Sara's Weeknight Meals
Gone Fishin'
Season 2 Episode 212 | 26m 46sVideo has Closed Captions
Seafood expert David Pasternack shares three favorite food with fins recipes.
Seafood expert David Pasternack, from New York’s fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeño; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible.
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Sara's Weeknight Meals
Gone Fishin'
Season 2 Episode 212 | 26m 46sVideo has Closed Captions
Seafood expert David Pasternack, from New York’s fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeño; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible.
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Learn Moreabout PBS online sponsorship>> Sara: TO KNOW HOW TO COOK FISH IS A REAL GIFT.
MY FRIEND DAVE PASTERNACK, WHO'S THE CHEF AT THE THREE-STAR ESCA RESTAURANT IN NEW YORK CITY, HAS THAT MAGIC TOUCH.
TODAY HE'S GONNA SHARE HIS SECRETS WITH US.
WE'LL START WITH SALT-BAKED FISH FOR TWO, PAIRED WITH BRAISED GREENS, THEN SEARED ROCK SHRIMP IN FETTUCCINI WITH SWEET CORN, SPICED WITH THE HEAT OF A JALAPEÑO.
AND FINALLY, GRILLED MAHI MAHI TEAMS UP WITH PANELLA, ITALIAN-STYLE CHICKPEA FRITTERS THAT ARE TASTY AND CRISP.
SARA'S WEEKNIGHT MEALS IS GOING FISHING.
[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.
WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.
>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.
SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.
>> MY MOM, SHE'S A MAGICIAN.
SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.
>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.
>> female announcer: KING ARTHUR FLOUR.
OVER 1,500 RECIPES ONLINE AT: >> Sara: SO YOU WENT FISHING WITH THIS GUY FROM-- [speaking indistinctly] >> HE HAD A 48-FOOT BOAT... >> Sara: TODAY MY FRIEND CHEF DAVE PASTERNACK PROMISED ME A FISHING LESSON BEFORE WE GO BACK TO THE KITCHEN TO COOK.
YOU PROMISE YOU WON'T LAUGH?
>> I WON'T.
>> Sara: OKAY.
>> OH, THAT'S GOOD.
YOU DID GOOD.
>> Sara: NOW WHAT?
>> LET IT GO.
LET IT GO.
>> Sara: NOT ONLY IS HE ONE OF THE TOP SEAFOOD CHEFS IN THE CITY, HE GREW UP FISHING ON LONG ISLAND.
SHOULD I GET OUT OF THE WAY?
ARE YOU GONNA HOOK ME?
>> NO, I'M NOT GONNA HOOK YOU.
>> Sara: SO WE'LL SEE IF THE FISH ARE BITING TODAY.
I DON'T THINK ANYTHING'S HAPPENING.
>> I ALWAYS SAY, "YOU GOT TO BE IN IT TO WIN IT."
>> Sara: DAVE.
[laughs] I WAS GOING THE WRONG WAY.
>> THAT'S OKAY.
OH, LOOK, YOU GOT SOMETHING.
YOU GOT A LITTLE WEED.
>> Sara: [laughs] I FELT--I FELT SOMETHING, BUT NOW I DON'T.
I CAN SEE WHY THIS IS VERY ZEN.
>> COME ON, FISHIES.
>> Sara: COME ON, FISHIES.
>> YEAH, WELL, WE GAVE IT A GOOD SHOT.
>> Sara: WE DID.
OH, WELL.
YOU KNOW WHAT?
WE DIDN'T CATCH ANY FISH, BUT THAT REALLY WAS FUN.
>> THAT WAS FUN.
>> Sara: THANK YOU.
>> YOU'RE WELCOME.
>> Sara: WE GOT TO GET BACK THERE AND GET COOKING.
>> YEAH, WE GOT TO GET BACK.
♪ ♪ >> Sara: HI, I'M SARA MOULTON.
WELCOME TO SARA'S WEEKNIGHT MEALS.
THERE'S NOTHING MORE IMPRESSIVE THAN SERVING SOMEONE AN EASY AND ELEGANTLY PREPARED WHOLE FISH FOR TWO, AND MY BUDDY HERE, DAVE, IS GONNA SHOW ME HOW TO DO JUST THAT.
IT'S--BUT WE'RE GONNA BAKE IT WITH A SALT CRUST.
>> WE'RE GONNA BAKE IT IN A CRUST OF SALT, YEP.
>> Sara: WHAT ARE YOU DOING?
IS THIS--IS THIS A CRIME SCENE HERE?
THAT'S THE DEAD BODY?
>> THIS IS A CRIME SCENE.
SO WHAT WE'RE GONNA DO IS, WE'RE GONNA MAKE A TEMPLATE TO PUT THE FISH ON THE PLATE.
SO THE PAPER SITS UNDERNEATH IT SO THAT WHEN WE TAKE IT OUT OF THE OVEN, IT COMES RIGHT OFF.
>> Sara: OH, THAT'S SO COOL.
AND WHAT KIND OF FISH ARE WE DEALING WITH HERE?
>> THAT IS A BLACK SEA BASS.
TO ME, THAT IS THE ROLLS-ROYCE OF FISH.
IT HAS A GREAT WHITE, STICKY MEAT.
IT'S REALLY--FOR ME, IT'S ONE OF THE GREAT FI--WE HAVE LOTS OF THEM HERE IN LONG ISLAND THAT WE CATCH ALL THE TIME, ALL WINTER, ALL SUMMER.
>> Sara: SO THAT'S ONE OF YOUR FAVORITE FISH TO CATCH?
>> IT IS ONE OF MY FAVORITE FISH TO CATCH.
IT'S ALSO ONE OF MY FAVORITE FISH TO EAT.
>> Sara: OKAY, SO I'M GETTING SOME LEMONS TOGETHER.
WE'RE GONNA PUT SOME AROMATICS INSIDE THE FISH.
>> WE'RE GONNA STUFF THE CAVITY OF THE FISH WITH THE LEMON AND THE GARLIC.
SO WE'LL PUT THE FISH RIGHT DOWN ON HERE.
>> Sara: WHEN YOU BUY A FISH WHOLE, WHAT ARE YOU LOOKING FOR?
>> WE USE A GOOD EXPRESSION: IT HAS COW EYES, WHERE THE EYES ARE ACTUALLY BULGING OUT OF THE HEAD.
>> Sara: MM-HMM.
>> RIGHT?
WHICH IS ALWAYS IMPORTANT.
YOU WANT TO MAKE SURE THE GILLS ARE REAL TIGHT TO THE THING.
IT HAS--IT SHOULD HAVE SLIME.
IT SHOULD LOOK SHINY.
THE SCALES SHOULD BE REAL TIGHT-LOOKING, AND THE MEAT SHOULD BE FIRM.
WHEN YOU TOUCH IT, IF YOU PUSH ON IT, IT SHOULD BOUNCE RIGHT BACK.
>> Sara: OKAY.
>> SO WHAT WE'RE GONNA DO IS, WE'RE GONNA SAVE THE PARSLEY FOR SOMETHING ELSE.
AND WE'LL USE THE STEM.
>> Sara: OH, JUST THE STEMS?
WE GOT SOME LEMONS.
>> JUST GONNA USE THE STEMS.
WE'RE GONNA USE THE LEMONS.
>> Sara: MM-HMM.
>> ALL RIGHT.
WE'RE GONNA PUT A COUPLE CLOVES OF GARLIC IN THERE.
WE'LL CRUSH THEM DOWN A LITTLE BIT.
>> Sara: WITH THE DAVE PASTERNACK-- >> JUST USE YOUR BACK OF YOUR HAND, OR YOU COULD USE A KNIFE IF YOU DON'T WANT TO HAVE YOUR HANDS SMELL LIKE GARLIC ALL DAY.
>> Sara: YEAH.
AND THIS IS A WHAT SIZE FISH?
>> THIS IS A TWO-POUND FISH.
THIS WOULD BE GOOD FOR TWO PEOPLE.
ALL RIGHT, WE'RE GONNA PUT A--DRIZZLE A LITTLE BIT OF OLIVE OIL ON THE OUTSIDE OF THE FISH SO THAT THE SALT COMES OFF A LITTLE BIT EASIER, AND THEN WE'RE GONNA MIX THE SALT.
>> Sara: OKAY.
>> SO WE'RE GONNA PUT A LITTLE PINCH UNDERNEATH.
JUST UNDERNEATH--IF YOU GRAB THAT PAPER ONCE?
>> Sara: YES.
>> GONNA PUT A LITTLE BIT OF SALT.
PERFECT.
>> Sara: MM-HMM.
>> AND THEN WHAT WE WANT TO DO WITH THE SALT IS, WE'RE GONNA ADD THEIR EGG WHITES.
>> Sara: THAT'S THREE LARGE EGG WHITES TO ABOUT THREE CUPS OF FINE SEA SALT.
>> FINE SEA SALT.
BUT WE WANT TO MIX IT TILL IT'S JUST THE TEXTURE OF BARELY WET SAND.
>> Sara: OH, THAT'S VERY POETIC.
>> BECAUSE IF THE SALT IS TOO DRY, GONNA SHATTER.
>> Sara: MM-HMM.
>> IF IT'S TOO WET, IT DOES THE SAME THING.
>> Sara: SO THIS PASTE IS LITERALLY GONNA BAKE ONTO THE FISH AND SORT OF INSULATE IT.
>> INSULATE IT.
>> Sara: SO THE FISH IS JUST GONNA COOK IN ITS OWN JUICES.
>> IT'S DEFINITELY ONE OF THE OLDEST METHODS OF COOKING.
AND THEN WHAT WE WANT TO DO IS, WE WANT TO COVER THE WHOLE FISH.
WE'RE GONNA--BACK, ALL RIGHT?
SO WE'RE GONNA START AT THE HEAD, AND THEN WE'RE GONNA WORK OUR WAY BACK.
>> Sara: IS THIS FISH GONNA TASTE VERY SALTY?
>> NO, IT'S ACTUALLY--AT THE END, WE'RE GONNA HAVE TO ADD SALT TO IT.
>> Sara: REALLY?
>> BECAUSE IN THE PROCESS, THE SALT ACTS AS REALLY AS A COOKING CASE.
SO IT DOESN'T REALLY IMPART THE FLAVOR OF THE SALT.
THEN WE WANT TO MAKE SURE IT'S COVERED PRETTY WELL.
>> Sara: MM-HMM.
>> I LEAVE THE TAIL UNCOVERED 'CAUSE I LIKE THE WAY IT LOOKS.
YOU COULD DECORATE IT IF YOU WANT.
YOU COULD PUT SOME FINGER SPOTS ON IT SO.
>> Sara: [laughs] OKAY.
>> AND THEN WE'RE GONNA PUT IT INTO THE OVEN.
>> Sara: I'LL POP IT IN WHILE--YOU MIGHT WANT TO RINSE YOUR HANDS.
I GOT A BOWL OF SOAPY WATER IN THERE.
AND THIS IS 400 DEGREES FOR 20 MINUTES?
>> ABOUT 18 TO 20 MINUTES.
>> Sara: OKAY.
>> DEPENDING ON YOU KNOW YOUR OWN OVEN.
THEN WHEN IT COMES OUT OF THE OVEN, WE'RE GONNA LET IT REST.
>> Sara: UH-HUH.
>> AND IT'S JUST LIKE RESTING A PIECE OF MEAT.
>> Sara: OKAY.
ALL RIGHT.
I JUST WANTED YOU TO TELL ME THE KIND OF GREENS--WE'RE GONNA MAKE SOME BRAISED GREENS NOW.
CAN YOU TELL ME WHAT WE'RE USING?
WE'VE ALREADY GOT SOME RINSED AND RIPPED AND EVERYTHING.
>> WE HAVE BROCCOLI RABE.
ALL RIGHT, WE HAVE ESCAROLE, OR AS THE OLD ITALIANS SAY, SCAROLA.
WE HAVE SOME DIFFERENT KINDS OF SWISS CHARD HERE.
>> Sara: MM-HMM.
>> ALL RIGHT.
THEN WE HAVE WHAT THEY CALLED A LACINATO KALE, WHICH IS THE TUSCAN KALE.
>> Sara: ALL RIGHT, SO WE'VE GOT SOME PANCETTA IN THERE, ABOUT SIX OUNCES.
>> YEP, YOU GOT TO GET YOUR GARLIC SLICED.
>> Sara: MM-HMM.
DO YOU WANT THE GARLIC IN NOW?
>> RIGHT IN.
>> Sara: OKAY.
>> WE'RE JUST GONNA LIGHTLY TOAST THE GARLIC WITH THE-- >> Sara: PANCETTA.
OH, YOU NEED A SPOON.
HERE WE GO.
AND THEN ALL OUR GREENS GO IN, HUH?
>> ALL OUR GREENS ARE GONNA GO IN.
I LIKE MY GREENS COOKED.
>> Sara: OKAY.
WELL DONE.
>> WELL DONE.
>> Sara: NO CRUNCHY GREENS FOR YOU.
>> IN THE SOUTH, IN THE SOUTH OF ITALY, IN THE SOUTH OF THE UNITED STATES, THAT'S HOW THEY EAT IT.
SO NOW WE'RE GONNA ADD OUR CLEANED, WASHED GREENS.
>> Sara: MM-HMM.
>> ALL RIGHT.
>> Sara: DO YOU NEED TO DRY THEM REALLY WELL, OR IT DOESN'T MATTER?
>> IT DOESN'T REALLY MATTER, BUT YOU WANT TO REALLY MAKE SURE THAT YOU WASH THEM ALL.
WE'RE GONNA ADD A LITTLE BIT OF WATER WHILE THEY'RE COOKING.
YOU CAN SEASON IT WITH A LITTLE BIT OF SALT AND PEPPER.
>> Sara: OKAY.
AND THIS IS GONNA COOK WAY DOWN, RIGHT?
>> THIS IS GONNA COOK WAY DOWN.
GIVE IT A SHOT OF WATER INTO THERE.
GONNA PUT THE TOP ON, AND I'M GONNA GO CHECK THE FISH, 'CAUSE IT'S PROBABLY CLOSE TO-- >> Sara: YOU KNOW, I WAS BEGINNING TO SMELL IT.
JULIA CHILD HAD A RULE.
USUALLY, WHEN YOU CAN SMELL IT, IT'S DONE.
>> AH, YEAH, THIS IS DEFINITELY DONE.
>> Sara: OKAY.
I'LL CLOSE THE DOOR.
AND HOW DO YOU KNOW IT'S DONE?
>> I CAN TELL BY THE COLOR OF THE SALT, ESPECIALLY, AROUND THE OUTSIDE EDGE.
>> Sara: MM-HMM.
>> SEE HOW IT BROWNED?
>> Sara: MM-HMM.
>> IT'S ALSO BEEN IN THE OVEN FOR ALMOST 20 MINUTES, AND WE'RE GONNA LET IT REST AT LEAST FOR FIVE MINUTES.
>> Sara: WOW, THAT COOKED DOWN.
SHOULD I ADD A LITTLE MORE SALT?
>> I WOULD ADD A LITTLE.
DEFINITELY ADD A LITTLE MORE SEASONING.
>> Sara: ARE WE GONNA END UP GETTING ALL OF THAT IN THERE?
>> UH, PROBABLY.
>> Sara: UH-HUH.
>> I MEAN, YOU KNOW, IT COOKS DOWN, YOU CAN SEE.
AND YOU MAY WANT TO ADD A LITTLE BIT MORE WATER TO IT TOO.
>> Sara: SO GO FOR ALL THIS?
>> I WOULD PUT IT ALL IN THERE.
>> Sara: OKAY.
AND THE TOTAL COOKING TIME FOR THE GREENS?
>> YOU WANT TO COOK THEM TILL THEY'RE TENDER.
IT'S GONNA TAKE 15, 20 MINUTES.
>> Sara: OKAY.
SO WE HAVE A LITTLE WAYS TO GO ON THE GREENS.
>> ALL RIGHT.
SO NOW WE'RE GONNA CRACK THE SALT.
SO WHAT I'M GONNA DO IS, I'M GONNA GIVE IT A COUPLE WHACKS.
ALL RIGHT.
YOU CAN SEE IF YOU MIX THE SALT GOOD, IT COMES OUT NICE AND HARD, AND IT DOESN'T SHATTER AS MUCH.
LIKE, YOU SMELL IT?
>> Sara: OH, WOW.
>> YOU CAN SMELL ALL THOSE AROMATICS.
>> Sara: MM, PERFECTLY SEASONED.
>> WE ONLY PUT IN, LIKE, A LITTLE BIT, OKAY?
SO THEN WHAT WE'RE GONNA DO IS, WE'RE GONNA REMOVE THE FISH.
>> Sara: NOW I SEE WHY YOU HAVE THE PARCHMENT.
NO MUSS, NO FUSS.
>> FIRST THING WE'RE GONNA DO IS, WE'RE GONNA REMOVE THE SKIN.
>> Sara: MM-HMM.
>> ON THE SEA BASS, THE SKIN'S A LITTLE BIT STICKY.
>> Sara: I CAN SEE THAT, YEAH.
JUST SORT OF SCRAPE IT OFF.
>> JUST SORT OF SCRAPE IT OFF.
SOMETIMES THE SKIN WILL COME NICE AND EASY.
>> Sara: JUST BE PATIENT.
IT'S LIKE ANYTHING ELSE.
>> JUST HAVE TO BE A LITTLE BIT PATIENT.
>> Sara: MM-HMM.
IT'S QUITE A FLAKY FISH, ISN'T IT?
>> IT IS QUITE A FLAKY FISH.
>> Sara: I CAN SEE THAT IT'S VERY, VERY, VERY FRESH.
>> AND YOU CAN SEE IT'S SUPER MOIST, RIGHT?
AND THAT'S ONE OF THE GREAT THINGS ABOUT THIS WHOLE PROCESS IS THAT THE FISH COMES OUT EXTREMELY, EXTREMELY MOIST.
WE'RE GONNA GO SALT ON THE FISH.
>> Sara: MM-HMM.
>> A LITTLE BIT ON BOTH.
PEPPER.
I SEE YOU HAVE SOME PRETTY GOOD-LOOKING OLIVE OIL THERE.
>> Sara: MM-HMM.
YEAH, I WILL PASS THAT OVER.
>> ALL RIGHT.
THAT'S GONNA BE THE PIECE DE RESISTANCE.
WHAT I LIKE TO DO WITH THE GREENS ALSO IS A LITTLE BIT OF--LITTLE BIT OF THAT RAW OIL AT THE END.
AND JUST MIX IT IN GOOD.
>> Sara: THE FINISHING OIL.
>> AND THAT KIND OF REALLY GIVES IT THAT GREAT FINISHING FLAVOR.
>> Sara: TIME TO EAT?
>> BON APETITO.
>> Sara: I DID GET A BONE.
I'M NOT GONNA SUE.
OH, MY GOD.
WOW.
>> REALLY, REALLY MOIST.
>> Sara: WOW.
>> REALLY FLAVORFUL.
>> Sara: I'M DEFINITELY GONNA MAKE THIS.
AND I HOPE YOU ALL DO TOO.
DID YOU SEE HOW EASY THAT WAS?
THANK YOU.
>> REALLY SIMPLE.
GREENS ARE GOOD TOO, MMM.
>> Sara: IT'S YOUR LAST MEAL.
THERE'S ONLY ONE FISH YOU CAN HAVE.
WHAT WOULD IT BE?
>> TO CATCH, IT WOULD BE A BLUEFIN TUNA.
TO EAT, IT WOULD PROBABLY BE A SEA BASS.
>> Sara: AND HOW WOULD IT BE PREPARED?
>> JUST BAKED IN THE OVEN, EITHER IN SALT OR JUST WITH SOME OLIVE OIL AND LEMON.
>> Sara: THAT'S IT?
>> THAT'S IT.
>> Sara: HOW ABOUT--WHY THE BLUEFIN TUNA TO CATCH?
>> THERE'S NOTHING LIKE IT.
>> Sara: REALLY?
THEY'RE BIG.
>> IT'S LIKE REELING IN A VOLKSWAGEN GOING 30 MILES AN HOUR.
>> Sara: [laughs] >> ACTUALLY, A VOLKSWAGEN GOING 50 MILES AN HOUR.
>> Sara: HAVE YOU EVER CAUGHT ONE?
>> I HAVE.
>> Sara: AND HOW BIG?
>> IT WAS ABOUT 400 POUNDS.
>> Sara: [gasps] DO I BELIEVE YOU?
>> ABSOLUTELY.
IT'S THE FIRST PICTURE YOU SEE WHEN YOU WALK IN MY HOUSE.
[chuckles] >> Sara: WE'RE BACK IN THE KITCHEN WITH MASTER CHEF DAVE PASTERNACK, WHO I'M GONNA CALL THE FISH WHISPERER.
AND WE'RE GONNA BE MAKING AN INCREDIBLE FETTUCCINI DISH WITH ROCK SHRIMP, CORN, AND JALAPEÑO.
>> UH-HUH.
>> Sara: YOU JUST STUCK YOUR FINGER IN THERE.
>> I WAS CHECKING THE SALT.
>> Sara: DON'T DO THAT AT HOME.
>> I WAS CHECKING THE SALT ON THE WATER.
>> Sara: OKAY, HOW SALTY SHOULD IT BE?
>> LIKE SEAWATER.
>> Sara: REALLY?
BECAUSE OTHERWISE YOU CAN'T FLAVOR IT LATER ON.
HERE YOU OPEN THAT.
THAT'S A POUND OF DRIED FETTUCCINI.
OKAY.
YOU WANT THIS RIGHT IN HERE?
>> SURE, RIGHT IN THERE.
THESE ARE ROCK SHRIMP.
ROCK SHRIMP IS A PRODUCT THAT MOSTLY COMES OUT OF FLORIDA.
IT'S A WILD CAUGHT PRODUCT.
GONNA SEASON THE ROCK SHRIMP UP PRETTY GOOD.
RIGHT, AND THEN WE GOT TO HAVE-- >> Sara: BEFORE YOU EVER COOK THEM.
>> BEFORE WE EVER COOK THEM.
>> Sara: THAT'S INTERESTING.
AND WHY DO YOU DO THAT?
>> BECAUSE I WANT TO COOK SOME OF THE FLAVOR INTO THE SHRIMP... >> Sara: MM-HMM.
>> WITH THE SEASONING.
>> Sara: YOU WANT ME TO SLICE YOU SOME JALAPEÑO?
>> WE'RE GONNA SLICE UP THE JALAPEÑO.
>> Sara: OKAY, WE'VE TAKEN OUT THE RIBS AND SEEDS, SO IT'S JUST-- >> TAKE OUT THE RIBS AND SEEDS.
>> Sara: OKAY.
NOW, DO YOU WANT ME TO CUT SOME OF THIS CORN OFF THE COB?
>> YEP, YOU'RE GONNA CUT SOME OF THE CORN OFF.
WE'RE GONNA ADD THE JALAPEÑO.
>> Sara: THAT ENOUGH?
>> YOU LIKE SPICY OR-- >> Sara: I LOVE SPICY.
>> SO WE'LL ADD EVERYTHING THAT YOU CUT.
RIGHT, AND WE'RE GONNA COOK THAT RIGHT IN HERE WITH THE SHRIMP.
WE HAVE A NICE HIGH FLAME, BECAUSE WE WANT IT TO COOK PRETTY QUICKLY.
WE'RE JUST GONNA WILT DOWN THE JALAPEÑO.
RIGHT.
THAT'S GOOD.
WE GOT PLENTY OF CORN.
WE'RE GONNA ADD OUR FRESH-SHUCKED CORN... >> Sara: MM-HMM.
>> RAW.
AND WE'RE GONNA ADD A LITTLE BIT MORE SEASONING AT THIS PARTICULAR POINT.
WE WANT TO BE CAREFUL, BECAUSE WE'RE GONNA USE A LITTLE BIT OF THE PASTA WATER... >> Sara: UH-HUH.
>> TO HELP MAKE THE SAUCE.
>> Sara: THAT'S VERY ITALIAN, ISN'T IT?
>> THAT'S VERY ITALIAN.
>> Sara: WOW, THAT'S GORGEOUS ALREADY.
THAT MAKES ME HAPPY.
>> LITTLE SHOT MORE OIL.
>> Sara: THIS SEEMS TO BE A THEME HERE.
>> WHICH IS GONNA ALSO HELP OUR SAUCE.
>> Sara: MM-HMM.
>> 'CAUSE NOW YOU SEE THE SHRIMP AND THE CORN ARE GIVING OFF SOME JUICE, SO THE OIL IS GONNA HELP IT EMULSIFY UP A LITTLE.
>> Sara: AND ALL COME TOGETHER.
>> SO WHAT WE HAVE HERE IS, WE'RE GONNA FINISH THE PASTA, 'CAUSE WE HAVE A LITTLE BIT OF ARUGULA.
>> Sara: MM-HMM.
>> JUST GONNA COARSELY CHOP IT.
WE'RE GONNA WAIT TILL WE WASHED IT.
AND I'M GONNA ADD THIS IN WHEN I ADD THE SPAGHETTI.
>> Sara: SO NOW, YOU HAVE THIS GREAT BOOK.
IT'S CALLED THE YOUNG MAN & THE SEA.
>> YES.
>> Sara: AND I HAVE TO COMPLIMENT YOU, 'CAUSE LOOKING THROUGH IT, THE RECIPES ARE REALLY PERFECT FOR THE HOME COOK.
THEY'RE JUST SO ACCESSIBLE AND EASY.
AND DO YOU HAVE--IS THIS RECIPE IN THERE TOO?
>> THIS RECIPE IS ACTUALLY IN THE BOOK.
>> Sara: AND I THINK THAT'S HOW YOU COOK, BOTH AT HOME AND IN THE RESTAURANT.
IS THAT DONE YET?
>> SO IT NEEDS ANOTHER MINUTE OR TWO.
IF YOU BREAK IT OPEN... >> Sara: MM-HMM.
>> YOU CAN SEE THAT IT'S STILL A LITTLE RAW ON THE INSIDE.
>> Sara: A LITTLE RAW.
SO IT'S LIKE A LITTLE--THAT LITTLE WHITE STRIP ON THE INSIDE.
>> THAT LITTLE WHITE STRIP.
>> Sara: AND YOU DON'T WANT IT TO BE COOKED ALL THE WAY THROUGH.
JUST--YOU WANT TO SEE A LITTLE TINY BIT OF THAT WHITE.
>> WE WANT IT TO BE AL DENTE, AS THEY SAY, TO THE TOOTH.
>> Sara: TO THE TOOTH.
>> FOR ME, THE PASTA'S GOOD NOW.
>> Sara: SO THAT WAS THE PASTA COOKING LIQUID WHICH IS GONNA HAVE SOME STARCH FROM THE PASTA.
>> IT'S GONNA HAVE A LITTLE BIT OF STARCH.
I'M GONNA RESERVE A LITTLE BIT AT THE END... >> Sara: MM-HMM.
>> ALL RIGHT, IN CASE... >> Sara: WE NEED SOME MORE.
>> IN CASE WE NEED A LITTLE BIT MORE.
BUT RIGHT NOW, IF YOU TRY THE PASTA, ALL RIGHT, IT STILL HAS A NICE TOOTH TO IT.
>> Sara: MM-HMM.
>> BUT IT'S AT THAT MOMENT WHERE IT'S READY TO GO.
>> Sara: YOU'RE GETTING A NICE FACIAL.
>> GONNA LET IT DRAIN A LITTLE BIT.
WHY DON'T YOU GIVE THAT A GOOD--I GOT THIS.
YOU GIVE THAT A NICE, GOOD STIR.
>> Sara: I WILL.
SO THE IDEA IS THAT WE'RE FINISHING COOKING THE PASTA IN THE LIQUID, AND IT WILL SORT OF ABSORB THE FLAVORS.
>> YEP.
>> Sara: BY DOING THIS, AS OPPOSED TO FINISH COOKING IT AND DUMPING THE SAUCE ON TOP, WE'RE MARRYING THE TWO.
>> EXACTLY.
EVERYTHING IS GONNA BECOME PART OF EACH OTHER.
>> Sara: MM-HMM.
WOW, THAT GETS AN A-PLUS IN VISUALS TOO.
>> IT'S REAL COLORFUL.
NOW WE'RE GONNA COOK, AND WE'RE GONNA DRY IT UP A LITTLE BIT.
WE'RE GONNA LET THAT ARUGULA WILT IN THERE, AND IT'S GONNA BE PERFECT.
>> Sara: ALL RIGHT, CHEESE?
>> ABSOLUTELY NOT.
>> Sara: OKAY.
SOMEHOW I KNEW YOU WERE GONNA SAY THAT.
>> YOU DON'T MIX THE CHEESE WITH THE FISH.
>> Sara: OKAY.
AND WHAT'S THAT ALL ABOUT?
>> THE SALTINESS OF THE CHEESE OVERPOWERS THE SALTINESS OF THE SEA.
>> Sara: ALL RIGHT.
>> WE'RE GONNA TURN THE FIRE OFF.
>> Sara: OKAY.
>> ALL RIGHT.
WE'RE GONNA--LITTLE BIT OF THE GOOD RAW STUFF AT THE END.
>> Sara: ALWAYS YOU FINISH WITH OLIVE OIL?
>> ALWAYS.
ALWAYS.
>> Sara: WOW.
>> RIGHT, IT DOES A COUPLE THINGS.
ONE, IT ADDS THAT GREAT FLAVOR.
YOU SEE HOW IT ADDED A NICE SHINE TO IT?
>> Sara: MM-HMM.
ALSO, THIS POINT, THE PASTA MIGHT STICK TOGETHER, AND SO IT'S PROBABLY GOOD FOR SERVING PURPOSES.
>> IT SHOULDN'T STICK TOGETHER.
IF YOU COOKED IT CORRECTLY, YOU SHOULD HAVE COOKED ALL THE STARCH OUT OF IT.
>> Sara: MM-HMM.
AND THAT'S WHY WE USED A BIG POT OF WATER.
OKAY, I'M GONNA BE WEARING THIS.
DON'T LOOK.
MMM, MMM!
WOW.
MMM.
IT'S HOT, BUT, MMM.
REALLY, I TASTE, YOU KNOW, SORT OF THE CORN.
>> REALLY TASTE THAT FLAVOR OF THE CORN.
>> Sara: OH, MY GOD.
YEAH, IT IS--I THINK--THE FIRST THING THAT GOT ME WAS CORN.
>> ABSOLUTELY.
>> Sara: WHICH MAKES ME VERY HAPPY.
>> AND THEN YOU GET A LITTLE BIT OF THE HEAT, THE JALAPEÑOS, NOT SUPER SPICY.
>> Sara: NOPE.
PERFECT.
I'D ACTUALLY ADD MORE.
BUT THAT IS TERRIFIC.
THANK YOU.
>> I WOULD ADD A LITTLE BIT MORE TOO FOR ME, BUT-- >> Sara: OKAY, SO AS I SAID BEFORE, THIS FETTUCCINI AND ROCK SHRIMP RECIPE IS PERFECT FOR A WEEKNIGHT MEAL, BECAUSE WE JUST PUT IT TOGETHER FROM SCRATCH.
>> BOOM, BOOM, BOOM.
>> Sara: THERE YOU GO.
TEN MINUTES.
>> Sara: OKAY.
I THINK WE NEED TO EAT SOME MORE, DON'T YOU?
I'M HERE WITH MY FRIEND DAVE PASTERNACK AND SOME MAHI MAHI, WHICH IS BEAUTIFUL-LOOKING FISH.
APPARENTLY, THIS IS A FISH THAT FISH HATERS LOVE.
WAIT, SLOW DOWN FOR A SECOND.
WHAT ARE YOU DOING?
>> I'M REMOVING THE PINBONES.
>> Sara: CAN YOU TAKE IT BACK DOWN SO WE SAW HOW YOU STARTED?
>> SURE.
I JUST MADE A LITTLE INCISION ON BOTH SIDES.
BUT BACK TO THE MAHI MAHI.
VERY, VERY POPULAR FISH.
IT HAS--WHEN IT COOKS, IT COOKS NICE AND WHITE.
THE MEAT'S A LITTLE SOFT.
IT'S SWEET.
IT'S ACTUALLY A VERY SUSTAINABLE FISH, BECAUSE THEY GROW VERY QUICK.
>> Sara: I LIKE THAT.
I'M STARTING WITH THE PANELLA, WHICH IS OUR CHICKPEA FRIES.
>> I'M GONNA MAKE IT JUST LIKE POLENTA.
>> Sara: SO I'VE GOT ONE CUP OF WATER IN THERE, AND I'M ADDING, OH, ABOUT ONE CUP OF MILK.
AND THEN I'M GOING TO SIFT IN CHICKPEA FLOUR, 1 1/3 CUPS.
WHILE I'M DOING THAT, CAN YOU TELL ME WHY WE'RE DOING CHICKPEA FRIES?
>> THE POLENTA MADE WITH THE CHICKPEA IS VERY MEDITERRANEAN-INSPIRED.
IT'S VERY HEALTHY FOR YOU.
AND IT HAS A COMPLETELY DIFFERENT TEXTURE AND A DIFFERENT FLAVOR.
>> Sara: SO WE'RE SIFTING IT IN, AND WHY ARE WE DOING THAT?
>> BECAUSE THE CHICKPEA FLOUR, IF YOU LOOK AT IT, SOMETIMES IT'S A LITTLE LUMPY.
YOU SEE RIGHT THERE?
LIKE, YOU GOT TO THE BOTTOM OF-- >> Sara: I DID.
AND I'M SMUSHING THROUGH ALL THE LITTLE LUMPS.
AND THEN WE'RE GONNA ADD SERIOUS SALT AND PEPPER TO IT TOO, RIGHT?
>> WE'RE GONNA ADD SALT AND PEPPER TO IT.
>> Sara: MM-HMM.
>> GONNA GIVE IT A WHISK NICE AND SLOWLY SO IT DOESN'T CLUNK UP.
>> Sara: OKAY.
>> AND WE'RE GONNA COOK IT JUST LIKE POLENTA.
REALLY BEST DONE IF IT'S A DAY BEFORE.
>> Sara: OKAY.
SO YOU SAID DO THIS GENTLY.
AND THEN WE JUST LET IT SIMMER FOR HOW LONG?
>> WE'RE JUST GONNA LET IT SIMMER FOR ABOUT 10 TO 15 MINUTES.
>> Sara: OKAY.
UNTIL IT GETS REALLY THICK.
>> UNTIL IT GETS NICE AND THICK.
SO WHAT WE'RE GONNA DO WITH THE FISH IS, WE'RE GONNA SEASON IT REALLY GOOD.
AND WE'RE GONNA GET READY TO COOK IT.
NOW, THE ITALIANS CALL THIS THE PIASTRA, ALL RIGHT, WHICH IS JUST A FLAT PIECE OF STEEL THAT'S BEEN HEATED.
>> Sara: OKAY.
>> ALL RIGHT.
YOU GO TO SPAIN, THEY CALL IT THE PLANCHA.
>> Sara: AND AGAIN, OLIVE OIL, THE THEME TODAY.
>> WE'RE GONNA PUT A GOOD AMOUNT OF OLIVE OIL ON IT SO IT GETS--WE WANT TO TRY AND GET IT CARAMELIZED, 'CAUSE THAT'S GONNA HELP BUILD SOME FLAVOR.
NOW, IN A FISH LIKE MAHI MAHI, YOU SHOULD UNDERCOOK IT A LITTLE.
YOU COULD ALMOST COOK IT LIKE YOU'RE COOKING A PIECE OF TUNA.
YOU CAN COOK IT A LITTLE MEDIUM RARE.
SO NOW WE'RE NICE AND HOT.
I'M GONNA GET THE FISH GOING.
ALL RIGHT, YOU WANT TO HEAR THAT-- [makes sizzling noise] >> Sara: YES.
>> I'M GONNA PUSH IT DOWN A LITTLE BIT SO WE CAN GET SOME NICE MARKS ON IT.
AND I'M GONNA START WITH THESE BIGGER PIECE FIRST BEFORE I GET INTO THE LITTLE PIECE, BECAUSE IT'S GONNA COOK A LOT QUICKER.
>> Sara: OKAY.
DO YOU THINK I SHOULD ADD A LITTLE MORE WATER TO THAT?
>> I WOULD ADD A LITTLE BIT MORE, YES.
>> Sara: YEAH.
I'M GONNA ADD, AND YOU'RE GONNA SAY WHEN.
AND YOU COOK IT FOR A TOTAL OF ABOUT TEN OR SO MINUTES?
>> ABOUT TEN OR SO MINUTES.
>> Sara: NOW WE'LL LET IT GENTLY COOK FOR A FEW MORE MINUTES?
>> YEAH, WHAT WE'RE GONNA DO IS, WE'RE GONNA ADD--YOU'RE GONNA ADD YOUR LITTLE BIT OF GARLIC OIL THERE, RIGHT?
WE INFUSE SOME FLAVOR OF GARLIC INTO THE OIL.
>> Sara: AND WHAT WE DID IS, WE JUST GENTLY COOKED SOME GARLIC IN THE OIL UNTIL THE OIL PICKED UP THE FLAVOR OF THE GARLIC.
OH, I LOVE THAT.
THAT'S DELICIOUS.
OKAY.
SO WE'RE GONNA JUST SPILL IT INTO HERE.
WOW, LOOK AT HOW BEAUTIFUL THAT IS.
DAVE, IT REALLY IS LOVELY LOOKING.
AND WHERE CAN YOU FIND THE CHICKPEA FLOUR, JUST SPECIALTY FOOD SHOPS?
>> YOU COULD FIND IT IN GREEK MARKETS, SURE, SELL IT.
I WOULDN'T BE SURPRISED IF YOU COULD FIND IT IN THE SUPERMARKET.
>> Sara: I THINK, ACTUALLY, YOU'RE RIGHT.
HOW SMOOTH DOES IT HAVE TO BE?
>> IT DOESN'T HAVE TO BE PERFECTLY SMOOTH.
>> Sara: THAT GOOD ENOUGH?
>> THAT'S GOOD.
>> Sara: OKAY, I'M GONNA POP THIS IN THE FRIDGE, BUT WE HAVE SOME THAT WE MADE YESTERDAY.
>> WE HAVE SOME THAT WE MADE YESTERDAY.
>> Sara: AND YOU RECOMMEND DOING IT A WHOLE DAY AHEAD.
OH, WHAT'S THIS?
>> THAT IS OUR CHICKPEA RAGU.
AND WHAT WE DID IS, WE TOOK CHICKPEAS, SOAKED THEM OVERNIGHT, THEN WE COOKED THEM.
WE TOOK A WHOLE CARROT, ONION, CELERY, BAY LEAF, A LITTLE BIT OF PANCETTA.
AND YOU CAN MAKE IT WITH OR WITHOUT THE PANCETTA.
THAT DOESN'T REALLY MATTER.
>> Sara: ALL RIGHT.
AND I'M CUTTING OUT LITTLE ROUNDS.
>> PRETTY MUCH ALL THE WORK IS DOING IT UP FRONT.
>> Sara: MM-HMM.
OKAY, AND I'M DIPPING THIS IN FLOUR.
>> YOU GOT TO PUT THIS--THE GOOD SIDE DOWN, YEAH.
>> Sara: OKAY.
OH, WE DIDN'T TALK ABOUT GOOD SIDE AND BAD SIDE ON FISH.
DO YOU WANT TO TALK ABOUT THAT A LITTLE BIT?
>> YEAH, SO THERE'S THE TOP AND THE BOTTOM.
THE BOTTOM WOULD BE WHERE THE SKIN IS.
THE TOP WOULD BE THE GOOD SIDE.
PUT THE SIDE THAT IS NOT THE SKIN SIDE DOWN FIRST.
>> Sara: OKAY.
>> WITH OUR CHICKPEAS, RIGHT, ONCE WE GOT THEM GOING HERE, THEN WE'RE GONNA TAKE A FORK.
I'M GONNA BREAK THEM UP JUST A LITTLE BIT.
>> Sara: AND YOU'RE DOING THAT JUST TO MAKE IT A LITTLE THICKER?
>> YEAH, SO IT HAS A LITTLE BIT MORE TEXTURE TO IT.
>> Sara: MM-HMM.
WOULD IT EVER BE OKAY TO DO IT WITH CANNED CHICKPEAS THAT YOU DRAINED?
>> YOU COULD USE CANNED CHICKPEAS.
>> Sara: OKAY, GOOD.
BOY, WE'RE COOKIN'.
AND THOSE GET REALLY CRISPY?
>> YEAH, THEY GET NICE AND GOLDEN.
>> Sara: UH-HUH.
>> SO WE HAVE SOME ARUGULA THERE.
>> Sara: I DO.
WHAT WOULD YOU--YOU WANT ME TO SHRED IT?
>> WE'RE JUST GONNA CHOP THAT UP.
WE'RE GONNA ADD THAT RIGHT IN HERE WITH OUR CHICKPEAS.
>> Sara: OH, THAT'S BEAUTIFUL-LOOKING TOO.
>> CHECK IT FOR SEASONING.
I WOULD ADD A LITTLE BIT OF OLIVE OIL TO IT.
>> Sara: OKAY.
AND HOW LONG, DAVE, TELL ME AGAIN, DO THE FRITTERS TAKE ON EACH SIDE?
>> TWO, THREE MINUTES.
>> Sara: JUST TILL THEY GET THAT NICE COLOR.
WE'RE REALLY JUST HEATING THEM THROUGH AND CRISPING THEM, RIGHT?
>> WE'RE JUST BASICALLY HEATING THEM THROUGH.
>> Sara: DID YOU PUT ANY PEPPER IN THIS YET?
>> I DIDN'T PUT ANY SEASONING INTO IT.
>> Sara: OKAY, SO... >> I ONLY SEASON THE CHICKPEAS AFTER I COOKED THEM.
>> Sara: MMM.
OH, ACTUALLY, THE SALT'S REALLY GOOD.
MMM.
OH, MY GOD.
I'D BE HAPPY WITH JUST THIS, BUT THE--EVERY--JUST KEEPS GETTING BETTER WITH EVERYTHING ELSE.
SO LET'S PLATE.
>> ALL RIGHT, SO WHAT I'M GONNA DO IS, I'M GONNA ADD A LITTLE BIT OF SOME GOOD EXTRA VIRGIN.
YOU CAN STIR THAT IN NICE, RIGHT INTO THOSE CHICKPEAS.
THAT WOULD GIVE IT THE REAL GOOD FINISHING TOUCH.
>> Sara: MM-HMM.
I'M GLAD OLIVE OIL'S GOOD FOR YOU, 'CAUSE WE SURE ARE EATIN' PLENTY OF IT TODAY.
>> IT IS GOOD FOR YOU.
WE'RE GONNA PUT A NICE LITTLE PILE OF THAT.
>> Sara: SHOULD I BRING DOWN A COUPLE OF THESE?
HOW MANY PER PLATE?
>> I WOULD GIVE THEM TWO.
I'M HUNGRY.
>> Sara: OKAY.
[laughs] >> PUT THEM RIGHT ON TO THE SIDE.
I'M GONNA GIVE THEM A LITTLE PINCH OF SALT ON THE TOP.
AND THEN WE'RE GONNA GO--LITTLE PIECE OF MAHI MAHI.
>> Sara: MM-HMM.
IS THAT IT?
>> I'M GONNA GIVE YOU--I'M GONNA BREAK THIS PIECE OF THE... >> Sara: OH, WE'RE GONNA SPLIT THE BELLY.
>> BELLY IN HALF.
>> Sara: JUST LIKE WE EACH GOT SOME OF THE CHEEK BEFORE.
>> EXACTLY.
WE EACH GOT A LITTLE BIT--WE EACH GOT A LITTLE BIT OF THE CHEEK.
>> Sara: OH, AND A LITTLE OLIVE OIL.
THERE YOU GO.
>> JUST A LITTLE BIT ON TOP OF YOUR FISH.
>> Sara: NOW FOR SOMETHING NEW.
BOY, YOU BETTER HAVE GOOD OLIVE OIL, HUH, 'CAUSE YOU'RE GONNA BE EATING A LOT OF IT.
LET'S TAKE THIS OUT TO THE GARDEN.
>> GREAT.
>> Sara: WE CAN GO ENJOY IT IN MY BACKYARD.
>> EXCELLENT.
>> Sara: SO WHAT WINE SHOULD WE BE DRINKING WITH THIS?
>> WELL, I WOULD LIKE TO DRINK SOMETHING, YOU KNOW, CRISP AND HAS A LITTLE BIT OF ACIDITY.
>> Sara: SORT OF AS A CONTRAST TO THE FISH.
>> AS A CONTRAST, BECAUSE YOU HAVE SOME RICH INGREDIENTS HERE.
CHARDONNAY WOULD BE PERFECT.
>> Sara: MMM, THAT SOUNDS GOOD TO ME.
SO THANK YOU SO MUCH FOR COMING AND TAKING ALL THE FEAR OUT OF COOKING WITH FISH, AND I HOPE THAT EVERYBODY AT HOME WILL MAKE THESE DISHES, 'CAUSE, YIKES, SO EASY, SO TASTY.
THANK YOU, DAVE.
>> THANK YOU.
>> Sara: I'M SARA MOULTON.
I HOPE YOU'LL JOIN ME NEXT TIME WITH MORE OF SARA'S WEEKNIGHT MEALS.
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