MUNCHIES: Seamus Mullen

I still get the creeps
from going over the Brooklyn
bridge because of my motorcycle accident. I was pretty fucked. I hit right where that
the first white arrow sign is and I flipped
over the handlebars. And I remember being upside down
right over here. I smacked down
on the road and then I just slid for
like 180 feet. And I slid all the way
to those green signs and smacked into the,
the barrels there.>>And you still
have a motorcycle?>>And I still
have a motorcycle. [LAUGH]. [NOISE].>>Mm.>>That’s a whole lamb?>>Yeah. Minus the wool. My name is Seamus Mullen,
I’m chef and owner of Tertulia restaurant here
in the West Village. Tertulia is a Spanish
restaurant inspired by the cider houses
of northern Spain. So they’re these great
simple, product-driven convivial neighborhood
restaurants but then kind of seen through
the lens of New York. We’re gonna do chops,
belly, neck, a beautiful liver. Then, beautiful heart.>>Yeah.>>Think it’s the idea to
leave as little meat on the bone as possible. Like, every part of
it will get used. I’ve been cooking pretty
much all my life. I started cooking when I was five years old
with my grandmother. And I can’t really
remember a time when I, I didn’t cook. It’s called [FOREIGN]. And that literally means
fucking great in Spanish. And the traditional
cojonudo is made with quail egg,
fried quail egg with a piece of fried
chorizo on bread. So this is kind of
our version of it. Instead of doing chorizo,
we use a little bacon that we make from
pigs cheeks. Cojonudo is the first
thing that I’ve ever had in Spain,
when I first went to Spain when I was
16 years old. I’ve had a really
long love affair with Spanish food and
Spanish culture. I first went to
Spain when I was 16.>>We got a tortilla
caliente which means hot tortilla. It’s kind of a classic
tapas snack. So we have some
pre-arranged eggs. Then I have mushrooms. I have grilled leeks. Little bit of
Iberico lardo, which comes from
the Iberico pig. We’re using homemade
potato chips. Just give it
a different texture. I lived in Spain for
two years in college and worked in a tapas
bar there and really got to know the
language, and the food, and the culture in a way
that is really, I mean, totally, out of
the flow for me. I grew up in Vermont, in
a small town in Vermont. I, I had things I’d never
eaten before like prawns, and langoustines, and octopus, and
all the stuff. And, I fell in love
with the food. What I saw is that the
whole vanguard cooking in Spain was really deeply
rooted in traditional cuisine in Spain. So when I came back to
New York I really wanted to open a restaurant
that focused on that. We call it
Arroza La Plancha, which means rice
on the plancha. In this dish, you have snails with
the basil mushrooms and celery and then you have
[FOREIGN] which comes from the [FOREIGN] pig
which eats snails. And then we’re kind of at the top of
the food chain. We eat the whole thing so
it’s all kind of one dish that has all
those elements in it. I gotta say that I’m very
lucky to be able to do everyday what
I love doing. My job is fortunately
something that’s, that I really
enjoy doing. It’s not like
punching a clock. So last night I brought three of my best
friends along with me. I brought my right
hand here at Tertulia. His name is Anup Joshi. He’s an incredibly
talented chef. And, then I brought,
two of my closet friends, Louis Somma and
Colin Clark. And both these guys I
went to high school with, so I’ve known them for
years and years and years. Louis is a, is a lawyer. He seems very buttoned
up and uptight, but he’s really not at all.>>You didn’t get
a roadie, Sheens?>>We were at our
friend’s bar, and he had canned beer.>>No, I didn’t, cuz he told me not to
put that on camera.>>I bought this
at the deli.>>[LAUGH]
>>I bought this at the deli. Can I get reimbursed for
this?>>Colin is my
photographer and one of my best friends. My roommate at one point, I’ve known since he was
12, we go way back. So the four of us figured
we’d make a good crew to go out and
paint the town.>>Oh, man.
>>Yeah. Here it comes. Zombie apocalypse.>>The zombie apocalypse.>>We jumped in the car
and we drove up to Gotham West Market where
our new restaurant is, El Colmado. El Colmado is a much more
of a traditional Tapas bar where you sit
at the counter, lots of food on display, there’s a kitchen
behind the counter, and you order stuff,
we make it for you. Pass it right over. It’s gonna be a really, really fun,
traditional Tapas bar.>>Take the whole
fucking thing. [CROSSTALK].
>>Get some more.>>Cheers. Cheers, cheers,
cheers, cheers.>>Let’s go!
You can bring the beers.>>After that,
we jumped in the car, and we headed over to
Whiskey Soda Lounge.>>So, the whole deal
with Whiskey Soda is that it’s he has all this
Thai drinking food. So the little, little
snacks and spicy shit. Scene of the crime of the
original ring of fire, aka flaming asshole.>>Speak for
your own asshole.>>So I met Andy Ricker
a few years ago. He just opened a place
Whiskey Soda Lounge, which kind of a Thai
style drinking bar with drinking food. This a, a squid salad
called yum prah mik that’s kind of a classic
dressing of palm sugar, lime juice, fish sauce,
chilies, garlic. And then that’s our
sour-cured pork ribs. We ferment for three days
with sticky rice, and then deep fry it.>>Andy obviously has, he’s been going
to Thailand for 25 years at least
developed this incredible love
affair with Thailand. In a way that I sort of developed a love
affair with spain. He’s really trying to recreate a traditional
food that in many ways is not even very common in
Thailand any longer. And interesting that
it’s coming from somebody who’s not Thai. Last year,
exactly a year ago. Go, I had a psychedelic
experience in Andy’s restaurant.>>On psychedelics?>>Not on
psychedelics at all. My brother and I had just
done a seven day fast. We broke our
fast at Pak-Pak, which is like going from
eating nothing to like, flavor explosion. It was probably the most
sensorial meal I’ve ever had in my life. Ecstasy. I mean, it was like. It was like sex. It was the most
amazing thing. It was sextacy.>>That’s [FOREIGN]. [FOREIGN] means beef or meat in Northern Thai,
[FOREIGN] means the head. We get flank steak and we grill it till it’s
really well done. Then you beat it with
a sledge hammer until it kind of nets out.>>Can I get this
medium rare? No will not work. And then you get the, [FOREIGN], which is
the dried squid.>>The pasta
maker cuts it into like the striations.>>Yeah.
>>It just kind of striates it, you know. So just like little
thin strips of it and dip it in the sauce here.>>That’s great.
[SOUND].>>You ate like a whole
chili didn’t you?>>Was I not
supposed to do that?>>[LAUGH]
>>You said we were supposed to
mix them together. Phew.
Thank you. [SOUND].>>Now I’ve got
the hiccups too. [LAUGH]
[SOUND].>>Louis and I suffered
from simultaneous hiccups from eating a super
spicy chili in it. Andy was like, here you should take a
bite of this, it’s fine. So we trusted him and took a little bite of
a bird’s eye chili, which was quite hot
to say the least.>>Cheers!
>>Thanks for coming.>>Every time
we hang out, we have a great time.>>All right, here we go,
we’re going to Veksler’s.>>We’re going to
Veksler’s, yeah.>>So,
Andy jumped in the, the car with us and we
headed up to Hilton, my buddy Rob Veksler’s new
place called Vekslers. And I’ve known Rob for years, I’ve known him for
like 15 years.>>All right.
You know Andy? Anoop.>>Anoop.>>He always had this
idea of wanting to create a neighborhood
bar and this year he
opened Vekslers. Rob’s always there,
they’ve got great food. And his chef is this
kid Joe who’s great. Who actually used
to work at Bokaria, my old restaurant. They’ve got
an amazing burger. The fried chicken
is phenomenal. This is a very Filipino
thing with fried chicken. Just salt and,
white vinegar, which just gives it
like a nice tang.>>I’m feeling like
it’s a little hot. I don’t want to
injure myself, you know what I mean?>>Louie how’s
that chicken. Does that have
cheese in it?>>Yeah.>>Are you lactose
>>[LAUGH]>>I’m nothing intolerant. I can tolerate
everything. Burger is a very
good burger.>>Yeah.
>>Greasy burger. The greasier it
is the better. One thing that I love
about the place is that its got
this kid Justin. He’s got, he’s done
an amazing job of creating a cocktail list
there that’s refreshing, unique, and
totally down to earth.>>Yeah, we’ll see,
see you again soon.>>You’re welcome.>>Roth. See you man.>>
[INAUDIBLE] Let’s do it.>>All right.
Where we headed?>>We’re going
to Tortulia. We’re going to go
grill some lamb and eat some food.>>And then we
jumped in the car. And we all headed
back to Tortulia. Back to the west village.>>We’re gonna make
some grilled lamb. The lamb that we broke
down earlier today. And->>What do you mean
by broke down?>>You insulted the
corner until it cried?>>[LAUGH] Yeah, exactly. Until its knees
gave out and its wool fell out
from anxiety.>>Red Socks Nation!>>[LAUGH].>>Did he not
appreciate that?>>I feel bad, cuz he’s
a little overweight. Both Louis and Collin
are big Red Sox fans. We saw a gentleman
crossing the street wearing a [LAUGH]
a Cardinals jacket. And Louis rolled down the
window and heckled him.>>Typical scumbag.>>All right.
>>And we got here, the guys already had
the grill going.>>Look at this,
some marinated heart. I got a little heart,
liver, kidneys. May I?>>Please do. This kidney.>>It’s delicious.>>It’s really good.>>We made, made a, a really nice paella of
lamb, the same lamb that I had been butchering
earlier in the night with the chops and
grilled those simply. And then we made this
great paella with brazed neck of the lamb and we
used the kidneys and the heart and the liver all
got folded into the rice. That’s almost there. It’s awful good.>>And
then serve a nice little grilled fluke from Spain. A linguado, this
beautiful little fish on the bone. Some patatas,
classic side dish and some grilled escarole and
a little bit of, of sidras
an historian cider. Everyone’s got beverages? Cheers, guys.>>Cheers.>>Cheers salud.>>Whoa, momma.>>Yeah. Mark, come sit down. We may need more plates. Do you have enough
plates for everyone?>>I was just complaining
the other day that nobody does
escarole anymore.>>Roger,
pass me a plate, I’ll serve you
some escarole. Someone else want to
dig into that paella?>>Yeah, I was
waiting for the okay.>>Oh, whoa, whoa, whoa,
whoa, whoa, momma!>>Look at that.>>This big ol’ piece
of liver, sweet! Mm. [MUSIC] It’s good, I did not
re-season, I did not re-season, [INAUDIBLE]
no it’s fucking good, that is banging. [MUSIC]

30 Replies to “MUNCHIES: Seamus Mullen

  1. Chef Mullen is a super cool guy! Munchies needs to find Chef Nate Appleman for one of these videos. //  You gotta love this Irish boy cooking and speaking fluent Castilian Spanish.

  2. I never realized that the diet of iberian hams was snails, here I was thinking that pata negra's ate acorns.
    Iberico lardo, the rice is a little crudo and batatas (sweet potatoes) instead of patatas (normal potatoes). Why don't chefs speak in their language while cooking rather than eurnglish? Iberian lard, the rice is undercooked, and potatoes get your message across the exact same and don't make you look like you're halfspeaking a language.

  3. I was cheering for this guy in next iron chef.  It sucks because I think they just eliminated him because he was injured.

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