Binging with Babish: Curb Your Enthusiasm Special

Binging with Babish: Curb Your Enthusiasm Special


Larry: I’m the guy… who goes around… telling people… that my grandfather… invented the Cobb salad! Larry: Mmm. Jeff: I’ve never had chicken like this. Larry: I don’t know what the hell they’re doing. Jeff: I don’t know. It’s nothing like anything I’ve ever even tasted. Ted: What’s in my new sandwich? Larry: Oh? Okay? It’s um… You got whitefish and sable. Ted: No condiments? Jeff: Cream cheese, capers. Larry: There may be some capers. I’m not sure. If you don’t like them, you can brush them off. That’s not a big deal. Jeff: Onions. Ted: That sounds awful. Hey, what’s up guys? Welcome back to Binging with Babish, where this week we’re taking a look at foods from Curb Your Enthusiasm. Now, I think the Larry David sandwich could only possibly work on a toasted bagel so, let’s start with the whitefish salad. I could make this stuff myself, but I live in New York City, so why the hell would I do that? Some smoked sable, some sliced white onions (don’t order this sandwich on a first, second or third date), a smear of cream cheese, and a sprinkling of capers. Top it up with the toasted bagel half. It’s essential that you toast this sandwich; you need something crisp to stand up to all the mush. Let’s get that all-important cross-section (kind of unimpressive as far as this show goes), and try a bite, and I got to say this was really, really, really good. I am not a smoked fish fan but the sandwich was tangy, smoky, and funky in all the best possible ways. To see if he made an error in judgment, let’s make the Ted Danson sandwich, which is gonna start with coleslaw. We’re gonna combine maybe half a cup of mayo and a few tablespoons of heavy cream, a few tablespoons of white wine vinegar, a good squeeze of lemon juice, a teaspoon or two of white sugar (a little sweetness can be very nice in coleslaw), a couple tablespoons of Greek yogurt, one crushed garlic clove, and a generous sprinkle of paprika, mustard powder, and a very generous sprinkle of the celery seed (keep your pinkie up while you shake it), before we season with a little bit of kosher salt and freshly ground pepper. Mix until completely homogeneous and then add our coleslaw mix. This is mostly cabbage with some carrots, sometimes even purple cabbage if you’re super fancy. Next up We’ve got Russian dressing which starts with equal parts horseradish sauce and mayo and maybe about half as much plain-jane ketchup. To this we’re going to add a few dashes of hot sauce, a few dashes of Worcestershire- Worcester- Worces- Worcestershire sauce, paprika and half of a small onion finely chopped. Mix to combine and refrigerate until ready to use. And now a wonderful trick that I’ve learned recently to toast bread using mayo instead of butter. That’s right; mayo spread liberally on bread yields a golden-brown crunch that simply can’t be beat. Then we’re going to heat the turkey and melt some Swiss cheese in a hot pan. Top generously with coleslaw and smear our opposing bread slice with Russian dressing. Stack it up, and it’s time for cross section number two of the day. So for me, it’s kind of like Christmas. This sandwich yields a somewhat an unimpressive cross-section, all sort of the same color and consistency throughout, but it’s pretty hard to beat the flavor of what is essentially a turkey Reuben. I’ve been eating a lot of sandwiches though recently, so how about we make something that’s a little lighter, like a salad that easily clocks over 2,000 calories. Cobb salad starts with a bed of chopped iceberg lettuce, watercress and endive, or I’m sorry, awn-DEEV. We’re gonna toss these together to make the base of our salad, and then it’s time to make the dressing, which is a very thin old world French dressing. It starts with a few tablespoons each of water, red wine vinegar, the juice of one lemon, a teaspoon of I-don’t-want-to-say-it-sauce, half a teaspoon of ground mustard, 1 or 2 teaspoons of white sugar, depending on your liking, a pinch of salt, some freshly ground pepper and 1 clove of minced, not pressed, garlic. This is a hot button issue, I’m not trying to make anybody upset. Mix until completely combined before slowly drizzling in 3/4 of a cup of canola oil while whisking constantly to create an emulsion. Lay down our salad bedrock and begin striping with different salad toppings, starting with chopped bacon, chopped hard-boiled eggs, chopped poached chicken, chopped tomatoes, crumbled Roquefort cheese, and lastly some diced avocado. I’d say this is a pretty salad, but it’s barely a salad, isn’t it? Garnish with some minced chives and serve with the dressing alongside. I love this salad for serving to a crowd because you can sort of pick and choose which toppings you want, which ones you don’t. But me, I love everything on here so I’m piling it high and then drizzling it with some of our French dressing. It also seems almost borderline traditional to serve this salad on a plate way too small to accommodate all the toppings. Seriously, Google Cobb salad and you see that they’re all just spilling off their plates. OK, so last but not least, we’re gonna try and tackle Palestinian chicken. Now, the restaurant in the show is based off of a LA chain called Zankou, so we’re gonna try and imitate their garlic sauce, but we’re going to try and make the chicken a bit more Palestinian by making Musa Khan, which is a kind of chicken that’s been marinated in a mixture of yogurt, cardamom, sumac (lots of sumac), minced shallot, lemon juice, and some chopped fresh dill. We’re going to also season that with a bit of kosher salt, (maybe a few pinches worth), a good drizzle of olive oil (that’s going to help the color later on when we’re roasting it) and a few twists of pepper. Mix to combine, and now it’s time to start prepping our chicken. We’re going to cut along each side of the spine, pulling it out so we can flatten out the bird much like we did our Thanksgiving turkey. Snap the breastbone in half and place the entire bird into a gallon storage bag or large tub (if your chicken’s too big for the bag). Add our yogurt marinade and massage to make sure that it’s evenly coated, place on a baking sheet so nothing leaks out and refrigerate for 24 hours. The yogurt works much like buttermilk, in that it has enzymes that break down the cellular walls of the chicken, making it more tender and flavorful. We’re gonna roast that bird at 450 degrees Fahrenheit for about 45 to 55 minutes, plenty of time to try and copycat Zankou’s garlic sauce, which is a Lebanese garlic sauce called toum. We’re going to peel and separate the cloves of two heads of garlic and puree in the jar of a food processor, stopping to scrape down the walls and re-pureeing until it’s a nice smooth paste. Then very, very, VERY slowly, we’re going to be drizzling in about half a cup of canola oil. To give you an idea of how slowly, this footage is sped up 5,000%. That slowly. Once we’ve added half a cup of oil, we’re gonna drizzle in a quarter cup of lemon juice and then continue to drizzle an additional half to three quarters of a cup of canola oil until we get a thick spreadable paste like this. It’s essentially a crazy garlicky eggless mayo. Meanwhile, our chicken is coming out of the oven and boy, is it a looker. Rest for a bare minimum of 10 minutes uncovered before slicing in half, carving off the thigh and drumstick and serve with a heaping helping of toum. I know that yogurt marinating is a very common method, but I was not prepared for how crisp the skin was, how juicy the meat was, how flavorful the whole thing turned out to be. Is it as good as Larry and Jeff described it on Curb Your Enthusiasm? I gotta say pretty much. Yeah, it’s the one of the best chickens I’ve ever made in my home, and I picked the whole thing clean when I thought the camera wasn’t running. [Outro music]

100 thoughts on “Binging with Babish: Curb Your Enthusiasm Special”

  1. Easy way to say Worcester sauce. Say worship. Remove the p. Add stir to replace the p. Add sauce to the end. Now it should sound like worshi-stir sauce which basically how you say it.

  2. Hey Andrew , so I have a garlic problem and I have to know, what was that black tool you used to crush and skin the garlic right at the end making the garlic sauce? I usually crush with the side of a knife to make it easier to peel but that looked even faster. Also I have a garlic press I hate, annoying to clean and I always have a residual layer of garlic that won’t crush, do you have one you recommend?

  3. After eating that chicken, you get an irresistible urge to throw rocks at soldiers and put on a bomb vest.

  4. Alton Brown always said to match the squishiness of the sandwich contents to the squishiness of the bread. I find that tough, chewy bread means all the soft sandwich innards will go squishing out everywhere..
    Barely salad? man, I never make a salad without all of that on/in it (cept avocado)

  5. 5:20 Sorry to be a nitpicker, but animal cells don’t have cell walls. The increase in tenderness you see is due to the breakdown of collagen in the chicken’s muscle and connective tissue. Collagen is a fibrous water-soluble protein, found all throughout the body (it’s mammals’ most abundant protein), but particularly high in the skin and tendons. It is responsible for meat’s toughness, so almost all techniques for tenderising meat are essentially aimed at removing it, by mechanical (pounding), chemical (brining), or biological (enzymes) means. And actually, I think that the main contributor in the yogurt is the acid, not the enzymes. You can Wikipedia it. Hope someone sees this and learns a thing.

  6. Say worchs fest now say Chester from Linkin Park now I know you know how to say Shire now says worchestershire……. You fucking welcome you peasant

  7. I rarely clean the plate *Cleans the plate almost every episode* You sure your cooking isn't just getting better?

  8. I attempted to make the Palestinian chicken but I was unable to oversee the cooking myself. My dad seemingly assumes that all marinating chicken is to be grilled and accidentally let it get scorched.

  9. Just so you know, that Lebanese garlic sauce you made is actually pronounced "Toom." Toom in Arabic basically just means garlic hahaha

  10. What is I don’t wanna say it sauce? Lol I’ve watched so many of your videos and i don’t think I’ve ever heard you say that

  11. I have a confession to make

    I used this video to make toum and then I spread it on toasted bagels for breakfast like it was butter for about a whole week

  12. Instruction unclear.. i dont wanna say its name sauce when i use is voldemort sauce.. its disgusting.. and all my friend leave me

  13. It might be surprising but endive sounds actually better in French than English. In English it just sounds gross and wrong, in French it may have that French sound, but it sounds like a real thing. (Not biased or predisposed — although I do hate English natives arrogant inability regarding French sometimes, especially in the idiotic "Les Misérab[les]" [waiting forever for the required endpart, so that it doesn't sound like some pouty idiot unable to speak a word because it's a slightly different accent]).

  14. Cobb salad – my absolute favorite “meal” sized salad. My favorite side salad has greens, sliced pear or apple, candied walnuts, a bit of bleu cheese, and a sweet and tangy vinaigrette.

  15. Worcestershire is pronounced WER-STER-SHER, for those still scratching their heads.

    Think were, stir, sure.

  16. "I dont want to say it sauce" haha youre so annoyingly funny. I must say i thoroughly enjoy your videos as a Britt

  17. I really don't want to be that guy, especially 2 years later, but chickens don't have cell walls lol

  18. can you do the orange chicken from curb your enthusiasm? the one that the caterer stole from larry to give to Jeffrey.

  19. For an episode can you show all the ingredients like a make up guru, like hand behind it and way too close to the camera

  20. Hey Babish, in case you read your youtube comments, years ago a friend of mine and I came up with calling Worcestershire sauce "who's your sister" sauce. Needless to say, we got a lot of weird looks when we were talking about it at the store.

  21. Something's missing…

    Bum bum bum Meme theme plays

    Anyway, that meal looks so good, I'm already full just by watching it. Good job!

  22. Worcestershire, "wus-stir-sheer" it's not wor-che-stir-sheer it's worce-ster-shire that's the best advice I can give

  23. We made this chicken over the weekend and boy howdy, was it delicious! For drizzling the oil into the food processor, I just set up a few coffee filters inside a funnel and it worked like a charm, just fill it and let the filters do the work.

  24. As a jew I have to intervene with your preparation of the Larry David sandwich. The cream cheese should be whipped and the capers should be added on top of the whitefish, to prevent sliding (as they might do on the sable). Other than that, you have to make sure that your bagel is high quality!! A grocery store bagel will not cut it.

  25. Gotta love when my favorite chef on youtube cooks a dish from my home country, Palestine. We Palestinians don't get much recognition as a state or even as people sometimes so it's good seeing that my culture is not becoming forgotten. It's a difficult feeling to describe, thanks Babish!

  26. As a Lebanese i approves of the chicken, I was almost salivating, especially the Toum sauce
    Also it’s pronounced “Toom” like “2” + “M”, not “Taoum”

  27. Personally I like to put the Russian dressing side underneath the Turkey because the coleslaw is kind of like a sauce already and that way your taste the Russian dressing when it's melded into the bite as opposed to tasting it first

Leave a Reply

Your email address will not be published. Required fields are marked *

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,