Local Flavor

Y'all, it's gonna be a fun time here in Paula's kitchen today

I've got one of Savannah's top chefs, y'all. And he's gonna be cooking some of his tastiest dishes

Well, I'm smacking my lips here. Our main course is a flavorful grilled strip-tease steak

with a creamy truffle potato and a carrot puree. Look at that cream and butter

Butter makes everything better. Life don't get no better, does it? I'm fixing the perfect appetizer, y'all

Succulent sea scallops with a cool pineapple cucumber salsa. Do you like it

I love it. And dessert is one of Patrick's signature dishes. A chocolate molten love cake

I'm ready for a little love, baby. Today I want to expose y'all to some local cuisine

there's a young man in the historic section of savannah that has a restaurant called noble fair

this is patrick mcnamara y'all and he is owner and chef of this precious little restaurant it's

the buzz of savannah so fantastic having said that tell everybody hello hello everybody

We're glad to have you here, Patrick. Yeah, thanks for having us

Appreciate it. So what are you making? Well, I'm peeling some Yukon Gold potatoes

I'm going to do a white, beautiful potato truffle puree. And we're going to grill a perfect steak today

We're going to keep it real simple. Oh, my God, do I love steaks, y'all? Yes, I love steaks

Why don't I just help you finish these carrots and get them in the pot for you

And what are we doing with these, Patrick? What we're going to do is make a beautiful carrot puree, just boil the carrots

Yum. Through a little food mill, salt, white pepper, and a little heavy cream

You romantic little devil, you. Cream and potatoes and steak. Mm-hmm. Oh, my gosh, you got me so hooked

That's great. All right, now, I can tell by your accent that you are not from Savannah

No, ma'am. I was born and raised on the west side of Cleveland. Uh-huh. And went to school in Charleston, South Carolina, to Johnson & Wales

I was going to say, are you a graduate of Johnson & Wales? Yes, ma'am. How did you wind up in Savannah

Well, it was my first St. Paddy's Day parade in 91. Oh, my God

There's so many of you little Yankees that wind up staying after St. Patrick's Day

So that's how we got you. Absolutely. That's a heck of a party

Absolutely. That we throw here in Savannah. Now, do you need any salt or anything in any of these pots

I finished up your carrots. Yeah, when we're done, we do when I finish

Well, I, in turn, am going to make a dish for Patrick. I'm going to make our appetizers

I'm going to be searing up some scallops with a cool pineapple cucumber salsa

So how old are you, Patrick? I will be 40 in May. Oh, you shut up

I'm sorry. Time's been kind to you. Yes. I have my scallops here

Look at these beautiful sea scallops, y'all, I've got for us. Now I'm just going to quickly salt and pepper each side of them

because I want them to have plenty of seasoning. And I'm going to get my pan real hot, y'all

And then I'm just going to kind of sear these off. So in the pan they go

Beautiful. Aren't they beautiful? Mm-hmm. and I'm using about two pounds of sea scallops

All right, now I'm just gonna wash my hands. Now, Patrick's been down there dicing up our pineapple

and we're gonna need about one cup. All right, so now while those are searing off

I've got a beautiful burpless cucumber here, y'all. And I'm just gonna strip it down with my peeler

I don't wanna peel it completely. I love to leave a little of the green on it for color

Patrick, I hear that you and your wife have been in the restaurant business now for quite a while

Me and my wife, Jenny, when we met, we met in the restaurant. Oh, you did

Yeah, we met in the walk-in cooler in Chagrin Falls, Ohio. So we wanted to do something really personable, really intimate

Patrick's chopping up one tablespoon of red onion, and then he's going to give us a teaspoon of jalapeno pepper

and he's going to chop us up some cilantro to go in our salsa

So I'm going to turn our scallops. Beautiful. Aren't they beautiful? Mm-hmm

So in go the cucumbers. Now I'm going to zest this lime, this beautiful lime

because lime is just fabulous in any kind of salsa, isn't it

Mm-hmm, absolutely. All right, so I'm going to put the juice of this lime now

in here and I using my fingertips to kind of just crush up that pulp Alright now what I going to do is I going to add about a fourth a teaspoon of hot sauce

just to give that jalapeno in there a little kick. All right, sounds great

So if you'll pass me those plates, Patrick. Absolutely. I will plate up our scallops

Okay. All right, there's yours, sweetie. All right. And if you'll just top them with some salsa

Smells great. Doesn't it smell great? Absolutely. Okay. Have a seat, my dear

Well, thank you so much. This looks wonderful. Oh, no, thank you

Dig in, baby. Do you like it? I love it. Mmm

Hot and cold together. It's beautiful. Mm-hmm. And speaking of the hot, I feel a little of the jalapeno

Mm-hmm. There it comes. Uh-huh. I'm doing its work in my mouth

It's great. Oh, gosh, this is yummy. Coming up, Patrick's fixing us a meal that's going to leave you speechless

Mm. Mm. Mm. Mm. Mm. And later, Patrick's wife Jenny joins us in a little bit of love

This is incredible. Incredible. Welcome back, y'all

Today is all about local flavors here in Savannah. And Patrick McNamara is here with me from Noble Fair

and he is kind enough to share some of his recipes with us today

I understand, Patrick, that your restaurant is sexy. Yes, ma'am. You probably have a lot of people coming in for first dates

or anniversaries, things like that. Patrick's going to make his favorite restaurant recipe, y'all

It's a grilled New York strip tease with truffle potatoes and carrot puree

Right. Well, put some sex on this honey. Okay. Well, we're going to start with a sexy bottle of red Bordeaux wine

And we're going to take one cinnamon stick, a couple star anise, and we're going to throw it in there

We're just going to let... Cinnamon stick? Just a couple of these? Yes, ma'am

Of anise. Isn't that beautiful, y'all? And we're going to get that reducing

And then we're going to take two-thirds of a cup of our Savannah honey

This is the Tupelo honey. Which has a little orange essence to it a little bit

I love honey. And we're going to reduce that down to a syrup consistency

probably a half hour on medium heat. Okay. We're going to put a little heavy cream in

All right, well, you just tell me what to do, honey. Okay, I'll tell you what, two ounces of butter going with our heavy cream

Two ounces. And that'll be for our carrot puree. You know, I'm not used to ounces in butter

That would be two tablespoons or just cut a piece in half. I'm going to take the potatoes down here, get them ready for the ricer

Here, let me help you. Why we use them is just to keep a little bit of texture, but to make them smooth

Don't over whip them, don't beat them up. Load them up, baby. Load them up

There we go. All right. Patrick, let me help you with that

This is good for building muscles. Absolutely. That's good exercise. This is like for the bust

And meanwhile, I'm going to do a little salt and pepper on the steaks

We've chosen an American Angus beef, which is aged 28 days. And why 28 days, Patrick

It'll make the steak taste like butter if you grill it properly. I'm not afraid to season these

Me either. You know, I don't like a lot of tricky things on my steaks, y'all

I like salt and pepper. We're just using kosher salt, which I use it

I love kosher salt. That's what I keep in here. And I just do it real simple

Salt and pepper both sides. Make sure it's really hot. And put them on

That cream should be ready with the butter. All right. Now, this is a scald

A scald is just before a ball, y'all. So this is ready

Okay. I'm going to bring the carrots down for a carrot puree. I'm just going to go straight in

Are we going to do this? Oh, okay. We're going to do the potatoes and the carrots together

I'm enjoying this, y'all. I'm just getting to stand around, drink my coffee, and look at the scenery

Great. And taste the food. All right, now, are you through with this

If you are, I'll put it away. Okay, I'll tell you what. Okay. I'll mix this up if you want to drizzle in a little bit of that scalded cream and butter

Look at that cream and butter. Can't beat it. Butter makes everything better

Life don't get no better, does it? No, I love it. I'm going to be embalmed with butter, I think

That's good there. And I'll tell you what, we're gonna put a little truffle oil. Just a little bit, a little bit goes a long way

We just wanna make it a little earthy Salt and white pepper And what about our carrots Patrick We going to take some of that leftover cream and butter Okay They hot We going to pour it in there

You're going to puree it so it becomes paper smooth. Okay. You used a white pepper

Correct. I noticed in there. And tell everybody why you would use a white pepper versus a black pepper

White pepper, I was always taught, use it with a white product. Whether it's a white sauce, white potato, white fish, whatever it is

So it's strictly so that you won't see it, that it blends in with whatever you're cooking

Okay, we're just going to puree this up so it gets a nice smooth texture

How much cream did you put in there? About a quarter cup. And then we used..

To how many carrots? To, I would say, about a pound and a half of carrots

Okay. And those carrots should be right on the money. It's a beautiful color. Mm-hmm

Steaks are doing good. And we're just going to flip them because it looks like they're ready to flip it

I can't hardly wait to taste. Up next, Patrick's going to plate our mouth-watering meal

This is fabulous. And later, we'll make the most heavenly dessert. The chocolate smell is out of this world

All right, I'm going to be straining our reduction for you, Patrick

All right. And we're getting very, very close. Welcome back, y'all. I'm smacking my lips here

All right. That looks and smells great. Now, that was just a nice red wine, a cinnamon stick, and a couple of pieces of anise

And that was it, wasn't it? And a little bit of honey. Now, what we do is just take our sauce and fill it in a squeeze bottle

So you've got the carrot puree on the bottom and the wonderful truffle potatoes on top

And next, y'all, Patrick's going to add the wine reduction along with a wonderful basil oil

All we need is the beef, baby. All right. Here we go

Where is the beef? Let's put that guy there. And we're going to plate the other one here

Okey-doke. I'm going to get all this stuff out of our way

All right, a little more red wine, a little basil oil. Plate the other steak here

You see, I'm bellying up. Okay. Now, when I eat a steak, Patrick

I have a favorite place that I like to start on the steak

Okay. This is my favorite spot right here to start. Oh, the corner. Nice

Yes. Perfect. Look at that. Mmm. Mmm. Mmm

Mmm. Mmm. Mmm. It's not bad, huh? Mmm. You can taste that truffle, a little bit of that truffle oiled potato

It's not too dominating. Mmm. This is fabulous. Mmm. The flavors... Well..

...of those truffle potatoes and that reduction of that wine and those carrots

This is yummy, y'all. Now, remember, save room, because we have the chocolate molten love cake

coming up for dessert, and we'll definitely save room for dessert, right? I'm ready for a little love, baby

We're gonna take a little bit of chocolate. Okay, Patrick, but I'm taking my steak with me

buddy. Perfect. Double boiler here. Paula, you want to do a favor for me and you want to crack

five eggs? Sure. And what we'll do with the eggs, I'll measure out some sugar and we'll take the

eggs in with their sugar and we'll cream them just a little bit. Okay, we'll do just that. And Patrick's

using six ounces of a bittersweet chocolate along with a fourth of a cup of sugar. And I'm going to

let that chocolate melt. I'm going to take a little bit of the butter. I'm just going to throw those

A lot of butter. Down there in the garbage disposal. I'm going to throw two sticks or half a pound, either or

And then we're going to take a rubber spatula, kind of melt this up, get it going a little bit

We've got that in a double boiler, y'all, so that it won't scorch on us, right? Correct

We just want to infuse and incorporate, marry the chocolate and the butter together. Mmm

Okay, we're going to let that do the work here. Mm-hmm. Let that go

And I'm gonna take this whisk, cream this a little bit. You don't wanna whip too much air into it

We don't wanna achieve any type of air like most cakes. I have some cake flour here. Okay

And we're gonna do two tablespoons. And it's always pre-sifted, so we get a nice fine texture

Don't want the lumps. This is almost a flourless cake. Yes, we use very little just to hold it all together

You can do flourless, but then it will become a chocolate ganache. Mm-hmm

Okay, chocolate's melted. I'll tell you what, you wanna take the chocolate

on top of melt that there and we just cooling it so we can temper our eggs in with our chocolate so we don make scrambled eggs Okay And then you notice as it comes down to temperature because of your ice bath you

actually bring it... Well, it's starting to thicken up right now some, Patrick

You ready? Yes, I am. They don't look like they're scrambling. That's a good sign

That's a beautiful sign, right? Yes. I'll tell you what I'm going to do is get these rings ready for the chocolate to go into

Okay. And what we'll do is, Paula, we're going to spray the rings on the sides

Don't be afraid. Okay. Make sure it's nice so it comes out after baking

This is getting so thick. Mm-hmm. That's perfect. It's looking great. Okay

And we're just going to take a little flour at the end here. Does it matter

And just fold it in. Okay. We don't want to whisk it because that will incorporate air and then we'll get too much height

And this will make it nice and dense. Okay. And what we're going to do, Paula, we're going to bring that over here. Mm-hmm

and you want to do the honors of doing in the ring? Do you want to just do something like this

Yeah. So how full do you want me to? Halfway up the ring

Just halfway up. Halfway up the ring. Because it's going to elevate a little bit and then it'll sink a little bit

Kind of like a cheesecake. Okay. I didn't make too big of a mess, did I

Nope, that's perfect. Let me get these in the oven. And Patrick says we should bake these at 375, y'all

for about 10 minutes. Just time enough to fix your guest a cup of coffee

That's perfect. Coming up, Patrick's making an unbelievable sauce to go with our dessert

Well, I love all those flavors going on in my mouth right now

And his wife Jenny stops by to share in our lovely, sweet ending

I can see why you love this man. So we're making now what

A little raspberry coulis. It's just a natural puree of some beautiful red raspberry

And what am I stirring here? That's a simple syrup. You're taking just fresh raspberries

Take a full pint. And then we'll take some of that beautiful simple syrup that we made. Okay

I have some ready here that's already cooled down. Oh, okay. And it's four ounces, so you want to do the honors

Yeah. And we're going to put the whole thing in. You're going to put, I would say, three quarters of that in. Okay

About right there? Yep, perfect. We're just going to puree it a little bit. Okay

And if you want to go ahead and just force that through a little bit without the seeds

and I'll check the cakes here. Okey-do. Patrick, this sauce is going to be fabulous with your chocolate molten love cake

I'll make the plates up. Three of us today, correct? Okay. We'll take a little bit of that creme en glaze. Three

Who's the third one? Well, it's the chocolate molten love cake, so I figured, you know

I might as well make one for my love of my life. That's the freezer girl

What? Freezer. Hello, Paula. How are you? I'm good. How are you

I'm great. Well, come on in now, Jenny, and pull up a seat. Now, is that what they're supposed to look like? Mm-hmm

A shiny center, like they're not... Ooh, ow, ooh. You okay? Yeah, it was getting hot

You're still cooking a little bit? Uh-huh. Because the rings are metal and the sheet pan's a little warm

So by the time we plate it, it'll be perfect. All right, you have squirted the butterscotch on there

Mm-hmm. A little creme anglaise, and I don't know who you're kidding with that little dot

So does he make this for you a lot, Jenny? Absolutely. That's why I married him

That's the love cake. It was the love cake. It was the love cake

And what is this? This is a little pistachio tuile that we make at the restaurant

I put a little of this raspberry coulis that we just made. It'll go well with the chocolate

The smell is heavenly, y'all. The chocolate smell is out of this world

I love the simplicity of this recipe. A couple blueberries, a couple raspberries

Now, I'm helping myself. No, it's great. I'm going to take a seat over here. Let's dig in

Okay. Baby, I love this cake. How does it taste? Yum. this is incredible incredible incredible alright

maybe I still love you you still love me alright the love cake is still in

I can see why you love this man this is true this is fabulous

you were so sweet to come in and share your hospitality and your recipes with everybody

and I hope that when folks come to town that they'll work in a night to go to Noble Fair

It really is a beautiful, quaint little restaurant. And Patrick will be at the stove

All right. Not to worry, right? Yes, ma'am. Thank you for having us

Thank you, Jenny, for coming in. And you know, as always, y'all

we send you love and best dishes from our kitchens to theirs

Thank you, Patrick. Thank you, Paula