.
. >>>
. >>> WELCOME BACK, IF YOU ARE
HEADED TO A VIKINGS WATCH PARTY
OR HOSTING ONE THIS AFTERNOON
HERE IS A CROWD PLEASING RECIPE
THAT WILL WARM EVERYONE UP HERE
ON THIS COLD DAY, BRIAN
RUBENZER IS THE EXECUTIVE CHEF
AT THE CHEROKEE TAVERN AND BREE
CATERING, WE HAVE BREE HERE AND
JAMIESON HOW ARE YOU DOING
DRESSED FOR THE DAY, YOU ARE A
JUNIOR CHEERLEADER FOR THE
VIKINGS?
VIKINGS?
VIKINGS? CONGRATULATIONS ON THAT, THANKS
FOR COMING ALL READY TO GO.
THIS IS A PERFECT RECIPE.
>> IT IS ONE OF THOSE RECIPES
PEOPLE FORGET ABOUT, YOU THINK
AND CHILLY, AND YOUR COMPANY IS
IN WEST SAINT PAUL, WE HAD BREE
CATERING, PURCHASED CHEROKEE
TAVERN NOW THEY ARE BOTH
WORKING TOGETHER.
WORKING TOGETHER. >> HOW DO WE GET THIS GOING?
>> BASICALLY GET SOME OLIVE OIL
HERE, GET IT GOING, DEWY
SAUSAGE THAT ADDS A LITTLE BIT
OF A SPICE, YOU HAVE TO SIZZLE
ALREADY.
ALREADY.
ALREADY. CRANK THIS UP A LITTLE BIT úRIG
I JUST WANT TO HAVE SOME SMOKE
SAUSAGE TO GIVE IT SOME FLAVOR.
TWO KINDS OF SAUSAGE, NEXT
THING ABOUT THIS, YOU CAN DO IT
HOWEVER YOU WANT, ADD YOUR
INGREDIENTS TO IT.
THE MAIN INGREDIENTS YOU WANT
TO HAVE, IS YOU WANT TO HAVE
SOME PEPPERS, I LIKE TO PUT
SOME GARLIC, ALL THE GOOD STUFF
THAT SAUTES REALLY NICELY, RED
PEPPER IN HERE, THEN YOU HAVE
SOME ONIONS, ALL OF THAT GOES
IN THERE.
IN THERE.
IN THERE. WE'LL THROW A LITTLE TOMATOES
IN THERE.
IN THERE.
IN THERE. YOU HAVE TO SAUTE THIS UP, YOU
KNOW.
KNOW.
KNOW. >>
KNOW. >> CAST IRON IS REALLY CRITICAL
FOR THIS.
FOR THIS.
FOR THIS. >> IT IS NICE, IT MAINTAINS THE
HEAT, I JUST THINK IT KIND OF
COOKS IT EVENLY AND YOU KNOW IF
YOU ARE OUT CAMPING, YOU'LL GET
BETTER THAN THAT.
TRUE.
TRUE.
TRUE. ONCE YOU GET THAT SAUTEED, IT
TAKES AWHILE TO SAUTE, AFTER
THAT, WHAT I'LL DO IS I'LL ADD
SOME, YOU HAVE SOME TOMATO
SAUCE HERE, IT IS REAL SIMPLE.
YOU HAVE DICED TOMATOES.
>> I UNDERSTAND YOU GET PRETTY
EXCITED ABOUT THE GAMES,
EMOTIONAL AT TIMES, WHAT DO YOU
THINK THAT SCORE IS GOING TO BE
TODAY?
TODAY?
TODAY? >>
TODAY? >> PROBABLY LIKE 28-21.
>> 28-21.
>> 28-21.
>> 28-21. >> HERE WE GO.
>> VIKINGS?
>> VIKINGS? >> BREE, WHAT DO YOU THINK.
>> PROBABLY THE SAME.
THAT'S PROBABLY GOOD.
CHEERING AROUND THE LIVING ROOM
THIS AFTERNOON?
THIS AFTERNOON? >> YEAH.
>> YEAH.
>> YEAH. >> WONDERFUL.
>> WONDERFUL. OH MY GOODNESS.
HOW LONG DOES THIS --
>> I'LL SIMMER THAT FOR úPROBAB
ONE IS ALREADY DONE, WHAT I DID
IS I HAVE SOME SHRIMP HERE, YOU
COOK THE SHRIMP ON THE SIDE SO
YOU DON'T OVER COOK IT IN THE
JAMBALAYA, WHAT I DO IS I COOK
THE RICE SEPARATELY BECAUSE IF
YOU COOK THE RICE IN THE
JAMBALAYA, KIND OF EXPANDS,
THIS WAY KIND OF STOPS.
WHEN YOU WANT TO FINISH IT OFF,
PUT THAT RIGHT IN THE MIDDLE
RIGHT THERE, I GOT THESE
SHRIMPS I TOOKED AHEAD OF TIME,
KIND OF PUT THEM AROUND HERE.
>> THAT'S REALLY NICE.
I'M SURE MR. SCHWARTZ IS GOING
TO LOVE THIS.
>> BOBBY AS WELL.
THEN I LIKE TO GARNISH A LITTLE
BIT WITH SOME FRIED SWEET
POTATOES, KIND OF MAKE IT
PRETTY, I GUESS.
>> THAT'S NICE.
I PUT SOME GREEN ONIONS ON THIS
BAD BOY.
BAD BOY.
BAD BOY. >> THIS IS BUFFALO SAUCE.
WING SAUCE, WING SAUCE IN
THERE, THE NICE THING, TOO, YOU
CAN KIND OF KEEP IT NOT SO
SPICY, YOU CAN ADD YOUR OWN
SPICE TO IT, HAVE THEM ON THE
SIDE.
SIDE.
SIDE. I
SIDE. I HAVE SOME GHOST PEPPER.
>> GOOD PLAN.
>> HOT SAUCE, CAJUN SEASONING,
YOU CAN KIND OF DOCTOR IT UP
THE WAY YOU WANT, IT IS KIND OF
A FUN DISH TO MAKE.
>> THANKS FOR COMING IN, WE
REALLY DO APPRECIATE IT.
YOU CAN