- Hello my friends.

Welcome.

It's another Johnny on Fire.

We're in my kitchen with Josh Warnick.

Hi Josh.

I'm here.

Johnny Josh has worked at a number of restaurants in the North country and he's bringing his game here to the Johnny on Fire Kitchen.

Yeah, chef.

And of course you watch PBS all the time.

- All the time.

- Who are your favorite chefs on PBS?

- Steven Riechlin.

I like the American Grill.

I always liked Lydia Bastianich.

I was watching Julia Child back in the day, like you name it.

Is that what you asked?

I love all the cooking shows is - Why you asked to get some wine in on the shot.

- Well, you know, why not?

You know, - Julia always drinks some wine.

We don't have any glasses.

We'll see if we can work on that.

Alright, what are we cooking today?

- Well, we're gonna do braised short ribs.

Yeah.

We're gonna season them up and we're gonna sear em' in that cast iron pane in there.

And then we're going to cook up a red wine reduction sauce and we'll do a little bit of veg in there.

It's gonna be amazing.

Some roasted corn, you know.

Let's, let's do it.

- Great for a cold North Country night.

- Oh yeah.

- All right, so let's get started.

We've, we've got the ribs here.

Do you wanna season 'em up?

- Yes, chef.

- Okay.

These are beef ribs.

What are you, what are you gonna season 'em with?

- Well, we're gonna do basic, just, you know, salt pepper, olive oil, and then we're gonna let the flavor of the, you know, the sauce take over.

All - Right.

Hit 'em.

Lemme know what you wanna do.

I got the, let's do it.

Cast iron back here in the wood fired oven.

Heating up right now with a little olive - Oil.

Yeah.

We'll season these bad boys up.

Okay.

- I got the salt.

You want me to go - For it?

You got some olive oil - Here?

- I do.

Yes, behind you.

- I showed this in another episode.

Wait, you don't take the lid off?

Oh, I took the knife and I - Poke the hole in it.

Oh yeah.

There we go.

Right over the top.

That's smart, Johnny is what - We're gonna do.

- I like it.

- Okay.

Boom.

Try it at home, and think of me.

- We're ready for salt.

I'll dirty.

And you season them up.

- Oh yeah.

Is it important to touch the meat?

- It's more important to get the olive oil spread around so that the, the seasonings have something to attach - to.

I see.

I can see the difference already.

- Yeah.

So, and then it, it saves you from having to oil to pan as much, you know, and I get to get my hands on the meat.

So, - So when we say braise, that means we're gonna sear these in some hot oil in the pan, in the wood fire.

- We just want that.

We want that color.

We want that browning is all we really want.

We have a little, little secret and then we're gonna let the wood fire do the rest of the work.

- Okay.

Okay.

We're all seasoned up.

That looks good.

I'll meet you at the oven.

Okay, let's do - it.

- So we've got our hot oil.

We're gonna pull this out.

You - Ready?

Yes.

Chef.

Send her.

- Bone side down first.

No - Tender.

All sides.

- Okay, here we go.

Here we go.

Ready?

- We just want that brown.

Ooh, - There's sizzling.

- All right.

There we go.

- We're gonna send it.

- I like that sound, Johnny.

That's a good, that's when you know the heat is hot - While those are in there.

Searing up.

What are we doing over here?

- So we're gonna get all our veg ready.

Okay.

We need to peel the carrots off a little bit.

We're gonna just dice 'em up real quick.

- What's this?

- This is the shallot.

I just got this - All shot show.

Show me how you cut a shallot.

You got an - Extra one over there?

Yeah, I think I do.

I think I got one more in here.

- Okay.

- We'll we'll send this one right here.

That's a nice flatter.

- Now tell me about your love of cooking.

- So I've always cooked and I started when I was at a young age and basically my mom just kind of let me do my thing growing - Up - And I took it to the next level and I, I took gourmet classes in school and then I went into the cooking industry as one of my first jobs at Arts Jug washing dishes.

And then, - It's funny 'cause I loved cooking at my house.

You should let your kids cook.

Let 'em make a mess.

You know, let 'em start with one thing.

What was the first thing you remember?

You cooked very well.

- She would let me do ramen first.

Okay.

So, I could boil water.

- Yep.

- And then she allowed me to do grilled cheeses and everything.

Yeah.

And then I just started taking off with it.

Yeah.

Then I was cooking and she was, you know, out and about and working and you know, dad was working too.

So I've always, - Next thing you know, you were helping out around the house.

- Yeah.

- Now for me it was pancakes.

- Yeah.

I - Cooked pancakes first.

That was my first like accomplishment.

And same thing then it was all kinds of creative things that whatever I could come up with.

- That's when you learned about heat, right?

- Yes.

I'm gonna go to the back to the oven real quick while you're doing that.

Yes chef.

And see how these are looking.

Look at this already.

What do you think, Josh?

We'll - flip 'em.

Yeah.

Okay.

Send her, bartender.

- Wow.

Look at the browning already on these.

- That's what we want there.

That good color.

We like those brown bits in the bottom of the pan.

- And are we gonna do a deglaze?

- Yes.

Chef.

- And that's where we're using the wine - To glaze it with a little bit of wine.

Then we're gonna add in our veg.

Saute that up.

Oh, for a little bit.

Get a little translucent.

And then we're gonna add some chicken broth.

- Yes.

Is this what we need for the carrots?

- You know it already.

I love it.

- Okay.

- Look at these bad boys.

Wow.

- Start with this.

- Go ahead.

They smell amazing.

I'm flipping 'em over.

Go ahead.

That right up.

Everybody can see the, - They look beautiful.

What - We've done.

Josh, you're gonna make somebody very happy because they're gonna see this and they're gonna cook it in their own house.

And you know what?

We've spread some positivity - Today.

Yeah.

That's the main part.

Okay.

Everybody needs to be happy and fed, right?

- Absolutely.

Happiness starts with the stomach.

Yeah.

Made that - Up.

That's the easiest way.

Alright, let's deglaze this bad boy.

- Okay.

So we've got some red wine.

We actually have a New York state wine here.

So I got it at the New York State Food and Wine Fest.

All right.

- Ooh, - Let's start with that.

Explain the de glazing process for - Those.

So let's get it back in the heat.

- Okay.

- And let that alcohol cook off.

- Okay.

- And then cook shallots down a little bit.

And I'll get this garlic in there.

- So the deglazing means that all of the brown bits that kind of cooked in the bottom of the pan will now make their way into the sauce.

- It's where the flavor is.

- Right.

- You can't just walk away from it.

Embrace the flavor.

And it's okay with a little bit of the peel in there.

- Okay.

They - Roast up nicely.

Oh, here, lemme - Get that out for you.

- Yes, Chef.

You're gonna throw, we'll throw that in there.

Roast, carrot up, garlic in - Carrots.

Look at this.

- We'll get that right in there.

We'll let that do its thing.

And then we'll get all these taken care of.

- You got the fancy carrots.

- I did.

I did.

I like this right here.

- Ah, yes.

Yeah.

You know, there's nothing like carrots, - Good or good organic carrots.

- They grow in the earth.

Regular, - Normal carrots.

There's nothing wrong with a little of that earth taste.

- No, never.

I don't mind.

Sometimes I'll just chop 'em up if I put 'em in a soup.

I don't even take the peel off it.

- Yeah.

- Or I just use the baby carrots.

- Sure.

- Cheat a little bit.

It's okay to cheat, right?

- Yeah.

Why not?

Especially when it comes to... - But these are good looking carrots right here.

Yeah.

You can't skimp on ingredients when you wanna do something nice.

- So do you, I mean, I know you cook for a job.

Do you cook at home too?

- Normally, but I moved into an apartment where I'm remodeling the kitchen and I have all of the cabinets and just none of the time.

Okay.

So eventually I'll have my kitchen built, but yes, I do cook at home.

- Okay.

- I spend a lot of time.

- What's one of your favorite things to cook?

- For myself or for other people?

Ooh, alright.

For yourself.

For myself.

Good Comfort food, lasagna, Mac and cheese.

- Yeah.

- Something like that for other people.

I love grilling.

I'm really good at grilling saute.

So people love that.

And they like to watch it too, which I think is half the, - The stand around - And Yeah, like watching people cook, you know, relax and grill out with some friends.

Everybody's happy.

- You ever notice when you have a dinner party or, or a party in general?

Everybody loves to be in the kitchen, - Right?

Yeah.

I didn't, I didn't name myself chef.

Other people named it to me.

They just, it was more like a joke.

Like Warnick's the chef here.

- Are we gonna throw these right in the pan next?

- Yeah, we're gonna dice 'em right up.

- Okay.

All right.

So we got all the veg in the pan with the meat.

Yes, chef.

And we added more wine and chicken broth.

- Can't go wrong with more wine.

- And now it's all just coming together in there.

You just gotta let it do its thing.

Just let it do its thing.

We're also gonna do some corn.

Yeah.

So I'm just gonna throw, we're gonna roast it.

So just gonna throw a little olive oily - On.

Why not?

- Little salt and pepper.

- Yes, chef.

- Okay.

And we'll throw that in.

Cook it at the same time.

I mean, if we got a campfire, we may as well take advantage of it.

- Teamwork makes the dream work, right, Johnny?

Yeah.

Beautiful.

Do it.

All right.

Sender, bartender.

Here - We go.

Now I've been on the radio in Watertown for a long time.

You told me, you told me the first time that you ever met me was when?

- So, I was up at Wiley and I think they had like a outdoor event.

- Yeah.

- And you guys, you and Erica at the time had set up a little table and I was like, oh my God, there's Johnny and Erica.

I was like, I gotta go say hi to em'.

So I walked up and I was all nervous and stuff.

And I came up and I introduced myself.

And then I was like, my last name's Warnick.

'cause you were like, what's your name?

And, and Erica was like, shut up.

That's her - Maiden name.

Yeah.

She's like, that's so you were like, related.

- I got somehow, because she's the only, Like there's... - You're now invited to every holiday party.

- Awesome.

- From here out.

All right.

So we're gonna let that cook down for a few minutes.

Hell - Yeah.

- And then we're going to eat it.

It's gonna be amazing.

- Yeah.

Chef.

- Great.

Warm comfort food.

And very easy, I think very easy.

Right?

- It's just, it's good.

You get meat, potatoes, you know, garlic, all the basics, you know?

Yeah.

Everything that you'd want.

And the a good comfort food.

- Yeah.

All right.

Well what do you say?

We take a look and see how it's doing.

- Yeah, chef.

- Alright.

All right.

So if we're cooking this at home, how long would you normally let this simmer in your oven?

After adding the veg and - About three glasses of wine.

That's how we measure time.

- All right.

All right, all right, let's bring it out.

Let's bring it - Out.

We measure it in drinks, not time, right?

Because we're on our own time.

Okay.

- Okay.

Don't let me burn anybody here.

- That's hot.

That looks so good, Johnny.

Oh yes.

Look - At that.

And we got some corn roasted.

Beautiful.

Roasted up.

Look at that.

- We should start a cooking show, right?

- It would be good, wouldn't it?

A cooking show would be amazing.

- You should start your own, you should call it Cooking with Johnny.

- It's called Johnny on fire.

Thank God I haven't caught on fire yet.

Okay, so let's dish some of this up.

Here we go.

We'll start with the corn.

One for you.

Looks good.

One for me.

Okay.

And a rib.

- You should start a radio station - And a rib.

That's a good idea.

Oh, look at, all right.

And then - All the veg.

- Beautiful.

- And then a little over the top.

I love how it's cooked off the bone like - That.

Yeah, - It's so good.

- Now - What about the garlic?

- The garlic is just, it's there for flavor.

And then if you're like me, I like whole garlic cloves.

- Little roasted garlic.

Yeah.

All right.

- And then it doesn't burn.

- Then I'm gonna give it to you and I'll take these.

Okay.

- Yes.

Chef.

This looks amazing.

I'm gonna try this carrot.

- Okay.

First of all, cheers.

Cheers, Josh, thanks for coming into the kitchen.

Thank you for inviting me, Johnny.

Teaching us some great stuff.

- Mm.

Thank you for the opportunity.

- Let's give it a taste.

Here we go.

- Ooh.

Ooh.

Let's do it.

Okay.

- You know you want to - I do.

I want a little garlic in there though.

Mm.

Don't lie to me, Johnny.

Be honest.

Okay.

You ready?

Yes, chef.

Okay, - I'll try.

- Hmm.

- Amazing, Hmm, guys, thank you so much for watching, Josh.

Thank you.

Thank you, Johnny.

Thanks for showing us this great recipe.

You can catch all the back episodes of Johnnyonfire@wpbstv.org.

Listen to me on the border 106.7 and we will catch you next time for another edition of Johnny on Fire.

- Bye.

So good.

These veg.

Unreal.

Courtney.

Hmm.

Can she be on camera yet?