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>> all those good bits, the lungs, kidneys, they get cooked slowly in fat with garlic, chili pepper,, the liver? [ speaking foreign language ] >> so, it's all of its interior? >> all of the interior with a little bit of fat. >> fat. it's like pork confit. >> yeah. >> oh, that's pretty. meanwhile, the intestinal casings get filled with blood and gently poached until creamy, bloody delicious. and a nice spread of homemade cured meats, local cheese and homemade wine. let the party begin. so, what do we have here? let's identify these products. cappicola? >> cappicola. >> that's the slice -- >> prosciutto. lardo. >> pancetta? oh, that looks good. >> the cheese is local, provolone. this is the ricotta and just cooked in the oven. >> mm-hmm. the bread? >> the bread is from the ankle, and they have also salami and they have sausages. >> and this cheese? >> canestrato. >> and what do you call that dish? >> just on a pan. >> right, beautiful. mm-mmm. that's good. >> oh, the best moment of the day. >> indeed. oh, yeah. >> what do you think about this? >> it's good. but you know, for me, the ri

crave that food, when you're trying to decide where to eat and you feel like having something with chili peppers, or those kinds of flavors, that you think of mesa grill. that was my focus only. >> tom? >> i think when we all started doing what we are doing, got into business, we were rallying against those restaurants that were around, that were established for a long time. we wanted to do our own thing. the thought was never let's build something and it will be here for 100 years. certainly, when i was 26, when i had my first chef's job, i wasn't thinking along those lines. even when we opened gramercy tavern, we were not thinking 20 years in the future. >> but you were hoping it would be successful, obviously. >> yeah. but when i started cooking, i had no idea that i would be working in new york. i started cooking in new jersey. we do not have a model for a young american chef doing whatever cuisine you are doing. that example of that kind of longevity. >> there was nobody to follow. >> prior to that, you didn't know about chefs. >> getting the cooking job was the last thing you did after you

>> chili pepper increases your metabolism, makes you lose weight and in this study coming from francecan increase your testosterone, which is very important. there are a lot of other foods that can increase your testosterone. >> if you have high testosterone could that mean you like spicy foods or are spicy food the one to up your testosterone. >> it is a spicy food that can increase your testosterone. that is what they're finding out in this study. it is the holiday season and we want men to know about this and go for the food. food that has vitamin d, eggs, red meat. >> here are the testosterone boosters instead of getting that gel or the cream. egg yolks, tiew ni. >> good fat like avocado. you also have to get seven hours of sleep. if you don't get enough sleep -- >> you mean in a row? >> that's also a problem. exercise, losing weight. if you gain whait -- weight your testosterone will go down. those are all extremely important. >> here's the thing that makes spicy foods spicy. real quick, we see this stuff on television, go get testosterone, put it on, all these commercials. shoul

vinegar and chili pepper. >> crustiness around the edge. >> next we're going to go to coconut oil. >> too long. >> apple pie. >> leftover apple pie, what do you do with it? >> i would keep it out. >> keep it on the counter. >> you would keep it on the counter? willie would be right. butter extra cream, anything in there -- >> bacteria nightmare right now. >> this win feels really good. >> thank you so much. happy new year. for more on madelineyn's ♪ ♪ [ woman ] i will embrace change... everything life throws my way. except for frown lines. those i'm throwing back. [ female announcer ] olay total effects. nourishing vitamins, and seven beautiful benefits in one. for younger-looking skin. so while your life may be ever-changing... ♪ ♪ ...your beautiful skin will stay beautiful. total effects from olay. your best beautiful. you've got to make better choices, jane! farewell, cookie dough ice cream. what's that you're drinking? it's trop50 with calcium. it has delicious new taste and has 50% less calories. with this taste? no way. give me fifty squats. it can't taste this good read the lab

put a little chili pepper on here. and then i've going to a beautiful pork belly blt.ul little sliders. >> you make these little lettuce cups. >> with tomato jam. >> they're awesome. >> a beautiful creamy -- >> are we spoesd to be eating these? >> i think we're supposed to try them. >> i have a fork here. we'll test them out. erica, what do you have over here? >> pigs in a blanket with chiriso or hot sauce. caramelized onions, hot sauce there and roll your puff pastry. >> love it. >> you have a little egg wash to set it. bake them in the oven. representing the northwest is our -- >> salmon. >> salmon, of course. >> king salmon that we roasted with a little salt and coriander. little sirachi aioli that we put on the bun. put the salmon on. this is a delicious cabbage slaw with some lime and sirachi. down here is a funny take on clam dip. bacon, of course. >> clams. >> clams. this is lemon juice and lemon zest. it gives it nice acidity. >> you can use fresh if you have the time. i have parsley, bacon, scallions, garlic and some smoked pap reekricka. >> toss it all in. >>

you'll see there's a chili pepper in here. >> hot sauce honey? >> it's a spiced honey.ty little spoons. >> we can share. >> you can dip. >> you just do it like this. >> i'm tasting. >> good stuff. >> what she thinks about hot honey. it has a good little kick to it. >> yes, it does. >> little spice to it. this is a three-jam gift sampler. this is enough jam for the year literally. choose from the most popular flavors. orange apricot marmalade here. >> what is this? >> from bread's bakery, chocolate bobka pie. >> excuse me for eating. >> this is all for the sweet tooths on your list. and this is an organic fruit of the month. $42. >> i love the clementine. >> those are mandarin. it's a mixer fruit. pears, too. this is the colt classic here. little bits of chocolate. my achilles heel. put that in your mouth. >> and this. >> amazing. >> from nashville, which you'll love, loveless cafe sampler, cracked pepper. your barbecue, jack's stacks right here and surf and turf, you can even order that. mail order anyone on your list. they'll be thrilled to get any of these. >> please

chilies here. we got these fresh red ones. we've got these green ones that are sliced and stir-fried in there. and we've got small green peppers, got hit with the chili. >> yeah. >> down the side of the throat. >> you know when you have been really hit by super hot and you feel like having a brain hemorrhage? it's like an ice cream headache but like a pepper headache. >> yeah. and your vision starts to tunnel out. >> you're halfway through and you're aware that your hair has just burst into flames. that perfect balance of pain and pleasure and more pain, brain flooding with endorphins and all is well with the world. until tomorrow morning. so i've had a couple cocktails. maybe we should like totally get a tattoo tomorrow, man. >> magic tattoos. ♪ >> time for bed. ♪ ♪ ♪ ♪ ♪ >> so i woke up in a state of ♪ >> so i woke up in a state of ♪ ♪ >> so i woke up in a state of confusion and deep concern after inadvertently making out with ernest borgnine last night. i have spiraled into some identity crisis. inadvertently making out with ernest borgnine, i would like to say. it was very traumatic. i need to go to a strip club and watch

paprika, your cayenne peppers and chili powder and mayo.care. >> it does last forever. except after%k;u open it, it loses its peak flavor after about five years. >> okay. >> how about vinegar? >>÷67px have vinegar forever. >> it lasts indefinitely. worcestershire sauce. >> a year? >> two years. >> two years? it lasts for about ten years unopened, four to five years in your pantry. salt? >> i don't know. >>'÷6?ç forever. >> forever, like the granite on your countertop doesn't go bad. pasta and beans both go forever. may be a little stale. if you have dry beans, maybe soak them for a while. it could be decades for either one of them. >> i'm going to go home and soak my beans. okay. >> thank you very much. country music's new artist of the year, brett eldrege gets ready to sing for us. >> such a nice guy. and how do you do? teaching your kids how to mind their manners over the holidays, especially when it comes to socializing right afte these little angels build in softness. and these little angels build in strength. and that little angel say

chili. >> are those pep increase there? >> -- pep increase there? >> no, they're regular dried peppersstie well olive -- drizzle it with olive oil. it brings out a lot of depth and flavor. done. >> it's not as heavy as like mashed potatoes or something since we're eating so many other heavy things. >> and super easy. >> up next we have roasted cranberry and pear tart. >> right. this is super easy. because it's roasted, because you're folding up the pie dough and not dealing it with putting it in the pan, et cetera, it's super easy. you just roll out your pie dough, put the filling inside, slap it up. >> what's in the filling? pears and cranberries and what else? >> a little bit of cinnamon. >> okay. i want to go back to this 'cause we didn't talk exactly how you do this. this is the beginnings of that. >> correct. >> what did you do to put around the outside of it? >> season it really well with salt and pepper. you put it in a pan, get some color on it. once you have some nice sear to it, you just grab some mustard, just put the mustard on top, all throughout. >> pop it in the oven? >>