Episode: AH0515. Well, hello and welcome today to “At Home.” We’re so glad you dropped by. I’ve got some special guests with me because we’re doing a really special meal called a platter meal, right?
Platter meal.
Platter meal. We have Chaz here from Woody’s, we got Greg Antonelli back. Woddy’s catering restaurant, I tell you the food is superb. Been in business for 35 years and I’ve never heard anybody-
Just in catering, we’ve been over 50 in the restaurant.
Really?
Oh yeah.
Oh yeah, you’re dad was… Yeah, that’s right.
All my brothers and sisters, they all work in the business.
It’s a family affair, it really is.
I’ve got a great family.
Yeah, you do.
Wonderful.
And you know what else is nice? Everybody has a part in it.
Yeah.
You know, so one’s doing this aspect, one’s doing that aspect. So today he’s gonna show us how to put this platter meal together. Chaz is gonna get on the grill and then Greg is gonna show us step by step how to make rack of lamb, plus a lot of other goodies. We’ll be back in just a minute, but first here’s the hint, and then come on back for platter meal. I’ll see you in just a minute, okay. Here’s today’s at home definition, rack of lamb is a portion of the rib section of a lamb, usually containing eight ribs. It can also be cut into chops and served in one piece as a rack, or formed into a crown roast. If you’ve got a helpful hint, we’d sure like to hear from you, send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148-1499. Well, we’re cooking out. It’s not the best day in the world weather wise, but you know what? Never stops these guys’ cause they’re prepared for anything. If you ever book any kind of an event with them, wind, snow, soil-
We come, rain or shine.
Nothing stops them.
Pray for the best and prepare for the worst.
Prepare for the worst, you got it. Well, I’ll tell you, tell us about lamb. I don’t know a whole lot about lamb.
Yeah, lamb. What we’re gonna use today is we’re gonna use a New Zealand imported rack of lamb.
Rack of lamb, okay.
And it’s French cut. French cut, what they do is they cut down between the bones, cut all this side here.
Okay, show them that one over there.
Okay.
Okay, they cut between them.
They cut between them. Now, New Zealand are a little smaller than domestic. If you get a domestic, it’s a larger.
They’re bigger.
Yeah, exactly.
But these are probably tastier, huh?
These are nice for the grill, exactly. And when they do a crown, what they do is they just-
They just turn it around, and that’s a bigger one, huh?
Exactly, and I’ve done these and stuffed them inside there.
Oh, boy. Now would you roast them in the oven when you do them that way?
Yeah, you can do em. You could start ’em on a grill and finish ’em in the oven if you want to.
Okay.
And then when you’re done you can cut ’em down individuals-
Oh, boy.
And do a nice platter with them. That’s what we’re gonna do today.
Oh, okay, great.
But first what we’re gonna do is a marinate.
Okay, I like this platter idea too.
Yeah, it’s nice if you’re gonna have a dinner party, you’re gonna have some people over. It’s nice to just have platters.
So you can pick a nibble, huh?
Exactly.
Pick and choose.
[Greg] And you can put a couple in your living room, a couple in your kitchen.
[Arlene] Yeah, I love it.
And it breaks up the crowd.
Absolutely.
Okay, so what we’re gonna do first is-
Make a marinade?
We’re gonna make a marinade. And we’re gonna do a little graded lemon peel.
Lemon, fresh lemon peel.
Fresh lemon peel, exactly. This gives a little acid in there.
Ah, nothing smells better than that.
Oh, yeah.
That’s just awesome. Okay, that’s just like the one lemon, right?
Sure, exactly. Yeah, it’s about a teaspoon.
Now, how far ahead should you do the marinade?
You could do these overnight. These ones I did yesterday, actually. I’m gonna add a cup of olive oil.
Cup of oil.
And I like to use a nice Virgin olive oil.
Yeah, nice light. This is, let’s see, five-
It’s five cloves of garlic. Yeah, a lot of garlic. Lamb and garlic go good together.
Yeah, that’s the truth.
It’s like you and Paul.
Aww. Now wait, who’s the what and who’s the what? Tell me about that.
Yeah, what we’re using today, some people use a Dijon mustard, I’m using a whole grain mustard.
That’s about three teaspoons?
Yeah, about three teaspoons of whole grain mustard.
Okay, show that to him over there. Look at that, that’s got the big chunks of the mustard in it.
Yeah, that’s nice for the grill.
Oh, yeah.
So we’re gonna add that in here.
And let’s see, how about some kosher salt?
We’re gonna do it by a teaspoon of kosher salt.
Okay, and three tablespoons of-
Fresh Rosemary.
Fresh, oh, smell it.
Same with garlic, it’s excellent.
Have to have the fresh.
Excellent with lamb, for sure.
You know, I’ve had some people that overdo it on that and it’s too much, just way too much. And that’s just some ground black pepper.
Yeah, that’s fresh brown pepper.
So you’re just gonna whisk that together.
Now what you’re gonna do is whisk it. Now this is a nice thick marinade, okay?
Oh yeah, it is.
Yeah, so what you wanna do is, you’re not gonna soak this in there, you’re actually gonna coat your lamb.
Paint it on, okay.
We’ll just put them in there like that.
See, you know, you get into your food.
Oh, I love it.
The fingers are so much better.
I jump right in.
I tell you, both feet too, huh? But you would let that soak in there for how long?
I would let this overnight.
Overnight, okay. Then you’re gonna bring it out and you put it on the grill.
Yeah, we’re gonna put it on the grill. We’re gonna put it bone side-
Bone side down?
Bone side down, exactly. Yeah, I always go meat bone side down.
Like he did the chicken a couple weeks.
Exactly, sure.
Yeah, okay. Yum, yum. Oh boy. These babies are really, and you have to have your grill just right. And like what, medium high?
Medium high.
Medium high, get it started. All, right now what are we gonna do?
Now while that’s cooking what we’re gonna do is we’re gonna-
[Arlene] Do some veggies.
We cut this down though and we’re gonna do a little bit of red Swiss chard and we’re gonna do some .
Swiss chard, okay.
Yeah, Siss chard.
So that what this stuff is?
That’s what this is. This is a leafy spinach type vegetable, okay? And you can buy in the store-
Yeah, not too many people eat this, huh?
No, and it’s excellent-
[Arlene] I don’t know what to do with it.
Sure, exactly. A lot of people don’t and what you wanna do is-
But I like it ’cause it’s leafy.
Sure, yeah.
It’s pretty too, the color is beautiful.
Very nice. And what you’re gonna do is these are ribs. So what you want do is you wanna sort of strip the green leafy away from the rib.
Okay, so you take this side.
You can slide it and-
Then you pull this out.
Pulls apart.
And then you just wanna break this up like you would like spinach.
Yeah, it’s just like spinach. You wanna prepare with-
‘Cause then you’re gonna wilt it.
Sure, we’re gonna wilt it in a skillet on a grill, which we have right here. And we have a little bit of-
You have some going already.
I’m going.
How fast that goes.
Yeah, are all nice.
Yeah, does it have a bitter flavor?
No, not at all.
What’s the flavor, it’s sweet?
The flavor is similar to spinach.
You’re kidding.
Yeah.
Well, why do you use it as salad like you would spinach. Can you?
Very good thing.
See, I never even look at this stuff for that. Maybe you do, but I’ve never.
A lot of times people don’t realize there are so many things in the grocery stores now.
Instead of iceberg lettuce.
Exactly, yeah. You want to-
You have to try.
You need some variety in your life.
Absolutely, everybody does. You get in a rut.
Exactly, I mean you do.
Now another thing we did is we’re just doing a little bit of a Demi gloss. Now a Demi gloss is, I took some lamp stock. Reduced it down. The more you reduce it, the thicker it gets.
How do you get your lamb stock?
What we do is lamb bones.
Bones.
We roast them in the oven and we put ’em in water. We add onion.
Some flavors.
Yeah, sure, exactly. We’re go is, we’re gonna add a little mint to that.
Okay.
Okay.
To the Demi gloss.
Yeah, we’re gonna make a demi gloss.
Oh, okay.
Mint is nice with lamb.
Mint is wonderful with the lamb.
Oh my, excellent. That’s so easy.
Excellent.
Such an easy thing. Let’s do our veggies now.
Yeah, now we’re gonna do some grilled vegetables also.
Okay. Here, you wanna start with that one?
Yeah, we’ll start with the eggplant. Now the eggplant what you wanna do is you wanna do it crosswise, okay? Wanna do about half inch slices.
Okay, what about the zucchini?
Zucchini you wanna do lengthwise.
Lengthwise?
Exactly.
Do I have the right knife for that?
Yeah. Here’s an easier way to do it already.
Okay, show me.
It just makes it sort of, you can actually do it even that way. Cut one strip off.
And then go there-
Exactly.
Oh, so you don’t have to stand in the good air, huh?
So exactly.
You doing all right over their Chaz.
[Chaz] Yes.
A little safer for your fingers.
All right, yeah it is. You’re right. Well, see everybody learns. You can learn.
Sure.
Easy way, all right. Here’s some more.
Now what you’re gonna do-
Now would you do the whole thing you don’t clean this or anything.
No, no, no, right like that.
Okay.
Yeah. Now what you’re gonna do is we have a portobella mushroom here.
Mushrooms.
And now what you can do is any of your favorite vegetables you can use-
‘Em on this?
Oh, exactly.
Yellow squash.
Yellow squash, zucchinis.
You can use-
Any kind of peppers.
Sure, any kind of hearty, you know that hold would hold up on the grill.
And what do you do with them, man?
Now what you wanna do is you gonna do a platter.
Look at this, these are-
All they done.
Look at this, Andy you have to see this platter.
This is your eggplant.
This is awesome.
This is your bell peppers, color bell peppers, your Portebella mushrooms.
Yellow squash.
Yello squash and zucchini.
Zucchini.
Now what we did is, we garnished this with some roasted garlic.
Garlic.
Okay now-
Can you imagine.
What I did is I steamed the garlic-
That’s this one.
And then what we did is we drizzled a little olive oil on it and finished it right on a grill right down on top.
Like that, really.
Exactly, and that caramelizes that. Now what happens is-
That makes it so.
You can, yeah. Now you can pop these out.
Yeah.
Spread this on a little toasted bag at bread. Which we’re gonna do later on.
Okay, and we’re gonna do our peppers then for the grill too. How do you do those? Do you just do them in pieces.
Peppers I just quarter. Yeah, quarter you can cut ’em in strips. You can roast the peppers, you know?
Kinda like a big like, do you?
Yeah, nice chunky, huh? Yeah, exactly. Now what you’re gonna do is you’re gonna just take all your vegetables.
Okay.
And toss ’em into your pan.
Okay.
We take some olive oil.
Okay. Now this eggplant should be about what, half inch?
Yeah.
About a half inch.
Okay, may as well start, it may well finish it up, right?
Sure, now want you to do is to get some nice grill marks on there. Wanna make sure your grill’s very hot and season it with an oil rack.
Yeah, you need to do that before you start, huh?
Sure, exactly.
Yeah, that makes it better.
They’ll give you nice grill marks on there.
Oh yeah, and it is more appealing to the eye too.
Sure, yeah.
Well, you know what? He’s getting that ready, we’re gonna put that on the grill. We come back. There is an olive salad that you will not want to miss. If you like olives, you’re in for a treat and something else I can’t even tell you it’s just awesome. Come on, back in just a minute. Well, if you’ve just joined us, you’ve missed a whole lot of our cookout. ‘Cause we won rack of lamb with Greg Antonelli from Woody’s restaurant and catering here in McKeesport. And we got Chaz over there on the grill. We’re having a great time because he’s making rack of lamb, grilled vegetables. We’re doing a whole platter meal, which is a really nice concept. Now you’re doing something, this is our olive salad, right?
Yeah, we’re gonna do a marinated olive salad.
Okay, let’s show them here, we got-
Now what we’re doing is we’re using… Now you can buy these olives in any store now. They sell, yeah. Before you used to only be Italian stores.
I know.
You can only buy these Italian shows. Now they have ’em everywhere.
Everywhere.
Yeah.
In all kinds.
In all kinds, exactly. You can use whatever you like. What we’re using today is we have a Sicilian, a pitted Sicilian.
Sicilian.
We have a Keramoti which is a Greek olive. Okay, that’s a pit it. And then we have a dried cured black olive, okay?
Oh, okay.
So we’re just gonna add these all-
But you could have your own-
Oh, sure, exactly what you like. You can do some medals.
But these are prepared already. You buy them to have the oil, and the vinegar, and the garlic and the hot season.
A lot of people see ’em in the store and they don’t really know.
They don’t know what to do with them.
Exactly.
You’re right.
Now what we’re doing here, this was recipe of my grandfather’s. And what he used to do is add oranges to these olives.
I could not believe it. I’ve never seen, you don’t peel them. This is the whole orange section.
Yeah, what you wanna is, you just wanna take and you wanna, exactly. What we’re gonna do is just-
Just to top them into like little segments.
Sure. Wedges.
Yeah.
Yeah, we’re just gonna throw this here.
And he throws them in there.
Yeah.
And I saw you in one of these before you ate the skin and everything you.
Yes, it’s a delicious.
Okay, if that’s pleasure you eat that.
Sure.
Now what’s that?
This is hearts of Palm.
Hearts of palm.
Yeah, this is a marinated heart of Palm. It’s actually-
Where’s that come from?
Well, it comes from different parts of the world. Yeah, it’s nice.
Ooh, okay.
It’s nice in some nice white color.
That feels like I’ve never used these, but that’s really strange.
Now you told me Paul’s favorite was,
Favorite .
So we’re gonna do is we’re gonna put some marinade owner chip parts.
Oh boy, I tell he gets everything. All he has to do says he likes it and this guy who makes a recipe around it for him.
Take care of Paul.
I know you do. And you do a good job.
Now what you wanna do is you want to, you can put it in there, whatever you like, anything you like to just add to-
Like what do you mean?
Any kind of marinated, you can use asparagus tips. You can do all kind of things like that.
Okay.
So now also what I’m gonna do is-
Now show them what this is.
This is actually fennel, this is a fennel bulb.
This fennel bulb.
And this is anise on top.
Like the anise like cookies.
Yeah, sure, exactly
And set the-
Yeah, exactly.
Really?
Now we’re gonna cut this off and save it for later.
Okay.
But today we’re gonna use the fennel.
Okay, so you wouldn’t put that anise here, huh?
No.
Nah, too much.
Yeah, it’s too much.
Okay, now what’s the?
Smell?
Oh, does that smell like a piece of licorice?
Sure, exactly.
Yeah, oh is that good?
This a nice flavor.
Now, that’s gonna add to this a lot, I know.
Sure, exactly.
Wow, this is a huge heart of, oh, it’s a half okay, wow.
It’s a big one.
Okay.
Now what we’re gonna do is- We’ll do with that.
Take this, you’re going to-
Save that for later.
A little more Virgin olive oil. A lot of times I’ll have a little bit of red pepper seeds. I don’t have a-
Little bit of hot-
And you just wanna.
We already have some onions, right?
You wanna mix this all together, okay?
Wow.
Now you wanna grab one of her platers down there.
Sure, I’ll be glad to if I can find it. This black one, huh?
You’ll be surprised what a great flavor these oranges give to the salad.
Really?
Oh, it’s delicious. Between the little bit of licorice of the fennel and a little bit of the sweetness of the orange.
It has to be awesome.
So what you’re gonna do is, you’re gonna do a nice platter like that.
Oh, my goodness, look at that. Is it gorgeous or what?
Man, then we just…
We could put a nice little.
Sure. Put a spoon in there and then we’re gonna garnish it with some…
Oh, you’re doing the twirls.
Yeah, just some ball, some orange twisting.
Nice little garnish, I love it. I’ll tell you what, this would be a hit. I mean you have those kind of wonderful vegetables… Ah, incredible.
So now you have your…
Look at that.
Olive of salad. You have your grilled vegetables. I’m gonna put our rack of lamb together.
And we need something else, because you know like a basal.
We’re gonna do, I know this is one of your favorites.
Yes, it is.
A fresh mozzarella salad.
Okay, I’m gonna put this to the side.
Sure.
Please folks you want to send for these recipes ’cause I’ll tell you what, they’re all gonna be in the newsletter and you don’t wanna miss a one ’cause they’re fantastic.
Now what we’re gonna do Arlene is, we’re gonna take, this is a fresh mozzarella ball. This is about a four ounce fresh mozzarella.
Now what’s the difference between that and the mozzarella we get.
The mozzarella we get is…
Process.
Process of dry. This is actually held in a liquid.
So the other’s aged, but this isn’t aged.
Exactly.
Okay, gotcha.
This is fresh.
Okay.
And they make this in a lot of stores now.
Yeah, I see it everywhere.
So what we’re gonna do is we’re just gonna cut this.
And the texture is different too.
Texture is very soft. A lot of times I’ll make a pizza and just melt some of this on with a pizza with some fresh basil.
And that’s just called fresh mozzarella, right?
Fresh Mozzarella, yeah. And have a Buffalo mozzarella and different kinds.
Okay.
And have different sizes. So what we’re gonna do is we’re just gonna do a little bit of a,
Tomato.
Tomato, sliced tomato. Now what we’re gonna do is we’re gonna layer.
Look at these beautiful basal.
Basal leaf and mozzarella.
Oh, boy.
Tomato.
And that’s what on the platter.
That’s what on this platter here.
Wow.
Now what we get finished real quick. What we’re gonna do is we’re gonna take a little Balsamic vinegar.
Balsamic.
Balsamic vinegar.
Talk about that a little bit.
This is an age of Balsamic vinegar. I get this from Italy. It’s aged about 12 years.
Wow.
It’s actually pretty, pretty inexpensive for..
For that , wow.
And we’re gonna do is add a little bit of-
And that’s really gonna perk that flavor, huh?
A little bit of olive oil.
You have to have olive oil.
Yeah a little extra Virgin olive oil on that.
Well, yum, yum.
A little fresh brown pepper.
Oh yeah, you like to show that thing off to tell you everybody’s eating their heart out for that one.
They tried to take it out.
Tried to take it off. And that’s a whole platter. Now what do you call that.
This is just a fresh mozzarella tomato basil platter.
Platter.
Exactly, little garnish on there.
That’s beautiful. And what is this stuff that’s purple?
Yeah, that’s just purple kale.
Oh, okay, kale.
They’re like purple kale.
All right, now what are we doing?
Now what we’re gonna do is we’re gonna get our platter ready with our lamb.
Okay, I just swap your place here?
Oh, one other thing too, Arlene is what Chaz is doing here is he’s grilling some bag at bread.
Okay.
Now what we’re gonna do is, we’re gonna actually take this garlic, okay?
This is what you’re roasted.
Sure, this is what we roasting and we’re gonna pop these out.
Look at those garlic cloves.
See how soft it is, now what you wanna do is you want to spread your garlic.
That’s garlic he’s spreading.
This is not butter.
And it’s sweet.
Oh, it’s delicious. It’s not tar of all.
No watch this.
You wanna add a little bit of olive oil.
Just a little bit.
And you can even put a little parsley on there.
Little parsley for a decoration.
And then you wanna serve this with your gross vegetables.
I’ll tell you what. That right there in itself…
That’s italian.
That’s a real Italian. And it’s wonderful, it is. Okay, you’re gonna do the rack of lamb in.
Yeah.
I’ll move some stuff out of the way here.
We have one more platter here.
Let me check and see, we have a platter.
We’re running outta platter. We are, we’ll get you a platter.
Chaz, can I have the tongs? Yeah, just set ’em right there. Okay, set them right there.
We’ll find a platter. We have it, okay it’s coming.
Yeah, we can do it on this one for now.
You sure?
Yeah, this is fine. What we’re gonna do is we’re gonna take our…
Oh, here we go.
This is fine. So we’ll do it on the white one.
All right, we’ll do it on the white one.
What’re gonna do is we’re gonna take our saute Swiss chard.
Swiss chard. Look how that had a lot of that in here. That limbs down like the, when we do the spinach or anything like that, start out with a pile then up with a handful, huh?
And what we’re gonna do is we’re just gonna range our…
Oh my, look at those to perfection.
Now a lot of times people who like meat a little more done. What they can do is they can actually…
Put them back on.
Yeah, put those back on. Yeah, if they’re not cook till well.
Yeah, really? Now you gonna pour that demo gloss over there.
Yes.
Okay.
Now what we’re gonna do is exactly just gimme your here finish this up.
Absolutely.
Come on.
What you wanna do is you just wanna drizzle some of the Demi gloss around.
Wow.
Now it’ll give that a nice mint.
Now see Annette, you could just pick up and put on your plate that’s another platter lick.
Yeah, it’s another platter.
I love it.
Exactly.
I love it. Now we also have a recipe for grilled pound cake with grilled peaches and a caramel. What was the caramel?
Cinnamon caramel sauce.
Cinnamon caramel sauce that we’re gonna include. I’m just gonna show you that real quickly. When we come back, I’ll show it to you. We’re gonna take a break and we come back we’re gonna show you our whole platter meal. So stay with us and we’ll be right back in just a minute. Well, don’t forget now you wanna write for those recipes or hey, go to the website at www.ctvn.org, and sign up for subscription 15 bucks for the whole year. You don’t ever have to send in again for another recipe, comes right to you now.
And we also have your recipes on our…
Wonderful.
Our website.
Well, that’s great.
Www.woodyscatering.com.
Okay, great. And these platers, if you’re looking for platers, these are like a plastic. They’re available danos. Which is…
It’s our distributing company.
Distributing company, okay. Here what I told you about the peaches, he’s grilled the peaches, cut fresh peaches in half. Did you put anything on the peaches?
No, just a little bit of canola oil.
Just a little canola, and he grilled them and then he took regular pound cake and put that on the grill. Now he’s made…
This is a cinnamon caramel sauce.
Cinnamon caramel sauce and he just drizzle.
You just wanna drizzle that or-
You would not believe how incredible that tastes. It is so good. Let’s take a little trip around the table while he is doing it. Here’s our vegetable platter, which is just incredible. And you have to try, you absolutely have to try this garlic. Everything there is awesome. Next to it. Look at this. Oh, that’s the rack called cutting ribs and the Swiss chard. There’s our mozzarella, fresh mozzarella.
Fresh mozzarella, tomatoes.
And our Bas-
Basil and Balsamic vinegar.
And look at this.
That’s our olive salad.
And you know, I would serve some little dishes kind of like this to go with this ’cause I think it’s nice. ‘Cause it will run all over your plate, you’re trying to get em, you know, it’s nice to have a little bowl. And then if you really wanna make a presentation this way, or you could do it on a dish like this, what would be wrong with any of that?
They call these tapas.
Tapas, right, very good. Another beautiful, beautiful idea. You always have such good ideas, Greg.
Yeah.
‘Cause you like what you do.
Oh, I love cooking.
Yes, it shows.
So anytime you and I get together, we talk about food.
We can talk for hours and he’ll say, “Oh, well I was supposed to call somebody back “or finalize a wedding or something.” Thank you so much ’cause I know this is a lot of work.
Oh, it’s great being here.
We appreciate it. Appreciate you Chaz too.
[Chaz] Thank you for having me.
Thank you so much. And thank you for joining us too, because you know, if we did all this and nobody was watching, it wouldn’t be any sense to us do it, but we know that you’re out there and we know that you enjoy it. And so we like to go the extra mile because you like it. So don’t forget to go to church this Sunday and be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you then.
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