>>> WELCOME BACK, EVERYONE. THIS MORNING ON "TODAY" FOOD
WE'RE DINING AL FRESCO. SUMMER IS THE RIGHT TIME TO SET
UP DINING TABLE OUTDOORS AND ENJOY THE WEATHER AND HAVE A
NICE SIMPLE MEAL. BEFORE YOU ACCEPTED OUT
INVITATIONS, YOU NEED A GO TO MENU.
CATERER ELIZABETH HAS THAT COVERED.
HI, HOW ARE YOU? >> HI.
HOW ARE YOU? >> I'M GREAT.
WE'RE GOING TO MAKE A COUPLE OF GREAT DISHES BUT ALSO SERVE
THOSE DISHES ON BEAUTIFUL TABLE. WHAT HAVE YOU DONE DOWN THERE?
>> THIS IS MY FAVORITE TIME OF YEAR.
NORMALLY YOU INVITE PEOPLE OVER, SCRUBBING BASEBOARDS, TRYING TO
TRAP DUST BUNNIES SO THEY DON'T SEE YOUR HOUSE.
TAKE THEM OUTSIDE. ALL WE DID, WE LITERALLY TOOK
POTS FROM THE GARDEN, PULLED THEM ON THE TABLE.
FARMERS MARKET IS BUSTLING WITH FANTASTIC PRODUCE.
THROW THAT IN THE MIDDLE. IT'S ALL EDIBLE, INCREDIBLE.
>> A LITTLE FANCY THERE. DO YOU MIND WHEN PEOPLE DO
PLASTIC PLATES AND KNIVES AND FORKS OUT THERE?
>> ABSOLUTELY. I WANT THIS TO BE EASY.
RARELY DO YOU HAVE EIGHT OF ANYTHING.
ALWAYS SOMETHING IS BROKEN OR MISSING.
MIX AND MATCH MAKES IT MORE FUN. >> WHAT ARE WE MAKING HERE.
>> AVOCADO, A AND HEIRLOOM TOMATO, THIS IS FANTASTIC.
>> GO AHEAD. >> FIVE SECOND RULE.
>> EXACTLY. >> SO WE'LL JUST PULL THAT OUT.
IF YOU'VE GOT A ROLLING BALL,
SHARP NIGHT, YOU'VE GOT TO GIVE IT A FLAT SIDE.
I WANT IT SHUNNINGY, BUT YOU DO WANT IT ON THERE.
>> DIFFERENT KINDS OF POTATOES, I MEAN TOMATOES.
>> THEN WE HAVE LIME JUICE. ALSO OLIVE OIL AND ALL OF THESE
WONDERFUL THINGS. >> NAME THEM AS THEY DO IN.
>> AVOCADOS, GREEN ONIONS, CILANTRO, PEPPERS.
WE DID NOT ADD THE SEEDS FOR THAT.
IT'S NOT THAT HOT. CAN DO IT IF YOU'RE BAD.
YOU WANT TO ADD THEM, ADD THEM. IT'S A LITTLE MORE SPICY.
>> LOOK AT THE COLORS. THAT'S GREAT.
>> MAKE IT IN THE MORNING. LET IT MARINATE THROUGH THE DAY.
WE'VE GOT ENOUGH LIME JUICE, THEY AREN'T GOING TO TURN BROWN.
>> GOING TO SERVE IT WITH GREAT CHIPS.
>> WITH BLUE CORN CHIPS, DOESN'T THAT MAKE IT REALLY FANCY.
>> I WANT TO DIVE INTO THAT. >> REALLY FANCY.
>> THE NEXT PART OF THE DISH, SOMETHING I LOVE.
PORK SHOULDER, TALK ABOUT THE INGREDIENTS.
>> WE'VE GOT AN CHO CHILES, SEASONINGS, MY FAVORITE DARK
BEER. WHEN YOU SEE THESE HANGING IN
THE STORE. WHEN I FIRST START COOKING, I
THOUGHT, HOW DO YOU TURN THAT INTO ANYTHING.
IT'S VERY SIMPLE. YOU'RE GOING TO PUT HOT WATER ON
IT. WHAT I LIKE TO DO, THEY ARE
DOING TO WANT TO FLOAT BECAUSE THEY ARE SO LIGHT.
TAKE A PLATE, PUT IT ON TOP, PRESS IT DOWN AND THAT'S GOING
TO KEEP IT SUBMERGED UNTIL IT'S SOFT LIKE THIS.
I'M GOING TO RESERVE THE LIQUID BECAUSE IT'S GOT A TON OF
FLAVOR. WE MIGHT NEED IT WHEN WE'RE
MAKING THAT PASTE. THIS IS WHERE WE'RE GOING.
>> SUGAR, TURN THE BLENDER ON AND BLEND IT.
>> THAT'S WHERE WE WANT TO BE. >> THAT'S THE END.
>> HERE IS OUR GORGEOUS SHOULDER.
THE THING ABOUT THIS, PEOPLE ASK ME ALL THE TIME, DO I SEASON ALL
SIDES OF IT, SEASON THE BOTTOM. MY POINT IS I'M NOT TRYING TO TE
RUDE, BUT, YES, HONEY, IF YOU'RE GOING TO EAT ALL SIDES, WE'RE
GOING TO SEASON ALL SIDES. PASTE, SINCE WE'RE ON TV AND
DON'T WANT TO GET TOO DIRTY. >> HOW FAR IN ADVANCE ARE WE
DOING THIS BEFORE WE COOK IT. >> THIS IS THE GREAT NEWS.
CAN YOU DO THIS TWO DAYS IN ADVANCE.
HONESTLY, IT'S BETTER. SITS IN THE REFRIGERATOR AND ALL
WORKED IN. AT HOME I WOULD THROW THAT THING
IN THE SINK, GET MY HANDS ALL ON IT.
THIS IS WHERE WE ARE WITH IT. OKAY.
THAT'S WHAT IT SHOULD LOOK LIKE. WE'RE ALREADY SWEATING SOME
ONIONS AND THEN WE WANT TO ADD. WE'VE GOT GARLIC, CORIANDER,
OREGANO, BAY LEAVES. >> THAT SHOULDER ON TOP.
>> GOING RIGHT IN. >> GUYS, HOW IS THIS?
>> CRAZY. >> GOOD.
>> THE SMELL THAT CAME OUT OF THAT WHEN YOU PUT THOSE HERBS IN
THERE. >> COULD YOU JUST SMOKE IT ON
THE GRILL? >> YOU ABSOLUTELY COULD.
YOU CAN EVEN PUT IT IN THE CROCKPOT.
IF YOUR KITCHEN IS BURNING UP, THE LAST THING YOU WANT TO DO IS
TURN THAT STOVE ON, THROW IT IN THE CROCKPOT.
IT'S AMAZING. PUTTING MY BEER IN HERE.
I'M NOT DOING IT OVER THE TOP BECAUSE I DON'T WANT TO LOSE
THAT GORGEOUS -- >> THAT MAKES SENSE.
>> IT'S GOING TO MAKE A BEAUTIFUL CRUST.
>> HOW LONG WILL IT COOK? >> WHAT, HONEY?
>> HOW LONG WILL IT COOK. >> TWO AND A HALF HOURS AT
LEAST. IT MAY TAKE A LITTLE BIT LONGER.
NOT SO NATURAL FOR ME TO HOLD THE BEER, LIKE SECOND NATURE.
>> NOT YOUR FIRST RODEO, IS IT? >> HANGING OUT.
>> THE STAR OF THE SHOW, SLEEPER TODAY, CORN SALAD.
>> MY FAVORITE THING. >> CUMIN, LIME JUICE, A LITTLE
MAYONNAISE, CILANTRO. >> ELIZABETH, WE HAVE TO KNOW,
WHAT HAPAT HAPPENED HERE? >> THAT'S MY FAVORITE THING IN
THE SPIRE WORLD. STRAWBERRIES, SIMPLE SYRUP.
PUT THAT IN A BLENDER. IT'S AN ADULT SLUSHIE.
YOU'RE READY TO GO. >> OH, YEAH.
>> ISN'T THAT GOOD? >> REALLY GOOD.
>> BY THE WAY, ELIZABETH HAD A LITTLE BIT OF A CAR ACCIDENT A
COUPLE WEEKS AGO, SO WE'RE HAPPY SHE'S DOING OKAY.
>> YOU'RE ALL RIGHT? >> OKAY.
>> LOOK AT ME GETTING ALL THIS SYMPATHY.
THANK YOU, GUYS. IT WAS TOUCH AND GO FOR A WHILE
BUT I AM OKAY. >> TO OUTDOOR DINING.
>> CHEERS. >>