OR YOU CAN DO RESEARCH
ONLINE,
SPECTRUM PSYCHOLOGICAL.NET.
JEN: WE ARE IN THE KITCHEN NOW
WITH THE CHEF DANNY FROM JOLLY
ROGER.
HE IS MAKING A MENU FAVORITE FOR
US, IT IS SHRIMP SCAMPI.
YOU SERVE THIS A LOT?
CHEF DANNY: IT IS ONE OF OUR TOP
FIVE SELLERS.
WE DO THE PASTA DISH WITH
BLACKENED CHICKEN CARBONARA,
THAT GOES OVER WELL WITH SOME
TORTELLINI.
WE ALSO HAVE SHRIMP AND
SCALLOPS.
WE HAVE TOMATOES, MUSHROOMS,
TOMATO BASIL AND CREAM.
AND THEN FURTHER SHRIMP SCAMPI,
THAT IS A LOCAL FAVORITE.
WE GET THE LOCAL SHRIMP.
IF WE DO NOT GET LOCAL SHRIMP,
WE ARE GETTING HIGH-GRADE
SHRIMP.
WE MAKE SURE EVERYTHING IS
TOP-NOTCH.
JEN: WHAT IS YOUR SECRET TO
THIS?
CHEF DANNY: WE USE THIS HOT PAN.
WE HIT IT WITH GARLIC.
HIT IT WITH SOME HOUSE
SEASONING.
AND WE HAVE TOMATOES AND
MUSHROOMS.
THIS GIVES IT -- IT ENHANCES THE
DISH.
I GO IN WITH SOME BUTTER.
WHEN YOU HAVE THE OIL AND WHITE
WINE, IT INFLUENCES ALL THE
FLAVORS TOGETHER INTO GIVES IT A
CREAMY FINISH.
THE MOST IMPORTANT THING IS
MAKING SURE THAT EVERYTHING
COOKS TOGETHER.
JEN: THAT IS GREAT.
AT JOLLY ROGER, YOU KNOW, IT IS
MORE OF A LOCAL TIME RIGHT NOW.
CHEF DANNY: WE DO HAVE A LOT OF
THE OLDER FOLKS AND TOURISTS
COMING DOWN WHEN THE FAMILIES
ARE GONE, THEY CAN HAVE THEIR
OWN TIME, BUT IT IS A YEAR
ROUND BUSINESS.
WE HAVE SLOWED DOWN, BUT WE ARE
STILL KNOCKING AROUND.
JEN: IT IS SUCH A FUN PLACE.
THERE IS SO MUCH GOING ON.
I WAS LOOKING AT YOUR OCTOBER
CALENDAR, YOU HAVE SOMETHING
EVERY DAY.
CHEF DANNY: WE HAVE LOCAL
FAVORITES.
WE HAVE THEM
25%, 50% OFF ON
MONDAY.
WE HAVE T-BONE TUESDAY.
WEDNESDAY IS A FISH FRY.
ALL YOU CAN EAT FISH, CLAM
STRIPS.
THURSDAY IS TAPAS.
PRIME RIB ON FRIDAY.
JEN: AND BREAKFAST, LUNCH AND
DINNER.
AND BREAKFAST SPECIALS EVERY
DAY.
IT IS A BUSY PLACE.
CHEF DANNY: YEAH.
JEN: THEN YOU HAVE KARAOKE, OPEN
MIC NIGHT.
AND I READ SOME THING ABOUT
HALLOWEEN.
CHEF DANNY: WE HAVE A HALLOWEEN
PARTY AT THE END OF THE MONTH.
AND WE HAVE PRIZES AND TRIPS.
AND AT MIDNIGHT, THAT IS WHEN
THEY DO THE COSTUME CONTEST.
JEN: DO YOU DRESS UP?
CHEF DANNY: ME IN THE BACK OF
THE HOUSE, IT IS TOUGH.
IF I AM IN COSTUME, I AM BURNING
THE SLEEVE OR SOMETHING GOES ON.
BUT IF I AM LIKE THIS, I AM GOOD
TO GO.
JEN: DO YOU WANT TO MAKE THIS
NOW OR ARE YOU WAITING UNTIL THE
SECOND SEGMENT?
CHEF DANNY: SECOND SEGMENT AND
WE WILL DO THE WHOLE PROCESS.
JEN: ABSOLUTELY.
WHAT DO YOU LIKE TO SERVE FOR
DESSERT?
CHEF DANNY: WE DO -- CAROL
ANN'S
HUSBAND DOES SOME SPECIALTY
DESSERTS.
AND EVERYTHING FOR SALE UP IN
THE FRONT.
WE DO IN
-- AN IN HOUSE PEANUT
BUTTER COOKIE.
AND COMING UP WE WILL BE
COOKING
17,000 COOKIES BETWEEN THINGS
GIVING AND CHRISTMAS.
THEY ARE SHIPPED -- THANKSGIVING
AND CHRISTMAS.
THEY ARE SHIPPED ALL OVER THE
COUNTRY.
JEN: THEY CAN BE ORDERED?
WE CAN DO THAT ON THE WEBSITE?
CHEF DANNY: THAT IS CORRECT.
JEN: 17,000?
DO YOU KNOW THE TYPES?
CHEF DANNY: PEANUT BUTTER AND
CHOCOLATE CHIP, THOSE ARE THE
FAVORITES.
THEY USED TO DO MORE, BUT WE
HAVE NARROWED IT DOWN TO TWO
FLAVOR PROFILES.
JEN: IT IS BUSY.
HOW LONG HAVE YOU BEEN THERE?
CHEF DANNY: THIS IS MY SECOND
TIME COMING BACK, I HAVE BEEN
THERE FOR TWO YEARS.
JEN: OK, WE WILL COME BACK FOR
THE SECOND SEGMENT AND WE WILL
JEN: WE ARE BACK IN THE KITCHEN
WITH CHEF DANNY FROM JOLLY
ROGER.
HE IS MAKING A MENU FAVORITE,
SHRIMP SCAMPI.
THIS IS SOMETHING THAT FOLKS
ORDER ALL THE TIME.
HE IS GOING TO MAKE IT FOR US
TODAY.
OK, SO YOU SAID WE HAVE TO START
WITH A REALLY HOT PAN.
CHEF DANNY: THAT IS THE SECRET.
A SAUTE.
WE HAD THE PAN HEATING UP.
I WILL TAKE THE SHRIMP.
A LITTLE OLIVE OIL.
THERE IS THAT GOING DOWN THERE.
CHIPS AND ALL -- O
LIVE OIL.
WE DO EIGHT SHRIMP
IN THE
SPECIAL.
ADD A LITTLE GARLIC TO IT.
WE DO NOT WANT IT TO BURN, BUT
WE WANTED TO BROWN.
WE DO HAVE LINGUINE AND THE
WHOLE SECRET TO GETTING
TIT
BROWN, ADD A LITTLE
WHITE WINE.
SOME PEOPLE WILL LET IT GET AWAY
FROM THEM.
JEN: THANK YOU FOR THAT TIP.
CHEF DANNY: WE DO A LIME
SEASONING.
SALT, PEPPER AND FRESH HERBS.
JEN: THAT IS THE SECRET.
CHEF DANNY: BRINGING OUT THAT
SHRIMP FLAVOR.
JEN: HOW DO WE KNOW WHEN THEY
ARE DONE?
CHEF DANNY: THEY WILL HAVE A
LIGHT COLOR OF PINK.
THESE ARE BLANCHED OFF A LITTLE
FURTHER.
JEN: NOT MUCH, SO THEY DO NOT
GET RUBBERY.
CHEF DANNY: THEN PEOPLE DO NOT
LIKE IT.
BASICALLY, THIS IS -- ONE
MINUTE, THAT IS ALL WE NEED TO
DO.
OK, WE WILL HEAD OVER -- WILL AD
D SOME WHITE WINE.
JEN: I DO NOT LIKE THE
DEVEINING.
CHEF DANNY: THESE ONES COME
ALREADY DEVEINED.
JEN: I WANT TO TALK ABOUT
RESTAURANT WEEK IS GOING ON
RIGHT NOW.
YOU HAVE SOME AMAZING DINNER
SPECIALS GOING ON.
YOU HAVE A $20 AND $35 MENU.
YOU HAVE SALAD, BLACKENED
CHICKEN CARBONARA.
OR THE CATCH PLATTER --
LIKE YOU
DON'T KNOW.
THE $35 MENU HAS THE JOLLY
DELIGHT, WHICH IS CRAB CAKE OVER
SMOKED GOUDA.
THAT LOOKS REALLY GOOD.
CRAB DIP.
YOU HAVE A GAR
DEN SALAD AND
A SEAFOOD MARINARA.
AND THEN YOU HAVE THE DESSERTS,
A BROWNIE SUNDAE OR STRAWBERRY
SHORTCAKE.
YOU WANT TO GO TO THE JOLLY
ROGER NOW AND ENJOY THESE.
YOU HAVE ADDED THE TOMATOES.
CHEF DANNY: TOMATOES AND WINE
HERE.
A LOT OF THAT, YOU WILL SEE
MAYBE IT WANTS TO SEPARATE OR IT
DOES NOT DO WHAT YOU WANT IT TO
DO, SO WE WILL TAKE SOME BUTTER
AND GET THAT IN.
A SPLASH OF WHITE WINE.
JEN: I CAN SEE WHY IT IS A
FAVORITE.
IT LOOKS GREAT.
CHEF DANNY: YEAH.
NORMALLY, WE USE PARTIALLY.
TODAY, I BROUGHT -- PARSLEY.
TODAY, I BROUGHT SCALLIONS.
JEN: FETTUCCINE FIRST?
CHEF DANNY: THIS WOULD BE
LINGUINE.
JEN: PARDON ME, THAT IS
DIFFERENT.
OK.
YOU FINISH PLATING, AND
I AM
GOING TO BE BACK IN A LITTLE BIT
AND WE WILL CHECK OUT THE FINAL
PRODUCT.
IT IS JOLLY ROGER THE
RESTAURANT.
THIS IS IN KILL DEVIL HILLS.