April 29, 2024 • 26 mins
You can't lose when using booze in your food!
Tyler and Wells are back with a spirited chat on alcohol-infused recipes, including step-by-step instructions for a savory beef bourguignon, including how and when to use red wine in the dish, and a mouth-watering recipe for Chicken Piccata that will make you the toast of the town! We'll drink to that!
Want more great recipe ideas? Check out Tyler's new book, "Tyler Florence: American Grill: 125 Recipes for Mastering Live Fire," available for pre-order at https://www.williams-sonoma.com/products/american-grill-125-recipes-for-mastering-live-fire/.
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Yes, welcome into another
episode of the Two Dudes in a Kitten Wells Adams
alongside Tyler Florence. I'm back in Studio City. Tyler, looks
like you're back up in the Bay Area.
Speaker 1 (00:14):
How you doing, Bud, I'm good man. I just got
back from Hawaii. I'm out there once a quarter so
it's got on my second quarterly trip and we had
so much fun. We had a couple of big events.
We had a full buy out last week with like
seventy five folks from a bank. I'm actually here in
San Francisco and it was just good to check in
on the island team. It was good to spend a
(00:36):
week out there. I got a little bit of sun.
We also went up to this cool place called Parker
Ranch up in Waimea, which is if you know the
Big Island at all, it's kind of on the central
west side of the island. And we talked to Parker Ranch,
which has been raising cattle on the island for one
hundred and eighty years. Wow about raising our own cattle.
(00:57):
Are Miller and lux Black Angus Prime on the island.
So that was kind of a fun trip. And you know,
it's always good to go out there. Hawaii never sucks ever. Ever.
Speaker 2 (01:08):
Well, hey, by the way, I'm going to be going
to New York a bunch this summer. I'm gonna need
some Tyler Florence heat map recommendations for wheready.
Speaker 1 (01:17):
To go eat? Yeah, man, I know everybody.
Speaker 2 (01:19):
You got me, you got me covered and.
Speaker 1 (01:21):
A harpy dude. Absolutely, So you got to go to Frenchy.
Have you been to Frenchy and Tribeca No Boom, that
place is great, Manetta Tavern is fantastic. You got to
go to Balthazar and Kiss the Ring that place. That
place is fantastic. There's a Crown Shy, just got a
Michelin star at the place is fantastic. Like lots of
really good restaurants.
Speaker 2 (01:39):
All right, I'm excited.
Speaker 1 (01:40):
I'll look you up, man, very excited.
Speaker 2 (01:42):
And the one thing, of course I do love about
New York is the bar scene.
Speaker 1 (01:45):
There.
Speaker 2 (01:46):
The mixologists in New York or second to none. You
can get a very good drink, I feel like on
every corner. And today's episode is all about booze, not
necessarily about making cocktails, but about cooking with it. Do
you cook with booze a lot or not?
Speaker 1 (02:03):
Really? I think that there's lots of really great recipes
that cook with wine. And this was a listener question, right.
Speaker 2 (02:12):
Yeah, yeah, yeah, I just wanted to kind of ease
us into oh.
Speaker 1 (02:15):
Yeah, yeah for sure, because I definitely it's one of
those like arsenals. You don't need it for sure, Like
cooking with wine, it's it's like an added layer that
I think provides some beautiful acidity, especially if you start
cooking with wine. I think when people start thinking about
cooking with alcohol, their first thing is like a splash
of white wine or a splashing wine. And then when
(02:36):
it comes to white wine, you're talking everything from akata
to scampy, uh, depending on upending on vodka, which is vodka,
but like all those kind of fresh flavors that come
along with bright grape acidity, which is really kind of nice.
Majority of the alcohol cooks out, but what you're left
with is somebody that's kind of is similar to like
a sour lemon juice flavor. It's frust it's just really
(02:58):
kind of clean with with red wine. Red wine as
a marinade can begin to break down and tenderize tough cuts.
So if you're going to make a beef bergagnon, red
wine is essential as from a marining standpoint, but also
viscosity and the body and the color of a really
good sauce as well. And then you've got konyak, and
(03:18):
you got bourbon, and you've got dark rum, which are
also really nice flavored components, and Bourbon dark rum, in
my opinion, they do make really nice elements for a sauce,
but I really like them it desserts like a bourbon
caramel or a dark rum caramel, like those things just
taste fantastic. So there's different use case scenarios for all
of it. I mean, sake and a really good tariaki
(03:39):
sauce which are really kind of nice. Also, you know
in Naggi sauce which they brush you know, barbecue deal
with at a Japan restaurant like that. Unaggi sauce uses
both mirror and sake, So there's lots of different use
case scenarios for that particular thing. But honestly, it's just
the cidity. It's just like fresh as you can get
the same zing by using just squeeze of fresh limon juice.
But it's you know, it can add a really nice
(04:01):
component to it any dish.
Speaker 2 (04:03):
I also feel like I tend to see this a
lot in my recipes where it's like, now, deglaze the
pan with some white wine or some red wine or
something like that. Now, let's talk about deglazing, because I
do feel like it's not something that a lot of
people really know about, but when you learn about it,
it kind of changes everything in terms of a sauce.
Speaker 1 (04:21):
Yeah, because you want to build upon the foundation of
the flavors that of something that you're starting to cook. Right,
So do you want to go through beef burgagnon or
do you want to go through something like shrimp scampy
or pacata? What do you? What do you? Because it's
the lesson is the same.
Speaker 2 (04:36):
Uh, let's do beef burgugnon burgon.
Speaker 1 (04:39):
Okay, So you're gonna need like large chunks of beef shoulder, right,
so it has like nice marbling through it. So, so
you want something that's gonna melt, not a lean cut, right,
Obviously you're not gonna braize filet mignon. You want something
that has kind of like a connective tissue. You want
an ugly cut, something that's gonna break down and braize
(04:59):
and become something that it's going to feel like to
the American palate, like pot roast. Right, you want something
melty and soft like pot roast. So kind of big
chunks of ugly cuts shoulder is perfect for beef parking on.
And then what you want to do is you want
to marinate that overnight. Right, So you're gonna add a
bottle of red wine. Now you want to marinate with
something that you definitely would want to drink, but not
anything that it's going to feel expensive, right, I mean
(05:20):
because at the end of the day, you're going to
kind of ruin the wine. But you want to be
something that's like palatable and delicious, but not anything that's
from your reserve stash. Right, So not anything is super
expensive because it would be a waste. So then you
want to cover your beef shoulder cubes of beef shoulder
large one and a half by one and a half
or two by two large cubes of beef shoulder. Then
(05:43):
you want to add some mariplot to that, and that's
going to be carrots and celery and onion, Bailey fresh tyme, garlic, peppercorns,
lemon peel, which is really kind of nice. And you
want to make the set of like wet raw beef
red wine salad out of it, cover it, throw in
the fridge overnight, and really let it start to marina.
And what's gonna happen is the acid from the red wine.
(06:03):
It's gonna begin to tenderize and break down the beef,
so it's gonna like so it's gonna feel really really tender.
It's also going to absorb the flavor of the red
wine as well, which is just gorgeous. So then you
want to take all this yummy stuff out. You want
to just take the beef out because everything else is
is going to be just discarded except for the red wine.
We're gonna string that out in a bed. But take
(06:24):
the beef out, and you want to dry the beef
off really really well on a paper towel, because again,
you always want to see something that's as dry as possible,
because if it's wet, it's going to begin to steam
and stew before you begin to uh build up on
that caramelization, and that's what you're gonna deglaze. Okay, So
you want to dry it off really really well. Hit
it with some flour, so it's got a nice coating
on the outside of it, nice big Dutch oven extra
(06:47):
virgin olive oil. And you want to begin to see
the big chunks of beef until they're nice and evenly brown.
Now what's gonna happen is gonna there's gonna be residual
miard reaction, which is where the amino acids and the
and the protein starts to melt and fuse and it
and it's gonna sort of leach a caramelization all over
the bottom of the pot. And that's called fond f
O n D fond right, and and so that is
(07:10):
just absolutely delicious and a great way to extract another
level of deep flavor and color into a sauce. Now
you're gonna do the same thing if you saw it's
a shrimp for a scampy, if you saw it's a
veal for a pocada or chicken for a pacada. That
deglazing thing is going to pick up the essence and
the flavor of the brown residue in the bottom of
the pot and give you a beautiful foundation for a flavor.
(07:34):
Right now, we're going to strain out the marinade for
the for the beef itself. So it's got all those
really kind of wonderful vegetative nuances from the from the maraplot.
You know, the carrots and the fresh time are going
to give it some mean the fresh time and the
pepper corn and going to give it a nice erbaceous flavor.
And then you're gonna take that liquid and then you're
gonna deglaze after you've seared the beef, deglaze that beautiful
(07:55):
red wine into the bottom of the pot and and
begin to pull that gorgeous color. So now you've got
the residue of beef infused with a red wine that
you're going to start to make a reduction out of. Now,
when you go to the grocery store, especially in the
meat department, often they'll have little small pucks of Demi glass, right,
and that's a deep veal reduction that's kind of like
(08:19):
a sticky, little small puck of concentrated beef flavor. I
love those things. I think they're great. There's shelf stable.
I keep them in my pantry all the time, and
it's kind of like using a nor cube or like
a like a soup cube or something like that. But
it's naturally all natural, and you crack when these things
open and kind of like little rubbery, but you throw
it in and you let that start to melt. Now
(08:39):
you have this really kind of deep, delicious beef and
fused red wine liquid that's going to reduce and become
a viscous, gorgeous, purply color that's going to give you
a ton of flavor. You want to put the beef
back into that, along with like some fresh mariplaw, like
large carrots, potatoes are really great, pearl onion, mushroom, bacon,
(08:59):
lard on, which is an essential flavor profile for beef burgnion.
And then you want to cover this and you could
either simmer it on the stovetop. I like to finish
in the oven, So the oven it's going to be
at like three twenty five, kind of low. You know,
let that go for about three and a half hours
until it just becomes nice and syrapy, and then the
red wine itself is just it's all you smell. It's
(09:20):
just this beefy, bright, acidic, gorgeous flavor profile that is
just synonymous with just gorgeous beef burgion and it's just
it's reduced. It's delicious, it's viscous. It's like gravy that
tastes great with with potatoes and all kinds of fun stuff.
And so we've done a couple of things in that
(09:41):
quick a little lesson. The deglazing thing with the red
wine is essential because it's going to give you extracting
a really gorgeous layer of flavor that if you didn't
take that moment to do, you would have missed it.
But also the red wine itself is going to tenderize
the beef itself and give you a gorgeous color. Then ultimately,
this kind of freshness is fresh flavor that comes along
(10:01):
with using red wine. And we could jump into a
bunch of different recipes and talk about like how do
you use booze and wine itself, and how those different
flavor profiles kind of come out from a nuanced standpoint.
But like I said, it's one of those great ingredients
that if you know how to use with, if you're
comfortable with it, it just it's fancy. You know, you certainly
don't need it, but it's kind of fancy and fun
(10:22):
and I think it tastes really great.
Speaker 2 (10:23):
It also saves you on a clean up step because
it makes it to your pan. Isn't like you're scraping
off all the fond and stuff, because it really helps
clean it off.
Speaker 1 (10:33):
Yeah, totally. Yes, When you deglace, you're basically like you're
kind of like steam cleaning the bottom of your podcast
with flavor. Yeah, yeah, totally. Hey, listen before we jump
in anything else, I just want to take this moment,
which is kind of fun, bro, because these moments in
my career only happened every so often. But my new
book American Now is here, Bro, one hundred and twenty
(10:56):
five recipes oh on Live Fire Cooking just got seventy
five copies just got dropped off of my house. Looks
amazing days ago, and I am so excited about this book.
I think this is going to become your new live
fire Bible. Speaking of beef bergan yell and there's a
smoke there that's right there as a matter of fact.
(11:17):
But a big shout out to the folks at Abrams
for publishing this. We had a eight city tour coming
up this summer called the Masters of Fire Barbecue Festival.
And I think this is my best work. So this
is actually out right now you can go to Williamsonoma
dot com and pre order this but it's going to
(11:38):
be available at bookstores and on Amazon May twenty eighth.
So I'm just really super excited about this book. Brother.
I'll send you a copy.
Speaker 2 (11:45):
Yeah, yeah, I want it signed.
Speaker 1 (11:47):
Oh of course, of course, yeah, of course.
Speaker 2 (11:49):
Congratulations. Yeah, everyone out there, go free order American Grill.
That's awesome, man. Congratulations number eighteen seventeen seventeen and not
wild wow. All right, let's go to a listener question.
This one comes from It's me Penelope. Penelope says, I
wanted to get both of your thoughts on cooking with alcohol.
And I've used beer for rice in a Spanish chicken
(12:11):
and rice, but not much outside. And I would love
to know how to work vodka, whiskey, and wine flavors
into my cooking. Any simple ideas. What do you have
for Penelope Tyler?
Speaker 1 (12:23):
Well, yeah, so kind of touch on what we just
talked about before. I think starting off with both white
wine and red wine. And this is a great way
to use up what you didn't drink the night before, right,
So if you didn't finish the bottle and you've got like,
you know, a glass or two left in the bottle.
Just put the quark back on it, stick it next
to the stove in the next couple of days or so.
You know, just figure out what a really great recipe
(12:44):
of how to use that, and you're gonna have fun
with it. Different alcohols have different purposes in different forms
of cooking. White wine and red wine, like we just
covered a second ago, are really just like beautiful fresh
acidity like clams vongle right linguini, like lannguini, clams of
long lake like that uses white wine as the liquid
(13:07):
to stem the clams open. Yeah. So that yeah, So
that acidity mixed with the garlic and the beautiful clam
juice that pops open reduced finished with butter. Is that
the gorgeous pasta sauce that was one of my favorite
pasta dishes in the world. It's delicious. Chicken pocada or
veal pocada kind of uses the same thing. So you're
(13:30):
gonna start off with fifty to fifty olive oil and garlic.
Fifty to fifty olive oil and butter. You're gonna saw
it take garlic, and then you're gonna add capers to that,
and then Uh, well, let me back up a second.
So you're gonna add fifty fifty olive on butter, and
then you're gonna take your your chicken or your veal cutlets.
You wanna nice and thin dredge them litle bit of
flour and you're gonna brown them really really well, right,
(13:51):
and then you're gonna take them out, and then you're
gonna add garlic, and then you're gonna add capers to that,
and then you're gonna add white wine. The white wine
is gonna pick up the fond on the bottom of
the pot and then start to reduce that down. That
gets finished with a little bit of butter and a
little bit of fresh parsley, and then that syrup, that
bright acidic syrup over top of the chicken, over top
of the veal, little pasta on the side is absolutely delicious,
(14:14):
isn't great? So sake we use a couple of different ways.
I was a Matt Maserra or corporate colony director. I
texted me a couple of great recipes, so we use
and obviously sake you can use it for a lot
of different things, but we generally will match those up
with Japanese flavor. Profiles. So that's a great kariaki sauce.
That's a great unagi sauce, which is also really kind
of fun and delicious. Also, miran is A is a
(14:36):
great cooking sweet rice wine that is a beautiful kind
of counterbalance to a lot of flavors when you're cooking
those specific Japanese flavors too. So I think those are
kind of nice. Rum vodka even like Blanco tequila. I
think there's a purpose in a place for some of
(14:57):
those things, like we've made, like you know, Blanco like
marinated pork shoulder, right Like, if you like a Blanco tequila,
if you make like a like a a beautiful Moho
flavor profile, so that's gonna be like lots of citrus juice,
lots of cilantro, lots of garlic tequila right like white
tequila as like a marinate for a pork shoulder, if
(15:18):
you're gonna smoke it low and slow, which is really
kind of nice. Again, just sort of like nice acidic
flavor profiles. And then when it comes to like bourbon
and rum, like I just mentioned before, I love those
flavor profiles when they're kind of matched up with sweet ingredients,
right so a dark rum caramel sauce is delicious. So
is a bourbon caramel sauce. Those are some of my
favorite applications for those. And so it just really kind
of depends. I don't like cooking with beer. I'm not
(15:41):
a big fan of like brots like hot dogs or
brots cooked and just boiled in beer. I think it's
kind of gross. Can you taste that before? Yeah?
Speaker 2 (15:51):
And the one the recipe that comes to mind when
it comes to beer is like a beer can like
inside a chicken.
Speaker 1 (15:57):
Yeah.
Speaker 2 (15:58):
I don't know if you've seen that.
Speaker 1 (16:00):
As a matter of fact, on inside American grill.
Speaker 2 (16:04):
I thought, even like cooking with beer.
Speaker 1 (16:06):
No, no, yeah, but this is different. This is a
little different. This is different. Let me find this rest
before as a matter of fact, because we just did this.
But yeah, so beer cant chickens kind of fun. But
so there there's lots of great roasters. Uh, and listen,
you can do the same thing with lemon water. But
if you take it, and if you're gonna cook with beer,
I think you have to go with the lightest, uh
(16:27):
cleanest logger you could possibly find. Nothing heavy like cooking
with guinness. Why did I take it back. You can
make a nice sort of guinness syrup for like ham,
which is actually really good. But if you if you
a beer can chicken is kind of fun. Have you
done that before? I have?
Speaker 2 (16:43):
And uh, because I think I was given there's some
sort of like tray that comes with it, and it
kind of holds a chicken and then you place the
you kind of stick the beer can up the chickens
butt and then you throw it in the on the
grill and whatnot. And yeah, that's what it looks like exactly.
Speaker 1 (17:00):
Beer canned chicken. Yep, beer canned chicken with salt severity.
It's on a page one eight inside of American Grill. This
is a great recipe, right, it's really good. So it's
got a candle lagger, really nice dry rub on the
outside of the chicken. The lagger goes into it's like lodge.
Makes this really kind of wonderful roasting dish. You pour
the lager into this metal cup. You actually don't stick
(17:21):
the can in there. You just pour the lagger into
the cup and then the chicken's butt rests right on
top of the reservoir of lager. And then we take
a Hlipino onion, garlic, and then tomatillo, and then we
scatter this on the outside and as the chicken starts
to cook, roast and then it collects its drippings in
(17:41):
the bottom, it's starting to roast, all these really kind
of wonderful flavors. With that, then we'll take those soft vegetables,
throw those into the blender, a fresh bunch of cilantro,
nice limon juice right at the very end, and you
get this really deep, very signature flavor profile that tastes
like a gore just sal severity, but it's also it's
a very chickeny sauce severity at the same time. And
(18:03):
then and then you take the chicken out, you kind
of cut it up like you would a good roasted chicken.
Serve that with rice, serve that with tortillas, and you've
got a great dinner. I think that's kind of fun.
Speaker 2 (18:12):
Yeah, I think. I mean, I think you poop pooed
the beer the cooking with beer too quickly, because that's
a it's delicious.
Speaker 1 (18:18):
I did, I did, you know, But I take it
the What I don't like cooking with beer, honestly, is
like using beer as a bath for brods. I understand that.
I don't like that. I think that's gross.
Speaker 2 (18:36):
What about you know, I've seen people marinate like Carney
a soda flank steak for tacos in like Barona, with
you know, soy sauce and ginger and stuff. How do
you feel about that? Now? Don't need it?
Speaker 1 (18:52):
Not a fan?
Speaker 2 (18:53):
Okay, very not like you need it. I will say
this to answer Penelope's question. When it comes to like
trying to figure out like how to cook with alcohol,
you touched on it, and I would say that, like,
if you do like clams or muscles, I think one
of the best things you can do and also one
of the simplest recipes you can do is you know,
(19:14):
muscles or clams with white wine and yeah, garlic and
some partially. I mean, it's it's so simple. It seems
like a dish that should be very very expensive, But
when you go to the grocery store and you get
a bag of muscles or clams, they're extremely cheap. You know,
good for the environment effectively, you know, they're they're water
(19:35):
filters and everything. And it's just one of those meals
that when you do for your friends, they all go,
what how did you learn how to do this, and
you're a magician, and like it's actually that it's like foolproofs,
so stupid, so easy. The hardest part really is, or
at least for the muscles, is debarding them. But sometimes
you can get your fishmonger or whatever, your butcher to
kind of do that for you. But that would be
(19:57):
my suggestion for you, Penelope, because that's one of those dishes.
And you get some some real crunchy, flaky bread and
you toast it up a little bit, maybe rub some
garlic on there, and then you dip that bread into
that sauce that you've made.
Speaker 1 (20:10):
Oh yeah, ah delicious. So it's so it's really just
like kind of counterbalance, right, because your palate really loves spicy, sour, salty, sweet. Yeah, right,
So the salt from the oceany flavor from the muscles
or the clams, kind of mix one that bright acidity
from the white wine along with the garlic and then
(20:30):
you know that reduced but sort of with the sweet
butter flavor that you kind of whiske in right at
the last second. It's just exquisite. It's so exquisite. So
you're gonna use the wine as a replacement for water
to steam the clams open, and then the mixture of
the clam liquid on the inside the clams reduced down
with the white wine. That's a very very special flavor profile.
(20:53):
And you get the same thing with shrimp. You know,
it's like you want to seer the shrimp, take them out,
and then that really kind of wonderful sticky residue in
the bottom what we were just talking about a second ago, deglazing.
You're going to add the white wine to that. That's
gonna pull up that great flavor profile. And then right
the last second when it starts to get a little
like sticky whisk, a little bit of butter kind of
smooth it out a little bit, and that is just
so incredibly delicious. Seafood white wine, and it's and it's
(21:18):
kind of like, you know, there are different cases where
red wine tastes really great with meat, and then white
wine tastes red wine tastes really great with seafood. I
can certainly make those connections, but by and largest true,
you know, white wine tastes great with sort of white
meats and you know, chicken and pork and seafood, and
then red wine tastes really delicious. We can taste really
(21:40):
good with pork, but also veal and beef itself. That's
where you want to start to kind of develop a
flavor profile, but it's also just a great way to
kind of use up stuff you get left over.
Speaker 2 (21:51):
Why do you think that is that white one goes
with kind of like white meats and red wine goes
with red meats. You think it has to do with
like almost the unctuousness. Like I when I think of fish,
I think if it's light, and then when I think
of like a sovegn on block, I think of like
a light airy thing and kind of kind of matches.
And then you know, with red meat and red wine,
it's like full of flavor and like a you know,
(22:11):
like a zinfandel or a cab goes really well. Do
you think it has to do with that or is
it purely just color?
Speaker 1 (22:17):
No, it's it's the flavor profile of all that too,
because obviously white wine is nice and fresh and light
and clean, and that's gonna that's gonna match beautifully in overpower,
you know, any the delicate flavor profile seafood, salmon, you know, clams, muscles, shrimp, octopus,
you know things that just kind of taste nice and oceany, like,
you don't want to overpower that. And then with with
(22:41):
red meat, white wine wouldn't even hold up to it.
So you want something that's going to just sort of
mattch shoulder to shoulder with the end result. Right, So
if you want something because beef, it tastes great with
like big bowl flavor profiles, Zenfidels are really great a
red wine to deglaze, I make beautiful beef sauces out
of because it is so just like bold, Yeah, really
(23:02):
like nice brambly BlackBerry flavor profile, big California fruit forward
taste delicious with like dark red meat like.
Speaker 2 (23:09):
That last question. You know, one of the things about
cooking with liquor that could be scary for a lot
of people is, you know, liquor lights on fire when
you are throwing liquor into a into a hot pan.
What's some safety precautions one should take so if it
(23:30):
flames up, you don't burn your eyebrows off.
Speaker 1 (23:32):
That's that's a really really great point because this could
be dangerous, right, you could be holding a Molotov cocktail.
You have to be really really careful with this. So
Miller and Luck's Hualai. We have a bananas foster on
the menu for dessert and it comes out and gets
a fine bay table side. So it's it's a big show.
It's super fun. We deglaze the pan. We have these
beautiful bananas that are from the Big Island. We make
(23:56):
a a brown sugar Vanila Ta coffee kind of right
in front of you, and then we'll saute the bananas
in that until they get a little soft. And then
you want to rake the bananas and the toffee sauce
into the back of the pan and kind of leave
like a little bit of like contact metal surface available.
So if you do want to get a nice plan bay,
it'll it'll hit the pan and start to almost steam
(24:18):
and vaporize, so it'll ignite pretty quickly if you want
that show. But the most important thing is you want
to take the prescribed amount for the recipe and you
want to put it in something separate so it's not
coming out of the bottle. Okay, you want to put
into a bowl, you want to put into a coffee cup,
you want to put it into like some sort of
ramick in or a dish. So when you add that,
you're not basically, you know, adding the entire value of
(24:41):
the whole bottle, which could explode. I've seen that before.
It's all really yeah, it's it's awful. So so you
just want to add just a nice prescribed amount and
then and then you want to tilt it forward or
maybe if you have an ignition lighter like the thing
that you kind of light you grill with. Those are
really kind of fun to use, just kind of right
in front and then whom you get a nice big,
you know, surprise for everybody. Feels kind of fun and
(25:04):
if you want to practice at a couple of times,
it is pretty cool to do in front of people. Yeah,
and then the flavor profile, right Kanyak is a great
igniter for like mushrooms, Dimi gloss, you know, a little
bit Dejon mustard, a little bit of heavy cream tastes
fantastic with pork and veal bourbon tastes really great with
dimy gloss as well, reduced down red meat pork feel
(25:26):
those are kind of fun to ignite.
Speaker 2 (25:28):
Well, this has been a fun episode obviously. Anytime we
get to talk about booze, I get excited because that's
you know, where I make most of my money. So yeah,
thank you for answering all these questions, and a big
thank you to Penelope for writing and do us. If
you guys want to send it to an audio message
or a video, we'd love that. If you see to
trend on the web that we need to know about,
please send that in. We're here to educate or to debunk.
(25:51):
On Thursday, we're joined by Katie Lee Beegle, who joined
kind of Wild as a partner and co founder last year.
Kind of Wild makes it easier and ever to get
zero sugar, low calorie, certified, organic vegan wines. Katie is
best known for her cookbooks and co hosting food networks
The Kitchen, So we are keeping in all the family here.
Be sure to come back later in the week for
(26:12):
that you will not want to miss. So we're going
to continue this booze theme.
Speaker 1 (26:16):
Throughout the Yeah, my buddy, Katie, she's fantastic.
Speaker 2 (26:18):
Yeah, well, Tyler, it's always a pleasure. We'll see you
next time. Please follow us on Instagram at two Dudes
in a Kitchen and we'll be back very very soon.
I'm going to go make that muscles and white wine sauce.
Speaker 1 (26:28):
Oh my gosh, doesn't sound fantastic.
Speaker 2 (26:30):
Oh yeah, see you guys, See you all right, guys,
Thanks for listening. Follow us on Instagram at Two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars.
Speaker 1 (26:39):
We'll take that and we'll see you guys next time.
Speaker 2 (26:41):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Yes, welcome into another
episode of the Two Dudes in a Kitten Wells Adams
alongside Tyler Florence. I'm back in Studio City. Tyler, looks
like you're back up in the Bay Area.
Speaker 1 (00:14):
How you doing, Bud, I'm good man. I just got
back from Hawaii. I'm out there once a quarter so
it's got on my second quarterly trip and we had
so much fun. We had a couple of big events.
We had a full buy out last week with like
seventy five folks from a bank. I'm actually here in
San Francisco and it was just good to check in
on the island team. It was good to spend a
(00:36):
week out there. I got a little bit of sun.
We also went up to this cool place called Parker
Ranch up in Waimea, which is if you know the
Big Island at all, it's kind of on the central
west side of the island. And we talked to Parker Ranch,
which has been raising cattle on the island for one
hundred and eighty years. Wow about raising our own cattle.
(00:57):
Are Miller and lux Black Angus Prime on the island.
So that was kind of a fun trip. And you know,
it's always good to go out there. Hawaii never sucks ever. Ever.
Speaker 2 (01:08):
Well, hey, by the way, I'm going to be going
to New York a bunch this summer. I'm gonna need
some Tyler Florence heat map recommendations for wheready.
Speaker 1 (01:17):
To go eat? Yeah, man, I know everybody.
Speaker 2 (01:19):
You got me, you got me covered and.
Speaker 1 (01:21):
A harpy dude. Absolutely, So you got to go to Frenchy.
Have you been to Frenchy and Tribeca No Boom, that
place is great, Manetta Tavern is fantastic. You got to
go to Balthazar and Kiss the Ring that place. That
place is fantastic. There's a Crown Shy, just got a
Michelin star at the place is fantastic. Like lots of
really good restaurants.
Speaker 2 (01:39):
All right, I'm excited.
Speaker 1 (01:40):
I'll look you up, man, very excited.
Speaker 2 (01:42):
And the one thing, of course I do love about
New York is the bar scene.
Speaker 1 (01:45):
There.
Speaker 2 (01:46):
The mixologists in New York or second to none. You
can get a very good drink, I feel like on
every corner. And today's episode is all about booze, not
necessarily about making cocktails, but about cooking with it. Do
you cook with booze a lot or not?
Speaker 1 (02:03):
Really? I think that there's lots of really great recipes
that cook with wine. And this was a listener question, right.
Speaker 2 (02:12):
Yeah, yeah, yeah, I just wanted to kind of ease
us into oh.
Speaker 1 (02:15):
Yeah, yeah for sure, because I definitely it's one of
those like arsenals. You don't need it for sure, Like
cooking with wine, it's it's like an added layer that
I think provides some beautiful acidity, especially if you start
cooking with wine. I think when people start thinking about
cooking with alcohol, their first thing is like a splash
of white wine or a splashing wine. And then when
(02:36):
it comes to white wine, you're talking everything from akata
to scampy, uh, depending on upending on vodka, which is vodka,
but like all those kind of fresh flavors that come
along with bright grape acidity, which is really kind of nice.
Majority of the alcohol cooks out, but what you're left
with is somebody that's kind of is similar to like
a sour lemon juice flavor. It's frust it's just really
(02:58):
kind of clean with with red wine. Red wine as
a marinade can begin to break down and tenderize tough cuts.
So if you're going to make a beef bergagnon, red
wine is essential as from a marining standpoint, but also
viscosity and the body and the color of a really
good sauce as well. And then you've got konyak, and
(03:18):
you got bourbon, and you've got dark rum, which are
also really nice flavored components, and Bourbon dark rum, in
my opinion, they do make really nice elements for a sauce,
but I really like them it desserts like a bourbon
caramel or a dark rum caramel, like those things just
taste fantastic. So there's different use case scenarios for all
of it. I mean, sake and a really good tariaki
(03:39):
sauce which are really kind of nice. Also, you know
in Naggi sauce which they brush you know, barbecue deal
with at a Japan restaurant like that. Unaggi sauce uses
both mirror and sake, So there's lots of different use
case scenarios for that particular thing. But honestly, it's just
the cidity. It's just like fresh as you can get
the same zing by using just squeeze of fresh limon juice.
But it's you know, it can add a really nice
(04:01):
component to it any dish.
Speaker 2 (04:03):
I also feel like I tend to see this a
lot in my recipes where it's like, now, deglaze the
pan with some white wine or some red wine or
something like that. Now, let's talk about deglazing, because I
do feel like it's not something that a lot of
people really know about, but when you learn about it,
it kind of changes everything in terms of a sauce.
Speaker 1 (04:21):
Yeah, because you want to build upon the foundation of
the flavors that of something that you're starting to cook. Right,
So do you want to go through beef burgagnon or
do you want to go through something like shrimp scampy
or pacata? What do you? What do you? Because it's
the lesson is the same.
Speaker 2 (04:36):
Uh, let's do beef burgugnon burgon.
Speaker 1 (04:39):
Okay, So you're gonna need like large chunks of beef shoulder, right,
so it has like nice marbling through it. So, so
you want something that's gonna melt, not a lean cut, right,
Obviously you're not gonna braize filet mignon. You want something
that has kind of like a connective tissue. You want
an ugly cut, something that's gonna break down and braize
(04:59):
and become something that it's going to feel like to
the American palate, like pot roast. Right, you want something
melty and soft like pot roast. So kind of big
chunks of ugly cuts shoulder is perfect for beef parking on.
And then what you want to do is you want
to marinate that overnight. Right, So you're gonna add a
bottle of red wine. Now you want to marinate with
something that you definitely would want to drink, but not
anything that it's going to feel expensive, right, I mean
(05:20):
because at the end of the day, you're going to
kind of ruin the wine. But you want to be
something that's like palatable and delicious, but not anything that's
from your reserve stash. Right, So not anything is super
expensive because it would be a waste. So then you
want to cover your beef shoulder cubes of beef shoulder
large one and a half by one and a half
or two by two large cubes of beef shoulder. Then
(05:43):
you want to add some mariplot to that, and that's
going to be carrots and celery and onion, Bailey fresh tyme, garlic, peppercorns,
lemon peel, which is really kind of nice. And you
want to make the set of like wet raw beef
red wine salad out of it, cover it, throw in
the fridge overnight, and really let it start to marina.
And what's gonna happen is the acid from the red wine.
(06:03):
It's gonna begin to tenderize and break down the beef,
so it's gonna like so it's gonna feel really really tender.
It's also going to absorb the flavor of the red
wine as well, which is just gorgeous. So then you
want to take all this yummy stuff out. You want
to just take the beef out because everything else is
is going to be just discarded except for the red wine.
We're gonna string that out in a bed. But take
(06:24):
the beef out, and you want to dry the beef
off really really well on a paper towel, because again,
you always want to see something that's as dry as possible,
because if it's wet, it's going to begin to steam
and stew before you begin to uh build up on
that caramelization, and that's what you're gonna deglaze. Okay, So
you want to dry it off really really well. Hit
it with some flour, so it's got a nice coating
on the outside of it, nice big Dutch oven extra
(06:47):
virgin olive oil. And you want to begin to see
the big chunks of beef until they're nice and evenly brown.
Now what's gonna happen is gonna there's gonna be residual
miard reaction, which is where the amino acids and the
and the protein starts to melt and fuse and it
and it's gonna sort of leach a caramelization all over
the bottom of the pot. And that's called fond f
O n D fond right, and and so that is
(07:10):
just absolutely delicious and a great way to extract another
level of deep flavor and color into a sauce. Now
you're gonna do the same thing if you saw it's
a shrimp for a scampy, if you saw it's a
veal for a pocada or chicken for a pacada. That
deglazing thing is going to pick up the essence and
the flavor of the brown residue in the bottom of
the pot and give you a beautiful foundation for a flavor.
(07:34):
Right now, we're going to strain out the marinade for
the for the beef itself. So it's got all those
really kind of wonderful vegetative nuances from the from the maraplot.
You know, the carrots and the fresh time are going
to give it some mean the fresh time and the
pepper corn and going to give it a nice erbaceous flavor.
And then you're gonna take that liquid and then you're
gonna deglaze after you've seared the beef, deglaze that beautiful
(07:55):
red wine into the bottom of the pot and and
begin to pull that gorgeous color. So now you've got
the residue of beef infused with a red wine that
you're going to start to make a reduction out of. Now,
when you go to the grocery store, especially in the
meat department, often they'll have little small pucks of Demi glass, right,
and that's a deep veal reduction that's kind of like
(08:19):
a sticky, little small puck of concentrated beef flavor. I
love those things. I think they're great. There's shelf stable.
I keep them in my pantry all the time, and
it's kind of like using a nor cube or like
a like a soup cube or something like that. But
it's naturally all natural, and you crack when these things
open and kind of like little rubbery, but you throw
it in and you let that start to melt. Now
(08:39):
you have this really kind of deep, delicious beef and
fused red wine liquid that's going to reduce and become
a viscous, gorgeous, purply color that's going to give you
a ton of flavor. You want to put the beef
back into that, along with like some fresh mariplaw, like
large carrots, potatoes are really great, pearl onion, mushroom, bacon,
(08:59):
lard on, which is an essential flavor profile for beef burgnion.
And then you want to cover this and you could
either simmer it on the stovetop. I like to finish
in the oven, So the oven it's going to be
at like three twenty five, kind of low. You know,
let that go for about three and a half hours
until it just becomes nice and syrapy, and then the
red wine itself is just it's all you smell. It's
(09:20):
just this beefy, bright, acidic, gorgeous flavor profile that is
just synonymous with just gorgeous beef burgion and it's just
it's reduced. It's delicious, it's viscous. It's like gravy that
tastes great with with potatoes and all kinds of fun stuff.
And so we've done a couple of things in that
(09:41):
quick a little lesson. The deglazing thing with the red
wine is essential because it's going to give you extracting
a really gorgeous layer of flavor that if you didn't
take that moment to do, you would have missed it.
But also the red wine itself is going to tenderize
the beef itself and give you a gorgeous color. Then ultimately,
this kind of freshness is fresh flavor that comes along
(10:01):
with using red wine. And we could jump into a
bunch of different recipes and talk about like how do
you use booze and wine itself, and how those different
flavor profiles kind of come out from a nuanced standpoint.
But like I said, it's one of those great ingredients
that if you know how to use with, if you're
comfortable with it, it just it's fancy. You know, you certainly
don't need it, but it's kind of fancy and fun
(10:22):
and I think it tastes really great.
Speaker 2 (10:23):
It also saves you on a clean up step because
it makes it to your pan. Isn't like you're scraping
off all the fond and stuff, because it really helps
clean it off.
Speaker 1 (10:33):
Yeah, totally. Yes, When you deglace, you're basically like you're
kind of like steam cleaning the bottom of your podcast
with flavor. Yeah, yeah, totally. Hey, listen before we jump
in anything else, I just want to take this moment,
which is kind of fun, bro, because these moments in
my career only happened every so often. But my new
book American Now is here, Bro, one hundred and twenty
(10:56):
five recipes oh on Live Fire Cooking just got seventy
five copies just got dropped off of my house. Looks
amazing days ago, and I am so excited about this book.
I think this is going to become your new live
fire Bible. Speaking of beef bergan yell and there's a
smoke there that's right there as a matter of fact.
(11:17):
But a big shout out to the folks at Abrams
for publishing this. We had a eight city tour coming
up this summer called the Masters of Fire Barbecue Festival.
And I think this is my best work. So this
is actually out right now you can go to Williamsonoma
dot com and pre order this but it's going to
(11:38):
be available at bookstores and on Amazon May twenty eighth.
So I'm just really super excited about this book. Brother.
I'll send you a copy.
Speaker 2 (11:45):
Yeah, yeah, I want it signed.
Speaker 1 (11:47):
Oh of course, of course, yeah, of course.
Speaker 2 (11:49):
Congratulations. Yeah, everyone out there, go free order American Grill.
That's awesome, man. Congratulations number eighteen seventeen seventeen and not
wild wow. All right, let's go to a listener question.
This one comes from It's me Penelope. Penelope says, I
wanted to get both of your thoughts on cooking with alcohol.
And I've used beer for rice in a Spanish chicken
(12:11):
and rice, but not much outside. And I would love
to know how to work vodka, whiskey, and wine flavors
into my cooking. Any simple ideas. What do you have
for Penelope Tyler?
Speaker 1 (12:23):
Well, yeah, so kind of touch on what we just
talked about before. I think starting off with both white
wine and red wine. And this is a great way
to use up what you didn't drink the night before, right,
So if you didn't finish the bottle and you've got like,
you know, a glass or two left in the bottle.
Just put the quark back on it, stick it next
to the stove in the next couple of days or so.
You know, just figure out what a really great recipe
(12:44):
of how to use that, and you're gonna have fun
with it. Different alcohols have different purposes in different forms
of cooking. White wine and red wine, like we just
covered a second ago, are really just like beautiful fresh
acidity like clams vongle right linguini, like lannguini, clams of
long lake like that uses white wine as the liquid
(13:07):
to stem the clams open. Yeah. So that yeah, So
that acidity mixed with the garlic and the beautiful clam
juice that pops open reduced finished with butter. Is that
the gorgeous pasta sauce that was one of my favorite
pasta dishes in the world. It's delicious. Chicken pocada or
veal pocada kind of uses the same thing. So you're
(13:30):
gonna start off with fifty to fifty olive oil and garlic.
Fifty to fifty olive oil and butter. You're gonna saw
it take garlic, and then you're gonna add capers to that,
and then Uh, well, let me back up a second.
So you're gonna add fifty fifty olive on butter, and
then you're gonna take your your chicken or your veal cutlets.
You wanna nice and thin dredge them litle bit of
flour and you're gonna brown them really really well, right,
(13:51):
and then you're gonna take them out, and then you're
gonna add garlic, and then you're gonna add capers to that,
and then you're gonna add white wine. The white wine
is gonna pick up the fond on the bottom of
the pot and then start to reduce that down. That
gets finished with a little bit of butter and a
little bit of fresh parsley, and then that syrup, that
bright acidic syrup over top of the chicken, over top
of the veal, little pasta on the side is absolutely delicious,
(14:14):
isn't great? So sake we use a couple of different ways.
I was a Matt Maserra or corporate colony director. I
texted me a couple of great recipes, so we use
and obviously sake you can use it for a lot
of different things, but we generally will match those up
with Japanese flavor. Profiles. So that's a great kariaki sauce.
That's a great unagi sauce, which is also really kind
of fun and delicious. Also, miran is A is a
(14:36):
great cooking sweet rice wine that is a beautiful kind
of counterbalance to a lot of flavors when you're cooking
those specific Japanese flavors too. So I think those are
kind of nice. Rum vodka even like Blanco tequila. I
think there's a purpose in a place for some of
(14:57):
those things, like we've made, like you know, Blanco like
marinated pork shoulder, right Like, if you like a Blanco tequila,
if you make like a like a a beautiful Moho
flavor profile, so that's gonna be like lots of citrus juice,
lots of cilantro, lots of garlic tequila right like white
tequila as like a marinate for a pork shoulder, if
(15:18):
you're gonna smoke it low and slow, which is really
kind of nice. Again, just sort of like nice acidic
flavor profiles. And then when it comes to like bourbon
and rum, like I just mentioned before, I love those
flavor profiles when they're kind of matched up with sweet ingredients,
right so a dark rum caramel sauce is delicious. So
is a bourbon caramel sauce. Those are some of my
favorite applications for those. And so it just really kind
of depends. I don't like cooking with beer. I'm not
(15:41):
a big fan of like brots like hot dogs or
brots cooked and just boiled in beer. I think it's
kind of gross. Can you taste that before? Yeah?
Speaker 2 (15:51):
And the one the recipe that comes to mind when
it comes to beer is like a beer can like
inside a chicken.
Speaker 1 (15:57):
Yeah.
Speaker 2 (15:58):
I don't know if you've seen that.
Speaker 1 (16:00):
As a matter of fact, on inside American grill.
Speaker 2 (16:04):
I thought, even like cooking with beer.
Speaker 1 (16:06):
No, no, yeah, but this is different. This is a
little different. This is different. Let me find this rest
before as a matter of fact, because we just did this.
But yeah, so beer cant chickens kind of fun. But
so there there's lots of great roasters. Uh, and listen,
you can do the same thing with lemon water. But
if you take it, and if you're gonna cook with beer,
I think you have to go with the lightest, uh
(16:27):
cleanest logger you could possibly find. Nothing heavy like cooking
with guinness. Why did I take it back. You can
make a nice sort of guinness syrup for like ham,
which is actually really good. But if you if you
a beer can chicken is kind of fun. Have you
done that before? I have?
Speaker 2 (16:43):
And uh, because I think I was given there's some
sort of like tray that comes with it, and it
kind of holds a chicken and then you place the
you kind of stick the beer can up the chickens
butt and then you throw it in the on the
grill and whatnot. And yeah, that's what it looks like exactly.
Speaker 1 (17:00):
Beer canned chicken. Yep, beer canned chicken with salt severity.
It's on a page one eight inside of American Grill. This
is a great recipe, right, it's really good. So it's
got a candle lagger, really nice dry rub on the
outside of the chicken. The lagger goes into it's like lodge.
Makes this really kind of wonderful roasting dish. You pour
the lager into this metal cup. You actually don't stick
(17:21):
the can in there. You just pour the lagger into
the cup and then the chicken's butt rests right on
top of the reservoir of lager. And then we take
a Hlipino onion, garlic, and then tomatillo, and then we
scatter this on the outside and as the chicken starts
to cook, roast and then it collects its drippings in
(17:41):
the bottom, it's starting to roast, all these really kind
of wonderful flavors. With that, then we'll take those soft vegetables,
throw those into the blender, a fresh bunch of cilantro,
nice limon juice right at the very end, and you
get this really deep, very signature flavor profile that tastes
like a gore just sal severity, but it's also it's
a very chickeny sauce severity at the same time. And
(18:03):
then and then you take the chicken out, you kind
of cut it up like you would a good roasted chicken.
Serve that with rice, serve that with tortillas, and you've
got a great dinner. I think that's kind of fun.
Speaker 2 (18:12):
Yeah, I think. I mean, I think you poop pooed
the beer the cooking with beer too quickly, because that's
a it's delicious.
Speaker 1 (18:18):
I did, I did, you know, But I take it
the What I don't like cooking with beer, honestly, is
like using beer as a bath for brods. I understand that.
I don't like that. I think that's gross.
Speaker 2 (18:36):
What about you know, I've seen people marinate like Carney
a soda flank steak for tacos in like Barona, with
you know, soy sauce and ginger and stuff. How do
you feel about that? Now? Don't need it?
Speaker 1 (18:52):
Not a fan?
Speaker 2 (18:53):
Okay, very not like you need it. I will say
this to answer Penelope's question. When it comes to like
trying to figure out like how to cook with alcohol,
you touched on it, and I would say that, like,
if you do like clams or muscles, I think one
of the best things you can do and also one
of the simplest recipes you can do is you know,
(19:14):
muscles or clams with white wine and yeah, garlic and
some partially. I mean, it's it's so simple. It seems
like a dish that should be very very expensive, But
when you go to the grocery store and you get
a bag of muscles or clams, they're extremely cheap. You know,
good for the environment effectively, you know, they're they're water
(19:35):
filters and everything. And it's just one of those meals
that when you do for your friends, they all go,
what how did you learn how to do this, and
you're a magician, and like it's actually that it's like foolproofs,
so stupid, so easy. The hardest part really is, or
at least for the muscles, is debarding them. But sometimes
you can get your fishmonger or whatever, your butcher to
kind of do that for you. But that would be
(19:57):
my suggestion for you, Penelope, because that's one of those dishes.
And you get some some real crunchy, flaky bread and
you toast it up a little bit, maybe rub some
garlic on there, and then you dip that bread into
that sauce that you've made.
Speaker 1 (20:10):
Oh yeah, ah delicious. So it's so it's really just
like kind of counterbalance, right, because your palate really loves spicy, sour, salty, sweet. Yeah, right,
So the salt from the oceany flavor from the muscles
or the clams, kind of mix one that bright acidity
from the white wine along with the garlic and then
(20:30):
you know that reduced but sort of with the sweet
butter flavor that you kind of whiske in right at
the last second. It's just exquisite. It's so exquisite. So
you're gonna use the wine as a replacement for water
to steam the clams open, and then the mixture of
the clam liquid on the inside the clams reduced down
with the white wine. That's a very very special flavor profile.
(20:53):
And you get the same thing with shrimp. You know,
it's like you want to seer the shrimp, take them out,
and then that really kind of wonderful sticky residue in
the bottom what we were just talking about a second ago, deglazing.
You're going to add the white wine to that. That's
gonna pull up that great flavor profile. And then right
the last second when it starts to get a little
like sticky whisk, a little bit of butter kind of
smooth it out a little bit, and that is just
so incredibly delicious. Seafood white wine, and it's and it's
(21:18):
kind of like, you know, there are different cases where
red wine tastes really great with meat, and then white
wine tastes red wine tastes really great with seafood. I
can certainly make those connections, but by and largest true,
you know, white wine tastes great with sort of white
meats and you know, chicken and pork and seafood, and
then red wine tastes really delicious. We can taste really
(21:40):
good with pork, but also veal and beef itself. That's
where you want to start to kind of develop a
flavor profile, but it's also just a great way to
kind of use up stuff you get left over.
Speaker 2 (21:51):
Why do you think that is that white one goes
with kind of like white meats and red wine goes
with red meats. You think it has to do with
like almost the unctuousness. Like I when I think of fish,
I think if it's light, and then when I think
of like a sovegn on block, I think of like
a light airy thing and kind of kind of matches.
And then you know, with red meat and red wine,
it's like full of flavor and like a you know,
(22:11):
like a zinfandel or a cab goes really well. Do
you think it has to do with that or is
it purely just color?
Speaker 1 (22:17):
No, it's it's the flavor profile of all that too,
because obviously white wine is nice and fresh and light
and clean, and that's gonna that's gonna match beautifully in overpower,
you know, any the delicate flavor profile seafood, salmon, you know, clams, muscles, shrimp, octopus,
you know things that just kind of taste nice and oceany, like,
you don't want to overpower that. And then with with
(22:41):
red meat, white wine wouldn't even hold up to it.
So you want something that's going to just sort of
mattch shoulder to shoulder with the end result. Right, So
if you want something because beef, it tastes great with
like big bowl flavor profiles, Zenfidels are really great a
red wine to deglaze, I make beautiful beef sauces out
of because it is so just like bold, Yeah, really
(23:02):
like nice brambly BlackBerry flavor profile, big California fruit forward
taste delicious with like dark red meat like.
Speaker 2 (23:09):
That last question. You know, one of the things about
cooking with liquor that could be scary for a lot
of people is, you know, liquor lights on fire when
you are throwing liquor into a into a hot pan.
What's some safety precautions one should take so if it
(23:30):
flames up, you don't burn your eyebrows off.
Speaker 1 (23:32):
That's that's a really really great point because this could
be dangerous, right, you could be holding a Molotov cocktail.
You have to be really really careful with this. So
Miller and Luck's Hualai. We have a bananas foster on
the menu for dessert and it comes out and gets
a fine bay table side. So it's it's a big show.
It's super fun. We deglaze the pan. We have these
beautiful bananas that are from the Big Island. We make
(23:56):
a a brown sugar Vanila Ta coffee kind of right
in front of you, and then we'll saute the bananas
in that until they get a little soft. And then
you want to rake the bananas and the toffee sauce
into the back of the pan and kind of leave
like a little bit of like contact metal surface available.
So if you do want to get a nice plan bay,
it'll it'll hit the pan and start to almost steam
(24:18):
and vaporize, so it'll ignite pretty quickly if you want
that show. But the most important thing is you want
to take the prescribed amount for the recipe and you
want to put it in something separate so it's not
coming out of the bottle. Okay, you want to put
into a bowl, you want to put into a coffee cup,
you want to put it into like some sort of
ramick in or a dish. So when you add that,
you're not basically, you know, adding the entire value of
(24:41):
the whole bottle, which could explode. I've seen that before.
It's all really yeah, it's it's awful. So so you
just want to add just a nice prescribed amount and
then and then you want to tilt it forward or
maybe if you have an ignition lighter like the thing
that you kind of light you grill with. Those are
really kind of fun to use, just kind of right
in front and then whom you get a nice big,
you know, surprise for everybody. Feels kind of fun and
(25:04):
if you want to practice at a couple of times,
it is pretty cool to do in front of people. Yeah,
and then the flavor profile, right Kanyak is a great
igniter for like mushrooms, Dimi gloss, you know, a little
bit Dejon mustard, a little bit of heavy cream tastes
fantastic with pork and veal bourbon tastes really great with
dimy gloss as well, reduced down red meat pork feel
(25:26):
those are kind of fun to ignite.
Speaker 2 (25:28):
Well, this has been a fun episode obviously. Anytime we
get to talk about booze, I get excited because that's
you know, where I make most of my money. So yeah,
thank you for answering all these questions, and a big
thank you to Penelope for writing and do us. If
you guys want to send it to an audio message
or a video, we'd love that. If you see to
trend on the web that we need to know about,
please send that in. We're here to educate or to debunk.
(25:51):
On Thursday, we're joined by Katie Lee Beegle, who joined
kind of Wild as a partner and co founder last year.
Kind of Wild makes it easier and ever to get
zero sugar, low calorie, certified, organic vegan wines. Katie is
best known for her cookbooks and co hosting food networks
The Kitchen, So we are keeping in all the family here.
Be sure to come back later in the week for
(26:12):
that you will not want to miss. So we're going
to continue this booze theme.
Speaker 1 (26:16):
Throughout the Yeah, my buddy, Katie, she's fantastic.
Speaker 2 (26:18):
Yeah, well, Tyler, it's always a pleasure. We'll see you
next time. Please follow us on Instagram at two Dudes
in a Kitchen and we'll be back very very soon.
I'm going to go make that muscles and white wine sauce.
Speaker 1 (26:28):
Oh my gosh, doesn't sound fantastic.
Speaker 2 (26:30):
Oh yeah, see you guys, See you all right, guys,
Thanks for listening. Follow us on Instagram at Two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars.
Speaker 1 (26:39):
We'll take that and we'll see you guys next time.
Speaker 2 (26:41):
See you next time.
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