Participants: Paula Eakins (Host), Curtis Eakins
Series Code: AL
Program Code: AL00172A
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00:01 I am so excited and the reason I'm
00:03 excited is because this particular show is 00:06 an all cooking show. So that means you have 00:09 to have your paper and your pencil because 00:11 we are going to the Caribbean Isle to do 00:14 nothing but Caribbean food so stay by. 00:46 Hi welcome to Abundant Living. I'm Paula 00:49 Eakins and this is my husband Curtis Eakins. 00:52 Very good, excellent. Caribbean Isles, 00:55 Caribbean Isles you know, I can talk with 00:56 a accent doing this program, not really, 00:59 not really. I mean I can if you want me to. 01:01 Okay. Well you know one of things that's so 01:04 fantastic is that we've had the opportunity to 01:07 go to quite a few of the islands; we've been 01:10 to Bermuda twice and Bahamas twice, 01:14 okay and the Grand Cayman Islands. 01:17 Now I need to say this because we were in 01:19 Bermuda and they say that Bermuda is not 01:22 one of the Caribbean Isles so, they sure do, 01:23 they sure do. Yes. See it's kind of separate but 01:25 Bahamas and Grand Cayman is so Bahamas and 01:28 Grand Cayman but not Bermuda but we do 01:30 love Bermuda. And I think the thing that's so 01:32 amazing is that each one of those Islands have 01:34 their own type of fresh foods, okay, yes. 01:36 Where one island might use one thing another 01:38 won't, would not use something else, 01:40 but the main thing is that they're all heavily 01:42 involved in lots of fruits, lots of vegetables, 01:46 yes, okay, excellent. Abundance of them, 01:48 alright. Lot of mangoes and coconuts and so we 01:52 gonna have some of that here today. 01:53 We're gonna have some of that here today 01:55 and I know one thing I want to remind you 01:57 of Curtis and that was we went to Grand 01:59 Caymans and we were doing a week of health, 02:02 that's right. And at this particular church we 02:04 were at, people came in and you know Curtis 02:06 likes to play around and so he said to the 02:09 people in order for them to come to the program 02:11 every night they have to bring us a mango. 02:14 And they thought he was for real, So every 02:17 night people brought bags and bags of 02:19 mangoes until we had to have a big basket 02:21 up in front of church and they packed those 02:23 mangoes in there and I kept saying enough, 02:25 enough already. But I'm gonna tell you one 02:27 thing, in the Caymen Islands those mangoes 02:28 are humongous, right, you remember that? 02:31 We came back to United States and looked at 02:33 the mangoes here in the United States, 02:34 so small. Oh, no we can't eat those mangoes. 02:37 Not after we've seen the real mangoes in 02:38 the Grand Cayman. But we do eat the 02:40 mangoes, yes we do eat well. Yes. But they 02:42 were so huge and we kind of like, we 02:45 thought you just take a knife and you know, 02:47 we're so dainty, and we're gonna cut and 02:48 slice it very neat. And he say, no you just like 02:51 bite on top of that mango and rip it down the 02:53 side you know. Let the juice run out down 02:54 your cheek, you know. What happened was 02:57 we started doing that and our mouth broke 02:59 off from so many mangoes and I tried my 03:02 best to bring those mangoes back home. 03:03 Just couldn't do it. Couldn't do, couldn't do. 03:05 But I want you know we had our fill of it. 03:07 That's right. We're gonna do some mangoes, 03:09 are we gonna do some mangoes on this show? 03:11 You know we're gonna start this show Curtis 03:12 with a drink, okay, okay. I always like to have 03:15 some kind of a festive drink that kind of 03:17 matches and this drink just has a combination 03:20 of things in it, you know it has mango, 03:22 it has pineapple and it also has orange juice 03:25 and lime. All those are part of the menu at the 03:28 actual ingredients itself, you know. It's not a 03:31 recipe, it's not a recipe, just kind of put this 03:32 together and on and on. Yeah anytime you use 03:33 things like mango, pineapple, orange juice, 03:36 limes you're on your way. Alright. Okay, so. 03:39 And so I'm gonna make this up because we 03:41 need a drink to have anyway while we do the 03:42 rest of our program, alright. No problem. 03:44 No problem, no problem. So I'm gonna start off, 03:47 I'm gonna pour in the mango juice, that's 03:49 mango juice. Okay and then I'm gonna put in 03:51 my pineapple, pineapple juice. Okay, I put the 03:55 pineapple there, and I'm gonna put in of course, 03:59 let's go ahead with that lime, okay. 04:03 And then I'm gonna end with, I can tell you 04:04 this is gonna be a good juice right here. 04:06 Mango, mango, mango. You can get, they're 04:09 already in a can, a container right? 04:12 You can get it in a can, or you can actually 04:13 just get a fresh mango whatever you want 04:15 to do of course, you know it just depends on 04:16 what you want. And like I said it is a tropical 04:19 fruit drink, okay, okay. So I'm going to put my 04:22 little thing on here, and we're gonna 04:24 blend it for just a hot sec. 04:31 You're already at the top, and that's what 04:32 I call a hot sec, okay that's a hot sec, okay, 04:35 okay. And all I'm gonna do is just mixing it 04:37 together and I'm gonna pour it into our pitcher. 04:40 Oh that was it, that's it. Now you have some 04:43 pineapples here, that's gonna actually go 04:45 inside that as well, oh okay, isn't that 04:47 beautiful, isn't that beautiful. Yes, now 04:49 what do you call this drink, do you have a 04:51 name for it. I just called it, I call it a 04:52 Caribbean Fruit Punch, that's what I call it. 04:54 Caribbean Fruit Punch, that's the name of it, 04:56 that's the name. I'm gonna just put a 04:58 pineapple in your glass, and a pineapple in 05:03 my glass. I want to get more of that pineapple 05:05 and we're gonna pour in our drink, okay. 05:11 Excellent, my dear excellent, it smells 05:12 wonderful, does it smell good. Okay, a little 05:13 bit more, okay, okay. And then I'll pour 05:15 some in mine, I'll get a little more okay. 05:22 Wait a minute. They're the same size honey, 05:26 okay that's yours. They're the same size, 05:27 add two more drops. Put together with 05:29 pineapple inside of our drink there. Okay. 05:33 Let us consume, now I'm telling you this is 05:34 a real good punch and you can actually do 05:36 this with a little bit of ice shavings if you 05:39 want to as well, oh yes. And so this is a 05:41 real good way to start this program, 05:42 this is a nice punch, a nice punch. Okay. 05:49 Is that good or what. This is so good. 05:51 I'm telling, I tell you, well I just keep on 05:53 drinking and you keep on doing the recipes. 05:57 Can taste the mango, can taste the pineapple, 05:59 each one of it has their own personality. 06:01 Boy that's a good mix of juices all together and 06:04 good flavor. Yes indeed, yes indeed, and we 06:06 are gonna go to the very first recipe. 06:09 Alright let's do it. It's called a mango salad. 06:29 Now, this is a real quick and easy recipe, okay. 06:32 But there's always a way to actually cut 06:34 that mango and so we've got our mango here. 06:37 I'm gonna take our knife, and we're gonna to 06:38 just go right down the middle, right down the 06:41 middle of it. And we can do the same thing 06:43 on the other side. This is just a wonderful 06:45 fruit. And you know it is one, and always it's 06:47 wonderful and the softer it is the sweeter it 06:50 is and there's all different types of 06:52 mangoes. Yeah, the Haden Mango and the 06:54 mango that has a lot more strings in it, 06:57 or stringing mango. But anyway. 06:59 This is more like the Haden Mango, oh Haden, 07:01 alright, okay. And they come in all different 07:03 sizes and different colors, you know reds 07:07 and orange and green colors, okay. 07:09 This particular one here is a nice sweet one. 07:11 You see juices coming out of it, it is ready 07:13 to go. And what I need you to do is slice 07:15 down to center, okay. And I'm gonna make 07:18 it into cubes, oh okay. Okay. Very good. 07:23 And then if you just take and just do it like 07:26 that, then of course we get the cubes, 07:31 the cubes, mango. Nice cubes on top of that 07:34 mango. One of the side is not going to be on 07:37 the top of that salad. But, it's got another 07:40 thought coming here. Okay this is so, 07:42 it's nice and. I can tell you this is nice and 07:45 wide. It's jumping everywhere, it's nice 07:46 and ripe. Now how can you tell when a mango 07:48 is ripe? I heard that you kind of smell it, 07:51 you know, you can smell it, you can, yeah, 07:53 yeah, mango. You can smell it and it's also 07:55 soft, the way it feels, yeah, it's also soft, 07:56 the way it feels. I have a friend girl that's 08:00 heavy into, she's our mango person and 08:03 she knows what's going on, you can see 08:04 that, look at that, yes. Okay, okay. 08:06 And so she's always picking or getting 08:09 mangoes and stuff for me especially a 08:11 certain of year, when she knows they're 08:12 all ready to go, big, big mangoes. Oh yes, yes. 08:16 Alright, so this is a matter of fact, 08:18 look at this. You have got to, you go for it, 08:24 go for it, go for it, what do you think. 08:26 Oh yes, this is a good one baby. A good one. 08:28 You picked one, you picked a good one. 08:30 I'm having a good time. Okay, give me that 08:31 one too. Okay. Yeah. You can drop some 08:35 more on the table. No, I think that's enough. 08:37 That's enough, okay. That's enough. 08:38 And you know of course, because we're on 08:40 television I'm not going to be bad girl 08:41 and go and do what I normally do, 08:44 but we're just gonna do. What do you normally 08:46 do? Usually I just go hit on them just 08:48 whatever. Whatever what? Anyway. 08:50 We never know. So on top of that, 08:52 that's right, on top of that, and those are 08:53 red leafs I use a red leaf for color. Okay. 08:56 Because they add some color to it. 08:58 They're nice and ripe mango, nice and ripe, 08:59 nice and ripe. And so, and then we are going 09:01 to tell. Now what do you do with this one 09:02 over here? Well, you know you can also just 09:03 take this and just going down the sides. 09:05 I still use it, right. And you can still use this 09:07 as well. Okay, okay. And put that one to, 09:10 we've got enough mango on there so. 09:11 Okay, enough, okay. You know but this is a 09:13 good time for me because you know you 09:15 carried on so bad about it. Okay, you're 09:19 teasing the people baby. That's not fair. 09:24 Okay. And then you'll take your coconut. 09:27 You can say all that. And gonna sprinkle the 09:29 coconut on top. Something simple. Very, 09:32 very simple. A nice way to start this meal 09:33 off too by the way. A single guy can do this. 09:36 Absolutely. Yes. Yeah. We're not going to mention 09:39 any names, and then we're gonna take, 09:41 now what's that? This is fresh lime, 09:43 lime juice, and we're going to just pour that 09:45 right on the top. You can just drizzle, 09:47 just drizzle it on. Okay. And it's ready to 09:50 go, it's ready to go, it's ready to go. 09:52 Okay. And we have this one here and you 09:54 just sit right there, right in the middle. 09:56 Right in the middle. And then you have it. 09:57 Mango salad. And you see that's very, 09:59 very quick and easy to make. And it's a 10:02 nice refreshing way to start off your 10:04 actual meal the mango, we said the cherry 10:07 was optional. If you want to put cherry on 10:09 you can. Mainly, I'm always looking at 10:11 stakes as far as color is concerned. 10:13 And we have our main entree that we're 10:16 going to do very next, and that main entree 10:19 is a curried chickpea and potato. 10:24 It is awesome. Let's look at the recipe. 10:30 It calls for: 11:07 Now this particular recipe is very, very 11:09 exciting and it doesn't take a long time. 11:12 And we're going get started because I'm 11:14 gonna tell you right now, it calls for some 11:16 real good ingredients so. Okay. If you'll go 11:18 ahead and get things going there, 11:19 you can get the stove on, you can put your 11:21 olive oil in there for me to get started, 11:25 I'm gonna chop out some onions go to in 11:27 there. Make sure it's not too hard. Turn down 11:29 a little bit lower than that, little lower. 11:33 Keep on, yeah turn it down, just a little 11:35 more. Well you know what. That's okay, 11:40 how about that. Well you know what that 11:41 clicking sound baby. There you go. Alright. 11:44 There you go. Go ahead and put your olive 11:46 oil in, olive oil's going here. Olive oil's going 11:48 in, and then you can go ahead and start 11:50 that garlic up then, the garlic, so I'll take 11:53 the garlic here, garlic, and you got your 11:55 spoon there. And we got our onions ready 12:00 to go also. You can use that, you have a spatula 12:05 there something there. How about that? 12:07 Please get that white spatula, white spatula. 12:08 What's happening right now, we're trying to 12:10 make an actual base. That white spatula, 12:14 this one. Yeah, yeah. Use that one there, 12:16 kind of move things around a little bit. Okay. 12:18 And we wanna make sure we don't, 12:20 we don't cook that garlic or make it burn. 12:24 So just sauteing a little bit there, make it 12:28 translucent. As you're sauteing that, 12:31 we also have a major thing which is the curry, 12:35 now what's that, curry. This, we're gonna 12:36 make it curry. It brings it out, I'm gonna 12:37 sprinkle that on top and you can go ahead 12:41 and stir that in too and with that in mind 12:46 we're gonna take a forth of a cup, curry smells 12:49 good baby. Yeah, that smells good. 12:50 Yes it does. Okay we got to just fan that 12:52 out there. Its working now baby. You can 12:53 smell it. Yes. And then oh wow, now what is 12:55 that. And this is the water. Oh water, 12:57 you got to do like here, there we go. 13:02 Right there, stir it Around and that makes into 13:05 like a thick gravy. Alright. Oh I see. 13:07 Its looking like thick gravy. But for sake of 13:09 television you know it's going to, you know 13:11 it'll look down a little bit. It then calls for 13:13 the potatoes. And the potatoes are gonna 13:14 cook until the potatoes really get tender. 13:18 So we're gonna go ahead and call for two 13:19 cups of water, one forth already I put into 13:22 this mixture, so we're gonna go ahead and 13:24 put the potatoes in, already cubed, okay. 13:30 Alright, alright. We're gonna also put in our 13:33 garbanzo beans, garbanzo beans, that are 13:35 already cooked. It's the same as chickpeas. 13:38 Same thing, right, same thing, okay. We'll stir 13:40 that around. Okay. And normally what I do is we 13:45 let this cook down. Okay, alright. But we're 13:48 not going to let it cook down so, you know 13:50 we're gonna just kind of put everything there 13:52 one time and let it cook, okay. I'm gonna 13:54 go also put it there in my chicken style 13:57 seasoning. Okay. Alright. It helps to give 14:01 flavor. Now chicken style seasoning, 14:03 does not have any chicken. No chicken 14:05 whatsoever, it's mock, yeah, alright. 14:07 It's a mock and also it's a chicken style and 14:08 a beef style out there as well. Now those 14:10 who may not be able to get a chicken 14:11 style seasoning, what can they use in place. 14:14 Well really and truly if you can't find the 14:17 chicken style seasoning or the Bill's best 14:19 any other seasoning. We also have a 14:21 saltshaker substitute that was use also in 14:23 some of our cooking. And then on top of 14:25 that you can just use regular salt. 14:26 Because the curry is actually what makes the 14:29 flavor. That's true. More than the chicken 14:30 style seasoning does, okay but it kind of 14:32 gives a broth to it. You stir it down little a 14:33 more time there, okay. And then of course 14:36 I have with me the actual... 14:38 This is strips of course; there is a different 14:42 combination of strips on the market. 14:44 Number one is we're talking about a mock 14:46 chicken, and our mock beef. What I learned 14:49 in, in the islands was that they always has 14:52 some type of a meat base that goes inside 14:54 of that Roti. Because we know, when you 14:56 say curry, chickpeas and potatoes, it's actually 14:58 another name for Roti. Right, that's right. 15:00 And so with that in mind we are looking for 15:03 something to assimilate beef or chicken, 15:05 either one of those can go. They sometime use 15:08 a curry goat, yeah sure, in that respect. 15:11 So this is the mock. I found, I found like 15:14 there's different strips on the market and this 15:15 is a beef type combination and it is not 15:17 real meat, it's just a beef combination. 15:20 And this is normally soy based, is that correct? 15:22 Soy based, it's soy based and if you can't 15:25 find a soy based one you can certainly get 15:27 one, that maybe has a little gluten in it. 15:29 But some people have an intolerance to gluten 15:31 but this is more of a soy base, okay. 15:32 Stir that one more time for me Curtis there. 15:35 Alright. The name of the game is to get that 15:37 cooking and that will actually cook all the way 15:39 down once those potatoes get tender, 15:41 it will cook down. It will make a thick kind 15:43 of a gravy, believe it or not, okay. And I'm 15:46 going to for once again, for expediency sake 15:49 I'm gonna go ahead on and put in the mock 15:52 beef, alright. And we get that in our regular 15:54 grocery stores, regular grocery store. 15:56 So there's many different variations of the 15:57 mock beef, but, many variations. 16:00 So just used what's in your neighborhood, 16:03 what's in your neighborhood. And once 16:04 again this is when you talk about soy cooking, 16:06 the more it sits you know the better it's 16:08 going to get. We're gonna at this point put 16:10 our top on and we got our fire down and 16:14 we're gonna let it simmer until it turns into 16:16 a nice kind of a gravy, the potato because of 16:19 the starch in it, will actually thicken up and 16:21 turn into like a gravy type sauce and I'm 16:23 telling you. We're gonna take a break and 16:25 let this cook and then when we come back 16:27 we will gonna see is the Roti already 16:29 made up, so you wanna stay by. |
Revised 2014-12-17