>>VIC MICOLUCCI: SAINT PATRICK’S DAY IS TOMORROW AND IF YOU DON’T WANT TO GO OUT.
WE’VE GOT A PERFECT IRISH
RECIPE YOU CAN WHIP UP.
>> RIGHT
AT HOME.
>>VIC MICOLUCCI: SENIOR
MANAGING CHEF AINSLEY DICKENS
JOINS US NOW IN THE
PUBLIX KITCHEN.
>> AND WE THANK YOU FOR JOINING
US THIS TELL US A LITTLE ABOUT
THIS SO I’M NOT HEARD OF THIS
BEFORE IRISH ALAM NACHOS YEAH,
YEAH.
>> SO THANK YOU FOR HAVING ME
THIS WEEK FOR SAINT PATRICK’S
DAY. YES LAMB A LITTLE SPIN ON
THE TYPICAL LIKE
AMERICAN. MEXICAN NACHOS
SO THIS ONE HAS A CUDDLE COATS
CHIP BASE. AND
WITH IT. YOU PUT THE
GROUND LAMB. I HAVE SOME RIGHT
HERE. SEE OFF TO SEE WHAT IT
LOOKS LIKE IT LOOKS JUST LIKE
THESE. BUT IT’S LAMB SO YOU GET
THAT NICE LITTLE BIT OF GAMING.
A SUDDEN WE HAVE SOME ONIONS IN
THERE THE NICE AND CALM ALLIES
NOW SOME.
GARLIC AND A LITTLE BIT OF
PARSLEY
MAISEL GREEN.
>> SAME PATH TO STAY GREEN AND
THEY’RE NOW NOW TELL ME A
LITTLE
>> THE CHIPS I WANT TO BACK UP
TO THAT REAL QUICKLY THAT SO
THAT’S KIND OF A DIFFERENT
THAT’S DIFFERENT THAN WHAT I’M
ACCUSTOMED TO AND I
THINK NACHOS SO IS THAT MORE
IRISH FARE THE KETTLE COOKED
VERSION. YOU KNOW I HAVEN’T
HEARD THAT MYSELF,
BUT.
>> THEY HAVE A REALLY NICE
CHRISTINE IS TO IT AND A REALLY
NICE SALTINESS TO I KNOW YEAH
WHEN YOU WHEN YOU MENTIONED IT
MADE ME THINK THAT SOUND THAT
SEEMS LIKE A BE A GREAT
ALTERNATIVE TO THE DEAD
OR DIA.
>>LENA PRINGLE: YES, WHENEVER
YOU SO THIS IS PART OF OUR
FINISHED
PRODUCT HERE WHEN YOU PUT IT IN
THE OVEN BUT THAT SHE’S GONE
ICE MELT, EITHER STILL NICE AND
CRISPY SO IT’S REALLY NICE TO
HAVE SOMETHING AND IT GOES
ALONG WITH THAT LIKE SOL
VINEGAR.
>> KIND OF A SALUTE LEE WANTS
THAT TO YOU RIGHT RIGHT THERE
WHAT’S THE ROLE HERE.
>> YEAH, THIS IS THE QUALITY
MOST LAW THAT GOES
ON TOP ISSUES WITH OUR COLESLAW
BASE. SO YOU CAN FIND IN THE
PRODUCE DEPARTMENT AND IT HAS
SOME OUT
THEN OCCUR AS WELL AS LITTLE
BIT OF OIL JALAPENO IN SOME
GREEK SEASONING.
>>VIC MICOLUCCI: OK A LITTLE
BIT OF A KICK TO US HOW WOULD
YOU COMPARE THIS TO A TYPICAL
MEXICAN NOT SHOW THAT YOU’RE
USED TO IS THAT A MUCH
DIFFERENT FLAVOR IT’S A MUCH
DIFFERENT FLAVOR. I WOULD ONLY
COMPARE IT IN A TECHNICAL SENSE, NOT A FLAVOR SENSE. >> SO YOU’LL HAVE THE NICE MORE
IN NAME ONLY. YES,
YEAH, YEAH.
>> SAID YES GET IT.
>> WE USED TO NICE OUR BOAR’S
HEAD IRISH CHEDDAR SO
YOU STILL GET SOME OF THAT
IRISH FEEL IF YOU’VE NEVER HAD
IRISH SHE’S BEFORE I HIGHLY
RECOMMEND IT DEFINITELY
THIS SEASON FOR HIS HEAD HAS A
NICE PRODUCT KERRY GOLD HAS A
LOVELY PLETHORA OF ITEMS I WANT
TO BACK UP TO THE LAMB REAL
QUICK THE
LAMB TASTE.
>>VIC MICOLUCCI: HOW DOES THAT
COMPARE TO LIKE A TYPICAL BEEF
NACHO IS THAT IS THAT A MUCH
DIFFERENT TASTE.
>> THERE IS A DIFFERENCE IN IF
YOU’VE EVER HAD ANY SORT OF
PROTEIN THAT’S NOT YOUR TYPICAL
LIKE PORT
CHICKEN BEEF. YOU’LL HAVE THIS
WEIRD LITTLE LIKE WE CALL IT
GAME ENOS.
IT DOESN’T QUITE TASTE
THE SAME. SOME PEOPLE REALLY
LIKE IT SOME PEOPLE DON’T WE
PUT A NICE SEASON, SALT
WHENEVER WE WERE
ROUNDING IT SO IT KIND OF THREW
OUT SOME OF THOSE FLAVORS SO IT
WILL HAVE A LITTLE BIT
A DIFFERENT.
>> A DIFFERENT CASE AND IF YOU
HAVE MOST OF THOSE INGREDIENTS
THERE BUT NOT ALL WHAT WOULD
YOU SAY ARE THE MOST KEY
INGREDIENTS OF PEOPLE WANT TO
MAKE SURE THEY HAVE ON HAND.
>> DEFINITELY THE CHEESE.
THE CHEESE OH YEAH, BUT I’M A
BIG
CHEESE GIRL. SO THE CHEESE AND
THE CHIPS ARE SOME OF THE
BIGGER COMPONENTS IF YOU DON’T
HAVE AN ONION OR RED ONION TO
PUT IN WITH
THE BEEF. THAT’S OK IF YOU’VE
GOT LIKE SOME ONION POWDER HOME
OR SOMETHING TO STILL GET THAT
FLAVOR. SAME WITH YOU DON’T
HAVE ANY GARLIC GARLIC SALT
STILL KIND OF GET THOSE FLAVORS
IN THERE.
BUT.
>> YEAH GOT TO AND WE DIDN’T
THANK YOU SO MUCH FOR JOINING
LOOKS DELICIOUS ITS OPENING MY
EYES
TO A.
>> BRAND-NEW SAINT PATTY’S
DECIDE EVER THOUGHT ABOUT
THANKS AGAIN LOOKS GREAT.
>> THANK YOU.