Hell's Kitchen's Dylan Duffy prepares Orecchiette

New at 11 o'clock from the intense competition of Gordon Ramsay's Hell's Kitchen to our kitchen right here at Fox 6, which is a little bit less intense, I would say. Bayview native Dylan Duffy is back home and back with us today. He's here to show off some of his culinary skills. A recipe, Dylan, that you were just telling me, people who watch the show. might know. Maybe. Walk me through a little bit. Yeah, yeah. So this is an orecchiette pasta with sausage, broccoli rabe, and chili, garlic, anchovies. This is a pretty classic dish, and it is one that I served table side in a previous episode. What does that mean table side like? So I went around, I had a little cart with my water and with all my ingredients, and I went up to customers and I served them this pasta right in front of them. And so that I could take a load off on the kitchen, I kind of like went around and cheered up the dining room while things were going wrong behind me. Oh, that's amazing. What a party trick. Yeah, because I feel like you see people who have like fancy wine opening skills, table side and- Right, yeah. Maybe I've had guacamole table side, but I've never had pasta. So this is definitely a new challenge here. Okay, so what did you just put in there? So this is like an anchovy paste, anchovy and garlic blended up, and then we caramelize it real low and slow. And then I'm adding some fresh garlic and some chili flake to get it started. I, um, you know, typically anchovies kind of freak me out. Yeah. But when you have them in a paste like that, they really do add a lot of flavor. It's good. It's really, really good. It's a little bit fishy, but when you cook them down a bit, it doesn't make it too, like, strong. Add garlic in there. Or overpowering at all. Yeah. And some garlic in there. It smells so good. It does smell really good. Already it smells amazing. This is how I am every day at work. Yeah. I was like, oh, that smells really good. Okay, so we're starting out that. You're caramelizing it. Then it looks like... Then I've got some Italian sausage here. This is a really flavorful dish already. Yes, this is really good. This is definitely a favorite. And I have broccoli rabe right here. Okay, so, oh, no, you're good. I always thought it was broccoli rabe, so I'm glad that you're... And how do you say the name of the... Orikety? Orikety, yeah. Orikety. It means little ears. Little ears. That's what they look like. Beautiful. Exactly, yeah. Wait, so can folks who visit you at El Ponte get this? Yes, they can. Oh, beautiful. Yes, we serve this in lunch and dinner. Okay, is this one of your recipes? No. No, I didn't know if it was like a Hell's Kitchen special. Okay, so we have viewers who are watching Hell's Kitchen on Fox 6. I guess, what are your thoughts on this next episode here? I am very excited for this next episode. I think this is going to be really fun. It's going to be super intense, but it's really good overall. I've been looking forward to this one for a little while now. Um, so, Switching up a little bit. I can't reveal too much, but it's definitely going to be a surprise for most people. Okay, wonderful. I'm looking forward to that. Okay. And so wait, how many episodes do we have left now on Hell's Kitchen? Oh, I don't know. I don't know. We're hitting the homestretch here. I know, I know. But yeah, it probably must feel weird for you because when did you finish shooting all of it? Months ago. So yeah, it's like you get to come on our show and kind of revisit this past life that you lived and you've got this great new job now. And how are things going down at El Ponte? Things are great. Yeah, Yeah, we're having a good time. It seems like it's busy. It is busy, yeah. It is really busy. I've been feeling it. For good reason. Now, last time I talked to you, I asked if people recognize you when they come in. Have you gotten more, oh, you're that guy, Dylan, from the kitchen? That'd be funny. I guess they're probably not going back into the kitchen too much to visit. No, that's true. It's not an open kitchen like Lupe is. Right. Yeah. Got that. Okay, wonderful. Okay, so we got kind of our sausage, our broccoli, our kind of a few. Seasonings in there. What comes next for this pasta here? All that's left is the pasta and some cheese. And some cheese? And a little bit of tomato sauce. And a little bit of tomato sauce. Wonderful. Yeah. Okay. See, I feel like when you have it all pre-portioned out here, it seems attainable to me. Yeah, right. I don't know in real life if I would be as successful. I guess, what do you think is the biggest pro tip you could give somebody who wants to attempt this at home? What, making this dish? Mm-hmm. Oh, I mean, you can grab everything from a supermarket. It's really no problem. I'd say the anchovies, though, you just chop them up real fine. So you can't buy it like that? No, no. You've got to make it? I think you could. You might be able to get a tube somewhere. But if I were to make this at home, I would get fresh anchovies and chop them up. And chop them up, and then that's what you make the paste out of? It's still really good. If you say so. All right. We've got Dylan Duffy live with us in studio. You can find him on Hell's Kitchen, which, of course, airs right here on Fox 6. Steph, I feel like today we've had soup in here, now we're doing pasta, which is perfect because for me, it's like, I don't know, it's that season. Like winter's coming tonight, it feels like. Thank you, Mike. Welcome back, everybody. We've got to show you the finished product, right? Now that we've showed you how the orecchiette is made in the kitchen with Dylan Duffy, you can find this on the menu at El Ponte in downtown Milwaukee. I still got to check that one out. Our Italian food scene is so good here, and this is just the latest addition.