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Chef Robert Irvine cooks up some dish for Las Vegas NOW

By Clip Syndicate
Celebrity Chef Robert Irvine cooks up a dish and talks about his new Las Vegas show at The Tropicana

http://eplayer.clipsyndicate.com/view/12524/6862487 Video: Chef Robert Irvine cooks up some dish for Las Vegas NOW
Celebrity Chef Robert Irvine cooks up a dish and talks about his new Las Vegas show at The Tropicana
http://chic.clipsyndicate.com/video/playlist/12524/6862487?cpt=8&wpid=2637 Thu, 06 Apr 2017 23:12:15 +0000 Chef Robert Irvine cooks up some dish for Las Vegas NOW Celebrity Chef Robert Irvine cooks up a dish and talks about his new Las Vegas show at The Tropicana http://chic.clipsyndicate.com/video/playlist/12524/6862487?cpt=8&wpid=2637 KLAS Las Vegas, NV moms. >>mercedes: welcome back to the allstate appliance kitchen. get ready to make the impossible possible. food network started celebrity chef robert irvine is bringing talent to the live show at the tropicana. >> first easier in the las vegas now kitchen. welcome sir, how are you? >> kitchen! it's a little smaller than i'm used to but it's good. >>mercedes: has to be pretty good if you can whip up a dish in it. that is so fast, don't know how. it looks absolutely delicious what are you making her connectors be a vegetable, chicken stock, roasted chicken, sautied chicken with mushrooms. it's healthy, it's pretty quick, the chicken to make is really simple. you can julep this prep the day before, a week before. >>mercedes: can you! the difference between polenta and grits? >> is a very similar product. polenta is italian, we use that a lot of stuff. grits are traditionally a south carolina or southern dish. which we used to cook for breakfast.shrimp and grits used to be one of the favorite things for shrimpers. so that was breakfast.now they kind of, shrimp or polenta, grits. you can do anything with them. [multiple speakers] >> look how he makes us look so simple. it looks so beautiful in the play. if i did that, the sauce would be all over, the chicken would be hanging off. it would be no green. >>mercedes: is all about the green. >> is a great looking, when it come to a restaurant to get a dish like that, you can do that home or go to the tropicana and get it. >>mercedes: you have some big stuff going on here. >> we are opening a restaurant at the end of july. it's going to be the best restaurant on the planet. we're going to do some cool stuff, we're announcing the name tonight after my live show. >>mercedes: this is at 6 o'clock? >> 7 o'clock at tropicana las vegas. not many tickets left but if any i am not sure. >>mercedes: is going fast. [multiple speakers] >> chicken and protein. >> i think you should talk a little bit about this because this is really cool. we have a lot of protein powders and bars. but where the money goes is the foundation to build homes for the warriors in the teenagers who came back off of the night and date-country tour with the german chief. literally around the world in 80 days. just under 30,000 flying miles on the c-17. say thank you. that's where the money goes. >> the protein bars are dry, do you need water. these are moist and chewy. >>mercedes: just like the chicken! [laughter] is becoming into the market in vegas, there's plenty of restaurants with great chefs. we can do is give you a completely different experience at the tropicana. >>mercedes: am really excited about the surprise.i was telling you, during the break, you're pretty much the master when it comes to throwing ingredients together. what if i have some chicken breasts at home, a jar of spaghetti sauce and broccoli. >> that was easy. broccoli is great, using acid, use acid and broccoli to help digest. the chicken can either be diced up or keep it whole, the sauce, you need some type of stock to it, the getty or potatoes. sliced potatoes. thick rings to put the sauce into it. actually use that as the start and the source on the possible. >> what is your least favorite dish? >> i hate, red peppers and cinnamon. >> you will not do the cinnamon challenge? >> i was so funny because we basin when protein bar. but i won't eat it.i don't like it. >> will test all of your products? >> i make it, but the majority of people love cinnamon. i hate it. >> cinnamon toast crunch, delicious. [multiple speakers] >> i would, but i have a tray to set up right now. when i come back, when i look at that, i would love to. >> the push-up challenge? >> i would love to. 42 years old, abm and a two minute push-up on hundred 93, 138. i want to see you do a push-up. get down there and go. >> ready? go! now open your arms. go down, one, two, up, down, to. >>mercedes: oh my gosh x mission point. >>




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