Grill Zone

Y'all, today I have Louisiana's Rising Star Award winner, Bart Bell

and we're grilling up a storm. He's hot and raring to go

First up on the menu today is my grilled vegetable pasta salad

I love it. And then I make Bart my grilled chicken with an orange basil sauce

Oh, my goodness, y'all. Bart makes me one of the most unique dishes I've ever seen, y'all

It's grilled Cherise with oysters Kenya. We had a good dinner day today

Oh, thank you. And we keep our grilling thing going right through dessert with my grilled mint grapefruit

Nolan's bound, y'all. Nolan's bound. Hey, y'all. I'm in the kitchen today with the cutest little chef

from Nolan's. Yes, indeed. Right? Bart Bell. To me, he looks so much like Bobby Flay through the eyes

Look at him. Challenge. Let me tell you something. Bobby's my buddy, and I give him the devil of a chance I get

So why don't you start getting our vegetables prep, Bart? Okay. We're going to make a grilled pasta salad

I've got our water boiling back here, and I've salted it. Now, I'm just going to add our pasta

and if you would start prepping all the veggies to go on the grill

Sure thing. that would be great. And I'm using a pretty little bow tie

That'll make a pretty pasta salad when it barks. So in the pot we go

I have over here some beautiful red onions. and some corn on the cob

It's been removed of the husks and the hairs. Red bell pepper

What hairs? What hairs? Some zucchini. Too many hairs around here. You got a lot of hair on your face, boy

Just enough. Just enough. You are too cute. So I have got our pasta cranked

We're going to let that cook probably for about eight minutes, y'all. and Bart, I'm going to give your grill

a little no-stick-em. Are you married? Not yet, I'm not. What do you mean, not yet

Well, I hope to be one day. I mean, have you found her? Not yet

Still looking, always looking. Okay, girls. You going to help me out? You know any single Savannah ladies

You know, I might could come up with one or two. Now, I'm going to mince up this shallot

because I'm going to make us a dressing for our pasta salad

I'm getting slimy over here. You're getting slimy. So, now tell me where you work

I work at a restaurant in mid-city New Orleans called Crescent Pie and Sausage Company

That's a weird name for a restaurant, isn't it? I think it's a cool name for a restaurant

Sausage Company. You know, I think about a company that makes sausage. We're in the business of making sausages and pies, and that is all types of..

What kind of pies? All types of pies. Like sweet pies. Sweet pies, savory pies

You know, it's hard to go anywhere and find a true homemade pie

Right, but in the South, shouldn't we have pies everywhere? Listen, I'm the biggest..

I'm going to start a fire over here. You're going to start a fire? Yeah. Start a fire

Yeah, I think in the South we should have pies all over the place. All right, well, I just want to hear all about this because, you know, I've come to Nolan's a good bit

so I want to be able to come to the sausage company. And have some of your sausage

Please do. The ladies love the sausage. They love your sausage. I bet they do

What kind of sausage? We're not dry curing any of the sausages

We're making mostly fresh and smoked sausages. What's your number one sausage that you make

Our number one sausage that we make, I think, is also my favorite, and it's the chorice sausage

Paula, I brought some chorice here with me, and I'd like to show you

I would love to see it. Let's see it. Let's see it. This is widely used in South Louisiana and definitely on the grill

but also in gumbos and in jambalayas. It also works really well

It's beautiful sausage, and y'all, it smells so pungent. Mmm. So how long have you been cooking

I think I've been cooking my whole life. Dad used to let me stir the pot a little bit

We were always in the kitchen together. That was our good time

Which is the number one pie? Our number one pie on the menu is the pizza pie

Okay. And then, of course, the dessert pies and shepherd's pie and pot pie

You know what? We make shepherd's pie a lot at the Lady and Sons. People love that dish

I'll cut that off then. You want me to drain that for you? Yeah, grab that rag, though, because these hands got hot

Okay All right So I got two teaspoons of minced garlic one shallot minced up and now I going to put in two tablespoons of Dijon mustard a fourth of a cup of balsamic

All right, now I'm going to put a half a cup of olive oil, and this is what we're going

to dress that grilled pasta salad with. All right, I'm going to put a little salt, a little pepper, and I'm just going to whisk in my olive oil

You want me to chop these vegetables up small, medium, or large? Yeah, well, I would think kind of bite-sized

What do you think? Bite-sized. So it'll be easy to eat. I love putting my pasta salads, macaroni salad, potato salad together hot

I just like it warm. All right, now I'm going to sit that up there so you can start tossing our veggies in

I'm going to just quick chop some parsley. Just hold this list up in there like that

Okay, great. They're real hot. They're real hot. Yes. All right, I'm going to just start tossing that

Corn on the ground. You know, I bet that sausage would be delicious in here

Yes, it would. All right, so we're going to put this in the fridge and let it chill

And I think if we grill some of that sausage and put in here, it would be dynamite

I'm ready. Coming up, Bart's homemade sausage comes with a kick. Wow

Boom. Then, one bite of my chicken with orange sauce leaves me speechless

Hey, y'all. I'm in the kitchen with Bart Bell. He's a rising star chef from New Orleans

Louisiana, and he's hot and raring to go. He is ready to cook his dish. Are we ever going

to get to your dish, Bart? I'm ready. I'm ready. I actually brought a gift, a pound of andouille from our smoker

and we're going to slice that up. We're going to grill some little pieces so we can snack

while we're cooking, you know? So while you work on that, we're going to grill our chicken breast

about six minutes a side, and I'm going to share with y'all

this wonderful orange butter sauce. We're going to start with a couple of tablespoons of butter

and I'm going to mince up one shallot. Tell us what you're doing, Bart

I've got two chicken breasts over here. I put a little olive oil, salt, and pepper on both sides

So, Bart, tell me, honey. Yes. What's the life of like a superstar, rising star bachelor chef in Norland's

Stay in the kitchen behind the smoker a lot. Plenty of work to do

Well, I have to tell you, Norland's is one of my favorite towns, Bart. Norland's food, Louisiana food, it's like my second favorite

You know, I have to say, now I'm going to pack in like a quarter of a cup of basil leaves

I have to be true to my roots and say that southern cooking is probably my favorite

All right, so in goes our basil, a cup of orange juice, y'all

And I'm going to let this cook down until it kind of becomes syrupy

Let's flip some of these off. Okay, yay. We'll talk about a snack here in a few seconds. Yeah, because they're smoked

My husband's got a mustache, but his kind of lays down. Why does yours stick out

I think it's just... Because you're 35 years old? Yeah, I'm still young

It hasn't settled down yet. Let's check this chicken. My orange juice and basil and shallots are finally starting to boil, y'all

I want to reduce that by about half, and I'm going to strain it, and then I'm going to whip in butter

and that's when it gets a real shiny, glossy look, and it really kind of looks like a bourbon

Yum. All right, let's take some sausage. Yum. A little snack? All right, yes, yes

Oh, no, that's fine. I'll just get mine straight off the grill. How's that? Right off the grill

It's a little warm. All right, now which one did I get? This is the gift that I brought for us

Okay, this is all andouille. This is all andouille. Let's do that

Do we have some kind of little plate to put these sausages on to bring them over there? Whoa

Watch out. Boom! Fair warning. My husband would adore that

It's hot, y'all. It is hot. We're going to heat up that pasta salad with these little pieces

Don't those look green? I think I need that pasta to cool mine down. It's delicious

Yeah. Just throw them in there. All right, I am going to so throw them in there. And you know what, Bart

Let just put us some right here and let just taste Let taste that Let taste Imagine sitting by a campfire having some grilled sausages I love it in the pasta

Because the other thing cools it down a little bit for me. Mm-hmm

The sweetness of the peppers Corn onions Those are thick breasts We can better fly. Okay, this'll speed things up a little bit

Perfect. Oh, that's perfect

And I'm fixing to pull out our good old orange juice and basil and shallots

Yum. All right. Now, I'm gonna put this back in the saucepan and we're gonna beat the butter in there

Whisk, whisk, whisk. My arm's getting tired, Bart. You wanna tag out

Yes, I think I'm gonna have to tag. All right, we'll switch

And I'm gonna toss this sausage in this pasta. And I'm gonna get our plates

Do you think our chicken breasts are ready? I do. Okay, yay

That looks like one. So, this is what I'm going to do, honey

All right, how's our sauce? It's looking good. Looking real good. Is it, is it like thick enough

I think so. One chicken breast. I'm ready to sauce. Mmm. I want to taste that chicken and that butter

How good is that? So good. Oh, my goodness, y'all. Mmm

Mmm. Mmm. High five? Mm-hmm. Coming up, Bart makes me one of the most unique dishes

I've ever tasted. Dinner date today. Oh, thank you. And later, we're grilling grapefruit

I'm in here in the kitchen with Bart Bell. All right. That looks great

Does it look good? Yeah, yeah, yeah. Okay. So you're up. What are you going to do

All right. I'm going to have you manning the grill. Okay. Womanning the grill

Okay. You should probably keep your mustache on not to... Well, I wish I could figure out how to do it

That would work. Okay. If you could grill those sausages. Anything you like. Once we get those on the grill, if you could pick all the leaves off of those mustard greens for me

I can do that. Oh, that would make me so happy. And I'm going to get these mushrooms ready

These mushrooms are beautiful. I'm going to make you happy without that mustache

It was hurting me. They itch, huh? Yes, they itch. Man, sometimes they get in the way

So I'm going to devein your mustard greens. All right, now, I was not looking

I'm so sorry. So these mushrooms are a little smaller, so I'm just leaving the stem on to hold them together

It feels like an angel food cake. Oh, that does, huh? Maybe we could make some French toast with that or something. Yes

Savory French toast. A little salt and pepper on the mushrooms. Okay. Toss in a little olive oil, a little more olive oil

Mmm. Well, I can't wait to taste those. Oh. I didn't know you were going to put those on the grill

Did I leave you enough room? Plenty. Got right on. Okay. All right

How are these looking to you? Looking great. Looking real good. I'm going to let those things grill until the very end

Okay. Get them nice and crispy. Okey-doke. Yeah, yeah, right in there

That's what I was aiming for. Yes. What made you settle on sausage

I was trying to take the easy road. I think it's easy, just stuffing the sausage

You know, to me, making homemade sausage would not be the easy road

So many different spices in your sausage, don't you? And in this particular one, as in the andouille that we had earlier, the charisse has a lot of spices

There's about 12 different herbs and spices in there. So the one that I tasted that was really lit up my mouth, what is the heat source there

In the andouille, it was the cayenne pepper. Okay. Here in the charisse the heat that you would taste in here would be a hot paprika It a Spanish paprika and it spicy Okay There also thyme and oregano in there garlic onion This is pork right That is a pork sausage

Do you make any beef sausage? We do. We make beef sausages, pork sausages

chicken, duck. I'll pretty much make a sausage out of anything. So I just added two tablespoons of Creole mustard. Uh-huh

Just move that around a little bit. And we could throw those mushrooms in here now

Okay. And I'm going to deglaze this pan with a quarter cup of sherry

Ooh. You've got oysters. Oysters. You've got oyster mushrooms and... And oysters

And oysters. We're going to get these in here. And then once those are nice and clumped up, we're going to thicken it all with a little bit of cream and a little more butter

This is probably the most unusual meal that's ever been prepared in my kitchen

And I can't wait to taste it. I'm happy to do that for you. This dish originally came out of my grandmother's cookbook

She had recipes in the book, but she also hand-wrote her own recipes

Wow, don't you treasure things like that? I definitely treasure them. I want to add about a cup of cream to that

We'll have more reducing to do. That's about good. That's a nice cup

Stir that around. You just let me know when you think everything's together the way you like it

I think it is now. Okay, you want me to pass the sausage down to you

Yeah, you want to cut them in half? Yes. Blat them up real pretty light? That sausage is beautiful

Let's put those right on top. Yes, yes. All right. Now, see, that looks really, really tasty

Would you mind helping me out? Could you grade some of that cheese on? Yes. As much as you want

I was going to say, you just tell me how much. Bon appetit, baby

Let's get in there. I think I want to taste the greens and the oysters and the mushrooms first

Yes, that's what I'm going to try to get. We had a good dinner date today

Oh, thank you. Mmm. Oh, Bart. We have to come back and we have to make some pies

We need dessert, too. Mm-hmm. So knowledge bound, y'all. Knowledge bound. Coming up, this grilled mint grapefruit is as sweet as candy

That's real good. Refreshing. Mm-hmm. It's lovely. Y'all, Mark just made me the most incredible meal

It was good. So yummy. So we're going to have a nice light dessert

I'm going to grill us some grapefruit. So if you would cut that in two and section it for me

so we won't have a hard time digging it out. And I'm going to measure out some sugar

We don't need a whole bunch because it's just you and me

And I'm going to take about a third of a cup of mint

and I'm going to just throw that in our food processor, Bart

And I'm just going to mix that together, giving us a nice minty sugar

All right, now I'm going to cut. You like it? I like this idea. I've grilled fruit before

I just adore grapefruit. All right, so I'm just going to take this and sprinkle it

Oh, gosh, does that mint not smell just like heavenly? All right, so I'm just going to turn that up on our grill

Come over here and smell that mint, Barb. I can smell it. It's got the whole kitchen smell like that

That's wonderful. That's like grapefruit. Ew. I promise you're going to like grapefruit

Now, we're just going to grill this just for a couple of minutes, two or three minutes, y'all, until it kind of caramelizes

Okay. I do hope you'll come back. I've had such a good time with you

And I have to say, out of everybody that's been in my kitchen, your dish was certainly the most unusual

And I can see how you were chosen as a rising star of knowledge

Oh, thank you so much. Thank you. Look at that. Yeah, tell me what you think

You like it? Wow, that's real good. Refreshing. Mm-hmm. It's lovely. Makes grapefruit a little more desirable, huh

And the mint, the caramelization gives it a great flavor. Cheers. Thanks for having me

Thank you for coming. Best dishes in love to you. Mm. And to you

Mmm