On the Scene Cooking With Celebrity Chef Robert Irvine

Wake Up With Cheddar

Let's go back to our Shannon Lanier, who's in the kitchen with Food Network Star robert Irvine over you Shannon. Okay, I have all the last ingredients ready for robert. Irvine and I to cook an amazing dish robert. What are we gonna be making? So we're making a kind of a layered lasagna. It's not going in the oven, it's a fried wonton. You see how panda hot hot this is? I'm gonna get some onions in here. That's the part I hate about cooking. It's always popping, it's popping. So I've got onions, celery, carrots in there. What can I help with? Take it easy. Cooking is about patience. A virtue of mine that we're gonna put in some pancetta, some sausage, pancetta in there, all of it in there, some beef beef. Okay, get in there. Alright, we got we got sausage, like all the meat options because because you want, you want a lot of fat in this, everything, everything and we're going to do, why am I working, stir it? My wife never lets me do this part. I'm not used to it. So basically we're going to stir it, add some pepper, some salt. Okay, now, can you ever put too much? Just a little pinch or that's one ounce. Three fingers is one ounce. Oh, that's good. Okay, so keep doing that. I'm gonna I'm gonna throw in stock not to give it some more flavor, a little bit of wine that does that? Or am I gonna get drunk? Oh no, you're gonna cook off. Okay, come on, keep stirring. This is a lot of work. Okay. And then we're gonna throw some cream and here's the funny part, like the magic of television. This simmers on the stove here now for about 20, minutes, so it's nice and incorporated and put in there a little bit of tomato puree. There we go. Deep richness also thickens the bolognese. Right? There we go. Good, good, good. Keep starting again. 20 minutes, keep stirring that. Then one tons, you're gonna fry these. Look, we fry them because it's almost like a deconstructed lasagna. Let them pop a little bit and they don't break apart. Have you ever cooked with me at all? Nothing. But as soon as they start right to the top because they're always nice and hot. Oh wow. They're like bubbling up, we just want them golden brown. Not too long. The minute you take something out of the fryer it keeps going for another 5, 10 minutes, it gets darker. So you have to be really, really careful and they look pretty cool. This is something that would be fun for the whole family to make. As long as you take care of the kids. I mean you just don't want kids near hot oil, but I'm not a believer in in shying away from letting kids use knives or oil. I want them to understand. Um it's dangerous, but it's safe at the same time if you control that. So look, you can see and you just shake off the grease, shake off the grease. Those look beautiful. So different from what you're used to when you're making lasagna. How do you always find a different spin? You just create stuff, you just have to be creative. And the chefs you see at food network kitchen, they are they are beyond creative. Alright, so look three minutes magic. Watch this, there we go. And then just move this one across there. All right, I've got one that I've already prepared. So this is what it looks like after about 30 minutes. This is what it looks like. Like new. Beautiful. It's nice and and rich. Okay. I know I tasted it right because we have to taste Okay, well how about we go ahead, take a break and when we come back out here in about 30 minutes we're gonna taste this and talk more to robert Irvine, you don't wanna miss this because you're going to play that. Oh my God. Alright, good stuff Shantel in there. And of course you can watch new episodes of Restaurant Impossible with Chef robert Irvine, thursday night at eight p.m. On the Food network or of course anytime over on Discovery plus