Grilling out with Chef David Olson

Grilling out with Chef David Olson


WE HAD A QUICK SENSE OF WARM WEATHER AND IT HAS GOTTEN SUPER COLD AGAIN. A LITTLE FRIGID BUT IT IS STARTING TO GET WARMER SOON. EVEN WARM ENOUGH TO GRILL OUTSIDE. TODAY, WE BROUGHT IN DAVID OLSON. YOU MAY REMEMBER HIM AS HIS — THE BACHELOR AND HIS GRILL. I THINK WE HAVE A REALLY FUN SEGMENT TODAY. I’VE BEEN TRAVELING, FROM CENTRAL AMERICA TO THE PENINSULA TO THE SOUTH OF PATAGONIA. ACTUALLY, WHAT I HAVE BEEN EXCITING ABOUT — EXCITED ABOUT IS COOKING THE BEST — COOKING WITH THE BEST HOME CHEFS AND PROFESSIONAL CHEFS IN THE WORLD. A LOT OF PEOPLE ARE THINKING ABOUT GRILLING, EVEN THOUGH IT IS COLD, WE KNOW IT IS GOING TO WARM UP QUICKLY. A LOT OF PEOPLE ARE THINKING ABOUT DOING THAT IN A HEALTHY WAY. SPRING IS ON THE WAY AND WE ARE GOING TO GET RID OF THE WORST FOUR LETTER WORD IN THE ENTIRE AMERICAN LANGUAGE — DIET . I DO NOT LIKE THAT WORD. C13 WE ARE REPLACING IT WITH OUR TWO FAVORITE EIGHT LETTER WORDS — GRILLING AND BARBECUE. ONE OF THE RECIPES I HAVE FALLEN IN LOVE WITH IS A FISH AND THE APPLICATION OF HEAT. TODAY, WE ARE GOING TO DO ONE OF MY FAVORITES, COLUMBIA. THERE’S ABOUT 100 DIFFERENT VARIETIES OF TILAPIA BUT WHEN I HAVE FALLEN IN LOVE WITH IS REGAL SPRINGS. NO CHEMICALS, NO RESERVE IT IS, NO MERCURY. IT’S FULL OF PROTEIN, GLUTEN-FREE, LOW IN FAT, BUT ON TOP OF THAT, IT IS A FLAKY, WHITE, FIRM FISH, PERFECT FOR GRILLING. THERE ARE A THOUSAND DIFFERENT THINGS YOU CAN DO WITH IT. LOOK AT THE GLORIOUS — THAT’S AMAZING. THIS IS THE COLUMBIA — THE TO LOBBY A — TILAP IA. THIS IS THE GRILL PAN. I’M THANKFUL TO THE FOLKS AT WILLIAMS-SONOMA WHO WERE ABLO GET US THIS. WE HAVE TO LATVIA THAT HAS BEEN WRAPPED. WE HAVE THE ROASTED PEPPERS — IT SMELLS SO DELICIOUS. THIS IS A RECIPE INSPIRED BY SOME OF THE TRAVELS I HAD THROUGH CENTRAL MEXICO. YOU HAVE SOME OF THE SEASONING ON THE TOP AND ALL WE ARE GOING TO DO IS SEE HER THE SURROUND THE OUT SIDE. I WILL SHOW YOU HOW TO LEAD IT ONCE WE GET TO THE OTHER SIDE. IT TOOK ABOUT THREE OR FOUR MINUTES. SIMPLY LAYING OUT THE FISH, POUND LIGHTLY WITH A MEAT MALLET, DRIZZLE IT WITH ALL OF OIL. THERE ARE ITALIAN HERBS AND THEN LAY OUT OVER THE TOP OF THE FISH , THEN ROASTED PEPPER AN BASIL IN THE MIDDLE SO WE HAVE FRESH HERBS IN THERE AS WELL. THE GREAT PART ABOUT SLOPPY YET IS THAT IT ABSORBS MUCH OF THE FLAVOR THAT HAS BEEN MARINATED INTO IT. THIS IS CHILI LIME TO LOBBY — CHILI LIME TILAP IA. THESE ARE CEDAR WOOD PLANKS AND IT’S ONE OF MY FAVORITE THINGS TO DO. WE CAN IMPART A LOT OF GREAT ESSENCE AND FLAVOR THROUGH THE SMOKE. THE CHILI AND LIME IS PHENOMENAL WITH THE FISH AND THE WOOD AND HANDS IS THE SEASONING THAT IS ON THE FISH. THAT’S ONE OF THE TRICKS A LOT OF PEOPLE DON’T KNOW. THESE PLANKS, CAN YOU THOSE ANYWHERE? YOU CAN BUY THEM FOR A DOLLAR AT THE DOLLAR STORE. MAKE SURE THEY ARE NON-TRADED PLANKS. — NON-TREATED PLANKS. IT’S A DIFFERENT TYPE OF WOOD THEN YOU WILL FIND ON YOUR BACKYARD FENCE. SO COME AND WATER FOR ABOUT AN HOUR AND THEN LAY THEM OVER THE TOP OF THE GRILL, PUT THE FISH ON TOP AND LET THEM SMOKE FOR 25 MINUTES. THIS IS A LITTLE BIT OF A GARNISH BUT IT IS EASY. THAT IS GOING TO BE A SHELLFISH TH INCLUDES A BIT OF A CRAB CAKE. ONCE WE HAVE THESE ALL GRILLED, IT’S TIME TO PLATE THEM. THAT PRESENTATION IS PART OF THE ENTIRE EXPERIENCE. WE WILL START OUT AND I WILL TAKE MY FISH SPATULA. WE ARE GOING TO PLATE OUT THE FISH RIGHT OVER THE TOP. ASPARAGUS AND WILD GRAIN SALAD. IT LOOKS LIKE SOMETHING YOU’D GET AT A VERY HIGH CLASS RESTAURANT. I’M JUST GOING TO PLATE THIS WITH A BASIL PESTO WHICH WORKS PERFECTLY INSIDE THE FISH. IT IS WONDERFUL AND THEN WE WILL SEASON IT AND TOP IT OFF WITH A LITTLE PARMESAN. THESE PORTIONS, YOU ARE NOT GOING TO WALK AWAY HUNGRY. THE BEAUTIFUL PART IS THAT FISH IS A VERY FIRM MEET. THEY ARE CONSISTENTLY BEING FED IN RM WATER AND FRESH WATER. ONE OF MY FAVORITES IS BAJA SALAD. EXPLAIN WHAT IS IN IT. WE HAVE A LOT OF SPRING GREENS. I HAVE SOME SHALLOT AND RED ONION, HEIRLOOM TOMATO, ROASTED CORN AND BLACK BEANS. WE HAVE THE WOOD PLANK SALMON AND WHAT I DID WAS I SMOKED IT OVER THE CEDARWOOD AND EN FINISHED OFF ON TOP OF THE GRILL. THIS IS THE DRESSING THAT YOU PREPARED. DRIZZLE A LITTLE OVER THE TOP. BEAUTIFUL. WE’RE GOING TO FINISH IT WITH CASE OF FRESCO — QUESO FRESCO. IT ALMOST HAS THE FVOR OF MOZZARELLA. I AM A CHEESE PERSON. VERY WELL DONE. LOOK AT YOU. YOU MUST HAVE BEEN DOING WORK IN SOME KITCHENS. I LOVE YOUR ADVICE. THE LAST TIME I SAW YOU, WE’RE HAVING DRINKS ON THE PATIO. THIS IS PERFECT. THIS PAIRS PERFECTLY WELL. THIS IS VERY SIMPLE — A BIT OF ORANGE LIQUEUR, SOM LIME IN HERE AND IF YOU JUST LIKE TO TOP IT OFF — FOR THOSE WHO WANT TO GET AN EXTRA BIT CRAZY, YOU WILL WANT TO HAVE SOME COMMON EURO OR PEPPER SAUCE ON TOP. THIS ALL LOOKS SO GOOD. I THINK WE HAVE LUNCH PAIRED. HOW CAN PEOPLE GET MORE INFORMATION? YOU CAN FIND THE RECIPES HERE , ON MY SOCIAL MEDIA, OR ON OTHER PLACES ON SOCIAL MEDIA. YOU CAN GO TO REGAL SPRINGS FOR ALL THE FISH RECIPES AND MORE. THANK YOU SO MUCH FOR JOINING US. I KNOW YOU HAVE A HUNDRED DIFFERENT MEDIA TOUR’S ARE DOING. THANK YOU. PERFECT GRILLING WEATHER. DON’T GO AWAY. WE HAVE A LOT MORE “EIGHTWEST” AFTER THE BREAK.

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