SOME QUICK AND EASY DISHES
WELCOME BACK.
CHEF MARK NOGUCHI IS
BACK TO GET YOU READY
WITH SOME DISHES FOR
SUNDAY.
WHAT ARE HE MAKING AGAIN
TODAY'S SMOKED MEAT
WITH A SHEEP FROM
HAWAI'I ISLAND.
ONE OF MY BUDDIES IS AN
AVID HUNTER.
AREN'T YOU YEAR OF
THE SHEEP.
I HAVEN'T HAD SHEEP IN
FOREVER.
I DON'T THINK I'VE
EVER HAD.
CAN I TRY IT?
TELL US WHAT IT
TASTES LIKE?
IT'S SMOKED?
YES, IT'S SMOKED, HOT
SMOKED.
MY BUDDY BRIAN, HE
ACTUALLY DID IT ALL THE
WAY.
YOU COOK IT TO ABOUT
THREE-QUARTERS AND THEN
YOU FINISH IT OFF.
THIS MORNING GOT UP AND
SEARED IT IN A PANIC.
THE FLAVORS ARE AMAZING.
THE SMOKE WORKS REALLY
WELL WITH GAME MEATS,
COMPLIMENT IT, CUT
AROUND OTHER FLAVORS.
THAT'S ONE DISH.
THE SECOND DISH OVER
HERE IS, IT'S -- WE
ACTUALLY MIXED IT WITH
SOME ULU.
WOW.
PEOPLE AT HOME.
IT'S BREAD FRUIT.
WHAT'S THAT?
IT'S A FILIPINO DISH.
YOU TAKE A WHOLE PIG AND
ROAST IT.
DID YOU GUYS EVER HAVE
SHELDON ON YOUR SHOW?
RESTAURANT, TIN ROOF ON
MAUI.
HIS FATHER, THE WAY
HIS FATHER COOKS, IT'S
UNREAL.
SO ANYWAY -- I FELL IN
LOVE WITH IT.
IT'S SOMETHING I UTILIZE
NOW.
I'M GLAD I ASKED
BECAUSE WHEN YOU SAID
THIS DISH, IT WENT RIGHT
OVER MY HEAD.
WE'RE REAL BIG ON
TEXTURES.
YOU'RE GOING TO TAKE
THESE CUCUMBERS AND
BREAK THEM.
YOU CAN START TO
INCORPORATE ALL OF THE
INGREDIENTS HERE.
IS THIS THE RIGHT
SIZE OR DO YOU WANT TO
SMALLER?
I'M GOING TO SAMPLE.
THIS IS MY DAUGHTER'S
CHOPSTICKS.
THEY ARE SO CUTE.
HOW DO YOU FIND YOUR
INSPIRATION FROM ALL OF
THESE DIFFERENT AMAZING
LOCAL INGREDIENTS.
HALF OF THESE I'VE NEVER
HEARD OR TASTED BEFORE.
I'M INSPIRED BALL OUR
HOME.
ALL OF THIS STUFF IS
INGREDIENT WE GREW UP
WITH LOCALLY, YOU KNOW.
YOU CAN EAT IT HERE.
I MEAN SMOKED MEET
AND ONIONS.
GOT IT.
LOCAL FOOD.
YOU SEE IT IN BACKYARDS,
WEBSITE RESTAURANTS,
LOOK AT THOSE ONIONS.
AND WE JUST ADDED
MORE VEGETABLES.
THAT IS THE CUTEST
CHOP STICK EVER EVER.
MIX IT ALL IN.
THE DIFFERENCE HERE
IS THAT IT'S ABOUT THE
VEGETABLES, RIGHT, AND
THE MEAT COMPLIMENTS IT.
WE'RE TRYING TO WATCH,
YOU KNOW, OUR LONGEVITY
AND OUR QUALITY OF LIFE,
THEN WE'RE FLIPPING IT
AROUND A LITTLE BIT.
WE'RE TRYING TO CREATE
JUST A BETTER WAY OF
EATING.
I SEE ALL OF THE
DIFFERENT TEXTURES HERE.
WHAT AM I PUTTING IN
HERE RIGHT NOW?
SOME LONG BEANS.
AND LAST BUT NOT
SHRIFT FOR ME, WHAT AM I
PUTTING IN HERE?
SMOKED MAC NUTS.
I FEEL LIKE YOU HAVE
TAKEN THE GAME DAY PARTY
TO A WHOLE OTHER LEVEL,
THAT IS AN IMPRESS
YOUR FRIENDS PARTY.
EASY, GRABBING ALL OF
THIS AND PUTTING IT
TOGETHER.
YOU COULD DO THIS GAME
DAY MORNING FOR THE
NIGHT BEFORE AND HAVE IT
READY TO GO.
YES, THE --
NICE, NICE.
VEGETABLES AND CUT ALL
THAT OUT.
JUST BECAUSE I KNOW
PEOPLE ARE WONDERING AT
HOME, WE WILL HAVE THESE
RECIPES ON OUR WEBSITE.
MARK WAS KIND ENOUGH TO
GIVE US A RECIPE.
MAHALO, CHEF.
THAT'S AWESOME.
THIS IS JUST MINE,
RIGHT?
I CAN JUST START EATING
IT.
GO.
OH, MY GOODNESS, THIS
LOOKS SO, SO GOOD.
I'VE NEVER HAD SHEEP
BEFORE, ESPECIALLY SMOKE
ED SHEEP.
CAN I HAVE THAT BREAD
TRUE BEFORE.
WILL COME UP AND THEN
FIVE TO SEVEN YEAR.
A LOT OF PEOPLE ARE
LOOKING AT ULA AS OUR
STAPLE STARCH.
SO DELICIOUS.
CHEF, WE'RE OUT OF
TIME.
THAT'S OKAY.