Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Lobster Tacos

In the Kitchen: Lobster Tacos


Reporter: FOR “THE RHODE SHOW”, I’M JOE ZITO FOR THIS WEEK’S QUICK BITES. Will: WE’RE IN THE RHODE SHOW KITCHEN THIS MORNING. THANKS TO OUR FRIENDS AT DISCOVER NEWPORT. CHEF RICHARD IS HERE. GAS LAMP GRILL IS THE PLACE AND WE WERE TALKING ABOUT LOBSTER TACOS WHAT WE’RE MAKING THIS MORNING. HOW ARE YOU? GREAT. HOW ARE YOU? Will: GREAT. THANK YOU FOR COMING IN. THE WEATHER HASN’T BEEN THAT GREAT. EVERYBODY KNOWS IT. BUT YOU’VE BEEN BUSY. YES. A LOT GOING ON IN NEWPORT. Will: SO, NOTHING STOPS PEOPLE FROM GOING DOWN TO NEWPORT AND ENJOYING THE GREAT FOOD. APPARENTLY NOT. APPARENTLY NOT. A LOT GOING ON. A GREAT TOWN. IT’S THE TIME OF YEAR WHERE MORE AND MORE EVERY DAY GETS A LITTLE BIT MORE PEOPLE INVOLVED. Will: WE’RE ALSO MENTIONING LOBSTER TACOS. A LOT OF FOLKS MAY NOT KNOW. YOU DIDN’T KNOW OTHER THAN YOUR RESTAURANT. I DON’T KNOW WHERE ELSE TO GET ONE. Will: LET’S GO OVER THE INGREDIENTS THAT WE NEED TO PUT THIS TOGETHER. WE HAVE SOME LOBSTER AND FLOUR TORTILLAS. HEAT IT UP IN A LITTLE COMPOUND BUTTER AND THEN CORN, AVACADO, BLACK PAOEN, SOME PICO de GALLO, CHEDDAR JACK CHEESE, JUICE AND ZEST OF LIME AND SOME CILANTRO. Will: YOU ARE ALSO GOING TO MAKE OUR OWN GUACAMOLE. MAKING GUACAMOLE AND THE BLACK BEAN SALSA AND MIXES ALL TOGETHER AND MAKES A GREAT TACO. Will: THAT IS GREAT. A LOT OF FOLKS ARE LOOKING FORWARD TO A LONG HOLIDAY WEEKEND WHERE THEY CAN GET TOGETHER AND GO TO A GREAT RESTAURANT LIKE YOURS. HEAD DOWN TO NEWPORT WHERE THE SUN IS SHINING. A BUSY PLACE, A FUN PLACE THIS TIME OF YEAR AND YOU CAN GET A GREAT MEAL LIKE THIS WHILE YOU’RE AT IT. YOU’VE BEEN AROUND FOR HOW LONG ?OU 10 YEARS. WE’RE ACROSS FROM THE WHARF. Will: OK. IT IS A CONVENIENT LOCATION. IF YOU ARE HEADING DOWN BY THE CITY BY THE SEA, THIS WEEKEND Michaela: WE ARE MAKING LOBSTER TACOS WITH CHEF RICH FROM GAS LAMP GRILL. THANK YOU TO DISCOVER NEWPORT FOR BRINGING THEM IN. I’M READY TO GO. LET’S JUMP RIGHT IN. I TOOK SOME CORN OFF THE HUSKS AND — Michaela: THAT REMINDS ME WHEN I HAD BRACES AND I HAD TO JUMP RIGHT IN. AND HAD TO CUT IT OFF LIKE THAT. BREAK THAT UP SO WE CAN MAKE A CORN AND BLACK BEAN SALSA. Michaela: MM, YUM. WHAT ARE YOU GOING TO ADD? SOME BLACK BEANS. SOME PICO de GALLO. Michaela: WHAT IS IT? A FRESH SALSA. YOU KNOW? Michaela: WE SEE THAT ON A LOT OF MENUS AND YOU THINK I LIKE IT, BUT DIDN’T REALLY KNOW WHAT IT WAS. SOME CHILES, TOMATOES, RED ONIONS, A LOT OF ACIDS AND LEMON LIME — AND ADD SOME LIME ZEST. PEOPLE EITHER REALLY LOVE IT OR HATE IT. Michaela: BUT, YES. SOME PEOPLE DISLIKE IT. SOME OLIVE OIL. Michaela: BEAUTIFUL. THE COLORS LOOK GREAT. THEY SCREAM SUMMER. YES. THEY SCREAM SUMMER AND CORONA. ACTUALLY, MOJITO. Michaela: THAT’S WHAT WE’LL BE SCREAMING IN A MINUTE. [LAUGHTER] WE HAVE A GREAT MOJITO MENU THAT GOES GREAT WITH THESE THAT TOES. Michaela: MOJITO! I CAN HEAR IT RIGHT NOW. I CAN HEAR THE MOE TITO. — MOJITO. THAT LOOKS GREAT. Michaela: OK. GET THAT DONE. NOW A NEW BOWL! WE’LL GO RIGHT TO THE GUACAMOLE. Michaela: OK. WHICH IS ALMOST WITH THE SAME FLAVORS. Michaela: FRESH AVACADO THERE. THAT I SLICED IN THE SHELL. Michaela: BEAUTIFUL. A LITTLE PICO de GALLO AGAIN. Michaela: I’M GOING TO GIVE THAT A BIG MUSH. ALL RIGHT. OUR CORN AND BLACK BEAN SALSA IS DONE. OUR GUACAMOLE IS QUICKLY COMING “BOOK CLUB” IS RATED PG-13 AND IS IN THEATERS RIGHT NOW. Michaela: DISCOVER NEWPORT BRINGS US CHEF RICHARD TODAY FROM GAS LAMP GRILL. AND WE’RE MAKING LOBSTER TACOS. HEADING DOWN TO NEWPORT, EATING LOBSTER TACOS. THAT SCREAMS SUMMERTIME. Brendan: YOU ARE JUST TEASING US. I WANT TO BE THERE NOW. ME, TOO. Brendan: YOU’VE BEEN HARD AT WORK IN HERE. WHAT DO WE NEED TO KNOW? SLOWLY HEATING UP. WE HAVE TORTILLAS WARMING IN THE OVEN. Michaela: THAT IS A GREAT TIP. ANYTIME YOU’RE MAKING A TACO IN A TORTILLA, WARM THEM FIRST. YOU WANT TO WARM IT UP A LITTLE BIT TO MAKE IT EASIER TO EAT. Michaela: THAT WAY YOU’RE — IF YOU’RE LIKE ME, I USUALLY OVERSTUFF THE TACOS AND THEN GO TO FOLD THEM AND RIP IN HALF. PROBABLY DOING IT WRONG. I LOVE THAT LITTLE SLIP MOVE YOU JUST DID THERE. THAT’S A SIGN OF A MAN WHO KNOWS WHAT HE’S DOING. ONCE OR TWICE, I WOULD BE WEARING IT. Michaela: IS THAT SOME HERB — YEAH. LEMON ZEST GARLIC AND BASIL. AND ALL OF THESE TORTILLAS ARE WARM. SO YOU HAVE A LITTLE TACO HOLDER. Michaela: NO. A LITTLE TACO HOLDER. Michaela: THE COLOR LOOKS GREAT. NOW WE’LL ASSEMBLE. Michaela: AND YOU WERE SAYING THE LOBSTER — WE CAN TELL IT’S ALREADY COOKED SO YOU’RE REALLY JUST WARMING IT UP. IT DOESN’T NEED A LOT OF TIME. ABSOLUTELY. YOU DON’T WANT TO OVERCOOK IT. Brendan: AND TALK ABOUT THINGS HAPPENING AT THE GAS LAMP GRILL. YOU WERE TELLING US, LIVE ENTERTAINMENT. GREAT COCKTAIL LISTS. YOU HAVE IT ALL. HOUSE-INFUSED BOURBON. YEP. TODAY’S FLAVOR IS ACTUALLY BLUEBERRY. Michaela: OH. THAT’S FUN. YEAH. YEAH. A LITTLE DIFFERENT. WE’LL GO WITH SOME CORN SALSA. Brendan: IT IS A LOT OF FUN FOR PEOPLE TO COME IN. CERTAINLY THEY CAN SAMPLE AND ORDER SOMETHING LIKE THIS. AND ENJOY LIVE ENTERTAINMENT AS WELL. IT MUST BE A LOVELY SETTING FOR YOU ALL. FUN TIME. FUN TOWN. SUMMERTIME IS OUR TIME. Michaela: AND A LOT OF SPACE FOR YOU TO ENJOY IT. ABSOLUTELY. TWO FLOORS. Will: DOUBLE THE FLOORS, DOUBLE THE FUN. LOOK AT THIS. Michaela: WHAT HAVE YOU PILED UP THERE? CITRUS SLAW GALLO. WE WANT SOME ACID WITH THE SOUR CREAM. THAT TIES IT ALL TOGETHER. Michaela: DECADENT. Brendan: PILE IT ON. THOSE ARE BOTH FOR ME. JUST SO YOU KNOW. VERY KIND OF YOU. Michaela: YOU WANT SOME, BRENDAN? HERE YOU GO. HAVE FUN OVER THERE. Brendan: HIDE BEHIND THE CHEF HERE FOR A MINUTES. THOSE LOOK UNBELIEVABLE. WORKS OF ART! IN ESSENCE, A CHEF REALLY IS AND ARTIST. IF YOU THINK ABOUT IT. IT’S REALLY CULINARY ART. GUACAMOLE HERE. Brendan: AND LOTS OF OPTIONS ON THE MENU. IT MUST BE FUN TO GET CREATIVE. ABSOLUTELY. WE HAVE SOMETHING — WE TRY TO HAVE SOMETHING FOR EVERYBODY. FROM YOUR PUB SNACK FOOD TO SURF AND TURF AND RIB EYES AND PASTA DISHES AS WELL. Michaela: GREAT! Brendan: SOMETHING TO PLEASE EVERY PALATE. AND REMIND US OF THE LOCATION. DOWNTOWN NEWPORT. 206 MAIN STREET. Michaela: PERFECT. AND THIS IS THE TIME OF YEAR YOU NEVER KNOW WHAT TO EXPECT WHEN YOU GO DOWN TO NEWPORT, RIGHT? SOMETIMES YOU’RE SLAMMED AND THE BUS PULLS UP AND YOU HAVE A FULL HOUSE THERE. ABSOLUTELY. YOU REALLY DON’T KNOW FROM DAY-TO-DAY. AND IT MAKES IT EXCITE,. Brendan: SURE. IT IS A GREAT PLACE TO BE. AS IF WE HAVEN’T DANCED AROUND ENOUGH HERE. LET ME WORK ON THIS. MICHAELA, YOU MIGHT HAVE TO GET OUT OF THIS THING. Michaela: YOU NEED TO UNHINGE YOUR JAW. LOOK AT THAT! Brendan: THIS IS INTENSE. Michaela: YOU NEED A LITTLE

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