Joey Camasta | Kiki Kuisine
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00:00Can you mix it for me?
00:01Yeah.
00:02Oh, you're dirty, booze.
00:04Hey, guys, welcome back to Kiki Cuisine.
00:05From the entire season of Fall and Winter,
00:07I'm cozy on the couch.
00:08I want cozy, comforting meals, and this dish is just that.
00:11I am making, hold for applause, a butternut squash
00:15Kiki Carbonara, OK?
00:17Say that three times fast.
00:18So we know about Carbonara.
00:20It's one of the classic Italian Roman dishes
00:22that has Pecorino Romano cheese, eggs, guanciale,
00:26and pretty much that's it.
00:28But we're going to Kiki it up for the fall season.
00:30And we're doing roasted butternut squash.
00:32And we're going to season this with all different flavors
00:34of the fall.
00:34So it's going to be nice and warm and spicy
00:36and toasty and yummy.
00:38And then we're going to blend that and add that puree
00:41into our Carbonara mixture.
00:42And we're going to sauce it all up.
00:43It's going to be luscious.
00:44It's going to be delicious.
00:45But we're also doing the guanciale,
00:47which is trigger warning if there's any vegans.
00:50This is the side of a pig's face.
00:52It looks like I found it on a crime scene.
00:53But anyway, this is going to give the classic flavor.
00:55It's not smoked like bacon would be.
00:57The complexity like Parmesan cheese
00:59has where you taste it and it's like, oh, this tastes nuttier.
01:01This tastes fruity or sweet.
01:02The same thing has it with this meat
01:04here because it's a cured pig cheek jowl.
01:09It's a cured jowl.
01:11Now I had my jowls removed in the 90s.
01:13So I don't know what those look like.
01:14But anyway, this is going to give the classic flavor to it.
01:17It's going to be meaty, porky, a little sweet, a little nutty.
01:19It's going to be perfection.
01:21We're going to break this down into lardons.
01:22And we're going to crisp this up in our hex clad.
01:24And it's going to come out perfect.
01:26This is our fall fiesta episode.
01:28And I want to say thank you to Hexclad
01:29for sponsoring this video.
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01:41I've scraped things all around here.
01:43I've never gotten one scratched.
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02:07First and foremost, let's get our oven preheated to 400
02:09degrees.
02:10And we have our butternut squash.
02:11We have cubed up.
02:11You can buy it cubed like this.
02:13Or you can get it yourself the whole size.
02:15But that's such a pain in the ass.
02:17The skin is so thick.
02:18It takes forever.
02:19So if you find it cubed up already,
02:21save yourself some time, ladies.
02:22We want to season this up.
02:23Bring you some olive oil.
02:24Get that nice and coated, because you
02:26want it to roast nice and brown.
02:28Some sea salt. Generously salt this,
02:30because this is going to give it all the flavor.
02:32Do some crushed red pepper flakes.
02:34It's going to give a little bit of spice, too,
02:35because I want a tiny bit spicy, but not too hot.
02:37So instead of black pepper, I'm using crushed red pepper flakes
02:40like this.
02:41And then we're going to just toss it up.
02:45OK, we're also going to add in some garlic cloves here.
02:48Just put them whole, because we're
02:48going to blend these up anyway.
02:50So you don't have to worry about dicing them up too fine,
02:52because they're all going to get pureed in the blender.
02:55Oh, she's popping.
02:57OK, we're going to get that on a sheet pan
02:59with some parchment paper down.
03:02Shake it to a single layer, like that.
03:06I'm going to put a little some rosemary sprigs in there.
03:09Any fall herbs work here.
03:11If you have thyme, that works.
03:12Rosemary works.
03:14You can do sage.
03:15I have all of them, but I'm just going
03:16to keep it simple, because I know myself.
03:17And I'll put the whole garden in on here,
03:19and it's going to be too much.
03:20So I'm just going to do a little bit of rosemary.
03:21This is going to kind of flavor all the oils
03:24and get nice and roasty toasty.
03:25Pop this in a 400 degree oven.
03:28I'm going to say check it around 20 minutes,
03:30but just until it gets tender, until they're fork tender,
03:32and they get all nice and golden and softened.
03:36And then we're going to let those cool.
03:37All right, girls.
03:38This is the fear factor portion of the episode.
03:41We have to break down this pig face.
03:42I think we're just going to go in.
03:43I think we have to cut the fat off of it,
03:45because it might be skin.
03:47I don't know what part.
03:48I don't know what body part it is,
03:50but we've got to get it out, because this doesn't look
03:52like we should be eating that.
03:55So we're just going to break it down.
03:55Get a very sharp knife.
03:57So we're just going to cut the skin off,
03:59and we're going to do that all around.
04:00Again, take your time with this,
04:01because you don't want to take away too much of that fat,
04:04because that's what's going to give our guanciale
04:07its flavor, and it's going to give our carbonara
04:09that classic flavor.
04:12So don't take too much of it off, but you know.
04:14Maybe in some cultures they leave it on,
04:16but we're not that adventurous over here.
04:18And I'm sure you can save the scraps for something else.
04:21I don't know, put them in a stock or a soup to flavor it,
04:24like instead of a pig foot or a ham hock.
04:26In the South, I know they use ham hocks to flavor things.
04:29Maybe throw this in, but I'm just going to call
04:31animal control and have it picked up.
04:33While we're breaking down this whole hog,
04:35I want to get our water boiling,
04:36because everything's going to come together really quickly,
04:38so it gets a big pot of water boiling for our pasta.
04:41Okay, ladies, we broke down the whole hog,
04:43and now we're going to cut it into lardones.
04:45Now, I don't like using that word,
04:46because it's triggering, because I was, you know,
04:49I was called Porky Pig as a child.
04:52But lardones, I just mean like little cubes of fat,
04:55I'm assuming.
04:56But let's cut this down into cubes,
04:58and this is going to give us all the flavor
05:01from the fat that's going to render down.
05:03It's also going to crisp up and be our kiki topping
05:06for our kiki butternut squash carbonara.
05:08We're going to grab our hex clad.
05:09This is a 12-inch fry pan,
05:11and we're going to get it on our flame.
05:13We want to get it on a high flame
05:14and put it in when the pan's cold,
05:16because you want the fat to render down,
05:17and it'll give more time to do that.
05:19So now it's time to make our kiki butternut squash puree.
05:22We have our roasted butternut squash.
05:23It has all the garlic on there and the red chili flakes,
05:27and we season it with salt.
05:28And I'm also going to add a kiki fall spice, nutmeg,
05:32and this is going to give it all that warm,
05:35roasty, toasty fall feelings that you get
05:38in like pumpkin spice lattes
05:39and all the fall smells and candles.
05:41It's going to give a nice, round, warm,
05:43yummy flavor to our, oh man, it's so good.
05:48Okay, just a little dab will do you.
05:49Don't overdo it.
05:50So we're going to add our squash into the blender.
05:53I'm just going to add a little bit of water to it
05:54just to help it blend up and become more of a puree.
05:58Not too much, though.
05:58You can also use chicken stock if you have chicken stock.
06:01That would be good.
06:01Let's see what kind of texture we get,
06:03and then we'll adjust seasoning from there
06:05for our kiki puree.
06:06Let's see what's going all on up in here, girl.
06:09Let's give it a taste.
06:09This is how we do it in the restaurant business.
06:14You guys, that is fucking good.
06:16It's spicy.
06:18It's like, but roasty butternut squash,
06:20so it tastes like caramely and creamy with no cream.
06:24Okay.
06:25And that nutmeg just gives that round, earthy flavor.
06:29This is going to go perfect.
06:30We're going to mix with our eggs.
06:32Oh, and our pancetta.
06:34Those are our guanciale.
06:37The pecorino Romano.
06:38It's going to be a symphony.
06:39Okay, our guanciale is done.
06:41I added a couple of thyme sprigs in there
06:42just to flavor the fat.
06:44These pans are awesome.
06:44Nothing's sticking.
06:45They cook so evenly, so every piece is equally brown.
06:48That's what's great about Hexclad
06:50because they have that technology
06:51where it heats and disperses heat so evenly
06:54and that's what it does.
06:56Okay, our puree is done.
06:57Now it's time to assemble it all together.
06:59I'm going to salt my water.
07:01I want to heavily salt this.
07:03Don't be shy here.
07:05And then we're going to drop our pasta in just a minute.
07:08So basically, carbonara is pecorino Romano cheese
07:10and eggs and guanciale.
07:12So we have all that.
07:13So we have to get our eggs in the bowl.
07:13Make sure you're using room temperature eggs.
07:16I don't know why because it just says that's what you do.
07:19Two whole eggs in our bowl first.
07:23And these are organic.
07:24But you know what?
07:25I'm making a lot of pasta.
07:26I'm going to do three eggs.
07:27Actually, I'm going to do two eggs and one egg yolk.
07:32You're just going to...
07:34Oh, those are the egg whites.
07:37Oh, wait.
07:40I'm doing this wrong.
07:41Three eggs.
07:44We're doing three eggs.
07:46I can't deal with that.
07:47Pecorino Romano cheese.
07:49And I think we just whisk this up now.
07:52Until it becomes a thick paste.
07:53It almost should look like our puree.
07:55And make sure everything's room temperature
07:56so it all melts together.
07:58You don't want anything seizing up.
08:00And don't worry if it looks chunky.
08:01The hot water from the pasta is going to melt it all together
08:04and make a luscious...
08:06Sorry.
08:07Hold for sound.
08:07Don't worry if it looks chunky
08:09because it's all going to melt
08:10when the hot pasta water hits it
08:11and it's going to become luscious and creamy and velvety.
08:14You're not going to believe your eyes.
08:18Couple cracks of black pepper.
08:20Make sure this is cooled.
08:22Otherwise, you put the hot squash in there,
08:24it'll make egg...
08:25You'll make a souffle.
08:27And we're not doing that.
08:28This is not souffle you stay.
08:29This is Kiki Carbonara.
08:32Okay?
08:32Fold in the squash puree.
08:35And now we're going to drop our pasta in.
08:36Now we're using fresh pasta.
08:38This is Tagliatelle.
08:39It's like fettuccine's little sister.
08:42It's flat.
08:43It's, you know, just fresh egg noodles, egg pasta.
08:46We're going to drop this in about a pound
08:49to our heavily salted water.
08:51I know people get squeamish around raw eggs
08:53because they think like,
08:54oh, how are you eating raw eggs?
08:55They're not cooked.
08:55I'm scared I'm going to die.
08:56We are cooking them.
08:57We're going to temper them.
08:58That means slowly cooking them
08:59to bring it up to temperature.
09:00So you're not creating like, you know, scrambled eggs.
09:03You just want to slowly cook them with warm water
09:05and that, you know, cooks it
09:06and takes all the bad stuff away.
09:08So what you're going to do is you're going to temper it
09:09a little at a time.
09:10You take some of the pasta water
09:11and whisk it while you pour it in.
09:14And this will start warming this up slowly and gently.
09:19It's called tempering the eggs.
09:21See this?
09:22And you constantly move and you can already see
09:24the cheese is starting to melt
09:26and it's becoming thick and luscious.
09:28Okay.
09:29We're also going to add half of our guanciale
09:32along with the fat.
09:33And that's going to give us all the flavor
09:35and we're saving the rest of it to top our carbonara with.
09:40So now we have everyone in the pot
09:42and we did it slowly.
09:43So nothing is cooking the egg.
09:44Nothing's, you know, going to scramble the eggs
09:47but that guanciale fat is just melting.
09:50Look how much smoother this is already.
09:52Our carbonara.
09:53We're going to get a separate bowl.
09:54This is going to be our mixing bowl.
09:55We're going to kind of combine everything in together
09:59with the hot pasta.
10:00So we're going to start pulling our pasta
10:01and putting it in the bowl.
10:02And then we're going to slowly add in our carbonara to that.
10:06And that's going to make it all come to a big symphony.
10:09It's all going to meld together
10:10and become a big, harmonious, delicious thing.
10:13Just watch.
10:14Watch and learn, girls.
10:15And you want pasta water in here
10:18as well because you want it to be wet.
10:21And I like a metal bowl for this because it holds the heat.
10:24And now we're going to slowly ladle in our carbonara
10:27to the hot pasta.
10:28And then we just, we're going to shake it around.
10:31Shake it all about.
10:33When you do the hokey pokey and you turn yourself around.
10:37Oh my God.
10:38It smells so good.
10:41Add a little more.
10:43So the trick is adding it slowly
10:44and incorporating it as it goes.
10:46And that's going to create that harmonious mixture
10:53that carbonara is so famous for.
10:57We're going to add some more cheese to it.
11:00You just want to look, you're looking for texture here.
11:01You want to get the right kind of thickness,
11:03the right texture.
11:04So you can add a little more cheese
11:05if you want to thicken it up.
11:06You can add a little more pasta water
11:07if you need to thin it out.
11:08It's really about preference here.
11:10And also just taking a look at how it's going
11:15and what texture you're going for.
11:17So it has to be luscious.
11:20I would change my name to Luscious.
11:21Can you mix it for me?
11:22Yeah.
11:24Oh, you're a dirty booze.
11:25And the last thing you do,
11:26and they don't tell you this,
11:27but in every restaurant they do,
11:28you always finish pasta with a pad of butter.
11:30This is how it gets all harmonious
11:33and comes together and becomes that luscious sauce.
11:36Just a little pad of butter.
11:37I put about half a stick for the whole pound
11:39and then mix this in.
11:40And this is going to make our sauce glossy
11:44and smooth and decadent.
11:48Okay, let's plate.
11:50I'm using these gorgeous, deep, wide rim plates.
11:54They look so chic.
11:55We're going to, you know,
11:56and the portion of this,
11:57you don't want a ton of this.
11:58You're not having huge bowls of carbonara.
12:00That's how the Italians are so skinny
12:01because they eat all the things,
12:03but they just have, you know,
12:04they're mindful with their portions.
12:06We're going to get it there.
12:07And then we're going to twirl our plate as we go
12:11and slowly lower the pasta into the vessel.
12:15Oh, she fell.
12:18Still cute though.
12:19We're still cute.
12:20Still pretty though.
12:22Presentation is key here in the Kiki kitchen.
12:26I have lots of critics coming over today.
12:29Okay, good.
12:30Now let's garnish.
12:31I'm going to take a little bit
12:32of our fresh Pecorino Romano cheese.
12:34We're going to grate this right in,
12:35right over top.
12:37And remember, we're cleaning the plate as we go.
12:39We don't want anything on the plate.
12:41Now, some of our lardons.
12:45We're just going to gently add those where we want them.
12:48So our beautiful guanciale that we fried up
12:50in our hex clad.
12:52Then we're going to take some nutmeg,
12:54again, just on top to reinforce that flavor
12:56and give a little bit of a Kiki garnish.
13:00And then last, but certainly not least,
13:02I'm going to add some thyme
13:03because that's what kind of was in our butternut squash
13:06and it's going to kind of give a nod to that.
13:10Place it on top.
13:12This is so pretty, you guys.
13:16This is Michelin star.
13:18This is better than Michelin.
13:19This is Kiki stars.
13:21Okay.
13:22It's time to give it a taste.
13:28Oh my God.
13:30You guys, I'm not kidding.
13:32It's literally perfection.
13:33It's a symphony of flavors and textures.
13:36First of all, the guanciale right away
13:39is perfectly crisp, perfectly tender and juicy
13:42with a nice smoky char on the outside.
13:44All thanks to the hex clad has the technology
13:46that heats evenly all throughout.
13:48So you never get any spots that are not cooked as well
13:50or overcooked.
13:51It's perfection every time with hex clad.
13:54Go to hexclad.com slash Kiki right now.
13:57Go to hexclad.com slash Kiki right now for 10% off
14:01anything at hexclad.
14:02I guarantee you it's going to change your cooking game
14:04but this is literally everything.
14:07The butternut squash comes through.
14:09It's a sweetness that you can't get anywhere else.
14:11It's up.
14:12It tastes just like classic carbonara
14:13but the nutmeg is bringing it to that fall flavor.
14:18It's luscious.
14:19It's festive.
14:20It's easy to do.
14:21It looked technical
14:22but it was actually came together pretty easily
14:24and it's going to impress your guests.
14:26I'm going to eat this whole thing
14:27and then take a bubble bath
14:28but thank you so much for joining us on Kiki Cuisine.
14:30Happy fall y'all.
14:31And until next time, thank you for joining us.
14:33Bye girl.