Plumluvfoods on WICC ep 44 Summer Foods

We talk about some great summer ingridients, plus some of our chef buddies give thier summer favorites

Episode Transcript

Speaker 1 (00:00):
Come in and a stalling a world of sound, Jeff
pull on the mic, making hots down the Jeff Jeff
Ware shot guns, myself life, chef.

Speaker 2 (00:13):
Dead and the background making.

Speaker 3 (00:15):
New be found talk girls a peace mustard. Any night
of the drill, A conversation says some bull made dishes,
street boom stale sides these chef spring made mother and
guys suit it sound a podcast A chess can't ready

(00:42):
cot the sucking off any conversation.

Speaker 4 (00:48):
So the fans to say, Sun.

Speaker 3 (00:51):
The knee, Jeff them and the list.

Speaker 5 (00:56):
And the rest.

Speaker 4 (00:59):
Happy Saturday, Happy Memorial Day weekend, Happy America. That's like
to say, Jeffy happy, Happy, third best food holiday of
the year memorl Day weekend.

Speaker 2 (01:10):
Does that count or no?

Speaker 6 (01:12):
Are you okay? It's like barbecues and stuff.

Speaker 4 (01:14):
Yeah, we count this down before like Christmas or Thanksgiving, Christmas.

Speaker 6 (01:18):
JFE, Memorial Days Giving Christmas. Maybe it's a fourth best
fourth Memorial Day.

Speaker 4 (01:24):
I mean to people people do Easter to Eastern.

Speaker 6 (01:26):
Like definitely top five, definitely top five.

Speaker 4 (01:28):
Okay, we'll call it top five happy, top five food
hotay is fine, that's right, that's right, you're here right here,
I'm plump. Well you're here. I'm here.

Speaker 2 (01:35):
We're all here.

Speaker 4 (01:36):
Wow, we got a little here, here, a little here
all over the place. There plumb of the foods live
right here on w I C C. We are hanging
out with you, Chef Plump. Chef Jeffy about to talk
all kinds of fun summertime foods with you. We're gonna
have some of our favorite chefs from across the country
joining us uh in a little while. They're gonna talk
about some of their favorite ingredients slash recipes for the summer.
Jeffie and I gotta talk about some of the hours.
We got a lot of fun things going on. Jeffy

(01:57):
have coined a phrase, it's up to something season. That's
what's going on right now. It's up to something season
because we're up to something. We're always up to something.
We're always up to something crazy.

Speaker 7 (02:08):
I know.

Speaker 2 (02:08):
Yeah, I saw your faith. You were like, what are
you talking about?

Speaker 6 (02:11):
No, we're always doing something wild. We're trying to mix
it up.

Speaker 4 (02:16):
That's right. Well, listen, let's start with this here on
up to something season. It's Memorial Day weekend. I know
you've probably got your amorral day of plans. Maybe you
are having last minute plans. Maybe you've got to go
to Aunt Gladys's house out in the Hamptons because she said, hey,
come out and see us, just in case she did
do that. Because we happen to be Aunt Gladys's favorite
culinary program. I am going to be well, I guess

(02:36):
me and Dan and Jeffy may not be there, but
I'll be there at the Southampton's Arts Center this Sunday
for the Rose Soire with Dan's Taste. We're gonna be
there making a really great dish. Jeff listen, a lot
of there's a lot of food, a lot of really
cool people.

Speaker 2 (02:51):
Chuckd was there last year. How about that from publicizing that's.

Speaker 6 (02:53):
That's super cool. You know, I might I might make
a cardboard cutout just for you to break.

Speaker 2 (02:58):
Oh that's a great idea.

Speaker 4 (02:59):
You could just put me right out front, IM put
like a real spatult in your hand, and then so
it's like really throws people off, like he's there, it's cardboard,
but there's a real spatula. I don't know what's going on.

Speaker 6 (03:09):
I know, I wonder if there's a way we can
get like a display. We could just put my face
on it and we can put a train. Sure, so
I could be like, you know, it's just your face. Well,
no one can see the face you made on the radio.
Oh yeah when I when I said yeah with the
no sound part, that was me making a great face.
Everybody it was. It was great.

Speaker 4 (03:28):
It was a really face funny. But we're gonna be
there having a great time. We're making a great dish.
Come see us the Southampton's Art Center. Uh this Sunday
from a Morlo Day weekend. It's the Dan's Taste presents
the Rose Soire. It's a fun event. Come hang out
with those love a great time. A matter of fact, Jeffy,
I was just on Bodega Bites. Well, actually it's good
night New York. A good friend Ryan Christopher yep, and

(03:48):
I did the Bodega Bytes segment, which is hilarious And
just for those of you who don't know what bodega
bites is, they go to the bodega, which is a
term for like a local convenience store. They buy a
bunch of random things, five or six ingredients and they
bring them and then they asked me to cook with them,
and I have to use up. I can have to
use at least five of them, I think, But I
went on I made two dishes jeffee, and he used

(04:09):
all six of them.

Speaker 6 (04:10):
Yeah, and uh low key, I saw the I saw
the all the things that were bought at the bodega.
I was stumped. I had no idea what Plumb was
gonna do. And I'll tell you what, our boy top
ten percent. I gotta watch. You gotta watch because it's
pretty funny.

Speaker 2 (04:26):
Yeah, it's it's hilarious. You gotta check it out.

Speaker 4 (04:27):
You can see it on my Instagram at chef on
this score Plumb. We'll try to post on the Plumb
of foods Foods one as well, which we gotta do
better with. But yeah, it's gonna be a lot of fun.

Speaker 8 (04:33):
That that was.

Speaker 4 (04:34):
So I love going to hang out those guys, and
of course Ryan and I. You guys know Ryan Christopher
was a staple here in Connecticut for years and has
now moved on to the big city out in New York.
But you know, he shocked to him. He still he
still shows love to all his favorite Connecticut chefs. So
I get to go on there and run my mouth
and I may or may not have put on a
loota libri Mexican wrestling mass.

Speaker 5 (04:51):
Jeffe oh Man, don't give it away, all right, I
won't give anything away, you know, but everything So it's
all PROG wrestling to me, so you know, yeah, Mike
and I'll go crazy and one more fun thing.

Speaker 4 (05:02):
I can't talk a lot about it, but those of
you and we'll try to be a little cryptical. I
did just sign paperwork, Jeff. Those you who are familiar
with chef Plumb when I've done you, guys may know
that I won Guy's Grocery Games back in season one,
episode two.

Speaker 2 (05:15):
I won that episode.

Speaker 4 (05:18):
I allegedly may have been asked to come back to
do a champions Round, a throwback throwdown, so that may
or may not be happening very very soon, Jeffrey, may
or may not be then. I'm not sure if I'm
allegedly allegedly, but if it were to if it were
to happen, I feel confident my skills.

Speaker 2 (05:38):
What do you think you coping me a lot?

Speaker 6 (05:40):
Yeah, I'm in a grocery store, forget about it.

Speaker 4 (05:44):
I think it'd be great. I mean, that's the thing
they don't understand us private chefs that do it. We
do it particularly in you know, the Northeast, like we
are expert shoppers in a grocery store.

Speaker 6 (05:52):
Yeah, no, I would crush anyone in a grocery store.

Speaker 2 (05:54):
It just doesn't it's not even funny.

Speaker 6 (05:56):
Fast fast I know the layout before you do, before
we even get there. Hit the ground run and I
know exactly what's going unless it's that's that's a game changer.
Maybe because but you just got to go through the maze. Yeah, yes,
I mean to be willing to break the fourth wall.
You know there's ways to cut around. You just gotta
be go through. Yeah, yeah, yeah, I've done that before.

Speaker 4 (06:18):
They don't like it. But you know, for the first
time ever, if I actually did, allegedly, you get to
go back and do a championship round the show. That
if I was the first person to climb over like
I said, they're going around the aisles, I just climbed
up the aisles and back down.

Speaker 2 (06:32):
The other side.

Speaker 6 (06:33):
I love this.

Speaker 4 (06:34):
Maybe I feel like there's secret ways around, though. What
if I just knock over one of the aisles, like
push the whole that. I don't know.

Speaker 6 (06:43):
That's a bad idea. I can't. You can't know.

Speaker 4 (06:46):
That's that's too pro wrestling, all right, well, you gotta
back down and give your intros in the show though now,
So I can't wait to do my intro if I
were actually to go back and do this allegedly, you know,
you know, source says say that it's alleged.

Speaker 6 (07:01):
Things are happening, sources, it's up to something season.

Speaker 4 (07:04):
And then hey, we got so much stuff, and then
we got the Steel Point Yacht Club and June Jeffy
are gonna be there roasting pigs.

Speaker 6 (07:09):
That's gonna be a hilarious We will be at that.
That will be rip and raw in good time. Rip.

Speaker 2 (07:14):
We're gonna rip it and rip it and spin it,
rip it.

Speaker 6 (07:16):
And roaring and Ibiza night in Abiza, Night in Abisa
bro Yeah, Abista, I love go there.

Speaker 2 (07:23):
So yeah, it's gonna be a lot of fun.

Speaker 4 (07:24):
Man. We're excited about lots of things happening, Lots and
lots of things happening, very very excited. I might as
wellosed to keep on throwing out again because it's up
to something season, up to something. We have been green
lit for our for four more episodes of our CT
Table show, which will start airing the summer. I mean,
there's lots of things going on. Jeffy, it's up to
something season, up to something. Here we go, listen.

Speaker 6 (07:45):
I'm really excited, though, I'm excited for all these things.
I'm super excited about the Connecticut Table show. I think
that's gonna be a lot of fun.

Speaker 2 (07:51):
Yeah, I think so too.

Speaker 4 (07:52):
I think we're gonna do a lot with that. So
and it's gonna it's gonna give me a break platform
to some chefs, our shots w FSB on Channel three
for Allow Not to Happen myself and a zap.

Speaker 2 (08:01):
We're gonna get you involved, to Jeffy. But it's gonna
be great.

Speaker 6 (08:04):
I look at it as an extension of of what
we do here in plumb of foods but television, which
is really cool.

Speaker 2 (08:10):
Yeah.

Speaker 4 (08:10):
So excited to see where it goes. Like I said,
up to something season, that's what we're doing.

Speaker 2 (08:14):
Brother, up to something. But you know what we're up
to right now?

Speaker 6 (08:17):
We're up to the weather.

Speaker 4 (08:17):
Find starting to warm up and getting beautiful outside, which means.

Speaker 6 (08:20):
Who I thought you were about to do a weather report.
I thought you were like, well, we're up to it's
the weather.

Speaker 4 (08:24):
Here we go, let's talk about the weather.

Speaker 2 (08:27):
Let's talk about the weather.

Speaker 4 (08:28):
Here we go. It's gonna be sunny or the cloudy.
The chance of showers's no, it's not. You didn't want
to kid. I get so mad the weather makes I
thought they told us what the weather was gonna be,
Like I thought they decided, And I was like, would
you just say it's gonna snow so we don't have
to go to school? Like he's a wizard, like he's
like kids. Yeah, he would be like, well, there's a
chance of snow showers. I'm like, don't make it a chance.

(08:48):
If it's gonna snow, let it snow. Just tell me snow.

Speaker 2 (08:51):
What's wrong with you?

Speaker 4 (08:52):
I was so mad.

Speaker 6 (08:53):
I was gonna write a letter magic. He doesn't have
strong snow magic, right, can't? Yeah?

Speaker 4 (08:58):
I get it. And then and then the names to
Deer storm Fields, Harvest because they always have some crazy name.
You need to go ahead and make it snow. Okay,
I made that name up. But they always have a
weird name feel the Harvest. Yeah yeah he And then
everybody calls them like like like SFH, yo, what's up? SFH?

Speaker 2 (09:18):
They always have some weird name of their name is
like you know, like like like.

Speaker 6 (09:22):
Do you go up on a reservation in Wisconsin. Why
would I have to be that's like a very native
American name, Stormfield, Stormfield, Harvest.

Speaker 2 (09:31):
I'm just like, I'm like, maybe I don't know.

Speaker 4 (09:34):
I don't know.

Speaker 2 (09:36):
You don't think weathermen have crazy names.

Speaker 6 (09:39):
I can't think of one weather man name. I feel
like they're like they're like, you know, Brian Smith.

Speaker 4 (09:46):
That's not true at all.

Speaker 2 (09:47):
Their names are always something crazy. It's truly something craz
I'm gonna google.

Speaker 6 (09:50):
It right now to find out this is what we
should Robert James.

Speaker 4 (09:55):
It's always like, uh a stormy, stormy windows.

Speaker 6 (10:00):
That's how they became a weather person because their name.

Speaker 4 (10:02):
I know they're fake names. How about Amy Freeze, No,
it's not. I'm telling you any stage name when they're
when they're you think Jim Cantore is his real name.
Jim Cantore sounds like a real name, for sure. There's
a dude named Stormfield. Hold on, I'm reading off these

(10:25):
these names. The best weatherman names Casanova Nurse like, it's better.
How about Larry Sprinkle? That one can't be real?

Speaker 2 (10:36):
And I'll give you one more. What about good old
fashioned Sam Champion.

Speaker 6 (10:40):
I was just gonna say, these could all be stage names.
For pro wrestling or dancers. It's just like insane. It's like,
I can't Casanova nurse?

Speaker 7 (10:49):
What is that?

Speaker 2 (10:51):
I mean, there's websites with their names. It's hilarious.

Speaker 4 (10:54):
Uh, Amy Freeze. We said, how about Johnny Mountain from
k ABC and k CBS and Los Angeles. I'm telling you,
nurse was in Tallahassee, Florida.

Speaker 2 (11:05):
You're reading like.

Speaker 6 (11:05):
Only fan pages Johnny Mountain.

Speaker 4 (11:09):
No, how about Stormy Rotman. I can't believe, Who've never
done this exercise? Jeffy, you're talking about weather people.

Speaker 6 (11:18):
Never in my life if I heard anyone say to
me the weather man names, uh and I and I've
never paid I guess we've never paid attention to the
weather man.

Speaker 4 (11:25):
Yeah, Glenn Hurricane Schwartz, all right, I need to know
the backstory between that. I'm gonna give you three more
than I'm gonna move on. There's nothing that's no food,
but it's just hilarious read. How about Topper shut Topper shut.

Speaker 6 (11:40):
Topper shut? All right?

Speaker 2 (11:42):
He's from WUSA and Washington, d C.

Speaker 4 (11:44):
Flip Spicceland flip Spicceland is in He's the CNN n
w x I A in Atlanta. He's retired now. His
real name is Philip I don't know. Maybe Ken Weathers
from W A. T. E. In Knoxville, Tennessee. Ken Weathers,
I'm Ken Weathers with the weather, with the weather. It's
this hilarious. I can't believe you ever looked this up.
This is hilarious. Anyway, I how did we get here?

(12:07):
How do we get here? On?

Speaker 6 (12:08):
Who we got here? This is the train of our mind,
just car after car.

Speaker 4 (12:12):
I'm telling you, for the rest of your life, NI,
if you listen to this program, you're gonna pay attention
to weather people names and you're like, oh my gosh,
that's hilarious.

Speaker 6 (12:18):
I'm going to have to it's.

Speaker 4 (12:20):
Their names are just the best thing you've ever If
you ever want, like, if you're in a room and
need fun conversation, bring up weather man names. Everyone times
in except for Jeff. I'm just yeah, I'm being sure
there's other people like me. But yes, So, like I said,
the weather man will determine how our weather's going to be.
And this onemor oil the day, it's gonna be fantastic.
So shout out to uh Larry Sprinkle and Casanova Nurse

(12:40):
for being the best weather people on the planet.

Speaker 2 (12:42):
We appreciate them so much.

Speaker 4 (12:44):
But I thought Jeff talking about springtime, talking about summertime.
Excuse me, summertime food some of our favorite things to
talk about and get out there.

Speaker 2 (12:53):
Uh, you know, I love summertime.

Speaker 4 (12:55):
I think a great seafood, I think of real fresh produce,
all these things that make me happy.

Speaker 6 (13:00):
I also think of all these amazing things summertime. I'm like,
basil plant is growing on the deck, the tomatoes are
starting to come in. Everything's warming up. All the berry plants,
all the berry plants are popping around the yard. I
just like, you know, right now Memorial Day weekend, my
rhododendrons are all in bloom.

Speaker 2 (13:20):
It's just gorgeous. You have berry plants?

Speaker 4 (13:23):
Yeah, yeah, I have. I'm like a weirdo.

Speaker 6 (13:28):
After we did that show about permaculture, I started planting
things that did you really coming back?

Speaker 4 (13:32):
Yeah?

Speaker 6 (13:32):
So I have like a grapevine that I have that
keeps coming back. I haven't gott any grapes yet, but
I think this is the year. It's big enough where
it's grapes. And then I got a three different types
of raspberry canes I put out there.

Speaker 4 (13:44):
I got to call our friend Pete Mariano from oh.

Speaker 2 (13:49):
I can't remember his name now, why do I just
do that? Pete Mariano.

Speaker 4 (13:52):
Yeah, yeah, we're talking about growing things and he'd be
a great person to talk to. Oh from Avanteen Garden. Yea, yeah,
Avington Garden. That's right, that's right. Sorry, my brain kind
of slipped up. I was still thinking about weather Man names.
It's something I do sometimes. I just make weather mil anyway.
Summertime foods, you know, seafood is one of my favorite
things to go to. One of my go tos is
particularly when I'm working in the summer, because summertime for

(14:14):
us is one of the busiest times a year. Some
people are like, oh, it's a summer, it's slow.

Speaker 2 (14:17):
Not for you and I.

Speaker 6 (14:18):
It's our busy season. It is our busiest time of year.
This is the time when I don't really get to
see much except the kitchen and the grill and the
grocery store.

Speaker 4 (14:31):
Yeah, that's about right, Jeffy, that's about right. What's one
of your favorite things to work with in the summertime?
One of your favorite ingredients? Oh, favorite ingredients in the summer.
I mean when the tomatoes come in I'm always really
really excited. I mean, there is a big difference between
rigo tomatoes during the year and then summer tomatoes, a massive,
massive thing. Yeah, we're not talking. I mean, obviously we're

(14:52):
not talking the same thing at all. No, definitely not
the same thing.

Speaker 6 (14:55):
I think. I don't know. Early summer I always loft
the fava beans when five being start coming in, I
think that's amazing. Peas when all the peas are here
like in full bloom and really popping in the beginning
of the summer, like this time of year, egg plants,
I mean, so many great foods start, you know, in

(15:17):
the summer and come through like yeah, I mean it's
just like everything's popping. The whole the whole garden's on
fire right now. There's a flowers everywhere.

Speaker 4 (15:27):
You know.

Speaker 6 (15:28):
I just love it.

Speaker 9 (15:28):
You know.

Speaker 4 (15:29):
Can we talk about nasturtium for a second. I didn't
want to take that left turn, but I feel like
thestursia is one of those things that I mean, they
can I had a bunch of them last year. And
asturtum obviously is a flower and has this big leaves
on it. You can use the leaves in salad and
things like that. What's some of the other stuff you
could do with nisturtiums. Well, you could stuff nasturtiums. I've
done that and fried them, which is pretty interesting. Fried stersham, Yeah,

(15:50):
fried stersham. You can let the nisturtium bud come after
the flower dies. There's like a seed bud.

Speaker 6 (15:57):
Thatckros and you don't want to get it when it's
too big. But when it's like like a small caper size,
you just pick them and you put them in a
two percent salt brian and leave them on the counter
for a couple of days and then throw them in
the fridge and you get like a like a.

Speaker 2 (16:09):
Caper that you grew. Oh interesting, it's like a peppery
little caper. I've never done that. I should do that.
That sounds what it sounds really?

Speaker 6 (16:14):
Oh yeah, yeah, I mean it's a laborer love. It's
You have to have quite a few nestatiums, so let
him go to flower to be picking a lot of
those to make it worth your while.

Speaker 4 (16:22):
But if you let those things go, they will, I
mean they will, they will take over. They will just
be long and gorgeous.

Speaker 6 (16:27):
Yeah, we have a beautiful flower edible flower garden and
a herb garden at work that I get all sorts
of cool stuff like that. Lots of copre so, a
few different colors.

Speaker 4 (16:36):
Great, and it's great in salad. Throw these leaves and salad.
They make great garnishes on a plate. I'm not much
of a garnish plate, but if you do, like platters,
it's great because they can kind of keep some of
that you know, stuff together, moisture, kind of covered up.

Speaker 2 (16:45):
You have something like you know, you know, steak or
something like that. It's a great thing to put on
the plate as well.

Speaker 6 (16:50):
Yeah, it ish.

Speaker 4 (16:52):
Yeah, So that's one of the things I like to
talk about when it comes to, you know, summertime stuff
is there's random things that you get that we don't
think about.

Speaker 2 (16:59):
Like I said, stirshums, you know, you cant you know
what's fun to do with this too?

Speaker 4 (17:02):
You can actually chop them up and make a little
like grmolada out of it with a little pickle red
onion and all of it's good. Yeah.

Speaker 6 (17:09):
Well, it's it's a definitely a peppery. It's almost someplace
between like a vegetab arugula. You know. It's it's like
a like it has a bite to it. The fly
has a bite to it like that. It's a I
do say cut them up, though, cut up the leaves.
I don't think you have to cut up the leaves
at all. Yeah, I mean, but you don't have to

(17:31):
cut them up, which is the cool thing about it. So, Jeff,
you have a list of some fun things that we're
going to jump into a little bit here. I thought
we talked about our own personal favorites. But I see
on this list that you've got a compiled list. Yeah,
that you produced. You You've been a producer and done
some research. I tried my best, I really did.

Speaker 2 (17:47):
All right, well don't you hear it? You take the stick,
we'll slid over you.

Speaker 6 (17:50):
Well, I just wanted to talk about some of the
top ten summer foods that people are most excited about.
I found this list on a reddit, which, oh yeah, which, yeah,
I love. I love going through a reddit.

Speaker 4 (18:00):
You want to know what to talk about, what the
people are talking redd, it's a place to go exactly.

Speaker 6 (18:04):
That's where I was. That's exactly it. So, uh, number one, Actually,
let's start starts number one. I was like, I don't
know what I'm thinking over here.

Speaker 4 (18:12):
Start number one and then like the rest of them
don't really matter. Here's the one number one.

Speaker 2 (18:18):
Thanks for joining us.

Speaker 6 (18:19):
I was a teaser. I was a little foreshadowing.

Speaker 2 (18:21):
I was just checking.

Speaker 6 (18:23):
That's like really freaking out here, hilarious. Here we go.
Maybe the ultimate summer treat peaches number two.

Speaker 4 (18:33):
Yeah, yeah, peaches are a good one. I think that's
especially I don't know, you get them fresh like that,
they're good. I think the problem is too many people
pick them when they're not ripe enough. They're like, oh,
they'll ripe it on the counter, and it never really works.

Speaker 6 (18:42):
Not that well.

Speaker 4 (18:43):
I couldn't agree more well because if you if you
pick them too.

Speaker 6 (18:47):
Too unripe, too green, I guess or whatever, they're often
very mealy even after they do ripen, like even after
they soften, there's still like a mealy.

Speaker 4 (18:56):
Kind of texture inside. It's like, oh, man, but a
sun ripe and peach. It makes a difference to leave
it on the tree. People like, no, you can rune.
It makes a difference, I think, and just my peel them.

Speaker 6 (19:05):
You feel your peaches when you're serving.

Speaker 4 (19:07):
Depends on how we're serving, you know, it depends on
the I A of sometimes have a lot of concosse,
which is a fancy word for you know, two couple
of nice lit's dropping in some boiling water for three
or four seconds, pull them out, put them in an
ice water, and the skin just pulls right off.

Speaker 6 (19:18):
Is that what a concasse is?

Speaker 4 (19:19):
Yeah?

Speaker 6 (19:20):
I thought concosse is what you cut a tomato into
little pieces.

Speaker 4 (19:23):
No, you have to concosse it, then you can do that.
Concosse is when you take a skin off. Go ahead,
you can look it up you want. I see you're
looking at me like I'm wrong, Go ahead.

Speaker 6 (19:31):
Right, No, I don't want to look it up.

Speaker 4 (19:32):
I believe you. Yeah, I believe you.

Speaker 6 (19:34):
I know nothing about top ten percent over there. This
is top maybe thirty six. This culinary school stuff. That's
all it is.

Speaker 4 (19:43):
That that's one of those words you have to learn
culinary school and you have to do like a hundred
concosse tomatoes, and you're like, why would we do this,
and then you just do it so they told you
do it, But yeah, take the skin off. So one
of the things I also like to do with peaches.
And I see that we're gonna to run a break
here in a second, but we'll stick with peaches until then.
I like to take those peaches that maybe someone brought
to you or ship we get them shipped from places
they ship us, you know, peaches all over.

Speaker 6 (20:04):
But I'll take all right frog hollow ones.

Speaker 4 (20:06):
I don't think I have I think I have had those, actually,
but they I will. Actually I'll dice them up and
then just do a light vinegaran and and pickle them.

Speaker 2 (20:13):
Pickled peach sugars are great.

Speaker 6 (20:15):
Oh, I love that. I love that so much. And
you can do that with a with an unripe peach,
to like. It's it's it's great with an unripe peach.
It's like, that's a great idea.

Speaker 4 (20:23):
I love that. Another great simple dessert I like to
do too. It's I'll sweeten up a little ricotta cheese, right,
sweeten it up, and then I'll just grill peaches and
do grilled peaches with sweet and ricotta, and it's like
a peaches and cream take. It's delicious, little short brick
cooking on the side, easy simple dessert. Yeah.

Speaker 6 (20:37):
I do the same thing. But what I do is
I make a little foil pouch. I'll take a little
bit of butter, a splash of bourbon, and a little
bit of brown sugar, throw it in there, peaches, fold
it all up, and then I just throw it on
the grill, cook and let it ride, let it soften
all up, and I just take it out and I
usually pour it over a little pound cake or maybe
even a biscuit with a little bit of whipped cream.

Speaker 4 (20:57):
It's really good.

Speaker 2 (20:58):
That sounds great. I love.

Speaker 4 (20:59):
It means you can cover themselves, you can hope to them,
you can even out of them. I think even taking
some of that feeling. I was just talking about sticking
it in the peach after you rope it the way
Jeff's done it, and you combine the entire thing together
and make this smoked grilled peach of mogulation stuck with cheese.

Speaker 2 (21:19):
That's not amazing, right summertime, I'd see.

Speaker 6 (21:23):
Yeah, A mogulation is not a word of Aften used
what I described desserts, But the way you did it,
I think it's delicious.

Speaker 2 (21:29):
I don't even know if it's a real word, but
I have a microphone that makes it real.

Speaker 4 (21:32):
You're checking out Club Love Foods right at wic See
with Chef Loves Chef Jeff. We're talking all about summertime foods.
Give us some recipes, some tips. Stay right there and
we get back. We got more and Jeffy's list is coming,
and he won't give us number one first. I promise,
stay right there. We're right back. Foods right here on

(22:11):
a Saturday, happened Moral Day weekend to you. You're checking
out Plumb Love Foods on WICC, The Voice of Connecticut
with Chef Jeffy and Chef Plumb. Appreciate you guys take
the time to hang out with us today. Maybe you're driving,
maybe you're shopping for your barbecue you've got going. Maybe
it's you're starting your second barbecue of the weekend because
it's Mortal Day weekend. I'll tell you what, no matter
what you're doing, if you're gonna be traveling, if you're
going anywhere near the Hamptons for this weekend, you gotta

(22:32):
come by and see me. I'll be at the Southampton's
Arts Center for the Rose Soire, making a great dish,
you know, talking to people, being funny, being us.

Speaker 6 (22:41):
That's the way we go.

Speaker 4 (22:41):
Jeffy won't be with me, unfortunately, I wish he was,
but he will not be there. But we'll be having
a great time.

Speaker 6 (22:46):
I said, I love Rose. Rose is one of my
favorite things about summertime me high school, rose, delicious bites,
walking around, mixing it up with the beautiful people in
the Hamptons.

Speaker 4 (22:57):
Like I said, Chuck b was there last year. It's
a lot of fun. It's a great event. You know
who you're gonna see. Come by and see us. It's
gonna be the Rose Sarer the Southampton Art Center for
Dance Taste. It's the beginning, the kickoff of the season.
You gotta come see us, all right, Jeffy, you guys
we did ten. We talked about peaches before Great Summertime
in greeting Great Summer.

Speaker 2 (23:15):
I mean, you can do so much with it, But
what else you got for us? Buddy?

Speaker 6 (23:18):
All right, So I'm gonna just throw this out there.
I don't know how this is number nine, but I'm
gonna call it what I'm reading here. Number nine might
be my number one tomatoes. Yeah, we talked about this
for sure in the last part, sort of according to
Reddit though it's number nine.

Speaker 4 (23:36):
That's crazy talk, which is a wild thing to me. Well,
I guess because maybe you think about the Reddit, it's
not chefs who and maybe people who don't fully understand,
like the beauty of a great you know, summer tomato possibly,
but yeah, I agree. I mean you're looking at one
of the most versatile summer things you can serve and
one of the most easy things you can serve.

Speaker 2 (23:54):
Slice it, pinch of salt. What else do you need?

Speaker 6 (23:56):
Yeah, I haven't seen any local ones yet. I've seen
some hothouse ones right at the farm stands, but nothing
really local up. But as soon as they run they
might be my favorite thing they cook with all summer long,
from the minute I start getting sun golds to the
end of the last bruised box I pick up at
the farm stand to make you know, sauce out of.

Speaker 4 (24:17):
Yeah, I mean those sun golds that show up first.
That's the little gold ones that show up first. You
can see. That's usually the first ones or the first
sign of tomatoes are on the way. So good, those
are so great and one of my favorite tomatoes to
cook with. If you just take a little dice onion
and put it in a pan with some garlic and
cook it with a touch of bottle on, a pinch
of salt, and then just throw a handful of sliced
sun gold tomatoes in there and just sauteed together, they'll

(24:38):
break down and release some of that moisture you're talking to.
One of the easiest best sauces to put. I mean,
first of all, of course you can to think pasta.
Don't even worry about the pasta. Put it over top
of just a piece of steak, some grilled chicken. Use
it like a sauce up on anything. So easy, one
of my favorites. Jeffie, Yeah, no, I love it. I
love it.

Speaker 6 (24:54):
I love tomatoes. I could crazy salad for me. It's
just like it's the quite essentially. I know everyone has
their own way to do it, but yeah, it's just
I love it anyway, honestly, just quartered up a nice
giant beef steak, really tomato, just quartered with some mold
on salt over it, let it sit there for a second,

(25:15):
a couple of cracks of pepper, and just eat them
like apple slices. I've done that many many times in
the summer, just as like a snack, because I just
I mean, you know, when they're in abundance. Tomatoes. Yeah, so, anyway,
that's number nine according to the people that read it.

Speaker 4 (25:28):
I want to give one more. I want to give
one more. I want to give more to so I'll
make it really quick. I know you're you're driving a
bus right now. But when I was good, it's all good.

Speaker 6 (25:34):
I want to talk.

Speaker 4 (25:35):
I could talk tomatoes for hours, but good. So when
I was in France, we saw this beautiful Barata cheese
that this because obviously we're buying not the cheese, and
we are there and this beautiful barata cheese and it
was in a container and it was covered in pesto,
like a like a thin oily pesto, right, and it's
been marinating in that. All I wanted to do is
take that out, pour the pesto in the bottom of
the bowl, put the barada on top, and I want

(25:55):
to make a beautiful, like fresh summer busketta, you know,
just the chopped it as a little basil gronco olive
oil and just take big hand and you know, big
spoonfuls of it and just put it on top of
that barada and serve it with toasted bag at. I
was so like picturing that in my head already for
the summertime. What a beautiful dish to serve. Just marinate
that Barana cheese with a little bit of pesto oh yeah, yeah,

(26:16):
I mean that flavor of the marinated tomato and it's
been salted with basil and salt and pepper and a
touch of vinegar.

Speaker 6 (26:23):
When it sits for a while and it releases all
that that moisture. Man, that's that's probably my favorite part,
you know, Like I would, uh, I use that all
the time for all sorts of stuff, Like I don't
like to throw that away, Like I'll make vinaigrettes with it,
you know. Oh yeah, yeah, I just love that. And uh,
you know another thing you can do with that. If
you have like an old tomato salad at the end

(26:44):
of the night and then you have some leftover bread
or like an older piece of sour dough or something
like that, chunk up that sour dough. Take that left
over tomato salad that's really soppy. Put it in a bowl,
put the a layer of bread of tomato salad down.
Put a layer of bread down, Put a layer tomato
salad on top, put bread down, weigh that down. Put

(27:05):
something else on top of it that weighs it down.
Put it in the fridge overnight. Next day, flip it over,
slice it, put a little pesta over it, and a
little salad next to it and serve it like a
tomato Terreene. It's absolutely delicious.

Speaker 2 (27:17):
Whoa, Jeffy just blew my mind. Never thought about that.
That's a great idea.

Speaker 6 (27:22):
Yeah, I didn't come up with that. I think Nancy
Silverton I might have got that out of her book
years ago.

Speaker 2 (27:26):
But that's great.

Speaker 6 (27:27):
I got Cheryl's stare. Yeah, yeah, we used to. Actually
we actually did that as a as courses a lot
of times for like a wedding, like for like a
salad course. We would do like it.

Speaker 2 (27:36):
It's beautiful.

Speaker 6 (27:37):
Yeah, it's really gorgeous. And when you get the many
different colored airlom tomatoes when they're coming in, and sometimes
we'd add a little cheese into the mix, you know
when you layered it and you waited overnight and then
the slice.

Speaker 4 (27:46):
It's just like that sounds I love that idea, man,
I'm going to totally do that. That's a great idea.
I'm a little upset that you've never told me that before. Well,
you know, we just got to keep talking. Sometimes I
forget things.

Speaker 2 (27:55):
That's a great one.

Speaker 4 (27:56):
Yeah. Yeah, so tomatoes obviously up there. Sorry, we could
talk tomatos all day. We have actually done.

Speaker 2 (28:01):
We've done a whole show on tomatows before we have.

Speaker 4 (28:03):
I know, I know, I was.

Speaker 6 (28:05):
I know a lot about tomatoes because of this show.
It's kind of funny, all right, So let's go on
number eight. Another great one. Plum grows them at his house.
I grow up mine green beans, and you have green
beans fresh off the pole when you're pulling them down,
and I can eat them right right out of the garden.

Speaker 4 (28:21):
There's like my dog Rocket, Rocket picks them off the
plant eats them. That's amazing, that's hilarious that some might
be the one food.

Speaker 6 (28:28):
Rocket really loves.

Speaker 2 (28:29):
Beans, right, but he'll go choose one he wants and
he'll eat them.

Speaker 6 (28:35):
Yeah, that's awesome.

Speaker 2 (28:36):
It's also one of those great vegetables. At that time.

Speaker 4 (28:38):
You don't have to do a lot to it. No
you don't, okay, I mean, clean them, salt them, let
it sit for a little bit. You can put a
pinch of lemon juice on it, let it sit for
half an hour. That's all you got do, totally.

Speaker 6 (28:47):
But they're also super versatile, Like I mean, I love
a pickle green bean. And when you have fresh green
beans and they're coming in and you're pickling them, and
you can lack though fermentum with like by weight with
a little bit like a two percent salt Brian right,
leave them on the counter for two days, throw them
in the fridge.

Speaker 4 (29:01):
You'll have a delicious pickle. Unbelievable pickles.

Speaker 2 (29:04):
And what a great snack too. Those a little crunchy
green beans.

Speaker 6 (29:06):
Yeah, they're good for you that way. You could throw
them on the grill, you could saw team they go into.
They marry with almost any type of food. I just
love a good fresh green bean. It's just so good.

Speaker 4 (29:16):
Keep them nice and crisp, and just do a little
toss them in a salad if you cut them up,
to them in a little salad.

Speaker 2 (29:20):
Yeah, I mean, you can just so much with it.

Speaker 4 (29:22):
I even have even actually made like a little salad
like like a steak topper out of it. You know,
I've used word grum alotta a second time, but like
the best way to describe it. I chop them up
really fine, add a little garlic to a little lemon,
a little bit of ginger, and then some green onions
and what a cool, like you know, awesome like Japanese
flavored type situation out of green beans that goes on

(29:42):
top because the ginger and green beans are best friends.

Speaker 6 (29:44):
Yeah, they definitely are good friends for sure. Ginger and
green beans sound delicious right now? Yeah, I love a
green bean. Green Beans, Uh, some of the some of
the coolest.

Speaker 2 (29:53):
It's great summertime.

Speaker 4 (29:54):
It's the best, man, it's the best food.

Speaker 6 (29:55):
Summertime. It's the best. So moving on, because green beans
are great. We did a bunch of the green bean. Here,
we're gonna go to zucchini.

Speaker 4 (30:02):
Number said, I know a lot of farmers and a
lot of farmers who are like this is the bane
of their existence. And he always feels like towards the
end of the season, like, if one more person brings
over a basket of zucchini to my house, I'm gonna
kill him.

Speaker 6 (30:14):
Oh yeah, No, I love a zucchini, man. I'm always
thrilled when people give me like and like sometimes you
get a giant one no one wants to do with.
I take that thing and I'll make you know, thirty
loas of zucchini bread.

Speaker 4 (30:25):
Right, you know, one of the things I'll have to
do with the zucchini too. And I do this for
my clients actually, which is great because I have a
vegetarian in the family. I will take a zucchini, I
will have it. I'll then score the inside of it,
right mm hmm, and then I whip together some miso
butter salt, right, and I spread that almost like a
spread on.

Speaker 2 (30:43):
Top of the zucchini.

Speaker 4 (30:44):
And then I will finish it with a little bit
of truffle salt and then roast it in the oven.
And it's a miso roasted zucchini and it makes like
a whole like almost like like a whole entre for
somebody who's a Vegetarian's.

Speaker 6 (30:56):
Delicious, dude, that sounds that sounds amazing. It's viewmammy. And
then like you get the really digging into that zucchini, yeah,
zuchin and absorb some of that flavor too, because it's
almost like a sponge. Oh. Absolutely, Yeah, it sounds delicious.
That sounds really delicious. I mean I I honestly, when
really fresh zucchini come in, I think ratituey right away. Oh,

(31:19):
I just I get so excited for summer for a
great ratituey. And there's a lot of different variations I've
done over the years, but I just I just think
they're great. You know, they're just such a delicious food
that they're so beautiful and yellow squash I think falls
right into the zucchini category, and I think there's very
I can't think of how many differences patty pant squash.
I love patty pant squash. I know there's it's a

(31:39):
it's a hot topic out there. A lot of chefs
like to talk a little trash about the patty pan
But I think patty pant squash are so cute and
beautiful and super versatile. Like I love to you get
a bigger one. I like to hollow it out and
roast it and then fill it with ratituey you know.

Speaker 2 (31:54):
So oh yeah, I see you did that.

Speaker 4 (31:58):
Yeah. And I think one of the fun things about squash,
don't understand and squash and zucchini. You can just cut
them very very thin, like you can do them on
using a peeler or a mandolin, and you can just
put them side by side to each other with a
little salt on there, let it sit. You can make
a really great salad out of just that. You don't
have to cook it. I love that, you know, throw
some herbs in there, a little vinaigrette, maybe use some

(32:18):
tomato Vinegret, Jeffy told you to make last a few
minutes ago.

Speaker 2 (32:20):
Yeah, on top of this, like zucchini ribbon salad. It's delicious.

Speaker 4 (32:24):
It looks great on a plate because they just they
take up sticking tape so much space.

Speaker 10 (32:27):
You know.

Speaker 6 (32:28):
Yeah, if you if you shave them really thin and
then hit them with a little bit of salt, or
if you just throw them in the in your favorite
salad dressing, they will soften up, almost like a noodle,
and then you know, they look really beautiful on the plate.
You can kind of crumple them up, and it's it's
it looks like a much a much fancier dish than
it actually is.

Speaker 4 (32:47):
Right, it's really simple. We got to talk about too,
because you're you're a notorious for this, Jeffy. The zoodle,
Oh yeah, forget it. I love zoodles. I make them
thirty different ways. I've hollowed them out and made Mannacotti's soodles.

Speaker 6 (32:58):
I've cut them into uh, you know, mock elbow shapes
and use them next to uh, you know. I usually
mix them with a little regular pasta, just to kind
of lighten up a fresh pasta. Shouting out to John
Yazanowski chef John yazm on Talk, he he used to
do that in one of his dishes with zucchini and spaghetti,
and I had it and I was like, I just

(33:18):
love the mix of the two. It's just such a
great idea and it's a way to lighten it up.
So I do them almost every pasta. And I I mean,
the kids don't generally have the zoodles, but every adult's like, wow,
that's a great idea exactly. It's like makes me feel
better about having my little bit of pasta, which I.

Speaker 4 (33:32):
Feel like every time I cooked them, I overcooked them.

Speaker 6 (33:35):
Yeah, no, you gotta just if you're gonna put them
in water ahead of time, it's just a flash. I
generally pick them up in the sauce in the pan. Yeah,
you know, if they're if they're if they're cooked thin enough,
like I'll hot hot pasta and then on top of
the zoodles, you know, and they just toss it all
in and then you know, comes together nice and you
still got a tiny bit of bite back from the zucchini.
So it has like a little bit almost like the

(33:56):
ad Yeah you kind of yeah, you need it to
be audente when you're gonna make a zootle some that
is a big mistake that people make a big mistake.

Speaker 4 (34:02):
That people make a big mistake with doing your zu.
Give a zootle cutter like a noodle cutter you use,
you have a machine for it or what.

Speaker 6 (34:09):
I generally just use my mandolin with like a fine
tooth and then sometimes when I'm doing fetacini, I'll use
the wide tooth and I just usually, you know, I
have an old school Japanese heart plastic mandolin that I
probably need to replace, you know, I love it, Yeah, exactly.

Speaker 4 (34:24):
Yeah. I think that zucchinis are very, very versatile. One
of the best things to us in summer. I mean
even just grillam and finish them a little dressing. I mean,
that's just such a great vegetable. I mean you can
put them out with every meal.

Speaker 6 (34:34):
Such a good vegetable.

Speaker 2 (34:35):
I I it's great in cold soups.

Speaker 6 (34:37):
Like there's somebody sung unsung and people don't realize, but
like you know, like like a stewoge zucchini with a
little bit of curry, you know, with the onions, just
like you know, it's so delicious, it's soft and you
put it on rice you think of it, right, and
you know a little bit of duca or something like
a little crunchy topper of like you know, nuts and spices,

(34:58):
and it's it's just that people go crazy and they'll
be like, what is this And I'm like, oh, Zecchinian
onions with curry powder and chicken stock.

Speaker 2 (35:05):
I don't remember, say curry potter from a Chef pacade.
He'll lose his mind.

Speaker 6 (35:08):
Well, it's just because I'm a white guy. Jeff Pisad
could tell you, you know exactly what curry powder and
where you.

Speaker 4 (35:13):
Just called yourself, Jeff Pisad, I think that should be
here to ickname whenever you make that cuisine. Yeah, I'm
gonna tell people that's it.

Speaker 6 (35:21):
I'll just change my last name the way Trader Joe's
used to before they stop remember it would be like
like Trader Jose when it was like when it was
like their Latin line back at like when they first Oh.

Speaker 4 (35:31):
Yeah, yeah, I can't remember that. That's hilarious, Je, what
else you got on this list? This is this is
a fun conversation. I'm wanna keep that.

Speaker 6 (35:37):
Next. Next up cucumbers, which is another one that grows
in the backyard that just keeps coming and keeps coming.
You pickle them and you eat them, and you slice them,
and you make cucumber salad, and uh, my favorite cucumber
salad hands down, sliced in little red onion, regular white trash, vinegar,
salt and pepper, splash of buttermilk, let it sit in. Yep,

(36:00):
you can use yogurt a little sour cream too. I
like buttermilk. Splash your buttermilk to give it a little
bit of cream to it, Throw it in the fridge
and just let it sit for like a day before
you eat it. Yeah, you know, shake it every cup,
every time you go in the fridge, shake that the
container it's in, and then eat it in a day
or two. To me, that's like it's like piccoli. It's
just it just speaks to my mom used to make
it every year, and I don't know what.

Speaker 4 (36:21):
It is about it. It just hits me.

Speaker 2 (36:23):
Yeah, that sounds great.

Speaker 4 (36:24):
You know. One of the things like cucumber sad I
recently had was actually working with you and uh, you
know one of the chefs that works with you, yeah,
Air Uh. He made a beautiful cucumber salad with like
a heavy Parsley and he had some onions, a little sumac.

Speaker 2 (36:38):
It was an Israeli salad, he called it.

Speaker 6 (36:40):
Yeah, that's that's yeah, that's our that's our standard Israeli salad.

Speaker 4 (36:43):
On it's delicious, faful night. Yeah, no, it is.

Speaker 6 (36:45):
It is delicious, and it's it's it's kind of like
will A lot of the Falaffel carts and the and
the Schwarmer carts around New York City have like they'll
have that mixed up. Yeah, and like they'll just serve
that on their pita's, like the good ones. They'll just
throw it on there with you know, whatever they're they're
serving you. But it's, yeah, that's delicious. That's a delicious style.
The sumac onions. You got to make those ahead of
time and then throw them on top of a sliced

(37:05):
bread onion with salt and sumac all over them, and
it just comes out it just like macerrates into this
like lemony oniony deliciousness and then yeah, it's.

Speaker 2 (37:13):
So delicious, so delicious.

Speaker 4 (37:14):
What was the goes? Yeah, cucumbers, I mean we think
about cucumber. We could talk about cucumbers all day long.
There's just so much you can do with that stuff.
I mean, cucumbers are I mean delicious, They're great and everything.
They're great by themselves. Slice cucumbers salted.

Speaker 2 (37:25):
Count me in.

Speaker 6 (37:27):
Yeah, yeah, cucumbers absolutely salted. I mean I use them
every I make a gaspacho, different type of gaspacho, probably
four times a week in the summer, and I cucombers
are a huge part of gaspacho.

Speaker 4 (37:40):
Hey, and I'll tell you one of those unsung heroes too,
a cucumber. I guess our best friend. Cucumbers and scallops
are best friends. Try it you'll see.

Speaker 6 (37:48):
Oh yeah, absolutely, all right, let's move on here. Next. Uh, watermelon,
I mean, I mean I love when watermelons start coming
in too, when they're really so good, so good. We
get the yellow ones, we get these orange, and we
get the red ones, and you get the three colors going.

(38:09):
And then of course we love to compress them in
the in the vacuum seiler and make it look like
tuna and like brighten the color up of it so much.
When I added to different salads and stuff, it's beautiful.
I just love a watermelon.

Speaker 4 (38:22):
Yeah, watermelon is delicious again, so versatile, such a summer dish.
You can grill it, you can serve it raw, you
can pickle it, you can sautee it, you can pan
seer it. You can do so much stuff with watermelon.
And you know, I recently saw someone try to bake
a chicken inside of a watermelon. That seems like a
bad idea.

Speaker 6 (38:39):
I saw that too, and it treaked me out. I
would try it, just through this story, but I just
want to know what the flavor could be.

Speaker 4 (38:46):
I think people think it's gonna get like watermelon flavoring
and fuse into the You No, you're not. You're gonna
You're gonna steam the chicken is what you're gonna do it.
You're definitely gonna steam the chicken.

Speaker 6 (38:54):
And the other thing that I'm worrying about is like
how much of the fruit are you taking out? And
how much of it is rind that you're cooking a run.
I think you're probably cooking it. Yeah, you're probably cooking
it all on the rind, because you got to hollow
the fruit part out to put the chicken in. So
it's like a bitter That sounds like a bitter chicken.

Speaker 4 (39:09):
So I think my recipe for that would be hollow
out the fruit the red part of the watermelon right,
and clean your chicken. Put the chicken back inside the watermelon,
put the top back on the watermelon, put in the oven,
let it roast, and then just eat the watermelon you
took out.

Speaker 6 (39:23):
Yeah, that sounds like a solid recipe for that. That
sounds like some easy instructions to follow to enjoy that dish.

Speaker 2 (39:31):
But that's what I would do.

Speaker 6 (39:33):
So can we get fit one more in before we
get get right? Oh, this is a great one. Figs
and a guinea. Man, when the figs start coming in.

Speaker 4 (39:44):
Figs are delicious, Such an easy one to use, such
an easy one to put onto things and add to
different dishes, flatbread pizzas, serving it with steak, serving it
with fish. The sweetness kind of goes a long way
with it. Figs are greate.

Speaker 6 (39:56):
Oh man, I love figs. I love figs. I like
to just slice them open and roast them, you know,
just like cut them right, roast them just until they're
like super duper soft. Then take them out of the oven,
serve them on a toast point with a little bit
of goat cheese, like crumblesome goat cheese on it, like well,
it melts into it. Maybe top with some micro time,

(40:16):
tiny bit of honey, a little balsamic if not honey.

Speaker 4 (40:19):
Oh yeah, you know it's funny if you see that,
because like I'm with you on all those things, but
sometimes I do a dish similar to that. I'll actually
splash it with red wine and vinegar. Here's why you
think about the tartness and the sourness mixed with the sweetness.
You know, it kind of makes this kind of crazy
thing going on in your mouth. So like if you
I think, if you're gonna pair flavors, you kind of
want to go the same directions of something sweet, go sweet,

(40:39):
or go completely left field with it.

Speaker 2 (40:41):
If it's sweet, go sour.

Speaker 4 (40:42):
You know, that's how it really kind of when you're
pairing things up. They say the same thing about wines too,
but like that's kind of one of the things I do.
So yeah, I think that makes total sense.

Speaker 2 (40:50):
Yeah, it's good.

Speaker 4 (40:51):
So I know we only got about three minutes lef
before break, but I want you to jump to number
one here because I think our next couple of breaks
there are going to talk to some of our friends
about someone or should we let's just do what do
you think? You kind of I just go you know,
let's just keep moving through the list. So we're number
five right now, right, No, No, we just did number four.
We have three right now. All right, let's be number
let's do let's do number three one more time year
and we'll say greens. I mean, come on, it's summertime.

(41:13):
We're growing lettuces, we're growing micros, we're growing all the
beautiful I mean, there's just nothing better than this time
of year with greens.

Speaker 6 (41:19):
Yeah, I couldn't agree more fresh lettuce from the farm stand,
like when it's really crisp and you're just getting it
if you have your own garden. Even better when you
go out there and cut fresh romain and then wash
it and make a nice caesar with the fresh fresh romain.

Speaker 2 (41:32):
Wonderful, so good.

Speaker 6 (41:33):
You know, the the arugula that really bites back, you know,
it's like it's got a real bite to it. It
tastes like something fresh. Greens in the summer amazing.

Speaker 2 (41:44):
It's a different level of greens, that's the thing. It
definitely makes a big difference.

Speaker 4 (41:47):
I think that one of the most underrated things I
get in the summertime are these little heads of iceberg lettuce.
Now iceberg lettuce I think it's you know, kind of
you know, oh, it's like the it's like the you know,
the the cheap lettuce or whatever. A good fresh iceberg
head is one of my favorite things in the world.
You throw some of tomatoes, some bacon, some blue cheese
on that.

Speaker 2 (42:05):
Come on, it's delicious.

Speaker 6 (42:06):
I couldn't agree more. I know you're usually chopping out
at Balsam, but where I'm at over in Southampton, I
go to the Green Thumb and they grow beautiful, beautiful
iceberg lettuce organic that I just I always laugh because
I'm like, this might be my favorite lettuce. And I
don't know IF's because of what I grew up eating,
what I thought salad was exactly. I was like thirteen,

(42:27):
you know, no, you're you're right on there. I mean,
I think that a beautiful head of iceberg letus. When
it's fresh like that, it's just it's tough to beat it.
I mean, it's so crisp, and it takes on so
many flavors and like it has to crunch.

Speaker 2 (42:38):
It's great.

Speaker 6 (42:39):
Yeah, I couldn't agree more.

Speaker 4 (42:40):
You do so much with it too.

Speaker 6 (42:41):
Yeah, do you have a favorite lettuce?

Speaker 4 (42:44):
I mean, besides the iceberg, I mean, it just depends
on the time of year. I mean we're talking summertime,
you know. I love a little mustard greens mixed in
any type of spring mix that you might buy from
the store.

Speaker 2 (42:54):
And here's the thing.

Speaker 4 (42:54):
If you're gonna buy a spring mix from you know,
a farm, go to a farmer's market, go to you
know a farm itself. You'd be surprised how many farms
in our state. And you can just drive up to
pull in the driveway and they are selling their their
stuff they've thrown and support that. But any type of
like fresh free nights that give me smart time of rugula,
I love it. We talked about nsturtam earlier. Throw some
asturtium into a salad. It's great.

Speaker 2 (43:15):
I love the pepperiness. I love a little bit of
heat on it.

Speaker 6 (43:18):
Oh, I love Yeah, everything you just said, everything you
just said. The other only green that we didn't mention
that I think needs an honorable mention for summer is shard.
When you get that baby rainbow shard with the tender
little stems that you can either eat raw or saute up.

Speaker 4 (43:32):
Unbelievable and they go so far and adds that crunch
to it. You're checking out Plumb Love Foods. Live right here, WYCC.
When we get back, Chef Jeff and I are gonna
hear from some of our friends who are given us
some of their favorite chef summer dishes and ingredients.

Speaker 2 (43:43):
Stay right there, you're checking out Plum Love Foods. We'll
be right back.

Speaker 4 (44:08):
Voice of Connecticuts, your boy Chef Cluve. Chef Jeff talking
summertime food and recipes. Really is a great time of year, Jeffy,
I feel like it's almost like a like a fresh start.
It feels like happens in the summertime, doesn't it.

Speaker 6 (44:19):
Yeah, Yeah, it's a fresh start because all the things
are coming in, you know, like like we've been talking
about all all those foods.

Speaker 4 (44:24):
Make it feel new.

Speaker 3 (44:25):
You know.

Speaker 6 (44:26):
It's like because if they're all they're all brand new again.

Speaker 4 (44:28):
And we're gonna get back to that rest of that list.
We're gonna get to that number one because I know,
I was like, I was giving you a bunch of
flack about trying to leaan number one first. You know,
just it was funny, that's all. I'm not trying to
be mean, you know, you know, my Jeff, I'm not
trying to hurt your feelings. Whatever, I'm going for the
joke whatever. All right, well, listen, that's not very nice.
That's not very nice. Yeah, we're talking summertime foods right
here on plumb the foods. And you know, excuse me,

(44:49):
it's no secret that Jeff and I have both a
private chefs. We've been to business a long time together.
You know, we get some great ingredients. One of the
fun things about what we get to do is we
get to go straight to farms and you know, buy
things to from farms, which is very, very fun. Jeffy,
I mean, we talked to some of the farms. You
work with us a lot of great farms here in Connecticut.
I mean really, it's it's just something kind of like
inspiring as a chef when you walk into a farm

(45:09):
and think, oh.

Speaker 2 (45:10):
What do they have here?

Speaker 6 (45:12):
Yeah? No, absolutely, I couldn't agree more. And I love
knowing my farmer.

Speaker 4 (45:16):
I have.

Speaker 2 (45:16):
The dish is the story. I mean, you tell the story,
you can make it great, you know.

Speaker 4 (45:19):
I mean, it's like when you go to a winery
and maybe it's not the best wine in the world,
maybe it's barely even passable as good wine, but it's
a beautiful setting and you're outside, it just feels like, oh,
this is fantastic. When you buy a bottle and bring
it home like yeah, no, that's not that great, But
it's that setting, it's that story that you're a part
of when you're doing it there, you know.

Speaker 6 (45:35):
Yeah, the story definitely helps. Like I love it when
you sit down at a menu and there's like a
beautiful description. Yeah, just like that, you know, like my
mom's gardens vegetables with this, and then you know that's
that's usually more expensive.

Speaker 2 (45:49):
It's hilarious and exactly write no doubt about it.

Speaker 4 (45:51):
Well, we send a message of to some of our
chef friends to kind of get some feedback and what
their favorite ingredients are and things they like to have too.
So I thought we'll play a few of those and
see what people think.

Speaker 2 (45:59):
What do you think?

Speaker 6 (46:00):
Don't want to finish the last two?

Speaker 2 (46:02):
Now, we'll come back to it. We'llill bounce around.

Speaker 4 (46:04):
Okay, we're gonna tease it.

Speaker 2 (46:06):
We're gonna go to the last That's what's wrong.

Speaker 6 (46:09):
People are listening home right now.

Speaker 4 (46:11):
We're like, okay, I'm gonna tease the last two till
the end. Okay, folks, you heard it here, we'll do
number we'll do the number number two, we'll do that
end of the segment, and then we'll finish the show
on number one. All right, Jeffy, professional broadcaster. I love this,
professional broadcaster. I love this.

Speaker 6 (46:29):
Yeah, just breaking it up at two. Listen like how
you broke that up first eight in a row and
then these last two.

Speaker 4 (46:38):
Yeah, we're gonna finish number We're gonna finish the show
on number one.

Speaker 6 (46:41):
I love this.

Speaker 4 (46:42):
Well, this is this is what I love.

Speaker 2 (46:43):
This is what I love it. It's broadcaster.

Speaker 6 (46:45):
You mix it up, you don't know what to expect.
That's what I mean. That's what I'm saying.

Speaker 4 (46:49):
It's a whole, it's a whole, veritable culinary cornicopia.

Speaker 6 (46:54):
What's called mogulations.

Speaker 4 (46:56):
Imogulation, A veritable culinary immogulation.

Speaker 2 (46:58):
Corner KOBEA a lot of I said.

Speaker 6 (47:00):
I said, I'm gonna start putting that out there on venues.

Speaker 4 (47:05):
Let's go, let's go to our friends. Let's see what
we got here.

Speaker 7 (47:08):
Hey, y'all, it's Matt Storms for match your brother Matt
so for the summer. I'm a big fan of corn.
I can't wait until Jersey Corn and then Connecticut corn
comes up and gets ripe and a little bit sweet
and delicious.

Speaker 4 (47:23):
I like the ones that are a little bit white.
And what do I make with it?

Speaker 7 (47:30):
What don't I make with it? Fresh creamy corn? Just
grill it and eat it off the cob or cut
it off the cobs, saute with somejlapenos, maybe some hazelnuts. Oh,
the possibilities are endless. Summer corn has got to be
one of my favorite ingredients. Talk soon everyone, thanks for

(47:51):
having me boys.

Speaker 2 (47:53):
Shout to Chef Matt Storre started checking in, and he's right.

Speaker 4 (47:56):
I mean, corn is one of those great ingredients you
can do so much with, particularly in the summertime.

Speaker 6 (48:01):
Right, yeah, oh, right off the cob. I mean it's
it's just sweet, delicious. Uh, you know Connecticut corn, Long
Island corn, Jersey corn, corn from Georgia. As soon as
I see that it's fresh corn and it's coming from
someplace that I trust, I want it.

Speaker 4 (48:17):
Yeah. And the one thing I think he mentioned I
thought was really great is taking it off the cob.
And when you do that, if you're going to cut
it off the cob, you can get one of those
corn deep I don't know what you call it things
you had Jeffy that that weird peeler thing.

Speaker 2 (48:29):
It took the corn off.

Speaker 6 (48:30):
There's a couple of different types of corn strippers. Yeah,
but there's a Yeah, it's usually like XO makes it.
It looks like a peeler, but it's curved. It has
a blade that kind of just cuts the kernels right down,
and it's a it's honestly, it's great.

Speaker 4 (48:43):
I use it a house. Yeah, yeah, super fun. But
I like the mandolin sure, sure. I like how he
said make it with hazel nuts. That's such a really
interesting thing to say, because you know, hazel nuts has
that you know, crazy kind of umami flavor. I think
that comes out of a hazelnut when you toast it.
And I can only imagine that I've never done it

(49:03):
before with corn brust the shortain one to do it now.

Speaker 6 (49:06):
Oh yeah, hazelnuts and corn sound like they'd be good friends.

Speaker 2 (49:08):
Have I've never done that.

Speaker 6 (49:09):
No, I don't think I've ever done that either. I
mean I've had corn bread with hazel nuts, I guess,
but I've never done it like straight corn hazelnut. But
I think it sounds delicious.

Speaker 2 (49:17):
Yeah, sounds great.

Speaker 6 (49:18):
Yeah, maybe with a little bit of ham, hazel nuts and.

Speaker 4 (49:21):
Corn corn hamsalid come on sho maybe something like that,
like a little yeah, oh, I love watermelon. I love that.

Speaker 2 (49:28):
You know.

Speaker 6 (49:28):
One of my favorite things though with corn. A lot
of people, a lot of people don't know about this.
You know what a corn creamer is, the old wooden
stick has like I do, actual thing and the stripper
and it kind of mashes it and cuts it off
the cob at the same time.

Speaker 4 (49:39):
Yeah, and it I love just you just.

Speaker 6 (49:44):
Strip the corn with a corn creamer, make sure you
collect all the milk that comes off the cob as
you do it. You kind of go over it a
few times. And I just take that little butter, salt
and pepper. I toss it in a pan just until
the starches and the corn thicken up enough, and I
just serve it hot and sometimes a little grde of
like fresh parmesan over it.

Speaker 4 (50:04):
It's so good.

Speaker 6 (50:06):
That's it. That's all it is, is just corn, salt, pepper, butter,
tiny bit of parmesan on top. And it's like blows
people's minds. People are always like, oh my gosh, what
is this.

Speaker 4 (50:14):
Yeah, I think one of my favorite things to do
with corn on the cob is just use the cobs.
I think people don't understand or think about. You know
what you can do with those cops and you save
those You can make a corn stock out of the cops,
which is really really delicious.

Speaker 2 (50:27):
Cook it down for a long time. And one of
my other go to is it's always kind of a.

Speaker 4 (50:32):
It blows minds at tables, is I'll make a corn
blanc right where a butter corn sauce where I'll take
the corn and I'll cook it down with some butter
and shallout and garlic, you know, and then I almost
make it like a burblanc with white wine and I'll
add my butter to it, and then I hit the
whole thing with the bird mixer and the blender and
then strain it. And you get this beautiful, silky smooth
sauce to put over fish, which is beautiful. It's get

(50:53):
bright yellow, it's great on a plate, and it has
a little bit of a thickness to it, which is
really really delicious. So it's kind of one of those
simple make a burblanc, add corn to it, hit it
in a blender, strain it.

Speaker 2 (51:02):
It's amazing.

Speaker 6 (51:03):
Yeah, corn actually has a lot of starch and it.
People don't realize how much does use in corn, but
it'll come together on its own. It's really wild.

Speaker 4 (51:09):
Hey, let me ask this one about corn too before
we move on. I see a lot of people now
doing corn ribs, you know what I mean, where they
cut them, And I don't know how I feel about that,
because I think every time that I've had them, the
actual cob part, I don't know, like it's hard to
it's it's hard to not bite that piece, you know,
And I think if you're gonna make those, that has
to be edible.

Speaker 6 (51:28):
Yeah, I've actually made them, believe it or not. And
my favorite thing to do is if you split the
cob in half, and then after it's in half, I
go from the cob side down and I try to
I don't just get one, you know, line of kernels.
I'll just try to cut a strip and leave a
little bit more backing to it, like you said, and

(51:51):
then there's just a part that gets thrown away, almost
like a bone, you know, and you just kind of
eat it off it like it's a little mini cob.

Speaker 2 (51:57):
And yeah, you know that's kind of dumb. I kind
of hate it.

Speaker 6 (52:00):
Yeah, I mean it is it is a little kitsie
you know people, but people seem to really like it.
It's a fun it's a different thing on the table sometimes.

Speaker 4 (52:08):
But again, like if you don't know, I feel like
you have to always assume people don't know how to
eat something.

Speaker 2 (52:13):
Does that make sense?

Speaker 4 (52:15):
And you people are gonna try to bite that and
eat it and have this cob that's just not edible
and not get saying eh, So I disagree.

Speaker 6 (52:21):
I think I mean, shame on whoever served them to
you and didn't explain it. But I just think that
that's like one of the things when when you bring
out of new food for someone and you have a
way to post on a beating and yeah, I mean
I think it's important that there's communication there, you know,
and we just see communication or we just stayed before
we went to the audio that we had there.

Speaker 2 (52:41):
It's all in the story. Yeah, I tell the story.

Speaker 6 (52:43):
Yeah, this is in the story exactly, and that's what
it is. And so you have to explain it. Like, hey,
I have some vegetarian friends, you know, I wanted to
serve them ribs. I thought what a cool way to
do it with a piece of corn, and like, you know,
This is like the bone you don't eat it eat
is eat it right off the outside and you're like oh,
and then everyone would be like oh wow, and then
it changes the experience and you're you're absolutely right.

Speaker 2 (53:01):
And that's it's all about that communication.

Speaker 6 (53:03):
Man.

Speaker 2 (53:03):
It makes a big difference.

Speaker 4 (53:04):
Yeah.

Speaker 6 (53:04):
It's like, if you have an idea, you can't just
assume people understand your idea.

Speaker 4 (53:09):
With let's go our next audio here we got absolutely
and this guy's great at telling stories.

Speaker 11 (53:16):
It's Chef Nick Kelly's ahummertime approaching what are some of
my favorite ingredients? Is well, in my kitchen there's always
an ample amount of basil and fresh mint. We do
a lot of salads with tomato and cucumber, some mussarella
or barada, kind of a Mediterranean styles salad with basil.

Speaker 12 (53:36):
And when we use the mint, we're pressing watermelon, serving
with a little feti cheese, a little citrus, olive oil,
sea salt, and tossing it all with a little mint.
It really brings out the flavor of the watermelon. Another
thing we'd like to do during the summertime is smoke
baby back crips. We do three and a half hours
on a trigger with some apple wood smoke pellets, glaze

(53:56):
it with a little apple juice, and then we finish
it with a little summertime tomato jam. Great summertime feast.

Speaker 4 (54:04):
Hey, that sounds great. That sounds great right there. And
I love his use of mint too. I think mint,
In my opinion, I hate mint. I think too many
people throw mint and desserts, and it just it doesn't
make sense to me. You know, I don't want to
I don't want to eat, you know, toothpaste with my dessert,
you know what I'm saying. Like, it's just not my thing. However,
mint can be such an accent on Thai food, on

(54:25):
anything Asian cuisine you're making, or it goes really well
with barbecuing.

Speaker 2 (54:28):
I know you're gonna fight me here, but it's okay.

Speaker 6 (54:30):
Of course I'm gonna fight you here because it's silly
to just say mint is toothpaste and that's it, and
and it just because it is.

Speaker 4 (54:37):
It is in toothpaste, You're absolutely right.

Speaker 2 (54:39):
It is in desserts, and it just feel like it's
overused and gross.

Speaker 4 (54:43):
Well, I don't like min.

Speaker 6 (54:45):
It's like a heavy hand, but it's like cardamom, right,
cardam is a delicious flavor, but if you use too
much of it, it overpowers every single thing. Mint is
one of those flavors. If you use too much mint,
it's just gonna be minty. You know. You're, yeah, I'm
picking up any of the other flavors. It kind of
covers up a lot. I feel like that's why they
used to use it on Bad Lamb back in the day,
because Lamb was always really gamy, right.

Speaker 4 (55:04):
Super Games of the Mint would kind of come in
there and cover it up, you know. I think one
of the things he mentioned there too, that we haven't
talked enough about. We've be talking a lot about produce,
but you know, I do feel like it's barbecue season,
you know, because you're outside. I think I love the
idea of smoking ribs, Like it just kind of gives
a great feeling even when you're you know, smoking ribs
for you know, five hundred people, Like it's still that
whole feeling of being outside using the smoke or do

(55:24):
you know, I think that's that's that's definitely summertime. Oh absolutely,
you know, I mean, my world's year around, but like
you know, yeah, you know, one of my favorite things
in the summer that like you're saying grilling. But what
always comes up is I grew up in a small
town and our firehouse every year did benefit you know,
you know, pancake breakfast, and they always did the chicken dinner.
Oh no, where it was like the in New York
State we have a it's like a speedy marinade they

(55:47):
use the New York State Fair they call it. It's
like this one type of it's like almost an Italian
dressing marinade. They marinate the half chickens and oh yeah,
they get big like that. It's like that weird wishbone
dressing that you got.

Speaker 8 (55:59):
You know.

Speaker 6 (56:00):
It is kind of like that, a little different. It
has like egg in it or something. I'm not sure
exactly the secret. I'd have to look it up off
the top of my head. I don't know, but you know,
and people are probably cursing me if they know me,
because they know I love this stuff. But yeah, and
it was at those firehouse you know barbecues, like it's
just the smell of them in the town.

Speaker 4 (56:20):
Yeah, the one here in town does a they do
a lobster thing every year, and you know, just kind
of great sons.

Speaker 2 (56:26):
Very yeah, very very new England.

Speaker 4 (56:28):
Day shot to our friend Chef Nick Callius from the
Colonade Hotel in Boston.

Speaker 6 (56:33):
Chef Nick fifty two if you want to follow him
on Instagram. And to back up, we had Chef Storch
at Chef Storch on Instagram was the first guy who
was on there. Who's our good buddy Matt from so
No No.

Speaker 4 (56:46):
Love that guy, Love that guy very much. Let' see
what else we got here? We got another one we
can talk about. Let's le's see what we got here.

Speaker 13 (56:52):
Summer cooking is all about two things, using the freshest
ingredients you can get your hands on, and getting outside
of the kitchen. The worst part about being a professional
chef is always being stuck inside. But now we can
get out there, get on the grill, or cook right
on a fire. I love to take a fat ribi
and put it right onto the coals of a campfire.

(57:14):
I also really enjoy utilization salad. So I'm going to
take a bunch of fresh vegetables, some sort of a starch.
It could be keen walk, it could be farrow, it
could be just about anything. Then you throw all those
ingredients together, do a light vinaigrette dressing on that, and
that is a wonderful side or even a mane.

Speaker 4 (57:31):
For your meal. The Vagabond Chef Chef Matt Welsh calling
in and give us a message about that too. Love
an expert in Appalachian cuisine, which is, you know, a
kind of blue ridge mountain area. I love what you
talked about there about cooking the steak directly over the fire.

Speaker 2 (57:46):
That's a really cool move there too, isn't it around
the coals?

Speaker 6 (57:48):
Yeah, like a cowboy steak. I think that is what
we used to call that, where you cook it right
on the coals. Yeah, that's great. List that's really great,
and you used knock them off and give such a
nice crust to it, you know, especially if you do
a nice rub on that as you throw it on there,
it'll really it just cooks the you know, the salt
right into it makes it a really delicious, delicious And.

Speaker 4 (58:05):
I think one of the things too he said there,
I think is a little bit underrated when it comes
to this is farrow. I mean certain grains like, I
am not a keen way guy.

Speaker 2 (58:13):
It's not my thing. I'm not it's a bully guy.

Speaker 6 (58:16):
Not my thing.

Speaker 4 (58:17):
But farrow is delicious, superstarchy almost becomes creamy when you
cook it. I make a beautiful summer vegetable farrow, which
is a great side dish. You can even take it
and like form it into like different shapes you want
it to by letting the reduce down, it gets super
starchy than cold.

Speaker 2 (58:30):
It's a really really great thing to use.

Speaker 4 (58:32):
And I love it. And yeah it's farrow is fantastic,
and you get great local farrow too.

Speaker 6 (58:37):
Yeah, yeah, no, I love you know me, I'm a
I'm a big grain fanatic. I love borrow, I love
keen one. I love all of them. I mean, and
I like to use them all different ways. Like you
were just saying, there's there's a million ways to use grains.
You don't just have to cook it like rice. There's
so many fun things you can do with it.

Speaker 4 (58:51):
It makes sure you check out check out our friend
the Vagabond Chef on Instagram and stuff. He's fantastic and
his his restaurant called the Vagabat Kitchen. I started doing
some really great things down there. I can't wait to
make my way down there and check it out. It's
a great cuisine. I mean always talk about we should
get him on to talk about apple watching cuisine. I
think it's a cooling that super fun. Yeah, summertime, summertime
watching food's amazing.

Speaker 6 (59:10):
Talk about cat bridges.

Speaker 2 (59:11):
And yeah, cat heads, cat.

Speaker 6 (59:13):
Heads and the breeches, the long bridge. What do you
call it, right, that's right, briches, Yeah, yeah, something. It
was some crazy words, some great cuisines, man, some great food.
I'm obsessed with coal mine and I think it's great.

Speaker 2 (59:24):
Yoused with coal mining.

Speaker 6 (59:26):
Yeah, well just Appalachi, you know that whole like that
like coal miner's daughter type stuff. I just guess me
right in there and the and the feelers, like I
love that music. I like hearing all the stories about like, uh,
you know, the all the weird superstitious stuff that happens
down Oh yeah, yeah, this's the whole thing. It's this
is wild and it's like an old timey people. There's
like it. You know, the Appalachian Mountains pre date the dinosaurs,

(59:48):
you know, yeah, it's actually been there that long. So
there's like a history there that's like really old, which
is kind of wild.

Speaker 2 (59:54):
Oh yeah, no doubt, but it's great. Fod We should
definitely talk to.

Speaker 4 (59:56):
Him bout that sounds incredible let's get another one of
our friend as you're ready.

Speaker 2 (01:00:00):
That's what they got here.

Speaker 10 (01:00:01):
Go hey, hey, chefs, what's up?

Speaker 8 (01:00:04):
Chef Dan from the pantry and fear filled here you
talk summer dishes. I'm hit you with one that always
goes over well and it's super easy. Anybody can do it.

Speaker 10 (01:00:15):
Grilled corn and a dewey sausage salad.

Speaker 6 (01:00:18):
It's really delicious, really good.

Speaker 8 (01:00:20):
Go ahead and grill that corn off. I grill the
corn with the husk on. That's my little secret. Steam's
in there. You keep it on there for a few minutes.
Really get that char on the outside. You can kind
of burn the husk and still give you that nice
flavor on the inside to that corn. Cut that right
off the cob. Grill some dewey sausage. Grill some red onions,

(01:00:43):
throwing some dice peppers, good amount of cilantro. I love cilantro,
so I'm bumping up that cilantro and easy little lime, lime, zest,
olive oil, touch your honey, a little bit of crushed
red pepper for a little spice, and.

Speaker 4 (01:01:00):
You got yourself a salad. It's fantastic. You can put
some kutilla cheese on there.

Speaker 6 (01:01:04):
If you like.

Speaker 4 (01:01:05):
It's a lot of fun, it's a lot a lot
of delicious flavors, a lot of balance.

Speaker 6 (01:01:09):
Everybody's gonna love it, guarantee.

Speaker 8 (01:01:12):
Check it out.

Speaker 4 (01:01:13):
Chef Dan Monroe one of the best. There is one
of the best in the business. Right there.

Speaker 6 (01:01:18):
Demo king right there.

Speaker 4 (01:01:19):
Let me tell you what his demos are crushing it
over the pantry's doing a fantastic job.

Speaker 6 (01:01:22):
That sound sounds great. That sounds dude. He had me
at and dewy and corn and then he threw peppers
and everything else on there. A little Kokia cheese at
the end. I mean, come on, that sounds the lime
juice to keep it nice and bright. I mean, I
love that maltro.

Speaker 4 (01:01:35):
Yeah. And the grilled onions. Grilled onions are our way
to my heart. I love grilled onions. Yeah.

Speaker 6 (01:01:38):
I bet he uses the stems too and chops him
up really fine in there to really kick that cilantro
all the way up.

Speaker 2 (01:01:43):
I'm sure, yeah, I'm sure. What you can totally do. Yeah,
what a great salad.

Speaker 4 (01:01:46):
And this could even be a solid you could put
on top of a steak as a garnish or something.

Speaker 2 (01:01:50):
It sounds great, you know.

Speaker 6 (01:01:51):
Oh yeah, grilled shrimp would go well with this a steak.

Speaker 4 (01:01:55):
Here's one of my favorite things about this recipe too.
He just said, sorry, jeff, it just hit me. No,
it's all on the grill. We're not a lot of
clean up here.

Speaker 6 (01:02:01):
Oh that's it.

Speaker 2 (01:02:02):
That's yeah.

Speaker 6 (01:02:02):
Yeah. You got a cutting board and the grill. That's
all you have, and then a big bowl. Once you
hit it all in there, you're mixing it up. That's
a great thing to bring to the church picnic. I'm
telling you that sounds like a showstopper.

Speaker 4 (01:02:12):
I think so too, And I'll tell you what. You
take it to a church picnic. Everyone's gona happy. They'll
be praying to your and dewey sausage and corn solid.

Speaker 6 (01:02:17):
Listen, church church famous. That's that's what that's what should be.

Speaker 2 (01:02:21):
I love any composed salad like this.

Speaker 4 (01:02:24):
I feel like it has such a good place, you
know what I mean, like in any kind of summertime cuisine.
So listen, Jeffy, We've got about three minutes here before
we go to break.

Speaker 2 (01:02:34):
All right, let's go. That means number time. It's time
for number two on the list.

Speaker 6 (01:02:40):
Number two on plumb Love Foods Reddit Red list of
summer foods. Yeah, twenty twenty five Reddit red list is
what you call this? Okay, uh, that's the best you
can come up with. Well, that's what it is.

Speaker 4 (01:02:57):
So you get nothing, you lose. Good dayser ouch, thank you,
Gene Wilder. All right, good ouch, all right, here we go.

Speaker 6 (01:03:08):
Peppers in all their varieties is number two on this list.
So we're talking sweet red peppers. We're talking a concolto
long red sweet peppers. We're talking shashetos, we're talking jalapenos,
we're talking your classic hots that are coming through your Cayennes.

Speaker 2 (01:03:26):
I love peppers. I think they have a great spot.

Speaker 4 (01:03:28):
I think too many people use them raw, particularly when
you look at bell peppers and things like that.

Speaker 2 (01:03:33):
You could do more with it. I appreciate what you
do more with it.

Speaker 4 (01:03:36):
However, when you get into those spicy chilis that you
see growing everywhere, those are fantastic. They're throwing salads, slice
up and you know, cook with some sausage and use.
Like we said before, it is a topper for steak,
a topper for fish. Lots of really great uses on that.

Speaker 2 (01:03:48):
I think peppers.

Speaker 4 (01:03:49):
I don't know if i'd say the number two on
my personal list, but they definitely are a summertime food,
no doubt about it.

Speaker 6 (01:03:53):
Yeah, this list is wacky for us, but I think
it's a good list and it's a good way to start. Yeah,
I think we're RNE would have probably been on a
two corn going to be a number one.

Speaker 4 (01:04:03):
I don't know.

Speaker 6 (01:04:04):
I don't know yet. You got to stay tuned to
find out. But peppers in all their forms, and I
love peppers. In fact, I hate to use them raw.
They call it my cologne. Everyone at work knows I'm
at work because I always have some peppers burning when
I first get there, you know, throw a hand on them.
I char them up so I can, you know, put
a piece of foil over on the bowl and now
I'll peel them later. And I always have a use
for him somewhere. I love to add them to salads.

(01:04:26):
I like to marinate them and just use them like
that as a little antipasta on the side, I just think.
And then let's talk about the grilled shashido kissed on
the grill or in a flaming hot pan.

Speaker 1 (01:04:38):
M M.

Speaker 4 (01:04:39):
Yeah, shasheetos are fantastic. I think they're one of those
great fun summertime peppers that I think have really taken
off in the past couple of years. You know what
I mean, It really kind of taken off, like people
are are are way into them, and and you know
it's easy. I have to make a little uh yeah,
I do like a misso salt with a little bit

(01:05:00):
of uzu usu miss salt to sprinkle on them as
I serve them. Yeah, and it's funny, sorry, big plate
of them. Occasionally get one of spicy. I think that
was the old game when they would serve them and
uh it would bring to a party and one person
gets a spicy one, you know.

Speaker 6 (01:05:12):
Yeah, yeah, I love the spicy. I always get upset
when someone else gets it and it's not me. What
I like to do when I flame kiss them is
I like to you know when I say flame kiss
kiss like commercial when you throw it in a what
do you call that? Take a pan, you get it
ripping hot where it's smoking, and then you take your
shasheetos raw you throw them in this ripping hot pan.

(01:05:35):
You just keep it moving, keep it moving, like tossing
them around, tossing them around, and they get little burn
parts all on them. They start to swell all in
the pan. Then I take that blister blistering and charring.
There we go, and then I squeeze a little mier
lemon over it. I hit it with a little schiffing
on a fresh basil toss that put it on the plate,
and then I top it with Maldon salts, so you

(01:05:56):
get a little cash of the Maldon salt when you
pick it up. But I think that's a I definitely
needs a tiny bit of assid to help bring out
that pepper.

Speaker 4 (01:06:03):
Yeah sounds great. You're checking out Plumb Love Foods live
right here on WYC. See the Voice of Connecticut say
right there, We'll be right back with more summertime flavors.

(01:06:30):
Plumb Love Foods here on a Saturday WYC. You see
the Voice of Connecticut Chef Plumber, Chef Jeff hanging out
with you on this beautiful, beautiful Memorial Day weekend. Hey,
you guys, just let you know if you have to
make your way out to the Hantons this weekend. I'm
going to be at the Rose Soiree at the Southampton
Art Center with Dan's Taste. Come see me, Come say
what's up, Come hang out or make a delicious It's
kind of a Nashville chicken bite, Jeffy, but I was

(01:06:52):
thinking about calling it like a Southampton hot chicken bite
or something.

Speaker 2 (01:06:55):
I don't know to call it.

Speaker 6 (01:06:56):
Oh, I like that get crazy. Yeah, we called our
the the CTEA Chicken sandwich. Remember that one year, Like
I just felt instead of Nashville, we did our own
Connecticut version.

Speaker 2 (01:07:05):
It was delicious.

Speaker 6 (01:07:06):
Put a little nutmeg in there. We made it a
little spice with a spice people.

Speaker 4 (01:07:09):
We had and we had a chef from uh Nashville
who was like, that might be one of the best
sandwiches in the rad Yeah. Well, I think what really
got us was the maple butter. Maple bourbon butter. I
was delicious bourbon butter. I can't remember it was it.
I think it was it was honey because I would
never do Yeah, maple, I don't like. Maple and mint
are not my friends. I love maple syrup on pancakes.

Speaker 2 (01:07:29):
That's it.

Speaker 6 (01:07:31):
People who put maple syrup and a drink it just
ruins a drink and make Chef Plum lived in such
a box.

Speaker 4 (01:07:36):
I know, listen, I know, but like people make like
that maple, but they're so excited to make me like
an old fashion and used maple syrup, Like I'm using
maple syrup. How about that?

Speaker 2 (01:07:45):
I'm like, now, just honestly, just taste like maple syrup.

Speaker 6 (01:07:49):
That's my favorite one.

Speaker 2 (01:07:50):
Really.

Speaker 6 (01:07:50):
I have maple bitters with a little maple syrup, and
then I throw a cherry in there.

Speaker 2 (01:07:54):
It just tastes like maple.

Speaker 6 (01:07:56):
No man, maple and cherry is good friends. And with
the bourbon, like I get it. I get it, but
like it's just I don't know. I feel like it overpowers.
It's just overpowered. Schul comes from a tree. Bourbon is
soaked in tree?

Speaker 4 (01:08:09):
What all right, listen, We're not gonna soak. I don't
even know what that means. Jeffian, you know what.

Speaker 6 (01:08:14):
It's barreled, barreled in wood.

Speaker 4 (01:08:16):
I get that part of it. Maple syrup, It's just
I don't know. It's I like it on pancakes, like
it on waffles. I like it on French toast. Don't
put it in my cocktail, don't put it on my food.
That's how I feel about it. I mean personal. I'm
not listening. I'm not hating on anybody. I'm just it's
a personal thing.

Speaker 6 (01:08:30):
I find it hurtful.

Speaker 4 (01:08:32):
Of course you do.

Speaker 6 (01:08:33):
I find it hurtful, you know. I make a delicious
like a sauce. It's just a little miso, a little
soy sauce and a little maple syrup mixed up. If
you do, say so yourself, and it's it's phenomenon.

Speaker 4 (01:08:43):
What do you put it on?

Speaker 2 (01:08:44):
What do you put it on?

Speaker 4 (01:08:44):
Anything?

Speaker 6 (01:08:45):
I'll marin it, chicken in it right now, give it
to you tomorrow. You will love it.

Speaker 4 (01:08:48):
Okay, Well, I'll be like, taste like, there's a little
sweet miso on here? What is this?

Speaker 6 (01:08:52):
And I'd be like maple and you'd.

Speaker 4 (01:08:53):
Be like, I hate it. It was great to I
found there was maple in it. Come on, I buy
this one spice.

Speaker 6 (01:09:00):
It's a mixture of pepper with maple sugar.

Speaker 4 (01:09:03):
So good. A maple sugar is fun to play with too,
But it's just that maple flavor takes over. I have
a maple tree in the backyard. I've tapped several years
in a row, and I made my own maple syrup,
which is very very fun to do, so fun backyard
maple syrup. But I've always wondered why we don't take
the tree sap that we make maple syrup out of it.
You just reduce and reduce and reduce and lead back
those residual sugars and let's just bottle that water up

(01:09:23):
and make that for maple water. Really there was yeah, yeah,
I used to.

Speaker 6 (01:09:26):
There was a there was a company doing it for
a while. I should drink it all the time, and
then it disappeared.

Speaker 4 (01:09:31):
Yeah.

Speaker 6 (01:09:31):
No, I It's funny because when I was a kid,
I grew up in a town where they would have
all the local trees.

Speaker 4 (01:09:36):
Were tapped, all taped lines together.

Speaker 6 (01:09:39):
Yeah, and we would like run up and like take
a Dixie cup and like drink the maple water out
of there all the time, like right out of the tree.

Speaker 2 (01:09:44):
Well, it's super cold and delicious.

Speaker 6 (01:09:46):
It's like a little sweet. It's a hair sweet. Yeah, yeah,
it's like it has that like a little bit of
woody maple ley flavor. And I wonder if we could
ferment it right off the right out of the instead
of and make a vinegar out of it instead of
a liquor.

Speaker 4 (01:10:00):
You're probably be more fun. Vinegar sounds like terrible, Like
like we're making this beautiful sweet nectar.

Speaker 2 (01:10:03):
We're gonna make a bigger out of it.

Speaker 6 (01:10:06):
You know, my head always goes to fermentation.

Speaker 4 (01:10:09):
Yeah, no, no, And I respect that about you. I
respect that about you. I love it every time we
work together. You cut up those strawberries and you're cleaning
and keep those stems, and you make that strawberry vinegar
is delicious. Yeah.

Speaker 2 (01:10:17):
I like to get people that I should pay attention to.
You tell me about it, and then I just stop listening.

Speaker 4 (01:10:22):
Yeah.

Speaker 6 (01:10:22):
Well, once I get science and most people, I can
see their eyes just completely glaze over and they just
don't want to be rude. But I just I get
so excited to hear myself. I just keep going.

Speaker 2 (01:10:30):
We should talk about that. We should get our friends
on to talk about that.

Speaker 4 (01:10:32):
Fermentation show would be really fun, all right, Listen, we're
talking summertime foods. We got a lot of our friends
chiming in giving us some of their favorite chefy recipes
and ingredients, and right now is no different. Uh. Here's
another one of our friends chiming in and giving us
one of his favorite things to make with food in
the summer. What's going on, everybody?

Speaker 6 (01:10:49):
Shift?

Speaker 13 (01:10:49):
Frank PILATEI, I don't know about you, but I'm pretty
excited about having some spaghetti and clams, Linguinian clams red
and white, red or white either one.

Speaker 6 (01:11:00):
Ah, really, I don't know.

Speaker 2 (01:11:03):
I can't think of a better summer dish.

Speaker 4 (01:11:06):
A nice little pasta gallic oil, white wine.

Speaker 6 (01:11:11):
Clams.

Speaker 4 (01:11:14):
I'll drink a bowl of that. I just Jeff Frank
Bolatti there from Hell's Kitchen, really fun, great chef, fantastic
human being as well. He's right man, to be honest
with you, Linguinia clams is not something I want to eat,
and or Spaghettian clams. However, he weared it in the wintertime,
you know, like in the summer, because I like the
fresh clams out that we get.

Speaker 2 (01:11:34):
You know, we have great seafood here in Connecticut.

Speaker 6 (01:11:37):
Oh yeah, and we didn't. It wasn't anywhere on the
list so far. Clams, And I think, you know, people
forget that summertime. Going to Golden claming yourself. Oh yeah, water,
It's how fun is that? Get a big bushel of clams,
get home, Get some big, big qua hog looking ones,
the big ones. You know, you can throw them right
on the grill, let them pop open, get a little

(01:11:57):
bit of char on the outside of it as a
cook in there, hit it with a little bit of
like horse Radish beer butter or something.

Speaker 2 (01:12:04):
Oh that sounded fun there. I like that horse Radish
beer butter. Count me in.

Speaker 4 (01:12:07):
But yeah, I think clams is You're right. He's right too.
You could throw them on like a flatbread on a pizza,
having them, like you said, on the grill, you know,
putting them in apasta. I take clams and just you know,
I'll steam them, a little white wine and butter and
chili flake or chili, a little bit of garlic and
then just a nice crusty bag at and that in
a bowl.

Speaker 2 (01:12:25):
Come on, man, what's better than that?

Speaker 6 (01:12:26):
Oh man? You said a word that just brought me
right back. You said steam, and I think a steamers.
I think when we were hanging out the other night,
your wife even mentioned them. There's something about summertime at
the beach and getting a big bowl of steamers totally,
and then with a bunch of lemon next to you
and a little bit of hot sauce and you pull
the little thing off there.

Speaker 4 (01:12:45):
Oh man.

Speaker 6 (01:12:46):
Every once in while I get a little sand and
that's all right because you're at the beach anyway, But
you hate it. But they're in there because they're so
hard to clean, but man, they're good. Oh I love
a steamer. Yeah.

Speaker 4 (01:12:55):
And again another super versatile ingredient that I think is,
you know, can you get them here around short? But
the best ones I think in the summertime, you know,
especially if you live on the shoreline, because every shoreline
has some sort of clams.

Speaker 6 (01:13:07):
Oh yeah, or mussels. Muscles is another. Oh what a
good one? What a good one?

Speaker 2 (01:13:11):
Yeah?

Speaker 4 (01:13:11):
I love muscles. I think they're great too, But for
me personally, it's got to be clams. What's your favorite
thing to make with clams?

Speaker 6 (01:13:18):
Favorite thing to make with clams is a probably pasta.
I mean, I just love I love clams in pasta.
Uh for or duvs, though I do love I make
a clam savice that is really good where I just I,
you know, shuck the clams, take the raw clam out,
make a lemon lime vinagrette with a little bit of
a finely diced onion, jalapeno and garlic, oh Ja and pepper.

(01:13:40):
Throw the clams in there for like an hour before
the party, and then take them out and just put
them on the halfshell and just serve them with a
little bit of the stuff on top and it's got
a slightly cooked, acidic clam bite. It's really good. It's
a fun or dirve. You put a big bowl of
them out for people when they show up. It's a
nice way to like welcome people.

Speaker 4 (01:13:57):
It's almost like some of the summertime foods were taught
talking about. Just keep it simple, you know, don't overthink it.
You want to do a lot of stuff to it.
Keep it really, really simple. You don't have to put
all kinds of foams and butter and sauces. You can
just keep it simple. I mean, yeah, grilled clams with
you know, when they open up, just do a little
like pickle red onions and kim chi. Chop it together

(01:14:17):
in a processor, just put it on top of the
clams and serve it like that with hair of that
little vinegar. It's delicious. Love that. I love anything with
kim chi. Yeah, I know, I'll he back to the
firm of the thing. So shout out to our friend
Frank Blatt. You can follow him on Instagram at Chef
Frank or Chef be Blati or chef Frankly. I can't
remember when it is on Instagram. I think it's Chef
Balotti on Instagram. He was a Hell's Kitchen favorite. You

(01:14:39):
know he's Gordon Ramsey's forgotten son.

Speaker 6 (01:14:41):
Chef Frank Blatti.

Speaker 4 (01:14:42):
Yeah, Chef Frank Blatty. Make sure you check him out.
He does a whole thing on his Instagram called just
a tip to his day.

Speaker 2 (01:14:47):
It's a lot of fun. So we love him well.
A great, great human being is a cartoon character.

Speaker 4 (01:14:51):
You have sandwich, He makes a good sandwich, and he's
good at getting you into certain comedy clubs as well.
He's the best. Yeah, that's one of my favorite people
to hang out in New York. Yeah, there you go.
I got a couple more here. Let's see which one
this one is that we've got coming up here next.
Let me make sure I've got one. Yeah, yeah, here
we go. It's a special one for us right here
from one of our favorite chefs in New York City.
Here we go.

Speaker 10 (01:15:12):
Hey, everyone, ship you're here from New York City.

Speaker 4 (01:15:15):
Andy.

Speaker 10 (01:15:15):
Some are coming and some of my favorite fruit and
berry salads, whether that's perfect hairy berries and stretcha tella
hairloom tomatoes to shape, parmesan for watermelon, em feta school
to classics, all of them are super exciting.

Speaker 4 (01:15:28):
To me right now.

Speaker 10 (01:15:29):
One of my favorites is pigs milk.

Speaker 4 (01:15:31):
Marinated and olive oil.

Speaker 10 (01:15:33):
You can see those jars and you know, all sorts
of different stories in their youth, and a hot new
product with some press and then grilled watermelon, a little
bit of that olive oil straight from the jar, and
some fresh herbs you can use, a little basil, a
little mintil, parsley, even some fresh chopped reguino is delicious
on there.

Speaker 4 (01:15:51):
And some crushed black pepper.

Speaker 10 (01:15:53):
One of my favorite products right now is the pure
proug from the what uh what spices, So it's a sprinkle.
We're that little muld of sea salt. Absolutely perfect and
not go wrong. Like I said before, some Harry's berries,
stretch of tiler, some smoked olive oil, some of that
same black pepper, and some fresh basil, also totally perfect.

Speaker 4 (01:16:14):
Now that summer's coming, chef, yeah, you're Lynchener checking in
with us and giving us one of his favorite summertime recipes,
a couple of his you know things he likes to
use a lot too.

Speaker 6 (01:16:22):
And I'll tell you that you're sure advisor.

Speaker 4 (01:16:25):
Yeah, yeah, very very good at what he does.

Speaker 2 (01:16:28):
A great guy.

Speaker 4 (01:16:28):
But come up with some great ideas there too. I
love how he threw a couple of products out there, Jeffrey.

Speaker 6 (01:16:32):
Yeah, yeah, no, definitely. And I love the harry Berry
strata tellus smoked vinegar or smoked olive oil, little black pepper,
little sea salt. I mean, all day long, all day long,
little shifting out of basil on that. I could eat that.
I would never turn that away. I would be thrilled
to get that.

Speaker 4 (01:16:48):
Yeah.

Speaker 2 (01:16:49):
I mean it's fun too. I mean that's smoked as.

Speaker 4 (01:16:51):
Oil, homemade Harry's Berry's vinegar. On those strawberries, oh man,
I mean strawberries just you know, it's one of those
things that here locally Connecticut. You know, basically the month
of June's kind of when you get strawberries, you get
good local ones then. But you know, we talked about
Harry's berries. That's the ones you like to get. Can
you talk about those for a second, And I don't know.

Speaker 6 (01:17:11):
Harshberries are just a very sweet, really delicious berry that
comes from California. In fact, in that region of California,
a lot of farmers there grow that berry. I believe
it's called a Gaviola berry. It's just it's almost like
a candy like berry. Recently we got some. They've been
growing a new variety called the marrow dubois, which is
like the French varietal of wild strawberry that I think

(01:17:34):
they've started to do, which is very special. I think
you tried a couple of those. They're like they're literally
like candy, So there's just uber sweet and they taste
like what your memory of a strawberry as a kid,
you know, like when you think of strawberry taste when
you eat a Harry's berries, Like instantly you're like like
one of those one of those wild you know, flashback moments.

Speaker 4 (01:17:56):
Let me tell you what immediately happens when I do it,
Jeffy strawber very bubble yum, dude, exactly.

Speaker 6 (01:18:02):
That's what I mean, Like what you think of strawberry flavor,
Like you're like, oh, strawberry milk, strawberry flavor, like you know,
all like the kids strawberry flavor.

Speaker 4 (01:18:09):
In your head.

Speaker 6 (01:18:10):
It brings you right back right back to it. And
so they're grown in Oxnard, California. It's a family farm.
I think it's like a third generation family farm. They've
been doing it for a long time and they do
it some of the best in the game. I'm not
throwing shade on any farmers around here. I love strawberries
local as well. I buy a lot of them, but
I really.

Speaker 4 (01:18:28):
They're just a special berry, and it's like, yeah, and
they're they're not cheap, but they're delicious and if.

Speaker 6 (01:18:32):
You're they're twenty two dollars a quart.

Speaker 4 (01:18:34):
But if it's gonna be like your main focal point
of a dish, you should get good ones, you know.
I mean, if it's the main focal point, you shouldn't
just go buy like the driscold berry.

Speaker 6 (01:18:43):
You know, come on like the look for the sweetest batch.
You know, Driscoll makes a lot of different berries too.
You got to just look through what they're putting out.
But uh, you know, they're a great company, Driscoll. I
mean a lot of people talk and throw shade towards
them because they're so big, right. They put a lot
of energy and time into preserving varieties of fruit, extending
varieties of fruit, testing, fruit testing seeds, all that kind

(01:19:04):
of stuff.

Speaker 4 (01:19:05):
I'm gonna be honest, I didn't see that coming. And
they're gonna jump to the defense of driscoo berries.

Speaker 6 (01:19:09):
Why just because I used to hate them for the like,
like I thought they were like the you know, like
commercial berry, you know, oh bad yeah berry.

Speaker 4 (01:19:16):
But the little research and I found that's not the case.
Huh yeah, yeah, all right, Well that's good. I like that.
And you can follow our friends chef yah Lynchener on
Instagram at chef yah Lenchener. What's y A I R
L e n c h n e R on Instagram?
Check him out there. Uh, good guy. He's a good guy.
He's he's a good human being. Like, we're happy to

(01:19:37):
have him be a part of the show. He's great
and I love that idea. Have strawberries too, Like I
think strawberries are really kind of popped up on a
couple of our chef friends a talking about it, and
we've talked a lot about him too. I know that
we have one more that I'm hesitant to play. A
super fan of the program, Chef Derek, who streams the
show from uh Chickatigue, Virginia every.

Speaker 6 (01:19:56):
Saturday to since we've been podcasting.

Speaker 4 (01:19:59):
Yeah, he sent one in for us, and I'm a
little afraid to see what this is gonna say. Uh,
he thinks he's a rapper sometimes, so I'm a little nervous.
Me should be nervous about tho Jeffrey.

Speaker 6 (01:20:08):
He is a rapper, uh playing you need to uh listen.
I gave it a quick preview and none of the
seven deadly words were on there, so I think we're good.

Speaker 2 (01:20:18):
All right. Well, oh boy, here's Chef Derek from Chicka Tea, Virginia.

Speaker 9 (01:20:24):
Hey, dog, already know what it is, boy, chef, Oh boy,
call in the plumb love food Live and cee T
from Shika T. We call here from Shikat, Virginia. Uh
you know we were here in the del Marva Peninsula
for y'all chefs who.

Speaker 4 (01:20:36):
Are not from Marvo, Delaware, Maryland.

Speaker 9 (01:20:40):
Top seven favorite summer foods seven, number seven we got
fried clams trips.

Speaker 2 (01:20:45):
Okay, think about it.

Speaker 9 (01:20:49):
Okay, Number six fried bluefish with tartar sauce. Okay, you know,
doing it with some gin filled chocolate appartif's you know
what I'm saying. Okay, just a little something to get
the palette going. Okay, we got fried popcorn frimp lamb
rag you Poppa down me and your girl like those

(01:21:09):
sheha bombshell.

Speaker 6 (01:21:11):
You know I'm also a white fan of everything Flagles see.

Speaker 9 (01:21:15):
I mean that's a flat bagel with.

Speaker 4 (01:21:19):
Grape jelly and butter.

Speaker 6 (01:21:20):
Okay, everything.

Speaker 9 (01:21:23):
Maybe some hot dogs with some grilled butter buttons. Okay,
hey dog, you already know those A chef, these top
seven favorite foods in the summer. Keep it light, keep
the ingredients beautiful, and stay fresh, I Chef Climb, you
already know.

Speaker 4 (01:21:38):
I have no words. I don't know what to say, Jeffy,
I'm a professional broadcaster for the first time in life
on a loss for words. Oh, I gotta say everything flagels.

Speaker 6 (01:21:50):
Yeah, he said everything flagals, and I think it went
from summer foods.

Speaker 4 (01:21:55):
To just his favorite foods. Yeah. I figur he was
through in there.

Speaker 6 (01:21:59):
He was like apparols, spreets, maybe a little gin filled chocolates.

Speaker 4 (01:22:03):
He started looking into that. I'm looking at his pantry. Yeah,
he was like, what do I like in my house
right now? I mean, I don't know if it was reverb,
but he was like recording it in a jail cell.
I don't know, isn't the whole thing?

Speaker 6 (01:22:16):
He gave it a lot of character, didn't it?

Speaker 4 (01:22:18):
Absolutely hilarious. Shout to Chef Derek uh down in Chicka Tee.
We love him, just I don't want to say its hilarious,
but it kind of is. But what if he's being serious,
you know?

Speaker 6 (01:22:29):
Yeah, I think he is being serious. You know, he
had a he had beef with Chef Dan on the
podcast a long time ago, years ago. I shot him
a message just letting him know that I thought Dan
was going to say, you know, tell us his favorite food,
to see if he wanted to tell us.

Speaker 4 (01:22:42):
Yeah, yeah, he didn't even he did. He didn't even hesitate.
It was one of the first ones I got. He
gave a seven, which was interesting, and I did think
he pointed out one thing. I think it was kind
of a that did take a little serious there. I
think it's kind of a definitely a summertime spirit is
gin for me? You know. I don't mind a good
Gin and Tonic in the summertime, you know, but in
the winter time, I won't drink it. M I mean,

(01:23:03):
do you feel like sometimes there's certain spirits that are
more summer oriented than.

Speaker 6 (01:23:07):
Yeah, I think so, I think gin. Yeah, I agree
with that. I think I'm more of a brown liquor
person in the of course, and then that's when I
usually I don't really like vodka, so I if I
am going to drink like a martini or something like that.
I like a gin. I love a gin fizz. You
know about a flag I also love flagel. I mean

(01:23:28):
flagels are synonymous with the Hampton's. There's our bagel. Yeah yeah,
out here right everybody loves it.

Speaker 4 (01:23:37):
And there's also I mean, he did say clam strips,
which to me is, you know, definitely you think that
shoreline food. You know, clam strips, French fries, tartar, sauce
or chef direct, tired har sauce, tartar, a little ketchup,
a little horse rash and lemon. Clam strips are delicious. Clamshrips,
great cramps. Clamstrip po boy is one of my favorite SAMs.

(01:23:57):
Oh yeah, I'd get down on that right now. He
also said bluefish, which.

Speaker 6 (01:24:04):
People who don't know along the coast, especially up here
for the summer, bluefish are popping like we get him
right now. They've already started. And as you get a
small cocktail blue and you smoke them so good.

Speaker 2 (01:24:15):
Very oily fish, it will take that smoke like a champion.

Speaker 6 (01:24:17):
Oh. It's also a great fish in place of anchovy
or something like that. If you're going to make a
like a putin esca sauce, you know, another spicy tomato sauce.
I love to flake in some bluefish instead of anchovy,
to kind of give it that fishiness to go with
the capers. It's delicious.

Speaker 4 (01:24:32):
I never thought about that. That sounds great. Actually, yeah,
that's that's pretty good. That's pretty good idea there, Jeffy.
All right, we got about a couple of minutes, three
and a half minutes or so left here in the program.
We had a shot to the chef Derek. By the way,
if you want to find him, you guys gotta go
to Chicken Ti. I don't think they have Instagram down there.
You can find if you look around for them. I
don't think I don't think they've gotten Instagram yet.

Speaker 6 (01:24:52):
I don't think he's on the Graham.

Speaker 4 (01:24:53):
No, we got one more on our list, Jeffy, the
plumb Love Foods Reddit list of of read it, read it,
read it red. You can read the Yeah that.

Speaker 6 (01:25:05):
Red list, all right?

Speaker 4 (01:25:07):
Number one hold on wet music. Oh yeah, it's number one.
Time here we go. I did you just give it
a way right away? Yeah? I said berries.

Speaker 2 (01:25:23):
Oh yeah, they're.

Speaker 6 (01:25:25):
Tiny, but mighty strawberries, blueberries, blackberries, raspberries, ah, the gooseberries.

Speaker 4 (01:25:32):
Raspberries the least favorite berry in the chef plumb world,
even black ones. I don't like raspberries at all. Let
me rephrase that. I'm not a fan of raspberries. I
don't dislike anything, but like I think raspberries that, I
think the little seeds in them.

Speaker 2 (01:25:46):
I just think they're very gross.

Speaker 6 (01:25:47):
So you don't like blackberries either, then, I mean no,
not as much because they got seeds. Give me a strawberry,
Give me a blueberry.

Speaker 4 (01:25:53):
Love that.

Speaker 2 (01:25:54):
Not a big fan of the other berries though.

Speaker 4 (01:25:55):
If I had to rank berries, strawberries number one, probably
them blueberries, you know, and then I could name my
seventeen other berries before I get the raspberries.

Speaker 6 (01:26:03):
It's crazy, you know. My daughter only likes raspberry preserves
with the seeds in it. Interesting Like She's like, like,
I got another one without it, and she was just like, oh,
this doesn't taste real. I don't like it. I want
the one with the seeds. I really, yeah, I swear
to god, she loves it. And I know a lot
of people were like that. I love I honestly, I
like the there's a lot of fiber in raspberries because
of those seeds. They're really good for you.

Speaker 4 (01:26:24):
Yeah, I just feel like when you get the raspberries
that those seeds can almost overpower it. For me, it's
like getting a shell in the egg. It's getting a little,
you know, a piece of sinew in your burger. It
kind of ruins it for me, Like don't, I don't.

Speaker 2 (01:26:33):
I don't want that.

Speaker 4 (01:26:34):
I want I like the flavor sometimes, but I do
think raspberry the flavor can be kind of overpowering as well.
But a lot of applications in the summertime, Jeffy, give
me the ten second your ten second quick recipe with
a raspberry go.

Speaker 6 (01:26:48):
Oh my gosh. There's just so many, so many things
you can do with the raspberry. Eight seconds.

Speaker 4 (01:26:54):
Eight seconds, uh, I mean six seconds.

Speaker 6 (01:26:58):
All right. Take them, put them in a pot with
a little bit of water or sugar, Boil them until
they start to break down, mash it all up.

Speaker 2 (01:27:05):
Right, Time up, Jeffrey, Jeffrey, Time is up.

Speaker 4 (01:27:08):
Time is up. That's all the time you get for
your recipe. I'm sorry, buddy, You're going to try and
tune in next time. That's why it was. It was
a timed recipe. It was a timed one. It was time,
but we got to get there. I was so close.

Speaker 6 (01:27:19):
You keep yelling the recipe, you strain the recipe, you
straight food. Then cool it. Appreciate you guys hanging out
with a little raspberry sauce.

Speaker 4 (01:27:27):
Have a good Memorial to day. We'll see you guys
next week.

Speaker 2 (01:27:28):
Right up on the foods w y s see it
gonna be quicker on the draw, Jeffy.

Speaker 4 (01:27:32):
It's a time recipe, Street size, please,