Jonathan Waxman demonstrates how he cooks "food of the Jedi."
Thanks so much for joining us for third and final day of the Food and Wine Classic in Aspen, we're so glad you're here. Sunday mornings can be tough, it's usually the hardy ones that are out here and so thank you for that, we appreciate it. We'll be small and mighty this morning I think, and it's Sunday which means church for a lot of people and I know food is religion for us [INAUDIBLE]. So have some fun. Ask questions. Be lively. It's all good. Happy father's day to all the dads out there. [APPLAUSE] We actually have one of my favourite dads with us today. I mean don't get me wrong, I love my dad. But it would be pretty sweet to have a Jonathan Waxman as a dad, right? I mean he's Obi Wan. He's cooking food as a Jedi today. That's a cool dad. Not to mention he's a James Beard Award winner, he has amazing restaurants in Newark, San Francisco, Nashville, among others. He's been Mentored so many cooks over the years, I mean the force is definitely with him, so please help me welcome Chef Jonathan Waxman. [MUSIC] [APPLAUSE] Good morning How are we all feeling? [APPLAUSE] Happy Father's Day everybody? [INAUDIBLE] Happy Father's Day everybody. [APPLAUSE] All right, I need someone to be my timer. You got a phone on you? Pull it out. [BLANK_AUDIO] I told her I only have 45 minutes. Rome was not built in a day. All right. [BLANK_AUDIO] So. [BLANK_AUDIO] What is this? [BLANK_AUDIO] [LAUGH] [BLANK_AUDIO] How long does a chicken take to cook? An hour. How long? An hour. An hour, no. All right let's go. So I grew up in a chicken farm in Senomo. And my grandmother was the worst cook in the planet. [LAUGH] She killed chickens once and then killed them in the oven. [LAUGH] [BLANK_AUDIO] So everyone wants to know how I do this in the restaurant and this is what we're gonna do today. Normally I would save this and make stock out of it, but forget about it. So I took the backbone out, left the oysters in, can you see the oysters guys? And then take the chicken, fold the wings over the way it is, it's already done for us. Take the chicken and then, on your tippy toes, and use your press and you break the breastbone, okay? Taking a big knife, and you see how my fingers are like this? Okay, if you're screaming use the scissors, okay? so cutting straight down and then again up on your tippy toes and down, and then you cut the chicken perfectly in half. Alright. So all of the bones are inside, isn't that perfect? So to make this equal, we have to take out with the breast bone on the other side, okay? This is a little trick here. So holding the knife against my fingers this way. And you slice down till you get to the bone. Again, up with your tippy toes and then back down with your elbow down like this. And you remove this part and this makes great stock or a little tid bit for your snack later on. So you have two halves perfect halves here, okay? Wash your hands a million times with chicken right? [BLANK_AUDIO] My KitchenAid towel. [LAUGH] Salt, up high. You wanna do a good amount of salt. I don't brine these, everybody asks if you brine them, I do not brine them. But I do give a good amount of salt on them now and I smack it in like I really mean it. [LAUGH] And then fresh pepper, and don't use that crap that you buy in the store. [SOUND] [BLANK_AUDIO] [LAUGH] Richard. [LAUGH] [BLANK_AUDIO] You want it fairly fine for chicken, steak coarse, chicken fine. Okay. [BLANK_AUDIO] And a really good amount don't be shy with the pepper, okay? And then you do the other side again salt up high. I'm using Bolton salt and then again pepper. [BLANK_AUDIO] And then all of oil in the pan just a little bit. Who's timing me? You got your phone ready? You stick the chicken into the pan, skin side down, get a little olive oil on it, and flip it over. Ain't that pretty? So, in seven minutes, my dear. Is that a cool pan? It's a cool pan, yes. Did I say that? I didn't say that, did I? That was a joke guys. [LAUGH] They're not laughing. Sunday morning [BLANK_AUDIO] Anyway anybody go to church this morning? We're here. We're here. Whoo. [LAUGH] Thank you. Amen. All right so. [LAUGH] Three and a half pound chicken without the backbone goes down to about three pounds. Cut in half it's a pound a half each right? How long is it gonna take to cook guys? How many minutes per pound? Let's give it 15 minutes per pound. So it's 15 plus 7 and a half, 22 and a half minutes, let's see if I'm right, okay? With the altitude, the altitude's gonna affect it a little bit, but let's see if I'm right, okay? How hot? Well, that's another problem. [LAUGH] Who cooks at home? Everybody? [BLANK_AUDIO] Are you sure your oven's at 450 when it's at 450? It never is. So I always suggest people take a thermometer Keep it in the oven all the time, cuz you go there, you set it to 325 and guess what, it's never 325. So, [BLANK_AUDIO] You could actually have your gas company, if you have gas, or your stove manufacturer come and calibrate your oven. Because we have all this stinky chicken juice, let's get rid of that stuff, right? [SOUND] [LAUGH] I love being able to do that. Okay, so gnocchi, who makes gnocchi at home, anybody? Anybody from Australia? How do you pronounce G-N-O-C-C-H-I? You're good. I did a TV show in Australia and in the TV show the guy kept saying gnocchi. [LAUGH] I didn't knock on your door buddy. [LAUGH] So add in, these are [INAUDIBLE] potatoes that weigh approximately, just under a pound, no, probably 12 oz, they've been cooking and water with garlic and rosemary and salt for exactly one hour Okay? Now, [BLANK_AUDIO] normally what I would do is I would cool these rapidly. So why not do that today? Out of the pot. Now, in the restaurant we kinda let these cool, we let them relax and cool naturally. But since we're under a little time restraint today we're gonna let this just cool in some ice water So if you're in a hurry you can do that, okay. So while those are chilling out a little bit for the chicken we're gonna make a little salsa verde, okay. So for the salsa verde, we have beautiful herbs, okay. We have a mortar and pestle, [BLANK_AUDIO] We have capers. [BLANK_AUDIO] We have, are they in here? I like the way he's tapping it, like something's gonna fall out. See that? Richard, you jinxed yourself. [BLANK_AUDIO] So you could buy anchovies three different ways. You buy them packed in salt You could buy them whole you could buy them filet. Buying them in a tube is so much easier. [Laughter] Guess what? The ones in the tube, you take it out, you squirt it in, and you're done right? So anchovies. [BLANK_AUDIO] Garlic, and capers, okay? So, [BLANK_AUDIO] garlic. If you're You're really unhappy about somebody you do it like this. [SOUND] [LAUGH] [SOUND] Right? Make sure the blade is pointing away from you by the way. When you do this. [SOUND] [LAUGH] I didn't plan that, sorry. [SOUND] So, you wanna sort of semi pulverized them a little bit ahead of time. You could do it in the morning [INAUDIBLE] from the whole piece but it just, it's a pain in the ****, or I fell over. [LAUGH] Okay, how many minute it's been? [BLANK_AUDIO] There's 150 left. No how many minutes has it been? Six. Okay what's the most important thing about the chicken? [BLANK_AUDIO] The chicken itself, but besides that [BLANK_AUDIO] What's this for? What did you say? Say it out loud please. Baste it. Baste it. [BLANK_AUDIO] That is the key to life, okay? Okay, I want five minute timing on this one, okay? [BLANK_AUDIO] Five minutes in wine we're gonna baste again, okay? Why do you baste, everybody? Anybody? What? [INAUDIBLE] Moist? [INAUDIBLE] Chicken's already moist. Crispy, yes, okay starting with crispy. So how do you make a chicken crispy? You baste it. So what happens is that chicken has a tremendous amount of subcutaneous fat. Like I used to about four months ago. So I lost 35 pounds of my subcutaneous fat. [APPLAUSE] But with a chicken You see that beautiful fat under the surface? How do you get it to get the skin crispy? You baste it cuz you wanna get the fat to boil. So when you get that blistering effect, that's some basting. Okay, when you do it on your grill at home, everybody has the grill too high of a temperature and you always burn it, right? So if you have a Weber, this is, so if you wanna do this with a Weber this is the greatest thing in the world. You take the chicken the way I did it. Butterfly, cut the backbone out, salt and pepper whole, and flatten it out. Get the Weber so it's kind of a medium temperature, not too high, not too low. Adjust the spout to the top so that there's a little bit of air coming from the top, and a little air coming from the bottom. Normal level right? But the chicken is skin size down and so so and don't be afraid. Skin side down put the lid on it and go over **** draw. Don't touch that thing for 35 minutes. Don't even look at it, don't even pretend to look at it. Trust me So what will happen is that the chicken will cook 85% on the skin side, and the skin will be beautifully blistered. Because what happens is the heat hits the skin and gets the fat boiling. And that's where the beauty of all that happens. Okay, So I've got parsley I've basal I got all kinds of stuff here, okay? So first thing we do is we're gonna put the olive oil in here, tiny bit. And to get the whole thing moving along, a good amount of salt, okay? All right? Now [BLANK_AUDIO] Come here David. [BLANK_AUDIO] Come on. Come up here. [LAUGH] So David's gonna pulverize this as best he can. Like he means it. [APPLAUSE] While he is pulverizing it I'm gonna be chopping some herbs, okay? And pulverize it David like you really mean it, okay. There you go, and you really wanna get it till it's pulverized, okay. How are you looking over there? Smash it. Think about a client that you really don't like. [LAUGH] You like that client. Find one you don't like. Really Dave, up in the air. Up, there you go, now start pounding it. [BLANK_AUDIO] That's how I normally cook. [LAUGH] It's kinda obvious, right? [LAUGH] but that's the whole thing I love. I love teaching people that don't know how to cook how to cook. We all have to eat, right? At one point in your life you're gonna have to figure out how to do it. So I've got chives in here, parsley, I've got flat parsley and curly parsley. I'm just taking the basil like this and I'm cheating. I'm shoving it together like Just like this. And watch how I do this. I form my hand, thumb behind my fingers, like a little crab so I could move backwards and forwards like this. Okay. So watch how my knife works. My knife is at an angle against my fingers like this, correct. You got it? And watch what I do. I can look at you. And see what my left hand is doing? It's moving backwards, okay? See that? And what's happening? Richard, come here. Hold my elbow. No the other one. The knife one and push. So I am not using my wrist guys, I'm using my elbow. Everybody uses their wrist that's why you never can cut things right. It's a full motion, the knife is, you wanna use all eight inches of the knife, right? So the only way you could do that is to go through like this, okay? All right, so I've got this, David let me see how you're doing. How many minutes have been, two more minutes, right? Five seconds. Five seconds, I love you. [LAUGH] Fold the towel up. [BLANK_AUDIO] Now, we're starting to get some action, now can you all see what's happening? You keep going dude. [LAUGH] [LAUGH] Now make sure you shake the pan so it doesn't stick, okay? Can you see the blistering starting to happen? [BLANK_AUDIO] Now at altitude I'm gonna give this another 5 minutes, it'll be 27 minutes probably before this is done. And you don't wanna leave this out of the oven too long because you don't wanna lose your heat, right? Okay. All right. David, you're looking good, dude. All right, so David, you stay there. Now, left hand if you're right handed. The other way, you're right handed. And you wanna shove your knife Not up and down because that's gonna smash the herbs, you wanna cut all the way through. And you can watch TV when you're doing this, it's fine. [LAUGH] All right so red pepper flakes. Done? No keep going. [BLANK_AUDIO] Looking good. Let's come over here David. Isn't that beautiful? Looks beautiful, right? Okay, now you stir. Stir, keep it in there. Stir. Stirring. Stir, David! Did you say how fast? Keep stirring. Keep stirring. How's it look? Good. Looks good? Does it look like salsa verde? You did it right, a little more olive oil. Should I keep stirring? Keep stirring. [BLANK_AUDIO] I do have children. I could tell that you did not know. [Laughter] All right so these potatoes are cold now. I'm taking out the skin. I'm just gonna do one potato today because otherwise we won't have enough time. But Well I'm gonna make milky, I wanna make the dish the same time. Are yo guys cool with that? So David keep going, don't stop. [LAUGH] Hey, David do me a favor. Yeah. Can you put some pepper there for me? Sure. How much? As much as you like. [BLANK_AUDIO] You don't have to get the potato totally clean. [BLANK_AUDIO] Get rid of the skin, unfortunately the skin is the best part, but for this. [BLANK_AUDIO] Ricer, now I have a saute pan here. [BLANK_AUDIO] Which I'm gonna turn onto medium heat. So while I'm making the gnocchi, I'm gonna make gnocchi, okay. So, who makes gnocchi at home? Do you poach it? You cook it ahead of time in boiling water? So, here's what happened. I was making it a dinner party for my wife, And she said babe where is the gnocchi, I said well I know where it is, she said are you gonna serve it right, I said not exactl.y [BLANK_AUDIO] It's in the freezer [LAUGH] Frozen yes? Yes. I just saw a teller in Las Vegas a couple of weeks ago, I don't know how they do it. Teller sow these needles, look like it I was 10 feet audience [SOUND] I don't know how you did it. Anyway, a little bit Olive Oil, and some Butter. They're frozen, yes? They're hot, right? [LAUGH] David, how you're doing over there? you're done David, okay, stay here, don't move, see how beautiful fluffy comes when you're using this little machine. I love this machine, I'm stealing it. Is it kitchen Aid? Absolutely. [BLANK_AUDIO] All right, see how beautiful and fluffy they are? So what is the worst part of doing any kind of cooking is creating, [BLANK_AUDIO] Something that is, Stiff and undelicious. A little bit of flour, make a little cavity here. Jen. [BLANK_AUDIO] David, you're beautiful. Put that back there. And David do me a favor Could you see that yellow bowl under the alps? Keep it right there, timing thank you. Yikes. I'm gonna do it right here guys cuz it's there is a spoon down there. Yeah. All right you guys so come over here you witness this is it blistering? It's blistering y'all. It\'s blistering. [BLANK_AUDIO] How many minute total has it been? Anybody time me? [BLANK_AUDIO] All right. [BLANK_AUDIO] So to crack an egg, [BLANK_AUDIO] Don't do this, what I just did. [LAUGH] Save it by scooping it up in your hands. By the way, who makes egg white omelets, anybody? Stupid. [LAUGH] Any cardiologists out there? Do you hear that noise? [LAUGH] It's my wife standing behind me going, honey when's the mioki gonna be ready? [LAUGH] [BLANK_AUDIO] Frozen right? You're gonna love this. All right David, you've got an egg yolk in there, right? What? Yes. Yes. Yeah. Can you put some mustard in there for me? How much? Put in here David, put in heaping teaspoon please. So New York you're here, so to make New Yorke, I love this tool, okay. So don't use your hands because number one I hate making a mess with my hands. They get all sticky, especially when I cook at the same time. And you chop in the egg. Throw it right in there. What else are you going to put in there? I don't know what to throw in there. Let's put some lemon. All right you ready? Yeah. Now lemon you put all three fingers to the seeds go in to your, the [INAUDIBLE] going to your fingers not into the bowl, right? [BLANK_AUDIO]. All right, David, what else are we gonna put in here? [BLANK_AUDIO] Stuff, ingredients. [BLANK_AUDIO] Anchovy. [BLANK_AUDIO] Okay David [BLANK_AUDIO] How beautiful, they're starting to get brown, right? So, put the mixture together like this. [BLANK_AUDIO] Where did my potatoes go? [BLANK_AUDIO] Oy vey, Janet. Richard, I can't fire him. [LAUGH] So I'm actually doing something else today too. Everyone wants to know how I do my JW potatoes. Taking the same potatoes for the mioki, steamed, and we're gonna fry them. [BLANK_AUDIO] Okay, you've got some anchovy in here. Yeah, mustard. Can you put a little salt in there for me? How many minutes has it been for my chickens? [BLANK_AUDIO] How many minutes? 20 total. 20 total. So what'd we say? 27, right? So here's the drill about the chicken. You gotta let it rest after it comes out. Okay? So I'm chopping this up. The egg yolk, flour. [BLANK_AUDIO] Garlic. You want some garlic there? Yeah, she told me. She wants some garlic. Yeah. [INAUDIBLE] The boss wants garlic? The boss wants garlic. Okay, let's put some garlic in. [BLANK_AUDIO] Things cook at high temperatures, it's really weird how they, it's bizarre. All right, remember that whole thing about smashing? Right in like that. Got some extra herbs lying around, throw those in too, why not? What else can I put in here? David, we're gonna put some tarragon in here. That looks good. And some salt. And a little olive oil. [BLANK_AUDIO] Whip it like you mean it. Got you. [NOISE] Like you mean it, okay. So while you're holding the whisk like that- [UNKNOWN] that I don't cook? Like this, David. Like this. Show me, because [UNKNOWN] cooking demo [UNKNOWN] Shush, shush. Just work.>> [LAUGH] Okay, so look what's happening to my dough. And this really is dough, guys. So, what happens here, you can put a little more flour on here and you can form it up. And you start gently rolling it back and forth, okay? Be liberal with the flour, and at one point you cut it in half. [BLANK_AUDIO] And just roll it back and forth. Okay, fingers like this. Not like this, not like this, but why do you use the bottom of your hands? Cuz you have more control. Use your fingertips. See how beautifully it's starting to brown? Isn't that gorgeous? [SOUND] Now whip it like you mean it David. Go, go. Hard. [SOUND] Harder. Thank you. I knew you could do it. Harder. [LAUGH] Harder. She added this mayo for you babe. Yeah just for her. Go go go go don't stop, don't stop. Don't stop, don't stop, keep going. [BLANK_AUDIO] Okay look at that isn't that beautiful? Stop you're done. [APPLAUSE] [BLANK_AUDIO] Thanks, Chef. That's beautiful. Thank you, David. [APPLAUSE] All right, how many minutes has it's been? 23. All right, say, 27, let's say 30. [LAUGH] All right, [BLANK_AUDIO] So [BLANK_AUDIO] Gnocchi, I've got All these beautiful herbs. Okay? At this juncture they're really kind of beautifully brown right? So we have Dungeness crab. Anybody from San Francisco? Washington, Portland, you guys know what this is. So. [BLANK_AUDIO] Not really tomato season yet, but we're gonna pretend that it is. [BLANK_AUDIO] Tomatoes, cut them on the equator or down through the poles? [INAUDIBLE] Equator. [LAUGH] [BLANK_AUDIO] I'll do the poles. I'll show you why I don't like the poles is that it has a little thing in the middle there. But I'll go along with you guys, I don't care. I'm easy, somebody told me once. [LAUGH] [BLANK_AUDIO] All right, now they're beautifully brown, right? I'm gonna add all the Dungeness crab right in with [UNKNOWN]. [BLANK_AUDIO] Trusty fork. [BLANK_AUDIO] Isn't that beautiful? And then we're gonna add some tomato. Alright. I'm putting like about a half cup in for all this stuff. And in about 4 minutes, I want to, we're gonna look at that chicken, see if it's done. Now, butter Little pieces of butter. About three of them. One, two, three. Some pepper and parsley. I can't even see what this is. A little sage, chives Whatever the hell this is, tarragon. [BLANK_AUDIO] Pellegrino. [BLANK_AUDIO] Pellegrino makes the best sauce. True. Up at the air. What do you think? It looks pretty good right? It's got. All right so that's cooking a little bit. We got the anchovy dressing ready to go. Now the last part of the puzzle. I'm sorry I didn't finish this part. Keep rolling, keep rolling, keep rolling, keep rolling, keep rolling, keep rolling, keep rolling, keep rolling, keep rolling, isn't that beautiful? And then one point you go like this. Yucky. [LAUGH] [APPLAUSE] All right. Enough of that nonsense, now you know how to make, isn't that beautiful? Now you don't have to put egg yolk in if you dont like the egg yolk part. I have a whole issue about eggs but I'm not gonna get into it now. My Psychiatrist will deal with that later. [BLANK_AUDIO] Chicken side, so we're ready for the chicken. Okay, so the potatoes are cooking. Can you see, guys, what's going on here? All that blister that's happening but guess what we have four more minutes to go. Now how do you test the chicken is done or not? You take a probe like this and stick it in the deepest part of chicken like this and hold it for about 45 seconds And afterwards you touch it to the bottom of your lip. [BLANK_AUDIO] So it's right now about 135, what temperature do we want? 155, now why do you want 155? Cuz if the interior is 155, guess what the exterior is gonna be? 190. So when you take it out, the resting period pulls all the juices to the same temperature. And who said juicy before? Somebody back there, how do you keep the chicken juicy, you let it rest. So the niyoki is just about done. Wow, looks good. [BLANK_AUDIO] Don't ever put cheese on your gnocchi with seafood. [LAUGH] What the hell? [LAUGH] I hate rules. Always my way. Sadly. Toss again, always taste right? Alright. Here is your gnocchi. So, while the chicken is gonna cook a little bit longer, let's make some kale salad. So, one of the best things in the world you can possibly eat. What's the best thing for you, there's one thing, anybody? Raise your hand who knows, yes sir? Kale. No next. Yes sir? [INAUDIBLE] Yes? [INAUDIBLE] What? [INAUDIBLE] Okay I'll tell you what If you look it up, you Google, you all can do it right now anyway. The most healthy thing you could ever possibly eat is collard greens. Collard greens have the most nutritious minerals. Fiber, all the things you need to. Have longevity in your life now the problem with calogreens is everyone cooks them to death and cooks all the good ingredients out of them so the absolute best way to use calogreens and second by the way is kale. Fama beans by the way are the second greatest source of protein this time of year And you wanna cut the kale. So it's, [BLANK_AUDIO] About quarter of an inch thick. And this is a hard thing to do. So at home, use one leaf instead of a bunch like I'm doing, okay? [BLANK_AUDIO] Now I'm gonna hurry so I'm gonna do all this at once. Don't try this at home because you're gonna cut yourself. But if you wanna try this at home you squeeze it like this. And remember that little crab action with my hand? I'm holding the whole head of kale as I'm cutting down through it. [BLANK_AUDIO] And it's a brisk cut all the way through. You want to pretend that you're cutting down through to the cutting board okay, or through the cutting board as you're doing this. [SOUND] Okay. Ain't that beautiful? So we got David's gorgeous dressing here. [SOUND] David throw the gloat away dude. [LAUGH] Put it all in the dressing like this. [BLANK_AUDIO] So if you're really angry at somebody this is a good exercise. You're angry at the world. You don't like the way politics are going like any of us. You get your hands inside. And you just massage the crap out of this. Why am I doing this? Any ideas? One at a time, yes ma'am? No. Yes? No, yes? Okay. So here's the drill When I'm massaging the kale, I'm actually releasing an acid inside the kale that's forming a catalyst with my sauce. Okay, and as I'm going along here, what's happening is the catalyst that I'm getting out of the kale right now is tenderizing the kale. As we go. [BLANK_AUDIO] And I'm getting my in ground at the same time. [BLANK_AUDIO] Do this, [BLANK_AUDIO] As long as you want to. The longer you do it, the better it's gonna be. Because if it's too raw. It's not that delicious to be honest with you. Now I left this stay in the bowl, you leave it overnight. Not too much longer than that because then starts to do weird things like cook and get weird. And, thank you Richard. And chicken should be about done. [BLANK_AUDIO] To wash your hands, I use half a lemon. [BLANK_AUDIO] Why not? It's there, might as well use it. [BLANK_AUDIO] Okay so cale is done. OK. [BLANK_AUDIO] Pecorino cheese on top. [BLANK_AUDIO] Who invented the microplane, what a genius. [BLANK_AUDIO] I hope they got a nickle for every one that got sold. [BLANK_AUDIO] A little pecorino on top, so your kale salad is done. Potatoes are taking a while. [APPLAUSE] [BLANK_AUDIO] Thank you Richard. All right, now there's a weird thing that happens with the chicken when I know it's done. There's a couple of indications, so one is the temperature. Two, is that actually the legs are boiling, you can see that they're pumping. Now it's all the right temperature. I still baste when it comes out and to make it easy to baste it just flip it over. [BLANK_AUDIO] Baste it like that. [BLANK_AUDIO] And I said, let it rest, right? [BLANK_AUDIO] Don't go away. Okay, chicken [BLANK_AUDIO] Aren't they beautiful? [BLANK_AUDIO] [APPLAUSE] Now, I said 45 minutes, right? [BLANK_AUDIO] How many minutes has it been? [BLANK_AUDIO] Here's the weird thing about chefs. We all have a weird inner timer. I don't know where it comes from. Like when I do TV shows, they say you have seven minutes. I don't think about the seven minutes, it registers in my brain that I need seven minutes. I've never figured that part out, but I did have a theory about that once that there's a little thing that happens. Anybody perform on stage out there? So when you go on stage you're in your little bubble the audience doesn't matter the only thing that matters is what you're doing and I think that little inner bubble that weird little, that weird little mechanism inside your brain Tells you what you need to do to get ready in time and finish on time. So my potatoes sadly are, well that should be looking pretty good Started to be real nice and brown, look at that, isn't that pretty. If you have a left over baked potato, you can do it the same way, just crumble it up It's nothing better than baked potato, or double baked potato when you take those in itself, chop it up, put butter, cream, bacon, chives, garlic, put a bacon again, and then put caviar on top. [LAUGH] Okay. How to cut the chicken up guys. Now I should've let this rest but the guy with the paddle over there is giving me a hard time. Joe I'm sorry. So how do I know where the joint is? Perfectly right here okay. Cut the breasts In half. Use your trusty fork to hold the chicken in place. You put this on here. See how beautiful and moist that is? [BLANK_AUDIO] Kind of perfect, right? [BLANK_AUDIO] It wasn't that hard, was it? [BLANK_AUDIO] Chicken. Now you cut this up in more pieces .You can cut this up into three, if you like if. If you have a lot of people coming over. My wife always says, how do you make one chicken can feed 12 people? Cut it small. [LAUGH] [BLANK_AUDIO] Always taste. Wow, that's good. [BLANK_AUDIO] Got our potatoes. [BLANK_AUDIO] No, I don't use crack on my potato. Somebody accused me that once. Your potatoes taste like there's crack in them. [LAUGH] Milk, pecorino. [BLANK_AUDIO] David's salsa verde. Little salt in our potatoes. right on top here. Little pecorino on top, chicken and salsa buried in potatoes [APPLAUSE] Any questions guys? [INAUDIBLE] Yes, ma'am. [INAUDIBLE] [LAUGH] [BLANK_AUDIO] Amazon [LAUGH] Yes what else, yes ma'am? What kind of oil would you use for [INAUDIBLE] What is canola oil, anybody? Anybody, anybody know what canola oil is? No what is it? It's a grain. Soy oil, no I prefer peanut oil. but there's peanut allergies these days, so you have to be careful. So instead of canola, I really prefer corn oil. But it's interesting, I using a lot of avocado oil these days. Guess why? Highest burning point of any oil and it's good for you. Yes sir? [INAUDIBLE] What's that? [INAUDIBLE] He's always available trust me. [LAUGH] [INAUDIBLE] Yeah sure you can do anything you want. [LAUGH] Yes sir. [INAUDIBLE] 375. Yes sir? [INAUDIBLE] Yeah, that's a good question. Ideally, in a warm spot for exactly 30 minutes, covered. But not totally covered, cuz you don't want it to steam, okay? So that's the trick. Then when you then you actually put it back to the oven for five minutes to reheat it get that back to temperature. Okay, other questions? Have a great Father's day, thank you all so much. [APPLAUSE]