All language subtitles for The.Bobby.And.Damaris.Show.S01E13_English

Hey, everybody, it's
"The Bobby and Damaris Show."

Today, it's a very special show
because it's all about

one of my favorite subjects --
brunch.

BOBBY:
It's New Year's Day brunch,

and we're starting off
with grapefruit cocktail.

This drink is fabulous.

And we have a special guest.

The gangster of Food Network,
Alex Guarnaschelli.

And salmon and beets,
so good together.

This is beautiful.

Yeah, it's really pretty
and really simple.

We have smashed potato
home fries with country ham.

You don't think I've been
making home fries

since I was knee-high
to my mother's waist?

BOBBY: And I'm making
my brunch specialty.

I'm going to make
some steak and eggs.

It's filet mignon.

-You fancy.
-Oh, yeah.

Of course,
no show would be complete

without Damaris
going over the top.

What are you
calling that?

I'm calling this
a "Giant Toaster Tart".

This is one of the best things
I've ever seen her make.

This is what you eat
if you got dumped last night.

You guys ready
for some brunch?

♪♪

If you have watched
the Food Network

for the last five years,
you know that I had a show

about brunch,
"Brunch at Bobby's,"

and so we're revisiting
brunch right here

at "The Bobby
and Damaris Show."

Brunch is also one of
my all-time favorite meals

to prepare and to eat.

It's my favorite time
of the week.

Brunch?
Yes, absolutely,

because, you know,
you've worked all week,

and now it's time
for brunch!

Now, a brunch,
do you like savory?

Do like sweet?
How's it work?

-Savory.
-Really?

And sweet.

That's what I like
about brunch --

You get to have
everything that you want.

You get to have
everything.

Yeah, because say you want
breakfast food, you got it.

Say you want some like
lunch food, you got it.

When you cook brunch, do you
make yourself an egg dish?

Yes.

Are you a Benedict
kind of person?

No, I'm not a --

Unless you're making them today,
I'm not a big Benedict fan.

I'm not making
eggs Benedict today.

Okay, cool. I don't really like
eggs Benedict.

I'm making
steak and eggs today.

I'm going to make steak and eggs
with filet mignon

and spicy
red pepper romesco sauce

to go over the eggs.

I love it.

What I like about
what you just said

is that it has all
the elements of a good brunch,

which is comfort food,
a little bit elevated,

but also homey
at the same time.

Uh-huh.
How about a drink?

When I'm brunching,
I'm always drinking.

This is a tequila
grapefruit martini.

Would you like some?

Ah, yes.

What am I rimmed
with here, sugar?

Yeah, a little sugar,
a little grapefruit sugar.

So we're serving this up,
so the ice is in the shaker.

♪♪

Make sure
you get it all out.

And these
are candied grapefruits.

Cheers.

This drink is fabulous.

I think the reason
why I like brunch

is because it always
starts with a cocktail.

That's what I --

And this cocktail
is great way to start.

Yeah.
For me, it's all
about that sugar

because the drink itself
is not super-sweet,

you're getting
all of that grapefruit,

which makes you really feel
like you're drinking juice.

What are you
making today?

For my savory, I'm making
smashed potato home fries

with country ham,

and for my sweet, I'm making
a giant cherry toaster pie

spiked with bourbon and
sprinkled with turbinado sugar.

Love those.

I think the hardest part
about brunch is if...

-Baking.
-...I've stayed out too late.

She looks innocent.

She looks sweet,
church-going,

likes to pray
over lobsters,

but, no, party girl.

What ends up happening
inevitably,

and you've all
done this before --

you're out, "Lets have brunch
at my house tomorrow!

It'll be so great!"

Right?

And then the next day,
you're not feeling great.

So when I'm going to make
brunch or eat brunch,

I need it to be the food
that's going to make me feel

like being alive
right now is okay.

Speaking of being alive, we have
Alex Guarnaschelli here today.

[ Gasps ]
I love Alex.

Yeah, that's my girl.

She is the best judge
on "Chopped."

Can I tell you a story
about Alex?

I wrote her an e-mail
that said this --

"Hey, Alex.
I'd like to be friends."

-Oh, my God.
-I swear to God!

Oh, no, I believe it.

I believe that you wrote
that letter.

I did because
I really admire Alex.

She is so smart.

She is
a fierce competitor.

She's an even
better chef.

Best food vocabulary
in the country.

Oh, my God, she is --
I really --

And she's also funny.

Alex is one
of my favorite people.

We spent
a lot of time together.

We cook
at each other's homes.

She's actually
in this place a lot.

And she's going to be
making brunch with us?
Yeah.

Oh, my gosh, I would love
to go out,

night on the town
with Alex.

-Imagine.
-Likes to dance.

You, me, Alex.

Three people
that like to dance.

-I like to dance.
-We know that.

Let's go cook.

Okay, let's do it.

Are you leaving
your drink?

-Absolutely not.
-Nope, never would.

Oh, I'm using bourbon
today?

Shocking.

Shocking, okay, so one of
my favorite things for breakfast

are those toaster jam tarts
that you can get.

Yes, love those.

And so I've started
making my own.

I think everybody loves it.
It's super fun.

It's also super easy.

What I'm making here
is just jam,

and it's going to become
the filling

for my tasty
toaster treat.

-Fresh cherries...
-Absolutely.

...pitted.

Yeah, 1 pound of pitted
cherries, a half a cup of sugar.

Now I'm going to make
the thickening liquid,

so I put a little
corn starch in it.

Pectin will thicken up this jam,
but you need a little bit more

so it doesn't get too oozy
out of your pastry.

Okay, so the juice of one lemon,
2 tablespoons of corn starch

and then 2 tablespoons
of bourbon.

Okay.

So now you're
getting, like,

almost like
an old-fashioned flavor.

Yeah, oh, I like that.

And it feels very grown up,
and it feels like,

"Hey, you were out.
You were having a good time.

Let's have some fun-time
adult brunch."

If you don't want to have
the bourbon there,

you can put in vanilla extract
instead of bourbon,

not 2 tablespoons,
though.

Bobby's just making
a slurry for us right now.

That way, we don't get clumps
of corn starch in our jam.

-Yeah.
-Looks great.

And now we just
pour that...

-Right in there.
-...right into there.

Get all that corn
starch goodness out.

You got to scrape
the bowl.

Oh, my gosh, you did not cook
with my thrifty mother.

We would get everything
out of the bowl. I loved it.

It's one of the things
I think she does the best.

-How long does this cook for?
-Until it's thickened.

Yeah.
It's going to take
a little bit of time.

You'll know
when it's done,

but it's going to take
about 45 to 50 minutes

until those cherries burst,
and it becomes

nice and thick
and like jam.

-And then it'll cool.
-Yeah.

-All right, cool.
-Okay.

All right. When we come back,
we're going to finish this up.

I'm going to make
steak and eggs later,

and even more importantly,
we have Alex Guarnaschelli

joining us,
can't wait.

Cannot wait.

Hey, everybody,
welcome back.

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

and as a bonus,

we brought on the Gangster
of Food Network,

Alex Guarnaschelli,
the good gangster.

Thank you.

So you're going to do something
with smoked salmon

in a little while?

Well, I'm going to make
some salmon and beets,

so good together.

You know, the classic
kind of toast, cream cheese,

herb, we've seen it
a million times.

I like to go away
from the bread

sometimes to something
super sweet.

I'm going to just put
some beets in the oven,

roast them
until they're tender.

The thing I love about beets
is, you can't screw it up.

You can cook them
for an hour, two hours.

People say, "How long?"

You say,
"I don't know, but long."

-Yeah.
-When I'm cooking in
the restaurant, New Year's Eve,

there's always
fancy ingredients around.

I usually take it home next day,
and I use it for my brunch.

So, like, I'll do, like,
you know, scrambled eggs

with fancy ingredients
like truffles

or caviar,
stuff like that.

What do you do?
-So I...

Actually, I either make,
like huevos rancheros...

Oh, nice and spicy....with everything
that's in the pantry.

I also like the kind of thing,
you can lay it out,

and you're done.

I don't want to be in
the kitchen on New Year's Day.

Cooking to order, right.I want to be hanging
with my friends

-Okay.
-Sure.

-These little new potatoes...
-What are you making?

Bobby, don't mess
this up for me.

-No, seriously.
-I'm here with Alex, okay?

I really want to know
what you're making.

I'm making home fries.

-Okay.
-I love it.

But they're brunch home fries,
so it's a little twist,

so I'm smashing them.

You know what?
Hey, hands off, cut, cut.

Okay, you got it.

This is good. Give him work to
do. He's a nibbler.

-Dice?
-Yeah, small dice, that's great.

"He's a nibbler."

So I have to cool
these little guys down.

They've been cooking
for about 10 minutes.

It depends on the size.

The bigger they are,
the longer they take.

You just want them
to be tender.

So you mean
just in and out.

-Whoop! Look at that.
-Yeah, perfect, beautiful.

Okay, I also made a jam
for my giant toaster tart.

Smells great.

It is nice and hot and has
a little bit of bourbon,

cherries, a little bit
of sugar, a little lemon.

Yum.

It's not rocket science,
but it is a delicious jam.

I love the idea
of fresh cherry jam.

Oh, my God.

I love cherries.
They're my favorite fruit.

Let your jam cool down
before you build your tart.

While you're dicing those,
I have some country ham here.

Country ham is a cured ham.

Get it diced
really, really thin.

If you cannot find country ham,
use prosciutto instead.

Don't use regular ham.

Okay, hot pan.

Ooh, I love that.

I'm going to let this ham cook
for a little bit longer.

So how much oil
did you put?

You said 3 ounces of ham
and 1 tablespoon of oil?

-A tablespoon, yeah.
-This smells great.

This is getting a little
barnyard-y in a good way.

Isn't it nice?

Barnyard-y,
you getting that?

I love it when she talks
about food.

-That ham funk.
-Take a nose bath.

♪♪

Okay, so I like
to cook beets this way,

kind of half steam,
half roast.

Yeah.I just lay the plain beets
out on a baking sheet,

and I put a little water
just to steam them.

I put
a little bit of salt.

You're
steam-roasting them.

Steam roast,
and I just put this in the oven,

which usually takes an hour
or an hour and a half.

Yeah, but it's okay
if you overcook them.

-Totally, they forgive.
-Right here.

And I'm going to put in here
and just let them cook.

That's it.

Now, onions and peppers
into there.

By the way, I love that this
has that ham funk in there.

Very nice dice.

Let your peppers and your onions
sauté just until they're tender.

Are they uniform enough?

They look beautiful,
really.

BOBBY: What else
do we have to do?

[Singsongy]
Put some butter in there,

We need to smash
some potatoes.

You smash them
with your hands?

Yeah,
you want to smash some?

You want to smash --
Yousmash a potato.

Yousmash a potato.

Look, a little bit of canola,
another tablespoon or so,

and then a couple
tablespoons of butter.

You want the butter to foam up
and get real hot

before you but
these little potatoes in.

These are
very fancy home fries.

They really are.

You're making
breakfast slow.

People are over.

People might have slept
on your couch.

I'm going to
start drinking.

You're talking about
last night like,

"Oh, my gosh, you were getting
so crazy on that dance floor."

Okay,
1 1/2 pounds of potatoes.

That's perfect.

These guys,
cook them until they're nice

and golden brown on each side.

That's going to take about
4 to 5 minutes per side.

While these potatoes are cooking
and getting a nice sear on them,

let's start on that tart.

It's a giant tart.

Because we're using
a store-bought pie crust,

all you have to do is unroll it.

So cool that jam down, and look
at how thick it got, right?

Is it cool?

Yeah, it's nice and --
You want to try a bite?

All the pectin
from the cherries.

Yeah.

And I put a little
corn starch in there, too.

Put about a cup into the center
and spread it out

until it's almost to the edge.

It's not too sweet, too.
I love it.

It's like sweet --

You know, there's never
enough on the inside.

-My mouth is watering.
-But you can't have too much.

What?My mouth is watering.
It's so good.

Again, I've been out.

I don't have as much energy
as I did the night before,

when I was dancing and inviting
everyone over to my house.

Okay, so that goes on.

Now we just roll those little
edges, so nothing seeps out.

I like
your fancy edges.

Bonk, bonk,
bonk, bonk, bonk.

So good.

And then...[Vocalizing]

I like that you can skip
the egg wash, the water,

everything else
by just folding

and pressing it down
with a fork.

Yeah, into a 400-degree oven
for about 35 to 45 minutes

until it's golden brown
and delicious,

and let's finish
these potatoes.

Oh, nice and hot.

Still have...
-Country ham.

Don't forget that there's
going to be all that fat

from where you didn't
drain off the ham.

You just pulled it
out of the pan.

Now I just go like this, topped
with a little bit of zest.

Orange zest.

Orange zest, oh, yes,
I mean, because it's brunch.

Oh, so you're getting
your orange juice in there.

Just a little bit.

When you go to serve it,
everything looks pretty.

You just to a little bit
of this.

That's for you.

You might need
a little of pepper.

Mmm.

-Okay.
-Can we taste them?

Yes.

So good, mmm.

My two favorite
things here --

What?

Country ham and the
crustiness of the potatoes.

I love the potato.

By the way, I like
your choice of potato.

So when we come back,
we're going to continue

this amazing brunch
with our good friend,

Alex Guarnaschelli,
and we're going to move on

to some beets
and smoked salmon.

Don't forget,
I've got some steak and eggs

to cap it all off.

Welcome back, everybody.

Today, on "The Bobby
and Damaris Show"

with guest star,
Alex Guarnaschelli,

it's all about brunch.

What I like about brunch is that
you can do whatever you want,

like make
a gigantic toaster tart.

BOBBY: That's right.

I can do whatever I want.
I'm grown.

We have no rules here on
"The Bobby and Damaris Show."

That looks amazing.

-Yeah, yum.
-Nice and golden brown.

Yeah, seriously, I love when
you do simple things like that,

and I'm like,
"Why didn't I think of that?"

Seriously.
So you let it cool?

Absolutely, we got
to let it cool first.

All right, so I'm going to make
some steak and eggs.

It's filet mignon,
beef tenderloin.

-You fancy.
-Oh, yeah.

ALEX: Are noting how much salt
and pepper is going on there

and how good
it's going to be?
Absolutely.

I also season the sides as well,
and then I flip them over,

a little salt and pepper,

and then some canola oil
in a very hot pan.

You want this nice, high heat.

You want to see
some of the smoke

billowing from the pan itself,

and then you want
the salt and pepper

to create a nice crust
on the outside.

Steak and eggs is a really
good thing to serve on

New Year's Day for brunch
because it's beef and eggs,

and you probably want to absorb
some of that bourbon

that you had
to drink last night,

so I'm going to take
a little bit of butter.

Nice.

I love the fact that you
love butter so much

that you actually have
a restaurant called Butter.

I do.

That's ridiculous.
All right.

So I'm going to let these cook,
and I'm going to serve these

with some scrambled eggs that
I actually do at the restaurant

GATO, which are scrambled eggs
with romesco and goat cheese

kind of running through it,
but take it away, Alex.

All right.

So I cook my beets just
until they're knife-tender.

I take about 1 tablespoon
of Dijon mustard,

1 tablespoon
of red wine vinegar.

I love mixing lemon
with red wine vinegar.

I think they're two kinds
of acid that kind of just chill

each other out
in the right way.

Right, I know people get fancy
with the reamer and all,

but I just go right in there.

Hold it like this straight,

so all the seeds
are up here hanging out.

You just squeeze.
-Look at that.

Seed-free,
all the seeds on top.

BOBBY: I love it.

And then I'm going to just whisk
in a little bit of olive oil.

The mustard kind of chills
the sort of bitter note

of the olive oil out,

and I love mustard
with smoked salmon.

I don't put salt and pepper
in my vinaigrettes.

I put it on the food.

This is like a vinegar bomb.

I don't want to add more salt.

Those cooked beets,
I just peeled them.

You can cut a little edge off,
so the beet sits flat,

and then just slice these thin.

DAMARIS:
That looks lovely.

A little bit of olive oil
on the bottom of the plate

you're serving on
just to keep it from sticking.

Thinly sliced beets,
this is beautiful.

It is gorgeous.

Yeah, it's really pretty
and really simple.

Pinch of sugar first.

I like the texture, and beets
are never sweet enough for me,

Maldon salt.
-Really?

Yeah, Maldon salt
because it's crunchy,

and if you want
a little bit of pepper,

and then you just do
a little drive-by

with this dressing
you made.

It's got nice body.

-It looks so gorgeous.
-Thank you.

Well, it's kind of,
like, fake fancy,

and beets aren't expensive,
so I like that.

Those steaks smell
unbelievable, Bobby.

Oh, my God,
that looks gorgeous.

I missed that while I was
making my salad.

I kind of love that the beets
bleed onto the salmon.

It's beautiful.
-Yeah, all right.

-Thank you.
-Thank you.

Of course.

-Mmm.
-Mmm.

♪♪

Sweet of the beets,
salty of the salmon,

and acidity from
the vinaigrette, beautiful.

-That's it.
-This is beautiful.

What do you call that?

I'm calling this
a giant cherry toaster tart.

What do we have
to do for it?

So you have to make
an icing.

You never have ever had
a toaster treat

without icing on it.

-I agree.
-They always have icing, right?

About 1 cup
of powdered sugar,

a couple teaspoons
of half and half.

I like the fattiness
of that.

-That's vanilla.
-A little bit of vanilla.

Yeah.

And then because there
was bourbon in the jam,

a little bit more.

Okay.

You have to make sure
the tart is completely cold.

See, I went too --
Oh, no, that's good.

-That looks great.
-See how it kind of
runs off of there?

That's what
you're looking for,

so it's going to be
nice and thick.

It's going to coat
beautifully.

Let's do some sprinkling.

Oh, looks great.

I love the texture
of those sprinkles.

Oh, my God,
me, too, nonpareils.

That's going to give you
the crunch that you like,

and then kind of
re-enforcing the smokiness

and the caramelized
flavors in the...

She's got
smoked brown sugar.

-Yeah.
-I love that.

That's, like, her go-to.

Okay, how do we feel?

-Gorgeous.
-Beautiful.

-Ready?
-Drumroll.

You just
cut it like a pie.

This is one of the best things
I've ever seen her make.

-Look at that.
-Isn't it?

Yeah, it is.

Look at that.

Are you happy, Damaris?

Do you see me?

It really is
like a thin tart.

It's almost like
a Linzer cookie.

This is the move.

It's so good.

Thank you.

And it does taste
like a much better version

of the ones we used
to eat out of the box.

-Yeah, well...
-Used to?

When we come back,
we're going to eat some steak.

We're going to eat some eggs,
and it's New Year's Day,

but who's thinking about that?

[ Laughs ]

BOBBY: If you've just joined us,
we've already cooked

the filet mignon with
lots of salt and pepper,

and we crusted it on all sides

because, actually,
filet mignon, beef tenderloin,

does not have a lot of flavor.

Let's face it, right?

There's very little fat in it,

and that's where a lot of
the flavor usually comes from,

so you really need
to season it up.

I have some eggs here
that I'm going to whisk

with a little bit
of black pepper, not salt yet.

So we're just going to
take some butter.

I'm going to put the eggs
in cold with the butter.

-Wow, bold!
-Yeah.

Now, if you notice,
I did not put salt in there.

We're going to put salt in later

because I want the curds to be
nice and creamy,

and if you add
the salt too early,

it actually kind of breaks up
the texture a little bit.

I did not know this,
Bobby Flay.

Yes, you did.
You knew that.

I did not.
I have never heard that.

-Really?
-Never.

So we're going to slice up
some of these filet mignon.

Oh, look at you fancy.

No, I'm not going to do that.
Yeah, yeah, we'll do that.

Mm, oh, my God, he's just
lining them up for us.

And you're not
stirring those eggs.

He doesn't.

I'm going to stir them
in a second.

See, that's why
I put them in cold.

I want the butter and the eggs
to kind of come

to temperature
at the same time.

That's the way
I like my eggs.

-Oh, my God.
-Okay.

So we have some romesco,
which is actually --

I always call it,
like, the red pesto of Spain.

Red peppers, chiles,
it has some nuts.

It has bread in it,
some olive oil, some garlic.

They were all toasted
together in the same oil,

and then you put it
in a food processor.

If you want that recipe,

go to foodnetwork.com/
bobbyanddamarisshow,

and you'll get
my romesco recipe.

So you see the eggs
are still nice and soft,

so we have a little goat cheese,
some fresh goat cheese.

I'm going to add the salt
into it right now,

and then I'm going to take a
little bit of the romesco sauce

and just dot it around,
chop up a little bit of parsley,

and also, I want the romesco

to be kind of marbled
through there.

I don't want it
to become red eggs.

-You don't mix it up.
-No.

I like
that he's not afraid to go,

like,
really soft scramble.

A lot of people are
overcooking their eggs.

I'm sorry to tell everybody,
if there's any brown on it,

it's done.

Pretty, looks nice.

A little olive oil,
very Mediterranean.

♪♪

-Thank you.
-Thank you, sir.

Oh, my God,
overqualified wait staff.

-Thank you, thank you.
-Let's dig in.

Bobby, this looks --
It looks beautiful.

Mmm.

Mmm, so good, the olive oil
to finish those eggs,

that is really,
really nice touch.

Also, I got to say, if you're
going to go through the trouble

of cooking with herbs,

put the right herb in
the right place for a reason.

This parsley
really belongs here.

It's so good.

It's something about
scrambled eggs.

I think Damaris said it first,
which was,

"People are overcooking
their eggs."

It goes very fast.

Just have all your
ingredients ready to go.

Swirl, swirl, swirl,
get them out of the pan

and onto the plate, and they'll
keep cooking a little bit,

but that's what you want.

You don't want to
overcook them.

This has been
such a lovely brunch.

-Wonderful.
-It's so nice.

We're going to call this
The Day-After Brunch.

I like it.

We had beautiful food today,
beautiful drink,

beautiful guest.

This has been
"The Bobby and Damaris Show"

with our special guest,
Alex Guarnaschelli,

and we will see you
next time.

Don't forget, brunch always
starts with a cocktail.

[ Laughs ]