Mini bell pepper poppers. This is my way of updating a jalapeno
popper. So I'm going to make these with the baby
bell peppers. They're kind of sweet. And the way I'm going to add the heat is
with this Fresno chili. So the heat is going to go into the cream
cheese and cheddar cheese filling, and then you're going to get this sweetness from the
baby bell peppers. So right down the middle, keeping the top
on, that's how you're going to eat them. So we're going to take all the seeds out of
the baby bells. And we're not taking out the seeds because
they're spicy. We're just taking out the seeds because we
want that creamy filling, not crunchy. So there's a couple of things that need to
be chopped into the filling. So I'm going to chop up this Fresno chili. So this Fresno is not quite as spicy as a
jalapeno, a little bit sweeter. This is going to go in the filling, which is
going to have cream cheese, sharp cheddar cheese and some bacon. So let me get a bowl and make the filling. We've got some cream cheese already
softened. It's going to make it much easier to mix
together. Get the Chili Peppers in. And I like putting two different kinds of
cheeses in. We got the creamy cream cheese and then the
sharp cheddar. Let's chop up some bacon that I made
earlier. I want them chopped up enough so that when I
put this mixture into a pastry bag, I don't stop up the whole. I love the smokiness, the saltiness of
bacon. Okay, this is our filling. Just need to mix it together. Add a little bit of milk. I think that
should loosen it up just enough. Right now, I just want to get all the cheese
and the bacon and the pepper mix together. Get a little salt and pepper in here. Let's get these mini baby bell pepper
poppers stuffed with this creamy stuffing. But the way to do that is you're going to
put all of this in a pastry bag. And the easiest way to fill a pastry bag is
to get yourself a smaller vase. And this is going to help the pastry bag
hold up. And if you don't have a pastry bag, you can
use a plastic bag and just snip off the corner. Go ahead and get it in. Make sure you get all that filling in there. I'm going to give the pan a little spray. That way it won't stick. And I like to spray over the sink all the
time. Otherwise it goes everywhere. So I'll grab the pastry bag, take the bag at
the very big opening and really close it off. You want to get as much of that filling down
to the bottom as possible. Now it's time to give it a little snip. Snip. You want it big enough to make sure
all the filling comes out, but not too big that it goes everywhere. So you're going to grab one of these and
just get a little bit down the middle. Because what's going to happen is once you
get him in the oven, it's all going to spread out and it will fill up as it melts. Filled up that yummy, cheesy filling. 400 degrees for 20 minutes. Oh, yeah. Today's menu is a colorful
explosion of flavor. Like, just look at these baby bell pepper
poppers. So catchy. A pep is literally translated
cheese and pepper. So that's what this pasta is made out of. We'll let that pasta cook until just al
dente. Now we want to build our sauce. Let's get that pot started. Getting it nice and hot when I get some
butter in there. We want four tablespoons. I want to toast some pepper in here. So we went two and one half teaspoons of
freshly ground black pepper. I wish you could smell this. It smells so full and beautiful. While this is still warming up. I'm going to grab the pasta, put it right to
a pan next to it. You really need some pasta water. And you can see how gorgeous this water is. All that is the pasta starch. So we're going to grab a couple little foals. You are going to put this in very gently
because you're putting hot water into hot butter. This is the base of your catch a
Pepe sauce. Now I'm going to add in some lemon flavor,
so we'll get some zest in to get a lot of lemon flavor. The zest really comes in handy
because it's got the intense lemon flavor in it. What I want, along with the zest, is
also the juice. We're going to get the pasta in here and get
all the butter flavor, all the pepper flavor all over this pasta. And while it's heating up, we're going to
start layering in some cheeses. I've got Pecorino, which is a softer cheese,
but it's a little bit more sharp. And Parmesan. I like adding in Parmesan because it's got
that nice salty flavor to it. And we're going to use all this cheese. It's called cacio cheese and pepper. And the cheese is going to help thicken up
the sauce as well. Pecorino, we're building all the flavors
right now in the pot. Now, I'm going to add a little bit of chive. You guys, it smells so, so good. It's a beautiful thickness. I love it. Can you hear that? That's cheesy. I think it's time to have a
little bite. This smells like the perfect combination of
beautiful, subtle pepper aroma. Cheesy? Look, I cannot wait to dig into this
a little more chive. I smell a little bit of lemon. A little more cheese in there. A little lemony, catchy pep. Look at that. Oh, See the cheesy. Oh, my. That's so good. It's so cheesy. And there's this very light, lemony flavor
to it. These bars are so amazing. We're going to start by melting the
chocolate over a double boiler. Let's get a cup in here. And then I have a stick of butter and then
to really amp up the peanut butter flavor, just a tablespoon of peanut butter. All right. I'm going to need that later. It's really important to melt your chocolate
in a bowl over boiling water. You can't put it directly in the pan because
it will. It will scorch. This is the way you do it. So that's going to melt. And while that
does, let's get the bottom layer put together 12 tablespoons of unsalted butter. Make sure your butter is melted first,
because that's going to be your liquid to really blend everything together. It's a cup, each peanut butter or any kind
of nut butter, a cup of powdered sugar and graham cracker crumbs, and then a little bit
of vanilla, just a teaspoon, and then give that a big mix up. Look how easily this came together. So this goes right into a pan and you just
pop it down, get to all four corners. It's so easy. Now we're going to get that melted
chocolate. As soon as I start stirring this, everything
is going to melt together. Yep. Look at that. All right. This is beautifully melted. It didn't take long, so just get the
chocolate right in. I'm going to just start making, like, a
little pattern here with little pretzel sticks on top for some crunch. And you can use any kind of pretzels that
you like. I've made them with big pretzel rods. You can make them with the cute little
pretzel shapes, whatever you like. They're off into the fridge for about an
hour and a half till it cools and hardens. These bars are nice and chilled, so this is
what's going to make your life easy And taking it out. Look at that. Comes right out. Pull the aluminum foil off. Here we go. I just want to cut it into
pieces so that it fits right into the container. I want to give them multiple
pieces. Whoops. Oh, some came off. Uh oh. That's like childhood right there. Mm. Food makes me so happy. This makes me so happy. I had to make disco fries. They're from New Jersey. Let me get this straight up. The fries won't stick now, so I'm going to
crisp up some fries in the oven. And I really prefer to use frozen fries
because I want the fries to be nice and crisp. And you want the nice thick steak
fries. You want a lot of surface area for the gravy
and the cheese. I want to make sure it's all one even layer. We want to give the top a spray too, so they
get nice and crispy. A little bit of salt and a little bit of
pepper. There we go. Into the oven. So those are going to go in at 425 for about
20 to 30 minutes. I am known in my household as the person
they go to always to make the gravy, not because I'm a brilliant gravy maker, but
because they like to make fun of me. Because once, once in my life I used
powdered sugar instead of flour and I have not heard the end of it. And I don't think that's fair. Let's get the pan heated up. Get a couple of tablespoons of butter
melted. So basically we're just going to make a
little roux, a thickener, three tablespoons of flour. Disco fries. So how it got the name Disco Fries? Remember the seventies? For those of you
that were alive in the seventies? Very big on disco. Everybody would go out dancing when they
closed down the clubs. Everyone go to diners and they would want
something to eat and they would ask for fries covered in gravy and cheese. So that became disco fries. All right. I'm going to get some seasoning
in here. Just a half a teaspoon each. Paprika, garlic powder and onion powder. It's going to be some flavorful gravy. Now time for some beef broth. Cup and one half. And the broth goes. So you want to just try and get all the
lumps and bumps out before we add the cream and we're going to get this up to a nice
simmer. So it really bubbles up. It's getting glossy and thicker. All right. I am going to add a little bit of
cream. Just a couple of tablespoons. This is really to make it nice and creamy. I'm going to turn that down. That's gorgeous. And it's just going to
thicken up as it sits here. This a little mozzarella cheese on those
fries. Disco fries. We'll go dancin OC. This gravy is gorgeous. I think it's time for the cheese on the
disco fries. Yes, they look nice and crispy. So it's time to get a little mozzarella on
there. What we want to do is melt all the cheese,
get them nice and cheesy, and then we're going to put them in little baskets and
drizzle that gravy that I made earlier all over. And I've got some nice, thickly grated
mozzarella. You want cheesy, cheesy fries? Sort of like nachos, but with fries back in
the oven. See what he got there. Cheese covered fries. Nice. Because that's how we do fries in this
house. I also made gravy to go on top of them. Oh, nice. Smells good. Yeah. Look at that. Gooey, cheesy. Fries. You like cheesy fries, Enzo? Good. Ooh, that's a nice, cheesy one. Look at that, Enzo. Should that be yours? Okay. And so you want to come over here and help
me? I'm going to put a little gravy on these. You can help me bring them to the table. It looks delicious. This smell good. And we got the gravy. Goes right over. Order up. Thank you, Enzo. Welcome. Thanks, dude. Mhm. You don't have to wait for me. All right. We won't. Mhm. Oh, that's just so decadent. Heaven. No. I want to get started on this some more as
bars now, which is basically a big sheet pan full of delicious s'mores. And I'm going to start with the graham
cracker crust. So we got two sticks of butter. These have been softened to room temp and
put those right in the mixer and let me get my cup. I'm going to cream this butter up
with a cup of sugar and this is light brown sugar. You got to pack it in to get the
right amount. I'm just going to make a big ole s'mores
bar, so I'm going to start with the crust at the bottom, which is graham cracker, and
then put some chocolate in, then put some marshmallow cream and then more chocolate
and then more graham cracker crust. Give it a little go starting to cream away. And now I'm going to add two eggs, one at a
time. Now everything's incorporated together and
it looks like fluffy. This is beautiful. Just a couple of teaspoons of vanilla
extract, and you can eyeball it. This was so good. That's really beautiful. It's really creamed up. Lovely. So now I'm going to get to the dry
ingredients. So we got some graham cracker crumbs because
I really want that s'mores flavor and it all starts with graham crackers. So we're going to get a couple of cups one. And two. And they get some flour in here. To really kind of bind it all together. There's two cups right there. Now we need some baking powder because
that's going to help it rise. Two teaspoons of that. One teaspoon of kosher salt. Then we just want to get all the dry
ingredients all mixed up together. So now we're at the part of baking where we
don't want to over mix. We want to just incorporate the dry
ingredients into the wet ingredients. So I'm just going to put half of the dry
ingredients in first and I'm putting it on slow because I don't want it all coming back
at me. So here we go. And then the other half. And this is really a thick dough, like a
cookie dough. Good. This looks good. Here we go. And I have a pan that's already been sprayed
generously, because as we know, with s'mores, they're very, very sticky. We've got a
little parchment here, and this is going to help be able to pull it out when it cools. All right. So I want to get half of this
dough because what I'm going to do is I'm going to build some more. So let's get the bottom part of the cracker
in there. And the rest will go on the top. But I want to smash this down. So it's like a graham cracker. So I'm going to get my hands nice and
greasy. This is going to be our friend as we build
this some more bars. And then start smashing. You want to get the whole bottom covered? I've only met Chase once. This was a long, long, long time ago before
he was actually a firefighter. We do appreciate our firefighters because
these guys put their lives in danger every single day to help us. It's there were just amazing. All right. You can see this is all smushed
down perfectly. So now it's ready for the next layer, which
is the chocolate, my favorite part. So I've got full sized chocolate bars right
here, and I'm just going to lay them down. And when they go into the oven, they're
going to melt just like they do when you smush on a hot marshmallow by a campfire,
I'm using milk chocolate bars and you don't have to worry about filling the whole thing
up. It's just going to melt once it hits the heat
of the oven. So what's next on a s'mores bar? Marshmallows. So we have this cream here,
and now I'm going to have to grease down my hands again because this stuff is sticky. So let's just get one hand grease down. That's a big marshmallow. So I'm going to use this whole container. How about that? This is a really big s'mores
bar. I mean, go big or go home. If you're going to make a s'mores bar, make
a s'mores bar. So you know how s'mores get all sticky and
kind of drip all over your hand? They probably don't travel very well. These do they travel really well. So just getting this all the way to the
edges. Okey dokey. That looks good. Let's get this off so I can continue
building the s'mores bars, because the chocolate part is my favorite part of a
s'mores bar. I'm going to add a little bit more
chocolate. So we got some chocolate chips. Just get a little bit. Just spread, I don't
know, a quarter cup. And then to add a fun other flavor, I have
some peanut butter chips. We used to go camping a lot when I was a
kid. So now we're going to top the s'mores bars. I'm kind of like making little flat
pancakes, and you don't have to cover all the way here. You want to see the marshmallow
and the chocolate kind of come up? This is perfect. It's going to go into the oven at 350
degrees for about 35 minutes. This looks so amazing. No campfire required s'mores just like that. They smell delicious. They have cooled off. I can actually touch
it. And this is why we have the parchment
hanging out. So you can just easily pull the whole thing
right out. So it's much easier to slice up. Oh, the way it gives. Turn this around. Let's get these nice travel container fits
nicely. There we go. Let's grab a bite for Valerie. Hmm. That's delicious. I love a sheet pan dinner because you cook
everything on one sheet pan and easy cleanup. I can't tell you how much I love this meal. Now, let's get started with this guy. So what we're going to do is take off the
paper skin on the outside. So we're going to cut this into eight
wedges. These are in four pieces and they go under
the sheet pan. We have these beautiful chicken thighs. Get some olive oil on here. I just want to make sure the chicken and
none of the veggie stick. I'm going to get the chicken on the pan and
coat it with olive oil and then season with some salt. Little bit all everywhere. And you know what? Don't forget those onions. Get some in there, too. And then some pepper. Okey. Little paprika. That's going to add a nice little smoky
flavor to it. Och, to top it all off, I really want this
to be kind of on the tangy side. And sherry vinegar is super tangy. Get about a fourths cup in there and just do
it all around the chicken. You just finished putting all that great
seasoning on the chicken so you don't want to wipe it off with the vinegar. This is going to end up being in the oven at
450 degrees. All told, about 3540 minutes, but only go in
in the beginning for 15 minutes because then I'm going to add some tomatoes and some
garlic and some castle bell Toronto olives. But you don't want to put those into early
because they might burn. Now this goes into the oven. This looks beautiful. All right, you guys. Paws up for who wants to spend a nice, lazy
afternoon? Not in the kitchen cooking all day, but
really relaxing with your cats. That's me. These chicken thighs are halfway
through their cooking process. I've got some castle of Toronto olives,
which I absolutely love. And then we have some multi colored
tomatoes. And these are going to go on to the sheet
pan and they're going to roast. But I want to also get some garlic and some
rosemary in there. Now I'm going to slice the garlic. And then some rosemary. Oc. Let's bring this up and get some olive
oil in here and some salt and pepper. First the olive oil. So the salt and pepper
sticks. A little salt. Not too much. Those olives already have a lot of salt in
them and some pepper. Oc Now just pour this guy right onto your
sheet pan. Just get them all around so they get roasted
evenly. Here we go. And then get it right back into
the oven for about 20 minutes, depending on how thick your thighs are. Come in. Hello. Hi. How are you? I have got to get the chicken
out of the oven, so give me a chance to. Smells so good. Oh, yes. Oh, my God. We totally need smell of vision. Careful. Hot. Coming through and get closer. Wow. I've never cooked with those olives. Oh, my God. They're the best olives to
roast. They taste so amazing. There we go. Now, let's get all of this
yummy ness. I love the way everything has blistered
beautifully while it's been roasting and one pan cooking. But just the final touch. Just a little bit of parsley. Oh, nice. Adds a perfect amount of
freshness. I love cake is regular cake mix and then a
layer of ricotta and mascarpone and they switch places in the oven because mascarpone
is a lot heavier. And then you cover it with strawberry pudding
frosting. Now I'm going to get started on my base,
which is strawberry cake mix. This particular cake needs three eggs. That's one, too. No shell did it. No shells. Got my cup of water. Half a cup of veggie oil. This love cake has become so famous in our
house that now the children choose which flavour they want for their birthday. And they all love a different flavour. Now I know it might look silly. Here I am mixing a cake in a bowl and I've
got my mixer right here. Cakes are so easy to mix up. You don't have to have a mixer. I just want to make sure the egg is all
broken up in there. I like to use a glass hand because then I
can see the layers as they change. Now I'm just going to get my pan and my
spray and I like to spray my nonstick spray in my pants in my sink. Less mess there, then spray it everywhere
goes right in. Oh, it smells so good. Like a field of strawberries. Oc First layer done on to the second layer. We're going to start by getting my ricotta
in there. The whole carton goes in and then part of
this mascarpone. Mascarpone. I'm always mispronouncing
Italian words. I think it's part of my charm. I'm going to use a little bit of this and
then save some for my frosting, my four eggs. Here we go again. Hey. Pretty good. I should have a cooking show. All four go in a teaspoon of vanilla and
then three fourths of a cup of sugar. This is a cake. It's got to be really sweet. So all this goes in and you mix it right up
until it blends all together. Starting to smell like love in here. And I want to be careful to get all this on
top of my pink without going through this fillings, which is places in the oven and
infuses the batter with all that flavor as it sinks to the bottom. And it's ready to go in the oven at 350 for
about an hour until a toothpick comes out clean. My frosting starts with strawberry. Instant pudding goes right into my bowl. The rest of my mascarpone that I used
earlier goes right into the bowl. And just one cup of milk or the liquid. But you can already see the pink starting to
happen. The strawberry pudding and the mascarpone
are going to help thicken this up and make it a beautiful frosting. Whip up. Oh, look at. It's turning beautiful. Gorge. All right. Hold this over and get my strawberry love
cake. Mm hmm. You can see how part of it didn't flip. But if you want to look at the bottom, it
kind of marble rises in there, and it's actually prettier than just two layers. I think the frosting right on there. This really is my favorite cake in the
world, because you can make it chocolate, you can make it strawberry. You can make it
lemon. Get every inch covered. Isn't that pretty? Look, the layers are so gorgeous. No churn. Lemon ice cream with raspberry
swirls. It's so easy, guys. All it is is sweetened condensed milk, some
whipping cream, and whatever kind of flavor you want to put in it. So I want lemon and
raspberry because they both go so well together. And you know how much I love
Lemon. Lemon reminds me of the Mediterranean and
some raspberry swirls make it look really pretty To get the raspberry swirls, we're
going to need to make a coulis, which is a fancy way of saying we're going to make some
raspberry sauce. One teaspoon of sugar, a few tablespoons of
water, and then we're going to get this heated up. And as the raspberries break up,
all of that pectin that's in those berries and in the seeds is going to start to
release make this beautiful, thick sauce. We just want these guys to mix up. You can see these guys starting to break
down. You want to help them out with a wooden
spoon, Just give em a little crush. Crush. Now, we don't want any seeds in our
raspberry swirl. So what we're going to do is once this comes
to a really beautiful, thick sauce, we're going to put it through a strainer and get
all the seeds out. So this looks really nice. You can smell all that raspberry tents
smell. So what we're going to do, turn the heat
off. I'm going to grab a strainer. We're going to get all of the raspberries
that have been macerated, broken down. This is the easy part I got to do is start
pushing it through the sieve. You can see all the liquid coming out and
none of the seeds. I believe we got as much as we're going to
get out of here. And while this cools, we can get the base
put together. So I've got a nice big bowl here. Sweetened condensed milk. I always have sweetened condensed milk in my
pantry. It's very helpful. I'm going to grab some lemons. I'm going to zest away. When you are zesty, please be careful not to
get the pith you want. All the beautiful oils and the intense
flavor to come just from the skin. Look at all that zest. It's not too much, I
promise. And we'll get a little lemon juice in there. Just about a tablespoon. That's a juicy lemon. So just give this a quick stir. Get all the lemon juice and the lemon zest
into the sweetened condensed milk. There we go. Put that to the side, and then
I'll go to the fridge to get the whipping cream. It's always easier to whip up cream,
the colder it is. So I've been keeping it in the fridge, ready
to go and start on slow so you don't get cream all over you and then slowly bring it
up. We're going to look for some beautiful,
nice, fluffy peaks. You can actually watch it firm up in real
time. You can see it start to hold its shape, see
how it's slowly falling in on itself. It's ready. That's beautiful. So now we're going to pull our little lemon
mixture up and take our fluffy whipped cream and put it into the lemon mixture, but just
kind of fold it in. All right? This is all mixed together. So we're going to get a loaf pan. This is to go on top, a little parchment
paper. So we're just going to get half in here
because I really want those swirls to go all through the ice cream. Get your coulis. That's cooled now. A cooled coulis just swirl that in there and
save a little for the top. Grab yourself a little stick. You can use a chopstick, you can use an
offset. You want to see the swirls. There we go. And then put the rest in. Goes right on top and the rest of the swirls
go in. All of this is going to thicken up in the
freezer and you've got no churn. Ice cream swirl again, goes into the freezer
for about 4 hours, ready to eat the reveal, the big reveal. Look at how beautiful that is. It looks so luscious and creamy. So let's try it. This is the most magical
thing to me. No churn, ice cream. Look at that. So pretty. I'm going to have so much fun experimenting
with flavors. That is so great. Ice cream. So creamy. Oh, I just tasted a little chunk of lemon
zest. I love that. We've got six beautiful chicken thighs. There is no skin, but the bone is in because
there's no skin on here. I'm going to cover these guys in some flour
for a couple reasons. I want there to be a nice kind of crust. I also want to develop a nice thick sauce. So as these guys cook, the flour will fall
off into the pan and that will flavor the sauce plus help thicken it. So what we're doing is we're going to build
a lot of flavor in this cacciatore. We start by searing the chicken and then we
take the chicken out. Then we start adding in all kinds of like
onions and garlic, red bell peppers and some mushrooms, all classic cacciatore, three
ingredients. It's just going to braise in tomato sauce on
the back burner. This was one of my favorite dishes that my
mom would make. It's comfort food. It's the best home cooked meal. We'll get a nice sear on these thighs. I'm also going to add a little more S&P to
this side. So as these guys saute away, I'm going to
start prepping the veggies. The first things that are going to go in
after the chicken comes out, our onion and garlic. I'm going to get to the garlic. So we need about four cloves. These are nice big ones. Now, let's slice these guys up. I bet it's time to turn the meat. Look at these guys. Looks like their skin on it. It's also giving me some beautiful brown
bits in there that we can go after later with some wine. Which is another typical
ingredient in Tory. I've got a beautiful red bell pepper and
we'll slice this up thinly too, so we can see it. Now it's time for the Cremini mushrooms. These are gorgeous, so we'll just give them
a nice slice. The mushrooms really give it this beautiful,
earthy, wonderful flavor. So it's probably time to take these guys off
so I can really start developing the flavors in the tomato sauce. And even if these guys aren't cooked all the
way through yet, they're just seared on either side. Don't worry, they're going to
cook for another 25 minutes once they get nestled into the tomato sauce. So first thing that goes in, we've got these
beautiful hot oil. Let's get the onions softened. Okay, Now let's put the mushrooms in. So these are really starting to soften up
beautifully. And there's enough of a mound of veggies
here that I can throw the garlic in because garlic does burn really easily and now
soften up the red bell pepper. I'm going to add a little bit of salt to the
veggie mixture. Really good to salt as you go. Okay. There are still some beautiful brown
bits on the bottom. I think it's time for some wine, a half a
cup. So now what we're going to do is deglaze the
pan, get all of those yummy brown bits into the sauce that we're building. All of this alcohol is going to burn right
off. It's just going to add a lovely bit of
flavor. And while this cooks down, I'll chop up the
herbs. I want to get a little rosemary and a little
oregano in here. All fresh herbs. There we go. And just get the knife in there
and chop them all up. All right, that looks gorgeous. All the herbs go right in and stir that up. Now it's time to add the tomatoes. So I've got a whole can of crushed tomatoes. Just get the whole thing in. Now, before I get this mixed in, I'm going
to add a little bit more salt and pepper. We'll mix that in. I want to make sure every veggie is covered
with tomato. So my favorite ingredient goes in now the
black olives. So get them in there. And then to add a little bit more briny
ness, we got some capers, a couple of tablespoons, and then we're going to nestle
that chicken back in here. This is going to flavor up the chicken, too. And the chicken is then going to flavor up
the tomato sauce. Just get it all in. Turn the back burner on
front, burner off. Let's cover it up onto the back burner. I'm here with Cassie and Colton. I've made them a nice home cooked meal that
my momma would always make for me when I'd come home to visit. You guys have been on
the road, and I think when you've been on the road, you need a home cooked meal. Yes. So I have made you some chicken
cacciatore, which is one of my mom's dishes. So chicken and tomato sauce. I want to grab some basil. We can put some right over the chicken. I love basil. Me to smell how fresh that
smells. It's a grilled cheese and it's a hamburger
and it's got caramelized onions, cheese. It's got toasty bread because the onions
take a little while to caramelize. I'm going to get started on that. You see these little ridges in here? That's where we're going to slice it. So turn it around and start slicing. Nice and thin. We really want these onions to
melt down and caramelize. And when it starts to get too wobbly, just
turn it over. There you go. So this looks like a lot of
onion, but it's going to cook down. You know, onions shrink and get caramelized
or beautiful. Let's get this pan. I want to get flavor in there. So I'm going to put butter, but I don't want
it to burn. So I'm going to add in some olive oil
tablespoon. Let's get those onions in. This is probably going to take about 25
minutes because you really want to do this low and slow. You don't want to burn your
onions. Let's get a little salt in here. I'm going to put them on the back burner. Just going to let those guys go check on
them once in a while while I build the burger, a nice cast iron that's going to
give me a nice crust on the burger, just like a little over a pound. 80, 20 ground beef. Nice amount of fat in there. A lot of flavor in that fat. Couple tablespoons of ketchup for some tang,
a couple of teaspoons of Worcestershire, a little salt and pepper. And a little bit of onion powder. Time to get in there. This is where you
start to play with your food. And it's the fun part about cooking. I also don't want to over mix this. I don't want to toughen up the meat. So I'm going to make this the shape and the
size of rye bread because I want the burger to hit every corner and have it perfect bite
from each bite of the sandwich. Now I want them to be a little bit bigger
than the bread, because hamburger naturally shrinks when it's cooking. I'm making them a little bit thinner than a
regular hamburger because I don't want you to have to really open wide and take a bite. It's just got to be like a grilled cheese,
but with a hamburger in it. All the burgers are ready to go. I'm going to wash my hands. All right. I'm going to give these onions a
quick stir OC. Those look beautiful. Get a little butter into the cast iron to
cook the burger. Get the heat on. So I just need to cook three of them. Wash my hands again. They're just begging for a little salt and
pepper. So I'm going to put a little tiny bit on
there. You could do this way ahead. You could even do it the day before. Put everything in the fridge. It's ready to go. Let's look at these onions
again. These are browning up so beautifully. They're going to be gorgeously caramelized. I'm very happy. The natural sugar that's in
the onion is hitting the heat and caramelizing the onions. And then these guys won't take long. Oh, that looks beautiful. Gorge and let those crisp up on the other
side. So I'm just going to continue to let these
guys cook. It's time to get the melt in the patty melt. We have our onions and our patties that we
made earlier. Now let's make them into the patty melt. So I'm going to get this pan nice and hot. I'm going to get my bread lovely rye bread. I love rye bread. It might be my favorite bread. And it it makes the classic patty melt. We just need six slices. So I want to get a little butter on each
slice of bread. And then where the butter is, is where I'm
going to lay the bread down on the hot griddle. Griddle up. I don't know what that means. Okey dokey. Now, on these slices of bread,
first goes some cheese. I got some beautiful Swiss cheese here. Let's see. Yeah. I want it to really drip
over so I get one big slice in there and the Swiss cheese. That's classic, classic patty
melt. Then the patty goes on, and then these
gorgeous onions we made earlier, just slather them. One more slice of cheese there. Now let's get the top on. Let me get a little bit of butter on the top
of each slice of bread. All right, let's turn it over. See what happened. Yes. Smush it down. And one, two there and then smush it down.
