Joey Camasta | Kiki Kuisine
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00:00Hey, y'all. The holidays are upon us.
00:01Thanksgiving is just a couple days away,
00:03and we are making a Thanksgiving appetizer, bonanza.
00:06Now, everyone knows how to make the turkey
00:08and all your family sides,
00:09but I like doing, like, a Friendsgiving
00:11or, like, an appetizer-heavy cocktail party,
00:13which I'm gonna do today, which is called a,
00:15you know, a kinky Thanksgiving, a kinky Friendsgiving.
00:17We're gonna be making bacon-wrapped dates
00:18as our first recipe here.
00:20We're gonna stuff them with gorgonzola cheese
00:21and a little bit of pecan and a nice glaze on it,
00:24and we're gonna also do some crostinis with ricotta
00:27and butternut squash and a little fried sage.
00:29So it's very seasonal ingredients, light bites.
00:32You can just have them done ahead of time,
00:34make your cocktails, and you can actually be with your guests.
00:36I'm gonna be using Hexclads today.
00:38I've used Hexclad pans my whole life.
00:40These are the best pans on the market.
00:41I want to say thank you for sponsoring this video.
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00:44If you're thinking about getting a new set of pans,
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00:49It can be in the oven at 500 degrees.
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00:55It made me a better chef.
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00:59You're gonna like what you see.
01:00And right now you can get 10% off.
01:01You go to hexclad.com forward slash kiki.
01:03Thank you for supporting our show,
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01:08You're gonna like what you see.
01:09The first thing we're gonna make is a nostalgic dish.
01:12This is a bacon-wrapped date.
01:13This dates back, no pun intended, to the 60s.
01:16People were making this forever.
01:17So if you don't know what a date is,
01:18it's basically a big engorged raisin.
01:21It looks like a cockroach.
01:23But these are pitted medjool dates.
01:25They're chewy.
01:26They're sweet.
01:27All the health nuts use this.
01:28They put them in their almond milk
01:30and their smoothies and all this stuff.
01:32It's apparently very healthy for you.
01:34But it's a lot of sugar.
01:35They're sweet.
01:36They're caramely.
01:37They're chewy.
01:37They're delish.
01:38We're also gonna pair this with some gorgonzola cheese.
01:40I have a block of it here.
01:42You can also use blue cheese.
01:43You can use goat cheese.
01:44If you're squeamish, you can use cream cheese.
01:46Whatever cheese of choice.
01:47And we're also gonna add a little bit of a pecan
01:49in there as well because it goes with the holidays.
01:51And it kinda resembles a nut that was in there beforehand.
01:54And it gives it a little bit of a crunch.
01:55And then you're gonna wrap that all in bacon,
01:57sear it with a toothpick,
01:58and then we're gonna cook them.
01:59But if you're a vegan, I don't know what to do.
02:02I mean, maybe wrap it in a carrot.
02:03Okay, so first and foremost, preheat your oven.
02:06That's the first rule of thumb for holiday cooking.
02:09Preheat your oven to around 350, 375.
02:11What you wanna do now
02:12is you're gonna start your assembling line.
02:13You wanna get a wire-wrapped sheet pan right here going.
02:15We wanna get your hex clad here.
02:16We're gonna sear them off in the hex clad.
02:18Get that going on a nice medium temperature.
02:20Now we just assemble.
02:21Now it's, this is the time you hang out
02:23with your family and friends and talk
02:25and just get to work.
02:26So you're gonna take your date like this,
02:28squeeze it on either side to open up the slit.
02:31We'll stuff it with the Gorgonzola cheese,
02:33your nut, and then kind of close it all up.
02:37And everything kind of sticks together.
02:38It's a very forgiving fruit.
02:41And then you take your piece of bacon
02:44and lay it out like this.
02:44I'm doing a whole thing of bacon
02:46because I want it to be meaty and delish.
02:48And you just roll it up just like that.
02:50I'm gonna secure it with a toothpick
02:52just so it doesn't come undone.
02:54But don't forget to tell your guests
02:55there's toothpicks in there
02:55because we don't need a lawsuit.
02:56Not during the holidays.
02:58My father needs a facelift this year,
02:59so I can't chance it.
03:02And then that's really it.
03:03You just keep making them.
03:04Repetition.
03:05You squeeze.
03:06You open her up.
03:07Give a little crumble of cheese right there.
03:10Put your nut in.
03:12This is very suggestive.
03:14Squeeze it together to get all the ingredients in there
03:17so nothing leaks out.
03:18Put it on your bacon.
03:19And away we go.
03:21Okay, we have all our little piggies wrapped up.
03:24And now we're gonna sear them off in our hex clad pan.
03:25We're gonna get a nice crisp on the outside.
03:27Then we're gonna bake them in the oven
03:29just to kind of get warmed through
03:30and get the cheese nice and melty
03:31and get nice and caramelized.
03:32I'm also gonna brush this with a little bit of a glaze.
03:34I have some maple syrup here,
03:36some dried rosemary, and some cayenne.
03:38And that's gonna give a nice, sweet, spicy
03:39little sticky glaze to it.
03:41But these hit all the spots.
03:42You get the crispiness of the bacon,
03:44the saltiness of the bacon,
03:45the creaminess of the cheese,
03:46the sweetness of the fruit.
03:47It's just a one bite symphony in your mouth.
03:50So I have my hex clad going here.
03:52I'm not gonna put any oil in the pan
03:53because bacon is fatty enough.
03:54I'm just gonna get a nice little sear on them.
04:00I do have a couple friends coming over
04:01to taste my appetizers today
04:03and have a little kiki cocktail
04:04to kick off the holiday season.
04:05So I'm gonna get these nice and prepared
04:07and then I won't have to worry about
04:09entertaining my guests while I'm cooking
04:10because everything will be done already
04:11and I can just mingle and mix in the party.
04:14Thanksgiving is my favorite holiday of the year
04:18because it's all about food.
04:19And you know, I'm a kiki cooker.
04:20I love to cook and entertain.
04:22So I always look forward to Thanksgiving the most
04:24because I can be the most creative
04:25but still keep traditions alive.
04:27So I like doing little things.
04:28I don't like to go too crazy on the holidays.
04:30Like, don't try something new.
04:31Like, don't come up with some goulash recipe
04:34you found from a new magazine that just came out.
04:37Stick to classics.
04:38Maybe add a couple of things that you never tried before in
04:41but nothing, don't mess with the whole meal.
04:43Try things with appetizers
04:45because you don't wanna screw it up on the big day.
04:47The hex clad is perfect
04:48because it gets even heat all around,
04:50even heat distribution.
04:51So everything cooks at the same time
04:53and you don't have to worry about hot spots or cold spots.
04:59And it's non-stick, so it's perfect.
05:00You don't have to worry about anything sticking
05:02especially when doing these sweet and savory things.
05:05Okay, now we're gonna move these to our wire rack.
05:11That's my guests will know how to find the house.
05:13Just follow your nose, girl.
05:14So now while these are cooking
05:15I'm gonna brush these with our glaze.
05:17If you don't like the cayenne pepper, just leave that out.
05:19But this just gives a nice warm holiday flavor to it.
05:26These already smell so good.
05:27We're gonna pop these in the oven around 350 degrees
05:28just so the bacon gets nice and crispy
05:30and then the inside gets nice and melty and gooey.
05:33But you know, use your judgment.
05:34If you like a crispier bacon, put them in longer.
05:35If you don't like it too crispy,
05:37take them out a little bit earlier.
05:38But you know, lady's choice with this one.
05:41So now I'm gonna do my second appetizer.
05:44This is a famous thing I've been making for many, many moons.
05:46So what you're gonna need is just some baguette
05:50that I cut up and I drizzled some olive oil
05:51and just toasted lightly in the oven.
05:53Then I have some butternut squash that was cubed
05:55and I just dusted this with a little bit of olive oil
05:57and then some pumpkin spice,
05:59which is like nutmeg, clove, and cinnamon.
06:00A little sea salt and that's that.
06:02And then we're gonna spread ricotta cheese on this toast here
06:06and then we're gonna get some crispy fried sage leaves
06:08that are gonna give a nice crispy bite to it
06:10with a nice fall flavor.
06:12It hits, oh, I almost forgot.
06:14And we drizzle with a little bit of hot honey
06:16on top of it as well for a little bit of sweetness,
06:18a little spice, and something nice, girl.
06:20Make sure you're using a good quality ricotta cheese here
06:22because there's so few ingredients
06:23and you wanna make sure that you're getting the best flavor
06:26so get yourself a nice ricotta cheese.
06:28Spread that on.
06:29Add our butternut squash to the top
06:32and then we're gonna put it on our plate
06:33and we're gonna garnish it after I've plated it already.
06:36Okay, so we have to fry our sage leaves here.
06:38So I have some fresh sage like this
06:39and we add some olive oil to our hex clad small pot here.
06:43You wanna have a good amount
06:43because we wanna do a deep fry.
06:44We really wanna dip it in there.
06:46When you're deep frying in a hex clad, it's perfect
06:48because all the heat gets evenly distributed
06:49so it fries more evenly without any burn spots,
06:52which I love.
06:52And then in the meantime,
06:53you just wanna pick your leaves off the stem.
06:55These always remind me of like eels or something
06:57because of the shape.
06:58I'm terrified of eels.
07:00The only snakes I like are trouser snakes.
07:02You wanna get a paper towel to catch your leaves
07:05so you can drain them on there.
07:06You don't want it too oily on your little crostini.
07:08So now when you drop it in,
07:09you're gonna see it's gonna sizzle.
07:10And once the bubbles stop, that's when you know it's done.
07:12It's only about 10 seconds.
07:15And when these come out of the fryer,
07:16you wanna take a little bit of salt
07:17and just season them with a little salt
07:18and it'll stick to the oil and give a nice salty bite.
07:21It's almost like a little potato chip on top.
07:23That's a sage chip, so it's healthy.
07:25Okay, while those are frying away,
07:27I'm gonna garnish my other ones that are dried up.
07:29This is all done.
07:30You just lay it on top like that.
07:32And how pretty of all the fall colors
07:35and all the fall flavors
07:37and it just makes such a gorgeous appetizer.
07:39Isn't that pretty?
07:40And now we're gonna drizzle with a little bit of hot honey.
07:45You can leave this out.
07:45This is optional.
07:47You can leave it out for sweetness
07:47or you can even use that maple syrup
07:48that we had from the dates.
07:49You can drizzle that on top, it'll be really nice.
07:51And that's it.
07:53So our bacon-wrapped dates are done.
07:54I'm just putting them on my tray here.
07:56And as I'm putting them on,
07:57I'm removing the toothpick
07:59because we don't need any altercations during the holidays.
08:01Okay.
08:03I have some extra sage,
08:04so I'm just gonna decorate with this on the plate.
08:07It's not gonna, you know, it's just there for looks.
08:10I just think it looks much more festive that way.
08:14Mm-hmm.
08:15Happy holiday!
08:17Okay, now we just have to taste this.
08:19Okay, let's give it a quick try.
08:20I think our guest is gonna be here soon.
08:21I let it cool a little bit
08:22because remember, this was molten hot.
08:23But let's take a bite.
08:28Oh my God.
08:29You guys.
08:33It is so decadent.
08:34Mm!
08:38That's everything in one.
08:40It's salty, it's meaty, it's sweet.
08:43It's creamy.
08:44It's a little herbaceous.
08:46Everything in one bite.
08:46This is perfect for appetizers
08:48because you don't have to put a ton of things out.
08:50The things you put out,
08:51you want it to have a one bite,
08:52be satiated, be savory,
08:54and just hit the spot.
08:56These hit all the spots.
08:57These are unbelievable.
09:00Look who's here!
09:01You guys here for the gangbang?
09:03Yeah.
09:03Come on in.
09:05Thank you for coming.
09:06Hey.
09:07Hey, friend Tom.
09:08Hi.
09:08Two of my favorites.
09:10Is this everyone?
09:11Make yourselves at home.
09:12Can I get you anything to drink?
09:13Sure.
09:14What do you have to offer?
09:15I have, I could do a cranberry sauce margarita.
09:17I could do some wine, some champagne.
09:20I'll do that cranberry sauce margarita.
09:23I'll do that too.
09:23You want that too?
09:24Okay, good.
09:25I'll mix those up.
09:26You can both sit on the couch
09:27and I'll bring over some appetizers in a few minutes.
09:28All right, gents.
09:29Here's a little aperitif to get you started.
09:31This is a cranberry sauce margarita.
09:34Hashtag no ditty.
09:35Take it like that.
09:36I hope you don't,
09:37you're gonna get sleepy in a few minutes, though.
09:40It's not drugged, right?
09:41It's not not drugged.
09:43Try it.
09:44It's cranberry sauce, Grand Marnier.
09:48Wow.
09:49This is great.
09:50This is delicious.
09:50Yeah, it has all the fall flavors to it.
09:53That's gonna kick off perfectly with our appetizers.
09:54I'm gonna pull those over now.
09:55First up, we have my quintessential crostini.
10:01All right, my kiki crostini.
10:02This is butternut squash, ricotta,
10:04some fried sage that we did in the hex clad.
10:06So you notice how nothing's overcooked or burnt?
10:09There's a little hot honey on there as well.
10:12This is a recipe I've been making for many moons.
10:14Oh, I have to get you napkins.
10:22Let me get you some napkins.
10:23Excuse me.
10:24Usually you're bringing me the towel.
10:25Yeah, it's the first time I'm putting white stuff
10:27on my lips.
10:28I know, yeah.
10:31My next dish, oh, there's my dog.
10:32Don't mind him.
10:33My next dish, I wanted something a little meatier.
10:35You guys are masculine guys.
10:37You probably watched the pigskin being thrown around
10:40during this season.
10:42You need to beef up.
10:43So this is wild boar.
10:45No, I'm kidding.
10:45This is bacon wrapped dates,
10:48stuffed with gorgonzola cheese and a pecan
10:51with a rosemary maple kiki drizzle.
10:56Give these a shot.
10:57Now they're stuffed with cheese.
11:02This is a man's dish.
11:04We should probably talk.
11:05Did you watch the games yesterday?
11:06I watched, I, I, I, I watched the game.
11:09These are awesome.
11:10Aren't those good?
11:11Yeah, I'm gonna lay these here
11:12so you guys can keep popping these in.
11:15And I'm gonna slip into something a little more comfortable.
11:17Oh, Wiggles, you can't have that.
11:19Well, I hope you enjoyed this kiki Friendsgiving episode.
11:21Make sure to like, comment, and subscribe.
11:23Try these dishes and tag me in them.
11:24And I want to say thank you to Hexclad.
11:25Make sure to go to hexclad.com forward slash kiki
11:28for 10% off.
11:28See you next time.