September 21, 2021 • 27 mins
In this episode, Bobby makes a special menu. But this isn’t a restaurant menu, it’s Bobby’s list of the five dishes that Sophie should add to her repertoire to become a stronger home cook. Listen in to find out what the five fundamental dishes are, and hear bobby’s tips for Sophie to becoming a stronger chef!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Supie Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together. Well,
you cook, I asked the questions, and eat the food.
If does any food left, we come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. All right, Sophie, U,
(00:26):
this theme today is all about getting you more comfortable
in the kitchen. You, Dad, I keep asking you to
teach me how to cook, and like, I don't know,
Like I feel like you're you've been shying away. I've
been shying away because you've been running away. But I
got five dishes for you. Okay, let me hear him.
All right, don what are we What are we making
(00:47):
right now? All right, We're gonna make one of the
dishes that I think you need to have in your repertoire. Okay,
what's that chicken poccata? Yeah? I love chicken pocada. Everybody
loves the pocada. So basically it's gonna be chicken breast,
boneless and skinless, some capers. We're gonna pound the chicken.
(01:07):
We wanna have some butter, some lemon, some parsley. That's
that's as simple as he gets. Okay, so the first
thing we're gonna do is gonna pound the chicken. Oh
do we have a mallet? Yeah? Here? Oh there is perfect.
So I have the chicken breast boneless and skinless, in
(01:28):
between two pieces of parchment of plastic wrap already, so
we're just gonna that's not me hammering her nail. It's
actually me pounding the chicken. And then and the idea
behind this is you want to pound it so that
the chicken breast is even all over the place where
it cooks evenly, and one chicken breast can really feel
(01:50):
a plate. You're really walking away, what do you think? Look,
he's pretty good. Okay, do you make this dish? I
don't have a mallet to know? That is such a
poor excuse. You can use the bottom of of a flotepan.
Oh yeah, okay, I'll try it. I'll try it. That's
(02:10):
an old kitchen trick. So I titled this episode five
Dishes for Sophie, but it really could be for five
Dishes for anybody. I mean, the idea is that for
somebody who's like a home cook, likes to cook at home,
wants to cook more at home, I think that you
need or actually even for people that are haven't really
(02:31):
cooked at all but really want to learn how to cook.
I think like during the pandemic, I spend a lot
of time with my friends on Zoom on FaceTime literally
walking in them through the difference between salt and pepper, okay,
which is totally fine. Yeah, you got a lot of
calls during that. I got a lot of phone calls.
(02:53):
But that's I'm happy to do it. I'm happy to
sort of pass along any knowledge I can help to
get people dinner to the table for their family, especially
in times like that. So but I always say, like
I always say the same thing, like you need five dishes,
you know, yeah, You've always said that. Like I said,
like some of my friend Barry, who like is I
don't know how old Barry is. He's older than me,
(03:14):
let's put it that way, and like he's never really
cooked before. So he had to like I had to
tell him what pans to go by. I had to
tell him like what like like and like if I
say to him by pennay, it's a half an hour conversation.
You know, well it's a quill shaped pasta, like you
can find it in a box. Are you guys have
(03:34):
been friends for how long? No? But the thing is,
like you like things that you like. Anybody that cooks
at all would take for granted. Somebody who doesn't cook
or like looks at the kitchen and fear, you know,
doesn't know anything. And so that's the way you have
to sort of teach people, which is totally fine. So
I spent a lot of time teaching. Barry had to
cook for him and his daughter Juliet because he needs
(03:55):
to get dinner to the table. Like there was no
restaurants open, and it was what it was. I mean,
you could, you could order in. But like, frankly, it's
like it's a great time. It was a great time
for people to learn how to do all kinds of things.
I'm cold and cooking, right, So I think about like you,
like you and I have had this funny relationship with
cooking because you know, for for your whole life, you're
(04:17):
always like, I'm not I don't need to learn how
to cook. My dad as a chef, we're covered. It
wasn't even I didn't I don't need to. It was
just I just him not super interested in it. Okay,
how do you feel now? I mean, I I really
like hosting, so I want to be able to cook
for my friends, and so I wish I do. Wish
(04:37):
I had paid a little bit closer attention. That's for sure.
You paid no attention to it, which was like, listen,
I get it. I mean, you know, you're like, I'll
figure something else out, like I'll contribute something else to
this family, Like we have the cooking part down right.
I I get it. But but but what happens is
and I remember this day. I think you were in
(04:59):
college and you're like, Dad, I mean everybody here thinks
I know how to cook. And I'm like, well they're wrong,
and like, like you know, it's it's sort of like
it's one of those sort of added issues that you
have as who you as who you are in the
world because your dad is a known cook. But like
so people are just expect you to know how to
like whip up dinner, like because you probably learned to
(05:22):
learn how to do it over the years and you didn't.
So so that said just because you're not interested in
it from a from a professional standpoint, like, I don't
blame you, but knowing your way around the kitchen in
some regard is important. I think that everybody should. But
you don't have to be an expert it. But like
I always say, five dishes, So here are my five dishes.
(05:43):
A steak dish, aposta dish, a fish dish, a chicken dish,
and a salad. So like I think, like, like knowing
how to make a steak is imperative. I mean, steak
is one of the things that like lots of people crave. Now,
if you don't eat meat, obviously this this does not
include you. So but for steak, I think a cast
iron pan is incredibly important. I use every I cook
(06:05):
everything in my cast iron pan. Yeah, I know you
say that. I love it. A cast iron pan, if
you use it a lot literally becomes not stick. It does,
and people are like, how does that possible? And I'm
just telling you it is like if you know how
to use if you know how to like use your
cast iron pan properly, it's it's it's an incredible tool
because it holds the heat so well and it lasts
(06:27):
forever if you take care of it. It's really I mean,
you can pass it down for generations. Did I buy
for you? No? Okay? Um, so a cast iron steak.
So like to me, like, what like when you want
to eat steak, what cut you usually by? Well? I
don't really. I don't make steak for myself ever. If
(06:47):
I'm doing red meat, I'll make lamb chops. Okay, there
goes my theory. Okay, So but it doesn't. It's not
that I don't want to make steak. It's that I
just I don't know. I never really I've never really
paid attention to you making steak, and so I don't
really have a great recipe for it. But lamb chops
are so easy to me and kind of have the
same flavors that I want if I'm having a steak
(07:07):
to an extent, and so that's why I do that.
But what what would be your your your cut of
choice for me to learn a great steak dish. I think, Look,
there's all there's all kinds of different cuts, and they
all work for lots of different ways. Filet mignon is
the most popular, I don't. I mean, it's very tender,
it's easy to people. Then use a I mean, I
(07:28):
wouldn't suggest it, but use file at. But basically, you
want to season in and all sides of salt and pepper,
and you want to you want high heat in your
cast iron pan that you love so much, some canola
oil or some vegetable oil so that it starts to smoke,
and lots of salt and pepper so it's nice. And
so it gets really nice and crusty. So the salt
and pepper is gonna act in two ways for flavor,
(07:49):
of course, but also it's going to help achieve a
crust on the outside of your steak, right, okay, okay,
So you put in the pan hot pan, it starts
to sizzle. The smoke is building all through your apartment.
It's okay, it smells good. Um open the window. Your
ceiling has like a charcoal spot on the top of it,
doesn't matter. And then and so basically you want to
crust it, turn it over. You can finish it in
(08:12):
the oven if it's too thick, and let it cook through.
And basically what I do in this case is I
at the end, I just put a little pad of
butter on top. Let it, let it melt and then
goes into the pan. It starts to starts to brown
and get a little nutty. You can take some of
your Do you have any herbs in your in your neighborhood?
In my neighborhood, yeah, you live in l A. Is
(08:32):
there like rosemary growing everywhere? I actually always have rosemary
in time? Okay, perfect rosemary a time. You throw it
in the pan, you let it get a little brown
with the butter, and then you just take a spoon
and just pour it over it. It's like, that's the
simplest pan sash you're gonna ever get. You don't have
to add wine to it. Nothing. It's delicious. And you
have a steak that's cooked, make sure you let it
(08:54):
rest after you cook it so that the juice is
cool down, because if you start cutting it right away,
did you run out and it dries out? Interesting? Okay,
I didn't know that. All right, So we have atypan here,
and do you use the green pan? I? Boy, I do.
I love it. It's great, right, yeah, it's really good.
It's a good to approves pan. I also use on
the always pan. What's that always pan? It's a it's
(09:15):
a brand. It's a new brand. Okay, So salt and
pepper on both sides. And do you use Wonder Flower? Um? No,
So instead of like all purpose flower, this is Wonder Flower.
Wonder is a brand. I'm not I'm not sponsoring. I'm
not I'm not suponsoring it. But but it's the name
of it's They basically have the proprietary function here. So
(09:37):
this is like the flowers already steam. So it's basically
I guess it's dehydrated to cook. I'm not looking process,
but the bottom line is it doesn't clump up, and
it makes it a very light sort of coating on
the outside, which is exactly what we want cool. Okay,
So we're gonna coat it in the Wonder Flower, just
a very sort of light dusting on it. And then
you want you want the oil just to kind of
(09:59):
start to smoke a little bit, because we want we
don't want, we don't want the chicken to boil in
the oil. We wanted to crisp. We wanted to get Yeah,
we wanted to get a little brown. That's the key,
and the only the only way that's gonna happen is
if the oil is hot enough, Okay, And then the
other things. We need our white wine, lemons or lemon juice,
(10:20):
fresh lemon juice. Um, some capers and then some parsley parsley.
Oh my god, you always make me chop parsley. That's like, yes, always,
that's like always my um my job, magnien chopping parsley.
How many cutting boards do you think you have a lot?
(11:01):
Addition number two pasta? Now, I will say this about pasta.
You kind of have one of them. Unlock. Are you
still making your penny Ali vodka? Yeah? Is that you
go to? Yeah? Well yeah, all right, take us through it?
Oh okay, yeah, it was right. I use tomato paste, cream, yeah,
I use heavy cream. I use a little red pepper
(11:24):
flake obviously vodka. Is there anything else? I use parmesan
cheese yeah at the end, okay, basil, basil at the end, yep.
Just for the record, I make mine a little bit differently.
I used to what are you're laughing at? Use can tomatoes? Well,
my pink sauces tomato sauce and cream. Yours is cream
with tomato paste. Yes, okay, it works? You love it
(11:48):
so good? Okay? Do your friends like it? Yeah? I
love it. Well, that's all that matters. Okay, fish, so
like you need to be able to tell you fish,
and um, this is the one that you're gonna be
really happy about. I mean, I think you can do
this same thing we just did with the chicken, which
is sort of like the pocata thoughts. It's basically lemon
and capers. You can do the same thing with fish, Sophie,
A little wonder flower or no flower, a filet. So
(12:12):
out here rock fish is really prevalent. I love that fish,
halib it's amazing too. So you ste it and you're
you know, you can sute it in a pan. Take
the fish out again, white wine, lemon juice, a little butter, capers, parsley.
You're done. I like the parchment paper technique. Oh you
(12:32):
want to do the one and poppiot? Yeah, okay, you
can do that as well. You like that better? Yeah?
I think I do, because it's not as messy. Is
that as messy? And it's just a little nostalgic for me? Really? Yeah,
you said your mom would make that all the time,
So okay, your mom took cooking classes, do you know that?
(12:53):
And she's really good cook. She's a great cook. She's
a really, really good cook. I remember when when when
we were married, she used to like yell at me
about using the chilies on everything. She's like, do we
have to have anti chili every day? And I'm like, well,
that's what I'm cooking, right, that's what's going all right.
So okay, can you hear you can hear the sizzle?
All right, that's what you want to hear. Alright. So
(13:15):
so chicken breast cooks very fast. There's almost no fat
inn Okay. So basically what we want to do is
we want to get a really nice crust on this
one side. Do not touch it, don't keep flipping and
turning it, just leave it down direct heat. Well, this
is probably gonna take about I'm gonna say two minutes
on this side, two real minutes, which is not a
(13:38):
short period of time when you're cooking something, and then
you're gonna flip it over from probably another two minutes.
It's probably four minutes total, depending on how thin you
pounded it. I guess I pounded mine. What do you
think that is? Half an inch something like that. Yeah,
So I'm just gonna stand here and watch this cooks.
And I haven't I haven't actually touched it. We're gonna
(13:59):
let it get nice and brown, all right. So now
so we're gonna turn this over. You see that, Yes,
you have nice and brown that really like you want
to contrast a texture like chicken breast is chicken breast
is very little flavor and it has very little textures.
So you have to you have to treat this like
the can like a canvas, you know, for bigger, bigger flavor.
(14:19):
So then another two minutes and you know this will
be done, and then we can make the sauce right
in the pan. And then um, and then you need
a chicken dish. Now, well I have a chicken dish.
Oh my god, I'm good at chicken dies. Take us
through it, okay, take out your cast iron pan. Okay, places, Sophie,
(14:49):
she would is if you were going to do it
on TikTok. We don't have all night. Can you turn
me on on three X speed, because that's exactly that's
what it would take. Um, No I do, okay, So
I do chicken thighs, skin on, bone in, skin on, yes, God,
which is what you told me to do. Um. And
then you crisp the skin first in the cast iron pan.
(15:13):
Well you you season it with salt and pepper. That
you season the thighs with salt and pepper, and then
you put the skin down to crisp the crisp the
skin for I don't know a few minutes, and then
turn the chicken. You turn the chicken thighs over. I
put olive oil, a little butter, a bunch of garlic
in the cast iron, and I put it in the
(15:35):
oven like what and I actually I know this. You
you probably wouldn't do this, But I actually put a
lot of the herbs in also. But you yeah, but
you probably wouldn't do that because you always say put
them in at the end. Well, the hard herbs, like
like like rosemary and time, you can do that. Okay,
Well that's what I do. I added rosemary in time
(15:56):
maybe some stage, and I leave it in for not
too too long. And that's how I where'd you learn
this recipe? I mean it's a combination of like watching
you your favorite and that's that's all. Well, I'll say this,
but then, oh, but you know what else I do? Though,
sometimes if I'm if I'm making chicken thighs, I usually
(16:20):
make like baby potatoes on the side too, and I'll
have them. I'll have them already roasting because they taby potatoes.
What's a baby baby potato? So if you need your
own cooking shows you, um, well, do you want me
to keep going? Yes? Oh my god, Okay, those are
(16:43):
probably already roasted. I just want everybody to understand something.
I've never seen this. This is literally like talking about
big Foot because they say he's out there. Why would
you have seen it before? Because you maybe, like I
don't know, you would cook me be in my house,
so like you'd invite me over to your house. It's
(17:03):
never happened, I know, but that shouldn't be that surprising.
And then and then I and then I'll put the
potatoes in the cast iron with the chicken so that
all of they're all cooking together, all the juices. That
that's a Michael Simon trick. Oh shut up, Mike. Maybe
you got it from him through us, Moses, Okay, if
I would, yeah, I mean that would make sense. Well, listen,
(17:26):
chicken can go lots of different ways. Do you have
a roasted chicken dish? Yeah? I used the the roasted
chicken recipe from the No Fail Roasted Chicken Recipe from
Bona batit. Okay, what about your girl in a garden
her chicken with lemon and the onions. Yeah, you taught
me that too. I've never I don't know the proper term,
(17:48):
like when you not cars butter flat, I've never. I've
never butter flatted chicken before, butterfly or spatch cock. I
did it right in front of you. I know, I
just haven't. I haven't tried. Yeah right, it's gonna be
one of your lessons. Okay, great, all right, So we
(18:18):
have steak pasta fish chicken. Now I almost have salad,
which kind of is boring to me, but like you
have to have a salad. What's your goat to salad?
I really like? And a rugalless salad with red onion,
goat cheese, roasted butternut squash with what's Greek yogurt and
(18:39):
lemon chessing. You're making this up? I swear, am I
legs okay? What okay? Hold on, wait wait wait wait,
let me let me recall the salado entered, yes, exactly right,
Hold on, where did you come up with this? And
a rugalless salad with goat cheese, butternuts squash like roasted okay,
(19:06):
red onion, chopped read onion, and then a Greek yogurt
and lemon dressing. Sophie, where did you come up with
the salad? Does it not sound good to you? It
does sound good, but it sounds very complicated. It's not
complicated at all. You're roasting the butternut squash. You just
you just slice a butternut squash in half, or you
buy it already already chopped up and you throw in
(19:29):
the oven. It's not that hard. Come on here, chef,
I know, but it just seems it seems a little
elaborate for like a regular salad. Okay, well, it doesn't
really feel about I have written down here chop salad,
because actually you had it. You had a chop salad
named after you that to this day at Masa Grill,
which is no longer Masa Grill in Vegas is now
(19:51):
a Maufie, but we still have it. We have a
chop salad. We have a chop salad at a Maufie,
and the service still refer it with Sophie's chop salad. Yeah,
what's an salad again? Which one? Sophie chopped salad? So
it's chickpeas tomatoes, blue corn, twit tea is romaine, lettuce
and cheddar cheese. So good. Yeah, we paid the rent
(20:11):
with that salad for many years, Sophie' chopped salad. That
salad within the menu. So to your baby, it's so good,
it's crazy, all right. So we have steak, pasta, fish,
chicken and salad. Do you feel like you need something
else dessert? Do you really care about dessert? Not really,
I'd rather just have some ice cream. Or I love
your chocolate chip cookies. Well that's a good thing to
(20:32):
always have. Is like some frozen batter. Yeah, you know,
because it lasts, It lasts, it last. What's in your
chocolate chip cookies? What do you mean, what's send them?
What's the recipe? I don't remember. What do you mean?
It's what it's flour, eggs, chocolate chips. I don't know.
I don't remember. Brown sugar, Oh, brown sugar. Yeah, and
(20:53):
basically in my chocolate chip recipe, you have to let
it rest the night before God, yours are so good.
That got good. That that got me through the pandemic.
That dough that was an amazing collaboration. Well, you know
Stephanie Bannius, who co authored all my books forell of
those years. She loved to bake, loved cookies, like you know,
she's she's a master. I feel like all you need
(21:14):
is a good ice cream sandwich. So when we first
opened Masa Grill, we had the ice cream Sandwich of
the Day. Yes, every day, you had a different ice
cream sandwich every day, every day. Oh my god. Because
my pastry chef at the time, Wayne Harley Brackman. Do
you remember Wayne? Yeah? Okay, So Wayne was great at
making cookies and great at making ice cream. Great. That
(21:37):
good great, and so I was like, got it ice
cream sandwiches. So we would come up with a with
a list of like different cookies and different sandwiches and
mix and match them and create like the ice cream
Sandwich of the Day. That sounds so good, don't you
think it's a good idea? What a great idea? The
sizzlin Yeah, she wants those the edges. So then what
(22:03):
we're gonna do is we're gonna make the sauce right
in the pan, white wine, lemon juice, capers, butter, parsley.
While the chicken's still in there, I'm gonna take it out. Okay,
the chicken has been removed from the pan, and you
want that to rest for a second. But it's resting,
we're gonna make the sauce so the same pan. It's
so hot. Whoa white wine? Ah yeah, so that's going
(22:28):
to reduce and the alcohol is gonna cook off, and
then some lemon juice, fresh lemon, and then your favorite
m lots of papers. So then like all the chicken
bits will come off. This is called the glazing it,
so all the chicken bits and the juices will come
into the sauce that you cooked it in nice right,
(22:51):
And then alcohol is cooking off of the wine, but
you're retaining the flavor of the grape, so it's giving
that nice acidity and that nice fruitiness. Then you have
the saltiness of the capers, the freshness of the lemon juice.
And then we're gonna add some butter and some parsley
at the end, some salt and pepper, and that's gonna
be your sauce. Also pretty easy, very easy, And the
(23:15):
wonder flower is actually gonna give the give the sauce
a little bit of thickness, like a tiny bit of viscosity,
not a lot, just a tiny bit. Could you do
this with all purpose flour or now you could absolutely
most people do it. So we're gonna put the butter
in there. I'm gonna put the parsley at the very end.
You always add pressure at the end, at the very
whenever there's something hot, because you want to want them
(23:37):
to retain their brightness and their freshness and their color.
So if you cook them too much, they get bitter,
lose their brightness, and they get they turned gray. So
you have the sauces coming together, salt and pepper, and
then some parsley, beautifully chopped parsley, thank you, and then
literally so how green that is? Yeah, that's it. You
(24:00):
take the chicken and you just pour the sauce right
over the chicken. Let me e buttery goodness, that's for you.
M Well, nap with tea. Let's taste it. Yeah, but
I give it an old the old taste test. M M.
The caper smells so good. How do you cut? What
(24:23):
do you mean? Your your knife and fork at are
quite unbelievable. Sorry, that was crazy. What is he? What
are you doing? What do you mean? What am I doing?
Anybody cut something like that? First, Helby, You don't do
that out in the restaurant you. If you do, please
don't use our last name for the reservation name. Oh
(24:49):
it's so good when a gless of white wine? Yeah? Okay.
What about a burger? Should that be part of your repertoire?
Not really? A burger should definitely be heard of it. Okay?
Is it an actual burger or is it a fake burger?
I mean, you're gonna laugh at me, but I would
want it to be like a salmon burger. I can't
(25:12):
even look at you. I don't even know what to
say like this, like listen, I've had Where are you
eating salmon burgers at home? Yeah? I mean I honestly
I get the I get the salmon patties from like
Bristol Farms or like Whole Foods. Okay, then I cooked
them at home, so they're done for you. And what
do you put on top? Like mustard or like tartar sauce.
(25:34):
That's so good? Okay, now it sounds good, but you
don't want You don't crave like a cheeseburger. No, I
do crave a cheeseburger. But honestly, if I'm really craving
a cheeseburger, I'm just going to go to in and
out what your father owns a burger place called Bobby's Burgers,
l A, are you so in and out your thing?
(25:55):
I'm not going to enough, all right, But we're talking
about eating out like we don't. I'm talking about eating
at home. Will you cook up our at home or not? Yeah?
I will. I don't have a grill, and I just
think it's easier, but I could do it on a
cast iron pan. Obviously, cash on and action might be better. Yeah, yeah, definitely.
My roommate doesn't eat meat, though, so she kind of
sad to eat a burger alone. But yeah, I think
(26:16):
I think a burger is important to my repertoire of
of dishes that I can make for myself. Okay, and
then I think we should wrap this up by probably
your favorite way. Do you have a go to cocktail
to add to this? You need one spicy margarita? What
do you make it spicy with pop chopped palapenos and
(26:37):
chop them? Yeah? Yeah, so you you Oh you're gonna
hate this. You get like a big jug and fill it.
Thanks for listening, Always great, and we'll see you soon.
(26:58):
Always Hungry is created by Bobby Flay and Sophie Flay.
Our executive producer is Christopher Hasiotis. Always Hungary is produced,
edited and mixed by Jonathan Hostresler. Always Hungry is engineered
by Sophie Flay. For more podcast from My Heart Radio,
visit the I Heart Radio app, Apple Podcast, or wherever
you listen to your favorite shows.
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Supie Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together. Well,
you cook, I asked the questions, and eat the food.
If does any food left, we come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. All right, Sophie, U,
(00:26):
this theme today is all about getting you more comfortable
in the kitchen. You, Dad, I keep asking you to
teach me how to cook, and like, I don't know,
Like I feel like you're you've been shying away. I've
been shying away because you've been running away. But I
got five dishes for you. Okay, let me hear him.
All right, don what are we What are we making
(00:47):
right now? All right, We're gonna make one of the
dishes that I think you need to have in your repertoire. Okay,
what's that chicken poccata? Yeah? I love chicken pocada. Everybody
loves the pocada. So basically it's gonna be chicken breast,
boneless and skinless, some capers. We're gonna pound the chicken.
(01:07):
We wanna have some butter, some lemon, some parsley. That's
that's as simple as he gets. Okay, so the first
thing we're gonna do is gonna pound the chicken. Oh
do we have a mallet? Yeah? Here? Oh there is perfect.
So I have the chicken breast boneless and skinless, in
(01:28):
between two pieces of parchment of plastic wrap already, so
we're just gonna that's not me hammering her nail. It's
actually me pounding the chicken. And then and the idea
behind this is you want to pound it so that
the chicken breast is even all over the place where
it cooks evenly, and one chicken breast can really feel
(01:50):
a plate. You're really walking away, what do you think? Look,
he's pretty good. Okay, do you make this dish? I
don't have a mallet to know? That is such a
poor excuse. You can use the bottom of of a flotepan.
Oh yeah, okay, I'll try it. I'll try it. That's
(02:10):
an old kitchen trick. So I titled this episode five
Dishes for Sophie, but it really could be for five
Dishes for anybody. I mean, the idea is that for
somebody who's like a home cook, likes to cook at home,
wants to cook more at home, I think that you
need or actually even for people that are haven't really
(02:31):
cooked at all but really want to learn how to cook.
I think like during the pandemic, I spend a lot
of time with my friends on Zoom on FaceTime literally
walking in them through the difference between salt and pepper, okay,
which is totally fine. Yeah, you got a lot of
calls during that. I got a lot of phone calls.
(02:53):
But that's I'm happy to do it. I'm happy to
sort of pass along any knowledge I can help to
get people dinner to the table for their family, especially
in times like that. So but I always say, like
I always say the same thing, like you need five dishes,
you know, yeah, You've always said that. Like I said,
like some of my friend Barry, who like is I
don't know how old Barry is. He's older than me,
(03:14):
let's put it that way, and like he's never really
cooked before. So he had to like I had to
tell him what pans to go by. I had to
tell him like what like like and like if I
say to him by pennay, it's a half an hour conversation.
You know, well it's a quill shaped pasta, like you
can find it in a box. Are you guys have
(03:34):
been friends for how long? No? But the thing is,
like you like things that you like. Anybody that cooks
at all would take for granted. Somebody who doesn't cook
or like looks at the kitchen and fear, you know,
doesn't know anything. And so that's the way you have
to sort of teach people, which is totally fine. So
I spent a lot of time teaching. Barry had to
cook for him and his daughter Juliet because he needs
(03:55):
to get dinner to the table. Like there was no
restaurants open, and it was what it was. I mean,
you could, you could order in. But like, frankly, it's
like it's a great time. It was a great time
for people to learn how to do all kinds of things.
I'm cold and cooking, right, So I think about like you,
like you and I have had this funny relationship with
cooking because you know, for for your whole life, you're
(04:17):
always like, I'm not I don't need to learn how
to cook. My dad as a chef, we're covered. It
wasn't even I didn't I don't need to. It was
just I just him not super interested in it. Okay,
how do you feel now? I mean, I I really
like hosting, so I want to be able to cook
for my friends, and so I wish I do. Wish
(04:37):
I had paid a little bit closer attention. That's for sure.
You paid no attention to it, which was like, listen,
I get it. I mean, you know, you're like, I'll
figure something else out, like I'll contribute something else to
this family, Like we have the cooking part down right.
I I get it. But but but what happens is
and I remember this day. I think you were in
(04:59):
college and you're like, Dad, I mean everybody here thinks
I know how to cook. And I'm like, well they're wrong,
and like, like you know, it's it's sort of like
it's one of those sort of added issues that you
have as who you as who you are in the
world because your dad is a known cook. But like
so people are just expect you to know how to
like whip up dinner, like because you probably learned to
(05:22):
learn how to do it over the years and you didn't.
So so that said just because you're not interested in
it from a from a professional standpoint, like, I don't
blame you, but knowing your way around the kitchen in
some regard is important. I think that everybody should. But
you don't have to be an expert it. But like
I always say, five dishes, So here are my five dishes.
(05:43):
A steak dish, aposta dish, a fish dish, a chicken dish,
and a salad. So like I think, like, like knowing
how to make a steak is imperative. I mean, steak
is one of the things that like lots of people crave. Now,
if you don't eat meat, obviously this this does not
include you. So but for steak, I think a cast
iron pan is incredibly important. I use every I cook
(06:05):
everything in my cast iron pan. Yeah, I know you
say that. I love it. A cast iron pan, if
you use it a lot literally becomes not stick. It does,
and people are like, how does that possible? And I'm
just telling you it is like if you know how
to use if you know how to like use your
cast iron pan properly, it's it's it's an incredible tool
because it holds the heat so well and it lasts
(06:27):
forever if you take care of it. It's really I mean,
you can pass it down for generations. Did I buy
for you? No? Okay? Um, so a cast iron steak.
So like to me, like, what like when you want
to eat steak, what cut you usually by? Well? I
don't really. I don't make steak for myself ever. If
(06:47):
I'm doing red meat, I'll make lamb chops. Okay, there
goes my theory. Okay, So but it doesn't. It's not
that I don't want to make steak. It's that I
just I don't know. I never really I've never really
paid attention to you making steak, and so I don't
really have a great recipe for it. But lamb chops
are so easy to me and kind of have the
same flavors that I want if I'm having a steak
(07:07):
to an extent, and so that's why I do that.
But what what would be your your your cut of
choice for me to learn a great steak dish. I think, Look,
there's all there's all kinds of different cuts, and they
all work for lots of different ways. Filet mignon is
the most popular, I don't. I mean, it's very tender,
it's easy to people. Then use a I mean, I
(07:28):
wouldn't suggest it, but use file at. But basically, you
want to season in and all sides of salt and pepper,
and you want to you want high heat in your
cast iron pan that you love so much, some canola
oil or some vegetable oil so that it starts to smoke,
and lots of salt and pepper so it's nice. And
so it gets really nice and crusty. So the salt
and pepper is gonna act in two ways for flavor,
(07:49):
of course, but also it's going to help achieve a
crust on the outside of your steak, right, okay, okay,
So you put in the pan hot pan, it starts
to sizzle. The smoke is building all through your apartment.
It's okay, it smells good. Um open the window. Your
ceiling has like a charcoal spot on the top of it,
doesn't matter. And then and so basically you want to
crust it, turn it over. You can finish it in
(08:12):
the oven if it's too thick, and let it cook through.
And basically what I do in this case is I
at the end, I just put a little pad of
butter on top. Let it, let it melt and then
goes into the pan. It starts to starts to brown
and get a little nutty. You can take some of
your Do you have any herbs in your in your neighborhood?
In my neighborhood, yeah, you live in l A. Is
(08:32):
there like rosemary growing everywhere? I actually always have rosemary
in time? Okay, perfect rosemary a time. You throw it
in the pan, you let it get a little brown
with the butter, and then you just take a spoon
and just pour it over it. It's like, that's the
simplest pan sash you're gonna ever get. You don't have
to add wine to it. Nothing. It's delicious. And you
have a steak that's cooked, make sure you let it
(08:54):
rest after you cook it so that the juice is
cool down, because if you start cutting it right away,
did you run out and it dries out? Interesting? Okay,
I didn't know that. All right, So we have atypan here,
and do you use the green pan? I? Boy, I do.
I love it. It's great, right, yeah, it's really good.
It's a good to approves pan. I also use on
the always pan. What's that always pan? It's a it's
(09:15):
a brand. It's a new brand. Okay, So salt and
pepper on both sides. And do you use Wonder Flower? Um? No,
So instead of like all purpose flower, this is Wonder Flower.
Wonder is a brand. I'm not I'm not sponsoring. I'm
not I'm not suponsoring it. But but it's the name
of it's They basically have the proprietary function here. So
(09:37):
this is like the flowers already steam. So it's basically
I guess it's dehydrated to cook. I'm not looking process,
but the bottom line is it doesn't clump up, and
it makes it a very light sort of coating on
the outside, which is exactly what we want cool. Okay,
So we're gonna coat it in the Wonder Flower, just
a very sort of light dusting on it. And then
you want you want the oil just to kind of
(09:59):
start to smoke a little bit, because we want we
don't want, we don't want the chicken to boil in
the oil. We wanted to crisp. We wanted to get Yeah,
we wanted to get a little brown. That's the key,
and the only the only way that's gonna happen is
if the oil is hot enough, Okay, And then the
other things. We need our white wine, lemons or lemon juice,
(10:20):
fresh lemon juice. Um, some capers and then some parsley parsley.
Oh my god, you always make me chop parsley. That's like, yes, always,
that's like always my um my job, magnien chopping parsley.
How many cutting boards do you think you have a lot?
(11:01):
Addition number two pasta? Now, I will say this about pasta.
You kind of have one of them. Unlock. Are you
still making your penny Ali vodka? Yeah? Is that you
go to? Yeah? Well yeah, all right, take us through it?
Oh okay, yeah, it was right. I use tomato paste, cream, yeah,
I use heavy cream. I use a little red pepper
(11:24):
flake obviously vodka. Is there anything else? I use parmesan
cheese yeah at the end, okay, basil, basil at the end, yep.
Just for the record, I make mine a little bit differently.
I used to what are you're laughing at? Use can tomatoes? Well,
my pink sauces tomato sauce and cream. Yours is cream
with tomato paste. Yes, okay, it works? You love it
(11:48):
so good? Okay? Do your friends like it? Yeah? I
love it. Well, that's all that matters. Okay, fish, so
like you need to be able to tell you fish,
and um, this is the one that you're gonna be
really happy about. I mean, I think you can do
this same thing we just did with the chicken, which
is sort of like the pocata thoughts. It's basically lemon
and capers. You can do the same thing with fish, Sophie,
A little wonder flower or no flower, a filet. So
(12:12):
out here rock fish is really prevalent. I love that fish,
halib it's amazing too. So you ste it and you're
you know, you can sute it in a pan. Take
the fish out again, white wine, lemon juice, a little butter, capers, parsley.
You're done. I like the parchment paper technique. Oh you
(12:32):
want to do the one and poppiot? Yeah, okay, you
can do that as well. You like that better? Yeah?
I think I do, because it's not as messy. Is
that as messy? And it's just a little nostalgic for me? Really? Yeah,
you said your mom would make that all the time,
So okay, your mom took cooking classes, do you know that?
(12:53):
And she's really good cook. She's a great cook. She's
a really, really good cook. I remember when when when
we were married, she used to like yell at me
about using the chilies on everything. She's like, do we
have to have anti chili every day? And I'm like, well,
that's what I'm cooking, right, that's what's going all right.
So okay, can you hear you can hear the sizzle?
All right, that's what you want to hear. Alright. So
(13:15):
so chicken breast cooks very fast. There's almost no fat
inn Okay. So basically what we want to do is
we want to get a really nice crust on this
one side. Do not touch it, don't keep flipping and
turning it, just leave it down direct heat. Well, this
is probably gonna take about I'm gonna say two minutes
on this side, two real minutes, which is not a
(13:38):
short period of time when you're cooking something, and then
you're gonna flip it over from probably another two minutes.
It's probably four minutes total, depending on how thin you
pounded it. I guess I pounded mine. What do you
think that is? Half an inch something like that. Yeah,
So I'm just gonna stand here and watch this cooks.
And I haven't I haven't actually touched it. We're gonna
(13:59):
let it get nice and brown, all right. So now
so we're gonna turn this over. You see that, Yes,
you have nice and brown that really like you want
to contrast a texture like chicken breast is chicken breast
is very little flavor and it has very little textures.
So you have to you have to treat this like
the can like a canvas, you know, for bigger, bigger flavor.
(14:19):
So then another two minutes and you know this will
be done, and then we can make the sauce right
in the pan. And then um, and then you need
a chicken dish. Now, well I have a chicken dish.
Oh my god, I'm good at chicken dies. Take us
through it, okay, take out your cast iron pan. Okay, places, Sophie,
(14:49):
she would is if you were going to do it
on TikTok. We don't have all night. Can you turn
me on on three X speed, because that's exactly that's
what it would take. Um, No I do, okay, So
I do chicken thighs, skin on, bone in, skin on, yes, God,
which is what you told me to do. Um. And
then you crisp the skin first in the cast iron pan.
(15:13):
Well you you season it with salt and pepper. That
you season the thighs with salt and pepper, and then
you put the skin down to crisp the crisp the
skin for I don't know a few minutes, and then
turn the chicken. You turn the chicken thighs over. I
put olive oil, a little butter, a bunch of garlic
in the cast iron, and I put it in the
(15:35):
oven like what and I actually I know this. You
you probably wouldn't do this, But I actually put a
lot of the herbs in also. But you yeah, but
you probably wouldn't do that because you always say put
them in at the end. Well, the hard herbs, like
like like rosemary and time, you can do that. Okay,
Well that's what I do. I added rosemary in time
(15:56):
maybe some stage, and I leave it in for not
too too long. And that's how I where'd you learn
this recipe? I mean it's a combination of like watching
you your favorite and that's that's all. Well, I'll say this,
but then, oh, but you know what else I do? Though,
sometimes if I'm if I'm making chicken thighs, I usually
(16:20):
make like baby potatoes on the side too, and I'll
have them. I'll have them already roasting because they taby potatoes.
What's a baby baby potato? So if you need your
own cooking shows you, um, well, do you want me
to keep going? Yes? Oh my god, Okay, those are
(16:43):
probably already roasted. I just want everybody to understand something.
I've never seen this. This is literally like talking about
big Foot because they say he's out there. Why would
you have seen it before? Because you maybe, like I
don't know, you would cook me be in my house,
so like you'd invite me over to your house. It's
(17:03):
never happened, I know, but that shouldn't be that surprising.
And then and then I and then I'll put the
potatoes in the cast iron with the chicken so that
all of they're all cooking together, all the juices. That
that's a Michael Simon trick. Oh shut up, Mike. Maybe
you got it from him through us, Moses, Okay, if
I would, yeah, I mean that would make sense. Well, listen,
(17:26):
chicken can go lots of different ways. Do you have
a roasted chicken dish? Yeah? I used the the roasted
chicken recipe from the No Fail Roasted Chicken Recipe from
Bona batit. Okay, what about your girl in a garden
her chicken with lemon and the onions. Yeah, you taught
me that too. I've never I don't know the proper term,
(17:48):
like when you not cars butter flat, I've never. I've
never butter flatted chicken before, butterfly or spatch cock. I
did it right in front of you. I know, I
just haven't. I haven't tried. Yeah right, it's gonna be
one of your lessons. Okay, great, all right, So we
(18:18):
have steak pasta fish chicken. Now I almost have salad,
which kind of is boring to me, but like you
have to have a salad. What's your goat to salad?
I really like? And a rugalless salad with red onion,
goat cheese, roasted butternut squash with what's Greek yogurt and
(18:39):
lemon chessing. You're making this up? I swear, am I
legs okay? What okay? Hold on, wait wait wait wait,
let me let me recall the salado entered, yes, exactly right,
Hold on, where did you come up with this? And
a rugalless salad with goat cheese, butternuts squash like roasted okay,
(19:06):
red onion, chopped read onion, and then a Greek yogurt
and lemon dressing. Sophie, where did you come up with
the salad? Does it not sound good to you? It
does sound good, but it sounds very complicated. It's not
complicated at all. You're roasting the butternut squash. You just
you just slice a butternut squash in half, or you
buy it already already chopped up and you throw in
(19:29):
the oven. It's not that hard. Come on here, chef,
I know, but it just seems it seems a little
elaborate for like a regular salad. Okay, well, it doesn't
really feel about I have written down here chop salad,
because actually you had it. You had a chop salad
named after you that to this day at Masa Grill,
which is no longer Masa Grill in Vegas is now
(19:51):
a Maufie, but we still have it. We have a
chop salad. We have a chop salad at a Maufie,
and the service still refer it with Sophie's chop salad. Yeah,
what's an salad again? Which one? Sophie chopped salad? So
it's chickpeas tomatoes, blue corn, twit tea is romaine, lettuce
and cheddar cheese. So good. Yeah, we paid the rent
(20:11):
with that salad for many years, Sophie' chopped salad. That
salad within the menu. So to your baby, it's so good,
it's crazy, all right. So we have steak, pasta, fish,
chicken and salad. Do you feel like you need something
else dessert? Do you really care about dessert? Not really,
I'd rather just have some ice cream. Or I love
your chocolate chip cookies. Well that's a good thing to
(20:32):
always have. Is like some frozen batter. Yeah, you know,
because it lasts, It lasts, it last. What's in your
chocolate chip cookies? What do you mean, what's send them?
What's the recipe? I don't remember. What do you mean?
It's what it's flour, eggs, chocolate chips. I don't know.
I don't remember. Brown sugar, Oh, brown sugar. Yeah, and
(20:53):
basically in my chocolate chip recipe, you have to let
it rest the night before God, yours are so good.
That got good. That that got me through the pandemic.
That dough that was an amazing collaboration. Well, you know
Stephanie Bannius, who co authored all my books forell of
those years. She loved to bake, loved cookies, like you know,
she's she's a master. I feel like all you need
(21:14):
is a good ice cream sandwich. So when we first
opened Masa Grill, we had the ice cream Sandwich of
the Day. Yes, every day, you had a different ice
cream sandwich every day, every day. Oh my god. Because
my pastry chef at the time, Wayne Harley Brackman. Do
you remember Wayne? Yeah? Okay, So Wayne was great at
making cookies and great at making ice cream. Great. That
(21:37):
good great, and so I was like, got it ice
cream sandwiches. So we would come up with a with
a list of like different cookies and different sandwiches and
mix and match them and create like the ice cream
Sandwich of the Day. That sounds so good, don't you
think it's a good idea? What a great idea? The
sizzlin Yeah, she wants those the edges. So then what
(22:03):
we're gonna do is we're gonna make the sauce right
in the pan, white wine, lemon juice, capers, butter, parsley.
While the chicken's still in there, I'm gonna take it out. Okay,
the chicken has been removed from the pan, and you
want that to rest for a second. But it's resting,
we're gonna make the sauce so the same pan. It's
so hot. Whoa white wine? Ah yeah, so that's going
(22:28):
to reduce and the alcohol is gonna cook off, and
then some lemon juice, fresh lemon, and then your favorite
m lots of papers. So then like all the chicken
bits will come off. This is called the glazing it,
so all the chicken bits and the juices will come
into the sauce that you cooked it in nice right,
(22:51):
And then alcohol is cooking off of the wine, but
you're retaining the flavor of the grape, so it's giving
that nice acidity and that nice fruitiness. Then you have
the saltiness of the capers, the freshness of the lemon juice.
And then we're gonna add some butter and some parsley
at the end, some salt and pepper, and that's gonna
be your sauce. Also pretty easy, very easy, And the
(23:15):
wonder flower is actually gonna give the give the sauce
a little bit of thickness, like a tiny bit of viscosity,
not a lot, just a tiny bit. Could you do
this with all purpose flour or now you could absolutely
most people do it. So we're gonna put the butter
in there. I'm gonna put the parsley at the very end.
You always add pressure at the end, at the very
whenever there's something hot, because you want to want them
(23:37):
to retain their brightness and their freshness and their color.
So if you cook them too much, they get bitter,
lose their brightness, and they get they turned gray. So
you have the sauces coming together, salt and pepper, and
then some parsley, beautifully chopped parsley, thank you, and then
literally so how green that is? Yeah, that's it. You
(24:00):
take the chicken and you just pour the sauce right
over the chicken. Let me e buttery goodness, that's for you.
M Well, nap with tea. Let's taste it. Yeah, but
I give it an old the old taste test. M M.
The caper smells so good. How do you cut? What
(24:23):
do you mean? Your your knife and fork at are
quite unbelievable. Sorry, that was crazy. What is he? What
are you doing? What do you mean? What am I doing?
Anybody cut something like that? First, Helby, You don't do
that out in the restaurant you. If you do, please
don't use our last name for the reservation name. Oh
(24:49):
it's so good when a gless of white wine? Yeah? Okay.
What about a burger? Should that be part of your repertoire?
Not really? A burger should definitely be heard of it. Okay?
Is it an actual burger or is it a fake burger?
I mean, you're gonna laugh at me, but I would
want it to be like a salmon burger. I can't
(25:12):
even look at you. I don't even know what to
say like this, like listen, I've had Where are you
eating salmon burgers at home? Yeah? I mean I honestly
I get the I get the salmon patties from like
Bristol Farms or like Whole Foods. Okay, then I cooked
them at home, so they're done for you. And what
do you put on top? Like mustard or like tartar sauce.
(25:34):
That's so good? Okay, now it sounds good, but you
don't want You don't crave like a cheeseburger. No, I
do crave a cheeseburger. But honestly, if I'm really craving
a cheeseburger, I'm just going to go to in and
out what your father owns a burger place called Bobby's Burgers,
l A, are you so in and out your thing?
(25:55):
I'm not going to enough, all right, But we're talking
about eating out like we don't. I'm talking about eating
at home. Will you cook up our at home or not? Yeah?
I will. I don't have a grill, and I just
think it's easier, but I could do it on a
cast iron pan. Obviously, cash on and action might be better. Yeah, yeah, definitely.
My roommate doesn't eat meat, though, so she kind of
sad to eat a burger alone. But yeah, I think
(26:16):
I think a burger is important to my repertoire of
of dishes that I can make for myself. Okay, and
then I think we should wrap this up by probably
your favorite way. Do you have a go to cocktail
to add to this? You need one spicy margarita? What
do you make it spicy with pop chopped palapenos and
(26:37):
chop them? Yeah? Yeah, so you you Oh you're gonna
hate this. You get like a big jug and fill it.
Thanks for listening, Always great, and we'll see you soon.
(26:58):
Always Hungry is created by Bobby Flay and Sophie Flay.
Our executive producer is Christopher Hasiotis. Always Hungary is produced,
edited and mixed by Jonathan Hostresler. Always Hungry is engineered
by Sophie Flay. For more podcast from My Heart Radio,
visit the I Heart Radio app, Apple Podcast, or wherever
you listen to your favorite shows.
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