And all we're gonna do is season 'em up. All we're gonna, stop. Welcome to Mythical Kitchen"
where dreams become food with just a hint of ancho
chili for that kick of heat. Someone commented they wanted
to see me make hoity-toity celebrity chef dishes using
actual accessible ingredients, as opposed to blending up
a bunch of big bite hotdogs which is totally reasonable and very cool. So I'm gonna be making
Bobby Flay's signature dish. It's something that I had
when I was 13 years old at his restaurant in Mesa in Las Vegas. It meant a whole lot to me. This is barbecue duck with blue corn pancakes and habanero sauce and I'm gonna try and make
it for as cheap as possible. This culinary battle is gonna
shake down in three rounds. It really is though because
we have the three steps of the recipe right there,
there's time codes and then we got a full written recipe
down in the description. So hey, do you like podcasts? That sucks, they're boring. Well we have one, it's called
"A Hot Dog is a Sandwich." It's out every Wednesday. Find it on Spotify or wherever
else you get your podcasts. A new episode dropped yesterday. Let's get cooking, please. So like I mentioned, we are making Bobby Flay's barbecue duck
in a blue corn pancake. So I figured I would try and recreate it with some accessible
ingredients, like I mentioned. He using duck, we're using chicken. It's like a stupider duck, though I think ducks are
also quite stupid to be fair. These are incredibly cheap. I mean you can get 'em on
sale for 99 cents a pound. They are the cheapest meat and
also the most flavorful meat. If there's one meat I could eat for the rest of my life,
it would be chicken thighs. It's almost impossible to
screw up and I sure have tried. So we're gonna do kind
of a play on duck confit except we're confitting
chicken fat in lard, which made me think of
carnitas because carnitas a lot of people think
it's just sort of like wet pulled pork 'cause what Chipotle does. Anyways, what carnitas is, it is typically a pig that is cooked in
its own lard very slowly. All that fat's gonna render
through the chicken meat, leave you some really juicy meat but then it's also gonna
crisp the skin in that lard. So all we're gonna do is we're gonna take, who got me tongs? It's like a hands but don't work as good. All right, so we're gonna
take these chicken thighs and we're making enough
for four portions here. And all we're gonna do is season 'em up. All we're gonna, stop. All we're gonna do is season
them up with salt and pepper, then we're gonna get 'em into that lard and then we're gonna cook
them very slowly in an oven. You want to over-season your
chicken a little bit with salt and pepper because all that
flavor is gonna kind of dilute in that lard and then the
chicken will kind of render its own fat and continue
to cook inside of itself. Like a self-cooking chicken. So we're gonna take these chicken thighs and we're gonna pop them
skin side down in the lard. That way you're getting the skin into the heat, so it's gonna render it and we're gonna put it
in the oven uncovered at 325 for about an hour
and then we're gonna flip it and then we're gonna let the chicken cook skin side up to get that
skin really nice and crispy. Yeah then, I drink a lot of La Croixs. All right, so we got the chicken
carnitas out of the oven. We've let it cool a little bit and so I'm gonna start
shredding that meat up. So my estimation is that
duck is a much richer meat than chicken but to sort of
like feign that richness, what we're gonna do is we're gonna take all this beautifully
rendered skin right here and we're gonna chop this up
because there's no fat on it, so you're not gonna get that like gushy, you're not gonna get that wet and gushy sensation from like
un-rendered chicken skins. This is nice and crispy, so all we're gonna do is we're gonna chop this up and we're gonna
mix this with the meat and it's gonna add like
some really lovely richness and that's gonna get offset by all that smoky chili heat that
Bobby Flay and millions of Latin Americans
before him and after him and also right now are known for. Bobby Flay was like one of the people on Food Network that really
taught me how to cook though because I grew up in Southern
California and I always loved spicy food and I'd watch
Bobby Flay on the Food Network using all these chilies and
it really piqued my curiosity, so I started cooking with 'em myself. We're using yellow corn,
not blue, sorry Bobby. Why does everyone want to beat Bobby Flay? I have watched 1,000
episodes of "Beat Bobby Flay" and no one has given me the why. They've given me the
how, every single time they're like "I'm gonna
beat Bobby Flay by making my signature clam corn dogs
and I'm gonna beat Bobby Flay." But it's like why? Can't you learn to be happy with you on clam corn
dog success, you know? This chicken is really awesome. If you look at it, it almost does look
like carnitas in a way. Don't use a knife with
greased up lard hands like me. Google how to be safe in the kitchen. This is what we're gonna
toss with our barbecue sauce to fold inside of those
delicious cornmeal pancakes. You guys wanna watch me eat
this for the next 15 minutes? 'Cause that could be the
whole episode if you want. I can make little noises, I can go . Now we are making the two
sauces that go in this dish. So we have a kind of classic
sweet and spicy barbecue sauce. We're using chipotles in
adobo, one of the most potent, delicious ingredients
to keep in your kitchen. Like you use one of these chipotles, it's just gonna punch you in the face with that Bobby Flay smoky chili heat and then we're making a habanero sauce. I think a lot of people are
intimidated to use habaneros in the kitchen but it's
like really delicious and easy and especially if
you got that spice tooth. I'm gonna take some canola oil and we're gonna saute up some onion. We got a single red onion right here. It's like a normal onion but
it's got some purples in it. I'm gonna take about a quarter of it and use that for the
barbecue sauce just to like sort of give it some body,
give it some that aromatics and I'm gonna save the rest of
this for some garnish on top. We're gonna make some like
very simple pickled red onions. I think I remembered why people want to beat Bobby Flay so bad. He had a show called
"Throwdown with Bobby Flay" where instead of people
trying to beat Bobby Flay, what he did is he would show
up to random people's events. I assume it was all
pre-produced but the conceit was that Bobby Flay
would show up to random people's events and then
just go "Hey, I'm Bobby Flay, I can cook your signature
dish better than you can." And then he did and that was it. Bobby Flay would just show up
to like perfectly reasonable people's places of work and
just go, "I can do your job better than you because
I'm Bobby freaking Flay." To people who'd never
watched the original show, then it seems like people are
being antagonistic but no, Bobby Flay was a real
antagonist in all of this. So we're gonna add our onions to this oil and we're just gonna get
those sort of sweating down. Now we got a little baby carrots,
like carrots but smaller. What they do is they actually
take the reject carrots and then they like shove
'em through a machine and they kind of like
wash 'em with chlorine and then it goes and it spits out little baby carrots, that's
really how they're made. What we're gonna do is we're gonna chop up these baby carrots a little bit, add 'em to the smaller pot and then
enter that smaller pot, we're gonna add a little bit
of vinegar and some water. I always keep chicken bouillon on hand, it's literally just dehydrated stock. Gonna add some chicken bouillon to that, some brown sugar and now
we're gonna take our habanero. So we're gonna take two habaneros and we are going to
de-stem and de-seed these. Always make sure you're wearing gloves when you're working with
habaneros, cut it down the center and then use my knife to
sort of go around the seeds. It's kind of overstated that all the heat is in the seeds but a lot
of it is also in the ribs. There's still a lot of
heat in the flesh obviously and we want that but if
you take out all the ribs and the seeds like this and
just get the chili flesh, that is gonna take out a lot
of that heat and then you're gonna get a lot more of that
chili brightness in there. Bobby Flay's recipe is using
like 80 different ingredients. You got like four different
kinds of chili powders in there and those can be
very expensive to stock. Who knows how much Bobby Flay
food you're really gonna cook. I'm just gonna rely on all the flavor coming from chipotles in adobo. So these chipotles are marinating in essentially like a blend
of vinegar and spices. So you're gonna get a
ton of flavor from that and so we're gonna add one chipotle and we're just gonna get that sauteing. You want that chipotle to toast up a little bit in the onions. Then we're gonna add a little bit of black pepper in there
just to sort of spice it up. Saute that around, we've got
the habanero sauce boiling. We wanna let that boil for
about like three or four minutes and then we're gonna add a
lot of brown sugar to that. Brown sugar is gonna be found
in most barbecue sauces. It's gonna not only give
your sauce a lot of body but then all that sweetness
can really hold a lot of saltiness and a lot of spice in there and ditto with ketchup, you could also use tomato paste but like hey,
you got ketchup on hand and then we're gonna add
vinegar to that as well and I'm just gonna let that cook for about five minutes to
continue to soften the onions and really like bring all
those flavors together. All right, so our barbecue
sauce is almost done. This is like almost fully formed. All we gotta do is blend it. If you notice here, I
have a stick blender. I do not like using stick blenders. They kind of suck for
certain things like this. She's gonna fly off or we're gonna get like an actual blender
in here and we're gonna blend some stuff and that's how we do it. But just like any blender you got. We got a couple of Vitamixes set up here. So we're gonna take the sauce, we're not gonna strain the barbecue sauce 'cause I like the kind of
chunkiness in the onions. Then we're gonna take the
habanero sauce and we're gonna put it in here and
we're gonna try and multitask, something famously great
at and we're gonna try and like do like a nice little two-hander. Turn on, goddammit, dang it. What we're gonna do is we're gonna take the barbecue sauce that's
nice and blended up and we're just gonna
get it back in the pot. Now what we're gonna do is we're gonna take this habanero sauce
and we're just gonna get it strained through strainer, get some of those chunks out, sort
of push the chunks through and then we're gonna let this sauce reduce for about another two minutes
just until it tightens up. The sugars in there are
really gonna tighten up. Then you're gonna get some
of that carrot in there. All right, so let's continue to reduce the habanero sauce for
about three minutes. Barbecue sauce is done, we gotta mix that with our chicken and then
we're getting to our pancakes. Bobby Flay pancakes, wow. Hey, remember all that stuff
we did like awhile ago? It's back again but also more new stuff. What we're gonna do is we got
our finished barbecue sauce. I'm gonna take some of
that and I'm gonna save it for garnish here and then
I'm gonna take all that chicken carnitas that we
made ad I'm just gonna dump that right into the
sauce just to warm it 'cause what we're gonna do
is we're gonna take a corn pancake and then we're
gonna take all this saucy chicken and then we're gonna
put that inside that there pancake, so I wanna let the
chicken and the sauce coalesce. All right, that is looking lovely and then now we gotta get on
to our corn pancake batter. What you could do is buy a bunch of cornmeal and have that
on hand and some people may have that on hand, you
can make this from scratch. What I like to do is buy a 47 cent box of Jiffy cornbread mix. I grew up on this stuff,
it's absolutely delicious. If you don't make this recipe, just please go buy Jiffy corn muffin mix. Growing up, we would have that on our table multiple times a week. So since the leavening agent
is already in there, we don't gotta go through the process
of baking powder and all that. We are gonna cut it with
a little bit of flour and then I'm gonna crack
a couple eggs in there. Yeah, we're gonna add some milk and hope that it all comes together. You could use blue cornmeal
for this but honestly for me, you're getting like
pretty much the same taste using this Jiffy corn muffin mix. So might as well do it and
it's super, super cheap. Hey, this is batter's
looking like pancake batter. That is pretty cool, swing
batter, hey, what the ? What I'm saying is pancake batter you wanna let rest for
like a minute or two just so the flour sort
of hydrates in there. You want this to be slightly
on the thinner side because you want that pancake to be
able to fold over all that duck. So we're gonna take a little bit of lard, save some of the lard
from your chicken cooking and you can honestly just
strain that lard and use it again for the next time
you make chicken carnitas. Our pan's nice and hot,
you want this on about medium heat and then you're
gonna take about a quarter cup of pancake batter and just
drop that in the middle and then you're just gonna let it sort of circongulate itself out via gravity. Fun Food Network fact, the President of Food Network once said "It's not our job to
teach people how to cook, it's our job to get people to watch TV." Then that led millions of people on YouTube to learn how to
cook and now I have a job. It's pretty cool. All right, pancake's ready to flip. Hiya, we'll let that cook for
just about another 30 seconds on that side and then
we're gonna plate it up, we're gonna fold in our lovely
little duck, chicken, duck. Ducks don't exist, they're
spies for the government. All right, I'm gonna pull the corn pancake and then I'm gonna set it right here 'cause I have to do some other stuff. It's fine, it's not even
touching the counter. It's resting, you're fine. So I'm gonna take a little
spoonful of the sauce, hit 'em with one of those. You're gonna take this
screaming hot pancake, let it burn your hand a little bit and then you're gonna fill it
with all that chicken carnitas and then we're gonna place that
right in our barbecue sauce. Leave some of the chicken carnitas sort of hanging out there
and then what we're gonna do is we're gonna take some
of that habanero sauce, give it a nice little drizzle. Yeah, a nice little Bobby
Flay drizzle, Bobby drizz. Now Bobby Flay typically uses some sort of herb oil to garnish. Herbs are expensive and you already have a red onion, which is really cool. So all I've done is
I've chopped up the rest of the onion and I got
it in equal parts vinegar and water, a little bit of
salt, a little bit of sugar to create the world's simplest
and most impressive garnish that is incredibly easy to
make, pickled red onions and then just place some
of those right on top. All right there, you have it. This is Bobby Flay's mock
barbecue duck in blue corn crepe except the blue corn crepe
is actually yellow corn and I made it out of a 40
cent box of cornbread mix and in total, this dish costs . I didn't know if you had
anticipation built up but it costs $1.86 for a portion. So this is a really cool thing to make for not a lot of money and
now we're here, let's eat. This looks really good. It doesn't have all the
garnishes of the restaurant but this is like a super
elegant plate I think. I'm gonna go right for the middle, get some of the habanero in there. That's really good though. The chicken, all that fat rendered out but you're still getting
that skin in there. So there's a lot of lusciousness. You need the lusciousness
to really cut through all the acid from the
pickled onion and all the spice from the habanero
and chipotle in there. This is a really fun, awesome dish. I mean there's no super
un-ordinary ingredients in there. It's all really cheap but
don't take my word for it. Take Annaliese's word for it. I'm Bobby Flay. Okay, here you go, have a spork. Thank you so much.
Yeah, no problem. Get in there, yeah, make sure you get, get some of the all of it. Mm. That's how you know. Mm.
Mm. Josh.
It feels timely. This is so good.
It's good, right? I'm going in to beat Bobby Flay. I am beating Bobby Flay at his own dish and then I'm moving in with his family and I'm gonna take over his entire life. Annaliese, thank you so much for tasting this dish and thank you for not putting the camera down your
throat like an endoscopy. Thank you so much for stopping
by "The Mythical Kitchen." We've got new videos where you
are right now on the channel. We also have a podcast,
Annaliese produces it. It's on Wednesday, it's called
"A Hot Dog is a Sandwich." There's an Instagram, V does
most of the stuff on that one. That's pretty cool, it's @MythicalKitchen. You can post pictures of your dishes under #dreamsbecomefood and
that's about it I guess. Is there anything you'd like to plug? You got like a book coming out? No. Do you wanna tell people
to read books in general? Yeah, do you have like a library card? Those are free. You can cook up your
own feast while wearing the "Mythical Kitchen" apron,
available now at mythical.com.
This is an excellent idea. While it's a lot of fun to see expensive dishes being made, most of us will never ever do that.
But this? We can all do this, and it looks legit delicious -- and so affordable.
Thank you, Josh and the Mythical Kitcheneers!
Every time Josh does one of these he chooses violence