December 14, 2021 • 26 mins
In this episode, Bobby and Sophie break down all of the Christmas menus that they may need for the upcoming festivities. For starters, Bobby outlines the Italian tradition for Christmas Eve called "Feast of The seven Fishes". Next, Sophie and Bobby brainstorm Christmas morning brunch ideas and they close by planning out Christmas dinner. Tune in, make a list for you and your family, and enjoy!
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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 Sophie Flag 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, you come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. Christmas time. You know,
(00:28):
one of the things I love about you, Sophie is
that you're really corny when it comes to Christmas. You
really are, And I love it so much. Why do
you love it so much? Because it is Christmas? So
it's hard not to like it. Yeah, but it's like,
you know, it's the season of giving. It's magical, it's cozy,
it's happy, it's I don't know, I just love it.
(00:50):
It's it's very it's like a positive you know, there's
a lot of people like if there's a lot to
look forward to, you have, you're celebrating with good friends
and family. You're you know, hopefully giving back to people
who really need it. It's it's a very uplifting time.
Do you like giving presents or getting prisons better. I
love giving presents. I like obsess over giving presents. Still
(01:12):
waiting for what? I always get you good friends, give
me good presents. Um, and you're hard to buy for
why because like you're a dad, Like dads are just
hard to buy? What does that even mean? I'm a dad?
So what? Yeah? But like dad's just like if there's
something they really want, they just buy it. Like it's
not like you're like like you're waiting all year for
(01:33):
me to get you something. You know what. Here's what
I want from you this year? Okay, I want a
cool hat. Oh? Okay? Is that a good gift? Yeah?
Because you know I like a hat. You don't like
my hats. I don't dislike your hats. Yeah, like a
like a truck or hat. I'm not saying anything I
want you to. I want you to get me a
(01:55):
hat that you think I should be wearing. Okay, cool,
that's a that's a good gift. That's a good assignment.
Doesn't have to cost a lot, doesn't know, just a
cool hot What do you want for Christmas? I don't know,
but there's nothing I really want. I just like celebrating Christmas,
A honey baked ham, you do like you do like
a honey baked ham. You like a honey baked ham,
(02:16):
You like a pepperman Martini, pep Peppermintini. Sorry, God forbid,
I use too many syllables, obviously when it comes to holidays.
To me, I think about the food I love cooking
on the holidays. And you know, as I talk about
all the times, the way I really show affection to
(02:37):
people I care about is when I cook for them.
So Christmas is no exception. Think about Christmas. That week
is rough. What do you mean? You have Christmas Eve,
Christmas Day, and then like you wake up and it's
New Year's Eve. Yeah, you know, you don't necessarily have
to cook on New Year's Eve, or you can cook
(03:01):
on one of the Christmas Eve Christmas Day situations. But
I cook on a thrill, all three of them. So
Christmas Eve. The thing I love about Christmas Eve is
an Italian tradition called the Feast of the Seven Fishes.
And you know, at Gatto, we would do the Feast
of the Seven Fishes every year, and you know, we
(03:22):
would do like I don't know, at least four courses
and we'd have way more than seven fishes in the
four courses. And um, you could do an octopus dish
you can make and you know, we would always do
like our octopus with like sour orange and the drone peppers, bacon, etcetera.
One of the best, I think, one of the best
dishes I've ever served, and we do a version of
(03:43):
it in a moufi now too. Um, and then a
good way to get a lot of the fishes out
of the way, so to speak, on your accounts A
couple of different ways. You could do a frito misto,
which is you know, fried seafood, and you can pick
like a couple of different kinds of seafood like shrimp
and squid, lobster if you wanted, or crab um, and
(04:06):
then the same thing for like a pasta dish. One
of the things I used to do a gatto would
be a squid in risotto pasta with squid in it,
with lobster in it, with crab in it, prawns like
so all of a sudden, like in one dish you
have four or five different shellfish. You can make a chapino,
which is like a San Francisco style seafood stew or
(04:29):
a bullya baize of some sort, San Francisco style. Yes, shapino,
Shapinos from San Francisco. What is that? What is shapino?
You know? I served this dish of bar American for
fifteen straight years. Did you know that never had it?
That's not true. Well I don't remember having You just
don't remember. You were drunk. You're drunk. God, No, you
(04:52):
know exactly. You're probably too young to remember, but you've
definitely had this dish. Okay. So Chapino is a really
good dish for the Feast of seven Fishes, be because
it started out on the docks of San Francisco and
the Italian immigrants. This is you know, a hundred years ago.
The Italian immigrants who were working on the docks would
make tomato sauce and they would get the scraps of
(05:13):
the fish from the fisherman and they would chip in
their scraps, okay, and they would make like a spicy,
garlic ey tomato sauce, make stock out of the out
of the fish bones, so it was like a tomato
eat broth, and then they would throw the fish in there.
Whatever they had topino. Oh my god, that's so interesting,
you know, isn't it. It's a San Francisco dish, really interesting,
(05:36):
and that's a really great I love making that dish
because it's like tomato, ea and garlic and spicy, and
then you have all this beautiful fish running through. It
could be anything, could be fin fish, shellfish, or combination
of both. And what I usually do is I usually
serve toasted sour dough because sour dough is a big
part of San Francisco. It makes sense. And my secret
(05:56):
ingredient is I make an anchovy butter and I finished
the broth with anchovy butter and the anchovies and the
butter just accentuates the flavor of the fish. Cool. Okay,
there you got um. But the feast of the seven
fishes is fantastic um. And then, like as I said,
like you can get up to seven really quickly, but
(06:16):
if you don't get to seven, if you get four
or five, who cares, it doesn't really matter. I mean,
you know, I always like to make sure that that
I have at least seven kinds of fish rolling through.
So it could be like squid, an octopus. That could
be clams, It could be muscles, There could be oysters.
You could do a grilled oyster dish or just a
roll oysters. You're not to open oysters now a profession
(06:38):
Who taught you how to do that? Um? From Broad Street? Yeah,
Chris from Broad Street Oyster Company taught me how to
shuck an oyster. Now I'm a pro. Yeah yeah, I
mean so you know, oysters, clams, muscles, um, razor clams, shrimp, prawns.
I love razor clams, crabs, blue crab, duncheon iss crab.
People don't use razor clams a lot. Remember the first
(07:00):
time you had him. I remember having razor clams in
like a razor clam Cevich sort of thing that you
did at Bar American. It was on it was on
the Plateau Freedom Towers of Seafood. Yeah, we and we'd
make like basically a razor clam salad. So good. Yeah
I should make that for you again. Yeah, I would
(07:20):
love that. You want that for Christmas? That's a good idea. Yeah, yeah,
you know, sometimes they're hard to find, the razor clams.
They're really cool if you've never had it before, they're
like they look like fingers. Yeah, they um, and then
you take the shell out, it's like it looks like
a long rubber band, and so you cook it and
then you just slice them up very thinly so that
they're to the room. They're kind of chewy, yeah, but
(07:42):
they're tender if you slice them. Yeah, that's a good idea.
I'm gonna make you some razor clam. Oh my god,
I would love that. Cool. All right, So I'm gonna
show you how to make a classic meccada. You know,
chicken pecata is probably the most well known. I'm gonna
(08:03):
make a story for spicata, and there's different renditions of it.
You can put some cherry tomatoes and if you want it,
it's like classically pocada. But like that works too, So
I just I'm starting with some canoe oil and a pan,
and I have salt and pepper on. I'm using a
sword for steak. If you want to use a fish
like tuna or sword fish is good because it's like
a steak like fish kind of emulates like kind of
(08:24):
like a chicken breast of this peak. And then that
this is wonder flower, which is the flower that's already
been steamed, so it's already cooked so it doesn't get clumpy.
It actually makes it lighter. I like using one. You're
flower in certain things, you have to cook the world
on this out, okay, and then I'm gonna go right
to the hot oil. You hear that sizzle, and then
(08:48):
you just want to let that you want the you
want the flower to cook on on that side, the
salt and pepper becomes part of the fish itself. And
obviously you want to you want to be you know,
a little krusty on one side. You want that good
contract the texture for sure, so that the key to
that is to like dult flip and turn it until
(09:10):
you can see you can start to see the edges
start a little bit um, get a little bit round
around the edges. So yeah, so let's um. So I
(09:32):
think that for Christmas Eve, I'm going to do a
whole fish because I just think that you want to
have a whole fish is the centerpiece and it's really pretty,
and then I'll filet it for the table. But like,
if you like you present the whole fish it's really
really pretty, maybe we'll get like a red snapper or
like maybe like a striped bass, or maybe bronzeen is
(09:53):
probably too small for the amount of people that we have.
I want something like substantial. So then when it comes
like it's roasted, it comes out of the oven, it
looks beautiful and you can pour like some delicious sauce
on top, maybe like a salta veride or something, or
even like a very lemony caper vinegrette just to pour,
you know, pour on top. So that makes it really
juicy and citrusy, and you know it's got that, you
(10:17):
know that that lemony thing happening. Um and then um,
so I think that would be the main course. Do
you want me to make my white bean risulto for you? Yeah?
That sounds really good. Yeah, Christina will love that. What's
in your white bean risotto? Oh, this is a new side,
just for a moufie. So it's it's cantellini beans cooked
all the way through, then palmegiano regional cheese, some broth,
(10:39):
broccoli rob running through it, some cone feet, cherry tomatoes,
maybe some Collabrian chili's of course, of course, okay. And
then our razor clam salad. Raise a clam salad. Do
you want me to make squid pasta far pasta shrimp pasta?
Yes with the saffron, Yes, it's a must. Okay, here's
what I'll do. I it's saffron and crab, I'm sorry,
(11:02):
shrimp and crab and lobster in the pasta. Yes, with
the saffron. Okay, so that's one, two, three, whole fish
is four? Then wait wait, shrimp and crab, shrimp, crab
and lobster, lobster in the pasta. And then I'm going
to do a whole fish. Yes, that's four. White bean, Yeah,
but that's just the site. What're you talking about? Fish
(11:24):
razor clam salad? Actually, maybe I'll put some like muscles
or clams with the white beans. We should do oysters.
Want some oyster? Want them grilled? Grilled? It as good.
We we did the grilled ones the other day. What
are you putting there? We use Williamsons have a narrow
hot sauce and I made a hot sauce butter and
(11:45):
we grilled them. Did you like those? I loved those?
You did? Yeah? All right, I can do that. That's
a good way to do it. So then we have
so we have oyster, all right, So we have the grilled,
have a narrow butter oysters. Then we have we have
the pasta with the saffron and the shrimp, crab, and lobster.
Then we have a whole fish one to four. That's five,
(12:08):
and then we need um, we need two more. Did
you say two more fish? No, I haven't said the
razor clams. And then we need one more let's do
And then I'm gonna do it like I'm gonna do. Um.
I'm gonna do swordfish with like some sort of pacata
sauce on top, just to kind of have around as
a snack. What about fried calamari? You want fried squid? Yeah,
it sounds so good, and we'll have fried squid. Cool, Sophie,
(12:34):
the world is your grilled oyster. I mean, you can
have whatever you want for Christmas Eve. That's why I'm
here for you. My god, that's only Christmas Eve. That's
just Christmas Eve. And then Christmas Day you're like, give
me a ham. No, oh my god, we haven't got
to the ham yet. Christmas Morning, I'm looking for some
eggs benefits. Oh my god, you are an egg eggs
(12:54):
benetic glover. You. Yeah, well you have to have brunch
on on Christmas Day with a pepperminteine. Oh my goodness.
I don't know if I can, if I cannot not
sure I can do pepper. Wait a second, So we're
gonna have Christmas Eve dinner, Piece of seven Fishes, Feast
(13:15):
of nine fishes. We're gonna have all this fish on
Christmas Eve. And then you want to wake up and
have eggs benedicts. Well I just love ex benedics. But
we could do something else. We could do something more
more special or something. I don't know, it doesn't what
do you mean special? That's what you want. That's what's special.
I know. But what also but also when I think
about it, like when you do waffles with like cinnamon sugar. Okay,
(13:38):
we'll do waffles. You said cinnamon and sugar. Yeah, it's
so good. Yeah, it is good. You can you kind
of make like a dredge for it. Yeah, and then
you do like a blueberry um sauce like a syrup. Yeah,
so good. Although sometimes you do like h although sometimes
sometimes you do like a like some like a butter,
(14:01):
like a flavored butter with the waffles. Are you getting hungry? Yeah?
So for Christmas morning you want this is that eggs
band eggs? Not necessarily, I mean you want both. You
want to brunch buffet, like a brunch bar. Yeah, oh,
oh my god, you sin so excited what happened? And
then I remember you don't like bloody Mary's. You want
a bloody mary Bar. By the way, be my guest.
(14:21):
That's going to be your contribution the cocktails. You you
make a bloody Marry bar'll drink bloody Mary's. We have
some um lemon juice or lemons. You're gonna squeeze the
juice in some white wine and capers my favorite in yours. Yes,
(14:42):
you can tell them some butter, some un salt and
whole butter. And and I'm going to take some parsley.
Chop this up. You can use other herbs if you
wanted to, Like a Reagan will work nicely in the summer.
Basil night works. Nice 's gonna chop up some flat
(15:04):
lead Italian parsley coarsely, child, and those are those who run.
At the very end, we're gonna take a look at
our sword fresh one more second. I'm sure it's nice
and brown. You're like a pocada love. Yeah, so this
is this is like one of the like to me,
this is one of the key dishes too. You know
(15:26):
my new cookbook about you know basically, but it's a
great Sunday night meal, great and great family style me
off a blow. So I just want to cook the
sword for your soul's just cooked. And then basically this
is all about just like making making a pan sauce
(15:47):
right in the pan. So it's a nice it's you know,
it's a lot less clean up, which is also nice
when you're cooking about kind of like a golden brown
color right now, really, yeah, golden brown? You want that
contrast to picture. If you don't, if you put it
in while the oil is too cold, it's gonna boil
in the oil, and you're not gonna get any color.
(16:07):
Basically you're basically gonna be poaching into the oil. Like
that's that's not good. I wanna take the swordfish out,
(16:27):
just put it on the plate. You're gonna get rid
of some of this excess oil and then wha, deglaze
the pan, get some white wine, Squeeze some lemon juice
in there, fresh lemon juice, yum. So you get some
acidity from the from the wine, and you know you're
(16:51):
you're you're cooking out the alcohol. You're saving the flavor
of the grape, and you're also getting some acinity from
the wine. So and then we're gonna I'm gonna let
that cook down a little bit. Add a few capers, yes,
what do you do for a second. And then we're
(17:12):
gonna add some butter. And the butter is going to
give it, you know, obviously some richness. There's a lot
of butter. Really, it's also going to thicken the sauce.
It's going to falsify. You just kind of swirl it around.
You're just eating the caperge right out of the jar.
(17:33):
So good, all right, So you know you want the
sauce to be kind of white flavorful. Are you liking
the capers? I just love capers so much. And at
the very very end, just before you played it, you
put the fresh herbs in. Always add fresh erbans the
very last second. You can see how nice and break
cream you get. And then you just pour the sauce
(17:57):
over the swordfish. M hmm, that's it, gorge Okay, So
what about Christmas Night? Oh God, I don't know. I'm
la la you know every Christmas song, so don't get me. Honestly,
(18:23):
my favorite Rudolph, I'm gonna say it, Oh say it,
boy had a red nose? Who who has a loans
that lights up like that. Nobody. I mean, I love
an underd I love an underdog story. I love it
under dear story. My god, I just want to say this,
(18:46):
I want I want to say this. We have not
been drinking. You're just in the Christmas spirit. Oh have
you ever done done like an orange slice garland for
your tree, or like popcorn garland? Maybe we could do
that this. I don't want food on my tree. I
don't like it. I like my tree. It's monotone, it's
(19:08):
silver and white, it's beautiful, it's not boring. It's it's sleek.
It's a chic tree. Okay, but don't you want your
tree to have stories? No, I want to accentuate the
beauty of this tree that um is living in my house. Fine, okay, anyway,
so Christmas dinner, I'm thinking I can't wait for this,
(19:29):
thinking pasta pasta. You want an Italian dinner? Maybe? Okay,
we just we just had no because the night before
we had past the night before, well, we just Feast
of seven Fishes is an Italian dinner. Okay, So let's
do something a little bit different. Let's go French. What
would you like us and fries. Howbou roasted chicken. Okay,
(19:50):
let's do something a little comforting. I think a honey
baked ham, which is your favorite, honey baked hams. You
just like saying it honey baked ham. But I think
I did, Like I feel like I did brown sugar
and mustard and something in bourbon and stuff like that.
It was so good, was it? Yeah? You want to
do roasted chicken and sweet potatoes. I'm down? Is that
special enough? I mean, we can do whatever we want,
(20:13):
no rules, no parents, no rules. How about some truffles? Yeah?
Oh yeah, you did truffles last year. I did on
my on my eggs. Yes, so I did them on everything. Yeah, yeah,
you have to use them. Maybe if if I can
find a white truffle somewhere, just rolling around the street somewhere,
maybe we can do like white truffled, like white truffled
(20:35):
chicken or something that's very special to make, because because
I just feel like roasted chicken is like it could
be an each Sunday night, I had a roasted chicken
with truffles at Wallis. Oh I saw that you posted
it was I like, and you know people talk about them,
we're talking about this place Walllys in Beverly Hills in
Los Angeles. Just want in Santa Monica too? Is one
(20:55):
in Santa Monica. Now this one in Vegas? Oh cool people? Anyway,
the original and Beverly Hills. People talk about Wally's because
they have an amazing wine list. It's basically a giant
wine shop that has tables. But the food there is
really good, really good. I mean, the chef there is
an excellent, excellent chef. And um, it's a fun place.
(21:16):
People are handed a hand like they're hanging from the
chandeliers there. I mean, it's like it's so fun. You
have like no idea what time it isn't there because
people are just enjoying themselves all night long. So alright,
so far we have Christmas Eve, we have Christmas Day brunch,
Christmas Day brunch. We have a pretty good sense of
what it's going to be. And then Christmas Day or
Christmas night, Christmas night? What time do you think is
(21:36):
a good time to eat Christmas dinner? Four o'clock or
seven o'clock? Were like seven? You want to eat at night? Yeah?
I don't know. And do we put the ule log on? Ye?
And we have Christmas movies playing in the background. I
know you are so Christmas corny. We're gonna wear our
matching pajamas. We're definitely not doing that. Oh, we're doing that.
(21:57):
That's that's no negotiable. But we haven't talked about our drinks.
Just talking to you about this the other day, Um,
Christmas cocktail it was it was like a san gria.
I saw it online. It was a sangrea, yeah, with
like with a cinnamon sugar rim. Yeah. I like that
was it cinnamon? So it's more it's more like a
(22:19):
winter sangrea. Yeah. I love that. I think sangrias and
punches and stuff like that. You know, batch the cocktails
are really the best way to go. Do you feel
about eggnog? I actually like more than most people really. Yeah. Um,
your grandmother, my mom, Dorothy, Dame Dorothy, introduced me to eggnog.
She used to like it eggnog and she'd be like
(22:41):
she put a little rum in it, which is like
so her, let me explain. It was rum and some
nutmeg on top. It's really good. It's very very heavy though,
you know, it's creamy and you know, and thick. Do
you like it? I don't know that I've ever had it.
Really yeah, but look the you know what I like,
(23:01):
there's a Puerto Rican version of egg not cocquito. I
absolutely love it. And I think it's coconut rum and
coconut milk and it's kind of cinnamon. It's kind of
it's sort of the Puerto Rican version of eggnog. It's
so amazing. I'm going to make that. This this cocktail,
this eggnog cocktail sounds good. It's Amoretto vodka at eggnog, cinnamon, nutmeg,
(23:26):
and caramel sauce for the rim. You know what I'm
gonna I'm changing Christmas. Every time you say I can
have whatever I want and then you're like, never mind.
I think we should make Puerto Rican food because I
can make I can make a delicious a rose compolio,
really delicious chicken and rice, but with crispy rice. And
(23:47):
we can make tostons, which are the crispy plantains like chips. Yeah,
like you frym twice and I can put like, you know,
fun things on top of them, like shrimp or crab
and stuff like that. So good, and then I can
make coquito. That's why I really want to have Puerto
Rican food because I love that. It's like a coconut
holiday eggnog slight kind of thing and it's so good. Um. Actually,
(24:11):
the first person to give me some coquito was my dorman,
who he was half Italian half Puerto Rican. He's like,
I made you some coquito. Is like I've never had it,
and like he gave me a bottle of it, and
I like literally went upstairs and drank the whole thing.
It's so good. Put a little white rum in there. Yeah,
let's get the party started. Merry Christmas. And also, you know,
(24:36):
Christine is half Puerto Rican, so her mother made some
pastels which are like tamalis but with plantains inside. So good,
and you can put different kinds of meats and things
like that. It's very festive cuisine, you know, and so
flavorful toy that sounds good. Yeah. And then Christmas tunes,
can we all right? Can we at least have like
(24:58):
some can we can we mix up the Chris tunes? Yeah?
Like I want some Latin Christmas tunes. I want some
hip hop Christmas tunes. I want some Franks to not
your Christmas tunes. What do you think I'll make a
good curated playlist. Can you do that? So it's not
just like being Crosby on that long? I mean I
love being but me too, he started, Delmar, Did you
not really? Yeah? Oh my god, I didn't know that
(25:20):
started Delmar. Really interesting with with with his Hollywood friends.
So cool, what a good story? Um? Okay, Well we're
ready ding ding ding. It's Christmas time. Get your matching
Christmas Pajamason, Dad, I got my red nose. It's me
and going to the North Pole and me and Rudolph.
(25:42):
I'm just gonna be cooking in the dark. We're ready.
Always Hungry is created by Bobby Flay and Sophie flight.
Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,
and mixed by Jonathan hoss Dresser. Always Hungry is engineered
by Sophie Flay. For more podcast from My Heart Radio,
visit the I Heart Radio app, Apple Podcast, or wherever
(26:05):
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 Sophie Flag 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, you come to the table
together to share a meal, connect as a family, and
tell the stories that matter to us. Christmas time. You know,
(00:28):
one of the things I love about you, Sophie is
that you're really corny when it comes to Christmas. You
really are, And I love it so much. Why do
you love it so much? Because it is Christmas? So
it's hard not to like it. Yeah, but it's like,
you know, it's the season of giving. It's magical, it's cozy,
it's happy, it's I don't know, I just love it.
(00:50):
It's it's very it's like a positive you know, there's
a lot of people like if there's a lot to
look forward to, you have, you're celebrating with good friends
and family. You're you know, hopefully giving back to people
who really need it. It's it's a very uplifting time.
Do you like giving presents or getting prisons better. I
love giving presents. I like obsess over giving presents. Still
(01:12):
waiting for what? I always get you good friends, give
me good presents. Um, and you're hard to buy for
why because like you're a dad, Like dads are just
hard to buy? What does that even mean? I'm a dad?
So what? Yeah? But like dad's just like if there's
something they really want, they just buy it. Like it's
not like you're like like you're waiting all year for
(01:33):
me to get you something. You know what. Here's what
I want from you this year? Okay, I want a
cool hat. Oh? Okay? Is that a good gift? Yeah?
Because you know I like a hat. You don't like
my hats. I don't dislike your hats. Yeah, like a
like a truck or hat. I'm not saying anything I
want you to. I want you to get me a
(01:55):
hat that you think I should be wearing. Okay, cool,
that's a that's a good gift. That's a good assignment.
Doesn't have to cost a lot, doesn't know, just a
cool hot What do you want for Christmas? I don't know,
but there's nothing I really want. I just like celebrating Christmas,
A honey baked ham, you do like you do like
a honey baked ham. You like a honey baked ham,
(02:16):
You like a pepperman Martini, pep Peppermintini. Sorry, God forbid,
I use too many syllables, obviously when it comes to holidays.
To me, I think about the food I love cooking
on the holidays. And you know, as I talk about
all the times, the way I really show affection to
(02:37):
people I care about is when I cook for them.
So Christmas is no exception. Think about Christmas. That week
is rough. What do you mean? You have Christmas Eve,
Christmas Day, and then like you wake up and it's
New Year's Eve. Yeah, you know, you don't necessarily have
to cook on New Year's Eve, or you can cook
(03:01):
on one of the Christmas Eve Christmas Day situations. But
I cook on a thrill, all three of them. So
Christmas Eve. The thing I love about Christmas Eve is
an Italian tradition called the Feast of the Seven Fishes.
And you know, at Gatto, we would do the Feast
of the Seven Fishes every year, and you know, we
(03:22):
would do like I don't know, at least four courses
and we'd have way more than seven fishes in the
four courses. And um, you could do an octopus dish
you can make and you know, we would always do
like our octopus with like sour orange and the drone peppers, bacon, etcetera.
One of the best, I think, one of the best
dishes I've ever served, and we do a version of
(03:43):
it in a moufi now too. Um, and then a
good way to get a lot of the fishes out
of the way, so to speak, on your accounts A
couple of different ways. You could do a frito misto,
which is you know, fried seafood, and you can pick
like a couple of different kinds of seafood like shrimp
and squid, lobster if you wanted, or crab um, and
(04:06):
then the same thing for like a pasta dish. One
of the things I used to do a gatto would
be a squid in risotto pasta with squid in it,
with lobster in it, with crab in it, prawns like
so all of a sudden, like in one dish you
have four or five different shellfish. You can make a chapino,
which is like a San Francisco style seafood stew or
(04:29):
a bullya baize of some sort, San Francisco style. Yes, shapino,
Shapinos from San Francisco. What is that? What is shapino?
You know? I served this dish of bar American for
fifteen straight years. Did you know that never had it?
That's not true. Well I don't remember having You just
don't remember. You were drunk. You're drunk. God, No, you
(04:52):
know exactly. You're probably too young to remember, but you've
definitely had this dish. Okay. So Chapino is a really
good dish for the Feast of seven Fishes, be because
it started out on the docks of San Francisco and
the Italian immigrants. This is you know, a hundred years ago.
The Italian immigrants who were working on the docks would
make tomato sauce and they would get the scraps of
(05:13):
the fish from the fisherman and they would chip in
their scraps, okay, and they would make like a spicy,
garlic ey tomato sauce, make stock out of the out
of the fish bones, so it was like a tomato
eat broth, and then they would throw the fish in there.
Whatever they had topino. Oh my god, that's so interesting,
you know, isn't it. It's a San Francisco dish, really interesting,
(05:36):
and that's a really great I love making that dish
because it's like tomato, ea and garlic and spicy, and
then you have all this beautiful fish running through. It
could be anything, could be fin fish, shellfish, or combination
of both. And what I usually do is I usually
serve toasted sour dough because sour dough is a big
part of San Francisco. It makes sense. And my secret
(05:56):
ingredient is I make an anchovy butter and I finished
the broth with anchovy butter and the anchovies and the
butter just accentuates the flavor of the fish. Cool. Okay,
there you got um. But the feast of the seven
fishes is fantastic um. And then, like as I said,
like you can get up to seven really quickly, but
(06:16):
if you don't get to seven, if you get four
or five, who cares, it doesn't really matter. I mean,
you know, I always like to make sure that that
I have at least seven kinds of fish rolling through.
So it could be like squid, an octopus. That could
be clams, It could be muscles, There could be oysters.
You could do a grilled oyster dish or just a
roll oysters. You're not to open oysters now a profession
(06:38):
Who taught you how to do that? Um? From Broad Street? Yeah,
Chris from Broad Street Oyster Company taught me how to
shuck an oyster. Now I'm a pro. Yeah yeah, I
mean so you know, oysters, clams, muscles, um, razor clams, shrimp, prawns.
I love razor clams, crabs, blue crab, duncheon iss crab.
People don't use razor clams a lot. Remember the first
(07:00):
time you had him. I remember having razor clams in
like a razor clam Cevich sort of thing that you
did at Bar American. It was on it was on
the Plateau Freedom Towers of Seafood. Yeah, we and we'd
make like basically a razor clam salad. So good. Yeah
I should make that for you again. Yeah, I would
(07:20):
love that. You want that for Christmas? That's a good idea. Yeah, yeah,
you know, sometimes they're hard to find, the razor clams.
They're really cool if you've never had it before, they're
like they look like fingers. Yeah, they um, and then
you take the shell out, it's like it looks like
a long rubber band, and so you cook it and
then you just slice them up very thinly so that
they're to the room. They're kind of chewy, yeah, but
(07:42):
they're tender if you slice them. Yeah, that's a good idea.
I'm gonna make you some razor clam. Oh my god,
I would love that. Cool. All right, So I'm gonna
show you how to make a classic meccada. You know,
chicken pecata is probably the most well known. I'm gonna
(08:03):
make a story for spicata, and there's different renditions of it.
You can put some cherry tomatoes and if you want it,
it's like classically pocada. But like that works too, So
I just I'm starting with some canoe oil and a pan,
and I have salt and pepper on. I'm using a
sword for steak. If you want to use a fish
like tuna or sword fish is good because it's like
a steak like fish kind of emulates like kind of
(08:24):
like a chicken breast of this peak. And then that
this is wonder flower, which is the flower that's already
been steamed, so it's already cooked so it doesn't get clumpy.
It actually makes it lighter. I like using one. You're
flower in certain things, you have to cook the world
on this out, okay, and then I'm gonna go right
to the hot oil. You hear that sizzle, and then
(08:48):
you just want to let that you want the you
want the flower to cook on on that side, the
salt and pepper becomes part of the fish itself. And
obviously you want to you want to be you know,
a little krusty on one side. You want that good
contract the texture for sure, so that the key to
that is to like dult flip and turn it until
(09:10):
you can see you can start to see the edges
start a little bit um, get a little bit round
around the edges. So yeah, so let's um. So I
(09:32):
think that for Christmas Eve, I'm going to do a
whole fish because I just think that you want to
have a whole fish is the centerpiece and it's really pretty,
and then I'll filet it for the table. But like,
if you like you present the whole fish it's really
really pretty, maybe we'll get like a red snapper or
like maybe like a striped bass, or maybe bronzeen is
(09:53):
probably too small for the amount of people that we have.
I want something like substantial. So then when it comes
like it's roasted, it comes out of the oven, it
looks beautiful and you can pour like some delicious sauce
on top, maybe like a salta veride or something, or
even like a very lemony caper vinegrette just to pour,
you know, pour on top. So that makes it really
juicy and citrusy, and you know it's got that, you
(10:17):
know that that lemony thing happening. Um and then um,
so I think that would be the main course. Do
you want me to make my white bean risulto for you? Yeah?
That sounds really good. Yeah, Christina will love that. What's
in your white bean risotto? Oh, this is a new side,
just for a moufie. So it's it's cantellini beans cooked
all the way through, then palmegiano regional cheese, some broth,
(10:39):
broccoli rob running through it, some cone feet, cherry tomatoes,
maybe some Collabrian chili's of course, of course, okay. And
then our razor clam salad. Raise a clam salad. Do
you want me to make squid pasta far pasta shrimp pasta?
Yes with the saffron, Yes, it's a must. Okay, here's
what I'll do. I it's saffron and crab, I'm sorry,
(11:02):
shrimp and crab and lobster in the pasta. Yes, with
the saffron. Okay, so that's one, two, three, whole fish
is four? Then wait wait, shrimp and crab, shrimp, crab
and lobster, lobster in the pasta. And then I'm going
to do a whole fish. Yes, that's four. White bean, Yeah,
but that's just the site. What're you talking about? Fish
(11:24):
razor clam salad? Actually, maybe I'll put some like muscles
or clams with the white beans. We should do oysters.
Want some oyster? Want them grilled? Grilled? It as good.
We we did the grilled ones the other day. What
are you putting there? We use Williamsons have a narrow
hot sauce and I made a hot sauce butter and
(11:45):
we grilled them. Did you like those? I loved those?
You did? Yeah? All right, I can do that. That's
a good way to do it. So then we have
so we have oyster, all right, So we have the grilled,
have a narrow butter oysters. Then we have we have
the pasta with the saffron and the shrimp, crab, and lobster.
Then we have a whole fish one to four. That's five,
(12:08):
and then we need um, we need two more. Did
you say two more fish? No, I haven't said the
razor clams. And then we need one more let's do
And then I'm gonna do it like I'm gonna do. Um.
I'm gonna do swordfish with like some sort of pacata
sauce on top, just to kind of have around as
a snack. What about fried calamari? You want fried squid? Yeah,
it sounds so good, and we'll have fried squid. Cool, Sophie,
(12:34):
the world is your grilled oyster. I mean, you can
have whatever you want for Christmas Eve. That's why I'm
here for you. My god, that's only Christmas Eve. That's
just Christmas Eve. And then Christmas Day you're like, give
me a ham. No, oh my god, we haven't got
to the ham yet. Christmas Morning, I'm looking for some
eggs benefits. Oh my god, you are an egg eggs
(12:54):
benetic glover. You. Yeah, well you have to have brunch
on on Christmas Day with a pepperminteine. Oh my goodness.
I don't know if I can, if I cannot not
sure I can do pepper. Wait a second, So we're
gonna have Christmas Eve dinner, Piece of seven Fishes, Feast
(13:15):
of nine fishes. We're gonna have all this fish on
Christmas Eve. And then you want to wake up and
have eggs benedicts. Well I just love ex benedics. But
we could do something else. We could do something more
more special or something. I don't know, it doesn't what
do you mean special? That's what you want. That's what's special.
I know. But what also but also when I think
about it, like when you do waffles with like cinnamon sugar. Okay,
(13:38):
we'll do waffles. You said cinnamon and sugar. Yeah, it's
so good. Yeah, it is good. You can you kind
of make like a dredge for it. Yeah, and then
you do like a blueberry um sauce like a syrup. Yeah,
so good. Although sometimes you do like h although sometimes
sometimes you do like a like some like a butter,
(14:01):
like a flavored butter with the waffles. Are you getting hungry? Yeah?
So for Christmas morning you want this is that eggs
band eggs? Not necessarily, I mean you want both. You
want to brunch buffet, like a brunch bar. Yeah, oh,
oh my god, you sin so excited what happened? And
then I remember you don't like bloody Mary's. You want
a bloody mary Bar. By the way, be my guest.
(14:21):
That's going to be your contribution the cocktails. You you
make a bloody Marry bar'll drink bloody Mary's. We have
some um lemon juice or lemons. You're gonna squeeze the
juice in some white wine and capers my favorite in yours. Yes,
(14:42):
you can tell them some butter, some un salt and
whole butter. And and I'm going to take some parsley.
Chop this up. You can use other herbs if you
wanted to, Like a Reagan will work nicely in the summer.
Basil night works. Nice 's gonna chop up some flat
(15:04):
lead Italian parsley coarsely, child, and those are those who run.
At the very end, we're gonna take a look at
our sword fresh one more second. I'm sure it's nice
and brown. You're like a pocada love. Yeah, so this
is this is like one of the like to me,
this is one of the key dishes too. You know
(15:26):
my new cookbook about you know basically, but it's a
great Sunday night meal, great and great family style me
off a blow. So I just want to cook the
sword for your soul's just cooked. And then basically this
is all about just like making making a pan sauce
(15:47):
right in the pan. So it's a nice it's you know,
it's a lot less clean up, which is also nice
when you're cooking about kind of like a golden brown
color right now, really, yeah, golden brown? You want that
contrast to picture. If you don't, if you put it
in while the oil is too cold, it's gonna boil
in the oil, and you're not gonna get any color.
(16:07):
Basically you're basically gonna be poaching into the oil. Like
that's that's not good. I wanna take the swordfish out,
(16:27):
just put it on the plate. You're gonna get rid
of some of this excess oil and then wha, deglaze
the pan, get some white wine, Squeeze some lemon juice
in there, fresh lemon juice, yum. So you get some
acidity from the from the wine, and you know you're
(16:51):
you're you're cooking out the alcohol. You're saving the flavor
of the grape, and you're also getting some acinity from
the wine. So and then we're gonna I'm gonna let
that cook down a little bit. Add a few capers, yes,
what do you do for a second. And then we're
(17:12):
gonna add some butter. And the butter is going to
give it, you know, obviously some richness. There's a lot
of butter. Really, it's also going to thicken the sauce.
It's going to falsify. You just kind of swirl it around.
You're just eating the caperge right out of the jar.
(17:33):
So good, all right, So you know you want the
sauce to be kind of white flavorful. Are you liking
the capers? I just love capers so much. And at
the very very end, just before you played it, you
put the fresh herbs in. Always add fresh erbans the
very last second. You can see how nice and break
cream you get. And then you just pour the sauce
(17:57):
over the swordfish. M hmm, that's it, gorge Okay, So
what about Christmas Night? Oh God, I don't know. I'm
la la you know every Christmas song, so don't get me. Honestly,
(18:23):
my favorite Rudolph, I'm gonna say it, Oh say it,
boy had a red nose? Who who has a loans
that lights up like that. Nobody. I mean, I love
an underd I love an underdog story. I love it
under dear story. My god, I just want to say this,
(18:46):
I want I want to say this. We have not
been drinking. You're just in the Christmas spirit. Oh have
you ever done done like an orange slice garland for
your tree, or like popcorn garland? Maybe we could do
that this. I don't want food on my tree. I
don't like it. I like my tree. It's monotone, it's
(19:08):
silver and white, it's beautiful, it's not boring. It's it's sleek.
It's a chic tree. Okay, but don't you want your
tree to have stories? No, I want to accentuate the
beauty of this tree that um is living in my house. Fine, okay, anyway,
so Christmas dinner, I'm thinking I can't wait for this,
(19:29):
thinking pasta pasta. You want an Italian dinner? Maybe? Okay,
we just we just had no because the night before
we had past the night before, well, we just Feast
of seven Fishes is an Italian dinner. Okay, So let's
do something a little bit different. Let's go French. What
would you like us and fries. Howbou roasted chicken. Okay,
(19:50):
let's do something a little comforting. I think a honey
baked ham, which is your favorite, honey baked hams. You
just like saying it honey baked ham. But I think
I did, Like I feel like I did brown sugar
and mustard and something in bourbon and stuff like that.
It was so good, was it? Yeah? You want to
do roasted chicken and sweet potatoes. I'm down? Is that
special enough? I mean, we can do whatever we want,
(20:13):
no rules, no parents, no rules. How about some truffles? Yeah?
Oh yeah, you did truffles last year. I did on
my on my eggs. Yes, so I did them on everything. Yeah, yeah,
you have to use them. Maybe if if I can
find a white truffle somewhere, just rolling around the street somewhere,
maybe we can do like white truffled, like white truffled
(20:35):
chicken or something that's very special to make, because because
I just feel like roasted chicken is like it could
be an each Sunday night, I had a roasted chicken
with truffles at Wallis. Oh I saw that you posted
it was I like, and you know people talk about them,
we're talking about this place Walllys in Beverly Hills in
Los Angeles. Just want in Santa Monica too? Is one
(20:55):
in Santa Monica. Now this one in Vegas? Oh cool people? Anyway,
the original and Beverly Hills. People talk about Wally's because
they have an amazing wine list. It's basically a giant
wine shop that has tables. But the food there is
really good, really good. I mean, the chef there is
an excellent, excellent chef. And um, it's a fun place.
(21:16):
People are handed a hand like they're hanging from the
chandeliers there. I mean, it's like it's so fun. You
have like no idea what time it isn't there because
people are just enjoying themselves all night long. So alright,
so far we have Christmas Eve, we have Christmas Day brunch,
Christmas Day brunch. We have a pretty good sense of
what it's going to be. And then Christmas Day or
Christmas night, Christmas night? What time do you think is
(21:36):
a good time to eat Christmas dinner? Four o'clock or
seven o'clock? Were like seven? You want to eat at night? Yeah?
I don't know. And do we put the ule log on? Ye?
And we have Christmas movies playing in the background. I
know you are so Christmas corny. We're gonna wear our
matching pajamas. We're definitely not doing that. Oh, we're doing that.
(21:57):
That's that's no negotiable. But we haven't talked about our drinks.
Just talking to you about this the other day, Um,
Christmas cocktail it was it was like a san gria.
I saw it online. It was a sangrea, yeah, with
like with a cinnamon sugar rim. Yeah. I like that
was it cinnamon? So it's more it's more like a
(22:19):
winter sangrea. Yeah. I love that. I think sangrias and
punches and stuff like that. You know, batch the cocktails
are really the best way to go. Do you feel
about eggnog? I actually like more than most people really. Yeah. Um,
your grandmother, my mom, Dorothy, Dame Dorothy, introduced me to eggnog.
She used to like it eggnog and she'd be like
(22:41):
she put a little rum in it, which is like
so her, let me explain. It was rum and some
nutmeg on top. It's really good. It's very very heavy though,
you know, it's creamy and you know, and thick. Do
you like it? I don't know that I've ever had it.
Really yeah, but look the you know what I like,
(23:01):
there's a Puerto Rican version of egg not cocquito. I
absolutely love it. And I think it's coconut rum and
coconut milk and it's kind of cinnamon. It's kind of
it's sort of the Puerto Rican version of eggnog. It's
so amazing. I'm going to make that. This this cocktail,
this eggnog cocktail sounds good. It's Amoretto vodka at eggnog, cinnamon, nutmeg,
(23:26):
and caramel sauce for the rim. You know what I'm
gonna I'm changing Christmas. Every time you say I can
have whatever I want and then you're like, never mind.
I think we should make Puerto Rican food because I
can make I can make a delicious a rose compolio,
really delicious chicken and rice, but with crispy rice. And
(23:47):
we can make tostons, which are the crispy plantains like chips. Yeah,
like you frym twice and I can put like, you know,
fun things on top of them, like shrimp or crab
and stuff like that. So good, and then I can
make coquito. That's why I really want to have Puerto
Rican food because I love that. It's like a coconut
holiday eggnog slight kind of thing and it's so good. Um. Actually,
(24:11):
the first person to give me some coquito was my dorman,
who he was half Italian half Puerto Rican. He's like,
I made you some coquito. Is like I've never had it,
and like he gave me a bottle of it, and
I like literally went upstairs and drank the whole thing.
It's so good. Put a little white rum in there. Yeah,
let's get the party started. Merry Christmas. And also, you know,
(24:36):
Christine is half Puerto Rican, so her mother made some
pastels which are like tamalis but with plantains inside. So good,
and you can put different kinds of meats and things
like that. It's very festive cuisine, you know, and so
flavorful toy that sounds good. Yeah. And then Christmas tunes,
can we all right? Can we at least have like
(24:58):
some can we can we mix up the Chris tunes? Yeah?
Like I want some Latin Christmas tunes. I want some
hip hop Christmas tunes. I want some Franks to not
your Christmas tunes. What do you think I'll make a
good curated playlist. Can you do that? So it's not
just like being Crosby on that long? I mean I
love being but me too, he started, Delmar, Did you
not really? Yeah? Oh my god, I didn't know that
(25:20):
started Delmar. Really interesting with with with his Hollywood friends.
So cool, what a good story? Um? Okay, Well we're
ready ding ding ding. It's Christmas time. Get your matching
Christmas Pajamason, Dad, I got my red nose. It's me
and going to the North Pole and me and Rudolph.
(25:42):
I'm just gonna be cooking in the dark. We're ready.
Always Hungry is created by Bobby Flay and Sophie flight.
Our executive producer is Christopher Hasiotis. Always Hungry is produced, edited,
and mixed by Jonathan hoss Dresser. Always Hungry is engineered
by Sophie Flay. For more podcast from My Heart Radio,
visit the I Heart Radio app, Apple Podcast, or wherever
(26:05):
you listen to your favorite shows.
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