>>>
>>> TH4@ERE IS A NEW RESTAURANT
>>> TH4@ERE IS A NEW RESTAURANT@ IN WATERVILLE CALLED FRONT AND MAINE.
IN THE MENU HIS FARM TO TABLE
AND TONIGHT WE ARE IN THE
KITCHEN WI4@TH HIM.
>> WE START BY SEARING THICK
SLAB BACON4@4@. THIS IS A CAST
PAN. THE MOST IMPORTANT THING IS
IT IS VERY HOT WHEN THE BACON
GOES IN. 4@
YOU CAN HEAR THAT SIZZLE.
IF YOU DON'T HEAR THAT SIZZLE,
IT IS 4@NOT HOT.4@
NEXT WE HAVE 4@DICED ONION4@. W
GOING TO GET THAT TOASTED AND
CARAMELIZED THEN THE VEGETABLES
ARE ADDED.
THESE HAVE ALL BEEN4@ DICED IT
AND PARBOILED FOR ABOUT FIVE
MINUTES.
THAT WILL MAKE IT EASY TO4@ TUR
IT INTO A QUICK AND EASY
DINNER.
THEN ADD THE BEETS.
THESE HAVE BEEN FULLY COOKED AND
4@DICE.
THEY MAKE IT READ.
WITH A MIX OF ALL THESE OTHER4@
COLORS, YOU CAN DOUBLE AS A
FLANNEL SHIRT.
IT HAS A GOOD LOOK TO IT.
WE'RE GOING TO DRAIN SOME OF
THIS.4@4@
THEN WE GO IN WITH ONIONS.
THEY SIZZLE.4@ 4@
OKAY.4@
NOW WE ARE GOING TO SAUTC THESE
ONIONS WITH A LITTLE BIT OF
SEASONING, SOME PEPPER AND
SALT.
THEY WILL START TO COOK.
WE HAD A LITTLE BIT OF BUTTER
IN THE MIDDLE 4@AND SUNFLOWER4@
BACON IS RENDERED AND THE
GARLIC SMELLS WONDERFUL.
WE GO IN WITH RUTABAGAS. WE HAD
A LITTLE 4@MORE ALPHA AND THEN
SOME GOOD 4@SALT AND PEPPER.
DUTCH GROUND PEPPER IS ALWAYS
THE BEST.
KEEP IT ON HIGH HEAT.
WE WENT TO GET COLOR ON THE
VEGETABLES AND KEEP THAT PAN
NICE AND HOT.
JUST KEEP ADDING INGREDIENTS
AND IT COOLS.4@
OKAY.
WE WILL GIVE THAT A 4@MINUTE.
THEN WE TAKE THESE SCALLOPS4@.
THEY HAVE A LITTLE BIT OF SALT.
WE GET THEM INTO A VERY HOT PAN.
ANY CAST IRON OR NONSTICK WILL
DO.
4@ DON'T BE AFRAID IF THIS SMOKES
A LITTLE BIT.
WE BRING THAT TO AHEAD.4@
WE STAR4@TED WITH THE SKILLET 4
NOW WE NEED4@ TO KEEP IT THERE
BUT TURN THE HEAT DOWN.
WERE GOING TO LET THAT COOK TWO
MINUTES AND THEN FLIP IT.
YOU GET THESE 4@BEAUTIFUL BEADS
FROM A COUPLE OF FARMS THAT WE
WORK WITH.4@4@
AZIZ COOK 4@TOGETHER YOU WILL S
FROM A COUPLE OF FARMS THAT WE WORK WITH.4@4@ AZIZ COOK 4@TOGETHER YOU WILL S@
THESE HAVE BEEN ON FOR 4@TWO
MINUTES.
I WILL FLIP THEM.4@
THERE BEAUTIFULLY CARAMELIZED.
WE DON'T WANT4@ TO OVERCOOK THE
WE WENT TO FLIP THEM.
ADD A 4@LITTLE BIT OF BUTTER AN
WE DON'T WANT4@ TO OVERCOOK THE WE WENT TO FLIP THEM. ADD A 4@LITTLE BIT OF BUTTER AN@
WE WILL DO A LITTLE BASED.4@
WE HAVE TO FINISH THESE WITH A
LITTLE BIT OF BUTTER.4@ 4@
THIS WILL KEEP THEM4@ BUTTERY A
DELICIOUS WHILE KEEPING THE
CENTER NICE AND MEDIUM.4@
NOW WE RETURN TO THE HASH.4@4@4
IS ALMOST ON.
WE WENT ADD SOME CHIVES.
HERE WE HAVE4@ ARE FINISHED HAS
AND SEARED4@ SEA SCALLOPS.
AND WE HAVE A MUSTER,4@ GALLOP
CRASH.
THIS AS GRAY 4@MUSTARD