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, MICHAEL LOMONACO OF THE FA MOUS 21 CLUB IN NEW YORK CITY IS JOINING ME IN MY KI TCHEN AND IN MY BACKYARD FOR A GREAT GRILLING RECIPE.

I HEAR WE'RE GOING TO DO A LITTLE GRILLING AND BARBECUING TODAY.

AND IT KIND OF LOOKS IT.

YE AH, WE HAVE SO ME MIXED GAME.

WE HAVE VENISON AND QUAIL AND SO ME RUMAKI OF DUCK LIVER AND... OH, GREAT.

WE'RE GOING TO MAKE SO ME RABBIT SAUSAGE AND WE'RE GOING TO MA KE A MIXED GRILL.

GREAT, THAT'S WONDERFUL.

WELL, HOW ARE YOU GOING TO START IT?

WELL, THE FIRST THING WE 'LL DO IS THE QUAIL.

I THINK THAT WE SHOULD GE T THOSE INTO A MARINADE.

SO WHAT I HAVE HERE AR E TWO DIFFERENT KINDS.

YOU COULD SEE THAT I HA VE QUAIL WITH BONE IN WHICH THESE LITTLE BIRDS ST ILL HAVE THE BONES...

THEY'RE SO TINY, AREN'T THEY?

YE S, THEY ARE.

AND THESE ARE BO NELESS QUAIL.

DO YOU BONE THEM YOURSELF?

I DID NOT BONE, THESE AR E COMMERCIALLY DONE.

THEY PLACE THE WIRES IN HE RE AFTER THEY BONE THEM OUT.

WHEN WE PUT THESE ON THE GRILL YO U'LL SEE HOW NICE THEY GRILL.

BECAUSE OF THAT, IT KE EPS THEM NICE AND FLAT.

WHAT'S THE MARINADE GOING TO BE?

WELL, WE HAVE SO ME OLIVE OIL AND WE'LL PUT THE OL IVE OIL IN HERE.

IS THIS EXTRA VIRGIN AS USUAL?

THIS IS, AND IT'S NO T NECESSARY.

BUT I THINK... JUST AS LONG AS IT'S A GOOD OLIVE OIL.

I THINK A GOOD OLIVE OIL, FL AVORFUL OLIVE OIL... AND SOME SOY SAUCE, AN D THIS IS LOW SODIUM.

AND THE ONLY REASON I ASKED FOR LOW SODIUM IS TO BE ABLE TO CONTROL TH E FLAVOR OF THE DISH.

RATHER THAN WORRY AB OUT AN OVER-SALTED SOY.

I SEE.

AND WE PUT SO ME MAPLE SYRUP.

WELL, THAT'S A GOOD IDEA.

ABOUT A QUARTER OF A CU P OF MAPLE SYRUP HERE.

NOW YOU COULD USE ANY KIND OF SUGAR I MEAN MOLASSES WO ULD BE FINE.

HONEY, I SUPPOSE?

HONEY WOULD BE GREAT.

IT'S KIND OF TYPICAL IN MARINADES.

WELL, THAT'S INTERESTING.

AND WE'LL PUT SOME OR ANGE AND LEMON JUICE WHICH ALL I'M GOING TO DO IS USE A REAMER.

AND WE'LL USE THE JU ICE OF ONE ORANGE AND THE JUICE OF ONE LEMON.

AND WHAT I'M GOING TO DO IS ALSO... IS THROW THE RI ND IN TOO BECAUSE IT STILL HAS AL L THE OILS AND... YEAH.

WHEN IT MARINATES, IT 'S NICE TO...

IN ONE WAY THIS ACTUALLY WI LL TENDERIZE IT TOO.

IT'S NICE USING ORANGE.

THAT'S NOT USED VERY MUCH IN MARINADES.

ORANGE, AND SOY, AN D OLIVE OIL SOMEHOW ALL WORK TO GETHER FOR ME.

ADD TWO BAY LEAVES.

WE HAVE PEPPERCORNS TH AT ARE GOING IN THIS AND JUNIPER BERRIES, I LOVE JUNIPER BERRIES.

THE JUNIPER BERRIES... OH YES, YOU BUY THEM LIKE THAT.

THEY JUST COME IN A LITTLE BOTTLE.

AND THEY HAVE SUCH A FRAGRANT AROMA.

YOU RECOGNIZE TH AT AROMA OF GIN WHICH IS WHAT TH EY BREW GIN FROM.

OH YES, WHICH IS VERY FRAGRANT.

AND WE'LL PUT A TA BLESPOON OF EACH IN AND INTO A LI TTLE BAGGY.

WE'LL CRUSH THEM SO THAT WE CAN ADD... WELL, THAT'S A GOOD IDEA.

GIVE THEM A LITTLE WH ACK, AND CRUSH THEM.

IT BRINGS OUT THE FLAVOR.

YEAH, TO REALLY, RE ALLY SOFTEN THEM.

THAT'S A VERY GOOD IDEA SO THEY DON'T GO ALL OVER THE FLOOR.

THEY DON'T GO ALL OVER.

AND WE'LL ADD TH AT TO THE MARINADE.

AND I'M JUST GOING TO POUR TH IS RIGHT OVER EVERYTHING.

AND I'M GOING TO LET THEM... WE'LL LET IT ALL MARINATE.

LET THOSE SIT AND THINK.

DO THEY HAVE TO BE REFRIGERATED?

YES, ABSOLUTELY, TH EY SHOULD BE RE FRIGERATED.

HOW LONG DO THEY NEED TO BE?

WELL, THESE SHOULD GO FO R A COUPLE OF HOURS.

OVERNIGHT WOULD BE FI NE, BUT CERTAINLY FO R A FEW HOURS.

WHAT I JUST WANT TO DO IS TRY AND GET A LITTLE BI T ON ALL OF THEM.

AND THEN WE CAN SE T THEM ASI AND MAKE SURE THAT THEY AL L HAVE A LITTLE BIT OF ALL THE JU ICES ON THEM.

I THINK THE NEXT THING WE 'LL DO IS THE VENISON.

THE VENISON RACK TH AT WE BROUGHT...

I'LL MOVE THIS OVER HERE.

THIS IS WHAT'S CALLED A "F RENCHED" VENISON RACK.

"FRENCHED" BEING THE TR ADITIONAL FRENCH STYLE OF CLEANING IT ALL AN D SHOWING THE BONES.

YEAP.

AND IT MAKES A WO NDERFUL PRESENTATION.

AND IT ALSO ELIMINATES AL L OF THE GRISTLE.

AND I THINK THE NE XT THING WE'LL DO IS THIS SKIN, TH AT'S ALL.

NOW THIS YOU'LL FIND ON MO ST RACKS, SILVER SKIN.

IS THAT A LITTLE GRISTLE?

THAT'S A LI TTLE BIT SO YOU'LL WANT TO REMOVE THAT.

AND I'M JUST GOING TO TAKE THAT OFF SO THAT I CAN TAKE THIS AN D NOT WORRY ABOUT THAT.

IN OTHER WORDS, WHAT YOU DON'T LIKE JUST CUT OFF.

YEAH.

AND I THINK THAT ANYTIME YO U TAKE HOME A CHICKEN OR A PIECE OF MEAT FR OM THE BUTCHER AND IT'S NOT EXACTLY WH AT YOU WANT IT TO BE JUST TAKE A KN IFE AND DO IT.

I THINK BUTCHERING IS ON E OF THOSE THINGS THAT INTIMIDATES PEOPLE ONLY BECAUSE THEY DON'T DO IT ENOUGH AND IT'S...

I LOVE, I'D REALLY BE HAPPY TO BE A BUTCHER.

I LOVE DOING ALL OF THAT.

IT'S A GREAT PART OF THE ART OF COOKING IS BEING ABLE TO... OH, YEAH.

YOU KNOW, TAKE AN YTHING THAT YOU WANT AND ALTER IT TO WHAT YO U WOULD LIKE IT TO BE.

THEN YOU KNOW HOW TO CARVE IT BECAUSE YOU KNOW HOW IT'S MADE.

WE'RE GOING TO MA RINATE THAT IN A VERY SIMPLE WAY WI TH A CHILE PASTE WITH DRIED CH ILE PEPPERS.

THAT I'VE TAKEN TH E PEPPERS AND I'VE BOILED TH EM ACTUALLY IN A LITTLE BIT OF HOT WA TER FOR A FEW MINUTES AND THEY SOFTEN UP, JU ST LIKE THAT.

WHICH CHILES ARE THESE?

THESE ARE CHIPOTLE.

IT'S A DRIED CHILE TH AT'S BEEN SMOKED WHILE IT'S BE EN DRYING.

OH, I SEE, YES.

BUT THERE'S ANCHO CH ILES AND POBLANOS THAT ARE DRIED TO BE ANCHOS.

SO ALL OF THOSE DR IED PEPPERS ARE READILY AVAILABLE IN SPECIALTY STORES.

I SOAK THE PEPPERS AND TH EN MAKE A PUREE OUT OF IT.

WE PUREED IT IN A BLENDER AND THEN PASS IT THROUGH A FI NE SIEVE TO REMOVE ANY... ANY SKINS BE FORE, YOU KNOW THE ONE THING TO DO IS TO BE CAREFUL IS BEFORE YOU PU REE THESE EITHER IN A BLENDER OR IN A FOOD PROCESSOR IS TO REMOVE TH E SEEDS.

WHICH WE DO THAT WI TH THE BACK OF A KNIFE AND HANDLE IT AS LI TTLE AS POSSIBLE BECAUSE THE OILS CA N BE A LITTLE HOT.

SO, I'M JUST GOING TO CH OP A LITTLE GARLIC AND MIX WITH TH E PEPPER SMASH THE GA RLIC CLOVES.

IT'S ALWAYS INTERESTING TO SEE OTHER PEOPLE'S METHOD OF DOING GARLIC.

AH HUM.

THERE'S SO MANY.

EVERYONE HAS, I' M SURE THEIR WAY THAT MAKES TH EM HAPPIEST.

IT DEPENDS ON WHAT IT'S GO ING TO BE USED FOR.

YOU SEE, IN TH IS CASE I WANT THE GARLIC TO BE AS FINE AS CAN BE.

ONE THING THAT I DO IS JUST PUT A LITTLE BIT OF SALT ON THE GARLIC NOT TOO MUCH, JUST A LI TTLE, THAT'S KOSHER SALT.

AND THAT AB SORBS THE OIL SO THAT THE KNIFE CAN PA SS THROUGH VERY EASILY.

BECAUSE WHAT I WANT TO MA KE IS A GARLIC PASTE.

I'LL COMBINE THE GARLIC PA STE WITH THE CHILE.

AND ALL I'LL DO IS TAKE A LITTLE BIT OF THE CHILE PASTE AND I'M JUST GOING TO MIX THE CHILE PASTE WITH THE GARLIC.

SO WE JUST MADE A LITTLE PASTE THAT WE THEN CAN SEASON... AND THAT CAN BE BRUSHED ON.

THAT'S CERTAINLY VERY EASILY DONE.

THAT'S IT.

AND I GUESS WITH THAT PASTE THAT WILL KEEP?

IT WILL STAY FO R WEEKS.

YEAH.

THE DRIED CHILES THEMSELVES HA VE A VERY LONG LIFE YOU KNOW, ON A SHELF.

YEAH.

AND ANYTIME YOU MA KE THE PASTE AND PUREE AN D STRAIN IT WE COVER IT WITH A LI TTLE BIT OF OLIVE OIL.

JUST PUT A LITTLE BIT OF OLIVE OIL ON TOP.

AND REFRIGERATED TH AT WILL STAY FOR WE EKS AND WEEKS.

AND THAT WILL JU ST MARINATE.

HOW LONG WOULD THAT GO?

TH IS I'D LIKE TO GO OVERNIGHT.

I MEAN, SEVERAL HO URS WOULD BE FINE DEPENDING ON TH E INTENSITY.

AND THAT'S TH E VENISON.

I'VE BROUGHT SOME DUCK LI VERS TO MAKE RUMAKI.

YOU COULD USE CHICKEN LI VER IN THIS, NO PROBLEM.

BUT THE DUCK LIVER...

DOES IT HAVE MORE FLAVOR, DO YOU THINK?

IT HAS A CERTAIN CHARACTER TH AT'S DISTINGUISHABLE.

A LITTLE REMINISCENCE OF FOIE GRAS?

I THINK IT'S RE MINISCENT OF DUCK RATHER THAN OF CHICKEN... AH HUH, YEAH.

IT HAS A LITTLE MORE AS SERTIVE FLAVOR.

THEY'RE ALSO A LITTLE LA RGER, SO THEY... YEAH.

THEY WORK VERY WELL ON THE BA RBECUE, ON THE GRILL ITSELF.

AND THE ONLY THING THAT MIGHT BE A LITTLE BI T MORE DIFFICULT TO GET.

BUT, THIS IS WILD BOAR BA CON FROM SOUTH TEXAS.

AH HA.

AND YOU KNOW, IT 'S EUROPEAN BOAR.

IT WAS INTRODUCED AFTER TH E TURN OF THE CENTURY PRIMARILY FOR GAME HUNTING.

AND NOW THEY'RE IN DIGENOUS CREATURES.

THEY'RE ALL OVER.

THEY'RE ALL OVER SOUTH TE XAS, FLORIDA AS WELL.

AND THERE ARE SOME OF THEM IN SOUTHERN CALIFORNIA TOO, I KNOW.

AND THE ONLY THING THAT I' M GOING TO DO WITH THIS IS WRAP TH E LIVER WITH A PIECE OF BACON.

OH, WITH BACON.

AND I'LL SKEWER IT.

YEAH.

AND WE'LL PUT TWO TO GETHER ON EVERY SKEWER AND THE BACON WILL MA RINATE THE LIVER NICELY.

WHEN IT COOKS, IT WI LL ALL COOK TOGETHER.

IT'S JUST A GOOD SIZE.

AND WE'LL MAKE UP SOME LIKE THAT.

AFTER WE'VE MARINATED ALL OF THIS AND LET THAT REST THE RUMAKI CAN STAY OV ERNIGHT AS WELL YEAH.

OR IT CAN BE DO NE IN ADVANCE.

THAT DOESN'T GET ANY MARINADE IT DOESN'T NEED IT.

NO THING AT ALL.

JUST A LITTLE BIT OF SALT AN D PEPPER BEFORE WE GRILL IT.

NOW, THIS IS YOUR SAUSAGE SETUP, I PRESUME?

THIS IS THE RABBIT SA USAGE SETUP, EXACTLY.

WE'LL BONE OUT A PIECE OF THE THIGH HERE.

WE'LL BONE OUT SO ME OF THIS LEG.

WHILE I GET THIS OUT OF YOUR WAY.

AND THAT'S WH AT WE USE.

I'M JUST TAKING THE RABBIT RI GHT OFF THE BONE AND THERE'S JUST A LI TTLE BIT OF TENDON AND LIGAMENT, AND CONNECTIVE TISSUE THAT COME OFF VERY EASILY WI TH A SHARP KNIFE.

THIS IS JUST FATBACK.

AND THAT'S JUST CALLED "PORK FATBACK".

YEAP.

AND I'M JUST GO ING TO DICE THIS.

I'M JUST CUTTING IT RATHER SMALL SO THAT IT PASSES TH ROUGH THE GRINDER EASILY WITHOUT CLOGGING THE GRINDER.

WE HAVE ABOUT A POUND OF ME AT THAT WE HAVE HERE WITH ABOUT A QUARTER OF A POUND OF THE PORK FAT.

AND WE'LL GRIND AL L OF THE RABBIT.

AND THE LAST THING WE'LL DO IS PUT THE PORK FAT THROUGH.

THAT'S FINE.

THIS IS CUMIN, GR OUND CUMIN SEED.

I PUT A LITTLE BI T OF CAYENNE.

THIS IS CILANTRO.

AND I'M JUST PUTTING A LITTLE CH OPPED CILANTRO LEAVES IN HERE.

THIS IS A LITTLE SA LT AND PEPPER.

AND THIS IS...

PORT WINE.

PO RT WINE.

AND WE'LL PUT ABOUT A QUARTER OF A CUP OF PORT WINE IN HERE.

I'M JUST GOING TO USE THIS, I'M JU ST GOING TO MIX THIS TOGETHER AND NOW YOU CAN SEE THE CA SING HANGING OFF THE END?

YEAH.

AND THE SAUSAGE RI GHT HERE.

WHEN THE CASING, IT JUST COMES... AND THEN YOU HAVE TO SOAK IT, WOULDN'T YOU?

HOG CASING IS THE TH ICKER SAUSAGE CASING.

THE SHEEP CASING IS THINNER, AN D THAT'S WHAT WE'RE USING.

AND THERE SHE COMES.

AND THERE WE GO.

DO YOU WANT ME TO HOLD THAT?

SURE.

IF YOU COULD JU ST TAKE THE END THEN I CAN FO CUS ON THIS.

JUST AT EVERY FE W INCHES JUST TYING A LI TTLE BIT OF STRING.

AND YOU CAN MAKE THEM ANY SIZE YOU WANT?

YEAP, YOU SURE CAN.

HERE'S ONE THAT WAS ALREADY DONE, READY FOR COOKING.

WELL, IT LOOKS AS THOUGH WE ARE READY FOR THE BARBECUE, LET'S GO.

I'M DYING TO SEE ALL OF THIS REALLY, IN THE BARBECUE.

WELL, LET ME SHOW YOU WHAT WE HAVE IN HERE.

WE BUILT THE FIRE AND YOU CAN SEE WITH TH E CHARCOAL BRIQUETTES ON EITHER SIDE.

YEAH.

SO THAT WE HAVE AN IN DIRECT HEATING.

AND THAT WAY WE CAN COOK PARTLY OVER FIRE AND PARTLY JUST IN TH E WARM CHAMBER.

SO EVERYTHING WON'T BURN BLACK.

SO EVERYTHING DOESN'T BURN AND TURN BL ACK, EXACTLY.

AND WHAT I DO IS TO JUST TO RUB A LITTLE BIT OF OIL ON THE GRILL.

OBVIOUSLY, SO THINGS WON'T STICK?

YEAH.

SHALL WE SEASON WITH SOME SA LT AND PEPPER AND...

OKAY, SHALL I DO PEPPER?

TH AT WOULD BE A HELP.

THAT WOULD BE GREAT.

AND WE CAN PLACE THE RACK OF VENISON ON ONE SIDE AND I'LL PUT THE BONES OUT SO THAT WE DON'T SCORCH THE BONES.

YOU DON'T WANT TO BURN THOSE.

SO NOW, THE QUAIL WE'RE GOING TO PUT OV ER ON THIS ONE.

AND IT'S INTERESTING THAT PEOPLE ARE ALWAYS BASTING THE MEAT WITH OLIVE OIL OR SOMETHING, AND YOU DON'T DO THAT?

IT'S NOT NE CESSARY HERE.

FIRST OF ALL THE QUAIL HAVE BE EN SITTING IN A MARINADE THAT HAS OIL IN IT SO IT'S PRACTICALLY LIKE TH EY'RE SELF-BASTING.

THE VENISON ALSO HA S A MARINADE.

DO YOU NEED TO PRICK THE SAUSAGE TO KEEP THEM FROM BURSTING, ISN'T IT?

YEAP, AND THESE ARE AC TUALLY VERY TIGHT.

AND WE WERE ABLE TO GET AL L OF THE AIR OUT OF THEM.

SO I THINK THAT... AND THE LAST THING TO GO ON WILL BE THE RUMAKI THE LITTLE SKEWERS.

THE LITTLE LIVERS.

YEAH, AND THEY'LL BE GIN TO COOK SLOWLY WITH THIS IN DIRECT HEAT.

AND WE CAN CH ECK OUR QUAIL.

YOU PUT THE TOUGHER THINGS ON THE SIDE?

YEAH.

THE QUAIL, WE WA NT TO SEAR IT WHICH IT'S ACTUALLY DOING QU ITE NICELY OVER THE COALS.

AND WE'LL CHECK THE VENISON RACK.

OF COURSE THE VENISON TAKES LONGER TO COOK, DOESN'T IT?

IT WILL.

I'LL BE THE FIRST THING ON AND THE LAST THING OFF.

NOW THIS WILL COOK FO R TEN MINUTES AND THEN WE'LL BE ABLE TO ADD THE WOOD CHIPS THEN SMOKE EVERYTHING.

SO I'M MOVING SOME OF THE QUAIL AROUND BECAUSE I DON'T WA NT THEM TO BURN.

SO THEY'VE GOTTEN A GO OD COLOR ON THEM.

NOW I CAN MOVE THEM OF F THE DIRECT FIRE.

SO WE CAN JUST GIVE A LI TTLE COLOR TO THE SAUSAGES.

AND THEN WE'LL PREPARE TO CLOSE THE LID.

OKAY, I THINK WE CAN AD D OUR WOOD CHIPS NOW.

THIS PARTICULAR GRATE MA KES IT EASY TO DO THAT.

THAT'S WONDERFUL, ISN'T IT.

THE WOOD CHIPS HAVE BE EN SOAKED IN WATER THESE ARE HICKORY CHIPS.

SO THAT WILL GIVE A LIGHT NOT OVERLY-SMOKED.

SO, WE'RE GOING TO DO THAT AND CLOSE OUR LID.

AND THEN THE FIRE IS REALLY...

THE COALS ARE REALLY KIND OF GLOWING, AREN'T THEY?

THEY'RE NICE AND AS HY AND THERE'S HEAT WITHOUT A LOT OF FIRE CO MING OFF OF THEM.

THAT THE COALS HAVE REALLY COOKED NICELY.

AND THIS WE CAN JU ST PUT A LID ON.

LOOK AT ALL THAT.

THAT'S BEEN ABOUT 15 MINUTES COVERED ROASTING.

PUFF.

IT IS QUITE A BIT OF SM OKE, YOU'RE RIGHT.

IT IS.

BUT THAT WILL ALL SORT OF GO AWAY.

AND HOW DO WE KNOW IT'S DONE, BY PRESSING IT?

WELL, YOU COULD FEEL TH AT THE SAUSAGES ARE.

YEAH, THAT'S RIGHT.

AND THE LIVERS.

THAT'S STILL... ACTUALLY YOU COULD SEE.

A BIT RARE, ISN'T IT?

I THINK WHAT I, WE SH OULD DO RIGHT NOW IS JUST MOVE THE VENISON A LI TTLE BIT MORE ONTO THIS AND GET A LI TTLE MORE HEAT WHILE WE'RE TAKING EV ERYTHING ELSE OFF.

YEAH.

AND THEN IT WI LL CARRY OVER.

OH, GOOD.

THE VENISON WILL CONTINUE TO COOK.

OH IT WILL, THAT'S GOOD.

EVERYTHING WILL CONTINUE TO COOK A LITTLE BIT.

WELL, THEY LOOK DELICIOUS.

I'M READY TO EAT THEM.

THE SAUSAGE IS REALLY... YOU SEE THEY'RE NO T CHARRED AND... YEAH, THEY'RE LOVELY.

AND YOU STILL GET THE NICE CH ARACTER OF THE RABBIT ITSELF.

AND I'M GLAD TO SEE YOU'RE USING A CLEAN TRAY.

THEY ALWAYS SAY, "IF YOU USE A DIRTY ONE YOU'LL JUST TRANSFER BACTERIA."

THAT'S ABSOLUTELY TRUE.

I WOULDN'T PUT ANYTHING BA CK INTO THE MARINADE.

THE MARINADE THAT WE USED FO R THE QUAIL NOW IS FINISHED.

I GUESS UNLESS YOU'RE COOKING, YEAH.

WE'LL TAKE THAT OFF.

YOU WANT IT RARE?

I WOULD LIKE IT NOT MORE THAN MEDIUM RARE BECAUSE VENISON IS VERY LEAN.

AH HA.

IN ORDER TO MAINTAIN TH E FLAVOR AND MOISTURE.

AND IT CAN BE TOUGH IF YOU OVERCOOK IT.

IF YOU OVERCOOK IT IT TOUGHENS IT IM MEDIATELY, THAT'S RIGHT BECAUSE OF THE LEANNESS.

THAT LOOKS ABSOLUTELY DELICIOUS.

THAT'S GREAT, I CA N'T WAIT TO EAT THAT.

Julia: NOW WHAT ARE WE GOING TO DO HERE?

Lomonaco: WE'RE GOING TO MAKE BERRY RELISH AND IT'S ALMOST LI KE A CHUTNEY WHEN WE'RE FI NISHED WITH IT EXCEPT IT DOESN'T HAVE ON IONS AND PEPPERS IN IT BUT IT'S SWEET AND SOUR.

NOW THESE ARE CURRANTS, RE D AND BLACK CURRANTS.

AND THESE ACTUALLY CA N BE BOUGHT AT TIMES OF THE YEAR FRESH AN D SOMETIMES FROZEN JUST THE BERRIES.

AND SOMETIMES YOU CA N FIND THEM IN SYRUP AND IF I WERE TO USE TH E ONES IN SYRUP I WOULD DRAIN THE SYRUP AN D JUST USE THE BERRIES.

SO WE'RE USING RED AN D BLACK CURRANTS AND WHICH WE CAN PU T RIGHT IN HERE.

WE HAVE PORT, AND THAT'S ABOUT A... THAT'S NOT VERY MUCH.

BR OWN SUGAR.

THE BERRIES REALLY HA VE A TARTNESS THAT'S ALL TH EIR OWN.

I'M PUTTING JUST EN OUGH SUGAR TO MELLOW OUT TH E TARTNESS BUT NOT FOR IT TO BE A SWEET DISH.

AND THAT'S ABOUT A PO UND OF BERRIES THERE SO IT TAKES QU ITE A BIT.

IT CALLS FOR ORANGE JU ICE AND LEMON JUICE.

AND ALSO ORANGE ZEST AN D LEMON ZEST.

SO I'M JUST GOING TO JUICE TH E ORANGE RIGHT IN HERE.

YOU CAN BUY THOSE LITTLE ZESTERS IN ANY GOURMET EQUIPMENT.

YEAH, THEY'RE REALLY VE RY INEXPENSIVE.

YOU COULD DO THIS WITH A POTATO PEELER AS WELL AND THEN JULIENNE IT WITH A KNIFE.

AND NOW I'LL PU T THE ZEST IN AND JUICE OF ON E LEMON.

AND THEN AFTER WE 'VE ZESTED IT...

THEY'VE GOT A LOT OF SEEDS HOW ARE YOU GOING TO AVOID THEM?

I WILL DO IT IN TO ANOTHER BOWL.

AH.

AND THEN...

THIS ONE HAD A LOT OF SEEDS.

SOME LEMONS HA VE HARDLY ANY AND SOME HA VE SO MANY.

THAT'S A LOT OF WONDERFUL LEMONY SMELL, LOVELY.

THIS IS A VERY OFFICIAL WA Y OF DOING THIS RIGHT THROUGH TH E HANDS.

THERE'S NOTHING KE HA NDS IN COOKERY.

THAT'S WHAT YOUR HANDS ARE FOR.

EX ACTLY.

IMPECCABLY CLEAN AS THEY ALWAYS ARE.

THEY ARE.

AND THEN WE CAN THROW AWAY TH E SEEDS AND THE PITS.

THE LAST THING THAT WE 'LL PUT IN HERE WILL BE SO ME GINGER.

YEAH.

AND THIS IS JUST SOME PL ASTIC WRAP OVER A GRATER.

YEAH.

I'M JUST GOING TO GRATE A LITTLE BIT OF THE GINGER.

WELL, NOW THAT'S A VERY GOOD IDEA.

ENOUGH FOR TH E RECIPE.

RIGHT ON THE PLASTIC WRAP.

YEAH.

THAT'S SO EASY ISN'T IT?

AND IT'S SO EASY.

NOW THE, IF NOT USING THE PLASTIC ALL OF THE GRATED GINGER GE TS TRAPPED IN THE... AND ALL THE JUICES.

ON THE GRATER AND YO U LOSE IT ALL.

YEAP.

BUT THIS IS VERY EASY TO JU ST GRATE A LITTLE BIT.

THAT'S ALL WE NEED, SC RAPE IT RIGHT OFF.

BECAUSE YOU DON'T WANT TOO MUCH CAUSE IT GETS VERY STRONG, DOESN'T IT?

IT'S VERY ST RONG, IT IS.

AND THE LAST IS CAYENNE.

AS YOU'VE POINTED OUT THAT'S REALLY CHILE, ISN'T IT?

YE S, IT CE RTAINLY IS.

THAT WAS JUST ABOUT A TE ASPOON IS PLENTY FOR ALL OF THIS.

I'M JUST GOING TO STIR ALL THAT AND I'M GOING TO PU T IT RIGHT OVER HERE.

AND WE'LL BRING IT TO A BOIL.

AND AFTER IT 'S BOILED WE'LL TURN IT DO WN TO A SIMMER.

YOU COULD SMELL THE FRESH CITRUS.

UM, THAT'S LOVELY.

AND THE GINGER AL L TOGETHER.

THE FRESHNESS DOES MAKE A LOT OF DIFFERENCE.

THAT'S BUBBLING NICELY.

AS YOU CAN SEE, IT 'S BUBBLING NICELY.

YEAH, IT IS.

IT LOOKS RATHER LIKE THE BEGINNING OF CRANBERRY RELISH TOO, DOESN'T IT?

YOU KNOW, IF YOU DO N'T HAVE CURRANTS CRANBERRIES ARE A PE RFECT THING TO USE HERE.

OR HUCKLEBERRIES IF YOU'RE IN A PART OF TH E COUNTRY THAT HAS THEM.

EVEN GOOD RIPE BLUEBERRIES AT THE END OF SUMMER.

I MEAN IT'S JUST A BASIC RELISH BERRY RELISH RECIPE.

SO NOW, THE ACTUAL BE RRIES THEMSELVES ARE BEGINNING TO POP AN D THAT'S WHAT WE WANT.

YOU WANT ALL OF THEM ALL TO POP?

NO, WE WANT TO KEEP SO ME OF THEM WHOLE BUT WE WANT THEM TO BE GIN AT THAT STAGE.

IT'S JUST ABOUT RE ADY TO COME OFF.

AND WE CAN POUR IT OU T AND YOU'LL SEE WHAT AS THE BERRIES BE GIN TO POP THEY'RE GOING TO RELEASE TH EIR OWN PECTINS.

I LIKE TO MAKE TH IS A DAY OR TWO BEFORE WE IN TEND TO USE IT SO THAT IT HAS A CHANCE TO MELLOW.

KIND OF MELDS TOGETHER?

AND THE ACTUAL PECTINS PU LL IT TOGETHER.

YOU CAN SEE IT'S VERY HOT SO WE'LL BE CAREFUL PO URING IT HERE.

AND THE COLOR IS SO RICH NOW.

IT'S SOMETHING THAT WILL KEEP IN THE FRIDGE FOR...

THIS WOULD ST AY FOR WEEKS.

WEEKS I WOULD THINK.

IT WOULD, AND IF YOU WERE OF THE MIND TO BOTTLE IT AND PUT IT UP IN JARS IT WOULD STAY FOR EV EN LONGER THAN THAT.

YEAH.

MAKE A NICE CHRISTMAS PRESENT.

ACTUALLY IT DOES.

NOW WE'RE GOING TO SEE SOME REAL HOME-FRIED POTATOES.

THAT'S WHAT I LOVE.

I'M INTERESTED TO SEE HOW THE PRO DOES THEM BECAUSE THEY'RE SO GOOD.

ARE THESE VIDALIA ONIONS?

THESE ARE VERY SWEET VI DALIA ONIONS, YO U'RE RIGHT.

I'M JUST GOING TO DICE THIS ONE AND THEN WE'LL AD D IT TO THE ONE THAT I'VE AL READY DICED.

YEAH.

AND WE'LL SA UTE THEM UNTIL THEY'RE NICE AN D GOLDEN BROWN CR ISPY CARAMELIZED.

I'M JUST GOING TO SA UTE THE ONION IN A LITTLE BIT OF OLIVE OIL.

WE'LL JUST ADD OUR ON IONS TO THIS NOW.

WHAT WE DID WI TH THE POTATOES AFTER WE, I BOILED TH EM FOR ABOUT...

TEN TO 12 MINUTES SO TH EY'D STAY NICE AND FIRM.

AND THEN WE JUST CU T THEM IN WEDGES.

SO THEY'RE JUST REALLY SORT OF HALF COOKED, AREN'T THEY?

BUT NOW WHEN WE SAUTE TH EM THEY FINISH COOKING AND THE SMALL POTATOES AR E REALLY BEST.

THE SKINS AR E THINNEST AND THEY'RE JUST TH E RIGHT SIZE.

AND, AGAIN, WE'RE GOING TO DO TH E SAME THING FOR THE POTATOES.

A LITTLE BIT OF OLIVE OIL AND ALSO A LITTLE BI T OF BUTTER ON THIS.

THAT'S TO GET THAT NICE BUTTER FLAVOR.

THAT NICE BU TTERY FLAVOR AND A GOOD COLOR ON IT AS WELL.

WE'LL ADD BUTTER AS IT BEGINS TO FOAM JUST LIKE THAT.

WE'RE GOING TO USE...

EVEN WITH THESE PA NS REALLY WILL GET A NICE CARAMELIZED CO LOR ON THE ONIONS AND A NICE CRISPY BROWN TE XTURE TO THE POTATOES.

YOU'VE GOT TO REMEMBER AF TER YOU'VE BOILED POTATOES TO DRAIN THEM WELL SO THAT THERE'S NO REMAINING MO ISTURE ON THE SKIN.

OTHERWISE THEY WOULDN'T BROWN I GUESS, YES.

ONIONS ARE REALLY PERFECTLY DONE NICE AND BROWN.

I THINK IT'S VERY CLEVER DOING THEM IN TWO PANS.

AND THE POTATOES ARE REALLY JU ST ABOUT FINISHED NOW.

AND THIS IS THE TIME WHEN WE 'LL PUT THE ONIONS IN ADD THE ONIONS RIGHT TO THE POTATOES AND GIVE THIS ALL A NI CE STIR TOGETHER TO REALLY CO MBINE THEM.

THE ONIONS ARE SO NICELY BROWNED AND SAUTEED NOW THEY'VE COOKED ON THEIR OWN AND EVERYTHING IS CO OKED AT ITS OWN PACE.

NOW WE CAN SEASON THIS WI TH A LITTLE BIT OF SALT AND FRESHLY GR OUND PEPPER.

AND THIS IS THE PAPRIKA.

THAT GIVES IT A MORE INTENSE BROWN, DOESN'T IT?

UM HUM, IT GIVES IT A LI TTLE BIT OF COLOR AND ADDS JUST A HINT OF SWEETNESS OF THE SWEET PEPPERS TH AT ARE IN IT.

IT'S A VERY SIMPLE DISH BUT IT MUST BE PROPERLY DONE.

I THINK THAT IT TA KES A LITTLE TIME BUT IT'S WO RTH DOING.

OH, YES.

THE LAST THING WE ADD TO THIS IS SOME FRESH THYME.

OH OH, THAT WILL BE NICE.

AND WE ADD IT AT THE VERY END JUST BEFORE WE'RE ABOUT TO TA KE IT OFF OF THE STOVE SO THAT THE TH YME ITSELF DOESN'T GET A CHANCE TO COOK TOO MUCH.

AND JUST EN OUGH HEAT FOR IT TO RELEASE ITS AR OMAS AND FLAVOR AND... THAT'S IMPORTANT TOO, ISN'T IT, JUST A LITTLE HEAT.

YOU CAN HEAR THE THYME TO ASTING, YOU HEAR THAT?

THAT'S ACTUALLY TH E THYME ITSELF AND THAT IS MY FAVORITE PA RT OF ADDING HERBS TO FOOD BECAUSE JUST AT THE END IT RELEASES ALL OF ITS BOUQUET AND THAT'S THE TI ME TO SERVE IT.

UM, I CAN SMELL IT NOW.

MICHAEL, THIS IS SO BEAUTIFUL AND SO MOUTH-WATERING.

YOUR VENISON, IT WAS COOKED PERFECTLY.

IT SMELLS LU SCIOUS TOO.

THE RELISH IS GOING BEAUTIFULLY WITH THAT.

I GUESS THAT'S THAT WHOLE GRAIN MUSTARD?

IT'S A WHOLE GR AIN MUSTARD.

IT'S JUST KIND OF A NICE COMPLEMENT.

AND THAT BEAUTIFUL ASPARAGUS, THAT... ANY SEASONAL VE GETABLE BUT THE ASPARAGUS LO OKED GOOD.

THAT WAS BEAUTIFULLY COOKED AND ENDING WITH THOSE DIVINE POTATOES.

THE THYME STILL HA S AN AROMA.

THAT'S THE AM AZING THING.

AND ON THE STOVE COOKING OVER HERE I HAVE REDUCED A LITTLE RE D WINE WITH SHALLOTS AND ADDED JUST A LITTLE BI T OF A VEAL STOCK TO IT.

AND I'M JUST GOING TO POUR TH AT OVER ALL OF THE MEATS AS SORT OF A JUICE, OR A JUS, OR A VERY LIGHT... JUST A LITTLE BIT, YEAH.

JU ST A LI TTLE BIT.

AND JUST AT TH E VERY END WE COULD BRING TH IS TO THE TABLE AND PUT THIS INTO A LITTLE SERVER.

OR JUST HAVE PEOPLE SERVE THEMSELVES FROM HERE AS A BUFFET.

YOU WERE WONDERFUL TO COME HERE AND COOK THIS FOR US AND I THINK IT WILL BE ONE OF OUR MEMORABLE MEALS.

WELL, THANK YO U, JULIA BUT IT WAS WONDERFUL CO OKING WITH YOU... WELL, THANK YOU VERY MUCH.

I THINK I LEARNED A LOT OF THIS FROM YOU.

WELL, I LEARNED A LOT FROM YOU.

THANK YOU.

THIS HAS BEEN A REALLY GREAT EXPERIENCE FOR ME, MICHAEL YOU HAVE BEEN VERY KIND TO COME AND COOK IN MY KITCHEN.

AND I'VE JUST LOVED EVERY MINUTE OF IT.

WELL THANK YOU JULIA, THANK YOU FO R OPENING YOUR KITCHEN TO ME.

IT'S THE MOST EXCITING TIME OF MY LIFE THANK YOU.

BON APPETIT.