A Tale of Two Anthony Bourdains with Eric Ripert | Ep. 1 Part 2/3 On The Table | Reserve Channel

Anthony Bourdain opens up about his life as a college student, the crazy things he's done in life and how he ended up in rehab for his drug addiction. The Portuguese Seafood Stew is going great but the conversation gets even better.
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table.""
FOLLOW @OTTshow: full.sc/Wctnx1
Facebook: full.sc/RhQ52m
Google+: full.sc/RTAoPK
SUBSCRIBE: full.sc/VX9hqH
Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.
FOLLOW US TWITTER: full.sc/VXoWpU
LIKE US ON FACEBOOK: full.sc/PUaj19
GOOGLE+: full.sc/PUaoSk
CHECK OUT OUR OTHER SHOWS
ACROSS THE BOARD with Joy Bryant: full.sc/TUWErV
ARTST TLK with Pharrell Williams: full.sc/XhdMwW
BE WELL WEEK with Dr. Lipman: full.sc/VXoKqu
ON THE TABLE with Eric Ripert: full.sc/VX9zO9
CAPTURE with Mark Seliger: full.sc/PTZD2q
EX-PATS: full.sc/VX9Nol
Anthony Bourdain's Seafood Stew
Serves 4-6
1 bottle dry red wine
1 tablespoon extra-virgin olive oil
1 green pepper, cut into ½-inch pieces
1 medium onion, cut into ½-inch pieces
7 to 8 garlic cloves, thinly sliced
1 tablespoon cumin
1 stem fresh oregano, leaves removed
1 teaspoon crushed red pepper flakes
4 large octopus tentacles, cut into ½-inch pieces
1 tablespoon tomato paste
1 (16-ounce) can crushed tomatoes
2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock
2 Yukon Gold potatoes, cut into ½-inch pieces
2 cod fillets (7to 8 ounces each), cut into 1-inch pieces
12 little neck or top neck clams, scrubbed
Fine sea salt and freshly ground black pepper
French baguette, for serving
1. In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds.
2. Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes.
3. Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day...it's even better.
A Tale of Two Anthony Bourdains with Eric Ripert | Ep. 1, Part 2/3, On The Table | Reserve Channel
/ reservechannel "