Sunday Brunch: Chef Ed Evans from Live! Casino, Hotel

Sunday Brunch: Chef Ed Evans from Live! Casino, Hotel


JEN: IT’S TIME FOR SUNDAY
BRUNCH. J
JOINING US THIS MORNING FRESH
OFF HIS APPEARANCE ON FOOD
NETWORK, YOU WERE ON CHOPPED?>>I WAS ON CHOPPED. VERY, VERY INTENSE. OH, MY GOODNESS. IT WAS VERY INTENSE, BUT I WAS
SUPER PROUD. I GOT TO REPRESENT THE CITY. MY HOMETOWN, BALTIMORE. IT FELT REALLY GOOD. JEN: YOU’RE MAKING SHRIRP RIGHT
NOW FOR SHRIMP AND GRITS. TELL US WHAT YOU MADE FOR THE
FOOD NETWORK.>>I HAD SOME INCREDIBLY STRANGE
INGREDIENTS. EVERYONE IS RETWEETING, WHAT IS
KETCHUP AND MUSTARD CAKE. WE’D NEVER HEARD OF IT BEFORE. AND THAT WAS ONE OF THE
INGREDIENTS. APPARENTLY, I FOUND OUT IT’S A
REAL THING IN NEW ORLEANS, LIKE
THEY REALLY MAKE IT, RIGHT. AND IT’S TASTES LIKE A HOT DOG
CAKE. JEN: I NEVER THOUGHT I WANTED
ONE BEFORE. BUT MAYBE I DO.>>I HAD TO MAKE A DESSERT OUT
OF THAT. I WISH THEY COULD HAVE GAVE ME
SHRIMP. THAT WOULD HAVE BEEN SHRIMP AND
HAM, I WOULD HAVE MADE SOME
SHRIMP AND GRITS. JEN: THIS IS NEW ORLEANS
INSPIRED, RIGHT?>>YEAH, THEY STUCK IT TO ME IN
EACH ROUND. I TRIED TO REPRESENT VERY WELL. I DID THE BEST I COULD. I’M BIAS SO I ALWAYS FELT LIKE I
WON. JEN: PLUS YOU HAVE A GREAT
PERSONALITY FOR THIS.>>AND THEN, LIVE ALSO FELT LIKE
I WON. THEY STILL GAVE ME THE $10,000. SO I STILL GET TO DO MY AROUND
THE WORLD ON A PLATE TOUR FOR
THE KID, THE CAUSE IT WAS FOR. I FELT REALLY GOOD ABOUT THAT. JEN: CONGRATULATIONS, ED, THAT’S
FANTASTIC. YOU’RE MAKING A HECK OF A DISH
HERE.>>THIS IS THE SHRIMP OF GRITS. I’M LADLING IN SHRIMP STOCK. I ADDED IN THE TASO HAM TO GIVE
THE NEW ORLEANS FLAIR, RED
PEPPER, ONIONS. GOING TO FINISH WITH A GARLIC
HERB BUTTER. THE BUTTER MAKES EVERYTHING —
JEN: BETTER.>>YOU KNOW IT. DIDN’T EVEN HAVE TO TELL YOU. SHE ALREADY KNEW. MAKES EVERYTHING BETTER. JEN: IT JUST DOES. IT LOOKS SO GOOD.>>THIS IS PROBABLY ONE OF OUR
MOST FAMOUS DISHES. IT’S A COMFORT FOOD. PEOPLE KNOW IT AND THEY
RECOGNIZE IT. VERY EASY TO DO AT HOME TOO. JEN: GOOD FOR SOAKING UP OTHER
THINGS AT HOME TOO. TALK ABOUT SOME OF OUR OTHER
DISHES.>>NATURALLY, OUR HONG KONG
FRENCH TOAST, WHICH IS OUR
SIGNATURE, IS AMAZING. IF YOU CAN JUST TAKE A BREE OESH
PIECE OF BREAD AND SOAK IT IN
CONDENSE THE MILK AND DEEP FRY
IT. JEN: OF COURSE YOU DO.>>YOU MENTIONED SOAKING UP
OTHER THINGS. THAT’S HOW WE DO IT. THEN WE FINISH IT WITH A
WONDERFUL GLAZE AND WE HAVE A
GREAT, 100% MAPLE SYRUP WE PUT
ALL OVER TOP OF IT. IT’S WONDERFUL. WHEN IN MARYLAND, WE’VE GOT TO
HAVE THE CRAB DIP. THEY COME OUT PIPING HOT. JUST FANTASTIC. TAYLOR: THE SALADS LOOK AMAZING.>>I LOVE EATING SALADS. OUR ASIAN CHOPPED CHICKEN SALAD
IS INCREDIBLE. WE INFUSE KALE INTO THE SALAD. AND THE CRUNCHIES ON TOP. MARKET SALAD IS LOADED WITH
TOMATOES, BACON, BLEU CHEESE. JEN: AND BACON. TAYLOR: BACON MAKES EVERYTHING
BETTER TOO. JEN: AND BACK HERE?>>LATER ON, WE’LL TALK ABOUT
THAT. THAT’S THE MISO SALMON. I’M GOING TO TEASE A LITTLE BIT. JEN: YOU’RE GOING TO COOK THAT
IN THE NEXT HOUR.>>I’LL BE DOING THAT IN THE
NEXT HOUR. JEN: HERE’S THE FINISHING
TOUCHES. PUTTING THE SHRIMP ON TOP. PEOPLE WANT TO GO TO DAVID’S
WHERE DO THEY FIND YOU? LIVECASINOHOTEL.COM AND GO INTO
THE DINE-IN SECTION AND THEY’LL

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