Jerry Cruber: So we’re going to start up, get our pan hot, a little bit of oil. Now, the first thing I’m going to put in, these are just regular onions, chopped regular unions. Now, we’re going to use a thing that’s called a Holy Trinity and it’s peppers and celery and onions and it’s really four things with garlic too. So most sauces, most suites based out with the Trinity and they start with some onions, they start up with some celery. And then you want to add your garlic, you don’t want to add the garlic first because if it burns, it ruins the whole dish which is to everything is gone when it really gets bitter when it burns. The vegetables here have to be translucent and then after they're translucent, then we’re going to deglaze the pan. In deglazing the pan it’s when you take alcohol or stock or whatever. And you want to get all the goodness at the bottom because usually the best part of it sticks at the bottom of the pan. So you don’t want to loose any of that flavor because we’re looking for essence, we’re looking for flavor. So we’re just going to put this up. Now, we can start to bring it out a little bit, so we’re going to put salt in it, that really helps to sweat it, little seasoning. This is just a seasoning salt. Now, I have a little bit of thyme, oh this is fresh thyme, let’s kind of put a little bit of fresh thyme on it. This is rene’s again, this is that same stuff.

Male: Can we buy that in the store?

Jerry Cruber: You can only buy it in our studio, that’s it. We have an exclusive on it. And I’m going to put lemon, the thing that lemons—it’s really hard. So what you want to do with the lemon, first of all, with the cutting board, always put a rug underneath your cutting board that damn rug. In that way, the cutting board won’t slide on you and you’ll never cut yourself as the board move. Also with the lemon, you want to take it down, this is just a little trick and you rub it and roll it on the board. And it kind of loosens up the juice inside because this is really hard. So before you slice it, always roll it. And it took as your garlic too, if you take your garlic, you put it in a plastic bag just the whole body of the garlic, put it in here. as I see my garlic too in the bag and you just—you take out your frustration, you just beat it. It breaks it all up, takes the papers off, just it out. I mean the more you do it, the more garlic is going to be bit up or I’m just trying to give you an example of what it will do. See all the papers are off, easy, easy. In this way, the excess garlic, the excess paper stay in the bag. So here’s how you store it, you just zip the bag up again and the garlic is ready to go. And the best way I found is there’s a million ways to cut garlic. Some people like John really like to cut it with the back of their knives, like this. Some people like to take it and smash it like this. So it’s all squished a little bit and may cut it like that. Some people just like to just chop it up. Some people put it on a processor. There’s no right way, there’s no wrong, it’s just that it’s fine. Get in into it, have fun with it. All your food should be passionate, you should have a lot of fun. The best way to eat a dinner is have your friends over a little early, have all your stuff ready to go, have your meats and glass all set up. And then everybody sit around and then pour some wine, everybody drinks and you have great camaraderie and it’s fun. So its not like you’re working in the kitchen, you're having fun. You stop, you do it slow, you drink while you’re cooking and everybody has so much better time. I’ll put a little more garlic here just in case. Sherry—a little burn into it—pour Sherry in the pan, we’ve got all the good stuff right at the bottom. Now, the trick and we always say, when you make any soup, first you make the roux. So we’re going to start up, we have a roux here. And what a roux is it’s basically its flour and butter and you just cook it at a pan, half flour, half butter one to one. So now, we’re just going to add a little of this lovely roux and you do it to how much you need because that depends on how much soup you’re making. So we’re breaking this up a little bit, you can see that’s going to be really thick. So the trick, we’re going to add chicken stock to it. So we’re going to thin it out with a little chicken stock while we’re working on it, we’re going to put some pepper in it. Now it’s going to come back up again, you want to see about the thickness because what happens is, first, its tight then it loose and then it comes tight again and then you add just a little bit to make it just to right consistency. What we want sure to do is just stick to the spoon because we don’t want too tick, we don’t want too thin. Now, I’m just going to change pots. This is cream. I’m going to add some cream to the soup because this is a bisque. Now, texture too, this is the monster tool, a little monster. So I’m going to plug this here, emulsification. You don’t want to lose any of those goodness, we want to puree it all up. Still it looks good to me, meet a little noise—I’m sorry but unnecessary evil. Now, its time for one more taste before I season it again, remember, just keep tasting. Now its getting better, it needs a little salt, I don’t like the color so I’m going to change the color just a little bit, I want it pinker because there’s shrimp. This is paprika. So I’m just going to add a little bit of paprika to it and see how that does. I’m getting close to that color I was looking for. Nice, a little more of our seasoning, now, the sneaky lemon I was talking about. Now there are always seeds, so you try to get as many as you can out with your fingers and then the rest you hold your hand over the lemon and you’re going to squeeze it and it will give a little juicer, just try one more. Just a little bit because you don’t want to break it; you put too much lemon and the cream will curdle, your breaking sauce. Let me just put a little sneak up on it and it will be just fine. Well, it’s pretty close, so I think its better I just add a little bit of butter. Not much, eighth of a pound maybe that’s for 20 people, so no big deal. Butter puts a nice sheen to the sauce, makes it lovely. Now, use some scallops that are previously cooked and some lovely shrimp that I cooked and chopped up but you want to keep it kind of nice size pieces and you see and noticed shrimp in there. It’s like a hidden reason, like I get a lobster bisque in the restaurant. You just get some soup and there's no meat in it. There’s fish in it, there’s no lobster. Well, I like to have goodness in my suites. So let’s put some goodness in there. Now, we got some scallops, we need a little more goodness. You know sometimes, cooking can be in a tiffany you know you can get a special realization from that food if it tastes really good.

Male: When we get our age.

Jerry Cruber: Don’t you think so? Absolutely, we haven’t got that much to be you know you better take manage of everything. Okay, now, it’s just about the texture I wanted, oh I’m just going to add a little more this lovely sherry wine to finish it off and that finished it.

Male: How about the alcohol?

Jerry Cruber: I know with John doesn’t like me to do that.

Male: Okay.

Jerry Cruber: He says you got to be sober to do the third dish. All right one more taste and we’re going to rock and roll. We’ve got it. Now, again like I said presentation. So before I present this, I’ve got to find just the right dish and just the right ladle.

Male: Is there anything else?

Jerry Cruber: There’s plenty in the pot, not to worry. Okay, now, I think we need just some real garnish, some pretty garnish. So just take a nice lemon slice put it right here. Again, we’re going to keep with their eyes first, so let’s make it look pretty. Shrimp and Scallop dish, ladies and gentlemen.