All language subtitles for The.Bobby.And.Damaris.Show.S01E10_English

Let's talk turkey, Bobby.
Whoo!

BOBBY:
Thanksgiving dinner is the meal

that I look forward
to cooking most.

Today, it's
about Thanksgiving,

but we're not having
a gigantic feast.

It smells like pumpkin.

We're actually going to
make almost, like,

a Thanksgiving for two.Yeah, which is hard.

You can make two of these,
or you can make 50 of them.

And they're great
to make ahead.

So, to kick off
the festivities...

I'll show you how to, like,
deep fry a turkey breast today.

Be careful.
The oil is, like, 350 degrees.

That's the beauty
of a deep-fried turkey breast.

I'm also going to make, like,
an Irish dish to go with it --

some colcannon potatoes.

And no Thanksgiving
is complete without...

Yeast rolls, but they're going
to be cashew yeast rolls.

Wow!Oh, beautiful, Bobby.

And you know what
I'm making for dessert?

Pumpkin crème brûlée.

Yes. I love custard,
and I love pumpkin.

It's so easy.

BOBBY:
It smells amazing!

♪♪

Hey, everybody, welcome
to "The Bobby and Damaris Show."

Today, it's about Thanksgiving,
but it's not.

We're not having
a gigantic feast quite yet.

We're actually going
to make sort of

almost like
a Thanksgiving for two.

Yeah, which is hard.

It's very hard because
there's lots of little things,

but we're going to basically use
it to try some things out.

In my family,
we get up in the morning.

My sister,
we'll still come together,

and we still cook together
for Thanksgiving.

Or my brothers or my mom,

even if we're going
to my aunt's house,

and we turn music on.

We kind of hang out.

There's always
a little bit of wine.

I think that, for me,
the most fun part

of Thanksgiving is getting ready
for the dinner.

I love it.

I cook Thanksgiving every year
almost by myself.

I get a little help from
the restaurants because, like,

I'll obviously take
some ingredients

from the restaurants,
but also, like,

I'll get some prep done there,
as well.

Okay, but you
do it all yourself?

I do it myself,
and it's, like,

it's my favorite day
of the year.

I love it.
I usually have 40 to 50 people.

It's a
large production...

It's a very large
production.

...which is hard
to manage.

What do you serve
to drink?

I serve always wine.

I'll do a sangria.

I think sangria is a great one,
like, a fall sangria.

You have a delicious one.Yeah.

I've done
cranberry martinis,

which is sort of the precursor
to this drink.

This is actually like
a cranberry mule.

I love this.

So, it's vodka,
ginger beer.

So, I make
cranberry vodka.

I steep some cranberries
in a little bit of sugar,

but you don't
want them to pop

because if they pop,
the pectin comes out,

and then you get
cranberry vodka jelly.

Ohhh.You see what I'm saying?

I see
what you're saying.

And then I made these little
sugared cranberries to garnish.

Cheers.
Cheers.

You've been drinking it
already, haven't you?

I've been taking sips
here or there.

Mmm.
It's so wonderful.

The ginger beer cuts
the sweetness

really nicely, I think.

Mm-hmm.
I could have this

for Christmas
and for Thanksgiving

and for all the days
in between.

So, what does your savory
table look like?

I get up at 2:00 or 3:00
in the morning

on Thanksgiving morning, and
I put the turkeys in the oven.

I make
three 30-pound turkeys.

What?!
Yes.

So, I roast one
that I keep whole.

The display turkey
that gets used the next day

for sandwiches
and stuff like that.

And before people get there,
I butcher two turkeys.

Oh, they're
already cut up.

I break them down.
Okay.

Do you serve them warm
or room temperature.

I serve them warm, and my key is
hot chicken stock on the stove.

That reheats everything.

Mmm, the gravy.That's the key
to Thanksgiving.

That seems like you've got
it under control for 50 people.

Right.

But what about if it's
just you and Sophie?

Like, what
do you do then?

I think you pick
three or four side dishes,

and you make
turkey breast.Turkey breast?

Yeah, I'm going to actually
show you how to, like,

deep fry
a turkey breast today.

But I'm also
going to make, like,

an Irish dish to go with it,
some colcannon potatoes...

Oh.

...with cabbage in it
and green onions.

So, it's, like, all the
vegetables just rolled into one.

Yeah, more or less.
Okay.

Well, I'm going to make you
some yeast rolls,

but they're going to be
cashew yeast rolls.

Wow!

And you know what
I'm making for dessert?
No.

I'm making
pumpkin crème brûlée.

I love that.
Ooh.

So, you get all the,
like, creamy,

like, goodness
of pumpkin pie

and then a hard crunch
on the top.

I'm a huge pumpkin fan.

You know what I'm realizing
by cooking with you all the time

now is that
our food actually

goes really
nicely together.

Yes. [ Laughs ]

Okay, let's cook.
Come on.

♪♪

I have to be honest.What?

Pumpkin crème brûlée --
I'm into it big time.

A classic crème brûlée is
a super rich custard-y dessert

that's topped
with caramelized sugar.

It's so easy.

You're going to put in
two cups of heavy cream.

You know what?
Let's measure that.

I'm not going to be
so cavalier anymore.

Bobby is trying
to change who I am.

You're never cavalier.Yeah-huh.

Sometimes, you're like,
"Oh, you're going going to" --

"Yeah-huh!"

You see what I have
to deal with?

[ Both laugh ]

Okay, bring that
up to a simmer.

So, you're going to separate
the eggs from the yolks --

six eggs.

Yeah, I just put the yolks in.
No whites.

Whites make it too firm.

Okay, I'm putting in
smoked brown sugar.

Smoked brown sugar?Oh, yes, sir.

I haven't used this.

Smell it.
You're going to love it.Wow.

It's actually smoked sugar,
but it has, like,

it doesn't change it
so crazy.

It's not, like,
overwhelmingly smoky

like if you
did use liquid smoke.

It's just, like,
this really nice warmth

that goes so well
with the burnt brûlée topping,

like, the burnt sugar
on the top.

Okay.
So, whisk that together.

Look at how easy this is.

So, teaspoon
of vanilla bean paste.

Do you use this?
No.

Oh, my gosh.
Give it a little finger.

Vanilla bean paste
is a combination

of the actual
vanilla beans, sugar,

and a little bit
of alcohol.

And a teaspoon
of pumpkin-pie spice.

Okay, now, will you
gently stream in that cream?

Stream it in.

Go slow.

Because you don't want to cook
the eggs, right?

Right, so,
you're tempering it.

Yep.

Eggs cook at about 140 degrees,
and so you have to make sure

that you're gently
bringing them up

and cooling down that
warm cream as it goes.

This is
a totally basic custard.

What makes it different
is the smoked brown sugar,

and now
I'm going to fold in --

This is roasted pumpkin,
about a cup of it.

You can even use the stuff
that you find in a can.

Give that a little stir.

It smells like...
pumpkin.

These are 6-ounce ramekins.

I'm going to do this
for Thanksgiving.

Oh, it's really good.

So, you can make 2 of these,
or you can make 50 of them.

Yeah, and you don't even have to
have a little ramekin,

so don't freak out.

You can use anything
that's ovenproof.

The only thing that you need
to know is if it's

a little bit deeper

instead of still wide,

it's going to take a little bit
longer to cook in the oven.

I'm totally making this.

We're starting
with our brûlée

because when it comes out
of the oven, it has to set up.

The hot water in the bottom
about halfway up, right?

Yeah, because
it's a custard,

and you don't want
anything to get too hot.

You want to have the air
and the steam around it

so that those eggs
cook gently.

Water bath.

What I sometimes do is put it in
when I'm over there.

You can do that, too.

Because then watch this.
Oh, my God, Bobby!

Oh, my God.

This is why you poor the water
in when you're atthe oven.

Coming in hot.
Okay.

Open that oven
for me.
You got it?

Ow!

So, it's 325
for about 30 minutes,

just until
the centers are set.

All right,
when we come back,

we're going to take
the pumpkin crème brûlée

out of the oven, and I'm
going to make some turkey --

deep-fried turkey breast.

And I've got
some rolls for you.

Mmm. It's Thanksgiving
for just a few.

♪♪

Welcome back, everybody.

Today, we're talking about
an intimate Thanksgiving

for two, three,
four people.

Bobby, what are you
making us?

Damaris. I'm going to make
something called colcannon,

which is
an Irish potato dish.

It has some kale
and some cabbage in it.

Sometimes, I put some
green onions in it, garlic.

It's also going to have
some thick-cut

hickory-smoked bacon in it.

Mashed potatoes?
Yeah.

This is something my mom
made for us growing up.

So, I'm going to cook
the bacon first

so it gets nice and crispy,

and I'm going to use
the bacon fat

to cook the kale
and the cabbage

and the spices in it,
as well.
Oh, awesome.

That's how we grew up
eating cabbage.
Really?

Yeah, We always
had, like,

a little jar of bacon fat
next to the stove.

So, like, at your house, cooking
was a big part of your house?

Growing up?
Yeah.

Oh, yeah, we all cooked.
We had to cook together.

Really?

My parents worked, and so when
they came home from work,

we would either need to have
dinner ready as we got older,

or we would
help them cook.

But you can see
that same kind of tradition

continued on in the way
that we make Thanksgiving

in our house.
Right.

Okay, so,
what I have here

is I'm going to make
yeast rolls.

You need this one?
Yeah.

Okay. Is a yeast roll like
a Parker House roll?

Yeah, it's
exactly like that.

It's really soft,
it has sugar in it.

Soft and fluffy.

Soft and fluffy and, like,
usually it's dipped in butter.

I'm dipping it
in coconut oil.

This, I'm going to
add in coconut oil

where I would
typically put butter.

I'm using cashew butter
in here, also, for richness.

They end up actually
being vegan.

So, 2/3 of a cup of water,
4 tablespoons of cashew butter,

and 2 tablespoons
of sugar.

You want to make sure
that the water is not too hot

because
it'll kill the yeast.

Little yeast are alive,
and that's how you get, like,

the growing
because they start to eat.

Let's give that a little whisk,
see how hot it is.

Oh, man,
that is delicious.

Okay,
I'm going to test it.

What are you testing it
for, temperature?

Yep, I want it to be
between 100 and 120.

It's at 138 right now.That's too high.

That's too high.
It's going to cook my yeast.

But you haven't added
the yeast yet.

Nope.
Okay.

What are you doing?

I'm crushing some garlic
with a little bit of salt.

I get
a nice garlic paste.

This is going to be
for my colcannon,

so it basically dissolves
when I cook it.

Okay.
We're ready.

It's about 100, 110 degrees,
so now I can put in the yeast.

You want it to foam
a little bit, right?

It will.
Yeah. Yeah. Yeah.

So, I just put it on the top
and give it a little wiggle,

and you can't start to see that
those little granules

are becoming, like,
fluffy while it's on the top.

If you stir it in,
you can't see that happening.

I'm taking out my bacon because
I think it's nice and crispy.

That looks good.

And I'm going to save
the bacon fat.

And do what with it?

Well, first,
I'm going to cook some garlic

and a little bit
of crushed red pepper in it.

And then
I can put the kale

and a little bit of cabbage
in there, as well.

Ooh. And when do you
put in the potatoes?

Later.
Okay. Cool.

So, this has
a high concentration

of yeast for rolls.

So, typically, a pack of yeast
has 2 1/2 teaspoons of yeast.

This is 4 teaspoons of yeast.

So, very, very quickly, you're
going to get a ton of rise,

but you're also going to get
that yeasty flavor

because of the
high concentration.

Okay. So, we have
water, sugar.

There's cashew butter
and yeast.

And what goes in
after this?

First, I'm going to put
in 2 tablespoons of coconut oil.

2 tablespoons?
Yeah.

♪♪

We just turn that on,
a little bit of salt.

2 cups of flour,
and look at me just scooping.

If you're going to put all
of your flour in at one time,

a little trick -- just give it
a little, bitty mix.

A little, bitty mix.

A little, bitty mix
just so it doesn't get flour

all over your kitchen.

Turn that little bad boy
on with a dough hook,

and that's going to
develop the gluten.

Just mix until all the dough
pulls from the sides.

I'm going to sauté some garlic
right into the bacon fat

and a little bit of crushed
red pepper, as well.

This is going to be for my
colcannon, my Irish style --

Ooh.
Uh-oh. What's up,
spicy Thanksgiving.

Oh, yeah.
That just happened.

That's okay.
That's all right.

We have a lot of cabbage
and kale and potatoes

to put in here,
so it's totally fine.

This is Napa cabbage,
very soft cabbage.

It smells fantastic.

And then some kale,
as well.

The kale and the cabbage is
going to melt down a little bit.

So, you want to start with more
than you think you need.

That's what
I always say.

He is ready.

See how all of the dough pulled
and is now around the hook?

That's the whole dough?That's the whole dough.

I love that.

A little flour
on your bench.

I'm going to put a splash
of water in here.

Okay.

This way, we'll just wilt
the cabbage and the kale.

So, I love
a homemade yeast roll,

and it's just not
very difficult,

especially
when you're using

a high concentration
of yeast dough.

So, roll it.

Now, here's
what you do to form.

It's in a circle, right?

This is going to make
12 rolls.

This needs to make six,
so we cut this in half.

This needs to make three --
one, two, three, four.

And it doesn't matter
if they're not the same size.

Well, they'll cook
at different rates

if they're not close,
at least.

Ready?
Thumb, you just roll.

Just roll the rest
of these little guys out.

Those look great.
Thanks.

Such an easy recipe, too.

How long does it take
for these to bake?

They're going to rise
for about 20, 25 minutes

until they double in size
in an ungreased pan,

and then these guys are going
to go into the oven.

Do it.
Do it to it.

Thanksgiving-style.

All right, guys,
when we come back,

we're going to get
these beautiful cashew rolls

into the oven,

and it's going to make
this place smell amazing.

We have some
deep-fried turkey,

we have some colcannon potatoes,
and don't forget,

if you just joined us, there's
crème brûlée in the oven.

Pumpkin crème brûlée!Oh, yeah.

Welcome back, everybody.

Today, it's all
about Thanksgiving,

and I have got a treat
for you -- pumpkin crème brûlée.

Yes.

Getting it
out of the oven.

It's been cooking
for about 30 minutes.

It smells amazing.

Look at
this little jiggly guy.

Whoo! Careful.
You got it?
I'll get the oven.

Yes. Hey, and will you raise the
temperature up to 400 for me?

400? Sure.

Yeah because I got
to cook some rolls.

You just let those
sit for a while?

The pumpkin crème brûlée
are going to cool

to room temperature,

and then you throw them
in the refrigerator

and let them get
all the way cold.

Okay, so, I'm going to actually
finish my colcannon potatoes,

so a little bit of sugar,

and some cider vinegar
into the cabbage and kale,

and we put
a little garlic in there.

So, I'm going to get
some heavy cream

and some milk
and some butter in a pan

and just
melt it all together.

It is Thanksgiving!

Or any combin--
Hi, Nacho.

Oh, he heard.

He heard about
the colcannon potatoes.

What's Nacho's
middle name?

It's just Nacho Flay.

He speaks Spanish.

He's Mexican,
so he likes to do, like,

a Mexican Thanksgiving
sometimes.
Yeah?

Tortilla stuffing
and all that kind of stuff.

Okay, that sounds nice.

Yeah. Okay.

Then we're just going to put
a whole stick of butter in here.

Are you kidding?

Well, I might not use
the whole thing,

but I have
a lot of potatoes.

Can I have
a bite of this?

So, you just boiled
these little guys?
Yeah.

Oh, with salt.
That's so clean.

So, I took the skins off.

You want the cream
and the milk and the butter --

You want it to be warm,
and you also want

to put it
into the warm potatoes

so it actually becomes
part of the potatoes.

All right, you want to help me
make this butter?

Yeah.

Mustard, bacon fat,
and some green onions,

and we're just going to make,
like, a compound butter with it.

We're going to put that
on top of the colcannon.

I have a stick of butter.
What else am I putting in?

Put some mustard
in there.

Whole-grain mustard,
a little salt.

Little salt and some...
bacon fat.

Couple tablespoons
of bacon fat.

Do I put the green onions
in right now?

Yeah, put them in
right now.

Man, compound butters are one
of my favorite things

to serve
at Thanksgiving.
Why?

Because you always have
all those extra herbs, right?

But then you can put into
your butter and put it in,

like, little jars

or roll it into a new little,
you know, a butter pat,

and everybody thinks
it's super fancy.

Okay, I'm going to take
my colcannon mixture.

So, it's the cabbage
and the kale

and the cider vinegar
and the garlic,

and all these things
just going to fold

into the mashed potatoes.

And then I'm going to
take that bacon,

and I'm just going
to fold this right in.

This looks great.
Yeah.

Like, all the flavors
of Thanksgiving one bowl.

Mmm.

The Irish know
how to do potatoes.

Sure, I'll try some.

[ Laughs ]

Thank you, sir.

That was the biggest bite
on the planet.

Yeah.
That's good.

Ooh, the apple cider vinegar
is awesome in there.

This is a great recipe
for two or three or four people.

Yeah. And I just take
a little bit of butter.

Right on the top.

Does it look
nice and smooth?

Exactly.
Okay.

All right, so, I'm going to put
this in the oven,

and I'm just going to let
the butter melt on top

that you made.
Okay.

We can just serve them
just like this.

Okay, so, the rolls have
doubled in size.

Are they baked?
No. No. No.

Oh, proofed.

I know.
They've proofed.

And it's pretty quick,
right?

That's why you let them
rise in this pan.

And then I have a little bit
more melted coconut oil.

So, just rub these little guys.

That makes them nice
and golden brown,

and a little salt
sprinkled on the top.

It gives it a nice crunch, but
it also makes it look pretty.

You've got to make them
look beautiful.

It's Thanksgiving.

Okay, 400 degrees.How long?

For about 15 to 18 minutes,
just until they're golden brown,

and the centers
are cooked through.

For all these recipes
and more,

go to foodnetwork.com/
bobbyanddamarisshow.

Okay.
Let's talk turkey, Bobby.

Before frying the turkey, I salt
and peppered on both sides

and let it sit at room
temperature for about 1 hour.

All right, so, make sure
that this is really, really dry

so that when we put it
into the hot oil,

it doesn't splatter.

And this is
3 1/2 pounds dish.

Whoo!

And then it's going to take like
12 minutes or something.

Oil is what, 350, 375?

The oil is like 350, 360.

And then it's going to
get nice and crispy.

And, you know, it's surrounded
by all this oil,

so it's going to be
really juicy, too.

Just if you're going to
deep fry a turkey breast

or a whole turkey,
make sure that you take

every single
safety precaution,

and do not throw
a frozen turkey

or a frozen turkey breast
into hot oil.

No.That could be a problem.

I think the size of your pot
is really important.

Yes.
Like, you have
enough space

that we're not getting
hit with hot oil.

Exactly.
So safe.

Okay!

When we come back,
this turkey is going to be done,

the rolls
will be finished,

and I've got to finish up
that pumpkin crème brûlée,

and it is time
for Thanksgiving magic.

Oh, yeah. Pumpkin brûlée,
everybody. She made it.

[ Chuckles ]

♪♪

Welcome back,
everybody.

You captured
the Thanksgiving moment.

So have we.

So, I have this deep-fried
turkey right here.

We're going to take this
out of the oil.

You want it to get to about 160
degrees internal temperature.

Awesome.
And then you want
to let this rest for

like a good 20 to 30 minutes,
actually.

Even though it's a small
little turkey breast.

Well, that is okay
because I have rolls,

and they
also need to cool down

because they are
so piping hot

they will
burn your mouth out.

Yes. But I am not going to
let those rolls rest

because
they smell amazing.

Oh, my God.

Little cashew rolls ready to go,
Maldon salt on the top,

you have this beautiful
fried turkey breast,

and then that
colcannon potatoes.

Oh, yeah.
Just die.

We also have
the pumpkin crème brûlée.

And don't forget
that cranberry mule.

Oh, that's right.

We have everything
on the table.

Let's get ready
to do this.

Yeah. It's
so much less stress.

Exactly. Come on.
Come on, Damaris!

Come on!

♪♪

I like to cut the turkey
into thick slices

so you get a good amount
of skin on the outside.

When you do a turkey,
like, deep fried,

like, you want
that crispy skin.

Absolutely.
I see a piece that I would like.

How about that one?

Okay, that was
the one I wanted.

Would you like some
colcannon potatoes?

Ooh!
You got it.

I want some of that butter,
the bacon butter.

Oh, it's on there.
You made that for me.

Thank you so much.
It looks good.

All the sort of the butter
and the sauce from the colcannon

is going to go right
into the turkey anyway.

That's going to be great.
Okay, rolls.

And we already have
our cranberries

right in our cocktails.Cheers.

What?
Fantastic.

Good, right?

All that nut butter
in there.

Nut butter in there, and they're
light, and they're fluffy,

but I love the salt crust
on the outside.

Oh, my God.

The skin is fabulous.
It's so juicy.

It's like fried chicken,
but fried turkey.

I love the turkey
done this way.

Oh, my God.
That's amazing.

Like, we have the cabbage
and the kale

running through the potatoes,
which is kind of nice

because it's kind of like
one side dish all in one.

Yep. I like the salt on top
of those rolls, man.

Whoo!

You know
what I'm missing?
What?

I'm missing some pumpkin
in my life.

Did you clear
your plate?

I will clear my plate after
I eat my pumpkin crème brûlée!

Okay! I'm going to
make this for you.

Brown sugar?

Yeah, just a little bit
sprinkled on there.

This is, again,
that smoked brown sugar.

You know what?
With the pumpkin spice,

I think
it goes really nice.

So, the brown sugar is going to
look a little bit darker brown

than a blonde sugar
or a white sugar would.

And then it just firms up
really quickly.

Yeah.

I've been waiting
for this all day.

Very pumpkin-y.

It is really
pumpkin-y, right?

It's really creamy.

It's egg yolks
and the heavy cream.

I like the smoky flavor
with the pumpkin.

I think we nailed
Thanksgiving.
For sure.

Even if it's just
for a couple of people,

but it's actually a good tryout
for the main event.

Yeah.

Don't you think?
Exactly.

So, I have
one thing to say.

Happy Thanksgiving,
everybody.

Happy Thanksgiving!

Mmm.