All language subtitles for the.kitchen.s25e09.summer.comfort.food.web.h264-txb_track3_eng

GEOFFREY:
Today on "The Kitchen,"

we're cooking up delicious
Southern comfort food

like juicy lemon lime flavored
canned grilled chicken.

This is delicious,
perfect carving.

ALEX: A Chicago-style
hot giardiniera.

It reminds me of a great bite
of real quality giardiniera.

GEOFFREY: A refreshing
summer veggie pasta.

Anybody would want
a summer vegetable dish.

They would love this.

ALEX: An Iron Chef technique
for juicy burgers.

Just spoon a little bit
of that over it like gravy.

GEOFFREY: A pop of sweet
with pineapple zucchini bread.

This looks so good.

ALEX: And some fun
summertime meals and memories.

Our comforting summer show.
Today on "The Kitchen."

Hello and welcome
to another family-style

edition of "The Kitchen."

I'm so happy that, well,
we are all smiling.

Actually, we're always,
always smiling.

But today we are making recipes
that are gonna make you smile

and feel all warm and fuzzy.

It's our favorite summertime
comfort food.

Ooh, ooh.
So, Sunny, you're up first.
Let's get us started.

Oh, yeah, GZ,
I can't wait for this.

You know,
I'm out on the grill.

I'm gonna show you a fun
and easy way to roast

the entire chicken
on the grill.

Let's do this.

All right, here we are,
it's summertime and today

is all about summer comfort.

Well, to me,
comfort is all about easy

and a nice, cool drink.

And the cool drink we're gonna
work with today is in a can.

I'm gonna show you
how to make something really,

really fun and simple
and also flavorful.

It's my citrus can chicken.

Now, you've heard of
beer can chicken.

I'm gonna use a different
kind of alcoholic beverage,

but it is a can
and you've seen it.

You know, the chicken is,
you know,

on top of the beer can.

It goes into the grill.

That flavor from inside of
the can infuses into the chicken

and also makes it
nice and moist.

Plus it's fun.

So I'm gonna show you how to
make my citrus can chicken.

The first thing I want to do
is show you how

to make the actual syrup
and the glaze that goes on top.

So inside,
I've got a lemon lime

or a lime malt liquor
beverage in the can.

If you can't find lemon lime,
do the orange,

do whatever kind of citrus,
the fruit they have

and then you can add
like some orange juice

instead of the lemon juice
that I'm adding now.

You can also add lime juice.

In addition, some thyme
from my garden,

gonna add in some
Worcestershire sauce.

A little bit
of salt and pepper,

lemon zest, and some honey.

Now, let me get some lemon juice
into the game plan.

And this is gonna be
what we brush on the chicken

every 20 minutes
while it cooks or so.

Just stir that up
and you're gonna let it

reduce down
to like a syrupy consistency.

It's not gonna be
like a thick glaze.

It should be able to run
and drip

all around your chicken.

Now, listen,
if you don't have fresh thyme

and you really love rosemary,
drop that in there.

That'd be a lot of fun as well.

But I feel like thyme
is my place that I go to.

All right,
so we've got our bird here.

Nice normal roasting size,
six, seven pounds.

I'm gonna rub this.
Now it's very dry, all right?

I dried this like crazy
with paper towels

and then just salt
and pepper all over.

Rub that in,

you've got a seasoning blend
that's not gonna get

in the way
of your malt liquor flavor,

whether it's lime or orange.

Go ahead and do that.

All right, now,
here comes the can.

Remember I poured
some of this out

to start making that syrup?

Got a little bit aluminum foil
on it right there,

clean off the can, obviously.

Gonna put it in there,
through the back end.

I want to get this on
to my grill.

It's at about 325 degrees.

This is the side of the grill
that I have the heat turned on.

So I'm gonna put it over here
on the indirect side.

All right.

Let's see. [ Laughs ]

Just closing.

All right,
I'm gonna wash my hands,

every 20 minutes or so,

I'm gonna get in there,
hit it with the syrup.

And just for about an hour,
hour 15 minutes,

depending on the size
of your bird.

And when it's time to carve,

I'm gonna get it
off of the grill,

tent it for about 10, 15 minutes
and start eating.

And now the chicken has rested
under its tent of aluminum foil

and I'm ready to carve it.

Get this baby right here

on to my cutting board.

I really love cooking with beer,
this is malt liquor today,

but you've seen me do it
on "The Kitchen" before.

I love it.

On a Philly cheesesteak,
you know, you kind of glaze it,

you baste it,
beer just comes through

with so much flavor.

But look at this bird.

I can already tell
just from feeling it,

nice and juicy and tender.

Look at this bird.

Just gonna get in here
and go into this baby.

I gotta tell you,
cooking with beer or, you know,

even if it's like some
malt liquor in a can...

[ Laughs ]

It's deliciousness.

And, you know, who doesn't love
a beer in the summertime?

Look at how juicy that is.

It's all in the resting,
you got to rest that chicken.

Get those pieces onto a plate.

Now, normally, I would
just eat this with my fingers,

but I know GZ is watching so...

[ Chuckles ]

Big old piece.

First of all, so juicy.

And that flavor,
it's not super in your face,

so don't worry about,
it's not like gonna be eating

a drunken chicken.

It's just a really nice way

to get that caramelization
on the outside and the sugars.

And if you're just using beer,
still the same results

with that tender juicy chicken
on the inside.

This is delicious.

Perfect carving or shredding
into a nice salad.

Okay, I'm done with this.

Up next, a summertime
condiment favorite --

giardiniera.

Guess who's using it?
[ Laughs ]

GEOFFREY: And later,
Alex shares her technique

for a saucy and juicy burger.

Hey, everybody, welcome back.

Today, we are sharing
our favorite

summertime comfort foods,

and I am doing
one of my favorites.

That is right.

My favorite
comfort food in the world

has to be hot giardiniera,
right?

I talk about it all the time.
I use it all the time.

But my summertime twist
is I'm grilling it

and turning it into
a big bountiful salad.

That is right.
So what is giardiniera, right?

It's floating in oil.

All these brined,
fermented pickled veggies.

So these are the main vegetables
that we're gonna use here

that you find in every jar
of Chicago style giardiniera.

So we got some
cauliflower here

we're gonna use.

We got some carrots,
of course, some celery,

and some nice,
these rainbow bell peppers.

We're gonna keep them whole,
usually serrano chilies,

but at the market,
they did not have serranos.

So I got some red long
peppers here.

How fun are those?

As always, Sarah is on camera,
so we're gonna keep all

these whole
except for this cauliflower,

which we are gonna
turn into steaks.

I got my grill really,
really hot

because we're just gonna char
these vegetables

really quickly
about five minutes

and then
pickle them overnight.

Okay, so we'll get to that
in a second.

Let's start with all these
vegetables. No oil.

So you find cauliflower
in all great giardinieras.

So we're gonna grill this,
but I'm gonna keep this

stem on here, peel back
those leaves, discard them,

and this will keep it into
that steak formation.

So you have something

that's not gonna
slip through the grates.

So we'll slice
these nice and thick.

We want to get
that char flavor on them.

That was kind of the goal
with this.

So no oil, no seasoning.

The only thing
we're not grilling that

you find in giardiniera
is celery.

So we're gonna keep
that fresh and vibrant

and let that kind of get nice
and crunchy in the brine later.

So we'll start with these guys

and we're gonna put them
directly on the grill.

Sarah, super close up.

You see how we kept
the stems on?

Keeps those florets
nice and intact.

Easily grillable, right?

Without falling
through the grates.

Next come the carrots.

Now, I like to do these

right on there,
not across horizontally.

You get a lot of nice contact
down there.

Again,
we don't want to cook this.

We just want to char it.

And those
beautiful rainbow peppers,

we're not cutting,
we're keeping them whole.

So easy.

This grill is piping hot, guys,
but that's what you want,

and those long peppers
are serranos or jalapeños.

You can get crazy,
use habaneros,

but keep it somewhat tame,
all right?

So these are gonna get
a nice char, quick char in there

and look at this melange
of lovely vegetables.

Let's start
cutting this celery.

I'm gonna use the celery tops
on top of this salad.

A little something fun.

You know, we're not wasting it,
so just kind of pick those off

of each stalk of celery,

and we can
pick through that later.

I'm gonna turn these guys
really quick.

Let's see, hon.

Da, da, dun, dun!

[ Humming ]

♪ We're grilling cauliflower ♪

Look at that. Beautiful.
I'm taking them off.

These are perfect.
All right.

I got a nice
wire rack sheet pan here,

ready to go.

Just to kind of help
cool it down

before we chop it up
a little, right?

But I want to try
to keep it whole.

Look at that beautiful char.

So I got a couple rules
here for

what to each giardiniera on.

People ask what are the what,
where and whos of giardiniera.

And the what is
you could put it on everything.

We put it on pizza, on pasta.
It's great on scrambled eggs.

It's great in an omelet.

We put it on turkey sandwiches.
We put it on Italian subs.

What do we do?
-Chicken.

Chicken, it's so good on.

And with whom do you eat
the genre with?

Now, that's a trick question.

Obviously you think
I'm gonna say the familia,

but no, it's best
to eaten alone,

right out of the fridge, right?

Using a little fork
and you dunk it in the jar

when no one's looking
and you take a bite clean.

All right, let's start chopping
these celeries here.

And I'm just gonna give them
a nice kind of biased cut.

Right, because I want to think
visually with this salad.

I just don't want it
little pieces.

I want kind of
forkable hunks here.

So we'll just kind of line
these up like that,

take that, you can throw that
in there

and then just do these nice,
sharp, dramatic bias cuts.

You're not gonna lose
the texture

by chopping it too small.

Great.

I'm gonna throw these
right in a resealable bag

and I got my brine ready,
which I already made earlier

and let properly
cool down here.

I got some herbs in there,
Italian herbs,

oregano,
dried oregano, peppercorns,

four cloves of garlic,
lightly smash,

some white wine vinegar,
plenty of that.

About 2 cups
because you need a lot

because there's
a lot of vegetables,

a little bit of water,
some sugar, and some salt,

a typical, you know,
pickling liquid or brine.

It's gonna be really
perfectly balanced for this,

and since we're only really
aiming for overnight

in the fridge,

it's gonna give it plenty of
zing in a short amount of time.

Great and I like to kind
of build on layers in here,

so we'll keep that right here.

And next, the carrots, right?

These have had a nice chance
to cool down.

So the carrots,
we're gonna lop off

the ends there
and then little cuts

what I like doing
with carrots, right?

Bias cut, but then turn it.

So you get almost these I don't
know what you call this shape,

but it's like a rhumvoid,
a rhombus?

Almost like a rhombus.

So you got these kind of sharp,
funky little things I love that.

It's a nice little touch.

In another layer right in there,
trying to keep these in layers.

So now let's do
some of that cauliflower.

So we're just gonna cut around
the perimeter here

so those large florets
stay intact

and we could toss
that woody stem.

You don't want that.

Right in there.

Those peppers, we're gonna keep
whole, those rainbow peppers,

and those long peppers,
those serrano, keep whole,

because if we cut
these right now,

all that spice is
gonna go in there

and you don't know how spicy
these are until you bite one.

So you don't want it
to permeate throughout

during the pickling process.

Now, we're gonna pour
the brine in here.

We're gonna put it
in the fridge

like you could do three hours
if you're in a pinch.

Please just do overnight,
it's worth it,

pickling does take
a little bit of time,

this will really make
the difference

in the fridge overnight.

You can even give it a toss.

You can do halfway through
and you wake up in the morning

before you serve, you do
a little flip-a-roo,

but it'll kind of settle down

and make sure
all those are submerged.

All right,
I got one ready to go here.

So I took this out of the bag,
right.

I reserved
the pickling liquids.

We got the rainbow peppers,

some cauliflower, some carrots,
of course.

Look at those
beautiful peppers,

fresh crunchy celery.

So, oh, man, I tell you,
that smells so flippin' good.

And look at that,
you see all the charred bits,

little peppercorns in there,

all those fresh, I mean,
those dried Italian herbs.

Little Dijon
to help emulsify it.

And then a little good
olive oil as we whisk it.

So about 50/50 ratio,

this has got, you know,
3/4 cup of the brine,

3/4 cup of the oil.

So it's nice and smooth.

Give it a little pop
of some salt and pepper

that I have in a combo

always outside
in my workstation.

And I'm gonna drizzle this
all over these vegetables.

All right, and then some
garnishments here,

some black olives,

you find a lot of olives
in giardiniera, right?

And I like it because
it's a nice little blast of fat.

And then, remember those celery
leaves, those little tops?

We're gonna kind of
put them all over.

Individual leaves,
something fun, right?

And then some ricotta salata,
because it is a salad

and I love
a little cheese on my salad.

What's happening, boss?

-How are you?
-How are you doing?

WOMAN: Hi.

And now we can shave
that directly on there.

[ Whistles ]

Lolo! Give me a small plate
and a fork, please.

He's not camera ready.
-I did not style him.

Sarah did not style him,

but you're getting
what you're getting, folks,

'cause this is
the Mauro life.

We're very real here.

Oh, you look good.
Your hair looks nice.

Say hello to everybody.

-Hello.
-Oh, Lord.

Thank you, son. As always.

So I'm gonna get a little bit
of each here on a plate.

We dressed it in that
vinaigrette, which is great.

And you can use all that
pickling, extra pickling liquid

to make a big batch.

Look at that, look at
that cornucopia of freshness.

First ever grilled
giardiniera salad.

This did not exist
before I thought it up.

Oh, my God.
I am starting to sweat

as you can see,
I took a bite of that pepper,

which kind of gives you that
necessary hot giardiniera heat.

But the braininess,
the little sweetness

in the brine kind of rounds
it all out.

It reminds me a great bite of
real, real quality giardiniera.

This is so, so good.
Make a big batch of it.

Have it all summer long.
You'll never regret it.

Thank you, guys.

Coming up next,
we have Geoffrey Zakarian

making a summertime pasta
fit for an Iron Chef.

Don't go anywhere.

More summertime comfort
specialties coming up.

Welcome back.

Now you can't have a comfort
food show without pasta.

I'm gonna show you
a delicious summer pasta dish,

spaghetti with garden
fresh zucchini

right from my garden
with walnuts and basil.

This light pasta
really lets the veggies shine.

And I'm the kind of person
that I like summer pasta,

but I like veggies more.

So we're gonna
sort of reverse things

and put more veggies,
less pasta.

So much better for you,
just as delicious.

And it's a real comfort food.

So we're just gonna
come over here.

We have our water boiling

and, you know,
we say this all the time.

Plenty of salted salt
in the water.

The water should be as salty
as the sea for this preparation

because we're not gonna use
a lot of water in the sauce.

If it was a sauce that's
based on the pasta water,

which has all that starch,
as you know,

we would put a little less salt

and make it as salty
as a bouillon.

So in goes our spaghetti.

You can use anything you want,
but I love spaghetti.

Have a ton of it at the house
in goes that.

While we are making
our pasta cook,

we are then gonna add our
beautiful zucchini to the pan.

We have extra virgin olive oil.

Normally I don't use
extra virgin olive oil

while I'm cooking, but I like it
for this application

because you need
all that flavor.

So in goes the squash.
A nice sizzle.

On top of that, I'm adding
some corn. Again, fresh corn.

I didn't grow this corn,
but I did go down the street.

They have a beautiful farm
and a beautiful stand

and I got that.

I'm gonna put that in there.

And then on top of that,
I'm gonna add some garlic

and pepperoncini.

Now, some people would say
it's a little bit out of order,

but if you put the pepperoncini
and the garlic in first,

you risk burning it.

And I don't want to burn this

because
it's a fresh summer pasta,

so it's gonna be softened
versus brown.

Let's show a few vegetables
some incredible people

have shared with us today.

So Julia, first shared
this fresh summer pasta

with a no-cook tomato sauce.

I really love that.
Look how delicious that looks.

So Megan shared this
summer pasta with chili,

tomatoes, garlic,
and bacon fat.

A great idea to enhance
the flavors.

Really, really good.

All right,
so our pasta is done.

It's al dente which is perfect
a little bit of a bite.

It tastes great.
The salt really got in there.

I'm glad I added
the right amount.

If you can come in here
and just see how the corn looks.

See, it's not seared.
It's roasted lightly.

The zucchini still looks
like guess what? Zucchini.

Has that beautiful color.
It's soft. That's what you want.

You want it soft.

I'm gonna put the pasta
right into the zucchini.

Now the fire is off.

I'm gonna put it
right in the middle like that.

The fire is off.

Now, notice the amount of pasta
I'm putting in. Not a ton.

I'm putting in about 60%
is veggies and 40% pasta.

That's what I'm talking about.
Lightening the dish up.

To this, I'm just gonna add
the tomato.

Why not cook the tomatoes?

Well, you remember
that uncooked tomato sauce.

The tomatoes are ripe.
They just came from the garden.

They're gonna give up
their sweetness.

You don't have to cook them.
They're beautiful.

A little bit of walnut.

And like always, in general,

you always want to put
the cheese off fire,

so we're just gonna
top it like that.

And you can actually right now

bring it to the table
and serve it just like that.

You don't have to stir it.
It's perfect.

I like to put a touch
of olive oil on top.

Look how beautiful
that looks, okay?

This is the perfect
summer dish,

all those vegetables
just sitting like that

and you can just
stir it around if you like.

But look at the highlight.

The highlight is on
the vegetables, very important.

So I'm just gonna
mush it together a bit.

I'm not gonna go crazy.

I think that looks gorgeous
just at the table.

So gorgeous. It needs
a little bit more cheese.

And then the finish
is some fresh basil, again,

from the garden.

You don't want to cook
the basil. You want it fresh.

This is about the summer
pop of the vegetables.

That is a beautiful dish.
Let's taste, okay. I can't wait.

I get to taste this
all myself today.

Margaret, I'll give you
I'll give you some.

Don't worry. Okay.

So look how beautiful
that looks.

Oh, man, the veggies,

the veggies are the star
right from the garden.

Now you can see that anybody
would want

a summer vegetable dish,
they would love this,

this is something you can serve
as a main course.

Let's go in.

Oh, boy.

I mean, I can tell you
it's gonna be good

because everything in it
is good anyway.

So it's just up to me to mess up
the cooking of the pasta,

which I don't think I did.

Hmm, it's so, you know, I know
these are simple ingredients,

but it's so surprisingly
delicious, the pepperoncini,

the garlic,
the zucchini is just perfect

and the cheese in the pasta

together with the olive oil
just at the end and the corn.

I mean, it's a magical marriage
of everything from the garden.

We'll be right back.

Coming up next, Alex is gonna
share her secrets

for a saucy, juicy burger.

Welcome back, everybody.

I am just loving
all this summer comfort food

that we're cooking up,
it is right up my alley.

Sunny showed us a whole chicken
on the grill that looked divine.

Jeff brought the giardiniera.

I would expect nothing less.

I mean, I'm missing giardiniera
because I don't see you anymore.

And you used to feed it
to me all the time.

I'll send you a case.

Good.

And GZ made that
summer veggie pasta.

Mm, mm, mm. Yes.

And Alex, you're up next.
What you got for us?

Well, I've got a little spin
on a turkey burger.

It was actually my fiancé
who schooled me on how to make

a brown, delicious,

and also juicy
turkey burger.

And I'm gonna share it
with you right now.

So I am making my juicy turkey
burgers with onion jam.

So I start with a pound
and a half of brown turkey,

which I just put in a bowl.

And actually, whenever
I'm seasoning meat for burgers,

meatloaf, meatballs,
I actually move the meat

a little bit up
on the sides of the bowl

because the more surface area
you show,

the more you can really
get whatever seasoning

into the meat.

You don't want to
overwork the meat.

And I'll just season it
with salt, some kosher salt,

nice and even all around.

And then I'm gonna add

that kind of iconic
steakhouse classic,

a little bit
of Worcestershire.

So I'm adding to 1 1/2 pounds
of ground turkey,

2 tablespoons
of Worcestershire sauce.

We'll just mix that together
ever so gently and again,

be gentle, you know, when you
make cookies or you bake a cake

and you don't over mix
the flour, do the same.

Okay, so I'm just gonna divide
the meat into four even patties

and I'm just gently
making the patties.

Now, I will pop these
in the refrigerator

and give them
at least 20 minutes

and up to an hour
or two to chill

and let that
Worcestershire sauce

and salt meander
through the meat.

I'm gonna wash my hands
and pop these into the fridge.

Okay, so here are my four
preformed burgers

that I let chill up
in the fridge

and they're all ready
for searing.

Now, normally I sear this
in a cast iron skillet.

You can also sear it in a heavy
bottom, stainless steel skillet.

Anything that can take
a lot of heat.

I've actually put on
my mom's old copper pan.

I just love how roaring
hot it gets

to get a really good sear
on these burgers.

So let's get searing.

Okay, so you can see I've got
my pan on a pretty high heat

and it's starting to even smoke
a little bit.

I'm gonna add couple of
tablespoons of canola oil

and just swirl your oil around
on the bottom of the pan.

As the oil gets really hot,
it will start to thin out

and move towards the sides
and we want that.

You want to make sure
before you drop your burgers

that you've got a nice
even coating of hot, hot oil.

You see it smoking
on the bottom of your pan.

We're gonna drop the burgers
in as far apart

as we can from each other
to encourage browning.

Turkey has a lot
of water in it,

and if you put your burgers
close together,

they're gonna
steam each other

with all that water
coming out.

[ Sizzling ]

You can hear that sizzle.

Listen to that.

You hear that sound?

It's my fiancé, Michael,

that actually taught me
something new

about cooking a burger
and I think it's great.

And I posted this on Instagram,
this very burger method.

And I got so many great
responses from all of you

about the little things you do
to keep your burgers juicy.

So I've been searing these
for maybe two,

three minutes
on their first sides,

and I think we're ready
to flip them.

Want to see the first side?

So pretty. You ready?

Look at that.

Beautiful brown crust.

Put them
on their second side

and you can see we've got that
that beautiful brown crust

that we want, we want that
just for flavor, right?

Okay, so I also have here

a little bit of simple
red onion jam.

This is just some caramelized
red onions

with a little bit of brown sugar
and a little bit of red vinegar.

So how did I make this?

I simply peeled, halved,

and thinly sliced
three medium red onions.

I got them cooking in about
a tablespoon of canola oil.

Nice and easy
over a medium heat.

Of course, I season them
with salt and I let them cook.

Then I add a tablespoon
of brown sugar

and let them cook
until they're completely tender

and browned, 20 to 25 minutes

over a medium low heat.

And then right
when they're finished,

I stir in one tablespoon
of red wine vinegar.

I just let that mix
in a little bit

for one more minute
and then I cool it.

This is the part that makes
them extra especially juicy.

I'm gonna take a cup
and a half of chicken stock

and just pour it right --

actually, shut off the heat
and pour it right in the pan.

Nice and easy.

Okay, so once I've added the cup
and a half of chicken stock,

I just simmer these gently
over a medium low heat,

most of that stock
will cook down, it will emerge,

but it also finishes cooking
the turkey burgers.

When the burgers are firm

because we want the turkey
burgers cooked through,

just that last minute
or so that we're cooking it,

you can see we've got the liquid
simmering a little bit.

Nice and easy.

Just shut the heat off,
take the cover off,

and put the cheese on top
and put an American cheese

in case you're asking.

The steam from the liquid

will melt the cheese
and we'll just let this

sit a minute or two
with the heat off.

So after letting these sit
for just a minute or two,

you can see
that the cheese melts

just beautifully
around the burgers.

I have some toasted buns.
I'm partial to the seeded ones.

I like the texture of the seeds
and the taste.

Now I'll take the burgers
out of the pan,

just put them on a plate.

They can always stand a minute
or two to rest.

And if you're worried
about the doneness

or testing the doneness,

you can pop a meat thermometer
in the middle of these

and they should be
165 in the center

the way you would
cook a chicken.

So we have this stock
and a little bit of meat

drippings and cheese
and whatever else.

I'll just cook that down

and we'll put that over
the burger

almost like
a little homemade gravy.

Take the burger.

I always pick the biggest one
with the meltiest cheese.

Put it squarely on top.

Tiny pinch of salt,

just that surface salting
that we always need.

And now it's time
for that onion jam.

Now, this is a batch
that I made earlier.

The other great thing about this
onion jam is it acts like glue

if you want other things
to stick inside there.

And in this case,
I just cut some cornichons

actually, lengthwise.

So they're kind of bigger
hardier pieces of pickle.

And I just stick those
on my little onion jam tree.

You can see you
cooked that down.

Mm, really smells like
turkey, too,

and just spoon a little bit
of that over it,

like gravy enough to add
that last bit of juiciness,

but not so much
that the bun is super soggy.

Babes, you want to come taste?
-Oh, yeah.

Yeah, she's waiting
in the wings.

I feel like Geoffrey Zakarian
cutting a burger in half.

I feel like
he would cut a burger in half

and then, you know,

put a beautiful branded
toothpick in each side.

Look at that.
-Oh, wow.

Really a comfort food
to me, you know?
It does.

-All right?
-Sure.

You ready to try?

All right. Let's do it.

Get in there.

Mm.

-Really good.
-Yeah.

Stock really ensured
that the burger is moist

and really good --
-[ Speaks indistinctly ]

I like that the patties
are thick.

I hate when patties
are like that thin.

Yeah, you can't have
a comfort burger

if it's not thick.
-Right.

-Say it's juicy.
-Really juicy.

Really great. Awesome.

Juicy turkey burger,
easy as that.

Little bit of stock

and a little bit of love
from my daughter.

We'll be right back.

Hey, everybody, welcome back.

Summer is the season
for zucchini.

I don't know about you,
but I feel like

I always have it.

It's at the farm stands.

If you've got a garden,
it's probably taken over.

And I like using it not only

for savory dishes
like my zucchini pasta,

I also love to make something
a little sweet with it.

I'm talking
about zucchini bread.

My grandma made
the best zucchini bread

and hers had
a little secret to it.

Canned pineapple, which keeps it
really nice and moist.

And she put a lot
of great spices in there, too.

So let's get making it.

I've got my bowl
of flour here.

3 cups of flour.

Now that sounds like a lot,

but we're actually gonna make
two smaller loaves of this.

All right, so flour
and I've got a teaspoon

and a half of cinnamon
going in there.

And then 3/4 teaspoon
of nutmeg,

1/4 teaspoon of allspice.

You know, this kind of smells
like you're making gingerbread

cookies or something.

There's almost a little hint
of holiday to it

and some salt.

And then, I've got over here
baking powder and baking soda.

I'm gonna do 2 teaspoons
of baking soda

and one teaspoon
of baking powder.

Now, you all out there with
your home grown zucchinis,

we got some great photos
of everybody with theirs.

Look at all these cute little
kiddies with the big zucchinis.

Those are giant,
they're as big as they are.

That's like, I have an app that
tells me how big the baby is

and it always is a vegetable.

I don't think the baby's
as big as that zucchini.

[ Laughs ]

And then we've got this one.
I love this caption.

It says, "Picked straight
from my parents' garden

and pretending
I actually helped"

with a little wink emoji.

At least she's honest.
[ Laughs ]

All right, so I whisked
all this together.

I must set it aside now

and move on
to my wet ingredients.

So I've got 1 1/2 cup
a sugar here.

Yes, this is sweet.

If you want it
a little less sweet,

you can cut it down
to a cup of sugar.

My mother would probably cut it
down to a half a cup of sugar

and I'm gonna add
to it three eggs.

So I've got three
large eggs here.

I usually -- when I'm baking,
let my eggs sit out

for about a half hour to an hour
before I get started,

just so they come
to room temperature.

All right, get rid of those.

And I've got
some vanilla extract.

I'm putting in 2 teaspoons.

So we get
a lot of that good flavor.

And now I'm just gonna
use my hand mixer

to get this really nice
and beat up.

I like to mix this,

so I want to really whip it,
get some air in there.

And because
I forget everything,

I forgot to put the oil in here,
very important,

a cup of vegetable oil.

I meant to do that,
I meant to beat the eggs first.

Okay, that looks good.

Just gonna put these
in the sink.

And time for that zucchini.

So I've got my zucchini set up

over here
with my food processor.

So I've got my grater blade
on here.

A lot of times these sit around

and we just kind of don't know
what to do with them.

I had it on upside down,

so it's a good thing
I checked it.

If you don't have one of these.
Just use a box grater.

It makes it so fast
to grate up zucchini.

And that's it.
Pretty simple.

And I'm gonna take it out

and I need 2 cups
of this zucchini,

so see how nice
and grated that is?

If you have one of
those big zucchinis,

this is the time to use it,

because when you use those
for a dish like,

say, like a zucchini pasta,

they're just gonna have
a lot of water

and they're a little bit
more bitter.

So I really like them
for a recipe like this.

All right,
2 cups going straight in

and then whatever's
left in here,

I'm gonna sauté up
with some eggs.

I love zucchini and eggs.

All right,
put that off to the side.

Saving it for later.
And now my canned pineapple.

So this is my grandmother's
little trick. Crushed pineapple.

My grandma was the best cook,
in my opinion,

and she passed away
this summer.

So I like making her recipes

and feeling like
I have her near me.

Now I'm gonna bring over
my dry ingredients

and add this to that.

Just goes right in.

All that nice sweetness,

we get the sweetness
from the pineapple,

from the sugar,

all of our nice spices are gonna
go so well with that.

And I like to add
a little dried fruit to it.

So I'm putting in
a cup of raisins.

You could also do
dried cranberries

or you could chop up
some dried apricots,

or if you're not into it,
just leave it out.

You could also put nuts in it,
if you like,

and then just gently stir it
until it all comes together.

It's important not to over mix

because then you'll get
a tough zucchini bread.

We've made so many zucchini
recipes on "The Kitchen"

that are great.

If you go onto
the Food Network Kitchen app

and search
our zucchini recipes,

you'll find them.

My number one zucchini recipe
is my zucchini pasta.

Don't you love that, Ryan?
-Oh, yeah.

He had no choice
but to say that he loves it.

All right, I have got my pans
all sprayed back here.

I'm using disposables.

But of course,
you could use a regular one.

I wanted to use a disposable
so I can just wrap up the extra

to give to my neighbors.

And I'm just gonna
divide it between the two.

And then my oven
is preheating at 350.

There we go.

Yeah.

And between the zucchini
and the pineapple,

this is sure to be a really

moist, tender
zucchini bread.

All right.

All right, here we go.

350 degrees
for about 50 minutes.

Halfway through,
I'm gonna rotate them

so that they cook evenly.

Looks pretty good,
doesn't it?

I've let it cook
for 50 minutes.

Tested it with the toothpick,
came out clean,

and then I cooled it
completely on a wire rack,

took it out of the pan,

and put it
on this pretty cake stand

because I'm fancy like that.

So let's cut into it.

I'm gonna cut the end piece off,
save it for later.

Look at that.
Doesn't that look so nice?

See, it has
a good crumb to it.

It's dense.

Mm, mm, mm, mm.

Cut myself a slice of this.

It's gonna be the perfect
little afternoon snack.

This is also great
for breakfast.

And I'm gonna go relax
in my rocking chair.

I'm just gonna sit here
living my best life,

having my cup of tea,

my zucchini bread
with my built-in TV tray.

Let's go for this.
This looks so good.

Mm.

Mm, mm, mm.

Mm, mm.

I love those spices in there.

The cinnamon, the nutmeg,

the allspice,
the sweetness of the pineapple,

the little chewy raisins

and of course, the zucchini.

This is delicious.
I'm in heaven.

I'm gonna sit here
and enjoy this.

And we'll be right back
with more of "The Kitchen."

Welcome back, all right,
so today's "The Kitchen"

was all about summer
comfort food,

so I thought today we'd cap off
the show by each sharing

either something comforting

or maybe another bite or drink
that we like

that has really helped us out
through the summertime.

I got to tell you, for me,

I'll start, every single night
if I can catch it,

it's the sunset outside of
the front porch of my place

on what I call
Rescue Mountain.

They're just spectacular,
beautiful and soothing,

to say the least.

So that's my comforting moment.
What about you, Jeff?

I like to pour a cup of coffee
in the morning

and sit on my back porch
and bird watch.

Okay, I've seen a lot,
goldfinches,

red-headed woodpeckers,
blue Jays, everything.

But yesterday, I swear
on a crowded street, right,

night, right by my house, I saw
a baby blue and white parakeet,

which was obviously, I think
an escapee from someone's cage

in their home so
I hope he's doing all right,

little -- I named him
Petey the parakeet.

-[ Laughs ]
-Petey the parakeet.

Alex, what about you?

I've been, like, hauling out,
like, watermelons

and filling them
and making cocktails.

This giant watermelon
I have here serves one.

And I have a beautiful little
watermelon vodka cocktail.

-Oh, wow.
-Oh.

Zip right through you.
That watermelon is like
the Ina Garten cosmopolitan.

-Yes.
-Serves one.

-Yes.
-[ Laughs ]

Yeah. GZ, what's up?

I've been doing something
whole also,

but I've been doing tons
of whole fish.

I found this online place to get
fantastic fresh fish whole.

Comes right to you
in the mail.

Those things
are so great to grill.

And I've had a blast grilling
all kinds of fish whole,

arctic char, sea bass,

whatever they can get,
branzino, a little lemon,

a little olive oil.

You know the drill, grill it,
eye turns white, it's perfect.

No mess. So delicious.
So good for you.

And just so easy
you don't want to get dirty.
No.

Katie, what about you?

Well, you know, mine has to do
with eating something.

That's all I'm doing
these days is eating.

So I'm taking advantage
of stone fruit,

which is really at its peak
right now.

I'm having so many peaches
and nectarines and apricots

and, you know, I like my carbs.

So I turned it into
a French toast sandwich.

Check it out. I cut it in half
so you can see the layers.
What!

So I used challah bread.
-Oh, my God.

I put in some
whipped cream cheese, Sunny,

I know you like that
and then sliced nectarines.
Yes!

Made it a little sandy,

dipped it in
the French toast batter.

Cooked it up.

It's got that nice little
toasty bits on it.

Don't you wish
you could have a bite of that?
Mm-hmm.

That's diner eating
right there.

-Mm, mm, mm.
-That is unbelievable.

And one of the most underrated
sandwich ingredients

is powdered sugar, by the way.

So kudos to you, Katie.
-I agree, Jeff.

Good job, A-plus from
the sandwich king,

that is
I'm gonna steal that idea

and make it
this weekend for Lorenzo.

So I hope you guys make

all these wonderful
summer comfort food recipes.

You can find them all
on the Food Network Kitchen app.

We love you all.
We'll see you all next week.

Take care.

♪♪