[Music]
hey what's up guys welcome back to
binging with babish with this week we're
making that big old feast that carl
casper prepares for himself to prove
that he can still cook and look here's
his actual carving fork that john
favreau was kind enough to give to me
and here's my carving fork because today
a whole bunch of brand new babish
cookware items are now available on
amazon including this carving fork a
cast iron trivet stainless steel
sautepan and carbon steel wok with lots
more to come in the next few months
including this 12-piece essential
cookware set anyway let's put these
tools to good use as we make a whole lot
of food starting with a marinade for
some pork belly i've got the juice of
one orange and two limes here that i'm
gonna combine with two tablespoons of
mirin two tablespoons of soy sauce two
tablespoons kosher salt one tablespoon
whole black peppercorns one tablespoon
of mexican oregano three bay leaves also
in a tiny cup for some reason two
mexican cinnamon sticks likewise tiny
cup and five cloves of garlic lightly
crushed this is gonna help us fish it
out of the marinade later on now we're
also gonna incorporate one whole dried
ancho chili stem and seeds removed which
we're gonna dry roast in a pan for five
minutes before dousing with water and
letting soak for 10 more minutes adding
a couple ice cubes if the peppers are
still steaming hot off the stove once
you have achieved a nice smooth pepper
puree and it's not too warm we're going
to add it to our marinade which we're
now going to put to good use with some
pork belly the likes of which chef
casper could be seen plating up with a
whole bunch of pretty sauces sometimes a
big old hunk of belly like this one
comes with the ribs still intact so
we're gonna have to take those off hang
on these if you want to add porky flavor
to something then we're also gonna
remove the skin which you can also hang
on to if you want to make crackling then
i'm subdividing the belly into two more
manageable pieces placing them in a zip
top bag and pouring our marinade over
the top massaging gently but thoroughly
to evenly distribute and then fridging
for 24 hours during which time we're
gonna tend to those pretty sauces i was
talking about first up a roasted garlic
carrot puree we're taking a whole head
of garlic decapitating it drizzling with
olive oil and wrapping in aluminum foil
and roasting for about 45 minutes at 375
degrees fahrenheit then we're grabbing a
pound of carrots peeling chopping into
more manageable pieces a little over
dramatically if you ask me then we are
whacking them into a high-walled
saucepan covering with water about two
cups worth bringing to a simmer and
letting it cook for 15-20 minutes until
completely tender and easily pierceable
with your piercing implement of choice
now it's time to blend so we're going to
dump these carrots in most of their
cooking liquid our cloves of roasted
garlic half teaspoon of freshly toasted
and ground cumin one tablespoon of brown
sugar and the juice of half a lemon in
our favorite high-powered blender
blending on maximum velocity for two or
three minutes or until completely smooth
i'm also emulsifying a little olive oil
in there while the blender runs which
turned out to be a mistake it lightened
up the color too much i think but i
added some more steamed carrots and i
think we evened it out go ahead and
chill this until it's time to serve next
up where i try to describe the green
sauce as a salsa verde so i got a pound
of tomatillos here that i've peeled cut
in half and drizzled with oil along with
two serrano peppers and half a small
onion this guy's headed under the
broiler for two to five minutes until
nicely charred then as was with the
carrots so go with the tomatillos we're
gonna place these in the blender along
with some other salsa verde essentials
four cloves of garlic a generous bunch
of cilantro if that's your thing i'm not
going to judge you totally understand if
you want to judge me though the juice of
one lime by hand or by machine if you
just check the dishwasher a generous
pinch of salt and that's about it cover
it up and blend it down normally we want
to go for a pretty chunky consistency
but the sauce seen in the movie is
perfectly smooth so once that
consistency is achieved we're gonna pour
it out let it cool cover it up and
fridge it until ready to use another
thing we can make ahead of time is this
chili garlic sauce the pork is finished
with got a third of a cup of gochujang a
quarter cup soy sauce quarter cup of
honey three tablespoons of brown sugar
four crushed cloves of garlic and one
tablespoon of freshly grated ginger give
this a tiny whisk in until homogeneous
and set it aside until ready to use or
eat it all with a spoon because it's
really really delicious last up in our
day before mison plus are some quick
pickled radishes one of my favorite
snacks we're slicing half a dozen
radishes nice and thin adding a
tablespoon of mustard seeds and an
optional quarter teaspoon of red chili
flakes and then we're preparing our
quick pickled liquid half a cup each
water and white vinegar and a quarter
cup of sugar bring to a simmer with tiny
whisk until dissolved and pour over the
radishes covering and letting cool
completely then finally we got to get
our pork started i know that chef casper
just ran home and made this in one night
but being a chef i figure he's got some
of this stuff kicking around i'm
removing the pork from the marinade
rinsing and patting dry and then placing
in vacuum sealed bags for soup eating
165 degrees fahrenheit for 10 hours
should do the trick after which these
guys can be immediately removed from the
sous vide and plunged into an ice bath
and then held in the fridge until we're
ready to throw in the oven and serve so
now we're getting into our day of dinner
stuff and first thing i want to knock
out is the caramel dust that he pours
over the fruit i got one cup of
granulated sugar that i'm gonna combine
with one tablespoon of light corn syrup
in a large wide heavy bottom stainless
steel saucepan placing over medium
medium-low heat and stirring
infrequently until it forms a deep
golden amber caramel then we're going to
pour that out onto a super non-stick
super heat-proof surface like a silpat
set in a rimmed baking sheet try to get
it spread out as evenly and as thinly as
possible maybe inadvisably using rubber
spatula to perpetuate that idea and
failing then letting it cool completely
at room temperature until ready to smash
making sure to keep it away from
moisture in the meantime we can get our
berries macerating i got a pint each
blueberries blackberries and raspberries
i'm sprinkling those with a quarter cup
of sugar and some finely chopped fresh
mint which i'm going to bunch into an
adorable little bundle for easier
slicing sprinkle this over top and give
this guy a good mix and allow to
macerate in the fridge for a few hours
it's going to draw out all the juices
next up to my dismay chef carl casper
uses his big beefy rocky marciano like
forearms to beat whipped cream by hand
so for the sake of accuracy and
solidarity i will begrudgingly do the
same but i'm not gonna not be a wimp
about it i promised that five minutes
spent painfully hand whipping whipped
cream are more valuable than a 10 hand
mixer that being said go ahead and whip
this to firm peaks and keep it fridged
until you're ready to use it next up the
steak was accompanied by some butter
roasted fingerling potatoes so i'm
chopping up pounds worth into bite-sized
pieces and placing them in some cold
heavily salted water spiked with a
tablespoon of white vinegar bring them
to a simmer and cooking for about 12
minutes until completely tender then
spreading out on a rimmed baking sheet
to cool until we're ready to roast next
up there's a whole bunch of food
accessories surrounding the dry aged
ribeye so we're gonna knock those out
first up some ribbons of zucchini that
are grilled and seasoned with lemon
verbena so for consistency's sake and
because i don't trust my knife skills
i'm slicing these into ribbons via
mandolin drizzling with oil seasoning
with kosher salt freshly ground black
pepper then taken them out to the grill
where i'm gonna grill them over high
heat for about one minute per side along
with some corn likewise drizzled with
oil and grilled for about five minutes
all told i know i don't have any footage
from the grill but it was raining at
night time and you're just gonna have to
trust me we're gonna chop this stuff off
the cob to make a super simple lime corn
salad little squirt of olive oil a
little sprinkle of kosher salt and a
little squeeze of lime and that's all
there is to it is it because it's just a
side dish and i don't want to over
complicate it hell yes it is can simple
things still be really really tasty hell
yes they can be speaking of which we
have our lovely ribbons of grilled
zucchini which i'm gonna top with lemon
verbena which against all odds i
actually have growing in my backyard
which i'd forgotten about until after
kendall and i had searched for grocery
stores for it we're finally chopping
this up sprinkling it over top and
that's all there is to it moving on to
another little bit of mizon plus a
stir-fry sauce for our octopus in a bowl
we're combining one and a half
tablespoons of soy sauce one teaspoon of
sesame oil one tablespoon sugar one
tablespoon gochugaru two tablespoons
gochujang three cloves of crushed garlic
and an inch or two of grated fresh
ginger go ahead and tiny whisk this
together until it's small just to set
aside
next up we have some meyer lemon creme
fresh confined admire lemon so i'm just
zesting a regular lemon and some creme
fraiche if this ruins the entire meal
you will be the first to know and now
with all of our accoutrement out of the
way we can get down to the business of
steak a big old dry aged bone-in ribeye
that we're going to generously salt and
pepper on all facades and let sit at
room temperature for at least half an
hour just kidding i guess we're still
working on side dishes since the
potatoes are described as butter roasted
i'm tossing them together with kosher
salt freshly ground black pepper and
clarified butter which won't burn like
regular butter in the punishing heat of
a 450 degree fahrenheit oven when we mix
these together coat we really want to
beat them up so they get coated in a
thick gooey layer of starch which is
going to help them get extra crispy in
the oven lastly i'm pouring them onto a
preheated baking sheet making sure that
they're as flat as possible which is
going to help maximize browning and
prevent stickage next up we have some
simple sumac roasted cauliflower so
we're going to dissect a head of
cauliflower cauliflower cauliflower
cauliflower toss them together with some
light olive oil kosher salt freshly
ground black pepper and sumac a bright
lemony spice that i think is criminally
underutilized and which grew on trees in
my backyard growing up i think that
might have been one of those childhood
memories i invented anyway these guys
are headed onto a rim baking sheet and
into a 450 degree fahrenheit oven
getting tossed halfway through their 15
to 20 minute roast while those are
roasting we're retrieving our pork belly
from the fridge wiping off any excess
pork goo placing them on a rack set in a
rimmed baking sheet and popping into a
400 degree fahrenheit convection oven
until crisped on the outside and warmed
through now we're popping our salted and
rested ribeye into a ripping hot cast
iron pan searing beautifully on one side
and proceeding to butter baste popping a
big old knob of butter into the pan
along with some thyme and garlic and
repeatedly basting the steak in bubbling
butter one of the few remaining joyous
activities in life then we're popping
this onto a rack set in a rim baking
sheet i gotta stop using the word
popping and finishing the and finishing
the steak off in the oven whilst we
parboil our octopus i got two small
octopi here that i'm going to poach for
one minute until they turn the boiling
water into an enchanting hue of red
fishing out with a slotted spoon or
spider and transferring to a cutting
board for a dissection these octopi have
already had their beaks and intestines
removed and as delicious as they are i
definitely should not have watched my
octopus teacher last night that was a
huge mistake at least they can be
generously salted with my tears once
they've been broken down into less
recognizable and emotionally jarring
pieces were ready to stir fry heat up a
couple tablespoons of oil and a ripping
hot wok add one handful each sliced
onions and green cabbage fry those up
for about three minutes until they're
starting to wilt and take on some color
add one small chopped up bird's eye
chili and a couple batons of scallions
and give those about one minute of heat
before adding the octopus giving that
about a minute of heat and then adding
our stir-fry sauce likewise stir-frying
for one to two more minutes to heat
through and caramelize the sugars
finished with some sesame seeds a little
drizzle of sesame oil taste for
seasoning and you're ready to rock
speaking of caramelizing sugars we're
brushing down our pork belly with our
garlic chili sauce before placing back
in the oven under the broiler to crisp
up and now finally mercifully we're
ready to serve to do so we're going to
arrange all the side dishes on a large
cutting board next to the steak
including the roasted vegetables but
also some sun-dried tomatoes salmon roe
and bowls of fresh herbs smear our
carrot puree onto a serving plate smash
up our caramel and sift it to make
caramel dust load up the berries with
whipped cream and top with said caramel
dust retrieve the pork belly from the
oven and let it rest for a minute or two
before carving it into big old chunks
top it with salsa verde pickled radishes
and slice up the steak and there you
have it john favreau's characters
you meal to dustin hoffman's character
the steak is delicious because it's a
butter basted dry aged rib eye so duh
the potatoes are fluffy on the inside
and super crispy on the outside highly
recommend the zucchini is okay i'm not a
huge fan of lemon verbena but the sumac
cauliflower is delicious i love the
bright fresh sides that go with the
steak the pork belly however is the real
winner here it is juicy spicy and
flavorful and is in and of itself a
reason to buy a sous-vide and the
octopus is nice and tender and lovely
and spicy and that's it folks i've had
my first bite so it's time to let the
cast and crew of binging with babish dig
in
[Music]
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