In The Bender Kitchen: Cast Iron Chef Chop House & Oyster Bar Prepares Tuna Tartare


TERESA: WE ARE SO EXCITED TO HAVE OUR FRIEND HERE IN THE KITCHEN FROM CHOPHOUSE OYSTER BAR IN NEW HAMPTON. YOU BROUGHT ONE OF MY FAVORITES. IS THIS POPULAR IN YOUR RESTAURANTS? YES. IT IS ONE OF MY FAVORITE THINGS TO MAKE FOR MYSELF. WE ARE GOING TO USE THIS TODAY. I HAVE HERE SOME FRESH AHI TUNA. WE HAVE AVOCADO, LIME, RED ONION, SALT AND PEPPER. WE ARE GOING TO USE THE CHIPS. TERESA: TO SCOOP. GOING TO TAKE THIS CHORIZO AND SLICE IT UP. RYAN: WHAT IS WITH THIS KNIFE? TERESA: SO SHARP. THIS IS A COMPANY THAT BRINGS US NEW KNIVES EVERY WEEK AND THEY ALWAYS STAY SHARP. WE USE THEM SO MUCH THAT BY THE SECOND DAY, THEY ARE READY TO GET SHARPENED AGAIN. TERESA: OH MY GOODNESS. GUEST: BECAUSE THEY CUT ALL THE MEAT AT THE RESTAURANT, WE NEED A REALLY SHARP KNIFE. IT IS IMPORTANT TO HAVE A GOOD KNIFE. YOU WILL ALWAYS GET CUT FASTER ON A DOLL KNIFE THAN A SHARP KNIFE BECAUSE YOU PUT MORE PRESSURE. WHEN IT SLIPS, YOU CAN’T STOP. WHEN YOU HAVE A NICE NICE, IT GLIDES. YOU DON’T HAVE TO WORRY. TERESA: BEAUTIFUL. RYAN: LET’S GET BACK TO THE RECIPE. YOU’VE GOT AVOCADO. YOU ARE SLICING THAT UP LITTLE BIT. YOU HAVE A LOCATION ON STATE STREET IN NEW HAMPTON. TERESA: TWO BLOCKS — GUEST: TWO BLOCKS AWAY FROM WTNH. RYAN: WE SHOULD GO THERE FOR LUNCH. GUEST: I’M GOING TO CHOP UP SOME AVOCADO HERE. TERESA: LOOKS GOOD. TYPICALLY USE HARD EVERYTHING IN CAST-IRON, HENCE THE NAME. GUEST: YES, FOR THE HOT FOODS. RYAN: WE’VE GOT ABOUT A MINUTE HERE. GUEST: WE GOT TO REALLY RUSH. I THOUGHT THIS WAS MY OWN SHOW TODAY. [LAUGHTER] GUEST: I’M GOING TO PUT SOME LIME IN HERE. A LITTLE OLIVE OIL. OK. WE’VE GOT SOME FRESH BLACK PEPPER, SALT. OK. WHAT HAVE WE GOT, 30 SECONDS? TERESA: YOU ARE PULLING THIS TOGETHER. GUEST: I FEEL LIKE I AM ON “CHOPPED.” RYAN: YOU ARE. GUEST: BUT EVERYTHING ON THE PLATE! [LAUGHTER] TERESA: IS GOING TO GET A NICE SHAPE. GUEST: RIGHT. IT IS THE MOLD THAT WE USE SO IT COMES NICE WHEN IT COMES TO THE TABLE. WE PRESS IT DOWN A LITTLE BIT SO

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