SPECIAL DISHES FOR THE NEXT MONTH, THE CHEF HERE FOR SOME ADVICE ON COOKING SEAFOOD AT
HOME, WHICH WAS SUPER EXCITED
ABOUT IS JOHNNY PREP OWNER AND
CHEF OF ALCHEMY AND JOHNNY’S
SPEAKEASY IN ROYAL OAK. THANK
YOU FOR BEING WITH US. THANK YOU
. HOW ARE YOU THIS MORNING?
GREAT CHEF. I MEAN, LITERALLY
HAVE BEEN SAYING THIS REPEATING
THIS SMELLS HEAVENLY IN HERE.
REALLY AMAZING. GOODNESS! YES
YOU’RE GOING TO SHOW US HOW TO
MAKE SOME SEAFOOD. PINO WHAT IS
THIS? AND HOW DO YOU GET
STARTED? AND PINO IS A SEAFOOD.
IT’S TRUE THAT COMES FROM SAN
FRANCISCO. OKAY IT’S VERY
SIMILAR TO BILLION BASE. IT’S A
LITTLE SPICIER. AND IT’S REALLY
JUST LIKE MAKING A TOMATO SOUP.
AND THE COOL THING IS, YOU CAN
MAKE THAT SUPER DAYS AHEAD AND
THEN JUST TAKE YOUR BEAUTIFUL
SEAFOOD. COOK IT RIGHT BEFORE
YOU CAN DO IT AND SERVE IT WITH
SOME FOCACCIA LIKE WE HAVE RIGHT
HERE THAT WE MADE THIS MORNING,
AND IT’S JUST FANTASTIC TO GRAB
THAT WHICH WE ACTUALLY STUFF
THAT WAS SOME HOMEMADE. MM HMM.
HMM HMM HMM. HMM. INCREDIBLE
HOLD THAT’S ACTUALLY A SOURDOUGH
FOCACCIA. PHENOMENAL AND WE’VE
GOT SO STAGES, RIGHT? YES YOU
GOT YOUR FIRST STAGES. GOT
ONIONS, BASIL, BACON, LITTLE
CHILI PEPPER FLAKES, LITTLE
SPICE IS KIND OF A SIGNATURE
INGREDIENT. WHEN YOU DO SEAFOOD,
STEWS, INTEREST, YOU WOULDN’T
EVEN KNOW IT’S THERE, BUT IT
JUST REALLY BRINGS OUT THE
FLAVOR OF THE BEAUTIFUL YOU
START THAT, AND THAT’S KIND OF
CALLED YOUR YOUR MEEROPOL.
YOU’RE GOING TO COOK THAT DOWN.
AND THEN YOU’RE GOING TO ADD
YOUR TOMATOES TO IT BECAUSE IT’S
REALLY KIND OF A TOMATO SOUP.
OKAY NOW, ONCE YOU GET THE
TOMATOES GOING IN THERE NICE AND
COOKED DOWN, JUST LIKE THAT
STATE. YOU’RE GOING TO TAKE THAT
BIG BURGER MIXER OVER THERE.
HOLD THAT UP. OKAY THAT’S YOUR
STUD TOOL, AND YOU’RE GONNA JUST
PUREE THAT AND THEN ADD CORN AND
FRESH CRAB INTO THAT SOUP. WHAT
YOU HAVE IS A BASE AND THEN YOU
JUST TAKE THE SEAFOOD LIKE THE
LOBSTER. WE PUT MUSSELS, CLAMS,
LOBSTER CRAB IN HERE, SCALLOPS,
GIANT SHRIMP, AND YOU COOK ALL
THAT UP, AND ONCE YOU END UP
WITH IS THIS REALLY GORGEOUS?
HOT OH, MY GOSH! I AM DYING
INSIDE. GOODNESS BIG SEAFOOD FAN
. I LIKE TRICK ME SEAFOOD, DO
YOU? YES. YOU GOTTA TRICK ME
THAT IT’S IN THERE AND THEN I’LL
EAT IT. I KNEW THIS WAS GOING TO
SAY NO. AND THEN AND THEN I’LL
EAT IT. BUT THAT LOOKS
INCREDIBLE. ARGUE WITH THIS
LITERALLY, JUST A PLATE OF
SEAFOOD WITH BEAUTIFUL NISSEN
THERE TO YOU. YOU KNOW, WHILE
YOU TASTE YES TO JASON, WHAT ARE
SOME THINGS THAT PEOPLE SHOULD
KNOW WHEN THEY’RE COOKING
SEAFOOD AT HOME DURING LUNCH,
OVERCOOK SOMETIMES, YOU KNOW,
YOU KNOW YOU DON’T WANT TO
OVERCOOK IT. FOR INSTANCE, IF
YOU’RE GOING TO PUT STUFF IN
HERE, AND YOU’VE GOT TINY LITTLE
SHRIMP OR SOMETHING, PUT THEM IN
AFTER YOU PUT IN THE CLAMS.
THESE TAKE THE LONGEST, SO PUT
THESE IN FIRST UNTIL THEY OPEN
AND THEN YOU’RE GOING TO PUT
EVERYTHING ELSE IN, SO DO IT. SO
DO IT IN LAYERS. BUT LIKE I
SAID, THE SOUP CAN BE DONE AHEAD
OF TIME. SO REALLY, ALL YOU GOT
TO DO IS PUT THE SEAFOOD AND
COOK IT FOR ABOUT 10 MINUTES AND
SERVE IT. THAT IS SO GOOD
SPENDING YOUR TIME. MAKING SOME
BEAUTIFUL SOURDOUGH OF CACCIA.
WE ALSO HAVE SOME SHRIMP AND
CRAB CAKES HERE WITH A LITTLE
FRENCH GREMOLATA SAUCE ON THE
MENU. RIGHT NOW WE MAKE
MEATBALLS FROM OUR PRIME NEW
YORK STRIP TRIMMINGS AND STUFF
THEM WITH HOMEMADE RECORDER
CHEESE, AND I PUT A NICE
BOLOGNESE SAUCE ON THEM. SO
THAT’S THIS DISH HERE? WE’RE
ALSO FEATURING A CALAMARI SALAD
THAT’S GOT A CURRY HONEY
VINAIGRETTE, HONEY VINAIGRETTE
SOUNDS AMAZING. OUTSTANDING
FLAVOR PROFILE. IT REALLY IS,
AND WE FINISH OFF WITH LITTLE
CREME BRULEE AND A LITTLE
BLUEBERRY CHEESECAKE THAT WE
MAKE IN HOUSE. AND OF COURSE WE
HAVE SOME COCKTAILS HERE. THIS
IS ACTUALLY A COCKTAIL. THIS IS
HOW WE SERVE IT. GET OUT. YES
THAT’S A COCKTAIL THAT THE FINAL
ROSE. WHAT IS THIS ON? THE VERY
END IS THAT THAT’S A LITTLE BIT
OF OREO COOKIE. GOT SOME ORANGE
INFUSED VODKA IN THERE A LITTLE
SHORT. CHOOSE A LITTLE LEMON
JUICE. LITTLE SYRUP. SMELL THIS
INCREDIBLE, FANTASTIC DRINK. OR
YOU CAN ALSO HAVE ONE OF OUR OLD
SMOKERS. WELL, YOU KNOW, WE LIKE
A LITTLE THEATER. WE LIKE ART.
YOU KNOW, I ALWAYS TELL PEOPLE
WHEN WE CREATE OUR PRODUCTS.
WE’D LIKE TO TOUCH ALL THE
SENSES. WELL, YOU CERTAINLY DO
EVERY SINGLE TIME THAT I’VE HAD
THE PLEASURE OF HAVING YOU ON
HERE. IT IS LITERALLY LIKE A
WORK OF ART. EVERYTHING YOU’VE
GOT TO TRY THIS ALREADY. TRIED
IT. NOBODY SAW MY REACTION ON
CAMERA. HOW WAS IT? IT WAS
DELICIOUS. AND I JUST COMPLETED
A SET WITH THE S BASEMENT. KIDDI
GLAD I KNOW YOU BECAUSE IN THAT
WAY, I COULD ALWAYS GET THE
SECRET CODE. BUT YOU CALLED MAKE
A RESERVATION RESERVATION OR YOU
CAN GO THROUGH OPEN TABLE. AND
MAKE A RESERVATION. AND THEN YOU
GIVE US A SECRET CODE COME
DOWNSTAIRS AND YOU KNOW IT’S A
GREAT PLACE FOR A DATE FAMILY.
WE LOVE TO CELEBRATE AND YOU
KNOW, REALLY, WE’RE CELEBRATING
WONDERFUL SEAFOOD RIGHT NOW. AND