Homemade Live!

JOEL: Coming up today on Homemade Live...

It's all about date night dinners.

There's something nice about staying in.

Nigel Barker from "America's Next Top Model" will be hanging out in the kitchen.

I do feel a little bit like I'm in a Weight Watchers before and after photo.

Nigel will show me how to make the date night dinner he and wife are still making, 25 years later.

- It's like a fusion of Thai food meets Indian food.

JOEL: Okay, I'm like really into that.

Plus, I'll be recreating the first meal I cooked for my bride, Angelina.

These are the exact scallops that landed my wife.

Do you think this led to that?

- It helped.

JOEL: Okay, great.

It's all coming up right now on Homemade Live.

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.

ANNOUNCER: Funding for Homemade Live is made possible by... - The American Diabetes Association has been here for more than 80 years.

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- Rallying for affordable care.

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- 4th & Heart ghee butter, a non-GMO, lactose-free alternative to butter and cooking oils made from grass-fed and pasture-raised cows.

(cheers and applause) JOEL: Yeah!

Thank you.

Thank you.

(cheers and applause) Whoo!

Okay, okay, we're done.

Okay, keep it going.

No, I'm just kidding, I'm kidding, I'm kidding.

Guys, so excited to be here.

Today, it is all about date night dinners, like a little sexy time.

I'm sorry, it's what it is.

And listen, date night is fun.

It's fun to go out for a date night.

But there's something nice about staying in, don't you guys think?

It kind of mixes it up.

It's a little bit more intimate.

I know the key ingredient to a great date night is a date.

(laughter) My superpower has always been that I can cook.

Like, the cooking has always kind of gotten me over the top.

You know, for prom, a lot of people go out to a really nice restaurant.

They go with, like, this big group of people.

They rent out a big table.

For my prom, I told my prom date, I said, "I'm not going to just cook for you, I'm going to cook for the entire prom."

No joke.

You made a really interesting face.

You're like, "If I was your prom date, I would've been out."

Yeah, I get it.

(laughter) Yeah, it was kind of a disaster.

I made fettuccine alfredo for everybody.

It was the most sedentary prom you've ever... Like, no one could move, no one could move.

So I kind of learned there you got to keep it light.

You got to keep it bright.

And, you know, eventually kind of graduated and learned how to really use the power of cooking to make an incredible date night in.

And, eventually, it led to meeting my dream girl.

I started dating her in Seattle, but then I moved to New York and we were long distance.

And I made her this dish, and 12 years later, we're married.

We've got two kids, and she happens to be sitting to my right.

Give it up for my wife, Angelina.

(cheers and applause) I know, I know, I'm married up, I get it.

I get it, I get it.

(laughter) All right, so, for this first bite, we're making sexy scallops.

These are the exact scallops that landed my wife, right?

Kind of?

- Yeah.

JOEL: Do you think this led to that?

- It helped.

JOEL: Okay, great.

(laughter) I needed it.

Trust me, I needed that help.

So, who here cooks scallops on the regular?

Let me see.

Okay, literally, not one hand went up.

So, I think that's what makes scallops really nice.

I mean, I think that's what kind of makes it perfect for date night.

It's like something you don't normally do.

So, I've got scallops.

When you get them from the grocery store, they come on with these little feet attached and that's totally fine.

A lot of them don't already.

These are actually really clean.

If you see them, you just kind of remove them.

But we start with a nice kind of hot pan and we're going to do a little bit of salt and pepper over the scallops.

Really simple.

I always do this from up high so the salt and pepper really scatters.

Right, can you see that, Chris?

Chris is our camera guy.

He's the best.

There you go, baby, in there.

And then we go on with a good amount of olive oil.

Anyone know how you know a pan is hot?

Like, yell it out.

- Sizzle.

JOEL: Sizzle, but there's nothing to sizzle yet.

How do you know if it's...

So a good tip is to grab a wood spoon, put the back of it in there, and if it starts to bubble, that's a really good tip that your pan is on a really good heat.

I also really like to add a little bit of butter to this.

The butter by itself will burn the scallops, but mixed with the oil.

It's actually kind of money in the bank.

It's money in the bank.

So, when you put your scallops in, you want to start at 12:00, like on the clock.

So, you kind of start salt and pepper side down and you just kind of go around the clock.

Anyone know why I'm doing that?

- So you know when to turn them.

JOEL: So you know when to turn them.

This one's the first one in, so that's the first one I'm going to turn.

Make sense?

All right, all right, you guys are all tracking.

Beautiful.

All right, so, scallops are doing this thing.

Now, this is kind of like a light salad.

And Ang, when you walked into my apartment back in the day, do you remember just smelling fish and being like, "I'm out."

(laughter) Was this a bad move?

- No.

JOEL: Okay.

Why does she keep being really hesitant with what I ask her?

For the salad, I think what I get bored with with salads is, like, these green salads, like romaine and the same old thing.

I like what's called composed salads where there's like, no greens whatsoever.

It's about the vegetables.

So, in this bowl, I've got some sweet peas that I cut really, really thin.

Some radishes, some fennel.

I freaking love fennel in salads.

It's like an onion, but it doesn't have that oniony vibe.

And then this is what sets it off.

We have an apple, and this is an Envy apple.

It's really well balanced, but it also doesn't brown quickly.

It really holds on and it doesn't oxidize.

By the way, I'll tell you one thing, notice how I'm not poking these scallops.

I'm looking at the guys here.

Where are the guys?

When we see things cooking, yeah, yeah, everyone's like... (laughter) When we see things cooking in the pan, guys especially, we tend to poke it like it's a button.

I don't know what's wrong with us.

Girls tend to have way more patience, good on you guys.

But you really, with scallops, you don't want to touch them.

You just want them to get that crust, right?

And you can see these apples are just holding their beautiful color.

So, I'm just cutting these down into, like, little batons.

Doesn't this already look really good?

Dude, so good.

And, you can just whip this up, no problem.

So I've got this kind of salad vibe, scallops are searing.

And I'm just going to kind of mix this apple, this fennel, this sweet pea, these radishes.

Really beautiful.

And then we're going to make the easiest dressing in the world.

We're going to make kind of a miso dressing.

And you just kind of dump and stir.

We've got white miso, a little bit of garlic, lime.

Guys, with date night, play it cool on the garlic.

That's all I got to say.

(laughter) And then, I've got some honey.

Honey really sets this dressing off.

Like I'm talking about just a smidge of honey is all you need.

And then, I've got a little bit of rice wine vinegar, some olive oil, and you just whisk that together and it just becomes so creamy.

All right, so dressing is done.

Now, we can go back to the scallops.

Now, we can come check it out.

And we kind of know where it's at 12:00.

So, I kind of flip that one over and it just lightly caramelizes.

Look at that.

That looks amazing.

- Wow, nice.

JOEL: Now, sometimes you'll have hot spots in the pan and that's totally fine.

You just kind of want to find where it's going to be.

But, that looks great.

This is huge.

I grab a handful of fresh mint, right in there.

And then, when you dress your salad... Where'd my dressing go-- oh, here we go.

(laughter) You always got my back, girl, I love it.

So, when you dress your salad, don't just plop it in the middle of the salad.

Kind of go around the edges like this.

That really helps kind of evenly distribute the dressing.

And then when you get in there, don't scrunch it, just kind of lightly toss it, right.

You just want to be really delicate with your salad.

And then what you do is you just grab a couple of bowls... ...you grab a little bit of this gorgeous salad.

I mean, look at the color on that, right.

And you just kind of put those right in there.

And then you take these hot scallops and you just kind of grab them.

They only take a couple of minutes.

They're kind of like shrimp, and you don't want them to go too long or they get a little bit bouncy.

Just like this, doesn't that smell incredible?

- Yes.

(audience murmuring) JOEL: I mean, it just smells sweet and it just kind of balances so perfect.

So maybe three per... And this is the exact dish that landed the girl of my dream.

(cheers and applause) - Thank you.

JOEL: I've got an extra.

I've got an extra but I'm kind of scared to hand it out.

I, you know, I don't want to have any more kids.

But, here you go, right over here.

I don't know the power of that salad.

Um... that is a little story about me.

I love it, but more than anything, we love hearing stories, homemade stories about you.

So check this out.

(cheers and applause) - Hey Joel, Matt from Arlington, Virginia, here.

When my wife and I think of a really nice homemade dish on date night, when the weather's getting cold like this, we usually steer towards a stew.

We often like to make this Mexican cabbage stew that's beef based.

It takes us back to this amazing trip we took to Mexico City, right when we met.

And we could not stop eating this.

We take a little spin of our own and pair it with some crusty bread.

And tonight, we're having some Barolo with it as well.

- Whoo-hoo!

- You heard it.

We can't wait to dive in.

Thanks, Joel.

(cheers and applause) JOEL: Hi.

I love it, I love it.

(cheers and applause) (Joel exclaiming) You guys are amazing.

All right, for our guest today, he might know a little something about date night.

You might know him from America's Next Top Model.

Super, super successful entrepreneur, world-renowned photographer.

Definitely the best-looking guy I've stood next to in a long time.

Give it up for Nigel Barker!

(cheers and applause) - Thank you.

Hey, mate.

(Joel growls) (laughter) (cheers and applause) JOEL: Oh, my God.

- Wow.

JOEL: I mean, It's pretty cool, right?

I mean, I do feel a little bit like I'm in a Weight Watchers, like, before and after photo, but that's fine.

(laughter) Like, you're a good looking man.

I love it.

- I'll take it.

I'll take it.

Um, this wasn't the date night I was thinking of, but... JOEL: It was for me, but that's fine, yeah.

First of all, Nigel, thank you so much for being here.

- Of course.

JOEL: You travel the world, but you're really, you're a family guy.

You're a home guy.

- Absolutely.

JOEL: And you love to cook, right?

I mean... - I like to cook with my family.

JOEL: That's a big deal.

- Yeah.

That's how I learned to cook, with my family, my grandma, my mum, all that.

JOEL: And did that start early age or when?

- Oh, literally since, you know, knee high to a grasshopper, as my grandma would say, you know.

It's, it's all about it, and my family is the same way.

I mean my kids, ever since they were really little, I would pop them on the actual kitchen counter and they would sit with me and watch what I was doing or watch what my wife-- JOEL: I did the same thing.

It's so fun.

- So fun.

- Now, my daughter is 14, about to be 15, and my son is about to turn 18.

JOEL: Wow.

- And my son is taller than me and my daughter is six foot one.

Is that just trippy?

- So, I know, it's super, you know, strange, like... JOEL: Does she play volleyball?

- She plays volleyball-- oh yeah, she does.

I mean, she walks into the room, into the kitchen sometimes, and I'm, and I'm like, "Who's this woman?"

(laughter) I'm like... She takes me by surprise.

She goes, "Dad, it's me.

Quit being a..." I'm like, I don't know what happened.

It just sort of, you know... JOEL: It just happened, she just sprung.

And so, what kind of food would you guys cook growing up?

- I mean, we cook all kinds of food.

My mum is from Sri Lanka.

JOEL: Oh, okay, cool.

- So, I'm part Sri Lankan.

My father's English Irish.

And if you go to England, you know, Indian food, Sri Lankan food, Asian food is probably the most popular food.

JOEL: Yeah, totally.

- So, we grew up really cooking Sri Lankan curries.

JOEL: Oh.

- You know, the big difference for most people have heard of an Indian curry, but Sri Lankan curry sounds a bit, little bit more unusual.

You know, Sri Lanka being a little island off the coast of India, but we're known for our coconuts.

JOEL: Mmm.

- And so the big difference is that whereas Indians cook with a lot of things like ghee and oil... JOEL: Yes.

- We use coconut oil and coconut.

So, it's like a fusion of Thai food meets Indian food is Sri Lankan food.

JOEL: Okay, I'm like really into that.

- Yeah.

JOEL: That sounds incredible.

- Yeah, no, it's super yummy, super good for you.

You know, it's, it's a comfort food.

JOEL: Yeah.

- It really, really is.

It's not overly spicy.

JOEL: Right.

- Super colorful, too.

JOEL: Yes.

- I mean, you can see ingredients around you right now.

JOEL: Yeah, it's stunning.

- And you're dealing with reds and greens, and just about everything under the sun.

JOEL: Yes.

- And when you put a plate together, it's a bit of everything.

The biggest thing about-- the biggest issue, really, is the fact when you're trying to make it, when do you stop, you know?

Because there's this dish, and that dish, and this other dish and, you know, there's... you'll make, like, ten dishes.

And my wife's like, "The dish washing, it's a nightmare!"

(laughter) JOEL: This is your wife, Crissy.

You guys have been together for almost 25 years?

- We have been together for 30 and married for 24.

JOEL: Give it up.

(cheers and applause) JOEL: It's a date night episode.

My wife is sitting a stone's throw away.

So, I mean, give me a little advice here, Nigel.

- Advice?

JOEL: Yeah.

- Well, I mean, do you want to go on a date?

JOEL: Whoa, whoa, whoa, whoa, whoa... (laughter) - Not that kind of advice.

JOEL: Wrong guy to make that joke, yeah, yeah, yeah.

Um, I love it, I love it.

Well, let's dive into this.

So this is actually a curry kind of inspired by how you grew up, right?

I mean, this is it.

- Absolutely.

This-- I'm going to make you something we call parripu.

It's really, the sort of rice and beans of Sri Lanka and India.

Such a classic meal, the lentils are the beans.

JOEL: Yeah.

- And there's many ways of making this, there's not one way.

You've been to Indian restaurants, you've probably seen sort of dal on the-- JOEL: Yeah, totally.

- So this is what that is.

They call it dal, that's the lentil.

We call it parripu.

JOEL: Parripu.

- Parripu, parripu.

JOEL: Parripu.

- Parripu.

Yeah, exactly, so.

JOEL: Step one.

- Okay, so you can do the onion and the garlic.

You're going to chop them up kind of fine.

JOEL: Okay, okay, okay.

- I like having a sous chef.

That's how it is at home for me, too.

I'm going to pop these right in here, into the water.

As you're doing that, you're going to also fry that up in coconut oil.

JOEL: Okay.

So, just reinforcing the coconut in everything.

- Coconut in everything.

We would never use any other kind of oil.

And it's funny, because it comes as a sort of a white, almost like a cream.

And as soon as you put it over the heat, it will dissolve and become oil.

Like, it would, you know... JOEL: Let's do it now.

You want to put a little bit in there?

Put it in my pan, right there.

- Now he's making me work-- I'm just showing.

JOEL: I love it, okay, perfect.

- You'll hear the sizzle.

JOEL: And then, all onions in.

- All onions in.

(sizzling) JOEL: Okay.

- Beautiful.

Now you're not going to want to salt any of this until later.

JOEL: Okay.

- Right.

JOEL: Why?

- Sometimes I wish I knew the reasons for all the things.

JOEL: I have an idea why.

- The instructions why.

JOEL: I don't know why a chef is asking a photography guy.

It's fine.

- My grandmother told me, that's why, okay?

You do as you're told when Gran tells you to do something.

JOEL: Well, I'll tell you why-- stir that up for a second.

I'll tell you why.

Because if you do, a lot of the water comes out and they don't kind of get to that crispy level.

They don't let go of their water and start to caramelize.

- There you go.

JOEL: That's why.

- That is why.

JOEL: Now talk to me about these.

I think a lot of people-- does anyone know what these are?

No?

You do.

- I do.

Curry leaves.

I don't know if any of you want to try smell one of those.

JOEL: They smell so good.

These are curry leaves.

I think when you think of curry, these are not like... Curry is not this bashed up into a powder.

Curry is not a specific spice.

Curry is a mixture of spices.

These are completely different, right?

- Right, absolutely.

You see what I'm doing here?

I grabbed the stem and I pulled along it, which grabbed me a bunch of them.

And then it comes into your hand like that, then you twist them.

So, it's almost like you're getting the oils out a little bit and you tear it and then you put it in, right?

So, that's just one way.

JOEL: Does this already smell like home to you?

- Yeah, right?

JOEL: It smells so good.

- I love it when the house... JOEL: I just want to go like this to you guys.

I'm not going crazy, I just want you to whiff it.

- So in here, right, I'm putting cumin in.

I'm putting turmeric in.

You're meant to measure them, I don't really.

Grandmother didn't either.

She was always a pinch of this, a pinch of that.

Partly because we never really made the same amount.

It would be like, "Who's here for tonight?"

JOEL: Yeah.

- And then also you'd make this, and you'd make this for, like, two weeks.

Because you want so much of it.

You always want leftovers because curry tastes better the next day, and the next day, and the next day.

JOEL: Does it taste good cold, like pizza or yakisoba or is it not like that jive?

- Uh, kind of.

It depends on how... JOEL: That's a hard no.

- No, no, no, no.

My brother, my brother would go in and we'd be stealing the cold curry, right.

JOEL: Yeah, yeah.

- But I would be like, "No, at least warm it up."

I mean, you know.

JOEL: Totally.

This is saffron too, which is really lovely.

You don't need too much of that.

Otherwise, it's like $1,000 a plate.

(laughter) And, uh... JOEL: Then lid on top.

- Lid on top.

JOEL: And you just kind of cook this lightly until they're soft.

- Until they're soft, which doesn't take very long.

JOEL: Yeah.

So, we've got the onions, we've got the garlic.

And then I believe, this goes in there, yes?

Okay, so, should I just dump it?

- Absolutely.

JOEL: This actually looks really good.

- Well, it starts to, right, it starts to look good.

And actually what's going really change this, is we're going to add coconut milk.

JOEL: All right, so in we go.

Look at this you guys, I don't know if you guys can see... - It totally changes, right?

JOEL: It's like the color of the pan.

- Exactly.

JOEL: It's so beautiful.

- I thought you did that on purpose, actually.

JOEL: I absolutely did not.

Yeah, yeah.

- And we can add some curry to it, too.

JOEL: Okay.

- So, we would traditionally make the curry powder.

So, this is probably just a bought curry powder.

And there's different types, right.

So, depending on where in India you are.

And it's literally like a dialect.

JOEL: I love that.

- So, it's really specific.

Garam masala is one of my favorites, right.

JOEL: I love it, this looks incredible.

And this is like...

So your mom kind of did this kind of cooking.

Was it a big deal to bring Crissy home to your mom?

This is like home-style food.

Like, how did you know when it was time to do that?

- Well, first of all, I met Crissy in Milan, right?

She was modeling.

I was actually modeling too, but I was becoming a photographer.

JOEL: Okay.

- I met her, and the day I met her, I called my mum up and I said, "I've met the woman I'm going to marry."

And... (audience "aww"s) True story.

And my mum was like, "What?

(Joel laughs) "And you met her in Milan?

No way, you're never going to marry this girl."

JOEL: "Not deserving of the curry."

- Anyway, I brought her to England, later, about a month later.

The very first thing we did was make a curry.

And to this day, parripu and rice is my wife's favorite thing that we make.

JOEL: Now way.

- And she will have it for breakfast the next day.

JOEL: Really?

- Oh, yeah.

And it's just one of those...

It's, it's comfort food.

My wife, she likes to do Chinese cooking too.

JOEL: Yes.

- So we did a lot of... She would show me how to make dumplings, and I would then, you know, show her how to make a different curry, and so on and so forth.

JOEL: That's so nice.

You guys did really use your backgrounds and it's a way to connect.

That's what cooking's all about.

I love that.

- You know, Chinese food, a lot of that, especially things like dumpling making, is a big family thing.

JOEL: Oh yeah, yeah.

- The whole family gets together, they sit down.

And, and we... First of all, when she said it to me, I was like, "We're going to all going to do it?"

She goes, "Oh, yeah, yeah, yeah."

JOEL: That's when the gossip goes down, right?

- Everyone sits down and everyone's sitting there... JOEL: That's when the trash gets talked, is when the tortellinis and the dumplings, that's when they get rolling.

- It's like the barbershop.

JOEL: Yeah, it's totally the barbershop, absolutely.

All right, so we've got some rice here and this has, like, cinnamon sticks, star anise.

- This is not any old rice.

This is the really, really great, the way we'd make this in, in Sri Lanka.

So yeah, you've got cinnamon, you've got star anise.

JOEL: It smells so sweet.

- You can put cardamon.

When you boil rice, as you know, anything that you put in it floats to the top.

JOEL: Absolutely.

- So, you just scrape that off first.

JOEL: You just kind of pick that out.

Yeah, I blew that.

- Yeah, otherwise you don't really want chew on that.

JOEL: But that's cool.

- You don't want to chew on a cardamon.

JOEL: I mean speak for yourself, but sure.

- I mean, chefs don't normally know these things because they have people serving it for them.

(laughter) JOEL: So, show me how you would spoon this on top.

Is it just, like, go right on top?

- Yeah, I'm going to take this one because it hasn't got anything that's going to choke me in it.

(laughter) JOEL: Here, grab this spoon.

Here you go.

- All right, here we go.

JOEL: I love that this is like the beans and rice vibe.

Like, I think it's so humble.

- And right now you see, it's quite saucy.

The longer you cook it, the less saucy it becomes, right?

JOEL: It's beautiful, though.

- Yeah, different restaurants, different sauciness.

Different places, different families.

And also the older it is, the less saucy it becomes.

So then, something like that.

And then, you can kind of like, garnish it.

JOEL: Yeah, you could do a little curry leaves on top.

We've got some toasted coconut.

- I love the coconut.

JOEL: I asked him, I'm like, "Can we do coriander?"

And he's like, "No coriander."

- No.

- This is not Mexican food.

JOEL: Yeah, thank you, thank you very much.

Guys, look how beautiful that looks.

That is insane.

(cheers and applause) Man, it looks really, really good.

I know you're passionate about cocktails.

- I am.

JOEL: And that's perfect for date night and our theme today.

You're actually coming out with your own cocktail line, is that right?

- It is.

So, I actually started a podcast called "The Shaken & Stirred Show."

JOEL: I love it.

- During the pandemic.

JOEL: Okay.

- As one does.

Um, and, um... (laughter) The evolution of that was is that, you know, everyone wanted to have a cocktail with my friends and I couldn't really do that.

So, what are you going to do?

And so, I created a podcast where I could talk to people and we had a drink, and it's a sort of a celebrity interview podcast.

And that led me down the lines of martinis, and seeing that out there in the world that they really aren't very good ready-to-drink, in-a-can cocktails.

JOEL: Oh, 100%.

- Especially martinis.

JOEL: One thousand percent.

- So, you can get an Negroni, you can get an Old Fashioned, you can get some of those.

But martinis, no.

And especially espresso martinis, hard to make because you want the fresh coffee, you want all the great ingredients.

And, you know, the average person, how do you do that at home without having all the ingredients?

JOEL: Yes!

- It's a bit of... it's annoying, right?

JOEL: Yes!

- Or difficult to do.

So, I went on a mission.

It took me over a year of experimenting with some of the best bartenders in New York, and then all around the world and created an espresso martini that we're now putting in a can.

It's called the Barker Company.

It comes out next year.

JOEL: Dude, that's pretty exciting.

- Thank you.

(cheers and applause) JOEL: We will not end this show, we will not end it without a nice little cocktail.

You are the cocktail guy.

So, let's scooch on over.

- Let's do this.

JOEL: Now we're making an espresso martini?

- Yeah, and two glasses.

So one for you, one for me.

- Mm-hmm.

JOEL: Again with this, what is going on here?

The producer, we sat her way too close to Nigel.

(laughter) I've never really been into espresso martinis because I crash at 8:30.

I've got two kids under four.

- Right.

JOEL: So what is this for, second wind?

I mean, what time do you go to bed-- 4:00?

- Espresso martini, you know, I think, is that drink... Well, first of all, it's the perfect sort of pick-me-up cocktail.

JOEL: Yes, yes.

- Right?

So obviously, it's the sort of, the new, if you want, vodka Red Bull, which is not nearly as good as this, right?

(laughter) And so what we have here is Smirnoff, which is great, a great, great vodka.

JOEL: And this is just right over ice.

- Right over ice.

There's ice inside this shaker.

JOEL: Yeah.

- And this is a shaken one, by the way.

You can use coffee liqueur.

This is a Bailey's Chocolate, which is delicious as well.

And these days, people are making all kinds of espresso martinis, right?

So... JOEL: Little mocha martini.

I love that.

- Little mocha martini.

So, I'm going to put one ounce of this, that's half an ounce each in here.

JOEL: Beautiful.

- Beautiful, right in there.

And then, here comes the nice stuff.

You can either use cold brew coffee.

JOEL: Yeah.

- Or you can make a fresh espresso.

If you make a fresh espresso, put it directly in ice and chill it down.

JOEL: Okay.

- That's really my favorite way to do it.

That's two ounces in there.

JOEL: Yeah.

- And then you want about half an ounce to an ounce of simple syrup, depends how sweet you like it.

My wife likes it sweet.

I like it less sweet.

You know, but that's me.

I'm a little bitter, you know.

(laughter) JOEL: I don't think anyone in the world is going to make this look as cool as you're about to make this look.

Go for it.

(ice clattering) JOEL: Yeah.

(ice clattering) - Like that?

JOEL: Yeah.

(laughter) When it comes to cocktail making, really shake it.

- Yeah.

JOEL: And that's to really cool it down.

And we don't put the ice in there because we don't want to water it down, right?

So, that's what it's all about.

- No, exactly.

And the bigger the ice cube, the better.

JOEL: Yeah.

- Ooh, look at that.

JOEL: It's so frothy.

I love that.

And it kind of... a little, like, level of froth kind of sits on top.

- And also, you'll see the color of it.

If you actually do this with a coffee liqueur, it would be black with top.

This is like a cappuccino liqueur.

JOEL: Yeah.

- Which is, by the way, a beautiful thing too.

And is also a drink I'm coming out with in my first order.

JOEL: I'm excited about that, by the way, that's going to be great.

- And then, you're going to put just for a little garnish.

JOEL: Nigel, my man, look at those float right on top.

- Boom, boom.

And a perfect one for the missus.

JOEL: No, no, no, no.

(laughter) I love it, I love it.

Nigel-- give it up for Nigel Barker, guys.

(cheers and applause) Oh, my gosh.

Well, we end with a toast.

I'm going to, I'm going to say one thing.

Nigel, you're a total class act.

Thank you for all that you do, photography wise.

You inspire, you're incredible.

So, thank you for being here, giving us a little glimpse into your, you know, who you are.

And you get that through the tummy, through the heart, and you can really see that in your curry.

So, thank you.

I want to thank our studio audience, you guys were awesome.

And for those of you who tuned in at home, thank you-- cheers.

We will see you next time on Homemade Live.

(cheers and applause) That's just money.

Let, let me try that one.

(cheers and applause) 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.

ANNOUNCER: Funding for Homemade Live is made possible by: - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall.

- Rallying for affordable care.

- Lifting up people in need.

- And seeking a cure through research.

- So we can help end diabetes for good.

- Someday you won't need us.

- Until then... ALL: We fight.

- 4th & Heart ghee butter, a non-GMO, lactose-free alternative to butter and cooking oils, made from grass-fed and pasture-raised cows.

(cheers and applause) That's just money.

- Let me try that one.

JOEL: You want to try this one?

- Try, try, try.

It's like dessert.

JOEL: Yeah, it's totally... Get the cocktail, like... - I'll send you some.

JOEL: Awesome.

You guys rock.