[2 - 2] hey everyone this is kenji um i'm about
[2 - 4] to cook lunch it's gonna take me half an
[4 - 6] hour or so ish um i'm making three
[6 - 7] different dishes here um i haven't
[7 - 9] really started anything but we're doing
[9 - 11] a sort of spanish and catalan and kind
[11 - 13] of i don't know some
[13 - 15] random not spanish or catalan thing
[15 - 17] we're going to start with a spanish dish
[17 - 21] um gamba salahio which is a
[21 - 23] garlic shrimp so i got frozen shrimp
[25 - 30] here okay let me put these in a bowl
[32 - 32] generally when you get shrimp um frozen
[32 - 34] is totally fine almost all shrimp that
[34 - 37] you get have been uh frozen at sea
[38 - 41] which is fine um what you want to do
[41 - 42] though is not get don't get the
[42 - 45] pre-cooked shrimp get raw frozen shrimp
[46 - 47] sorry that's frozen i'd see if they're
[47 - 48] wild if they're farm-raised of course
[48 - 51] they were frozen at the farm but um what
[51 - 52] you want to do is get raw shrimp not not
[52 - 54] pre-cooked because usually pre-cooked
[54 - 56] means pre-overcooked
[56 - 58] and you certainly don't want that um you
[58 - 59] also want to try and get shrimp that are
[60 - 62] relatively minimally processed so the
[62 - 64] completely shelled ones tend to be kind
[64 - 67] of a little mangled i find um
[67 - 69] however um the completely shell-on ones
[69 - 71] um i find to be a little bit of a little
[71 - 73] bit of a pain in the butt so what i go
[73 - 75] for is this kind which is
[75 - 77] easy peel so those are shrimp they still
[77 - 79] have the tail um and the shell attached
[79 - 80] but they've been split down the back so
[80 - 82] it makes the peels come off very easily
[82 - 84] um it's also nice to have the peels
[85 - 87] there let's grab a little piece of chili it's
[87 - 89] let's grab a little piece of chili it's nice to have the peels there um the
[89 - 91] shells there because um you can use them
[91 - 92] to add flavor to your dishes which is
[92 - 95] what we're gonna do um so normally this
[95 - 97] dish will be made with a um india pepper
[97 - 99] i'm gonna use a um
[99 - 102] chile as a california chili i think
[104 - 106] [Music] that's because that's what i have you
[106 - 108] that's because that's what i have you could use um you can use a
[108 - 109] you know really honestly any dried chili
[109 - 110] you have it'll just make the flavor a
[110 - 112] little bit different um you can use
[112 - 114] gendia you can use guajillo you can use
[115 - 120] heaven-facing peppers which are spicier
[120 - 122] i'm going with california uh what else
[122 - 124] we're gonna do we're gonna do some
[126 - 129] broccolini which i got here
[129 - 131] which i got here broccolini little bunch of broccolini
[131 - 133] and that i'm going to fry
[136 - 137] let's do a little bit of a
[137 - 139] serrano chili in with the broccolini too
[139 - 143] just for you just for the heck of it
[143 - 146] and what else
[146 - 148] need some parsley
[148 - 150] a little bunch of parsley here i know
[150 - 155] that a little parsley
[165 - 165] this is the dry um
[165 - 167] raw dry cured spanish style chili sauce
[167 - 168] so it's like a
[168 - 170] so it's different from mexican chorizo
[170 - 173] which is a sort of wet um raw sausage
[173 - 176] whereas this is a dry cured um a dry
[176 - 178] cured sausage so it's more similar to
[178 - 179] like a salami and it's flavored with
[179 - 182] garlic and smoked paprika
[182 - 184] oh finally found my bread knife there it
[185 - 187] all right so we're just gonna
[187 - 189] let's cut this guy into like some nice
[191 - 196] little nice big chunks like this
[199 - 199] okay i'm gonna take this broccolini um
[199 - 201] so broccolini broccoli green vegetables
[201 - 203] if you're gonna saute them i typically
[204 - 206] either blanch blanch them first that's
[206 - 208] uh cook them in boiling water um but
[208 - 210] today i'm gonna go the
[210 - 211] quick and dirty root and i'm just going
[213 - 214] microwave them so give them a little
[214 - 218] splash of water
[220 - 220] microwaving actually is a very effective
[220 - 222] way to blanch green vegetables
[225 - 228] sauteing microwaves work by uh
[228 - 230] microwaves work by uh well they send out microwaves uh and
[230 - 232] what they do is they cause dipoles um
[232 - 233] the water water is a dipole that means
[234 - 235] it has one charge you know it has a
[235 - 238] charge across it um so what it does is
[238 - 240] as the waves go through it causes water
[240 - 242] molecules to basically flip upside up
[242 - 244] and down really rapidly um and that
[244 - 246] creates friction which creates heat so
[246 - 248] things that have a lot of um let's say
[248 - 250] 90 seconds here things that are high in
[250 - 252] water and vegetables are you know
[252 - 255] anywhere from like 70 to 90 water um
[255 - 256] things that have a lot of water in them
[258 - 260] um do really well in the microwave
[260 - 262] grab a couple pans grab this for the
[264 - 268] shrimp the shrompers
[269 - 269] we've been doing this thing in my family
[269 - 271] since my daughter was
[271 - 272] daughter was a little baby we've been
[272 - 274] trying to teach her that shrimp are
[274 - 275] called shroppers and so she calls them
[276 - 278] shrompers now which i really like um
[278 - 280] she also calls peanuts goobers and she
[280 - 283] calls hazelnuts filberts
[283 - 284] i don't know do you guys do experiments
[284 - 285] on your kids like that all right so
[286 - 288] copper pan gonna get it
[288 - 291] lightly lightly preheating
[291 - 293] just so that it's ready to go good
[293 - 295] amount of olive oil
[295 - 297] this is going to be for our shrimp
[297 - 298] so that's maybe i don't know a couple
[298 - 302] tablespoons of olive oil
[302 - 304] and let's see let's get the teresa going
[305 - 311] let's go then this walk here
[316 - 316] now we're going to go with garlic lots
[316 - 318] of garlic in all these dishes
[318 - 320] so what are we doing so we're doing
[320 - 322] gamba salahio which is a spanish dish
[322 - 325] we're doing pantomaket or pancontamate
[325 - 326] in spanish or bread with tomato in
[327 - 328] english which is a
[328 - 330] which is a catalan dish i think the other day i
[330 - 333] referred to as catalonian which is not
[333 - 336] actually a word catalonia is the region
[336 - 338] catalan means from catalonia
[338 - 340] i'm saying catalonian would sort of be
[341 - 343] i don't know hamburgers are americanian
[343 - 346] which they aren't they're american
[370 - 370] should we try that magic garlic peeling
[370 - 371] method sometimes it works sometimes it
[373 - 374] i'll show it to you
[374 - 376] it depends on how old the garlic is and
[376 - 378] how um like older garlic tends to work
[378 - 380] better because
[380 - 383] the skin skins are dryer but here's that
[384 - 385] here's the magic garlic trick you take
[388 - 389] put it in the thing like this
[389 - 391] and i guarantee this is almost certainly
[391 - 392] not gonna work because i know this
[392 - 394] garlic is probably too young but then
[394 - 396] you put in between two bowls and you
[407 - 407] shake the crap out of it let's see what
[407 - 410] garlic peeled oh wow look worked peeled
[412 - 416] garlic mostly worked
[423 - 423] it's also not like significantly faster
[424 - 425] peeling it yourself you know that's
[425 - 431] getting a little too hot
[433 - 433] i want that to actually render nice and
[434 - 438] not go crazy like that
[440 - 440] yeah i know this is really fussy garlic
[440 - 444] i've been getting recently
[446 - 446] um people sometimes ask is it okay to
[446 - 449] use pre-peeled garlic is it okay to use
[449 - 451] pre-minced garlic or garlic purees um
[451 - 453] pre-peeled garlic is all right for some
[455 - 456] things you know generally the way when
[456 - 458] you know generally the way when pre-peeled garlic what they do is they
[458 - 460] take garlic cloves they blanch them
[460 - 463] and they peel them with a machine
[463 - 465] and they're okay the flavor can be a
[465 - 467] little bit sort of more pungent than
[467 - 469] real fresh garlic that you're peeling
[471 - 472] [Music] it's you know it's all right it's all
[472 - 473] it's you know it's all right it's all right for some dishes particularly
[473 - 475] things where you're gonna be cooking it
[475 - 476] um it's generally fine but for dishes
[476 - 479] where you know garlic is really the main
[479 - 480] flavor or where you're going to be using
[480 - 482] the garlic raw so like in something like
[482 - 484] a vinaigrette for salad dressing i
[484 - 486] wouldn't use pre-peeled garlic or in
[486 - 488] dishes like these or like this garlic
[488 - 491] shrimp where you know garlic is
[491 - 493] sort of like equally an equal star with
[494 - 496] i would not use pre-peeled garlic for
[502 - 502] just peel it yourself and as for like
[502 - 504] pre-minced garlic i would never use it i
[504 - 506] mean you know if you use it and you
[506 - 508] don't mind the flavor of it um and
[508 - 509] you've been using it for a long time and
[509 - 510] you're okay with it you know keep doing
[511 - 512] i'm not gonna tell i'm not gonna stop
[512 - 517] you but um i would personally never use
[517 - 519] pre-chopped garlic it usually doesn't
[519 - 521] really taste like anything
[522 - 524] it also has like has a kind of i don't
[524 - 526] know it just it has like an eye it does
[526 - 527] it it doesn't taste like garlic to me
[527 - 529] first of all and it has a kind of weird
[529 - 532] off flavor that i don't like
[533 - 534] but again you know that's just me i'm
[535 - 543] i'm not gonna stop you from doing it
[544 - 544] all right shrimpers are getting going
[546 - 549] there um these are i think 30 to 40 count
[549 - 552] um these are i think 30 to 40 count shrimp um so 3140 that means that per
[552 - 555] pound of shrimp there are 31 to 40 uh
[555 - 556] shrimp so those would be considered sort
[556 - 558] of large although the numbering systems
[558 - 560] are somewhat arbitrary
[560 - 562] let's give it one more
[562 - 565] fresh bit of water um
[565 - 566] when you get really bigs you'll start
[566 - 568] seeing these the numbers that say you on
[568 - 570] them so it'll be like u10 which means
[571 - 572] under 10 shrimp per pound that means
[572 - 574] they're real big shrimp each one's you
[574 - 576] know a couple of ounce and a half a
[576 - 577] couple ounces
[577 - 579] um all right so
[581 - 585] garlic shrimp all right this guy's gone
[586 - 586] for garlic shrimp we're gonna put that
[586 - 588] chili in there and take a couple of
[588 - 590] couple of cloves of this garlic i'm
[590 - 592] going to smash them
[592 - 597] let's do some of the smaller ones
[599 - 599] actually i'll smash quite a few of them
[599 - 600] i'm going to put
[600 - 601] some of these i'm going to chop up and
[602 - 603] marinate the shrimp in and then some of
[603 - 605] them i'm going to put straight into the
[605 - 607] oil to infuse
[607 - 609] so my method i use um
[609 - 611] i put garlic in three sort of distinct
[613 - 615] whole slightly smashed cloves in the oil
[615 - 618] at the start to start it uh kind of
[618 - 620] flavoring that oil
[620 - 623] then i'm gonna
[634 - 634] and this garlic is going to go in with
[635 - 637] the shrimpers
[637 - 640] while they're marinating
[640 - 642] in fact we can get that
[642 - 643] we'll use this bowl to marinate the
[643 - 653] shrimp [Music]
[653 - 655] [Music] broccoli is doing
[655 - 657] all right broccoli is
[657 - 666] blanched and it's ready to saute
[668 - 668] all right marinade for the shrimp is
[668 - 670] going to be garlic
[670 - 672] this is going to be some of the good
[676 - 678] you know they're both extra virgins this
[678 - 679] is like the super fancy stuff and this
[679 - 680] is the kind of i think this is the
[680 - 682] costco stuff now
[682 - 684] the costco stuff is what i'm going to
[684 - 686] infuse with oil at the start i'm going
[686 - 687] to be heating it so you're gonna lose a
[687 - 688] lot of those sort of like really fresh
[688 - 691] flavors anyway so i'm saving the fancy
[691 - 693] stuff for things that are gonna be added
[693 - 695] more closer to the end of cooking so the
[695 - 696] marinade on the shrimp and then i'll do
[696 - 698] a little splash of fresh olive oil at
[698 - 700] the very end also um all right so we got
[700 - 701] that going let's get a bay leaf in there
[702 - 707] also watch out shaboo
[717 - 717] i keep my bay leaves in the freezer
[721 - 723] now we're going to start on our catalan
[725 - 727] dish so get some good bread this is not you
[727 - 728] so get some good bread this is not you know the right kind of spanish bread
[728 - 730] that i would use but this is from a buck
[730 - 733] house my friend's bakery
[734 - 736] sourdough naturally leavened sourdough
[736 - 738] it's really good stuff
[738 - 740] the bakeries in san mateo in case you're
[740 - 741] interested if you're local
[741 - 748] they are still open right now
[751 - 751] downtown san mateo on 3rd avenue or
[751 - 753] when the farmers markets are operating
[753 - 754] they're up at the
[754 - 756] college of san mateo farmers market on
[756 - 759] saturdays they do amazing sourdough
[760 - 762] bread natural oven sourdough breads um they do
[762 - 764] natural oven sourdough breads um they do a couple of german style things they
[764 - 767] have this really great um
[768 - 770] seeded seeded rye bread a heavy seeded rye
[770 - 771] seeded rye bread a heavy seeded rye bread that's made with kind of like a
[771 - 773] rye porridge and then they do it of
[773 - 775] course a ton of pastries as well really
[775 - 777] excellent pastries so i'm going to toast
[778 - 780] my toaster oven
[780 - 783] i want to get a nice and dark
[783 - 784] i'm going to go with a seven here nice
[784 - 787] and dark and they're lightly charred
[787 - 788] they're going for let's turn this off
[790 - 791] our shrimp doing
[791 - 795] okay our shrimp basically thawed
[795 - 797] so when you buy shrimp again by the way
[800 - 801] you want to get the ones that are
[801 - 803] relatively minimally processed um having
[803 - 805] the shell on is fine um as long as
[805 - 806] they're easy peel that's what i usually
[806 - 809] get um take the shell off by peeling
[809 - 810] pinching the tail at the bottom like
[810 - 813] that and then the rest comes right off
[813 - 815] let's get them into the marinade
[815 - 817] so yeah let me show you again so you
[817 - 820] grab the tail here you pinch and pull
[820 - 822] and then you can just peel
[822 - 824] the rest right off like that
[824 - 827] um sometimes people ask whether shell on
[827 - 829] or live shrimp are better
[829 - 831] sorry head-on or live shrimp are better
[831 - 833] head-on shrimp are okay or excellent in
[833 - 835] fact so long as you can get the shrimp
[835 - 837] while they're still alive so
[837 - 840] you know if you live on a coast
[840 - 842] near where there's a shrimp fishery and
[842 - 844] you can get those shrimp um with the
[844 - 845] heads on and they're still alive like
[845 - 847] literally alive and kicking um that's
[847 - 850] good if however um the shrimp have been
[850 - 852] frozen or if they've been dead for a
[852 - 854] while um the problem is and this is true
[854 - 855] but for both shrimp and lobster the
[856 - 858] problem is that there is an enzyme
[859 - 862] that once the animal dies the enzyme
[862 - 864] starts breaking down the meat
[864 - 867] and so what you end up with is flesh
[867 - 868] it spreads down from the head and works
[868 - 869] down the body and it goes pretty quickly
[869 - 871] you know in a matter of hours the flesh
[871 - 873] starts to get really soft and mushy so
[873 - 875] if you've ever had like a really mushy
[875 - 877] shrimp with the head on um that is
[877 - 878] probably why it's probably because the
[878 - 881] shrimp is dead for too long
[881 - 882] and it's why generally when you buy
[882 - 885] lobsters you buy them either
[885 - 887] just the frozen tail or you'll buy the
[887 - 888] whole thing with the head-on while it's
[888 - 890] still alive but you'll very rarely see
[890 - 892] in fact i don't think i've ever seen a
[892 - 894] whole frozen lobster with the head-on
[894 - 896] and that's because the enzyme
[896 - 898] starts to break down the meat once it's
[898 - 900] dead um and it has to be dead before you
[900 - 902] freeze it well it dies i guess in the
[902 - 903] process of freezing at least
[903 - 906] um and as it thaws it'll start to it'll
[906 - 908] start to get mushy so
[908 - 910] shrimp at the head-on are excellent if
[910 - 912] you can find them live avoid them if you
[912 - 914] can't they'll actually be worse than
[914 - 918] frozen shrimp
[920 - 920] all right got these guys going now what
[920 - 922] i'm going to do is i'm going to take
[922 - 924] these shells now the shell one of the
[924 - 925] other reasons why you want shell on
[925 - 927] shrimp as opposed to completely
[927 - 929] de-shelled aside from
[929 - 930] having shrimp that don't look completely
[930 - 932] mangled is that there's a lot of flavor
[933 - 934] so i'm gonna do is i'm gonna squeeze out
[934 - 938] some excess moisture
[939 - 939] and this is gonna go straight into the
[941 - 944] oil with the garlic and that chili
[944 - 951] with the garlic and that chili i want to turn up the heat a little bit
[952 - 952] all right how much time have we has
[952 - 955] elapsed 15 minutes oh easy we're gonna
[956 - 957] we're gonna be done in like 25 minutes i
[959 - 963] think i think i don't know we'll see
[963 - 968] i think i don't know we'll see quick and easy meal
[969 - 969] all right so the rest of this uh let me
[969 - 971] clean up my board tiny bit
[979 - 979] all right so now what we're going to do
[979 - 981] is we're going to add some salt to here
[981 - 985] good pinch of salt
[987 - 987] and we're gonna add a little touch of
[989 - 991] this is actually a trick oops a little
[991 - 994] bit too much you want to go with about
[994 - 995] a quarter teaspoon there's more like a
[995 - 997] half let me get some out of there about
[997 - 998] a quarter teaspoon for
[999 - 1002] 12 ounces to a pound of shrimp um
[1002 - 1004] this is a trick you get from i got from
[1004 - 1006] chinese cooking um where shrimp are
[1007 - 1009] frequently marinated with a little baking soda in
[1009 - 1011] marinated with a little baking soda in fact other meats as well
[1011 - 1012] but shrimp in particular like if you're
[1012 - 1014] going to put shrimp into
[1015 - 1017] [Music] a dumpling you would marinate it with
[1017 - 1018] a dumpling you would marinate it with salt and baking soda
[1018 - 1020] and what it does is it actually causes
[1021 - 1023] sorry the flesh to firm up a little bit
[1023 - 1025] so it gives it a sort of
[1025 - 1027] lightly crunchy texture and it also
[1027 - 1029] retains moisture a lot better so when
[1029 - 1030] you cook the shrimp they'll come out
[1031 - 1033] plumper they'll have a nice sort of crisp
[1033 - 1034] they'll have a nice sort of crisp texture like a crisp bite to them
[1034 - 1036] instead of being mushy
[1036 - 1038] and they'll be juicier so baking baking
[1038 - 1040] soda i marinate my anytime i'm cooking
[1040 - 1041] shrimp in fact i add a little bit of
[1041 - 1043] baking soda to the marinade
[1043 - 1046] all right now let's chop our garlic
[1046 - 1048] we're going to go with um
[1048 - 1050] slices that you don't want slices that
[1050 - 1054] are too thin here so relatively um
[1054 - 1056] relatively thick you know like maybe
[1057 - 1059] twelfth of an inch
[1059 - 1060] two millimeters
[1060 - 1062] so not like paper thin
[1063 - 1064] [Music] you want
[1064 - 1065] you want because if you're doing paper thin what
[1066 - 1067] happens is when you start to fry them in
[1068 - 1069] the oil they uh
[1069 - 1071] they end up burning
[1071 - 1073] before the shrimp is ready
[1073 - 1075] um or before they've really been able to
[1075 - 1077] get a lot of their flavor what i like to
[1077 - 1079] do what i like to do is a relatively
[1080 - 1082] thick relatively thick slices so that they
[1082 - 1084] relatively thick slices so that they stay nice and tender while still giving
[1084 - 1086] flavor um and they can brown a little
[1086 - 1087] bit on the out but in the outside
[1087 - 1090] without um you know turning
[1090 - 1092] bitter and black and gross on the inside
[1092 - 1094] all right let's get our let's get our
[1094 - 1100] parsley ready
[1102 - 1102] this has already been washed
[1102 - 1108] earlier in the week
[1111 - 1111] and let's get some landing plates for
[1112 - 1115] everything we'll do our
[1115 - 1117] we'll do our shrompers in here the broccoli can go
[1117 - 1120] right back in there and then for our
[1120 - 1122] bread let's use this
[1122 - 1128] let's use this pretty board so
[1128 - 1130] so uh palm tomato
[1131 - 1133] bread toasted bread with uh
[1133 - 1135] toasted bread with uh olive oil and tomato bread's almost
[1135 - 1136] ready and i'll show you what we're going
[1138 - 1140] okay so you see the garlic is starting
[1140 - 1141] to get golden here
[1141 - 1142] and the shrimp shells are turning this
[1142 - 1145] kind of ruby red
[1145 - 1147] that's good so this this is now all
[1147 - 1150] basically infusing that oil with flavor
[1150 - 1151] that's going to make its way into the
[1153 - 1157] final into the final dish
[1164 - 1164] all right and our tomatoes now so these
[1164 - 1166] are ripe tomatoes um
[1166 - 1167] this is what we're going to use for our
[1167 - 1178] tomato bread
[1180 - 1180] nice dark toast on that
[1180 - 1182] um i'm gonna grab one more clove of
[1183 - 1185] garlic very traditionally you don't necessarily
[1185 - 1187] very traditionally you don't necessarily have to put garlic on on the bread it
[1187 - 1188] would just be tomato and olive oil but i
[1188 - 1191] like the flavor of garlic on on this so
[1191 - 1193] i'm going to take a piece of garlic
[1204 - 1204] garlic is not very
[1204 - 1207] not very appealing all right
[1209 - 1209] it's that time of the year when garlic
[1209 - 1210] gets really tough to peel all right rub
[1212 - 1214] all over the surface
[1214 - 1216] use it kind of like a rasp like a
[1216 - 1220] like a grater
[1224 - 1224] bread on garlic what could be greater
[1224 - 1226] the bread could be the grape grater all
[1231 - 1231] rub the garlic on there and i'll just
[1231 - 1234] throw the rest of this in here oh i'll
[1234 - 1241] throw this under the stove
[1243 - 1243] all right now
[1243 - 1271] grab my spoon spoon [Music]
[1272 - 1272] all right got that oil in there i'm
[1274 - 1276] gonna push out on here extract as much as
[1276 - 1278] push out on here extract as much as possible i'm actually gonna
[1278 - 1280] rescue that chili i'll use them again
[1280 - 1282] i'll put them back i like having the
[1282 - 1283] chili in the finished dish
[1283 - 1285] all right get out some of that oil well
[1285 - 1288] as much as we can of that oil
[1288 - 1289] and there we go now we got a nice
[1291 - 1294] beautiful garlic and shrimp flavored oil to start
[1294 - 1296] garlic and shrimp flavored oil to start our dish with
[1296 - 1298] so this goes back in here you see how
[1298 - 1299] it's got that little bit of like a
[1300 - 1305] golden golden and reddish color
[1308 - 1308] okay so for our tomato bread um very
[1308 - 1309] traditionally what you would do is you
[1309 - 1312] would take your tomato
[1312 - 1313] you split it in half you want to split
[1313 - 1314] it in half this way so that all the
[1314 - 1317] chambers are revealed and all the seeds
[1317 - 1319] can come out um so so that's this way
[1319 - 1321] orbitally not not through the stem like
[1322 - 1324] um here let's get some of this garlic
[1324 - 1327] going in there first of all
[1329 - 1330] so we're gonna let this olive
[1330 - 1333] this garlic sizzle just a bit until it's
[1333 - 1337] very pale golden brown
[1337 - 1344] get it on the single ear so
[1344 - 1345] so typically you would take your you would
[1345 - 1347] take your bread and your tomato and all
[1347 - 1350] you got to do is rub the bread on the
[1350 - 1353] tomato the tomato on the bread like this
[1353 - 1355] that is a sort of traditional catalan
[1355 - 1357] way of doing it
[1357 - 1359] um i like to go sort of a little extra
[1359 - 1360] step with this
[1360 - 1363] um i used to work um
[1363 - 1364] at a restaurant called toro in boston
[1364 - 1365] actually there's one in new york now as
[1365 - 1369] well with um my old chef ken oranger
[1369 - 1371] and there we did um
[1371 - 1373] our garlic our spanish uh sorry our
[1373 - 1375] catalan tomato bread by grating the
[1375 - 1379] tomato on a box grater like this
[1379 - 1381] which i really actually like so you take
[1381 - 1383] the tomato grated on a box grater
[1384 - 1386] if you saw my
[1388 - 1388] minimum video uh you would have seen
[1388 - 1389] this technique already essentially what
[1390 - 1392] happens is the tomato skin becomes kind
[1392 - 1393] of like a safety glove for you so you
[1393 - 1394] can really rub down and get all that
[1400 - 1400] all right we got tomato
[1400 - 1407] flesh now we get our bench scraper
[1415 - 1415] so sort of extra tomatoey
[1415 - 1419] tomato bread
[1420 - 1420] we got the tomato rubbed in there and we
[1420 - 1428] got the tomato piled on top delicious
[1430 - 1430] what's our time at now
[1430 - 1434] 23 minutes all right let me get the
[1436 - 1436] let's take this
[1436 - 1439] trace off for a second
[1441 - 1441] all right there we go so the garlic's
[1441 - 1443] just starting to get a little golden
[1443 - 1444] around the edges and that's what we're
[1444 - 1446] looking for now the shrimp can go right
[1447 - 1449] if i can find them here they go shrimp
[1449 - 1455] go right in
[1457 - 1457] moderate heat not too hot you don't want
[1457 - 1458] to we're not searing the shrimp we're
[1458 - 1460] kind of almost gently poaching them in
[1460 - 1461] this garlic oil
[1471 - 1471] those guys can go back in
[1471 - 1473] let's get this this pan hot for the
[1494 - 1494] oh final thing final steps on this bread
[1494 - 1508] we're going to take the good olive oil take some take some salt
[1511 - 1511] let's use this red guy
[1511 - 1512] honestly as long as it's big and flaky
[1512 - 1514] also salt basically
[1514 - 1515] you know the main difference in salts is
[1515 - 1517] texture not flavor
[1517 - 1519] that's a nice red flaky
[1519 - 1521] chunky sea salt
[1521 - 1522] all right we got our thing going for the
[1527 - 1532] broccoli let's get that garlic in there too
[1534 - 1534] some garlic in
[1534 - 1551] oh let's get some chili in there too and and chili in
[1566 - 1566] all right let's get that chorizo back
[1593 - 1593] that's that chili
[1593 - 1594] is that chili
[1594 - 1600] making me sneeze
[1602 - 1602] all right shrimp are pretty much done
[1602 - 1603] i'm going to hit them with a little
[1603 - 1606] sherry you can use cherry or sherry
[1607 - 1615] vinegar it's got some dry sherry here
[1617 - 1617] a couple tablespoons
[1617 - 1619] um if you want you can also add you know
[1619 - 1621] some uh paprika to there you could add a
[1622 - 1623] little tomato paste it's a pretty you
[1624 - 1625] know it's a pretty blank canvas you can
[1626 - 1628] much of what you want there
[1628 - 1629] you also don't have to use parsley you
[1629 - 1631] could use something like
[1631 - 1632] thyme fresh thyme
[1637 - 1637] i'm just going very sort of traditional
[1638 - 1641] here so thyme i'm sorry parsley
[1641 - 1645] so thyme i'm sorry parsley sherry olive oil chilies bay leaf
[1646 - 1657] garlic and shrimpers
[1668 - 1668] use a little bit of
[1668 - 1669] a little bit more salt and then some of
[1670 - 1672] that the fancy olive oil at the end just a
[1672 - 1677] the fancy olive oil at the end just a little drizzle
[1708 - 1708] oh let me do the last little finishing
[1708 - 1718] touch here got some lemon
[1720 - 1720] let's create some zest over there just
[1720 - 1723] for not for acidity but for
[1723 - 1727] not for acidity but for aroma
[1728 - 1728] lemon zest is a great way to add sort of
[1728 - 1730] lemon flavor without adding the acidity
[1731 - 1732] um you know not that acidity would
[1732 - 1734] particularly hurt this in fact you know
[1734 - 1737] what the city would be good on
[1737 - 1746] is this guy all right
[1746 - 1749] all right and there we are
[1749 - 1751] beautiful beautiful
[1751 - 1753] spanish and catalan
[1757 - 1765] 40 seconds to taste this now
[1767 - 1767] um so it gets that
[1769 - 1772] crunchiness that texture that texture um
[1774 - 1776] from the baking soda
[1776 - 1779] the baking soda so good
[1780 - 1780] all right shaw you want a little little
[1780 - 1781] chunk of chorizo
[1782 - 1786] here you go you go sit
[1788 - 1788] foot taps tap tap tap
[1790 - 1792] all right you see this
[1792 - 1802] you see all this
[1803 - 1803] of course we're going to need some extra
[1803 - 1805] bread for softening up that shrimpy
[1805 - 1818] garlic oil there love it
[1818 - 1822] love it alright see you guys later