Chef Egg joins us for an Easter Sunday Brunch

WE’LL SEE YOU THEN. WELCOME BACK. IT’S TIME FOR SUNDAY BRUNCH. JOINING US THIS MORNING. WE HAVE CHEF EGG. YAY. THANKS FOR COMING IN. THIS MORNING EVERYONE I’M PUMPED TO BE HERE. I HAVEN’T SEEN YOU JEFF ROSSEN FOREVER AND FOREVER. ABSOLUTELY. WE HAVE A GREAT MEAL TODAY. YOU KNOW IT’S GETTING WARMER OUTSIDE. WE WANT TO WE GOT EASTER I MEAN IT’S HAPPENING HERE ALREADY. WELL, PEOPLE ARE PROBABLY WAKING UP THIS MORNING LIKE, OH, I HAVE TO GET A MEAL ON THE TABLE. WHAT ARE WE GOING TO DO? I’VE GOT A WONDERFUL MEAL THAT PEOPLE CAN, CAN, CAN PREPARE FOR THE FAMILY. EVERYBODY WILL ENJOY IT OVER HERE. WE GOT CHICKEN PICCATA. OKAY, THAT SOUNDS FANCY, BUT IT’S REALLY ACTUALLY PRETTY EASY. YEAH, YEAH, YEAH. SO WE’VE GOT SOME CHICKEN BREAST. I SLICE THEM NICE AND THIN, A LITTLE BIT OF SALT AND PEPPER. WE DIP THEM IN A LITTLE BIT OF DREDGE OF FLOUR OVER HERE. WE THEN SAUTEED THEM IN A LARGE SKILLET WHICH IS WHAT WE HAVE OVER HERE. WE HAD SOME OLIVE OIL A LITTLE BUTTER. GET A LITTLE BROWN ON ALL SIDES. TAKE THE CHICKEN OUT. THEN ADD SOME SWEET ONIONS OVER HERE. AND WE SAUTE THOSE UNTIL THEY’RE GOLDEN BROWN AND EVERYTHING’S SIZZLING. PUT A LITTLE CHICKEN STOCK IN HERE. YOU COULD DO SOME WHITE WINE IF YOU WANT. DO YOU HAVE TO TAKE THE CHICKEN OUT OR YOU WANT TO BECAUSE YOU DON’T WANT TO OVERCOOK IT. YEAH. YOU DON’T WANT TO OVERCOOK IT SOMETIMES. BUT YOU DO WANT TO GET THOSE, UM, YOU KNOW, YOU WANT TO GET FLAVOR IN THE ONIONS. AND THE COOKING PROCESS PROVIDES ALL OF THAT FLAVOR. SO WE GET THAT MOVING. BUT THE BIG THING OVER HERE IS YOU WANT TO PUT SOME CAPERS. CAPERS. YOU WANT TO GET THAT TANGY, TANGY FLAVOR. AND WE WERE JUST TALKING ABOUT THIS THE PROPER WAY. IT’S NOT IT’S NOT WHAT THE LEMON UP. WAIT. LET’S SEE. SO PEOPLE GET THERE WE GO. DON’T DO IT. THAT WAY. IT’S WITH THE LEMON DOWN, DOWN. ABSOLUTELY. SO WE’RE GOING TO GET FRESH LEMON JUICE I MEAN THIS IS A DUMPING RIGHT ON TOP. JUICY LEMON. ABSOLUTELY. AND IF YOU WANT IF YOU WANT TO YOU CAN PUT SOME LEMON ZEST IN THERE AS WELL OKAY. SO YOU GET THAT MOVING AROUND JUST LIKE THAT. RIGHT. I CAN SMELL IT SO GOOD. I MEAN ABSOLUTELY IT’S AMAZING. IT’S A WONDERFUL DISH AND IT’S INEXPENSIVE AS WELL. IT’S NOT CRAZY. SO WHAT DO YOU DO WITH THIS? CHOP IT UP. YOU PUT IT IN YOUR SELTZER. YOU GOT FLAVORED SELTZER. ABSOLUTELY. ALWAYS UTILIZE THAT. YEAH. NOW ONCE YOU GET IT TO ABOUT THIS YOU GET IT SIMMERING. YOU KNOW IT’S LOOKING REALLY, REALLY GOOD. LOOK THICK IN THERE. ABSOLUTELY. YOU THROW A COUPLE PATS OF BUTTER IN THERE. WE DON’T SAY NO TO BUTTER. ABSOLUTELY. YOU KNOW IN MODERATION RIGHT. KEEP IT COOL. AND THEN ALL YOU’RE GOING TO DO ON LOW HEAT IS JUST KIND OF SPIN IT AROUND. AND THIS IS CALLED MONTE BURR. SO THIS IS MOUNTING WITH BUTTER LIKE IT HITS YOUR LITTLE ARM WORKOUT IN. ABSOLUTELY. AND YOU’RE JUST KIND OF GOING LIKE THIS. AND JUST LOOK HOW SILKY AND CREAMY THAT SAUCE IS. YEAH YOU’RE SERVING THIS UP AND YOU ARE ROCKING AND ROLLING. BUT WE GOT THE ORZO. YEAH YOU GOT THE ORZO. SO OVER HERE, YOU KNOW YOU WANT TO PREPARE SOMETHING IN ADVANCE BEFORE YOUR GUESTS COME. YOU CAN COOK. YOU BOIL THE ORZO IN SALTED WATER. OKAY. YOU WANT TO GET IT TO AL DENTE. GETS THE FLAVOR OVER HERE. ABSOLUTELY. YOU WANT TO GET IT TO AL DENTE. SO IT’S TO THE TOOTH OKAY. AND WE’RE GOING TO ADD SOME DIFFERENT THINGS OVER HERE. SO WE HAVE SOME PREPARED PESTO I JUST WANT YOU TO TOSS MAYBE THREE QUARTERS OF THAT IN THERE. JUST GIVE IT A LITTLE. THERE YOU GO. OH YEAH. PREPARED. LOVELY. MAY I STIR. YES. YOU ABSOLUTELY. PLEASE DO. NOW I WANT YOU TO THROW SOME OF THESE FRESH TOMATOES IN THERE. SO CHERRY TOMATOES. LOVELY. LOOKING GOOD. AND THEN YOU COULD DO SOME, UM, YOU KNOW, SAUTEED ZUCCHINI OR GRILLED ZUCCHINI. OH, SURE. THROW IT ALL IN THERE. ABSOLUTELY. ROASTED REDS TO HELP YOU WITH THIS. DEPENDING ON HOW OLD THEY ARE, THEY CAN, YOU KNOW, CHOP IT UP WHEN YOU’RE COOKING WITH KIDS IN THE KITCHEN. JUST HAVE SOME PATIENCE, OKAY? OH MY GOD, THAT PESTO SMELLS AMAZING. IT’S SO GOOD. THROW THE ARUGULA IN. THROW THE ARUGULA IN THERE. ABSOLUTELY. MY STORE BOUGHT PESTO. YOU DON’T HAVE TO BE MAKING IT FROM SCRATCH. YES, YES. AND YOU KNOW, IN THE SUMMERTIME, I WOULD SAY WHEN YOU GOT A LOT OF BASIL, MAKE THAT HAPPEN. UH, AND THEN THROW SOME OF THAT, UH, BEAUTIFUL FETA CHEESE IN THERE. PARMESAN. YEAH. WE WERE JUST FETA. YEAH, ABSOLUTELY. SO IT LOOKS ABSOLUTELY WONDERFUL. NOW I WANT YOU TO GIVE THIS A TRY. ALL RIGHT? WE’RE GOING TO DO THIS THE RIGHT WAY. DO THIS THE RIGHT WAY. WE’RE GONNA OPEN IT UP. YOU’RE GONNA PLACE IT FIRST. LEMON DOWN, BASE DOWN. NEVER THE. MY GOAL IS TO GIVE PEOPLE THE SKILLS THEY NEED TO SUCCEED IN THE KITCHEN. YOU KNOW, WE WANT THEM ONE TV ANCHOR AT A TIME. ABSOLUTELY. WE ARE. WE’VE BEEN TEACHING EACH OTHER FOR YEARS. THIS IS GREAT. AND THE GOAL IS YOU KNOW, REALLY TO GET IN THE KITCHEN AND HAVE FUN. IF YOU ARE SCARED OF COOKING, I WANT YOU TO REACH OUT TO ME. MY NAME IS CHEF EGG. OKAY. YOU’RE THE FOOD THERAPIST. YOU KNOW IT. AND YOU KNOW WELL THAT’S GOING TO BE OUR GARNISH. SO WE WANT TO POUR THAT INTO THE BOWL OVER THERE. OH WAIT THIS OKAY. YEAH. JUST DUMP JUST DUMP IT RIGHT IN THERE. THERE YOU GO. AND IF PEOPLE WANT TO LEARN HOW TO COOK, THEY CAN JUST CALL ME MY, YOU KNOW, GO TO CHEF COMM, REACH OUT. AND A LOT OF PEOPLE HAVE FEARS ABOUT COOKING. YOU KNOW WHAT I MEAN? THEY DO. IT CAN PARALYZE THEM. THEY DON’T KNOW WHERE TO START. ABSOLUTELY I GET IT NOW. WE HAVE THIS STUFF CALLED DUCA. DUCA. OKAY. AND IT IS A MIDDLE EASTERN TOPPING. IT HAS NUTS. IT HAS FENNEL AND CUMIN AND CHILIES. WHERE WOULD YOU FIND JUST A LITTLE BIT. YOU CAN MAKE IT. YOU CAN FIND IT IN A MIDDLE EASTERN MARKET. BUT YOU COULD GO TO LIKE A WHOLE FOODS OR SOMETHING LIKE THAT. AND FIND THESE THINGS THESE DAYS. AND WE DON’T WANT TO MIX THAT UP NOW. NO, NO, NO, THAT’S, THAT’S, THAT’S LOOKING GOOD. BUT WHAT WE DO WANT TO DO PLATE UP, JUST TAKE A PLATTER OVER HERE. SO YOU KNOW CHEF EGG LVIV WE’RE DOING OUR WE’RE STILL DOING OUR CORPORATE EVENTS. UM BUT I AM OPENING UP SOME SERVICES, YOU KNOW, TO REALLY GETTING PEOPLE COOKING IN THE KITCHEN AND HAVING FUN, UM, IN THE AREA. SO IN PERSON OR ONLINE. WELL, IN PERSON AND ONLINE AS WELL. SO WE DO VIRTUAL COOKING CLASSES, WE DO CORPORATE EVENTS. AND I WAS TELLING YOU, YOU KNOW, I’VE BEEN TRAVELING ALL OVER THE COUNTRY TEACHING PEOPLE HOW TO GET COOKING. SO WE STARTS WITH KNIFE SKILLS. ABSOLUTELY. YOU HAVE TO TELL US WHERE PEOPLE CAN FIND. ABSOLUTELY. WELL, IF YOU WANT TO GET IN TOUCH WITH ME, IT’S CHEF COMM. REACH OUT WITH YOUR QUESTIONS IF YOU WANT TO GET COOKING TODAY. I’M HERE FOR YOU. NI