HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, JOINING ME FROM CHICAGO WITH AN AUTHENTIC MEXICAN MENU IS RICK BAYLESS, CHEF/OWNER OF CHICAGO'S FRONTERA GRILL.

RICK BAYLESS IS GOING TO SHOW US A DELICIOUS SALAD USING JICAMA AND PICKLED ONIONS.

THAT SOUNDS GOOD.

THAT'S RIGHT.

SHALL WE START?

YEAP.

THE FIRST THING WE DO WITH THE ONIONS IS WE'VE SLICED THEM ALREADY AND WE'RE GOING TO PUT THEM INTO BOILING WATER.

AND THEY'RE GOING TO BLANCH FOR ABOUT 30 SECONDS TO A MINUTE WE DON'T WANT TO COOK THEM TOO MUCH.

AND WHEN THEY SLIGHTLY SOFTEN THEY WILL LOSE SOME OF THEIR COLOR INTO THE WHITE PART SO THAT YOU GET RED AND WHITE ALL TOGETHER.

TURN BEAUTIFULLY PINK.

THAT'S NICE.

AND WHILE THOSE ARE COOKING WHY DON'T WE MEASURE IN THE OTHER INGREDIENTS.

OKAY.

WE'VE GOT THIS GREAT MORTAR OVER HERE.

AND WE'RE GOING TO GRIND SOME SPICES IN IT.

NOW, IS THAT A MEXICAN MORTAR?

YES IT IS, IT'S MADE OUT OF LAVA ROCK.

IT LOOKS LIKE IT.

THIS IS ONE OF THE PIECES OF EQUIPMENT THAT PEOPLE IN THEIR HOMES IN MEXICO TREASURE AND PASS FROM GENERATION TO GENERATION.

WE'RE GOING TO GRIND SOME CUMIN SEEDS.

WE'VE GOT A QUARTER OF A TEASPOON OF THEM AND A QUARTER OF A TEASPOON OF BLACK PEPPERCORNS TOGETHER.

YOU COULD DO THIS IN ANY KIND OF MORTAR OR LITTLE COFFEE GRINDER, SPICE GRINDER.

IT'S MORE FUN DOING IT WITH THIS.

IT IS.

AND YOU GET ALL THAT GREAT AROMA COMING OUT OF IT.

WE DON'T WANT TO GRIND THEM TOO MUCH JUST ENOUGH TO CRACK THEM LIKE THAT.

WE'RE GOING TO PUT THOSE INTO THE BOWL.

NOW THESE SHOULD BE READY BY NOW.

AND WE'LL DRAIN THEM.

YOU CAN SEE THAT THEY HAVEN'T COOKED TOO MUCH BUT THEY'RE JUST LOSING A LITTLE BIT OF THEIR COLOR.

IT TAKES A LOT OF THE BITE OUT OF THEM TOO, DOESN'T IT?

IT DOES, THEY CALL THAT DE-FLAMING IN MEXICO.

AH HUH, DE-FLAMING.

OKAY NOW, WE'VE GOT A COUPLE OF OTHER THINGS.

WE'VE GOT MEXICAN OREGANO TO ADD TO IT.

NOW THIS IS THAT LARGE LEAF OREGANO.

IT'S NOT RELATED AT ALL TO MEDITERRANEAN OREGANO.

AND IN MEXICAN MARKETS THEY ALWAYS SELL IT JUST LIKE THIS.

IN THAT BIG LEAF FORM.

SOME OF THE STEMS STILL IN THERE, AND SO FORTH.

PUT A HALF TEASPOON OF THOSE IN.

WE NEED... ARE THEY DRIED?

THEY ARE, YES AND IT'S ONLY SOLD IN THE DRIED FORM.

YEAH.

AND THEN WE'VE GOT A QUARTER TEASPOON OF SALT.

A LITTLE BIT OF CIDER VINEGAR HERE A THIRD OF A CUP.

AND THE IDEA HERE IS JUST TO COVER THEM WITH WATER AND WE'LL PUT THEM ASIDE.

LET'S SEE.

WE'VE GOT ONE INGREDIENT THAT I DIDN'T TALK ABOUT YET AND THAT'S THE GARLIC.

WE'VE GOT A COUPLE OF CLOVES OF PEELED GARLIC.

SLICE THEM IN HALF, ADD THOSE TO THE MIXTURE.

WE'LL STIR IT JUST TO MIX ALL THE SPICES THOROUGHLY WITH THE LIQUID AND SET THEM ASIDE.

THEY NEED TO MARINATE FOR AT LEAST FOUR TO SIX HOURS SO THAT THEY GET THAT GOOD PICKLEY FLAVOR... YEAH.

AND ALSO THEIR TEXTURE WILL CHANGE SOME.

IT'S GREAT IF YOU COULD DO THESE A DAY AHEAD.

NOW, WE'LL GO ON TO THE JICAMA PART OF IT.

WE HAVE A PEELED JICAMA HERE AND THESE ARE REALLY QUITE LARGE.

FOR MAKING THIS SALAD REALLY WHAT YOU NEED IS ABOUT A POUND AND A HALF WHICH IS A MEDIUM.

THIS IS A VERY LARGE ONE.

THIS WEIGHS ABOUT TWO AND A HALF POUNDS.

SOME PEOPLE ARE KIND OF AFRAID OF WORKING WITH THESE BECAUSE THEY DON'T KNOW WHAT TO DO WITH IT.

WHAT PART YOU USE AND WHAT PART YOU DON'T.

BUT YOU HAVE TO PEEL IT, AND IT HAS A FAIRLY... YOU HAVE TO HAVE A FAIRLY DEEP PEEL, DON'T YOU?

YEAP, YOU HAVE TO HAVE A VERY DEEP PEEL BECAUSE THERE'S A FIBROUS LAYER THAT IS RIGHT UNDERNEATH THE SKIN.

IF YOU USE A POTATO PEELER, SAY, TO GET THIS OFF YOU WON'T GET THE FIBROUS SKIN.

YEAH.

OOPS, WE'VE LOST A PIECE OF IT THERE.

JUST KICK IT UNDER.

OKAY.

AND AFTER YOU'VE PEELED THE WHOLE THING LIKE THAT WHICH IS A FAIRLY HARD TASK TO DO YOU HAVE TO HAVE A SHARP KNIFE.

AND I LIKE TO DO IT WITH A SMALL PARING KNIFE.

YEAP.

AND THEN WE'VE GOT OUR PIECE HERE.

WE'RE GOING TO USE ABOUT... SAY ABOUT THREE QUARTERS OF THIS PARTICULAR ONE TO MAKE THE RIGHT PROPORTION OF ALL OF THE INGREDIENTS.

WE CUT THEM IN HALF AND THEN EACH HALF WE ARE GOING TO SLICE INTO QUARTER INCH PIECES.

THAT'S FAIRLY THICK.

YEAH.

AND THEN I'M GOI TO SLICE THESE IN HALF DIAGONALLY AND WE'LL PUT IT INTO A BIG BOWL ALONG WITH SOME CUCUMBERS.

NOW THE CUCUMBERS THAT I'M GOING TO BE USING FOR THIS ARE THE ENGLISH CUCUMBERS, THE LONG ONES.

THESE DON'T HAVE ANY SEEDS TO SPEAK OF ON THE INSIDE.

IF YOU'RE USING THE SMALL, YOU COULD USE ONE OF THESE OR A COUPLE OF THE SMALL ONES.

BUT YOU'D PROBABLY WANT TO SEED THE SMALL ONES.

I'VE GOT ONE THAT I'VE ALREADY STARTED CUTTING HERE AND I'VE CUT IT IN HALF, LENGTHWISE.

SLICING, THEN SLICING IT ACROSS INTO NICE... YOU JUST LEFT, YOU'RE LEAVING THE SEEDS IN?

I'M LEAVING THE SEEDS IN THIS ONE BECAUSE THEY'RE NOT PARTICULARLY LARGE.

SO WE HAVE ONE OF THOSE CUT ON A DIAGONAL IN HALF, YOU CAN SEE.

IT'S GOING TO BE A NICE, CRISP SALAD, ISN'T IT?

IT'S DEFINITELY A CRISP SALAD.

WE'VE GOT SOME SLICED RADISHES THAT ARE GOING TO GO IN ABOUT SIX OF THOSE.

NOW, INTO THE BOWL WE ARE GOING TO DRIZZLE A LITTLE BIT OF LIME JUICE ABOUT A QUARTER OF A CUP.

YEAH.

SPRINKLE IN A HALF A TEASPOON OF SALT.

AND IDEALLY WE WOULD WANT TO HAVE THIS SIT FOR LIKE 20, 30 MINUTES; JUST FOR EVERYTHING THE JUICES TO BEGIN TO DRAW OUT OF IT.

WHILE THAT'S MARINATING FOR JUST A MINUTE WE'RE GOING TO SLICE AN ORANGE TO PUT IN THERE.

AND IN THIS PARTICULAR CASE I WANTED THE, NONE OF THIS WHITE PITH THAT'S AROUND THERE.

SO SLICING THE TOP AND THE BOTTOM OFF.

JUST GO AROUND.

THAT'S A NICE, SHARP KNIFE.

IT'S A WONDERFUL KNIFE.

IT'S ONE OF MY PRIZED POSSESSIONS, I THINK.

YOU CAME WITH YOUR OWN.

AS WITH MOST CHEFS.

THEY'RE VERY, VERY HAPPY WITH THEIR OWN KNIVES BECAUSE THEY FIT IN THEIR OWN HANDS.

AND YOU CAN MAINTAIN THEM THE WAY YOU WANT.

OKAY, WE'VE CUT MOST OF THAT OFF AND THEN WE'LL SLICE IT IN HALF FROM TOP TO BOTTOM.

AND SLICE THE HALVES ACROSS TOO.

THIS IS PRESUMABLY A SEEDLESS ORANGE, IS IT?

THAT'S REALLY THE BEST ONE TO USE.

OTHERWISE, YOU'LL BE PICKING OUT ALL THOSE LITTLE SEEDS AS YOU'RE GOING THROUGH THAT SLICING.

AND YOU HAVE TWO MORE.

TWO MORE OF THOSE ORANGES.

AND THE LAST ITEM IS THE CILANTRO.

WE WANT TO GET ABOUT A QUARTER OF A CUP OF CHOPPED CILANTRO.

CUTTING BASICALLY WHAT'S LIKE A LITTLE CHIFFONNADE.

THE CILANTRO REALLY DOES NEED TO BE DRY TO DO THIS KIND OF A THING.

YEAH.

OR IT WILL JUST MAT UP.

AND IF YOU TOSS IT LIKE THAT A LOT OF THE LITTLE PIECES OF STEM WILL FALL TO THE BOTTOM AND YOU CAN JUST PUSH THEM TO THE SIDE.

NOW WE'RE GOING TO GET THE BIG BLUE COBALT BLUE PLATTER THERE... THERE WE ARE.

THE MEXICAN HAND-BLOWN ONE.

THAT IS BEAUTIFUL.

YEAP SURE, I LOVE IT.

WE'RE GOING TO ARRANGE THIS SALAD ONTO THE PLATTER AND THEN SPRINKLE THE CILANTRO AND SO FORTH.

YOU WANT TO GET ALL OF THE JUICES THAT HAVE COLLECTED.

NOT ONLY THE JUICES FROM THE LIME THAT WE'VE PUT IN THERE AS WELL AS ANY OF THE JUICES THAT HAVE COME FROM ALL THOSE VEGETABLES.

IT'S NICE PUTTING ORANGES IN WITH IT.

SPRINKLE ON THE CILANTRO OVER THE TOP AND ON IS GOING TO GO THE PICKLED ONIONS.

YOU CAN USE THESE AS YOU CHOOSE... YEAH.

AS MUCH OR AS LITTLE.

THEY MAKE A BEAUTIFUL TOPKNOT ON IT.

AND THEN TO ADD THAT SPECIAL MEXICAN SORT OF SPICINESS TO IT THERE'S A LITTLE BIT OF GROUND CHILE.

NOW YOU COULD USE CAYENNE PEPPER IF YOU WANTED.

I'VE BROUGHT A GROUND CHILE GUAJILLO.

WHAT WOULD THAT BE?

WHICH I THINK... IT'S A DRIED PEPPER AND IT'S GOT A NOT TOO HOT FLAVOR.

SO IT'S NOT NEARLY AS HOT AS CAYENNE.

AND THIS IS HAS JUST BEEN LIGHTLY TOASTED AND THEN GROUND INTO A POWDER.

AND WE'LL SPRINKLE THAT ON.

AND IT GIVES A... IT'S A VERY, VERY SIMPLE, REFRESHING SALAD, ISN'T IT?

IT IS, AND AS I SAY, I THINK IT REALLY WORKS NICELY ON A BUFFET BECAUSE PEOPLE CAN HELP THEMSELVES TO IT.

IT'S GREAT FOR A PICNIC KIND OF AFFAIR IF YOU'RE SERVING OUTSIDE.

AH, HUM.

AND TAKE A FEW SPRIGS OF CILANTRO, IF WE WISHED JUST TO GIVE IT A LITTLE FINISHED APPEARANCE THERE.

OH, HOW BEAUTIFUL.

MAY I TAKE A LITTLE PIECE?

THANK YOU VERY MUCH, HAVE SOME.

HAVE A TASTE, ABSOLUTELY.

THAT'S WHAT IT'S ALL ABOUT.

I'LL TAKE ONE OF A LITTLE BIT OF JICAMA WITH A LOT OF CHILE ON IT.

A LOT OF CHILE AND CILANTRO.

THIS JICAMA, IT'S VERY, YOU KNOW IT HAS IT'S A LITTLE LIKE AN APPLE, ISN'T IT?

IT'S A LITTLE JUICIER THAN MOST APPLES ARE AND IT'S NOT QUITE AS SWEET BUT IT'S GOT ALL THAT GREAT CRUNCH TO IT.

WELL, THAT'S DELICIOUS.

I NEVER REALLY HAD IT THIS NICELY BEFORE.

GOOD.

GREAT.

THANK YOU VERY MUCH, RICK.

YOU'RE VERY WELCOME.

CHEF RICK IS NOW GOING TO DO US A CHILE-GLAZED COUNTRY PORK RIBS.

THAT'S GOING TO BE WONDERFUL, I LOVE THEM.

I LOVE RIBS, DON'T YOU LOVE RIBS?

I LOVE RIBS OF ANY TYPE.

THESE ARE THE COUNTRY RIBS THE KIND OF CUT THAT MOST OF THE SUPERMARKETS OFFER.

AND WHAT THEY REALLY HAVE IS A LITTLE CHUNK OF THE BONE A LITTLE CHUNK OF THE LOIN A LITTLE CHUNK OF THE SHOULDER MEAT.

SO YOU GET ALL THIS GREAT TEXTURE.

THAT'S GREAT.

AND ITS GOOD FLAVORS GOING ON THERE.

AND IT'S USUALLY A FAIRLY INEXPENSIVE SORT OF THING.

AND I THINK IT MAKES A BEAUTIFUL PRESENTATION.

WE HAVE TO MAKE A CHILE MARINADE TO GO ON IT.

AND IT STARTS BY ROASTING SOME GARLIC AND WE'VE GOT THAT ON THIS HEAVY CAST-IRON PAN.

IT'S IN THE PAPERY SKIN.

I DIDN'T PEEL THE GARLIC AT ALL.

IT JUST ROASTS THERE UNTIL IT'S SOFT AND IT BECOMES SWEET AND BEAUTIFULLY FLAVORED.

IT DOESN'T HAVE ANY OF THAT KIND OF PUNGENCY THAT HARDNESS.

I'M GOING TO MAKE A PASTE OUT OF DRIED CHILIES.

NOW, THERE ARE TWO DIFFERENT KINDS HERE THEY HAVE VERY DIFFERENT FLAVORS VERY DIFFERENT KINDS OF HEAT.

THIS IS THE CHILE ANCHO - IT'S SWEET.

IT'S GOT A RICH FLAVOR TO IT SORT OF HINTS AT CHOCOLATE KINDS OF FLAVORS.

THIS IS CHILE GUAJILLO WITH A MORE PUNGENT FLAVOR.

SHARPER SORT OF ACIDIC FLAVORS.

AND YOU WANT TO ALWAYS CHOOSE ONES THAT LOOK BRILLIANT COLORS.

THEY SHOULD HAVE A VERY NICE AROMA TO THEM AS WELL.

IT'S GOT, HAS A NICE SHEEN TO IT AS WELL.

VERY MUCH SO.

IF THEY START LOSING THEIR COLOR THEN THEY DON'T HAVE MUCH FLAVOR.

OH.

THESE ARE VERY SIMPLE TO WORK WITH THOUGH.

A LOT OF PEOPLE ARE NOT USED TO WORKING WITH THEM SO THEY DON'T KNOW BASICALLY WHERE TO START.

YOU PULL THE STEM OUT, OPEN THEM OUT FLAT DUMP THE SEEDS OUT.

THERE ARE SOME LITTLE VEINS IN HERE THAT CONTAIN ALL OF THAT HOT, PUNGENCY.

AND SOME PEOPLE LIKE TO PULL THEM OUT.

YOU KNOW, IN MEXICO THEY DON'T GO IN FOR THAT NATURAL HOT STUFF?

THEY DON'T, NO.

THAT'S REALLY MORE ASSOCIATED WITH I THINK THE SOUTHWESTERN PART OF OUR COUNTRY.

YEAH, YEAH.

THE FOOD TENDS TO BE VARIED IN ITS HEAT.

SOME VERY HOT TABLE SAUCES AND SOME THAT ARE VERY PLAIN BLAND IN SOME PEOPLE'S WAY OF TALKING.

BUT WHEN YOU GET USING THESE CHILIES THERE'S ALWAYS A LOT OF FLAVOR ESPECIALLY IN MARINADES AND IF YOU MAKE THE TRADITIONAL MOLE POBLANO.

NOW WERE THESE DRIED?

THESE WERE DRIED.

THAT'S RIGHT, WHEN THIS ONE IS FRESH YEAH.

IT'S THAT CHILE POBLANO THAT EVERYBODY LIKESOH YES, TO USE THESE DAYS.UM HUM.

THAT BEAUTIFUL DEEP, DARK GREEN ONE.

NOW I'M GOING TO TOAST THEM.

THEY GO RIGHT DIRECTLY ON AN UNGREASED, PRE-HEATED OVER SORT OF MEDIUM HEAT, HEAVY PAN.

JUST A FEW SECONDS ON EACH SIDE.

I LIKE TO PRESS THEM FLAT WITH A SPATULA BECAUSE IT'S AN EVEN KIND OF TOASTING.

AND YOU'LL GET THE SENSE OF THE AROMA IN THE AIR OF THE CHILIES.

AND THEY WILL TURN A SLIGHT COLOR ON YOU.

YOU SEE THE LIGHT BROWN THAT WE HAVE IN THERE?

IT'S STARTING TO CHANGE COLOR.

WHEN THEY ARE LIGHTLY TOASTED LIKE THAT THEY'RE READY FOR SOAKING.

IS THAT ALL YOU DO IS THAT TINY BIT?

THAT TINY LITTLE BIT.

AND THAT DOES IT?

IT GOES VERY QUICKLY.

THEN THEY GO INTO WATER FOR 30 MINUTES.

YOU COULD USE HOT TAP WATER OR BRING SOME WATER TO A BOIL.

AND PUT A PLATE ON TOP IF YOU WANT TO KEEP THEM COMPLETELY SUBMERGED.

AND THAT SOAKING WATER IS A BIT BITTER FOR ME.

I DON'T CARE FOR IT TOO MUCH SO I USUALLY TAKE THAT OUT AND DON'T USE IT IN MY FINAL BLENDING.

NOW THEY'VE CHANGED COLOR, THEY'RE RED.

AND IT'S REHYDRATED TO THE COLOR THAT THEY WERE WHEN THEY STARTED THE DRYING PROCESS.

YEAH.

AND THEY'RE GOING TO GO INTO A BLENDER ALONG WITH ALL OF THAT GARLIC.

BUT WE'LL HAVE TO PEEL THOSE GARLIC CLOVES.

WE'VE STARTED OFF WITH SIX OF THESE CHILE GUAJILLOS AND THREE OF THE CHILE ANCHOS.

YOU CAN SEE HOW THIS GARLIC HAS GOTTEN VERY SOFT AND IT'S NOT WHITE ANY MORE.

IT'S TURNED TO A KIND OF BEAUTIFUL BEIGE/CREAM COLOR.

AND THE LITTLE DARK SPOTS THAT ARE ON THERE ACTUALLY ADD A NICE TOASTY FLAVOR TO EVERYTHING.

YOU CAN SEE IN TOASTING THE CHILIES TOO.

YEAH.

WE'RE ACTUALLY ADDING SOME FLAVOR TO THEM GIVING THEM A NICE ROUNDNESS OF FLAVOR.

I THINK I'VE GOT A LITTLE BROTH.

WHAT KIND YOU GOT THERE?

IT CAN BE MEAT OR POULTRY BROTH OR EVEN WATER... YEAH.

YOU COULD USE IN A RECIPE LIKE THIS.

AND TWO TABLESPOONS OF CIDER VINEGAR.

IN MEXICO THEY OFTEN USE A PINEAPPLE VINEGAR BECAUSE THERE'S SO MANY PINEAPPLES THERE.

AH, YEAH.

AND ONTO THE BLENDER.

YOU CAN SEE THAT EVERYTHING IS MOVING THROUGH THE BLADES AND THAT'S WHAT WE'RE LOOKING FOR.

IF, IN FACT, IT SORT OF CLOGS UP THEN YOU'VE GOT TO ADD A LITTLE MORE LIQUID TO IT.

AND YOU NEVER KNOW EXACTLY HOW MUCH IT'S GOING TO BE.

AND NOW WE'VE GOT ALL THESE SPICES THAT ARE GOING TO GO IN THERE BEFORE WE STRAIN OUT THE CHILE SKINS.

WE HAVE A PINCH OF CUMIN THAT WE'RE GOING TO GRIND IN THIS BIG MORTAR.

THREE CLOVES.

WHAT, ONLY THREE CLOVES?

ONLY THREE CLOVES.

EIGHT, THIS IS VERY TYPICAL OF MEXICAN RECIPES.

TO COUNT OUT THE NUMBER OF PIECES EIGHT OF THESE BLACK PEPPERCORNS.

AND AGAIN, WE'RE GOING TO USE MEXICAN OREGANO.

AND IT'S THE BIG LEAVES HERE THREE QUARTERS OF A TEASPOON OF THOSE.

I'M GOING TO START THIS BEFORE WE ADD THE LAST INGREDIENT.

YEAH.

WHICH IS THAT CINNAMON STICK THAT WE HAVE OVER THERE.

OH YEAH, IS THAT NATIVE TO MEXICO?

IT IS NOT NATIVE.

IT ACTUALLY COMES FROM THE FAR EAST.

BUT A LOT OF PEOPLE CALL THAT MEXICAN CINNAMON BECAUSE THEY USE SO MUCH OF IT IN MEXICO.

MEXICO IS THE LEADING USER OF THIS KIND OF CINNAMON.

IT'S, THIS IS TRUE CINNAMON.

IT IS A VERY FLAKY, LIGHT, BARK OF A TREE ABOUT A HALF OF AN INCH PIECE OF THAT WILL GO IN HERE.

AND YOU CAN SEE... NOW IF YOU TRIED TO DO THIS WITH THE OTHER CINNAMON YOU WOULD JUST HAVE A VERY TERRIBLE TIME.

YEAH.

BUT THIS STUFF YOU COULD PRETTY MUCH POUND AND GET IT GROUND UP WITH THE REST OF IT.

NOW WE WON'T WORRY IF THERE'S SOME LITTLE PIECES OF IT IN THERE BECAUSE WE'RE GOING TO STRAIN THIS FINAL SAUCE, THIS MARINADE.

OKAY.

I'VE GOT A DRY PASTRY BRUSH HERE THAT I'M GOING TO USE TO PUT THE SPICES INTO THE BLENDER JAR.

VERY FRAGRANT SMELL.

VERY, ISN'T THAT GREAT?

HUM.

YOU CAN GET A LOT OF THAT CINNAMON SMELL IN THAT AS WELL AS A LITTLE BIT OF CUMIN.

YOU WANT A MEDIUM MESH SIEVE.

NOT A VERY FINE STRAINER FOR THIS.

AND IT GOES STRAIGHT.

SO WE GET ALL OF THAT OUT AND PRESS IT THROUGH.

NOW THE, WHAT WE'RE COLLECTING IN HERE IS A FEW STRAY SEEDS THAT I DIDN'T GET OUT WHEN I WAS WORKING ON IT.

AND ALL OF THE SKINS WHICH I FIND QUITE UNPLEASANT AND IT'S CONSIDERED PRETTY BAD FORM IN MEXICO.

OH.

NOT TO TAKE THE SKINS OUT OF IT NOT TO STRAIN THEM.

THAT'S WHAT WE'VE GOT LEFT.

YEAP.

NOW A TEASPOON OF SUGAR.

OH, THAT'S INTERESTING.

AND A TEASPOON AND A HALF OF SALT.

AND STIR IT UP AND IT'S READY TO MARINATE THE PORK RIBS.

I SHOULD TASTE THAT.

OH, I THINK YOU SHOULD, ABSOLUTELY.

IT'S NOT GOING TO BLOW MY HEAD OFF?

NO NO, IT'S NOT GOING TO BE TOO HOT.

HALF OF IT IS GOING TO GO ONTO THE RIBS JUST DRIZZLE IT OVER HERE.

HUM, THAT'S DELICIOUS.

I'M GLAD YOU LIKE IT, IT'S ONE OF MY FAVORITE THINGS.

IT'D BE IDEAL IF WE COULD LET THESE MARINATE FOR FOUR OR SO HOURS, AS MUCH AS OVERNIGHT.

YEAH.

AND THEY'LL GET A... WE'LL PRETEND THAT.

WE'LL PRETEND THAT WE DID THAT.

OKAY, WELL LET'S GET THEM VERY WELL COVERED THERE.

AND THE REMAINDER OF OUR MARINADE WE'RE GOING TO ADD A COUPLE OF TABLESPOONS OF HONEY TO.

THIS WILL BE THE FINAL GLAZING.

IT'LL MAKE IT NICE AND CRUSTY AND BEAUTIFULLY BRILLIANT AND STIR THAT.

NOW, BEFORE THESE GO INTO THE OVEN THEY'RE GOING TO GO IN AT 325° FOR ABOUT 45 MINUTES.

YOU PUT A LITTLE BIT OF WATER AROUND THEM.

THAT'S SO THEY WON'T BURN IN THE OVEN?

THEY WON'T, THEY'LL SORT OF BRAISE AND IT'LL TENDERIZE THEM A LOT.

I'VE GOT A PIECE OF FOIL JUST TO, IT'S A BIT BIG.

WE WANT THEM TO BE NICELY COVERED SO THAT THEY'LL STEAM.

YEAH.

AND IN THEY GO TO THE OVEN.

YEAH.

WELL, I'LL GET OUT OF YOUR WAY.

AFTER 45 MINUTES WE'LL MAKE SURE THAT THEY'RE TENDER.

YOU CAN SEE ALL THAT STEAM COMING OUT OF THEM.

AND YOU HAVE TO WATCH WHEN YOU UNCOVER IT BECAUSE THAT STEAM IS A KILLER.

IT COULD REALLY BURN.

YEAH, YOU SEE HOW THEY'RE TENDER NOW.

YOU CAN TURN THE FORK NICELY IN THEM.

OH, THAT'S YOUR TEST IF YOU CAN TURN THE FORK NICELY?

YEAH, THEN THEY'RE READY.

YOU CAN SEE THAT A LOT OF FAT IS RENDERED OUT OF THEM.

I'M GOING TO BASTE THEM ALL ONCE MORE.

RETURN THEM THEN TO THE OVEN FOR ANOTHER 15 MINUTES UNCOVERED JUST TO GET A NICE CRUSTINESS BECAUSE ALL OF THIS COOKING HAS REALLY BEEN A KIND OF OVEN BRAISE UP TO THIS POINT.

PUT IT BACK IN, THERE IT GOES.

AND WE'LL COME BACK TO IT AGAIN IN 15 MINUTES.

I THINK THOSE RIBS ARE EXACTLY WHERE THEY SHOULD BE.

I'LL PULL THEM OUT AND TAKE A LOOK.

YOU CAN SEE THAT THEY'RE BUBBLING NICELY.

AND MOST OF THE JUICE AT THE BOTTOM HAS REALLY EVAPORATED.

IT'S MOSTLY JUST THE FAT THAT HAS RENDERED OUT OF THEM.

I THINK IT'D BE EASIEST THIS TIME... WE DON'T WANT THAT FAT IN THE FINAL GLAZED RIBS SO I THINK IT'D JUST BE EASIER FOR US IF WE MOVED THEM TO ANOTHER DISH TO DO THAT GLAZING AND FINAL BAKING.

AND SEE THE, DOESN'T IT HAVE A GREAT AROMA TO IT?

IT LOOKS VERY APPETIZING, INDEED.

VERY APPETIZING.

AND WAIT TILL YOU SEE WHAT THEY LOOK LIKE ONCE WE HAVE BRUSHED THIS HONEY GLAZE... YOU WANT TO DAUB IT ON QUITE THICKLY BECAUSE THIS HAS SO MUCH FLAVOR TO IT.

OKAY, I THINK WE'RE READY TO PUT THEM BACK IN AND LET THEM GO FOR 15 MORE MINUTES.

IN THIS CASE, WE'RE GOING TO RAISE THE OVEN TEMPERATURE TO 350.

THEY WILL GET THAT CRUSTY, BAKED LOOK A LITTLE BIT MORE.

THE PLATTER THAT I HAVE BROUGHT WHICH IS ONE OF MY FAVORITE POSSESSIONS COMES FROM AN ARTISAN NEAR GUADALAJARA.

ALL THESE GREAT LITTLE FROGS.

ISN'T THAT CHARMING.

LITTLE FROGS AROUND IT.

THAT'S LOVELY.

AND IN TYPICAL STYLE FOR MEXICAN SORT OF "PLATTER PRESENTATION" WE'RE GOING TO BREAK OFF SOME LEAVES OF ROMAINE AND JUST LAY THEM OUT ON THE PLATTER.

I THINK I COULD USE ANOTHER ONE THERE.

AND ONION, A WHITE ONION.

NOW THIS WHITE ONION HAS A VERY DIFFERENT FLAVOR FOR ME THAN THE YELLOW ONION.

IT'S A CLEANER, CRISPER... IS THIS A SPECIAL SWEET ONION?

IT'S NOT SWEET.

NO, IT'S JUST THE TYPICAL WHITE ONION AND IT'S THE ONE THAT EVERYONE USES IN MEXICO.

A FEW SLICES OF THAT.

SOME RADISH SLICES.

A COUPLE, I THINK, WILL BE ENOUGH.

NOW, WHEN YOU EAT THESE RIBS THE IDEA IS THAT YOU GET SOME OF THESE CRUNCHY GARNISHES IN WITH EVERY BITE OF THOSE BRAISED, GLAZED RIBS.

SO LET'S TRANSFER THEM.

AND THEY JUST LOOK LOVELY, DON'T THEY?

TO THE PLATTER HERE.

THEY DO.

YOU CAN SEE HOW THAT HONEY IN THE GLAZE GAVE THEM THAT NICE SHEEN.

AND A FEW OF THE ONIONS JUST STREWN AROUND A FEW OF THOSE.

AND THEN THE FINAL FILLIP ON THIS WILL BE SOME BIG SPRIGS OF AROMATIC CILANTRO.

THAT LOOKS LOVELY AND FRESH.

YES, IT IS BEAUTIFUL.

WELL RICK, I'M READY TO EAT ONE.

OH, I'M READY TOO.

I WAS JUST WAITING FOR YOU TO SAY THAT.

LET'S SEE.

OH MY, I'M JUST... THEY LOOK SO GOOD.

I'LL CUT A LITTLE BIT OF THIS.

I THINK WE'VE COOKED THEM PROPERLY.

THEY LOOK PERFECTLY COOKED.

YEAH.

NOW IT'S INTERESTING, YOU ALWAYS HEAR PEOPLE THAT ARE SO AFRAID OF FAT IN MEXICAN FOOD.

THAT HAS ALL JUST RENDERED OUT AND THAT'S SO TENDER, ISN'T IT?

EXACTLY, AND YOU SAW HOW MUCH WAS RENDERED OUT.

HUM, OH, THAT'S DELICIOUS.

IS IT GOOD?

HUM.

I'VE GOT TO HAVE A LITTLE TASTE OF IT TOO.

AND I'VE GOT TO GET SOME OF THE GOOD MARINADE.

HUM, VERY GOOD.

THAT'S LOVELY.

RICK, THANK YOU.

THOSE ARE REALLY SOME OF THE BEST RIBS I EVER "ET".

THANK YOU VERY MUCH.

I'M GLAD YOU LIKED THEM.

WELL, IT'S BEEN LOVELY TO HAVE YOU HERE, RICK.

I CAN'T TELL YOU... REALLY, I'VE LEARNED SO MUCH.

WHAT A PLEASURE IT WAS FOR ME.

I'VE THOROUGHLY ENJOYED IT I HOPE YOU'LL BE COMING BACK AGAIN.

I CAN'T WAIT.

WELL, THANK YOU.

IT'LL BE MY PLEASURE.

BON APPETIT.