JOEL: Today, it's all homemade.

My pal Katie Couric stops by.

Do you even know how we first met, or do you remember, or no?

- I don't remember.

JOEL: Okay, that's fair.

That's fair.

- It was really meaningful.

JOEL: It was a long time ago.

Yeah, it was really meaningful to her.

We recreate our most unexpectedly memorable meals.

- I love lamb.

JOEL: So we've got our lamb, chili, lemon.

And then rip up some herbs and throw it on.

- Okay.

Boy, it smells good.

JOEL: Look how beautiful this looks.

Isn't that gorgeous?

(applause) Plus, I found a delicious hidden gem in the middle of Texas.

- This is where Mark's family started growing peaches in 1928.

JOEL: So we're gonna make the most beautiful charred peach salad.

- This is delicious, guys.

JOEL: Is it good?

- It's actually so good.

JOEL: It's all coming up right now on Homemade Live!

- This is a peanut butter and bacon sandwich.

JOEL: As a Jewish boy?

Damn, that is good.

(laughter and applause) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- Victoria moves in so many ways.

The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

(cheers and applause) JOEL: Thank you.

Thank you.

Today is "Running Off the Eaten Path."

Have you ever kind of found yourself kind of down a corridor or you took a turn, and it ended up being, like, one of the best food experiences of your life?

That is what today is dedicated to.

I love it.

I love that.

(applause) We know someone who's done just a little bit of that.

Unbelievable, award-winning journalist, New York Times bestselling author, host of the podcast Next Question, my good buddy, Katie Couric.

(cheers and applause) I love the walkout.

(crowd cheering) - I haven't been in front of a crowd this big since I anchored the CBS Evening News.

JOEL: We try and bring it.

(laughter) So here's the reality about Katie.

I would not be here without Katie Couric.

- Oh, that's not true.

JOEL: It's totally true.

(cheers and applause) One of your producers, do you even know how we first met?

Or do you remember, or no?

- I don't remember.

JOEL: Okay, that's fair.

That's fair.

She's Katie Couric!

I get it.

- It was really meaningful.

JOEL: It was a long time ago.

Yeah, it was really meaningful to her.

Um, so, uh, when you had your show, one of your producers came into a cooking class, and they said, "You should come on."

So I came out and did some tips.

And right afterwards... - Oh, yes!

No, I do remember.

My talk show.

JOEL: Okay, now you do!

Yeah, yeah, yeah.

- No, on my talk show you did hacks.

JOEL: I did hacks.

And you go, "You're really good."

- And I used a lot of your hacks.

JOEL: She, she... - Didn't you put, like, a garlic in a jar and you shake it?

JOEL: She-- I did.

I did, yes!

- If you shake it in a jar, it, it, it, all the skin comes off.

JOEL: You're the best.

Yes.

- Yeah.

JOEL: And since then, you've EP-ed one of my shows, Scraps.

You were behind that.

Um, you... - Along with Molner.

JOEL: You and Molner were in Full Plate.

We had our own cooking show where we did, like, 40 episodes.

- Yeah, we had a little digital cooking show.

JOEL: Yes.

- It was fun.

JOEL: We've done so much together.

We've just become great friends.

And I think about, if I wasn't there that day, if I didn't take that path, if I didn't go on your show, where my life would have been.

Because you have been just there, helping me and elevating me along the way.

So, thank you.

- Well, you did it.

(applause) - As a post-script, I mean, Joel is so talented.

He's got such a great, big, fun personality.

JOEL: Oh, thanks, Katie.

- That you honestly did it on your own.

- No.

- And I love knowing you, and I love watching you, and I love cooking with you.

JOEL: Thanks, Katie.

Thank you.

- So, what are we making?

JOEL: All right.

So, Katie's obviously traveled the world.

- It smells so good.

JOEL: You have been everywhere.

- We're doing an homage to Turkey, right, or at least...?

JOEL: Well, you just got back from Turkey, is that right?

- We did.

We went... JOEL: How was that?

- It was really fun.

Honestly, I was a little tired because we had just come back from Argentina.

And Patagonia is pretty rugged, you know, you have to do a lot of hi-- you get to do a lot of hiking.

JOEL (laughing): Yeah, yeah, yeah, you... - And we went on one hike that was literally five-and-a-half hours.

I was dying.

Seriously, I was such a baby.

I could not wait for that... JOEL: You made it, though!

- I did make it, but man.

JOEL: I love it!

You made it.

Give yourself credit.

So this is a lamb dish.

- And I love lamb, by the way.

JOEL: (grunts) We love lamb.

So we're gonna do spiced lamb.

This is gonna be amazing.

Try this.

- Okay, good.

(cheers and applause) JOEL: Okay.

- I love the food in Turkey, and I love all the spices.

JOEL: I know.

- We did this great, I think it's called the Grand Bazaar.

JOEL: Yeah.

- It is huge.

It's like, what's that place in Minnesota that's that big mall?

Mall of America!

JOEL: Oh, yeah, but of spices.

- This is like the Mall of Turkey.

JOEL: And the spices are, like, loaded up, right?

- Yes.

JOEL: All right, so we added a bunch of spices.

We have coriander seed, fennel seed.

We have berbere.

Have you ever heard of berbere?

- No.

JOEL: It's like a sweet chili.

- Uh-huh.

It's really good.

So you're just gonna kind of twist this.

- Can I ask you a question, though?

JOEL: Yeah, of course.

- I always want to cook with spices like this... JOEL: Yeah.

- ...and I never have them on hand.

JOEL: Yeah.

- So can you mix them all together and just-- do they keep for a while?

JOEL: Good question.

If you buy spices that are already ground... - Yeah.

JOEL: ...and you open them, they're, like, six, six months.

- Okay.

JOEL: They keep well.

If you get whole spices, guess how long they last?

I got spice all over you.

- That's okay.

JOEL: So if I got a whole cumin versus ground cumin, guess how long?

I want to get-- you guys guess.

How long do you think whole cumin lasts?

- Forever.

- Three years.

- Two years.

- Five years.

JOEL: Two years, five years... (chuckling) ...forever.

(laughter) Like a ring.

Uh, 20 years.

- Wow.

JOEL: So that's why buying whole spices is not only fresher, but it's also... keeps it around a lot longer.

So we're gonna put that in a bowl.

- Okay.

Can I smell this?

So you...?

JOEL: Yeah, smell it.

Tell me what you think.

Give Molner a little, little smell, too.

- Oh, it smells so good.

JOEL: Doesn't that smell insane?

- Here.

Yeah, it's just like, and it's about one ta... - Nice.

JOEL: Oh my God, she's going around the room.

- Ooh!

JOEL: This is what Katie does.

- Doesn't that smell good?

JOEL: All of a sudden, we're in Katie's kitchen, and I'm here for it.

- Okay, here.

JOEL: I love it.

I love it.

- Now I feel bad that I can't get to everyone, but trust me, it smells really good.

JOEL: All right, so we have the spices.

Add a little garlic to that.

- How much?

JOEL: All of it.

All of it.

- All of it, okay.

JOEL: Yeah, it's about two cloves.

And then I'm gonna add some olive oil just, like, to make it a paste.

- Okay.

And then you're just gonna kind of stir that through.

- Okay.

JOEL: Just kind of make it... yeah, just like that.

Really, really simple.

Now, I don't know if people know this.

Katie has a new job.

- What happened?

What'd she get?

JOEL: She got Grandma Katie Couric.

- Oh, yeah!

(cheers and applause) JOEL: So you do have a new job.

But did anyone see how she found out on social?

- Oh, yeah.

JOEL: You have to tell that story.

Well, Ellie and Carrie, Carrie is my younger daughter, Ellie's my older daughter.

And we were getting ready to go to see Taylor Swift in Los Angeles.

Obviously, Taylor Swift, you make those friendship bracelets.

Oh, I said I didn't have a friendship bracelet.

And Carrie goes, "Don't worry, we made you one."

So she handed me this friendship bracelet.

I didn't have my glasses on.

(laughter) So I was like, "Brandy?

Bran-- Branny?"

And then there, and I realized it said "Granny-to-be," and that Ellie was having a baby.

And Ellie said, "I'm pregnant."

I kind of sat there dumbfounded.

JOEL: You were so cute.

It was, like, the most honest... - It took a while to process, you know, because it's a little freaky to be... JOEL: Yes.

- ...a grandmother for the first time.

You know, it's like, "Hi, I'm Katie, and I'm old."

(laughter) JOEL: No, it is not.

- A little bit, but that's okay.

Anyway.

It's been so thrilling.

JOEL: The reaction was amazing.

- It's been so exciting.

And now, um, what's really special, Ellie had a little boy, and they named him John Albert.

John after my late husband and Ellie's dad, Jay.

And Albert after Mark's grandfather.

And they call him Jay after Jay Monahan, which is so nice.

Yeah.

JOEL: How beautiful is that?

(applause) JOEL: So.

- Okay.

JOEL: We put this kind of spice mixture on here.

Show me how you salt.

I've taught you this a million times.

Let's see if it stuck with you.

- How you, how you salt?

JOEL: How you properly salt.

No!

Katie!

- Not like Salt what's-his-name salts?

JOEL: Get off TikTok.

Yeah, yeah, yeah.

Let's go.

- Uh, I don't know, am I doing this right?

JOEL: Okay, Katie.

We got to go again.

- What, I forget what you told me.

JOEL: So when you salt anything, you want go up high.

- I'm sorry.

I'm sorry.

JOEL: Yeah, exactly.

It's always up high, so the salt... - Why?

JOEL: ...scatters evenly.

- Oh, okay.

JOEL: Yep.

- Oh, okay, okay.. JOEL: Beautifully.

I love it.

She's like, "Yeah, show us, Molner."

Get Molner in here.

- Okay.

JOEL: Let's see it.

- You go, you go like that.

JOEL: Yeah!

(cheers and applause) I got some tongs for you, tongs for me.

And what we're gonna do is we're just gonna take the lamb, and we're just gonna lay it in the pan.

- Okay, I ask, I have a question.

How hot should the pan be?

JOEL: Pan should be like medium high.

So, like, eight out of 10.

- Okay.

JOEL: Now, by the way-- oh, you have your own pan, sweetie pie.

- Oh, sorry.

JOEL: Yeah, you got your own pan.

I can order her around at this point.

I've known her for 14 years.

Yeah, yeah.

- Here, okay, hold on.

JOEL: So you go here.

- Okay.

Okay.

JOEL: You got it.

Yeah, beautiful.

- I'm putting some of this extra stuff on.

JOEL: You always do this whenever I'm at your house.

You let nothing go to waste.

- I... (laughs) JOEL: Literally.

- My mom was a child of the Depression, so I'm very frugal.

JOEL: All right, so the lamb, here's the thing, and Katie's always been good with this when I cook with you, you're patient.

You don't want to futz with it.

You don't need to poke it.

I say this all the time, guys like to move it.

Don't touch the meat.

All right, so we're gonna let this sear for about two to three minutes, then we'll flip it.

While this is happening, we've got-- I don't know if you guys know, but Katie went viral.

- I don't... JOEL: What is this situa... - I didn't realize this went viral.

JOEL: Yeah.

This is Katie's sandwich, and it went, like, bananas.

Like, so this sandwich, what, what is it?

- Okay.

Okay.

JOEL: Give me the story there.

- This is a peanut butter and bacon sandwich.

My mom's family was from Alabama.

She grew up in Omaha, Nebraska, but all her relatives were from Alex City, Alabama.

Anyway, um, so she used to eat peanut butter and bacon.

She'd also eat peanut butter, mayonnaise, and pickles.

And she wasn't pregnant.

JOEL: I'd be down with that.

- Yeah.

No, I'd be down with that, yeah.

- So, anyway, I love bacon, and I eat way-- I, I think I eat way too much bacon, Joel.

I, I'm Katie... JOEL: You don't look like it.

- ...and I'm addicted to bacon.

JOEL: Wait.

So it's sourdough bread, toasted.

- Yeah.

JOEL: Has to be toasted?

- It doesn't have to be sourdough bread, by the way.

JOEL: Okay.

Any kind of bread.

JOEL: Any toast.

And then a schmear of peanut butter.

- A schmear of peanut butter.

JOEL: And then a little bit of bacon?

- Yeah.

And I sometimes put a little... JOEL: Do you sandwich it?

- Yeah, yeah, yeah, of course.

Sometimes I put mayonnaise, a little mayonnaise, too.

JOEL: Oh yeah, we did put a little touch here.

- Oh, good.

Oh, good.

JOEL: Okay.

This sounds a little weird to me.

- Okay.

But did you try it?

JOEL: No, we're gonna try it right now.

- Okay.

JOEL: This is in the spirit of going down a path you might not normally go down.

- Okay.

JOEL: So here we go.

Cheers.

Let me try this.

- Cheers.

(lamb sizzling) JOEL: As a Jewish boy?

Damn, that is good.

- Isn't it good?

JOEL: Oh, my God.

(applause) - Want to try it?

JOEL: The mayo is actually a th... the mayo?

Just, like, a little hit of a mayo?

Really ama... - It's good, right?

JOEL: Really good.

I have some, uh, flavor combos I'm gonna try and do, but this is incredible.

Give it up for her viral sandwich.

(cheers and applause) JOEL: All right, let's flip these.

- Flip them?

JOEL: Grab your tongs.

- Okay.

JOEL: So, it's been about three minutes.

We're just gonna give them a quick flip.

Oh gosh, these look gorgeous.

I think, um... - Okay.

And I do the one up at 12:00 first.

JOEL: Yeah.

I think lamb chops are, like, the easiest win.

I think they're really impressive to people because people don't normally have them.

- Yeah.

JOEL: And they take four minutes to cook, and look how stunning they look.

- Can you put them on the grill, too?

JOEL: Yes, you could do this whole thing on the grill.

- Did you, on Sundays, when I was growing up, we'd have lamb, leg of lamb with mint jelly.

JOEL: Oh yeah.

Yeah.

- It reminds me of my mom.

JOEL: Lamb takes to sweet things so good.

And speaking of ingredients that take to other ingredients good, we're gonna put you to the test.

Are you down for a little game?

- Yeah.

JOEL: You're gonna close your eyes.

I have three spoons.

Really weird combos that work.

And so I want you to see if you can taste what they are, and then I'll call it out.

- Okay.

JOEL: Okay?

- Okay.

JOEL: All right, here's the first one.

Close your...

I'll feed it to you.

- Do you want me-- you're gonna feed me?

JOEL: Are you okay with me feeding your wife?

- Go for it.

- (Katie laughs) JOEL: This is very awkward.

You got it!

Just go.

I trusted you.

Trust me.

- (laughing): I'm sorry.

JOEL: Come on.

- There you go.

- (Molner groans) JOEL: Okay, so what do you, what do you taste?

- Meat?

JOEL: Yeah, okay.

Yes, it's meat, yeah.

(laughter) It's a beautiful piece of pork.

And there's something on top.

- Cream cheese?

JOEL: That is the farthest possible thing that it could ever have been.

- I can't... JOEL: The answer was coffee.

I don't know how you got cream cheese.

I love you.

I love you.

- I didn't really taste the coffee.

JOEL: Co...

Okay, coffee just sprinkled... - Now I taste the coffee.

So what does the coffee do to the pork?

JOEL: So coffee just enhances, like, meatiness, so, actually... - I couldn't tell.

It just was all mushy.

Okay.

JOEL: Okay, we'll try again.

We'll try again.

Okay, ready?

This one.

I got you.

This one's... (Molner chuckling) This is the weirdest game I've ever played in my life.

It's a-- I feel like I don't have very sophisticated taste buds.

JOEL: No, no, you're doing great.

I think it was kiwi?

JOEL: It was not kiwi.

- Was it a fruit?

JOEL: Yes, it was a fruit.

It was a strawberry, and there's something very-- no, no, I could see that being kiwi, yeah.

- Okay, okay.

Were, were there nuts on it?

JOEL: Close.

Sesame.

- Oh!

Okay.

JOEL: Sesame, sesame and fruit is, like, a really big win, a really big win.

- Really?

JOEL: Last one.

Okay, ready?

Yeah, this one's coming.

(laughter) Okay, there we go.

Yeah, the texture on this one's interesting, yeah.

- Avocado?

JOEL: Yes!

Okay, yes?

- I don't know.

JOEL: Chocolate.

- Oh.

JOEL: Avocado... (laughter) Give it up for Katie for being such a good sport!

You are the best.

- Some people make, uh, chocolate pudding out of avocados.

JOEL: I know!

- Right?

JOEL: Or I made brownies with overripe avocados.

You can fold them in like butter.

- Are they good?

JOEL: Very good.

- Okay.

JOEL: Okay, so at this point, the lamb is done.

And you know it's done if you kind of press it, and it kind of feels like the inside of your palm right here.

Like right here.

- Yep.

JOEL: Yep, those are kind of medium rare.

- Okay.

JOEL: So I've got some yogurt that we laid out, did you guys have a lot of yogurt in Turkey?

- We did.

JOEL: Yeah.

And the Turkish food was so good.

It was surprisingly, um, it reminded me of Greek food.

JOEL: Yes.

- You know?

A lot of hummus, a lot of pita.

JOEL: Yes.

- Kebabs.

JOEL: Spreads.

- Really, really good.

JOEL: Here, load me up.

Delicious.

Oh, that's so beautiful.

JOEL: Look how gorgeous this looks, right?

- Oh, so you want me to just do it like this?

JOEL: Yeah.

Now, I have to tell you one thing.

- Yeah?

- We started cooking together, like, 12 years ago.

You've been, like, buddying up to a lot of other chefs.

- No, I haven't.

JOEL: I'm calling it out on PBS.

- Well, you moved to Seattle.

JOEL: Okay, that's true, that's true.

But I see these chefs go through your guys' house like it's like, we just... train roll in, train roll out.

You're hanging out in the Hamptons with Ina Garten.

It's like, wait, wait, like, you... - And you know... JOEL: ...really upgraded from, like, your chubby Jewish buddy from out in Seattle.

Yeah.

- No, that's not true.

But we, you know, a lot of people call me because of the success of Full Plate.

JOEL: I'm sure.

Yeah, I'm sure.

- And because of our relationship.

JOEL: Yeah.

- And when they have a cookbook coming out, they'll say, "Can you... can I come and cook with you?"

which is really nice.

JOEL: I know.

- And so, I'm sorry, Joel.

JOEL: No, please.

Well, I was gonna say... - We still love you the most.

JOEL: Well, I think it's because... - So.

JOEL: I think it's because you and Molner cook.

And I do want to know, on a normal night I'll get, like, I get, like, FaceTimes from... - I do the, I do the cooking.

- John does not do the cooking.

I love you, but you do not do the cooking.

- Okay, maybe.

(Katie laughing) I exaggerated, but I do some of it.

- Once in a while.

JOEL: Do you think you do the cooking?

I d... well, I say we go out a lot.

We live in New York, which has some of the greatest restaurants.

And, you know, our social lives are around eating out like a lot of people.

JOEL: Yeah.

- But when we do cook, like, I recent... a lot of times I get recipes from Instagram... JOEL: Yes, yes!

- ...or, uh, or TikTok.

But I made a really delicious salmon that was sort of with honey and, and, uh, and honey.

JOEL: And honey.

- And soy sauce and lemon juice.

JOEL: Probably mustard.

- Yeah, and then sesa-- and then sesame seeds.

JOEL: Yum.

- And I kind of cooked it in a pan and put it over rice... JOEL: Yeah.

- ...with, um, spring onions.

JOEL: Yes.

- I like all those dishes that have, or little rice bowls... JOEL: Yes.

- ...and you put a lot of neat things on it.

JOEL: Yes.

And you can eat it with, like, a spoon?

- Vegetables, yeah.

JOEL: I'm so into that.

All right, so we've got our lamb.

This is so fast.

Chili, lemon.

- What kind of chilies are those?

JOEL: Just fresh Fresno chilies.

- Okay.

JOEL: And I just dot lemon everywhere.

- Yep.

JOEL: And then rip up some herbs and throw it on top.

- Okay, rip, like... JOEL: And you guys... - Is this mint?

Uh... JOEL: Yeah, mint, dill.

- Dill.

Okay.

JOEL: Anyone can make this.

And you just scatter it.

- Do you want me to just rip it up, like my hands?

JOEL: Yeah, rip it up and scatter.

- Okay, scatter, scatter.

Boy, it smells good, you guys.

JOEL: Look how beautiful this looks.

- Wow.

JOEL: That is gorgeous.

(applause) - Wait!

Wait, wait.

JOEL: I mean, does that kind of take you back to Turkey?

Kind of take you back to there?

- Yes, it does.

I have a question, though.

JOEL: Yeah, yeah.

- So what's on the bottom is just plain yogurt?

JOEL: Just plain yogurt.

- Just plain.

JOEL: Yes, and that's just gonna... - And you could also mix it with cucumbers to kind of make that... JOEL: Yes, so good.

- Yeah.

JOEL: So, I do want to call out, for as much as we love Katie on the news and what she's done, you've become this kind of, like, more than Katie.

You started Katie Couric Media.

- Well, John and I started, about six years ago, our own media company because I love, I love journalism.

I love talking to people.

I love helping people try to understand what's going on in the world and kind of break things down.

And so, um, I had done kind of every big job in traditional broadcast television as the anchor of The Today Show.

Then I anchored the CBS Evening News.

I did a syndicated talk show.

But, you know, with disintermediation, which is being able to talk to people directly on social media, we thought, "Why can't we just start our own thing?"

So John is our CEO, and I am a co-founder.

I'm kind of the creative person.

JOEL: Yeah.

- And, uh, and so we have now four newsletters.

We have Wake-Up Call, we have a newsletter called Good Taste, which, where we feature some of your recipes.

JOEL: Yes, we're gonna do some stuff.

Yep, yep.

- Um, we have a newsletter called Ripple Effect, which is sort of a, a way for people to understand more what's happening to our environment because climate change is such a serious problem.

And then we have a new one called Body and Soul, which is all about health and wellness.

And because of all my cancer advocacy work, I think I'm very associated with wellness, and... JOEL: Totally.

- And, like, what you need to do to stay healthy.

So those are our four newsletters.

JOEL: You've spent your career building trust with us.

I think, like, in a world today where there are a lot of voices, we all need someone to trust.

Molner.

You can't trust him.

- (laughter) Don't trust him.

I love it.

But you, you've built that trust, and we all are kind of looking for that beacon.

And KCM, Katie Couric Media, brings that every single day.

- Thanks.

I mean, we try.

(cheers and applause) JOEL: Seriously.

- Thank you.

JOEL: Seriously, it's a-- speaking of straight shooters, I recently just traveled down to Texas to a little town of Fredericksburg.

Have you ever been down there?

- Tex-- I've been to Fredericksburg, Virginia, but not Fredericksburg, Texas.

JOEL: Yeah.

Oh, oh, yeah.

This is like the Napa of Texas.

- Really?

JOEL: You guys are gonna want to check this out.

Watch this.

♪ ♪ Hey, guys.

I landed here in Fredericksburg, Texas, the heart of the Texas Hill Country.

And right here, they're really known for incredible wine.

But before the wine came peaches, some of the best peaches in the country.

And a family here, Fischer and Wieser, took those peaches and made magic.

♪ ♪ - This is where Mark's family started growing peaches in 1928.

And we've never stopped.

♪ ♪ JOEL: Oh, this is beautiful.

- There's 27 different varieties in the orchard.

JOEL: So how do you know if these are ripe?

- It's this yellow that shows up among the red right here.

And so this peach is, is near perfection for ripeness.

Peaches will ripen only on trees.

JOEL: All right, cheers, guys.

- Cheers.

JOEL: To you and your efforts.

JOEL: So sweet, so tart.

And so bright.

It's totally inspiring me.

I have an, actually an idea I'm gonna cook for you guys.

Are you guys open to that?

- Sure.

- We got a table by the lake.

JOEL: Let's go.

I'm here with Simon, who is the youngest out of all the Fischers.

- I grew up right out here swimming in this pond, picking peaches.

JOEL: So we're gonna make the most beautiful charred peach salad.

- Sounds delicious.

JOEL: Okay, so step one, we've got some olive oil.

You want to just douse those with that.

And then tons of salt and pepper.

- Perfect.

JOEL: And then we've got some fresh thyme.

Are you a fan?

- Wonderful.

I love it.

JOEL: Cut-side down on the nice, hot grill.

We're gonna make the easiest little dressing.

We're gonna use, it's got a little bit of almond.

Beautiful.

That's perfect.

Perfect.

And then I'm gonna add a little bit of lemon zest and juice.

Those couldn't look better.

- A little bit of prosciutto.

JOEL: Just goat cheese.

It's all about dressing this puppy.

All the basil.

-Hey!

JOEL: Hey, guys.

- This looks delicious.

JOEL: Yes.

♪ ♪ - This is delicious, guys.

JOEL: Is it good?

- It's actually so good.

It's just tangy.

It's salty.

- With the prosciutto.

JOEL: I have never felt hospitality like I have here.

- Texas, of course, was its own country.

And so everything that we do is bigger and better.

JOEL: I just want say it's inspiring to be around.

So cheers to Fischer and Wieser.

- Cheers.

(glasses clinking) (cheers and applause) JOEL: All right!

We've been cooking and inspired by all the places we've been off the eaten path.

You just saw an amazing place called Fischer and Wieser.

It is in that little place in Texas called Fredericksburg.

- So cute.

JOEL: This is called the official hors d'oeuvre of Texas.

Okay, you ready?

Cream cheese, Fischer and Wieser, it's their kind of chipotle raspberry sauce on top.

- Interesting.

JOEL: Unbelievable, and they just dump it on top.

- So it's kind of, it's kind of hot, A little bit of heat there?

JOEL: A little smoky, a little sweet.

And then I'll get Molner, I'll give you-- actually, I'll give it to you guys.

You guys drag some crackers through that and try that, it's gonna be-- (laughing): Molner's like, "What am I?

Chopped liver?"

You've had enough to eat.

- Have a... JOEL: Yeah, have a cracker, Molner.

- (laughing): Go ahead.

JOEL: There you go.

Uh, but actually, actually, John, will you come up for this recipe?

Give it up for, John.

Bring it, everybody.

(cheers and applause) So, um, we don't end the show without some sort of cocktail.

And we're calling this one the Honeymoon.

Because Angiolina and I, we went to Vietnam for our honeymoon, and we definitely went off the beaten path.

We were kind of taken to this coffee shop, and we had this thing called an egg coffee.

Try this out, Molner.

What we have in here, you're gonna just mix this up.

- You're gonna give that to him?

JOEL: Yes, he can do it.

- Okay.

JOEL: No, no, no, no, no, no.

Right in there.

So egg yolks and sugar, there you go.

And just whip that up until it's thick.

And you do this over a double boiler.

See how thick that is?

- And so, is the, is the water kind of boiling?

JOEL: Yeah, it's just simmering, right?

This cooks the egg barely, but it's making a zabaglione.

Have you ever heard of that?

- Oh, yeah.

- Yes.

Of course.

JOEL: This is, like, what's in tiramisu and things like that.

Good.

- That's it?

JOEL: Then we're gonna pull a shot.

This is, by the way, so we had this, and we were, like, we were just open to whatever, the egg coffee, but they did this.

They did it with a raw egg, and it was a little hardcore.

- Right.

JOEL: And we were like... first of all, it was, like, 8:00 a.m. in the morning, and they just crack, it was like Rocky style, they crack an egg in a coffee.

- Yeah?

JOEL: And on, you know, on the honeymoon, not the best look.

Not the best look.

- Yeah.

(laughs) JOEL: All right.

So for this, this cocktail is so easy.

Um, Katie, we just have a little bit of bourbon.

So you're just gonna go with about an ounce in each cup.

So go for that.

- Okay.

JOEL: I love it.

And then, John, what you're gonna do is, is once I pour the coffee in here... - Mm-hmm.

JOEL: ...you're gonna top it with some of the zabaglione.

- Is it topped just to... JOEL: Yeah, it's like a little floater.

So you just do, like, a little bit in each one.

Right?

Just a splash.

And then, Molner, you go in with yours.

- Here.

(laughing) - Oh.

JOEL: There you go.

Yes.

And then, Katie, you're gonna take this and you kind of, like... - Are you mix--?

JOEL: ...agitate it and you mix it.

- Okay, all right.

- Katie's good at agitating.

(laughter) - Thanks a lot.

JOEL: Yeah.

Get it in there.

- Agitate it like that?

JOEL: Yes.

And really mix it up.

- Like, do you want me-- Oh.

Oh, okay.

JOEL: Yeah, yeah, yeah, mix it.

- Well, when you said, agitate it... JOEL: I didn't mean spill it everywhere, but yeah, yeah, sure.

- I thought you didn't mean mix it.

I thought you just meant... JOEL: No, it's good.

No, that's perfect.

- Sorry, I'm not doing this very well.

JOEL: You're doing great.

Do the next one.

- Okay.

JOEL: You did great.

You did great.

And then we do a little bit of cinnamon on top.

It sweetens it.

It lightens it.

It's a little bit richer than cream or milk.

And I'm telling you, in Vietnam, when you try this, it is... - It's kind of like that Thai sweet milk stuff, right?

JOEL: Yes.

Yes.

- I mean, I think... JOEL: All right, give that one to Molner.

Molner, you want to do a little shake of that?

- Sure.

JOEL: Guys, we've tried a lot of different flavors on today's episode.

This is what it's all about.

This looks great.

And give her a little cinnamon on top.

- (laughing): What happened?

JOEL: I'm terrified about what he's doing right now.

- I sort of, I sort of... JOEL: Yeah, it's good.

Give a little splash to Katie of cinnamon.

- Okay, here, I'll do it.

JOEL: Right on top.

And that's it, guys.

This is called The Honeymoon.

- We're good.

JOEL: You guys have to try this.

Cheers.

- Cheers.

JOEL: Try it out.

- Cheers.

JOEL: Give it up for that.

- Cheers.

(crowd cheering) JOEL: Is that good?

Needs a little more sugar.

- No, it's really good.

It's pretty strong, honestly.

JOEL: Oh, yeah.

- Yeah.

JOEL: It hits you in the mouth.

It definitely hits you in the mouth.

And I'll tell you what else hits you in the mouth, your guys' presence, in all the best ways.

Katie and John, we love you.

Thank you for being here.

- Aw, we love you, Joel.

(cheers and applause) JOEL: Thanks, bud.

(applause) ♪ ♪ ♪ ♪ To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

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is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

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Let yourself be moved.

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