summer.

Hey, - Come on.

- Well, hello my friends.

Welcome to another episode of Johnny on Fire.

I'm Johnny Spezzano.

Welcome to my kitchen.

Mike Bailine.

Hi, Johnny - Spezzano.

- So Mike is from Chef Mike's Kitchen and Market brand new on State Street and Watertown.

We're gonna be talking about that in just a little bit.

Not to mention you've been a chef here and a restaurateur here in the north country for many years, so, - Correct.

- Yeah, we'll learn a, you don't see him 'cause he's in the kitchen.

We'll learn more.

All right.

What are we making today?

What are we making, - Johnny?

What are we making?

We're gonna have wood plank salmon in your oven.

- Oh, - We're gonna do some skewered shrimp scampy.

Don't - Walk the plank.

- That's it.

We're gonna walk this plank with that salmon.

- All right.

Shrimp scampy.

- Yeah, we're gonna put that on some skewers.

- All right.

- We're gonna roast some vegetables.

- All right.

Sounds good.

Some of our ingredients, obviously, shrimp, salmon, veg.

And then we've got some other items over here like honey, little mustard, little soy sauce, little white vinegar, sea salt, and a little white wine.

- We're gonna put, make a little honey, soy sauce for our salmon.

Top it with that.

Roast it.

- And of course we're gonna cook it on fire.

That's what this is all about.

All right, so let's get started, my man.

We're gonna mix up our sauce first.

- That is correct.

All right, Johnny, we're gonna hit this with a little bit of your mustard.

- Okay.

- Alright.

Then we're gonna take this vinegar.

Hit that.

All right, let's do some soy sauce.

Eh?

We'll give it a good shot.

- I like it.

Okay.

So far, so good.

All these ingredients, - Squeeze that lime in there for me.

- Okay.

All these ingredients look good.

Thank you for giving me something to do.

- You're welcome.

- Okay.

Got - Two.

I'm trying to judge two.

We'll give a little more honey.

Got - Your acid.

You've got your sweet.

You got your salty here.

- Yeah.

We'll put a little bit of your co sauces on there, even though you know what I like to use - All these things are great.

Did you throw that over your - Shoulder?

I did not.

Look, I did, this is my kitchen.

I didn't do it.

I didn't do it.

I'm just - Teasing.

You could have, isn't that good - Luck?

It was too much or, - Okay.

- Alright.

All right.

So all, so what are we gonna do?

We're gonna mix this up here.

- Okay.

- See what we've got.

- You know, I would've let you throw it over your shoulder.

- I know.

- I don't care.

- Then the cat would've been over here licking it up.

- Yeah.

We, by the way, if a cat walks across the screen, it's, it's - Okay.

- It's okay.

'cause my cat Eelee is watching the filming here.

Special guest.

Normally it's a dog house, but tonight it's a cat - House.

Johnny, we were gonna brush this on, right?

We have a brush.

Yeah, I see our brush.

I see our brush.

- We're gonna, we're gonna brush our salmon.

- You want me to brush it now?

- Yeah, do.

- And then we're gonna put it on the plank.

- Is that okay if we let it do its thing on there?

Yeah.

Yes.

Then we're gonna get our veg ready.

So just so everybody knows, at home, if you cook salmon on a cedar plank, - Make sure you put wa, make sure you soak it in water.

- Make sure you soak it in water.

Water.

Why it's gonna catch on fire.

- I think it will, - Obviously, - Especially this oven, - A very popular thing to do is to cook on your grill at home.

Yeah.

And if you got flames coming up at it, if it's not good and saturated, it will ignite.

So we've been soaking this all day.

Why don't you place the salmon on here?

- I will.

Okay.

We'll just fly this one right here.

- Yeah.

And what's is, now we're gonna let set this aside and it's gonna kind of infuse into that salmon.

So I'm kind of excited about that.

I'll just set that right there.

All right.

We got some veg.

What are we gonna do our veg?

Mikey, - I need - Oh, you need a paper towel?

Okay.

Grab a paper towel there.

- No problem.

What are we gonna do with our veggie?

We, we want it to get the pan really hot.

- We - Want to roast it in there.

We're gonna put a little olive oil.

- Alright.

- A little salt and pepper.

- So I think let's just douse it up.

'cause you'd be shocked in that wood fire oven.

- Okay.

Okay.

Let's do, - We don't need to, - Let's do - It.

Preheat it.

'cause it will be preheated the second it goes in.

- Let's do it.

Let's put some olive oil all over this.

- You're from Florida originally, aren't you, Mike?

- I am South Florida.

Pompano beach, Deerfield area.

- Yeah.

You gotta cook a lot of seafood down that way, right?

- We do.

Fresh seafood.

Fresh.

Yeah.

- We couldn't get any marlin or anything.

- No, we couldn't get any Marlin.

We tried, but - We - Can't get it into like fish that, let's put a little white wine.

- Oof.

- Where's you at?

Put a little, - What do we got?

Little garlic.

Little, little, little Montreal steak season.

- Yeah, that's what we'll call it.

- Okay, - Perfect.

- Okay, - Throw it in.

Johnny, - We're gonna throw this in the oven.

Let our vegetables do their thing.

Yeah, let's do it.

All right.

Mike Bailine.

The vegs are doing their thing.

Not gonna take long for those to cook.

Okay, I got some.

Let's do it.

Got some butter here.

Now obviously we're gonna do some scampy.

We do garlic?

Yeah, we're butter olive.

Ooh.

Okay.

You want me to mix this together a little bit?

Yeah.

Heat it up a little bit.

It'll mix up.

Really?

Put it in the - Fire.

- Put it right in the fire.

All right.

Put it - On the edge.

Let's, - We can do that.

Oh, - Got on fire.

- As a matter of fact, we'll take the veg out right now.

Yeah, - Perfect.

Okay.

Okay.

I'm gonna start skewering these.

Where did we do with the skewers?

They're right here.

Okay.

Actually, what we're gonna do is I'm gonna, let's cut.

Let's cut some lemon - Here.

Alright.

Show me how it's done.

Chef Mike.

- We're just gonna quarter these and we're gonna put 'em on our skewers.

- So I'm curious, you've opened a new place, chef Mike's Kitchen and Market on State Street, right over by the Park circle.

- Correct.

- Right over by where people remember Poor Richards used to be back in the day.

- Right.

Poor Richards.

- And look at you skewering away there.

Tell me a little bit about what you're cooking over there.

Right - Now, we're gonna do some skewered shrimp scampy.

- Well, I know you're doing that here, but what I wanna know is what you're doing at your, oh, what we're doing over there at your - Restaurant.

We're going to do some, we have a self basting rotisserie wood oven.

- Oh, - Okay.

We like that.

So we're gonna do some roasted ribs and some roasted chicken, barbecue, cilantro, lime, and regular flavor.

And we're gonna do smash burgers and we're gonna do pastas, we're gonna do desserts, we're gonna do beverages.

- You're gonna find it all there.

And I guess people, now the new, the new trend is, is DoorDash Kitchens.

And Togo Kitchens.

And that's what this is, right?

- It is.

It's an online delivering company.

You can pick it up, but you can also order right from your seat at - Handyman.

The future is here now.

- So let's, - These shrimp look great.

- Oh, let's put another one of these on here.

- Okay.

- Alright.

- I'm gonna put a little bit of our secret.

- Beautiful.

- Yes.

- Season.

So we're gonna pop those in the oven and then we're gonna, how's our sauce doing?

Let's take a - Look.

- Move this over.

- It's melted.

It looks like scampy to me.

Yeah.

- Perfect.

Get a fork in here.

Mix that around a little bit.

We're gonna do some Parmesan cheese when it comes out of the end so it doesn't burn it, and it's gonna be delicious.

All right, Johnny, so what are we gonna do?

Start roasting - Our, yeah, so we've got our salmon, we've got our shrimp.

We just have to put 'em in the oven and let 'em do their thing.

Are you ready?

I know our cat Eelee's ready?

Yeah.

Eelee, are you ready?

- Eelee's ready.

All - Eelee's ready.

All right, well, let's go.

What do you think the salmon take longer to cook than the shrimp?

The - Salmon will take a little bit longer.

- All right.

Go ahead and put it right in.

Mike, don't burn yourself now.

- Okay.

- As a chef, you do that a lot, don't you?

Yeah.

Yeah.

Comes with the territory and then our shrimp.

All right.

Mikey.

Oh, look at - This.

That's beautiful, Johnny.

- All - Right.

Let's, it looks delicious.

Let's bring it - Out.

Let these shrimp out.

- Oh, we're gonna put our little scampy butter on it.

Some Parmesan cheese.

Be ready to roll.

It's beautiful.

- Put a little butter on there.

- Yeah, for sure.

How's the salmon doing?

- Ready for it to come out.

- All right, let's do - That.

The, the cedar plank is smoky and good.

- That's beautiful.

That's beautiful.

Give it another coating.

- Okay.

Again, honey vinegar, sea salt, lemon.

- Put a little mustard in there.

- Little mustard.

Olive oil.

- All right.

- Squeeze a lime.

This salmon looks outrageously good.

Okay.

- The cedar plank smells good too.

- Yeah, it's amazing the smell that that gets off.

Yeah.

- Really - Burning it.

Look how it, it burned all the way around.

- Yep.

- All right.

- And if we didn't have it soaking it, the whole thing would've burned.

Perfect.

- And our skewers.

- Yeah.

Looks great.

- Dude.

What about our veg?

We have - To put our veg on the plate also.

Okay.

- We'll get the veg.

Look at this Here.

- It's, I'm gonna put a lemon on there for us.

- Okay.

Man.

We're eating like kings today.

- We are eating like - Kings.

I'm so glad that you came.

I'm so excited for your new business that everybody's been enjoying.

Know you can get it on DoorDash now I'm gonna talk a little bit to Mike about, you know, his background, but get, get a load of this.

Yeah, - That looks good.

Quick, easy, delicious, fresh.

- Mm, mm mm.

All right.

So make sure you try out Chef Mike's Kitchen and Market on State Street.

Of course, you of course used to be behind Last Call Barn - Grill.

I was for - Out Evans Mills for - Quite some time.

- For quite a while.

- Yep.

- And then you came up from Florida originally, right?

- I did South Florida.

- You were involved in a restaurant business down there.

I was.

So that's why you know how to cook seafood.

- Sweet.

Yeah, we can cook anything.

Johnny.

- Well make sure you try his stuff.

I understand too.

You're gonna be open late.

- We are gonna be open late.

And we are going to, we're going to do something kind of unique in this area.

We're gonna have a market, so whatever we buy, you can buy and you'll be able to see that online and check out the market.

So that's gonna be something that's, - I can't wait to come in and try the chicken.

- Yes.

- The ribs.

The - Ribs.

The smash burgers, the pastas, the - Pasta, - The milkshakes.

- And now I can't wait any longer to try this.

- Yeah, let's do it Johnny.

- Okay, so I'm gonna go with the salmon first Again.

We've got wood fired, cedar planked salmon with a little honey.

Soy.

- I wanna pull the shrimp off the skewer and I'm gonna do it in my hands 'cause it'll be so much easier.

Yes, it will.

- I'm going in for seconds here.

Okay.

This, this salmon is delicious.

- Yeah, I wanna try the shrimp - And the smokiness is unreal.

All right.

- Yeah.

- How's the shrimp?

- So much flavor.

So much flavor.

- All right.

I'll try a piece.

- And they're really moist.

This oven is amazing.

- I'll try a piece of shrimp.

- Yeah.

- Okay, here we go.

I'll - Try the sandwich, honey, - Like candy.

- Yeah, - Absolutely delicious.

- I love the little chard that the, that the oven put on the, on the end of the salmon's Delicious.

- You can check out the recipe online.

WPBStv.org.

Okay.

Johnny on fire.

Of course, you can always listen to the dinner at Johnny's podcast.

You can listen to me on the border 1 0 6 7 radio station.

- You're everywhere.

- And check out Chef Mike's kitchen.

Yeah.

Brand new.

- Yes.

Thank you for having me, - Johnny.

Hey, my pleasure.

Thanks for coming to cook with me.

You're welcome.

Appreciate it.

Everybody have a great one.

Hmm.

I get my business Shrimp.

Shrimp are delicious.

Right.