Stay updated with breaking news from Cotechino. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Know? a meat pie. anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that s not sufficient. martin: usually there is no truffle, but i just anthony: yes, black truffles. david: more truffle. martin: maybe it s gonna be too much truffle. david: my blood s getting thicker as i look at that. thicker as i look at that. anthony: and now the main course a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. anthony: into the chicken. martin: yeah. anthony: good god. there is a light at the end of the tunnel. man: ah. anthony: someone should be ....
Bacon omelet. and these. how is this made? martin: with love. anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. martin: this is a classic quebecer dish. it s called la tourtiere, you know? a meat pie. anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that s not sufficient. martin: usually there is no truffle, but i just anthony: yes, black truffles. david: more truffle. martin: maybe it s gonna be too much truffle. david: my blood s getting thicker as i look at that. anthony: and now the main course a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. ....
Right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. anthony: into the chicken. martin: yeah. anthony: good god. there is a light at the end of the tunnel. man: ah. anthony: someone should be singing the national anthem now. i mean, really. this is a practically prehistoric old-school canadian classic. maple syrup is heated, then poured on snow, becoming a kind of taffy. but the preferred delivery mechanism does present some issues. man: mmm. martin: yeah. no, no, no, no, no, no. anthony: what? martin: take a big one, and ....
anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we re covered. anthony: whoa, cotechino. group: finocchina. anthony: what? what did you call me? fred: finocchio. anthony: oh, that s awesome. fred: do you often eat in the rain? jeremy b: like i said, you re in newfoundland. dave: it was miami like five minutes ago. jeremy c: you don t come here for the weather. anthony: oh no, literally five minutes ago it was like sunglasses. jeremy c: and that s that s newfoundland. four seasons in one day. anthony: how many times have you been here? dave: i ve never been here. no, never. anthony: whoa whoa, wait a minute, this is your first time. dave: our first time in newfoundland, and we ve tried to come on a couple of occasions, ....
And these. how is this made? martin: with love. anthony: with love. panko-encrusted duck drumsticks with shrimp and salmon mousse and maple barbecue sauce. good lord. wow. martin: this is a classic quebecer dish. it s called la tourtiere, you know? a meat pie. anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that s not sufficient. martin: usually there is no truffle, but i just anthony: yes, black truffles. david: more truffle. martin: maybe it s gonna be too much truffle. david: my blood s getting thicker as i look at that. anthony: and now the main course a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. anthony: into the chicken. ....