FOR US RIGHT NOW WE'RE GOING
TO BRING THE SUMMER VIBES THE
SOME GOOD THE HOUSE THAT'S
THAT'S OKAY. YEAH, YEAH, SO
WHEN IT COMES TO SUMMER
GRILLING THE GO TO FOODS
TYPICALLY GET YOUR STEAKS AND
BURGERS SAUSAGES YET BUT WE'RE
IN THE NORTHWEST, YOU KNOW SO
HOW ABOUT STEPPING OUTSIDE THE
BOX AND GRILLING UP SOME
SEAFOOD WHILE SHARING SOME
UNIQUE FOOD IDEAS AND TIPS ON
HOW TO GROW THAT SEAFOOD JOHN
EYES AND HEART A CHEF PANZA
MARKETS, GOOD MORNING CHEF
JOHN.
GOOD MORNING AND WE'RE
DOING GOOD. WE'RE DOING GOOD.
I MEAN THIS FOOD SOUNDS
AMAZING YEAH, COOKING UP I
KNOW, IT'S WE'RE THERE TO TELL
US WHAT ARE WHAT ARE SOME OF
THE SEAFOOD OPTIONS THAT
PEOPLE SHOULD YOU KNOW MAYBE
CONSIDER FOR THEIR NEXT SUMMER
BARBARA AT BACKYARD BARBECUE.
WELL A LOT OF SEASON
SEAFOOD OPTIONS WE HAVE
CURRENTLY THE MARKET USE THOSE
CAPS. EXTRA LARGE YOU ATE
SCALLOPS OF THE MEANS. SCOUTS
PER POUND SO THE VERY LARGE
YOU CAN SEE. WE ALSO LAST AND
HOW THAT AND WE NORTH ATLANTIC
LOBSTER TAILS ARE SPLIT.
THERE HAVE BEEN BETTER THAN
FRESH SEAFOOD ESPECIALLY
DURING THE SUMMER BUT I KNOW,
I'M ALWAYS NERVOUS ESPECIALLY
WHEN IT COMES TO COOKING
SEAFOOD BEEN OVER COOK IT AND
I'M EVEN MORE NERVOUS ABOUT
GRILLING IT SO HOW DO I NOT
MESS UP ALL OF THAT DELICIOUS
FOOD.
WELL, THE FIRST THING TO
REMEMBER IS THAT WATERS ARE
AND OKAY, SO IF YOU HAVE
SOMETHING THAT YOU HAVE SOME
FRESH SEAFOOD FROM THE MARKET
AND YOU JUST OPEN THE PACKAGE
UP AND GOING ON THE GRILL.
IT'S PROBABLY GOING TO STICK.
SO. ONE THING YOU CAN DO THAT
I JUST DID THIS BY THE WAY
ISN'T THAT A DRY THE SEAFOOD
TO GET RID OF ALL THAT EXCESS
MOISTURE BECAUSE IT WILL STICK
YOUR GRILL, OKAY. YOU CAN
GREECE THE GORILLA REALLY WELL
YOU CAN DO A LOT OF DIFFERENT
THINGS YOU CAN OIL UP THIS
REALLY WELL. BUT ULTIMATELY
WATERS AROUND SO YOU NEED
DRIED FISH A LITTLE BIT ON THE
SURFACE. SEASON AND LIGHTLY
AND WE'RE GOING TO WE'RE GOING
TO PULL OIL ON THEM ON THE
GRILL.
THAT IS A GOOD TIP. I DID
TRY WORRY MORE ABOUT UNDER
COOKING SOMETHING LIKE FISH,
BUT SO YEAH BECAUSE THAT
THAT'S A BIG CONCERN RIGHT IS
THERE A WAY YOU CAN TELL THAT
IT'S COOKED ENOUGH AT LEAST.
YOU JUST YOU JUST GO BY
TOUCHING AND FEELING IT CHECK
IT OUT ONCE YOU GET MORE
PRACTICE AND YOU'LL YOU'LL GET
A SET TIME, YEAH OKAY SO HOW
WOULD YOU SERVE UP ONCE YOU'VE
READY TO COOK UP TODAY, WHAT
ARE SOME OF YOUR.
THEY'RE SEIZING YOU'RE
PLACING US HOW YOU DO THIS.
WELL ANYTIME BACKGROUND I
THINK SIMPLICITY IS THE BEST.
HAS LOVELY JACOBSON SEA SALT
LAKE CITY SAW. I HAVE SILLY AT
ALL WELL. AND SOME FRESH
PEPPER. WE'LL FINISH A LITTLE
BIT LIMIT THE END THAT'S ABOUT
IT JUST LET LET THE SECRET
SPEAK FOR ITSELF, YOU KNOW, I
MEAN YOU CAN DRESS IT SAUCES
LIKE IT TOO MUCH OR YOU SAW
SORUM ESTO. THINKS PASS THAT
ON IT BUT I REALLY THINK THAT
IF YOU BUY AUSTIN SEAFOOD WHY
I'M ASKING THE THING YOU KNOW
YOU REALLY WANT TO TASTE IT,
YOU KNOW, ESPECIALLY ON THE
FRONT OF THE FIRST WE HAVE
AVAILABLE RIGHT NOW STUFF
THAT'S COMING OUT. I THINK
EVERYTHING'S SING ON ITS OWN,
YOU KNOW.
OH YEAH, EVERYTHING AND BE
SO FRESH IN THE SUMMER THAT
REALLY ENJOY AND GRILLING
REALLY BRINGS OUT A LOT OF
THOSE FLAVORS TO YEAH.
EXACTLY EXACTLY SO.
WE'RE GOING TO START THE
SUB'S OKAY, ALL RIGHT. WE'RE
GOING TO DRESS IS UP A LITTLE
BIT OF THIS CUP HALIBUT AND
SLID LOBSTER TAILS. THE FULL
LITTLE BIT OF OIL ON IT.
JUST SEARCH AS INSURANCE TO
PREVENT THE STICKING OKAY.
SO SOME PEPPER LIKE YOU
SAID YOU WEREN'T SELLING DRY.
THERE. YEAH, NICE AND GREASED
UP AND READY TO GO. THAT'S
RIGHT THAT'S RIGHT. WE'RE
GOING ON OKAY, YEAH I SAW A
GRILL OKAY.
ONE TIP THAT I LIKE TO USE
IS. I LIKE TO. STICK UP AND
OVER THE GRILL FOR US LONG
PERIOD OF TIME YOU'RE REALLY
REALLY HOT.
JUST.
OKAY SO WHAT WHAT HAPPENS
IS THE IS THE. HE DOES LIKE
AND LIGHT AS REFLECT WHEN ONCE
IT HAS ONE SON SURPASS AND
WHAT'S COVERED IT JUST HEATS
UP THE GRILLS THAT MUCH ASKED
AT.
ANOTHER GOOD TIP THERE
TIME, YEAH AND HOW LONG DOES
THIS TAKE YOU AWAY.
WELL DEPENDS OF THE SEAFOOD
THE SCOUSE PROBABLY IT'S COLD
AND A LOT OF CERTAIN OF THE
QUICKNESS OK IS THERE A LITTLE
THEIR LITTLE BIT LEANER BE OUT
OF IT IS VERY DENSE SO TO TAKE
LONG, IT'S OKAY.
YEAH, YOU MENTIONED YOU
MENTIONED SPEAKING OR YOU
ABOUT SEEING IF THE SEAFOOD
IS.
THE STUDENTS THAT ENOUGH. I
LIKE TO.
HAVE A HOT AND THE COLD
AREA ON THE GRILL. NOW THE HOT
AREA OBVIOUSLY IS RIGHT HERE
OR HAVE TO SEEK THE RIGHT NOW
TO GET A NICE SEAR ON IT. AND
THEN THE OUTSIDE AREAS ARE THE
COOLER AREAS. SO WHAT I DO IS
I GET A NICE MARK ON THE
SEAFOOD. AND THEN JUST LET
SLOWLY COOK ON THE COOLER SIDE
TO FINISH IT.
AND THEN AND WE'RE ABOUT
OUT OF TIME, BUT BASICALLY
WHEN YOU'RE DONE WITH THE
GROWING ARE THEY READY TO GO
HOURS OR ANY OTHER SEASON YOU
NEED TO DO YOU DON'T HAVE TO
LET IT REST LET US TAKE RIGHT
DESPITE WELL NO NO YOU
ACTUALLY DON'T BUT.
AS YOU CAN SEE HERE AD
FIRST OREGON'S MADE US. NICE
BROAD BEANS, AND I GOT SOME
LIMIT THEIR WORDS HAVE A NICE
LITTLE QUICK. DRESSING FOR YOU
AND IT SHOULD BE READY TO GO
IN NO TIME.
OH YEAH THAT LOOKS
DELICIOUS WILL WE WILL LET YOU
GET THAT ALL PLAYED SOUP AND
HAS ALL THE GRILLING OPTIONS
THAT YOU WOULD BE FOR ANY
BARBECUE THIS TIME RIGHT NOW
IN FACT IF YOU'RE NOT GOING TO
SEE THROUGH THIS AND YOU GUYS
HAVE STAKES BURGER KIDS A
BUNCH OF OTHER STUFF TO TO GET
EVERYTHING ALL SET SO CHEF
JOHN WE APPRECIATE THE TIPS
AND WE'LL HAVE MORE
INFORMATION FOR OUR VIEWERS ON
KOIN DOT COM. IF YOU WANT TO
CHECK OUT 2 PENS MARKETS ARE
READY TO COOK MEALS, WE'LL
POST A LINK FOR YOU ONLINE.
THANKS SO MUCH AND ENJOY THE
SCALLOPS THEY LOOK DELICIOUS.
I WILL DO SO THANK YOU VERY
MUCH. THANK YOU ALL RIGHT A 51