>>> HAPPY FATHER'S DAY
IT HAS CHERRIES AND BACON AND
I HAVE MORE GREAT RECIPES FOR
ANY AND ALL OF THE FATHERS IN
YOUR LIFE.
TODAY ON "SO FLO TASTE
>> THIS IS SOUTH FLORIDA WHERE
I LIVE AND WORK.
I AM CHEF MICHELLE BERNSTEIN.
IT IS A LIFESTYLE OF FASHION,
SOUND, CULTURE AND OF COURSE
FOOD.
FOOD WITH TASTES FROM ALL OVER
THE WORLD.
JOIN ME AS WE EXPERIENCE "SO
FLO TASTE
>> I'M CHEF MICHELLE
BERNSTEI
THIS IS MY LIFE PARTNER DAVID
MARTINEZ.
SINCE IT IS FATHER'S DAY
WEEKEND I THOUGHT IT WOULD BE
GREAT TO BRING DAVID IN TO
SHOW US HIS PROUDEST BEHIND
THE BAR.
WILL YOU HELP ME COO
YOU DON'T HAVE TO DO MUCH.
THIS IS A PORK SHOULDER.
I AM DOING THIS MANLY FOOD
TODAY.
I THOUGHT IT WOULD BE
INTERESTING TO DO.
FIRST THING DAVID ASKED ME IS
WHY PORK SHOULDER.
IT IS MOTT SOMETHING I MAKE
UH -- NOT SOMETHING I MAKE A
LOT AT HOME, RIGHT?
>> NO.
>> IT IS CHEAP AND YOU DON'T
HAVE TO DO MUCH TO IT AND YOU
DON'T HAVE TO MANIPULATE IT AT
ALL.
>> IT IS DELICIOUS.
>> AND IT IS DELICIOUS.
AFTER I SHOW YOU HOW TO MAKE
THIS AS LONG AS YOU HAVE A
GOOD EIGHT HOURS YOU WILL SEE
HOW INCREDIBLY EASY THIS WILL
BE.
WE GOT THIS PORK SHOULDER AT
DEALT -- DELAWARE SEAFOOD FARM
AND SEAFOOD MARKET.
I AM NOT TRIMMING IT AND NOT
TAKING OFF ANY OF THE FAT.
I WILL HEAVILY SALT AND PEPPER
THE GROUND BLACK PEPPER AND IT
IS EASY FOR ME NOT TO FLAVOR
IT.
IT COMES OUT CRACK LIG AND --
CRACKLING AND CRISPY.
I FIGURED WE WOULD SERVE IT
WITH A SAUCE.
THAT'S IT.
I'M DONE.
IT GOES INTO A 2 -- 250-DEGREE
OFTEN FOR EIGHT HOURS.
THIS IS A BONE IN PORK
SHOULDER AND THAT'S HOW LONG
IT WILL TAKE.
I'LL SEE NEW EIGHT HOURS.
AFTER THIS IS READY AND OF
COURSE I HAVE ONE IN THE OVEN,
DAVID WILL SHOW US A COCKTAIL
I CHOSE FOR HIM.
DID I CHOOSE PROPERLY FOR
YOU?
>> YOU CHOSE VERY WELL.
IT IS LIKE OLD, OLD PRO
PROHIBITION?
>> NO, FROM BEFORE THE CIVIL
WAR.
ITIT IS ONE OF THE OLDEST
IT IS FROM NEW ORLEANS.
>> THE ORIGINAL IS WIT
KONIAK.
NOW THE MORE TRADITIONAL IS
SPENT WITH A RYE WHISKEY.
FOR THOSE WHO DON'T LIKE BROWN
LIQUOR YOU HAVE TO EASE INTO
IT.
PERSONALLY IT IS A RAW
PRODUCT.
IT IS VERY SIMPL
AT ONE POINT IT WAS OUTLAWED
AND IT IS SOMETHING YOU DON'T
WANT TO OVERDUE.
IN THIS CASE YOU RINSE T
GLASS WITH IT.
>> AND THE YOU HAV FISHOTZ.
WHY?
IT IS FROM NEW ORLEANS.
>> CAN I PULL THE PORK OUT?
I KNOW IT I READY.
EIGHT HOURS OF COOKING AND
THEN YOU REST IT FOR ABOUT TWO
AND A HALF HOURS WHICH IS WHAT
HAVE DON AND THEN PUT IT IN
A 450-DEGREE OVEN.
IT IS BEAUTIFUL.
IT IS CRACKLY ON THE OUTSIDE.
OKAY, MY LOVE, LET'S DO THIS.
>> TO PREP THIS, IF YOU HAVE A
ROOM TEMPERATURE GLASS PUT IN
REGULAR ICE AND A TOUCH IN THE
GLASS LIKE THAT.
NEXT THING YOU WANT TO DO IS
GRAB ONE SUGAR CUBE.
>> ONLY ONE?
>> UNLESS WE ARE MAKING DRINKS
FOR TWO, ONLY ONE.
YOU PUT THREE DASHES OF THE
--
>> CAN I SMELL THAT?
>> OF COURSE.
>> IT SMELLS GOOD.
>> IT IS DELICIOUS, YES.
ALL YOU NEED IS A FEW DASHES.
SOME PEOPLE LIKE THE SPOON AND
YOU DON'T WANT TO CRUSH IT TOO
MUCH.
YOU DON'T WANT TO MUCKS UP THE
SUGARS AND THE BITTERS.
WHAT IS VERY IMPORTANT IS YOU
NEVER, EVER, EVER WANT TO
SHAKE.
THOSE INGREDIENTS AND ALL OF
THE SUGAR ESPECIALLY IF YOU
ARE UTILIZING THE SUGAR CUBE
WILL NOT DISSOLVE.
THAT'S GOOD.
YOU WANT PIECES OF SUGAR AND
YOU STIR IT LIKE S
AND YOU TOSS YOUR ICE AND WHAT
YOU ARE LEFT WITH IS A GLASS
WITH AN ESSENCE THAT IS VERY,
VERY COL.
YOU WANT TO TRY TO USE A STIR
SPOON THAT IS READILY
AVAILABLE.
YOU WANT TO GET TO THE BOTTOM
SO IT STIRS NICELY HERE.
ALL OF THE INGREDIENTS ARE
MIXED TOGETHER WITHOUT
SHAKING.
THERE WE ARE.
YOU GRAB STRAINER AND STRAIN
IT INTO YOUR GLASS AS ESSENCE
OF ABSENCE.
THERE WE ARE.
AND THEN THE LASTS TOUCH YOU
WANT TO DO IS USE A ZESTER OR
PEELER AND WHATEVER YOU HAVE
AT HOM FOR A LEMON TWIST.
YOU WANT THE ACIDS INTO THE
DRINK AS WE.
>> SOME PEOPLE DON'T LIKE T
TWIST IN.
I LIKE I
VOIL
>> IT IS YUMMY, BUT - IT IS A
LITTLE STRONG FOR ME.
>> THAT'S DELICIOUS.
>> IF YOU SAY SO YOURSEL
>> BEFORE, DURING AND AFTER.
>> I AM GOING TO CUT UP THE
PORK AND DRINK I HAND AND
NICE AND SLOWLY COOKE
AND SO I'M HOPING WHAT WE A
HOPING FOR IS A BEAUTIFUL --
THIS IS GORGEOUS.
IT IS LITERALLY FALLING RIGHT
OF
LOOK HOW GORGEOUS THIS MEAT IS
WHEN WE PUT IT ON THE PLATE.
IT IS SO SIMPLE.
THE PORK ON THE PLATE IS
ALWAYS A PIECE OF GOOD FAT
OVER THE TOP.
YOU CAN PRETTY MUCH DO
WHATEVER SAUCE YOU WANT.
WE LOVE THE ASIAN TASTES AND
FLAVORS.
IT WOULD BE ABSOLUTELY
DELICIOUS.
COME RIGHT BACK AND SAY
GOODBYE TO THIS BEAUTIFUL MAN
BECAUSE HE HAS TO GO TO WORK.
I LOVE YOU.
HAPPY FATHER'S D.