the following portion of daytime Blue
Ridge is sponsored by
[Music]
we are in the daytime kitchen with Chef
Charles Brown from Frankie Rowland's
steakhouse welcome and Happy
Thanksgiving
thank you absolutely to the restaurant
yes ma'am yeah yeah we got a lot going
on today and tomorrow and just to get
ready for everybody and we still have a
couple slots open if there are any
last-minute people that you haven't
quite figured out what you're trying to
do or anything you're serving 300 of
your yeah we're mall parking for about
300 people yeah so it's gonna be a
really busy day for us but you know
we're really looking forward to you know
it's been in Thanksgiving with everybody
yeah talk about booking a holiday party
with you all well we have our private
backroom that offers seating for about
50 people and we have all sorts of
different packages for company parties
or even just big family get-togethers
just kind of take all the mess and
cooking and and all the hassle having
everybody at your house and you know
come over to ours there's no mess you
don't have to deal with anything yeah
absolutely do all the work so we're
gonna make some collard greens yep we're
gonna be some collard greens I'm gonna
start off with some onions right now
just cuz collard greens it's really a
it's a labor of love you have to have
time to let everything really break down
and really marry in flavor yeah so we're
gonna start with
we're gonna let our onions really cook
down you know a whole lot slower than
women to have collard greens at
Thanksgiving it really is and sometimes
I feel like it's lost and you know it's
such a really just staple southern dish
that you know that's where we really
enjoy bringing it back for Thanksgiving
is there a right and a wrong way to cut
them yeah question
the biggest thing you don't want to do
you don't want these big veins in there
so you want to cut the veins out and
then cut them down you can tell in these
you know I'm not shredded but there's
still some good you know some goodness
like kale where you have to cut that
vein out it is and so it's a really nice
hearty mm-hmm you know leafy lettuce
wore off and this is gonna be good I
could smell it already because you have
it you know on the stove right Mel's
like pretty says smells like good smell
barbecue right yeah you know and there
are a lot of similar flavors just like
we were talking about going in there you
know just like I said you know it can
take about two hours or so for them
really to work you know and the more
more you have obviously the longer it
will take you know I'm gonna start them
I'm gonna start collard greens for
tomorrow at 7:00 in the morning just to
make sure that they're they're ready to
go recipe it could be very much a crock
pot roast
absolutely serve a tune for the recipe
the following portion of daytime Blue
Ridge is sponsored by
[Music]
we are back in the daytime kitchen of
the ship Charles Brown from Frankie
Rowland's steakhouse and he is giving us
a sneak peek at their menu for
Thanksgiving and we're making the
collard greens and this smells so good I
can't wait to eat it
can't wait these good ole yes so time we
left you you had put the onions in yep
so we got the onions they're all nice
and caramelized and now we're basically
gonna add all the other ingredients okay
okay so I've got got brown sugar mustard
and some crushed Reds now you always you
can always want to be careful about
adding anything to it just because you
can always add more if you want Wow so
we're gonna do some garlic that I
roasted that I pre roasted it kind of
takes the bite out of that garlic what
do you recommend doing that I do just
because it I mean once you roast a
little bit it offers almost a sweetness
rather than does that pungent yeah and
then I've got ham base which you can
substitute with a ham hock or thinking
the recipes I have like a ham bullion
which you go ahead and incorporate all
those together you even add your greens
before you add the greens at all you get
all this kind of a almost like a paste
mixture and then we're gonna go ahead
and add all our greens and like I said
earlier you know you want to make sure
you have plenty of time to do this
probably one of the first things you
want to start okay when you're planning
a meal just because it takes you know it
can take a number of hours really would
be fine to do overnight can somebody do
it tonight
or do you remove it you could do it you
could do it this evening let them cook
and then before you got a bad pull them
and you know let them you know let them
cool and everything okay and then
tomorrow you just heat them back up on
the stovetop they'll be even better
tomorrow it's just like Oh like a pasta
salad or anything like that just kind of
one of those next day yeah are we
covering that after we put the so I've
got the greens in there I'm trying to
incorporate all this pace mixture just
to make sure nothing's burning on the
you're sticking around then I'm just
gonna add my water oh it's gonna say you
have to yeah add some come in we're
gonna cover it and let it go for about
two hours three hours you can always add
more water more seasoning anything that
in viewer not quite there if you wanted
more I'm telling you we've been eating
this and losing so very good so is this
one of the things that will be on the
menu at Frankie Rollins yes yes
absolutely that's what you know we have
all the traditional stuff and mashed
potatoes and sweet potato casserole and
green beans and stuffing and cranberries
and that's where this kind of doesn't
appear on everybody's Thanksgiving menu
so we are really happy to be able to
provide oh so delicious yeah they love
it so much all right so we need
reservations right yes reservations
there are a few spots left and we are
still absolutely accommodating so please
if you're not sure what to do tomorrow
please call us give them a call
this is worth it and I just the collard
greens I'm eating the whole time that
you've been talking we really laugh all
right there's the information on your
screen thank you so much Charles thank
you happy Thanksgiving to you absolutely
you guys too