0:00
this is the one that my family keeps talking about yes and what are they called parmesan
0:06
cheese rounds i actually use just white bread thin bread yeah so okay cut them out you toast them on
0:15
one side run them under the broiler oh you did brawl those rather than bake them yeah you run
0:19
them under the broiler what i call a slow broil which i mean the broil is kind of in the middle
0:24
of the oven the rack it's in the middle though instead of on the top yes then you just turn them
0:30
over and i use what i call hot dog mustard yes you just want a thin okay so let's go to this okay for
0:38
the topping you just use a cup of mayonnaise then about a half a cup of parmesan cheese
0:46
you can buy the parmesan cheese that's already grated for this recipe it doesn't matter okay
0:51
but there's nothing like grape there's nothing like grating your own but when you're making
0:56
parmesan cheese rounds with 300 people we made 700 last night you made 700 of these last night
1:03
well because everybody will eat at least two like for your party yes i'll have probably three each
1:12
since you're i was gonna talk so much you just have three each susan that one more time that
1:18
will mean i won't get any well we're gonna save you some in the kitchen i'll hide you son now get
1:24
that mustard spread oh my gosh i'm so sorry all right you just put your parmesan cheese in there
1:30
and mix it up i'm serious about that mustard ain't you yeah i'm serious i'm a little picky about some
1:36
things okay i've gotta slice these onions they've already been peeled and you've got to slice them
1:44
really thin okay to make it work now why why do you use the pearls well i use actually i usually
1:52
use the boiler yeah because they're bigger so you're just putting the raw onion right there just
1:58
put it right there on top all right now after i do the onion on there uh-huh then i'm going to put
2:05
just what i call a dollop okay now what did you say that was a cup of mayonnaise and a half a cup
2:11
of parmesan okay so we just use a teaspoon so you have really created a simple wonderful very easy
2:21
all right you want me to be cutting while you're doing that you want me to cut some more onions
2:37
all right now we're going to put them in the oven and we're going to have to watch them
2:41
i've got it on full broil susan is this one though yeah let's see i mean it's on full brawl that's
2:49
all we want now i always brawl with my oven cracked do you oh well you know the only time
2:55
i have to crack it is after the broil has been owned for a while it goes off but if you crack it
3:01
it'll come back on yeah the foul come back on but i have to tell you this is the hottest brawler you
3:07
see i mean it is going to town i usually put uh a radicchio on a tray to decorate and you've got
3:16
to be very patient which i'm not but to kind of pull the leaves you're just kind of curling back
3:21
yeah yeah you got to be real patient yes because you need to pull them at one point yeah i'll help
3:27
you do that there you go beautiful beautiful beautiful all right susan these look done
3:35
well i think they look positively beautiful okay let me just grab a tray in our radicchio flower
3:42
now look how pretty that is looks like a beautiful flower now they are hot
3:49
yes so you have to wait a minute they could pull the skin off the roof of your mouth absolutely
3:56
are you excited about having another birthday yeah always getting funny
4:00
when i have one every birthday i'm excited about me too and i like my birthday i'm like
4:07
you i always want to party i just try not to think about the number you know
4:12
oh yeah okay but all about the celebration with friends and okay there we go then one bite
4:21
this is you stick the whole thing in the whole thing in your mouth susan those are so incredible
4:34
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4:39
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4:43
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