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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:40Today on Cook's Country, Brian heads to the Oregon coast and then makes grilled mussels for Julia.
00:47I tell the story of the Texas shrimp diva and Lawman makes one pot shrimp piccata pasta.
00:54That's all right here on Cook's Country.
01:09Along the picturesque Oregon coast, every bite of the region's cuisine tells a story of tide and tradition.
01:17Shaped by the rhythm of the ocean and the resilient spirit of the coast,
01:20This is a place where the flavors of the local cuisine are forged by salt and smoke.
01:27Mona Johnson and Jared Foster are two Oregon cooks who've created a livelihood honoring this cuisine by hosting farm-to
01:33-fire dining experiences.
01:35They craft immersive outdoor feasts that celebrate local ingredients and elemental cooking techniques.
01:40In our cooking, I think we really just try to source really well, find beautiful vegetables, lay them over the
01:47coals, treat them with salt and smoke and a little time.
01:51We travel to places a lot of times that have no amenities, so we're creating both the kitchen and the
01:55dining room from scratch wherever we show up.
01:59Today's cookout is for family and friends, and it's being staged at Jacobson Salt Company, a purveyor of locally harvested
02:06sea salt in Nittarts Bay.
02:08Today's meal consists of fire-roasted lamb, grilled vegetables, and a new take on a traditional French mussel dish.
02:16In France, they call it éclat de moule, and I have a different way of doing it, which is very
02:21kind of like ritualistic.
02:23They take the mussels and they place them like in a very specific pattern in concentric circles.
02:28They mound dried like pine needles on top and light it on fire.
02:33So then the heat from the fire and the smoke imbues into the mussels and then they open and you
02:38eat them that way.
02:39So we thought like, how are we going to do our version of it?
02:42So the way we do it is to collect fresh pine boughs.
02:46This one is cedar that we harvested here from the property, and we usually put those right on the hot
02:51coals right before we put the grate full of mussels down.
02:54We're also going to add a little bit of rosemary just because it sort of echoes that sort of same
02:59sort of piney, citrusy flavor.
03:01Like most of the food Mona and Jarrett use, these mussels were sourced locally.
03:05But before the mussels meet the fire, we go through the routine of sorting through our hull.
03:10So if it's cracked or if it's gaping open, then we'll get rid of it.
03:13But really, we're just going to put these in a single layer along the grate so we can make sure
03:18that like the fire kisses all of them.
03:25Now that we have all the mussels in one layer, I usually just like to take a little bit of
03:30the pine and the rosemary, place a little bit on top.
03:35So now, let's head to the fire.
03:37Okay.
03:38With the mussels prepped, Mona and I bring our bounty to the roaring fire.
03:41All right.
03:42You're dropping cedar around?
03:43You're going to drop cedar and then have you drop it.
03:45Rosemary.
03:46Drop it right here.
03:48You can immediately hear it crackling, all those oils.
03:51You can smell that pine, the cedar, the rosemary kicking in.
03:55And you can see the mussels almost immediately begin to pop open.
03:58All your senses are engaged for sure.
04:00Like the smell is amazing.
04:02Makes you want to eat it already, doesn't it?
04:04It's by far one of the coolest and also one of the most simple things I've ever seen done on
04:08the fire.
04:08This is something you could do at home so easily.
04:11After just a few minutes on the fire, most of the mussels have opened and it's almost time to taste.
04:17This would be a great time for sampling one.
04:20So, this is going to be really hot.
04:22Oh, it is?
04:23Yep.
04:24Be prepared.
04:26Oh, that looks nice and firm.
04:27Nice and juicy looking.
04:30Mmm.
04:31Wow, that smokiness is like unlike any intense smokiness I've ever had on a mussel like that.
04:37It really comes through.
04:38It's almost, yeah, like a, like smoked seafood.
04:40It's not just like one flat note of smoke.
04:42It's got that brininess of the mussel.
04:44It really changes throughout the bite.
04:46That's amazing.
04:46Briny, piney, smoky, sweet.
04:48Damn it.
04:49I have that bumper sticker on my car.
04:51Okay.
04:51Ready?
04:52Yep.
04:55Wow.
04:57All that's left to do is drizzle on some olive oil, make it rain, sprinkle them with Jacobson sea salt,
05:05and dig in.
05:06Are you ready?
05:06Yeah.
05:07All right.
05:08All right.
05:08Cheers.
05:09Cheers.
05:10So, this one's got a nice little pool of olive oil.
05:13Lucky you.
05:15Oh, my God.
05:17The best.
05:20So simple, but so complex.
05:23The smokiness, the pininess, really the sweetness of the mussel comes through.
05:28It really does.
05:28I don't know.
05:29Something about it just brings out its best qualities, I feel like.
05:31It's like, it's pure mussel.
05:33So, are you hooked?
05:34Hmm.
05:35You're going to go and make these for your family and friends?
05:37I mean, I'll start making them for myself.
05:40I feel like I could eat this whole tray.
05:42Let's try it.
05:43Let's hope.
05:44John, are we going to need some wine over here?
05:47I've always been drawn to outdoor cooking, especially over a fire, where local ingredients truly shine.
05:53The smoke infuses everything with its essence, and the salt brings out the best in the Pacific Northwest boundary.
05:59Thanks to Mona, Jared, and our friends who've joined us around the table, I've tasted something far richer than food.
06:05The spirit of the land and sea.
06:08Cheers, guys.
06:09Thank you so much.
06:10Thanks for coming.
06:10Thank you for hosting.
06:11So great.
06:13Cheers.
06:14Cheers, guys.
06:15Thanks for bringing it together.
06:22Brian, I eat mussels all the time, but I have to say, I've never grilled them, and I've definitely never
06:27made a massive fire like that.
06:30Yeah, this really changed my entire perspective on how to cook mussels.
06:34I think a lot of people would say, what about all the juice that comes out of the mussels?
06:37You don't miss it at all.
06:38The mussels still retain a lot of juice, but they also get this nice, charred smokiness to them, and it's
06:43really an incredible go-to summer dish.
06:45It's going to start with this beautiful garlic butter.
06:47Okay, so we have a stick of butter melting over here over medium heat.
06:51Our butter is finally melted, and we could just kill the heat on that.
06:54And to that, we're going to add four minced garlic cloves, and two tablespoons of fresh dill.
07:00Then we're going to add a tablespoon of lemon juice, one teaspoon of table salt, and we have a half
07:07teaspoon of black pepper, and a half teaspoon of red chili flakes.
07:12Ooh, a little kick.
07:13Yeah, a little kick.
07:14Just kind of give it a swirl, and that's going to sit off heat, and that's going to come in
07:18at the end after we're done grilling the mussels.
07:20Okay.
07:20All right, and nothing's better with grilled mussels than grilled bread.
07:25So typically, you see grilled bread brushed with olive oil, and that's it.
07:28But what we found is that you could add a little bit of moisture to it in the form of
07:32vinegar to echo the sourdough flavor, but also, so as it grills, it doesn't just char, it sort of steams.
07:37So you get this nice juxtaposition of, like, crunchy and soft interior.
07:42So we have three tablespoons of extra virgin olive oil, and to that, we're going to add one tablespoon of
07:47red wine vinegar, a half a teaspoon of table salt, and a quarter teaspoon of black pepper.
07:54And we're just going to whisk that together until it's combined.
07:57And once it's emulsified like that, we can pull our bread up to the board.
08:00We want to just brush it on both sides.
08:03You could do it out of the grill, but, you know, sometimes with a really nice sourdough, you have these
08:06pockets in here.
08:07And that traps a little bit of the oil.
08:09It doesn't have time to absorb into the bread.
08:10When you put it on the grill, it could cause a flare-up, so you get that kind of char
08:13smokiness on the bread that you don't really want.
08:16So I like to give it a minute or so to soak it up.
08:19All right, let's hop down and check out some mussels.
08:21We have four pounds of mussels here, and you see they have these gnarly beards.
08:26Well, sometimes they do, sometimes they don't.
08:28Sometimes they come off pretty clean.
08:30But this guy, this guy needs a little beard trim.
08:32So you can get these off pretty easily.
08:34We're just, like, giving them a wiggle.
08:36It's kind of working them out of the mussel.
08:39And we'll go through this, four pounds.
08:40And these have already been scrubbed.
08:42I like to just submerge them quickly in water.
08:44It's not kind of getting any surface sand off of them.
08:46These actually look pretty clean.
08:48We don't have to be so particular here, but these, like you said, are pretty clean.
08:51Okay, so we're going to take these mussels out to the grill, take their bread out to the grill, and
08:55we'll get cooking.
08:56All right.
08:57All right, Julia, we have six quarts of charcoal here, and we're going to pour it evenly over the grill
09:01grate.
09:02All right, once we put those down, we're going to just spread them into an even layer there.
09:10And then we can grab our grate, throw it right on top.
09:16Okay, we're going to let the grill heat up for a good five minutes to get that grate nice and
09:20hot.
09:20The top and the bottom vents are fully open.
09:23Okay, the grill is nice and hot.
09:24Smoking.
09:25Yeah.
09:26We're going to clean it with our wire brush here.
09:31And then a little oil on a paper towel so it's nice and slick.
09:38Okay.
09:39Now we're going to start by grilling the bread.
09:41It's really going to benefit from that really intense heat.
09:44And the trick here is you want to kind of monitor the bread as it goes.
09:47It goes very quickly from perfect to burnt.
09:49Well, I can smell the vinegar on the bread.
09:51Yeah, it really bumps up that sourdough kind of flavor, doesn't it?
09:54So this takes about, like, no more than three minutes usually, start to finish, especially on a very hot grill
09:59like this.
10:00And this is a good form of active grilling.
10:02If some of that oil drips down onto the bread, onto the coals and causes a flare-up, you want
10:06to move the bread out of the way.
10:07So this is a good way to practice kind of just being an attentive griller, a passionate griller.
10:14Don't be afraid to flip it over, take a look at it.
10:17Each one of these regions of the grill is going to be a little bit different in, you know, the
10:20amount of heat it carries.
10:21So you can tell, like, that one, that's a hot spot right there.
10:24Yeah.
10:25So it's this back area.
10:26So up front, it's a little bit cooler.
10:28So we'll swap those out really quick.
10:31So as these pieces get finished cooking, we'll go ahead and just drop them back onto our sheet pan.
10:36It's typically about a minute per side, give or take.
10:39Okay.
10:39So there's six pieces of bread there.
10:41Don't be surprised if there's five by the time we get back inside.
10:44I know.
10:45I absolutely love grilled bread.
10:47All right.
10:47So now it's time for our mussels.
10:49We're going to put about half of these mussels on.
10:51And again, we're using this colander.
10:52You see how much liquid is drained off of those mussels?
10:54We don't want to add that to the grill and start to extinguish the cold.
10:57So we'll just kind of shake a little bit of these mussels on top here.
11:02Do about half the mussels.
11:04We're going to let this cook for five minutes.
11:06We're going to cover the grill to trap some of that heat.
11:07And during that time, the mussels will then begin to pop open and we'll pull them right off.
11:10Okay.
11:14All right.
11:14It's been five minutes.
11:15You can really start to smell them too.
11:16Yeah.
11:18And boom.
11:19So we can just drop these into a bowl here.
11:21You can look at them.
11:22They're like just boiling in their own juices.
11:23Yeah.
11:24That's one of the things.
11:24Like people say, oh, you're going to lose all those beautiful juices.
11:27But they stay on those mussels.
11:28And when they sit in the bowl for a little while, all that juice is going to drip in the
11:31bottom of the bowl.
11:32We're going to eat all of that.
11:32Oh, good.
11:33Now I see why you only did half a batch of mussels at a time.
11:37If you did them all by the time you got the last one off, the first one would be overdone.
11:42All right.
11:42So we'll let that sit there and we'll drop the remaining mussels onto the grill.
11:49Cover the grill and let it go for another five minutes.
11:51All right.
11:52All right.
11:53Our second batch should be done.
11:57So we're just going to drop all these into the bowl with the first batch.
12:00All right.
12:01And last mussel.
12:02Nicely done.
12:04We're ready to walk back inside and toss them in some butter.
12:06All right.
12:07Julia, I could just smell that aroma of smoked seafood coming up and hitting me in the face.
12:11All right.
12:11To that, we're going to add a quarter cup of our nicely potent garlic butter.
12:16Mm-hmm.
12:19One, two, three, four tablespoons.
12:26And now we're just going to toss it in the bowl.
12:28A few tosses just to make sure everything's combined.
12:31That looks so good.
12:32Smell it, right?
12:32Mm-hmm.
12:33And then we're going to dump our mussels onto the platter.
12:36You should notice all that juice is still coming out of the mussels.
12:39So you don't lose it on the grill.
12:41And now we'll cut up a couple of pieces of our grilled bread.
12:45Just big chunks.
12:47Give you a few pieces there.
12:50And then we could serve you a few mussels.
12:52Oh, you really can smell the grill.
12:54You can give me more than a few.
12:56Feel free to load it up.
12:57All right.
12:58Going for my first one.
13:00Oh, what is this little pincer move you got?
13:02The shell itself, the mussel shell, is the perfect way to go in there and get a mussel out
13:07because it's curved, it goes right in there, and it's like a built-in tweezer.
13:11Mm.
13:12Mm.
13:14They're still super moist.
13:16A little smoky.
13:17And that garlic butter.
13:19I'm just going to double-check this garlic butter with a piece of bread here.
13:21Yeah.
13:23Mm.
13:24Mm.
13:25That bread is really good.
13:27I mean, I know it's just grilled bread, which always tastes good.
13:29But that little bit of vinegar, I couldn't pick it out.
13:32But it does reinforce the sourdough, a little bit of tang, which is lovely with the mussels
13:37and the butter and all that richness.
13:38And I think that's what makes an absolutely clever recipe.
13:41You think there's nothing more that can be done.
13:43You can do a little something, and it just sends it over the top.
13:45Yep.
13:46Brian, this is spectacular.
13:48You're very welcome.
13:49If you'd like to give grilled mussels a try, start by making a garlic and herb butter,
13:54drain the mussels in a colander before grilling them,
13:57and toss them with garlic butter and serve with grilled bread.
14:00From Cook's Country, with special thanks to Jarrett and Mona from Tornant,
14:05a really cool recipe for grilled mussels.
14:08And killer bread.
14:10And butter.
14:11And butter.
14:17In 2018, Nikki Johnson Kuntz had dinner with her 85-year-old father-in-law, Jerome Kuntz,
14:24who had spent his day doing what he'd done almost all his life, shrimping.
14:29During dinner, Nikki noticed that her pops, as she calls him, had injured himself while at sea.
14:35It made her nervous to send him back out alone, so she offered to join him a few days a
14:41week to keep him company.
14:43It didn't take long for those few days a week to turn into a full-time job.
14:48Nikki began documenting her experience through social media, where she leaned into her self-proclaimed shrimp diva persona.
14:56Nikki shrimps along the Texas coast, decked out in pink with a full face of makeup, working a wench and
15:03hauling in nets.
15:04Along with posting fun, lighthearted videos, Nikki also uses her platform to advocate for the local shrimping community,
15:12encouraging her followers to support fishermen like Pops.
15:16And today at Cook's Country, we honor the American shrimping community with our recipe for one-pot shrimp piccata pasta.
15:31Once in a while, you come across a dish, and you just know it's going to be a surefire hit.
15:36Well, that's what we've got on the books today, because Lawman's here, and he's going to show me a great
15:40pasta dish that's really a mashup of two classics.
15:43That's right, Bridget.
15:44Imagine a shrimp pasta dish that's a combination of a garlicky scampi and a lemony piccata.
15:50Gorgeous.
15:51Then you add a creamy sauce, and you're cooking it in one pot for those of us that don't like
15:55to dirty a lot of dishes.
15:56I love it even more.
15:57That dish does exist, and we're going to cook it today.
15:59I have extra large shrimp, one pound, 21 to 25 shrimp per pound.
16:04We prefer the shrimp that has the shells on it, and you want to get shrimp that, in the ingredient
16:08list, it just says shrimp.
16:10You don't want preservatives or additives or any kind of salt or anything.
16:14So we're going to peel, devein, and cut the tails right off.
16:19I like using the seafood shears.
16:23Nice little curved line makes it easier.
16:25Yes, it does.
16:26You'll notice that we're collecting these shells.
16:29We're going to use the shells later on in the recipe, so they're very important.
16:33Do not throw these away.
16:34No.
16:35This is the fun part, getting that vein out of the back.
16:39So next, we're going to cut the shrimp into thirds crosswise.
16:42It makes nice bite-sized pieces, and the shrimp is going to cook quicker.
16:47You could use smaller shrimp, but smaller shrimp is going to be more shrimp per pound, which means a lot
16:52more shrimp to prep.
16:54So now we're going to add a half teaspoon of table salt.
16:56So we're just going to let the salt season the shrimp, and now I'm just going to wash my hands.
17:02So I have six cloves of garlic.
17:04We're just going to smash these.
17:06Jurassic-sized cloves of garlic.
17:08Yes.
17:09So is this the scampi part here?
17:11This is the scampi part.
17:13Yeah, yes.
17:14Now we've smashed our six cloves of garlic.
17:17I have a large Dutch oven over here with a quarter cup of extra virgin olive oil.
17:21We haven't turned it on yet.
17:23The shrimp shells that we saved, we're going to use that to make a shrimp stock.
17:27It's a great way to add a lot of shrimp flavor to the dish without worry of overcooking the shrimp.
17:32There's tons of flavor in the shells.
17:34And I found out that our digital subscribers have been dumbfounded by the fact that you can make shrimp stock.
17:41It's so easy.
17:42It's delicious.
17:42It adds a lot of flavor to our dishes.
17:44Yeah, and you basically have already bought the shrimp, so the shells are just extra, right?
17:49So it's like free stock.
17:50Next, we're going to add six cloves of smashed garlic.
17:55And then we're going to add two anchovy fillets.
17:58Now the anchovy fillets are going to add some depth of flavor and some umami.
18:02So we're going to put the heat on medium.
18:04And we're going to cook this, stirring occasionally, until the shells are spotty brown.
18:08Okay.
18:09So Bridget, it's been five minutes.
18:10The shrimp is spotty brown.
18:13You can smell all that aroma.
18:14Mm-hmm.
18:15No doubt.
18:15Now we're going to add half a cup of dry white wine.
18:20We're going to cook the wine until the liquid is almost evaporated.
18:23It's going to take about two minutes.
18:25And then it's going to leave that nice, bright, flavorful base to add to our broth.
18:31Bridget, you can see that most of the wine has cooked off.
18:34Sure has.
18:34So now we're going to add four cups of water.
18:39And one teaspoon of table salt.
18:43So now we're going to increase the heat to high.
18:45Bring it to a boil.
18:46And then reduce the heat to medium-low.
18:49Cover and cook for about five minutes.
18:51That's just enough time to coax all that great flavor out of the shells and into the liquid and make
18:56a great broth.
18:57And this is one of those times you don't want to cook longer because the longer you cook shrimp shells
19:01beyond five minutes,
19:03it starts to really lose a lot of its flavor.
19:05Exactly.
19:06So the stock should be ready.
19:08It's been five minutes.
19:10Mm-mm.
19:12Oh, even better.
19:14Smells great.
19:15Smells fantastic.
19:17So I'm going to use a slotted spoon or you could use a spider skimmer.
19:20We're going to take the shells out.
19:21And it's fine if some of the garlic comes out with it.
19:27So because some of the broth gets trapped in the shells, we're just going to pour the stuff that's collected
19:33right back in the bowl.
19:35We don't want to waste any of that.
19:38So here I have 12 ounces of orecchetti pasta.
19:41In Italian, it means little ears.
19:43We're going to add this right to the broth.
19:46The great thing about this is we're using one pot, so we're not going to dirty up a separate dish
19:50for cooking the pasta,
19:52a separate colander for straining the pasta.
19:54And once it releases its starches, it's going to help thicken the broth, and it's going to absorb all this
20:00great flavor that we've created in the stock.
20:02You're selling me on it, every aspect.
20:04If you don't have orecchetti, you can use a small shell pasta.
20:09So we want to bring this to a simmer, and then we're going to cover it and cook it for
20:1410 to 14 minutes until it's al dente, stirring occasionally.
20:17Okay, great.
20:18While the pasta's still cooking, we're going to chop some parsley.
20:21Okay.
20:23So I'm going to chop a third of a cup of parsley.
20:26Yeah, parsley stems can be quite bitter, so while something like cilantro has those nice little tender stems that have
20:32a lot of flavor,
20:33it's best to do what Laman's doing here.
20:35Pick off the leaves and get rid of any thicker stems.
20:38And we also want a half a teaspoon of lemon zest,
20:44and we want a tablespoon of lemon juice.
20:51Now the pasta should be ready.
20:53All right.
20:55The great thing about this pasta is the little cup shapes traps all that broth.
21:05So now we're going to add our shrimp, and we want to cook this for about two minutes
21:11so that the shrimp gently poaches in the liquid until it's opaque.
21:15Okay, great.
21:15So we want to stir this often.
21:17By agitating the pasta, it's going to release some of that starch, and it's going to help thicken the sauce.
21:23And it's also going to make sure that the shrimp cooks evenly.
21:26All it took was two minutes for the shrimp to cook.
21:28It's done.
21:29Turn the heat off.
21:32And we're going to piccata it.
21:34Okay, great.
21:36I'm going to add a third of a cup of chopped parsley,
21:39two tablespoons of rinsed capers.
21:42Oh, yeah.
21:42That's the law.
21:43If there's piccata, you're going to have capers.
21:45Half a teaspoon of lemon zest,
21:48one minced garlic clove,
21:51half a teaspoon of red pepper flake,
21:56and about a tablespoon of lemon juice.
21:58I like lemon juice, so I'm going to add a little extra for good measure.
22:04Stir all this in there for about one minute vigorously.
22:07It's going to release a lot of that starch in the pasta.
22:10It's going to thicken the sauce.
22:13Now we're ready to eat.
22:14That looks so good.
22:15It smells even better.
22:17How hungry are you?
22:18Well, I've seen everything that's gone in that pot, so I'm really hungry.
22:23And we're going to finish with some parmesan.
22:25Awesome.
22:27All right, this looks gorgeous.
22:29But proof of the pudding is in the eating.
22:37The orquiette, genius, because you are getting a huge hit of that sauce cupped in that little bit of pasta,
22:42but the pasta actually tastes like the sauce.
22:44And the shrimp is nice and tender, but you're still getting all that shrimp flavor.
22:49And you only cooked the shrimp for two minutes, but you drew out all the flavors from the shells,
22:53so they did all the hard work, didn't have to worry about the shrimp itself overcooking.
22:57And the sauce is creamy without adding any cream.
23:00Got a lemony bite to it.
23:04This is shrimp scampicata.
23:10Scampicata.
23:11That's what we have to call it from now on.
23:13We're beyond wonder.
23:14This is a one-pot hit.
23:15So thank you so much, Lawman.
23:16You're welcome.
23:17So if you want to try your hand at making this fabulous scampicata, why not?
23:22It starts by creating a flavorful shrimp broth using the shells, anchovies, and white wine.
23:27Cook orquiette right in that shrimp broth, and then add the shrimp and cook for just two minutes
23:33before finishing with lemon and capers.
23:36So from Cook's Country, a very shrimpy, a very bright one-pot shrimp piccata pasta.
23:41You can get this fabulous recipe and all the recipes from this season,
23:45along with product reviews and select episodes.
23:47And those are all on our website, cookscountry.com slash TV.
23:53All right.
23:55Now, when's the chicken going in?
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