>>>
>>> WHEN
>>> WHEN IT'S THIS WARM OUTSIDE, NOBODY WANTS TO TURN
ON THE OVEN.
TODAY, THE CHEF IN THE HAT,
CHEF TERRY ROTO ROW IS SHARING
SOMETHING THAT IS LIGHT,
DELICIOUS AND A LITTLE SPICY.
>> YOU KNOW WHAT, WHEN IT
BECOMES THIS WARM THIS YEAR, WE
BECOME A LITTLE NOSTALGIC.
AND NONE OF US WILL TURN ON THE
STOVE.
STOVE.
STOVE. IT'S HOT.
IT'S HOT.
IT'S HOT. YOU JUST WANT TO TAKE IT EASY.
SO WHAT I DID IS MY LOVELY WIFE
KATHY WENT TO THE MARKET, THE
FARMERS MARKET, AND PICKED UP A
WATERMELON THAT IS, I WISH YOU
WOULD LIFT THAT WATERMELON.
I FEEL LIKE THEY WERE SANDBAGS.
SUPER HEAVY.
SUPER HEAVY. WHICH IS HOW YOU SHOULD PICK
YOUR WATERMELON.
YOUR WATERMELON. YOU SHOULD TAP IT.
IT SHOULD FEEL VERY FULL.
NOT HOLLOW.
NOT HOLLOW. AND SUPER BEAUTIFUL AND RIPE.
AGAIN, THIS GORGEOUS
WATERMELON.
WATERMELON. >> THAT LOOKS SO GOOD.
>> BEAUTIFUL.
>> BEAUTIFUL. AND THE COOL THING ABOUT
WATERMELON.
WATERMELON. YOU CAN KEEP THE WINE.
AND YOU CAN TAKE ON THEM.
LET'S SAY IT'S A PORK LOIN OR
SOMETHING LIKE THIS.
YOU JUST THROW ON THE BARBECUE.
AND YOU USE THIS TO DO A LITTLE
SALAD, GARNISH ON THE SIDE.
>> I LIKE THAT.
YOU DON'T WASTE ANYTHING, WHICH
IS GREAT.
IS GREAT.
IS GREAT. >> RIGHT.
>> RIGHT.
>> RIGHT. WE SHOULD ALSO FOLLOW
TRADITIONAL FRENCH COOKING.
WE DON'T WASTE ANYTHING.
IT'S NICE, MY WATERMELON.
AND THEN I'M MAKING A MINI
SANDWICH.
SANDWICH.
SANDWICH. ALL OF THIS RECIPE IS BASICALLY
ON THE GREEK ISLAND, THE SUN IS
SUNNY.
SUNNY.
SUNNY. AND YOU HAVE A WATERMELON AND
SOME FETA CHEESE.
SO I'M SLICING THE WATERMELON.
AND CREATING HALF MOON
STANDWITCHES.
STANDWITCHES. I'VE -- SANDWICHES.
AND I PUT IT RIGHT ON TOP OF
THE WATERMELON LIKE SO.
AND CREATING A NICE -- KIND OF
LIKE A SANDWICH IDEA.
JUST LIKE THIS.
AND THEN I PUT THE OTHER SLICE
RIGHT ON TOP.
>> WOW.
>> WOW.
>> WOW. >> BUT WAIT.
WAIT.
WAIT.
WAIT. OH,
WAIT. OH, ACTUALLY.
OH, ACTUALLY. BEFORE I DO THAT.
SORRY.
SORRY.
SORRY. I
SORRY. I AM NOT SEASONING.
I GOT FRESH HERBS.
AS YOU CAN SEE, I HAVE A GARDEN
THAT IS REALLY, REALLY
PROMISING RIGHT NOW.
WE HAVE FENNELL.
WE HAVE ONE OF MY FAVORITE IN
THE SUMMERTIME, BASICALLY PART
OF THE MEAT FAMILY.
BUT IT'S NOT A MINT.
MUCH LIGHTER THAN MINT.
MORE DELICATE.
MORE DELICATE. IN BETWEEN THE LAYERS OF
WATERMELON AND FETA CHEESE.
NOW, FETA IS VERY SALTY.
YOU DON'T WANT TO PUT ANY SALT
ON THIS.
ON THIS.
ON THIS. BUT WHAT YOU WANT TO DO IS PUT
ONE OF MY FAVORITE INGREDIENTS.
HAVE YOU GUYS EVER REALLY HEARD
ABOUT THIS?
ABOUT THIS? >> WHAT IS IT?
>> IT'S CALLED SPICY CHILI
CRISP.
CRISP.
CRISP. >>
CRISP. >> YES.
>> YES.
>> YES. YES.
YES.
YES. WE
YES. WE HAD TO ORDER THAT ONLINE TO
FIND IT.
FIND IT.
FIND IT. BUT I LOVE IT.
>> IT'S A VERY DELICIOUS
PRODUCT.
PRODUCT.
PRODUCT. IT'S NOT VERY, IT'S NOT
NECESSARILY.
NECESSARILY. A FRESH PRODUCT.
BUT IT'S A BEAUTIFUL UMAME SORT
OF FLAVOR.
OF FLAVOR. IT'S NICE SPICE.
IT'S CRUNCHY.
IT'S CRUNCHY. IT'S GOT A LITTLE CHILI OIL IN
IT.
IT.
IT. YOU
IT. YOU PUT THAT IN THE LAYER.
AND YOU PUT THAT BETWEEN YOUR
WATERMELON SLICES.
WATERMELON SLICES. AND YOU CREATE THESE WONDERFUL
SANDWICHES.
SANDWICHES. AND THEN, OF COURSE, IT'S YOUR
TURN TO PLAY MARTHA STEWART.
YOU KNOW, ALL OF THIS STUFF IS
EDIBLE.
EDIBLE.
EDIBLE. BROWN FENNELL.
BROWN FENNELL. YOU CREATE A LITTLE NEST RIGHT
HERE.
HERE.
HERE. WE
HERE. WE MAKE IT LOOK VERY PRETTY.
AND YOU FINISH UP.
INSIDE THE HERBS.
ONE OF MY FAVORITE HERB AROUND
IS TIME
IS TIME
IS TIME THYME.
THYME.
THYME. I
THYME. I LOVE THYME.
BOIL LIKE THIS.
AND YOU FINISH WITH A LITTLE
BIT OF CRACKED PEPPER.
LIKE SO.
LIKE SO.
LIKE SO. AND YOU KNOW WHAT?
THAT WITH A LITTLE GLASS AND
SITTING ON THE BENCH, WITH
WATER NEARBY.
WATER NEARBY. I DON'T KNOW ABOUT YOU, BUT I
WOULD LOVELY
WOULD LOVELY -- DEFINITELY LOVE THAT.
>> WHILE WE HAVE BEEN STAYING
HOME, YOU HAVE BEEN TELLING
PEOPLE HOW YOU'RE STAYING HOME
AND WHAT IS THE INSPIRATION OR
THE THEMES AMONG THE THINGS
THAT YOU TEACH US?
>> THE THING THAT I HAVE BEEN
FOCUSING ON IS THERE IS A FISH
OUT THERE THAT MOST PEOPLE ARE
NOT FAMILIAR WITH.
IT'S A FISHERY THAT IS 100%
SUSTAINABLE.
SUSTAINABLE. IT'S ONE OF THE BIGGEST FISHERY
IN THE WORLD.
AND THE FISH IS LIKE ENDLESS.
I MEAN, IT'S ONE OF THE FISH
THAT WE CAN EAT EVERY DAY.
AND NEVER BE DESTROYING THE
ACTUAL FISH ITSELF.
SO IT'S ALSO VERY INEXPENSIVE.
AND THIS TIME OF UNCERTAINTY,
PEOPLE LOSING THEIR JOB AND
EVERYTHING.
EVERYTHING. YOU KNOW, YOU HAVE TO LOOK INTO
THE ART OF -- I MEAN, I LOVE
WINE SALMON AND HALIBUT.
WHO DOESN'T?
WHO DOESN'T? BUT THAT'S $15, $20, $25 A
POUND.
POUND.
POUND. WHERE YOU CAN FIND FROZEN
PIECES OF BEAUTIFUL ALASKAN
WILD FOR MAYBE $4.50 A POUND,
DR. 5 A POUND.
YOU CAN'T GO WRONG WITH $5 A
POUND FOR FISH.
ESPECIALLY WHEN IT'S THIS
DELICIOUS.
DELICIOUS. I'VE DONE IT MANY DIFFERENT
WAYS.
WAYS.
WAYS. COOKED VERY SLOWLY.
AND JUST SHOWING PEOPLE
DIFFERENT TRAITS OF HOW TO USE
IT, WAKED, VERY QUICKLY, SEVEN,
EIGHT MINUTES.
EIGHT MINUTES. YOU GET THESE GORGEOUS PIECE OF
FISH.
FISH.
FISH. ANYWAY.
ANYWAY.
ANYWAY. MANY DIFFERENT WAYS TO USE IT.
AND I'M TRYING TO TEACH PEOPLE
HOW TO COOK FROM HOME, WITHOUT
PANICKING ABOUT OH, I HAVEN'T
BEEN IN A RESTAURANT FOR TWO
MONTHS.
MONTHS.
MONTHS. I
MONTHS. I WANT YOU TO MISS MY
RESTAURANT.
RESTAURANT. I WANT YOU TO COME.
BUT I ALSO WANT -- YOU NEED TO
BE SERVED FISH IN MANY WAYS.
SO I'M TRYING TO TEACH PEOPLE
HOW TO COOK SEAFOOD AT HOME.
MANY PEOPLE ARE AFRAID OF THE
SMELL OF FISH IN THEIR HOUSE,
AREN'T THEY?
AREN'T THEY? AND GOOD FISH DOES