>>> IF YOU COOK AT HOME A LOT
YOU CAN FIND YOURSELF COOKING
THE SAME MEALS OVER AND OVER
AGAI
SO TODAY WE ARE JOINED BY
AWARD-WINNING CHEF SHAMUS
MULLEN WITH TIPS AND TRICKS FOR
CREATING FRESH STRONG QUALITY
RECIPEAT HOME.
GOOD MORNING, CHEF.
>> GOOD MORNING.
THANK YOU FOR HAVING ME.
>> AT HOME COOKS CAN KIND OF
GET IN A RUT.
WHAT IS YOUR BIGGEST TIP FOR
HOME COOKS WHO GET A LITTLE
BORED?
>> I THINK THE MOST IMPORTANT
THING TO REMEMBER IS YOU CAN'T
MAKE GOOD FOOD WITH GOOD
INGREDIENTS.
YOU HAVE TO START WITH THE BEST
QUALITY INGREDIENTS YOU CAN.
IF YOU HAVE BEEN TO MY
RESTAURANT YOU WILL NOTE I LIKE
TO COOK WITH PORK.
I SAY START WITH GREEN
INGREDIENTS, IF YOU ARE USING A
PORKCHOPS START WITH THAT AND
THINK OF A SIMPLE WEIGHT YOU
CAN BRING A LOT OF FLAVOR TO
THE TABLE.
I HAVE A TON OF DIFFERENT
RECIPES I PUT TOGETHER TODAY.
I HAVE PORKCHOPS HERE.
THESE ARE PORKCHOPS THAT
ARRESTED WITH MAPLE AND MUSTARD
GLAZE AND SOME BRAISED MUSHROOM
SPIRIT MAY BRING SWEETNESS TO
THE SPICINESS AND THE MUSTARD
AND THE MUSHROOMS BRING IT ALL
TOGETHER.
AND THEN THIS IS A SPICE
CRUSTED PORK
TENDERLOIN, THAT IS
A LEANER CUT OF PORK SO YOU
WANT TO MAKE SURE WHEN YOU WERE
COOKING THAT YOU ARE NOT
OVERCOOKING IT AND YOU ARE
KEEPING IT NICE AND GENTLE .
AND IT IS SERVED WITH A LITTLE
BIT OF SPAGHETTI SQUASH AND
PINE NUTS AND RAISINS.
SUPER DELICIOUS.
AND THEN I HAVE BRUSSELS
SPROUTS WITH PORK BELLY.
I
DON'T KNOW ABOUT YOU, BUT WHEN
I WAS A KID I HATED BRUSSEL
SPROUTS.
NOW I TOTALLY LOVE THEM .
KIDS
NOWADAYS ARE EATING MORE
AND MORE VEGETABLES AND THEY
ARE REALLY INTO THEM.
THESE ARE BRUSSELS SPROUTS WITH
PORK BELLY.
SERVE THEM FRESH .
AND THEN IT CAN BE RICH BECAUSE
OF THE PORK BELLY WHICH I
REALLY LIKE, BUT I WANT TO CUT
THAT SO THERE IS SOME JALAPENO
AND POMEGRANATE IN THERE.
RIGHT NOW IT IS ALL ABOUT THE
GRILL.
IT IS GRILLING SEASON, ALL
ABOUT GETTING AN COOKING
OUTSIDE.AND REALLY ENJOYING
THE WEATHER.
WE HAVE SOME PORK STEAKS, THESE
ARE SIMPLY GRILLED AND SERVED
WITH A TOMATO AND ALL OF RELISH
AND SUMMER GREENS.
SUPER SIMPLE, BUT DEFINITELY
SCREAMS SUMMER.
>> AT ALL LOOKS SO GOOD.
SO YOU MENTIONED INGREDIENTS
AND HOW IMPORTANT THAT IS.
HOW CAN YOU MAKE SURE YOU ARE
USING THE BEST INGREDIENTS FOR
WHATEVER YOU MIGHT BE COOKING?
>> WELL, WE ALWAYS DO AT THE
RESTAURANT AS WE TRY TO COOK AS
SEASONALLY AS POSSIBLE AND THE
BEST WAY TO KNOW EXACTLY WHAT
IS IN SEASON IS TO GO TO THE
FARMERS MARKET LOCAL FARM
STANDS.
IF YOU CAN, CHAT WITH THE
FARMER AND GET A SENSE AS TO
WHAT THEY ARE GROWING AND WHAT
IS COMING INTO SEASON RIGHT NOW
WHAT MIGHT BE COMING DOWN THE
ROAD.
THAT WAY YOU KNOW YOU ARE
GETTING THE FRESH INGREDIENTS
THAT WILL BE A LOOK.
SO ALWAYS STICK TO SEASONALITY.
THAT IS A REALLY IMPORTANT
THING FOR US.
BUT THE INGREDIENTS COME
FORWARD.
IF YOU ARE USING REALLY GOOD
QUALITY YOU DON'T NEED TO DO IT
MUCH.
YOU DON'T NEED TO CLUSTER AND
CROWN THEM UP WITH TOO MANY
OTHER INGREDIENTS.
KEEP IT SIMPLE REALLY LET THE
INGREDIENTS SHINE.
>> I LIKE THAT.
SIMPLE USUALLY MEANS EASIER.
HOW DO YOU COME UP WITH NEW
DISHES AND FLAVORS FOR YOUR
RESTAURANTS?
>> WE ALWAYS THINK ABOUT WHAT
THE BEST WAY
TO REALLY EXPRESS A
PARTICULAR INGREDIENT.
IT IS A PORK CHOP, THERE ARE
LOTS OF DIFFERENT WAYS OF
COOKING IT.
YOU COULD ROAST IT, GRILL IT ,
YOU COULD PAN ROASTED
AND THEN
THINK ABOUT WHAT WE HAVE IN
SEASON THAT WOULD GO WELL WITH
IT .
I LIKE TO ALWAYS BALANCE THINGS
SO THERE COULD BE A LITTLE BIT
OF SOMETHING TO GO WITH
SOMETHING RICH OR A SPICE
TICKET
FOR SOMETHING ELSE.
THE SWEETNESS AND SALTINESS
BALANCING ALL THAT .
THINK OF THE FOUR POINTS OF THE
COMPASS.
REMEMBER WE EAT
WITH OUR EYES
CLOSE A PRESENTATION, WHILE IT
SHOULDN'T BE THE MOST IMPORTANT
FACTOR IS IMPORTANT TO MAKE
SURE IT LOOKS APPETIZING .
>> SO THAT MY KIDS WILL
ACTUALLY
BE BRAVE ENOUGH TO TAKE A BITE
OF IT.
>> EXACTLY.
>> THANK YOU SO MUCH FOR
JOINING US.
WHERE CAN WE GO FOR MORE
INFORMATION ?
>> YOU CAN GET ALL OF THESE