We took two whole sweet potatoes.
Two big ole sweet potatoes.
And we grated 'em.
The most nutrient dense item you can buy
in the produce department, by the way.
Because I am all about nutrients.
(audience laughing)
That's a lie, a full lie.
So,
So you squeezed out the excess liquid.
Yeah we squeezed out the excess liquid,
and then I'm going to add,
we have two scallions here.
Yeah.
Those go in.
You saw me chop up that little bit of dill.
Love dill.
And that feta, which gives it the saltiness,
and then a whole egg, and I'm just gonna keep building.
Salt, because you need even a little
bit more salt even with the feta.
Cracked black pepper, and then flour.
So this is,
Just a little to keep it stuck together.
Yeah, you're just gonna keep it bound.
I just take an ice cream scoop,
Right so you can portion it out,
just so they're all kind of equal, right?
Just so they're all the same size.
Then you pack it,
and then you just press it down a little bit
into your fritter, like so,
like a little potato pancake.
It's like a latke.
Yeah, I have the oil here at about 350 degrees.
Yeah.
And you could obviously do this with,
And it's just a cast-iron skillet there,
with a little bit of, you know, innocuous oil.
Any oil you can see through, right?
(wooshes)
Look, there's just some sweet potato fritters,
Want to take a fritter break?
Yes I do.
If you guys want some, you look hungry.
Okay, we're gonna take a fritter break.
(audience applauds)
(swooshes)
Smoked whitefish pate,
Yum.
or salad.
You could do this with trout, any white,
flaky fish could find.
Then you could just go to the store, of course.
You can order it online.
But if you wanna smoke it at home,
you're gonna take salt and brown sugar,
about a cup and a cup,
and then cover this with ice, ice cold water
and brine it for about six hours.
You then put it onto your smoker,
whichever kind of smoker you have,
250 degrees till the fish reaches about 150
internal temp, it's gonna take about two hours
then you're smoked.
Or obviously you could buy it.
Easy.
Or you could just buy it at the deli.
Right.
We did two versions here,
or at the deli.
(laughs)
We do two versions of this at home,
depending on, on my mood.
We do a smooth one and a flaky one,
either one is fine.
But the ingredients are the same.
So I took the whitefish,
I split it into two separate ones.
So what I like to do is, you take about a quarter cup
of mayonnaise, a quarter cup of Greek yogurt,
just to make it feel like it's healthier
I love Greek yogurt (mumbles)
than it actually is.
No, it gives it a tang.
It's got tang.
[Woman In Yellow Shirt] I love how you guys do it
with no measuring cup.
It's all, it's (mumbles)
(laughs)
There are some things when you bake where
you have measure, 'cause there's a little science
involved in it.
Here's the seed, we put in about a teaspoon of paprika.
Celery seed!
Celery seed is what puts this
over the top.
So we're gonna put in about a teaspoon of celery seed,
a couple glugs of your (mumbles),
We always put celery seed
in our Bloody Maries too.
So good.
Yes.
Delicious.
[Woman In Yellow Shirt] Is that olive oil?
Little olive oil.
Olive oil, pinch of salt, pinch of pepper,
couple scallion, put the lid on,
and 'cause I'm from the Midwest,
I say scale-llion.
Scale-llion
And then we just pulse this until it is this
kind of beautiful smooth spread.
And this has become a real favorite in my house
for the holidays.
I'm gonna put a little more olive oil in because
Yeah, you want that nice consistency.
I like fat.
(laughs)
(audience claps)
So we take this spread,
This is why we're friends.
(laughs)
We put it out,
(laughs)
We have so much in common,
gluten, salt, and fat.
Everybody's like "You can't eat gluten."
I'm like, "What, are they closing down Italy?"
(laughter)
Gluten, it killed everybody.
I'll tell you, that gluten.
(laughs)
Okay,
Alright.
You take a little bit of celery leaves,
Celery (mumbles) leaves, yep.
And then you have some rye.
Nice.
And you just take this and you have these great
little,
Pass it on down the line.
This great little whitefish spread.
And again, you could do this with any smoked fish.
You could have fun with what the fats are,
the seasonings are, but I really just like it.
I think it's incredibly easy.
We always have it around the house,
and what I like to do the next day,
I want a caper berry on mine, too.
Yeah, take a caper berry.
What I like to do,
And what do we call this, Michael,
just Smoked Whitefish spread?
Oh, oh,
Smoked Whitefish pate, or spread.
And the next day, too, it takes the
tuna fish sandwich and blows it out of the water.
Oh, wow.
So you could do it with some shaved onion and,
(audience applauds)
So I tend to make a bunch.
So the same ingredients, you can make it,
You just kind of toss it together.
You make a chunkier version.
(audience applauds)
(twinkles)