4@
4@ >>>
4@ >>> WE
4@ >>> WE ARE BACK IN THE "207" KITCHEN AT OUR MAINE STUDIOS.
WE HAVE NOAH 4@FROM TIMBER, A
STEAKHOUSE IN PORTLAND, AND YOU
GOT SOMETHING FOR US TODAY THAT
IS ON THE MENU AT THE
RESTAURANT, RIGHT
>>
>> I DO.
IT'S ONE OF 4@THE MOST POPULAR
THINGS ON OUR MENU.
>> WHAT 4@ARE YOU GOING TO MAKE
>> 4@BUFFALO CHICKEN CROQUETTES
THEY'RE LIKE CHICKEN WINGS,
MORE FLAVORFUL AND NO BONES AND
>> 4@BUFFALO CHICKEN CROQUETTES THEY'RE LIKE CHICKEN WINGS, MORE FLAVORFUL AND NO BONES AND@
NO CARROTS.
BUT IT'S ALL THE INGREDIENTS
MIXED TOGETHER.
>> NO CELERY.
>> YES.
I LEARNED THIS FROM A FRENCH
CHEF, ACTUALLY, BACK 4@IN NEW
YORK, AND IT'S TYPICALLY A
FRENCH DISH, BUT WE JUST KIND
OF 4@AMERICANIZED IT.
>> WHERE DO WE BEGIN?
>> YOU'RE GOING TO TAKE
EVERYTHING AND PUT IT IN A 4@
MIXING BOWL.
YOU'LL TAKE BLEU CHEESE, THE
THE WHOLE THING, DUMP IT IN
THERE, ROB, COME ON, 4@GET
AGGRESSIVE.
DON'T THROW THINGS. 4@
WHITE ONION, RED ONION YOU'RE
GOING TO MIX IN THERE.
WHOA!
THIS IS 4@GOING TO MAKE ME CRY.
>> THIS WILL SOME ZIP TO IT.
>> THIS IS 4@BUTTER.
USE THIS SPOON IF YOU WANT.
I PREMELTED THE BUTTER TO MAKE
IT A LITTLE BIT EASIER.
YOU CAN DO IT TOO.
PUT IT IN THE MICROWAVE FOR A
FEW MINUTES.
IT'S ALWAYS TO MIX ALWAYS WITH
BUTTER.
TAKE THE MAYONNAISE AND DUMP
THAT IN THERE.
>> ALL OF IT?
>> ALL OF IT.
OKAY.
YOU'RE GOING TO LIKE THE NEXT
PART IN A MINUTE.
CELERY.
AND THESE ARE ALL THE
INGREDIENTS THAT ARE IN BUFFALO
CHICKEN WINGS.
IT'S IN THE COATING, YOU 4@KNOW
THE CELERY IS ON THE SIDE, THIS
WAY IT'S ALL 4@INSIDE.
NOW YOU TAKE GARLIC --
>> SPICES.
>> YEAH.
THROW IT IN THERE.
YOU'LL TAKE CAYENNE, THROW THAT
IN THERE.
THERE YOU GO.
A LITTLE BIT OF PEPPER.
>> DO YOU HAVE TO CALL THE FIRE
DEPARTMENT WHEN YOU MAKE THIS
STUFF?
>> YOU MIGHT HAVE TO, YES.
THIS IS A NICE INGREDIENT,
CELERY SALT WHICH GIVES IT SOME
FLAVOR.
NOW THE 4@FUN 4@PART.
MIX THAT WITH YOUR HANDS.
YEAH, GET IN THERE.
MIX IT UP REALLY NICE.
GET UNDER IT.
ROB'S GOOD AT THIS.
THIS IS THE ONE THING PROBABLY
IN THE KITCHEN THAT HE CAN'T --
YOU KNOW, YOU REALLY CAN'T GO
WRONG.
>> USUALLY WHEN PEOPLE ASK ME 4@
WHAT I CAN DO IN THE KITCHEN, I
CAN STIR.
>> IT'S LIKE STIRRING.
>> TESTING MY LIMITS 4@TO THEIR
ABSOLUTE BOUNDARIES.
>> RIGHT.
THEN WHAT YOU'RE GOING TO DO
IT, TH4@ERE'S TWO WAYS 4@TO DO
THIS, YOU CAN USE THE HANDS,
YOU CAN USE GLOVES WHICH IS
GREAT, BUT JUST WASH 4@THEM 4@
BEFORE AND AFTERWARDS, YOU CAN
USE AN ICE CREAM SCOOP, BUT
DEPENDING ON THE SIZE OF 4@THE
BOWLS, THAT'S UP TO YOU.
MEDIUM PALM SIZE.
YOU'LL TAKE OUT LIKE A
MEATBALL, TAKE 4@OUT A HAND FUL
AND YOU'LL ROLL IT AROUND IN 4@
YOUR HANDS.
THAT'S IT.
MAKE A NICE BALL OUT OF IT.
LET'S SEE HOW YOU 4@DID.
LOOK AT THAT, FOLKS.
LOOK AT TH4@AT.
THEN YOU'RE GOING TO TAKE IT
AND YOU'RE GOING TO PUT 4@IT IN
AN EGG WASH, THEN YOU'RE GOING
TO DROP IT INTO A FLOUR.
JUST COAT IT LIKE THAT, AND
THEN INTO BREAD CRUMBS.
>> GOT IT.
>> AND THEN YOU'RE GOING TO 4@
REPEAT THE PROCESS AGAIN, EGG,
FLOUR, WOOPS, DON'T WANT TO
RUIN THE SHAPE OF YO4@UR BALL.
>> THIS IS GOOD PARTY FOOD.
THIS IS SOMETHING YOU REALLY
KIND OF 4@MAKE FOR A GANG, RIGH
>> THIS4@ IS.
>> BUT FOR 4@A ROMANTIC DINNER,
THIS IS FOR A WHOLE BUNCH OF
PEOPLE COMING OVER TO THE
HOUSE.
>> THE AMOUNTS THAT YOU'LL USE
IS ANYWHERE 30 TO 40 DEPE4@NDIN
ON THE SIZE OF THE BALLS.
COAT IT NICELY LIKE THIS. 4@
YOU'RE GOING TO PUT IT INTO A
HOT PAN OF OIL 4@AND YOU'RE GOI
TO LIGHTLY COOK IT UNTIL IT'S
BROWN ON THE OUTSIDE.
THERE'S TWO WAYS TO DO IT.
YOU CAN DO IT THIS WAY WHICH IS
EASIER, IT TAKES LONGER.
OR YOU CAN FILL WITH OIL UP TO
ABOUT THERE AND 4@DEEP FRY THEM
EITHER WAY WILL WORK.
>> DO YOU HAVE A PREFERENCE ON
THE TASTE?
>> NOT REALLY.
I THINK 4@PAN FRYING MAKES IT A
LITTLE CRISPIER ON THE OUTSIDE.
DEEP FRYING IS VERY, VERY
QUICK, BUT IT WON'T BE AS
CRISPY.
AND LASTLY, ONCE YOU'RE DONE
WITH EVERYTHING, IT'S GOING TO
LOOK LIKE THIS.
THEY'RE GOING TO BE BEAUTIFUL
GOLDEN BROWN.
AND, ROB, YOU'RE 4@GOING TO HAV
THE PLEASURE OF FILLING THOSE.
AND YOU FILL THEM LIKE A JELLY
DOUGHNUT.
THIS IS BASIC HOT SA4@UCE 4@AND
CAN GO INTO ANY SUPERMARKET AND
GET A SQUEEZE BOTTLE 4@LIKE YOU
DO FOR KETCHUP.
HOLD YOUR FINGER OVER THAT.
>> GOT A MESS HERE.
ALL RIGHT.
>> THIS IS WHAT I WOULD
RECOMMEND, YOU ACTUALLY PICK UP
THE BALL, PUNCTURE IT.
>> JAM THAT 4@IN THERE?
>> YEAH.
GIVE IT A SQUEEZE.
4@ >> WOOPS.
A LITTLE TOO MUCH THERE.
>> LET'S TRY IT AGAIN, MAYBE
YOU'LL GET IT RIGHT.
>> DON'T BET ON IT.
>> OKAY.
THERE YOU GO.
A LITTLE SQUEEZE.
>> THAT'S IT.
>> THAT WAY WHEN TH4@E PERSON
BITES INTO IT, THEY'RE GOING TO
GET THAT NICE HOT 4@SAUCE.
SO IT'S KIND OF A REVERSE.
INSTEAD OF ON THE OUTSIDE, IT'S
ON THE INSIDE, AND BLEU CHEESE
IS ALREADY IN THERE.
>> THIS IS A FUN DISH TO MAKE,
A FUN DISH TO EAT.
>> IT IS.
YOU CA4@N PREMAKE THESE TOO AND
YOU CAN REFRIGERATOR THEM AND
BEFORE YOUR GUESTS ARRIVE, WARM
UP THE OVEN TO ABOUT 150, LEAVE
IT FOR 4@ABOUT 20 MINUTES, NICE
AND WARM.
YOU CAN EVEN MAKE IT A LITTLE 4@
HOTTER THAN THAT IF YOU WANT.
OUR RECIPE IS ON OUR WEBSITE.
THAT'S WHERE YOU'LL FIND NOAH'S
RECIPE FOR THE BUFFALO CHICKEN
CROQUETTES AND MORE ON HIS
RESTAURANT TIMBER IN PORTLAND.
TH4@ANKS FOR COMING IN, NOAH.
>> THANKS,