MAIN YOU CAN GET IN YOUR
MORNING WORKOUT BEFORE YOU
WATCH "THE RHODE SHOW"?
Brendan: THIS MORNING IN THE
RHODE SHOW KITCHEN, DISCOVER
NEWPORT HAS BROUGHT US OUR GOOD
FRIEND.
WE ARE ALWAYS THRILLED WHEN
THIS GENTLEMAN RETURNS TO THE
SHOW.
IT'S CHEF RUSS SYLVIA.
HELLO.
HI, THERE, NICE TO SEE YOU.
Brendan: WE'RE GOING TO'S
VERY, VERY WELL.
TODAY WE'RE MAKING SEARED
GEORGE'S BANK SCALLOPS WITH
LOTS OF ADD-ONS, RIGHT?
WHO ARE WE WORKING WITH?
WE HAVE A SPRING RISOTTO AND
LIME BROTH.
WE HAVE SCALLOPS, DRIED.
SO THEY'RE NOT SOAKED.
VERY, VERY STICKY AND THEY SET
UP REAL NICE AND FRESH ENGLISH
PEAS WHICH ARE IN SEASON RIGHT
NOW.
SOME CHARRED LEEKS AND WE'LL DO
A LIME, WHICH IS AN ASIAN
CITRUS FRUIT AND YOU TAKE THE
LEAVES AND YOU CAN STICK THE
LEAVES LIKE TEA IN ANY KIND OF
LIQUID AND IT PERMEATES THAT
LIMY FLAVOUR TO IT.
Brendan: I'M NOT KIDDING
AROUND.
I'VE ALREADY LEARNED SOMETHING
FROM YOU.
I DON'T PAY ATTENTION TO ALL
THE CHEFS.
NO, I'M KIDDING.
AND WHERE ARE YOU?
WE'RE IN NEWPOR, RHODE
ISLAND AND JUST OFF THE
DOWNTOWN STRIP, NOT QUITE IN
THE MIDDLE OF IT ALL.
BUT CLOSE ENOUGH WE'RE WITHIN
WALKING DISTANCE.
Brendan: IT IS AN AWESOME
SPOT.
IT IS ICONIC.
WE'LL LEARN MORE AND MORE ALL
ABOUT THE RESTAURANT AS THE
MORNING ROLLS ONFUL THANK YOU
FOR BEING HERE.
WILL YOU BE THE 20,000TH PERSON?
PLEASE STAY TUNED.
TAKE IT AWAY, BUD.
Will: WE'RE BACK IN THE
RHODE SHOW KITCHEN.
CHEF SILVA IS HERE FROM THE
WHITEHORSE TAVERN, ONE OF OUR
FAVOURITE GOINGS.
-- GUYS.
HE IS COOKING UP A STORM.
WHAT DO YOU HAVE GOING ON HERE?
THIS SMELLS GREAT!
WE'RE GOING TO DO THE SPRING
RISOTTO RIGHT NOW, WHICH IS A
LOT SIMPLER THAN PEOPLE THINK.
IT DOES TAKE TIME.
I'VE GOT THE ONION, THE GARLIC
SWEATED OUT ALREADY AND A
LITTLE BIT OF CANOLA OIL AND A
TOUCH OF BUTTER.
WE'LL TAKE HALF THAT RICE AND
POUR THAT IN THERE.
Will: AND YOU DON'T NEED ANY
LIQUID IN THE BOTTOM WITH THIS?
COOK IT IN THE OILS AND THAT
WILL START IT COOKING.
AND IT WILL OPEN UP ALL OF
THOSE PORES IN THE RICE.
I USE FRESH TEAS, WHICH IS WHY
I'M PUTTING THEM IN NOW.
WE MADE A STOCK OUT OF THE PEAS.
THE STOCK ISN'T QUITE TOO
POTENT.
BUT ANY EXTRA FLAVOUR IN
UTILIZING THE PRODUCT IS ALWAYS
GOOD INSTEAD OF THROWING I IN
THE TRASH.
SO WE'LL LET THIS COOK FOR A
LITTLE WHILE.
AND I WOULD SAY WE ARE GOING TO
ADD PROBABLY, IF YOU WANT TO --
Will: LADLE THAT IN?
RISOTTO, YOU WANT TO DO TWO
OR THREE AT A TIME TO BRING IT
UP TO THE LEVEL OF THE RICE.
WHEN THAT COOKS DOWN, YOU GET
THAT RISOTTO CONSISTENCY.
Will: I'M KEEP STIRING THIS
AND MIXING IT AROUND.
THIS IS ONE OF THOSE THINGS YOU
DON'T WANT TO LEAVE.
YOU WANT TO KEEP AN EYE ON THIS
STUFF.
THIS LOCKS GREATS.
GREAT IDEAS FOR MAKING OUR BUSY
LIVES JUST A LITTLE LESS
STRESSFUL.
Will: HERE WE ARE IN THE
RHODES SHOW KITCHEN.
[LAUGHTER]
YOU GAVE US ORDERS AND
INSTRUCTIONS AND WE'LL FOLLOW
THEM TO THE RULE.
WE HAVE SCALLOPS ON THE MENU,
SOME RISOTTO.
EVERYTHING LOOKS GOOD.
OK.
I CREATED A PUREE WITH PEAS,
ONION AND GARLIC AND PEA STOCK.
WE'LL ADD TO IT.
THAT WAY IT TURNS IT A LITTLE
BIT GREEN.
Will: SO I CAN PUT THE WHOLE
THINGIN?
ABOUT HALF.
AND TWO LUMPS OF BUTTER AND
HALF OF THAT PARMESAN CHEESE
THERE.
AND WHILE WE'RE DOING THAT,
BRENDAN, YOU ARE GOING TO
SEASON THE SCALLOPS A COUPLE OF
PIFRJS.
SALT AND PEPPER.
Brendan: SALT 'N PEPPA.
MM.
OH,WOW.
YOU ARE GENEROUS.
AND THE HIGHER YOU GO --
Brendan: LET GRA*FPTY TAKE
OVER.
EXACTLY.
PUT HALF OF THAT PARMESAN IN
THERE.
IT'S IMPORTANT THAT YOU HEAR
THAT.
THAT SEAR.
Brendan: THAT SOUND MEANS
GOOD THINGS ARE HAPPENING.
YOU GET THAT NICE BROWNING.
IT IS GOING TO CREATE THE
SUGARS.
AND MAKE THEM NOISE AND SWEETER
THAN THEY ACTUALLY ARE.
Brendan: FANTASTIC!
WE'LL LET THESE COOK UNTIL
WE SEE THE BROWN COME UP THE
SIDE.
THAT IS WHEN YOU KNOW WE'LL
HAVE THAT NICE AMBER COLOUR.
Will: THAT SMELLS AWESOME!
BEFORE YOU PUT THE BUTTER
IN, IT IS 100% VEGETARIAN.
Will: WE PUT A STOP TO THAT
ONE QUICK!
NOW WE HAVE THE BUTTER AND
THE PARMESAN CHEESE IN THERE.
AND WE'LL TAKE A LITTLE BIT OF
LEMON JUICE, WHICH IS GOING TO
HEIGHTEN THAT FLAVOUR A LITTLE
BIT.
LEMON JUICE ALWAYS WILL GET YOU
A LITTLE BIT EXTRA FLAVOUR AND
--
Brendan: OH, THESE ARE
GREAT, TOO.
OH, MAN.
WE USE A VERY, VERY -- I
MEAN, WE'RE PAYING OVER $20 A
POUND FOR THESE.
Brendan: THE BEST OF THE
BEST.
AND SO --
Will: WE'RE ALL WEARING
PROTECTIVE EYE WEAR.
[LAUGHTER]
SO, THIS IS ACTUALLY GOING
TO BE ON OUR SPRING MEN YOU.
Will: I DON'T KNOW WHY THAT
CRACKED ME UP.
Brendan: DON'T ENCOURAGE ME!
[LAUGHTER]
PLEASE ENCOURAGE IT.
Brendan: THANK YOU, BUDDY.
WE HAVE FUN.
WE ARE STARING TO SEE A LITTLE
BIT OF THAT BROWN CREEP UP THE
SIDE.
BUT WE'LL GO A LITTLE FURTHER?
WE'LL COOK THESE 100 OPINION
IN THE PAN.
THEY WILL BE MEDIUM RARE AND
YOU WILL GET A NICE, SWEET
FLAVOUR.
DELICATE AND NOT CHEWY.
WHAT WE'LL END UP DOING IS
PLATING THE RISOTTO NOW.
WE HAVE SOME OF THESE SCALLOPS
WHEN THEY'RE DONE COOKING.
Brendan: AS YOU COME HERE TO
WORK SOVIETERLESSLY, TELL US
ABOUT WHITEHORSE TAVERN AND ALL
GREAT THINGS YOU HAVE THERE.
IT IS A TREMENDOUS LOCATION.
WE ISSUED A NEW COCKTAIL
MENU.
OURS GENERAL MANAGER PUT A LOT
OF EFFORT INTO IT.
WE'RE PROBABLY ONE OF THE FIRST
IN THE STATE TO DO A COCKTAIL
WITH CURRY IN IT.
THAT'S NOT AN INDIAN RESTAURANT.
WE HAVE A EIGHT-COURSE PORK
DINNER COMING UP MAY 8 WITH A
NICE ALL-NATURAL ANTIBIOTICS
PRERAISED HOGS, A FAMILY CALLED
DILLER FARM.
THAT IS $75.
AND THEN $30 WITH WINE PAIRINGS.
THAT IS COMING UP MAY 9.
WE'RE PLANNING A LOT OF THESE
DINNERS.
Brendan: THE CURRY COCKTAIL
HAS MY ATTENTION.
Will: YOU GUYS ARE BUSY ALL
TIME.
BUT SUMER IS ON THE WAY.
Brendan: WE ARE RAPIDLY
RUNNING OUT OF TIME HERE IN THE
RHODE SHOW KITCHEN SO IF YOU
WANT TO GET THIS RECIPE TO
LEARN MORE OR ABOUT THE GREAT
THINGS.
HAING AT THE FANTASTIC
WHITEHORSE TAVERN, HOPEFULLY WE
GET A SHOT OF THIS BEFORE THE
SHOW ENDS.
YES.
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