All language subtitles for The.Bobby.And.Damaris.Show.S01E01_English

BOBBY:
Today, Damaris and I are sharing
our passion for grilling.

Because grilled
just tastes better.

From the moment I met Damaris
on "Food Network Star,"

I knew we were
going to be friends.

BOBBY: [ Laughs ]

That's Kentucky-style
pouring right there.
Man.

When it comes to grilling,

no one is more obsessed
than me.

That's exactly
what we want to see.

-Whoo!
-It's good, right?

Oh, those look great,
Bobby.

So I'm bringing
my favorite flavors...

I'm going to go
Mediterranean on the grill.

I love those kinds of flavors,
really easy to do.

Okay.
And I'm going to make
some potatoes on the grill

as well with some
smoked paprika.

...and Damaris is going
to cut the heat

with a Southern-inspired
fruity cocktail...

You can make any puree
into an ice cube.

...and a classic icebox pie
with a grilled citrus twist.

We're about to be grilling
some stuff Day 1!

[ Triangle clanging ]

♪♪

I'm Bobby Flay.

I'm Damaris Phillips.

That's right,
and we're here.

We're in the Hamptons
at my house,

and we're just hanging out.

We're going to cook
a little bit.

We're going to talk
a little bit,

and we're going
to have some fun.

Like, most importantly, I got
Damaris here for the fun part.

[ Laughter ]

You know, but you and I have,
like, lots in common.

-Mm-hmm.
-I love your state of Kentucky.

I spent so much time there,
but there's a lifestyle

and an entertaining
style of Kentucky

that I think, to me,
is really Southern.

It is, but it's the same exact
feel up here in the Hamptons.

I've never spent time
in the Hamptons.

I have been exploring,
and I totally understand

why you have this
house out here.

Tell me why.

This is the place
that's made for friends.

-Oh, yeah.
-It's the house.

It's built
for entertaining.

People ask me all the time,
"What do you do to relax?"

and I do the same thing
I do as a profession to relax,

which is, like, cook, just a
different pace, different style.

-Mm-hmm.
-It's more family style.

As opposed to feeding
400 people...

Yeah.

...I'm feeding, you know,
eight really hungry people.

You know, that's the key.

Okay.
So we're grilling today.

You can't heat it up
without cooling it down.

Okay.
Let's break out some prosecco.

-Oh, yes.
-What are you making here?

So we are going to make
some mango Bellinis.

Pop it.[ Cork pops ]

Oh, that's cold.
-Cool and calm.

And you just fill
those little dudes up.

All right.
So we're drinking some prosecco,

which is basically
an Italian sparkling wine.

It's Italy's answer
to France's champagne.

These are, what,
mango ice cubes?

Yeah, mango ice cubes.

You can make any puree
into an ice cube.

Kind of love this idea.

Right?
You can do peach.

You can do pears.

You can do strawberry.

You can even use a Popsicle.
-Mm.

Like, let's say you don't
want to make the ice cubes.

Just get a box of Popsicles.
-Yeah.

Throw it
into a champagne glass.

-What?
-Great idea.

Yeah.
-Oh, my gosh, Bobby.

-What?
-Danger zone.

-Nope.
-Danger zone.

I like
pushing the envelope.

[ Laughs ]

Cheers, Damaris.

Thank you, sir.

Mm.

Cold, crisp,
refreshing and fruity.

So we're going to grill
today.

I'm going to make
some grilled chicken.

This is actually kind of
a couple dishes out of Gato,

my Mediterranean restaurant,
so it's like...
Yeah.

...I'm going to go
Mediterranean on the grill,

so I'm going to make
a salsa verde, like,

a green sauce
with some green olives.Okay.

And I'm going to make some
potatoes on the grill as well.

-And so...
-What are you making?

...I decided that,
because we're doing grilling,

that's why we have to
have this mango Bellini.Yeah.

We need something
to cool it down.
Yep.

Bobby, I know you don't love
making desserts, so...

I like eating them,
though.

That's why I'm making it.

We're going to have, like,
a grilled citrus icebox pie.

Grilled?

Well, the pie is not grilled,
just the fruit.

-The citrus is?
-Yeah, the citrus.

I just love the way citrus
tastes when you grill it.

What's an icebox pie?

It's a pie that you put
in your icebox.

[ Laughs ] Okay.

I mean, you know,
a cold pie.

It's, like, a silky pie.

A cold pie.

Sometimes, people call them
pudding pies.

It's going to be
delicious.

It is -- so you actually make
a great guest in my house

because basically I cook
a lot of savory food.Mm-hmm.

And then my guests
bring dessert,

so this is actually
a perfect way to start.

-Okay.
-Come on.

-Cheers.
-Let's go to the grill.

♪♪

Whoo!

All right.
Don't get crazy.

Sorry, just kidding.

It's just
an outdoor kitchen.

It's cool. Yeah.

We have the big green egg over
there, which is, you know...

Grill number one.

Well, yeah, and I use this
to smoke on a lot.

It's got, like,
the ceramic material,

and basically, like,
you set the charcoal in there

and the wood chips.

You just let it cook.
It's amazing.

We have the crank grill.

This is a nice grill.

The thing about this grill is it
just kind of goes up like this,

so, like, you can monitor

how far away you are
from the charcoal.It's awesome.

And then we have a gas grill,
so this is, like...

And this is what, like,
most people have.

Like, you know...
-Absolutely.

...turn a few nobs, press a few
buttons, and you have nice,

even heat, and then, actually,
we can use that today.

-The gas grill?
-Yeah. Why not?

-Okay.
-And then I have a pizza oven.

Just a pizza oven.

But you know what's great
about the pizza oven

is I make pizza,
but I also make...

Like, I'll cook, like,
steaks in there and whole fish

right in the pizza oven.

I love all the fancy,
but when we're camping,

Darrick and I go camping
in our trailer...

-Yeah.
-...that we named Henry.

-The trailer is named Henry?
-Mm-hmm.

Henry the Egg because
it's like a little round egg.

When we go out with Henry,
the only thing we bring

is that little hibachi grill,
you know, grill up everything.

And it's great
to tailgate with.

Yeah, absolutely
a traveling grill.

Hibachis are amazing.
All right.

Come on.
Let's make a marinade.

You want to give me
some lemon juice?

-Yeah. Do you need zest?
-All right. So...

Yeah. Why not? Get some zest
and get some lemon juice.

Let's use it all.

I'm going to crack
some fresh garlic open,

and so this chicken is going
to be very, very flavorful.

It's going to have lots of
Mediterranean savory flavors,

things like oregano,
onions, garlic.

I'm actually going to use
the brine from the olives,

that juice that the olive sits
in, you know, the brine.

Oh, that's a great idea.
It's all salty.

Yeah. Why not?

And let the chicken sit in that
for a little bit

and some olive oil
and some anchovies,

which is one of my
secret ingredients.
Oh.

I don't always tell people
that I have anchovies

in one of the dishes because...
-They think they don't...

...they think they
don't like them.Yep. I know.

Don't you find that?

I feel like people feel
the same way about olives.

Just throw that lemon
zest right in there.
Really?

And then take the lemon
that you zested

and squeeze
the juice in there.

Why not?
-Awesome. Why not?

Let's get crazy.
-We want to use it all.

Do you want one or two?

Because I've zested two
because I'm a boss.

-Yeah. Put two in.
-Get crazy.

The more lemony flavor,
the better for our chicken.

So I'm going to chop
some onions.

It is like heaven
out here right now.

-You like it?
-Oh, my God. Are you kidding me?

Yeah.
I spend a lot of time out here.

This is actually such a fun
place to cook, you know.

You bring all your
ingredients out here

and, you know,
just throw it on the grill,

and then what happens
is my friends,

they gather
around the table

and break out some wine,
and then, you know,

I put a bunch of platters
of different food out,

and then we just kind of eat
and hang out, jump in the pool.

That's it.

So I'm going to chop
some fresh oregano up, you know,

really coarsely chopped.

How long do you marinate
chicken for, max time?

Max time, just overnight.That's it?

-Yeah.
-Okay.

I don't want to marinate
it longer than that...Yeah.

...because then I find what
happens is it starts changing

the texture
of the chicken itself.

That's ex -- Yeah.

When we come back,
I'm going to fire up the grill.

Let's do this.

He's going to be
grilling.

I'm going to be
chilling.

When we come back, the grills
are going to be hot.

Just kidding.
[ Laughs ]

♪♪

BOBBY: Welcome back, everybody.
We're making some chicken.

We're making some pie.

The most important thing is
that we are grilling outdoors.

In your beautiful,
beautiful outdoor kitchen.

Still warm enough out here
this year, and, you know,

why not take advantage
of the situation, right?

That's exactly
what I was saying.

Okay. Cool.

So this marinade
looks incredible...

Thank you.

...all of those, like,
big flavors, oregano,

that brine from the olive oil
or the olives themselves...Yeah.

...and olive oil.

That's definitely
one of the keys for sure

is the brine
from the olives

is truly going to complement
the Mediterranean flavors

I have going on
in the salsa verde.Whoo! Okay.

And then you have some,
like, aromatics

like garlic and onions.

Hold that thing.
-Oh, hold. Ah, yes.

I can do that.So I'm going to break
this up into pieces,

so we have the leg
and the thigh,

and then I'm going to
cut the wing off,

and I cut the breast
in half.

Thigh is my favorite.
-The thigh...

-What about you?
-Oh, thigh is my favorite.

It just has more flavor, and we
pour the marinade right over it.

Massage it a little.

I'm going to put this
in the refrigerator.

So in the refrigerator
2 hours?

-Yeah.
-Awesome.

And now I'm going to have
a salsa verde.

-To go on top of it?
-On top of the chicken.

Awesome.So basically you can use
all kinds of herbs.

In this case, I'm going to
use parsley and some mint,

but usually, like, a lot
of parsley is the base.

I think that's the best
thing to do,

and then I'm going to add some
saltier things like some olives.

You can put capers in here
if you wanted to.

Want to put some crushed
red pepper in there?
Sure.

Just drop a few crushed
red peppers into the herbs.Whoo!

And then you want to zest
some lemons for me?

I like a lot of lemon
in my salsa verde.

It really kind of
brightens it up.

Because all that is flavor
on the outside

of that little nugget, right?
-Right, exactly.

So I always like
to crush my garlic,

especially if I'm just going to
use it raw or actually sauté it

so it dissolves
a little bit better,

and so I take the garlic
out of the clove first,

and then I kind of use
the side of my knife,

and I crush it like this, so
this way, when you're eating it,

you're not getting a big piece
of garlic in your teeth.

Mm-hmm.
And it's not ruining
that bite, you know.

Now, sometimes, you can put some
vinegar in the salsa verde

as opposed to the lemon juice,
but I just figured,

since we have the lemons,
why not use them?

I like lemon.

You know, so you just want
the olive oil to coat it.

That's
a beautiful little guy.

-Yeah. It's really bright.
-I'm going to try him.

I'm just going to add
a little bit more olive oil.

Okay.

Now, you put a lot
of red pepper in there,

so tell me
if it's too spicy.

I did...

Just let's see.

Let's just see.

I think
it's probably perfect.

It's good, right?
It's not too spicy.

-It has a nice zip.
-Mm-hmm.

The herbs are fantastic.

There's a little heat
right back there.

Uh-huh.

The key is that you have
this completely ready to go,

and then, when you take
the chicken off the grill...Yeah.

...you just put it on
while it's really hot,

so you don't, like,
make the chicken

and then
make the salsa verde.

You make the salsa verde
ahead of time.

Then you cook the chicken.
All right.

Are you going to make
some pie or what?

Heck yes.
Okay.

So I am inspired...
-Yes.

...by all of your grills.

I'm making
grilled citrus icebox pie.

It's like a Key lime pie
with grilled citrus.

You have to.So icebox pie,
does it typically have

a certain texture to it?

Yeah.
It's a creamy custard pie.

-Oh, nice.
-So icebox pies are anything

that is stored
in the refrigerator.

Do you ever put any
canola oil on these?

No?
-I don't.

I don't think it needs it.

I would go a little bit,
like, lower heat.

Leave -- And as soon as
the sugar is caramelized, like,

citrus has so much
sugar in it that,

once it caramelizes, they're
going to release from the grill,

so just don't futz
with it.

You're basically creating
a roasted-citrus juice, right,

a fire-roasted citrus juice?
-Mm-hmm.

Yeah, and that's going
to become the liquid

that we make
our custard out of.

Bobby, if you will
grill those for me...

Yes.

...then I'm going
to make the filling.

-Okay.
-Okay.

So separate those eggs out.

Whisk up those egg yolks.

So once I grill the cut side
of these, do I flip them?

Yeah. I want to grill
the zest too

because the zest
is going to go

into my whipped cream
on the top,

so then you're really
getting that smoky flavor

that you think of
from a grill,

and then you put in one can
of sweetened condensed milk.

Now, sweetened condensed milk is
just milk that has sugar added

and 70%
of the liquid taken out.

So eggs when they are cold,

they don't want to
whisk up very well,

so if you're trying
to use eggs in baking,

you always want to have
them at room temperature.

If you forgot to do that,
just put them

in a little bowl
of warm water,

and it will bring them
up to room temperature.

Thank you.

This little guy,
this one is...

-That's my only good one.
-No, no, no.

They're all good, but this
was your crowning...

-Yes, the crown jewel.
-...jewel.

Okay.
So we need a 1/2 cup.

That's going to be
about one orange,

one lime, one lemon,
but we're just going to see.

It depends on how
juicy there are.

Look at that.

Look at the color of it
coming off of there.

You can see that it's
caramelized right there.

What can I do for you?

You can zest, and that's
going to get folded into

the whipped cream
but not yet.

Look at this!

This is such a cool idea.

Thanks.
I grill everything.

-You do?
-Yeah.

If I have my grill set up,
I grill everything

because grilled
just tasted better.

The last one.
-Is that enough juice?

Yeah, 1/2 cup.

-You're going graham cracker?
-Yeah.

I just bought a store-bought
graham-cracker shell.

That's, what,
four ingredients?

Look at how custardy
that looks.

It's the sweetened
condensed milk.

Let me smell it.
Mm.

-It smells great, right?
-It smells really good.

God, sweetened
condensed milk is everything.

No, but you can smell the
citrus, and you can smell the,

sort of, the roasted
flavor of it.

Look at this teamwork.
-I know.

Teamwork
makes the dream work."The Bobby and Damaris Show"
teamwork.

And that's all it takes
to make a citrus-custard pie.

-I love it.
-That's it.

That's how easy it is.

This is going to go
into a 350-degree oven

for about 20 to 25 minutes
just until the center is set

but still a little jiggly.

Mm, so I'm less than an hour
from eating that.

That's what I'm looking
forward to.

I'm going to grill
some chicken.

We have our salsa verde
ready to go,

and I'm also going
to grill some potatoes

to go with our chicken because,
with chicken, you need potatoes,

and we got the grill.[ Laughs ]

Don't go anywhere.

♪♪

This guy just needs to cool
for about an hour,

and then we can put whipped
cream on the top of him.

BOBBY: We're outside
grilling today.

It's grill-tastic.

It's grill-tastic, and I can't
wait to taste your pie.

It looks amazing.
-Yeah, thanks.

-I like the way it set.
-Yeah, so...

And just a few ingredients
too, which is amazing.

It really is not a ton
of ingredients,

but it does take
a little bit of time.

How are you going
to top that off?

-Oh, whipped cream.
-Oh, yeah?

Oh, with the zest in there,
with the grilled zest.

-Aha.
-I like it.

Yeah. It's great.

It really adds, like, a ton
of summertime flavor.

All right. So we're going to
grill some chicken,

and if you just joined us,
we marinated this,

and then so what I do is I put
salt and pepper on both sides,

and we're going to cook this
on the skin side down,

but here's the thing.

Here is one of
the biggest mistakes

that people make when
they grill chicken...
What?

...with the skin on
and the bone in.

What do you think it is?

Too hot of heat?

100% correct,
Ms. Damaris,

the Southern griller
that you are.

You think, you know, high heat,
you're going to get it

really nice and crispy,
but it doesn't work that way.

I mean, you're going
to get it crispy,

but it's going to be dark
and probably

burnt and flabby
and not cooked.

Yeah,
but the crispy is really

from the rendering
out of the fat.

-Yes, exactly.
-And that kind of takes time.

So I put it on the slower
part of the grill...

-Awesome.
-...around the edges.

That's what I like to do.
You know what happens?

I put something on the grill,
and then,

about 12 to 14 minutes,
all of a sudden, my neighbors

are going to be
missing their dog.[ Laughs ]

So while
I'm grilling potatoes,

I actually
parcook the potatoes,

like,
until they're just cooked.

Let them cool,
and then I'm just going

to finish them
on the grill.

It's going to have lots of
Mediterranean flavors, you know,

so they're going
to get a little crusty.

They're going to get
a little smoky.

All right. So some salt, some
pepper, some smoked paprika...

And canola oil?

-...and canola oil.
-Okay.

I'm just going to
mix these up,

and you can just kind of
toss them in the bowl.

All right.

So we come over here, and then
the hotter part of the grill

because these are going
to cook very quickly,

so we want these
to get nice and crusty.

-Do you need help?
-I'm okay.

Okay.
Those are really cute.

Yeah. They're pretty.
All right. You see that?

Yeah.
Those will be good.That's exactly
what we want to see.

Okay.We want to make sure it goes
nice and slowly because,

if you cook it too fast,

you're going to
have flabby skin,

and we want crispy skin.

Let's whip some cream.
-Okay.

I want to taste this pie.

When you're whipping cream,
you have to have cold cream,

and,
if you're doing it by hand,

you want to have
a cold bowl too

just because cold cream
whips a little bit better.

Yeah.

So a little rule
that I abide by...

Cold bowl, cold cream.

Cold whisk.
I probably need about a cup...

-Right.
-...of cream.

I'm going to put in
a tablespoon of sugar.

You can put in more if you
like it sweeter,

maybe a little bit more.

The pie itself
is already sweet,

so I don't think it needs a ton,
and then you just whisk.

So there's no sugar
in here at all?

I put in a tablespoon
and a half.

-Confectioner sugar?
-Yeah.

It's just
a little bit sweet.

♪♪

Oh, those look great,
Bobby.
Yeah.

Well, that's the kind
of thing that you do

that makes people
feel inferior.

Why?

Because it looks so cool,
and it's so simple,

and nobody
thinks to do it.

Well, that's the thing.
It's really a two-step method.

The idea
is to parcook them.

They're cooked.
Let them cool.

Cut them in half.
Season them.

Throw them on the grill.

Get some nice grill marks,
nice and charred.

-It looks beautiful.
-Beautiful grilled potatoes.

You can taste it.

♪♪

It's nice.
Just a little bit.

You want it to be nice
and silky though, right?

You don't want it to...
-Yeah.

You don't want it to start
having lots of peaks.

No.
There you go right there.

-Yeah, perfect.
-Okay.

So now I'm just going
to fold in this zest

of my grilled fruit
from earlier.

Ooh, that's going to be
a ton of flavor,

grilled flavor.

What I like about
this grilled citrus in here

is that you get
a couple little flakes,

like, those grilled flakes
into the whipped cream,

and everybody can tell
it's homemade.

Okay.
Now, this is my favorite part.

♪♪

Doesn't it look
like a cloud?

Like,
the swooshes in there.

Look at that.
Hello, friends.

We're done.

Oh.
-Mm.

You can taste
the grilled citrus.

That's really good.
-Thank you, sir.

And it really works,
not just saying it.

It's amazing.
-[ Laughs ] Okay.

So this is going to go back
into the 'frigerator

not too long, you know,
hour, you know.

Why does it have to go in
for an hour?

You want to let...
-It doesn't have to.

I like for it to get
really cold.

That's why it's called
a icebox cake.

I love that you
call it the 'frigerator.

What do you mean?

It's a refrigerator.

No. I mean, I'm just...I mean,
I just love your Southernisms.

I'm going to let this chicken
finish grilling.

What, a couple minutes
left to go?
Yeah.

And then we're going
to throw together

a smoky vinaigrette
for my potatoes.

Oh.

And don't forget
the icebox pie.

I didn't!

It's talking to me.[ Laughs ]

Don't go anywhere.

♪♪

♪♪

So we have our potatoes
here that I grilled,

and now we're going
to make a dressing.

Okay. So I'm going to chop up
some parsley.

Now, you know, one of my
tricks for grilled potatoes...

Mm-hmm.

...I like to dress them
while they're still warm.

Sherry vinegar...
-That's my favorite vinegar.

...a little bit
of Dijon mustard,

and this is a vinaigrette you
can use for a salad dressing.

You can put over potatoes or
chicken like we're doing today.

-Mm-hmm.
-Some parsley.

I put the salt and pepper
into the vinegar

so it actually
dissolves a little bit.

Okay. And then you want to pour
some olive oil in there for me?

I don't know.
You're, like, trying to get in

on my whisking game
from earlier.

Make it happen, girl.

♪ W-w-w-whisk ♪

♪ W-w-w-w-whisking ♪

♪ Bobby is whisking ♪

W-w--[ Laughter ]

All right.

So we're going to take
our potatoes,

and I'm going to pour
the vinaigrette

right over the potatoes,
right into the bowl.

You don't want
to drown them,

just want to sort of
give them some...

-They're wading in vinegar.
-...life.

And then a little
Parmigiano-Reggiano.

Look at that.
And that's it.

We're done.
-Okay.

So we have
our grilled chicken.

It looks delicious,
Bobby.

Nice and crispy,
nice and crusty,

nice and charred
but just cooked through.

That's the key, right?

Here's the deal. All right?
-Okay.

We want
to take the salsa verde,

and we don't want
to cover the chicken

because we have the crispy skin
that we worked so hard on.

We just want to put
the salsa verde

on about half the pieces
of the chicken

so we have some
crispiness of the skin.

Otherwise, you're going
to make the skin soggy.

Yeah.

And you did all
that work for naught.

Oh, my gosh.
It looks beautiful.

Bring on the pie.

So I threw the pie
in the refrigerator

because you have
a refrigerator outside.

Set that right down there.

♪♪

Look at those grill marks
on the little bitty potatoes.

Okay.
-Let's get busy.

Oh, my God.
You know what I like?

I love the vinaigrette
on the potato.

It really is almost like
a warm potato salad.

Yeah.
I can taste the smokiness.

The texture of this guy
is so creamy,

but you're still getting
the grilled flavor.

Want a little more
salsa verde?

Yes, please.

This looks great.

Whoo!

That salsa verde,
that is delicious.

That skin on the top,
look at this little guy.

You can hear it almost.

The light marinade, I mean,
that really enhances those

Mediterranean flavors.

Mm-hmm.

It's really good chicken.

All right.

The chicken and
the potatoes are fine,

but seriously,
we're here for the pie.Okay.

♪♪

Hello, pie.
-Gorgeous.

♪♪

Yeah, good pie.

-So good.
-I love pie.

And it's so crazy easy.

Mm-hmm.

Those little nuggets of zest
in the whipped cream

are my favorite part.

Mm, and it's so creamy
and custardy.

It's so good.
-You cannot mess it up.

-It's spectacular.
-Thank you.

Thanks so much for
coming, everybody.

I hope you learned a lot about
the grill and this amazing pie,

and, in fact,
I'm going to keep eating it.

Well see you next time.[ Laughs ]

♪♪