- [Announcer] Sara's Weeknight Meals is made possible by Sunsweet, and... - Cooking is the first kind of love, you know.

It was started when I was child, with my grandmother doing fresh pasta.

And now I transmit it to all the guests.

It's something made specially for them.

- [Announcer] Oceania Cruises.

Proud sponsor of Sara's Weeknight Meals.

(twangy guitar music) - I'll take this guy.

There is nothing better than hot bread fresh from the oven.

I'm a big fan.

And because bread is the foundation of the easiest meal to make, I'm devoting the whole show to sandwiches.

Okay, then we're off to Savannah.

- You see the color?

- Yeah.

- It's beautiful.

We're topping a scrumptious burger with Georgia peach chutney made with local honey and some extra special guests.

- We may have pushed it a little bit cookin' with honey next to the beehive.

- Back in my kitchen, given the popularity of hotdogs and sauerkraut, I thought I'd put a twist on it and combine kielbasa and kimchi.

This is a manly sandwich.

- That's really good.

- [Sara] America's favorite sandwiches.

Today on Sara's Weeknight Meals.

There are almost as many kinds of American sandwiches as there are Americans.

Take these mash ups.

A New Orleans' Po'Boy with a Mexican twist.

- To make our carnitas, we start off with Boston pork butts.

Beer and some soda.

Spices, our seasoning.

We put real oranges in there.

And then it comes out really nice and flavorful.

I like how versatile it is.

It's just like anyone can do it.

You can't mess up a Po'Boy.

- I'm Scott Brooks.

Dave is my identical twin brother.

We're equal partners in Brooks' Sandwich House.

One of our specialty sandwiches, especially in the morning, is called Liver Mush.

It's a mixture of cornmeal, pork liver, and spices.

It is so good.

- [Scott] It's really neat to try a Liver Mush sandwich with our signature chili on it.

It's to die for man.

(light piano music) - [Sara] Savannah, Georgia has beautiful buildings, gracious squares, and miles of coastline.

It's also home to millions of bees.

Thanks to this man, Ted Dennard and his Savannah Bee Company.

He sells honey and bee related products, but his real mission is to save the bees.

- Honey bees are amazing because they really help the whole world go round.

They're not even supposed to fly.

Aerodynamics is just not quite right, but they do anyway.

They can double their weight with the nectar and pollen they're bringing back to the beehive.

Honeybees will pollinate 500,000,000 flowers, just one beehive, every year.

By pollination, they provide the fruits and vegetables that we love to eat.

They're feedin' the world.

(twangy upbeat music) So when I was a 13, 14-year-old boy, there was an old man that put bees on property that my father owned.

So on the weekends I would go work with old Roy and he introduced me to honeybees.

I was just enthralled by that and I really still am 30 something years later.

You see the kinda of the color?

- Yeah.

That's beautiful.

- What I want you to do it poke your finger straight in, break the wax, go in.

- Oh, wow!

- And then go under your veil.

- Okay.

- Okay.

(laughs) - Mmmm.

Mmmm.

- And see how they're nice.

They're not comin' to sting us.

- Well, you know you're the bee whisperer.

- Yeah, yeah.

- You really are.

- You teach someone that honeybees really don't wanna sting you because they don't.

They die if they do.

So if you're calm and can just ease in there, and kinda like, just like Alice in the Wonderland, you can kinda get lost in there.

Just fall right in.

From the very beginning, I always wanted to teach people about honey.

I didn't wanna sell it, but I did want them to understand it.

So education's been a big part of the Savannah Bee Company.

It still is.

And so we formalized that a few years ago by starting a nonprofit called The Bee Cause Project.

We wanna raise a generation that understand and love and protect our honeybees.

So we do that by putting these glass educational beehives in schools.

It mounts on the wall inside the classroom.

The bees come and go through a little tube.

You're given a beehive and then you can raise some money and Savannah Bee Company will give you products to sell and then you give the money to the Bee Cause Project.

And then you could sort of pay it forward and pass it on to another school.

(light music) One of the most admirable traits of honeybees is this symbiotic way of livin' in the world.

When they visit a flower, the flower's better off from having met that honeybee.

If we could all live like that, where what we do in this world is benefiting this world.

Honeybees have been here over 100,000,000 years.

They know how to live in this world and keep it going.

So the human species can learn a lot from that model of honeybees.

You know, makin' this sweet world go round.

(upbeat guitar music) - Okay, there.

- So just be calm and they'll be just fine.

- Just tell me quickly about bee etiquette.

I mean, you know, how do we, hmmm.

- First, just have a little calm demeanor.

And realize that they don't wanna sting you 'cause they die if they do sting.

So don't flap 'em if they bounce off of you.

Just let them be flyin'.

- Just leave 'em alone.

Okay, so we're gonna be making a recipe that your folks gave me from the Savannah Bee Company for a honey peach chutney on burgers.

Who knew.

So we have equal parts, it's a half a cup.

We've got a nice skillet going here.

And we're gonna put bacon and cheese on the burgers with the peach chutney.

Sounds good.

- Gonna be delicious.

- Yeah, sounded wonderful.

And so we're gonna put, do you wanna dump in the brown sugar?

We've got a half a cup each of brown sugar.

- So we're gonna go that first.

- Go ahead, just dump over it.

Dump away.

- All right, there we go.

- And there goes our cider vinegar.

And then you're gonna measure half a cup of honey.

- And this is rosemary honey.

- Oh wow, I wanna smell it.

- So it's made from the nectar of the rosemary flowers.

- Oooh, that's delicious.

- So it doesn't smell or taste like rosemary, but it's real herbaceous.

- Yes.

Do we wanna oil that first, right?

- That's what we're gonna do.

So right.

That's a nice little trick.

So you just sort of just oil the sides and just the whole thing really.

Just wipe oil in there.

Then you pour the honey in.

- Right.

- And it comes right out.

So this way just gonna maximize-- - That is thick, thick, beautiful stuff.

- It really is.

I tell ya, the earth herby taste and the fragrance of it, kind of I don't know, expands a little bit with the heat and the cooking.

So it's really been great-- - We're gonna start.

- for grilling.

- Yeah, perfect.

- All right, so.

- Look at that.

How beautifully that comes out.

- One lifetime's work of a honeybee is just a twelfth of a teaspoon.

You just don't wanna waste it.

- I mean, Sara, close mouth.

Oh my God.

All right.

We need to do touch up while this comes up.

So you're gonna dice this and grate a tablespoon of the ginger and then I'm gonna mince the jalapeno and mince the garlic.

I'll start with the garlic.

So everything just goes right into the pan.

There's no sauteing.

It's very simple.

So, I understand that about a third of the world's fruit and vegetable crops wouldn't happen except for bees.

- 130 of them, you know, fruits, nuts, and vegetables that we humans like to eat are dependent upon honey bees for pollination.

- Wow.

- They make a major contribution.

- So that's why, you know, when we all get upset about the honeys being endangered, we should worry about it for ourselves too.

- These honeybees have such a great sense of smell.

They're comin' over to the honey.

- Oh, isn't that funny?

They're like, there's honey over there.

- We'll bait them over there.

- Should we put the lid on that?

Do you think that would help?

- They're smellin' that.

- Oh, they are.

Okay, let's get everything in there, 'cause maybe that will ... - Mask it.

- ... mask it.

Here goes the garlic.

A tablespoon of minced garlic.

One red bell pepper.

- Here comes the red pepper.

- And the onion.

I have about a half cup diced.

- Okay.

- One whole jalapeno minced.

With or without the seeds.

- Right.

- And, yeah.

We've got a third of a cup of golden raisins.

- Mmmm, those are nice.

- Okay, and you know what I'm gonna start on the peaches.

These are not that ripe.

And this is actually a great way to use underripe peaches.

'Cause any time you cook an underripe fruit, it becomes very fragrant.

The way you want it to.

- Yeah.

We're pretty particular about our peaches here in Georgia.

- I know, I know we're in peach country.

But at any rate.

- Okay so, just.

That's gonna be about a, I don't need to measure it, right?

- No, just.

This is rustic.

This is you and me, but it's roughly a tablespoon.

All right, so I'm just using a paring knife.

You can dump 'em in boiling water and then put 'em in ice water and the peel comes right off.

But it's harder when they're not ripe.

All right, so I have one I already peeled that I'm just gonna.

We need a pound and a half total and I'm just gonna finish sectioning it.

But yeah, I know about your Georgia peaches.

- Nothin' like mid-July Georgia peach.

- I know.

They're so wonderful.

- Dripping.

- I know.

It's the most refreshing thing you could possibly have.

- Okay.

- Okay, so I think I've got about a pound and a half here.

That's what we need.

All right, so there we go.

So this simmered for about, you know, roughly 10 minutes beforehand or make sure it does.

Then another five to 10.

This is not rocket science.

We're just tryin' to cook it down and soften the peaches.

But boy, doesn't it smell good?

- Smells great.

I like the ginger.

- Yeah.

- It kinda pops out.

- Ginger and honey is a match made in heaven.

- It is.

- Okay, so let's get the burgers on.

We've been preheating the grill.

So we need to oil them on both sides.

And salt and pepper them.

- Okay, well I'm glad to be cooking with you 'cause I can learn something.

Impress the family.

- Can't we all.

Well I'm learning so much about bees.

I have to say.

And what really the problem is that yellow jackets give bees a bad rap.

Because it's yellow jackets that sting you and they can go back and sting you again and again and again and again.

- Right.

Honeybee loses it's stinger and dies so they don't wanna sting you.

- Darn yellow jackets.

- I know it.

They're just cranky.

- How rude.

- Honeybees are like the most noble species.

- So let's get this on.

- Okay.

- It's only three minutes a side.

Here we go.

- All right.

I'm gonna open it right up.

- Yep.

- I'm gonna need that spatula.

- Yep, yep.

Here we go.

- Thank you.

Here we go.

(light music) All right.

Shut this up.

- Okay.

Wonderful.

All right, well while that's cooking, let me ask you a question.

So bees are in danger.

There's no doubt about it.

So how can the average human, like somebody like me, help to make sure bees survive?

- I would say pay attention to see like what you should or shouldn't fertilize with or spray for insecticides and pesticides.

- 'Cause that's bad for bees.

- It can be and it depends on how you do it.

A lot of the labeling will tell you that.

But you can also just plant flowers.

You can leave your yard unmanicured and wild and let those weedy plants grow the flower.

And all those different pollens from the different species of flowers will help the bee population.

- Okay, good to know.

Well, let's get set up for our assembly while the burgers cook.

Whadda ya think?

- Okay.

(light music) (burgers sizzling) - [Ted] Ah, that's gonna be beautiful.

- Yes.

- The crunch of the bacon.

- Oh, those look good.

- They're ready.

- Oh yeah, okay.

- What's the next step?

- Okay, so now, we get to top them with some bacon.

- Okay.

- And some cheese.

- These are gonna be so good.

- These are sorta decadent.

- They are.

But you know.

It's Savannah, there's a lot of decadence that goes on here.

- Yeah, and then the chutney.

- Chutney.

- The best part.

- That's the extra special.

- Okay, so this'll take no time at all to melt.

- Secret sauce.

All right, let's get that to melt a little.

- Yes.

All right.

So I toasted these buns earlier.

Let's just get 'em set up.

So each one's gonna get topped with a burger and then our chutney and it's just gonna be a happy thing.

Oh, let's just do three.

There we go.

Okay.

- So they honeybees are still here.

They're just lovin' the honey.

- I think they approve.

I think they approve of what we're making.

I mean, you know, isn't that a good sign?

- They only eat honey and actually pollen.

- Yeah.

- There's sugars.

- They're lovin' our peach chutney.

All right.

So let's get those burgers on here.

- They are ready.

(light music) - Okay.

- Perfect.

- All right, so now, the pièce de résistance.

Résistance.

The peach chutney.

Okay.

- Here we go.

- The Lone Ranger over here.

- It'll help melt the rest of that cheese on there.

- I think it is time to eat.

- I do too.

- Yeah.

- So, you know what.

I've got a couple of beers in a cooler here.

- Oh, you're my best friend.

- Can't have hamburgers without beer.

- This is like whoa.

This is the day when we have to lean over.

- I mean it's huge.

All right.

What do you think?

- Mmmm!

Mmmm, wow!

You know.

I had my doubts about honey and burgers, but I don't anymore.

This is pretty fantastic.

- It is delicious.

We may have pushed it a little bit cookin' with honey next to the beehives, but it's still fun, right.

- Hey, we're having a party.

It's a bee party.

- Yeah.

- We're hanging out.

- We're making a statement.

(upbeat music) (upbeat music) - You know, given the popularity of hotdogs and sauerkraut, I thought I'd put a twist on it and combine a kielbasa and kimchi.

So I tried it on my family.

They absolutely loved it and now it's become my new classic sandwich.

So let's get started.

This is not a traditional traditional kimchi, you know, the Korean pickle that takes days to make.

This is my very quick kimchi.

We start with Napa cabbage.

And this is about a pound.

I'm cutting off the end.

And then we're gonna cut this into ribbons and salt them.

There we go.

And half inch.

Now for those of you who don't know what kimchi is, there's many different varieties of it.

So it doesn't always involve cabbage.

It usually involves garlic and many other flavorings and it can be quite spicy.

You can buy jars of it.

There's some very good ones these days.

But I really like making my own.

So I'm looking for about four cups.

I think that's about two cups I've got there.

It does take about two hours to cure, but that's nothing compared to the many days that the real deal takes.

Okay.

So, like any other pickle, there's salt involved.

We've got a third of a cup of kosher salt here.

And we just toss that in.

And stir it up.

Toss it around.

And then you leave it for two hours.

And let me show you what it looks like.

You're just gonna be astonished 'cause as we all know salt pulls out liquid.

So let me show you.

See this.

Isn't this extraordinary?

Before and after.

Okay, this is after two hours.

There's a lot of liquid in the bottom.

So what I'm gonna do now is rinse this and get the excess salt out.

In cold water.

(water running) Wonderful.

I wanna get that excess liquid out.

I'll squeeze it a little bit.

'Cause we're gonna make a dressing which is gonna flavor it.

Okay.

So there we go.

Now, it's not traditional to heat the spices, but I'm going to.

We need a third of a cup of rice vinegar.

And rice vinegar comes either seasoned or unseasoned.

And when we say seasoned what we mean is sugar and salt.

But for our purposes today, we want the unseasoned, without any of that.

We're gonna add our own sugar.

We have one tablespoon here.

Now we're gonna add some paprika and cayenne.

I like hot paprika.

I'm just gonna go for broke.

But you could use smoked paprika.

Why not?

Sweet smoked, just plain sweet, your choice.

I'm using hot.

About a teaspoon.

And a quarter teaspoon of cayenne.

I'm gonna heat this just until the sugar melts.

And that won't take very long at all.

But just need to bring it to a boil.

Okay, that looks good.

Now the hot liquid goes right on to the cabbage.

And it's gonna turn it sort of a nice orange color.

But that is not all.

We have so much more to add to this pickle.

So for starts we're gonna add some ginger.

This was a three-inch piece that I peeled and then microplaned or just grated.

And then we have one teaspoon of minced garlic.

Now half a red pepper.

I'm gonna cut it into little strips.

So this is a very pretty pickle 'cause we got the little red bits in there.

And three sliced scallions.

Give it a nice little kick.

'Kay let me toss this up and tell you about a shortcut.

If you didn't wanna go to the trouble of salting the cabbage you can just start with sauerkraut.

'Cause what is sauerkraut?

It's salted cured cabbage.

And just rinse it and squeeze it out and put it in here in place of the Napa.

We're gonna use this right away, but this will keep in the fridge for about a week.

So I've got these wonderful rolls.

'Cause you know, when you go to a picnic, which is what I'm gonna do with these.

I'm gonna go down and watch the boat race, the rowers down there.

You need something you can pick up, be manly, and just eat.

So big rolls.

But we're gonna grill 'em first.

Get 'em toasted.

You know and bread, good bread, there's just nothing better.

So make sure you get some good bread.

We're gonna brush it with a little olive oil.

We're using olive oil.

You could use vegetable oil.

(upbeat music) Get my kielbasa out.

I'm pressing it down 'cause I really wanna get just a nice even brown color.

Now you now, I don't know why, here I am.

I grew up in New York City.

For some reason, I didn't have a lot of kielbasa in my life.

I certainly had plenty of hot dogs.

I think I'm gonna cut this down here.

I was a hotdog fanatic.

As a matter of fact, that's mostly what I ate along with hot fudge sundaes.

I think I've mentioned that I was quite rotund as a child.

But kielbasa, I don't know.

Mom, my mom didn't buy it all that much.

Just taking a tiny peek.

Yeah, it's happening.

Not too fast.

Perfect.

Now, what kielbasa is, is smoked.

Well, it's generally smoked.

So be careful.

Sometimes it's not.

Sometimes it's fresh sausage.

Generally it's made with beef and pork or a combination, some spices, herbs, and garlic.

When it's cured, it's smoked.

See how firm this is?

You could actually eat it straight up.

But when it's fresh, then you need to cook it 'cause it has not been cured.

So we're gonna cut these.

Now how I really fell in love with kielbasa is my parents have a farmhouse in northeastern Massachusetts and down the road, for the whole time that I've been going there, there's a little store.

They have a meat counter, with a guy named Pat Costello, who makes ribs, his own sausages, and he makes kielbasa.

And he smokes it right in the store.

So some days when you go in, the place just smells like Heaven.

And what he used to do, 'cause I became friends with him of course.

Why wouldn't I?

Is he would give us a taste of the kielbasa, hot, right out of the smoker.

I was like, there's just nothing better.

It's just so good.

Okay.

Ah, well.

It's a little blackened.

I'm gonna fix that.

Okay.

You know this old trick.

You learned this.

You just scrape it off.

We'll call it charred bread.

Have a nice smokiness.

That's perfect.

All right.

On to the kielbasa.

Put it cut side down.

And we're just warming it up first.

All right, so let's give that a minute.

(meat sizzling) I'm gonna move these down 'cause I'm gonna use this to help me to not only heat this up, but also when we get the cheese on we're gonna melt it under this.

We're pretending we have a grill with a lid.

You could do this outside.

It would be great on a grill.

And here's our cheddar cheese.

(meat sizzling) Just take a minute.

(pan clanking) Ah.

Wow.

That looks so wonderful.

So, kimchi.

I think what I'm gonna do 'cause these are so thick is I'm gonna just put a little bit of foil tented over the top.

'cause I think that's gonna pull off the cheese.

I would think a little more cheese.

The more the merrier is what I say.

(foil crinkling) You have to get creative in the kitchen.

You don't always have every gadget you ever wanted.

I'm gonna clear the decks down here.

I'm gonna wrap up my sandwiches in just a minute.

'Cause the race is probably already started without me.

I'm meeting my friend Jane down there.

I got some cold beers and everything.

Oh this back guy is nicely melted.

Whoa.

That is one big, big, big sandwich.

Get it all wrapped up in here.

And what's gonna happen is it's gonna continue to melt 'cause the bread is still a little hot.

There we go.

Oh boy.

As I said, this is a manly sandwich.

So I am gonna take these out to my friend Jane who I'm meeting down there where we're gonna watch the races.

She will be so pleased.

(light music) Hey, Jane!

- Hey.

- Did I miss anything?

Oh, I like the way-- Oh, clink.

I brought us a picnic.

- Good, great.

- What did I miss?

- Wow, that's beautiful.

What a lovely basket.

- I know.

- What do you got in there?

Well let's see, the boats are coming and they're doing really well.

- Oh thank you.

- Oh, yum.

- It's kielbasa.

- Yeah, perfect.

- With kimchi and melted cheddar.

See it's warm.

- Yeah, that looks great.

- It's a take on like hot dog and sauerkraut.

- That's really good.

- With kielbasa.

Good, huh?

- That's really good.

(light music) - So whether you're making this sandwich for a big game or just a box lunch or for a weeknight meal, your family and friends are gonna love you, right?

- Right.

- How good is that sandwich?

- It's so good.

It's so yummy.

- I'm Sara Moulton.

See you next time for more of Sara's Weeknight Meals.

Oh, look, there they go.

- Oh, yeah.

Yay!

- Geez, I wish I had binoculars.

We could really check it out right now.

- I know, we should have binoculars.

I told them to look this way, but I don't think they can.

- No, they gotta focus.

- Not supposed to look.

Have to focus.

- Mmmm, so good.

Nice sandwich, huh?

Interesting combo.

- It's really good.

- [Announcer] For recipes and videos go to our website saramoulton.com.

Sara's Weeknight Meals is made possible by Sunsweet and ... - Cooking is the first kind of love, you know.

It was started when I was child with my grandmother doing fresh pasta.

And now I transmit it to all the guests.

It's something made specially for them.

- [Announcer] Oceania Cruises.

Proud sponsor of Sara's Weeknight Meals.

(piano music)