All language subtitles for The.Bobby.And.Damaris.Show.S01E03_English

BOBBY: Not too long ago
on "Beat Bobby Flay,"

Damaris crushed me
in a casserole battle.

The judges were like, "Are you
kidding me with this dish?"

But today is my
casserole comeback.

That doesn't mean
I don't like making them.

I just don't like
my history.

You mean
your losing history?

It can be
delicious, Bobby,

and that's what I'm going
to show you today.

I love watching you
cook like this.

This is my heart.

It is just baked,
down-home goodness.

What are you making,
Miss Casserole Queen?

One of the most
traditional casseroles.

[ Chuckling ] Ooh!

Chicken and rice
casserole.

I'm going to make a Southwestern
casserole, chilaquiles.

It's almost like
a Mexican-style lasagna.

And a quick corn salad just
to kind of serve as a side dish.

Hello, casserole.

You are going to be
on Bobby Flay's table.

[ Laughs ]

♪♪

Everybody, welcome to
"The Bobby and Damaris Show."

I always feel like
I need to sing that.

What's it about
today, Damaris?

Today, it's about one
of my all-time favorite foods,

the casserole.

Let's revisit the moment.

"Beat Bobby Flay."
Damaris walks into the arena,

and she says,

"Today, we are cooking,
for my signature dish"...

Tuna-noodle casserole.

...to which
I let out a sigh.

"Ugh."
It was the only time

I've seen you
get grumpy about it.

I was befuddled by the choice
of dishes, for sure.

Also, you psyched me out.

You were like,
"I'm going to do this

with one hand
tied behind my back,

and I'm going to mess with Bobby
for the rest of the 40 minutes."

Okay. Since you've been
talking about it,

-I brought you something.
-What?

It is a losing gift.

Oh, oh, oh.
For me -- Oh.

Because you lost,
you get a gift.Oh, thank you.

-You're giving it to me...
-I'm giving you this...

-...as a gift?
-...because I realize

that you don't make
a lot of casseroles.

-I don't.
-And I thought maybe it was

because you needed
a good casserole dish.

Oh, maybe
that's what it was.

Here's the cool thing
about this.

This pattern is the same pattern
that my grandmother had.

-Really?
-Mm-hmm.

On her casserole dish.
I had it at home.

The simplicity of the casserole
is really what I think is key.

I will take whatever's
in my refrigerator

or whatever's
in my freezer.

I make a delicious sauce.

I throw in a starch,
some protein.

Toss it all together
into a casserole dish,

and, voilà,
dinner is ready.

One pot's dirty.
Done.

I'm going to attempt
a casserole today.

It's a Southwestern
casserole,

a chilaquiles strata
with tortillas

in a green sauce
and some cheese.

And so I'm going to make,
like, a custard

-with the blue corn tortillas.
-Wait.

Is it a breakfast casserole
or a dinner casserole?

I think it could be
a breakfast casserole.

In Mesa Grill, we actually
serve it with scrambled eggs.

-Oh, really?
-Yeah.

That sounds perfect.That's what I'm thinking
about doing today.

-Oh, do it in here.
-Okay.

-I will.
-Will it work?

-For sure.
-It's a casserole dish.

All right.
What do you have there, though?

This is
a doughnut casserole.

[ Laughs ]

These are doughnuts that
you bought at the store?

These are
leftover doughnuts.

So you know when you get,
like, a dozen doughnuts?

There's always, like,
those couple of doughnuts

that sat out all day,
and they get a little stale.

I just chop those bad boys up,
and they go into my freezer.

When I get a bag full
of remnant breads --

-"Remnant breads"?
-Doughnuts,

-one leftover --
-You know those remnant breads.

Come on.
You know what I mean.

-I love that. Yes.
-I hate throwing away anything.

-I love it.
-There might be challah.

There might be
French bread in it.

There might be
one lone bagel.

So instead of throwing it away,
I use them in a casserole.

Let's try this.
I want to try this.

You are going to love this.

-I cut the sweetness...
-Hook me up.

...of the doughnut
with some other breads.

Look at this
little nugget.

Hi, friends.

Maple syrup?

For sure, and then
fresh berries.

Oh, my gosh.
When I was out here,

I went to this little fruit
stand called Babinski's.

There's this cute,
little dog.

Like, as you're
picking out something,

you accidentally drop,
like, a piece of corn,

the dog's just
waiting there.

That's where I got the berries.
They're great.

-Wow.
-What do you think?

You know what? It's not as sweet
as I thought it was going to be.

Yeah. That's because we put
some doughnuts in

-and some other bread.
-It's like a bread pudding.

It is, but a little
bit more eggs.

-What are you making?
-I am going to make

a simple but, I think,
elevated casserole.

So it's smoky chicken,

wild rice,
and broccoli rabe.

Wow. Let's stop
talking about it. Let's cook.

I'm going to use
my brand-new gift,

and I'm going to get
on my casserole.

[ Laughs ]

Ooh. You know why that casserole
dish is so important?

It's going to keep
your casserole hot.

Well, let's put it
this way.

Whenever I look
at this casserole dish

and when I use it,

I'll always think
of being defeated by you.

-[ Laughs ]
-But today,

I'm going to make
a chilaquiles casserole.

So, tomatilloes.
I love tomatilloes.

I use it a lot in my cooking,
especially at my Mesa Grill.

It goes fantastic
in all kinds of Southwestern

-Mexican kinds of food.
-Mm-hmm.

Basically, I'm going
to make tomatillo sauce.

And I use this sauce
for lots of things.

I can use it for, like,
a green salsa.

I use it to make
green chili pork stew,

green chili eggs,
and things like that.

So what I do is I just
quarter the tomatilloes.

You want to just kind of open
some garlic for me?

Do you want them
crushed or whole?

Just take the cloves
out of the skin, please.

-Cool.
-And then I'm going to take

an onion, a red onion.

Chop this coarsely,
as well.

And we're going to roast
all these things together,

the tomatilloes,
the garlic, and the onion,

with a little bit of canola oil
until they get nice and soft.

And that's going to be the base
of my tomatillo sauce.

And we'll add some other
things to it, as well,

might add some chipotles
or some kind of jalapeños

or something like that.

And then I always find
that tomatilloes

-can be a little bit tart.
-Yeah.

So you know what I add
to counterbalance that?

Ooh, honey?

It's a tough one.

-There you go.
-[ Laughs ]

How many are we doing?

Just do like five.

Some canola oil on top.

So, whenever I cook with
tomatilloes, I don't roast them.

You can definitely
boil them.

Do you like the flavor
better when it's roasted?

What I do is I like the flavor
better of the roasted onions

and the garlic, so I --

-Why not just throw those in?
-I cook them together.

-Yeah. That makes sense.
-You know what I'm saying?

This way, you get a little bit
more of that roasted flavor.

But lots of classic
Mexican recipes,

you'll actually see them
boil the tomatilloes

and make sauce with them.
That's perfect.

That's what my sister-in-law --
Her family is from Mexico.

-Right.
-Whenever I cook with her,

and we use tomatilloes,
we're always boiling them.

So, 400 degrees
for about 20 minutes.

Just want it to be
nice and soft

so it doesn't have
that sort of raw texture.

-Yeah.
-And then we'll put the rest

of the chilaquiles
casserole together.

When we come back,
it is all about casseroles.

Bobby is going
to redeem himself.

This is my secret weapon,
everybody.

-I'm undefeated with this dish.
-[ Laughs ]

I am standing
next to the one

and only casserole queen,
Damaris Phillips.

It's actually just reigning
casserole queen of 2017.

You were casserole queen
for a day and beat Bobby Flay.

We all saw it.

It's on a loop at her house.

It has the loop of you

and the lone teardrop
running down your eye.

Yes.
Speaking of losing casseroles,

-I'm making a new one today.
-[ Laughs ]

I'm making
a chilaquiles strata.

It's basically a casserole.

It's kind of like
a layered casserole...

-Yeah.
-...with the tomatillo salsa.

We have roasted tomatilloes,
roasted onions, roasted garlic.

I'm going to add a little bit
of spinach for some good color

and then some fresh cilantro,
some fresh lime,

and then a little bit
of chipotle puree,

-which is smoked jalapeños...
-Ooh, that's awesome.

...one of my
go-to ingredients.

A little bit of honey,

salt, and pepper.

And you said the spinach
was for the color.

-Yeah. Just to bring --
-That's an awesome trick.

-Watch.
-Okay.

It will give it a little bit
more of a vibrant color,

because the problem
with tomatilloes,

they're green when they go in,
but they sort of turn

almost, like,
this khaki-like color.

Yeah. Absolutely. Brown --

-Oh, it is turning green.
-Yeah.

-Nice trick, Bobby.
-Exactly.

This is going to be
my tomatillo custard,

-basically, for the strata.
-Okay.

You want to grate
some cheese for me?

Heck yes.

We have cheddar
and Monterey Jack.

I'll crack the eggs.
You grate the cheese.

-Okay.
-How does that sound?

Sounds awesome.

So, I'm going
to crack 10 eggs.

About a cup of milk.

♪♪

I'm only going to use
about a cup

of this tomatillo
sauce right now.Okay. That makes sense.

I'm going to use some
to finish it off later.

Oh, put it on the top?
Oh, I love that move.

I always have some kind of
green chili sauce

or red chili sauce
in my refrigerator

just 'cause the Southwest
is so important to me

in terms of ingredients
and flavors.

I'm grabbing
the tortillas,

and I'm just crushing them
as I go into it.

Oh, my gosh. You're crushing
those with your bare hands?

-It's like Superman.
-Oof.

I'm going to put the cheese
right in here.

Mix this all together.

How long
does it have to sit?

Mine sits for like an hour,
because it takes a while

for the egg custard
to soak into the bread.

To the bread,
but the tortillas are thin.

So basically, we're just kind of
softening the tortillas.

Honestly, like,
10 or 15 minutes maximum.

Oh, that's
so much quicker.

And we're just going to pour
this right into the dish.

That looks great.

What I think is important
about a casserole dish

is that you have to have
a casserole dish

that's going to keep
your casserole warm.

And that's what happens
when you use either a stoneware

or when you use something
like a enameled cast iron.

That's the thing I love
about doing casseroles with you.

You have so much
casserole information.

-Mm-hmm.
-It's endless.

All right. What are you making,
Miss Casserole Queen?

Okay.
So, I'm going to do a take

on one of the most
traditional casseroles,

which is chicken and rice.

The real important
thing about it

is make that creamy
sauce yourself.

You're going to start with
butter and onions and celery.

And it's really not
that much more difficult

than just opening up a can of
what is traditionally the base,

which is condensed
soup of some kind.[ Sighs ]

I said we're not
going to use that.Okay.

That's how I beat you
on "Beat Bobby Flay."

Did you use canned soup?

-No. I made my own.
-You did?

Do you think canned soup
would beat Bobby Flay?

-It would not.
-I don't know.

It would not.

Into my enameled
cast-iron skillet,

I'm going to put
3 tablespoons of butter,

melt it down,
and then start to sauté

my onion and celery.

So, with casseroles,
what I do

is I use whatever
is, like, left over,

cooked in my refrigerator.

So I have a little bit
of chicken left over.

I have a little bit
of sausage.

I might have some leftover
couscous or leftover rice,

but it's always going
to have this base.

That's a really great idea,
'cause, like, if I have

bread leftover from
the night before,

you know, I usually
make some kind of crostini,

or I make, like, croutons.
And I'm like, "Ugh."

It's, like, the same
old thing over and over.

But it's actually be
kind of a cool idea to --

Put it in a casserole.

Sauté that all around
until it gets a little bit soft.

Salt and a little bit
of pepper.

Your husband, Darrick,
eats mostly vegetables.

He doesn't eat meat.

But I make the same
exact casserole

using chicken
substitute.

There is a entire world
of vegetarian meats out there.

And you can replace
your typical meat,

and suddenly, you have
same exact flavors,

really same textures,

but just no animals.

Yeah. Okay.

Okay. So now that those
are a little bit soft,

I put in some flour
as a roux.

I don't make a casserole
for myself.

I make a casserole
for the people that I love.

You have kids or a family or
somebody you know is suffering,

and you want to feed them,
you show up with a casserole.

Okay. So, I'm going to
whisk this all together.

Some crème fraîche,
2 1/2 cups of chicken stock,

roasted garlic.

I'm a huge fan
of roasted garlic.

I roast it off.

I puree it up, and that goes
into my refrigerator

in a little jar.

You can also buy roasted garlic
at the grocery store.

-A little sherry.
-It's like a white sauce, right?

Yeah.
A little soy sauce.

I love soy sauce.

So whenever you're doing a roux,
you know, look at that.

I like it when it gets
a little sticky.

Yeah.

-That's all flavor there.
-That's all --

Look. Smell it already.

Now go in fast.

Get all that.

Now it just needs to cook
for a second and thicken up.

You saw that flour
turning dark.

That's going to get rid
of that raw flour flavor.

And then, once it boils,
it will thicken.

All right. So, I let all the
ingredients in my strata

just sit here just so the
tortillas absorb all the liquid.

And 375 degrees
for about 30 minutes.

We'll check it at about 25
just to make sure.

Let it rest
when it comes out,

and we'll be ready to eat
this delicious strata.

And when we come back,
I'm going to make a corn salad,

not a corn casserole,

but a corn salad to go
with our casserole.

And, Damaris, you're going
to finish this up, right?

I'm going to continue to
casse-roll with the punches...

Oh, yes....and finish this casserole up!

Smells good around here.
Come on back.

Welcome back, everybody.

Today, it's all about quick
and easy andcasseroles.

I have the sauce,
onions and celery,

chicken stock, crème fraîche.

It's all nice and tender.

And I am about to finish up
this chicken and rice casserole.

Bobby has a delicious
strata casserole.

All right.
So, here's what I'm going to do.

I'm going to take a little
bit of Cotija cheese.

And I'm just going
to grate some of this.

It's salty.
It's a little dry.

To me, this is like the Mexican
version of Parmesan cheese.

I'm going to put this
right on top of my casserole.

It's not going to melt.
It's just going to give it

-a little bit of a texture.
-Beautiful.

Let that keep cooking.

Probably another
10 minutes.

Will you...

-Yes, I will.
-...grate some cheese for me?

-This is Swiss cheese.
-Yes.

I need about 8 ounces.

Typically, growing up,
I had broccoli

in my chicken
and rice casserole,

but today, I'm going
to do broccoli rabe,

which is not actually
related to broccoli at all.

It's more like turnips.

-Really?
-Yeah.

-I didn't know that.
-Yeah, you should, like,

handle it more like a mustard
green or a turnip green.

Yeah. I always sauté with
a little bit of garlic,

red pepper flakes,
olive oil.

Yeah.
I just had this blanched off.

One of the things that I do to
make quick dinners at home is,

on Sunday, I, like,
prep out things,

and so I get greens, and
I'll go ahead and blanch them.

I'll get vegetables,
and I'll go ahead and roast it.

So during the week
when I have less time,

I'm really just
reheating food.

And it's like a little gift
to my future self

if I go ahead
and prep stuff ahead of time.

I'm going to add to it
my chicken.

This is
rotisserie chicken.

Do you just go
to your grocery store

and just buy a rotisserie
chicken already done?

Yeah, absolutely. I don't have
a rotisserie at home.

I also have some
leftover wild rice.

So, 3 cups of
a cooked wild rice.

You can use basmati.
You can use brown rice.

It doesn't matter.
It's just a rice.

You could also use a grain.

No big deal.

Now you're going to put in
your broccoli rabe,

a little bit
of red pepper flakes.

Whoo!

A little bit of rosemary.

I think rosemary makes
everything seem fresh and alive

and delicious and warm.

I love lighting the rosemary,
like, on a dish.

Like, if you did, like,
a steak or a chicken

and it had rosemary in it,
and you put a sprig of rosemary.

And right before you
serve it to your guests,

you actually light it
like a candle,

and it smells like
Christmas almost, you know?

Oh, my gosh.
I feel like if I had

a dinner party
and I did that,

it would really take this
casserole to the next level.

How often do you have
dinner parties in your house?

At least once a week.

-What?
-At least.

And how many people?

-Eight.
-Really?

I have a huge family.

I have an enormous friend group
that are, like,

friends from high school,
my college friends.

A friend group?
You have a friend group.

We have people over for dinner
multiple times a week.

This looks amazing.
And I love the way

that you're, like,
kind of stacking it up

-before you mix it all in.
-Piling it?

-So what about the cheese?
-Go ahead. Throw it in.

And then the last thing
that I'm going to do

because I didn't smoke
this chicken,

I'm going to add in a
little bit of liquid smoke.

I know that some people
don't like liquid smoke, but --

-You don't want to overdo it.
-No, like 1/2 teaspoon, maybe.

Traditionally, they were
hickory, or they were mesquite.

Now you can find pecan wood
and applewood.

It's a little bit sweeter.
I'm going to finish this

and throw it into
the oven like that.

-In the pan?
-Yeah, in this dish.

-Oh, this is it?
-This is it.

Oh, so it doesn't have
to be a rectangle.

No. But it does have to bake
in the oven...

-Okay.
-...for it to be a casserole.

And served in the same dish?

It's oven-to-table?

-Oven-to-table. [ Laughs ]
-Okay.

Are those almonds?

Those are my crunch
on the top.

-Ooh, I love that.
-A lot of people

top casseroles with cheese,
which is awesome,

but what I really want
is ooey, gooey center,

crispy crunch on the top.

-You're such a casserole cook.
-And heavy.

-I'll help you.
-Will you help me?

It is heavy, y'all.

It's going to thicken up.

It should be a little oozy
when you put it in.

Ooh.
Oh, my God.

It's going to be beautiful.

And doesn't have to cook
for too long

because everything
is already cooked,

so you're just wanting it
to thicken.

About 20, 25 minutes,
get that golden brown top.

Love that. Oh, yeah.
You know you want these recipes.

If you missed them,
just go to

foodnetwork.com/
bobbyanddamarisshow.

I'm going to make
a quick corn salad

just to kind of serve
as a side dish.

So, I have some fresh corn
off the cob.

I'm just going to
very quickly sauté it.

I just like to cook it
even for, like, 20 seconds.

To get rid of kind of
that milky starchiness?

Yes. The natural sugars
come out of it

and just make it
a little bit sweeter.

Put the corn in the bottom
of the bowl.

Okay.

And then cherry tomatoes
that I cut in half,

some avocados,

and then a little bit of
parsley, salt, and pepper.

I think that's what
a casserole needs.

It needs some kind of a side
dish to kind of brighten it up.

Yeah, 'cause this is, like,
a very quick and easy salad

to go along with the casseroles.Mm-hmm.

I mean, the casseroles
are really easy.

The salad should be easy.
And then when we come back...

We're going to eat
some casseroles.

Get your fork out, everybody.
Come on back.

BOBBY:
Welcome back, everybody.

We got the casserole queen
in the house today,

Damaris Phillips.

You have a couple
more minutes on your --

I'm just waiting for those
almonds to get toasty

on the chicken
and rice casserole,

and Bobby is going
to make a green --

Green onion dressing
for my corn salad.

I use green onions all the time
for all kinds of things,

but I love making
this dressing.

It's incredibly versatile.

There's just
a few ingredients. Okay?

-A little bit of lime juice...
-Great.

...the green onions,
a little bit of honey...

I love the way
you drizzle honey.

That's my thing.
Honey is my thing.

A touch of Dijon mustard,
salt and pepper,

-and then some olive oil.
-Great.

And so this is going
to be very bright

and tart
from the lime juice,

a little bit pungent
from the green onions,

and the honey kind of just
chills it out a little bit.

-And that's basically it.
-That's all.

Just like that. I'm going
to take some of my dressing

and just pour it
into the sautéed corn,

tomatoes, avocado,
fresh parsley salad.

-So easy.
-That's it.

That's going to look beautiful
with the casserole, too.

I think that casseroles
inevitably become

a little bit tan

because of the cheese
and the crispiness on the top.

And so you always want to finish
with a little bit of something

that's going to be fresh
and lively and beautiful.

-Mm-hmm.
-I'm going to do parsley.

Oh-hoo-hoo-hoo-hoo!

Is that a happiness
"Whoo-hoo-hoo-hoo"?

Yes!
It's a happy casserole day

here in the Hamptons!

-Oh. Had to kick it.
-Do you need help?

-No, I had to kick it.
-Oh, that looks great.

Nice and crusty from
the almonds. Beautiful.

Yeah. They got a little bit
golden brown.

-Mmm. Okay.
-I'm just going to serve us up.

Hello, casserole.

Mmm, that looks good.

Yours is like a little
square casserole.

-Is that okay?
-Yeah, it's coo--

I mean, I like them
saucy, you know.

If you were really into
a saucy casserole,

and you want it
to look prettier,

just put it in
an individual serving dish.

So, I had some of that tomatillo
sauce that I made before.

I'm just going to put
that right on top

just for some extra flavor
and some garnish.

♪♪

All right. So let's see
how this worked out.

-It looks delicious.
-I kind of love the idea

of the tortillas kind of, like,
bringing it all together.

That totally tastes
like chilaquiles.

-Yeah.
-Man, that's fantastic.

It really has a ton
of Southwest flavors.

-Mm-hmm.
-That's unbelievable.

That's a winning
casserole.

The thing I like
about the salad

is it's really nice
and fresh and crunchy.

Yeah, the corn's
still crunchy.

-Very bright. Yeah.
-Yeah, it's nice.

The lime just punches up the
tartness, makes it really fresh.

That is a great
brunch casserole.

'Cause you have the eggs
running through the strata.

All right. Come on.
Mmm, chicken and wild rice.

And sauce.

Mmm.

Perfect rainy afternoon.

-Mm-hmm.
-Kick back.

Put on a great movie.

I like nuttiness
in my food.

-Mm-hmm.
-So there's two things to me

that are really nutty here.
Obviously, the almonds

-are nice and toasted.
-Absolutely.

-But the wild rice --
-I know, right?

-It's amazing.
-It's good now.

Tomorrow, it's going to be,
like, happy lunch.

Thank you so much for
letting me in your world.

You are the queen
of casseroles.

We've seen the victories
at "Beat Bobby Flay."

It's not
that I'm the queen.

It's that casseroles
are queen.

It's been a great day
of casseroles.

We have
the doughnut casserole.

We have this delicious
chilaquiles strata.

And a little bit of corn salad
to kind of go along with it.

Also, chicken
and rice casserole.

Simple, easy,
and the cleanup -- no problem.

Oh, that's my favorite.
We'll see you next time.