Rustic Jicama Salad with Rick Bayless

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.

TODAY, JOINING ME FROM CHICAGO WITH AN AUTHENTIC MEXICAN MENU IS RICK BAYLESS, CHEF/OWNER OF CHICAGO'S FRONTERA GRILL.

RICK BAYLESS IS GOING TO SHOW US A DELICIOUS SALAD USING JICAMA AND PICKLED ONIONS.

THAT SOUNDS GOOD.

THAT'S RIGHT.

SHALL WE START?

YEAP.

THE FIRST THING WE DO WITH THE ONIONS IS WE'VE SLICED TH EM ALREADY AND WE'RE GOING TO PUT TH EM INTO BOILING WATER.

AND THEY'RE GO ING TO BLANCH FOR ABOUT 30 SE CONDS TO A MINUTE WE DON'T WANT TO CO OK THEM TOO MUCH.

AND WHEN THEY SLIGHTLY SOFTEN THEY WILL LOSE SOME OF THEIR COLOR INTO THE WHITE PART SO THAT YOU GET RED AND WHITE ALL TOGETHER.

TURN BE AUTIFULLY PINK.

THAT'S NICE.

AND WHILE THOSE AR E COOKING WHY DON'T WE MEASURE IN THE OTHER INGREDIENTS.

OKAY.

WE'VE GOT THIS GREAT MO RTAR OVER HERE.

AND WE'RE GOING TO GR IND SOME SPICES IN IT.

NOW, IS THAT A MEXICAN MORTAR?

YES IT IS, IT'S MADE OU T OF LAVA ROCK.

IT LOOKS LIKE IT.

THIS IS ONE OF THE PI ECES OF EQUIPMENT THAT PEOPLE IN THEIR HO MES IN MEXICO TREASURE AND PASS FROM GE NERATION TO GENERATION.

WE'RE GOING TO GRIND SO ME CUMIN SEEDS.

WE'VE GOT A QUARTER OF A TEASPOON OF THEM AND A QUARTER OF A TEASPOON OF BLACK PE PPERCORNS TOGETHER.

YOU COULD DO THIS IN AN Y KIND OF MORTAR OR LITTLE COFFEE GR INDER, SPICE GRINDER.

IT'S MORE FUN DOING IT WITH THIS.

IT IS.

AND YOU GET ALL THAT GREAT AR OMA COMING OUT OF IT.

WE DON'T WANT TO GR IND THEM TOO MUCH JUST ENOUGH TO CR ACK THEM LIKE THAT.

WE'RE GOING TO PUT TH OSE INTO THE BOWL.

NOW THESE SHOULD BE READY BY NOW.

AND WE'LL DRAIN THEM.

YOU CAN SEE THAT THEY HA VEN'T COOKED TOO MUCH BUT THEY'RE JUST LOSING A LI TTLE BIT OF THEIR COLOR.

IT TAKES A LOT OF THE BITE OUT OF THEM TOO, DOESN'T IT?

IT DOES, THEY CALL THAT DE -FLAMING IN MEXICO.

AH HUH, DE-FLAMING.

OKAY NOW, WE'VE GOT A CO UPLE OF OTHER THINGS.

WE'VE GOT MEXICAN OR EGANO TO ADD TO IT.

NOW THIS IS THAT LA RGE LEAF OREGANO.

IT'S NOT RELATED AT ALL TO MEDITERRANEAN OREGANO.

AND IN MEXICAN MARKETS THEY ALWAYS SELL IT JUST LIKE THIS.

IN THAT BIG LE AF FORM.

SOME OF THE STEMS STILL IN THERE, AND SO FORTH.

PUT A HALF TEASPOON OF THOSE IN.

WE NEED... ARE THEY DRIED?

THEY ARE, YES AND IT'S ONLY SOLD IN THE DRIED FORM.

YEAH.

AND THEN WE'VE GOT A QU ARTER TEASPOON OF SALT.

A LITTLE BIT OF CI DER VINEGAR HERE A THIRD OF A CUP.

AND THE IDEA HERE IS JUST TO COVER THEM WITH WATER AND WE'LL PUT TH EM ASIDE.

LET'S SEE.

WE'VE GOT ONE INGREDIENT TH AT I DIDN'T TALK ABOUT YET AND THAT'S THE GARLIC.

WE'VE GOT A COUPLE OF CL OVES OF PEELED GARLIC.

SLICE THEM IN HALF, AD D THOSE TO THE MIXTURE.

WE'LL STIR IT JUST TO MIX ALL THE SPICES THOROUGHLY WI TH THE LIQUID AND SET THEM ASIDE.

THEY NEED TO MARINATE FOR AT LEAST FOUR TO SIX HOURS SO THAT THEY GET THAT GO OD PICKLEY FLAVOR... YEAH.

AND ALSO THEIR TEXTURE WI LL CHANGE SOME.

IT'S GREAT IF YOU COULD DO THESE A DAY AHEAD.

NOW, WE'LL GO ON TO TH E JICAMA PART OF IT.

WE HAVE A PEELED JI CAMA HERE AND THESE ARE RE ALLY QUITE LARGE.

FOR MAKING TH IS SALAD REALLY WHAT YOU NEED IS ABOUT A POUND AND A HALF WHICH IS A MEDIUM.

THIS IS A VE RY LARGE ONE.

THIS WEIGHS ABOUT TW O AND A HALF POUNDS.

SOME PEOPLE ARE KIND OF AF RAID OF WORKING WITH THESE BECAUSE THEY DON'T KN OW WHAT TO DO WITH IT.

WHAT PART YOU USE AND WH AT PART YOU DON'T.

BUT YOU HAVE TO PEEL IT, AN D IT HAS A FAIRLY... YOU HAVE TO HAVE A FAIRLY DEEP PEEL, DON'T YOU?

YEAP, YOU HAVE TO HA VE A VERY DEEP PEEL BECAUSE THERE'S A FIBROUS LAYER THAT IS RIGHT UN DERNEATH THE SKIN.

IF YOU USE A POTATO PEELER, SA Y, TO GET THIS OFF YOU WON'T GET TH E FIBROUS SKIN.

YEAH.

OOPS, WE'VE LOST A PI ECE OF IT THERE.

JUST KICK IT UNDER.

OKAY.

AND AFTER YOU'VE PEELED TH E WHOLE THING LIKE THAT WHICH IS A FAIRLY HA RD TASK TO DO YOU HAVE TO HAVE A SHARP KNIFE.

AND I LIKE TO DO IT WI TH A SMALL PARING KNIFE.

YEAP.

AND THEN WE'VE GO T OUR PIECE HERE.

WE'RE GOING TO US E ABOUT... SAY ABOUT THREE QUARTERS OF THIS PARTICULAR ONE TO MAKE THE RIGHT PROPORTION OF ALL OF THE INGREDIENTS.

WE CUT THEM IN HALF AND THEN EACH HALF WE ARE GOING TO SLICE INTO QUARTER IN CH PIECES.

THAT'S FAIRLY THICK.

YEAH.

AND THEN I'M GOI TO SLICE THESE IN HALF DIAGONALLY AND WE'LL PUT IT IN TO A BIG BOWL ALONG WITH SO ME CUCUMBERS.

NOW THE CUCUMBERS THAT I'M GO ING TO BE USING FOR THIS ARE THE ENGLISH CU CUMBERS, THE LONG ONES.

THESE DON'T HAVE ANY SEEDS TO SPEAK OF ON THE INSIDE.

IF YOU'RE USING THE SMALL, YO U COULD USE ONE OF THESE OR A COUPLE OF TH E SMALL ONES.

BUT YOU'D PROBABLY WANT TO SEED THE SMALL ONES.

I'VE GOT ONE THAT I'VE AL READY STARTED CUTTING HERE AND I'VE CUT IT IN HALF, LENGTHWISE.

SLICING, THEN SLICING IT ACROSS INTO NICE... YOU JUST LEFT, YOU'RE LEAVING THE SEEDS IN?

I'M LEAVING THE SEEDS IN THIS ONE BECAUSE THEY'RE NOT PA RTICULARLY LARGE.

SO WE HAVE ONE OF TH OSE CUT ON A DIAGONAL IN HALF, YOU CAN SEE.

IT'S GOING TO BE A NICE, CRISP SALAD, ISN'T IT?

IT'S DEFINITELY A CRISP SALAD.

WE'VE GOT SOME SLICED RADISHES TH AT ARE GOING TO GO IN ABOUT SIX OF THOSE.

NOW, INTO THE BOWL WE ARE GOING TO DRIZZLE A LITTLE BIT OF LIME JUICE ABOUT A QUARTER OF A CUP.

YEAH.

SPRINKLE IN A HALF A TEASPOON OF SALT.

AND IDEALLY WE WOULD WANT TO HAVE THIS SIT FOR LIKE 20, 30 MINUTES; JU ST FOR EVERYTHING THE JUICES TO BEGIN TO DRAW OUT OF IT.

WHILE THAT'S MARINATING FO R JUST A MINUTE WE'RE GOING TO SLICE AN OR ANGE TO PUT IN THERE.

AND IN THIS PA RTICULAR CASE I WANTED THE, NONE OF THIS WH ITE PITH THAT'S AROUND THERE.

SO SLICING THE TOP AN D THE BOTTOM OFF.

JUST GO AROUND.

THAT'S A NICE, SHARP KNIFE.

IT'S A WO NDERFUL KNIFE.

IT'S ONE OF MY PRIZED POSSESSIONS, I THINK.

YOU CAME WITH YOUR OWN.

AS WITH MOST CHEFS.

THEY'RE VERY, VERY HAPPY WI TH THEIR OWN KNIVES BECAUSE THEY FIT IN THEIR OWN HANDS.

AND YOU CAN MAINTAIN TH EM THE WAY YOU WANT.

OKAY, WE'VE CUT MO ST OF THAT OFF AND THEN WE'LL SL ICE IT IN HALF FROM TOP TO BOTTOM.

AND SLICE THE HA LVES ACROSS TOO.

THIS IS PRESUMABLY A SEEDLESS ORANGE, IS IT?

THAT'S REALLY THE BE ST ONE TO USE.

OTHERWISE, YOU'LL BE PI CKING OUT ALL THOSE LI TTLE SEEDS AS YOU'RE GOING TH ROUGH THAT SLICING.

AND YOU HAVE TWO MORE.

TWO MORE OF TH OSE ORANGES.

AND THE LAST ITEM IS THE CILANTRO.

WE WANT TO GET ABOUT A QUARTER OF A CUP OF CH OPPED CILANTRO.

CUTTING BASICALLY WHAT'S LI KE A LITTLE CHIFFONNADE.

THE CILANTRO REALLY DO ES NEED TO BE DRY TO DO THIS KI ND OF A THING.

YEAH.

OR IT WILL JUST MAT UP.

AND IF YOU TOSS IT LIKE THAT A LOT OF THE LITTLE PIECES OF STEM WILL FALL TO THE BOTTOM AND YOU CAN JUST PUSH TH EM TO THE SIDE.

NOW WE'RE GOING TO GET TH E BIG BLUE COBALT BLUE PLATTER TH ERE...

THERE WE ARE.

THE MEXICAN HA ND-BLOWN ONE.

THAT IS BEAUTIFUL.

YEAP SURE, I LOVE IT.

WE'RE GOING TO ARRANGE TH IS SALAD ONTO THE PLATTER AND THEN SPRINKLE THE CI LANTRO AND SO FORTH.

YOU WANT TO GET ALL OF THE JU ICES THAT HAVE COLLECTED.

NOT ONLY THE JUICES FROM THE LI ME THAT WE'VE PUT IN THERE AS WELL AS ANY OF THE JUICES THAT HAVE COME FROM ALL THOSE VEGETABLES.

IT'S NICE PUTTING ORANGES IN WITH IT.

SPRINKLE ON THE CI LANTRO OVER THE TOP AND ON IS GOING TO GO THE PICKLED ONIONS.

YOU CAN USE THESE AS YOU CHOOSE... YEAH.

AS MUCH OR AS LITTLE.

THEY MAKE A BEAUTIFUL TO PKNOT ON IT.

AND THEN TO ADD THAT SPECIAL MEXICAN SO RT OF SPICINESS TO IT THERE'S A LITTLE BI T OF GROUND CHILE.

NOW YOU COULD USE CAYENNE PE PPER IF YOU WANTED.

I'VE BROUGHT A GROUND CH ILE GUAJILLO.

WHAT WOULD THAT BE?

WH ICH I THINK...

IT'S A DRIED PEPPER AND IT'S GOT A NO T TOO HOT FLAVOR.

SO IT'S NOT NEARLY AS HOT AS CAYENNE.

AND THIS IS HAS JUST BE EN LIGHTLY TOASTED AND THEN GROUND IN TO A POWDER.

AND WE'LL SP RINKLE THAT ON.

AND IT GIVES A...

IT'S A VERY, VERY SIMPLE, REFRESHING SALAD, ISN'T IT?

IT IS, AND AS I SAY, I THINK IT REALLY WORKS NI CELY ON A BUFFET BECAUSE PEOPLE CAN HE LP THEMSELVES TO IT.

IT'S GREAT FOR A PI CNIC KIND OF AFFAIR IF YOU'RE SE RVING OUTSIDE.

AH, HUM.

AND TAKE A FEW SPRIGS OF CI LANTRO, IF WE WISHED JUST TO GIVE IT A LITTLE FI NISHED APPEARANCE THERE.

OH, HOW BEAUTIFUL.

MAY I TAKE A LITTLE PIECE?

THANK YOU VERY MU CH, HAVE SOME.

HAVE A TASTE, AB SOLUTELY.

THAT'S WHAT IT 'S ALL ABOUT.

I'LL TAKE ONE OF A LITTLE BIT OF JICAMA WITH A LOT OF CHILE ON IT.

A LOT OF CHILE AN D CILANTRO.

THIS JICAMA, IT'S VERY, YOU KNOW IT HAS IT'S A LITTLE LIKE AN APPLE, ISN'T IT?

IT'S A LITTLE JUICIER THAN MOST APPLES ARE AND IT'S NOT QU ITE AS SWEET BUT IT'S GOT ALL THAT GR EAT CRUNCH TO IT.

WELL, THAT'S DELICIOUS.

I NEVER REALLY HAD IT THIS NICELY BEFORE.

GOOD.

GREAT.

THANK YOU VERY MUCH, RICK.

YO U'RE VERY WE LCOME.

CHEF RICK IS NOW GOING TO DO US A CHILE-GLAZED COUNTRY PORK RIBS.

THAT'S GOING TO BE WONDERFUL, I LOVE THEM.

I LOVE RIBS, DON'T YOU LOVE RIBS?

I LOVE RIBS OF ANY TYPE.

THESE ARE THE CO UNTRY RIBS THE KIND OF CUT TH AT MOST OF THE SU PERMARKETS OFFER.

AND WHAT THEY RE ALLY HAVE IS A LITTLE CHUNK OF THE BONE A LITTLE CHUNK OF THE LOIN A LITTLE CHUNK OF TH E SHOULDER MEAT.

SO YOU GET ALL TH IS GREAT TEXTURE.

THAT'S GREAT.

AND ITS GOOD FLAVORS GO ING ON THERE.

AND IT'S USUALLY A FAIRLY IN EXPENSIVE SORT OF THING.

AND I THINK IT MAKES A BE AUTIFUL PRESENTATION.

WE HAVE TO MAKE A CHILE MA RINADE TO GO ON IT.

AND IT STARTS BY RO ASTING SOME GARLIC AND WE'VE GOT TH AT ON THIS HEAVY CAST-IRON PAN.

IT'S IN THE PA PERY SKIN.

I DIDN'T PEEL TH E GARLIC AT ALL.

IT JUST ROASTS THERE UN TIL IT'S SOFT AND IT BECOMES SWEET AND BE AUTIFULLY FLAVORED.

IT DOESN'T HAVE ANY OF TH AT KIND OF PUNGENCY THAT HARDNESS.

I'M GOING TO MAKE A PASTE OU T OF DRIED CHILIES.

NOW, THERE ARE TWO DI FFERENT KINDS HERE THEY HAVE VERY DI FFERENT FLAVORS VERY DIFFERENT KI NDS OF HEAT.

THIS IS THE CHILE AN CHO - IT'S SWEET.

IT'S GOT A RI CH FLAVOR TO IT SORT OF HINTS AT CH OCOLATE KINDS OF FLAVORS.

THIS IS CH ILE GUAJILLO WITH A MORE PU NGENT FLAVOR.

SHARPER SORT OF AC IDIC FLAVORS.

AND YOU WANT TO AL WAYS CHOOSE ONES THAT LOOK BR ILLIANT COLORS.

THEY SHOULD HAVE A VERY NI CE AROMA TO THEM AS WELL.

IT'S GOT, HAS A NICE SHEEN TO IT AS WELL.

VERY MUCH SO.

IF THEY START LO SING THEIR COLOR THEN THEY DON'T HAVE MUCH FLAVOR.

OH.

THESE ARE VERY SIMPLE TO WORK WITH THOUGH.

A LOT OF PEOPLE ARE NOT US ED TO WORKING WITH THEM SO THEY DON'T KNOW BA SICALLY WHERE TO START.

YOU PULL THE STEM OUT, OP EN THEM OUT FLAT DUMP THE SEEDS OUT.

THERE ARE SOME LI TTLE VEINS IN HERE THAT CONTAIN ALL OF TH AT HOT, PUNGENCY.

AND SOME PEOPLE LIKE TO PULL THEM OUT.

YOU KNOW, IN MEXICO THEY DON'T GO IN FOR THAT NATURAL HOT STUFF?

THEY DON'T, NO.

THAT'S REALLY MO RE ASSOCIATED WITH I THINK THE SOUTHWESTERN PA RT OF OUR COUNTRY.

YEAH, YEAH.

THE FOOD TENDS TO BE VA RIED IN ITS HEAT.

SOME VERY HOT TA BLE SAUCES AND SOME THAT ARE VERY PLAIN BLAND IN SOME PEOPLE'S WAY OF TALKING.

BUT WHEN YOU GET USING THESE CHILIES THERE'S ALWAYS A LOT OF FLAVOR ESPECIALLY IN MARINADES AND IF YOU MAKE THE TR ADITIONAL MOLE POBLANO.

NOW WERE THESE DRIED?

THESE WERE DRIED.

THAT'S RIGHT, WHEN THIS ONE IS FRESH YEAH.

IT'S THAT CH ILE POBLANO THAT EVERYBODY LIKESOH YES, TO USE THESE DAYS.UM HUM.

THAT BEAUTIFUL DEEP, DA RK GREEN ONE.

NOW I'M GOING TO TOAST THEM.

THEY GO RI GHT DIRECTLY ON AN UNGREASED, PR E-HEATED OVER SORT OF MEDIUM HE AT, HEAVY PAN.

JUST A FEW SECONDS ON EACH SIDE.

I LIKE TO PRESS THEM FL AT WITH A SPATULA BECAUSE IT'S AN EVEN KI ND OF TOASTING.

AND YOU'LL GET THE SE NSE OF THE AROMA IN THE AIR OF THE CHILIES.

AND THEY WILL TURN A SL IGHT COLOR ON YOU.

YOU SEE THE LIGHT BROWN THAT WE HAVE IN THERE?

IT'S STARTING TO CHANGE COLOR.

WHEN THEY ARE LIGHTLY TO ASTED LIKE THAT THEY'RE READY FO R SOAKING.

IS THAT ALL YOU DO IS THAT TINY BIT?

THAT TINY LI TTLE BIT.

AND THAT DOES IT?

IT GOES VE RY QUICKLY.

THEN THEY GO INTO WA TER FOR 30 MINUTES.

YOU COULD USE HOT TAP WATER OR BRING SOME WA TER TO A BOIL.

AND PUT A PL ATE ON TOP IF YOU WANT TO KEEP THEM CO MPLETELY SUBMERGED.

AND THAT SOAKING WATER IS A BIT BITTER FOR ME.

I DON'T CARE FO R IT TOO MUCH SO I USUALLY TAKE THAT OUT AND DON'T USE IT IN MY FINAL BLENDING.

NOW THEY'VE CHANGED COLOR, THEY'RE RED.

AND IT'S REHYDRATED TO TH E COLOR THAT THEY WERE WHEN THEY STARTED TH E DRYING PROCESS.

YEAH.

AND THEY'RE GOING TO GO INTO A BLENDER ALONG WITH ALL OF THAT GARLIC.

BUT WE'LL HAVE TO PEEL TH OSE GARLIC CLOVES.

WE'VE STARTED OFF WITH SIX OF THESE CHILE GUAJILLOS AND THREE OF TH E CHILE ANCHOS.

YOU CAN SEE HOW THIS GA RLIC HAS GOTTEN VERY SOFT AND IT'S NOT WH ITE ANY MORE.

IT'S TURNED TO A KIND OF BE AUTIFUL BEIGE/CREAM COLOR.

AND THE LITTLE DARK SP OTS THAT ARE ON THERE ACTUALLY ADD A NICE TOASTY FL AVOR TO EVERYTHING.

YOU CAN SEE IN TO ASTING THE CHILIES TOO.

YEAH.

WE'RE ACTUALLY ADDING SO ME FLAVOR TO THEM GIVING THEM A NICE RO UNDNESS OF FLAVOR.

I THINK I'VE GOT A LITTLE BROTH.

WHAT KIND YOU GOT THERE?

IT CAN BE MEAT OR PO ULTRY BROTH OR EVEN WATER... YEAH.

YOU COULD USE IN A RECIPE LIKE THIS.

AND TWO TABLESPOONS OF CIDER VINEGAR.

IN MEXICO THEY OFTEN US E A PINEAPPLE VINEGAR BECAUSE THERE'S SO MA NY PINEAPPLES THERE.

AH, YEAH.

AND ONTO TH E BLENDER.

YOU CAN SEE THAT EV ERYTHING IS MOVING TH ROUGH THE BLADES AND THAT'S WHAT WE 'RE LOOKING FOR.

IF, IN FACT, IT SO RT OF CLOGS UP THEN YOU'VE GOT TO ADD A LITTLE MORE LIQUID TO IT.

AND YOU NEVER KNOW EXACTLY HO W MUCH IT'S GOING TO BE.

AND NOW WE'VE GOT AL L THESE SPICES THAT ARE GOING TO GO IN THERE BEFORE WE STRAIN OU T THE CHILE SKINS.

WE HAVE A PI NCH OF CUMIN THAT WE'RE GOING TO GR IND IN THIS BIG MORTAR.

THREE CLOVES.

WHAT, ONLY THREE CLOVES?

ON LY TH REE CLOVES.

EIGHT, THIS IS VERY TY PICAL OF MEXICAN RECIPES.

TO COUNT OUT THE NU MBER OF PIECES EIGHT OF THESE BL ACK PEPPERCORNS.

AND AGAIN, WE'RE GOING TO USE MEXICAN OREGANO.

AND IT'S THE BI G LEAVES HERE THREE QUARTERS OF A TEASPOON OF THOSE.

I'M GOING TO ST ART THIS BEFORE WE ADD THE LA ST INGREDIENT.

YEAH.

WHICH IS THAT CINNAMON ST ICK THAT WE HAVE OVER THERE.

OH YEAH, IS THAT NATIVE TO MEXICO?

IT IS NO T NATIVE.

IT ACTUALLY COMES FR OM THE FAR EAST.

BUT A LOT OF PEOPLE CALL TH AT MEXICAN CINNAMON BECAUSE THEY USE SO MUCH OF IT IN MEXICO.

MEXICO IS THE LEADING USER OF THIS KIND OF CINNAMON.

IT'S, THIS IS TR UE CINNAMON.

IT IS A VERY FLAKY, LIGHT, BARK OF A TREE ABOUT A HALF OF AN INCH PI ECE OF THAT WILL GO IN HERE.

AND YOU CA N SEE... NOW IF YOU TRIED TO DO TH IS WITH THE OTHER CINNAMON YOU WOULD JUST HAVE A VERY TERRIBLE TIME.

YEAH.

BUT THIS STUFF YOU CO ULD PRETTY MUCH POUND AND GET IT GROUND UP WI TH THE REST OF IT.

NOW WE WON'T WORRY IF THERE'S SOME LITTLE PI ECES OF IT IN THERE BECAUSE WE'RE GOING TO STRAIN THIS FINAL SAUCE, THIS MARINADE.

OKAY.

I'VE GOT A DRY PASTRY BRUSH HE RE THAT I'M GOING TO USE TO PUT THE SPICES INTO THE BL ENDER JAR.

VERY FRAGRANT SMELL.

VERY, ISN'T TH AT GREAT?

HUM.

YOU CAN GET A LOT OF THAT CI NNAMON SMELL IN THAT AS WELL AS A LI TTLE BIT OF CUMIN.

YOU WANT A ME DIUM MESH SIEVE.

NOT A VERY FINE ST RAINER FOR THIS.

AND IT GOES STRAIGHT.

SO WE GET ALL OF THAT OUT AND PRESS IT THROUGH.

NOW THE, WHAT WE'RE COLLECTING IN HERE IS A FEW STRAY SEEDS THAT I DIDN'T GET OUT WHEN I WAS WORKING ON IT.

AND ALL OF THE SKINS WHICH I FIND QUITE UNPLEASANT AND IT'S CONSIDERED PR ETTY BAD FORM IN MEXICO.

OH.

NOT TO TAKE THE SK INS OUT OF IT NOT TO STRAIN THEM.

THAT'S WHAT WE 'VE GOT LEFT.

YEAP.

NOW A TEASPOON OF SUGAR.

OH, THAT'S INTERESTING.

AND A TEASPOON AN D A HALF OF SALT.

AND STIR IT UP AND IT'S READY TO MA RINATE THE PORK RIBS.

I SHOULD TASTE THAT.

OH, I THINK YO U SHOULD, AB SOLUTELY.

IT'S NOT GOING TO BLOW MY HEAD OFF?

NO NO, IT'S NOT GO ING TO BE TOO HOT.

HALF OF IT IS GOING TO GO ONTO THE RIBS JUST DRIZZLE IT OVER HERE.

HUM, THAT'S DELICIOUS.

I'M GLAD YOU LIKE IT , IT'S ONE OF MY FA VORITE THINGS.

IT'D BE IDEAL IF WE CO ULD LET THESE MARINATE FOR FOUR OR SO HOURS, AS MUCH AS OVERNIGHT.

YEAH.

AND THEY'LL GE T A... WE'LL PRETEND THAT.

WE'LL PRETEND TH AT WE DID THAT.

OKAY, WELL LET'S GET THEM VERY WELL COVERED THERE.

AND THE REMAINDER OF OUR MARINADE WE'RE GOING TO ADD A COUPLE OF TABLESPOONS OF HONEY TO.

THIS WILL BE TH E FINAL GLAZING.

IT'LL MAKE IT NI CE AND CRUSTY AND BEAUTIFULLY BR ILLIANT AND STIR THAT.

NOW, BEFORE THESE GO INTO THE OVEN THEY'RE GOING TO GO IN AT 32 5° FOR ABOUT 45 MINUTES.

YOU PUT A LITTLE BIT OF WATER AROUND THEM.

THAT'S SO THEY WON'T BURN IN THE OVEN?

THEY WON'T, THEY'LL SO RT OF BRAISE AND IT'LL TENDERIZE TH EM A LOT.

I'VE GOT A PIECE OF FOIL JU ST TO, IT'S A BIT BIG.

WE WANT THEM TO BE NICELY COVERED SO THAT TH EY'LL STEAM.

YEAH.

AND IN THEY GO TO THE OVEN.

YEAH.

WELL, I'LL GET OUT OF YOUR WAY.

AFTER 45 MINUTES WE'LL MAKE SURE THAT THEY'RE TENDER.

YOU CAN SEE ALL THAT STEAM COMING OUT OF THEM.

AND YOU HAVE TO WATCH WHEN YOU UNCOVER IT BECAUSE THAT STEAM IS A KILLER.

IT COULD REALLY BURN.

YEAH, YOU SEE HOW THEY'RE TENDER NOW.

YOU CAN TURN THE FORK NICELY IN THEM.

OH, THAT'S YOUR TEST IF YOU CAN TURN TH E FORK NICELY?

YEAH, THEN THEY'RE READY.

YOU CAN SEE THAT A LOT OF FAT IS RENDERED OUT OF THEM.

I'M GOING TO BASTE THEM ALL ONCE MORE.

RETURN THEM THEN TO THE OVEN FOR ANOTHER 15 MINUTES UNCOVERED JUST TO GET A NICE CRUSTINESS BECAUSE ALL OF THIS COOKING HAS REALLY BEEN A KIND OF OVEN BRAISE UP TO THIS POINT.

PUT IT BACK IN, THERE IT GOES.

AND WE'LL COME BACK TO IT AGAIN IN 15 MINUTES.

I THINK THOSE RIBS ARE EXACTLY WHERE THEY SHOULD BE.

I'LL PULL THEM OUT AND TAKE A LOOK.

YOU CAN SEE THAT THEY'RE BUBBLING NICELY.

AND MOST OF THE JUICE AT THE BOTTOM HAS REALLY EVAPORATED.

IT'S MOSTLY JUST THE FAT THAT HAS RENDERED OUT OF THEM.

I THINK IT'D BE EASIEST THIS TIME... WE DON'T WANT THAT FAT IN THE FINAL GLAZED RIBS SO I THINK IT'D JUST BE EASIER FOR US IF WE MOVED THEM TO ANOTHER DISH TO DO THAT GLAZING AND FINAL BAKING.

AND SEE THE, DOESN'T IT HAVE A GREAT AROMA TO IT?

IT LOOKS VERY AP PETIZING, INDEED.

VERY APPETIZING.

AND WAIT TILL YOU SEE WHAT THEY LOOK LIKE ONCE WE HAVE BRUSHED THIS HONEY GLAZE... YOU WANT TO DAUB IT ON QUITE THICKLY BECAUSE THIS HAS SO MUCH FLAVOR TO IT.

OKAY, I THINK WE'RE READY TO PUT THEM BACK IN AND LET THEM GO FOR 15 MORE MINUTES.

IN THIS CASE, WE'RE GOING TO RAISE TH E OVEN TEMPERATURE TO 350.

THEY WILL GET THAT CRUSTY, BA KED LOOK A LITTLE BIT MORE.

THE PLATTER THAT I HAVE BROUGHT WHICH IS ONE OF MY FA VORITE POSSESSIONS COMES FROM AN ARTISAN NE AR GUADALAJARA.

ALL THESE GREAT LI TTLE FROGS.

ISN'T THAT CHARMING.

LITTLE FROGS AR OUND IT.

THAT'S LOVELY.

AND IN TY PICAL STYLE FOR MEXICAN SORT OF "P LATTER PRESENTATION" WE'RE GOING TO BREAK OFF SO ME LEAVES OF ROMAINE AND JUST LAY THEM OU T ON THE PLATTER.

I THINK I COULD USE ANOTHER ONE THERE.

AND ONION, A WHITE ONION.

NOW THIS WHITE ONION HAS A VERY DIFFERENT FL AVOR FOR ME THAN THE YE LLOW ONION.

IT'S A CLEANER, CR ISPER... IS THIS A SPECIAL SWEET ONION?

IT'S NOT SWEET.

NO, IT'S JUST THE TY PICAL WHITE ONION AND IT'S THE ONE THAT EV ERYONE USES IN MEXICO.

A FEW SLICES OF THAT.

SOME RADISH SLICES.

A COUPLE, I THINK, WI LL BE ENOUGH.

NOW, WHEN YOU EA T THESE RIBS THE IDEA IS THAT YOU GET SO ME OF THESE CRUNCHY GARNISHES IN WITH EVERY BITE OF TH OSE BRAISED, GLAZED RIBS.

SO LET'S TRANSFER THEM.

AND THEY JUST LOOK LOVELY, DON'T THEY?

TO THE PLATTER HERE.

THEY DO.

YOU CAN SEE HOW THAT HO NEY IN THE GLAZE GAVE THEM THAT NI CE SHEEN.

AND A FEW OF THE ONIONS JU ST STREWN AROUND A FEW OF THOSE.

AND THEN THE FINAL FI LLIP ON THIS WILL BE SOME BIG SPRIGS OF AROMATIC CILANTRO.

THAT LOOKS LOVELY AND FRESH.

YES, IT IS BE AUTIFUL.

WELL RICK, I'M READY TO EAT ONE.

OH, I'M READY TOO.

I WAS JUST WAITING FO R YOU TO SAY THAT.

LET'S SEE.

OH MY, I'M JUST...

THEY LOOK SO GOOD.

I'LL CUT A LITTLE BI T OF THIS.

I THINK WE'VE COOKED TH EM PROPERLY.

THEY LOOK PERFECTLY COOKED.

YEAH.

NOW IT'S INTERESTING, YOU ALWAYS HEAR PEOPLE THAT ARE SO AFRAID OF FAT IN MEXICAN FOOD.

THAT HAS ALL JUST RENDERED OUT AND THAT'S SO TENDER, ISN'T IT?

EXACTLY, AND YOU SAW HOW MU CH WAS RENDERED OUT.

HUM, OH, THAT'S DELICIOUS.

IS IT GOOD?

HUM.

I'VE GOT TO HAVE A LI TTLE TASTE OF IT TOO.

AND I'VE GOT TO GET SOME OF THE GOOD MARINADE.

HUM, VERY GOOD.

THAT'S LOVELY.

RICK, THANK YOU.

THOSE ARE REALLY SOME OF THE BEST RIBS I EVER "ET".

THANK YOU VERY MUCH.

I' M GLAD YOU LI KED THEM.

WELL, IT'S BEEN LOVELY TO HAVE YOU HERE, RICK.

I CAN'T TELL YOU... RE ALLY, I'VE LE ARNED SO MUCH.

WHAT A PLEASURE IT WAS FOR ME.

I' VE THOROUGHLY EN JOYED IT I HOPE YOU'LL BE CO MING BACK AGAIN.

I CAN'T WAIT.

WELL, THANK YOU.

IT'LL BE MY PLEASURE.

BON APPETIT.