HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

FROM HIS RESTAURANT THE FROG & THE REDNECK IN RICHMOND, VIRGINIA MY GUEST TODAY IS CHEF JIMMY SNEED.

CHEF JIMMY SNEED IS GOING TO MAKE A STUFFED TURKEY LEG.

BUT HE'S GOING TO GIVE US THE WHOLE HOG IN A WAY.

HE'S GOING TO START OUT WITH BONING THE TURKEY.

THAT'S GREAT.

YES.

WE'RE GOING TO START WITH A WHOLE TURKEY.

FOR THIS DISH WE'RE GOING TO USE THE LEGS.

WE'RE GOING TO USE A SMALL PORTION OF THE BREAST TO MAKE A LITTLE BIT OF STUFFING OUT OF.

AND THE REST OF THE BREAST SERVES FOR ANOTHER MEAL.

YEAP, THAT'S GREAT.

YOU COULD ROAST THE BREAST OR SLICE IT INTO STEAKS AND GRILL IT WHICH IS REALLY, REALLY VERY TASTY.

SO THE FIRST THING WE'RE GOING TO DO IS WE'RE GOING TO REMOVE THE LEGS.

AND YOU JUST, IT'S GOT A NATURAL BREAK IN IT.

YOU JUST MAKE AN INCISION HERE AGAINST THE BODY.

AND THEN YOU BEND IT DOWN UNTIL YOU SEE THE BONE COME OUT.

AND THEN YOU JUST CUT ALONG THAT.

OKAY, AGAIN, YOU CUT DOWN ALONGSIDE THE BODY AND BREAK IT DOWN.

IT'S JUST BENDING THEM DOWN, YEAH.

AND THEN YOU JUST FOLLOW THE NATURAL LINE HERE TO GET THAT.

WE'RE GOING TO GO AHEAD AND TAKE THE BREAST OFF.

THE BREASTBONE RUNS STRAIGHT DOWN THE CENTER.

SO YOU WANT TO MAKE YOUR FIRST CUT RIGHT ALONG THAT.

YOU WANT YOUR KNIFE TO FEEL THAT BONE SO YOU DON'T WASTE ANY.

YEAH.

YOU PULL BACK WITH ONE HAND AND THEN JUST WORK.

YOU'RE CUTTING RIGHT AGAINST THE BONE ALL THE TIME?

RIGHT AGAINST THE BONE.

SECOND SIDE, SAME AS THE FIRST.

SECOND VERSE, SAME AS THE FIRST.

AND AGAIN, WHAT YOU WANT TO DO IS PULL THE FLESH AWAY FROM THE BONE WITH ONE HAND.

AND JUST VERY GENTLY RUN YOUR KNIFE ALONG THE BONE AS YOU'RE PULLING SO YOU GET A NICE CLEAN CUT.

THAT'S THE REAL SECRET, ISN'T IT?

YOUR KNIFE IS AGAINST THE BONE ALL THE TIME, YES?

YOUR KNIFE IS AGAINST THE BONE BECAUSE THIS WAY, YOU'VE GOT NOTHING BUT BONE HERE.

YOU'RE NOT WASTING ANY FLESH.

THERE'S THAT JOINT UP THERE.

YOU'VE GOT THE JOINT WHERE THE WING IS... THAT COMES VERY EASILY OFF.

IF YOU CUT STRAIGHT DOWN IT COMES OFF VERY EASILY.

ALRIGHT, THE CARCASS MAKES A TERRIFIC STOCK.

UM HMM.

WE'LL SET THAT HERE.

ALRIGHT, I'M GOING TO REMOVE THE TENDERLOIN.

THIS IS IT RIGHT HERE.

IT'S A NATURAL SEPARATION.

YOU SEE, YOU MERELY PULL THAT APART AND YOU'VE GOT A NATURAL LINE HERE.

JUST TOUCH IT WITH A GOOD, SHARP KNIFE AND FOLLOW IT.

THERE YOU ARE.

THAT'S WHAT WE'RE GOING TO MAKE OUR STUFFING WITH.

AH HA.

I LIKE TAKING THESE OFF BEFORE I COOK A CHICKEN TOO BECAUSE THEY GET IN THE WAY OF COOKING THE BREAST.

BECAUSE THE TENDER TENDS TO COOK BUT IT DOESN'T COOK UNDERNEATH THE TENDERLOIN.

YEAH.

BECAUSE IT'S A SEPARATE PIECE OF FLESH.

YEAP.

SO YOU REMOVE THAT, USE THAT FOR SOMETHING ELSE.

HERE YOU'VE JUST GOT THIS ONE LITTLE PIECE OF GRISTLE RUNNING THROUGH IT.

WHAT YOU WANT TO DO IS YOU WANT TO TAKE THAT.

OH, JUST SCRAPE AGAINST IT.

SCRAPE AGAINST IT, IT'S EXACTLY RIGHT.

AND THERE YOU ARE.

YOU TAKE THAT OFF BECAUSE THAT'S A LITTLE BIT CHEWY AND YOU DON'T WANT THAT.

YEAP.

SO WE THROW THAT AWAY.

OKAY, THIS IS GOING TO BECOME OUR STUFFING NOW.

SO I'LL GO AHEAD AND PUT THAT IN THERE.

WE'LL MAKE THAT IN JUST A MINUTE.

WE'RE GOING TO GO AHEAD AND BONE OUT ONE OF THE TURKEY LEGS.

JUST ONE TO SHOW US HOW TO DO IT?

TO SHOW YOU HOW TO DO IT.

YOU'VE GOT A NATURAL LINE RUNNING DOWN HERE STRAIGHT DOWN THE BONE.

UM HMM.

SO YOU WANT TO CUT IT LIKE THAT RIGHT ALONG THAT LINE.

UM HMM.

ON BOTH SIDES.

AND YOU DON'T WANT TO CUT TOO DEEPLY.

YOU DON'T WANT TO GET INTO THE FLESH UNDERNEATH THE BONE.

BECAUSE YOU WANT TO KEEP THE FLESH ATTACHED, IN OTHER WORDS.

EXACTLY.

KEEP THE INTEGRITY OF THE FLESH.

AND ONCE YOU FREE THE TOP OF IT THEN IT'S A QUESTION OF SCRAPING THE FLESH AWAY FROM THE BONE.

AND YOU DO THAT BY HOLDING YOUR KNIFE FAIRLY CLOSE TO THE TIP.

AND PUSHING AGAINST THE BONE LIKE THIS.

USING THAT AS A TOOL.

EXACTLY.

JUST TO SCRAPE IT.

YEAP.

SO YOU SCRAPE IT RIGHT DOWN TO EXPOSE THIS JOINT.

AND ONCE YOU DO THEN YOU'RE GOING TO NEED TO CUT RIGHT AROUND THE JOINT.

SO YOU GO IN BUT KEEP THE KNIFE POINTING AT THE JOINT SO THAT YOU DON'T DO ANY DAMAGE TO THE REST OF THE BIRD.

START SCRAPING TILL YOU GET PAST THE JOINT AND THEN MAKE A LITTLE INCISION LIKE THAT.

SO WE'RE GOING TO GO AHEAD AND CUT AROUND THE KNUCKLE, YOU SEE.

YOU'VE GOT YOUR GRISTLE THERE AND YOU JUST WANT TO CUT... ALL YOU'RE REALLY DOING IS SORT OF CIRCUMCISING THE JOINT HERE.

CIRCUMCISE IT?

WELL, IT'S A TECHNICAL TERM.

OR CIRCUMFERENCE- ANYWAY, YOU'RE GETTING IT OUT.

AND YOU NEED TO CUT RIGHT BEHIND THE JOINT.

AND THIS IS THE LEG BONE, YEAH.

THIS IS THE LEG JOINT.

YOU SCRAPE IT DOWN AS FAR AS YOU CAN GO.

AND YOU SEE I'M ROTATING IT IN MY HAND AS I GO SO I CAN SCRAPE ALL SIDES.

LOOK AT THAT GREAT BIG SINEW IN THERE.

HERE YOU'VE GOT THAT AND THAT'S VERY TOUGH.

BUT YOU'RE GETTING RID OF THEM ALL JUST BY THE WAY YOU WERE SCRAPING THEM DOWN.

INDEED.

IF YOU'RE LUCKY ENOUGH TO HAVE A GOOD BUTCHER HE CAN DO THIS FOR YOU.

YEAH, WE'LL IT'S FUN TO DO YOURSELF, DON'T YOU THINK?

YEAH.

AT LEAST I LIKE TO.

SO YOU SCRAPE IT DOWN TILL YOU GET DOWN ABOUT AS FAR AS YOU WANT TO GO.

AND NOW I LIKE TO LEAVE THIS LEG JOINT IN THERE SO THAT YOU'VE GOT SOMETHING TO HOLD ONTO WHEN YOU'RE CARVING.

YEAH.

WE'RE GOING TO TAKE THIS DELICATE LITTLE THING HERE AND JUST BREAK THE LEG RIGHT HERE ABOVE THE JOINT.

THERE WE ARE.

AGAIN, THIS CAN GO IN THE STOCK.

OKAY, AND THERE YOU'VE GOT YOUR LEG.

NOW LET'S UNFOLD IT HERE AND SHOW YOU WHAT WE'VE GOT.

SO WE'VE GOT THE ENTIRE LEG YOU'VE GOT YOUR THIGH... WELL, THAT LOOKS WONDERFUL IT STILL LOOKS LIKE A LEG TOO, DOESN'T IT?

YEAH, EXACTLY.

YOU'VE GOT YOUR WHOLE DRUMSTICK HERE AND YOUR THIGH ATTACHED TO IT.

BUT YOU'VE REMOVED ALL THE BONE.

YEAH.

WELL THAT'S GREAT.

YOU REALLY GOT RID OF MOST OF THOSE SINEWS, I THINK.

INDEED.

JUST TO MAKE IT EASIER TO STUFF I'M GOING TO MAKE ONE LITTLE CUT PARALLEL TO THE CUTTING BOARD HERE THIS WAY.

BECAUSE THAT'S THE THICK PORTION OF THE LEG.

IT'S SO THICK.

AND NOW WHEN WE STUFF IT WE'LL BE ABLE TO WRAP THAT PIECE AROUND IT.

AH HA.

YES, THAT WILL BE NICE.

SO LET ME SET THIS OVER HERE AND WE'LL START WORKING ON THE STUFFING.

IT'S TERRIBLY IMPORTANT, I THINK TO REMIND PEOPLE WHEN THEY'RE WORKING WITH POULTRY THAT THEY OUGHT TO KEEP EVERYTHING CLEAN.

YEAH, YOU CONSTANTLY NEED TO CLEAN YOUR BOARD ESPECIALLY IF YOU'RE GOING FROM ONE INGREDIENT TO ANOTHER.

OH YES, YOU REALLY HAVE TO TAKE AND SCRUB IT IF YOU'RE GOING TO SOMETHING ELSE.

ABSOLUTELY.

NOW.

NOW FOR THE STUFFING.

WE'VE GOT SOME BEAUTIFUL HOME-GROWN SHIITAKE MUSHROOMS.

AND YOU'RE CUTTING OFF THE STEMS.

CUTTING THE STEM RIGHT AT THE CAP.

BECAUSE THESE STEMS ARE VERY, VERY TOUGH.

THE MUSHROOM ITSELF IS VERY SOFT AND DELICIOUS BUT THE STEMS ARE VERY, VERY TOUGH.

YEAH.

SO YOU MIGHT WANT TO THROW THEM IN A STOCK... THAT WILL BE GOOD BECAUSE THEY WOULD STILL HAVE SOME FLAVOR.

A LOT OF FLAVOR.

SO WE'RE GOING TO GO AHEAD AND WE'RE GOING TO SLICE THESE CAPS.

WHAT YOU WANT TO LOOK FOR IN A SHIITAKE IS YOU WANT YOUR CAP TO BE NICE AND ROUND.

AND YOU WANT IT TO CURL UNDER.

WHAT YOU DON'T WANT AND LUCKILY WHAT WE DON'T HAVE ANY OF IS YOUR FLAT CAPS BECAUSE THEY DRY OUT VERY FAST.

SO YOU WANT A NICE ROUND, FIRM CAP.

SO NOW WE'RE GOING TO STEP OVER HERE AND WE'RE GOING TO START SAUTEING THESE DOWN.

SHIITAKES ARE UNIQUE IN ANOTHER WAY- THEY TEND TO ABSORB THE COOKING ELEMENT.

SO YOU'VE GOT TO USE A NICE EXTRA VIRGIN OLIVE OIL OR A NICE CLEAN GRAPE SEED OIL.

SOMETHING THAT'S NOT GOING TO LEAVE IT OILY.

I'M GOING TO LET THAT GET GOOD AND HOT.

I'LL PUT THAT OVER THERE.

I'M GOING TO GO AHEAD AND DICE SOME GARLIC OVER HERE THAT WE CAN PUT IN THERE.

I NEVER KNEW THAT ABOUT SHIITAKE SO THAT IF YOU EVER DID IT IN BUTTER, YOU'D BE... IT WOULD TAKE ON A VERY STRONG FLAVOR OF BUTTER.

UM HMM.

I GENERALLY USE A NICE QUALITY EXTRA VIRGIN OLIVE OIL.

BECAUSE THE FLAVOR OF THE OLIVE OIL MARRIES VERY WELL WITH THE SHIITAKE.

OKAY, WE'RE SMOKING THERE, SO IT'S TIME.

SO, WE'RE GOING TO SET THOSE IN AND ONCE AGAIN YOU NEED THE SIZZLE.

IF YOU'RE NOT SIZZLING YOUR MUSHROOMS YOU'RE STEWING THEM.

AND THAT'S GOING TO LEACH ALL THE FLAVOR OUT.

YEAH.

IN OTHER WORDS, IF YOU'RE GOING TO USE MORE USE A BIGGER PAN OR DO IT IN BATCHES.

EXACTLY.

THAT'S WHAT CAST-IRON IS SO GOOD FOR BECAUSE IT REALLY TAKES ON THE HEAT.

AND IF FOR SOME REASON YOU'VE GOT IT TOO HOT THE SOLUTION'S VERY SIMPLE.

YOU JUST STAND OVER IT AND KEEP STIRRING IT YEAH.

UNTIL THE TEMPERATURE GOES DOWN A LITTLE BIT.

THOSE ARE COOKING NICELY.

ARE WE DOING ENOUGH JUST FOR ONE LEG?

THIS IS GOING TO BE ENOUGH, ACTUALLY FOR TWO LEGS.

FOR TWO LEGS, GOOD.

AND I'M GOING TO DICE SOME SHALLOTS THE SAME WAY WE DICED THE GARLIC.

NOW YOU'VE GOT TO REMEMBER ONE THING IS ONCE YOU PUT THE GARLIC AND SHALLOTS IN YOU CAN'T LEAVE IT ALONE.

BECAUSE IF THEY BURN THEY WILL MAKE THE ENTIRE DISH BITTER.

UM HMM.

WE'RE GOING TO ADD A LITTLE SEA SALT.

A LITTLE FRESHLY GROUND BLACK PEPPER.

AND NOW WE'RE VERY CLOSE TO BEING COOKED.

SO NOW IS WHEN WE'RE GOING TO ADD THE GARLIC AND THE SHALLOT.

ONCE AGAIN, NOW IT CAN'T BE LEFT ALONE BECAUSE YOU CAN SEE ALL THE OIL HAS BEEN ABSORBED FROM THE BOTTOM OF THE PAN.

HMM, THERE'S THAT LOVELY AROMA YOU CAN'T BEAT IT.

OF GARLIC AND OIL.

SO NOW WE'VE GOT A GOOD HEAT WE'VE GOT A GOOD PAN, WE'VE GOT A GOOD SIZZLE.

THEY'RE BROWNING NICELY, YEAP.

WE WANT TO STAY WITH IT UNTIL THE GARLIC AND THE SHALLOTS TURN CLEAR.

AND WE KNOW THEY'RE COOKED.

WE'RE JUST ABOUT THERE.

NOW ONCE WE FEEL THAT IT'S COOKED ENOUGH WE'RE GOING TO DO TWO THINGS WITH THIS STOCK HERE.

ONE IS, IT'S GOING TO STOP THE COOKING.

YEAH.

NUMBER TWO, IT'S GOING TO BE ABSORBED BY THE MUSHROOMS SO IT'S GOING TO ADD A... OH, SO THAT'S JUST A LITTLE BIT THERE.

ANOTHER LITTLE DIMENSION.

ANOTHER DIMENSION OF FLAVOR.

RICHNESS.

AND THAT HAS ABSORBED IT ALL.

YES.

THAT'S A VERY GOOD TRICK.

AND NOW WE'RE DONE.

NOW WE NEED THIS TO COOL BECAUSE IT NEEDS TO BE ROOM TEMPERATURE OR COOLER WHEN IT GOES INTO THE STUFFING MIX.

SO WE'RE GOING TO FLATTEN THAT OUT THERE AND WE'RE GOING TO LET THAT COOL OFF.

THAT'S WHY YOU'RE DOING THAT FIRST.

OKAY, WE'RE GOING TO MAKE THIS FARCE NOW.

WE'RE GOING TO MAKE THE CREAM AND MEAT PUREE THAT'S GOING TO BIND EVERYTHING TOGETHER INSIDE THE TURKEY LEG.

SO WHAT WE'VE GOT HERE IS ONE TENDERLOIN FROM THE TURKEY.

AND WE'RE GOING TO PUREE THIS UNTIL IT'S SMOOTH.

WHAT WE DO NOW IS WE ADD COLD CREAM TO THIS HEAVY CREAM.

GENERALLY SPEAKING, WE WANT TO ADD ABOUT EQUAL AMOUNTS OF CREAM TO MEAT, VOLUME WISE.

AND SO THIS IS SOMETHING YOU CAN DO VISUALLY.

IF I LOOK IN THERE, I SEE HOW MUCH MEAT WE HAVE AND I'M GOING TO ADD THE CREAM LIKE THAT.

AND THAT'S WHAT MAKES THE MOUSSE SO WONDERFULLY TENDER AND DELICIOUS.

AND WHY IT'S SO LIGHT, EXACTLY.

YEAP.

NOW YOU WANT TO DO THIS IN SPURTS BECAUSE YOU DON'T WANT IT TO TURN INTO BUTTER.

SO WE'RE GOING TO DO IT UNTIL WE THINK IT'S ALMOST THERE.

AND THEN WE'RE GOING TO TAKE THE SPATULA AGAIN... THAT HAS THICKENED UP.

YEAH.

AND WE'RE GOING TO SCRAPE THE SIDES.

THAT IS BEAUTIFUL.

NO QUESTION.

IT'S CREAMY AND DELICATE.

WE'VE SCRAPED THE SIDES AND NOW WE'RE GOING TO PUREE IT AGAIN IN SPURTS.

ALRIGHT, WE'VE GOT A BOWL HERE.

THIS BOWL HAS BEEN SITTING IN ICE WATER SO THAT THIS IS GOING TO STAY NICE AND COLD.

WE'VE GOT A NICE, SMOOTH MOUSSE.

AND WE'RE GOING TO PUT THIS IN THE BOWL.

THIS WAS MADE WITH JUST ONE OF THE TENDERLOINS.

UM HMM.

AND YOU'VE GOT A LOT THERE.

YES, WE DID.

THEY CALL IT TENDERLOIN BECAUSE IT'S VERY TENDER.

TAKE THAT OTHER ONE AND JUST THROW IT ON THE GRILL A COUPLE OF SECONDS AND YOU'RE IN FOR A TREAT.

SO WE'RE GOING TO SET THIS IN THE ICE SO IT STAYS COLD.

AND WE'VE GOT HERE SOME SURRY HAM.

THIS IS FROM SURRY, VIRGINIA.

THEY STILL HAVE, I THINK SOME OF THE BEST SMOKEHOUSES IN THE WORLD DOWN THERE.

THAT HAS A WONDERFULLY HAM-Y SMELL, DOESN'T IT?

IT DOES INDEED.

AND A LITTLE BIT OF THIS GOES A LONG WAY.

SO WE'VE GOT THIS.

WE'VE SLICED IT ON A MEAT SLICER.

YOU CAN SLICE IT BY HAND.

AND THEN WE TAKE THE SLICE AND WE'RE GOING TO CUT THIS INTO SMALL DICES.

NOW WE'RE GOING TO TAKE THE FARCE MIX THAT WE'VE MADE UP HERE AND WE'RE GOING TO ADD THE... ADD IT TO THE MOUSSE.

YEAH, WE'RE GOING TO ADD THE SHIITAKES TO IT NOW THAT THEY'VE COOLED OFF.

LET'S GO AHEAD AND PUT ALL THOSE IN.

AND THEN WE'RE GOING TO ADD THE HAM WHICH IS REALLY GOING TO ADD A NICE, RICH BITE OF FLAVOR TO THIS DISH.

"THAT'S THE HAM, WHAT AM."

"THAT'S THE HAM, WHAT AM."

OKAY, AND TO MAKE SURE THAT WE'VE GOT THE SEASONING RIGHT WE'RE GOING TO TAKE A LITTLE BIT OF THE FARCE RIGHT HERE AND WE'RE GOING TO POACH IT SO WE CAN JUST COOK IT SO WE CAN TASTE IT.

I'LL PUT THAT RIGHT IN THERE.

AND WHILE THAT'S POACHING IT'S JUST GOING TO TAKE A COUPLE OF SECONDS.

I'M GOING TO TAKE THESE CHIVES AND DICE THEM UP.

AND WE'RE JUST ADDING THIS, AGAIN JUST TO GIVE A LITTLE BIT OF THAT ONION BITE AND TO GIVE A LITTLE BIT OF THAT NICE DARK GREEN COLOR BECAUSE THEY'RE SO PRETTY.

ALRIGHT.

LET'S CHECK THIS.

IT'S DANGEROUS TO TASTE RAW STUFFING.

THERE IS A CERTAIN AMOUNT OF RISK INVOLVED.

NOW IF YOU WANT TO HELP ME HERE WE'LL TASTE THIS TO SEE IF THE SEASONING'S GOOD.

SPECIFICALLY SALT.

I THINK THAT'S VERY GOOD BECAUSE YOU'VE GOT ENOUGH SALT IN THE HAM.

EXACTLY.

IT DOESN'T SEEM TO NEED ANYMORE.

EXACTLY.

IT'S BETTER TO TASTE IT ONCE YOU'VE ADDED THE HAM.

OTHERWISE YOU RISK OVERSALTING THE STUFFING.

UM HMM, YEAP.

SO NOW WE'RE GOOD TO GO.

WE'RE GOING TO BRING UP THE LEG HERE THAT I'VE ALREADY BONED.

WE OPEN UP THE TURKEY LEG SO THAT WE CAN SEASON IT.

AGAIN, ALL THE COMPONENTS OF YOUR DISH REALLY NEED TO BE SEASONED.

SEASONING ONE OR TWO COMPONENTS DOESN'T REALLY DO THE TRICK.

SO WE'VE GOT A LITTLE BIT OF PEPPER HERE- JUST A NICE LIGHT COATING OF PEPPER.

NOW WE'RE GOING TO ACTUALLY DO THE STUFFING HERE.

YOU TAKE YOUR FARCE MIXTURE AND YOU PUT IT DOWN IN HERE.

AND YOU REALLY WANT TO... THE IDEA HERE IS TO PUSH IT DOWN IN AND GET ABSOLUTELY AS MUCH STUFFING IN HERE AS YOU CAN.

YOU ALMOST WANT IT TO BE BIGGER THAN IT WAS BEFORE BONED.

BECAUSE THAT WAY, WHEN YOU ROAST AND SLICE IT YOU GET A NICE SLICE WITH THE STUFFING IN THE MIDDLE OF IT.

NOW WE CAN JUST PUT THE STUFFING RIGHT IN THERE DIRECTLY ON TOP.

UM HMM.

THIS REALLY TURNS OUT TO BE A PRETTY ELEGANT MIXTURE BY THE TIME YOU'RE THROUGH?

IT'S A WAY TO TAKE A TURKEY LEG AND TURN IT INTO SOMETHING ELEGANT.

THAT'S EXACTLY RIGHT.

SO YOU SEE WHAT WE'VE DONE HERE?

WE'VE FORMED A TURKEY LEG.

RE-FORMED A LEG.

BACK TO IT'S ORIGINAL SHAPE.

I'M GOING TO DO SOMETHING THAT YOU DON'T NECESSARILY HAVE TO DO BUT I LIKE DOING THIS IN THE RESTAURANT.

I'M GOING TO WRAP THE ENTIRE LEG IN A PRODUCT WE CALL IT PORK CAUL FAT.

THE FRENCH CALL IT CREPINETTE.

AND IT'S A MEMBRANE OF FAT- A CURTAIN OF FAT THAT RESTS IN THE ABDOMEN.

AND THE IDEA HERE IS TWO-FOLD... YOUR BUTCHER GETS IT FOR YOU?

YOUR BUTCHER CAN GET IT FOR YOU.

WHETHER HE KNOWS IT OR NOT... YEAH.

IT'S READILY AVAILABLE.

YEAH.

IT COMES FROZEN IT'S PURE FAT SO FREEZING IT DOESN'T HARM IT AT ALL.

AND WHAT THIS DOES HERE, THIS DOES TWO THINGS.

ONE, IT REALLY HELPS HOLD THE STUFFING IN SO THAT I CAN TIE IT NICE AND TIGHTLY.

THE OTHER THING IT DOES IS AS IT ROASTS IN THE OVEN AND THE FAT MELTS IT ACTUALLY BASTES THE LEG.

YEAH.

SORT OF A SELF BASTING ITEM HERE.

THAT'S LOVELY.

NOW WE'RE GOING TO TAKE SOME BUTCHER'S TWINE AND WE'RE GOING TO TIE THIS UP.

YOU WANT TO GIVE IT, GET IT NICE AND TIGHT.

BUT YOU ALSO WANT IT TO BE THE SAME THICKNESS FROM HERE ALL THE WAY UP SO THAT IT COOKS EVENLY.

YOU TAKE IT BACK WHERE YOU STARTED AND YOU'LL TIE THESE TWO TOGETHER JUST TO HOLD IT IN PLACE.

OKAY, WE'VE GOT OUR PAN GOOD AND HOT.

WE'RE GOING TO PUT JUST ENOUGH OIL IN THE BOTTOM.

JUST TO FILM IT?

JUST A LITTLE BIT HERE SO THAT IT DOESN'T BURN OR STICK.

OKAY, I'M GOING TO PUT IT IN TOP-SIDE FIRST TO GIVE IT THE NICE BROWN COLOR.

ALRIGHT, WE'RE JUST GOING TO BROWN IT ON ONE SIDE JUST A LITTLE BIT.

WE'RE GOING TO ROTATE IT ON THE SIDE TO GIVE IT A LITTLE COLOR.

AND THEN WE'LL PUT IT IN THE OVEN.

LOOKING PRETTY GOOD.

YEAP.

SO NOW THAT WE'VE GOT A NICE COLOR TO IT.

YEAH.

YOU SEE A NICE BROWN COLOR.

THAT'S LOVELY, THAT IS, YEAP.

I'M GOING TO PUT IT IN A HOT OVEN- 500, 550 DEGREES.

WOW.

AND THEN WHILE IT'S COOKING WE'RE GOING TO ROTATE IT.

WE'RE GOING TO TURN IT ONCE OR TWICE TO EVEN OUT THE COOKIN UM HMM.

SO HERE, LET'S GO AHEAD AND PUT IT IN THE OVEN.

HOW LONG IS IT GOING TO BE IN HERE?

IT WILL TAKE ABOUT 25 MINUTES.

THERE YOU ARE.

NOW FOR THE SIDE DISHES.

OF COURSE MY PARENTS CAME FROM WEST VIRGINIA AND YOU ALWAYS GAVE A STARCH AND YOU ALWAYS GAVE A VEGETABLE WITH YOUR MEAL.

AND THAT'S HOW WE SERVE IT AT THE RESTAURANT.

EVERYTHING GOES ON ONE PLATE.

YEAH.

AND SO, FOR TODAY'S STARCH WE'RE GOING TO USE SOME YELLOW STONE-GROUND GRITS.

OH, GREAT.

TODAY'S VEGETABLE IS SOME FRESH ASPARAGUS.

AND WE'VE GOT SOME REALLY PRETTY LOOKING PENCIL-THIN ASPARAGUS HERE.

HMM, THAT'S LOVELY.

I'M GOING TO START WITH THE ASPARAGUS.

I'M GOING TO COOK THEM IN THIS SALTED WATER JUST UNTIL THEY LOSE THEIR CRUNCH OR JUST BEGIN TO LOSE THEIR CRUNCH.

WHEN IT ACTUALLY COMES TIME TO SERVING THEM WE'RE GOING TO RE-HEAT THEM IN A SKILLET WITH A LITTLE BUTTER.

YOU'RE PUTTING PLENTY OF SALT IN THERE?

THAT'S A LOT OF WATER THAT WE'RE USING THERE SO IT'S NOT A LOT OF SALT... YEAP.

AND WE'RE GOING TO THROW THOSE IN THERE.

YOU WANT AS HIGH A FLAME AS YOU CAN BECAUSE YOU WANT TO KEEP THAT BOILING SO IT KEEPS ITS COLOR.

GIVE THAT A LITTLE STIR.

IN FACT, I THINK I'M GOING TO EVEN COVER THAT UP JUST TO MAKE SURE IT GETS BOILING.

UNTIL IT STARTS BOILING, YEAH.

HERE WE'VE GOT SOME LIGHT COLORED CHICKEN STOCK.

IT'S GOT SOME REAL GOOD FLAVOR TO IT.

AND WE'RE GOING TO COOK THE GRITS.

WE'VE GOT THE STONE-GROUND GRITS.

YEAH.

WHICH ARE VERY COARSE GRIND.

NOW THESE TAKE ABOUT 25 MINUTES TO COOK.

HOW MUCH LIQUID PER GRITS DO YOU USE ABOUT?

YOU WANT FOUR TIMES THE AMOUNT LIQUID TO GRITS.

SO WHAT WE HAVE IN HERE, WE HAVE ONE CUP OF GRITS AND WE HAVE FOUR CUPS OF CHICKEN STOCK.

A VERY LIGHT CHICKEN STOCK.

VERY LIGHT.

BECAUSE YOU DON'T WANT TO CHANGE THE COLOR OF WHAT YOU'RE DOING.

WE'RE GOING TO ADD A LITTLE BIT OF SALT TO THAT.

AND NOW HERE, YOU DON'T WANT AS MUCH BECAUSE THIS IS ACTUALLY GOING TO BE CONSUMED.

UM HMM.

THIS IS THE SALT YOU'RE GOING TO ACTUALLY EAT.

AND WE'RE GOING TO ADD SOME BUTTER TO THAT.

HERE WE'VE GOT ABOUT A TABLESPOON OF BUTTER.

UM HMM.

THAT ADDS A LOT OF QUALITY TOO, DOESN'T IT?

IT DOES.

YOU'VE GOT THE RICHNESS FROM THE STOCK AND THEN YOU'VE GOT THE RICHNESS FROM THE BUTTER.

PEOPLE THAT COME TO THE RESTAURANT AND SAY- "WELL, I DON'T REALLY LIKE GRITS".

I DARE SAY, THEY HAVEN'T TASTED THESE.

PROBABLY NOT.

THERE WE ARE.

SO HERE WE'VE GOT A NICE BOIL GOING.

THAT'S BEAUTIFULLY GREEN TOO, ISN'T IT?

SO I'M GOING TO GO AHEAD AND COVER UP THE GRITS.

YEAH.

AND I'M GOING TO TURN THE GRITS DOWN VERY LOW- AS LOW AS I CAN GET IT SO THAT THEY JUST BARELY SIMMER.

SINCE WE'VE GOT SOME VERY SMALL ASPARAGUS HERE THEY DON'T TAKE VERY LONG TO COOK AT ALL.

THEY'RE DONE.

NOW WE DOUSE THEM IN COLD WATER.

AND NOW WE WANT ONCE, WE KNOW THESE ARE GOOD AND COLD WE'RE GOING TO LET THEM SIT IN HERE A COUPLE MINUTES SO THAT THE INSIDE OF THE ASPARAGUS ALSO GETS COLD.

OKAY, LET'S CHECK IT, IT'S BEEN ABOUT 25 MINUTES NOW.

IT LOOKS GOOD, COLOR'S GOOD.

WE'RE GOING TO LET THIS REST ABOUT TEN, 15 MINUTES BEFORE WE CARVE INTO IT.

ALRIGHT, OUR TURKEY LEG HAS NOW RESTED.

YOU LET IT REST ABOUT 15 MINUTES SO THAT THE TEMPERATURES CAN EQUALIZE SO THE JUICES CAN REDISTRIBUTE SO EVERYTHING CAN FIRM UP, SO THE FARCE CAN FIRM UP.

AND NOW WE'RE JUST GOING TO UNTIE IT BACKWARDS THE WAY WE TIED IT.

AND I'M GOING TO CARVE THIS.

NOW AS YOU RECALL, WE TOOK ALL THE BONE OUT.

SO THERE'S NO BONE AT ALL ALL THE WAY BACK TO HERE.

SO YOU'VE GOT YOUR FIRST PIECE THERE AND YOU SEE YOUR STUFFING.

YOU SEE THE MUSHROOMS AND THE HAM.

YOU'VE GOT A BEAUTIFUL LITTLE MOSAIC GOING HERE.

AND THERE'S A SLICE.

AND A REALLY SHARP KNIFE.

VERY IMPORTANT.

AND WHEN YOU... THAT'S VERY NICE LOOKING, ISN'T IT?

AND WHEN YOU SLICE IT YOU REALLY WANT THE WEIGHT OF THE KNIFE... YOU WANT NICE, LONG STROKES SO THAT THE WEIGHT OF THE KNIFE DOES THE CUTTING.

NOT JUST SAWING BACK AND FORTH.

YEAH, YOU DON'T WANT TO PUSH ON IT.

YOU DON'T WANT TO APPLY PRESSURE.

AND NOW YOU SEE WHAT A BEAUTIFUL MOSAIC THAT MAKES INSIDE OF THERE.

OH, THAT'S LOVELY.

NOW, ALL WE NEED TO DO FOR THE ASPARAGUS IS PUT THAT INTO THE PAN.

AND WE'LL PUT A LITTLE BIT OF BUTTER WITH IT.

NOW WE HAVE COOKED THE ASPARAGUS ALREADY.

SO NOW ALL WE NEED TO DO IS WARM IT UP.

WE'VE GOT A LITTLE BIT OF BUTTER FOR THAT PURPOSE.

AND OUR GRITS ARE DONE.

THEY'VE GOT A NICE CREAMY TEXTURE.

WE HAVE NOT PUT PEPPER ON THE ASPARAGUS YET SO LET'S GO AHEAD AND DO THAT NOW.

DID YOU COOK IT IN SALTED WATER WE COOKED IT IN SALTED WATER.

SO IT DOESN'T NEED ANY.

WHICH WAS ALMOST SALTED ENOUGH.

I'M GOING TO ADD JUST A TOUCH MORE SALT HERE TO FINISH THE PRODUCT.

AND NOW AGAIN, THESE ARE COOKED SO YOU JUST WANT TO WARM THEM.

YOU DON'T WANT THEM TO GET ANY COLOR.

YOU DON'T WANT THEM TO GET BROWN YOU JUST WANT TO WARM THEM.

UM HMM.

AND WE'VE GOT OUR DINNER PLATE.

I'LL TAKE OUR TURKEY PUT THAT RIGHT ON THE PLATE.

SOME OF THESE BEAUTIFUL, YELLOW GRITS.

I'LL GO AHEAD AND PUT ON THE PLATE HERE.

AND WE'VE GOT OUR ASPARAGUS.

WE DON'T SPEND AN AWFUL LOT OF TIME POINTING THEM ALL IN THE RIGHT DIRECTION.

IT'S MORE IMPORTANT FOR US THAT IT TASTES GOOD AND THAT IT GETS OUT TO THE TABLE HOT.

WE'LL GO AHEAD AND PUT OUR... WELL, THAT LOOKS LOVELY.

OUR ASPARAGUS ON THE PLATE.

AND I'VE MADE A LITTLE BIT OF ROSEMARY SAUCE HERE.

UM.

HOW DID YOU DO THAT?

THIS IS A BROWN FOND DU VEAU WHICH WE MADE ROASTING VEAL BONES.

THAT MAKES A NICE VEAL STOCK.

THEN WE BLANCHED OUR ROSEMARY AND PUT THAT IN HERE.

WELL, THAT'S INTERESTING THAT YOU BLANCHED THE ROSEMARY BEFORE IT WENT IN.

VERY IMPORTANT.

IT'S GOT A VERY BITTER OIL IN IT.

YEAH.

AND YOU WANT TO GET THAT OIL OUT OF IT TO IMPART THE REALLY FRESH FLAVOR... YOU DON'T GIVE A GREAT DEAL OF SAUCE?

NOT A LOT- AND YOU DON'T WANT TO COVER UP THE MOSAIC HERE.

NO.

SO YOU WANT TO SHOW THAT OFF.

THAT'S LOVELY.

AND A LITTLE BIT OF GARNISH AND WE'RE DONE.

THAT'S LOVELY, JIMMY.

THANK YOU, JULIA.

THANK YOU VERY MUCH.

THAT'S BEAUTIFUL.

THANK YOU.

BON APPETIT.