Rachael Ray: Hugh Jackman Visits, Bobby Flay Cooks!

October 15th, 2011 - 12:30 am ICT by Angela Kaye Mason  

Oct 14 (THAINDIAN NEWS) Hugh Jackman and Booby Flay were both guests of ‘The Rachael Ray Show’ today. In her interview with Hugh Jackman, the X Man star shared what was perhaps hiss most embarrassing moment with Rachael. Bobby Flay cooked his ‘Kentucky Hot Brown’, a recipe which can be found at the end of this article.

Hugh Jackman, whose new movie ‘Real Steel’ is coming to theaters soon, dropped by the Rachael Ray show to discuss the new film. As usual, Rachael got down to the nitty gritty questions and discovered that Jackman had a very embarrassing moment back in 1996, while in an onstage production of ‘Beauty and the Beast’ in which he was playing Gaston. Onstage in front of a live audience in Melbourne, Australia, as Gaston was trying to court Belle, Jackman had an accident which he will never forget.

“The first show I ever did, singing and dancing, was Beauty and the Beast. I was playing Gaston,” Jackman shared with Rachael. “Gaston has red tights, knee high boots, and it’s very physical. I had headaches everyday for two months. I went to an astropath [psychic] and he said ‘Well, you’re dehydrated.’ So of course [following his advice] I had four liters of water.”

“I go down to the stage, getting ready for my first number… and I’m like I really need to go again. [The routine is] the most cardiovascular song I’ve ever done: literally I’m picking up Belle and as I pick her up, I stopped singing and right in that moment I realized the muscles you need to release in order to sing are the ones you do not want to release if you need to go… I’m carrying her [over one shoulder] not singing, and she’s going ‘What’s going on? What’s going on?’ So finally, it’s embarrassing at this point. I’ve not sung an entire verse.”

Jackman went on to explain that after urinating in his pants in front of the entire audience, he had to stop in the middle of the play to go to the restroom, and change. It is one of those moments which was most probably not funny at the time, but hilarious in restrospect.

Bobby Flay also visited the Rachael Ray Show today, and cooked his ‘Kentucky Hot Brown’.

Roasted Turkey and Sauce
1 boneless turkey breast, about 3 pounds
6 tablespoons (3/4 stick) unsalted butter, softened
Kosher salt and freshly ground black pepper
2 cups whole milk, plus more if needed
2 tablespoons all-purpose flour
1/2½ pound sharp white cheddar cheese, grated (2 cups)
1/4 cup freshly grated parmesan cheese
Pinch of freshly grated nutmeg

4 large eggs
1 1/2 cups whole milk or more if needed
Kosher salt and freshly ground black pepper
8 (1/2-inch thick) slices day-old Pullman or other good-quality white sandwich bread
4 tablespoons (1/2 stick) unsalted butter
6 tablespoons canola oil
3 ripe beefsteak tomatoes, sliced 1/2-inch thick
6 ounces sharp cheddar cheese, grated (1 1/2 cups)
1/2 cup freshly grated Parmesan cheese
16 (1/4-inch thick) slices bacon, cooked until crisp
Fresh flat-leaf parsley
1.To roast the turkey, preheat the oven to 425°F.
2.Rub the entire breast with 4 tablespoons of butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 and continue roasting the turkey until a thermometer inserted in to the center registers 155 F, 1 to 1 ½ hours. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing.
3.To make the sauce, put the milk in a small sauce-pan and bring to a simmer over low heat. Melt the remaining 2 tablespoons butter over medium-high heat in a medium saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in the hot milk. Bring to a boil and cook, whisking constantly, until thickened and the raw flour taste has cooked out, 4 to 5 minutes. Stir in more milk if the sauce is too thick to pour.
4.Remove from the heat and whisk in the cheddar and parmesan cheese, whisking until the cheddar has melted. Season with the nutmeg and salt and pepper to taste. Keep warm.
5.To make sandwiches, whisk together the eggs and milk in a medium baking dish. Season with salt and pepper. Dip each slice of bread in the mixture and let sit until completely soaked through, about 10 seconds per side.
6.Heat 1 tablespoon of butter and 1 tablespoon of the oil in a large nonstick sauté pan over medium-high heat. Working in batches, cook 2 slices of the bread at a time until golden brown on both sides, about 2 minutes per side. Repeat with the remaining butter, 3 tablespoons of oil, and bread.
7.Preheat the broiler.
8.Put the tomatoes on a rimmed baking sheet, brush with remaining 2 tablespoons oil, and season with salt and pepper. Broil until slightly charred and just cooked through, 3 to 4 minutes.
9.Place 4 slices of the egg bread on a baking sheet, slide under the broiler, and heat just to warm through, 20 seconds on each side. Repeat with the remaining bread.
10.Top each slice of bread with 2 to 3 slices turkey. Ladle sauce over the top and divide the cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the tops are golden brown, about 2 minutes. Remove from the oven, top each slice with 2 slices of bacon and a tomato slice and sprinkle with parsley.

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