delicious, and it is pretty universal, we all eat and brings us all together. >> good thing, i like this. i'm excited to share with you amazing recipes you have seen on "good day philadelphia" weekend. these are type of food ideas you can see every saturday and sunday morning from 7:00 to 9:00 right here on fox 29, and we like to eat. >> so let's get started. we will begin with an appetizer that will totally wow your friend. a delicious carpatcho, lets take a look. >> i'm chef luke at valley forge casino. today we're making hand cut beef carpatcho, and thinks your fox food bite. it is a variety of different cuts. i like use tender loin and we use a grass fed tender loin. i like the flavor of it and silky texture of it. you can use a block of surloin or any other cut off beef. lets he pick a mar made here. and, rose marie here right

now. some salt and pepper on the beef. you want to see it the in the outside this marinate, i will put some olive oil in it. and, some herbs, i like to put it right over the the meat. we're making a quick marinate here. the herbs and garlic give it a nice flavor. i like to let it sit for a couple of hours. for the the carpatcho we are making a sauce essentially which is mayonnaise. horse radish freshly graded. here i get a whole root and we graded it and we put this in the sauce. little mustard. whole grain mustard. and, i like to make sour cream. i like sour cream in there because it goes great with the horse radish, and the mustard and the beef. we just mix that well. very simple. season it with a little salt and pepper. so now our filet is marinated

here for a while and i'm ready to seer it. it is a medium high heat, throw a little oil in it. you can see, nice high heat, smoking hot. what we will do is roll this around until it is browned evenly all around the side for the perfect filet. you see how carmelized it is on the outside a lieutenant of times we make this tonight restaurant it is raw all the way around. i like to seer it. i think it add more texture to the out are layers. there is, we're done with this. from here we will take this and put in the refrigerator for at least an hour. no you that our filet is nice and cool we can start plating this up. you go against the the grain. with the grain is very chewy. i lake to carve. a very sharp knife is needed. i love this texture. you you can put it on top of the meat, underneath it, put

it on the plate, give it a push with the spoon. we will just take, of course, our beef and then just stack it. we will put some sea salt, some pepper. i like to put, shaved radishes, raw meat, i have some celery parts here today. extra virgin olive oil on it. our parm son and there you have it. >> ♪ >> it is amazing. interesting textures, flavors, especially with the hand carved. i'm chef paladino, valley forge casino resort and this is your

all right. as we explore the things we really like to eat you do know super bowl sunday is coming up. >> i may have heard something like that. >> there is a rumor going around that it is this coming sunday, and while that is something you may want to cook up to impress your friend, i wanted to cook something that feels a little bit the more lake football. >> football foods like wings and everything. the let's talk about nacho's. we will make a interesting twist and what are we call it. >> t acho's. >> we are at fat jack's barbecue with the pit master glenn gross. what are we doing today. >> hi bill how are you doing.

>> we are doing a little will take on nacho's and they are called toucho's. we take potatoes and fry them just like nacho's. >> everybody loves them. >> i love them. >> i do too. >> so first thing we will do, guys, is fry the tator tots. this is about 2 pounds. >> so, we've got the the golden fried tator tots. >> you do not need to do it in the big friar. slow friar. pan with oil. cook it around 350. you can bake them if you want to. >> yes. >> so i will let do you this good okay. >> take a little bit of salt. >> a little bit. >> a little bit more. >> come on, man. >> i don't trust you to shake on this. >> just so you know i chopped all these veggies. this is my nave and that is his knife. >> he chopped all these veggiesy let him use the plastic knife. >> real simple procedure, bill, cut the cheese.

>> cut the cheese. >> come on. >> yes. >> it is in there. >> now these things are so hot the cheese will just melt. >> okay. >> next step, chips. we can mix it through. >> um-hmm. >> keep going. >> there we go. >> get it all in there. >> yes. >> and i kind of like to mix it through but i will use my hand. >> i'm a real talented chef. >> no you are not. >> feel free to use as much as you want. i have a recipe on the web site for fox. the as much as you want, really. i don't have any particular, taste. >> we just messed it up. >> go ahead add more cheese. >> see all that cheese building up. >> you did a good job. >> i'm very talented. >> next step, grab onions, about half of. that next up, i'm sorry, let's do the tomatoes. about a cup of tomatoes. that is good. next up, black olives about that. >> i'm not a huge fan of black

olive is i didn't ask. >> but this is my order. >> this is your other. >> yes. >> it is my order, it is my restaurant. you are good. since you you are not a huge fan you do not need to put a lot in. >> scallions, half a cup, it is great. some salsa a. >> now, this, feel free. >> put tonight there. >> as much as you want. >> there you go. >> jalapenos, as many as you want, it doesn't matter. >> i will make it the hottie don't care, go ahead. >> spread it out in there. >> get tonight there. >> that is good. >> sour cream. >> this is on the health food menu. >> yes, it is. >> fried and lots of stuff. >> put that in there, as a topping. >> a little spring of cilantro, feel free to chop some up and throw tonight there too. >> yes. >> that makes it almost like salad. >> almost like salad. >> yeah, makes it healthy. >> time to taste it guys, ready. one, two, three. >> let's go. >> oh, man that is so good. >> i love that. >> i'm pit master glenn gross and assistant pit master.

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♪ >> welcome back. we've got the toucho's and carpatcho and our super bowl

party need more. >> let's add something to it. how about per rowing he is, do you know how to make them though. >> no. >> don't worry, we have a recipe for you right now check this out. >> i'm's chef lou paladino at valley forge casino resort. today we are making with carmelized cheese, onions and sage and thinks your fox food bite. to start we have four cups of all purpose flour and one cup of warm milk and pinch of salt. >> warm milk. you want to put it on so it is about 85, 90 degrees. the to the flour i will add a pinch have of salt. we will add this in, slowly. and then as you mix, you want to pull away from the side and add in the center incorporating, until it the becomes a cohesive mass. you can see it is getting thicker. take the the well and

incorporation it like this, and form, the dough. and for this dough what is important that the milk is warm, in the boiling hot and what that does is to the warmth of the milk, helped to develop the glutens in the flour and that is working with the energy of your hand. the dough just wants to be silky. you want it to be silky here. i'm washing my finkers in warm water. after about ten minutes of needing. i'm using warm, moist water. as you can see no flour on the board. you want to develop some very silky texture here. we will cover it with some plastic wrap. you want to let it sit for 15 or 20 minutes. thinks farmer's cheese. so it the is soft, fresh cheese, very delicate. just use some salt, and some

egg yokes. i like the the egg yokes, it gives it the richness. you want to carmelized onions with sage and butter. we ground the onions very well. quarter pound of butter, get something color in the pan, you want brown butter. it the is burning the milk, and new put sage leaves in here. and apply the sage leaves in here. salt, freshly ground black pepper. just one onion. i just sliced it. now we will let this carmelized so you can stir it every few minutes and you want it on high heat. you want brown, you do in the want them burn. so new our do you is well rested and we're ready to roll it out. i'll put some flour down and start rolling these out. now what we will do is we have cutters here. so whatever size you like. and, you don't want to make them too big or else it is too much dough in ratio, or you can use the end, for extra.

i stretched it out a little bit. you will put the filling in the the dough. you want a good amount of filling in here so it is like a pot belly. you don't need any water or egg on the edge. just squeeze the dough with your fingers. as much filling as you can without over stuffing it. see how i'm just pinching. it is nice and carmelized in the butter and the sage. and here we will add water to cook the dough in. it is just like popcorn. the just a tine bit of water. they will bubble up and release wonderful flavor on the bottom of the pan. okay, we grab them, and we will just put these in the water here and it takes about two to three minutes and cooking, and you can cut it, and just making sure that the

filling pops. so now they have been cooking. lets see how deep, rich, golden brown they are. this is exactly what we want. now we're ready, do you see that. that is beautiful. nice, crispy, just some todd carmelized onions. let it cook for a couple minutes. then we can taste them. i like lots of sour cream on it. i got to tell you that is a amazing. i'm chef lou paladino at veil forge casino resort and this

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so we're learning things, we're learning how to cook. we're learning how to come up with all kind of great appetizers and didn't you get your menu items, mouth watering but let's not forget the the best parties dessert. >> so often i'll go to the store and get a quartrt of ice cream, that is the easiest just sit there with your spine to watch your favorite movie. now we will take it up a notch. we will make our own gelato, lets take a look. >> aim chef robert bennet of classic cake and thinks your fox food bite.

>> with strawberry season upon us i want to share my strawberry gelato recipe with you. we need to make a strawberry jam. remember when you get your nice strawberries, nice and ripe. you want to clean it. use the tip of your knife. just get the greenery away and pull it out. that stem comes out. get rid of that. there is no favors adding to it. slice them up. this recipe calls for 1 pint of strawberries. you will get 10 ounces of clean strawberries. after this recipe 1 pint of chopped strawberries, one half cup sugar and 2 teaspoons lemon juice. we will put this mixture on the heat. you can put this on medium high heat if you want. sugar will pull the moisture out of the strawberries and will make a nice syrup. lemon juice enhances fresh flavor and it often to activate the nice thick jam from this. this jam, end up if you don't want to use it in your ice

cream, it is excellent for your toast and you have homemade jam. no preservatives. i will let this cook, medium to high heat. stirring occasionally. there is not much chance of it score muching because of the liquid in there. you can tell when the jam is done. when you pull this spoon out, and it drips, get very, very slow. now let's pour it into a bowl and let it cool. now for the the gelat theo the base. this is a simple base that you can apply to other flavors. it doesn't have have to be just strawberry gelato, it can be vanilla, chocolate, coffee, cinnamon. now 1 pint of milk. it can be none in fat or low fat milk. it doesn't have to be whole milk. we will add half of my one cup have of sugar. one quarter cup of non-fat dry milk. i will bring this to a boil. the non-fat dry milk helps increase protein content of your gelato and that

translates to creaminess. while that is coming to the boil, take my egg yolks and remaining cup of sugar. the reason for doing this is, it is sugar, that raises the temperature of the yokes that way it will not scramble a as soon as i add hot milk. the as your milk comes to a boil. i will slowly add it to the yoke mixture. then the entire mixture goes back to the pot. at this point you want to use, either a wooden spoon or a heat resistant spatula. you do not want to use a wisk or cook stirring this because it can make a foam the at the top and you won't be able to see when the custard is done. stir it constantly. medium heat. keep tonight motion. now you can see it starting to get thick. bingo. it cooks to the bottom spoon,

you run your fingers through. and you put it back in. now do it directly immediately i'm strange it, into the the container that is in the the ice. this is it. it is a fine strainer. and any strainer that you have is okay. as soon as i have strained it, i can add the one cup of half and half. that also helps stop the cooking. conn teaspoon of vanilla extract. the basically no matter what flavor i'm's doggy use vanilla extract because it is a flavor enhancer. now i add the entire strawberry recipe jam to the gelato base and you can leave it just like that and it will have chunks of strawberry in there. i like to intensify it, i like to puree the strawberry into it. at this point, just simply add to it my gelato machine. if you do in the have one pour this into a deep pan put

tonight your freezer and return every half an hour, give it a good stir. the the reason this makes such a nice product because it is stirring as it is freezing so that breaks down ice crystals to essentially make it creamy, and get it started. lovely, this takes to it maybe, 20 minutes to a half an hour, it is not really, rock hard and it is not freezing anymore. then you will take it and then you let it freeze, for a good two hours in your freezer. now after about 20, 25 minutes i can see this as nice and full, scrape it down and cover it, and to firm it up or if you are insistent just dig right in. i'm chef robert bennet of classic cakes and thinks your fox food bite. while we have been learning how to cook all this stuff i have been taking

notes. so i learn that dough needs to rest. and i can make nachos. i did not know that horse radish grew in the ground i thought it grew on the store shelf. >> okay good well, let us know what you learn if you have any comment or suggestions, we appreciate them. we put them all recipes on our web site at fox 29.com. you can always tweet us, using our hashtag fox 29 good day to check in the morning when these stories run a and we're also on for longer and earlier now. >> and share, when you make all of these things, we share. we will be your samplers. stop by, send them to us. we want to try all of the things that you do. >> thank you for joining us. this has been our fox food bites.

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