WELCOME BACK.
WE ARE CELEBRATING FAN FAVORITE
WEEK.
AND WE ARE SHOWCASING RECIPES
YOU ASKED FOR OR SEND IN FOR US
TO TRY.
SO FAR WE MADE SPICED PICKLES,
POTATO CHIP COOKIES.
THE SECOND BATCH TURNED OUT
REALLY WELL.
TODAY WE ARE TURNING THE REINS
OVER TO OUR REGULAR PTL
CONTRIBUTOR . SHE IS MAKING ONE
OF HER MOST ASKED FOR RECIPES,
CRAB MAC & CHEESE.
GOOD MORNING EVERYONE.
IT IS WEEK 24 FROM MY HOME AND
GARDEN.
I WILL CONTINUE TO COUNT
BECAUSE I AM WAITING TO COUNT
DOWN WHEN I CAN GET BACK INTO
THE STUDIO BECAUSE I MISS YOU
BUT THIS FAN FAVORITE WEEK IS
SOMETHING I AM ENJOYING WITH
YOU AND WHEN YOU CALLED ME TO
ASK ME ABOUT MY REQUEST FOR
RECIPES THAT WE GET A LOT OF,
IT WAS A NO-BRAINER.
IT WAS A SEAFOOD MAC & CHEESE.
YOU CAN DO A LOBSTER MAC AND A
SHRIMP, I AM DOING CRAB.
IN ORDER TO GET STARTED FOR MY
CRAB MAC & CHEESE, I HAD TO
SAUTIING ONION.
NOW THAT THE ONION IS
COMPLETELY SAUTIED, I AM ADDING
IN THE GARLIC NEXT.
ALWAYS ADD THE GARLIC AFTER THE
ONIONS ARE DONE.
THE NEXT INGREDIENT WOULD BE
THE CRAB.
IF YOU SEE A LITTLE BIT OF
CARTILAGE, YOU CAN ALWAYS PULL
IT OUT BUT FRANKLY THIS LOOKS
PRETTY CLEAN TO ME.
THE WHOLE IDEA IS TO SAUTI THE
CRAB WITH THE ONION AND THE
GARLIC JUST UNTIL IT IS HEATED
THROUGH AND MAYBE STARTS TO
BROWN JUST A LITTLE BIT.
BECAUSE WE DON'T HAVE THAT KIND
OF TIME, I'M GOING TO MOVE
ALONG AND REMOVE THIS STRAIGHT
FROM MY POT AND PUT THE POT
RIGHT BACK ON THE BURNER.
THE REASON I'M DOING THIS IS
BECAUSE NOW I NEED TO MAKE A
SAUCE.
SO PUT THIS BACK ON AND AT THIS
POINT I'M GOING TO DEGLAZE MY
POT WITH A LITTLE BIT OF DRY
SHERRY.
I WOULD LIKE TO GO AHEAD HERE
AND ADD IN SOME BUTTER.
I'M GOING TO MELT THIS AND I'M
GOING TO ADD IN A VERY GENEROUS
TABLESPOON OF ALL-PURPOSE
FLOUR.
LOOK AT THAT BOILING UP,
GETTING A WIRE WHISK, ADD SOME
FLOUR DIRECTLY TO THE MIXTURE
AND GIVE IT A GOOD WHIP SO THAT
YOU CAN REMOVE ALL OF THE
LOBSTER.
NOW I HAVE HEAVY CREAM.
THIS IS NOT FOR THE FAINT OF
HEART.
A WHOLE PINT OF HEAVY CREAM
GOES IN NEXT ALONG WITH A CUP
OF MILK AND AT THIS POINT WHAT
I WOULD LIKE YOU TO DO IS GET
THIS TO COME BACK TO A BOIL AND
THICKEN SLIGHTLY.
AS YOU CAN SEE, THIS MIXTURE IS
NOW COMING TO A BOIL AND IT IS
THICKENED EVER SO SLIGHTLY.
IT WILL NOT BE THICK LIKE A
REGULAR WHITE SAUCE BECAUSE THE
CHEESE IS GOING TO DO THE JOB
FOR US.
WE ARE GOING TO GO AHEAD AND
ADD IN SOME DRY MUSTARD, SOME
SMOKED PAPRIKA AND WE ARE GOING
TO WHIP THIS INTO THE MIXTURE
AS WELL.
I'M GOING TO SEASON THIS WITH
SOME SALT AND SOME PEPPER.
THIS IS SUCH A GREAT RECIPE.
I WISH YOU WERE HERE TO TRY IT.
A LITTLE BIT OF SALT. YOU DON'T
NEED A WHOLE LOT OF SALT ON
THIS ONE BECAUSE THERE IS A LOT
OF CHEESE GOING ON BUT I ALWAYS
LIKE TO HAVE A LOT OF PEPPER.
NOW I'M GOING TO ADD PARSLEY.
HERE I HAVE FRESH TARRAGON AND
TIME.
TARRAGON HAS A LICORICE TASTE
TO IT AND I HAVE TO TELL YOU
SOMETHING, IT IS REALLY PAIRED
WELL WITH THE CRAB.
CREAM CHEESE IS NEXT.
I HAVE FOUR OUNCES OF CREAM
CHEESE AND NOW WHAT I HAVE IS
FRESHLY GRATED PARMESAN CHEESE,
FRESHLY GRATED CHEDDAR CHEESE
AND FRESHLY GRATED BRIERE
CHEESE.
AT THIS POINT IN GOES MY THREE
CHEESES AND EVERY LAST LITTLE
LUSHES BIT.
I WENT AHEAD AND COOKED MY
ELBOW MACARONI, ONE POUND AL
DENTE BUT I RESERVE TWO FULL
CUPS OF THE PASTA LIQUID TO ADD
TO THIS SO THAT IT WILL LOOSEN
UP MY MIXTURE BECAUSE THIS IS A
VERY VERY THICK SAUCE.
BRING FORTH YOUR COOKED PASTA.
REMEMBER, THIS IS THE PASTA
LIQUID THAT I RESERVED.
ADD IN THE CRAB, ONION AND
GARLIC MIXTURE.
FIX THIS IN FIRST, ADD IN THE
CHEESE SAUCE AND MAKE SURE YOU
HAVE A 13 INCH VERY WELL
GREASED PAN AND YOUR OVEN IS
PREHEATED TO 375 DEGREES.
THIS IS WHEN YOU NEED SOME A
MUSCLE.
WATCH THIS.
OH MY GOSH.
THIS IS SO DECADENT.
WHAT WE ARE GOING TO DO NEXT IS
WE ARE GOING TO ADD AS MUCH OF
THE COOKING LIQUID AS WE FEEL
WE NEED IN ORDER TO ABSORB INTO
THE PASTA.
I AM GOING TO PUT THIS IN HERE.
I TELL YOU WHAT, THAT IS A
CAMERA SHOT IF THERE EVER WAS
ONE.
HERE I HAVE MY BUTTERED BREAD
CRUMBS AND I'M GOING TO POP
THIS INTO THE OVEN FOR ABOUT 10
TO 15 MINUTES.
AS YOU CAN SEE, MY BREAD CRUMB
AND THE MIXTURE GOT HOT THROUGH
AND BUBBLY.
SO THE NEXT THING I WANT TO DO
IS GARNISH THIS WITH THE
RESERVED CHOPPED PARSLEY.
THAT LOOKS GREAT.
I WISH YOU WERE HERE TO DIG IN
WITH ME.
I AM RAYNA HARRIS COMING TO YOU
FOR MY PORCH AND MOUNT LEBANON
ON RIDGE 24.
I WISH YOU WERE WITH ME, LOVE
YOU AND MISS YOU AND BON
APPITIT.
LOVE YOU TOO.
I WANT TO MOVE INTO HER
HOUSE.
MAYBE WE COULD PITCH A TENT
IN HER BACKYARD AND WE CAN HOP
UP ON THE PORCH WHENEVER SHE
MAKES THIS STUFF BECAUSE THAT
LOOKS FANTASTIC.
COULD YOU IMAGINE IF SHE WAS
COOKING FOR YOU EVERY DAY AND
HER HOUSE ALWAYS LOOKS SO
BEAUTIFUL AND HER GARDEN IS SO
PRETTY.
I WOULD LIKE TO MOVE IN.
YOU WOULD BE ADOPTED MAY BE.
WELL OUR FAN FAVORITE WEEK
CONTINUES TOMORROW WHEN I MAKE
