Brad Leone: Makin' It
Temporada 1 Capítulo 12 - Japanese Mabo Dofu & Perfect Omelette
Documental · Estilo de vida · Comedia
Brad is joined by Nancy Singleton Hachisu, a James Beard Award-winning author of five books, including Japan: The Cookbook. Together they make Mabo Dofu, a Japanese adaptation of the Sichuan dish Mapo Tofu. Then, Brad makes the perfect 7 minute omelette.
Protagonizado por:Brad Leone
Temporada 1
S01:E01 - Sauerkraut Cucumber
Brad makes one of his favorites easy lacto-fermented sauerkrauts: a cucumber sauerkraut!
S01:E02 - Smoky Hurricane Cocktail & Shrimp Skewers
Brad takes the show down the road to New Orleans and makes a Smokey Hurricane cocktail during Mardi Gras. Then, Brad makes shrimp & olive skewers over an outdoor fire.
S01:E03 - Kelp Cured Cod & Swordfish
Brad and the CEO of Atlantic Sea Farms, Bri Warner, make kelp-cured Cod and Swordfish with freshly harvested kelp.
S01:E04 - Cast Iron Pork Steak
Brad makes a quality pork steak using a cast iron with the same royal treatment you’d give a filet mignon.
S01:E05 - Making Stacked Lunch Boxes
Brad makes lunch boxes with smoked chicken and jam sandwiches for back-to-school season.
S01:E06 - Secret Sauce Smash Burgers
Brad makes smash burgers with a secret sauce, a perfect grilling recipe for the fall. Then, he cooks squids and tomatoes in a pizza oven.
S01:E07 - Fried Chicken Kimchi Sandwich
Brad makes a hot, tasty, pickly, tangy, crunchy fried chicken sandwich with fermented Kimchi pickles
S01:E08 - Wineberry Cocktail & PLT Sandwich
Brad makes a fermented wineberry cocktail with with some Japanese Wineberries he grew in his yard. Then, Brad makes a P.L.T. (pork roll, lettuce, and tomato sandwich) with roasted garlic mayo.
S01:E09 - Grilling Wild Boar
Brad makes brined Wild Hog Coppa Steaks on the grill with James Beard Award winning author, talented butcher, and renowned chef, Jesse Griffiths.
S01:E10 - Oysters & Champagne
Brad is joined by sommelier André Mack for a special holiday episode, walking you through 6 types of oysters and 6 types of sparkling wines to pair them with.
S01:E11 - Egg & Cheese Breakfast Pie
Brad is joined by Stacey Mei Yan Fong, author of 50 Pies, 50 States. Together, they make the New Jersey pie from Stacey's book.
S01:E12 - Japanese Mabo Dofu & Perfect Omelette
Brad is joined by Nancy Singleton Hachisu, a James Beard Award-winning author of five books, including Japan: The Cookbook. Together they make Mabo Dofu, a Japanese adaptation of the Sichuan dish Mapo Tofu. Then, Brad makes the perfect 7 minute omelette.
S01:E13 - Hearty Lamb & Beer Stew
Brad makes an Irish lamb stew with Guinness beer, perfect for the chilly winter months.
S01:E14 - Sourdough Bread From Scratch
Brad makes sourdough bread from scratch, showing that it’s not as complicated as you think.
S01:E15 - Seafood Soup
Brad is joined by Matty Matheson to make seafood soup with fresh ingredients they got from spearfishing.
S01:E16 - Fermented Cauliflower & Crispy Rice Balls
Brad makes a 5-day ferment of a Cauliflower and Pepper mix to tuck into a crispy onigiri rice ball.
S01:E17 - Pickled Flower & Rum Moscow Mule
Brad makes pickled Magnolia flower petals from his yard and pairs it with a tuna sushi bite. Then, Brad is joined by talented cocktail connoisseur Jade Ayala to share a couple cocktail recipes.
S01:E18 - Smoked Pork Ribs
Brad makes country-style pork ribs with sweet flavors and a little spice, cooked on the Traeger with love.
S01:E19 - Roasted Chicken
Brad is joined by cookbook author Jess Damuck and music producer Benny Blanco to make a roasted lemony chicken, sliced potatoes, and a veggie salad.
S01:E20 - Catching & Cooking Snapper
Brad is joined by Emmanuel Williams to take their fresh-caught Blackfin Tuna and Blackfin Snapper straight to the grill for a homemade crispy salad.
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