All language subtitles for The.Bobby.And.Damaris.Show.S01E02_English

♪♪

Today, it's all
about comfort food.

When I think of the Hamptons
and comfort food,

I think of the queen.

We have Ina Garten
coming by today.

-Oh, my gosh!
-So happy to see you.

-Oh!
-[Laughs warmly]

Ina Garten.

We're each doing
comfort food our own way.

This is really like
a Southwestern version

of meatloaf.
-I'm puttin' on sweatpants.

[ Laughter ]

Damaris will be giving us
a little taste of Kentucky.

I am gonna make
macaroni & cheese.

-Perfect.
-Of course.

But not just
any macaroni & cheese.

I'm adding greens
-Give it to me.

and barbecue sauce.

[singsong]
I love coaty noodles.

[ Laughter ]
-I'm gonna make

Parmesan
smashed potatoes

and I'm gonna make
shaved Brussels sprouts.

I'm applauding the whole
stick of butter.

This is comfort food
at its best.

Damaris:
Oh, my gosh.

♪♪

[ Mid-tempo beat plays ]

Hey, everybody.

It's
"The Bobby and Damaris Show"

and you've landed
in the right place.

Today it's all
about comfort food.

First thing you think about --
-Macaroni & cheese.

Okay. Wow. I didn't even
get the question out.

-[laughing] I know.
-So macaroni & cheese for you.

For me, I think of Brussels
sprouts, for some reason.

Okay. Meatloaf.

-Cornbread. Biscuits and gravy,
-Mm-hmm.

chicken-fried steak.

These are all
my favorite foods.

-Mm-hmm.
-And I think,

even more than the meats
that go with comfort foods,

for me, comfort food
is all about the sides.

-Sweet potatoes?
-Yeah.

Baked sweet potatoes,
mashed sweet potatoes,

-Mm-hmm.
-whatever sweet-potato
casserole.

-Yeah, sweet-potato gratin.
-[Laughing]

There's nothing more instantly
gratifying than comfort food.

It's a direct line
back to childhood.

So, ice cream, root-beer floats,
like those are all

childhood memories that,

[snaps fingers]
the second you walk in,

you're ready to be
just okay with the world.

If it's gonna be
a comfort-food meal,

-Yeah.
-I want abundance of food.

-Okay.
-I want like three or four

different sides. I want it
to all be family-style,

I want there to be
a lot of butter in it,

and I need some biscuits,
for sure.

Childhood memories,
updated diner food,

anything along those lines.
-Mm-hmm.

What do you have there?
'Cause...

-Oh.
-I think it's talkin' to me.

You mean the queen
of comfort food?

Yes.

-Cornbread?
-[Laughs]

This is a skillet cornbread.

When I learned that you can make
cornbread in a cast-iron pan,

it really changed
my cornbread life, actually.

I'm from New York,
so I know like

the basics about Southern food.

But hangin' out
with a Southerner,

you really get the secrets.

While you're makin' the batter,
you actually put

the cast-iron pan into the oven,
to make it really, really hot.

And then you put
the batter into it

and you get this nice crust

around the outside
of the cornbread.

-So this is a buttermilk honey.
-Mmm!

Growing up, we didn't put
sugar in our cornbread,

but now I put
a little honey in it

because it's Bobby.
-Buttermilk and honey,

I love that.
-I see you're eating it

with butter, which is cool.
-I'm not supposed to do that?

No no. It's good.
Everybody eats

their cornbread
different.

I like my baked cornbread --
-What are you doing?

I'm puttin' it
in my cup,

so I can have cornbread
and milk.

-What?!
-This is my ultimate

comfort food,
swear to God.

Like my dad was a big
cornbread lover and --

-Is this a Southern thing?
-Yeah.

-I've never seen this.
-It's sogood.

I swear. The moment
I have this, it's

I'm a little girl again
and I've skinned my knee

and my dad's givin' me
cornbread and milk.

That's what happens to me.
I'm transported back.

Let's give it a try. Say, I have
a surprise for you today.

Ooh.
I hope it's diamonds!

It's better.
Mmm. That's good.

-Isn't that so good?
-Yeah.

It's so good!

-Mmm. I like that.
-Mmm.

You've always told me you wanted
to hang out with Ina Garten, so,

I gave her a call
and she's comin' by today.

-Oh, my God.
-Yeah.

You gonna be nervous?

Yeah. Yes!

I'm gonna try to not
fangirl and be like,

"Oh, my God!
I love you so hard!",

but to really tell her

thank you for everything
that she has done

for women, and women
in the food industry.

And she's a symbol
of success for women.

-And also, like --
-I love her.

I really genuinely have
been inspired by Ina.

So you know, Barefoot Contessa
was the name of her store

-Mm-hmm.
-out here in the Hamptons.

You're the Kentucky Contessa.
-Really?

There it is!
You're the contessa.

You're the Kentucky --

From now on, I'm callin' you
the Kentucky Contessa.

Should we cook?
-Well, what are you makin'?

I'm gonna make
some meatloaf today.

Oh, my God! I grew up
eatin' meatloaf.

I love meatloaf.
-What are you making?

Macaroni & cheese.
-Perfect.

-Of course.
-You're making me hungry.

You know, Ina Garten's gonna
be cooking with us today, so,

I think you'd better get into
the kitchen and get prepared.

You ready?
-I'm ready.

♪♪

I'm gonna use beef and pork
as my meat for the meatloaf.

-Okay.
-But you need a lot of flavor

and aromatics
and things like that.

Actually, the peppers
and the onions

make the meatloaf juicy,
plus the fat, of course.

But let me ask you
a question.

Are you a cook-before
or cook after?

Like do you put in
raw vegetables

or cooked vegetables
into your meatloaf?

-I cook them.
-Me, too. Okay. Good. Whew!

No, I sweat them
a little bit.

I'm gonna chop up the onion
really, really finely.

You want to...? You want to...?
-Sure.

-I know you love doing this.
-Every time, garlic. Every time.

And I'm also gonna
use a poblano pepper.

I never use green bell peppers.

What about red peppers?

I use red peppers
sometimes, yes.

But when it comes to green,
I always use the poblano

'cause it has just such
wonderful flavor to it.

What I do is I just take off
the four, I guess,

-Cheeks? Yeah.
-Is that what you call them?

-I call 'em cheeks.
-Okay. I like that.

I usually cut the top
and cut the bottom.

-You could do that, too.
-and then filet it open.

-Oh, filet? I like it.
-Kind of like Bobby Fuh-lay.

-I like it.
-[Laughs]

And then we're just
gonna sauté that

in a little bit of canola oil.

[ Sizzling ]

Poblanos are not very spicy.
-Yeah.

I always say they have a good
pepper background flavor.

They have a little bit
of heat to them.

They're a good
starter chili, you know?

If you're not well-versed
in the chili-pepper department,

poblano's a good
place to start.

So we're gonna add the garlic.
-Okay.

And then I'm gonna make
my glaze,

like a Southwestern
ketchup kind of thing:

a little bit of vinegar;
we're gonna put

some spices,
like clove and cumin.

You know anything
about red chilies?

Do you use them a lot?

I learned to use them
from you.

Okay.
So this is an ancho chili.

If you took a poblano
and dried it out,

it becomes an ancho.
I know it's ridiculous.

It just should be called
a dried poblano.

-I like it.
-And it turns into like

a spicy raisin.
You know, it's got like

kind of a fruity flavor to it.

And these are
New Mexico chilies.

These have a little bit
more of an earthy flavor.

The thing about
these red chilies

is that they're not very spicy.

They have all kinds of other
flavors running through them

-Yeah.
and that's why you utilize them.

So to rehydrate them,
-Yeah.

I just pour some very hot water
or boiling water over them

and then let them sit.
So you would do this like

with sundried tomatoes
or dried mushrooms.

At some point, after they
blossom, after they bloom,

I'm gonna take the seeds out
and the stems off

-Yeah.
-and then I can purée them

and then you get this really
nice, thick red-chili paste.

Mmm. You can smell that already.
-Let me smell.

Smell that.
When we come back,

we're gonna finish up
makin' our meatloaf

and we have Ina Garten today,

hangin' out with us
for the rest of the day.

I'm so excited.

♪♪

Welcome back, everybody.
It's all about comfort food.

We have Ina Garten
coming by today

and who better to make some

comfort food with than
Ina Garten?

Maybe nobody in the world.
-Nobody.

You're actually making
some mac & cheese, right?

Yeah. You can't have
comfort food

without
macaroni & cheese.

One of my favorite things to do
is get macaroni & cheese

at like a barbecue place.
So you have macaroni & cheese,

I always get the collard greens,
-Yeah.

-and then barbecue sauce.
-Yeah.

Why not put all
those babies together?

Okay. I've never seen
that before.

I just made it up.
[laughs]

Collard greens are
one of those things

that really have to cook for
a long period of time, right?

Yeah. So I throw 'em
in with my noodles.

Aha!
-Mm-hmm.

-But I take out the stems.
-Yeah.

'Cause the stems are not
gonna cook in enough time.

-No.
-So whenever I cut greens,

I'm just gonna roll
those babies up

like a little cigar
and then slice 'em.

So it's just about 4 cups,
a bunch of collards.

I love collards.
[ Doorbell rings ]

You know what?
I think I hear Ina.

Just cut -- Oh, no way. Ooh!

Look what I got.

-Damaris.
-I got Ina Garten.

-Aah!
-So happy to see you.

-Oh!
-[Laughs warmly]

Ina Garten.

-Ooh! I'm so excited.
-How fun is this? Mwah.

-So fun. Thanks for comin' over.
-I'm so happy to be here.

You're gonna make some side
dishes for us today, right?

-Yeah.
-Damaris is making
a side dish, also.

She's making macaroni
& cheese, barbecue-style.

-Barbecue-style?
-Yeah. Tell Ina about it.

-Mac & cheese?
-It's gonna be all the flavors

of a barbecue restaurant.

-Oh, how great.
-So it starts with just noodles.

I have some collard greens.

I boil those two
little babies together

and then we make a cheese sauce
with barbecue sauce in it.

Oh, how great.
Fantastic.

-And you're gonna make...?
-Parmesan smashed potatoes.

-Phew-w-w.
-What goes with meatloaf

but Parmesan
smashed potatoes?

And I'm gonna make
shaved Brussels sprouts.

BOBBY: Oh, yeah.
-So I'm gonna start

with 3 pounds of red potatoes;
lots of salt in there.

And do we have a lid?
Perfect.

So you're gonna
let those cook.

-I'm gonna let those cook.
-How long do they cook?

-25, 35 minutes.
-Okay. All right.

So I'm gonna throw
together sort of like

a Southwestern
version of meatloaf.

I have a couple of eggs here
that I'm just gonna whisk.

I've started using
ground flaxseed.

I mean, I know you like
to substitute

and make things
a little bit healthier

for your husband
and all that, but, you know.

-Who, me? Oh.
-No. Damaris.

-[Laughter]
-No, not you.

-Just kidding.
-Let's get this right.

I love my husband,
but, I mean,

I want him to have
a reallygood dinner.

BOBBY: Yeah, exactly. Thank you.
[ Laughter ]

Thank you, Ina.

So then we have some onion,
some garlic, and some peppers.

And then I'm gonna
use pork and beef.

The pork is gonna
give it a lot of flavor.

And then these are
ground-up tortilla chips,

as opposed to bread crumbs.

-Oh, that's great.
-Yeah, just to kind of keep

DAMARIS: What a clever idea.
-that Southwestern flavor.

And then I'll just put like
a pinch of cilantro in there

and then, of course, salt and
pepper, a little bit of cumin.

-Nice.
-And then I'm gonna
make my glaze here.

So I have these ancho and these
New Mexico chilies here.

I was just in New Mexico,

and all you do is eat red
and green chilies there.

Have you been
to Santa Fe at all?
-No, I haven't.

It's such a really pretty,
calm town.

I haven't, either, so we
could do a girls' trip.

Okay. You could
definitely do that.
[ Laughter ]

Hey. Come on. You guys just
-I could do that.

made like a date already.

Is that...?
-Bu-bup!

So then I put some honey in,
a little bit of clove,

and a little bit
of apple-cider vinegar.

So like, you know,
the classic is ketchup.
-Right.

So, you know, ketchup has
sort of like this honey,

almost, like texture to it.
-Oh, it does. Sweet and savory.

Right. Exactly.

[ Whirring ]

All right. And that's
gonna be my glaze.

-Oh, really?!
-Wow. Look at that.

And we're gonna brush that
on top of the meatloaf

INA: Isn't that gorgeous?
-after about 45 minutes.

Do you have your pan
ready, bread pan?

No. I'm gonna
do it free-form.

-Yeah. Oh.
-That's the way I do it, too.

BOTH: Do you?
-DAMARIS: Oh, my gosh.

-Oh. Oh. Now it's okay.
-No.

Ina does it. It's cool.
-Yeah.

-That's a great idea.
-Because it gets totally

crusty on the outside that way.
-Yeah.

-Really?
-That's the best part,
is the outside.

If you put it on a loaf pan,
it just kind of like steams.

INA: Yeah. You just
preform it. And actually,

if the top's
a little bit flat,

you can get lots of sauce on it.
-Yes, exactly.

This way, you get
a good surface area.

-Exactly.
-All right.

I'm gonna put this in
the oven for about 45 minutes,

375 degrees, and then,
in the last 15 minutes,

I'm gonna put my glaze
in there as well.

Oh, you wait until the end.
Isn't that interesting.

Yes, exactly.
I don't want it to burn.

♪♪

How are your potatoes doing?
-Ready any minute.

I need 1.5 cups
of half-and-half

and a stick of butter
that I'm gonna heat up,

that I'm gonna put
right into the potatoes.

So, as opposed to Bobby,
[ Laughter ]

I measure everything!

[ Laughter ]

So 1.5 cups of half-and-half;

8 tablespoons of butter,
a whole stick.

I'm applauding the
whole stick of butter.

Now you know why the
potatoes are so good.

[ Laughter ]

I'm gonna add sour cream
and Parmesan cheese, too.

-Oh, yeah.
-Oh!
-So good.

One of the key things
to this recipe

is you don't have
to peel the potatoes.

You cook the potatoes and you
just mix them in a mixer

-Nice.
-and it all breaks up,
so they're really great.

So when this heats up,
I'm ready to go.

-All right. Great.
-I'm gonna strain this
real quick.

These guys are al dente.
-INA: Oh. Okay.

-Could you grab me a bowl?
-He can do that.

-And
-I know he can do that.

do you have
any bonbons for me?

[ Laughter ]

I think
the potatoes are done.

Let me just see if they're done.

I just use a skewer,
like this.

And if it goes in easily,
but it's still firm, it's done.

And they are. Okay.

I'm gonna dump them
in the sink.

I'll show you what I do.

I'm just gonna
dump them out here.

I'm gonna put it right there.
-Back in? Okay.

Perfect.
And what I'm gonna do is

I'm just gonna let
them steam a little bit.

I usually put a kitchen towel
over just for a few minutes,

and all the steam gets into it

and they're perfectly
cooked that way.

So they just cook
a little bit more

by steaming them?
-A little bit more.

♪♪

Okay. This guy's gonna
go right in here.

So this is the trick.

If you put these
in a food processor,

they get gummy and gluey.
-DAMARIS: Yeah.
-BOBBY: Okay.

So you can do a ricer, you know,
like a traditional thing.

So you're just kind of beating
them up there, with the paddle.

But all I'm doing
is just a very low speed.

-Yeah.
-And you try and make sure
they jump out of the --

-Right. Yeah.
-Man overboard. [laughs]

[Damaris laughs]
-Just break them up
a little bit.

-And then -- Oh, man overboard!
-Here's a rag.

-One down.
-One down.

And then this is the cream
and butter that I heated up.

It's really important
for it to be hot.

And this way, you get
pieces of potato in it.

-I love that.
-And I also love
the skins in it.

I think it gives it
a nice texture.
-DAMARIS: Yeah.

-See how creamy they get?
-BOBBY: Yeah.

And I'm gonna put in
1/2 cup of sour cream.

-Yes!
-Yeah.

A little tanginess, about
1/2 cup of Parmesan cheese.

I'm just gonna do this
Bobby Flay-style.

-Oh, my gosh.
-Just dump it in.

How's that?
-All right.

This is the beauty
of the Ina Garten recipe.

It's so easy
-Thank you.

-and just so delicious. Right?
-Thank you.

All right, when we come back,
mac & cheese barbecue-style,

meatloaf. Come on back.

It's Ina Garten in the house.

♪♪

♪♪

Welcome back, everybody.

Today, it is all
about comfort foods

-Yay!
-and we have with us

Ina Garten, the comfort queen;
and Bobby

-And me.
-is making some meatloaf.

[ Laughter ]

-And just me.
-How's it goin'?

-He's the king.
-Oh, please.

I actually have
my meatloaf in here.

It's been about 45 minutes.

See that --
-It smells so good.

Yeah. It's all those savories
kind of running

through the meatloaf.
-I always tease Jeffrey.

I could like sauté
some onions

and give him a sandwich
and he think it's delicious.

That's the thing.
I always say like

"Everything great starts
with onions and garlic, right?"

Yeah. Yeah. So it's almost
done, but not quite?

It's kind of like
your potatoes.

It's like three-quarters
of the way done, you know?

But now I'm gonna actually
put the glaze on top of it.

It's red chilies and honey

and a little bit
of apple-cider vinegar.

It's like a homemade
red-chili ketchup.

-Can I taste?
-No problem.

-Does he have a choice?
-Guess not.

-[Laughing]
-DAMARIS: Mmm.

Okay. So we're gonna put
that back in the oven

for about another 15
to 20 minutes.

The honey will actually
make it caramelize a little bit

-Yeah, which is great.
-and become part
of the meatloaf.

Also, I think that
kind of like

ever so slightly
burnt flavor

is such a familiar,
homey kind of flavor.

-Oh, for sure.
'Cause, of course,

our mothers always
burnt everything, right?

BOBBY: Yeah, so --
[ Laughter ]

All right, miss,
what are you making?

Okay. I'm essentially
taking everything

that you get
at a barbecue restaurant

and I'm puttin' it
into macaroni & cheese.

-Okay.
-So about 5 ounces.

-Okay.
-I put in a little bit
of half-and-half.

And then we're gonna
put in some beer, too,

'cause when ever I'm eating
any kind of barbecue,

-So far, so good: half-and-half
-I have a beer?

and beer.
-Yeah, right?

-Nobody would object to this.
-So it's a creamy beer sauce.

Yeah. I got this idea
because of beer cheese.

INA: Oh, yeah.
-So why not make
like a beer cheese

and barbecue together?
-I'm so happy to see

that she measures.
-BOTH: Yeah.

DAMARIS:
Everything's better with beer.
-It gives it a little bit of

sort of that hoppy,
that tart flavor.

Absolutely.
If you don't wanna use the beer,

just use milk
instead of half-and-half

and replace the beer with that.

It's totally fine.
Or you can use bourbon.

-[Laughing]
-But just use a little bit less.

No, Ina.
Damaris seriously

puts bourbon
in every single thing.

It's crazy.
-I use it like wine.

So, little half-and-half,
a little beer.

This is when I put in
the barbecue sauce,

about 1/3 cup.
-INA: Barbecue sauce in that?

-Yeah, right in there.
-Oh, that's so great.

You don't need
to do like a roux

or anything like that
for your mac & cheese?

No, because I'm gonna
use American cheese.

Oh. So that's gonna
sort of thicken it.

American cheese is like
macaroni & cheese gold, I think.

Yes. You know what?
I have to be honest.

Even on my cheeseburgers,

I'm an American cheese fanatic.
-You are? Yeah.
-Me, too.

-It's a childhood thing.
-Okay. So.

-You have three
different cheeses.
-I do. I have --

Send one over here.
I'll grate it.

-This is cheddar.
-What is this?

That is Havarti.

I love the stringiness
of Havarti.

And then I'm gonna do our queen
of macaroni & cheese.

INA: Which is American?
-American.

A big block
of American.

Yeah.
I just go to the deli

and ask 'em to cut me
a hunk in the deli.

-So we think that looks like
-That looks great.

-good?
-Throw that in.

So all I'm looking for, here, is
the cheese to melt into the beer

and the barbecue sauce
and that half-and-half.

And that's
actually important,

why you chose
those cheeses,

'cause they actually do melt.
-Mm-hmm. Exactly.

Some of them kind of
get gloppy

and you don't wanna
have those.

-The Havarti will be
-That's really good.

a little bit stringy,
but the American cheese

will make it so it coats
all of those noodles,

which is important because

[singsong]
I love coaty noodles.

[ Laughing ]

All right. Let's get this
meatloaf out of the oven.

Lookin' pretty good,
nice and glazed.

That looks fabulous.

We're just gonna let this
sort of rest for a minute.

Yeah, 'cause it needs
to come together.

-Yeah, exactly.
-If you move it,
it'll all fall apart.

Look how gorgeous that is.
-I love the technique

of just roasting it
on a pan.

-Yeah.
-You wanna start it
to burn a little bit.

You want that, sort of,
that crustiness

that the honey's gonna create.
-But you still want the fresh

flavors of the peppers
and stuff like that.

Great.
-Nice.

BOBBY: So what happens here?
-INA: So what's happening here?

-So I'm whisking this
-BOBBY: Yeah.

just so it'll all come together
and melt and become smooth.

-And then what happens?
-And then it becomes creamy.

-And then what happens?
-And then we eat it.

-No.
-Then we throw in the noodles.

-Yeah.
-Throw the noodles in.

-Where's the macaroni?
-We just get a big spoon.

This is actually
cheese soup.

How do you decide
what noodle to use?

Do you like
the classic elbow?

You know, the elbow's
not big enough for me.

I find like --
[ Laughter ]

It isn't.
Like I want a bigger noodle.

I like a shell.
-Well, shells are great

'cause they really collect
all the stuff in it.

-They really do.
-BOTH: Yeah.

And this is a really,
like saucy sauce.

And so you need a noodle
that's gonna allow it

to kind of hold it like
a little baby in its arm

and deliver that cheese sauce
to your mouth.

[ Laughter ]
Okay.

So this is the cooked
collard greens and the...?

-Yeah. It's nice
and thickened.
-Yeah.

-Everything's melted together.
-Yeah.

Now the collards go in
and the noodles go in.

-Oh, look at that. Whoa.
-Whoo!

-BOBBY: Beautiful.
-Wow. That looks great.

-Thanks.
-And I like the large shells.

So then I give it
a little taste,

season it with salt and pepper.
-Oh, look at this.

And it's done.
That was really easy.

You don't have to make
a white sauce.

This is gonna continue
to thicken as it sits, so,

take it off the stove
and let all the magic happen.

-[Laughing]
-Okay. Taste.

As that sauce thickens
on those noodles,

[singsong]
it's gonna be perfect.

How good
does this look?

-Mmm. I can taste the beer.
-Mmm.

DAMARIS: Mm-hmm.
-Yeah, you really can.

Mmm! I can taste
the cheeses.

-That's delicious.
-Thank you!

-Really good.
-That is just delicious.

-Touchdown.
-You heard it here, people.

And can I say?
Perfectly seasoned.

-Oh.
-Mmm. All right, guys,

it's starting to smell
really good in this place.

When we come back,
more comfort food.

We're gonna try
our meatloaf

and Ina is gonna make
some Brussels sprouts.

That's right.
Only one name needed.

It's like Madonna.
It's like Cher.

[ Laughter ]
It's Ina. We'll be right back.

♪♪

♪♪

Welcome back, everybody.

We're hanging out
with Ina Garten.

And Damaris is here, of course.
-[Laughs]

-And so am I.
[ Laughter ]

Are you happy
that you're here?

I'm very happy here.

So it's all about
comfort food today.

And now you're gonna show us
some Brussels sprouts.

-Brussels sprouts.
-My favorite.

And they're the easiest
Brussels sprouts in the world.

So I'm gonna take about
24 ounces of Brussels sprouts,

and I just put them
in the food processor.

It's on a slicing disc.
-So they're almost like grated,

in a sense, right?
-That's exactly what they are.

-They have like those --
-DAMARIS: Oh!

-How fast was that?

So how would you like to put
2 tablespoons of butter

and 2 tablespoons
of oil in that pan?

Don't ruin Ina's recipe.

I want it to be exact.
You have to measure.

You're making me
so nervous, Bobby.

[ Laughs ]

Well, you guys are like, you
know, the measure queens.

Okay, 2 tablespoons of...?

Olive oil and
2 tablespoons of butter.

And then you just dump
this whole thing in.

BOBBY: Nice.
-I mean, how easy is this?

[ Sizzling ]
We have lots of salt and pepper.

You wanna let it sit
just a little bit

'cause you want it to get
kind of brown and caramelized.

It's just gonna cook
for a few minutes.

Just let it get a little tender,
and that's it.

BOBBY: And that's it?
-And then I'm just gonna do

a drizzle of balsamic vinegar
at the end,

-Oh. Oh, okay.
-which I love.

I love Brussels sprouts
and balsamic vinegar.

There's always a trick.

And while these cook, I'm just
gonna put a little grated

Parmesan right on the potatoes,
-Okay. Beautiful.

so they're ready to go.

I'm big on doing a little
garnish of whatever's in it

-so people kind of know.
-So to reinforce the flavor.

And also, so people know
what it is, what to expect.

DAMARIS: And it looks pretty.
-So a little bit
of Parmesan cheese.

-Oh oh oh!
-How about a lot
of Parmesan cheese?

Doesn't that look great?
-Oh, my gosh, yeah.

This is really the essence
and the beauty

of your food,
which is like simplicity

-Thank you.
-a handful of ingredients,

and --
-Not too many flavors.

No, exactly. They taste
like Brussels sprouts.

They taste like potatoes.
-Exactly.

I think this is good.
What do you think?

Looks great.

So I'm just gonna taste it
and make sure it's --

You want it kind of
crispy and crunchy.

Okay. Oh, my God.
It smells insane.

But still cooked. Perfect.
-So you wanna retain

the freshness
of the Brussels sprouts,

but just let them --
-You really do. Exactly.

Little balsamic vinegar.
-You have to wait until Ina

-I know. I know.
-tells you it's time to eat.

You are so ready to go.
I love this.

It's really syrupy.
-Can we taste?

You certainly can.

Can I just say that
standing between you all

as you're talking about food

made the happiest little
Damaris sandwich, ever?

[ Laughter ]

How is that? Is that good
with the balsamic?

-And I love the texture of that.
-It's a good texture, yeah.

Exactly. Yeah. You don't
wanna overcook them.

You don't wanna undercook
them. It's perfect.

Mmm. And the balsamic
gives it that edge.

I'm just gonna slice up
our meatloaf here.

INA: Mmm!
-DAMARIS: What do you think?

-We gonna get to eat this? Yeah.
-Oh, yes.

Enough of this cooking.
It's time to eat.

This looks great.
I've got my potatoes.

This is comfort food
at its best.

DAMARIS: Oh, my gosh.
-Let's go eat, you guys.

♪♪

Have a seat, everybody.

Lunch at Bobby Flay's.

-Hoo hoo hoo!
-How fabulous.

If you want all these recipes,
just go to

foodnetwork.com/
the-bobby-and-damaris-show.

Which dishes have
bourbon in them?

[ Laughter ]
All of them.

I snuck it when y'all
were in the back.

Okay.
First the meatloaf.

Mmm! So good.

I'll tell you what goes
really nice with this

is the mac & cheese.
The chilies

and the barbecue sauce go
really nicely together.

Are the Brussels
sprouts cooked okay?

These are amazing.
And these potatoes

are ridiculous.
-[Laughing]

-I could die.
-Thank you.

This has been the highlight
of my cooking year.

-Aw, I'm so glad.
-Really, 100 percent.

Ina, honestly, thank you
somuch for coming over.

Oh, I'm so happy
to be here.

-Just fun.
-Just another day
in the Hamptons.

I always feel like
we're like

right around the corner
from each other,

but it's hard to get to --
-Do you come out a lot?

-Yeah, absolutely.
-Oh, we'll do something.

I'd love to. Okay.
-Great. Perfect.

See you, guys.
[ Laughter ]

♪♪