On The Table presents the dynamic duo of Eric Lipert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from beer to red wine to Anthony's favorite, bourbon. On The Table w/ Eric Ripert Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table."" SUBSCRIBE: http://full.sc/VX9hqH Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied. FOLLOW US TWITTER: http://full.sc/VXoWpU LIKE US ON FACEBOOK: http://full.sc/PUaj19 GOOGLE+: http://full.sc/PUaoSk *CHECK OUT OUR OTHER SHOWS* ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9 CAPTURE with Mark Seliger: http://full.sc/PTZD2q EX-PATS: http://full.sc/VX9Nol Anthony Bourdain's Seafood Stew Serves 4-6 1 bottle dry red wine 1 tablespoon extra-virgin olive oil 1 green pepper, cut into ½-inch pieces 1 medium onion, cut into ½-inch pieces 7 to 8 garlic cloves, thinly sliced 1 tablespoon cumin 1 stem fresh oregano, leaves removed 1 teaspoon crushed red pepper flakes 4 large octopus tentacles, cut into ½-inch pieces 1 tablespoon tomato paste 1 (16-ounce) can crushed tomatoes 2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock 2 Yukon Gold potatoes, cut into ½-inch pieces 2 cod fillets (7to 8 ounces each), cut into 1-inch pieces 12 little neck or top neck clams, scrubbed Fine sea salt and freshly ground black pepper French baguette, for serving 1. In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds. 2. Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes. 3. Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day...it's even better. Pulpo a la Gallega Serves 4 2 cups ham, cut into 1-inch pieces (Jamon de Bayon or Prosciutto) 3 ribs celery, cut into 1-inch pieces ½ large onion, cut into 1-inch pieces 1 head garlic, cloves separated 1 tablespoon black peppercorns 3 tablespoons paprika, plus additional for garnish 1 bunch fresh flat-leaf parsley 1 (4 to 6 pound) whole octopus, beak removed and tenderized Fine sea salt and freshly ground black pepper Extra-virgin olive oil Sherry vinegar 1 lemon, sliced in half (optional) Place ham, celery, onion, garlic, peppercorns, paprika, and parsley in a large pot of water. Bring to a slow simmer over medium-low heat and cook for 1 hour. After 1 hour, place the whole octopus in the stock and cook, uncovered, until completely tender or can be easily pierced with a sharp knife, 45 minutes to 1½ hours. Remove the octopus from the cooking liquid and set aside to cool. Remove tentacles from the head of cooled octopus, and slice into ½-inch pieces. Arrange octopus pieces in a round shape in the center of each plate. Season with salt and pepper. Garnish generously with paprika. Drizzle with olive oil and a few drops of vinegar or lemon juice. Serve immediately. Sex, Drugs, Rock n' Roll and Food with Anthony Bourdain"" | On The Table Ep. 1 Full | Reserve Channel http://www.youtube.com/user/reservechannel"

• published: 19 Jul 2012
• views: 396807