Family Meal Fridays: Gaby and Brad

That's normal, you know this is how we roll.

I'm his sidekick.

Hey guys Brad Leone.

Today I'm here with the lovely Gabrielle.

Today we're gonna cook family meal.

I'm going to be making a monk fish chowder

and Gab what are you making?

I'm making a chicken salad with a honey dressing

very simple.

It's family meal, I like that it's called family meal

'cause we spend a lot of time here at work

and it's kinda like a second family and you know

what you cook for your family is a good representation

of how you feel about 'em right Gaby?

Exactly.

We love each other here.

We love each other that's right.

So it's a pretty simple salad.

What you got a little dressing fixins here?

We got a dressing fixings

we got some sherry vinegar, honey, some chives,

some grainy mustard, salt, pepper

and we got this amazing, we're really lucky

we got very good chicories.

Fine work on these chives there huh?

I have a hard time teaching that to people.

Yes right, that's why we went to school.

Excellent work. There ya go, thank you.

I'm gonna go ahead and put the pecans

in the oven for like 6-8 minutes.

The oven was preheated at 350.

Cool, so I guess I'll get started with the chowder.

I'm just gonna fire that up and just put it on a little--

Want to get to the fish?

No we're not ready for the fish

but thank you Gabby that's very kind of you.

Medium low heat and then I'm gonna take some leeks

and I'm just gonna cut it into quarter inch coins.

We got some nice little cauliflower florets

so we have some texture besides our rice cauliflower

which is this is just cauliflower

that I threw into a food processor

and turn it into this nice little cauliflower rice.

I beat you Gabby. Yeah I know.

And I'm just gonna add a quarter cup of olive oil.

Extra virgin.

I'm gonna add the leeks, we're just gonna sweat these out

five, six minutes or so.

I'm gonna start the dressing for the salad.

Big bowl, little person, the dressing is pretty simple.

I got some sherry vinegar,

we got a little bit of grainy mustard.

So right now we have all these chicories already washed

and I'm just gonna turn it with my hands.

I got the leeks goin' they're gettin' real nice.

Now I'm gonna add garlic and I'm gonna add the cauliflower.

Chicken stock, one cup.

When I cook every day I get hungry,

I put an alarm so I don't forget to eat.

When I don't eat I get kind of like--

Yeah a little cranky. Yes, a little cranky.

At least she knows it ya know that's half the battle.

I'm gonna add to the cauliflower and leeks

I got some nice little cherry tomatoes.

If you can't find 'em you can use crushed

you can use any kinda canned tomatoes.

I'm gonna add some beautiful castelvetrano olives,

I'm just gonna add the brine right in, why not.

And we're gonna let that cook.

I'm gonna put gloves. Excellent thank you.

Because this has vinegar and I might have

a little cut on my finger, I don't want it to hurt.

No you don't.

I don't wanna get anybody sick.

Oh we should taste this Gaby, we got some spoons?

Oh wow what a treat.

You feeding me like Like a princess you are

Thank you, wow I love it.

That'll be nice with that.

This party's ready, so we're just waiting for you Leone.

So yeah the monkfish, it doesn't really have a filet,

it's got, like I said before, it's got this monster head

that only a mother could love.

And it has this tail, it's really a horrific lookin' animal.

Fish is an animal right?

I'm just gonna cut these into bite size cubes

and then add it to our stew.

Big fan of tarragon.

Goes great with seafood.

I'm gonna save some for the end just as a little garnish

but I like to add some in.

And what's nice about monkfish it's an inexpensive fish.

Probably 'cause it's so ugly.

It's a real hard fish to screw up.

You kinda benefit from over cooking

so if you're scared of cookin' fish get some monk fish.

I think it's, what?

Gimme the bread. Jeez you don't have to yell.

It's so lonely there, I'm not yelling.

You know I can yell, I can really yell.

Yeah we know.

Do you want me to toast this bread?

You know what I like to do,

like to do just some pre cuts in it.

Why? 'Cause it's nice.

And when it's real hot, sometimes it's hard to cut,

it's squishy, all the crumbs go flying, yadda yadda.

Always learning here.

That's what life's all about Gaby.

Is this fresh bread?

Yeah, I baked it this morning Gaby.

Is it alright?

What happens if it was stale bread?

Then you should get a new baguette.

No, I have a trick for you. Oh jeez.

If you have a stale bread you can actually

wet it a little bit, put it in the oven, fresh as new.

Brad I'm gonna go put this in the fridge.

Keep it nice and cold

'cause we got about 15 minutes on the fish.

Once we get within around five minutes away,

I'll toast up the baguette, the fresh baguette.

Call down the animals.

We'll call our lovely family down.

Of course.

It is kinda similar to lobster.

It's got a really cool texture.

As it starts to cook it really starts to come out

and the fact that it's still got a little gray to it,

no it's not done.

The fact that it's still got a little gray to it

means it's not quite cooked.

Yeah beautiful.

So it went from that like gray kinda look

to that brilliant look, oh that looks tasty let's taste it.

Alright, ooh ready, hot hot hot hot hot!

There you go.

So our soup's lookin' nice,

fish is cooked, cauliflower's cooked, nice nice.

We'll check it for seasoning.

Yeah your salad, is this some last minute toss?

Yup, ready.

Let's find out where everybody is huh.

Gimme five.

Family meal.

Little black pepper, little extra virgin.

Who gets the first one?

Can I serve you? Yeah.

Ladies first, or just pass 'em around.

What do you want me to do with this?

That looks so bomb.

Make sure to get some bread.

Just pull it. we're breaking bread.

Oh my god this is gorgeous.

Do you sear the cauliflower at all or--

No right in. Really.

Do you know what a monkfish looks like?

It's terrifying.

How big are they?

It's got this big head.

Ugly doesn't even begin.

[laughing]

But the tail is delicious and that's what we're eating.

We have to [mumbling]

How big is it?

They get pretty big but not like super super big.

But the head is humongous.

Yeah it's like all head.

You've been fishing for sure.

Have I been fishing? Yeah.

What's the biggest fish you ever caught?

Biggest fish I ever caught was a catfish,

probably a little bit bigger than Gaby.

[laughing]

Glad you guys could join us.

[group] Thanks for having us.

Back to work.

Yup yup yup.