>>>
>>> SO
>>> SO NEW THIS MORNING, IF YOU WANT TO MAKE A BIG IMPRESSION
ON FAMILY AND FRIENDS THIS 4@
THANKSGIVING, LEO HARVEY, THE
EXECUTIVE CHEF AT PRIME D.C. IS
HERE TO HELP YOU TAKE YOUR SIDE
DISHES TO A NEW LEVEL.
THIS LOOKS AND SMELLS SO GOOD.
LET'S JUST GET RIGHT TO IT.
WHAT DO WE HAVE HERE?
>> THINGS READY TO DO A 4@LOBST
MAC AND CHEESE.
RIGHT NOW WE HAVE SOME EXAMPLES
OF SOME DISHES THAT WE HAVE ON
OUR MENU IN FRONT OF US.
WE HAVE A TRUFFLE MAC AND
CHEESE.
CHEESE.
CHEESE. WE HAVE ROASTED GARLIC MASHED
POTATOES AND SMOKED GOUDA TATER
TOTS.
TOTS.
TOTS. >>
TOTS. >> THAT SOUNDS GOOD BUT I 4@DON
KNOW WHERE TO BEGIN IF I WERE
TO TRY TO MAKE THAT.
YOU GOT TO TELL US.
>> IT'S EASIER THAN YOU WOULD
THINK.
THINK.
THINK. YOU CAN GET FROZEN HASH BROWNS
OUT OF YOUR LOCAL GROCERY
STORE.
STORE.
STORE. SOME CHEESE.
SOME CHEESE. YOU 4@SORT OF MIX THEM TOGETHER
THAT'S PRETTY MUCH IT.
>> WHAT ARE YOU MAKING?
>> LOBSTER MAC AND CHEESE.
YOU WANT TO MAKE SURE YOU GET
ALL THE 4@INGREDIENTS AND STUFF
READY BEFOREHAND BECAUSE WITH
ANYTHING ELEVATED IT TAKES A
LITTLE BIT OF TIME AND
PREPARATION.
PREPARATION. SO I HAVE PAPRIKA BUTTER, 4@
MIXTURE OF BUTTER AND -- A
WHOLE UNSALTED BUTTER AND 4@
PAPRIKA.
PAPRIKA.
PAPRIKA. NICE BIG CHUNKS OF LOBSTER
MEAT.
MEAT.
MEAT. POACH IT UP IN THIS BUTTER.
TURN THE HEAT UP HERE SO 4@IT
WILL GO FASTER.
AND THEN IN THE NEXT PAN OVER
HERE I'M GOING TO GET THE MAC 4@
AND CHEESE PART READY.
>> OKAY.
>> OKAY.
>> OKAY. >> 8 OUNCES OF CHEESE SAUCE WE
4@
>> 8 OUNCES OF CHEESE SAUCE WE MAKE WITH BEER.
YOU CAN USE ANY LIGHT BEER.
>> GOOD.
>> GOOD.
>> GOOD. >> YEAH.
>> YEAH.
>> YEAH. SO WE WILL GET THAT GO4@ING.
>> OKAY. 4@
OCEAN PRIME D.C. IT'S AN AWARD
WINNING SEAFOO4@D, STEAK
RESTAURANT IN THE HEART OF
DOWNTOWN D.C. THIS IS AWESOME.
DO YOU HAVE ANY SPECIAL DISHES
YOU ARE OFFERING THIS WEEK FOR
THANKSGIVING?
THANKSGIVING? >> NO, WE DON'T NECESSARILY
HA4@VE ANYTHING SPECIAL GOING O
THIS WEEK BUT WE DO -- AFTER
THANKSGIVING WE ARE GOING TO
KIND OF START 4@RUNNING SOME
STEAK FEATURES. 4@
WE HAVE A PIEDMONT FILET WHICH
IS A SPECIAL BREED OF COW
TH4@AT'S EXTRA LEAN, EXTRA
FLAVORFUL.
FLAVORFUL. ROASTED BEET SALAD FOR TH4@E
SEASON AND WHAT NOT.
BUT YEAH, WE DO OFFER ALL THESE
SIDES AND OF COURSE AS YOU
KNOW, SHELLFISH 4@TOWERS.
ENJOY IF YOU WANT TO TAKE A
BREAK FROM YOUR TRADITIONAL
THANKSGIVING STYLE.
THANKSGIVING STYLE. >> LET'S GET BACK TO THIS DISH.
>> COOL.
>> COOL.
>> COOL. SO WHAT WE DO WITH OUR LOBSTER
MAC AND CHEESE, TAKE SOME OF
OUR LOBSTER BISQUE, WE
INCORPORATE INTO OUR CHEESE
SAUCE THAT GIVES IT LOBSTER
FLAVOR.
FLAVOR.
FLAVOR. 6
FLAVOR. 6 OUNCES OF ALREADY PRECOOKED
PASTA HERE.
PASTA HERE. YOU CAN USE ELBOW MACARONI, ANY
STYLE OF MACARONI YOU LIKE.
>> AND I'M NOTICING HERE THIS
IS A DISH THAT CAN BE MADE ON
THE STOVE TO4@P BECAUSE WE KNOW
MACARONI AND CHEESE, YOUR
AVERAGE MACARONI AND CHEESE
TAKES A LONG TIME.
I'VE GOT TO HAVE A LOT OF
PATIENCE WHEN YOU MA4@KE IT.
>> WE ARE GOING TO END UP
PUTTING THIS IN THE OVEN.
WE HAVE A FINISHED PRODUCT,
BREAD CRUMBS ON TOP WHERE YOU
WILL SEE LATER.
NICE AND TOASTY ON THE TOP SO
YOU ACHIEVE THAT IN THE OVEN.
IT'S NOT LIKE YOUR TRADITIONAL
GRANDMA STYLE MAC AND CHEESE.
>> 4@MAKE SURE THE MILK IS
SATURATED.
SATURATED. >> THIS ONE IS A BIT MORE --
YOU CAN MAKE IT MORE MINUTE.
YOU'RE SORT OF BAKING IT TO
INCORPORATE ALL THE FLAVORS.
YOU'RE NOT TRYING TO GET IT SET
BECAUSE YOU STILL WANT IT TO BE
NICE AND 4@CHEE4@SY 4@AND NICE
CREAMY.
CREAMY.
CREAMY. SO WE GOT THAT LOBSTER 4@POACHI
RIGHT THERE.
RIGHT THERE. MACARONI NOODLES GETTING HOT IN
THE CHEESE SAUCE RIGHT NOW.
CRANK THAT UP.
>> SO GOOD.
>> YEAH.
>> YEAH.
>> YEAH. >> AS YOU CONTINUE TO GET THIS
DISH TOGETHER, SUPEREXCITED TO
TRY IT.
TRY IT.
TRY IT. WE ARE GOING TO CHECK BACK IN
WITH 4@COACH -- NOT COACH.
CHEF LEO HARVEY.
WE HAVE BEEN TALKING ABOUT A
LOT OF THINGS THIS MORNING ON
THIS DISH AS WELL AS HOW Y'ALL
CAN MAKE SOME OF THESE
LUXURIOUS SIDE DISHES AS TASTY
AS THEY LOOK WHEN WE COME BACK.
SO, YEAH, WE ARE GOING TO LET 4@
YOU CONTINUE TO GET THINGS