kitchen jerk
our website, wpri.com. we're in the "the rhode show" kitchen this morning, chef jennifer chapman is here. we're going to make lobster and crab topped roasted cod. we've got to keep the penguins out of the kitchen. they're smelling the fish and
wanting to eat. what are the ingredients? fresh cod. lobster meat, lump crab meat, sweet potato, little necks, white wine, garlic, saffron, chili powder. if anyone isn't able to get the saffron, is that a major
part of the recipe? it is so suspensionive. you could just do it without and make the cream sauce with the white wine and how much lobster do we have here? i think you wanted one lobster at a pound and a quarter
for like four people. we also have the -- was it sweet potatoes? yep, sweet potato and chareese. the cod. cod, you know, usually they just sell it as-is with cod loin.
you don't usually get a whole fish or anything. you want it to be very firm. yep. white. right. doesn't smell like fish. got it. ok, all right.
for now, we're going to be heading back to the kitchen. how's it going, michaela? we're going to get started making our dish. what are we up to now? what's our first step? so we are steaming clams, which they are open now.
i've been doing it for probably six minutes. what should you keep in mind? do you have to prep anything with the water or what temperature are we doing? you can pretty much use anything, beer, wine, or just like maybe apple juice.
i never thought to do it with apple juice. of course when you're doing it with challenge, it's all family-friendly because that wilburn off. we're doing it in water right now. just plain water.
we want to taste the natural taste of the little necks there. we also have cod. what do we need to do next? we're going to put these in here. ok. so we want to put the cod on the pan.
here we are. sprinkle a little bit of salt. we're going to just top it. that was a lot of salt. [ laughter ] that's perfect. all right. just top it with the crab and
lobster meat. rob and lobster. wow. that's a lot of great seafood going on. the fish is light and flake yea. that will balance it out. is that enough?
go a little in sane here. great. there it is. chef chef jennifer that that man joins us. we are ready to go. you've got your pans all heated up.
we're going to add oil to each pan. olive oil, regular oil? you can use olive oil or canola oil. put that in there. these pans heated up. we're going to add onions, half to each.
just regular onion, right? we're going to do garlic for both, as well. i love garlic. you can't get enough garlic. then this is the saffron sauce. you say because saffron is so expensive, adown have to put it
in, but it does add to the flavor. it does make a really nice color. so, i had the chorize. if it will come out. sweet potato mash. delightful. that chorize, does it have a
picture? you can use chorizo, whatever is available in our area. i never would have thought to mix that with a potato. we're going to add the wine. whoo! about half. same thing with the alcohol.
so how long does this have to simmer for? just a little bit. you've got the yellow from the saffron sauce, you reduce it by half so the wine can burn off. and the onions get tender, maybe like about a minute or
two. add some cream. that's looking good already. this is not like -- this is a whole cream, right? that's not the light cream. that looks better. that does look better. and it tastes better.
let's be honest. i like it better. how long does this have to cook? like five, six minutes, not long at all. by simmering this for as long as you have to, does this taste the harshness of the onion away?
yes. they'll be nice and tender and it will be spicy. what's been happening to the rest of the dish while this is going? we have actually the cod with the crab and lobster. oh!
so this is all finished. it's been Cooking, Recipes at 350 for about 10 minutes. 15. how do you know that it's really done? are we heating this up? you kind of want to touch it. you can put a pick through it
and if it comes out really clean, it's done. if it's hard to push the pick through. it feeds a little extra time. you said you can swoos swoosh--squish it to feel. you don't want it to be too hard.
will and i don't cook that much fish. just put that in there. this is actually boiling, you said reduce it by half to get the alcohol out. amazing! put that on there. seafood lovers, this is a dish
you are going to love. that is gorgeous. looks good. smells good. to are those of you who like seafood, you're getting a lot. you're getting all different types there.
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