♪
Tannya: NOW, GOOD STUFF.
INSIDE THE KITCHEN AT DECK.
CHEF DOUG.
YOU GUYS ARE COOK IT UP.
REVAMPED BRUNCH MENU.
TELL ME ABOUT SOME.
HOT SELLERS.
THIS OUR CORN FLAKE CRUSTED
HAUPIA FRENCH TOAST.
TAKE PUNALU'U SWEAT BREAD.
AND DIP IT IN A EGG BATTER.
SERVE IT UP.
CARAMEL.
TOUCHED OF SALT AND COCONUT.
NEWEST THING WE'RE GOING TO BE
FEATURING ON OUR BRUNCH MENU
IS SMOKED SA SALMON BELLY
ROULETTE.
BREAKDOWNS, HAVE A LOT OF
PIECES LEFT OVER.
OFTENTIMES A LOT OF PLACES
WILL THROW THEM AWAY.
THE SMOKED SA SALMON BELLY NICE
BRAIN CHILD OF MINE.
TRIMMINGS WE TAKE.
START OFF WITH BOUND OF SALMON
BELLY.
ALSO DO USE LEANER CUTS.
WE'LL SMOKE THIS GUY.
ADD SALTY, SWEET AND SPICY.
TO GET THAT, WE HAVE TO SOAK
IT IN A BRI BRINE OVERNIGHT.
HALF A CUP OF WATER AND CUP OF
SALT.
Tannya: I FEELING LIKE
BEAKERS.
BEFORE WE ADD ANY OTHER
SPICES MAKE SURE, NUKE ONE
START OFF WITH WARM WATER.
NUMBER ONE.
STIR THIS UP, GET THE SALT AND
SUGAR REALLY MELT DOWN.
I DO ADD POWDER.
FROM THARNTION ADD ABOUT
TEASPOON OF SMOKED PAPRIKA.
Tannya: HAVE A LOT OF
FLAVOR.
I CAN TELL.
ABSOLUTELY.
ABOUT TABLESPOON OF JUNIPER
BERRIES.
ON THE PLATE.
Tannya: MAGIC STUFF.
I LIKE THE SPICE.
LET THE SPICE KIND OF TOUCH OF
SPICE IN EVERY ONE OF THE
DISHES WE PUT IN HERE.
CORIANDER SEED.
OPENS TASTE BUDS.
WE KNOW THAT.
WE'RE HALF KOREAN.
WE KNOW ABOUT ADDING KIMCHI.
ADD MUSTARD SEEDS TWO OF
THE MOST IMPORTANT.
CRACKED PEPPER AND BAY LEAF.
REMEMBER MAKE SURE THAT'S
SALMON BELLY IS COMPLETELY
SUBMERGED.
WE'RE GOING TO LET THIS GUY
SIT OVERNIGHT.
WE'RE GOING TO COME BACK.
Tannya: VOILA.
JUST LIKE THAT.
PUT IN THE SMOKER.
AT 180 DEGREES FOR ABOUT 2
HOURS.
WITH THE BELLY, WE HAVE TO
SCRAPE IT ALL OFF THE KENNY
USUALLY WAIT TILL AFTER
SMOKING PROCESS.
EASIER TO CLEAN.
EASIER TO GET THE MOST YIELD
OUT OF THAT.
THAT WAY.
TAKE THE OPPORTUNITY TO TAKE
BONES OUT.
RIGHT NOW, HEAT UP SOME
AROMATICS.
MAKE DISH, YOU DO NOT
OVERCOOK.
THE VEGETABLES.
THE REAL WILL I REALLY
IMPORTANT THAT YOU DO NOT COOK
IT SO THE POINT WHERE YOU
START SEEING COLOR.
LITTLE BIT OF SALT AND PEPPER.
ALWAYS SALT AND PEPPER.
WANT TO MAKE SURE THAT ALL
WE'RE DOING IS COOKING THIS
DOWN TRANSLUCENT.
DON'T WANT TO GET ANY
CARAMELIZATION ON THERE.
POPS THROUGH FINAL PRODUCT.
DON'T WANT TO OVERPOWER THAT
WAY.
I'M GOING TO LITTLE BIT OF
SHERI WINE.
TO KEEP THAT MOISTURE, KEEP
THE MAYARD PROCESS.
CARAMELIZATION.
SET THIS ASIDE.
GOING TO BRING THIS DOWN
TEMPERATURE.
COOL THIS GUY DOWN.
WHAT WE HAVE HERE, FINAL
PRODUCT.
ALREADY CHILLED DOWN.
READY TO GO FOR US.
I'VE GOT ABOUT HERE, CUP OF
SMOKED SALMON BELLY.
THEN ABOUT 3/4 TO A CUP OF
SALMON.
I'M GOING TO TAKE OUR
SHALLOTS.
AND FEN H FENNEL.
ADDED PARSLEY FOR A LITTLE BIT
MORE COLOR.
MAKE MIX THIS GUY DOWN REALLY
WELL BEFORE ADDING ANYTHING
IDEA IS TO ADD SALMON FLAKE.
YOU DON'T REALLY WANT TO NASH
DOWN YET.
WE'RE GOING TO MIX EVERYTHING
IN.
REALLY WANTED TOO MASH IT
DOWN.
OVERWORK THE SALMON BEFORE WE
ADDING ANY MAIN INGREDIENTS.
WE'RE GOING TO KEEP WORK.
TAKE A SHORT SHOUT ON
LIVING808.
NEXT SEGMENT, FINISH UP THE
DISH AND TIME TO GRIND.
STICK AROUND.
♪
John: I'M GETTING HUNGRY!
I KNOW.
I ACTUALLY, I COULDN'T RESIST
ANY MORE.
I HAD TO TAKE REFRIGERATOR.
THIS DISH IS AWESOME WHEN IT'S
DONE.
VERY ELABORATE.
SEE THE LOVE THEY PUT INTO IT.
CAN WE TALK ABOUT THAT FRENCH
TOAST AGAIN.
John: I KNOW.
SEE WHATEVER HE'S SERVING UP.
ALL LOOKS GOOD.
Tannya: DPOANTD YOU WISH
YOU COULD DO THAT.
-- DON'T YOU WE'VE YOU COULD
DO THAT, JUDY JETTISON.
ORDER WHAT YOU JUST SAW,
INSTANTLY POP-UP.
John: LOVE THAT.
RIGHT THERE ON THE TABLE.
I'D IT DURING THE SHOW.
EAT IT DURING THE SHOW.
KPT DO THAT.
GET THROUGH THE SHOW.
RIGHT AFTER THE SHOW, GO EAT.
WE'LL TAKE A QUICK BREAK.
UP NEXT, 90s SITCOM STAR HAS
ANOTHER TV HIT.