May 2, 2024 • 29 mins
Imagine a world where a low-calorie, zero-sugar, certified organic, vegan wine exists. Well, it does!
Food Network star, author, and chef Katie Lee Biegel joins Tyler and Wells to chat about her 'Kind of Wild' wines and the best food pairings, including a surprising one . . . hot dogs! This leads to a frank discussion on how to make the best hot dogs, boiling vs. grilling, mustard vs. ketchup, and interesting garnishes that will have you saying hot diggity dog!
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/.
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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 and iHeartRadio Podcast. We are back again
time for other episode of Two Dudes in a Kitchen
Wells Adams with you alongside Tyler Florence now Tyler. A
couple days ago, we were talking all about booze, which
made me very happy as a bartender on TV. But
you shed some light on the advantages and some disadvantages
(00:23):
of cooking with alcohol. I wanted to know. I didn't
get to ask you what is your favorite recipe to
make that includes alcohol?
Speaker 3 (00:34):
Wow, They're all really really kind of different, to be
honest with you, right, Like, I love like Penny Ala vodka.
You know, I think that's kind of one of those
like fantastic quick issues you can put together. You know,
you want to saute a little bit of garlic, a
little bit of like chili, and fifty to fifty olive
oil and butter, and then I like to add a
little bit of sausage to my Penny a La vodka,
(00:55):
which is kind of nice, so it kind of gives
it more of a kind of a bulky flavor profile.
Nice pork fat, a little finnyl from the sausage, which
tastes really nice, and then you want to you want
to deglaze that with vodka, right, and that's going to
again add a nice sort of fresh flavor profile to it.
You want to do that before you add the tomato
sauce and before you add the cream. But I think
pennell A vodka is one of those go tos that
(01:17):
I certainly kind of cook a lot at the house,
Like the kids like it. The alcohol cooks out, of course,
but like the sharp, fresh, clean flavor that comes with
cooking with alcohol. I think it's kind of fun. And
then one of the things that we do a lot,
I feel like we just it just kind of pops
up with like demos and recipes is kind of like
a really good pacada sauce or a pecada butter. And
(01:40):
then that's going to be again fifty to fifty red
wine and start fifty to fifty olive oil and butter
sauteed thin slices of garlic, caper, lemon segments to that,
and then you want to deglaze that with a little
bit of uh white wine. Let that start to reduce
and then kind of finish that with butter and that's
a beautiful bass if you want to throw on top
(02:01):
of shrimp. It's kind of like a scampy vibe, but
it's more lemon and caper and than it is just
garlic and white wine. And then that it's also taste
grape with chicken. Taste grape with pork tastes great. Base
it over top of grilled chicken and the barbecue, which
is fantastic too. So I think bacotta butter pops up
a lot. I mean, we could spend a whole another
half an hour on this well.
Speaker 2 (02:21):
And I imagine that there is a place where people
can go find all of your favorite recipes in your
new cookbook.
Speaker 3 (02:27):
Yes, oh my god, I'm so glad you brought that up,
because I have it right here, my friend. Buppa ba
ba bah American Grill. This is my seventeenth cookbook, my friend,
I just got the first preliminary copies. Thank you, big
shout out to the folks that Abrams publishing. It's my
seventeenth cookbook. Dare I say, I think it's my best one.
If you are the king or queen of your outdoor
(02:50):
barbecue grill, this is going to be the book that
you're going to fall in love with this summer. Father's
Day's coming up, Mother's Day's coming up. It makes a
really great gift for that. And this is honestly how
I love to cook at home. Like this is a
beautiful recipe using like a nice colamari dish which is
really gorgeous with like tomatoes and black olives, that uses
(03:11):
white wine which is really kind of nice. And then
and it's just so filled with fantastic recipes that you're
just going to fall in love with every single summer.
So let's celebrate the great outdoors. You know, it's the
weather starting to warm up. I can't wait to have
my clothes smell like the campfire, you know, have some
people over out in the backyard, you know, crank up
the grill, serve some really kind of cold, delicious beverages,
(03:33):
and just have a good time with it. So I'm
super thank you for bringing that up American Grill. I
love this new book and it's going to be available
May twenty eighth on Amazon, And also a big shout
out to Williamsinoma. You canet at Williamstonower dot com. And
this is going to be the reason that we're going
on tour this summer. I have an eight city barbecue
tour coming up called Masters of Fire. We're actually shooting
(03:54):
a pilot for this with Food Network in a couple
of weeks, which is really exciting. So so pay attention
to my social media feed. Also, you can go to
Williamsonoma dot com to get tickets for all of our
barbecue tours that are coming up in the summer. And
I can't wait to see you on the road. Let's
cook very very cool. Yeah, williamsnoma dot com. Pre order
right now.
Speaker 2 (04:13):
That is going to be a cookbook that everyone's gonna
want for the grill. I'm excited for the episode today.
We were talking about Booze earlier. In today's episodes all
about Wine, we're joined by Katielee Beagle, who is currently
co host of Food Network's Emmy nominated talk show The
Kitchen and host of cooking channels Beach Bites with Katie Lee.
Add in her impressive resume to broadcasting, she's published several
(04:36):
best selling cookbooks, contributed to numerous magazines and television shows,
and written her own novel, Groundswell. Katie is joined kind
of Wild as a partner and co founder. Last year now.
Kind of Wild is a collection of global wine discoveries
devoted to rewilding the planet. I don't know what that means.
I'm excited to find out. We are going to dive
(04:58):
into some very specialty wines. When me come back, HATI
Lee Beagle be right here on. Two dudes in a kitchen,
stick around. Okay, thank you so much for coming on
the show.
Speaker 4 (05:12):
How you doing, Thanks for having me. I'm great.
Speaker 5 (05:14):
I'm having one of those days where I'm like a
little frazzled running all over the place and I'm like
happy to be home now and sitting near dark on York.
Speaker 2 (05:22):
Well, I think what you probably need is a glass
of wine. We've been talking about Booze this entire week,
and I'm very very excited to talk to you about
kind of Wild because one my family does make wine
up in Cloverdale, Healsburg area, and when I heard about
what you're doing and who you're partnering with, I got
(05:43):
really really excited because I've never really heard of zero sugar,
low calorie, certified, organic and vegan wine. But that's what
you guys are focused on. So explain to us what
kind of wines is?
Speaker 5 (05:56):
Yes, Okay, so kind of wild. Like you said, it's
organic zero sugar. It's free from those harmful additives and preservatives.
And in order to be called zero sugar, legally you
have to be less than point five grams of sugar
per serving, and we're well below that. Ours are all
about zero point one or some even point zero eight
(06:17):
point zero nine, So we're really really low in the
sugar legally zero sugar, and lower on the calorie side
thanks to that, we're moderate alcohol level, not low alcohol,
but moderate in about eleven point nine to twelve point
nine percent alcohol in each of the wines. They're globally sourced,
(06:40):
so they're from all over. We have a rose from France,
We've got savignon blanc from South Africa.
Speaker 4 (06:47):
Cabinet in Washington State.
Speaker 5 (06:49):
And I've just gotten so passionate about this, and I
felt like I've been eating organically for like twenty years,
been really a big part of my life to be
sure that I I try to have organic foods.
Speaker 4 (07:01):
I try to have.
Speaker 5 (07:02):
Clean beauty products, to have clean cleaning products. And then
I realized, well, why am I not thinking about this
with what I'm drinking.
Speaker 4 (07:10):
I buy organic grapes, Why am I not drinking organic grapes.
Speaker 5 (07:15):
And I had had a baby, and I felt like
I couldn't even have one glass of wine without feeling
terrible the next day. And I thought, I already feel
bad enough, I'm already so tired. When am I going
to have a headache now too? And I missed that
part of my life. I missed being able to unwind
at the end of the day with a glass of wine.
And the more I learned about organic wines and not
(07:36):
having the additives, not having the preservatives, the more I realized,
maybe that junk is what's making me feel bad and
not necessarily the one glass of wine. And when I
made the switch, I really do feel differently now, And
like when I go out, I don't really want to
drink wine unless if it's organic, and so I find
myself mostly drinking kind of wild at home and making
(08:00):
different choices now when it comes to what I drink.
Speaker 3 (08:02):
I love that because, especially like the wine industry kind
of gets a lot of a bad rap and sometimes
deservingly so, because of the sul flights that they use
from a preservative level to give the life the shelf life,
extend the shelf life the wine itself, but sometimes the
sugar that is inside the wine, that's the first thing
that's going to give you a hangover.
Speaker 5 (08:22):
Yeah, and the sulfights get a bad rap too, And
we're not sulfight free. Have there's sulfights and raisins. There's
sulfights and apricots and catch up. You know, if you
can eat and one dried apricot, you can drink a
glass of wine and be totally fine. Like, the actual
percentage of people who are allergic to sulfights is around
one percent. It's a lot of the other things, you know,
(08:45):
there's all you know, food coloring can be in wine.
Something like seventy different additives are legal to put into wine.
Speaker 2 (08:54):
When it says vegan wines, I guess, like what does
that mean, because that's confusing because what I think of
wine as its grapes, and so that that's vegan, all.
Speaker 4 (09:02):
Wine would be vegan.
Speaker 1 (09:03):
Yeah.
Speaker 5 (09:04):
So wine can be filtered through animal products, filtered through egg,
through dairy fish bladders, so these.
Speaker 4 (09:12):
Animal products can be used.
Speaker 5 (09:14):
I'm not vegan, you know, I'm the first one to
order a cheeseburger. But I know a lot of people
who maybe they're not vegan, but they're allergic to dairy,
or they have an egg allergy, or they don't like
the ick factor of thinking that it was filtered through fish.
Speaker 4 (09:29):
So it's a.
Speaker 5 (09:31):
Way of being able to check all the boxes and
make it so that it's friendly for everybody to have.
I heard a story from one woman who told me
that if you are breastfeeding and you have a baby
that has acid reflux, sometimes dairy can be a contributor,
and you, as the mom, have to give up dairy.
(09:52):
She was having her glass of pino ore every night
and didn't know why the baby was still having the
acid reflux. It turns out her doctor figured out the
wine was filtered through dairy, and so she taught it
out and the baby was fine.
Speaker 1 (10:06):
Interesting.
Speaker 2 (10:07):
Wow, when it comes to some of the wines that
kind of Wild Wines has, what are some of your favorites? Like?
What are you looking for and what are you ordering
from a kind of wild wines dot com?
Speaker 4 (10:20):
Well, I mean I like all of our wines.
Speaker 2 (10:22):
I mean, I assume you get yours for free.
Speaker 3 (10:24):
But it's almost rose using right, Yeah.
Speaker 5 (10:30):
I love our rose. It's great. It's super dry. I
like really dry wines, and I also like acid I
like acid if I'm eating or if I'm drinking. So
I love a sauvignyen blanc that's nice and bright and
refreshing and has that nip to it. So I drink
a lot of Savignyon blanc. That's always in my fridge.
(10:51):
Rose is always in there. And our multiple is really
nice as well. It's a nice, kind of softer red food.
And I said was their favorite pairing with a hot dog,
which I, as a girl, took that as a real compliment.
Speaker 1 (11:06):
Yeah, I had to try it. That's awesome. Yeah, I
love what.
Speaker 3 (11:10):
We were just talking about a hot dog the other
day at the restaurant because it's now baseball season in
San Francisco and Miller and Lutz our steakhouse is like,
you know, a hop skip and a jump to Oracle
where the Giant's place. We're actually gonna do a super
fancy hot dog, a twenty seven dollars wagu what's on it?
Dog with black truffles and stuff. It's gonna have dimmy
glass pork table side. It's gonna be fine. I might
(11:31):
pair that with a Manta picciano. Sounds good.
Speaker 5 (11:33):
Yeah, Now what do you guys? I always like to
know what people eat on their hot dogs. What's your
hot dog order?
Speaker 3 (11:39):
I love hot dogs. I could crush a hot dog.
So in San Francisco there's a thing called the Sonoran
hot dog. It's actually wrapped in bacon and then grilled
until the bacon is crispy on the outside, and it's
kind of topped off with like this, like uh, almost
like faheta flavor profile. It's a topped off with melted
onions and melted peppers and then and then then they
put mannais on it, which is.
Speaker 1 (12:01):
Kind of kind of bomb.
Speaker 3 (12:03):
I mean like that that's like very like San Francisco
style hot dog, which is kind of cool. My dad
made what I think is now my my go to
flavor profile when it comes to making hot dogs, which
is a.
Speaker 1 (12:15):
Chili dog mm hm.
Speaker 3 (12:17):
And so in his his like his uh hot dog
chili I think it's just spectacular. So it's a sauted onion,
salted garlic, uh, and then add fifty to fifty ground
beef and ground pork.
Speaker 1 (12:30):
It's almost like a bolonaise rague.
Speaker 3 (12:32):
So add that to the to the mixture, you know,
brown up really really well, and then it's ketch up
and then mustard, right and then and then yep, and
then reduce that down. I like a little bit of
lemon juice on top of that as well, and then
just kind of reduce it down to it. It's like
fifty to fifty ketchup and mustards. So it's like, really
it tastes like hot dogs. And then you reduce that
to us yeah, nice and thick. Don't skim the oil out.
You want to just kind of fold that in right
(12:53):
the last second. And then and then with hot dogs itself,
this is kind of a fun summertime thing. Do you
like them grilled? Or do you like them poached? Like,
how do you like your hot dog?
Speaker 4 (13:03):
I like a like a boiled poached hot dog?
Speaker 1 (13:06):
Actually too really too well? What about you? Brow? Do you?
How do you how do you like your weenies? Man?
Speaker 2 (13:11):
I like mine grilled. I like those char marks on there.
I want some carcinages, carcinogens in my already unhealthy uh
you know, tube steak. And then my problem, my problem
with the boiled hot dogs is then you have this
hot dog watch.
Speaker 3 (13:27):
But kidding me, but I make a ceremony out of that, right,
It's it's like slivers of onion and bay leaf.
Speaker 1 (13:33):
Right, I make it.
Speaker 3 (13:34):
I make a moment out of that, right, I mean
I make that water taste delicious. And so like when
when I'm cooking hot dogs outside, you, I don't toast
the bun. The bun steamed, only soft like a marshmallow.
The only snap is going to be from the crust
of the from the casing of the hot dog.
Speaker 4 (13:50):
And then like mouth watering, stomach growling. That sounds. And
that's why he's Tyler Florence. The hot dog water.
Speaker 3 (13:58):
Hot Yeah, everything's got flavor to right, So you take
the hot dogs, and the hot dogs have to be
really super good quality. And then so hot dogs hot
dog water. You take that out to the grill and
they do kiss the grill for a second, but I
keep them warm in the liquid. And then that way
when you go to go refresh when other people want
the hot dog, you take them out, kind of roll
them around the hots high the grill so they get
(14:18):
a little toasty, and then they go into the soft,
fresh steamed bun. And then the hot dog chili on
top of that. And if you want to take that
to the next level, coleslaw on top of the hot
dog chili.
Speaker 5 (14:28):
Well, that's my people West Virginia, and that's where I'm from.
Speaker 4 (14:31):
We do our hot dogs with coleslaw.
Speaker 5 (14:34):
And until I left there, I didn't know that anybody
ate hot dogs without chili and coleslaw.
Speaker 4 (14:38):
I'm so glad to hear that you do that too.
That to me is like the.
Speaker 1 (14:42):
Best chef kills. It's the best ballpark.
Speaker 4 (14:45):
Originally are you from Charleston originally North Carolina?
Speaker 1 (14:48):
Yeah? Yeah?
Speaker 3 (14:48):
And for second, I went to Cornery School in Charleston.
I was on there for a long time. I remember Ballpark.
The good folks at Ballpark Franks paid me a lot
of money to be a judge. And they're like annual
hot dog contest. It was at Mall America and just
outside of Minneapolis, and they had these like hot dogs
from all over the hot dog specialists, hot dog cooks
from all over the country. And the woman that won
(15:11):
made a hot dog with this green bean cast roll
on top of it.
Speaker 4 (15:15):
What.
Speaker 3 (15:16):
Yeah, this is the same greene castle that you have
a Thanksgiving. It's got like cream and mushroom soup, dirky
fried onions on top of it, canned green beans. It
sounds weird, but it's delicious. It was it won. Everybody
else was kind of yeah, it was out of the box.
I never had it before, never even thought about that before.
But then you put that on a bond, like, I
(15:37):
guess you had to be really bored. It must have
been like Thanksgiving leftover day and you started to put
that concoction together. But it was like, that is just money.
Speaker 4 (15:46):
Oh my god, I mean I've got to try that.
Speaker 5 (15:48):
I guess you could see like the creamin that's on
there and then getting like the crunch of the fried onions.
Speaker 3 (15:55):
Yeah, good combo, Yeah, mushroom soup, green beans. You know,
it was just it was just huh oh, that was
new to me.
Speaker 5 (16:02):
Yes, somebody was just telling me about a bond me
hot dog, but they really liked I thought that that
sounded good too.
Speaker 1 (16:08):
Little pork belly mm hmmm mm hmm, having.
Speaker 5 (16:11):
A little slaw on there. I also sometimes make a
hot dog girlled cheese.
Speaker 2 (16:17):
Yeah, tell us your your favorite hot dogs because we
got Tyler's already.
Speaker 5 (16:21):
Well, I mean mine is like Tyler set with the
chili sauce and the the coal salt.
Speaker 4 (16:27):
We had a lot of drive in hot dog places
we Virginia.
Speaker 5 (16:32):
I don't know why they're so popular here they are
and you get like a frosty mug.
Speaker 2 (16:37):
Of root beer with it, like wil.
Speaker 5 (16:41):
Not Wiener shensel No, just like a hot dog. And
having the frosty root beer was so good that like
Midway was my favorite. There's another place called frost Top
and Stewarts. Those were like the three big hot dog
places and you came out there after school was like
the scene.
Speaker 4 (17:03):
Yeah, but now my hot dog eating, I mean.
Speaker 5 (17:07):
I have to have yellow mustard, a yellow mustard fan, like,
don't give me the djon, don't give me the fancy.
Speaker 4 (17:13):
I want yellow. And I'm just like a hot dog
with yellow mustard.
Speaker 3 (17:16):
Neon yellow. Okay, So somebody I put ketchup on there
the other day and someone says, what are you six?
We went to the Giants opening game here in San Francisco,
and I took my old son and we got this thing.
Speaker 1 (17:30):
It's the it's called the Sheboygan Brat.
Speaker 3 (17:33):
It's like it's like this like Midwestern kind of big
broad dog. And they have they have this like pump
station right by the kiosk, and I went over there
and I like a combo of all three. I like
a combo of mayonnaise, mustard and yellow cat and yellow
mustard and ketchup equal squirts and you kind of like
take a little knife and you make a little goop
out of it.
Speaker 1 (17:53):
That's delicious.
Speaker 4 (17:54):
I'm here for it.
Speaker 5 (17:55):
Yeah, anyone that I could put mayonnaise on anything, I'm happy.
Speaker 1 (17:59):
Don't you love mayonnaise?
Speaker 4 (18:00):
God bless me love mayonnaise.
Speaker 5 (18:02):
I mean, and it better be the full fat mannaise,
like low fat mayonnaise should just go far away.
Speaker 1 (18:10):
Dukes.
Speaker 2 (18:11):
Yeah, do you have a favorite mayonnaise? This is a
big moment of the tents for a lot of people.
Speaker 5 (18:15):
We didn't have dukes, like we always have helmets, and
Hellman's is in New York.
Speaker 4 (18:21):
New York doesn't sell dukes.
Speaker 5 (18:23):
But I know whenever I post anything with helmets, I
get a lot of Southern.
Speaker 4 (18:27):
People that are really upset that it's not dukes.
Speaker 3 (18:29):
I was about to say, you can't match that beautiful
West Virginia accent with like Helmet's mayonnaise.
Speaker 1 (18:33):
It just doesn't go to you.
Speaker 4 (18:34):
We didn't have dukes in West Virginia.
Speaker 1 (18:37):
You didn't have dukes in West Virginia. Get out of town.
Speaker 4 (18:39):
No, I promise you. We didn't all we had.
Speaker 3 (18:42):
Your mother call your mother right now and say mom,
did we have get her on the phone.
Speaker 1 (18:46):
Duke's all the place. Don't you only have helmets?
Speaker 5 (18:48):
We only had helmets and people would do miracle whip too.
Speaker 2 (18:52):
And I'm not a mile weird. You know whats really
big right now is Japanese mayonnaise?
Speaker 4 (18:58):
Yeah, the QP up Yeah.
Speaker 1 (19:02):
That's got and mirror.
Speaker 2 (19:07):
It's really good, real quick though, when we go back,
we got to go back to hot dogs. We've had
this discussion before, but never with you. Is a hot
dog sandwich?
Speaker 5 (19:20):
This is a hot topic and I feel like a
hot dog is in it's a category of its own.
Speaker 1 (19:26):
Oh, don't, don't, don't, don't get winding him up.
Speaker 5 (19:29):
I mean, yes, technically it's between two pieces of bread.
Speaker 1 (19:34):
But a month a hot dog is.
Speaker 4 (19:37):
A hot dog.
Speaker 3 (19:38):
Yeah, it's a sandwich. Hot dog is a sandwich. I mean,
I'm with I'm with Wales on this.
Speaker 5 (19:43):
But will be technical, yes, but like I feel like
a hot dog, like it's a hot dog. I'm not
gonna go I've got to get a sandwich and then
go make a hot dog.
Speaker 3 (19:52):
No, but but it's it's it's it's meat in between
two pieces of bread what do you call?
Speaker 5 (19:57):
It falls into the sandwich category, but I like, I
wouldn't be like, hey, do you all want to go
get a sandwich and then go out for hot dogs?
Speaker 2 (20:05):
Fair enough? Well, I guess we should close on maybe
a favorite recipe that you've got that you can cook
with some of your wines, because this show's all about cooking,
and I know you've got some delicious wines to use.
Speaker 5 (20:18):
Well, you know, I am a big fan of parent
just about anything with wine. So like we've just been
talking about hot dogs, I feel like that you can
go high low with whatever it is. Lately, I've been
really into making foods that are both kid friendly and
adult friendly, so we do a lot of sheep pan
cooking in our house.
Speaker 4 (20:40):
So I like to do I get this.
Speaker 5 (20:43):
There's this great butcher in my neighborhood called Hudson and Charles,
and they sell this really good. It's boneless chicken breast,
but have the skin on, and so I think that
makes such a difference to have the skin, but I
want it to be quit and so boneless is faster.
So I do a little flour coating on the chicken.
(21:06):
Flour with salt, pepper, garlic powder, and then I put
a stick of butter on the sheet pan and I
put it into the oven. Let the butter melt, and
then I get out the hot sheet pan. I put
the skin side down of the chicken breast onto the butter,
and that goes into the oven, and after about twenty
five minutes, I turn it and then I let it
(21:28):
finish cooking. And that skin is just like so perfectly crisp.
And we'll usually have it with some roasted potatoes and salad,
and with that I just love like a really nice
cold glass of chardonnay. And it's just a really simple meal.
I like simple cooking and simple foods, and that's just
one of my favorite comfort food dinners. My daughter, I'll
(21:50):
eat the chicken and the potatoes, not the salad. Yet.
Speaker 4 (21:53):
Someday a mom can hope that she'll have that.
Speaker 5 (21:57):
I'll give her some cucumbers sliced on the side, and
then everybody's happy.
Speaker 1 (22:01):
Oh it sounds great, that's delicious.
Speaker 5 (22:03):
Yeah, And Tyler, I have to tell you for so
long how much you have your cooking inspired me years
and years ago when I very first got started and
you had your book come out and I remember getting
that cookbook and like pouring over the pictures, and I
was thinking about it the other day because I knew
we had this coming up, and I thought, I got
to get that book out and make some of that food.
Speaker 4 (22:27):
It was so good. That was a great cookbook.
Speaker 1 (22:29):
Thank you so much. And how many years have you
been on Food Network?
Speaker 5 (22:32):
Now?
Speaker 4 (22:33):
Our show The Kitchen's been on ten years now.
Speaker 1 (22:36):
Congratulations, that's so funny. It's so great basic. Yeah, thank you.
Speaker 5 (22:41):
I felt very, very fortunate that it's like the little
show that could.
Speaker 1 (22:46):
Yeah, congratulations on that. And how many episodes a year
do you go?
Speaker 2 (22:49):
Shoot?
Speaker 1 (22:49):
You get time? Right?
Speaker 5 (22:50):
We do about thirty nine episodes a year now forty
episodes a year or something like that.
Speaker 4 (22:56):
And filming blocks.
Speaker 5 (22:57):
We're going back to filming the next couple of weeks,
so I end up with chunks of time off, which
is great. It's great because I can explore other projects
and also have time to really devote to my daughter
and she's my number one. I'm kind of obsessed.
Speaker 1 (23:15):
That's awesome. And how old is she?
Speaker 4 (23:17):
She's three and a half.
Speaker 1 (23:18):
Oh, it's such a great age. Fantastic the princess, right, yeah,
how old are your kids now.
Speaker 3 (23:23):
Gosh, my oldest is twenty seven. Yeah, Miles is twenty seven,
and Hayden is sixteen. He's gonna be seventeen next month.
And Dorothy the babies because she's gonna be sixteen and
driving in August.
Speaker 4 (23:37):
Wow. Yeah, time five, Wow crazy, that's so crazy.
Speaker 3 (23:41):
Well, congratulations and all your success. So good to see
you again. I feel like it's been forever. We got
to catch up soon. I'm gonna be in New York
in a couple of weeks. I'm doing Good Morning America
for a new new book.
Speaker 1 (23:52):
By the way, blah blah blah.
Speaker 4 (23:53):
This is Cotro great.
Speaker 3 (23:58):
Yeah, we're gonna be cooking up right in the heart
of Times Square, Good Morning America, and I will give.
Speaker 4 (24:02):
You a shout, give a shout. Tell toll And I said, Hi,
Well for sure.
Speaker 5 (24:07):
Yeah, and wells like I said, I loved you on
Bachelor and Paradise. Maybe someday you can make me a
cocktail bartender.
Speaker 2 (24:17):
Yeah, pour your glass of some wine. How about that?
Speaker 4 (24:19):
Well, what would be the cocktail you'd make?
Speaker 2 (24:23):
So it depends on where we are. I suppose if
we're in Mexico, then yeah, i'd probably make you a
pulo or with a hot dog, with.
Speaker 1 (24:30):
A hot dog, cocktail hot dog.
Speaker 2 (24:33):
I mean I I think you have to have a
cheap beer with a hot dog. That's just how I yeah.
I mean it's like it just goes, it goes, right.
But if it's like a blast though, if it's a
broad then it might be something a little bit different.
It might be Yeah, it might be like a Negronie
or something, or like or a Manhattan because it's got
(24:53):
a little more bite to it.
Speaker 1 (24:55):
Uh uh, I don't.
Speaker 2 (24:56):
I don't know that's a good I just I just
always think of beer with with with hot dogs.
Speaker 1 (25:02):
But that's a good sandy sounds pretty good too, right,
like beer and lemonade.
Speaker 2 (25:05):
Oh yeah, oh good this.
Speaker 4 (25:09):
Yeah yeah, yes, Mitchell would be great.
Speaker 2 (25:12):
That would be good.
Speaker 4 (25:14):
Yeah.
Speaker 5 (25:15):
I've got to have a hot dog for dinner tonight.
I'm so easy tonight, a fancy dinner and I'm going
to be dreaming about hot dogs.
Speaker 1 (25:24):
Oh my god.
Speaker 3 (25:24):
What we were doing the New York City Food and
Wine Festival, uh last October, and we had this like
this kind of weird back and forthing because they were
they were coming back at us with sort of an
aggressive budget that they were going to give us for
the food, and it was just sort of like, I mean,
there's no disrespect because this happens all the time, but
like we just didn't.
Speaker 1 (25:42):
Feel like we could cook for that amount of money.
I'm like, I'm not going to come to.
Speaker 3 (25:45):
New York City and and give you an airline chick
Enbressa not doing it. And then literally we had proposed
this like super sexy hot Dog. I did it out
of protest in the very beginning, right because it's going
to be like a troubled hot dog with like you know,
Veal bowling A, Like it was going to be this
twenty seven dollars knife.
Speaker 1 (26:02):
And fork hot dog kind of thing. But but we
could go there.
Speaker 4 (26:06):
I mean, I think people would probably be thrilled with that.
Speaker 1 (26:09):
I think they would.
Speaker 3 (26:10):
I'm like, dude, this sounded kind of silly five seconds ago,
but it's New York City, right, New Yorkers love good
hot dog, and I think we would crush it.
Speaker 4 (26:18):
So let's it's what people want to eat. Let's be honest.
Speaker 1 (26:22):
Well, as we have to do a whole episode on
hot dogs now, I.
Speaker 2 (26:24):
Know, listen on my bingo card us talking about hot
dogs for the entire episode was not on there, but
I appreciated it.
Speaker 4 (26:32):
I didn't know what to expect, but.
Speaker 1 (26:34):
You never know what to expect.
Speaker 4 (26:36):
Listen, we have a welcome surprise.
Speaker 1 (26:38):
Tiffany theson On. One time we started talking about aliens
and all kinds of thing.
Speaker 5 (26:41):
Yeah, the last time I saw you, we talked about aliens.
Speaker 3 (26:46):
We know, we Tifny thesion We talked about raccoons and aliens. Yeah,
this show has a life of its own.
Speaker 4 (26:55):
Good show for.
Speaker 2 (26:57):
Everyone listening out there. Go to kind of Wildwines dot
com and order yourself some delicious wines. You can do
subscription packages. I see is it Is it kind of
like a wine subscription service? Or can you do it
all a cart as well?
Speaker 4 (27:14):
Yeah, so you can do all a cart.
Speaker 5 (27:16):
You can go on and for your first order you
get twenty percent off and six bottles of mores free shipping.
But if you want to sign up for the subscription,
it's a subscription that you're in charge of, So you
choose how many bottles, you choose which wines you want,
so if you want all whites, if you want to
mix it up, but you can pause it anytime. There's
no fee to join, so it's a subscription that you
(27:38):
you get.
Speaker 4 (27:38):
To be in control.
Speaker 2 (27:40):
Very cool. Well, can you thank you so much for
coming on too, dudes in the kitchen, This was a
lot of fun.
Speaker 4 (27:44):
You guys are the best. Thank you so much.
Speaker 1 (27:47):
Miss you.
Speaker 4 (27:48):
Good to see Almoss, you do fie.
Speaker 1 (27:50):
See you.
Speaker 2 (27:51):
Oh now I gotta have a hot dog.
Speaker 1 (27:53):
She's such a sweetheart. Are you best like her?
Speaker 3 (27:56):
The family, the Food Network family of her last like
ten twelve years or so, has gotten so deep. There's
only about thirty of us on planet Earth have had
that shared experience.
Speaker 1 (28:06):
But when we get.
Speaker 3 (28:07):
Together, we're always really really grateful because we know, you know, gosh,
it may not last forever, but we're super grateful to
be where we are while we're here. And then our
connection with an audience is so deep because what we
do everybody can do at home. Like we inspired people
how to cook and teach them, you know, great ways
to feed themselves and feed their families. And it's just
(28:28):
such a gift. And she's one of the best, great communicator.
Just we're just super sweetheart. What you see is what
you get, and she's just so much fun.
Speaker 2 (28:36):
Yeah, this is a lot of fun. Everyone out there,
go buy yourself some kind of Wild Wines at kind
of Wildwines dot com, or go to Williamsanoman dot com
and pre order Tyler's new book, American Grill. She was
an American Grill.
Speaker 3 (28:54):
But this is gonna be great, guys, so go check
this out. This's my seventeenth cookbook. I absolutely love it.
We spent at a year putting this one together. One
hundred and twenty five recipes on mastering live fire. Let's
fire up the grill and have a great summer.
Speaker 2 (29:06):
Yeah, this is a fun one. I can't wait to
get my copy of Tyler's new cookbook. Thank you guys
so much for listening. If there are any guests you'd
like to see us have on the show, please let
us know by sending us a DM. As always, you
can follow us on at two Dudes in the Kitchen
Nope forget to subscribe wherever you get your podcasts and
be back next week.
Speaker 1 (29:20):
See you Tyler, see you body tick care Bye guys.
Speaker 2 (29:23):
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 (29:30):
We'll take that and we'll see you guys next time.
Speaker 2 (29:32):
See you next time
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams and iHeartRadio Podcast. We are back again
time for other episode of Two Dudes in a Kitchen
Wells Adams with you alongside Tyler Florence now Tyler. A
couple days ago, we were talking all about booze, which
made me very happy as a bartender on TV. But
you shed some light on the advantages and some disadvantages
(00:23):
of cooking with alcohol. I wanted to know. I didn't
get to ask you what is your favorite recipe to
make that includes alcohol?
Speaker 3 (00:34):
Wow, They're all really really kind of different, to be
honest with you, right, Like, I love like Penny Ala vodka.
You know, I think that's kind of one of those
like fantastic quick issues you can put together. You know,
you want to saute a little bit of garlic, a
little bit of like chili, and fifty to fifty olive
oil and butter, and then I like to add a
little bit of sausage to my Penny a La vodka,
(00:55):
which is kind of nice, so it kind of gives
it more of a kind of a bulky flavor profile.
Nice pork fat, a little finnyl from the sausage, which
tastes really nice, and then you want to you want
to deglaze that with vodka, right, and that's going to
again add a nice sort of fresh flavor profile to it.
You want to do that before you add the tomato
sauce and before you add the cream. But I think
pennell A vodka is one of those go tos that
(01:17):
I certainly kind of cook a lot at the house,
Like the kids like it. The alcohol cooks out, of course,
but like the sharp, fresh, clean flavor that comes with
cooking with alcohol. I think it's kind of fun. And
then one of the things that we do a lot,
I feel like we just it just kind of pops
up with like demos and recipes is kind of like
a really good pacada sauce or a pecada butter. And
(01:40):
then that's going to be again fifty to fifty red
wine and start fifty to fifty olive oil and butter
sauteed thin slices of garlic, caper, lemon segments to that,
and then you want to deglaze that with a little
bit of uh white wine. Let that start to reduce
and then kind of finish that with butter and that's
a beautiful bass if you want to throw on top
(02:01):
of shrimp. It's kind of like a scampy vibe, but
it's more lemon and caper and than it is just
garlic and white wine. And then that it's also taste
grape with chicken. Taste grape with pork tastes great. Base
it over top of grilled chicken and the barbecue, which
is fantastic too. So I think bacotta butter pops up
a lot. I mean, we could spend a whole another
half an hour on this well.
Speaker 2 (02:21):
And I imagine that there is a place where people
can go find all of your favorite recipes in your
new cookbook.
Speaker 3 (02:27):
Yes, oh my god, I'm so glad you brought that up,
because I have it right here, my friend. Buppa ba
ba bah American Grill. This is my seventeenth cookbook, my friend,
I just got the first preliminary copies. Thank you, big
shout out to the folks that Abrams publishing. It's my
seventeenth cookbook. Dare I say, I think it's my best one.
If you are the king or queen of your outdoor
(02:50):
barbecue grill, this is going to be the book that
you're going to fall in love with this summer. Father's
Day's coming up, Mother's Day's coming up. It makes a
really great gift for that. And this is honestly how
I love to cook at home. Like this is a
beautiful recipe using like a nice colamari dish which is
really gorgeous with like tomatoes and black olives, that uses
(03:11):
white wine which is really kind of nice. And then
and it's just so filled with fantastic recipes that you're
just going to fall in love with every single summer.
So let's celebrate the great outdoors. You know, it's the
weather starting to warm up. I can't wait to have
my clothes smell like the campfire, you know, have some
people over out in the backyard, you know, crank up
the grill, serve some really kind of cold, delicious beverages,
(03:33):
and just have a good time with it. So I'm
super thank you for bringing that up American Grill. I
love this new book and it's going to be available
May twenty eighth on Amazon, And also a big shout
out to Williamsinoma. You canet at Williamstonower dot com. And
this is going to be the reason that we're going
on tour this summer. I have an eight city barbecue
tour coming up called Masters of Fire. We're actually shooting
(03:54):
a pilot for this with Food Network in a couple
of weeks, which is really exciting. So so pay attention
to my social media feed. Also, you can go to
Williamsonoma dot com to get tickets for all of our
barbecue tours that are coming up in the summer. And
I can't wait to see you on the road. Let's
cook very very cool. Yeah, williamsnoma dot com. Pre order
right now.
Speaker 2 (04:13):
That is going to be a cookbook that everyone's gonna
want for the grill. I'm excited for the episode today.
We were talking about Booze earlier. In today's episodes all
about Wine, we're joined by Katielee Beagle, who is currently
co host of Food Network's Emmy nominated talk show The
Kitchen and host of cooking channels Beach Bites with Katie Lee.
Add in her impressive resume to broadcasting, she's published several
(04:36):
best selling cookbooks, contributed to numerous magazines and television shows,
and written her own novel, Groundswell. Katie is joined kind
of Wild as a partner and co founder. Last year now.
Kind of Wild is a collection of global wine discoveries
devoted to rewilding the planet. I don't know what that means.
I'm excited to find out. We are going to dive
(04:58):
into some very specialty wines. When me come back, HATI
Lee Beagle be right here on. Two dudes in a kitchen,
stick around. Okay, thank you so much for coming on
the show.
Speaker 4 (05:12):
How you doing, Thanks for having me. I'm great.
Speaker 5 (05:14):
I'm having one of those days where I'm like a
little frazzled running all over the place and I'm like
happy to be home now and sitting near dark on York.
Speaker 2 (05:22):
Well, I think what you probably need is a glass
of wine. We've been talking about Booze this entire week,
and I'm very very excited to talk to you about
kind of Wild because one my family does make wine
up in Cloverdale, Healsburg area, and when I heard about
what you're doing and who you're partnering with, I got
(05:43):
really really excited because I've never really heard of zero sugar,
low calorie, certified, organic and vegan wine. But that's what
you guys are focused on. So explain to us what
kind of wines is?
Speaker 5 (05:56):
Yes, Okay, so kind of wild. Like you said, it's
organic zero sugar. It's free from those harmful additives and preservatives.
And in order to be called zero sugar, legally you
have to be less than point five grams of sugar
per serving, and we're well below that. Ours are all
about zero point one or some even point zero eight
(06:17):
point zero nine, So we're really really low in the
sugar legally zero sugar, and lower on the calorie side
thanks to that, we're moderate alcohol level, not low alcohol,
but moderate in about eleven point nine to twelve point
nine percent alcohol in each of the wines. They're globally sourced,
(06:40):
so they're from all over. We have a rose from France,
We've got savignon blanc from South Africa.
Speaker 4 (06:47):
Cabinet in Washington State.
Speaker 5 (06:49):
And I've just gotten so passionate about this, and I
felt like I've been eating organically for like twenty years,
been really a big part of my life to be
sure that I I try to have organic foods.
Speaker 4 (07:01):
I try to have.
Speaker 5 (07:02):
Clean beauty products, to have clean cleaning products. And then
I realized, well, why am I not thinking about this
with what I'm drinking.
Speaker 4 (07:10):
I buy organic grapes, Why am I not drinking organic grapes.
Speaker 5 (07:15):
And I had had a baby, and I felt like
I couldn't even have one glass of wine without feeling
terrible the next day. And I thought, I already feel
bad enough, I'm already so tired. When am I going
to have a headache now too? And I missed that
part of my life. I missed being able to unwind
at the end of the day with a glass of wine.
And the more I learned about organic wines and not
(07:36):
having the additives, not having the preservatives, the more I realized,
maybe that junk is what's making me feel bad and
not necessarily the one glass of wine. And when I
made the switch, I really do feel differently now, And
like when I go out, I don't really want to
drink wine unless if it's organic, and so I find
myself mostly drinking kind of wild at home and making
(08:00):
different choices now when it comes to what I drink.
Speaker 3 (08:02):
I love that because, especially like the wine industry kind
of gets a lot of a bad rap and sometimes
deservingly so, because of the sul flights that they use
from a preservative level to give the life the shelf life,
extend the shelf life the wine itself, but sometimes the
sugar that is inside the wine, that's the first thing
that's going to give you a hangover.
Speaker 5 (08:22):
Yeah, and the sulfights get a bad rap too, And
we're not sulfight free. Have there's sulfights and raisins. There's
sulfights and apricots and catch up. You know, if you
can eat and one dried apricot, you can drink a
glass of wine and be totally fine. Like, the actual
percentage of people who are allergic to sulfights is around
one percent. It's a lot of the other things, you know,
(08:45):
there's all you know, food coloring can be in wine.
Something like seventy different additives are legal to put into wine.
Speaker 2 (08:54):
When it says vegan wines, I guess, like what does
that mean, because that's confusing because what I think of
wine as its grapes, and so that that's vegan, all.
Speaker 4 (09:02):
Wine would be vegan.
Speaker 1 (09:03):
Yeah.
Speaker 5 (09:04):
So wine can be filtered through animal products, filtered through egg,
through dairy fish bladders, so these.
Speaker 4 (09:12):
Animal products can be used.
Speaker 5 (09:14):
I'm not vegan, you know, I'm the first one to
order a cheeseburger. But I know a lot of people
who maybe they're not vegan, but they're allergic to dairy,
or they have an egg allergy, or they don't like
the ick factor of thinking that it was filtered through fish.
Speaker 4 (09:29):
So it's a.
Speaker 5 (09:31):
Way of being able to check all the boxes and
make it so that it's friendly for everybody to have.
I heard a story from one woman who told me
that if you are breastfeeding and you have a baby
that has acid reflux, sometimes dairy can be a contributor,
and you, as the mom, have to give up dairy.
(09:52):
She was having her glass of pino ore every night
and didn't know why the baby was still having the
acid reflux. It turns out her doctor figured out the
wine was filtered through dairy, and so she taught it
out and the baby was fine.
Speaker 1 (10:06):
Interesting.
Speaker 2 (10:07):
Wow, when it comes to some of the wines that
kind of Wild Wines has, what are some of your favorites? Like?
What are you looking for and what are you ordering
from a kind of wild wines dot com?
Speaker 4 (10:20):
Well, I mean I like all of our wines.
Speaker 2 (10:22):
I mean, I assume you get yours for free.
Speaker 3 (10:24):
But it's almost rose using right, Yeah.
Speaker 5 (10:30):
I love our rose. It's great. It's super dry. I
like really dry wines, and I also like acid I
like acid if I'm eating or if I'm drinking. So
I love a sauvignyen blanc that's nice and bright and
refreshing and has that nip to it. So I drink
a lot of Savignyon blanc. That's always in my fridge.
(10:51):
Rose is always in there. And our multiple is really
nice as well. It's a nice, kind of softer red food.
And I said was their favorite pairing with a hot dog,
which I, as a girl, took that as a real compliment.
Speaker 1 (11:06):
Yeah, I had to try it. That's awesome. Yeah, I
love what.
Speaker 3 (11:10):
We were just talking about a hot dog the other
day at the restaurant because it's now baseball season in
San Francisco and Miller and Lutz our steakhouse is like,
you know, a hop skip and a jump to Oracle
where the Giant's place. We're actually gonna do a super
fancy hot dog, a twenty seven dollars wagu what's on it?
Dog with black truffles and stuff. It's gonna have dimmy
glass pork table side. It's gonna be fine. I might
(11:31):
pair that with a Manta picciano. Sounds good.
Speaker 5 (11:33):
Yeah, Now what do you guys? I always like to
know what people eat on their hot dogs. What's your
hot dog order?
Speaker 3 (11:39):
I love hot dogs. I could crush a hot dog.
So in San Francisco there's a thing called the Sonoran
hot dog. It's actually wrapped in bacon and then grilled
until the bacon is crispy on the outside, and it's
kind of topped off with like this, like uh, almost
like faheta flavor profile. It's a topped off with melted
onions and melted peppers and then and then then they
put mannais on it, which is.
Speaker 1 (12:01):
Kind of kind of bomb.
Speaker 3 (12:03):
I mean like that that's like very like San Francisco
style hot dog, which is kind of cool. My dad
made what I think is now my my go to
flavor profile when it comes to making hot dogs, which
is a.
Speaker 1 (12:15):
Chili dog mm hm.
Speaker 3 (12:17):
And so in his his like his uh hot dog
chili I think it's just spectacular. So it's a sauted onion,
salted garlic, uh, and then add fifty to fifty ground
beef and ground pork.
Speaker 1 (12:30):
It's almost like a bolonaise rague.
Speaker 3 (12:32):
So add that to the to the mixture, you know,
brown up really really well, and then it's ketch up
and then mustard, right and then and then yep, and
then reduce that down. I like a little bit of
lemon juice on top of that as well, and then
just kind of reduce it down to it. It's like
fifty to fifty ketchup and mustards. So it's like, really
it tastes like hot dogs. And then you reduce that
to us yeah, nice and thick. Don't skim the oil out.
You want to just kind of fold that in right
(12:53):
the last second. And then and then with hot dogs itself,
this is kind of a fun summertime thing. Do you
like them grilled? Or do you like them poached? Like,
how do you like your hot dog?
Speaker 4 (13:03):
I like a like a boiled poached hot dog?
Speaker 1 (13:06):
Actually too really too well? What about you? Brow? Do you?
How do you how do you like your weenies? Man?
Speaker 2 (13:11):
I like mine grilled. I like those char marks on there.
I want some carcinages, carcinogens in my already unhealthy uh
you know, tube steak. And then my problem, my problem
with the boiled hot dogs is then you have this
hot dog watch.
Speaker 3 (13:27):
But kidding me, but I make a ceremony out of that, right,
It's it's like slivers of onion and bay leaf.
Speaker 1 (13:33):
Right, I make it.
Speaker 3 (13:34):
I make a moment out of that, right, I mean
I make that water taste delicious. And so like when
when I'm cooking hot dogs outside, you, I don't toast
the bun. The bun steamed, only soft like a marshmallow.
The only snap is going to be from the crust
of the from the casing of the hot dog.
Speaker 4 (13:50):
And then like mouth watering, stomach growling. That sounds. And
that's why he's Tyler Florence. The hot dog water.
Speaker 3 (13:58):
Hot Yeah, everything's got flavor to right, So you take
the hot dogs, and the hot dogs have to be
really super good quality. And then so hot dogs hot
dog water. You take that out to the grill and
they do kiss the grill for a second, but I
keep them warm in the liquid. And then that way
when you go to go refresh when other people want
the hot dog, you take them out, kind of roll
them around the hots high the grill so they get
(14:18):
a little toasty, and then they go into the soft,
fresh steamed bun. And then the hot dog chili on
top of that. And if you want to take that
to the next level, coleslaw on top of the hot
dog chili.
Speaker 5 (14:28):
Well, that's my people West Virginia, and that's where I'm from.
Speaker 4 (14:31):
We do our hot dogs with coleslaw.
Speaker 5 (14:34):
And until I left there, I didn't know that anybody
ate hot dogs without chili and coleslaw.
Speaker 4 (14:38):
I'm so glad to hear that you do that too.
That to me is like the.
Speaker 1 (14:42):
Best chef kills. It's the best ballpark.
Speaker 4 (14:45):
Originally are you from Charleston originally North Carolina?
Speaker 1 (14:48):
Yeah? Yeah?
Speaker 3 (14:48):
And for second, I went to Cornery School in Charleston.
I was on there for a long time. I remember Ballpark.
The good folks at Ballpark Franks paid me a lot
of money to be a judge. And they're like annual
hot dog contest. It was at Mall America and just
outside of Minneapolis, and they had these like hot dogs
from all over the hot dog specialists, hot dog cooks
from all over the country. And the woman that won
(15:11):
made a hot dog with this green bean cast roll
on top of it.
Speaker 4 (15:15):
What.
Speaker 3 (15:16):
Yeah, this is the same greene castle that you have
a Thanksgiving. It's got like cream and mushroom soup, dirky
fried onions on top of it, canned green beans. It
sounds weird, but it's delicious. It was it won. Everybody
else was kind of yeah, it was out of the box.
I never had it before, never even thought about that before.
But then you put that on a bond, like, I
(15:37):
guess you had to be really bored. It must have
been like Thanksgiving leftover day and you started to put
that concoction together. But it was like, that is just money.
Speaker 4 (15:46):
Oh my god, I mean I've got to try that.
Speaker 5 (15:48):
I guess you could see like the creamin that's on
there and then getting like the crunch of the fried onions.
Speaker 3 (15:55):
Yeah, good combo, Yeah, mushroom soup, green beans. You know,
it was just it was just huh oh, that was
new to me.
Speaker 5 (16:02):
Yes, somebody was just telling me about a bond me
hot dog, but they really liked I thought that that
sounded good too.
Speaker 1 (16:08):
Little pork belly mm hmmm mm hmm, having.
Speaker 5 (16:11):
A little slaw on there. I also sometimes make a
hot dog girlled cheese.
Speaker 2 (16:17):
Yeah, tell us your your favorite hot dogs because we
got Tyler's already.
Speaker 5 (16:21):
Well, I mean mine is like Tyler set with the
chili sauce and the the coal salt.
Speaker 4 (16:27):
We had a lot of drive in hot dog places
we Virginia.
Speaker 5 (16:32):
I don't know why they're so popular here they are
and you get like a frosty mug.
Speaker 2 (16:37):
Of root beer with it, like wil.
Speaker 5 (16:41):
Not Wiener shensel No, just like a hot dog. And
having the frosty root beer was so good that like
Midway was my favorite. There's another place called frost Top
and Stewarts. Those were like the three big hot dog
places and you came out there after school was like
the scene.
Speaker 4 (17:03):
Yeah, but now my hot dog eating, I mean.
Speaker 5 (17:07):
I have to have yellow mustard, a yellow mustard fan, like,
don't give me the djon, don't give me the fancy.
Speaker 4 (17:13):
I want yellow. And I'm just like a hot dog
with yellow mustard.
Speaker 3 (17:16):
Neon yellow. Okay, So somebody I put ketchup on there
the other day and someone says, what are you six?
We went to the Giants opening game here in San Francisco,
and I took my old son and we got this thing.
Speaker 1 (17:30):
It's the it's called the Sheboygan Brat.
Speaker 3 (17:33):
It's like it's like this like Midwestern kind of big
broad dog. And they have they have this like pump
station right by the kiosk, and I went over there
and I like a combo of all three. I like
a combo of mayonnaise, mustard and yellow cat and yellow
mustard and ketchup equal squirts and you kind of like
take a little knife and you make a little goop
out of it.
Speaker 1 (17:53):
That's delicious.
Speaker 4 (17:54):
I'm here for it.
Speaker 5 (17:55):
Yeah, anyone that I could put mayonnaise on anything, I'm happy.
Speaker 1 (17:59):
Don't you love mayonnaise?
Speaker 4 (18:00):
God bless me love mayonnaise.
Speaker 5 (18:02):
I mean, and it better be the full fat mannaise,
like low fat mayonnaise should just go far away.
Speaker 1 (18:10):
Dukes.
Speaker 2 (18:11):
Yeah, do you have a favorite mayonnaise? This is a
big moment of the tents for a lot of people.
Speaker 5 (18:15):
We didn't have dukes, like we always have helmets, and
Hellman's is in New York.
Speaker 4 (18:21):
New York doesn't sell dukes.
Speaker 5 (18:23):
But I know whenever I post anything with helmets, I
get a lot of Southern.
Speaker 4 (18:27):
People that are really upset that it's not dukes.
Speaker 3 (18:29):
I was about to say, you can't match that beautiful
West Virginia accent with like Helmet's mayonnaise.
Speaker 1 (18:33):
It just doesn't go to you.
Speaker 4 (18:34):
We didn't have dukes in West Virginia.
Speaker 1 (18:37):
You didn't have dukes in West Virginia. Get out of town.
Speaker 4 (18:39):
No, I promise you. We didn't all we had.
Speaker 3 (18:42):
Your mother call your mother right now and say mom,
did we have get her on the phone.
Speaker 1 (18:46):
Duke's all the place. Don't you only have helmets?
Speaker 5 (18:48):
We only had helmets and people would do miracle whip too.
Speaker 2 (18:52):
And I'm not a mile weird. You know whats really
big right now is Japanese mayonnaise?
Speaker 4 (18:58):
Yeah, the QP up Yeah.
Speaker 1 (19:02):
That's got and mirror.
Speaker 2 (19:07):
It's really good, real quick though, when we go back,
we got to go back to hot dogs. We've had
this discussion before, but never with you. Is a hot
dog sandwich?
Speaker 5 (19:20):
This is a hot topic and I feel like a
hot dog is in it's a category of its own.
Speaker 1 (19:26):
Oh, don't, don't, don't, don't get winding him up.
Speaker 5 (19:29):
I mean, yes, technically it's between two pieces of bread.
Speaker 1 (19:34):
But a month a hot dog is.
Speaker 4 (19:37):
A hot dog.
Speaker 3 (19:38):
Yeah, it's a sandwich. Hot dog is a sandwich. I mean,
I'm with I'm with Wales on this.
Speaker 5 (19:43):
But will be technical, yes, but like I feel like
a hot dog, like it's a hot dog. I'm not
gonna go I've got to get a sandwich and then
go make a hot dog.
Speaker 3 (19:52):
No, but but it's it's it's it's meat in between
two pieces of bread what do you call?
Speaker 5 (19:57):
It falls into the sandwich category, but I like, I
wouldn't be like, hey, do you all want to go
get a sandwich and then go out for hot dogs?
Speaker 2 (20:05):
Fair enough? Well, I guess we should close on maybe
a favorite recipe that you've got that you can cook
with some of your wines, because this show's all about cooking,
and I know you've got some delicious wines to use.
Speaker 5 (20:18):
Well, you know, I am a big fan of parent
just about anything with wine. So like we've just been
talking about hot dogs, I feel like that you can
go high low with whatever it is. Lately, I've been
really into making foods that are both kid friendly and
adult friendly, so we do a lot of sheep pan
cooking in our house.
Speaker 4 (20:40):
So I like to do I get this.
Speaker 5 (20:43):
There's this great butcher in my neighborhood called Hudson and Charles,
and they sell this really good. It's boneless chicken breast,
but have the skin on, and so I think that
makes such a difference to have the skin, but I
want it to be quit and so boneless is faster.
So I do a little flour coating on the chicken.
(21:06):
Flour with salt, pepper, garlic powder, and then I put
a stick of butter on the sheet pan and I
put it into the oven. Let the butter melt, and
then I get out the hot sheet pan. I put
the skin side down of the chicken breast onto the butter,
and that goes into the oven, and after about twenty
five minutes, I turn it and then I let it
(21:28):
finish cooking. And that skin is just like so perfectly crisp.
And we'll usually have it with some roasted potatoes and salad,
and with that I just love like a really nice
cold glass of chardonnay. And it's just a really simple meal.
I like simple cooking and simple foods, and that's just
one of my favorite comfort food dinners. My daughter, I'll
(21:50):
eat the chicken and the potatoes, not the salad. Yet.
Speaker 4 (21:53):
Someday a mom can hope that she'll have that.
Speaker 5 (21:57):
I'll give her some cucumbers sliced on the side, and
then everybody's happy.
Speaker 1 (22:01):
Oh it sounds great, that's delicious.
Speaker 5 (22:03):
Yeah, And Tyler, I have to tell you for so
long how much you have your cooking inspired me years
and years ago when I very first got started and
you had your book come out and I remember getting
that cookbook and like pouring over the pictures, and I
was thinking about it the other day because I knew
we had this coming up, and I thought, I got
to get that book out and make some of that food.
Speaker 4 (22:27):
It was so good. That was a great cookbook.
Speaker 1 (22:29):
Thank you so much. And how many years have you
been on Food Network?
Speaker 5 (22:32):
Now?
Speaker 4 (22:33):
Our show The Kitchen's been on ten years now.
Speaker 1 (22:36):
Congratulations, that's so funny. It's so great basic. Yeah, thank you.
Speaker 5 (22:41):
I felt very, very fortunate that it's like the little
show that could.
Speaker 1 (22:46):
Yeah, congratulations on that. And how many episodes a year
do you go?
Speaker 2 (22:49):
Shoot?
Speaker 1 (22:49):
You get time? Right?
Speaker 5 (22:50):
We do about thirty nine episodes a year now forty
episodes a year or something like that.
Speaker 4 (22:56):
And filming blocks.
Speaker 5 (22:57):
We're going back to filming the next couple of weeks,
so I end up with chunks of time off, which
is great. It's great because I can explore other projects
and also have time to really devote to my daughter
and she's my number one. I'm kind of obsessed.
Speaker 1 (23:15):
That's awesome. And how old is she?
Speaker 4 (23:17):
She's three and a half.
Speaker 1 (23:18):
Oh, it's such a great age. Fantastic the princess, right, yeah,
how old are your kids now.
Speaker 3 (23:23):
Gosh, my oldest is twenty seven. Yeah, Miles is twenty seven,
and Hayden is sixteen. He's gonna be seventeen next month.
And Dorothy the babies because she's gonna be sixteen and
driving in August.
Speaker 4 (23:37):
Wow. Yeah, time five, Wow crazy, that's so crazy.
Speaker 3 (23:41):
Well, congratulations and all your success. So good to see
you again. I feel like it's been forever. We got
to catch up soon. I'm gonna be in New York
in a couple of weeks. I'm doing Good Morning America
for a new new book.
Speaker 1 (23:52):
By the way, blah blah blah.
Speaker 4 (23:53):
This is Cotro great.
Speaker 3 (23:58):
Yeah, we're gonna be cooking up right in the heart
of Times Square, Good Morning America, and I will give.
Speaker 4 (24:02):
You a shout, give a shout. Tell toll And I said, Hi,
Well for sure.
Speaker 5 (24:07):
Yeah, and wells like I said, I loved you on
Bachelor and Paradise. Maybe someday you can make me a
cocktail bartender.
Speaker 2 (24:17):
Yeah, pour your glass of some wine. How about that?
Speaker 4 (24:19):
Well, what would be the cocktail you'd make?
Speaker 2 (24:23):
So it depends on where we are. I suppose if
we're in Mexico, then yeah, i'd probably make you a
pulo or with a hot dog, with.
Speaker 1 (24:30):
A hot dog, cocktail hot dog.
Speaker 2 (24:33):
I mean I I think you have to have a
cheap beer with a hot dog. That's just how I yeah.
I mean it's like it just goes, it goes, right.
But if it's like a blast though, if it's a
broad then it might be something a little bit different.
It might be Yeah, it might be like a Negronie
or something, or like or a Manhattan because it's got
(24:53):
a little more bite to it.
Speaker 1 (24:55):
Uh uh, I don't.
Speaker 2 (24:56):
I don't know that's a good I just I just
always think of beer with with with hot dogs.
Speaker 1 (25:02):
But that's a good sandy sounds pretty good too, right,
like beer and lemonade.
Speaker 2 (25:05):
Oh yeah, oh good this.
Speaker 4 (25:09):
Yeah yeah, yes, Mitchell would be great.
Speaker 2 (25:12):
That would be good.
Speaker 4 (25:14):
Yeah.
Speaker 5 (25:15):
I've got to have a hot dog for dinner tonight.
I'm so easy tonight, a fancy dinner and I'm going
to be dreaming about hot dogs.
Speaker 1 (25:24):
Oh my god.
Speaker 3 (25:24):
What we were doing the New York City Food and
Wine Festival, uh last October, and we had this like
this kind of weird back and forthing because they were
they were coming back at us with sort of an
aggressive budget that they were going to give us for
the food, and it was just sort of like, I mean,
there's no disrespect because this happens all the time, but
like we just didn't.
Speaker 1 (25:42):
Feel like we could cook for that amount of money.
I'm like, I'm not going to come to.
Speaker 3 (25:45):
New York City and and give you an airline chick
Enbressa not doing it. And then literally we had proposed
this like super sexy hot Dog. I did it out
of protest in the very beginning, right because it's going
to be like a troubled hot dog with like you know,
Veal bowling A, Like it was going to be this
twenty seven dollars knife.
Speaker 1 (26:02):
And fork hot dog kind of thing. But but we
could go there.
Speaker 4 (26:06):
I mean, I think people would probably be thrilled with that.
Speaker 1 (26:09):
I think they would.
Speaker 3 (26:10):
I'm like, dude, this sounded kind of silly five seconds ago,
but it's New York City, right, New Yorkers love good
hot dog, and I think we would crush it.
Speaker 4 (26:18):
So let's it's what people want to eat. Let's be honest.
Speaker 1 (26:22):
Well, as we have to do a whole episode on
hot dogs now, I.
Speaker 2 (26:24):
Know, listen on my bingo card us talking about hot
dogs for the entire episode was not on there, but
I appreciated it.
Speaker 4 (26:32):
I didn't know what to expect, but.
Speaker 1 (26:34):
You never know what to expect.
Speaker 4 (26:36):
Listen, we have a welcome surprise.
Speaker 1 (26:38):
Tiffany theson On. One time we started talking about aliens
and all kinds of thing.
Speaker 5 (26:41):
Yeah, the last time I saw you, we talked about aliens.
Speaker 3 (26:46):
We know, we Tifny thesion We talked about raccoons and aliens. Yeah,
this show has a life of its own.
Speaker 4 (26:55):
Good show for.
Speaker 2 (26:57):
Everyone listening out there. Go to kind of Wildwines dot
com and order yourself some delicious wines. You can do
subscription packages. I see is it Is it kind of
like a wine subscription service? Or can you do it
all a cart as well?
Speaker 4 (27:14):
Yeah, so you can do all a cart.
Speaker 5 (27:16):
You can go on and for your first order you
get twenty percent off and six bottles of mores free shipping.
But if you want to sign up for the subscription,
it's a subscription that you're in charge of, So you
choose how many bottles, you choose which wines you want,
so if you want all whites, if you want to
mix it up, but you can pause it anytime. There's
no fee to join, so it's a subscription that you
(27:38):
you get.
Speaker 4 (27:38):
To be in control.
Speaker 2 (27:40):
Very cool. Well, can you thank you so much for
coming on too, dudes in the kitchen, This was a
lot of fun.
Speaker 4 (27:44):
You guys are the best. Thank you so much.
Speaker 1 (27:47):
Miss you.
Speaker 4 (27:48):
Good to see Almoss, you do fie.
Speaker 1 (27:50):
See you.
Speaker 2 (27:51):
Oh now I gotta have a hot dog.
Speaker 1 (27:53):
She's such a sweetheart. Are you best like her?
Speaker 3 (27:56):
The family, the Food Network family of her last like
ten twelve years or so, has gotten so deep. There's
only about thirty of us on planet Earth have had
that shared experience.
Speaker 1 (28:06):
But when we get.
Speaker 3 (28:07):
Together, we're always really really grateful because we know, you know, gosh,
it may not last forever, but we're super grateful to
be where we are while we're here. And then our
connection with an audience is so deep because what we
do everybody can do at home. Like we inspired people
how to cook and teach them, you know, great ways
to feed themselves and feed their families. And it's just
(28:28):
such a gift. And she's one of the best, great communicator.
Just we're just super sweetheart. What you see is what
you get, and she's just so much fun.
Speaker 2 (28:36):
Yeah, this is a lot of fun. Everyone out there,
go buy yourself some kind of Wild Wines at kind
of Wildwines dot com, or go to Williamsanoman dot com
and pre order Tyler's new book, American Grill. She was
an American Grill.
Speaker 3 (28:54):
But this is gonna be great, guys, so go check
this out. This's my seventeenth cookbook. I absolutely love it.
We spent at a year putting this one together. One
hundred and twenty five recipes on mastering live fire. Let's
fire up the grill and have a great summer.
Speaker 2 (29:06):
Yeah, this is a fun one. I can't wait to
get my copy of Tyler's new cookbook. Thank you guys
so much for listening. If there are any guests you'd
like to see us have on the show, please let
us know by sending us a DM. As always, you
can follow us on at two Dudes in the Kitchen
Nope forget to subscribe wherever you get your podcasts and
be back next week.
Speaker 1 (29:20):
See you Tyler, see you body tick care Bye guys.
Speaker 2 (29:23):
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 (29:30):
We'll take that and we'll see you guys next time.
Speaker 2 (29:32):
See you next time
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