Heated in the Kitchen w/ Mario Batali & Eric Ripert | On The Table Ep. 2 Full | Reserve Channel





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Published on Aug 16, 2012

"Mario Batali parks his Vespa right in Eric Ripert's NYC kitchen and lays it all On The Table - spices, sauces and couscous for his signature dish — Two-Minute Calamari: Sicilian Lifeguard Style. Mario shares with us his history as a chef — including life under the Marco Pierre White (for whom Mario has a few choice words). ""I went in the back and may have shed a tear, then I took two big handfuls of salt and threw it in the mother sauce..."" ""Cin-Cin, Mother F***er.""

On The Table w/ Eric Ripert

Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""

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Two-Minute Calamari, Sicilian Lifeguard Style
Serves 4

Kosher salt
1 cup Israeli couscous
3 tablespoons extra-virgin olive oil, plus additional for serving
2 garlic cloves, thinly sliced
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon hot red pepper flakes, optional
3 tablespoons Jalapeno Pesto (recipe follows)
1/4 cup caperberries
1 cup basic tomato sauce (recipe follows), or Mario Batali Marinara Pasta Sauce
¼ cup dry white wine
1 1/2 pounds cleaned calamari, tubes cut into ¼ to ½-inch rounds, tentacles halved
Freshly ground black pepper, to taste
3 scallions, thinly sliced, white and green parts separated

Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.

In a 12- to 14-inch sauté pan, heat the olive oil until just smoking. Add the garlic, pine nuts, currants, and red pepper flakes, if desired, and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, wine, and couscous and bring to a boil. Add the calamari and scallion whites, stir to combine, and simmer for 2 to 3 minutes, or until the calamari is just cooked and completely opaque. Season with salt and pepper, drizzle with olive oil, pour into a large bowl, sprinkle with scallion greens, and serve immediately.

Basic Tomato Sauce
Makes 4 cups

1/4 cup extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 tablespoon red pepper flakes, optional
1 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Season with salt. Add the thyme, red pepper flakes, if desired, and carrots and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. Sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Jalapeno Pesto
Makes 4 cups

3 cups Jalapeno peppers, roughly chopped
½ cup sliced almonds
½ cup red onions, chopped
½ cup extra virgin olive oil

Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.

Getting Heated in the Kitchen with Mario Batali and Eric Ripert | On The Table Ep. 2 Full | Reserve Channel


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