[MUSIC]
Buster, what are you doing?
>> Just watching my carbs.
>> You're going to start a diet?
>> No, I'm just watching my carbs.
[LAUGH]
>> Yeah, before you inhale them.
>> [LAUGH]
>> Hey, everybody,
welcome to how to feed a Loon, I'm Kris
>> And I'm Wesley.
>> The carb monster loon, yeah.
You watch those carbs, don't eat them.
>> Why do you always have to say something
after my joke and
then it becomes your joke?
>> Because that's the way I work.
Anyway, welcome to How to Feed a Loon.
We are going to be working with
this carbs before he eats them.
And what we are going to make,
I'm telling you,
it is the most spectacular dish
appetizer I think that I've ever made.
It's so wonderful, it's really good.
You wonder what it is, let me tell you.
It's called a spiedini alla romana.
>> Yes.
>> Okay, so let's make this.
You're not going to
believe how good it is.
It's an Italian loaf with cheese, and
capers, and this white wine sauce.
It's just incredible.
>> And
that one little fish that people-
>> It's wonderful.
>> Yes.
>> So anyway,
I've got a tablespoon of unsalted butter
that I've got in a nice large skillet over
medium high heat.
>> There we go.
>> And this is one shallot.
>> Let's saute the shallot.
>> Let's shallot.
We shall.
>> Let's shall.
Shall we shall, I dunno.
[LAUGH]
>> Anyway, so
this doesn't take long to cook down.
I've got it over a,
like I said, medium hot heat.
And it just talks until
it starts to get thick.
I love the shallot.
The shallot just has kind
of a sweetness to it.
It's wonderful.
You could also use just some finely
chopped onion but I think for
this particular-
>> And the shallot has this really,
you can tell the difference when you're
cooking an onion and cooking a shallot.
>> It's a little subtler flavor,
I believe, and it's just really good.
All right, now let me tell you about this.
Don't run out of the room whenever I
tell you this because it's really,
it's delicious.
These are anchovies.
>> Yes.
>> It's four fillets of anchovies
that I've taken and
I've just roughly chopped them.
And, I mean, if you've ever been to
a really great Italian restaurant,
and you had a really well,
well made Caesar salad,
there's always a little
bit of anchovy in there.
And it just adds a little salt texture.
>> Just a tad, yeah,
a little salt impact.
>> And what I like to do is just get
a fork, kind of rub it into the shallots.
>> Yeah, so you're
not actually biting into an anchovy.
>> No, and
then when you taste this you
don't go my god, it's anchovies.
Well, some people might but-
>> [LAUGH]
>> I don't think you will.
Okay, so now what we're going to do,
this has already gone perfectly well.
>> Perfect.
>> Now I've got a quarter cup of a nice
dry white-
>> Of
some water.
>> Wine.
>> [LAUGH]
>> Another one of those W
words.
>> [LAUGH]
>> And then you always want to make sure
that whenever you're cooking with wine,
use a wine that you would want to drink.
>> Yes.
>> One, probably the most important reason
is, is because after you put that wine in
the food you can pour yourself a glass of
wine and drink it.
>> [LAUGH]
>> Also, you want whatever's going into
your dish to be delicious.
You don't want to put something
that you wouldn't normally have.
>> Right, exactly.
>> So anyway, this is nice and hot.
This is cooked down beautifully.
You want that wine to basically
all of the liquid evaporate out.
>> But the good tastiness of it.
>> The taste gets imparted and
we love that.
>> Now I've got a cup of good quality
chicken stock.
>> Yes, either homemade or-
>> Homemade is always really,
really good.
>> The best.
>> It's the best.
And now what we're going to do,
this is over a really nice, hot skillet.
So this is just going to
come to a quick boil and
then we're almost finished with the sauce.
So the first time we've ever heard this,
and how I ever learned about it,
was at one of our favorite
Italian restaurants
in New York City.
>> Yes.
>> Remember?
>> This is, yes, yes, and
I remember it being, well, what was it?
>> [LAUGH]
>> Where was it?
Carmine's!
>> Carmine's!
>> [LAUGH] Duh!
>> Have you ever eaten at Carmine's?
I mean, I think everyone in the world,
anyone who's ever visited
New York City has eaten at Carmine's.
It is definitely.-
>> I think they have Carmine's in Chicago.
I think Chicago is where it started.
>> No, that's what we thought, anyway,
it doesn't matter but-
>> Google it.
>> Yeah, Google it.
No, but it is an extremely,
extremely popular Italian place,
especially the one in Times Square.
>> Yes,
it's ridiculous.
>> I mean,
every tourist in the world goes there but
for good reason because it's just so good.
But they have a version of this
dish that we tried and I was like,
I gotta go home and remake this.
>> Back in the day we would order this
appetizer and martinis.
>> [LAUGH]
>> That's it.
[LAUGH]
>> Yeah, it was living the good life,
that's for sure.
>> [LAUGH]
>> So now has come to a boil.
So now what I'm going to do is I'm just
going to use my fingers because we're
at home.
>> Yeah, it's just me.
>> That's right, they're clean.
And then I'm going to start adding the
rest of this butter because butter just
makes life better.
>> [LAUGH]
>> That should be our slogan.
Butter makes life better, anyway-
>> Hashtag.
>> [LAUGH] What you could do is you could
put these in one at a time and
swirl it and let it melt individually.
And I often do that but since we're really
hungry and we want to eat this right now,
I'm going to go ahead and
put this butter all in there.
>> This sauce tastes so good, and
look at how simple it is to make it.
>> Yeah.
>> It's really, I-
>> Well, just wait,
we haven't really gotten to the really,
really exciting part yet.
>> I know, but still-
>> I know.
Now these are a-
>> Simmer them down.
>> It is simp, and these are capers.
Have you ever had capers before?
They're so good.
>> Salty berries.
>> When I was a little kid,
I thought they looked like peas and
I don't think I like them.
But they're salty and they're delicious.
>> They're so good.
>> They're so
good so I use about a quarter cup.
You can use more if you like that,
if you want more.
This is some fresh basil that I've
chopped, it's probably about-
>> Love the basil, love the freshness.
>> Six leaves that I've chopped up.
>> Basil is such a great smell.
>> It's a great herb.
>> And then I've got some parsley,
probably two tablespoons
of fresh parsley that I-
>> Should I keep aside because we'll
use it for our topping?
>> We can,
it's always nice to have a little
extra herb for garnishing.
Yes.
>> But anyway,
you're going to let this
go until it thickens.
I'm going to add a pinch, my God,
do you smell that?
>> Yes.
>> Add a little pinch of the salt.
The capers are pretty salty so don't go
too crazy with adding additional salts.
So this is now thickening up really,
really nicely.
So now let me tell you what we
are going to do with this bread.
>> [LAUGH]
>> This is when it really starts to get
fun.
>> Can I help?
I know what to do.
>> Okay, so
let me tell you what I
did with this bread.
I got a nice loaf of bread,
this is just a nice big sourdough loaf,
and I cut the ends off.
And then I cut the sides off.
And then I cut,
probably anywhere from a half inch to
three-quarter inch slice of bread.
And I did that so I got six nice slices.
>> Look at that.
>> I turned the oven on
to about 400 degree Fahrenheit.
Not about, it was definitely 400 degrees.
>> [LAUGH]
>> I always say about, about this,
about that, 400 degrees.
>> Well,
400-ish.
>> And
then I just toasted these a little bit.
I flipped them after about five minutes.
They got kind of nice and toasty.
And then I got a clove of garlic.
I cut that in half and
then I rubbed both sides.
And you'd think, wow,
does that really do much?
>> It does!
>> It adds a nice little garlic flavor.
It's not overly garlicky.
It's just perfect.
>> And you didn't even heat it or
anything.
>> Well,
it was already heated from being toasted.
>> No, the garlic.
>> I know, but this was already heated so
whenever you apply it-
>> So the garlic was yeah, the hot,
the heat from the, yes.
>> We get into the physics of things and
it gets really challenging.
>> Yeah.
>> Okay, so
now I have some fresh mozzarella that
I have got from a great cheese shop.
Get some good mozzarella, go for quality.
And I cut them into
little slabs like this,
little medallions.
>> And
I'm going to stack it.
>> And
now we're going to make the most amazing-
>> This is the fun part.
>> Sandwich.
>> Get your kid.
>> Yeah, get the kids involved.
>> Because if I like it, they'll like it.
>> because I got my kid involved.
>> [LAUGH]
>> [LAUGH]
>> Ooh, it's like Jenga with mozzarella.
>> With cheese.
Yeah, let's get this big fat-
>> Yeah, he's a big fatty there.
>> Okay, now that's awesome.
So now as Wesley is already doing,
we've got a skewer here and
you just very carefully.
You're good, just push it straight
down through the middle, yep.
And that's going to
secure it all in place.
Now do that, right, perfect look at that.
Is that not the most-
>> Yay!
>> And just wait.
Now you're going to put that onto
just a baking sheet like this.
It's gona go into the oven for
about 15 minutes.
You want to flip it about
every five minutes.
I let it go, I turn it a quarter after
a few minutes, turn it another quarter.
The cheese is going to start to melt out.
That's okay,
you just kind of push it back with a fork.
And then when it comes back out,
it's going to be perfectly toasted,
perfectly melted, and we're going to
pour this amazing sauce over it.
And I mean, we'll just leave
the room because this will steal
the show.
>> Yeah.
>> So [LAUGH] all right.
>> Be prepared, people.
[SOUND]
>> You
guys.
>> Wow.
>> I mean, this is just-
>> Look at that.
>> Mozzarella, gooey,
unbelievable perfection.
>> Ooh.
>> So like I said, it's going to be-
>> There you go.
>> It's going to be a little gooey, but
that's the way you want it.
>> That's all, that's the best thing.
>> That's the way you want it.
>> I think all appetizers should be
gooey.
>> Yeah.
>> Here, let me take that.
You got it, okay.
>> Yeah, I'll get rid of it, thank you.
Okay, so now actually, let's just do this.
>> Maneuver it towards the middle of
the plate.
>> And let's see if you can-
>> Here, let me do this.
>> Yeah, do that with that and
try to take the skewer out.
>> Yes.
>> There you go and that cheese is just
going to help hold it in place.
>> Baby.
>> Beautiful.
Now we're going to take
this incredible sauce that
we made-
>> Yay.
>> I heated it up a little bit-
>> It's all coming together, people.
>> It's already beautiful, but
now just wait will you do this.
>> Yes!
>> Is that not?
>> [LAUGH] That was a little [LAUGH]
guttural.
>> I know,
it was a little like, wow.
>> Yes.
>> That was your belly talking.
>> Yes, just pour it on.
>> I know, yeah, let's just do this.
>> Pour that on.
Get some capers in there.
>> Let's get excited with it, yeah.
I mean, the sauce is to be-
>> [LAUGH]
>> Sopped up, I mean-
>> Y'all, this is my favorite appetizer.
>> It's so good.
>> [LAUGH]
>> So you can, I mean, it's beautiful,
look at that.
It's beautiful to serve it like that.
Your guests can then just pull
of piece of what they want.
>> Yes, [APPLAUSE] which side do I want to
start on?
>> You can go ahead and tear it,
pull it apart for people if you like it.
>> I totally forgot about
them.
>> I know.
>> Where can I start?
>> This is actually Wesley's
serving.
>> [LAUGH]
>> So all right, go ahead.
>> All right, here I'm going to actually-
>> Doesn't that look beautiful?
>> I'm going to take this side.
Yes, look at that.
>> That is just cheesy, melting.
>> People, I am going to be nice about
this because people are watching me.
>> Really?
>> Mm-hm.
>> Well, that's a first.
>> Look, people!
This is an appetizer.
>> Now you gotta definitely make,
you get that so you want-
>> Give me a little spoon so
I can spoon some.
>> Well, okay.
>> Thank you.
>> Taking extra time but
that's all right, folks.
Sorry, folks,
we could have just dipped but that's okay.
>> Look at that.
Just get some on there.
Yes, get some capers on there.
Y'all, I have to prepare it.
I'm sorry, I have to prepare.
He's hyperventilating and I'm preparing.
>> [LAUGH]
>> Yes, here we go, people.
Here we go.
Crunchy, delicious and it's so-
>> And the bread soaks up that sauce.
Yeah, that's what.
>> [LAUGH] That's what I should have done.
[LAUGH]
>> That's what I was hoping you would do.
>> [SOUND]
>> It's insane, it's just,
there is really nothing like it.
I mean, this sauce,
it's a butter, wine, caper,
a little bit of anchovy, heavenly.
>> That was my happy dance.
>> [LAUGH] I know,
I've seen the happy dance a few times.
>> It's kind of like the peppermint twist.
Wow.
>> Yep.
>> It's so good, it is so good.
The sauce and the crunchy of the bread,
a little hint of garlic there.
>> Yeah, just a hint, yeah,
yeah.
>> And
the mozzarella,
everything is so good y'all.
This is 100% loon approved, yeah, yeah
>> Well that was no brainer.
I knew that, I can't wait longer.
I mean, look at that cheese and-
>> Yes!
>> it is just
heavenly?
>> It is so good.
Dig right in there.
Make sure you do what I did.
>> Well, find one.
I just I'm so excited.
>> Right?
Yeah, so you can get this recipe and
many more on howtofeedaloon.com.
[LAUGH]
>> I always have to talk right after I
take a bite.
>> That's okay, I'm going to get-
>> It is so good.
So, folks, be sure to please go to all of
our social media and like us and share and
do all that.
It really does help and it makes sure
you don't miss a single recipie.
My gosh, this is great.
You guys, this is beautiful and delicious.
You need to make it, heavenly.
>> [SOUND]
>> I feel like I'm in a caper movie,
the capers?
I don't know what I'm saying,
I just need to eat.
Hey, hey, everybody.
Hey, now if you liked what you saw, make
sure you subscribe to our YouTube channel.
>> That's right,
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>> Have fun.
