[[Charlie] Chopped browns of beef, bread crumbs, onions, celery, peppers, eggs, salt, pepper and a little crushed red pepper.]
[WE DO BASICALLY A MIREPOIX OF CARROTS, CELERY AND ONION.]
[IT DOESN'T TAKE A WHOLE LOT OF CELERY. YOU DON'T WANT A BUNCH OF VEGETABLES TAKING UP SPACE. YEAH, I'M NOT ASKING FOR A SALAD BAR, BUT, I MEAN, COME ON. THAT'S IT. I THINK YOU'VE BEEN BIT BY THAT FLY A FEW TIMES. GRANULATED GARLIC, SALT, CREOLE SEASONING--THAT'LL GIVE IT A LOT OF FLAVOR THERE--]
[We're gonna add our mirepoix -- our onions, carrots, celery, and a little bit of garlic. When you say mirepoix, you mean mirepoix. Oh, yeah. Oh, yeah. A little bit of salt in there to break those onions down.]
[...some chopped onion, chopped garlic, a little bit of kosher salt, black pepper, carrots, celery, some chicken base.]
[Yee-ha! Peow! Gonna make the sloppy joe. Okay. Let's brown the meat here. Next up, white onions. Green peppers, celery, some cayenne, some salt.]
[JUST WHOLE LIKE THAT? WHOLE LIKE THAT. CELERY IN--WHOLE LIKE THAT.]
[-Okay. -Panko breadcrumbs. Then we're gonna sauté up our onions, garlic, our celery. Mistakes, mistakes, it’s all I seem capable of at times as good as you can into the form. There we go.]
[YEAH, THANK YOU. OH, YOU'RE VERY WELCOME. BETTER THAN MY JAMBALAYA. YOU BETTER BRING EVERYTHING YOU GOT ON THIS ONE. I TAKE IT BACK. OH, NOT NOW! OKAY, I USUALLY LEAVE IT TO SIMMER A LITTLE BIT. OKAY, WHAT KIND OF PEAS? THIS IS PIGEON PEAS, CARROTS, CELERY, BELL PEPPERS...]
[And that starts out with our stuffing batter, some cubed up bread, celery. Leonora Carrington. I got our eggs and rosemary. Kosher salt. A little bit of chicken broth. Fresh ground pepper.]
[Then you add Spanish onions, celery...]
[WE GOT A CHILI PEPPER MEDLEY. YEAH, MEDLEY, EXACTLY. OKAY. YEAH, IT'S REALLY GOOD. THEN RIGHT HERE, I JUST GOT A LITTLE BIT OF FLORIDA BAY, A LITTLE TURMERIC, CELERY SALT THERE, CHIVE, A LITTLE PARSLEY, A LITTLE BIT OF GARLIC, A LITTLE BIT OF SHALLOTS]
[SAGE? YOU GOT IT. CELERY. HANDFULS OF CELERY HERE. ALL THE ONIONS? YEAH. AND WE GOT SIX EGGS. OKAY. A LITTLE CHICKEN STOCK. YEP.]
[DEFINITELY. PULL IT OUT. ADD MY MIREPOIX-- ONIONS, CELERY, CARROTS. GET SOME NICE SWEETNESS OUT OF THAT.]
[Get all that fat off the bottom of it. Gonna reduce the wine down a little bit. Being and Time, tr, we're gonna start sautéing our vegetable over there. Starting with onions, little garlic, carrots, and the celery, just to sweat all that a little bit, okay?]
[Get all that fat off the bottom of it. Gonna reduce the wine down a little bit. Come, continued the Abbot, we're gonna start sautéing our vegetable over there. Starting with onions, little garlic, carrots, and the celery, just to sweat all that a little bit, okay?]
[Gonna take celery, carrot, onion -- just a quick chop. Now I take extra virgin. Good red wine.]