Virginia Stuffed Turkey Leg with Jimmy Sneed

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

FROM HIS RESTAURANT THE FROG & THE REDNECK IN RICHMOND, VIRGINIA MY GUEST TODAY IS CHEF JIMMY SNEED.

CHEF JIMMY SNEED IS GOING TO MAKE A STUFFED TURKEY LEG.

BUT HE'S GOING TO GIVE US THE WHOLE HOG IN A WAY.

HE'S GOING TO START OUT WITH BONING THE TURKEY.

THAT'S GREAT.

YES.

WE'RE GOING TO START WITH A WHOLE TURKEY.

FOR THIS DISH WE'RE GOING TO USE THE LEGS.

WE'RE GOING TO USE A SMALL PORTION OF THE BREAST TO MAKE A LITTLE BIT OF STUFFING OUT OF.

AND THE REST OF THE BREAST SE RVES FOR ANOTHER MEAL.

YEAP, THAT'S GREAT.

YO U COULD ROAST TH E BREAST OR SLICE IT INTO STEAKS AND GRILL IT WHICH IS REALLY, REALLY VERY TASTY.

SO THE FIRST THING WE'RE GOING TO DO IS WE'RE GOING TO REMOVE THE LEGS.

AND YOU JUST, IT'S GOT A NATURAL BREAK IN IT.

YOU JUST MAKE AN INCISION HERE AGAINST THE BODY.

AND THEN YOU BEND IT DOWN UN TIL YOU SEE THE BONE COME OUT.

AND THEN YOU JUST CUT ALONG THAT.

OKAY, AGAIN, YOU CUT DOWN ALONGSIDE THE BODY AND BREAK IT DOWN.

IT'S JUST BENDING THEM DOWN, YEAH.

AND THEN YOU JUST FOLLOW THE NATURAL LINE HERE TO GET THAT.

WE'RE GOING TO GO AHEAD AN D TAKE THE BREAST OFF.

THE BREASTBONE RUNS ST RAIGHT DOWN THE CENTER.

SO YOU WANT TO MAKE YOUR FI RST CUT RIGHT ALONG THAT.

YOU WANT YOUR KNIFE TO FEEL THAT BONE SO YOU DON'T WA STE ANY.

YEAH.

YOU PULL BACK WITH ONE HA ND AND THEN JUST WORK.

YOU'RE CUTTING RIGHT AGAINST THE BONE ALL THE TIME?

RI GHT AGAINST TH E BONE.

SECOND SIDE, SAME AS THE FIRST.

SECOND VERSE, SA ME AS THE FIRST.

AND AGAIN, WHAT YO U WANT TO DO IS PULL THE FLESH AWAY FR OM THE BONE WITH ONE HAND.

AND JUST VERY GENTLY RUN YOUR KNIFE ALONG THE BO NE AS YOU'RE PULLING SO YOU GET A NI CE CLEAN CUT.

THAT'S THE REAL SECRET, ISN'T IT?

YOUR KNIFE IS AGAINST THE BONE ALL THE TIME, YES?

YOUR KNIFE IS AG AINST THE BONE BECAUSE THIS WAY, YOU'VE GO T NOTHING BUT BONE HERE.

YOU'RE NOT WA STING ANY FLESH.

THERE'S THAT JOINT UP THERE.

YOU'VE GOT THE JOINT WH ERE THE WING IS... THAT COMES VERY EASILY OFF.

IF YOU CUT STRAIGHT DOWN IT COMES OFF VERY EASILY.

ALRIGHT, THE CARCASS MA KES A TERRIFIC STOCK.

UM HMM.

WE'LL SET THAT HERE.

ALRIGHT, I'M GOING TO RE MOVE THE TENDERLOIN.

THIS IS IT RI GHT HERE.

IT'S A NATURAL SE PARATION.

YOU SEE, YOU MERELY PU LL THAT APART AND YOU'VE GOT A NA TURAL LINE HERE.

JUST TOUCH IT WITH A GOOD, SH ARP KNIFE AND FOLLOW IT.

THERE YOU ARE.

THAT'S WHAT WE'RE GOING TO MAKE OUR STUFFING WITH.

AH HA.

I LIKE TAKING THESE OFF BE FORE I COOK A CHICKEN TOO BECAUSE THEY GET IN THE WA Y OF COOKING THE BREAST.

BECAUSE THE TE NDER TENDS TO COOK BUT IT DOESN'T COOK UN DERNEATH THE TENDERLOIN.

YEAH.

BECAUSE IT'S A SEPARATE PI ECE OF FLESH.

YEAP.

SO YOU REMOVE THAT, USE TH AT FOR SOMETHING ELSE.

HERE YOU'VE JUST GOT THIS ON E LITTLE PIECE OF GRISTLE RUNNING THROUGH IT.

WHAT YOU WANT TO DO IS YO U WANT TO TAKE THAT.

OH, JUST SCRAPE AGAINST IT.

SCRAPE AGAINST IT, IT 'S EXACTLY RIGHT.

AND THERE YOU ARE.

YOU TAKE THAT OFF BECAUSE THAT'S A LITTLE BIT CHEWY AND YOU DON'T WA NT THAT.

YEAP.

SO WE THROW TH AT AWAY.

OKAY, THIS IS GOING TO BE COME OUR STUFFING NOW.

SO I'LL GO AHEAD AND PU T THAT IN THERE.

WE'LL MAKE THAT IN JUST A MINUTE.

WE'RE GOING TO GO AHEAD AND BONE OUT ONE OF THE TURKEY LEGS.

JUST ONE TO SHOW US HOW TO DO IT?

TO SHOW YOU HOW TO DO IT.

YOU'VE GOT A NATURAL LI NE RUNNING DOWN HERE STRAIGHT DOWN TH E BONE.

UM HMM.

SO YOU WANT TO CUT IT LIKE TH AT RIGHT ALONG THAT LINE.

UM HMM.

ON BOTH SIDES.

AND YOU DON'T WANT TO CUT TOO DEEPLY.

YOU DON'T WANT TO GET INTO TH E FLESH UNDERNEATH THE BONE.

BECAUSE YOU WANT TO KEEP THE FLESH ATTACHED, IN OTHER WORDS.

EX ACTLY.

KEEP THE INTEGRITY OF THE FLESH.

AND ONCE YOU FR EE THE TOP OF IT THEN IT'S A QUESTION OF SCRAPING THE FLESH AW AY FROM THE BONE.

AND YOU DO THAT BY HO LDING YOUR KNIFE FAIRLY CLOSE TO THE TIP.

AND PUSHING AGAINST TH E BONE LIKE THIS.

USING THAT AS A TOOL.

EXACTLY.

JUST TO SCRAPE IT.

YEAP.

SO YOU SCRAPE IT RIGHT DO WN TO EXPOSE THIS JOINT.

AND ONCE YOU DO THEN YOU'RE GOING TO NEED TO CUT RIGHT AROUND THE JOINT.

SO YOU GO IN BUT KEEP THE KNIFE PO INTING AT THE JOINT SO THAT YOU DON'T DO ANY DA MAGE TO THE REST OF THE BIRD.

START SCRAPING TILL YO U GET PAST THE JOINT AND THEN MAKE A LITTLE IN CISION LIKE THAT.

SO WE'RE GOING TO GO AHEAD AND CUT AROUND THE KN UCKLE, YOU SEE.

YOU'VE GOT YOUR GRISTLE THERE AN D YOU JUST WANT TO CUT... ALL YOU'RE RE ALLY DOING IS SORT OF CIRCUMCISING TH E JOINT HERE.

CIRCUMCISE IT?

WELL, IT'S A TE CHNICAL TERM.

OR CIRCUMFERENCE- ANYWAY, YOU'RE GETTING IT OUT.

AND YOU NEED TO CUT RI GHT BEHIND THE JOINT.

AND THIS IS THE LEG BONE, YEAH.

TH IS IS THE LE G JOINT.

YOU SCRAPE IT DOWN AS FAR AS YOU CAN GO.

AND YOU SEE I'M ROTATING IT IN MY HAND AS I GO SO I CAN SCRAPE AL L SIDES.

LOOK AT THAT GREAT BIG SINEW IN THERE.

HERE YOU'VE GOT THAT AN D THAT'S VERY TOUGH.

BUT YOU'RE GETTING RID OF THEM ALL JUST BY THE WAY YOU WERE SCRAPING THEM DOWN.

INDEED.

IF YOU'RE LUCKY ENOUGH TO HAVE A GOOD BUTCHER HE CAN DO TH IS FOR YOU.

YEAH, WE'LL IT'S FUN TO DO YOURSELF, DON'T YOU THINK?

YEAH.

AT LEAST I LIKE TO.

SO YOU SCRAPE IT DOWN TILL YOU GET DOWN ABOUT AS FAR AS YOU WANT TO GO.

AND NOW I LIKE TO LEAVE TH IS LEG JOINT IN THERE SO THAT YOU'VE GOT SO METHING TO HOLD ONTO WHEN YOU'RE CA RVING.

YEAH.

WE'RE GOING TO TAKE THIS DE LICATE LITTLE THING HERE AND JUST BREAK THE LEG RI GHT HERE ABOVE THE JOINT.

THERE WE ARE.

AGAIN, THIS CAN GO IN THE STOCK.

OKAY, AND THERE YO U'VE GOT YOUR LEG.

NOW LET'S UN FOLD IT HERE AND SHOW YOU WH AT WE'VE GOT.

SO WE'VE GOT TH E ENTIRE LEG YOU'VE GOT YO UR THIGH... WELL, THAT LOOKS WONDERFUL IT STILL LOOKS LIKE A LEG TOO, DOESN'T IT?

YEAH, EXACTLY.

YOU'VE GOT YOUR WH OLE DRUMSTICK HERE AND YOUR THIGH AT TACHED TO IT.

BUT YOU'VE REMOVED AL L THE BONE.

YEAH.

WELL THAT'S GREAT.

YOU REALLY GOT RID OF MOST OF THOSE SINEWS, I THINK.

INDEED.

JUST TO MAKE IT EA SIER TO STUFF I'M GOING TO MAKE ON E LITTLE CUT PARALLEL TO THE CUTTING BO ARD HERE THIS WAY.

BECAUSE THAT'S THE THICK PORTION OF THE LEG.

IT'S SO THICK.

AND NOW WHEN WE STUFF IT WE'LL BE ABLE TO WRAP THAT PIECE AROUND IT.

AH HA.

YES, THAT WILL BE NICE.

SO LET ME SET TH IS OVER HERE AND WE'LL START WO RKING ON THE STUFFING.

IT'S TERRIBLY IMPORTANT, I THINK TO REMIND PEOPLE WHEN THEY'RE WORKING WITH POULTRY THAT THEY OUGHT TO KEEP EVERYTHING CLEAN.

YEAH, YOU CONSTANTLY NE ED TO CLEAN YOUR BOARD ESPECIALLY IF YOU'RE GOING FR OM ONE INGREDIENT TO ANOTHER.

OH YES, YOU REALLY HAVE TO TAKE AND SCRUB IT IF YOU'RE GOING TO SOMETHING ELSE.

AB SOLUTELY.

NOW.

NOW FOR TH E STUFFING.

WE'VE GOT SOME BEAUTIFUL HO ME-GROWN SHIITAKE MUSHROOMS.

AND YOU'RE CUTTING OFF THE STEMS.

CUTTING THE STEM RIGHT AT THE CAP.

BECAUSE THESE STEMS ARE VERY, VERY TOUGH.

THE MUSHROOM ITSELF IS VE RY SOFT AND DELICIOUS BUT THE STEMS ARE VERY, VERY TOUGH.

YEAH.

SO YOU MIGHT WANT TO TH ROW THEM IN A STOCK... THAT WILL BE GOOD BECAUSE THEY WOULD STILL HAVE SOME FLAVOR.

A LOT OF FL AVOR.

SO WE'RE GOING TO GO AHEAD AND WE'RE GOING TO SL ICE THESE CAPS.

WHAT YOU WANT TO LOOK FO R IN A SHIITAKE IS YOU WANT YOUR CAP TO BE NICE AND ROUND.

AND YOU WANT IT TO CURL UNDER.

WHAT YOU DO N'T WANT AND LUCKILY WHAT WE DON'T HA VE ANY OF IS YOUR FLAT CAPS BECAUSE THEY DRY OU T VERY FAST.

SO YOU WANT A NICE RO UND, FIRM CAP.

SO NOW WE'RE GOING TO STEP OVER HERE AND WE'RE GOING TO START SA UTEING THESE DOWN.

SHIITAKES ARE UN IQUE IN ANOTHER WAY- THEY TEND TO ABSORB TH E COOKING ELEMENT.

SO YOU'VE GOT TO USE A NI CE EXTRA VIRGIN OLIVE OIL OR A NICE CLEAN GR APE SEED OIL.

SOMETHING THAT'S NOT GO ING TO LEAVE IT OILY.

I'M GOING TO LET TH AT GET GOOD AND HOT.

I'LL PUT THAT OVER THERE.

I'M GOING TO GO AHEAD AND DI CE SOME GARLIC OVER HERE THAT WE CAN PUT IN THERE.

I NEVER KNEW THAT ABOUT SHIITAKE SO THAT IF YOU EVER DID IT IN BUTTER, YOU'D BE...

IT WOULD TAKE ON A VERY ST RONG FLAVOR OF BUTTER.

UM HMM.

I GENERALLY USE A NICE QUALITY EXTRA VIRGIN OL IVE OIL.

BECAUSE THE FLAVOR OF THE OLIVE OIL MARRIES VERY WELL WI TH THE SHIITAKE.

OKAY, WE'RE SMOKING TH ERE, SO IT'S TIME.

SO, WE'RE GOING TO SET THOSE IN AND ONCE AGAIN YOU NE ED THE SIZZLE.

IF YOU'RE NOT SIZZLING YO UR MUSHROOMS YOU'RE STEWING THEM.

AND THAT'S GOING TO LE ACH ALL THE FLAVOR OUT.

YEAH.

IN OTHER WORDS, IF YOU'RE GOING TO USE MORE USE A BIGGER PAN OR DO IT IN BATCHES.

EX ACTLY.

THAT'S WHAT CAST-IRON IS SO GOOD FOR BECAUSE IT REALLY TA KES ON THE HEAT.

AND IF FOR SOME REASON YO U'VE GOT IT TOO HOT THE SOLUTION'S VE RY SIMPLE.

YOU JUST STAND OVER IT AND KEEP STIRRING IT YEAH.

UNTIL THE TEMPERATURE GO ES DOWN A LITTLE BIT.

THOSE ARE CO OKING NICELY.

ARE WE DOING ENOUGH JUST FOR ONE LEG?

THIS IS GOING TO BE ENOUGH, AC TUALLY FOR TWO LEGS.

FOR TWO LEGS, GOOD.

AND I'M GOING TO DI CE SOME SHALLOTS THE SAME WAY WE DICED THE GARLIC.

NOW YOU'VE GOT TO RE MEMBER ONE THING IS ONCE YOU PUT THE GA RLIC AND SHALLOTS IN YOU CAN'T LE AVE IT ALONE.

BECAUSE IF TH EY BURN THEY WILL MAKE THE EN TIRE DISH BITTER.

UM HMM.

WE'RE GOING TO AD D A LITTLE SEA SALT.

A LITTLE FRESHLY GR OUND BLACK PEPPER.

AND NOW WE'RE VERY CL OSE TO BEING COOKED.

SO NOW IS WHEN WE'RE GO ING TO ADD THE GARLIC AND THE SH ALLOT.

ONCE AGAIN, NOW IT CA N'T BE LEFT ALONE BECAUSE YOU CAN SEE ALL THE OIL HAS BEEN ABSORBED FROM THE BOTTOM OF THE PAN.

HMM, THERE'S THAT LOVELY AROMA YO U CAN'T BE AT IT.

OF GARLIC AND OIL.

SO NOW WE'VE GO T A GOOD HEAT WE'VE GOT A GOOD PAN, WE 'VE GOT A GOOD SIZZLE.

THEY'RE BROWNING NICELY, YEAP.

WE WANT TO ST AY WITH IT UNTIL THE GARLIC AND THE SH ALLOTS TURN CLEAR.

AND WE KNOW TH EY'RE COOKED.

WE'RE JUST AB OUT THERE.

NOW ONCE WE FEEL THAT IT 'S COOKED ENOUGH WE'RE GOING TO DO TWO TH INGS WITH THIS STOCK HERE.

ONE IS, IT'S GOING TO STOP THE COOKING.

YEAH.

NUMBER TWO, IT'S GOING TO BE ABSORBED BY THE MUSHROOMS SO IT'S GOING TO ADD A... OH, SO THAT'S JUST A LITTLE BIT THERE.

AN OTHER LITTLE DI MENSION.

ANOTHER DIMENSION OF FLAVOR.

RICHNESS.

AND THAT HAS ABSORBED IT ALL.

YE S. THAT'S A VERY GOOD TRICK.

AND NOW WE'RE DONE.

NOW WE NEED TH IS TO COOL BECAUSE IT NEEDS TO BE RO OM TEMPERATURE OR COOLER WHEN IT GOES INTO THE STUFFING MIX.

SO WE'RE GOING TO FL ATTEN THAT OUT THERE AND WE'RE GOING TO LE T THAT COOL OFF.

THAT'S WHY YOU'RE DOING THAT FIRST.

OKAY, WE'RE GOING TO MAKE THIS FARCE NOW.

WE'RE GOING TO MAKE TH E CREAM AND MEAT PUREE THAT'S GOING TO BIND EVERYTHING TOGETHER INSIDE THE TU RKEY LEG.

SO WHAT WE'VE GO T HERE IS ONE TENDERLOIN FR OM THE TURKEY.

AND WE'RE GOING TO PUREE TH IS UNTIL IT'S SMOOTH.

WHAT WE DO NOW IS WE AD D COLD CREAM TO THIS HEAVY CREAM.

GENERALLY SPEAKING, WE WANT TO ADD ABOUT EQUAL AMOUNTS OF CREAM TO MEAT, VOLUME WISE.

AND SO THIS IS SOMETHING YO U CAN DO VISUALLY.

IF I LOOK IN THERE, I SE E HOW MUCH MEAT WE HAVE AND I'M GOING TO ADD TH E CREAM LIKE THAT.

AND THAT'S WHAT MAKES THE MOUSSE SO WONDERFULLY TENDER AND DELICIOUS.

AND WHY IT'S SO LIGHT, EXACTLY.

YEAP.

NOW YOU WANT TO DO THIS IN SPURTS BECAUSE YOU DON'T WANT IT TO TURN INTO BUTTER.

SO WE'RE GO ING TO DO IT UNTIL WE THINK IT 'S ALMOST THERE.

AND THEN WE'RE GOING TO TA KE THE SPATULA AGAIN... THAT HAS THICKENED UP.

YEAH.

AND WE'RE GOING TO SCRAPE THE SIDES.

THAT IS BEAUTIFUL.

NO QUESTION.

IT'S CREAMY AND DELICATE.

WE'VE SCRAPED TH E SIDES AND NOW WE'RE GOING TO PU REE IT AGAIN IN SPURTS.

ALRIGHT, WE'VE GO T A BOWL HERE.

THIS BOWL HAS BEEN SI TTING IN ICE WATER SO THAT THIS IS GOING TO STAY NICE AND COLD.

WE'VE GOT A NICE, SM OOTH MOUSSE.

AND WE'RE GOING TO PU T THIS IN THE BOWL.

THIS WAS MADE WITH JUST ON E OF THE TENDERLOINS.

UM HMM.

AND YOU'VE GOT A LOT THERE.

YES, WE DID.

THEY CALL IT TENDERLOIN BE CAUSE IT'S VERY TENDER.

TAKE THAT OTHER ONE AND JUST THROW IT ON THE GRILL A COUPLE OF SECONDS AND YOU'RE IN FO R A TREAT.

SO WE'RE GOING TO SET THIS IN THE ICE SO IT STAYS COLD.

AND WE'VE GOT HE RE SOME SURRY HAM.

THIS IS FROM SU RRY, VIRGINIA.

THEY STILL HA VE, I THINK SOME OF THE BEST SMOKEHOUSES IN THE WORLD DOWN THERE.

THAT HAS A WONDERFULLY HAM-Y SMELL, DOESN'T IT?

IT DOES INDEED.

AND A LITTLE BIT OF THIS GOES A LONG WAY.

SO WE'VE GOT THIS.

WE'VE SLICED IT ON A MEAT SLICER.

YOU CAN SLICE IT BY HAND.

AND THEN WE TA KE THE SLICE AND WE'RE GOING TO CUT TH IS INTO SMALL DICES.

NOW WE'RE GOING TO TA KE THE FARCE MIX THAT WE'VE MA DE UP HERE AND WE'RE GOING TO ADD THE... ADD IT TO THE MOUSSE.

YEAH, WE'RE GOING TO AD D THE SHIITAKES TO IT NOW THAT THEY'VE CO OLED OFF.

LET'S GO AHEAD AND PU T ALL THOSE IN.

AND THEN WE'RE GO ING TO ADD THE HAM WHICH IS REALLY GO ING TO ADD A NICE, RICH BITE OF FL AVOR TO THIS DISH.

"THAT'S THE HAM, WHAT AM."

"THAT'S THE HA M, WHAT AM."

OKAY, AND TO MAKE SURE THAT WE 'VE GOT THE SEASONING RIGHT WE'RE GOING TO TAKE A LITTLE BI T OF THE FARCE RIGHT HERE AND WE'RE GO ING TO POACH IT SO WE CAN JUST COOK IT SO WE CAN TASTE IT.

I'LL PUT THAT RI GHT IN THERE.

AND WHILE TH AT'S POACHING IT'S JUST GOING TO TA KE A COUPLE OF SECONDS.

I'M GOING TO TAKE THESE CH IVES AND DICE THEM UP.

AND WE'RE JUST AD DING THIS, AGAIN JUST TO GIVE A LITTLE BI T OF THAT ONION BITE AND TO GIVE A LITTLE BIT OF THAT NICE DARK GREEN COLOR BECAUSE THEY'RE SO PRETTY.

ALRIGHT.

LET'S CHECK THIS.

IT'S DANGEROUS TO TASTE RAW STUFFING.

THERE IS A CERTAIN AM OUNT OF RISK INVOLVED.

NOW IF YOU WANT TO HELP ME HERE WE'LL TASTE THIS TO SEE IF THE SEASONING'S GOOD.

SPECIFICALLY SALT.

I THINK THAT'S VERY GOOD BECAUSE YOU'VE GOT ENOUGH SALT IN THE HAM.

EXACTLY.

IT DOESN'T SEEM TO NEED ANYMORE.

EX ACTLY.

IT'S BETTER TO TASTE IT ON CE YOU'VE ADDED THE HAM.

OTHERWISE YOU RISK OV ERSALTING THE STUFFING.

UM HMM, YEAP.

SO NOW WE'RE GO OD TO GO.

WE'RE GOING TO BR ING UP THE LEG HERE THAT I'VE AL READY BONED.

WE OPEN UP THE TURKEY LEG SO THAT WE CAN SEASON IT.

AGAIN, ALL THE CO MPONENTS OF YOUR DISH REALLY NEED TO BE SEASONED.

SEASONING ONE OR TWO COMPONENTS DOESN'T REALLY DO THE TRICK.

SO WE'VE GOT A LITTLE BI T OF PEPPER HERE- JUST A NICE LIGHT CO ATING OF PEPPER.

NOW WE'RE GOING TO ACTUALLY DO THE STUFFING HERE.

YOU TAKE YOUR FARCE MIXTURE AND YOU PUT IT DOWN IN HERE.

AND YOU RE ALLY WANT TO...

THE IDEA HERE IS TO PUSH IT DOWN IN AND GET ABSOLUTELY AS MUCH ST UFFING IN HERE AS YOU CAN.

YOU ALMOST WA NT IT TO BE BIGGER THAN IT WAS BEFORE BONED.

BECAUSE THAT WAY, WHEN YO U ROAST AND SLICE IT YOU GET A NICE SLICE WITH THE STUFFING IN THE MIDDLE OF IT.

NOW WE CAN JUST PUT THE ST UFFING RIGHT IN THERE DIRECTLY ON TOP.

UM HMM.

THIS REALLY TURNS OUT TO BE A PRETTY ELEGANT MIXTURE BY THE TIME YOU'RE THROUGH?

IT'S A WAY TO TA KE A TURKEY LEG AND TURN IT INTO SO METHING ELEGANT.

THAT'S EX ACTLY RIGHT.

SO YOU SEE WHAT WE 'VE DONE HERE?

WE'VE FORMED A TURKEY LEG.

RE-FORMED A LEG.

BACK TO IT'S OR IGINAL SHAPE.

I'M GOING TO DO SOMETHING THAT YO U DON'T NECESSARILY HAVE TO DO BUT I LIKE DOING THIS IN THE RESTAURANT.

I'M GOING TO WRAP THE ENTIRE LEG IN A PRODUCT WE CALL IT PORK CAUL FAT.

THE FRENCH CALL IT CREPINETTE.

AND IT'S A ME MBRANE OF FAT- A CURTAIN OF FAT THAT RESTS IN THE ABDOMEN.

AND THE IDEA HE RE IS TWO-FOLD...

YOUR BUTCHER GETS IT FOR YOU?

YOUR BUTCHER CAN GE T IT FOR YOU.

WHETHER HE KN OWS IT OR NOT... YEAH.

IT'S READILY AV AILABLE.

YEAH.

IT COMES FR OZEN IT'S PURE FAT SO FREEZING IT DOESN'T HARM IT AT ALL.

AND WHAT THIS DOES HERE, TH IS DOES TWO THINGS.

ONE, IT REALLY HELPS HO LD THE STUFFING IN SO THAT I CAN TIE IT NICE AND TIGHTLY.

THE OTHER THING IT DOES IS AS IT ROASTS IN THE OV EN AND THE FAT MELTS IT ACTUALLY BA STES THE LEG.

YEAH.

SORT OF A SELF BA STING ITEM HERE.

THAT'S LOVELY.

NOW WE'RE GOING TO TAKE SO ME BUTCHER'S TWINE AND WE'RE GOING TO TIE THIS UP.

YOU WANT TO GIVE IT, GE T IT NICE AND TIGHT.

BUT YOU ALSO WANT IT TO BE THE SAME THICKNESS FROM HERE ALL THE WAY UP SO THAT IT COOKS EVENLY.

YOU TAKE IT BACK WHERE YOU STARTED AND YOU'LL TIE TH ESE TWO TOGETHER JUST TO HOLD IT IN PLACE.

OKAY, WE'VE GOT OUR PA N GOOD AND HOT.

WE'RE GOING TO PUT JUST EN OUGH OIL IN THE BOTTOM.

JUST TO FILM IT?

JUST A LITTLE BI T HERE SO THAT IT DOESN'T BU RN OR STICK.

OKAY, I'M GOING TO PU T IT IN TOP-SIDE FIRST TO GIVE IT THE NI CE BROWN COLOR.

ALRIGHT, WE'RE JUST GOING TO BROWN IT ON ONE SIDE JUST A LI TTLE BIT.

WE'RE GOING TO RO TATE IT ON THE SIDE TO GIVE IT A LITTLE COLOR.

AND THEN WE'LL PU T IT IN THE OVEN.

LOOKING PRETTY GOOD.

YEAP.

SO NOW THAT WE'VE GOT A NICE COLOR TO IT.

YEAH.

YOU SEE A NICE BR OWN COLOR.

THAT'S LOVELY, THAT IS, YEAP.

I'M GOING TO PUT IT IN A HOT OVEN- 500, 550 DEGREES.

WOW.

AND THEN WHILE IT 'S COOKING WE'RE GOING TO ROTATE IT.

WE'RE GOING TO TURN IT ONCE OR TW ICE TO EVEN OUT THE COOKIN UM HMM.

SO HERE, LET'S GO AHEAD AN D PUT IT IN THE OVEN.

HOW LONG IS IT GOING TO BE IN HERE?

IT WILL TAKE AB OUT 25 MINUTES.

THERE YOU ARE.

NOW FOR THE SI DE DISHES.

OF COURSE MY PARENTS CA ME FROM WEST VIRGINIA AND YOU ALWAYS GA VE A STARCH AND YOU ALWAYS GAVE A VE GETABLE WITH YOUR MEAL.

AND THAT'S HOW WE SERVE IT AT THE RESTAURANT.

EVERYTHING GOES ON ONE PLATE.

YEAH.

AND SO, FOR TO DAY'S STARCH WE'RE GOING TO USE SOME YE LLOW STONE-GROUND GRITS.

OH, GREAT.

TODAY'S VEGETABLE IS SOME FRESH ASPARAGUS.

AND WE'VE GOT SOME RE ALLY PRETTY LOOKING PENCIL-THIN AS PARAGUS HERE.

HMM, THAT'S LOVELY.

I'M GOING TO START WI TH THE ASPARAGUS.

I'M GOING TO COOK THEM IN THIS SALTED WATER JUST UNTIL THEY LOSE THEIR CRUNCH OR JUST BEGIN TO LO SE THEIR CRUNCH.

WHEN IT ACTUALLY COMES TI ME TO SERVING THEM WE'RE GOING TO RE-HEAT TH EM IN A SKILLET WITH A LI TTLE BUTTER.

YOU'RE PUTTING PLENTY OF SALT IN THERE?

THAT'S A LOT OF WATER TH AT WE'RE USING THERE SO IT'S NOT A LO T OF SALT... YEAP.

AND WE'RE GOING TO TH ROW THOSE IN THERE.

YOU WANT AS HIGH A FL AME AS YOU CAN BECAUSE YOU WANT TO KEEP THAT BOILING SO IT KEEPS ITS COLOR.

GIVE THAT A LI TTLE STIR.

IN FACT, I THINK I'M GOING TO EVEN COVER THAT UP JUST TO MAKE SURE IT GETS BOILING.

UNTIL IT STARTS BOILING, YEAH.

HERE WE'VE GOT SOME LIGHT CO LORED CHICKEN STOCK.

IT'S GOT SOME REAL GO OD FLAVOR TO IT.

AND WE'RE GOING TO COOK THE GRITS.

WE'VE GOT THE ST ONE-GROUND GRITS.

YEAH.

WHICH ARE VERY CO ARSE GRIND.

NOW THESE TAKE ABOUT 25 MINUTES TO COOK.

HOW MUCH LIQUID PER GRITS DO YOU USE ABOUT?

YOU WANT FOUR TIMES THE AM OUNT LIQUID TO GRITS.

SO WHAT WE HAVE IN HERE, WE HAVE ONE CUP OF GRITS AND WE HAVE FOUR CU PS OF CHICKEN STOCK.

A VERY LIGHT CHICKEN STOCK.

VE RY LIGHT.

BECAUSE YOU DON'T WANT TO CHANGE THE COLOR OF WHAT YO U'RE DOING.

WE'RE GOING TO ADD A LI TTLE BIT OF SALT TO THAT.

AND NOW HERE, YOU DO N'T WANT AS MUCH BECAUSE THIS IS ACTUALLY GO ING TO BE CONSUMED.

UM HMM.

THIS IS THE SALT YOU'RE GOING TO ACTUALLY EAT.

AND WE'RE GOING TO ADD SO ME BUTTER TO THAT.

HERE WE'VE GOT ABOUT A TABLESPOON OF BUTTER.

UM HMM.

THAT ADDS A LOT OF QUALITY TOO, DOESN'T IT?

IT DOES.

YOU'VE GOT THE RICHNESS FR OM THE STOCK AND THEN YOU'VE GOT THE RI CHNESS FROM THE BUTTER.

PEOPLE THAT COME TO THE RE STAURANT AND SAY- "WELL, I DON'T RE ALLY LIKE GRITS".

I DARE SAY, THEY HA VEN'T TASTED THESE.

PROBABLY NOT.

THERE WE ARE.

SO HERE WE'VE GOT A NICE BOIL GOING.

THAT'S BEAUTIFULLY GREEN TOO, ISN'T IT?

SO I'M GOING TO GO AHEAD AN D COVER UP THE GRITS.

YEAH.

AND I'M GOING TO TURN TH E GRITS DOWN VERY LOW- AS LOW AS I CAN GET IT SO TH AT THEY JUST BARELY SIMMER.

SINCE WE'VE GOT SOME VE RY SMALL ASPARAGUS HERE THEY DON'T TAKE VERY LO NG TO COOK AT ALL.

THEY'RE DONE.

NOW WE DOUSE THEM IN COLD WATER.

AND NOW WE WANT ONCE, WE KNOW THESE AR E GOOD AND COLD WE'RE GOING TO LET THEM SIT IN HERE A COUPLE MINUTES SO THAT THE INSIDE OF THE ASPARAGUS ALSO GETS COLD.

OKAY, LET'S CHECK IT, IT'S BE EN ABOUT 25 MINUTES NOW.

IT LOOKS GOOD, CO LOR'S GOOD.

WE'RE GOING TO LET THIS RE ST ABOUT TEN, 15 MINUTES BEFORE WE CA RVE INTO IT.

ALRIGHT, OUR TURKEY LE G HAS NOW RESTED.

YOU LET IT REST AB OUT 15 MINUTES SO THAT THE TE MPERATURES CA N EQUALIZE SO THE JUICES CA N REDISTRIBUTE SO EVERYTHING CAN FIRM UP, SO THE FARCE CAN FIRM UP.

AND NOW WE'RE JUST GOING TO UNTIE IT BACKWARDS THE WAY WE TIED IT.

AND I'M GOING TO CARVE THIS.

NOW AS YOU RECALL, WE TO OK ALL THE BONE OUT.

SO THERE'S NO BONE AT ALL ALL THE WAY BACK TO HERE.

SO YOU'VE GOT YOUR FI RST PIECE THERE AND YOU SEE YO UR STUFFING.

YOU SEE THE MU SHROOMS AND THE HAM.

YOU'VE GOT A BEAUTIFUL LI TTLE MOSAIC GOING HERE.

AND THERE'S A SLICE.

AND A REALLY SHARP KNIFE.

VERY IMPORTANT.

AND WHEN YOU... THAT'S VERY NICE LOOKING, ISN'T IT?

AND WHEN YO U SLICE IT YOU REALLY WANT THE WE IGHT OF THE KNIFE... YOU WANT NICE, LO NG STROKES SO THAT THE WEIGHT OF THE KN IFE DOES THE CUTTING.

NOT JUST SAWING BACK AND FORTH.

YE AH, YOU DON'T WA NT TO PUSH ON IT.

YOU DON'T WANT TO APPLY PRESSURE.

AND NOW YOU SEE WHAT A BEAUTIFUL MOSAIC THAT MAKES IN SIDE OF THERE.

OH, THAT'S LOVELY.

NOW, ALL WE NEED TO DO FOR THE ASPARAGUS IS PUT THAT INTO THE PAN.

AND WE'LL PUT A LITTLE BI T OF BUTTER WITH IT.

NOW WE HAVE COOKED TH E ASPARAGUS ALREADY.

SO NOW ALL WE NEED TO DO IS WARM IT UP.

WE'VE GOT A LITTLE BIT OF BUTTER FOR THAT PURPOSE.

AND OUR GRITS AR E DONE.

THEY'VE GOT A NI CE CREAMY TEXTURE.

WE HAVE NOT PUT PEPPER ON THE ASPARAGUS YET SO LET'S GO AHEAD AN D DO THAT NOW.

DID YOU COOK IT IN SALTED WATER WE COOKED IT IN SALTED WATER.

SO IT DOESN'T NEED ANY.

WH ICH WAS ALMOST SA LTED ENOUGH.

I'M GOING TO ADD JUST A TOUCH MORE SALT HERE TO FINISH TH E PRODUCT.

AND NOW AGAIN, TH ESE ARE COOKED SO YOU JUST WA NT TO WARM THEM.

YOU DON'T WANT THEM TO GET ANY COLOR.

YOU DON'T WANT TH EM TO GET BROWN YOU JUST WANT TO WARM THEM.

UM HMM.

AND WE'VE GOT OU R DINNER PLATE.

I'LL TAKE OU R TURKEY PUT THAT RIGHT ON THE PLATE.

SOME OF THESE BEAUTIFUL, YE LLOW GRITS.

I'LL GO AHEAD AND PU T ON THE PLATE HERE.

AND WE'VE GOT OU R ASPARAGUS.

WE DON'T SPEND AN AWFUL LOT OF TIME POINTING THEM ALL IN TH E RIGHT DIRECTION.

IT'S MORE IMPORTANT FOR US THAT IT TASTES GOOD AND THAT IT GETS OU T TO THE TABLE HOT.

WE'LL GO AHEAD AN D PUT OUR... WELL, THAT LOOKS LOVELY.

OUR ASPARAGUS ON THE PLATE.

AND I'VE MADE A LITTLE BIT OF ROSEMARY SAUCE HERE.

UM.

HOW DID YOU DO THAT?

THIS IS A BROWN FO ND DU VEAU WHICH WE MADE RO ASTING VEAL BONES.

THAT MAKES A NICE VEAL STOCK.

THEN WE BLANCHED OUR RO SEMARY AND PUT THAT IN HERE.

WELL, THAT'S INTERESTING THAT YOU BLANCHED THE ROSEMARY BEFORE IT WENT IN.

VERY IMPORTANT.

IT'S GOT A VERY BITTER OIL IN IT.

YEAH.

AND YOU WANT TO GET TH AT OIL OUT OF IT TO IMPART THE RE ALLY FRESH FLAVOR... YOU DON'T GIVE A GREAT DEAL OF SAUCE?

NOT A LOT- AND YOU DON'T WANT TO CO VER UP THE MOSAIC HERE.

NO.

SO YOU WANT TO SH OW THAT OFF.

THAT'S LOVELY.

AND A LITTLE BI T OF GARNISH AND WE'RE DONE.

THAT'S LOVELY, JIMMY.

THANK YOU, JULIA.

THANK YOU VERY MUCH.

THAT'S BEAUTIFUL.

THANK YOU.

BON APPETIT.