Test Text1 underline Test Text1 italics We are counting down to christmas with "gma's" 12 days of cooking. And chef chris consentino. He is also known as the king of offal. He's here to show us two... See More
Test Text1 underline Test Text1 italics We are counting down to christmas with "gma's" 12 days of cooking. And chef chris consentino. He is also known as the king of offal. He's here to show us two recipes from his cookbook called "beginnings, my way to start a great meal." Before we get started, you specialize. And offal comes from falling off. The tender meat loaded with nutrients. And considered fine dining. And always have been in europe. Always have been in europe. But the u.S. Has been squeamish about those types of meat. Not anymore. Not anymore. But today, you have two dishes to start any meal. Let's get started. The first one, is something with pomegranate. I want to start with chicories. They're bitter greens. Most people have a beef or ham, a turkey. You want to have something that's going to be a little bitter that will cut that richness. So, we try to work with, you know, a little bit of bitter greens. This is your standard treviso. I'm going to cut that nice. Really festive colors. Really beautiful. And this is kosto franco. It likes -- I'm going to take out that core. Watch out. I don't like to cut this green. I like to tear it. And you also have pomegranates. Are these pistachios? These are pistachios. You have all these vibrant colors here. Really simple. And now, pistachios are going to add a nut meat, fat protein to it. How do you get them out of the pomegranate? That is so hard. Would you mind putting the pomegranates in there? I'll show you the trick. Oh, my goodness. I don't cut all the way through. I'm going to crack it. Okay. Okay. We're going to open it over a bowl. Oh. Again, I'm going to open it. You take the palm of your hand and you're going to paddle it. You've got to be kidding me. You know how many hours I spend in the kitchen with a spoon digging these out? It's that easy? Holy cow. We have pears, roasted chestnuts. A little bit of juniper. And at the end, we have a platter, supereasy. Balsamic, a little bit of juniper berries. And the toasted chestnuts, the smell of them on the holidays. If you can't buy them, pick them up in the street. Or buy them prepeeled. You can get these recipes, of course, at our website. But this is fantastic. Chris consentino, thank you so much. Try one of the salamis over here. This is great. For the holidays, you don't have to do anything. You can buy it, slice it, put it out and people can graze. And you can spend time with your friends and family.
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