they just had some fun with a little bit of the paprika. >> i am proud to be made fun of for my paprika >> they put it over a cymbal and played it. they filled a balloon with it and popped it. i think what they were able to do is really cool because they get to see a splash of color go into the air and he is wearing safety goggles which is very important. i will say not the thing that you expect chefs to do with paprika. >> right. >>> you know, there is something to be said about scratching a cat like last week when i showed you video of a cat getting skra muched and licking its owner. this cat licks itself.

. >>> a guy, a bat, a jar of paprika. >> they just had fun. >> see the best video ever made with paprikaight this minute" and still to come, meet zach. >> you are not going to believe the size of his ball. >> this ball, see how he made it and hear his response to everyone who says -- >> what's that about? >> we have the very, very, very big baby. see how mama hump back and her baby cruise along with boaters next. >>> sending a kid to do a man's job, it is always a good prank. >> you know it. >> we're looking for your best prank videos. we teamed up with matt from ebaum world to find great videos for the april fools' day show. >> if you pulled an awesome prank or joke and you have it on video, send it to us. >> you can do that by redding to rightthisminute.com and using the my channel feature, upload your best prank video, maybe your friend's best prank video and you could be featured on the april fools' day show. >>> most people think a rubber ball is something on the desk for rubber bands but for this guy, it is a hobby, and you won't believe the size of his ball. >> this is a very larg

we have, uh, swordfish puttanesca seasoned with chili, paprika, and saffron.uce a lot of fashion. i have a very personal connection with italy and spain. (guy) ina gave me the eyes. [chuckles] as soon as i see that connection, "oh, italy is my favorite. ah, ah, ah!" yeah, okay. okay. i know what's your favorite. you're not fooling me. i'm going to surrender to this one. it's not new to me. most women surrender. well, i really do love the mussels and clams being a swimwear designer. i think that will resonate with a lot of our guests. please dig in. mmm, delicious. mmm. thank you. thank you. i think you just need to really refine and simplify and edit that presentation. and the sauce on the bottom, i would leave that out. it doesn't sound like they love it. but all that matters is my girl ina. next. robyn, present the dish, thank you. we did a seared sea bass with, uh, grapes, sprouts, as well as micro basil. i'm drawn to it because of the pink and green at the bottom. it just needs to be sharper and more precise. thank you. dig in, please. i do think the grape

fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprikand some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. fam

. >> we have balsamic vinegar here, some olive oil in there, a bit -- a mix with paprika and cayenne. balsamic and paprika, i do a version with maple syrup and frank's red hot. the frank's red hot balances the sweetness from the maple syrup. really great. now we're going to put the asparagus in there. just toss them up. >> you're just getting them damp. >> now we're going to roll them, and i'm doing that in a cured ham from portugal. prosciutto would work great also. just roll them up like that. how simple is that? you'll have the balsamic vinegar that will carmelize on there, and the salt from the ham, that's going to give you the result. >> and what kind of cheese? >> i put manchego cheese. >> of course you did. i've never heard of it. >> but you can put pecorino or parmesan. >> there's one we all know. >> quick and easy. ten minutes, 400 degrees. >>> here i have some spinach and pine nuts i roasted. with garlic and basil in there. >> that looks good. >> and parmesan. >> i'm going to add ricotta cheese. >> hoda can't have that. make one for her. >> and i'm putting in frank's red hot

if you are having a hard time, put some hot sauce on there and smoked paprika and anything you can doamp up the flavor and you're not going to have that signal in your head thinking that you're going to rebel later by having some cake or something like that. >> which happens a lot. they will be good all day and trash it when they get home with the cake or whatever. >> you would be delighted if they served this for breakfast. vacation every day. >> great to be with you in person on the set. what happens with food now, do we get to eat it? >> you get to eat it. >> thanks for joining us. >> my pleasure. >>> chris rumble was a promising hockey player fierce competitor on his way to a professional hockey career. last year he was forced to confront an opponent he didn't know he could beat. >> on three -- one, two, three win. chris rumble loves the hard hits, the camaraderie and the trash talk. in hockey. >> it's always been in the back of my mind, yeah, i want to be a hockey player when i grow up. >> reporter: he played defense for the amateur hockey team. in april of 2012, he noticed his g

then you got smoky cumin, bright coriander, a little paprika. >> a little paprika. >> and a little bitjack and a little smoked cheddar. home made chipotle ketchup. >> oh, no. >> that is delicious. >> now that you know what's in the pan, go ahead. give it to me. >> here we go. are you ready, ladies and gentlemen? >> give it to me. >> for rachael ray, start the clock. your attention, your favorite thing to cook? >> food. >> right. best song to cook to? >> i love the foo fighters to tom jones and everything in between. my husband's band, the crinch. >> favorite kitchen gadget. >> a sharp knife and a garbage pole. >> adult beverage to sip? >> i'm a wino, red wine. red wine after 5:00. >> your least favorite food to prepare? >> ooh. aaagh. eyeballs, i don't know. >> eyeballs? >> i love making food. i'll cook anything. i might be squeamish with a stuffed eyeball. >> it was eyeballs was her least favorite food to prepare. yeah, i agree. i totally agree. >> we'll put up on your site these -- the chipotle burgers, the homemade chipotle ketchup, the bacon burgers. we also have a vegetarian offer

. >> paprika. >> uh-huh.> now. >> all right. >> dumb. in? >> put some of it in there. >> what kind of salmon? >> use wild salmon. always wild sustainable salmon. better for you, better for the planet. >> not great for the fish, though. >> ba-dump-bump. >> mush it up. get it all mushy. >> salmon -- >> if you can't get it wild, don't eat anything, starve. >> then say that's done. >> we have a little patty maker. pretty fancy, by the way. >> that's how we do here, that's how we roll. >> that's the burger. >> we're going to go bam, right into the pan. >> what is that, a little olive oil? >> we use avocado oil. better for you, higher smoking point. >> these smell like heaven. >> how long do you cook these guys? >> a couple of minutes on each side. you just want to get them brown. >> all right. >> and then we're moving on. >> okay. >> moving on to at the bottom a little bit of -- add the burger. >> oh! >> what happened? >> we're moving on. the five-second rule. we do it with tomato, onion, arugula. stack it up. a l

. >> paprika. >> buy it in the bottle, it's beautiful. >> now -- you put it in there -- >> what kind wild, don't eat anything, starve. >> then say that's done. >> we have a little patty maker. >> that's how we do here, that's how we roll. >> and then we saute it. >> in olive oil. >> avocado oil. >> better for you, higher smoking point. >> these smell like heaven. >> how long do you cook these guys? >> a couple of minutes on each side. you get them brown. >> and then we're moving on. >> moving on to at the bottom a little bit burger -- >> oh. >> we're moving on. the five-second rule. we do tomato, onion, arugula, stack it up, a little bit of this guy, tarter, slap it on there, bam and -- do it! >> take a bite. >> yeah! real good. >> snooki is on the show tomorrow, hide the children and how to find of perfect pair of jeans and useful gadgets. what we're basically saying is have an awesome fun-day monday. may i have a taste! thanks. nice talking to you. >>> three homicides in less than a week. san jose police once again trying to figure out who killed a mannerly this morning. what we're

cumin, paprika, pepper. i like to spice it up, al, ca n cayenne in there.thin pork chops. >> half an inch. take three seconds per side. >> you want to pat them dry? >> pat them dry so they get those sear marks that come out pretty. >> when you guys are touring, is it one of those things where you like to find the best places to eat? >> oh, yeah. >> it's got to be hard to -- >> it's hard especially when you're at the county fair and you can just find fried about utter and stuff like that. >> ooh, fried butter. >> we're always on the hunt for the best food. we're really excited. we just got a convection oven on our bus. >> oh, man. you really do live on those bus. >> it's our home away from home. >> how many people are on the bus. >> we've got ten, seven adults and three kiddos. >> on one bus? >> we're so excited. we got two buses, one is our band and crew and one is us with our kids. we're about to move to another bus. >> grammy means new bus. >> ooh, all right! >> oh, yeah. bring on the grammy. >> before you know it, you'll be in an 18-wheeler. >> i like it

for people who don't have balsamic and paprika, i do a version with maple syrup and frank's red hot.imple is that? you'll have the balsamic vinegar that there caramelize on there, and the salt from the ham, that's going to give you the result. >> and what kind of cheese? >> i put manchego cheese. >> of course you did. >> but you can put pecorino or parmesan. >>> here i have some spinach and pine nuts i roasted. a and. >> hoda can't have that? make one for her. >> and i'm putting in frank's red hot sauce. >> there you go. mix that up. >> that's what's great. the acidity will really balance that cream cheese, and the heat from that, so we mix it up, one tablespoon in our pizza dough. it's pizza dough we bought from the store. i love to make my own. it's quick and easy, but you can find it in every supermarket. you put it in there, close it up. we're doing some beautiful, hoda. >> i don't even ask questions, i just make it work. >> one against, 4 hundred degrees. >> is that how they turn out? look how pretty. >> you have this flavor mixing together. >> and canape, olives, garlic, onius,