All language subtitles for The.Bobby.And.Damaris.Show.S01E04_English

Today, it's allabout apples,

here on
"The Bobby and Damaris Show."

I'm gonna make a chicken
with an apple-mole sauce,

like a Southwestern
or Mexican sauce.

It's gonna be amazing.

It turns out Damaris
is an apple expert.

Do you know how many
varieties of apples

there are justgrown
in the United States?

This is gonna rock you.

I'm ready to be rocked.

Okay. Guess.

She's taking a classic
apple combo...

Peanut butter and apples,
together, in a parfait.

...and spiking it
with moonshine.

That is firewater.

It is hot.

It's an all-apple feast.

You get a apple!
You get a apple!

Youget a apple.

[ Outro plays ]

♪♪

Hello, everybody.
Welcome to

"The Bobby and Damaris Show,"
with...

-Bobby Flay.
-and...

-Damaris Phillips. All right.
-[laughs] Today, we're talking

about something
that everybody knows about.

-The apple.
-The apple.

But we're going in-depth.

We have the right
person to do that

because somebody I know

has apple-tasting parties
at her house.

So, last year, my husband,
Darrick, and I went

to the farmers' market
and we tried to find

as many different varieties
of apples as we could.

But the thing that I'm really
way more interested in:

how do you and Derrick
sit around and decide,

"You know what we're
gonna do today?

Today, we're gonna go get
900 varieties of apples

and have an apple tasting
with all our friends."

Like how does that happen?
-But it literally is

so much fun. We like to have
people over, so, of course,

we invited
a ton of friends over

and we had like
an apple tasting

to see what was
everyone's favorite apple.

And was there
actually a winner?

Absolutely, there was
a top 1 and top 2.

-What was it?
-It was GoldRush, which is --

Oh, that's
a Kentucky apple.

It is insanely good.

And then the other one
was Pink Lady.

It's tart. It's firm.
-You have one of these here?

It's sweet.
Yeah, yeah, yeah, this is that.

It's always kind of --
Andit's pink.

I think what we learned is like
just try out new apples.

Like you think you know
what your favorite apple is,

but why not try a new apple?

On the set of "Beat Bobby Flay,"
they literally buy Gala apples

and Honeycrisp apples
for me to eat off the set.

Because you love --
those are your favorite.

I eat 'em all day long.

While I was out
in the Hamptons,

I decided that
I wanted to explore

and see what kind of varieties
of apples you have out here.

-Mm-hmm.
-So I went to the Green Thumb.

It was this adorable little
fruit stand and vegetable stand.

So many good markets
out here.

Somany, and I find
types of apples

that I've never found before.

So the Empire,
or the Jersey Mac.

Never had 'em, tried 'em,
loved 'em.

But Pink Lady's the best apple
you can get at a grocery store.

-Really?!
-You should try it.

It's the best apple.

It's crunchy
and it's superfirm.

It's tart. It's sweet.

That's good
apple information.

Thanks.

I made you
some sangria.

I call this
my autumn sangria.

Put some Fuji and some Gala
apples in there.

There's pear.
There's pear brandy.

There's
apple brandy.

There's red wine.
-There's cinnamon.

There's cinnamon,
so you get that nice,

sort of warm spice
flavor in there.

Cheers. And it
-It's totallydangerous.

drinks very easily.
-[Laughs]

You can actually --
If you go to foodnetwork.com,

you'll get this recipe
and you'll make gallons of it

and feed your
whole neighborhood.

-Oh, my gosh.
-So what do you have there?

Okay. So I've made
some apple chips.

You just slice 'em down
with a mandoline

and then you season 'em --
a little bit

of pumpkin-pie spice --
and we just dehydrate 'em,

in the oven.
-So pumpkin-pie spice would be

like cinnamon, nutmeg,
ginger, allspice?

Clove is pretty high
up there,

just the perfect amount.

So what are you cooking today?

I'm gonna make you
what I think is

the most classic
apple combination:

peanut butter and apples
together, in a parfait.

-Like a trifle?
-Mm-hmm,

a peanut-butter apple
with crumbly like topping

-Mmm.
-with peanuts in it.

-So you're making dessert?
-I am, of course,

making dessert
with apples.

I'm gonna make a chicken
with an apple-mole sauce

with like some
red chilies in it,

some apple cider,
lots of apples.

It's gonna be amazing.
-I think it's harder

to cook savory with apples,
and be creative,

-Mm-hmm.
-than with desserts.

Like what else would you
do savory-wise with apples?

-Chutneys.
-Okay. Chutney.

I make a lot
of apple chutneys.

I like to use apples in savory,
much more than I do in desserts,

because I'm just not
that good at it.

But now that I have you
as my partner,

I know that we're gonna get
some amazing things out of --

-Some dessert?
-out of the oven.

Let's make this happen.
-You want those chips?!

-Yeah, I'm taking 'em.
-Oh, okay.

These are gonna be
in my back pocket.

[ Laughs ]

♪♪

And we're gonna sauté
some onions

and some garlic
and some spices.

Mole, to me, is the best
sauce in the world

because it's got so many
different ingredients in it

and it can have so many
different layers of flavor.

I've never made
a mole before.

Well, usually, it's got,
like some aromatics,

things like onions and garlic.

And, you know, in this case,
we're gonna use Gala

and some Fuji apples 'cause
we're making an apple mole,

which is not a classic mole
sauce that you'd find in Mexico,

but this is definitely,
you know,

inspired by
the classic mole sauce.

You know what I'm saying?
-Yeah, I mean, not really,

'cause I've not made this
before. I've only eaten it.

I'm gonna show you how
to do it.

Okay.
So here's my question:

Why is it so...?
Like when you think of mole,

everybody thinks
of it as chocolate.

Where does the chocolate
come from?

The chocolate comes
from because,

in a lot of mole sauces,

especially like the
red-chili mole sauces,

-Yeah.
-you'll finish it with
a little bit of chocolate

to kind of balance out
the bitterness

or the harshness
of the chilies.

It's just like adding one more
sort of spice, you know?

And so people think of it
as a chocolate sauce,

but it's not really
a chocolate sauce.

It's really a chile sauce
that has

some chocolate in it.
-Finishing it.
It's a finishing agent.

So we just want all the
aromatics going in there

and then I'm gonna
take a couple of apples.

The first time
I used apple in a sauce

was actually a curry sauce
because the apples

actually kinda chill out
the curry a little bit,

-Okay. I can see that.
-you know? And we're gonna do

the same thing
with all these chilies here.

And also, we haven't
talked about

one of the really great
things about apples,

which is the natural
pectin in apples.

-Thickening agent.
-The thickening agent,

-Mm-hmm.
-exactly right.

Oh, so that's
gonna make your sauce

so silky, and thick.

It's gonna help
thicken it up.

-That's nice.
-So, I'm gonna add
a little spice here,

so a little bit of allspice.
-Okay.

Ancho chile,
which is kind of --

It's almost like
a spicy raisin.

-Okay.
-It has like a, um,

sort of a dried-fruit
flavor to it,

a little bit spicy.
Chile de árbol,

which is like kind of like the
cayenne of chilies, so it's hot.

-Yeah.
-Right?

And then we have some cloves,
which are obvious very strong.

-Okay.
-And I'm gonna throw a couple

cinnamon sticks in here
that we can take out later.

All right. So we're gonna let
this cook for a little while.

This is a sauce that can take
actually a couple hours to cook,

but I will tell you that,

the longer it cooks,
the better it gets.

Oh, my god.
It already,

5 minutes in,
smells unbelievable.

All right, guys.
When we come back,

Damaris is gonna start
on her moonshine-apple trifle.

I just love those three words,
together and separate, too.

-[Laughing]
-And I'm gonna continue

with my apple-mole sauce.

I'm gonna make an apple glaze
with some chicken.

It's gonna be fantastic.
Don't go anywhere.

You're watching
"The Bobby and Damaris Show."

[ Sizzling ]
Stir, stir, stir.

Oh!
[ Laughter ]

♪♪

[ Upbeat tune plays ]

Today, it's allabout apples.

Bobby is showing us how to make
the most delicious apple mole.

[Chuckle]
-Okay. So if you just got here,

we started with some aromatics,
onions and garlic;

and some apples, of course.

I'm gonna add some chipotle.

This is smoked jalapeño,
so we're gonna get

some smoky,
fiery flavor in here.

This is
like a chipotle paste.

-Well, I purée it.
-Oh, okay. Awesome.

Then you can use it
for like soups and sauces

and things like that.
-That's a great idea.

That's a really good tip.
-Now, here's kinda like

when the fun part really
starts to happen here.

I'm gonna use
some golden raisins.

-I love that.
-And the golden raisins

are gonna work nicely
against the chilies

and also give it some texture.

Some almonds as well.
Some nuttiness in there.

-Hm!
-This is a very classic thing

for a chutney.
And look at this:

some blue-corn tortilla chips.
-So these are

-Again, thickening agents.
-all thickeners.

BOTH: Exactly.
-And then I'm gonna put

a splash of apple-cider vinegar
[ Sizzling ]

and then some apple cider and
a little bit of chicken stock.

This is like the
kitchen-sink sauce.

With tomatoes that are crushed.

If you look
at the texture of it,

it's a little bit thin
right now,

but all the things
that I put in there,

these are all things that are
gonna help thicken this up

as it comes to a boil and
starts to simmer for a while.

And you wanna let this simmer
for, you know, at least an hour.

At least. Maybe even longer.
The longer the better, actually.

Because it's gonna
mellow out the spices?

Exactly right. And it's gonna
get a beautiful texture.

I'm teaching you how
to make a mole sauce.

I want you to teach me how
to drink some moonshine.

Oh, we're not drinkin'
any moonshine.

Oh, I thought we were
drinkin' moonshine.

[laughing] No,
we're sautéing it. No.

So I am going to
use moonshine

to sauté my apples.
You know, I love --

It's just basically like
pure alcohol, right?

Yeah, it's pure
grain alcohol.

So the thing about moonshine
is, like all bourbon,

you take your grain,
you ferment it.

That fermentation
turns it into alcohol.

So this is before they go
into barrels and stuff?

Exactly.
Don't be scared.

You're giving me
some moonshine on a spoon?

It's a little bitty.

I didn't know if you wanted
to drinkout of the bottle.

-Whoa. That's firewater.
-[Laughing]

That is firewater.

It is hot.

What are you
ultimately making?

So it's a trifle,
or a parfait, kinda both.

A trifle's like -- It's really
an English dish, right?

-Yeah, a trifle is, yeah.
-Like a UK dessert?

And it's usually with cake.

So this one is
with crumble topping,

so it's a peanut crumble,

it's a moonshine-sautéed apple;
and then the filling,

like the meat of it, is this
peanut-butter filling.

-Sounds amazing.
-You wanna help me?

Yeah, what do you
want me to do?

I want you to put
some butter in there.

It's just gonna be like
3 tablespoons-ish.

-Okay.
-Whatever it is,

it's equal parts
butter to sugar.

Look at that.

And I'm using
my Pink Lady apples

because they're
a little bit sweet,

but they're
also a little bit tart.

Oh, my god.
Such a good apple.

So what's gonna happen
when you cook these?

They're gonna get
nice and tender.

But the truth is, is like

I just wanna highlight
the flavors of the apple.

So we're complementing
and, you know like

pumpin' up that flavor with
a little bit of brown sugar.

So sugar's gonna
help 'em caramelize,

but you also wanna put
the liquid in there

at the same time.
I'm gonna put some

pumpkin-pie spice in there.
And then...

-You're measuring the moonshine?
-No! I'm not,

but you just don't wanna
put too much in.

[ Sizzling intensifies ]Oh, my. That's good.

Yeah. It's about 3 ounces.
Okay.

So use a high-temp spatula

'cause the sugars
are gonna melt

and you really just
make this glaze.

Moonshine, brown sugar, butter.
-BOTH: That's it.

-Little pumpkin-pie spice.
-And the spices, too.

Yeah, so you're getting apples

and you're getting all
of those pumpkin-pie spices

and you're heightening 'em
with the flavor of the alcohol.

So I'm gonna put some
brown sugar in here.

Okay. Go for it.

Little bit of honey.

You know, we put some
sweeteners in here as well.

-Awesome.
-Little bit of maple syrup.

And all of these like all
the things that you're adding,

like honey or maple syrup
or brown sugar,

those things all go
great with apples

-Totally.
-already.

-Mmm!
-How's it taste?

You'll taste the heat.
I put those chipotles in there.

-Immediately?
-But you taste sweet

and then the heat
comes in and says,

"Yo, wait up, sweet.
I'm right here."

-Whoo-oo!
-Right?

Yeah, it's sweet
at the beginning

and then a little bit spicy,
even in my nose cavity.

But don't forget:
once I start puréeing this

and I have the almonds
kind of running through,

it's gonna get that
nutty flavor as well.

-That's awesome.
-Yeah.

Okay.
So let's talk crumb topping.

Crumb topping is always
dry ingredients:

some kind of a sugar
and some kind of a fat.

-Yeah.
-Today, I'm gonna combine.

Instead of just flour,
I'm using oats andpeanuts.

I'm gonna use
3/4 cup of sugar

and then about
1/4 cup of peanut oil

to mimic the flavor
of the peanuts,

but also enhance
the flavor of the apples.

And then we're gonna
use our fingers.

Look. Boop!

Typically, you would use butter
in a crumble, right?

So you're not
using butter at all?

-I used butter in there.
-But not in here.

Mnh-mnh.
In there, I'm using --

See, I would never
risk that.

-Really?!
-Yeah, because I just

always feel like
a crumb topping

has to have butter
running through it.

No, no, no.
So butter is great.

So all you need to know is
that butter has a little bit

of liquid in it like a --

So this is
what kinda oil?

-This is peanut oil.
-Peanut oil. Okay.

Yeah, to match the peanuts
you're putting in there.

And you'll see the crumb
topping happens immediately,

but you're also kind of
cheating the crumb topping

because of the nuts
and because of the oats.

But watch what happens.
You take it. You squeeze it.

Now you have a crumble
-Got it.

-that's the right texture.
-Okay.

So, now, this little guy
goes onto a sheet tray.

Spread 'em all out.

350 degrees
for about 10 to 12 minutes,

until it's nice
and golden-brown.

It's all
about apples today.

Do you know how many varieties
of apples there are

justgrown
in the United States?

This is gonna rock you.

I can't wait to tell you.
-I'm ready to be rocked.

Okay. Guess.

-60.
-[singsong] Higher!

No way.

♪♪

Do you know how many
varieties of apples

there are justgrown
in the United States?

-100.
-[singsong] Higher.

-No way.
-2,500varieties of apple.

-That's impossible.
-It's not impossible.

It's the truth.

Check it out. So I'm making
an apple-mole sauce

that I'm gonna cook
with some chicken,

and Ms. Damaris
is making a trifle:

apples,

moonshine,

peanuts.

♪ Wha-a-a-t?! ♪

So I have chicken
with the skin on, bone in.

-Okay.
-Lots of salt and pepper.

Lots.
-Great.

A little bit of canola oil
in my cast-iron pan,

one of my favorite
tools in the kitchen.

[ Sizzling ]

-Whoo-oo!
-Just to get it going.

I'm gonna turn it down
just a touch.

Even in a pan, you want
the chicken to cook slowly

so that the skin
actually renders.

I got the chicken thighs.
-Awesome.

The chicken breast.

And you don't wanna
crowd the pan.

I'll cook these last
two pieces later.

You wanna actually
give the chicken some room

so that they get
nice and crusty.

Otherwise, it's gonna steam.

Now I go back,
while it's in the pan,

-Season 'em.
-and just season it on top.

This way, you don't have to keep
flipping and turning them.

Yeah.

So we're gonna let
the chicken cook

and now I'm gonna actually
begin to finish my mole sauce.

-Okay.
-So you asked about

the chocolate before?
-Yeah.

So I have some bittersweet
chocolate here.

The earthiness goes nicely
with the chilies.

Now, the only thing I need
to take out of the sauce

before I blend it is the...

[singsong]
Cinnamon sticks!

So I put two in exactly.

So we're just gonna fish out
the cinnamon sticks,

out of the sauce.

So you can see how thick
this sauce is, Damaris.

It's beautiful,Bobby!

When I purée it, it's actually
gonna get even thicker,

so I'm gonna add just
a little bit more apple cider.

Yeah, so it will move
in that blender.

-Exactly.
-Okay. Like if you didn't have

apple cider, could you
make it with apple juice?

-Totally. 100 percent.
-Okay.

Now, remember,
this sauce is hot

and when you add
a hot sauce to a blender,

it can be a little dangerous.

Okay. While you blend,
I'm gonna grab that crumble.

All right.

♪ Whoo-hoo-hoo-hoo! ♪

Ooh.

[ Sizzling ]

This is a sauce that
you really shouldn't strain.

It goes right back
into the same pan?

-Yeah.
-Awesome.

I wanna taste it
for seasoning.

♪♪

You don't like it?

No, I love it.
I didn't wanna say that,

in case you were gonna be
like, "It's not done yet!"

[Laughs] Whoops.

It's so fruity.

The first thing you taste
is the apple,

and the chocolate kind of
mellows it out a little bit.

But it doesn't taste
like a chocolate sauce,

but it's in there.
It's helping out

to balance out the flavors.
-Yeah, to make it

a little bit smoother.

I'm just gonna let this cook
for maybe another 10 minutes

and I can just take it
right off the stove

and we can serve it
with the chicken.

I'm gonna put a glaze
on this chicken

and I'm gonna need
some honey, apple cider,

and some fresh thyme.

And then, when the chicken
comes out of the oven,

I can glaze it with that.

Oh, you finish it
in the oven?

I finish in the oven,
absolutely.

♪♪

All right. So I'm gonna make
my glaze really quickly.

It's three ingredients.
-Got it.

We have some apple cider,
some honey,

-Thyme.
-and then some fresh thyme.

I'm just gonna drop
the thyme in there.

We can strain that out.

This way, we'll just get
the sort of aromatics

from the thyme itself,

the apple cider,
and a little bit of honey,

and we'll see
how it tastes.

-Okay, ready?
-Yeah.

Shut your eyes.
It's gonna waft over you.

Do you smell it wafting?

-It smells so good.
-It smells like peanuts.

Isn't that nice?

That's gonna be
a delicate kind of texture.

I'd call it a streusel.

It is a streusel,
crumble topping.

-Okay. Great.
-Yeah, so it's gonna be apples,

crumb topping, and...

filling.
So this is a very quick,

no-bake,
pudding filling.

So it's cream cheese.

This is like 16 ounces
of cream cheese

or just two
of the blocks.

You have to make sure
it's room-temperature,

or else you're gonna
get clumps.

Then we're gonna put in
about 1.5 cups

of creamy peanut butter.

You mix those
little guys together.

Make sure you're scraping
down the sides.

See? 'Cause, look,
when you flip that over,

it's gonna be cream cheese.

It's like marbled.

Exactly, and that's not
what you want

'cause that doesn't
mean it's homogeneous.

-Ooh!
-I know. I'm throwing out

allthe big words
with apples today.

Now, we go equal parts,

so 1 cup of powdered sugar

and 1 cup of milk.

And it's room-temperature milk.

You can't use cold milk 'cause
it'll make it clump up, okay?

Mm-hmm. And then powdered
sugar's gonna create

a different texture
than just regular.

-It's gonna make it
light and fluffy.
-Yeah. Okay.

Yeah, because powdered sugar
has a little bit

of cornstarch in it.

Now, we just drizzle in a little
bit of milk, whole milk.

I mean, you could use cream.

We actually are gonna
use cream,

but I whip the cream
first and fold it in,

and that's how we get this
light, fluffy peanut-butter

-Ugh!
-texture.

Turn this little guy off.

It's nice and homogeneous.

This is what you're
lookin' for. See? Like.

Well, when we come back,

I'm gonna fold in
some whipped cream

and Bobby is gonna finish

that decadent mole sauce
made with apples.

Yeah, if I don't eat all
of this

before we come back.
This is good stuff.

[ Laughs ]

♪♪

♪♪

Look at that.
So here's the deal.

This glaze just has
a little bit of apple cider

and some honey
and some fresh thyme,

and I'm just gonna just
very quickly douse the chicken

with a little bit of the glaze

and I'm gonna put it
back in the oven

and then the glaze will get
a little bit thick as it cooks.

Back in.

And now, back to Damaris.

Well, hello.

[ Laughs ]

I've whipped up
some whipped cream.

I have this beautiful peanut,
almost like a pudding mixture,

and I'm just gonna fold in
2/3 of this whipped cream.

The rest I'm gonna save
as kind of like toppings

so that my parfaits
look real pretty,

and then I'm gonna build
this little bad boy.

These have cooled down.
If they were warm,

they would melt your pudding.

So, you have these like
caramelized moonshine apples.

Yes, build away.

Look at that.
Hello.

That's where
the crunch comes in.

Yeah, you love texture,
and that's why I did this,

-I do.
-instead of a cake.

Okay. I love that.

[whispering] Apples.

You have like noise effects,
like sound effects.

Shwoop!
This sounds like this --

Whooooh.

Exactly, it does.

[ Laughs ]

Now we're gonna finish
with a little bit

of just regular whipped cream.

Okay. And then look at that,
kind of offset so it

doesn't cover the whole thing,
so you can see the layers.

-That's spectacular.
-Look at that.

All right. So I'm just gonna
plate some chicken here

with our glaze
and our mole sauce

and just a little bit
of green onions on top.

♪♪

God, that mole sauce really
did thicken up nicely.

Yeah, you can see
how thick it is.

So you can serve that
kind of family-style.

We really outdid ourselves,
celebrating the apples today.

♪♪

How's it tastin'?
-The thing I really like

about the mole sauce,
in this case, is that

I taste the apples first.
-In the mole?

I taste them first, and then
the chilies come on and be like,

"Wait a minute.
We're here, too."

They kind of get together
with the apples,

and then you have the spices
kind of running through it,

then you get a little bit
of nuttiness from the almond.

Yeah, and the glaze on the
chicken is adding this like

appley fruitiness

to the skin of that
chicken; delicious.

Yeah, but you know what?
Enough of this chicken.

Can we [clap] get down
on the trifle, miss?

Trifle, parfait,
whatever you wanna call it.

Which one do you want?

-I'll take this one.
-That one.

This is really decadent.

But wait 'til ya
taste it, Bobby.

Mmm.

Mmm. Love the caramelized
apples in there

with the spices. This is
basically two flavors.

-Yeah. Absolutely.
-It's apples and peanuts.

But the apples
have the spices

and the streusel has
the peanuts,

but also, the custard running
through it has peanuts.

So you're reinforcing those
two flavors over and over,

and that's a really good tip
for anything that you make.

The moonshine kind of brings
out this like

floralness to the apples.
-Oh, yeah, I forgot

about the moonshine.
-Oh, no, you didn't.

You're gonna feel it
in a minute.

I got a serious
problem with this.

-What's there?
-I can't stop eating it.

[laughs] It really was
a celebration of apples.

Oh, it's ridiculous.
Apples are everywhere.

Chips, sangria, chicken,
mole, apple trifle.

I'm not talkin' anymore.
I'm eating.

♪♪
[ Laughter ]