WE'VE
WE'VE BEEN FEATURING DIFFERENT WAYS YOU CAN ENJOY THE HOLIDAYS
AND TODAY WE HAVE AN APPETIZER
THAT IS SCANDINAVIAN.
CHEF NICK NOVELLA WAS HERE FROM
THE FISHERMEN RESTAURANT ON THE
WATERFRONT.
WATERFRONT. HAS A LITTLE TWIST TO THE
CLASSIC THIS GOOD MORNING.
I LIKE THAT YOU SANITIZE ME I
DO.
DO.
DO. I'M
DO. I'M READY.
I'M READY. >> 100% SANITIZED SO SWEETEST
MEAT BALLS WHEN MY FAVORITE
THINGS FOR THE HOLIDAYS REALLY
NOTHING SAYS YOU KNOW, HAPPY
HOLIDAYS DAN SWEETEST MEAT BUT
YOU CAN SPELL IT RIGHT NOW IN
HERE.
HERE.
HERE. DISTRIBUTOR HOUSE RIGHT NOW.
ME BACK
ME BACK
ME BACK >> AT PIER 5070S ON THE HOLIDAY
MENU. WE HAVE REALLY COOL STUFF
WE HAVE SOME GROUND LAMB AND
GROUND BACON.
GROUND BACON. >> BACON?
>> BACON?
>> BACON? >> THAT'S RIGHT I'M GOING TO
ENLIST YOUR HELP TODAY I'M
GOING TO HAVE YOU POUR AND I'M
GOING TO MIX IT WILL START THE
PARTY WITH HEAVY CREAM.
>> THIS IS HOW I SHOULD COOK,
OKAY?
OKAY?
OKAY? I
OKAY? I NEXT, WE WILL GO WITH OUR
SPICES.
SPICES.
SPICES. INSIDE, WE HAVE SOME KOSHER
SALT AND BLACK PEPPER.
WE HAVE SOME GRANULATED GARLIC
AND OVER HERE WE HAVE MORE
SPICES.
SPICES.
SPICES. I
SPICES. I HAVE SOME CINNAMON AND NUTMEG
>> THAT WARMS IT UP A LITTLE
BIT AND NEXT WE WILL GO WITH
SOME PANKO BREADCRUMBS TO CUT
JEANETTE UP AND BRING HEAVY
CREAM AROUND IT.
>> WHAT'S THE DIFFERENCE
BETWEEN REGULAR BREADCRUMBS AND
PANKO BREADCRUMBS?
PANKO BREADCRUMBS? >> IT'S A JAPANESE-STYLE BREAD
FROM THE SHREDDED IN SUCH A WAY
THAT IT IS SUPER LIGHT AND
FLUFFY.
FLUFFY.
FLUFFY. I
FLUFFY. I LIKE THOSE. WE ARE GOING TO
ADD IN FRESH HERBS WITH GREEN
ONIONS AND FRESH PARSLEY.
WE ARE GOING TO GET IN AND MIX
THESE UP.
THESE UP.
THESE UP. ONE THING WE NOTICE NOW, YOU
HAVE MADE MEATBALLS BEFORE
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> ONE THING I CAN SAY THAT IS
DIFFERENT IN THESE MEATBALLS
AND MOST MEATBALLS THERE IS NO
EGGS IN HERE.
THERE IS NO WAY. I
WHAT WE TALK ABOUT HERE?
>> IS A SWEDISH MEATBALL AND
THERE ARE NEVER ANY EGGS IN A
SWEDISH MEATBALL THAT'S A WAY
TO DO IT.
TO DO IT.
TO DO IT. >> IS THAT THE TECHNICAL TERM
WE ARE DOING HERE?
>> YOU CAN SQUISH IF YOU WANT
TO.
TO.
TO. WHAT
TO. WHAT YOU WOULD DO TO MESS THIS
UP WOULD BE TO MIX IT UP SO
HARD THAT YOU WARM ALL THE FAT
UP WITH HER HAND AND TURN IT
INTO THINGS.
INTO THINGS. HOW DO YOU KNOW IT'S READY TO
GO?
GO?
GO? >>
GO? >> HOW DO I KNOW WHEN IT IS
READY TO GO?
>> IT'S NOT STICK INTO MY HANDS
ANYMORE. I
ANYMORE. I DO SEE THAT?
I PAT AND IT IS READY TO GO.
WE ARE MAKING THESE MEATBALLS
NOW.
NOW.
NOW. I
NOW. I LEARNED THIS TRICK FOR MY
ITALIAN GRANDMOTHER.
ITALIAN GRANDMOTHER. BUT IT DOES TRANSLATE TO A
SWEDISH MEATBALL.
SWEDISH MEATBALL. >> I WOULD'VE BEEN A BETTER
CHEF A FIGHT WOULD HAVE HAD A
ITALIAN GRANDMOTHER. I GRAB A
PORTION HERE OKAY.
BLOOM. I GRABBED MY THUMB.
I GO, BOOM BOOM. IT BRINGS IT
TOGETHER AND WE ARE NOT GOING
TO GO TOO TIGHT.
YOU FILL A RELEASE FROM THE
GLOVE AND IT IS READY TO GO.
I BLOOM AND BOOM.
I FIGURED IT OUT.
YOUR THUMB GOES YOUR LIKE THIS.
ROLL IT LIKE THIS.
YOUR TIME IS GOING TO WORK IT.
THERE YOU GO.
THERE YOU GO.
YOU ARE DOING IT.
YOU'RE DOING IT.
>> WHAT ELSE IS ON YOUR HOLIDAY
MENU?
MENU?
MENU? >>
MENU? >> SOME COOL THINGS WE HAVE AT
PIER 57, WE ARE DOING AWESOME
TARTLET.
TARTLET.
TARTLET. BASICALLY WE ARE DOING GREAT
TARTLET AND WE'RE DOING SOME
REALLY GREAT, I HAVE A REALLY
GREAT LAMB SHANK ON THE MENU
RIGHT NOW THAT I AM DOING.
WE'RE DOING SOME REALLY GREAT
REALLY GREAT STUFF CRANBERRY.
I HAVE A REALLY GREAT CRANBERRY
MARINATED CHICKEN WE ARE DOING
THAT IS REALLY AWESOME.
HERE WE HAVE BALLS READY TO GO.
I WILL HAVE YOU TAKE OFF YOUR
GLOVES.
GLOVES.
GLOVES. THIS IS THE PART THAT
TRANSCENDS MULTIPLE, DIFFERENT
KIND OF YOU KNOW CULTURES AND
THINGS LIKE THAT. YOU FRIDAYS.
EVERYBODY IN THE WORLD FRY
FIRST.
FIRST.
FIRST. FRY FIRST AND I HAVE KIND OF
SEEN IT DONE COUPLE OF
DIFFERENT WAYS ALL OVER THE
WORLD BUT EVERYBODY COMES BACK
TOGETHER WITH THIS PART HERE.
ITALIAN STYLE MEATBALLS, FRY
FIRST THEN SAUCE. I DID IT I
JUST DID IT. SWEDISH MEATBALLS
YOU GO STRAIGHT TO SAUCE AS
WELL.
WELL.
WELL. IN
WELL. IN HERE NOW WE HAVE HEAVY CREAM
AND BEEF STOCK.
IT LOOKS AMAZING.
PEOPLE WOULD CALL FOR OTHER LIKE
CORNSTARCH AND THINGS OF THAT
NATURE. WE ARE GOING TO LEAVE
IT OUT WE ARE GOING TO LEAVE IT
OUT.
OUT.
OUT. >>
OUT. >> TO KEEP DIPPING MY ARM IN
MEATBALLS. THIS IS THE WRONG
SHIRT TO WEAR.
>> THAT'S OKAY.
WHAT WE ARE GOING TO DO HERE IS
CHECK ON THE VOLUNTEER.
HOW DO YOU KNOW WHEN THEY ARE
DYING?
DYING?
DYING? >>
DYING? >> THEY ARE GOING TO FINISH.
HOW DO YOU KNOW WHEN THEY ARE
DONE?
DONE?
DONE? WE
DONE? WE ARE BROWNIE HONESTLY KEEP IT
THERE FOR A WHILE THAT WOULD BE
THE BEST.
THE BEST.
THE BEST. LET'S, I WILL HAVE YOU DROP
THIS WORCHESTER SAUCE WHEN WE
ARE MAKING THIS ONE OF THE MAIN
INGREDIENT WILL BE BEEF STOCK.
THAT'S WHERE YOU GET ACID.
THEN USE THE SUN MUSTARD PULL
IT OUT.
IT OUT.
IT OUT. >> THAT'S PERFECT.
THAT IS PERFECT.
YOU DID GREAT. NEXT, ADD SALT.
THE REASON WE USE KOSHER SALT
AS IT REACTS MORE WITH YOUR
TONGUE THAN NORMAL IODIZED SALT.
HE POURED IT IN DIFFERENT SALTS
WITH THE SAME MAKE UP IN YOUR
MOUTH YOU REALLY SEE KOSHER
SALT REACT IN A CRAZY WAY.
IT REALLY DANCES ON YOUR TIME.
>> I SWEAR I USED THAT ALL THE
TIME.
TIME.
TIME. THE
TIME. THE GRANULATED GARLIC THAT THAT
IN AND NEXT THIS IS HALF THE
BROWN SUGAR. OKAY?
HERE'S THE DEAL, FOLKS.
OKAY. WHERE IN THE KITCHEN IT'S
OKAY.
OKAY.
OKAY. MAKE A MESS A LITTLE YEP, THERE
WE GO.
WE GO.
WE GO. NOW THERE'S KIND OF A DEBATE
YOU GET A LOT OF PEOPLE THAT
SNAKE HEY, YOU SHOULD ADD LIKE
SOME PEOPLE MY MOM SHE'S ADDING
JELLY TO HER MEATBALLS.
GRAPE JELLY AND OTHER STUFF FOR
SWEETNESS BUT TRADITIONALLY
THERE IS NO REAL SWEETNESS IN
THERE BUT, YOU CAN ADD SWEETNESS
AND A WAY TO KIND OF LIVED UP
-- AND PEPPER. YEP. GO AHEAD
OKAY.
OKAY.
OKAY. THEN WE GOT THIS GUY HERE.
THEN WE ARE GOING TO GET THIS
NICE AND BUBBLY OKAY?
>> YES.
>> YES.
>> YES. >> YES WE DON'T WANT TO DO
THAT.
THAT.
THAT. YOU
THAT. YOU SEE WHAT'S HAPPENING HERE,
WE DID THIS ALTOGETHER.
YOU DID THIS. YOU DID THIS.
IT SO, IF WE COULD DO THIS
RIGHT HERE IN THIS ELECTRIC GOOD
COOK TOP YOU CAN DO THIS AT
HOME.
HOME.
HOME. WE
HOME. WE ARE GOING TO WORK IT OUT.
WE ARE GOING TO HELP EACH OTHER
OUT HERE AND LEAN ON EACH OTHER.
THE MEATBALLS MADE FRIENDS.
THEY WILL LEAN ON EACH OTHER
THERE.
THERE.
THERE. >>
THERE. >> ARE WE GOING TO START EATING
THESE?
THESE?
THESE? >>
THESE? >> YES.
>> YES.
>> YES. WE NEED TO GET OUT OF HERE.
OH, MY GOSH YES. A BIG THANK
YOU TO CHEF NICK FOR BEING
HERE, THIS MORNING.
TRY THE SWEDISH MEATBALLS OF
COURSE. WE ARE JUST SO FULL FOR
YOU.
YOU.
YOU. COME
YOU. COME ON UP NEXT IN IMMIGRATION
LAWYER SAYS ALL IMMIGRATION