Cape Cod- Road Trip

I have to say, I have never made sausage before.

Oy, oy.

We got it going.

Ha ha ha!

Uh-oh.

We went to a wonderful shop, and they had fudge that you wouldn't believe.

Marilynn: You're gonna keep a lot of dentists happy.

We met so many wonderful people.

Oh, nice to meet you.

Nice to meet you.

You are the tallest blond I've ever met.

Marilynn: So we decided to have a party.

Why don't we just dig in?

Dig in.

Marilynn: It was a Greek and South African mashup.

Mm.

Marilynn: We're the Brass Sisters.

Sheila: We have over 130 years' combined cooking experience.

But there are still so many things we've never tried.

So we're off on an adventure to tackle our culinary bucket list and mashup recipes in our kitchen along the way.

We love food, we love people...

Yes, we do.

and most of all, we love to flirt our way into kitchens.

Let the games begin, is what we say.

Bruce wanted to take us on a culinary getaway to beautiful Cape Cod.

Bruce: All right.

Marilynn: All right.

We're ready.

Road trip.

Ready?

Marilynn: When Bruce told us that we were going to Cape Cod, I thought, "What a beautiful getaway."

Sheila: I love a trip to the seashore.

[Wind whistling] Bruce: It's a blizzard outside.

Marilynn: This is New England, Bruce.

Taking us to Cape Cod in the middle of a snowstorm?

Thanks, Bruce.

This is a great idea.

Bruce: Shall we turn back?

Marilynn: First of all, you're not turning back.

We've come this far.

It's really coming down.

All I can tell you is, I'm hungry.

Marilynn: The storm was horrendous, and I was suffering from LBS.

What's LBS?

Low blood sugar.

Marilynn: The one thing I'm concerned about is, I don't think there's gonna be much open there.

All right.

This place is closed.

Sheila: That's closed.

This place looks closed, doesn't it?

That place is closed.

Well, everything's closed.

Well, maybe we could knock on someone's door and ask for a treat.

Then we saw a gold-and-yellow sign in the shape of Africa.

Bruce: Karoo South African & World Cuisine.

Marilynn: We've never had cuisine from Africa.

Well, I think it's about time.

We decided to order a South Africa feast.

We ordered almost one of everything.

Woman: I had to come and see what is going on here.

Nice meeting you.

Welcome.

Marilynn: We're the Brass Sisters.

I'm Marilynn.

This is Sheila.

I have to admit, we don't know very much about South African food.

So, as you guys gonna realize today, South African food is a big melting pot of all the different cuisines as we've been colonized over the years.

The Indian curries.

You have Portuguese influence.

You have the Dutch.

You have French.

You have British, so it is this huge cauldron of flavors.

Marilynn: There was a peanut soup with pumpkin, the best soup I ever had.

These must be the infamous monkey ribs.

Now, I know the menu said that there is no monkey involved.

Now, I don't know whether you have a monkey in the kitchen who makes it.

There has to be a reason why they are called monkey ribs and monkey gland sauce.

The story is that during the Boer War, there was a British general that was never happy with any food, so the one night, the chef just threw everything in a pot, made, like, this barbecue/A-1 kind of sauce, told the guys, like, "There you go.

It's monkey glands in a pot.

Have at it," and it became monkey gland sauce, and now we have monkey gland burgers, monkey gland steak.

So basically, it's a barbecue, a spicy barbecue.

It's a spicy barbecue sauce.

Chef, can you tell me about this bunny chow?

I'm ready to hop in, but I need to know a little more.

Bunny chow, in this one, we have lamb, potatoes, and a little bit of vegetables, in a really rich lamb gravy.

Marilynn: Bunny chow came to South Africa from migrant Indian workers.

They had to find an easy way to carry their lunch into the fields, so they hollowed out loaves of bread and filled them with their curries.

Marilynn: I'm a little sad.

OK.

I'm enjoying this meal tremendously, and I've sampled a whole cross section of South African food, but when I go home, we don't know how to make this food.

Ha ha ha!

I'm gonna teach you.

We're gonna love it, I bet.

OK. Let's do it.

I can't believe we talked our way into the kitchen.

Well, come on, ladies.

Let me put you to work.

Marilynn: I have to say, I have never made sausage before.

Groenewald: Control the speed there.

That's nice, Marilynn.

Marilynn: We had a lot of fun doing it... Oh, you guys are doing a great job.

but you really can't feed the sausage into the casings too quickly... Uh-oh.

Marilynn: because then you have an explosion.

[Explosion] It's wonderful, but I think I need a little bit more practice.

Me, too.

Sheila: She told us about a wonderful South African dessert.

It was called milk tart.

Marilynn: This is a national dessert.

It is.

We even have a national milk tart day.

Marilynn: It's a homey dessert, and the recipe is made all over South Africa, and it really is a cinnamon-flavored custard.

Sheila: This is wonderful.

This is spectacular.

Mm.

Sheila: I just thought that was one of the best desserts I had ever eaten.

You notice how quiet it has become?

Melt in your mouth, crumbly crust, silk.

Mm.

Part of me feels South African now.

I need South African sisters here.

Mwah.

You smell the Chanel?

Oh, yes.

[Laughter] [Camera shutter clicks] Sheila: Our next stop was Provincetown.

Marilynn: And Bruce told us we were going to have a chance to check a few things off our bucket list.

I can hardly wait.

Provincetown is as far as you can go on Cape Cod.

It really is a village.

There you are, at the end of the world, and there are all these wonderful things.

There's so much to see there.

You really can walk around the town.

Look at this.

Look at that claw.

Sheila: Each of the shops was so interesting.

Let's take a look in here.

We went to a wonderful shop.

Marilynn: It was called Cabot's Candy.

They have been making candy since 1920.

They had fudge that you wouldn't believe.

They had pistachio fudge.

They had cranberry fudge.

From one end of the store to the other, fudge, fudge, fudge.

Man: Hello, ladies.

Hi.

Marilynn: I love your hat.

You got to have the Willy Wonka hat.

Since we make the candy here, we're allowed to wear it.

Sheila: You make the candy here?

Oh, yes--all the taffy you see, all the fudge.

Marilynn: We talked our way into their kitchen downstairs... and we got to meet Dwayne.

You're the candy maker.

Yeah.

The production candy maker.

Yeah.

OK?

This is exciting because our daddy made fudge... Oh, OK. and he made chocolate fudge.

All right.

So we're gonna make fudge together today.

Oh, wonderful.

OK. Sheila: All that silky, smooth chocolate fudge was just wonderful.

Chocolate, chocolate, chocolate is the story of my life.

You know, Dwayne, we've told you that we think you're an artist, and I think the medium you're working in is chocolate.

Heh heh.

OK.

Thanks.

Marilynn: Dwayne was full of energy, and he caught on very quickly because he referred to us as the Golden Girls, and I was complimented by that.

When I saw that taffy riding the machine, it was almost hypnotic.

Marilynn: How many pieces of taffy will this make?

Dwayne: Made like 3,500 pieces.

3,500?

That's a lot of taffy.

You're gonna keep a lot of dentists happy.

Marilynn: Their taffy machine was named Rose, and watching Rose process that taffy into pieces and wrapping it one piece per second was mind-boggling.

But all of a sudden...

It speeded up.

We didn't know what to do.

Oh, boy.

Oh, boy.

We had a Lucy- and-Ethel moment.

OK, OK, OK. Lucy, it's-- Ha ha ha!

Sheila: Our first meal in Provincetown was at a lovely restaurant called Spindler's... Ohh... Sheila: and the atmosphere was so inviting.

Sheila: Let's flirt our way into the kitchen.

I'm with you, dear.

You can stay here.

You don't come with us.

Bruce: I'm not touching anything.

I'm finishing my potato chips and pickles.

I counted the scallops.

I counted the scallops.

OK. OK. Good luck, ladies.

Make me proud.

We always make you proud.

We always make you proud.

Sheila: Chef Damian.

Don't get me started.

I know I had to sort of monitor that relationship... You have to be careful.

She is a big flirt, but she realizes that she is old enough to be your grandmother.

I don't mind.

You don't mind?

And I have to say, once he got on board, he was outrageous, too.

What am I, chopped liver?

Ha ha ha!

Don't feel bad.

I got here first.

No.

You're right.

Are you gonna tell us the secret of your lobster roll?

This is all freshly cooked lobster each day.

Now, is this knuckle lobster or-- This is the knuckle and the tail mixed together.

Ohh!

Ohh!

You're talking really good stuff.

Now, you've got a good char on that roll.

Yes.

Little crust doesn't hurt.

So this is our homemade lemon aioli.

Ohh!

Ohh!

It's homemade.

Put in a little bit of that, little bit of shaved celery-- diced, finely diced... Lovely, and this-- chives... Chives.

little bit of salt, little pepper.

Mix it together.

Now, where did the lobster come from?

This lobster is from Maine.

Maine lobster.

Yes.

So we're still in New England, everybody.

Still in New England.

That is beautiful.

Very generous.

This has got to be the best lobster roll I've ever eaten.

We better get back to the table before Bruce eats all the dessert.

I'll save you a bite of mine.

Oh, wow.

Ha ha ha!

Ha ha ha!

Looking forward to it.

Ha ha!

Marilynn: We are no strangers to the cold, but even we have our limits.

Bruce took us for a shvitz.

Sheila: Do you know what a shvitz is?

It was more of a spa experience, but there was a steam room involved.

This is so beautiful.

This is a hammam.

Marilynn: This was the first time we had ever gone to a Moroccan hammam.

I love the tiles.

Maybe we shouldn't be too loud.

We don't want to disturb this woman.

Let's be quiet.

Ahh...

I can feel the tension coming off me.

Marilynn: I felt so pampered.

Did you feel pampered?

Oh, I felt like I was in heaven.

I'm still thinking about that meal we had, that South African food--the milk tart... Oh, we've got to make a milk tart.

the Malay stew-- Ladies, I can't help but overhear you, and I'm a chef in town.

Really?

Really?

Yes, and you're making me hungry, and so I'm very curious.

Where did you eat?

We ate at the most delightful South African restaurant on the Cape.

Sounds delicious.

It was, and Bruce ordered just about everything on the menu.

Who's Bruce?

He's our producer.

Oh.

Oh, OK. Well, if you're in town for a while, I have a restaurant here in town, and I make Greek food.

We love Greek food.

You're Greek.

I'm Greek.

I'm half Greek, half Italian.

Well, we are 1% Greek and Italian.

Then I think you should come to my kitchen and cook.

Marilynn: Who would have thought that we would meet one of the best chefs in town and in a steam room?

When we found our way to the kitchen of the Crown & Anchor, we found Michele, our friend from the steam room.

You guys made it.

Sheila: So adorable.

Yay!

I'm glad you made it.

Marilynn: Michele showed us how she made her grandmother and mother's recipe for pastitsio.

Pastitsio, it's somewhere between a Greek lasagna and a moussaka, and it's the Béchamel sauce on top that really makes it.

We'll start with the meat mixture, OK. and you'll get going.

It's very simple-- parsley, onion, garlic, and shallots.

We are going to add some beautiful ground beef, and we're gonna just break it up.

Marilynn: You know what I love about the way you cook?

Tell me.

You cook the way I cook.

I like to get my hands in it.

Me, too.

I like to feel the food.

And then salt and pepper.

So we brown this nice, so we're gonna throw this in.

How long do you cook the pasta?

We're gonna cook the pasta about 10 minutes.

OK. What I like to do when I make a Béchamel-- and I don't know if you guys do it-- I like to heat my milk in one pan and then make my roux in another, and I'm gonna take some nutmeg.

I got some fresh-ground nutmeg here.

I like a lot.

All right.

We're gonna add the deeper, richer flavor of tomato paste.

You know, pastitsio, to me, I mean, a lot of people don't really know what it is, and it's my favorite dish, and it's just, like, a traditional, almost like a Greek lasagna... Mm-hmm.

if you will.

You know, it's a Greek casserole, and it has these beautiful noodles and then the Béchamel and the meat, uh, one of my favorite dishes.

All right, so we're gonna throw this in the oven.

OK. OK. And how will you know when it's done?

Will it be brown on top?

When it's nice and bubbly and golden on top.

Top.

Michele showed us how she made her baklava.

Ragussis: We made this baklava, and what we do is, we dip it, like, 5 times.

Marilynn: And what do you dip it in?

So it is a simple syrup of a lot of sugar, water, and lemon juice.

Marilynn: Baklava is a delicious, sweet treat from the Mediterranean, and it's made with nuts and honey, cinnamon, and lemon essence.

Sheila: And it's always just what the doctor ordered.

Marilynn: Where else but in America can you have a Greek Italian, Jewish Romanian, and Mexican chefs and home cooks in one kitchen making baklava?

We're a melting pot right here.

Well, what better place than a hot kitchen to have a melting pot?

Maybe you're right.

Oh, you're funny.

And this is a hot kitchen.

Oh, you're funny.

Yes.

Well, I have 5 minutes of really good material.

You do?

Do I get to hear it?

Well, I don't have a stage.

Oh, we have a stage.

Good evening, ladies and gentlemen.

It's a pleasure to be here with you tonight.

Do you know what the French chef got for his girlfriend for Valentine's Day?

A hug and a quiche.

[Laughter] Did you hear the one about the mushroom who went into the bar, and the bartender said, "What are you doing here?

You're a mushroom."

And the mushroom said, "I belong here.

I'm a fungi."

[Applause] Marilynn: Ooh, does that smell good.

Sheila: Mm, does that smell wonderful.

Smell that cinnamon in there?

Mm... Whoops.

Marilynn: The warm aroma of the tomato-and-cinnamon- seasoned beef filled the room before I even took a bite.

Let's see.

Mm!

Mm.

Oh, is that good.

It's creamy.

It's steamy.

Beyond my wildest expectations.

Delicious, right?

More than delicious.

Ethereal.

Here we go.

God, I love it.

I'm hanging out with your guys all the time.

My Italian Greek heart is beating.

Oh, yeah.

Oh, look at that.

You want to see beaut-- Look at that.

Yep, sticky and delicious.

Ohh... OK. Ready?

1, 2, 3.

OK. Is it gonna crunch?

Uh-huh.

Mm!

Mm!

I know I keep saying, "Mm," but what else can I say?

It's the best compliment ever.

What do you think?

That's a good baklava?

No.

"No"?

It's not good baklava.

It's a great baklava.

Yes.

You guys are my new best friends.

Man: ♪ News ♪ ♪ I got good news ♪ ♪ It is the best news in the world to me ♪ ♪ The best news in the world ♪ ♪ The news is you ♪ Marilynn: Our next stop was Angel Foods, a specialty food store and restaurant.

It was housed in one of the oldest buildings in Provincetown.

It was originally used in the 19th century for supplying sailing ships, and now the building is being used for supplying delicious food.

Hi, girls.

Hi.

How are you?

We're the Brass Sisters.

I'm Marilynn, and this is my sister Sheila.

I'm Liz.

Nice to meet you.

Oh, how nice to meet you.

Marilynn: Angel Foods, first of all, they had all kinds of wonderful cookies, and me with my sweet tooth, that was wonderful.

This is my husband Danville.

Now, Sheila, I am very sorry to tell you something.

Sheila: What?

You can't flirt with this man.

I wouldn't think of it.

He's married.

Why, Danville, I want you to know that we are on a culinary adventure, so this is one of the adventures.

We've never worked with red snapper.

Marilynn: Danville knew his way around the kitchen.

Danville: Make sure the seasoning get in between the-- Marilynn: Right, right.

Yes.

You put that guy-- I love that sizzle.

Oh, yeah.

And it was this aroma of spices that wafted up, and he could tell, putting his finger on the flesh of the fish, when it was done.

Marilynn: Oh, it's beautiful.

It's done just right.

Isn't it beautiful?

Marilynn: It is beautiful.

Sheila: It glistens.

This is a very festive dish.

It is very festive.

It's colorful, it's tasty, and it's festive.

We're having a party tomorrow at our guest house... Liz: Really?

and we'd like you to come.

I feel a kindred spirit between you girls.

Oh, and-- Thank you so much.

Mwah!

Mwah!

We met so many wonderful people on our trip here, and we wanted to reward them, so we decided to have a party.

We were able to use the kitchen where we were staying.

Our inn was fabulous.

Sheila: It was home.

We wanted to thank everybody.

We decided we could do that by baking a milk tart.

Or two.

Or 3.

We came up with an idea that sort of was a riff on baklava.

We wanted to make a baklava crust with filo dough.

We made a mixture of brown sugar and cinnamon and chopped pistachios, and we put it between the layers of the filo dough.

We decided that we were going to use some of the elements of baklava in the filling, so we had a little honey and a little lemon, and we kept the cinnamon, you know, from the South African part.

It was like a custard, and we decided to put the baklava milk tart in the freezer, and when we took it out, we had this spectacular, frozen custard filling.

It was our homage to a snowy day in Provincetown.

We decided that we were going to try something new with pastitsio and bunny chow.

OK. We used these large bowls that were made from rolls, and we made a pastitsio filling, and we put a Béchamel topping over the filling, and it was wonderful.

People were arriving every minute, and the excitement was brewing.

The whole room was filled up with friends.

We were nervous.

We were scared.

We wondered how our friends would receive our interpretations of their wonderful recipes.

Hello.

All: Hi!

We're so glad you could come and join us for a very special Sunday dinner.

Ragussis: Thanks for having us.

Dinner is served.

Mwah.

Thank you.

Hi.

It's nice to see you again.

Nice to see you.

So nice to see you.

Hi, Robin.

Mwah.

Mwah.

Robin, mwah.

Hi.

Hi.

Um, have we met before?

You were all so wonderful to us.

You took us into your kitchens, and you taught us all about different cultures and different food.

We wanted to take what we learned from you to combine the cultures and combine the cuisines and let you have a chance to experience it.

We want to thank Alli and Ilene for being such wonderful hosts and letting us take over their kitchens.

Why don't we just dig in?

Dig in.

Yeah.

All right.

Marilynn: Everyone loved what we served and our interpretations of their recipes.

Mm!

It works.

Mm-hmm, the turmeric, oh, yeah.

Oh, that's awesome.

I think you got it perfect.

Marilynn: Oh, good.

Marilynn: Chef Sanette loved our take on the classic milk tart.

Mm!

It was a Greek and South African mashup.

There was one person there who really enjoyed the food, and, boy, was she curvaceous... Oh, nice to meet you.

Nice to meet you.

You are the tallest blond I've ever met.

And it turned out, she was the chef at the spa, and it was her strawberry scones that we had enjoyed... And they were delicious.

You bake, as well?

I do.

I am the baker.

I am impressed.

I'm very impressed.

but Sheila fell in love with her ring.

It was just beautiful.

Marilynn: I think if I wanted to sum up our trip to the Cape and to Provincetown, I would use one word, one word only, and that is "community."

Sheila: In just a few days, we have a whole new outlook on life.

Both: ♪ By the sea, by the sea ♪ ♪ By the beautiful sea ♪ ♪ You and me, you and me ♪ ♪ Oh, so happy we'll be ♪ I don't remember the rest of it, something about beside the sea.

♪ Beside the sea ♪ ♪ Beside the sea ♪ No.

Well, that's terrible.

Bruce: I think that's cute.