Meaghan: WELCOME INTO THE KITCHEN. ‘TIS THE SEASON FOR THANKSGIVING, BUT WE HAVE THE TALK SIDES. HELLO, BRETT. HELLO, HOW ARE YOU. Meaghan: STUFFING OR DRESSING? I CALL IT STUFF ?OOG YOU HEARD IT FROM THE SOURCE. SO WE’RE GOING THE MAKE ONE TODAY. A NEW MEXICOIAN INSPIRED ONE. YES, NEW MEXICAN INSPIRED. FINE DICED ONIONS AND GARLIC THE START. SEE IF WE CAN GET IT TO COME OUT. I’LL START COOKING THAT. Meaghan: YOU SAW ANDY AND I DO OUR TACO BELL BISQUE. THAT WAS AWESOME. Meaghan: I DIDN’T DO A GOOD JOB CHOPPING MY ONIONS OR GARLIC. IT ALL TASTES THE SAME. I DON’T KNOW IF IT DOES, BRETT. I DON’T KNOW. WE’LL ADD SOME BACON TO IT. AND SOME DIXON APPLES WHICH ARE THE BEST APPLES IN THE WORLD FROM DIXON, NEW MEXICO. Meaghan: I’M NOTICING THAT THOSE ARE VERY SMALL DICE ON THAT ONEN YOU WANT IT TO SOFTEN UP REALLY WELL? YOU KNOW, PI WAS COOKING THIS IN NORMAL TIME I WOULD LET THIS COOK FOR TEN OR 15 MINUTES. GET TENDER AND DELICIOUS AND COMBINE THE FLAVORS. AND THEN WE CAN ADD SOME BEAUTIFUL BREADCRUMBS. Meaghan: YOU DO SOUR DOUGH I GUESS? THIS IS ACTUALLY A GLUTEN-FREE WHITE SOUR DOUGH. Meaghan: INTERESTING. BECAUSE WE OFFER A LOT OF GLUTEN-FREE OPTIONS IN THE RESTAURANT. Meaghan: ALL RIGHT. YOU LET THAT COOK UP? YES, AND OUR FRESH ROASTED HATCH GREEN CHILI. Meaghan: THAT’S THE INSPIRATION BEHIND A LOT OF YOUR COOKING. IT IS. HAVING SPENT SO MUCH TIME IN SANTA FE, WE USE A LOT OF GROBE CHILI, RED CHILI AND OTHER CHILIS IN OUR COOKING. THERE’S SO MANY CHILIS OUT THERE THAT ARE NOT NECESSARILY HIGHLY FLAVORFUL. Meaghan: SO MUCH FLAVOR. AND A GREAT SMELL. VERY AROMATIC. A LITTLE SPLASH OF APPLE CIDER VINEGAR FOR A LITTLE ACID. AND SOME CHICKEN STOCK TO FINISH OFF OUR STUFFING. Meaghan: NOW ON THIS ONE YOU’LL — DO YOU KEEP IT IN THE PAN AND COOK IT? ISM WE’LL COOK THIS THROUGH AND STUFF OUR PORK CHOP WITH IT. Meaghan: YOU’RE GOING TO STUFF THE PORK CHOP? Andy: YES. Meaghan: OH, EXCELLENT. SO IF YOU DON’T WANT TURKEY, YOU’RE SICK OF, THEY, THIS IS WHAT YOU CAN DO. Andy: ABSOLUTELY. Meaghan: BUT YOU STILL GET THE STUFFING EXPERIENCE. JUST A LITTLE TWIST. NOT HAVING TO HAVE THE TURKEY ALL OF THE TIME. WE’LL BE SERVING THIS LATER IN THE WEEK. Meaghan: WE WILL. TALK ABOUT YOUR HOURS. I’M ASSUMING YOU’RE CLOSED TOMORROW. WE ARE CLOSED TOMORROW. WE’LL OPEN ON FRIDAY AT 11:00 SO PEOPLE CAN GET THEIR SHOPPING DONE. Meaghan: COME FOR SOME MIMOSAS AFTER THATISM AND WE’LL BE OPEN FRIDAY AND SATURDAY AND SUNDAY. Meaghan: BEAUTIFUL. LEST TALK ABOUT THOSE HUSHES BEFORE WE GO TO BREAK REAL QUICKISM THESE HUSHES ARE ALL FRESH MY FROM MY GARDEN? I HAVE SOME AT THE REST TROPICAL DEPRESSION AND SOME AT MY HOUSE. Meaghan: THAT’S SO NEAT. WHAT FLAVORS? WE HAVE ROSEMARY AND THYME AND SAGE. Meaghan: ALL FALL FLAVORS FOR THIS TIME OF YEAR. WE’LL HAVE SOME GREEN BEANS AND STUFF THIS PORK CHOP DURING THE BREAK. WE’LL SHOW YOU THE FINISHED