♪ ♪ >> From the editors of Relish.com, we bring you Moveable Feast.

♪ ♪ ♪ ♪ ♪ ♪ >> MICHELLE BERNSTEIN: Bienvenidos a Puerto Rico.

Beautiful colors, beautiful people, beautiful food.

What would you say are the staples here?

>> People will tell you rice and beans, but rice and beans don't grow on the island, so we need a new a Puerto Rican cuisine that goes beyond rice and beans.

>> BERNSTEIN: In other words, indigenous.

Our chefs today are autor de cocina Ventura Vivoni Rivera.

>> There's mango like crazy.

>> Everywhere.

>> Mango gazpacho, mango marmalade, mango ceviche, mango ice cream.

>> BERNSTEIN: And New York transplant... >> A Nuyorican, we call it.

>> BERNSTEIN: A Nuyorican!

Chef Kevin Roth.

>> We want to season it pretty liberally.

What that does, when we put that on top of that hot, hot fire, it helps to caramelize it and make a nice crispy skin.

>> BERNSTEIN: We're sourcing red snapper, mahi mahi, and kingfish at the local fish market.

>> Look at this beauty.

(kissing sounds) >> BERNSTEIN: Is this passion fruit?

>> Yeah, that's passion fruit.

>> BERNSTEIN: Picking most of our fruits and veggies right off the ground.

(loud crash) (cries out) Watch out for falling mamey!

(laughter) And generally taking life easy, or as the Puerto Ricans say... >> If something is very easy, we call it, "Oh, that's a mamey."

>> BERNSTEIN: Well, let's hope tonight's dinner's a mamey.

Salud!

>> ALL: Salud!

>> Coming up next on Moveable Feast with Relish.

>> Major funding provided by: >> Ladies and gentlemen, your attention, please.

(gecko clears throat, feedback squeals) >> GEICO would like to take a moment to say thank you to our military service members at home and abroad for all their hard work and sacrifice.

We all sleep easier knowing you're out there keeping us safe.

And on a personal note... (jet engines roar, gecko's speech muffled) (crowd cheering) (exhales) Just needed to get that off my chest.

Thank you.

>> GEICO-- proudly supporting the military for over 75 years.

>> We can't just take from nature, so we collaborate.

Ocean Spray works with nature every day to farm in a sustainable way.

♪ ♪ >> Ocean Spray is a proud sponsor of Moveable Feast.

>> At Pure Leaf, the most important ingredient in making tea is saying no.

We're committed to saying no to artificial flavors and sweeteners in our brewed iced teas.

♪ ♪ >> I am Errico Auricchio, the founder of BelGioioso Cheese.

I came in 1979 from Italy with my family and the memory of Italian cheese.

>> La Panzanella-- bakers of Italian-inspired crackers.

Simple ingredients and non-GMO.

♪ ♪ >> BERNSTEIN: Our first stop: Villa Pesquera, a fish market in Cataño, with gorgeous views of Old San Juan.

♪ ♪ Things are coming back now to Puerto Rico.

These beautiful indigenous fish and seafood and lobsters, Tommy, and you two have been trying to get the younger generation more into what grows and what's caught here, and what's in the waters here.

Is that, like, a big thing for you guys?

>> Yes, it's been a process to educate our cooks, you know, because the cooks, again, these are young guys that grew up here, and they're used to not having that fresh product.

>> BERNSTEIN: After years of working in New York City's restaurant industry, Kevin Roth opened La Estacion in Fajarda, Puerto Rico, in 2007.

Kevin combines his love for Puerto Rico with deep-rooted passion for barbecue, creating a new style of cuisine that he calls "Nuyorican barbecue."

Kevin pays homage to the island's history by using open fires with wood smoke and charcoal and ingredients indigenous to Puerto Rico.

>> We have young kids that work here.

They've been working for five or six years, so now they're grown men.

>> Now they have the knowledge of how to handle fish, how to sell fish, and there's a heritage of bringing back the consuming of the local fish.

>> Chef Ventura Vivoni Rivera grew up on a coffee plantation in the mountains of Adjuntas, Puerto Rico.

After graduating the School of Culinary Arts at IBC in San Juan, he developed a knack for innovative combinations, like Latin-Asian, Latin-Thai, Creole Creative, Nuovo-Giro, and Chinchorro gourmet, A.K.A.

gastro pub.

Whew!

He's worked all around the world, but has landed squarely back on home turf, where he prepares a ten-course meal three times a month for guests at his own home, Hacienda Luz de Luna.

Tommy, for tonight, I am looking for something to make with a taco, so I need something flaky with a heavy marinade on it, so like a wahoo or a mahi or... >> I got fresh mahi.

Just came in this morning.

>> I'm looking for some whole fish, some snapper, hopefully.

>> We got some.

We got three types of them: we got the yellow-eye, we got the queen snapper, and we got the beeliner.

>> Great, let's get some of that yellow-eye.

>> Okay, no problem.

>> I already got mine, I've got a kingfish from here.

Look at this beauty.

It has my name on it.

(kissing sounds) >> BERNSTEIN: More importantly, though, Tommy, will you come to dinner tonight?

>> Of course.

>> BERNSTEIN: We want to have you at our dinner.

>> Good, good.

>> BERNSTEIN: Thank you.

♪ ♪ ♪ ♪ >> We're here at Frutos del Guacabo in Manatí, we started this back in 2010.

Based on what the chef needs, that's what we produce.

>> BERNSTEIN: Efrén Robles runs the farm Frutos del Guacabo, with goats and chickens... (crowing) All kinds of local fare, including one that, if you don't watch out, (laughing): can really pack a wallop.

(loud crash) (cries out) (laughter) >> In Puerto Rico, we say, something is very easy, we call it, "Oh, that's a mamey."

Why?

Because picking mamey is very easy.

They are ready when they fall on the ground, and when they hit the ground, they give a mameyazo.

So every time you give a bruise because of something... >> BERNSTEIN: This is called a mameyazo?

>> Yeah, I'll give you a mameyazo.

>> BERNSTEIN: No, don't give me a mameyazo!

>> Gastronomic culture goes into even slang jokes, and it's like our daily rice and beans.

>> BERNSTEIN: That's what I'm seeing here in Puerto Rico.

Everything goes into your language, goes into your food, it's a way of life.

Speaking of right off the ground, is this passion fruit?

>> Yeah, that's passion fruit.

You can grab it.

>> BERNSTEIN: Wow.

I didn't know it grew like this!

>> Everywhere you're looking in Guacabo, there's a product.

>> BERNSTEIN: Oh, my goodness!

>> Look at this.

>> When the passion fruit turns yellow, they hit the ground.

>> It's a beautiful fruit.

>> BERNSTEIN: Mmm, so good.

>> I'm getting quite inspired.

I might want to do something with it.

>> BERNSTEIN: Oh, they're delicious.

You know what I'm going to do?

I'm going to make, like, a salsa, and the passion fruit is going to be the base for my croqueta.

>> Croqueta with what?

>> BERNSTEIN: With Kevin's pulled pork.

>> That sounds like it's going to be great.

>> BERNSTEIN: And you?

>> I think I will gather some more ingredients and I will keep it as a surprise.

>> BERNSTEIN: You're mysterious.

>> Yeah.

♪ ♪ >> BERNSTEIN: I think I'm going to learn how to milk a goat, or I'm going to watch someone do it.

>> You've never done it before?

>> BERNSTEIN: I've tried milking a cow and it didn't work.

>> Mira, this is really simple.

You tie these two fingers off so no milk can go up, okay?

You ready to do this?

>> BERNSTEIN: If I do this badly, is she going to be mad at me?

>> No.

(laughing) >> BERNSTEIN: So why do you feed her while this happens?

>> When they feel good, they produce more milk.

This is a perfect scenario for her now, because she's eating and getting relief.

>> BERNSTEIN: And getting relief at the same time.

>> So, do you change their diet at all when they're milking?

>> No, all the waste of the produce, that's what they eat.

>> BERNSTEIN: Produce not worthy of selling.

>> Yeah.

>> BERNSTEIN: Goes to the goats, that's incredible.

>> All right, my turn, my turn.

>> BERNSTEIN: Wow, you're really good at that.

>> I've done this since I'm a little boy.

>> BERNSTEIN: Since you were little?

Do you guys have goats?

>> Yeah.

>> BERNSTEIN: Wow.

>> In Hacienda in Adjuntas.

>> Goat milk is the only animal that pasteurize their milk inside the goat.

The cow doesn't do that.

So, you don't have to pasteurize it, you can actually go from there... >> BERNSTEIN: Oh, my God, it's delicious.

>> It's amazing, right?

>> BERNSTEIN: Warm, sweet.

You're very delicious, Gabrita.

>> By the day's passing, the bacteria is going to keep growing and that flavor is going to be more intense.

The first day, you don't taste it.

But the second and third day, you see that goat flavor.

>> BERNSTEIN: So I got inspired.

One of my favorite things to make with goat milk is cajeta, the dulce de leche made with goat milk.

>> Let's make it happen.

♪ ♪ (gobbling) >> BERNSTEIN: When you think of Puerto Rican food, what would you say are the staples here?

>> People will tell you rice and beans.

This is where we're known, but rice and beans don't grow on the island.

More than 85% of the stuff that we consume on the island comes from the outside, see?

So we need to evolve to a new Puerto Rican cuisine that goes beyond rice and beans.

>> BERNSTEIN: Now you're heading towards things that are indigenous.

>> Yes, for example, the pajuil is a fruit, the roots are back.

We got this generation that forgot about eating roots.

>> Yam, malanga, batata-- sweet potato-- heirloom carrots, they're mamey.

>> BERNSTEIN: Well, let's hope tonight's dinner is a mamey.

>> We'll be there.

>> BERNSTEIN: Let's go.

>> Vamonos.

♪ ♪ >> The easiest way to open a mamey is to score the skin so that the skin comes right off.

>> Oh, you peel it like that.

>> BERNSTEIN: Do you know that I've never seen that before?

>> And inside, there's a pit.

>> Looks like a brain.

>> Mm-hmm.

>> Oh, my God.

Smell that.

It's so floral.

>> BERNSTEIN: Oh, my God, this is special.

Tonight's feast is indoors.

But this being Puerto Rico, the chefs and I vote to do as much prep outside as possible.

♪ ♪ Hey, Kevin.

>> Hello, how are you?

>> BERNSTEIN: What you making, honey?

>> I'm going to make some red snapper.

We're going to season them up with some barbecue spice and olive oil, and put them over the hot charcoal.

>> BERNSTEIN: Lovely.

These are gorgeous.

>> Yeah.

>> BERNSTEIN: So, tell me a little bit about yourself.

I know, by your accent, that you... >> I am not Puerto Rican.

>> BERNSTEIN: You are not Puerto Rican.

>> I am not.

I'm a New Yorker.

Moved here ten years ago.

>> BERNSTEIN: How'd you get here?

>> My wife and I came here on vacation, we came on the same vacation a couple of years in a row, fell in love with Puerto Rico, and when we had the opportunity to buy a restaurant, we jumped at it.

We're going to stuff these red snapper with some fresh cilantro, some lemons.

>> BERNSTEIN: The smell of the citrus as it roasts must be beautiful.

>> We want to season it pretty liberally with the barbecue spice.

>> BERNSTEIN: Okay.

>> So it's about 50% salt, 50% brown sugar, and a little bit of coconut sugar.

What that does, when we put that on top of the grill, on top of that hot, hot fire, it helps to caramelize it, make a nice crispy skin.

>> BERNSTEIN: That's delicious.

>> A little bit of olive oil to make sure it doesn't stick.

So, we're ready to go to the grill, it's pretty simple.

>> BERNSTEIN: And here we are.

>> We use a straight charcoal underneath it, and we'll pass it over the grill one time.

>> You move it so it wakes up the fire, right?

>> That's right.

It also helps lubricate the grill so it won't stick.

We're going to cook it uncovered on one side for about five or six minutes.

Once we get some nice color on it, we'll turn it over, we'll cover it with the banana leaf, then it will be kind of like the cover on top of our grill, help insulate the fish, cook it nice and moist.

>> Makes it steam, yeah.

>> BERNSTEIN: The way that I make fish is, I wrap it in banana leaf and grill it, but you're giving it more of a true barbecue flavor.

>> And the skin goes so crisp, it's awesome.

>> We'll get some good char on it.

♪ ♪ So we're going to make a chimichurri.

We're going to make it a little bit different.

We're going to add some mamey to it, some tropical fruit to it.

Going to make it a little more Caribbean.

We're going to start out with some chopped red onion, some cilantro.

>> You're making chimichurri to an Argentinian.

>> Well... She'll tell me if it's good or not.

>> BERNSTEIN: Que tú sabes de chimichurri?

What do you know about chimichurri?

>> What is really a base?

>> BERNSTEIN: True chimichurri?

>> Yeah.

>> BERNSTEIN: Italian parsley, a little bit of oregano, red crushed chili flake, garlic, red wine vinegar, pepper, oil, and salt, really, is it.

>> I don't have any of those in my chimichurri, just so you know.

>> BERNSTEIN: I like it.

>> So with the mamey, you want to take some of that fiber off and get down to that really bright fruit.

>> BERNSTEIN: Would you use any other tropical fruit in a chimichurri?

>> Yeah, I like to use pineapple in it, I like to use red papaya in it, to give it that Caribbean flair.

>> I want mango with a little bit of heat.

>> Green mango or ripe mango.

Mm-hmm.

So now we're going to put a little bit of apple cider vinegar and a little bit of fresh lime juice.

>> BERNSTEIN: Lime and mamey are really good friends.

>> I'm gonna put some of that barbecue spice in there, tie the whole dish together.

>> You put this in the fish, I love this.

>> Little bit of salt, too.

And now some olive oil.

Just enough to bring it all together.

All right, so let's to plating that fish.

♪ ♪ >> BERNSTEIN: When the fish is cooked, usually the eyes pop out of its head.

When I was growing up, I always thought that I was lucky if I was the one that was allowed to eat the eye, but I found out later that I was the only one that wanted to eat the eye.

(laughter) I can smell everything-- I can smell your spices, and lime and the cilantro that's in the cavity-- yeah.

>> You get the aromatics.

And I think that this mamey chimichurri is really going to accent that nicely.

Let's add a little bit of cured red onions to it.

Cilantro.

Garnish with some fresh lime, and we're good to go.

>> BERNSTEIN: Mm... >> Wow.

So juicy, chef.

>> BERNSTEIN: I could eat this all day.

>> Have an eye.

>> BERNSTEIN: Can I have the eye?

>> Yeah, please.

>> BERNSTEIN: Really?

>> Yeah.

(slurping) >> BERNSTEIN: Like when I was a kid.

(giggles) What you making, chef?

>> I want to make a crudo.

I want to mix two different fish.

Kingfish, we call it sierra, and then we're using also a little bit of tuna.

I have chopped red onions in lime juice, so they'll start curing.

>> I have some mango for you.

>> Mango is coming to the party.

>> Yeah, baby.

>> Love that, and a little bit of salt.

>> BERNSTEIN: Absolutely.

>> Fresh tuna loin.

(rooster crowing) Even the rooster is happy when I'm chopping the tuna.

>> BERNSTEIN: He sounds very excited about it.

>> We're going to use the beautiful kingfish.

>> Do you guys use a lot of kingfish here?

>> Yes, but most of it is not eaten raw.

>> The Caribbeans only use the kingfish in Miami, and it's a beautiful fish, it's just underused.

>> Kingfish is in the mackerel family, isn't it?

>> BERNSTEIN: Absolutely, yeah.

It's one of those oily fish, it's delicious.

And probably even better raw.

>> To this, I am going to add sweet peppers, those sweet chilies, as we call it, ají dulce.

It adds some crunchiness and some vibrant flavors.

Ginger.

You know me.

>> Cilantro.

>> Oh, yeah.

(Roth laughing) Of course.

And my spices.

>> BERNSTEIN: I'm looking for your face on the packaging.

It's not there.

>> It's right here.

>> BERNSTEIN: Aha, I knew it was going to be somewhere.

(Roth laughing) >> It's a blend of 12 spices: pimentón, coriander, thyme, oregano, and turmeric.

Some olive oil.

>> Looks beautiful, they're glistening, all the colors in there.

>> BERNSTEIN: That is really pretty.

>> Kind of a Caribbean tartare.

>> BERNSTEIN: I like that.

>> I want to have a crunchy element.

This is plantains that we fried and we seasoned.

>> It's kind of like using those tempura flakes in sushi.

>> Exactly!

And I love these carrots.

They are heirloom carrots, as a little garnish.

>> BERNSTEIN: It's beautiful.

>> And this would be great to serve with some homemade arepas.

Fry the arepa, make a pocket, and just fill it in.

>> BERNSTEIN: Fuerte!

That sounds delicious, I like that.

>> We're going to rock!

>> BERNSTEIN: So as I learned how to milk a goat, (laughing): I got inspired.

>> What you got?

>> BERNSTEIN: Well, I'm making cajeta, which is basically the goat dulce de leche instead of the cow milk.

Since you guys are prepping, I'm just going to let it sit and I'll just keep stirring until we have caramel.

In this case, I'm taking fresh, warm goat's milk-- I don't think it gets any better than that-- sugar, which is the second-most important part of this, obviously, a pinch of sea salt, some baking soda, just a little bit of vanilla.

Bring it up to a heavy simmer, and then let it drop down a little bit.

And I'm going to keep stirring until, hopefully, I will have goat caramel.

And this is literally how I make the Argentine dulce de leche.

The only real difference in the Mexican-style cajeta is truly in the milk.

>> So you can really do anything with that.

You can flavor it however you like and make it really personal, you can add a chili to it if you want, some ginger, a cinnamon stick.

>> BERNSTEIN: Yeah, you can make it your own.

>> I will.

>> BERNSTEIN: I have a feeling you will, I can see your head, the brain is moving.

>> It's turning, the smoke is coming out of my ears.

>> BERNSTEIN: We're about to scale up this meal for a party of 16.

A cajeta sugar injection is just what we need to kick ourselves into high gear.

♪ ♪ Guys, a little sugar to boost us up a little bit?

It's with our cajeta.

>> Sweet!

>> BERNSTEIN: Ah!

You guys are the best, thank you.

>> This is awesome.

>> BERNSTEIN: And thanks for working with me.

Salud.

>> Mm... >> This is better, I like that.

>> BERNSTEIN: Better than dulce de leche?

>> I imagine a coconut ice cream with this on top.

>> Fantastic.

>> BERNSTEIN: Delish.

>> Some basil.

>> BERNSTEIN: Delish.

♪ ♪ Okay, guys, we're moving indoors to prep the rest.

Guests arrive in 90 minutes.

It's go time!

♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> BERNSTEIN: Never underestimate the power of a cool cocktail to get a party started.

>> My name's Idalia Garcia, the proud partner and wife of Kevin Roth.

I'm making a spiced cucumber pineapple cooler.

We take a couple of pieces of pineapple, muddle them so the juices come out and it's nice and fresh.

And then puréed cucumber with sour mix.

Add ice.

Top it with at least three counts of vodka infused with dried chilies and fresh ginger.

Shake it all up.

♪ ♪ And then I take a slice of fresh cucumber and a slice of fresh pineapple, dip in a little bit of paprika, a little bit of cayenne.

Pineapple makes it a little bit sweet, the cucumber adds the coolness of the cooler, and then the spiced vodka gives it that nice little kick in the end that reminds you that you're an adult.

(laughing) (glasses clink) >> That is spicy.

♪ ♪ >> BERNSTEIN: So I'm starting you out with some tacos al pastor.

My love for Mexican extended to Puerto Rico today.

The al pastor is actually made with mahi mahi and some guajillo chilies, and it's not too spicy at all.

It has a lovely pineapple salsa.

♪ ♪ These are my croquetas, they are filled with smoked pork.

They are topped with a tropical fruit salsa, thanks to your beautiful farm.

♪ ♪ Passion, mango, mamey.

♪ ♪ (indistinct chatter) ♪ ♪ >> So Tommy Forte supplied our red snapper, which is our local fish in Puerto Rico.

We stuffed the cavity with some fresh lemons and some cilantro, as well.

Dusted with some barbecue spice, we simply grilled it.

And then we made a really light chimichurri sauce of cilantro, some parsley, mamey, some local citrus.

>> BERNSTEIN: Chef Vivoni.

>> This is a crudo, we put it inside of a arepa, and the inside, we used kingfish and tuna.

We have chili, ají dulce from Puerto Rico, some cilantro, onions, and we serve it with some carrots and local lettuce.

>> BERNSTEIN: Thanks to Tommy, stellar fish.

Efrén, thank you for allowing us to hang out at your place.

(applause) ♪ ♪ >> BERNSTEIN: How is everything?

>> Wonderful.

>> BERNSTEIN: Do you love it?

>> The ceviche.

>> BERNSTEIN: Isn't it delicious?

>> It's awesome.

>> BERNSTEIN: With the cheese and the mushrooms, it's so interesting.

I've never had anything like it.

(speaking Spanish) (speaking Spanish) >> Here's the surprise.

We prepare a simple purée made of mango, passion fruit, and some lemongrass.

We put honey, a little bit of vodka to make it nicer, right?

(laughter) And then this is 346 degrees below zero.

♪ ♪ (cheers and applause) And we're going to serve it in a little edible spoon made in Puerto Rico, as well, so it's something real nice.

♪ ♪ >> BERNSTEIN: Provecho y salud.

>> Salud!

(cheers, glasses clinking) ♪ ♪ >> For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to Relish.com, follow us, @MoveableFeast_TV, on Instagram, and like us on Facebook.

See you next time on a Moveable Feast with Relish.

>> Major funding provided by: >> Ladies and gentlemen, your attention, please.

(gecko clears throat, feedback squeals) >> GEICO would like to take a moment to say thank you to our military service members at home and abroad for all their hard work and sacrifice.

We all sleep easier knowing you're out there keeping us safe.

And on a personal note... (jet engines roar, gecko's speech muffled) (crowd cheering) (exhales) Just needed to get that off my chest.

Thank you.

>> GEICO-- proudly supporting the military for over 75 years.

>> We can't just take from nature, so we collaborate.

Ocean Spray works with nature every day to farm in a sustainable way.

♪ ♪ >> Ocean Spray is a proud sponsor of Moveable Feast.

>> At Pure Leaf, the most important ingredient in making tea is saying no.

We're committed to saying no to artificial flavors and sweeteners in our brewed iced teas.

♪ ♪ >> I am Errico Auricchio, the founder of BelGioioso Cheese.

I came in 1979 from Italy with my family and the memory of Italian cheese.

>> La Panzanella-- bakers of Italian-inspired crackers.

Simple ingredients and non-GMO.

>> I am rolling.

>> ALEX: We're in Portsmouth, New Hampshire.

Welcome to Ogunquit, Maine.

Today we're in Boston.

We're in Martha's Vineyard.

We're headed to Cottage City Oysters.

♪ ♪ And how often do you hand-shape them?

>> Every time we handle the oyster, we're actually chipping them by hand.

>> This time of year, we've consolidated a lot of the growing to this little market garden right here.

>> You can try, too, if you want to cut one.

>> ALEX: I would love to.

>> Yeah, perfect.

>> ALEX: Nailed it.

♪ ♪ We're doing something a little unusual today.

I'm milking a cow, oh, my God.

♪ ♪ (cow moos) >> So we're going to hop on into the bog.

So you just want to stay right on these planks till you get to the end.

We don't want you to go swimming yet.

>> ALEX: No!

Knowing me, I'm going to fall in.

This dish is a celebration of ingredients here in New England.

♪ ♪ This is real farm cooking.

>> Farm cooking.

♪ ♪ >> ALEX: This guy's a big guy.

(laughter) I just wanted to say thank you for joining us for tonight's feast.

♪ ♪ Eggs are very temperamental.

>> Correct.

>> It's amazing to be able to watch the steps go and then... (indistinct chatter, laughter) ♪ ♪ >> ALEX: Cheers, everybody.

Thank you for having us.

>> Thank you.

>> ALEX: Cheers, everybody.

(people whooping) This season on Moveable Feast with Relish, we're on the road again...

This guy's a big guy.

(laughter) (chuckling): I'm milking a cow!

(moos) Doesn't get fresher than this.

...bringing together the country's most innovative chefs and food artisans to create what's best described as a culinary jam session.

♪ ♪ So bring your appetite.

You don't want to miss it.

♪ ♪ ♪ ♪ ♪ ♪