texture there's a lot of ways to make a omelet but a lot of people add stuff like cream creme fresh water nada okay nada pan butter bubbling you're gonna take the eggs preferably room temperature and put them on the pan medium to low this is not a egg scrambling demonstration of speed it's just a slow process to this really important you're gonna add some chopped cold butter oh and the reason why we do that really really it's not it's expensive the reason why i do is not to be fancy is helps to keep the protein soft so it doesn't get hard so we have a really soft omelette because it melts generously when you get eggs out in a restaurant they taste so much better than yes because it's soft omelette so as you see i'm just using this on medium heat um scraping it down with a plastic spatula and a good uh non-stick pan you want to have a pan that's nonstick preferably and some of the pans they don't last very long so you just want to get one that last or get a new one for this particular demonstration now gc we all give you a hard time for not being the most budget-friendly in your current life but that's not exactly how you grew up i know that you know how to make a dollar we we grew up and my mother made leftovers probably four times a week yeah uh to the point where sometimes we didn't know what the original dish was you know where he came from but it was just delicious and yummy like that pepper dish like brought me back that was just yummy i love the way you're really making us see that an omelette begins kind of the way a scramble does yes you've got to cook the heart of the eggs before you build that yeah so i'm just moderating the heat you can see the heat is not too high it's high enough to cook but i'm really taking care of the omelette to make sure it doesn't get like all on the bottom and stick so i'm just pushing it off pushing it toward the center and now i'm making i could go either a scrambled egg or an omelet at this point all right now if i was gonna go scrambled egg i would take a whisk how you doing over there sonny i'm done okay i would take a whisk and start to whisk these into like small curds but i'm not gonna do that with some scramble and if you're gonna do a whisk in a non-stick pan make sure it's a plastic whisk that's right okay now do you like can i taste that yeah what do you think i made it salty like you wanted it's gotta be salted you ever eat like a loaded omelet jeffrey you know with like 10 toppings in it no he's not just because i mean the egg is the beauty of the omelet you know when you start putting stuff in an omelette you lose the omelette i agree and you don't want to do that so as you can see now we're starting to get the foundation of the omelet and again it's scrambled eggs at this time so let's not forget it but you see how soft it is that's because of the cold butter that we added into it the butter is really like the mediator for the texture it almost stops the omelet from not becoming fabulous so at this point you know you want to tell okay do i want a soft omelet buffers do i want a medium almond which is a little more cooked i like it soft so at this point i'm going to shut the heat off then i'm going to add the cheese this is gruyere cheese you know what here cheese it's not expensive cheese it's not any time cheese is sold in that little area where they're all blocked look what i'm using i'm using probably hey jeffrey make it rain i love it an ounce and a half beautiful and just a touch of pepper i go cheaper just put some swiss you know some swiss love the taste of pepper so i'm letting this sit just for a second and i'm letting the residual heat from the pan sort of come up and like kiss it a bit more just to finish the cooking and if you didn't want to save money you could use whatever cheese you got in your drawer in your fridge of course of course so while that's just sitting there i'm gonna take my uh beautiful salad dressing sonny thank you so much it was you're very well this is a really good dressing and i tell people all the time it's a simple dressing we love salad dressing we always talk about all the time i love it i like it i want it to be so vinegary too that's chive heavy and shallot heavy because it's onions really that makes it great so you can see this you see how nice that is so this sauce is so french french make the best salad dressing in my opinion that's a very expensive conversation y'all are happy hopefully so i'm just gonna give this a general this is bib or boston but see i'm just using the lettuce i'm not cutting it up and i'm not just damaging it i want it to retain its shape so when i put it on the plate it's sort of decorative okay i think we're ready to mesmerize this is like a this is like arranging flowers this is so we're just going to take that here this is for the side and i think when you bring the salad over to the table it looks really beautiful i'm hungry i want to eat it making me so hungry forget the omelette if you get the omelet okay look at it it's stacked up all fancy beautiful you don't know you're on a budget when you're presenting this fact i mean you're actually having like four or five leaves each so it's not like can you take that from me yeah you also i'm gonna eat that whole bowl let's be real so you don't have to flip it you don't have to throw it in the air it's not a pizza just have to take it like this okay and just roll it so the heaviness of the omelette is gonna it's momentum it's gonna make itself you see that oh it's like a snowball rolling downhill how nice it is it's soft no brown no brown never this is this is my everything jummy no brown or brown and then you're just going to take it like this that's right flip it onto the whoa oh my god so gorgeous and one last i'm going to take a little what i call shining butter which is just soft butter oh the answer that's at least 25 cents right there that is but so well it is worth it so there you are that's a french with a little salad cordiality i love the way the cheese is 79.9 melted but there's still the texture of that see that beautiful so katie that's yours and i'm gonna check the price all right you ready yes what was yours 15 39 15 39. are you ready no way with that cheese ah 14 92 one one shaving off the pennies how did that happen with that cheese and the chives and everything else one less egg this is worth every penny you guys the gruyere cheese it has such a wonderful nuttiness to it and the melty and the eggs are so perfectly cooked and creamy oh my gosh and then that salad dressing the chive and shallots that's what it's all about yeah and it cuts the fat right and a great lunch or late night marge to my mom i'm making a shepherd's pie okay so sunny's already starting again very simple humble ingredients potato some milk some sour cream butter and eggs she is ricing potatoes the secret to this is they must be warm cooking them completely in salted water from cold that's right and you must cook them there's nothing worse than an undercooked potato oh my god unless you're gonna fry them again you gotta really do it this way and this is a ricer this is a very this is a fantastic machine what this does is it lets the potato get to a state where you can mash it without getting gummy exactly that's the biggest problem no no no okay so to that she's gonna add warm milk sour cream warm butter this is not clarified but it's just regular melted butter a good amount of salt and pepper and two egg yolks and these are gonna be added at the end so they don't cook and we're just gonna get them all in whip together all right okay and these are just chocolate you got it got it okay so right here i have some onions and a casserole with rosemary you can add garlic if you want i just like the onions and i'm gonna get them almost to the point where they're like kind of crusty okay and then i'm gonna add ground lamb we eat a lot of lamb uh in my household growing up uh it was back then it was really inexpensive it was so this is just ground lamb you can use beef you can use turkey you can use whatever you want like i said it's a casso what does that mean it's a leftover that's right so go for it and we have potatoes that will make every anybody happy i used to make this a lot of times in restaurants when i started to work in restaurants and it was called hashi pamonte what yeah and this was staff meal okay and this was that meal means you know all the chefs are cooking very fancy french fruit and what do they want to eat at lunch time not fancy french opposite right because you don't want what you're actually cooking all day so this is very filling and i just love it because it's just it's just so satisfying so we're gonna get that a little salt and pepper let it go caramelize and this is what it looks like after about four or five minutes it's all nice and brown here okay and to that we're gonna add a little bit of flour just to thicken a touch some tomato paste and a little bit of cherry wine vinegar was this like something you'd when you knew your mom was making shepherd's pie you were excited to sit down at the table or was this like something a shepherd's pie again no it's elevating she would make a lot of this she would make a lot of casseroles and it's not necessarily shepherd's pie it's like anything in a castle this methodology so it could be could be potato with cabbage you would make it with meatless i didn't even know it was meatless casserole is so comfortable oh it's so confident it does take you right back to your childhood anything mashed potatoes okay how are you doing over there son really good i aggressively salted it did you want pepper in this at all yes okay and to this we're gonna add some uh pearl onions kinda fancy you don't have to add pearl onions i love onions you can get the frozen kind get the frozen kind some carrots and peas you can add whatever you have again so you cooked those pearl onions before you put them in you got a little color you don't have to but i just did some parsley a good amount of parsley really important you guys know the difference between shepherd's pie and cottage pie oh what does shepherd's pie always happen and what does cottage pie have fee feast yes exactly so if you can take a look at this you see we have i mean you know it's going to be good right you have the little vinegar the tomato the flour's gone basically it's it's going to do its job in about two seconds when i add some stock you can add water chicken stock beef stock vegetable stock anything just like that and then the magic sonny's gonna give us the we're gonna put this right on top i'm gonna bring this over here sonny and we're gonna yeah oh i like it you don't even have to get a casserole dish out here trust me oh my god my sous chef you gotta trash your sous chef hey otherwise you're gonna be in the kitchen all day long yourself yeah it's just perfectly okay put the entirety of that on top and i mean entirety this will serve 10 people great ratio jeffrey let me ask you this is your childhood favorite is it becoming your children's childhood favorite unfortunately they don't get things so homey they do get homey stuff but i haven't actually made this for them yet but now i'm going to keep the tradition going this is just beautiful sunny's just look at sunny well i mean it's meat and potatoes it is meat fatigue i'm in my happy place all right are you ready to get really happy are you going to do your thing i'm going to do my thing oh i think i see what's coming melted butter oh oh yeah i got you hills and valleys should i have leveled it off no it's fine okay wow still some valleys and parmesan cheese okay oh or any other cheese you have grated in the box doesn't really matter american not american okay could you open the oven for me i got you 3.75 starting to think about bottom oven please 375 for at least 40 minutes okay okay we're gonna get all nice and brown let's get that one over there here we go look at that oh stop it oh gosh wow right here we sat in the right place okay you have hills and valleys in that too yeah we know it's just painted kind of isn't that beautiful it is that guy right there it's like mckinley that's k2 oh my gosh look at that that is gorgeous that's what it should look like a little parsley gorgeous for you oh and carrots always want me of childhood oh man i'm making this this is very simple and the great thing is the the potatoes fortified with those eggs extra little you know something something um whoo jeezy only you could make a humble shepherd's pie oh tastes like a million bucks oh a million jumbo pies this is delicious and the lamb really does make all the difference it's good because it's so rich and then you add those creamy mashed potatoes to it you get a little sweetness from the peas and carrots making my pasta salad with tomatoes cucumbers and grilled green onion crushed olive vinaigrette wowie into this very generously salted pot of geroniously salted water i have put my what is this jeff can you name that pasta fusilli lucille and i love this because this grabs you need grabbing pasta i like peacily for a pasta salad so um i'm gonna take these grilled i have some beautiful grilled scallions nice and charred we've been doing this all spring i love this really it's really fantastic our pasta is in that's where the magic happens this water has to be very salted like to see because we are not using this water if you were making a sauce in the pan you would make it salty as broth so when you added it it would too wouldn't get too salty so in this in this case we're gonna fully cook it to a real al dente but really salty okay then we're gonna make a vinaigrette that's our that's our flavoring agent and vinaigrette what do we have we have mustard what else do we have jeff olive oil and vinegar chardonnay vinegar um i like garnet vinegar i like 50 50. i don't like three to one i'm always very vinegary like i believe both of you are very vinegary as well okay pasta's cooking i have all my miso plots here i'm gonna chop up these beautiful scallions so go oh my gosh you can do it we believe in you this is just olive oil salt and pepper very simple oh oh my god oh heavens let's taste this i think it's gonna be fine so this is what's gonna flavor the pasta plus everything else we're putting in the pasta strangely enough doesn't need a lot of things for flavoring a lot of dressings and mayo is too much dressing it's just over overwhelms the pasta my ass i know i know you do okay so we're gonna put our all our stuff here and then we're gonna wait for our pasta to cook because i want the pasta to really hit the vinaigrette and really soak up that vinaigrette because everything else is just going to go along for the ride all right so what do we have here we have some kalamata olives some fresh dill some fresh italian parsley and some provolone which is hard to leave alone especially when it's cut up some red onions and some tomatoes that i have lightly salted and some arugula that's right provolone mystery little addition there if you love probability i love it shoot me very good excellent propalone express next up my mouth jeffrey i love that you're making this room temp i love that you're dropping hot pasta into a vinaigrette so it absorbs everything but i just love that cold elbow macaroni salad with mayo that's out of the fridge right it's in the deli case from a deli guy i am not a fan of deli style mac salad or any type of pasta salad i like this this is how i make my pasta salads revelations with you revelation kev katie help me i'm with you yeah we're good here we go that's we don't drain it we just do the whole we call this the lazy method sammy the spider look at him go yeah yeah have one of those spiders my pasta salads are like one-third pasta two-thirds salads i don't like a lot of pasta ratio a lot of people put a lot of pasta just a little stuff another thing that's all the pops you want jeff what is it i'm with you on that jeffrey cause i like a lot of stuff olives parsley dill provolone yeah that's for you thank you just put it in my provolone zone i guess since we don't agree with him on everything we don't get any cheese onions you guys made you didn't play it right okay and a lot of pepper you gotta have pepper pepper wakes everything up especially pasta salad and alex is determining whether this what this tastes like last thing arugula you're right i really am doing a little math equation in my head it looks great i can smell it from here too so the pasta is gonna suck up all that the warmth is gonna slightly whip the arugula but i'm gonna put some fresh on top so you have fresh and cooked and that's the key to me to a real pasta salad that you will go back to every time and it actually all this mixing will put it to a temperature that's really ambient so you'll be able to eat it there has to be a balance between the green and the vinaigrette and the pasta just is there to like beef everything up are you ready i gotta give a tv i have to say this is beautiful and fresh looking mm-hmm why do you want mail your pasta salad will not look like this if you put mayweather uh you know what i'd like to do i'd like to eat a bowl of macaroni salad with the mayo while looking at this i would be really happy why can't you just have both you know i have both but i recommend this for an outside picnic or an outside alfresco dining well here's the benefit of the no mayo with a salad like this if you are traveling and you can't keep it cold this will not go bad that's what ice is for kitty but all right that's true though but so a little safer in the hot summer heat too so delicious that's gorgeous jeffrey i'm just busting your arugula and the olive it's like a it's it's almost like a nisswa salad but that arugula really just jazzes it all up i can smell the dill from here which i love with the idea of the salty cheese so delicious today i am making a cowboy steak on the grill and this is this scream summer and i so love this when i do steak this is what i cook because it feeds i mean it's gigantic and i always get it about two inches this is a rib eye on the bone really important to keep the bone on simply because katie loves the bone but the bone what the bone does is it helps it stay intact on the grill very important so a couple of things a ribeye is very expensive but this feeds four to six people it's fine it really is fine unless you're feeding me unless i'm feeding you and so i would love to see you eat that whole statement she will trust me so you challenging me i'm up for it i love it i believe it the skinny ones eat the most i love to eat uh my steak outside with a salad but not just any salad watercress to me is one of those things that is sort of underappreciated you see it you walk by it but in a long time ago every steak was to come you know remember a big clump of watercress on it i'm sort of taking that to another level so i know how the grease gets into the salad when it's on the plate i'm making a really delicious vinaigrette here with uh some shallots mustard red wine vinegar salt pepper and a touch of anchovy paste all right that adds really good so we have some watercress i want you to pick some more watercress okay slice up some radishes a little bit of fresh tarragon and we're gonna dress that all right great well my canines are watering all right so we're gonna so what we've done for this steak it's really important everybody listen to these tips because it's the way to cook a proper steak you want the steak medium rare from top to bottom to get that you have to pull the steak out of the refrigerator let it come to room temperature at least 30 minutes before it hits that grill all right so what i've done overnight is i've salted it both sides put it on a rack put it in the refrigerator drying it out and uncovered so it really starts to season inside because there's a lot of steak here i'm going to season it slightly again not too much because there's a lot of salt on there already and this is a dry age steak which means we bought this 28 day age so that means the water has come out of it water equals weight so you're actually buying a steak less heavy so when you're paying a lot of money per pound you're also getting more steak that's dried less weight so it's actually not as expensive as you think but it's much tastier because the flavor is concentrated so we're going to rub this here and then we're putting on a two-pronged attack to the grill a very hot side you're going to talk about that later and the not so hot side to cook it so right now we're gonna take the steak all rested and just put it on the grill that's really hot and after a while it's gonna when you go like this and it just comes up easy it's ready to turn it'll tell you so the steak has four sides one two very important you must cook it on that side that's the flap and the rib side you need to cook it on that side three and then four so we're gonna go through that process and we've had this steak started right here and this is ready to go to the indirect side and we're going to let it cook there and how long she'll cook 125 degrees do not press it touch it forget the thumb and all that stuff use this the digital thermometer i i advise you not to use these these are okay yeah but they're not accurate enough so get it digital thermometer very expensive 125 degrees take it out and rest it it'll be spectacular i promise you sunny yes so jeezy's got the grill set up perfectly for grilling a ribeye now we're going to get into some really cool grill tips for you is it indirect or direct heat if you take a look into the grill right now what i've got is the wood or you could do charcoal the chips that you soak or whatever to one side usually what you'll do is when you start this fire though you start in the center with a pyramid and then you move all of your action to one side that's going to be your direct heat and then the side that has nothing on it that's indirect the perfect thing that you want to do on your direct heat side is stuff that cooks really fast or things that you want to get nice a sears on so your steak you can start it over here or like chicken with the skin side down on the direct heat but then once it's got the color move it over to the indirect heat so the inside of it cooks just as evenly as the outside but whatever you do just know where the hot spot is and where the cool spot is because every once in a while we have a flare-up you gotta move things over i love it jeff what's up with you over here all right i am doing the direct method right so we had our mound of coals we're gonna wait till they get totally covered in white ash then we spread them out in an even layer on the bottom here that means you can cook your stuff hard and fast you don't want to slow cook anything on this because there's a lot of intense heat as you can see so this is perfect for getting that beautiful char on these burgers still juicy you flip it when it's ready you get that good caramelization you can do those vegetables like if you're doing zucchini or squash i cut them in half it's a lot easier to manipulate a lot easier not to overcook we got some beautiful asparagus with that char on me get that home right there i saw one i wanted that's all right you take that it's hot though this is real what's happening of course great for sausages hot dogs when i cook my dogs on the grill always line them up right perpendicularly and once they char don't put them all over just roll them no okay you know what this is man all right so that's a nice little tip also we have some skewered shallots here we put them cut them in half don't worry about removing the chaff it keeps it all intact and we're going to use these in a little bit right g yes we are look at that beautiful charcoal beautiful steak season with a little bit of thyme salt and pepper these will go great with that steak yeah beautiful and that's that color you're looking for so that's a direct method right you wanna make sure you're you're keeping an eye on your food on this cause there's some intense heat this could get up to seven eight hundred degrees so wow keep that in mind okay i'm coming over i'm coming over where do you want this fantastic could you just uh take them off the skewer and arrange them right here okay oh off the sewer let's keep them on the square they look beautiful i'm already snacking on the radishes because i'm so hungry from stuff katie it's coming soon anymore michelle is so good it melts in your mouth and it's not as powerful or raw tasting as an onion and the seasoning of the thyme and the olive oil is just spot on i'm telling you i grilled those are we ready are we ready okay so we've taken a steak off the indirect heat 125 degrees right it's rested up it it goes about five to seven degrees with a two inch piece of meat so what we're gonna do is we're gonna take the bone off first a little uh steel first and i am going to just take it down here you just want to go right along the bone oh oh favorite cut of meat right and i put that back just for a second just for a second and then watch this very important you want to cut against the grain and not in two small pieces a lot of people take the steak and they slice it very thin and that's just like not what this needs you need to feel it it has to have mouth mouth too yes you lose everything so i'm hearing things but not really hearing them because i'm thinking when i tell you what's happening i'm going to have you uh mix that uh vinaigrette first now you see i've rested this how well it's rusted it's not bleeding all over the board really important so let's just take a look at this and just look and slice how evenly how evenly it's cooked all the way through what if you what are you doing if that rests a real long time what do you do with all those residual juices you can use them again just warm them up i'm a salad dressing get added yes dodge jeezy that's what we do okay so hold on a second we're just gonna take this here maybe one little uh oh look at that you help me out with that end piece and look hardly any juices have come off this we're gonna take a little of this juice here oh yeah that is all oh yeah baby all right all right can i dress this out dress the salad so that's a medium rare right that's medium rare but you see it's medium rare if it's hold of a piece it's a medium all the way through yep nice little gray on the end and you're just gonna put this here toss it and i i suggest you taste this with your hands this is perfect medium rare and there you go katie let's let's see what you think all right come on come on sea salt on that baby okay this is so cooked to perfection yeah i heard the taste of the salty meat and then the vinegar right here this is unbelievable so what i have here is my my pasta water is going and i have bucatini buccatini is one of my favorite pastas it really is thick spaghetti with a hole in it almost like a fiber optic cable you can actually see right through there right yeah the next step up from here is percolately which is i know a big favorite of yours my favorite so we have it down in salted water and i'm going to use some of this water i have guanciale or pancetta this is penchada guanchala is a pork jowl uh didn't have it this is more readily available in a little olive oil getting nice and crispy it's almost ready and some cracked pepper i added some pepper here so we're starting the carbonara i'm not it's not over we're gonna add some more pepper later a little bit of garlic to this we're not gonna fry the garlic fried garlic smells good but when it gets brown it doesn't taste good and i don't it's not it ruins the dish so we're just gonna fry this here a little bit turn it down to real real low and almost just off the heat just let it sit and hang out okay we don't want to cook that too much and to that i'm going to add a touch of pasta water see it sounds weird but this is what you this is how you start and what that's going to do is it's going to cement the cooking process of the pork it's already cooked it's done i don't want it to cook anymore but now i've gotten some starch from the bucatini in here so that's really all there is to do and if it goes down just put a little bit more in now all we have to do is wait for our pasta to cook and wait for our cheese mixture to come together okay so we have one egg one yolk and two whole eggs i'm sorry one yolk and two whole eggs okay just like that all right into a bowl and you can use bacon if you can't find pancetta absolutely right absolutely it's like bacon not like not maple bacon you know something pretty pancetta is is the is the belly but it's not as smoky as bacon bacon smokey adds another flavor smoke is good but sometimes it overpowers the cheese so we're just going to whip this up some cheese parmigiano reggiano or pecorino romano or both i use both okay what this i just like the tang of the pecorino and the and the sort of age of the is this your is this your spin on a classic cause you just you lead this all up into this is like the correct version i've made it so many times that i found that when i was thinking of like what's what's a way to teach this to someone who wants to make it and be a have a successful night this is the way because it's really easy okay to this i'm gonna add just a touch of the pasta water what i'm doing is just almost when you're doing pastry you you know you're tempering the eggs with the hot water it's like an insurance polisher to make sure that the eggs don't scramble it's really smart your pasta is really hot and the eggs are cold or even room temperature you're trying to bring bring that egg mix a closer temperature to the pasta you won't be successful most pastas i would put in here at 80 percent with the sauce and cook them in here not this one this has to be almost done because we're not gonna cook this cheese mixture this is gonna be happening off fire okay so i have this on just really low i think my pasta is actually perfect i'm gonna put the pasta right into here if there's any residual um water it's fine so what i'm trying to do is just get all that juice out of there in here so we're gonna take this off the fire the pasta's cooked now we're gonna add some generous grinds of pepper and i'd say generous i mean generous okay well it means the carbon from the coal miners you know in italy that would come home and need a quick you know obviously uh affordable hearty dinner and the bits of coal would come off and drop into the pasta and that's how it got its name wow you know that guy that is i'm just an amazing soliloquy it's a true story okay so right now let's concur we're gonna put this in here and it's off the fire okay so it's not gonna heat and i'm just tossing it like this and everything is just coming together in a beautiful way remember we're not cooking this the egg's cooking itself and the little bit of insurance polish we took out with a hot water and the pasta water is really working magic now if this gets too thick you just add a touch of pasta it's like it's like such a fantastic that's just a touch and i love the pecorino and the parm combo now i haven't had a lot of salt to this because that pancetta it's salty okay let's look pecorino romano oh carbonara classic simple inexpensive and tasty touch of extra virgin olive oil on top not needed but really so that's about as close as you get to the real one with a little addition of the garlic the garlic is actually not that was i was gonna ask that's not very traditional shall we look at how luxurious and creamy that is without any cream the bucatini has a real structure to it all right what you taste is pepper pork excellence all it really needed was the correct pasta the correct cooking in the pasta in the pasta water and you're done youi'm gonna make a classic french omelet with a little cheese very little because i want to rack up the the budget uh and a salad a side salad okay okay it's i think it's great for brunch for lunch and for like late night with a glass of champagne simple vinaigrette sonny you're gonna make salt pepper shallots vinegar and chives whisk and leave okay all right secondly we have eggs so um how many are i serving six four four zero four so i have one two three four five six seven eight eight eggs these aren't that expensive one of the things that's wonderful about eggs is they've actually gone down in price in the last 30 years it's kind of remarkable you have a huge uh ability to choose the kind of egg you want there's actually a chasm of price right yeah you can see a dozen of eggs for 1.99 and another dozen of eggs same size like four bucks so pay attention when you're buying your eggs okay so i'm just gonna uh here's that my whisk i use yours you're just gonna whisk these thing about eggs you'd like them room temperature when you're making an omelette you're gonna add a little bit of salt not too much and some pepper i love that you salt the eggs from the get-go yes you have to talk so much about it you gotta get that salt in there early it doesn't do anything to affect the texture there's a lot of ways to make a omelet but a lot of people add stuff like cream creme fresh water nada okay nada pan butter bubbling you're gonna take the eggs preferably room temperature and put them on the pan medium to low this is not a egg scrambling demonstration of speed it's just a slow process to this really important you're gonna add some chopped cold butter oh and the reason why we do that really really it's not it's expensive the reason why i do is not to be fancy is helps to keep the protein soft so it doesn't get hard so we have a really soft omelette because it melts generously when you get eggs out in a restaurant they taste so much better than yes because it's soft omelette so as you see i'm just using this on medium heat um scraping it down with a plastic spatula and a good uh non-stick pan you want to have a pan that's nonstick preferably and some of the pans they don't last very long so you just want to get one that last or get a new one for this particular demonstration now gc we all give you a hard time for not being the most budget-friendly in your current life but that's not exactly how you grew up i know that you know how to make a dollar we we grew up and my mother made leftovers probably four times a week yeah uh to the point where sometimes we didn't know what the original dish was you know where he came from but it was just delicious and yummy like that pepper dish like brought me back that was just yummy i love the way you're really making us see that an omelette begins kind of the way a scramble does yes you've got to cook the heart of the eggs before you build that yeah so i'm just moderating the heat you can see the heat is not too high it's high enough to cook but i'm really taking care of the omelette to make sure it doesn't get like all on the bottom and stick so i'm just pushing it off pushing it toward the center and now i'm making i could go either a scrambled egg or an omelet at this point all right now if i was gonna go scrambled egg i would take a whisk how you doing over there sonny i'm done okay i would take a whisk and start to whisk these into like small curds but i'm not gonna do that with some scramble and if you're gonna do a whisk in a non-stick pan make sure it's a plastic whisk that's right okay now do you like can i taste that yeah what do you think i made it salty like you wanted it's gotta be salted you ever eat like a loaded omelet jeffrey you know with like 10 toppings in it no he's not just because i mean the egg is the beauty of the omelet you know when you start putting stuff in an omelette you lose the omelette i agree and you don't want to do that so as you can see now we're starting to get the foundation of the omelet and again it's scrambled eggs at this time so let's not forget it but you see how soft it is that's because of the cold butter that we added into it the butter is really like the mediator for the texture it almost stops the omelet from not becoming fabulous so at this point you know you want to tell okay do i want a soft omelet buffers do i want a medium almond which is a little more cooked i like it soft so at this point i'm going to shut the heat off then i'm going to add the cheese this is gruyere cheese you know what here cheese it's not expensive cheese it's not any time cheese is sold in that little area where they're all blocked look what i'm using i'm using probably hey jeffrey make it rain i love it an ounce and a half beautiful and just a touch of pepper i go cheaper just put some swiss you know some swiss love the taste of pepper so i'm letting this sit just for a second and i'm letting the residual heat from the pan sort of come up and like kiss it a bit more just to finish the cooking and if you didn't want to save money you could use whatever cheese you got in your drawer in your fridge of course of course so while that's just sitting there i'm gonna take my uh beautiful salad dressing sonny thank you so much it was you're very well this is a really good dressing and i tell people all the time it's a simple dressing we love salad dressing we always talk about all the time i love it i like it i want it to be so vinegary too that's chive heavy and shallot heavy because it's onions really that makes it great so you can see this you see how nice that is so this sauce is so french french make the best salad dressing in my opinion that's a very expensive conversation y'all are happy hopefully so i'm just gonna give this a general this is bib or boston but see i'm just using the lettuce i'm not cutting it up and i'm not just damaging it i want it to retain its shape so when i put it on the plate it's sort of decorative okay i think we're ready to mesmerize this is like a this is like arranging flowers this is so we're just going to take that here this is for the side and i think when you bring the salad over to the table it looks really beautiful i'm hungry i want to eat it making me so hungry forget the omelette if you get the omelet okay look at it it's stacked up all fancy beautiful you don't know you're on a budget when you're presenting this fact i mean you're actually having like four or five leaves each so it's not like can you take that from me yeah you also i'm gonna eat that whole bowl let's be real so you don't have to flip it you don't have to throw it in the air it's not a pizza just have to take it like this okay and just roll it so the heaviness of the omelette is gonna it's momentum it's gonna make itself you see that oh it's like a snowball rolling downhill how nice it is it's soft no brown no brown never this is this is my everything jummy no brown or brown and then you're just going to take it like this that's right flip it onto the whoa oh my god so gorgeous and one last i'm going to take a little what i call shining butter which is just soft butter oh the answer that's at least 25 cents right there that is but so well it is worth it so there you are that's a french with a little salad cordiality i love the way the cheese is 79.9 melted but there's still the texture of that see that beautiful so katie that's yours and i'm gonna check the price all right you ready yes what was yours 15 39 15 39. are you ready no way with that cheese ah 14 92 one one shaving off the pennies how did that happen with that cheese and the chives and everything else one less egg this is worth every penny you guys the gruyere cheese it has such a wonderful nuttiness to it and the melty and the eggs are so perfectly cooked and creamy oh my gosh and then that salad dressing the chive and shallots that's what it's all about yeah and it cuts the fat right and a great lunch or late night marge to my mom i'm making a shepherd's pie okay so sunny's already starting again very simple humble ingredients potato some milk some sour cream butter and eggs she is ricing potatoes the secret to this is they must be warm cooking them completely in salted water from cold that's right and you must cook them there's nothing worse than an undercooked potato oh my god unless you're gonna fry them again you gotta really do it this way and this is a ricer this is a very this is a fantastic machine what this does is it lets the potato get to a state where you can mash it without getting gummy exactly that's the biggest problem no no no okay so to that she's gonna add warm milk sour cream warm butter this is not clarified but it's just regular melted butter a good amount of salt and pepper and two egg yolks and these are gonna be added at the end so they don't cook and we're just gonna get them all in whip together all right okay and these are just chocolate you got it got it okay so right here i have some onions and a casserole with rosemary you can add garlic if you want i just like the onions and i'm gonna get them almost to the point where they're like kind of crusty okay and then i'm gonna add ground lamb we eat a lot of lamb uh in my household growing up uh it was back then it was really inexpensive it was so this is just ground lamb you can use beef you can use turkey you can use whatever you want like i said it's a casso what does that mean it's a leftover that's right so go for it and we have potatoes that will make every anybody happy i used to make this a lot of times in restaurants when i started to work in restaurants and it was called hashi pamonte what yeah and this was staff meal okay and this was that meal means you know all the chefs are cooking very fancy french fruit and what do they want to eat at lunch time not fancy french opposite right because you don't want what you're actually cooking all day so this is very filling and i just love it because it's just it's just so satisfying so we're gonna get that a little salt and pepper let it go caramelize and this is what it looks like after about four or five minutes it's all nice and brown here okay and to that we're gonna add a little bit of flour just to thicken a touch some tomato paste and a little bit of cherry wine vinegar was this like something you'd when you knew your mom was making shepherd's pie you were excited to sit down at the table or was this like something a shepherd's pie again no it's elevating she would make a lot of this she would make a lot of casseroles and it's not necessarily shepherd's pie it's like anything in a castle this methodology so it could be could be potato with cabbage you would make it with meatless i didn't even know it was meatless casserole is so comfortable oh it's so confident it does take you right back to your childhood anything mashed potatoes okay how are you doing over there son really good i aggressively salted it did you want pepper in this at all yes okay and to this we're gonna add some uh pearl onions kinda fancy you don't have to add pearl onions i love onions you can get the frozen kind get the frozen kind some carrots and peas you can add whatever you have again so you cooked those pearl onions before you put them in you got a little color you don't have to but i just did some parsley a good amount of parsley really important you guys know the difference between shepherd's pie and cottage pie oh what does shepherd's pie always happen and what does cottage pie have fee feast yes exactly so if you can take a look at this you see we have i mean you know it's going to be good right you have the little vinegar the tomato the flour's gone basically it's it's going to do its job in about two seconds when i add some stock you can add water chicken stock beef stock vegetable stock anything just like that and then the magic sonny's gonna give us the we're gonna put this right on top i'm gonna bring this over here sonny and we're gonna yeah oh i like it you don't even have to get a casserole dish out here trust me oh my god my sous chef you gotta trash your sous chef hey otherwise you're gonna be in the kitchen all day long yourself yeah it's just perfectly okay put the entirety of that on top and i mean entirety this will serve 10 people great ratio jeffrey let me ask you this is your childhood favorite is it becoming your children's childhood favorite unfortunately they don't get things so homey they do get homey stuff but i haven't actually made this for them yet but now i'm going to keep the tradition going this is just beautiful sunny's just look at sunny well i mean it's meat and potatoes it is meat fatigue i'm in my happy place all right are you ready to get really happy are you going to do your thing i'm going to do my thing oh i think i see what's coming melted butter oh oh yeah i got you hills and valleys should i have leveled it off no it's fine okay wow still some valleys and parmesan cheese okay oh or any other cheese you have grated in the box doesn't really matter american not american okay could you open the oven for me i got you 3.75 starting to think about bottom oven please 375 for at least 40 minutes okay okay we're gonna get all nice and brown let's get that one over there here we go look at that oh stop it oh gosh wow right here we sat in the right place okay you have hills and valleys in that too yeah we know it's just painted kind of isn't that beautiful it is that guy right there it's like mckinley that's k2 oh my gosh look at that that is gorgeous that's what it should look like a little parsley gorgeous for you oh and carrots always want me of childhood oh man i'm making this this is very simple and the great thing is the the potatoes fortified with those eggs extra little you know something something um whoo jeezy only you could make a humble shepherd's pie oh tastes like a million bucks oh a million jumbo pies this is delicious and the lamb really does make all the difference it's good because it's so rich and then you add those creamy mashed potatoes to it you get a little sweetness from the peas and carrots making my pasta salad with tomatoes cucumbers and grilled green onion crushed olive vinaigrette wowie into this very generously salted pot of geroniously salted water i have put my what is this jeff can you name that pasta fusilli lucille and i love this because this grabs you need grabbing pasta i like peacily for a pasta salad so um i'm gonna take these grilled i have some beautiful grilled scallions nice and charred we've been doing this all spring i love this really it's really fantastic our pasta is in that's where the magic happens this water has to be very salted like to see because we are not using this water if you were making a sauce in the pan you would make it salty as broth so when you added it it would too wouldn't get too salty so in this in this case we're gonna fully cook it to a real al dente but really salty okay then we're gonna make a vinaigrette that's our that's our flavoring agent and vinaigrette what do we have we have mustard what else do we have jeff olive oil and vinegar chardonnay vinegar um i like garnet vinegar i like 50 50. i don't like three to one i'm always very vinegary like i believe both of you are very vinegary as well okay pasta's cooking i have all my miso plots here i'm gonna chop up these beautiful scallions so go oh my gosh you can do it we believe in you this is just olive oil salt and pepper very simple oh oh my god oh heavens let's taste this i think it's gonna be fine so this is what's gonna flavor the pasta plus everything else we're putting in the pasta strangely enough doesn't need a lot of things for flavoring a lot of dressings and mayo is too much dressing it's just over overwhelms the pasta my ass i know i know you do okay so we're gonna put our all our stuff here and then we're gonna wait for our pasta to cook because i want the pasta to really hit the vinaigrette and really soak up that vinaigrette because everything else is just going to go along for the ride all right so what do we have here we have some kalamata olives some fresh dill some fresh italian parsley and some provolone which is hard to leave alone especially when it's cut up some red onions and some tomatoes that i have lightly salted and some arugula that's right provolone mystery little addition there if you love probability i love it shoot me very good excellent propalone express next up my mouth jeffrey i love that you're making this room temp i love that you're dropping hot pasta into a vinaigrette so it absorbs everything but i just love that cold elbow macaroni salad with mayo that's out of the fridge right it's in the deli case from a deli guy i am not a fan of deli style mac salad or any type of pasta salad i like this this is how i make my pasta salads revelations with you revelation kev katie help me i'm with you yeah we're good here we go that's we don't drain it we just do the whole we call this the lazy method sammy the spider look at him go yeah yeah have one of those spiders my pasta salads are like one-third pasta two-thirds salads i don't like a lot of pasta ratio a lot of people put a lot of pasta just a little stuff another thing that's all the pops you want jeff what is it i'm with you on that jeffrey cause i like a lot of stuff olives parsley dill provolone yeah that's for you thank you just put it in my provolone zone i guess since we don't agree with him on everything we don't get any cheese onions you guys made you didn't play it right okay and a lot of pepper you gotta have pepper pepper wakes everything up especially pasta salad and alex is determining whether this what this tastes like last thing arugula you're right i really am doing a little math equation in my head it looks great i can smell it from here too so the pasta is gonna suck up all that the warmth is gonna slightly whip the arugula but i'm gonna put some fresh on top so you have fresh and cooked and that's the key to me to a real pasta salad that you will go back to every time and it actually all this mixing will put it to a temperature that's really ambient so you'll be able to eat it there has to be a balance between the green and the vinaigrette and the pasta just is there to like beef everything up are you ready i gotta give a tv i have to say this is beautiful and fresh looking mm-hmm why do you want mail your pasta salad will not look like this if you put mayweather uh you know what i'd like to do i'd like to eat a bowl of macaroni salad with the mayo while looking at this i would be really happy why can't you just have both you know i have both but i recommend this for an outside picnic or an outside alfresco dining well here's the benefit of the no mayo with a salad like this if you are traveling and you can't keep it cold this will not go bad that's what ice is for kitty but all right that's true though but so a little safer in the hot summer heat too so delicious that's gorgeous jeffrey i'm just busting your arugula and the olive it's like a it's it's almost like a nisswa salad but that arugula really just jazzes it all up i can smell the dill from here which i love with the idea of the salty cheese so delicious today i am making a cowboy steak on the grill and this is this scream summer and i so love this when i do steak this is what i cook because it feeds i mean it's gigantic and i always get it about two inches this is a rib eye on the bone really important to keep the bone on simply because katie loves the bone but the bone what the bone does is it helps it stay intact on the grill very important so a couple of things a ribeye is very expensive but this feeds four to six people it's fine it really is fine unless you're feeding me unless i'm feeding you and so i would love to see you eat that whole statement she will trust me so you challenging me i'm up for it i love it i believe it the skinny ones eat the most i love to eat uh my steak outside with a salad but not just any salad watercress to me is one of those things that is sort of underappreciated you see it you walk by it but in a long time ago every steak was to come you know remember a big clump of watercress on it i'm sort of taking that to another level so i know how the grease gets into the salad when it's on the plate i'm making a really delicious vinaigrette here with uh some shallots mustard red wine vinegar salt pepper and a touch of anchovy paste all right that adds really good so we have some watercress i want you to pick some more watercress okay slice up some radishes a little bit of fresh tarragon and we're gonna dress that all right great well my canines are watering all right so we're gonna so what we've done for this steak it's really important everybody listen to these tips because it's the way to cook a proper steak you want the steak medium rare from top to bottom to get that you have to pull the steak out of the refrigerator let it come to room temperature at least 30 minutes before it hits that grill all right so what i've done overnight is i've salted it both sides put it on a rack put it in the refrigerator drying it out and uncovered so it really starts to season inside because there's a lot of steak here i'm going to season it slightly again not too much because there's a lot of salt on there already and this is a dry age steak which means we bought this 28 day age so that means the water has come out of it water equals weight so you're actually buying a steak less heavy so when you're paying a lot of money per pound you're also getting more steak that's dried less weight so it's actually not as expensive as you think but it's much tastier because the flavor is concentrated so we're going to rub this here and then we're putting on a two-pronged attack to the grill a very hot side you're going to talk about that later and the not so hot side to cook it so right now we're gonna take the steak all rested and just put it on the grill that's really hot and after a while it's gonna when you go like this and it just comes up easy it's ready to turn it'll tell you so the steak has four sides one two very important you must cook it on that side that's the flap and the rib side you need to cook it on that side three and then four so we're gonna go through that process and we've had this steak started right here and this is ready to go to the indirect side and we're going to let it cook there and how long she'll cook 125 degrees do not press it touch it forget the thumb and all that stuff use this the digital thermometer i i advise you not to use these these are okay yeah but they're not accurate enough so get it digital thermometer very expensive 125 degrees take it out and rest it it'll be spectacular i promise you sunny yes so jeezy's got the grill set up perfectly for grilling a ribeye now we're going to get into some really cool grill tips for you is it indirect or direct heat if you take a look into the grill right now what i've got is the wood or you could do charcoal the chips that you soak or whatever to one side usually what you'll do is when you start this fire though you start in the center with a pyramid and then you move all of your action to one side that's going to be your direct heat and then the side that has nothing on it that's indirect the perfect thing that you want to do on your direct heat side is stuff that cooks really fast or things that you want to get nice a sears on so your steak you can start it over here or like chicken with the skin side down on the direct heat but then once it's got the color move it over to the indirect heat so the inside of it cooks just as evenly as the outside but whatever you do just know where the hot spot is and where the cool spot is because every once in a while we have a flare-up you gotta move things over i love it jeff what's up with you over here all right i am doing the direct method right so we had our mound of coals we're gonna wait till they get totally covered in white ash then we spread them out in an even layer on the bottom here that means you can cook your stuff hard and fast you don't want to slow cook anything on this because there's a lot of intense heat as you can see so this is perfect for getting that beautiful char on these burgers still juicy you flip it when it's ready you get that good caramelization you can do those vegetables like if you're doing zucchini or squash i cut them in half it's a lot easier to manipulate a lot easier not to overcook we got some beautiful asparagus with that char on me get that home right there i saw one i wanted that's all right you take that it's hot though this is real what's happening of course great for sausages hot dogs when i cook my dogs on the grill always line them up right perpendicularly and once they char don't put them all over just roll them no okay you know what this is man all right so that's a nice little tip also we have some skewered shallots here we put them cut them in half don't worry about removing the chaff it keeps it all intact and we're going to use these in a little bit right g yes we are look at that beautiful charcoal beautiful steak season with a little bit of thyme salt and pepper these will go great with that steak yeah beautiful and that's that color you're looking for so that's a direct method right you wanna make sure you're you're keeping an eye on your food on this cause there's some intense heat this could get up to seven eight hundred degrees so wow keep that in mind okay i'm coming over i'm coming over where do you want this fantastic could you just uh take them off the skewer and arrange them right here okay oh off the sewer let's keep them on the square they look beautiful i'm already snacking on the radishes because i'm so hungry from stuff katie it's coming soon anymore michelle is so good it melts in your mouth and it's not as powerful or raw tasting as an onion and the seasoning of the thyme and the olive oil is just spot on i'm telling you i grilled those are we ready are we ready okay so we've taken a steak off the indirect heat 125 degrees right it's rested up it it goes about five to seven degrees with a two inch piece of meat so what we're gonna do is we're gonna take the bone off first a little uh steel first and i am going to just take it down here you just want to go right along the bone oh oh favorite cut of meat right and i put that back just for a second just for a second and then watch this very important you want to cut against the grain and not in two small pieces a lot of people take the steak and they slice it very thin and that's just like not what this needs you need to feel it it has to have mouth mouth too yes you lose everything so i'm hearing things but not really hearing them because i'm thinking when i tell you what's happening i'm going to have you uh mix that uh vinaigrette first now you see i've rested this how well it's rusted it's not bleeding all over the board really important so let's just take a look at this and just look and slice how evenly how evenly it's cooked all the way through what if you what are you doing if that rests a real long time what do you do with all those residual juices you can use them again just warm them up i'm a salad dressing get added yes dodge jeezy that's what we do okay so hold on a second we're just gonna take this here maybe one little uh oh look at that you help me out with that end piece and look hardly any juices have come off this we're gonna take a little of this juice here oh yeah that is all oh yeah baby all right all right can i dress this out dress the salad so that's a medium rare right that's medium rare but you see it's medium rare if it's hold of a piece it's a medium all the way through yep nice little gray on the end and you're just gonna put this here toss it and i i suggest you taste this with your hands this is perfect medium rare and there you go katie let's let's see what you think all right come on come on sea salt on that baby okay this is so cooked to perfection yeah i heard the taste of the salty meat and then the vinegar right here this is unbelievable so what i have here is my my pasta water is going and i have bucatini buccatini is one of my favorite pastas it really is thick spaghetti with a hole in it almost like a fiber optic cable you can actually see right through there right yeah the next step up from here is percolately which is i know a big favorite of yours my favorite so we have it down in salted water and i'm going to use some of this water i have guanciale or pancetta this is penchada guanchala is a pork jowl uh didn't have it this is more readily available in a little olive oil getting nice and crispy it's almost ready and some cracked pepper i added some pepper here so we're starting the carbonara i'm not it's not over we're gonna add some more pepper later a little bit of garlic to this we're not gonna fry the garlic fried garlic smells good but when it gets brown it doesn't taste good and i don't it's not it ruins the dish so we're just gonna fry this here a little bit turn it down to real real low and almost just off the heat just let it sit and hang out okay we don't want to cook that too much and to that i'm going to add a touch of pasta water see it sounds weird but this is what you this is how you start and what that's going to do is it's going to cement the cooking process of the pork it's already cooked it's done i don't want it to cook anymore but now i've gotten some starch from the bucatini in here so that's really all there is to do and if it goes down just put a little bit more in now all we have to do is wait for our pasta to cook and wait for our cheese mixture to come together okay so we have one egg one yolk and two whole eggs i'm sorry one yolk and two whole eggs okay just like that all right into a bowl and you can use bacon if you can't find pancetta absolutely right absolutely it's like bacon not like not maple bacon you know something pretty pancetta is is the is the belly but it's not as smoky as bacon bacon smokey adds another flavor smoke is good but sometimes it overpowers the cheese so we're just going to whip this up some cheese parmigiano reggiano or pecorino romano or both i use both okay what this i just like the tang of the pecorino and the and the sort of age of the is this your is this your spin on a classic cause you just you lead this all up into this is like the correct version i've made it so many times that i found that when i was thinking of like what's what's a way to teach this to someone who wants to make it and be a have a successful night this is the way because it's really easy okay to this i'm gonna add just a touch of the pasta water what i'm doing is just almost when you're doing pastry you you know you're tempering the eggs with the hot water it's like an insurance polisher to make sure that the eggs don't scramble it's really smart your pasta is really hot and the eggs are cold or even room temperature you're trying to bring bring that egg mix a closer temperature to the pasta you won't be successful most pastas i would put in here at 80 percent with the sauce and cook them in here not this one this has to be almost done because we're not gonna cook this cheese mixture this is gonna be happening off fire okay so i have this on just really low i think my pasta is actually perfect i'm gonna put the pasta right into here if there's any residual um water it's fine so what i'm trying to do is just get all that juice out of there in here so we're gonna take this off the fire the pasta's cooked now we're gonna add some generous grinds of pepper and i'd say generous i mean generous okay well it means the carbon from the coal miners you know in italy that would come home and need a quick you know obviously uh affordable hearty dinner and the bits of coal would come off and drop into the pasta and that's how it got its name wow you know that guy that is i'm just an amazing soliloquy it's a true story okay so right now let's concur we're gonna put this in here and it's off the fire okay so it's not gonna heat and i'm just tossing it like this and everything is just coming together in a beautiful way remember we're not cooking this the egg's cooking itself and the little bit of insurance polish we took out with a hot water and the pasta water is really working magic now if this gets too thick you just add a touch of pasta it's like it's like such a fantastic that's just a touch and i love the pecorino and the parm combo now i haven't had a lot of salt to this because that pancetta it's salty okay let's look pecorino romano oh carbonara classic simple inexpensive and tasty touch of extra virgin olive oil on top not needed but really so that's about as close as you get to the real one with a little addition of the garlic the garlic is actually not that was i was gonna ask that's not very traditional shall we look at how luxurious and creamy that is without any cream the bucatini has a real structure to it all right what you taste is pepper pork excellence all it really needed was the correct pasta the correct cooking in the pasta in the pasta water and you're done you\n"