Participants:
Series Code: AL
Program Code: AL180232B
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00:01 Now, you know that jackfruit is getting itself together,
00:04 and of course, in order to have jackfruit, 00:07 you need to have coleslaw. 00:09 Coleslaw. All right. 00:10 This is a different kind of coleslaw. 00:12 All right? It's kind of a different, huh? 00:13 Uh-huh. Okay, now, in what way? 00:15 So, it's different because most coleslaws 00:17 just have carrots, cabbage, and the regular green cabbage, 00:22 red cabbage and also carrots shredded. 00:25 Okay. 00:26 This one is actually called a special blend 00:28 because it has kale, broccoli, carrots, cabbage, 00:32 all kind of stuff is in it. 00:34 Hmm. It's a special blend. 00:35 Now, these are coming out now too. 00:37 These are new things on the market, 00:38 so a lot of new... 00:39 I'm telling you. 00:41 So this coleslaw a little bit more 00:42 nutrient dense would you say or it's got more ingredients? 00:43 It's got different... and kale. 00:45 Okay, okay, so... Yeah. 00:46 Oh, yeah. Oh, yeah. 00:47 I mean, most of it's, like I said cabbage, 00:49 carrots, and the red cabbage. 00:50 Okay, so this has kale, broccoli, carrots, cabbage... 00:55 Okay. 00:58 Well, more nutrient this time, more, yes. 00:59 It got a lot of stuff in it. 01:01 Okay, but now we also are doing a different mayonnaise. 01:03 Mayonnaise. 01:04 Mayonnaise, mayonnaise, mayonnaise, mayonnaise 01:07 because we're doing a vegetarian mayonnaise. 01:08 Vegan? 01:10 You can make it, yep, you can make it from scratch 01:11 or you can actually buy. 01:13 It is vegan, okay? 01:14 And it does not have, it's just... 01:16 And you got this at regular grocery store 01:19 now carry these vegan mayonnaise. 01:21 Yes, all this 01:22 because everybody's going there, 01:24 people are going more healthy. 01:26 And the stores recognize that, so with that in mind, 01:29 they're trying to bring it in. 01:30 They know if they bring it in, 01:32 they gonna bring the customers in, 01:33 they know, they're smart now. 01:34 They're smart. 01:36 So, with this one all we're gonna do, 01:37 and how quick can this be. 01:40 Does it come always in a package or...? 01:42 It comes in a package. 01:43 Oh, just like this already. 01:44 Just like this. Yep. 01:46 Because, you know, I used to do coleslaw from scratch. 01:47 I would have to deal with that. 01:49 Now, what would be the name of the package that... 01:50 This was called special blend. 01:51 Oh, special blend. 01:53 That's probably gonna go to the actual recipe. 01:54 The actual recipe. 01:56 Two items recipe. Okay. 02:04 Okay, so this is super blend... 02:06 Yes, it's what's called super blend. 02:08 It got a lot of combinations 02:09 of slaws on the market right now, a lot. 02:11 They call it super blend 02:12 because it got the kale and the broccoli. 02:14 It has more ingredients than the regular coleslaw. 02:15 Absolutely. Yes. 02:16 Yeah, yeah. Okay. 02:18 And so with this in mind, 02:19 all we gonna do, and you can go ahead. 02:21 You wanna go ahead and put that in there for me. 02:22 Put that in. All right. 02:23 And then we're gonna mix it all up. 02:27 Yummy, yummy, yummy. 02:29 This goes with the jackfruit. 02:31 Uh-huh. Uh-huh. Uh-uh. 02:32 Uh-huh. 02:34 All that mayo. 02:35 Yeah, yeah. 02:36 And, you know, we also have our own mayo 02:38 that we make from scratch as well that we do it. 02:41 It is so light. 02:42 Now, you like this vegenaise. Yeah. 02:43 This is your favorite type of... 02:45 But I'm not making it... 02:47 Now, I'm gonna tell you the reason why, 02:48 because when I get it from the store. 02:49 There's lot of other types of mayonnaise, 02:51 vegan mayonnaise. 02:52 This is my favorite one. Yes. 02:53 This is my favorite one. 02:55 And also because of the fact, if I make it at home, 02:57 it works out except that 02:59 it has maybe seven day timeframe, 03:02 so I had to make it up and use it, 03:04 and usually make up a lot of it and you can do that. 03:05 But, I mean, why do that 03:07 when it's already available to us, you know. 03:08 Oh, okay. All right. Okay. 03:10 Because now the other... 03:11 This is vegenaise? 03:13 This is vegenaise, you have another cup of one, 03:14 a grape seed one. 03:16 Grape seed one. We got that one as well. 03:17 I'm gonna take my double spoon. 03:19 Goes back to two most well-known I guess. 03:22 There's a couple more, 03:23 there's a couple more out there. 03:24 They just need to kind of look around and see what they see. 03:26 But to know that there is mayonnaises 03:29 and dressings out there 03:30 that you can actually use as well. 03:32 Okay. Okay. 03:33 All I'm doing is just kind of moving this around. 03:35 we're mixing it in. 03:37 And, basically, what I usually do 03:38 is put it in the refrigerator. 03:39 I'll make it the day ahead of time. 03:41 I'll put it in the refrigerator, 03:42 let it sit overnight because it will actually get 03:45 all more of a fragrance or flavor to it 03:47 as it sits longer. 03:49 That's not to say it's not gonna taste good right now 03:51 because it will. 03:52 Okay. 03:54 All right. 03:55 So that's... 03:57 So now this is gonna be served with the jackfruit? 03:59 You gonna serve it with the jackfruit, 04:01 or you can serve it on the jackfruit with a bun. 04:06 Uh-huh. 04:07 Okay, wait a minute. 04:09 So this option that can be on a side with the jackfruit, 04:12 or put this in with the jackfruit on a bun. 04:16 That's right. Oh, both ways. 04:17 That's right. 04:19 As a matter of fact, 04:20 most of the time when you see jackfruit 04:21 served up is actually served up 04:23 on a whole wheat bun. 04:25 You've got the jackfruit and then you had a coleslaw 04:27 on top of it and then you just go at it. 04:29 Oh, all in one sandwich. 04:31 All in one sandwich. Okay. 04:33 All together. Okay. 04:34 Now, we got something else... 04:36 We do have one more, because I mean, whoever... 04:37 I mean, if you've got the jackfruit going, all right? 04:40 And then you also have the slaw. 04:44 What goes with that? 04:46 Spicy potatoes. 04:49 Oh, okay. Oven baked. 04:51 Uh-huh. All right. 04:52 That will work. Okay. Will work. 04:53 You did really well with this one. 04:55 Let's go to the recipe now. 04:56 Let's look at that on. All right. 04:57 Okay. 04:59 All right, spicy potato wedges. 05:13 All right. 05:14 Now, we say we already had the barbeque jackfruit, 05:17 already made the coleslaw. 05:19 Coleslaw. 05:20 And now, of course, we're doing the potatoes. 05:21 Potatoes. 05:23 Now we got the potatoes going, 05:24 so I don't really think I need to show you 05:25 how to take a baked potato cut it in half 05:27 and make in to wedges. 05:28 I think you've got that going on. 05:29 I think they got that. 05:31 But, I tell you what, 05:32 I want to make this particular one, 05:34 these spicy potatoes, 05:35 you do after you cut your potatoes in wedges, 05:36 we usually put them in water and in a water. 05:38 So, first of all, they don't turn color on you, 05:39 and number two, is because as you're cooking, 05:42 just it helps to make them tenders 05:43 because they're gonna go in the oven. 05:44 All right? Okay. 05:46 So I've already got that already done. 05:47 It's already ready to go. 05:49 So I'm gonna go ahead and pour off the excess water. 05:50 All right. 05:55 This is gonna be a wonderful meal, Baby. 05:57 Mm-hmm. Mm-hmm. 06:00 And then, what happens is, when I do this, Curtis, 06:02 then the best thing to do 06:04 is to actually pat the potatoes dry. 06:07 So I'm gonna just give you a cool, couple of... 06:11 some napkins here. 06:12 Oh, we need it. Let's do. 06:13 Now we're finished with that. Okay. 06:15 And then, we're just gonna take, 06:16 and I just gonna give you a couple of them. 06:20 There you go. 06:21 Just pat them dry 06:22 because we're gonna put them in a bowl. 06:24 Turn upside down just, yeah. 06:25 Oh. 06:27 I wanna make sure no water comes out. 06:28 Oh, okay. 06:29 Alrighty. There you go. 06:31 Okay. 06:32 Excellent. 06:33 All right. All right. 06:35 Get all of them. 06:36 Okay. Pat those for me. 06:37 While you're doing that, 06:39 I'm gonna go ahead on and put 06:40 the combination of things we're gonna be using in that, 06:42 so you gonna pat those for me. 06:43 Do you need some more of napkins? 06:44 No, I think I'm fine, Baby. 06:46 Okay, so we're gonna put the olive oil in. 06:48 Yeah. 06:49 I love olive oil. 06:51 And we're gonna put in the paprika. 06:54 Okay. 06:55 And we're gonna put in the coriander. 06:58 Mm-hmm. 06:59 And, at this point too, 07:01 you can add if you want to a little bit of salt, 07:02 if you can put it in here just a tad bit of salt, 07:05 then you don't have to worry about putting salt 07:06 on potatoes when you get done. 07:08 All right. So we gonna just... 07:09 Oh, this goes on here or... 07:10 No, no, no. It's got to go in here. 07:12 Oh, that's right, to marinate. 07:13 Yeah. 07:15 Soak in those seasonings. 07:16 Mm-hmm. 07:17 Just mash them around here, little bit there. 07:19 Okay. 07:21 You know what I'm missing? What, Baby? 07:23 The garlic. 07:25 Now, do we need it? 07:27 Well, you know, we gonna do... 07:28 I mean, this is a part of it, 07:30 but we're not gonna worry about that. 07:31 What you can do 07:32 is you can actually take chopped up crushed garlic 07:35 and you can also put it in this mixture here. 07:36 You put it in here, 07:37 before you actually gonna put on your tray. 07:39 Okay. 07:40 So, all we're gonna do is go ahead 07:42 and put them in there, Baby. 07:43 And I got my gloves. 07:44 Oh, that's why the gloves were there. 07:46 That's why we got the gloves. 07:48 And just get them. 07:49 And you're gonna actually coat them 07:51 to hold on for one hot sec. 07:52 Oh. Well, you're good, you're good. 07:54 You can put them all in. 07:55 It's hard to coat all at once. 07:57 Well, this comes the exciting part. 08:00 Too easy to do that. 08:02 Alrighty. 08:04 So, mix them all in and... 08:07 Mix it in, mix it in. 08:09 So, this goes in the oven for what... 08:11 what's the degrees? 08:12 At 400 degrees. 08:13 Okay, for about? 08:15 Well, until the potato tender and... 08:17 usually about within 30 minutes or so, they're ready to go. 08:20 And you'll see that at the end of the program as well. 08:22 You gonna make sure you get all the seasonings. 08:25 Uh-huh, all on them. 08:26 And I love that color it makes also. 08:28 Bring a little bit closer to me. 08:29 Okay. 08:31 And just gonna lay the potatoes on there. 08:32 So that's why you have gloves. 08:34 That's why I got the gloves on. 08:36 Okay. You know. 08:37 Now, those of who saw, 08:39 I think somebody cutting the jackfruit... 08:40 were they Indian market? 08:42 Yes. 08:43 I mean, it was like, it was huge. 08:45 And had a machete, 08:47 you scored and scan and then you get out the fruit 08:50 and the pod and he had gloves on... 08:52 He had on gloves. Because it's little sticky. 08:53 Yes. You have to... 08:55 because it's real sticky on the inside. 08:57 I mean, it can serve a family out for days. 08:59 Oh, yeah, absolutely. 09:01 I mean, 100 pounds plus. 09:02 Like I said, I just think that 09:04 the creator made especially like that 09:05 so that the people there can do that. 09:06 Now, this is gonna go in the oven, 09:09 and we're going to take that, 09:12 put that in the oven and then... 09:14 For 400 you say? 09:15 Four hundred degrees, okay? 09:17 And from there, 09:19 we're gonna bring it back up 09:20 so you can see the finished product. 09:22 So stay by. So stay by. |
Revised 2019-10-24