MY NEXT GUEST IS A CELEBRITY CHEF, AUTHOR OF 11 COOKBOOKS,
AND A MENTOR AND JUDGE ON "FOOD NETWORK STAR." PLEASE WELCOME
BOBBY FLAY.
>> ALL RIGHT!
>> Stephen: ALL RIGHT, BOBBY.
WE'RE GOING TO MAKE A BRUNCH HERE.
>> BRUNCH A THE PERFECT REMEDY FOR A HANGOVER.
WE'RE GOING TO MAKE FRIED CHICKEN WITH A BISCUIT AND EGG.
>> Stephen: THAT'S CALLED A MOTHER AND CHILD REUNION.
>> OKAY, YES.
>> Stephen: WHAT ARE WE STARTING WITH?
>> WELL, THIS IS SOME BOURBON ICED TEA.
>> Stephen: HAD A FEW OF THOSE LAST NIGHT.
>> THIS IS A GOOD WAY TO START BRUNCH.
>> Stephen: AND THAT IS REAL.
THAT IS NOT A PROP.
ALL RIGHT.
SO THERE'S OUR CHICKEN.
WE'VE ALREADY DONE IT.
I DID A GREAT JOB.
>> HERE'S THE THING ABOUT FRIED CHICKEN.
ONE OF THE KEYS IS BUTTERMILK.
YOU WANT TO SOAK IT IN BUTTERMILK AND GET THE FLOUR AND
THE SEASONINGS AND YOU WANT TO DREDGE IT.
BUT YOU KNOW WHAT I LIKE TO DO?
AFTER I MARINATE IN THE BUTTERMILK, I PUT IT IN THE
OVEN, BAKE IT, DREDGE IT AND FRY IT SO IT'S PERFECT ALL THE WAY
THROUGH.
>> Stephen: IT'S PERFECT, BAKED-FRIED.
>> I'M GIVING ONLY YOU THIS TIP.
(CHEERING) >> Stephen: DON'T TELL
ANYBODY.
DO I BLUDGEONED AN INTRUDER IF THEY COME TO STEAL --
>> YOU GRAB FLOUR, BAKING SODA, SALT.
THROW IT INTO THE POOL.
THEN WE'LL PUT UNSALTED BUTTER IN THERE AS WELL.
>> Stephen: CAN'T GO WRONG WITH BUTTER.
>> I HAVE NO IDEA WHAT THIS IS CALLED BUT IT PUSHES AROUND THE
BUTTER.
WE'LL ADD BUTTERMILK TO THAT, PLEASE.
>> Stephen: THERE IS NO BUTTER IN BUTTERMILK, RIGHT?
>> RIGHT.
>> Stephen: WHY IS IT CALLED BUTTERMILK?
>> I HAVE NO IDEA.
>> Stephen: WELCOME TO THE MOST INFORMATIVE --
>> EVER!
OF ALL TIME!
>> Stephen: OKAY, GREAT.
O WE'RE GOING TO ATTUALLY PUT THIS ON TO OUR CUTTING
BOARD.
>> Stephen: OKAY.
WE'RE DOING GREAT.
IT'S AWESOME.
>> Stephen: DO I NEED TO DO THIS?
>> VERY GENTLY.
>> Stephen: IS THAT GOOD?
KEEP GOING.
>> Stephen: KEEP GOING.
SO GENTLY?
>> AS IF THE TIPS OF YOUR FINGERS --
>> Stephen: AS IF THE DOUGH IS A LOVER.
>> YES.
>> Stephen: FIRM BUT GENTLE.
THAT'S GOOD.
JUST TILL IT COMES TOGETHER, JUST LIKE THAT.
>> Stephen: SHOULD I HAVE WASHED MY HANDS BEFORE I DID
THIS?
>> THAT'S ACTUALLY PERFECT.
YOU LOOK LIKE AN EXPERT BISCUITMAKER.
>> Stephen: I'M FROM THE SOUTH.
WHERE ARE YOU FROM?
>> I'M FROM NEW YORK CITY (CHEERS AND APPLAUSE)
>> Stephen: BUT YOU COOK A LOT OF SOUTHWESTERN FOOD.
>> BUT THAT'S THE IRISH CATHOLIC NEW YORK UPBRINGING.
>> Stephen: ALL IRISH PEOPLE KNOW HOW TO DO IS BOIL.
>> I WAS STARVING MY ENTIRE LIFE.
>> Stephen: IN MY FAMILY, WE'RE ALL IRISH AND IT'S, I CAN
BOIL YOU A STEAK IF YOU LIKE.
>> HERE'S A BISCUIT.
HAVE A COCKTAIL.
>> Stephen: WHEN DO I GET TO USE THIS?
>> WE PASSED THAT ALREADY.
BUT THAT DOWN, SIR.
>> Stephen: ALL RIGHT.
LET'S PUT AN EGG ON IT.
>> Stephen: EGG ON THE BISCUIT?
>> YES, A LITTLE BUTTER, CRACK AN EGG, SIR.
ONE HAND, LET'S SEE IF YOU'VE GOT IT.
WHOA!
(CHEERS AND APPLAUSE) >> Stephen: ALL RIGHT.
WAIT A SECOND!
I'LL DO IT.
>> HERE, LET'S DO THIS ONE.
SO THE IDEA IS YOU WANT TO GIVE IT A QUICK FLIP.
SEE IF YOU CAN TURN IT OVER.
>> Stephen: OKAY, OLD ON.
AND -- (CHEERS AND APPLAUSE)
GOODBYE, MR. SPALDING!
UNBELIEVABLE.
>> WHITE MEAT OR DARK PEAT?
>> Stephen: IT'S A PERSONAL QUESTION.
I'LL GO -- WHITE.
>> YOU GOT IT.
A LITTLE SAUCE.
>> Stephen: WHAT KIND OF SAUCE?
>> TWO KINDS OF MUSTARD, A LITTLE HONEY, A LITTLE
HORSERADISH AND SLAW.
>> Stephen: DAMN GIRL, THAT'S NICE!
>> YOU WANT SOME HOT SAUCE?
>> Stephen: YEAH.
OH!
(LAUGHTER) (APPLAUSE)
>> Stephen: ACTUALLY, I'LL PASS.
I'LL PASS.
>> I MISSED THE BISCUIT.
>> Stephen: NOW WHAT DO I DO?
EAT.
>> Stephen: I GOT IT.
ONE-HANDED!
WHOA!
>> Stephen: EHOLD ON, LET ME GET YOUR EGG ON THERE.
A LITTLE SLAW, A LITTLE BIT OF HOT SAUCE.
CHEERS!
>> ALL RIGHT, EVERYBODY!
>> Stephen: MMM!
OH, MAN!
THE NEW SEASON OF FOOD NETWORK STAR PREMIERES THIS SUNDAY ON
"FOOD NETWORK"!
BOBBY FLAY!
(CHEERS AND APPLAUSE) ♪