《蓋伊的牧場廚房 》第5季 P12 - Guy_s Ranch Kitchen S05E12_Mediterranean Brunch.UMMU.NET

我不認為任何人會質疑 中西餐飲是世界上最棒的 我們在說橄欖油 我們在說新鮮的蔬菜 我們在說魚 我們在說蝦 你看看 所有人都這麼健康 在中西餐飲 如果你也想到 早餐和午餐 或者我應該說午餐 是今天最重要的一頓飯 我們不如把兩者放在一起 再加上 我們邀請一些我所認識最棒的廚師 來到我們農場 我會說 聽著 給我一份中西餐飲 由一個人開始 Mark Murphy 謝謝你放下你所做的一切 這是你的中西餐飲嗎 我會做一份巧克力麵包餅 加上一些美麗的意大利草莓 我還會給你做一款小雞尾酒 叫做Di Garibaldi 然後我做了一道中西餐飲 是一道莎丁菜 用橄欖油稍微炒過 你會很興奮 沒有人可以說 莎丁和巧克力在同一句話 除了這個人 唯一的廚師 Tracy Desjardins 廚師 菜單上有什麼 我也在做一款雞尾酒 我會做一款 Aqua Fava Gin Fizz 加上Pastis 這就是我每次 吃的中西餐飲 好 還有什麼 我會做一款 烤乳鮪魚沙拉 Fava Beans Basil Italian Parsley Marinated Crescenzo Cheese 就這樣 我會做一款 Ricotta Gnocchi 加上Delta Asparagus 夠了嗎 夠了 謝謝 唯一的 Antonio Lofaso 請用我能理解的詞語 好 我會做烤乳鮪魚沙拉 加上意大利芝士 蘑菇 蘿蔔 在中間加上烤麵 然後我會做 一個醃製的豬肉 加上芹菜 蒜末 再加上薄餅 再加薯泥 我只有做兩道菜 沒有做雞尾酒 只有兩道菜 還有特別的嘉賓 還有 特別的嘉賓 唯一的 我好興奮 今天午餐我好興奮 是嗎 午餐 麥克弗塔西 你的菜單是什麼 我哭了 我們有BBLT 沒有培根的午餐不存在 所以這是 培根 布朗西諾 酸菜和番茄 最後一道菜 是一道西班牙茄子薄餅 西班牙茄子薄餅 但是用茄子製成的 這是中東午餐 在農場 你準備好了嗎 我餓了 我會說 健康的中東 美妙的午餐食譜 你先吃巧克力 你必須 這是黑巧克力 黑巧克力 很好 巧克力薄餅 我會先把巧克力融化 甜甜的巧克力 我覺得這樣做最好吃 然後我會做 真正的 我們稱之為 Apare 那些 那些薄餅會把它融化 非常簡單 幾個雞蛋 一些奶油 一些牛奶 我會用葡萄汁 來濃縮 然後我還會用 這些草莓 它們會放進一個瓶子 它們是一種簡單的醬汁 非常甜 我會把它攪拌 我會確保雞蛋 攪拌均勻 然後我會把它倒進薄餅裡 我會讓它靜置 至少10-15分鐘 因為我想讓薄餅 吸收一些液體 我會拿我的小草莓 把草莓放進每個草莓 我會做Bama Reef 因為我想讓它煮均勻 所以我會把一些 水倒進鍋子裡 我會倒入我的薄餅 它已經吸收了所有液體 我會蓋上一層薄餅 我會把它放進烤箱 大約350度 半小時 我們可以看看這個技巧嗎 因為我從來沒有看過 Tracy,發生什麼事了 這是我發現 很遲才發現的 很遺憾 草莓 烤在皮上 你稍微打黑它 然後它們就出來了 它們真的非常好吃 這要做什麼 這要做沙拉 所以這道菜 你必須先把草莓 放進烤箱 然後取出烤箱 我把它們打黑在乾鍋裡 然後它們就出來了 小草莓 你可以切掉外層的葉子 只剩下這個美麗的小心 切成一半 然後加點橄欖油 它幾乎是炸的 所以它有很多的質感 一點點的酥脆 這些 我不在乎 那是我的整個頭髮 好,我們在哪裡 我們在雞尾酒地 我想做一個 北洲的 午餐雞尾酒 所以我想 好,午餐雞尾酒 雞尾酒是一個很棒的酒 我考慮到這個 帕西斯的味道 你喜歡帕西斯嗎 我不知道帕西斯是什麼 它是橄欖味的 精神 經典的南法國 很多的酒 對 所以我建立了飲品 從雞尾酒開始 帕西斯 檸檬汁 簡單的醬汁 草莓汁 真的很奇怪,對吧 這是給雞尾酒的 給雞尾酒的草莓汁 沒錯 雞尾酒是 雞尾酒的果汁 雞尾酒是雞尾酒的果汁 你可以自己製作 很多售貨員會製作 因為它是雞尾酒的 把雞尾酒搗碎 倒進雞尾酒裡 加一點雞尾酒 再加一點香草果汁 因為香草果汁 跟香草的味道很搭 我想提醒大家 這裡有氈酒 帕西斯 還有豆漿 我全都加進去了 你看,這是帕西斯 我把這個帶回我的 小島 這個很好吃 這個真的太棒了 我不是在開玩笑 乾杯,主廚 太棒了 乾杯,謝謝 這個飲料很好吃 我認真的,你必須買這個食譜 然後在家裡試試看 安東尼亞,我們要煮嗎 我正在煮 這裡有什麼 我正在煮很多東西 告訴我 這個,我有 基本上就像蘇格拉基的盤子 我用蘇格拉基的豬肉 蘇格拉基的蘑菇 加上新鮮的香草 香草和霍格納辣沙拉 我先把豬肩醃漬 我拿我的豬肩 我把它切成塊 我把它們放進一個大碗 然後我開始醃漬 所以,橄欖油 蒜末 蒜末會融入檸檬汁 很多新鮮的檸檬汁 芹菜 鹽 一點點切碎的橄欖 非常非常簡單 簡單的醃漬 老實說,你真的只需要 醃漬20分鐘 非常非常快 我把芹菜刮在橄欖 我切得非常非常薄 還有一些生的香菜 我還加了一些 新鮮的香菜 還有新鮮的辣椒 Botagio 給我一下,我們在哪裡 我們在做西班牙茄子薄餅 這是茄子、洋蔥、蒜末 粉碎紅辣椒、橄欖油、芫荽 我們要把它煮熟 芫荽放進去 攪拌一下 西班牙茄子薄餅 你今天喝了多少咖啡 一杯 我之前做了一杯濃縮咖啡 還在喝嗎 師傅,這是我的時刻 抱歉 西班牙茄子薄餅 通常叫西班牙茄子薄餅 但是我用茄子,而不是西班牙茄子 我用一些茄子 切成薄片 然後用橄欖油、蒜末、粉碎紅辣椒、橄欖油、洋蔥煮熟 我把西班牙茄子薄餅的水加進去 讓茄子在煮熟的水中煮熟 我沒有把西班牙茄子薄餅放進去 直到茄子煮熟 然後把那些材料混合在一起 我再次進行食材處理 讓西班牙茄子薄餅融合在一起 好,那這裡發生什麼事 培根已經煮熟了 我要做一個西班牙茄子薄餅的BLT醬汁 我把一些培根切成小塊 然後讓它煮熟 把脂肪放進另一個鍋裡 加入一些西班牙茄子薄餅 蒜末、香蕉、紅酒醬汁、橄欖油 基本上就是做一個暖和的西班牙茄子薄餅醬汁 再加入一些培根 然後把所有材料混合在一起 西班牙茄子薄餅醬汁? 把培根切成小塊 再加一些馬斯卡彭醬、巴馬臣芝士 還有一個西班牙茄子? 還有一些西班牙茄子 所以當你加上切碎的西班牙茄子 再加上馬斯卡彭醬、奶油、巴馬臣芝士 最後加上鹽和胡椒粉 這就成功了 哦,聽起來像在廚房裡發瘋似的嗎? 確實是,不要去哪裡,我們會回來 西班牙茄子薄餅醬汁 歡迎回到Ranch Kitchen 抱歉,Tracy Desjardins正在製作這道美味的西班牙茄子薄餅 我想我們應該把它當零食 哦,這位是我的特別嘉賓 我拿到材料了 太棒了 這位是Zaia Antonia的女兒 謝謝你為我準備的辣椒 不客氣 既然你來了,就去幫你媽媽 她現在需要幫忙 Murph,你在做什麼? 我在做雞尾酒 西班牙茄子薄餅醬混合了北部和南部的意大利 西班牙人種植血橘子 在北部是他們製作雞尾酒的地方 是三份血橘子汁和一份雞尾酒 放在冰箱裡 就這樣 看起來像是兒童的果汁 我必須坦白說 Zaia,你幾歲? 我已經21歲了 太棒了,我為你準備了一杯雞尾酒 因為你媽媽已經過世了 過來 等一下,我的麵包呢? 不要燒你的麵包 等一下,我給你一杯 我正在看Tracy的麵包 謝謝 這是我第一次向Zaia打招呼 歡迎來到Rams Kitchen 謝謝 雞尾酒是… 我不知道 有些人很喜歡 有些人不喜歡 大多數人都沒喝過 他做的雞尾酒 我肯定會喝 很好喝 沒問題 這個在烤箱裡 我的麵包呢? 你的麵包呢? 我的麵包呢? 我做的雞尾酒 和小草莓 基本上是一個沙拉 它們融合在一起 加一點芥末 加一點橄欖油 這就是沙拉的部分 芥末 芥末是牛奶芝士 它很濃鬱 我把它們融合在一起 加一點橄欖油 加一點芥末 加一點意大利芫荽 放在桌子上 這是一塊很好的芝士 Chef, it's delicious I mean it's like spot on Gosh, I don't know how you do it Alright, so tell me what's happening So I'm slicing That's basically like our little Greek salad there I'm gonna do a warm seared lamb loin salad I take Persian cucumber and I slice it on a mandolin very very thin I take breakfast radish and slice that on the mandolin the same size I grab some Japanese eggplant I quarter them, slice them salt them and just put them off to the side because I want all of that salt to really penetrate the inside of the eggplant and I want it to start sweating a little bit before I fry it I throw it into the deep fryer and I just kind of move it around and let it get golden brown once it's golden brown I pull it out and I just let it drain on a rack So I want to hydrate some currants for the lamb salad So I take the dried currants I put them into a small pot add just a little bit of hot water to them just so that they can bloom a little bit and soften I season the lamb loin with some salt I sear one side of the lamb in the cast iron when it gets that beautiful golden brown that Maillard reaction I flip it over I add a little nugget of butter I baste the lamb just for a second and then I put it off to the pizza oven just so that it can rest Time to blend the hummus So I have canned chickpeas with 2 cloves of garlic a squeeze of lemon and a lot of tahini and I just let that blend until it's nice and creamy So I take a large platter and sort of make a giant well of that hummus at the bottom I take my lamb loin I put it on my cutting board and I just make beautiful even slices and then it's just time to mix everything together I have the currant, cucumber, the eggplant I have the radish, feta cheese and then I take the lamb and I just mix it all together I just take that salad and I place it right in the center just finishing a little bit more with some olive oil and some picked dill and cilantro Well done, Jill. Let's go. There's currant. There's some currant in there as well. So many different layers of flavors. It had the hummus. There was a little sweet note with the currant. The lamb was delicate and cooked beautifully. A lot going on, but super delicious. Where are we at, buddy? It's Bronzino time. I want to know what the update is. For the lettuce part, just some baby romaine hearts that I'll roast over the wood grill. The Bronzino itself, salt, pepper, olive oil, a couple of lemon slices in the cavity of the fish, big sprigs of basil in there to help perfume the inside of the fish. We're all hanging out at the ranch and we're having a Mediterranean brunch. I hope you're hungry. We'll be back in a little bit. Hey, this salad she made is bonkers. Welcome back to Ranch Kitchen hanging out with some of my favorite chefs and my favorite chef's daughter, Zaia Antonia's daughter back there schooling. Is she helping you? She's making all my food, actually. That's awesome. She's doing the work, right? And Mark Murphy has sardines. And you know that it doesn't, it means Mediterranean brunch when Murphy whips out the sardines. Pan-fried sardines, this is really quintessentially Mediterranean. It's important really to debone the sardines. Cut the head off and then you can just pull the whole spine and then cut it off right at the tail. And then you pinch it, slide your fingers a bit. It does all the work for you. And watch this. Right. Put it into some apple cider vinegar. You want to make sure that you soak them long enough so there's a little bit of that acidity from the apple cider vinegar that sort of soaks into the flesh of the sardine. And then some beautiful breadcrumbs, pan-fried in a little low shallow bit of olive oil. Pop some salt when they come out and it's delicious. What's going on, chef? I'm doing another, you know, sort of tedious, weird thing. Yes, yes, as you do. Quinelles of what? This is the ricotta gnocchi. So I make the ricotta gnocchi by hanging the ricotta and getting most of the water out of it. I take that and add 2 eggs to it and a cup of flour and then fold in the flour as delicately as possible so just bound together and then you have to take 2 spoons and you work them together to make a little football shape. Drop those little footballs directly into boiling water with salt. Let them just rise to the top of the surface and then they're just a little bit firm. Pull them out with a slotted spoon. Lay them out in a single layer. They're fairly delicate. Come on over. Everybody wants to go on a sardine trip. There's only one. I only made one. I know, but everybody wants to try it. I love them. It's like one of my favorite, favorite. These are one of these things you've got to eat them right out of the fryer. No, it's delicious. And I do like the acid. If you didn't have the acid in there, it would be way too fishy. But is it? I mean, you want a Mediterranean. Hello. So the acid from the vinegar really cut through the fishiness and you've got like this sour, savory, crunchy bite with just the breath of sardine in the back. He did them like an expert. All right. Is it time to eat? Yes. I just keep floating from station to station as more feedings are happening. So Zaya just sort of mixes all of that great marinade in the bowl and she starts to skewer the pork. I grill all of the pork skewers on the grill. They're beautiful golden brown. So I make a very simple tzatziki with whole milk Greek yogurt, Persian cucumbers, salt, a little bit of lemon juice and Fresno chilies. Then I'm getting ready to plate. I take the skewers, build a beautiful salad right off onto the side and then stack the pita. So it's basically, you know, perfect for brunch. You can take a skewer, grab a little bit of pita, put a little bit of tzatziki, some salad and yeah. Go for it. Parsley leaves and then just Greek yogurt, cucumber, Fresno, kind of like mimics. When did Greek food get Fresno chilies? I like it. You've got to try this. You know what my favorite part of the whole deal is? Besides the fact that Zaya showed up, my favorite part is that you have the Fresno in that slaw. You know Greek food, you know Mediterranean food for that yogurt, you know it for the cucumber, you know it for all those traditional spices, the lemon, the oregano. It's the first time that I've had a little kick of some heat in there and it's dino. I mean dino-mite. Bontagio. Yes, sir. Wow. Let me bring this over here. I want to see this. Heavy hitter. Oh, I get it. BLT. It's BBLT. BBLT. I got it right. Oh, I just got that. It's BBLT. I was waiting for the sandwich. We're going to tell the chefs about that. So bacon, branzino, lettuce and tomato. BBLT. I like it. I mean the branzino is perfectly cooked. Yeah. The vinaigrette from the bacon over the top with the tomatoes being cooked in that, but then that tomato jus and bacon fat by getting these little bits of the lettuce, the charred lettuce with the bacon on it and then some of the branzino on top of that. We've asked for a Mediterranean brunch and they have delivered. The only thing that has to happen, a couple more dishes, the check and you. See you in a bit. Is there going to be a check? Oh, no. It's my ranch. I forgot. We don't get a bill. I was like, are we being charged? All right, grab them. They are hot. They are hot, chef. Welcome back to Ranch Kitchen. I asked the chefs, make me Mediterranean brunch. That's what we want to see. I want to see healthy, I want to see awesome, I want to see creative and I want to see brunch. Talk to me about, what is this called? So this is our It's spanakopita, but it's made with kale, so it's spanakalpita. Spanakalpita. To assemble it, I'm rolling out the phyllo with some clarified butter, rolling it into logs so that I can twist it into like a pinwheel and bake it just so it looks a little bit more interesting. I wanted to get some of that wood flavor on it too, so I started it in the convection oven and then finished it in the wood oven just to add a little bit of that smoke flavor. What's on top of it? It's just Greek yogurt, dill, lemon and a little bit of salt and pepper. It's delicious. There's flavor all the way through this. A very upscale chef version of a traditional Spanakopita. The kale is actually really a lot better than spinach. Spinach tends to be kind of mushy in those dishes and it had a twosomeness and a little more complex flavor and better texture. I like Michael's dish a lot. All right, chef. Gently reheat it. I know, I know. Gently. I used three ingredients and it's going to taste like $9 million. I'm ready for this. So the beautiful ricotta gnocchi, light and pillowy paired together with Delta asparagus, which are the asparagus that we get locally here and they come from the Sacramento Delta area. Those are thinly sliced and just barely sautéed in a little extra virgin olive oil. A little bit of chicken stock to bind it together. A little bit of lemon zest. Delicately put those gnocchi back in to reheat them with the Delta asparagus and then the whole thing goes into a shallow bowl topped with a little grated Parmesan. The asparagus are perfectly cooked. The ricotta gnocchi is... I can't believe you don't have to keep your hand down like this so they don't float out. All right. They're so gentle. This is gorgeous. It's time for dessert. Murphy. Hold on, I got dessert. So the bread pudding has been cooking for a little over a half hour, about a half hour. I'm going to let them sit there sort of set up. I'm going to go get the whipped cream and serve them up. I forgot to put the cognac inside of the actual recipe, so I made a cognac whipped cream to go with it instead. Well, I had a taste of cognac in that cream. Well, I'm going to tell you something. It's good, though. As soon as you get a bite, you get into the bread pudding, but as soon as you get one of those amarino cherries, boom! I mean, the cherries, the chocolate, the cognac cream on top of it, I'm ready for another trend of bread pudding. I asked for brunch. I asked for Mediterranean. I think everybody got the spirit of brunch. There's a lot. But if I got to go, if I got to go for a best dish out of this, I got to go winner, winner, BBLT dinner. Give it up for Voltage. That's it. You want to throw a brunch? I got recipes for you. Go to foodnever.com slash guys ranch kitchen and pick these up. You guys will have a blast. See you guys next week. Adios. Happy brunch.