Live: Chicken & Potatoes

I'll be on all right I'm just getting to you I'm getting to my front page here just to see where you're right Here I am here we are here we are there we go yay all right so I'm gonna lower the volume hold on I forgot that the volume uh you don't need to hear me twice all right that is wonderful okay um I see you guys rolling in that's fantastic I am wearing a distinct top because it's very lightweight I was gonna dress up for you but it is 91 degrees outside right now it is really hot and this was as good as it's gonna get today all right so if you don't follow me on Instagram then you have been missing out on our happy hours I think I did like four or five already I skipped two weeks in a row because they are way bigger things in the world that need to be focused on stuff but the whole point of these happy hours is to have a place in time for all of us to get together and chitchat and have a good time and just relax and cook in a really casual way and if you've been following those happy hours um the recipe the format of how I cook you you might have noticed a little bit of a theme which is I've been making very simple things that are very versatile because you know with it you know with this pandemic I don't know about you but I am still very weary about going to the store a lot of times so I try to make it work with whatever I've got so today we're gonna make beautiful roasted chicken thighs with like this buttery lemony delicious spicy sauce that we're then gonna toss some green beans in roasted potatoes we'll make some chimichurri to go with the chicken and I'm gonna show you my Sarasota salad because I've been getting so many questions about in an Instagram so I figured we might as well so let's get going the first thing I do is actually work on my potatoes I've got some potatoes already in water here just because I didn't feel like taking the time to peel them I've got my oven preheated to 425 so now I'm gonna go ahead and heat up some water in my saucepan in my well I really start with a small stockpot I'm going to just you know add the potatoes to the water cook them once it comes to a simmer for like a minute or two and give them a head start cooking so it just kind of helps me out a little bit and you can cut these however you want I've been really into cutting my potatoes and these sort of like irregular pieces I feel like you get a lot of surface area that will enable crunch which we all love moroseness spud okay I'm gonna go ahead and try to get to your questions if you had any questions by all means send them through I don't know what you've been cooking lately it has been really hot here the past I would say a few days it's gotten hot so I've been doing a lot of stuff on the grill just really light food a couple nights ago I made crab cakes and they were absolutely so fantastic loved them and then I had leftovers which I just added to a salad the next day for lunch and let me tell you I may be ruined for the rest of salads because it was really really good so here we go laura vitale makes the most delicious and easy oh thank you wonderful I'm just trying to get to your questions when I see them pop through and I want to know what you're watching from - last time I did one here is I think it was right in the beginning of quarantine and it was interesting we had people watching from literally all over the world and we brought all quarantine together so that was I was interesting okay now the potatoes are in the water I'm gonna switch gears okay we're gonna move to the chimichurri chimichurri is sort of an argentinian based it's like a very vinegary sauce Irby sauce that I absolutely love now here is when we talk about versatility you can make this entire meal using fish if you don't have chicken just make sure it's a nice sturdy piece of fish you can use any vegetables you want to roast you can really use any um oh hi stormy Miller thanks for that thanks for contributing to this amazing family and an amazing show we've got going on I appreciate that keeps us going and he says making content but it's a really versatile sauce so I've made chimichurri using cilantro and parsley my favorite I will say is parsley fresh oregano and sometimes if you want to make a little bit of a spin on it and do something a little bit different mint it works really really well here and it's just at the level of I don't know it just it's just it's fresh it's light it awakens any meal and I love to have it on hand because like I said it can be fantastic as a salad dressing it is phenomenal as a marinade if you have any leftover that's what I tend to do with any leftover chimichurri so whoa comments are rolling a lot crazy Texas India Canada Canada Wow New Jersey South Africa it's fantastic okay oh we have another oh I'm gonna say add none is your name oh thank you very much for contributing and you brought back all our recipe was phenomenal I'm gonna tell you what that barbacoa recipe is truly fantastic and I feel like it's so easy it's the kind of thing that you feel like you've been putting a lot of we don't you feel like you put a lot of work into it but it really the stove did all the all the work you know what I mean it's definitely one that we will be leaning on toward you know throughout the summer because it's just delicious and everybody loves it and who doesn't love like a taco bar situation I know I do so there's that so thank you Nana for contributing I appreciate that Seattle how is the baby she's good she's in the other room we have a room attached to the kitchen right there who watched Laura in the kitchen you've seen her recently when she's I don't peeping through the the window she's doing really good she's missing her norm but I feel like we've been in this for so long now that sort of become the norm you know we are at the point in New Jersey where we can start seeing people again just a little bit at a time keeping parties small that kind of jazz so we're looking forward to that we saw my sister yesterday and we saw my dad I gotta tie something so funny if you've been following me and Instagram through D on these you know I'm talking about where I told you a couple weeks ago that we were gonna try and do one of these with my dad right we're gonna go give him a phone and he was gonna he was gonna come in and we were gonna do it together but he was gonna be in his kitchen I would be in my kitchen he said to me yesterday hey I am fantastic I cannot be on the other side I need to be with you when the good production is because I'm fantastic you know I like to see these people hopefully what do you mean and he said well I can't do it by myself you know I need I need to do it with you so since now being able to see each other again you can expect to see my dad in about a probably a couple weeks so Cavell another contributor to this thank you so much that's wonderful your inspiration good luck from Russia thank you very much that's very very kind Justin thank you I love your show I love how one month I nice done wasn't supposed to do all the irregular but you know why is gonna be an irregular rich chimicherry okay it's fine thank you for contributing Justin I appreciate that okay let's just get a couple cloves of garlic okay no I need that I don't have right here but we'll make it work sorry the hardest part about doing this live is the the lack of ability to move and clear as much as I have to so Lily thank you from Chicago you guys are wonderful thank you for contributing that's really really sweet okay Yvette from so you're from but thanks for all the hearts ok Croatia Italia ever zona my sister does actually cook she's learning which is great but I ain't no cooking like my cooking that's what she says you know she loves to come on yesterday I saw her for the first time yesterday in four months which has been the longest we've been apart and when she came in the door we like looked at each other every just like she like came as you picked me out because my sister's taller than I am and I'm like a little shrimp next to her so she just like scoops me up and then me I got in there and it was it was wonderful it was a yesterday was a very good day oh my garlic I have misplaced my garlic I want a little bit more garlic Alabama Hong Kong Saudi Saudi Arabia Inc Seattle Trinidad upstate New York California the Bronx whoo you guys are moving fast Spain Dakota yes UK okay wow it's fantastic oh okay garlic piece of onion again you you have a you know the ability to make this too mature you however you want you can use shallots oh thank you oh I don't know how to say your names and and mend and say you need but thank you thanks for contributing I appreciate that you guys know there's no big production here just Joe and I so thanks for that that's really sweet and kind what I was saying is rich imagery you have the ability to make it as easy as you like so you can throw all this in a food processor which would be great but I'm really trying to work on my biceps so I'm gonna finely chop all of this together okay and you want this to be really finely chopped and you can already smell the wonderful wonderful aroma okay see New Jersey South Africa Bethlehem PA Ontario Canada amen amen thank you for contributing hello from England thank you stormy Miller oh my gosh that's wonderful thank you you taught me to love cooking and i truly appreciate fresh ingredients well that's gonna make me cry we could blame the onion but it could make me cry you're very very welcome some of the best some of the best things you guys can say to me it's not ah thanks to you I've made the most phenomenal meal in the world although that's great okay but the best compliment Oh is when I hear things like you cook like my Nonna or like my Abuelita or some of you that say I've always been intimidated by the kitchen and and now I'm not some of you will say I'm a new wife and new mom and I was sewing I didn't know where to start and you've helped me there those are the kind of things that really mean a lot to me because we bear the onion very very strong huh probably no that's really strong okay Gabriela that's so kinda Chrissy thank you so much ah Hussein thank you I can't even tell you how strong this onion is it is literally insane mom mommy yeah thank you so much that's so kind of you anyway so yeah mom mommy oh my goodness you guys are so sweet Oh Tiffany Thank You Tiffany thank you very much I am hurtin okay Brenda Oh from the chicken carrots me Brenda Brenda we love you it's like you're part of our family preciate you Oh Karissa since I was 12 I've used your videos to cook that is wonderful I should have used a food processor I'm really regretting it it's ok it's ok it's ok we'll get there maybe slowly but surely we will get there ok it's a big party I'm sure me it's gonna come in soon our best friends are gonna come over soon so we're very looking forward today we're probably gonna go in the pool if I'm honest with you even until late tonight because it is so hot that it is I mean we couldn't even go in the pool earlier because it felt like a bathtub you know what I mean it was too warm so good one the best that we can and I really should have gotten the napkin ok can't see oh we love Brenda we love all of you and you know I get messages all the time telling me that I have Gary thank you very much Anita Laura thank you love Laura from New Jersey twinsies I get questions I get comments a lot saying that I've helped you so much throughout this quarantine by being a distraction by helping you learn a cook a lot of you have found me through quarantine I guess from just searching recipes or whatever and I want you to know you've done the same for me hurt her shell thank you very much I want you to know you've done the same for me because I'm dying I'm literally dying with this onion thank you babe without having this outlet it would be very very difficult to be seen some days you know when everything just seems so uncertain for so long still is this really it's a good it's a good outlet Jerry I've been the tape say thank you very much it's been sort of an uncertain time and crazy time but we're getting through it together aren't we next time I think about doing this by hand again I need all of you to tell me to stop that right now stop it right now and get your food processor um let's see Oh Bert Verna thank you she also asked I was wondering if there was a way to reheat cooked vegetables by the way I'm not blowing my nose I just want you to know everything's running because my whole face is on fire from these onions from this onion so don't panic you can reheat vegetables absolutely you can either my favorite way to reheat precooked vegetables is just throw them in a skillet but throw them in a skillet and you cook them until they won't through that's it you don't need to repeat the oven you don't have to do all of that you can literally just put it right in a skillet and it will be fine can we call it a day on this I think we'll call it a day that's that's fine it's finely chopped enough okay it'll be a little stronger than it worked we wanted but it is perfectly fine we spent a lot of time on that more than I thought I'm just gonna wash my hair real quick okay so ordinarily you would want to do with your to maturity early you would put it in the fridge and we'll let it sit there for a while and what I'm gonna do I'm gonna take a couple tablespoons of this hot water and I'm gonna add it to my chimichurri and what it does is it kind of helps break down those herbs a little quicker and it's a really good tip so I'm gonna add some red wine vinegar chimichurri is very vinegary so can't don't skimp on that pepper good salt okay now I want a little heat and ordinarily I would just go ahead and add a little bit of hot pepper flakes but I've got these Calabrian chilies in oil that I love love-love-love so I'm gonna ask some of those in there you add a glug or so of olive oil I like it more in the vinegary side so I don't add as much oil but you definitely need to make sure you add enough so it's a very rustic chimichurri but a delicious one nonetheless okay now we're gonna just set this aside because as it sits before we eat it the better olivine so the potatoes I'm just gonna go ahead okay take them out put them on a paper towel lined plate and you could if you wanted to hello dream them but I'm gonna actually use this water to blanch my green beans so I'm just gonna do it this way let me check on your comments and everything give them a chance to dry up okay missus I never know how to say your last name Ben Ben Hur Bennet Ben Hur mmm mrs. Ben Hur is uh what I referred to was one of my online besties I hope she knows it maybe she doesn't know it but she is we talk a lot on Instagram my time so made o my first ever meatloaf was your recipe and it'll of a and also thank you for One Tree Hill listen that's how you know we're soul sisters okay we love that show I introduced her to that show and it's one of the best shows ever bring me back to a time in place and it's just really good so okay thank you my love let's see okay I'm planning to make your Sunday night chicken parm a pasta can I use 32 ounce can of tomatoes absolutely absolutely just make sure you mash them up really good okay what kind of switch gears backup potatoes okay my ovens preheated to 425 did I tell you that already I should have told you that if I didn't tell you that I apologize okay so a pastor's not the best but we're rolling with it okay you put your potatoes on our paper towel-lined plate because you want it to absorb any extra liquid okay once it's done that you put them in a baking dish I've lined it with parchment paper because I'm the one doing dishes so there's your answer I have this onion here might as well use some of it no this is that's the great thing about cooking right there's no rules as long as you realize it you learn sort of basic fundamentals you can I mean do what you want you want to add on an add on you want to add just garlic add just garlic I mean it's not about making something perfect it's about letting go of the fear that you have to make something perfect do you understand the difference you'll never achieve well listen I'm gonna speak for myself I can't speak for others you'll never experience or achieve perfection and anything you do with the exception of a child because your child's always perfect that's the truth right um I use the whole onion I mean ah you know what I'll use the rest of the chicken okay with anything that you do if you strive for perfection you'll have a really hard time getting there and you'll have a really hard time you'll be really hard on yourself because perfection is just not achievable but when you learn when you go towards when you go towards progress it's way better than perfection because then you don't dislike any everything that you do to get there I hope that that makes sense and that goes in every possible way of life whether it be cooking whether it be working out whether it be a new job whether it be anything in life it's all about making progress because that progress is so much more important than perfection do you understand I hope so I hope so okay salt onion olive oil potatoes salt rosemary pepper I think I'm gonna leave it at that I wasn't really really simple so go ahead give those a nice mix of roux don't be shy about using olive oil please because that's how you get really beautiful flavor fantastic texture you can see I'm sort of trying to put them cut the biggest cut side down because that ensures crunch okay I'm gonna go ahead and just rinse my hands really really quickly because be quiet I'm gonna go ahead and put them in okay and then I'll take one second break and answer your questions Mamamia what did I do in here okay let's see is dried rosemary better than fresh in this dish no I just don't have any fresh actually I do it's in my garden I don't have a ton of it cuz I snipped it off yesterday and so plus it's really hot so I'm just using dry your mascara oh my goodness you remember that someone remembers that I once burn my eye like my eyelashes off with my mascara and with the oven that's really funny are you self-taught I am onions and potatoes are my favorite and I like to get them a little bit burnt it's heaven absolutely I want to try green beans with potatoes as a side yes and that's what I'm gonna show you today I'm gonna show you I'm gonna make potatoes and it's gonna be delicious you are perfection very far from it but thank you um okay whoa you're honestly the only channel I always come back to because of how easy to follow and sincere ah thank you that's very very sweet I don't have a recipe for a rhubarb pie no I do have a crisp but I don't have a pie can you tell me what the temperature how long for chicken thighs I will once we get there okay so so many questions rolling in I didn't realize I was so far up okay the bacon chicken pasta is my favorite that's a really good recipe it's an oldie but a goodie but such a classic and for a reason right okay so for my herb back there deal with that later I'm gonna just go ahead and get rid of my green bean and I get rid of my green beans but like get them out of the way so looking for my muffin my muffin okay hold on bear with me okay um this is clean don't worry there's no no soap on it this is why I like to keep one that's just for water that way I can do this with my cutting board and I don't have to run it under the sink but if I had soap on this and I would have a lot of a sink you know can you pull the trash can closer so I can dump that in that would be nice there's a suitcase in the way my child loves suitcases she sits on it and she stuffs it with every toy so there are suitcase is literally on every floor every room in my house okay perfect look at that look at that works that's profesh okay will you ever do an insta pie recipe I have an insta pop but it terrifies me we're gonna be honest we're honest it terrifies me I think it's always cool you're cooking stations and we've it messy so I have to be honest my cooking stations only messy when we do lives because I can't move I can't just cook and clean and move things out of my way I can't do that so that's why it's always a little bit messy but ordinarily it's not because I can't stand to cook in a messy environment okay green beans I always prefer French green beans if possible simply because they're tender and I like them I can always get them okay oh thank you my love and Noelle that's your name where is your wine and where's your shirt from my wine my wine got a happy hour is this I forgot my wine I'll make up for time my shirt is a tank from Old Navy thank me later they're phenomenal very lightweight okay boiling water you add your green beans let them cook a few minutes okay maybe two minutes you don't want them to be like super soft and soggy okay my 13 month old is shouting Laura I love it I love it I love it I love it okay ever try pilaf with mushrooms yes and absolutely delicious so we're gonna let those go for just literally two minutes you want to kind of get the off of them did I tell you I trimmed them already you probably already knew that I trim them and that's pretty much all we've got at this point then we get working on the chicken and then we make the Sarasota salad let's talk about a Sarasota salad for a second from South Jersey then you know about East Bay okay East Bay used to be a place I think was in Somers Point I could be wrong I think there's so much point that I used to have like an awesome like all-you-can-eat crab as a seafood place right and had great crab but every time you order there you can eat crab which was like you can have a choice of snow crab or whatever you always started with a Sarasota salad like a vinegary cilantro dip which is literally cilantro scallions lots of vinegar in the tiniest bit of oil and that's what you started with and that Sara sort of salad was my fave I think was my favorite thing there and he was so simple but I loved it every single time and so I've been making it at home because they ended up closing so um and I shared it on Instagram and I had so many people ask about that and so I figured I might as well share with you so why not okay can you make an updated cinnamon roll recipe I would but there's nothing to update they are perfectly delicious as is so it's really hard to update them and make them any better I've tried I have tried I've always made homemade friend dinner also thank you for making it simple I'm very really really good okay been watching you for years thank you how is your Nonna okay my Nonna is great so Italy's opening up my aunt who lives in Rome was able to finally go see my Nonna my Nonna lives in Naples and they spent a few days together they went out there's so lots of rules and regulations to follow which is fine but she was at least out of her house for the first time in over four months so she was very happy about it which means me very very happy so that's that okay just gonna take the green beans out I literally just want them in there too the edge off the raw green beans but then we're gonna finish them in the pan okay perfect [Music] beautiful it's so hot tell me if whatever you're from is really high this is really hot here you would think that's like August already but it's not okay I'm just gonna move my peen and move my pins move pans with my ma peen okay I was wearing shorts earlier but they I was like you know I'm gonna put on some linen pants because as I move around that I want to you know my shorts were not flattering that's the real truth my shorts were not flattering I always get my shorts on a size bigger because need to be comfortable Oh anyway okay I love this pot you guys know that chicken let's talk chicken don't be a chicken that's tough chicken okay I'm using bone-in skin-on chicken thighs because it's what I have and truth be told it's my favorite cut um if you have chicken breasts you know I I have a love-hate relationship with chicken breasts it can dry out really quickly doesn't have as much flavor and it's always like three times the price of chicken thighs right it has its purpose it works in a lot of different places but for something like this it just doesn't if you have it obviously use it but for something like this do you want flavor you want really good texture on the chicken you want it to just be succulent and sort of melt in your mouth you know what I mean so I love this I like this cut much better than drumsticks but if you have drumsticks you use them you should never do I mean you can you should always do what you want some people love chicken breast over thighs do use chicken breast but for me I like the flavor I like the texture it never dries out you never overcook it it's perfect every time so what's better than bone but then check them bone in chicken thighs with skin on is bone less with skin on hard to find and I ain't gonna knowing myself if we're being honest oh okay this is my Dutch oven my shallow one you can tell it just gets a lot a lot a lot of love to it I'm going to add a some olive oil about 1 tablespoon 2 tablespoons and 1 tablespoon of butter okay this is gonna give you not only beautiful flavor on the chicken but you're gonna have beautiful stuff happening in your pan that you're gonna toss onions in and green beans and garlic and then those bits and pieces are gonna leave and lift it from the pan when you're gonna make your sauce it's just phenomenal you don't have to trust me okay now use whatever and also don't put this on so high did the second your chicken thighs go in they burn you want them to get nibbly and golden and crispy and you need the time for that to happen right the fattening surrender so medium between medium and medium-high is always perfect spot for seasonings use your absolute favorite favorite blend that you use on poultry okay what I have here is salt pepper I have a little bit of cumin I have a little bit of ground what are these called spices just literally blended together a little rosemary right all spices that go you know really really well with chicken and this is gonna be a huge part of you know flavor so make sure you use the cos thing that you really enjoy with your chicken you know what I mean I don't like a lot of rosemary because I think it can be absolutely overpowering but a little bit really just marries beautifully with the chicken always always always before you see your any kind of meat always take the time to dry it out get rid of any excess moisture on a you know paper towel lined plate because you know moisture is the devil's playground when it comes to searing your meat okay as my friend Ronnie would say from primal warm a it's my favorite thing he's ever said and it's been my head ever since wash your hands all line so use your hands with soap okay okay all right beautiful so once the olive oil butter mixture I feel like is that a good temperature then we will go ahead and add the chicken like I said I want really good texture so I'm not gonna rush the process never rush the process nobody likes that okay they're just gonna take this onion right and I'm gonna do a little look at that then I'm just gonna separate so I think this will add really nice flavor this is what I call home food home cooking when you go with the flow you make really delicious comforting meals comforting foods you don't stress yourself over a specifics anything nobody like that that's really hot add your chicken you can see the the butter is starting to brown starting to give you like a brown butter situation which again what lovely flavor beautiful and like I said if you don't like fine then just use breasts okay see that brown butter is going to literally transform your sauce you're just gonna have to trust okay I have a baking dish here because I'm not gonna cook them fully and here they're gonna continue cooking in the oven I just want to sear them and then they'll cook in there for just a few minutes so while that happens let's read some of your comments okay not only did I not bring wine I didn't even bring my coffee not even my own water okay talk about us to nod I don't know how I could've forgotten that okay whoa I got a scroll all the way down hi Laura I cannot tell you how amazing you are in words you in mind my day so much it's the cooking most recent oh thank you that's really sweet please take out fried rice I just did a risk recipe on veggie fried rice and it is delightful Mia is playing in the other room where do you get your large pot this size this is not a lodge I haven't I have one the same thing basically LinkedIn my Instagram I think it's under like kitchen faves okay Papa style is great Papa Sal is doing fantastic okay job les thank you very much okay Morley recipe I'll have to work on that mulled wine we make mulled wine usually around the holidays oh yeah oh yeah I'm doing fantastic like that in there oh it's hot I mean someone named you recipe thank you what if I don't have a Dutch oven just a skillet oh good okay no no you salad that laughs eyelashes kick-ass solamente civility Liddell yeah oh cool a section a 34d cream cheese jalapeño sorry my dear Esther day absolutamente cream cheese Philadelphia is the best okay I live in New Jersey I don't think I've ever had Afghan food there's not really many places around here that all free so that's you know can you name some cookware brands that you like I recently around Christmastime I got an all quad set for myself that I love my Anolon new Bell copper I think I have recommended that to everyone I know I have a set I've used it for 10 years since I got it what's great yeah that's it that's what the only ones I really have oh I'd love my stove my stove dutch ovens oh my goodness my lodge dutch ovens are amazing that had them for so long it's unbelievable and they do great okay let's check on the chicken careful it splatters beautiful know where I want it Phil not there yet getting there but not there yes Wow smells good in here okay Oh Brady I'm now 20 then watching for years just the best I love your attitude thank you thank you for contributing that's very sweet do you ever do Indian recipes I've done a few lemming Tain's AB Australia Levington I had one made by an Australian she has an amazing blog I met her when I went to Tuscany for a trip for a brand and she made lemming tins and they were one of the best things I've ever eaten in my whole life and anything that I make will never compare to hers she has an amazing blog her name is Melanie Leonel Leonel o go find her on Instagram I think her Instagram handle is from my little kitchen she's phenomenal phenomenal Algeria sweet in Africa guys are awesome let's see let me test your South Jersey skills do you know the pizza restaurant Carlos I have no idea but I will say some people do think that majors in South Jersey it ain't majors mid Jersey South Jersey is when you get to lotta left in the Turnpike and you can't go on any further till you get to Delaware that's right I am right the Piniella where it is hot it's really hot here okay wait my chicken eyes gorgeous look at that crotch that is just amazing I'm gonna go ahead and gather Wow okay and this one the chicken to cook on the other side for a few minutes before we add it to the oven I check on my taters it looks great I'm gonna clean crease on all of that like your thing sowhat's thing okay okay I have very comfy linen pants on you guys not the most flattering but they're saving me today they're getting hives did I mention that it's hot already it's hot okay what have you ever been in a late-night talk show I haven't I have not let's see how do you feel about pressure cookers oh um they scare me does they burn they it scares me because I feel like it makes me nervous because that something's gonna explode I'm fine I'm just a little sprinkle Jay Weezy Laura you're an amazing wonderful chef thank you and thank you for contributing that's very sweet okay that's good you see both sides are gorgeous the important side is the skin side you want to make sure that that skin is crispy okay beautiful in the world okay now in my pan I'm gonna let my onions cook a little bit more but I am gonna get rid of some of this fat because although there's a lot of flavor in there I don't really want nor need all that fat okay it's kind of unnecessary if that makes any sense Christel thank you for contributing okay oh the chicken needs to go in the oven to finish cooking through you guys it is I just get distracted you know I'm not used to I'm not used to literally have an audience I like cook so bear with me bear with me okay like it looks fantastic I'm actually I'll turn this all the way down because I don't need to do anything right now right now we're gonna work on the salad okay there are a couple of important components to the salad first things first iceberg lettuce I don't think iceberg lettuce has a much of a place in many places but it does have a place here it does not work with others I don't let it obviously it does but that's how they served it and that's how I like it what can you do what can you do the other really important components that are neat gotta have some pimento stuffed olives you have to you cannot leave any of these things out otherwise it ain't sarasota salad it is a salad but it ain't Sarasota so you do you I'm gonna do me and I'm gonna tell you that you make this with these ingredients and it will be phenomenal good nice shredded Swiss deli ham a roma tomato and the dressing is simple I love oil red wine vinegar Italian seasoning salt but I mean but I mean so good so good you will be addicted to the salad I know all of us are it's that good and it is absolutely worth making it doesn't really go with this meal but you're asking me about it so I'm gonna go ahead and make it for you so chop up your roma tomato you can use any tomato you that you like but I prefer roma tomatoes so then that's what they use so that to me that's the Sarasota salad that makes sense I hope so okay I actually turn that off because I don't need it to go any further right now okay okay you need your tomatoes this is the part of the salad that really makes a big difference Thank You Kimmy you made my rainbow cookies thank you all and Rihanna thank you very much it's very sweet very very sweet of you guys to contribute okay your olives you just need up okay don't know how good this is until you make the salad yeah I just don't okay if you want to you can buy the ones that are already pre sliced that's probably better but I just didn't this is what they delivered me when I place my grocery order this is what I am using and I'm not gonna chop them up too - fine and you need a good amount of it okay how am I gonna use whatever is left in this jar it's not much anyway but what I do music okay I love olives Mia likes office - she likes black olives but she in the world she only likes black olives but she loves elves okay got your tomato Oh Colleen okay lean thank you very much you're my Savior during quarantine and you are mine Lauren okay Pam now smoked now sweet just gotta be plain ol deli ham okay that's what you need for this sorry you probably need a good 4 ounces well I'd really depends on the size for the salad that you're making obviously again not smoked not fresh ham it's got to be classic deli ham are you know when you cook lots of opportunities for cook Street that's okay then you need this is a new package and my hands are all Oh hands are all there we fail that was a fail swear these things are like they're made to make them crazy there you go you do and that is a Sarasota salad and like I said for dressing you need olive oil red wine vinegar and Italian seasoning all of those things are to your liking all of those things for the dressing okay if you don't eat ham you don't have Sarasota salad I'm not saying it sounds good but I'm just trying to show you that is when I say Sara sort of salad and I learn the code on my Instagram that's what I need that's what I mean that's your Sarasota salad boom okay oh thank you go okay you can't say anything your name but thank you for contributing you love me since I was 12 you're almost 21 I've anyone is so long and everything is I never eat all of you do oh where oh it says oh I thought it just said Thank You Pepe out I think that's how you say you sorry and I thought I just paid my bad you've been watching me since you're 12 at night you're 21 it is amazing you'll have grown and I have not you've aged and I haven't amazing okay I'm gonna do the dressing in the same Bowl I had my spices in because again I do dishes our laundry dishes about you always do I kind of do half and half half sugar half olive oil but you know the world is your pickle boo-boo some people would like it more some people make it more vinegary and your Italian seasoning and you're gonna just let this sit for a little bit okay and then just solved that's it that's that the vinegar the dressing it's literally oil and vinegar that's let's be honest here it ain't really that fancy okay good things are happening in there hear it with my ear hear me I said I see with my eyes well she'll say I hear it with my ears smell it with my nose let me just check oh yeah watch my oh sorry sorry sorry then see you behind me okay that's doing a little moving around here trying to make a little bit of room okay first thing want to do is get rid of some of this fat I don't I don't need all that fat and you know do you well maybe you want it you can keep it but I don't okay you see all the best bits these are stucked at the bottom of the boat out of the dish those are good you know you don't wanna get rid of those not even for a little bit but you see all this fat I don't need it it did its job okay and it's gonna impart flavor but I certainly don't need it so I'm gonna get rid of it there you go perfect there's still a little bit in there that's fantastic I'm gonna add a little bit more by just adding a small bit of these Calabrian chilies that are in a little bit of oil I'm literally gonna add just a tiny tiny tiny tiny tiny bit although these are spicy so if you're gonna use hot pepper flakes just use a tiny bit okay and then I want some garlic garlic I've ever seen my wife here we go there we go oh I can't stand it Missy works fun messy works back works man okay oh thank you very much fist law I like that thank you very much for contributing that's really sweet it's quite hard to find same art sauna you can always use canned plum yes absolutely always look on your products on your tomato products I don't personally buy any tomato product that has added sugar in it I don't that's why I like to use something like San Marzano really high-quality canned product because I don't want any Eddy out of sugar so always look at the back of your product so that you know what you're buying and you're buying the best possible quality and I'm gonna tell you why typically okay typically you add sugar to a tomato product when the tomato you can't wasn't sweet and ripe enough it wasn't a good quality tomato to begin with so I don't want to light up I want to buy a good quality tomato product oh it's my time I was like quiet which is why I buy some McDonald even if it's more expense but at least I'm getting a much better quality does that makes any sense so just don't they try to play us you know they try to play us it's up to us to make sure that we know what they're doing and don't fall for it okay but Dom says on do its thing for a few minutes okay you're UK best channel ever oh thank you that's really sweet Sarah you're ten years old and you're watching from California hi thank you for watching okay this is looking Graeme this is all that in there is all delicious delicious flavor okay that's delicious flavor so to it I'm gonna add some chicken stock or I like to just use powder bullion but use what you like okay now just crank up the heat just a little bit um then I have a lemon I'm gonna add some lemon and then I'm gonna add it I'm gonna taught once it reduces I'm gonna add my lemon and I'm gonna toss the green beans in there and it's gonna be so delicious so delicious you cannot even imagine okay perfect let that just reduce a little bit we have our salad ready um what I'm gonna do because I don't really need to everything else is pretty much done I'm gonna make some space by moving stuff out of my way that's what I'm gonna do okay things are beeping which means things are at the finish line these can be moved perfect okay that the green beans I need for that all of us can go in it ah okay see you love your pie thank you pie dough I should say oh please we don't need I'll just put all that garbage on here oh okay just trying to move move move so we have faith faith we probably just need a half of the pepper probably not all of it salad with the dressing that is looking great I don't want to give that a taste well that's good thank you very much Lee I learned how to cook from you much love to you thank you very much okay I mean everything is coming along fantastic we're right on time right on target I'm gonna add my very rustic chimichurri not because I'm weak but because I wanted it rustic today to my center bowl here perfect I'm gonna I want that to reduce so let that go for a bit everything else is coming along nicely just want to check on what's happening in the oven be right back if you look at my sauce you watch how you want to watch what's happening he'll the chickens just about ready I'm on a test day with a thermometer but potatoes looking good I'm gonna switch my potatoes let those go in for the last few minutes the chickens definitely done I can tell I'm gonna go ahead and test it with a thermometer at home on horse I don't have a thermometer down here oh yeah yeah I do not that I'm prepared I mean I am but not that I'm prepared a little bit hold on you always want to check the temperature the thick part but don't touch the bone okay come on just take some time I always look for right I want right around 165 come on this may be the slowest temperature taker almost there come on huh quit yet about five degrees I'm gonna throw right back in to finish with the potato okay that looks great I don't want to take that any further add the lemon that's just gonna add a lovely bit of freshness and see the sauce has really thick and so now it will coat the green beans you know hmm because you don't want it to be like you want to be really good not it's fantastic just give it a try mmm I tell you that would be great Brussels sprouts broccoli broccolini that would be great cabbage cauliflower of course anything that out any vegetable would be great with that that would be great with Gigante beans or like any kind of bean that cooked beans throw them in there kind of lean it means whatever fantastic okay well well well do we have a naked dolly do we have let me you're gonna ask you an important question come here up what's my name is my name Barbra tell it is say hi everybody so hello friends oh you're gonna dress your dolly okay I got okay story of my life can anyone else relate she can undress them but cannot cannot she can't but will not that is used to make cones like waffle cones ice cream cone topical and ice creams are something you wanna make up okay now right now about definitely your Shuggie here you go I think I did it that's a bucket for popcorn kids hilarious mystical okay I just want to grab clean tongs these green beans I'm telling you they're gonna be a go-to for you okay yeah beautiful oh okay things are spelling these going all over the place I mean you're like five more minutes back there and they'll be ready I'll get to a few more of your questions and then I'm gonna go to dinner good some angry okay that is so good that is so good I'm probably gonna have to film an actual are in the kitchen video on this dish so they don't get a ton of questions about measurements and whatnot so keep your eyes open for that probably do it next week next week wow that sauce is like everything okay yeah okay hmm okay are you hungry when am I not that's about a question why am I not okay how was your day my day is good my day is very good your peach and blueberry coffee cake can I use raspberries yes let's see some comments coming in like multiple times I don't know hmm colorful pasta dish I think my favorite cauliflower pasta dish is the most simple one ever I haven't shared it with you because it's literally like three ingredients and the star is like really crispy well cooked cauliflower with lots of porn I know to get there that's probably in my favorite and very hard to be okay let's see we love you from Texas do you eat spicy food I do oh my girl my girl where is she I see you dad she is oh that's much my girl that is my girl thank you for being an inspiration to start my own channel I am you know you inspire me daily and our conversations mean everything we converse on Instagram you follow mr. Graham you're missing out we could be besties and you don't even know it a lot of you are my besties you just don't know it but every worn Instagram we wouldn't know it okay will this stay on my channel yes so recipe tested did ask the question I can't find it so if you can ask again oh I'm trying okay maybe she'll ask it again okay oh you once talked about the many oven things you mean the airfryer oven situation the one that I have is the emerald power 363 that's what's called Fisher that's a whole name and that is my favorite oh here she is I was asking when your favorite lemon dish is sweet or savory oh that's hard that's hard what do you think it is babe yeah I do oh that's a really tough question oh that's really tough maybe oh I can't honestly can answer honestly could not answer let me think about it I'll go back to you and IG cuz now it's gonna be on top of my mind now it's gonna be top of mind I'm pretty positive everything's cooked now yes I mean honestly on its sleeve oh listen this is what you do it the way that I'm telling you you see you gotta understand I'm a greedy person I like my foods and if I'm gonna eat it gotta be good you know what I mean and look you did use I use probably about three tablespoons of oil but look how much of it is still in the pan it sound like you drinking full tablespoons do you eat can you even okay listen I know you wish you were here one day one day gotta trust me use the olive oil it's only about three three to four tablespoons amongst four people by the way and a lot of it gets left in the pan anyway but it makes a world of a difference otherwise these would never crisp these would never get golden and crispy and delicious and what would be the point if your wrist potato was not nibbly and delicious and crispy and phenomenal what would be the point okay kids will love them she will eat them and she's picky okay okay but this is the best man rendered a lot more fat you don't need it obviously wow it's perfect to go there they're gonna be juicy and so good hey hey I almost lost one of me would that have been hmm Wow tell me you wouldn't want to present that to someone for dinner okay or to yourself listen I cook mostly because I like food I mean I love to cook for others but but you know you know I need a potato ha hmm ohh haa dad it's perfect there's nothing about that that I would change it's gonna be a fantastic dinner we're gonna go eat it outside so hot watch it oh ha ok I will remake this whole thing fallar in the kitchen don't worry my chicken and potato recipes always do really well because I feel like everyone loves chicken and potatoes so I will recreate it so that you have every single step that's not so chaotic but I hope you enjoy spending the day with the day the hour with me I hope that you found this interesting and inspirational and I just went by inspiration I mean that inspired you to make the dish not that I'm inspirational um it's just just down-home delicious perfect home cooking and I don't think it gets any better than that so someone said you're so old now I'd be like well let's see how time works Shelley so yes get cooking enjoy the process progress over perfection and by doing that you're achieving a level of perfect that is good for you you know what I'm trying to say say you never cooked before and all of a sudden you're like I'm gonna cook seven nights a week three-course meals every single night within a dessert included you're gonna fail so progress would be start cooking two to three times a week and once you do that that's a level of perfection you have reached that that's your level of perfection that's attainable so I hope that that inspires you that's always my goal my goal is always to inspire you to cook in the kitchen it creates magic that pours into your family the most important thing in my life is loving what's within my four walls which is my family cooking and being there for those that I love inviting them into my home and giving them a sense of comfort that makes them really feel loved accepted treasured in this home that is the magic I speak up a lot some of you really understand what that means and it really does start in the kitchen it just it just reports out of you and then how can people not receive it do you know what I mean so I hope that it inspires you to get in the kitchen I love you for being here I love you for watching I love that doing it this way I think we'll all turn Emmy we will do one week on Instagram one week here so everyone's coming everyone's invited to the party you know what I mean thank you for watching I am so sweaty I'm not even gonna lie to you I need to put my face right on a fan um but I love you and come hang out with me on Instagram the handle is mrs. Vitale and I will see you next time

Channel: Laura in the Kitchen

Views: 226,662

Keywords: chef vitale, chef laura vitale, laura vitale, chef laura

Id: Z_xXlRsyJgw

Length: 71min 3sec (4263 seconds)

Published: Wed Jun 10 2020