JOEL: Today, it's all homemade.

Alex, how often do you cook seafood?

- A little bit here and there.

JOEL: That's a hard never.

(audience laughs) We're celebrating coastal cooking.

This is like a Tuesday night for me, guys.

This is so fast.

My pal Clinton Kelly is joining me.

- I don't chop in front of cameras anymore because I had a horrible accident.

JOEL: Clinton shows me how to make his family's famous seafood stew.

This screams everything that I love in life.

Plus, I take a delicious trip up the coast to Victoria, Canada.

- Have you ever had it butter-poached?

JOEL: No, actually.

- Welcome to the first day of the rest of your life.

JOEL: It's all coming up right now on Homemade Live!

- I was quietly bleeding under the table.

(audience laughter) Everything's fine.

And I'm just getting a little dizzy now.

(laughter) JOEL: Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life.

Whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - We fight.

♪ ♪ - Brought to you in part by the American Lamb Board.

(cheers and applause) JOEL: Thank you.

Thank you.

Oh, my gosh, you guys are amazing!

So happy to be here.

Today's episode, we're talking about cooking on the coast, coastal cooking.

The goal with this episode today is to just tell you that even if you don't live on one of the coasts, doesn't mean that you can't cook like you live on one of the coasts.

And we all need to be incorporating more seafood into what we are eating.

So for my first bite, I am making my absolute go-to salmon dish.

You guys are gonna love it.

Even if you don't cook a lot of fish, I think this is one that anyone can rock out.

I'm so, just, behind that sentiment that I actually would love for someone to come help me rock this out.

Is anyone willing to come cook with me?

Yeah, come up here.

Yes!

Hey.

Joel.

- I might pass out.

JOEL: Don't pass out.

We got you, baby.

So, your name?

- Alex Dombrowski from Issaquah.

JOEL: Give it up for Alex Dombrowski.

(applause) So, Alex, how often do you cook seafood?

- A little bit, here and there.

JOEL: That's a hard never.

Um... (laughter) No, that's good.

That's what we want to talk about.

And when you see a big side of salmon like this, I think it's intimidating.

So I really want to make this as simple as possible.

So we're gonna make this really quick kind of rub paste.

It's got three ingredients, and it hits kind of all the notes.

So we've got maple syrup, garlic, and we've got a little bit of mustard.

So, Alex... - All right.

JOEL: Just kind of mix them all in this bowl with this spoon.

Garlic gives you that savory.

Maple gives you that sweetness.

Mustard, that spice.

All right?

For someone who doesn't cook, he whisks like a champ.

I love it.

- Hey.

I love it.

- It comes naturally.

(applause) JOEL: So this next step, a lot of people don't know.

We're gonna cut down the middle.

So we're just gonna kind of lightly cut.

Okay?

And then you kind of just use your finger and kind of open it up.

And then you just kind of cut little portions.

Now, this is the belly part.

So sometimes I like to just cut this part off so it cooks even.

And this can be like a chef's snack.

So we just kind of take this off.

But what I want you to do is you can see there's kind of this cut in the middle.

So now just kind of cut portions.

And again, try not to go through the skin.

- (chuckles) JOEL: Alex, you've got it.

I feel like we should slow clap for Alex or something.

You're doing awesome, man.

Yes!

(applause) Keep it going.

- Thanks.

JOEL: It's really easy.

A nice, good, sharp-- this is called a boning knife.

That's great.

Perfect.

- There you go.

JOEL: So you can see, you can kind of get into these little nooks and crannies.

And then you take your little paint and just kind of go for it.

You got a little brush there.

Paint it all over the top.

We're gonna season it.

Guys, when you season anything-- chicken, salmon, doesn't matter-- you want to overly season.

Think a little bit more than you'd normally do because with a nice thick piece of fish like this, it's hard to season inside.

So you have to kind of over-season the outside.

And you always want to salt from up top.

Yeah, get in there, babe.

- (chuckles) JOEL: You know what, just pour it and let's go with our fingers.

There we go.

Yeah, just massage it in there, man.

And that's why these little nooks and crannies are so helpful.

So then I'm gonna grab a little salt.

- Okay.

- Beautiful.

From up-- it doesn't just look cool.

It's there for a reason.

And then a little bit of pepper.

And then I'm gonna have you do it, 'cause I just-- everyone knows I can do it, but can you transfer that to a baking sheet?

Just use your hands.

- Of course.

JOEL: There you go, bud.

Look at him.

- (chuckling) - Yes!

Handling it like a little baby.

I love it.

- (cheers and applause) - Thanks.

JOEL: Guys, this is going into an oven, 450 degrees, for about 15 minutes.

What's gonna happen is that marinade's just gonna kind of soak in there and it's gonna kind of caramelize and get into all the nooks and crannies.

Guys, give it up for Alex.

You were amazing.

(applause) - Thank you.

- JOEL: Great job, bud.

Great job.

Great job.

- Thanks.

JOEL: You can take the apron.

Go with you.

- (laughing): Thanks.

JOEL: I love it.

All right, I'm getting rid of this board.

I'm gonna put this in the oven.

And then the quickest little side dish.

This is so up to you.

But, um, does anyone get worried about cooking rice or grains?

Like, is it gonna be mushy, undercooked?

This rice and grain cooker cooks it beautifully and then steams it and holds it.

So what you do is we have some brown rice here, and I just kind of dump it.

And I'm so used to this, I always save a little bit back because my kids would never eat it with, like, herbs in it.

They just want plain.

Um, and then I'm gonna grab a little bit of lemon and just zest.

And anyone can do this.

You can do this with, again, any type of grain.

So a little bit of lemon zest, a little bit of salt.

And then I've got... just any herbs you have lying around.

So I've got some scallions here that we're gonna chop up.

And then I've got some dill, mint, basil, whatever you have.

If all you have is one of these, that's totally cool.

If you have a ton of them, that's great, too, but you just kind of rip them.

And you're making this kind of quick rice salad.

I had something like this in Vietnam one time, where you just kind of, at the very end, kind of toss all these herbs in there.

And it's just, right, the hot rice kind of wakes up all those herbs.

And you're kind of making this little quick bed.

And so I won't make you guys suffer through sitting through the salmon.

We made one ahead of time.

Check this out.

Look how beautiful that is.

(applause) Gorgeous.

(applause) So what we do now, this is why I think this is so smart for, for having people over, But what we do is we kind of get underneath of it.

Right, and it will kind of break apart.

And that's kind of where you want it.

And you kind just start to layer this.

And you can see how it kind of already is portioned.

So people can kind of take what they want, right, and just kind of break off the pieces.

And you don't have to worry about kind of figuring it out after the fact.

I'm not gonna do all this.

This is a lot of salmon, but it is looking good.

And then the last thing I would add to this is a little bit more fresh herbs.

And again, this is, like, a Tuesday night for me, guys.

This is so fast.

You guys have literally watched the whole process.

Maybe a couple of slices of lemon, a squeeze over the top, and that about does it.

That is my go-to salmon.

(cheers and applause) Mmm, smells really good.

Easy!

Easy.

I'm gonna let Corbin have a bite of this.

Yeah, Corbin fed me at his restaurant, um, over in Victoria.

And, uh, it was an amazing trip.

We actually got it all on video, so watch this.

I've been coming to Victoria since I was a little kid.

You know, being from Seattle, it's just a hop, skip, and a jump away.

But for as long as I've been coming here, I have never been to Chinatown.

I've heard amazing things considering it is the oldest in Canada, second oldest in all of North America, and it's changing.

I mean, yes, there's this, like, amazing Chinese heritage here, but it's kind of becoming the epicenter of food here in Victoria.

My buddy Corbin is a chef here.

- Welcome.

JOEL: Thanks for hosting me.

He's got a spot right in Chinatown.

Obviously this is a well-known neighborhood here in Victoria, but it's becoming literally the center for great food here.

- Yeah, we're in the midst of a big revitalization.

We obviously have plenty of Chinese food.

And we also have Mexican food, we have German food.

We have the Ugly Duckling, which is a little Pacific Northwest... - JOEL: Yeah.

- ...slash Chinese.

This is actually kind of cool.

He's gonna show me his, like, signature halibut dish.

Come here.

JOEL: Beautiful.

- It's so... JOEL: Wow.

- ...nice.

Have you ever had it butter-poached?

JOEL: No, actually.

- Welcome to the first day of the rest of your life.

- JOEL: Ooh!

- We're never allowed to take this off the menu.

- JOEL: I know you've got a plan with the skin; this is not going to waste.

- It's gonna become fish chicharrónes.

JOEL: Yeah, that's scrappy.

That's awesome.

All right.

- And we take a pound of butter, and we're gonna heat this up over-- it's really, really low heat, 45 degrees Celsius.

I don't know what that is in American.

JOEL: Thank you for addressing that.

- The goal is barely cooked... - JOEL: Yes.

- ...just unbelievably tender, moist fish... JOEL: Yes.

- ...when it comes out of the butter in about 15 minutes.

All of the trim from the halibut, we take it, we salt it, we smoke it, and then we turn it into this brandade.

This is Chinese sausage, lap cheong, and then a few spears of asparagus.

JOEL: Dude.

What?

The velvety-ness of the brandade, of the whipped scraps that you do with the halibut and the smoke is just, it's, it's unbelievable.

Dude, you are amazing.

Thank you for taking me through Chinatown.

I'm beyond inspired, obviously not just by what you're doing here, but, um, but by Victoria.

♪ ♪ All right, all right!

Our next guest is an Emmy Award-winning host.

He's a best-selling author.

You might know him from What Not To Wear or The Chew, the host with the most, Clinton Kelly.

- Hey, hey, hey!

(cheers and applause) Hey, Seattle; hi, Joel.

(cheers and applause) JOEL: No bro... - No bro shake.

Nice bug hug, I liked it.

JOEL: I love it.

I love it.

- Hey, Seattle.

JOEL: Guys, take a minute.

Clinton Kelly is in the freaking house!

- Very happy to be here!

(cheers and applause) JOEL: So Clinton, we know that you cook sometimes, right?

Like, we've seen you on The Chew.

- Lots of times, yes, I am.

JOEL: You're a big cook.

Your mom got you started?

Who got you started going?

- Well, I am Italian-American.

I know, I don't look it.

People tell me I don't look Italian, but I'm Italian.

My mom's last name is Lorino.

JOEL: That's Italian, yeah.

- Yeah, it's Italian.

- My dad's last name is Sciabarasi-- I'm Italian.

JOEL: Yeah.

(laughter) - So yeah, my mom cooked every night when we were growing up and she would make that, you know, typical Italian-American meal, lasagna, every once in a while.

And I was just fascinated by that.

But most importantly, eating for us was about family time every night.

It was, "How was your school day?

What's going on in your life?"

And it was really a bonding time.

And I think, really, that's why my family is as close as it is today.

Like, we just spent so much time together.

(cheers and applause) JOEL: Now your grandma, though, was West Coast.

'Cause we're kind of doing the East Coast, West Coast thing.

So you're out in San Fran a lot?

- Exactly.

So the Italian side of my family is in New York, and the sort of English-Irish side was-- British side was in San Francisco, so I'd go out to visit them a lot in San Francisco.

And I was super close with them as well.

It's just, like, one big happy family I grew up in.

JOEL: I want to be part of this family.

- (laughs) JOEL: It sounds amazing.

- Yeah.

JOEL: Do you have one, like, room for a little chubby Jew to kind of jump in there?

- (laughs) Anytime!

JOEL: Okay, okay!

(audience laughter) - We'd love a chubby Jew!

JOEL: Yeah, yeah, I get to sneak right in there.

I'm obsessed with lasagna too, yeah.

I love it.

So, San Francisco, we're gonna make for our next bite, kind of inspired by that.

We're calling it a coast-to-coast cioppino.

- Cioppino, I love it, delicious.

JOEL: All right, step one.

- So we start by chopping, as you are, some fennel, shallots and garlic.

And I'm letting you do the chopping.

JOEL: Yes, tell us why.

- Because...

I don't chop in front of cameras anymore because I had a horrible accident in the middle of Times Square on Good Morning America in front of millions of people, and I just don't do it anymore.

JOEL: Let's all Google it, baby.

(audience laughter) - You would never, you would never know, I didn't let anybody know.

I was just sort of, like, you know, quietly bleeding under the table.

Everything's fine and I'm just getting a little dizzy.

(laughter) JOEL: 100% YouTube-ing that after.

Um, all right, so we've chopped all that up.

And then a little olive oil, yeah?

- A little olive oil.

JOEL: Okay.

JOEL: And then those go in?

- Yes.

JOEL: You do it.

- I'm gonna do it.

JOEL: I love it-- so this is just, you're kind just building, like, the sofrito this kind of, like... - Exactly.

JOEL: Just trying to kind of, like, bring everything out.

And then what do we got?

- We're gonna put just some spices in.

We've got some thyme and oregano and red pepper flakes, and those go in there as well.

And let's put the tomato paste in as well.

JOEL: Yeah, this is important.

And, like, with cioppino, it's really about layering, right?

- Yes.

JOEL: You'll see, we started with the onions and the fennel and the shallots, then we're toasting the spices and now-- we're not just dumping everything, right?

- Right, right, so we're gonna heat that tomato paste up a little bit to sort of get that flavor nice and rich in there.

JOEL: Yeah.

- You could use fresh herbs this time of year if you've got them from your garden.

JOEL: Yes!

- Just so you know, if you're going to use fresh herbs, you need three times the amount of fresh herbs than you would use dry.

JOEL: I heard that, yeah.

- Yeah, because the flavors aren't as intense.

When they dry down, they get a little bit more intense.

So we cook this until it's, you know, fragrant.

JOEL: Smells incredible.

- There's a lot of cooking with smell, right?

JOEL: It smells so good, yes.

- Shall we start a little deglazing?

What do you think?

JOEL: Yeah, so then you just kind of add the liquids, right?

- Yeah, we're gonna add the liquids.

So a little bit of white wine.

Or a lot of white wine.

JOEL: Okay, beautiful.

And this stuff you can just go in, right?

- Exactly.

Yeah.

JOEL: Everything in the pool.

- And then this is a seafood stock.

JOEL: Yeah.

- You can also use clam juice.

JOEL: Oh, that's smart.

- Which is lovely, that briny taste.

JOEL: Or if you just have vegetable stock, that's great.

- Yeah, that's fine too.

JOEL: Or even just water.

Like, it will still taste amazing.

So you're basically creating this, like, really gorgeous bath.

- Exactly, and those are crushed tomatoes, by the way.

JOEL: Yep, yep.

- So this is, you know, all those really wonderful Italian flavors.

Now there's fennel in there.

Some people don't like fennel in their cioppino.

I, technically-- not technically-- I like fennel.

JOEL: (laughs) - What I did not put in there that some people put in their cioppino is red pepper.

For some reason, I just don't like red pepper in my "saw-ce."

JOEL: You call it sauce, not gravy?

- You know, my family called it "saw-ce."

JOEL: But you have to say "saw-ce."

You can't just say sauce.

- My family still talks with a Long Island accent.

I did everything in my power to get rid of it.

But when I go back to them, I'm like, "Hey, where's the sauce?

You know like, "Where's the dog?"

Let's have some coffee."

I love it, it's really fun, but yeah.

We didn't call it gravy for some reason.

I know that some Italian-Americans do.

JOEL: This is what I love about the different coasts.

And I know we're kind of-- that the seafood is inspired by the different coasts.

So we have kind of like an East Coast one, which has lobster, scallops.

- Mm-hm.

JOEL: We've got some prawns.

And then we've got a West Coast one, which has manila clams, which are moving, which is amazing.

Some mussels, some spot prawns.

- I feel the need to apologize to them.

I'm sorry.

(audience laughter) JOEL: All right, so now we kind of tuck these all into bed?

- Yes.

JOEL: Okay.

- And the key here, really, when you're making a cioppino, if you don't want-- some people layer their seafood because seafood cooks at different rates.

JOEL: Yes.

- But if you just cut the seafood into the same size pieces, it all will cook at the same time.

JOEL: Yes, yes, right.

- So that's what I do.

JOEL: So look, the clam and the halibut is about the same size.

So they just kind of go in.

- Right.

JOEL: Right, you don't have to think about it.

- Mussels and the shrimp.

JOEL: Yeah, you wanna do the East Coast side, I'll do the west coast side?

This smells incredible.

So Clinton's right, I mean, cioppino, for as much that goes into it, I think cioppino is beautiful.

It's kind of about the bread.

- It kind of is about the bread.

JOEL: You've got to have something, right?

- Especially if you've got kids in the house.

Kids love garlic bread, right?

JOEL: God.

- They're the best.

JOEL: So this is your garlic bread?

- This is a little garlic bread, so we're gonna put some garlic in the chopper as well as some butter, if you give me a hand with the butter over there.

We'll put some dried oregano in and some parsley.

And I'll get some salt and pepper from over here.

JOEL: Beautiful, and you just whiz it up?

- Want to give that a zap?

JOEL: That's it?

Simple as that.

- Yeah, that's it.

(food processor whirring) All right, so we've got some nice soft butter here.

And I will cut a loaf of bread on TV.

JOEL: So just good old ciabatta.

- Good old ciabatta, do some slices of that.

JOEL: I love it.

- And then you have to put the Parmesan cheese on top.

JOEL: And it has to be good Parm.

- It has to be good Parm and a decent amount of it.

JOEL: Is that a decent amount?

- That's a decent amount.

And then we're gonna bake that up.

JOEL: I so am trying hard to get in this family, you have no idea, yeah.

- (laughs) JOEL: All right, so we put those in and they kind come out... Ooh, these are hot.

They look like this.

- One goes in and five comes out, hey!

JOEL: Those look amazing.

- Looks good, right?

(cheers and applause) JOEL: This looks so good.

I do feel like you do have this heightened level of trust that we all have in you, and whether it's our fashion or what we should be eating or drinking.

- Oh, thank you.

So I put together some questions.

- Oh, yeah.

JOEL: I thought it'd be fun.

I actually want to incorporate the group here.

- Oh, okay.

JOEL: I'm gonna ask a question.

I want to see kind of a show of hands and then I want to hear your take.

- Okay, great.

JOEL: Ready?

This is like just a little thing.

So quick one, if you bring a dish to a potluck dinner and nobody touches it, no one touches, it's untouched, is it okay to bring it back home with you?

Raise your hand.

Is it okay?

- No.

(laughter) JOEL: No, no, no, no?

What do you think?

- Well, why did nobody eat it?

Was it terrible?

(laughter) - I would be mort... JOEL: That's your first question.

- I would run home.

But I actually think you could bring it home.

Because usually you bring a potluck, you bring your own dish, right?

Your serving dish.

JOEL: Yes, yes.

- I'm like, "I'm gonna take my serving dish home with me, with my food in it."

JOEL: Yeah, and then question your life.

- Yeah, exactly.

Never go back to that house again.

JOEL (laughs): Exactly.

So, next one-- what is the official list of topics that should be completely off limits?

Like at a dinner party?

- At a dinner party.

I have a system, which is... JOEL: You have a system?

- My friends know about this, my family knows about this.

It's called the DRIP system.

These are the things, the four things that you're not allowed to talk about during a dinner party, D-R-I-P. D, dieting.

I don't want to hear about your diet while I'm serving you food.

I just don't wanna know, right?

JOEL: That's true.

- R stands for religion, just because a lot of people are very... JOEL: Sensitive, yes.

- Have strong opinions and are sensitive about their religion.

I is illness.

I don't want to hear about your toe fungus at my meal either.

I don't care, I don't want to hear about it.

(audience laughter) And P is politics.

Okay, there's a time and place for politics.

Not at my dinner party, so those are my four.

JOEL: The DRIP system.

- The DRIP system.

(cheers and applause) JOEL: But I got one more for you.

- Okay.

JOEL: So if you're out to dinner with a friend, and your friend orders, like, an entree.

- Okay.

JOEL: And it's twice as expensive as yours.

Um, the bill comes, do you say just let's split it?

Or do you, like, say something?

Raise your hand for a split.

- Split it.

- Even if it's uneven?

JOEL: That's about half.

- Oh, hold on, wait a minute.

JOEL: Yeah, yeah, yeah.

- Let's say your friend orders a $50 lobster and you had a $10 salad; you're gonna split that bill?

Oh, no, you're not.

(audience laughter) If you split that bill, you are a sucker.

(laughter) JOEL: I'm kinda with you.

I'm kinda with you.

- Yeah.

JOEL: I love it.

All right.

Good answers, my friend, let's take a look.

- Okay.

(gasps) JOEL: Yeah, isn't that gorgeous?

- Pretty.

JOEL: Look at that, I know.

JOEL: So I got a little bowl here and I want to make sure I can hold it up so everyone can see, but you just kind want to wait until that seafood kind of starts to open.

The mussels are just starting to break open.

And you don't want to make, you know, you kind want to, like, babysit this a little bit.

- A little bit.

JOEL: Because you don't want to overcook all the seafood.

This looks insane.

And then what do you do?

- This is how I like it, you put this on the side there.

JOEL: Oh, my, look at this, you guys.

(cheers and applause) - It's good.

It's a crowd pleaser.

JOEL: You want to try some?

Just try a little bit.

- Yeah.

Thank you.

JOEL: This screams everything that I love in life.

And sometimes I even put the bread down first.

- Oh, yeah.

JOEL: And then you just kind of go on top, right?

And you just kind of serve it that way.

- I like to control my amount of sog.

JOEL: Yeah, I don't.

(audience laughter) I love it, I love it.

Well, we are gonna tuck into this.

And you guys saw earlier, we had this amazing trip to Victoria, Canada.

We kept it going.

I had to return the favor to Corbin.

He fed me, I fed him, so watch this.

I'm seeing the seaplanes.

What's with the lack of cars around Victoria?

- You can live across town and it means a five-minute, ten-minute walk.

JOEL: Yeah, it's biking, it's walking.

And I know that's what leads it to being a super sustainable place to live as well.

All right, Corbin, I know you've been to Fisherman's Wharf a million times, but did I line you up a little surprise.

- Okay.

JOEL: You're gonna like it.

- I'm listening.

♪ ♪ - Hey, Joel.

JOEL: What's up, buddy?

- How's it going?

JOEL: Everything well?

- Good, very good.

JOEL: Meet Corbin.

Van.

- Corbin, nice to meet you.

- Great to meet you.

JOEL: Did you get the goods?

- We got a fresh halibut for you right here.

JOEL; Look at this thing.

- Oh, my God.

- There you go.

JOEL: Completely line-caught.

- Line-caught, fresh, right out of the sea right here.

JOEL: Wild BC halibut.

You're the man, thanks for lining that up.

Are you cool if we, did we talk about... cook on board?

- Yeah, come on aboard.

JOEL: You're the man!

So I wanted to make you a Victoria-inspired ceviche.

And I think ceviche intimidates people.

So I wanted to make a really simple one.

I want to cut just a couple limes in half.

A little BC honey.

This is called Babe's.

I'm just gonna go with, like, a teaspoon.

And this halibut's from Finest at Sea.

At home, you guys, ceviche is casual.

It doesn't have to be perfect.

Local kelp salt, but normal salt will work.

You just let that sit for at least, you know, five minutes.

Then I got a little red onion and then I got some chili.

Here comes the zinger, strawberries.

I'm just gonna cut these into little rounds.

And it's one of those dishes, obviously, that the longer you let this sit, the better it gets.

- It's made for the longest five minutes of my life.

JOEL: Yes.

- (crunching) Mm.

♪ ♪ Unreal.

JOEL: One more thing.

I went and got a little, yeah, a little vino.

We've got vino.

We've got halibut in our tummies.

Unbelievable place to call home, Victoria.

Cheers, bud, thanks for everything.

- Hey!

(cheers and applause) We're back with Clinton Kelly.

We're whipping up a quick cocktail.

We're calling this the Salish Sea Breeze.

The Salish Sea is right out my window right here.

It's right here on the Puget Sound.

And this one's interesting.

Have you heard of this, this saline solution?

Have you heard this?

- This is a new thing in drinks, adding a little bit of saline to them, yeah, I like it.

JOEL: So saline's like salt, it's like salting your drink.

And the way we made this is we took one cup of water, a third a cup of salt, boiled it.

- Yep.

JOEL: Cooled it down and put it in a little eyedropper thing.

Not like I have these lying around, but... exactly!

(audience laughter) Also... - It burns!

JOEL: Exactly.

(laughter) But it makes sense from a chef perspective, because it's almost seasoning the cocktail.

- Yes, well, it's like, it's why you put salt in your sweet recipes.

Salt brings out the sweetness in baking.

JOEL: I know, I know.

I can tell with chocolate chip cookies and brownies and things, if you just add a little salt.

All right, so we've got a shaker here loaded with ice.

We've got a little honey here infused with rosemary.

So that's gonna go in.

We've got a little bit of lemon juice.

Clinton, you want to pour that puppy in right there?

- There it is, yep.

JOEL: Yep.

And then give me two ounces of your favorite gin.

- Okay.

JOEL: I got this little for you right here.

Give it a little shaky poo.

- Sure.

JOEL: And then, uh, this is important.

We say this on a lot of episodes, shake it with one ice, pour it over a different ice so it doesn't dilute it.

- Mm-hmm.

JOEL: So that just goes right over the top.

Oh, that's pretty color, it's like a little lemonade.

- Was that maybe not two ounces?

JOEL: That's all right.

And then we're gonna give it a little floater of some just bubbly.

That looks great.

- Yeah, that seems about the right ratio there.

JOEL: And it's nice to do a little floater like that.

And then I've got just a little rosemary that we, again, we infused into the honey, but it just kind of echoes that.

Tuck that in, a little bit of beautiful lemon zest, and cheers, bud.

- Cheers, yay!

Thank you so much for having me.

(cheers and applause) JOEL: Oh, that's good.

That is good!

All I have to say, it is rare to be able to host the host.

You are the quintessential host at home, making people feel comfortable.

But for years on television, making us all just feel invited and warm.

- Thank you, Joel.

Thank you so much.

JOEL: Obviously, it comes from your upbringing.

But you are such an amazing guy, so thank you for letting us host you.

Thank you for letting us host you guys here in the studio, and you at home, we will see you next time.

Cook on the coast, guys.

Let's go, do it.

(cheers and applause) (indistinct chatter) ♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

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