Participants:
Series Code: AL
Program Code: AL000218A
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00:01 One of my favorite entrees is fish
00:05 and not just fish but I want the whole fixing 00:08 with the potatoes, the coleslaw, all of it, 00:10 and you know it's hard to try to figure out 00:12 how to do that on a vegan diet, so guess what? 00:15 On the show today we're gonna be doing fish and more. 00:19 So stay by. 00:54 Hi there. 00:55 I'm Paula Eakins and this is my husband. 01:00 If I'm your husband, you should know my name. 01:03 Say your name. Curtis Eakins. 01:04 Curtis Eakins, Curtis Eakins, okay. 01:07 Well, you know, this is-- I want you to say it. 01:08 This is a real good show today. Yes, it is. Fish and more. 01:10 It's got a lot because we've done 01:12 a fish recipe before in our program. 01:15 But we've got a new fish recipe. 01:17 'Cause every time, you know, people call all the time 01:19 and you are always saying I love those fish recipes, 01:22 I love those fish, so we've got a new fish recipe 01:24 that you'll really, really like. 01:25 You know, it takes a little bit of ingredients, 01:27 but now, come on, now we're trying 01:28 to make it look like, taste like, 01:29 act like fish patty, 01:31 so therefore we've got some work to do. 01:34 All right, so I've got some work to do too? 01:35 Yes. 01:36 Now the first one is we're gonna 01:38 go to what the fish cakes themselves, 01:39 so let's look at the ingredients on this. 01:41 Okay. 02:31 So we're gonna start off 02:32 by just putting in all the ingredients, 02:35 first start off with and that's gonna be, 02:36 we're gonna put in our carrots. 02:38 We're gonna put in our celery. All right. 02:41 We're gonna put in our onions. Ye yeah. 02:45 We're gonna put in our parsley. 02:48 That comes from our garden? 02:49 Yes. Oh, okay. 02:50 Okay, and what I'm gonna do now is just pulse it. 03:06 You're making the panko breadcrumbs, 03:10 that's the new term to-- 03:11 Well, it's just a different breadcrumb. 03:13 No, they're doing any kind of crab cakes 03:15 or seafood type item they usually use the panko. 03:18 Oh. Not breadcrumb. 03:19 Okay. Okay. 03:22 I'm gonna go head on and get this on 03:23 because we're gonna get first part 03:24 of this actually get this... 03:28 saute, we're gonna saute the combination of things 03:30 I just got finished off. 03:32 A little bit of the canola oil. Mm-hmm. 03:40 And... Take out this. 03:41 Take the blade out. Okay. 03:43 Get all the goodies over there. 03:49 And... Are you through with this? 03:52 I'm finished with that-- 03:53 well, no, no, I'm not finished with that. 03:56 All right, we're gonna pour all this inside here. 03:59 So now how long are you gonna saute? 04:00 This until tender. Oh. 04:01 So while we're doing that, 04:02 we'll do the rest of the parts there 04:04 and you can see right now 04:05 we got other things that put in here. 04:06 Okay. Okay. 04:08 Now we're gonna start adding in 04:09 and while this is actually sautéing, 04:14 we're gonna go head on and keep it in here. 04:16 Put the blade back in for me. 04:20 All right, now I'm gonna go head on and put in... 04:23 Now this is the tofu in water packed? 04:26 Water packed tofu. All right, extra firm. 04:28 Right. 04:30 So you have different textures 04:31 what the extra firm would be the one that-- 04:33 It's got-- yeah, 'cause-- 04:34 'Cause it have a better texture to that. 04:35 Yeah, if you use the silken on this, it's gonna too soft 04:38 so I like to use this the one it's water packed, okay. 04:40 Okay. All right. 04:42 We're gonna also put in this for now, just start putting in, 04:44 you gonna put the breadcrumbs in. 04:46 Is it the panko? No, no. 04:47 This is regular seasoned breadcrumbs. 04:49 Oh, seasoned. Okay. 04:50 Okay. All righty. 04:52 All right, now we're gonna start adding in, 04:54 I got the flour going in. 04:55 Okay. 04:57 You're gonna go head on and get me that mayonnaise, 04:58 that's gonna go in. 05:00 There was spatula? 05:01 Right here, baby, you can use the same one here. 05:03 Okay. 05:04 Okay. All right. 05:08 Even though there's a lot of ingredients, 05:09 all of it goes in at the same time, 05:10 that's the thing I like about it. 05:12 All the goodies. Okay. 05:18 All right, now we're gonna put in the thyme. 05:22 And if you'll give me that hoisin sauce right there, this. 05:25 Oh, the who sauce? 05:26 The hoisin. Hoisin. 05:28 Okay, and then you're gonna go ahead 05:29 and put in the salt and you can use 05:31 that spatula again there so you can get that out. 05:33 Want to go ahead and put the salt in. 05:35 Now this hoisin sauce, this is-- 05:37 It's part of the mixing taste like fish. 05:40 Is this can be purchased at a regular store? 05:42 Yes, the regular store in the oriel section. 05:44 Okay, I got my turmeric going in, 05:47 just to help give that color we need. 05:48 And what is this here? And that's the garlic powder. 05:53 Powder. All right. 05:54 Okay. 05:56 Now what I'm gonna do is I'm gonna just put the lid back on. 06:00 Okay, and this is sautéing, 06:03 looking good, all right, we're gonna pulse again. 06:14 Give that spatula. 06:20 It's gonna give a nice consistency we need to have. 06:25 I need to be trying that... No, it's okay, it's okay. 06:30 How did you come about this recipe? 06:31 I know you have other fish recipes but... 06:35 Well, I wanted something a little bit more lighter, 06:36 the one we did before had the actual yellow peas in it. 06:42 And I wanted something more like, 06:44 okay, that was like fish sticks and fish patties. 06:47 With the kelp and, yeah. Yeah. 06:48 That use the kelp and so now I'm using seaweed, 06:50 I'm using something totally different 06:51 this time in place of kelp. 06:53 And I'm using also the tofu 06:55 so it's gonna be a softer kind of a patty 06:56 rather than the other one I made before 06:59 so just changing things up. 07:00 Okay? 07:01 What I want you to do is I want you to go head on 07:03 and start scraping that into the bowl there for me. 07:05 Oh. Be careful with that blade. 07:07 Okay. All right. 07:08 I'm gonna go back over here and continue to sauté. 07:14 Just till tender. 07:16 It's got nice and thick here. 07:17 Oh, yeah, it's gonna be thick. Yeah. 07:19 We're gonna make them patties. 07:21 Oh, okay, yeah, this is the patties. 07:30 Take this out here. 07:33 Take all out. Okay. 07:36 Now it's time for us to add in our secret, 07:39 we call it our secret ingredient 07:40 which really gives it that fish flavor 07:43 and that is seaweed, 07:44 which like I said before in the past we did kelp. 07:47 Can you help me with that? 07:49 Just gonna move this over little bit. 07:50 Okay, now so... 07:51 Okay, I'm gonna give you some of these. 07:53 This is the... Now this is the seaweed. 07:55 This is the seaweed. 07:56 At again at oriental store or something? 07:58 No, you can get at regular grocery store. 07:59 Oh, regular grocery store. 08:00 What you're gonna do is break it up real fine, 08:01 kind of break it up there. 08:04 Smells like fish really. Mm-hmm. 08:05 The same thing you use to make sushi. 08:06 So this would be in place of the kelp. 08:08 That's right, that's right. With the fish taste. 08:13 Okay. 08:16 And we're gonna stir it up. All right. 08:19 Take that out of the way for you? 08:20 Yeah, you can move that out of the way, 08:21 I'm finished with that now. 08:29 Also you're gonna make sure that you get in the seaweed in 08:33 because it's what helps to get the flavor 08:35 along with that thyme as well. 08:43 It's funny when I go to a grocery store to buy that, 08:45 people think I'm making sushi and I say, 08:46 oh, no, no, no, I'm making fish patties. 08:48 They say making fish patties with that? 08:51 Lady, are you for real? Yeah, yeah. 08:53 I said I might bring you some. May bring you some. 08:56 Make them believe they're out of them. 08:57 Make them believe they're out of them 08:58 and now we're gonna take and add 08:59 and you just back up baby. 09:01 We gonna actually put in now the seasoning, 09:04 carrots and the celery. 09:05 Okay. 09:07 And if you will, there's a plate behind you 09:09 'cause we're gonna make these patties. 09:10 Oh. 09:14 All the goodies, all the goodies. 09:17 Now did you forget this or that's coming later? 09:19 Oh, no, that's for the patties to go in, Curt. 09:21 Oh, okay. 09:23 Now... 09:26 if you go ahead and continue mixing, 09:28 just go ahead and mix that, mix that together for me. 09:30 I'm gonna go ahead and get my pan ready. 09:38 Okay. 09:40 It's all rounded out here. 09:42 Now how many patties will this make? 09:44 It makes 12. 09:45 Oh, 12. Twelve patties. 09:47 You can either scoop it or you can use a scoop 09:51 to actually do it yourself or you can do it by hand. 09:53 And you know I hate to get my hands dirty so, you know, 09:55 that's what I'm gonna be doing, right. 09:57 So while I'm doing here, you're gonna-- 09:58 Hold up. Oh, it's time for you to... 09:59 Okay, I'm gonna put my oil in my skillet. 10:03 We're only gonna use enough of it 10:04 'cause now we're getting ready 10:05 to actually make the patties up. 10:08 So when we go and add this...? 10:10 In a minute, that's not gonna go, 10:11 that's actually gonna be our breading. 10:13 Oh, okay. 10:16 I think this is pretty much mixed up here. 10:19 That's fine. All right. 10:23 Now I'm gonna put this on my dish. 10:31 Okay. 10:32 So now it's time for the patty time. 10:34 Time to make those patties up. 10:35 Now you want me to help you out with the patties? 10:39 Well, I'll make one first, okay? 10:40 You make one first. I'll see how you do and then-- 10:42 Because I would like them to be a little more organized. 10:47 Okay, so let's just do a scoop. Mm-hmm. 10:54 Okay, that's the small, that's gonna be your thing, right? 10:58 This is the size the patties are gonna be. 11:02 And I usually put a little bit of seasoning on it 11:05 on both sides before I put into the skillet. 11:09 And now it's kind of sit over here 11:10 because I want to do them all at one time. 11:13 So a scoop likes that and go ahead, here you go. 11:18 Okay. 11:20 All right, my hands are bit sticky here. 11:26 Okay, I want to make mine's a little bit-- 11:27 Don't make it too-- no, honey, they get like... 11:30 Just follow instructions. There you go. 11:31 Okay, all right. Then other side too. 11:38 On the other side for a few minutes 11:39 while we get these together. 11:40 You gonna do about what, three or four? 11:41 Yeah, just two, yeah, let's just do a couple of them. 11:45 I'm just gonna do one more 11:46 so they can get the idea what it is like. 11:47 You want me do another one? Yeah, you can do one more. 11:50 Okay. 11:52 Now these are gonna sit in the skillet. 12:01 And we serve this up with a nice 12:03 lime tartar sauce, ye yeah. 12:12 How about that, honey? 12:13 That's fine, go ahead and put it in. 12:17 And so at the end of the program 12:18 they'll get chance to see that. 12:19 Oh, you got it there. All right. 12:22 So you had that on low or? 12:24 I've got them on the medium heat right now. 12:26 And you're gonna keep it on, now the panko sauce mixing, 12:28 it gives it a real nice kind of a golden brown color. 12:31 So we're gonna keep that going until we-- 12:32 and then we'll turn it over on other side. 12:34 I usually go about maybe five minutes on each side. 12:37 You don't want them to high because you don't want to burn. 12:39 And if it burns of course the patties 12:41 are not gonna be like you like it, okay. 12:42 So you want like kind of a golden brown color, 12:44 so we're gonna look at-- you know what, 12:45 we're gonna look at the tartar sauce 12:46 that actually matches this. 12:48 We'll take a break first 12:49 and then come back with the tartar sauce? 12:50 No, let's go ahead and do the tartar sauce now. 12:52 Okay, let's go and do it then. Okay, let's do that. 13:03 Now, this actually goes along with our patties 13:07 and they're doing really, really good. 13:08 All right. Golden brown, baby. 13:09 It's very, very quick, you've got to have 13:10 a tartar sauce to go along with that lime juices-- 13:12 They have to have tartar sauce. So we got that vegenaise. 13:14 Why don't you go ahead and put that together for us? 13:16 And the vegenaise here 13:17 and we gonna do this the lime juice... 13:19 The lime juice in. Put this in here? 13:20 Okay. 13:22 And this is the honey, I guess I need a spatula for... 13:26 You just use that. 13:27 Oh, this? Okay. 13:28 Okay, to get that honey in there. 13:30 Honey it's kind gives a little bit of a tang, 13:32 you got that sour going together there. 13:33 Little bit of a tang. Okay. 13:39 And now I'm gonna whisk it. Yep. 13:42 I don't think I whisked before, have I? 13:44 I don't know. Okay. 13:49 Okay, be careful, it doesn't come out of the bowl, baby. 13:51 Oh, okay, baby. 13:53 But that lime has to mitch match into that. 13:57 Now this is a really simple one and sometime not only do 14:00 we make this vegenaise up, sometime this tartar sauce, 14:04 sometime we take a pickle relish 14:07 and there's also pickle relishes out there 14:08 on the market does not have any vinegar in the system, 14:11 but lemon juice and you can mix that in here 14:13 also 'cause, you know, authentic sometime 14:16 your tartar sauce does have 14:17 little pieces of pickling in it, okay. 14:20 So but then you can also do the smoothing, 14:22 I'm gonna tell you right now, on top of these fish cakes here 14:25 and this tartar sauce, oh, you'll be hurting somebody. 14:28 You'll be hurting somebody. 14:29 It's really good, really good, really good. 14:30 And so you know we're gonna go away 14:32 because when we come back we've got to do some, 14:35 you know, I mean, what good is 14:36 all if we don't have any potatoes. 14:37 So we're gonna have some oven fried potatoes. 14:39 Oh, with the fish patties. And the tartar sauce. 14:42 And we're gonna do some also some coleslaw. 14:43 Oh, coleslaw. 14:44 Also that sounds like the whole thing, you know. 14:46 Oh, okay, all right. So we just want you to stay by. |
Revised 2015-02-26