Taste of Paradise

Ooey Gooey Southern Pecan Bars/Fly Away to JA

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Donna-Marie Lindsay

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Series Code: TOP

Program Code: TOP000086


00:15 Welcome to "A Taste of Paradise",
00:17 my name is Evita Tezeno.
00:19 And, you know, you heard the story before,
00:21 I've grown up in the south.
00:23 And we used to have a pecan tree in our backyard
00:26 and every fall I used to go out and pick pecans.
00:31 And my grandfather and my grandmother
00:33 and I would sit around and we would peel pecans,
00:35 it was like a family thing.
00:37 It was so much fun and I have never ever
00:42 lost my love for pecans, I just love them.
00:45 So I try to come up with different recipes
00:49 that contain pecans and I have one for you today, honeychild.
00:54 I have a amazing ooey gooey southern pecan bar.
01:01 That is fabulous and it is going to set your mind on fire,
01:08 it is so amazing.
01:11 So let's read the recipe.
01:16 For the topping you need...
02:04 So we're going to start with topping first
02:07 and we have our pecans which I love, this is,
02:13 I think this is one of my favorite nuts.
02:18 And we have our maple syrup and if you don't have
02:21 maple syrup you can use honey.
02:23 But I love the smokiness of maple syrup
02:27 I really, really like that.
02:30 And vanilla extract and when using vanilla extract
02:33 make sure you read your labels
02:34 because a lot of the vanilla has alcohol in it.
02:38 So you want to make sure that you're getting
02:41 a pure variety of vanilla.
02:47 And then we have our salt.
02:49 And salt balances the flavor and sweetening,
02:54 so I like to add a little salt.
02:56 But if you have high blood pleasure
02:58 and you are on a low salt diet you can not put the salt in.
03:03 It's just a little add.
03:05 So we're going to put this aside for a minute
03:08 and then we're going to go on to our crust.
03:12 So now we're going to use cashew flour and cashew flour
03:16 is just cashews ground up in the processor,
03:19 it's real simple that's how you make nut flour.
03:21 And this is kind of a flour so to speak.
03:26 But we're using cashews it is a lighter nut
03:28 so it gives a light crust.
03:33 Then we have our cardamom and our coriander
03:36 which is a substitute for cinnamon.
03:40 And I like to incorporate the flavors,
03:42 so I'm going to mix that around a little bit.
03:50 And then our vanilla extract.
04:03 And while the processor is going
04:06 I am going to mix in the honey.
04:39 So here's our crust.
04:42 We get these out of the way.
04:53 And we're going to put our crust in a Pyrex pan
04:57 and I have lined it with parchment paper.
05:00 You can oil it with a coconut oil
05:05 but what I found out it still sticks
05:07 so I have lined it with parchment paper to make it
05:11 a little easier to get--
05:13 To remove after you have your, your bars finished.
05:21 So you have to use your hands and just press this out.
05:30 And this is a real easy quick recipe.
05:34 It is so good and so tasty.
05:39 Use this to smooth it out a little bit more.
05:49 And it doesn't have to be all completely at the bottom.
05:55 But you want to at least have a good portion of it
05:59 spread kind of evenly.
06:05 So what I'm going to do with this now
06:08 is stick this into freezer
06:11 and let it set for a little bit.
06:17 And gets a little more this out.
06:22 It is really gluey and sticky.
06:30 Okay, I'm going to go to freezer,
06:34 pop it in the freezer.
06:42 And now we're going to do our date paste
06:46 which is like the filling.
06:54 So we're going to use our vitamix.
06:58 And we have my favorite date is the medjool dates
07:03 and they have been pitted.
07:10 And we have some more vanilla extract
07:12 this is loaded with vanilla
07:14 because it's loaded with flavor,
07:16 what really good flavor.
07:19 And we have our water.
08:13 And this is the filling so now I am going to go get our crust.
08:27 And you really want the crust to set for about 30 minutes.
08:31 But we don't have that much time right now
08:33 so we're going to pretend that has been
08:36 setting for 30 minutes.
08:40 And we take our date paste
08:43 and we just smooth it out over the crust.
08:53 And if you don't have a blender
08:55 you can also use a food processor,
09:01 it's much easier,
09:03 whatever you have in your kitchen.
09:08 I love dates because dates are natural sweetener.
09:12 So it helps you when you have a sweet tooth.
09:18 Sometimes I eat a date just,
09:20 just for desert instead of grabbing something
09:24 sugary sweet, I'd grab a date.
09:29 And that satisfies my sweet tooth.
09:37 So after this is all spread out in your pan...
09:54 Do a little bit more.
10:02 Then you take your pecans...
10:17 and I like to press them down into the curst
10:21 and the date paste.
10:34 And then I stick this into the refrigerator or freezer
10:38 and let it set for about maybe an hour or so.
10:44 And then you cut them
10:45 and I have a amazing finish product.
10:56 Look at these bars, these are amazing.
11:01 And I can't wait, I am going to eat one.
11:04 You see they are very gooey, very ooey and gooey.
11:09 Let's see how they taste.
11:13 Wow, this is so good.
11:19 This incorporates pecans,
11:23 dates, cashews my favorite.
11:29 Oh, wonderful this has been another fabulous recipe
11:33 from the kitchen of Taste of Paradise.
11:36 And remember to live life fresh.
11:46 Welcome back A Taste of Paradise,
11:48 you just had some delicious ooey gooey
11:50 something down there in the down south
11:52 that Evita does specially.
11:53 Well, we're going to take it to the next level
11:56 or a little further south all the way,
12:00 we're going to fly all the way to JA,
12:03 yes, I said JA for anybody know what JA is?
12:05 We're talking about Jamaica and when you think of Jamaica
12:08 you think of the Caribbean, you think of good food.
12:12 However when I think of Jamaica,
12:14 I think of some really good items in particular
12:17 and I'm talking about patties, yes.
12:19 Some good Jamaican beef pattie,
12:23 but of course, you know, on Taste of Paradise
12:25 we are not doing no beef pattie and stuff like that.
12:28 We're going to make a good healthy one
12:30 that you can try for yourself today
12:33 and I wouldn't make it, I would make it,
12:35 but I had to bring in the Jamaican specialist,
12:39 our very own consultant Donna Maria Lindsey.
12:42 Donna, what's going on?
12:44 Nothing much, nice to be here.
12:45 Everything good? Everything irie.
12:47 Everything irie, all right.
12:49 For you, oh, you know, that's just good patois
12:55 as they were saying.
12:56 So I have to get Donna will come back fellowship with us
13:00 and make some good patties and stuff like that.
13:03 You know, I could probably do it I am from the island,
13:05 you know island I'm from right?
13:06 You could try nice I wouldn't say that,
13:08 doesn't stretch if you could probably do it.
13:10 We call our haters, we call our haters, yeah.
13:12 I am from island of Brooklyn and there are
13:15 so many Jamaicans in Brooklyn, but you are not from Brooklyn?
13:18 No. Where you are from?
13:20 Well, I was living in Arizona for several years
13:23 before I moved over to Berrien Springs,
13:25 so right now in Berrien Springs before I was in Arizona.
13:28 So nowhere near to Brooklyn.
13:30 So you're talking about the island.
13:32 We are talking about the states, Donna.
13:33 Of course.
13:35 What part of JA, you are from JA?
13:37 Yes. What part?
13:39 Kingston. Kingston, what watch it now.
13:41 You know, Kingston, that's the serious area there.
13:44 I actually flew to Kingston one time,
13:46 spent a little time there went over the Spanish town
13:48 and stuff so...
13:49 But there is one thing
13:51 even if I'm not from Jamaica, that everybody know
13:54 Jamaica is good for and it's for the beef pattie.
13:57 Of course that is true.
13:58 We are known, well, that's one of the things
14:00 that I love about, you know, our food there in Jamaica,
14:03 beef patties.
14:04 All right.
14:05 And if anyone is watching this they will probably be like,
14:07 yeah, I know she would be up
14:09 to some beef patties or something like that.
14:11 Right.
14:12 You know, not at only beef but, you know, it's good to find
14:14 a good way to make some of your favorites
14:17 in a little healthier, a little better version of it.
14:19 Good, good well, you know there's--
14:20 There's beef patties and then there's veggie patties
14:23 and spinach patties and you fix up all kind of stuff.
14:27 But today we're going to show you two simple recipes.
14:29 Hopefully we could get to the second one.
14:31 But the first one maybe so good,
14:32 I may not even do that second one.
14:34 But the first one we're going to make some what?
14:36 Some vegan beef patties. So we're going to try and do--
14:39 Use a little substitute for beef.
14:41 All right.
14:42 I'm using some vegan crumbles and then,
14:44 you know, usual seasoning of course I have my
14:46 special secret ingredient.
14:48 You have a secret ingredient?
14:50 Yes I have a secret ingredient. Have mercy, have mercy.
14:52 But we're going to get to the secret
14:54 special ingredient here for you all.
14:57 And here is the simple recipe for the fly away
15:01 to the JA beef pattie, here is the recipe.
15:04 All you need is, as you see this is for fillings.
15:08 You just need...
16:16 So here it is simple-- I would say simple
16:19 but it's quite a few items.
16:21 How do we get this beef pattie started?
16:23 You said what.
16:24 Yes, so what we're going to do is we want to turn
16:26 the flame on of course.
16:27 Okay.
16:28 Right and what I want to do first,
16:31 can we put a little oil there in the pan.
16:32 So we're going to put some oil here in the pan here
16:35 and then you said we have some vegan crumbles here.
16:38 Some vegan crumbles. Okay.
16:40 So go ahead and put that in there.
16:42 All right, and you wanted to add anything else here?
16:45 We can start with this. So we have some onion.
16:49 So you chopped up the onion and stuff there,
16:51 you sure there is no garlic?
16:52 No, there is no garlic in there.
16:53 All right, so we have some onion and what else?
16:55 Right, we also have some-- Let's add our seasonings
17:00 going with starting with our thyme.
17:02 All right, so we're going to have our thyme.
17:03 So you want to put that in there.
17:04 I'll just go ahead and keep mixing up.
17:06 So we have thyme, when do I put in the crumbles?
17:09 When it starts to sizzle a little bit.
17:10 So let's start to-- Let it to cook down some.
17:13 So we're going to mix in, you have the onion
17:15 and garlic powder, what else?
17:17 Onion powder.
17:21 All right.
17:23 So we have that going.
17:24 Well, nothing is going on nice, is it on?
17:25 Wait, wait, do you know, this stove taking time.
17:30 Take time to be holy, sister Donna, amen.
17:34 All right, okay. So, you know what?
17:35 Let's just add it because it's taking for forever,
17:37 so let's just mix it all in.
17:39 All right, all right.
17:40 This stove can't believe that it's making beef pattie.
17:44 So here it is so we got that going,
17:45 it's coming along.
17:47 And then we're going to add some of the veggie crumble.
17:50 Yes, go ahead and add some of that.
17:52 So we're going to have the veggie crumble.
17:54 Now do I have to crush it up or?
17:56 Yes, you want to break it up so that, you know,
17:59 it's completely mixed together the onions
18:01 and all the little seasonings there are, you know,
18:04 well mixed together.
18:05 Okay.
18:06 So they are try and get the onions
18:08 into the crumbles there.
18:09 All right, let me throw this,
18:11 you want to throw that away?
18:12 Now this crumble you can find them at many,
18:16 at many markets, many super markets, yeah.
18:21 Local places the coolest thing is a lot--
18:24 A lot of super markets are carrying
18:27 vegan veggie products though.
18:28 Right, so your local grocery stores
18:31 usually you'll find it in the refrigerated section
18:33 along with the tofu or those items
18:38 there is usually right next to it.
18:39 So you'll find it and you can actually find a vegan version
18:42 it will say right there on the label vegan.
18:44 So you can definitely find that option there
18:47 it's easy is find.
18:49 All right, so that,
18:50 so that's getting along there nicely
18:52 so we have the vegan crumbles.
18:53 All right, we can add the beef style
18:57 and the tomato.
18:58 All right, so the beef style and tomatoes.
19:03 Man, I don't remember...
19:04 That's going to help too. When I used to eat beef pattie.
19:06 Well, guess what, there is a little story
19:08 about these things here because usually we have
19:11 traditional just the beef pattie
19:12 and there is a little company of those in Jamaica
19:14 they know what's going on
19:15 and that kind of weren't doing so well.
19:17 Well, they made a comeback using, you know,
19:20 one of my key ingredients here a little cheese
19:23 and then they started to doing all these
19:25 different verities of pattie.
19:27 So we don't just have, you know,
19:29 straight beef but we have, you know,
19:31 different things that add to it.
19:33 You know, weather it's tomatoes,
19:35 the lettuce, cheese.
19:36 They call it's a full house pattie,
19:38 so we're trying to like full house thing here.
19:40 So I used to be in empty house pattie?
19:43 Well, I didn't say all of that,
19:45 but you can read in between.
19:47 So this is a full house pattie we're making here.
19:49 Full house pattie.
19:50 Taste of Paradise, the vegan pattie, all right.
19:53 So you want to add some beef style
19:55 and you can probably pour that in there.
19:59 You can probably get a little water
20:01 it's a kind of help that to...
20:02 All right, so we'll grab some water there.
20:03 So watch this I am getting the full house.
20:06 They used to server me half house, empty house,
20:09 one bedroom house patties, now we're getting a full house.
20:12 How many bedrooms?
20:13 And we can begin to smell all the flavors
20:15 coming together right now.
20:17 I mean, I was like, man,
20:20 this tastes like there I say beef, but...
20:23 This is the real deal here, huh?
20:25 Right. Very nice.
20:27 So its coming together very nicely
20:29 you want to make sure
20:30 it's cooked down well and let's go ahead
20:34 and add...
20:35 All right, well, I got to make sure, you know,
20:37 how the seasonings and stuff usually stick
20:39 to that, all right.
20:40 So, go ahead-- What else we got here?
20:42 A little cheese.
20:43 So this is the last thing and then we're going
20:45 to move it from the flame because--
20:46 Okay.
20:48 Yeah, and then I have to get maybe the veggies...
20:50 So, we need to make our other filling.
20:53 Can I pour it? Yeah.
20:56 So this is the daiya cheese,
20:58 this is the vegan cheese it's made for what cassava?
21:01 Yes, some tapioca. Oh, tapioca.
21:04 Right. Go ahead.
21:05 And then its-- I don't think there is any soy in it.
21:07 So it's very, you know, for persons who are trying
21:09 to stay away from the soy and stuff that it that
21:11 I'm trying to say if you want--
21:12 You trying to go in that direction.
21:14 Okay.
21:15 Not to say that anything is wrong with the soy but,
21:17 you know, some persons are trying to, you know,
21:20 cut back on, you know, the soy part,
21:21 it's that they come sealed.
21:23 Well, 'cause, you know, usually the cheese is
21:26 as usually soy cheese, everything soy, soy, soy.
21:29 Nothing wrong with it in general but if you are
21:32 trying to stay away from that then you can do this.
21:36 All right next step.
21:38 All right, so we want to move that from the flame
21:39 because we're going to use that as a filling.
21:41 So we want it to kind of cool.
21:44 All right. All right.
21:45 Then I am going get this other one going.
21:47 What's this? So basically veggies?
21:49 So now-- Veggie pattie. Same thing.
21:51 Same thing, we're going to try
21:52 and saute it cook it down and stuff.
21:55 This is another option as a filling.
21:57 You have beef patties but, you know,
21:59 in Jamaica more persons are becoming more health conscious.
22:02 Not everybody likes beef or chicken.
22:05 They do you have a soy patties, they do have,
22:08 you know, vegetable patties.
22:10 So this is one option here that we can do,
22:12 how you can make your own vegetable patties.
22:15 Because they do vegetable beans, you name it,
22:18 you can, you know, choose whatever it is
22:21 that you like as a filling and you can actually,
22:23 you know, put it together.
22:24 So you can make your own filling here
22:27 you can just mix and match basically you saute it down.
22:30 So we're trying to get
22:31 a lot of little bit colors there.
22:33 We're trying to look like a rainbow.
22:34 Oh, man, veggie, veggie pattie.
22:37 All right. The more colors the...
22:39 Then we add the-- Right.
22:40 All right, now what's happening with the--
22:42 So I am going to work on this.
22:43 What's happening with the pastry here?
22:45 All right, for the pastry, now this is where things go--
22:48 And then you add
22:49 a little braggs liquid amino as well, yeah?
22:51 Yeah. It's a little braggs in that.
22:53 So usually people trying to figure out
22:55 when I do this what am I going to do for the pastry.
22:57 Okay.
22:59 Because how do we get that nice, you know,
23:00 flaky crust.
23:02 So I have a little shortcuts so to speak, you want it?
23:06 We all like shortcuts, I don't know about you,
23:08 but I don't have all day to be cooking
23:10 and stuff like that.
23:11 Because you never know
23:12 sometimes you just can't get it,
23:13 just, you know, the way that we like to have it.
23:16 When we're, you know, getting it nice and flaky like
23:18 we get it from the store in Jamaica or from wherever.
23:22 So what I use is phyllo dough it comes out
23:24 really flaky and--
23:26 Phyllo dough. Phyllo dough.
23:27 Like F-I-L-L-I-N-G or F-I... P-H-Y.
23:32 P-H, P-H, this thing look like paper.
23:35 Right, it's very thin so you have to take time
23:38 because it will rip on you.
23:40 Take it, be very gentle with it.
23:42 Right.
23:43 So what I'm going to do is--
23:44 Now is this going to be in every store
23:47 or it looks like I never really
23:49 in general seen a the Phyllo dough.
23:50 You can find it in the same in whole food stores,
23:55 natural food stores.
23:57 It's kind of like a specialty.
23:59 But if you're trying to find a good vegan one
24:01 because sometimes you can get versions of it
24:05 that may have some, what do you call like,
24:09 animal based products than about this,
24:11 you can get a good vegan based that doesn't have
24:14 this is all plant based pretty much.
24:15 Okay, cool, cool so we take the phyllo dough next step.
24:18 So right, so you have to put--
24:20 When you're using phyllo dough
24:21 you definitely want to have it defrosted because--
24:26 It's usually in the frozen food section.
24:27 Okay.
24:28 So you want to have it defrosted,
24:30 sometimes you take it out of the refrigerator
24:32 or a freezer.
24:34 How much do I put? Oh, just a spoon full.
24:36 This much? No, that's too much.
24:38 Too much, too much I will be to cry.
24:39 All right. Where do I put it?
24:41 Wait a second can we get some oil
24:42 we needs to put a little.
24:43 Oh, you got to put oil again.
24:46 Just a little bit though, not too much.
24:49 I am just gonna drizzle a little.
24:51 What's the oil do?
24:53 That's going to help it to get more flaky.
24:55 Okay, and then.
24:57 Put it right in the corner,
24:58 the top corner because what we're going to do
25:00 is make kind of like triangles with it.
25:05 So sometimes when you need to go to the stores in Jamaica
25:09 to get patties we call this is the gourmet version of it.
25:13 The gourmet.
25:15 Yeah because the patties are have usually biggie,
25:17 big, big and thicken, yes it's stuff like that.
25:22 But this is looking like a triangle.
25:23 All right.
25:24 So this is what I am going to bake it on
25:26 just grease this pan a little.
25:27 Okay.
25:28 And I am gonna place it on one side.
25:33 I also have, because if you, you know,
25:36 patties in Jamaica they usually have this yellowish look.
25:39 Yellowish color to it.
25:40 So what I have is just a little turmeric in water
25:44 and I'm gonna paste it on top to give it
25:47 that nice yellow color that we're used to.
25:50 So they trick us, I thought that was
25:52 the just yellow, yellow dough or something of that nature.
25:55 So let's go one more time quick as I get hungry.
25:58 Okay, okay, all right let's hurry it up,
26:00 let's hurry it up.
26:01 So I have the veggies here.
26:02 All right.
26:06 And then you do the same thing again.
26:07 So I'm just going to fold it put a little oil.
26:13 All right, just in the corner.
26:16 All right, very nice. Is that corner okay?
26:21 We will make it work since it's there.
26:23 We have to mix it up.
26:25 And then we're just going to keep folding
26:28 in the form of a triangle.
26:30 Very nice.
26:35 All right. And then you're good so you put that on there.
26:38 Put that on there.
26:41 And so yes it has that nice,
26:43 that nice color there.
26:44 Man, patties I remember we used to order two,
26:48 three, four of them at a time.
26:50 Just eating, eating, eating,
26:52 just sitting down and eating good pattie.
26:53 And it's for--
26:55 And now once I became total vegetarian vegan
26:58 and stuff, I hold off on it.
26:59 So now I'm going to take this and do what?
27:01 You going to put it in the oven 350
27:03 and you wants to have it there 18 to 20 minutes
27:07 until it's golden brown
27:10 and what you'll find
27:11 is that it will come out very flaky like
27:16 we're used to when we get it from the stores.
27:20 So it's really simple for all of us
27:22 to be able to do this.
27:23 All you have to do you and even
27:25 if you don't have the soy meat
27:27 or something of that nature
27:29 then what you can do is you can just use some crumble,
27:32 some pecans and walnuts
27:34 and different items of that nature.
27:35 Or you could just stick with the original veggie,
27:38 veggie pattie.
27:39 And you just put it together in a nice phyllo dough,
27:43 if you don't have phyllo dough sometimes
27:45 I've seen people go with some heavy whole wheat dough.
27:47 Yeah, you can make your own dough
27:49 and then you know how to form it like a circle.
27:52 And then you put it in center you're going to close it
27:54 and then you press that edges
27:55 so you can have that little, you know, usual pattie shape.
27:58 But this is a good alternative if you don't have time
28:01 and you want to do something quick
28:02 and you want it to taste you don't want
28:04 to get that back home feeling, you know, quite in Jamaica
28:07 or you want to make it at home and can't run to the store
28:10 you can actually make it yourself.
28:11 So you have patty the thing nice and soft and break.


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Revised 2014-12-17