Transcript of Season 1 Episode 8
Jason Glover: Welcome to Dads That Cook, I’m Jason Glover. I’m on a quest right now to go out around the country and find dads that know how to cook. They may be plumbers, electricians, physicians. We’re going to highlight the incredible meals that they make, show everything that they do and get you the recipe so you can make them when you’re sitting at home with your family as well. There’s no time limits, there’s no secret ingredients and no experts, just good cooking.
This week we’ll be in the kitchen with Kevin George, a brand manager who lives in San Francisco with his partner David and their twins Jackson and Madison. Kevin will be whipping up some roasted broccoli, cheesy Au gratin potatoes and crispy pan fried chicken.
Welcome to Dads That Cook, I’m Jason Glover. Today we have a phenomenal show for you. Kevin is going to cook us some yummy stuff.
Kevin George: I love to cook.
Jason Glover: I love to cook the [inaudible]
Kevin George: And I love to cook for my family.
Jason Glover: You do?
Kevin George: The kids love it. But you know you’re busy during the week and so you want to be able to cook something fast that’s going to be really delicious too. We have wonderful twins, they’re 11 years old, Jackson and Madison.
Jason Glover: And you have a partner.
Kevin George: Our kids are a very crazy life, they’ve got two moms and two dads. Plenty of love. They’ve got lots of grandparents.
Jason Glover: That’s awesome. So now, what do you do? What type of work do you do?
Kevin George: I’m in marketing for a consumer package goods’ company. So Nestle dryers, I do a lot of work on ice cream, so we’re coming up with new products and now I’m running two brands, Skinny Cow and Outshine.
Jason Glover: Skinny Cow?
Kevin George: Skinny Cow.
Jason Glover: Okay.
Kevin George: Don’t I look the part?
Jason Glover: Yes, that’s right. So tell me, what’s the plan right now?
Kevin George: We’re going to have one of my kids favorite dishes. Crispy chicken thighs. It’s almost like frying them crispy but you don’t have to fry. We’re going to follow that up some au gratin potatoes and some roasted broccoli spears.
Jason Glover: Nice, well all right let’s get it.
Kevin George: Okay, let’s do it.
Jason Glover: Oh wait, wait, hold on, hold on. Wait one second. You can’t cook without your jacket Kevin.
Kevin George: Will this fit?
Jason Glover: I don’t know, it took three tent sales.
Kevin George: How many acres of cotton did it take? I’m not really that good at dressing myself. This looks very nice.
Jason Glover: Awesome, look at it. Chef Kevin, huh.
Kevin George: I actually slobber.
Jason Glover: You slobber?
Kevin George: Yeah, while I cook. So this is actually …
Jason Glover: All right, well let’s get our coats on so we can get cranking on this, so we’re not slopping on our clothes. Now that you’ve got your jacket on, you know that feels so much better, so get to it, all right. I want some food, I’m hungry.
Kevin George: Can I wear this to work?
Jason Glover: You can, you should. I like my branding everywhere.
Kevin George: We’re going to want to set the chicken thighs directly on the paper towels so they adsorb any liquid.
Jason Glover: Because you’ve already washed those, right. Yeah, rinsed them off. You didn’t just stick them out of the bag?
Kevin George: It says on the label, you don’t need to rinse.
Jason Glover: You don’t need to rinse?
Kevin George: No come on, this is quick and easy. And as long as these chicken thighs cook to 185 or whatever, we’re going to be totally fine.
Jason Glover: Right, I mean they take about what 10 to 12 hours to cook?
Kevin George: Yeah, while the chicken is drying out, we’re going to go ahead and get our potatoes.
Jason Glover: All rotten potatoes.
Kevin George: So these with the peelings on, you know the peelings, they’ll have all the vitamins in them. We’re going to be cooking them in one of these oven proof bowls. And what I like to do so it doesn’t stick is just give it a quick-
Jason Glover:Little spray.
Kevin George: Yeah, quick spray.
Jason Glover: Wow, you’ve got great technique there Kevin with that spray. I mean I have never seen such a good sprayer.
Kevin George: All you want to do before we start slicing these thinly on the mandolin, so you cut them in half.
Jason Glover: Yes, otherwise you might slice a finger off.
Kevin George: Exactly, and we’re using Yukon Gold potatoes, and the beautiful thing about this recipe is, is that you don’t even need to worry about layering everything, just throw them in.
Jason Glover: Right, because normally it’s always been the layers. It’s like slice them real thin, make a layer, slice real thin, may another layer. The cheese and your sauce. And pretty soon it’s almost like a lasagna and it takes you forever.
Kevin George: And that’s the beauty of this. You want to be fast, you know you’ve only got about an hour to get everything done and ready for the kids for dinner.
Jason Glover: Right, because they’re hungry.
Kevin George: Yeah, what you’ll want to do is you’ll want to try it out, pick the one you like. Now the recipe says to do it at 1/8″. I like to make it just a little bit thicker.
Jason Glover: Look, I want to show you the dial. Look at that little dial. Isn’t that cool? Bigger, thicker, smaller, whatever you want.
Kevin George: What we’re going to do is just put that on and then slice it through, and then it automatically stops. Because the kids, when they want to help you in the kitchen, it’s really run for them.
Jason Glover: Because when you get down to the end here, and using your fingers.
Kevin George: What I find, though too, it takes a little extra time and I don’t want the kids to do that.
Jason Glover: Oh my fingers. I’ll always stress that.
Kevin George: The good thing about making, slicing them a little thicker is they hold up, even when you warm them up the next day.
Jason Glover: So what you’re doing now is you’re grating the cheese.
Kevin George: I’m grating some Gruyere cheese. And you know the recipe only calls for one cup, but we like extra cheese. You know cheese is the best part. So let’s go ahead and we’re going to start putting everything together, except for the cheese. Okay? What you’re going to want to do is get five tablespoons of unsalted butter. You want to distribute it around pretty well.
Jason Glover: That cheese is yummy.
Kevin George: Mm-hmm (affirmative), so is this butter.
Jason Glover: Butter, well I’m not going to eat that raw.
Kevin George: Everything’s better with butter.
Jason Glover: I did eat some of your cheese.
Kevin George: Really? We’ve got three cloves of garlic that have been crushed and minced. You know when you use your fingers sometimes you can use a liquid to, you know, get all the garlic in there.
Jason Glover: Oh, what a mess.
Kevin George: Kosher salt.
Jason Glover: Kosher salt?
Kevin George: Just a sprinkle, and then we’re going to do a little dusting of nutmeg. And the thing that you want to be careful of is you don’t want to use too much of it. We’ll do it like six times. One, two, three, four, five, six. Very good.
Jason Glover: All right, but let’s see for dads who don’t have one of these deals, and you’re not going to get your own little nuts out and grate them down. You could just get some nutmeg that’s already ground up and done.
Kevin George: Yeah, you could do that.
Jason Glover: Just a little sprinkle, that’s fresher, just have it on your belt.
Kevin George: The thing to do now that we have the potatoes-
Jason Glover: All sliced?
Kevin George: I’m going to take this over to the stove now and we’re going to precook it for about 10 minutes before we put it into the oven. So we’re going to put the heat on medium. We just want to make sure that all the butter gets in there. So you see it up here? You want to be sure that gets all melted. So it’s been boiling for about 10 minutes now. What we do now, before we put it in the oven is you want to-
Jason Glover: Grab the cheese.
Kevin George: Sprinkle the cheese, and it was mentioned earlier, it only calls for a cup but we like putting a little bit more.
Jason Glover: Put that in the oven?
Kevin George: Yeah, we’re going to put it in a 400 degree oven for about 30 minutes.
Jason Glover: Little glovie gloves.
Kevin George: Can you open the bottom oven? So what I like to do is leave a little bit of the stem on, because you’re going to want to have some contact surface area.
Jason Glover: So you’re going to leave the whole thing? Or are you going to cut them up into little pieces, how are you going to do this?
Kevin George: You think I’m just going to do that?
Jason Glover: We’ll I don’t know. I though maybe you were trying to leave it here that way they could pop it up, nice like a tree, like that.
Kevin George: Oh my gosh, that’s beautiful. Try to separate each floret like that. You know, when you get to these awkward ones, just go ahead and try to get, what you want are big spears. You want them to be flat that way they’ll get contact with the oil and stuff and it’ll be really delicious.
Jason Glover: This looks really difficult to make Kevin. I know isn’t it tough? You know?
Kevin George: It takes 10 minutes.
Jason Glover: 10 minutes? Oh my God, it’s so long.
Kevin George: This is my son Jackson’s recipe.
Jason Glover: Oh really,
Kevin George: Well he invented it.
Jason Glover: He created it, huh?
Kevin George: Oh yeah, nobody else has roasted vegetables before, but I’ll let him think that it’s his recipe because it gets him to eat his vegetables. That’s about the spacing that you want. You don’t want it to be too over crowded. What we’ll do is we’ll just drizzle some olive oil, salt and pepper and I’ll toss it around.
Jason Glover: And these are just for decoration right? Jason, what do you think?
Kevin George: Adorable. So what you want to do is you just want to drizzle it. You want it to get roasted nicely and you know, you want to really caramelize it good, and the kids even like it when it gets a little browned.
Jason Glover: Oh yeah, crunchy … oh you’re one of those.
Kevin George: It really hurts your arm when you have to crank it yourself.
Jason Glover: You’ve been working those pepper shakers. You want some pepper on that?
Kevin George: So this is going to be good to go. We’ll put it in the oven at 400 degrees for about 15 minutes.
Jason Glover: Sounds good.
Kevin George: Yeah, we’re just going to put some salt and pepper.
Jason Glover: That’s about it, huh? Just some salt and pepper.
Kevin George: So we’ve got the pan heating up before you actually add the vegetable oil. Swirl the oil and even try to get it up as close to the edges as you can.
Jason Glover: Oh listen to that.
Kevin George: I can handle splatter.
Jason Glover: Wow, you had it all planned out.
Kevin George: What you may want to do, this is what I do for fun. Is just throw some thyme, it just gives it a little bit of flavor.
Jason Glover: So that will be ready to go in eight minutes.
Kevin George: It spatters a little bit, but you know what, the dogs will come in and lick that up so you don’t have to worry about it. Look at that.
Jason Glover: Oh yeah, look at that. Look at that crispy-ness.
Kevin George: And then you know what? You just keep on that side and all that fat in the skin is going to render out.
Jason Glover: I don’t recommend sticking your face in the pan to take a look at it though because that would hurt.
Kevin George: I think we’re ready to move it into the oven.
Jason Glover: So, do it.
Kevin George: And again, we’re going to keep it skin down.
Jason Glover: Skin down.
Kevin George: Skin down for about 13 more minutes in a 475 degree oven.
Jason Glover: All right, we’re ready to roll. Now that’s sitting there and we’ve got the potatoes working. Ah that looks good. That’s larapen.
Kevin George: What does larapen mean?
Jason Glover: Larapen, it’s like you just kind of lap it up. You know you kind of lickity lip and larapen it. I would say that to my wife and she would look at me like what, you’re nuts. Oh look at the chicken.
Kevin George: Yeah, let’s take it out.
Jason Glover: Sit it right there and play with it. Okay there you go. Oh look at that. That looks yummy. Here I’ll hold on to that for you so it doesn’t go anywhere.
Kevin George: You got it, get in there.
Jason Glover: Game on. Now it’s going to go back in?
Kevin George: It’s going to go back in the oven and finish cooking off on the bottom.
Jason Glover: For how long?
Kevin George: For five minutes.
Jason Glover: Five minutes, ready?
Kevin George: Ready. So got about five more minutes on these as well.
Jason Glover: And so now we just kind of sit around huh?
Kevin George: Yes we do, I like part.
Jason Glover: Well I’m glad you brought that up because I like to clean while I cook. I don’t like sloppy messes.
Kevin George: That’s what I do too.
Jason Glover: No it will just be automatically cleaned.
Kevin George: Okay, that’s great. It always makes it easier, you know, if you clean as you go along.
Jason Glover: The plates that I can’t stand the most is an egg plate.
Kevin George: Eggs or cereal bowls, you know put a little water on it, and let it set.
Jason Glover: At least. Okay you’ve got the chicken and that’s ready to roll. You’re just going to set that on the table here. Oh that looks good.
Kevin George: All right, potato, potato.
Jason Glover: Oh that looks good.
Kevin George: Jason, if you can grab the broccoli. Thank you.
Jason Glover: All right, slap that bad boy in the oven.
Kevin George: Yeah, we’re going to put it in the oven now, 425 degrees for about 15 minutes.
Jason Glover: The chicken and the potatoes can actually just hang.
Kevin George: You want them to sit.
Jason Glover: So now we’ve got to sit around and wait for that.
Kevin George: Yeah, I can go do a little more cleaning.
Jason Glover: We’re here, we’re ready to go, we’re ready to eat the food. We’ve got the whole fam damnily here and we’re going to try it out. This looks really good Kevin and again, this was a very simple easy meal to make. It wasn’t very difficult. Right kids? Now I hear you guys had some influence on this. I heard Jack you came up with this broccoli dish? Is that right?
Kevin George: Yeah, Jack invented it and it’s great we make it with kale too sometimes. So-
Jason Glover: I like it.
Kevin George: Asparagus, potatoes.
Jason Glover: All right, let’s put it on the plates.
Kevin George: Let me have your plate.
Jason Glover: Make it happen
Kevin George: Jason do you want to scoop up some potatoes for her.
Jason Glover: Sure, I’d love to do that. Yeah, you like the top? Like those?
Jason Glover: You like to steal all the top don’t you? Am I right, because if I were you I’d do the same thing.
Jason Glover: Oh gosh look at that.
Madison: Thank you.
Jason Glover: Is that good or do you want more?
Madison: I’m good.
Jason Glover: Some broccoli on these two plates and we’re ready to roll. All right I’m going to try the broccoli first, okay? All right? Hum, that’s good. I like the broccoli it’s got a nice crunch to it. Let’s get in on some of this potato over here. I’m going to slice that and I’m going to shove it into my mouth. Hum … Oh that’s good. And it was so easy to make that Kevin. Now let’s drive into some of that chicken and see how we’re doing. Cut that off, oh look at that skin, it’s just crunchy. That bite is calling my name. Hum.
Kevin George: Isn’t that great?
Jason Glover: Hum, all right so what do you think about the food guys?
Madison: Really good.
Jason Glover: Yeah you like it`?
Jack: It’s real good.
Jason Glover: Like real good, you’re whole mouth is stuffed with food. It must be good, right. Do you think you’re dads a good cook.
Madison: Uh-huh (affirmative).
Jason Glover: Oh yeah, no doubt huh. So that’s Dads That Cook. Thank for coming, enjoying this phenomenal meal with Kevin, our fabulous chef here. If you want to get the recipe, you want to check out more stuff, go to dadsthatcook.com you can learn all about it.
That’s our show for today so we’ll see you next time on Dads That Cook.
Kevin George: I thought you were going to say. “Next time on Drive-Ins, Diners and …”
Jason Glover: Next time on Dads That Cook, somebody else is going to be cooking.
Are you a dad, do you like to cook, do you cook meals for your family. Are you a regular dad like I am and not professionally trained? But you think you’ve got what it takes to be on my show? Go to dadsthatcook.com, fill out the form and who knows, you might be the next person on our show.