HERE. SO WE GET A HAHA, HAPPY TUESDAY. HAPPY TO KNOW THAT OUR HEART ISSUES DAY. I’M FIONA
GOROSTIZA AND I’M MIKE
OSTERHAGE. OUR FIRST GUEST
TODAY IS FROM THE PREMIER
DOWNTOWN SIPA PRESS TREATED
RESTAURANT LOCATED IN THE
HISTORIC SAINT ANTHONY HOTEL
SEASON WAS GREAT AND I CAN BUY
LIKE 3 WORDS THE STUFF OF
HOURS. YOU’RE IN TROUBLE NOW
WITH HE HAS BUT LOOKS ARE IS
HERE. HE’S THE GENTLEMAN THAT
BROUGHT THE WIND. THANK YOU
VERY OK, WHAT ARE WE MAKING
TODAY? BECAUSE IT LOOKS
ABSOLUTELY DELICIOUS. OKAY.
WE’RE MAKING A SIGNATURE DISH
FROM OR ABOUT THE TUNA TARTARE
WITH THE TO SOUND AND SEEM
ACKMAN A GRAD. OKAY. SO THIS IS
WHAT WE STARTED WITH THAT THAT
IS THE NUMBER ONE I NEED TO
KNOW RIGHT THERE. OKAY. THAT
GETTING BETTER THAT I CAN’T GET
ANY BETTER THAT THESE PARTS NOT
THIS IS ONE OF THEM. THIS IS
ONE OF THE MOST POPULAR DISHES,
RIGHT? YES, THIS IS NOW WHAT
THE FOOT TOUCHE. TO SOUND AS IN
THE EASTERN MEDITERRANEAN
VEGETABLES OUT THAT USUALLY
CONSISTS OF ANYTHING THAT’S
WITHIN SEASON. BUT PRIMARILY
>> PEPPERS, TOMATOES, SOMETIMES
RADISHES, SOMETIMES A LITTLE
BIT OF GREEN ONION. AND I’M
HERE ON YOUR CAR OR ANYTHING IN
GROWING A GARDEN. IN THIS CASE,
WE’RE USING ALL THESE REALLY
FRESH VEGETABLES THAT ARE RIGHT
NOW IN SEASON IN SAN ANTONIO.
WE’VE GOT THE FRESH TOMATOES,
CUCUMBERS A LITTLE BIT OF A
HOT PEPPER JUST DUMPED IN THE
BELL PEPPERS. AND THEN WE HAD A
BREAK FROM. SO ONE OF THE KEY
COMPONENTS OF THE 2 SAUDIS THAT
THERE’S KEY TO IT BECAUSE IT’S
THE SUNNY MEDITERRANEAN.
WE GET A LOT OF SOURED OVER
HERE. SO WE JUST KIND OF DO A
LITTLE BIT OF A, YOU KNOW,
TWIST ON THE RECIPE BY ADDING
SOUR DOUGH BREAD CRUMBS IN
THERE, WHICH GIVES IT THE
CRUNCH THAT PEOPLE LOVE.
AND AND AND THAT IS THE SUMAC
VINAIGRETTE. YOU CAN SPOON IN
ABOUT 3 BIG FAT SPOONFULS OF
THAT IN THERE. AND SUMAC IS THE
PRIMARY INGREDIENT, WHICH IS
A VERY
>> THAT GROWS ON THE PLANET.
AND AS A REALLY HIGH CITRUS
FLAVOR.
>> AND SO THIS IS SOMEONE’S
VERY FAVORITE POSITION.
>> HIS FACE IS THAT THIS IS
THIS THIS IS POP’S FAVORITE
DISH.
>> HE’S BEEN ORDERING IT.
WE’VE HAD IT ON THE MENU AT A
RESTAURANT CALLED FEAST BACK IN
THE DAY.
>> AND NOW IT’S OVER AT REBEL
AND HE ORDERS ABOUT 2 PER TIME.
SOMETIMES WE WONDER IF THEY’RE
TOO FROM SOUTH TAHOE PROBE.
LEE R, I MEAN, THIS REALLY VERY
FEW WHO ARE MOMS LIKE IN THE
CITY AND HE LOVES IT. AND HE’S
HE’S CHASTISE ME FOR TAKING IT
OFF THE MENU TIMES. BUT NOW
IT’S BACK.
I’M INCLINED TO JUST USE THIS
BUT IT PAIRS VERY WELL WITH.
>> SO WE’VE GOT A MUST TODAY
HEAR FROM LAURA VALLEY. IT’S
GOT NICE. CITRUS NOTES,
GRAPEFRUIT LEMON, GRASS IT GOES
REALLY WELL WITH THIS. AND
DON’T FORGET THE LITTLE AND
WITH RON THAT I’M AT THE END,
GIVE
IT SOME SOME NICE HERBACEOUS.
YEAH. AND YOU SAID TALKING A
FRESH. ALL THE VEGETABLES ARE
BECAUSE THIS IS THE SEAFOOD
FLOWN IN MAILI. BUT IN THE
VEGETABLES ARE RIGHT DOWN THE
ROAD, RIGHT? YES, ALL THESE
VEGETABLES ARE GOING BY
LONDONDERRY, STARNES OUT TO BE
TEXAS WHO WE’VE BEEN WORKING
WITH FOR ABOUT 8 YEARS.
>> THEY’RE BOTH IN THEIR 70’S
AND THEY BOTH, IN MY OPINION,
GO THE BEST VEGETABLES THAT YOU
CAN GET.
>> THERE’S A LOT OF RESTAURANTS
HERE THAT ARE LOCAL RESTAURANTS
THAT USE THEM AND THRIVE FROM
IT.
>> OKAY. SO WELL PERFECT FOR
SUMMER BECAUSE IT IS NICE.
IT IS COOL. IT IS CRUNCHY.
SO WE’RE GOOD AND THE CALLERS
TO OUR FANTASTIC. YEAH. ALL
RIGHT. AND YEAH, 3 SEAFOOD,
COOKING FATS AND THE FIRST IS,
WELL, THE FIRST IS KEEP IT
SIMPLE. ANYTHING WITH SEAFOOD.
YOU DON’T WANT TO JUST DRENCHED
IN HEAVY SAUCES OR ADD TOO MUCH
OF A YOU KNOW, HONESTLY, IT’S
EASY. YOU MAKE IT EASY
ON YOURSELF.
>> BY COOKING IT, LET IT SHINE
THROUGH. THE SECOND ONE IS IF
YOU’RE GOING BY STEVEN IN SAN
ANTONIO, YOU PRETTY MUCH HAVE
TO
BUY IT. CENTRAL MARKET. YOU CAN
GO TO GROOMERS. THAT’S WHERE WE
GET THIS TUNA FROM. SO YOU CAN
GET A REALLY YOU KNOW,
SELECTION OF VERY FRESH SEAFOOD
THERE. BUT TALK TO YOUR
SEAFOOD, THE PERSON BEHIND THE
COUNTER. FIND OUT WHAT’S UP
WHEN THAT SEAFOOD ARRIVE.
HOW LONG HAS IT BEEN SITTING
BEHIND THE SHELF? AND I DON’T
KNOW WHAT’S THE 3RD ONE?
I MENTIONED IT. BUT YOUR
FAVORITE ITEM KEEPING SOME.
YEAH, BIG FAVORITE. I COOK IT
WITH SAW ACID AND YOUR FAT OF
CHOICE AND ALSO NEVER OVER AND
OVER ON THE BETTER. YEAH,
THAT’S THE BIGGEST THING LIKE
OVERCOOKING THIS PIECE OF FISH
TO TOO WELL IS SOMEWHAT OF A
LITTLE BIT. IT’S A CRIME AND
SNOHOMISH OTHER THINGS ON YOUR
MENU.
>> OKAY. WE HAVE AN AMAZING
MENU RIGHT NOW. WE’VE GOT A
BLACKENED REDFISH WHICH IS
REALLY POPULAR ON THE MENU THAT
COMES WITH THE MOCS YOU.
THAT’S CRAB AND A LOT OF
VEGETABLES WITH IT WITH A RED
BELL, PEPPER SAUCE. WE’VE GOT
THESE KING CRAB LEGS THAT ARE
EXTREMELY POPULAR. THEIR SPLIT
KING CRAB LEGS AND A VERY FEW
THAT THE CITY WE SERVE IT WITH
A CARAMELIZED GARLIC BUTTER
WITH PARMESAN. WE’VE ALSO SOME
OLD, SOME OLD FAVORITES FROM
FEES LIKE THE LAND TO BOB’S
THE MUSCLES IN GREEN WE’VE GOT
AN AMAZING TRIP. HE KNOW I GREW
UP IN THE BAY AREA. SO WE BRING
THAT TO THE TABLE HERE
JUST NUMEROUS OTHER DISHES THAT
WE TRY TO BRING IN THAT ARE
SUPER FRESH. AND WE’VE GOT A
GREAT WAYS TO PROGRAM AND LOOK
AT IT RIGHT THERE IN THE
HISTORIC SAINT ANTHONY,
COMPLIMENTARY VALET. CAN’T BE
THAT 5 WORKING. ALL RIGHT.
FOR MORE INFORMATION ON REBEL.
JUST HEAD TO OUR WEBSITE SA