All language subtitles for The.Bobby.And.Damaris.Show.S01E05_English

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

Today, it's all
about game day.

Huh! Huh!
Huh.

You're gonna always, on game
day, have some decadent food.

I am gonna make
a take on chicken wings.

Pork wings flying
into the kitchen.

When pigs fly.

DAMARIS: When you're talking
about game day,

you're talking
about chips and dip.

Mm.

DAMARIS: I like to make
my own chips sometimes.

We're gonna bake
these bad boys.

BOBBY:
What did you put in here?

-That's cardamom and sugar.
-Cardamom.

We're gonna make
some salsa, fruit salsa,

with my favorite fruit,
bourbon.

With some bourbon.

BOBBY: Well, I'm gonna make
some grilled chicken.

-Okay.
-I'm gonna make a dip, too,

but I'm gonna put some
piquillo peppers in some hummus.

Bobby, that's delicious.

Time for the game.
You ready?

The big "W."
We need a win.

Touchdown, everybody.

♪♪

I like cooking
for game day.

I cook in my apartment
in New York.

I cook out here in my country
house for sporting events,

but no matter what the event
is, obviously as a chef,

I always think about it
from a food standpoint.

Are you a sports fan?
-Yeah. I like football.

In the South, we do game days,
like, every week.

You know, like, it's a reason
to get together.

It's something to do.

And so you're constantly
trying to reinvent game-day food

so that you don't seem,
like, oh, bless her heart,

she's making that old,

tired spinach
and artichoke dip again.

Here's the thing. A game usually
goes on 3 or 4 hours,

so what do you do to make
some things that can just sit

and people can eat that are
okay room temperature, too?

Right.
One of the good
tips to do is,

like, if I make, like,
meatball sliders,

I put them in a big pot,
like, in sauce with a ladle,

and then
I have the toasted buns

so people
can make their own.

-Yep.
-This way, they don't get soggy.

I like to start the day
out a little bit light.

I always have some kind of
a dip and some vegetables,

something that you can,
like, mindlessly eat

that's not so bad for you.
-Yeah.

This is a take on Benedictine.
-I have no idea what that is.

The South always has
these names for stuff

that only the people
in the South

actually know
what they're called, like,

what they are.
-Everybody has...

It's just cucumber spread.

-Well, then just say that then.
-No, no, no.

It's so much more
charming to call it

Benedictine.
-It's good.

It tastes like tzatziki a little
bit, like, the Greek dip.

That's my twist.

Cucumbers, cream cheese,
red onions.

I just add in a little bit
of Greek yogurt

and some dill,
and voilà.

There you go.

My updated,
modern Benedictine.

-Really good flavor.
-Thank you.

What else
are you making today?

I'm gonna make
a take on chicken wings.

It's not chicken at all.
It's pork.

-What?
-That's the twist.

-A pork wing?
-A pork wing.

There's no such thing.

Yes, there is,
a buffalo pork wing.

In Damaris' world,
pigs have wings.

I love chicken wings,
but the hard part about,

like, when you're hosting
game day

is you want to be able
to kind of relax.

Like,
I want to watch the game,

and so frying something
doesn't work in my world.

-Okay.
-Right?

I think
finger food is important

when you're talking
about game day.

You want to feel,
like, I could get down.

I could score the football
touchdown game...

-The football touchdown?
-...money.

Nice. I like that.

And what are you
gonna make for us?

I like to make things
that are easy to eat,

like grilled chicken.
-Okay.

I'm gonna
make a dip, too,

but I'm gonna put some
piquillo peppers in some hummus.

All right. So we're gonna
make some pork wings,

some grilled chicken,

and it's gonna be dips,
and it's gonna be game day.

You ready?
-Yeah. Scoring touchdowns.

All right. Scoring touchdowns,
that's us. Let's go.

-I know. I should bring that.
-I'm gonna bring these over.

-I was gonna say.
-Oh, yeah.

We should
bring that to snack on.

Oh, no. Totally.
Let's make some game-day food.

And it's all gonna
start with some chips.

I like to make my own chips
sometimes without frying.

I'm gonna make
a sweet chip here...

-Okay.
-...served with a fruit salsa.

Oh, that's
a fun little twist.

It's like dessert.
-Is there bourbon in it?

It's gonna be mint julep.

This is ridiculous.

So basically, you're making
an excuse to drink bourbon

by making
a "salsa" out of it.

Okay.
It's kind of like hooch.

-What does hooch mean?
-Are you kidding me?

-No.
-Oh, my God.

I'm from New York City.

We don't know
anything about this.

You know, hooch is when
you soak fruit with alcohol.

Have you ever filled up
a watermelon with alcohol?

I actually did that
last week.

Okay.

So you're making
a sweet chip?

Yeah. So I'm taking
flour tortillas.

-Okay.
-You just spray them down.

We're gonna bake
these bad boys.

What did you put in here?

-That's cardamom and sugar.
-Cardamom.

It's that beautiful spice
that you see in chai tea.

It's, like, warm
and a little bit...

In a lot of Indian dishes
as well, you find cardamom.

Absolutely.

Cardamom has become
one of my favorite spices.

Yeah. It's like, what would
you put cinnamon on?

Cardamom goes great there.
-So as a substitute?

Mm-hmm. I think it's,
like, a fun little twist.

So you can make cinnamon
sugar or cardamom.

Yeah. Cardamom
whipped cream is delicious.

Okay. Look at that.

And then we're just
gonna sprinkle sugar.

What.
-On both sides or one side?

Just one side.
That'll be fine

because, look,
you stack that little bad boy.

-Okay.
-And then...

-So you're not frying these?
-No, you're baking them.

That's why I put
that little guy on there.

Okay. So you're
stacking them.

Because we're going
to cut in one stack

because I'm about speed
and time and efficiency

just like
a sports athlete.

You're
a true sports fan.

Well, my brother was the
quarterback in high school,

and I was a cheerleader.

You must've been
a really good cheerleader.

-I was so good.
-Enthusiastic.

Oh, my...
You should've seen me.

Cut those little guys
into bite-size pieces.

-Okay.
-Chips are important, right?

It's like you have to
have the right size.

Throw these, the cut ones,
for me on that tray.

-Okay.
-And then I'll keep cutting.

-Like, one layer?
-Yeah. Yeah. Yeah.

So what I like
about this is that...

I mean, you could just, like,
it doesn't have to be,

like, like, that.

-Oh.
-Look. Look, Bobby.

There's a difference
of technique right there.

I said do one layer...

-I know. I know.
-...and you're like, "Yes."

I wanted to make sure, like,
they were nicely spread out,

and Damaris was, like,
there you go, perfect.

Listen, this is your dish.
You can do whatever you want.

Look, you do want it to bake
evenly and also, like...

Mm, the cardamom
smells good on there.

It's so good.
It's almost like cinnamon toast.

Do you remember making cinnamon
toast as, like, a little kid?

Yeah. Actually, you know,
when I was a kid,

I used to go next door

when I was, like,
you know, 4, 5, 6.

Our neighbor,
who was so nice,

used to make me cinnamon
toast in the morning,

and I would sneak over,

like, before my mother,
like, woke up.

I'd like, get out of bed,
and I'd go eat cinnamon toast,

and then
I'd go back to my...

-At your neighbor's house?
-Yes.

And I'd go back
to my house,

and my mother would wake up
and make me breakfast,

and I'd be like,
"I'm not hungry."

When she found out about that,
I bet she hated her.

No, no, she liked her.
She was really cool.

Anyway, cinnamon toast I love.
-Give that a taste.

So I throw these
little dudes in at 350.

Mm, that's really good.

-For how long, do you think?
-Like, 10 to 12 minutes.

Just until they crisp
up a little bit?

They're gonna get
golden-brown-ish...
Okay.

...kind of, and they're
gonna get nice and hard.

Halfway through,
you can kind of shake them.

-Yeah.
-You got chips...

Okay.

...delicious, beautiful chips

for mint-julep salsa.
-Okay.

It goes great with the cardamom.
You're gonna die.

All right.
And when we come back,

we're gonna start
making my hummus

with the piquillo peppers.

It's gonna go with this
beautiful grilled chicken,

and then we have
some pork wings.

Yes, I can't wait
to see it either.

-Pigs are gonna fly.
-Oh, yeah.

DAMARIS: Well, people,
look at those. Hear them?

BOBBY: Nice and crispy.

That's what you want
to hear, everybody.

When you're talking
about game day,

you're talking
about chips and dip.

Mm.

Those little guys
have been baking for about,

like, 10 to 12 minutes.

-I love the sugar, too.
-You like that?

-Mm-hmm.
-It's nice, right?

It's a good chip.
Right?

So to go with that chip,
we're gonna make some salsa.

Fruit salsa with my favorite
fruit, bourbon.

With some bourbon.
I love it.

Okay. So apple, pear.
We have strawberries.

We're also gonna use
some raspberries.

Okay.

One of my favorite
tricks for, like,

cutting up stuff
is to grate.

When you're talking
about making salsa,

it makes it nice and fine

so that you can get
enough dip to chip.

We're gonna add in
a little bit of mint jelly.

I'm using the mint jelly

because you're gonna get
that flavor of the mint julep.

Yeah. Okay.

But you're gonna add
some of that fresh mint later.

Mint jelly reminds me
of my childhood.

One of my mother's
two dishes

was lamb chops
with mint jelly.

Is that enough raspberries?
-Yeah, that looks good, a cup.

Okay. Cut up some
strawberries for me.

Like, small.
Think about pico de gallo.

Okay. So look at that.
-That's a lot of salsa.

I've got a lot
of friends, Bobby.

Okay. Sorry.
I'm not used to it.

So before these little
bad boys turn brown,

I'm gonna make
the sauce for them.

You do have to use, like,
a little bit of lime in this,

which is not traditional
in a mint julep...

Right.

...because, like, when you're
talking about salsa,

you want some zip, right?
-Yeah, totally.

You could also just use,
like, orange marmalade.

This can really honestly be
any flavor that you want,

and your jam is where
you're getting the majority

of that kind of flavor.
-Get your jam on.

It's jam time,
people, jam time.

Okay. So now I'm gonna
give that a little toss,

and that'll help
stop the browning.

Look at those little pieces.
That's what's gonna go.

Ooh, that's already delicious.
I'm gonna work on a pear.

Lots of fruits in here.

So what have we
put in so far, Bobby?

-Strawberries.
-Yeah.

-Apples.
-Got it.

-Raspberries.
-Got it.

-Mint jelly.
-Lime.

-Lime.
-Pears.

And for the crowning
moment, the bourbon.

Oh, yes.

So you're just gonna put
about an ounce in there.

Please.
We're not measuring this.

You're just going
to put about an ounce in there.

Whenever I use liquor,
like bourbon,

I always say, "A splash."

It can be a splash,
like, in a lake,

which is a small splash,

or there can be
a splash in the ocean,

which is what I like,
a big splash.

This is gonna be...
Okay.

That's a good splash.
Look at that little angel.

-This looks great.
-Thank you, sir.

It needs some fresh herbs,
though, like mint.

It's gonna get
fresh mint at the end.

This needs to hang out
in your refrigerator for,

you know, a couple hours
until it's cold.

All right.

So all the flavors
are gonna marry.

All right.
Let's make some hummus.

My dips are ready to go.

All right. I'm gonna make
a white-bean hummus.

Hummus is traditionally
made with chickpeas.

But I just kind of
like the white beans.

The skin on the outside
of them

is a little bit less thick.

I think this is gonna have
a nice, smooth texture.

So we're gonna start
with the white beans.

You take roasted peppers.

In this case,
these are piquillos,

but you can use roasted
red peppers if you want.

Piquillos are smaller.

They have
a little bit of spice

but have a very
distinctive flavor,

and then tahini is
basically sesame butter.

The thing I like about this
is it actually gives it

a nice, smooth texture,

and I'm gonna put
some parsley in here

and then a little bit
of fresh oregano.

Huh.

The oregano and piquillos
go really nicely together.

I'm gonna put a little
bit of water in here

because I want it to be
nice and smooth and light

and then
some salt and pepper.

Now this is optional,

but I put a little bit
of chile de arbol.

You could use cayenne
or calabrian chiles,

just a little bit,
not a lot.

And how much garlic?

Like, three or four
pieces of garlic.

So I'm gonna start this.

-Cool.
-I'm gonna grab a lemon.

Toss the garlic.
-Slam dunk!

Slam dunk. I like it.

Lemon juice, olive oil.

See how it's emulsifying
into the hummus?

Yeah, absolutely.

So is it emulsifying
with that water?

Yeah.

I've never put water
into my hummus before.

Yeah. I just wanted to thin
it out a little bit.

See now, see,
it's really light.

That's beautiful.

Mm.

-Let me get into this.
-It's a little bit spicy.

I'm gonna add the rest
of these piquillos.

I want to give it
a little more body.

Okay.
Thicken it up?

That's delicious.

A little more and then
I always have some...

Oh, my God.
He's going rogue.

I always add a touch
of honey, just a touch.

-To balance out the bitters?
-Exactly.

I've never put
honey in my hummus.

Nobody has to know.

Have you ever made hummus
without a food processor?

I tried it
in a blender one time.

I don't think
it works very well.

Mm, it was hard.

-Mm.
-Delicious?

There you go.

Okay.
Let me try this now.

You don't taste the honey,

but it balances out
all the flavors.

You see what I'm saying?
-Yeah. You're right.

That's what I'm talking
about right there.

What I like to do is
just kind of splatter

a little bit of olive oil
on top, and there you go.

Bring on the pork wings,
ladies and gentlemen.

Pork wings,
here we come, everyone.

-Flying into the kitchen.
-When pigs fly.

Okay. So we have...
-I love this.

This is,
like, bacon on pork,

so basically,
it's pork on pork.

I do see
what you're saying.

What we're doing is turning
pork chops into chicken wings.

I love chicken wings.
-I can't wait to see this.

I still don't get it.

Look.
Now we have a pork nugget.

We're gonna
turn it into a wing.

-Okay.
-And I'll show you how.

So you cut these
into three.
Yeah.

And you can leave the little
end cap of fat on there.

The fat.

But if it's too much,
you want to trim it off.

So that is what's going
to become our wing,

but chicken has
this beautiful skin

that gets nice and crispy.
-Right.

But pork, bless its little
heart, doesn't have that,

so we're putting bacon
on it.

We're gonna dip it
in a buffalo sauce

because we are talking
about game day.

Why not give them
what they're used to?

So, like, a blue-cheese-ranch
kind of thing?

Oh, blue cheese,
it's funny that you ask.

-Okay.
-One second.

We got blue cheese.
My hand is dirty.

This is blue cheese?

-That's blue-cheese powder.
-Blue-cheese powder?

Blue-cheese powder
is just blue cheese...

-Never heard of it.
-...that they dehydrated.

-Dehydrated?
-Mm. It's strong.

And then ground.
Isn't that great?

You're right.
How can we use it?

So sprinkle these little guys
with the blue-cheese powder.

So it's almost like you're
seasoning it with it.

Absolutely because
it's, like, salty.

Just get all crazy with it.
Okay.

So now you're just gonna wrap
bacon around it

and skewer them.

You want to get
thin bacon, though.

You don't want
the rich stuff

because it will not
get crispy.

So then skewer
this little guy.

-That's ridiculous.
-Pork wings.

-That's ridiculous.
-Okay.

So now we just got to
skewer up these babies,

and I'm gonna throw them
into the oven at 350.

Okay. All right.

Guys, when we come back,
we're gonna make some chicken.

Damaris is gonna
teach me about sports,

and we're gonna eat.

All right.
Welcome back, everybody.

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

We're making some of
our game-day favorites,

some things that you,
like, you might expect

and some things that you might
not expect like pork wings.

Mm-hmm.

Not expecting those,
but we're making them.

And hummus.

Some of these dips, especially
these really flavorful ones,

they're becoming
not just dips

but also sauces
from bigger dishes.

Yeah. That's fantastic.

So that's what
we're doing today.

I'm gonna make
a spice-rubbed chicken.

-Are you known for spices?
-No. Absolutely not.

Okay.
What are we making?

They call me
Bobby Bland Food.

That's what I do.

I'm gonna start by
making a spice rub here.

Some cumin, a little
bit goes a long way.

Same thing with cloves,
just a tiny bit of cloves.

-Ooh, is that cardamom?
-Cardamom.

God, we are like this.

Cardamom is all over
this menu today.

It's everywhere.
It's all the rage.

Some coriander,
which is the seed...

-Ooh, I love coriander.
-...of cilantro.

Then we have some paprika.

And you want to grate
some whole nutmeg for me?

And then a little
bit of cinnamon.

That's enough.
-This is beautiful.

That smells actually good.
-And then salt and pepper.

These warm spices are mostly
found in Mediterranean

and Eastern cuisines.
What do you think?

-The cardamom is awesome.
-You like it?

And the cloves.

Yeah, it's, like, a real
effervescent kind of feel.

-You're into the cardamom.
-I love it.

It's my go-to right now.
-All right.

So skinless and boneless
chicken breasts,

okay, canola oil,
and on one side,

I'm gonna put the spice
rub, just one side.

-Only on one?
-Yes.

Is it going spice side down
first or spice side up?

-Yes, it is.
-It is.

So, yes, because I want to get
a really nice crust...

-With the spices.
-...with the direct heat.

You can cook this
outdoors if you want.

You can cook them
in a cast-iron pan,

and what's really nice
is I'm cooking it

on the spice side down

because I want
to create a crust.

There's no skin on it,

but I'm gonna create
a crust on top of the chicken.

And the spices are going
to cook into the chicken.

-Oh, that's awesome.
-All right.

-That's smart.
-But you have to let them cook.

If you keep flipping
and turning them...

-It's gonna fall off.
-Well, not only that,

you're gonna have,
like, steamed chicken

as opposed to a nice,
grilled chicken.

-Yeah.
-What are you doing?

You remember
the mint-julep salsa?

Yes.

Well, I want to garnish

with a little bit
of fresh mint.

I think it looks pretty.

I think it reinforces
that flavor of mint.

It looks pretty.
-That's a lot of mint.

It's a lot of fruit salsa.

Okay. Sorry.

This is gonna be
really pretty, Bobby.

Bam.

You remember these guys?
Coming at you.

Oh, yeah.
I forgot about those.

-Yeah.
-Cardamom and sugar.

Yeah. So look at how it
became kind of saucy now.

All the fruits are now
leaching out all their juices

and they're
sort of marrying together.

-Yep.
-This is a really cool tip.

When you're adding
fresh herbs to something,

you kind of want
to add them to the end

so they stay,
obviously, fresh.

Yeah.
So look at that.

♪♪

Mm. It really does taste
like a mint julep.

It does, right, with the fruit.
Thank you, sir.

I love that.

Yeah, and it, like, the part
that I like the best

is that you just dunk that
little chip in there

for a while,

because these are flour and
because we baked them off...

Oh, you leave them
in there for a second?

I do just to soak up
a little bit of that juice.

Pro tip from Damaris.
That's a really great idea.

It's totally unexpected.

I don't think you see a lot
of cardamom during game day.

Well, that's a slam dunk
on Damaris' side.

Can Bobby's chicken
hold up to the score?

Wow, I am the worst.

I'm not gonna be a sports
announcer in my next life.

You never know.
It can happen.

All right. So let me
show you this.
Okay.

So you see how the spices
became part of the chicken?

Yes.

It gets nice and crusty
on the outside.

Here, touch it. It almost feels
like skin-on, but it's not.

Oh. That's unbelievable.

You get that really
nice crust on the outside.

All right. So I'm gonna
finish these in the oven.

This is direct heat.
-Yeah.

We're gonna
put it in the oven

so it's actually
indirect heat,

and it won't overcook
the outside,

but it'll cook it through.

-Yeah, that's nice.
-Right?

Will you check on my little
wings while you're over there?

Oh, yeah.

If they look like they're
getting too done on the bottom,

flip those little bad boys over.
-Yeah, let me flip them.

-Yeah.
-Oh, they look good.

Those pork wings, I think,
are looking delicious,

but you can't have a wing...
-You do buffalo-style.

We're doing buffalo-style.
-Exactly.

You can't have a wing
without the buffalo sauce.

-Let's do it.
-Okay.

So buffalo sauce is, like,
half butter and half hot sauce.

So I'm using half
a stick of butter,

about 1/4 cup
of hot sauce,

and then I put in
a little bit of cayenne

just because I like
everything spicy.

So cayenne
and hot sauce?

Yeah, because the hot sauce
is not that hot.

I like spicy...
-Okay.

...especially when
we're talking about pork,

and we're talking
about bacon,

and we're talking
about pork chops.

We're talking about butter.

Because of all that fat,

I think it can be
a little bit spicier.

Okay.
So if you don't
want it that spicy,

don't put in more cayenne.

And then I put in
a little garlic powder,

and then I just, like...

-Whisk it away.
-It's gonna be delicious.

We're just gonna
pull out those wings.

I'm not gonna toss them.

I'm gonna brush them
in this sauce.

-Tastes great.
-Right? Oh, thank you.

When we come back,
we're gonna finish up

all of these
game-day recipes

so that you can be a real
winner at your next party.

Wow.

Welcome back, everybody.

We are at Bobby's
house for game day.

My pork wings are ready.

They smell great.

You know when the bases
are loaded, and you go up...

I do know when
the bases are loaded.

...to hit a home run?

What's that called,
Bobby Flay?

-A grand slam.
-That's what I just did there.

-There you go.
-Grand slam, pork wings!

So I'm just gonna brush
these little bad boys, right?

So we have
my buffalo sauce.

It's nice and thick.
It was all that whisking.

You let it cool down
for just a second

so that when you brush
these little pork-wing angels,

let it kind of soak in
as these bad boys cool down

because you cannot eat them
right out of the oven

because they are...

I like that you call them
bad boys.

These are bad boys.
So any extra sauce

I kind of serve
on the side for dipping in.

Any herbs on top
or you just...That's it?

We don't do herbs
in Kentucky.

So I'm gonna plate
these little guys up.

What are you gonna do?

Plate them up and then we're
gonna taste them in a second.

Okay.

I'm gonna finish up
my white-bean hummus.

Remember what we were
talking about before?

We were talking about build
your own. This is, like,

an open-face sandwich
kind of thing

I'm serving with hummus.

We have a little bit
of arugula on flatbread

with some grilled chicken.
This is actually naan.

Just want to heat it up
so it gets a little bit pliable.

Okay.

And then I'm just gonna
take a little bit of olive oil

and a splash of lemon juice,
salt and pepper,

and I'm gonna
dress my arugula.

I just kind of whisk it up,

and then I just put a little bit
of my arugula in there.

I'm gonna take
one of my pitas.

Okay. And just put it down
like this.
Okay.

And I'm gonna take a little
bit of my dressed arugula.

All right.
Then some of my hummus.

Such a nice texture.

And then I'm gonna slice
some of the chicken.

That looks great.

So you see
the nice crust on the outside.

You know what I should
probably do is...

-Here. Here.
-...this little nugget.

Here, take a taste.
We have plenty.

Okay.
-Oh, my God.

Little bit
of olive oil on top.

The cinnamon is
everything in that.

Right? Can we taste
the pork wings?

Shh. Shh. Shh.

Shh. Shh. Get that one.
That one is for you.

-Right here?
-Okay?

Let's try a pork wing.

Woo!

They get nice
and crispy, too.

-Cheers.
-They're not that spicy.

And the blue-cheese powder
is, like, umami bomb.

It's in there.

I think
I really goaled this.

[ Laughter ]

-Great goal.
-Mm-hmm.

Mm.
Do you want some chicken?

The only thing you have
to be careful of is,

like, halfway through,

you got to push that
little nugget to the tip

because otherwise
it's, like, pointy,

and you can poke yourself.

-I made you a sandwich.
-This looks so delicious.

Ooh, the little bread
is tender.

I love all the flatbreads

that you're finding
and pitas and...

-Mm.
-...tortillas. Oh, my God.

Mm.

-Bobby, that's delicious.
-Is it good?

Yeah, it's so good.
You know,

the thing that I like the most
is the hummus with it...

-Yeah.
-...with the herbs

and the cinnamon
from that chicken.

-Mm.
-Ooh, come on.

This has been such a cool
game-day situation.

-I feel like it has as well.
-Dips, chips, wings and more.

Try something new at your
next game-day gathering.

And now
it's time to go play.