Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000202B
|
00:01 Well, welcome back, welcome back. Okay.
00:03 We're gonna be doing these spicy tofu lettuce wraps-- 00:05 Oh, lettuce wraps. And this is a real good one. 00:07 It's a easy one, a quick one. 00:08 And kind of goes all herbs 00:10 all we got, garlic and, you know. 00:11 Let's look at the actual recipe for itself. 00:13 Okay. Let's do it, honey. 00:47 Now this is a real good one, Curtis. 00:49 What's that bib lettuce? 00:51 Bib, well--all these different lettuces have different names. 00:53 Okay, that's was new to me. 00:54 Some of them are softer, some of them are stronger. 00:56 And matter of fact, you can use bib lettuce, 00:58 you can use iceberg lettuce, you can use a Roman lettuce, 01:02 but all these are just a ways of actually 01:04 using lettuces to put this delicious. 01:07 Delicious. 01:08 Delicious, delicious recipe together. 01:10 I've got-- I've got garlic in here, 01:11 you're talking about herbs. 01:12 I've got ginger going on here-- That's right, herb. 01:13 We've got the herb in here, okay. 01:15 I've got onions going on over here. 01:17 Okay. All that stuff there, okay. 01:18 All right. So we're gonna start-- 01:19 There are lot of things going on here. 01:20 You know, I--you know, 01:22 you're on the opposite side of me, 01:23 because you're gonna be the one who's gonna 01:24 chop these onions up. Do I need to switch? 01:26 Then you need to come on over that way. 01:27 Okay, let switch. Okay. 01:28 Because I need you to do that and-- 01:29 I'm doing onions or what? 01:30 Yeah, you're gonna just go ahead 01:31 and chop these onions up for me. 01:32 Okay. There. 01:33 And let me say this to and all of these it's on my mind, 01:36 one of the camera crew mentioned about CE credits. 01:39 We mentioned about CE credits. 01:41 And he said, "Maybe some people don't know, 01:43 what's a CE credit? What does CE stand for?" 01:47 'Cause I said, "It stands for Curtis Eakins." 01:50 Okay. Oh, not really, okay. 01:53 That's not-- that's not what they want. 01:54 No. No, no, that's not what they want. 01:56 Continuing Education, all right. 01:59 Of course, laws and medical profession 02:01 know about that, need to have different-- 02:04 certain amount of credits for continuing education 02:07 so that's what it means. 02:08 Continuing Education Credits, all right. 02:11 Okay, here we go with the onions here. 02:13 I'm gonna put in the olive oil. 02:15 Onions, this is mentioned in the Bible and garlic. 02:17 Onions in there. Numbers 11: 5. 02:19 You know, what I'm saying? You know, what I'm saying? 02:21 So we're all going in there right now. 02:24 And then we're gonna do, I'm going to ask you 02:25 to go ahead and put those onions in-- 02:27 Put them in now. Go ahead and put them in. 02:28 Okay, all right. 02:32 All right. 02:33 Anything tastes good with onions. 02:35 You know, what I'm saying? Yeah, anything does. 02:37 And this recipe specifically is going to taste good 02:40 with the onions in it. 02:41 I'm doing lemon zest-- Because-- 02:42 No, no, the lemon zest gonna go in a few minutes. 02:44 Oh, okay. What we're gonna do now is, 02:45 I'm gonna actually go ahead and put in. 02:46 And this is ginger, we already just kind of gotten it, 02:48 already ready to go. 02:49 Okay. Let me just get this. 02:51 This ginger helps to brings, 02:52 makes this come alive also as well. 02:55 And then you have over there-- I've got garlic also right here, 02:57 already minced up. Okay. 02:58 Let's go a head and put that garlic in. 03:00 Can you give same spatula. 03:02 Oh, okay. Put garlic in. 03:04 All right. Okay. 03:07 Now we love these lettuce wraps. 03:11 Now we go to one favorite restaurant 03:13 in Huntsville that has lettuce wraps. 03:15 Yeah, lettuce wraps. 03:16 We love to go there and get lettuce wraps. 03:17 As a matter of fact, that's one of the ways 03:19 I got an idea for this particular program-- 03:21 Oh, that's right. 03:22 Is that actual--I can eat them all or all the time. 03:26 All the time. I would say all day long, 03:27 but somebody might be calling me on the phone about 03:28 that so I better be careful with that saying all that. 03:31 We do in moderation. In moderation. 03:33 Simply that's why we want to ate natural remedies. 03:34 Yes, yes. Okay. 03:35 And then it cause for believe or not. 03:37 Now this is the water of chestnuts 03:38 that's gonna be added to this as well 03:40 and this kind of gives a crunch to it. 03:42 And get a sponge. 03:44 Okay. I mean the-- Spatula. 03:45 Spatula and get that all the way here. 03:47 And then we also have, now Curtis, I said ounce, 03:50 16 ounce tofu extra firm. 03:53 But on the market right now, believe it or not, there-- 03:56 the tofu's have just come along ways, 03:58 is they're now coming out with a smoke type of tofu, 04:01 they're coming out with a some thing like 04:03 tarragon sauce or a basil sauce to it. 04:06 And I not only found this extra firm tofu, 04:09 but I found one it had like a kind of a smoked flavor 04:11 and almost mimics that the restaurant 04:13 we like going to, to get on the pans as well. 04:15 So we're gonna go ahead and put that in also. 04:18 And I cut that kind of thinly-- chopped it up there. 04:22 Okay. 04:23 Look at that, look at that. Look at that. 04:25 You could smell that smoke flavor there, 04:26 can you smell that coming from it. 04:28 Okay. Now we have some other things here-- 04:29 Now the last one we're gonna put in there 04:31 is believe it or not is soy. 04:34 Let's go ahead and put that soy in. 04:35 Right here. Yeah, this is soy sauce, okay. 04:38 It is help to gives that flavor it needs to have 04:40 and if you'll take that this right here, 04:43 you're--grater and go ahead on 04:45 and just a little bit, we call it lemon zest. 04:47 Just kind of strip-- This. 04:48 Yeah, this like little bit. Just little bit in there. 04:50 That's all inside. 04:51 Yeah, there you go. There you go. 04:52 Just a little bit, just a little bit. 04:53 Go ahead and do a little bit more. 04:55 All right, all right. 04:57 Okay, and that's about, that's about enough, 04:59 that's about enough. 05:01 And now we're gonna put in the vegetarian, chilly. 05:03 You know, the spatula there again. 05:05 All right. 05:06 And I'd like this wrap, these are delicious 05:09 and what's gonna happen, Curtis, 05:11 is I'll just take and stir all this up. 05:13 So now you're just gonna mix it up. 05:14 Mix it all together. 05:15 So all this will go in the lettuce. 05:17 It goes into that. Yes, it does, yes, it does. 05:19 As matter of fact, 05:20 I know that you are just dying to taste this so. 05:23 Do I have a chance to do that in this show 05:25 or could I've been pretty good so far, haven't i? 05:27 You've been good. You've been good. 05:28 You've been good. 05:30 So let's go ahead on and try that, okay. 05:31 You want to do it 05:32 when we come back after break or? 05:33 Yeah, let's do it when we come back. 05:34 As a matter of fact, 05:36 I'm gonna continue to stir this up. 05:37 And then when we come back, 05:39 you will see the finished product. 05:40 So stay by. |
Revised 2014-12-17