Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000004
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00:30 Hello, friends, welcome again to the Chew's Challenge,
00:33 and my name is Chef Chew, and as I always say, 00:37 "Gonna give you something to chew on." 00:39 Well, we're right today, we're right at day number four. 00:43 And we've been moving right along 00:45 with the FORK system and it's been exciting. 00:47 We got the "F" for the Faith, the "O" for the Organization, 00:50 the "R" for the Recipe, and the "K" for Knowledge. 00:54 And again, my lovely wife is with me Chef Chew. 00:56 How're you doing, Chef Chew? Doing well. Good to be here. 00:59 Well, today you notice, this is one of our 01:00 exciting recipes that we love to do, 01:02 you know, we're gonna make a delicious garlic dressing 01:04 and we have some delicious vegetables 01:05 that we're gonna sauté up 01:06 and make it look really, really delicious. 01:08 Looks good. 01:09 So let's get right into it, so why don't you go ahead 01:10 and read the recipe for us if you don't mind, please? 01:12 Okay, so our first thing 01:14 is we're gonna cut up our vegetables. 01:24 The next thing is our special sauce. 01:39 You know, I love when I hear a special sauce. 01:41 Special sauce is what makes the recipes tastes so good. 01:45 So we're going to really get started, 01:46 we're gonna get these vegetables on 01:48 'cause we got to get that sautéing quickly. 01:49 Do you want me to go ahead and start cutting these up? 01:50 You go ahead and just start getting the broccoli together. 01:52 I'm gonna go and cut the onions up. 01:53 We're gonna chop these onions up, 01:55 get them nice, nice, and sliced up. 01:58 That's not fair. Come on now. 02:00 I should teach you how to do that one day but it's okay. 02:03 All right, so we're gonna cut these onions up, 02:04 slice them up nice and delicious here. 02:07 Falling off my board here, we're gonna get them. 02:09 All right, so we're gonna put a little oil 02:11 in our skillet here. 02:13 In one of these shows we're gonna teach everybody 02:14 how to actually use different pots and pans, 02:16 it's gonna be a cool show we're gonna have later on. 02:18 Do you want these done as well? No, we're good on that. 02:21 We're good on that. Okay, all right. 02:22 So we're gonna again, we're gonna go ahead 02:23 and just put this right into the pot here. 02:25 Okay. Little bit of onions here. 02:26 Get that right on there. Do you want these in there? 02:28 We will, we're gonna get it, 02:29 just give me a little second here... 02:30 All right. About a second here. 02:32 You kind of be quick here. All right. 02:33 All right, so go ahead and give me the broccoli now. 02:34 Okay. Go ahead... 02:36 And put it inside there, if you don't mind. 02:37 Put it right on top of there, if you don't mind, all right. 02:39 Sauté that, that's good right, 02:41 then give me the spinach if you don't mind? 02:42 Okay, all right. Little bit of spinach. 02:44 Voila. All right, there you go. 02:45 All right, you're getting pretty good now, I like that. 02:47 Voila. Come on, Chef Chew. 02:48 All right, little mushrooms on there, 02:50 we'll let that sauté just like that. 02:51 Put a little bit oil on top. 02:53 All right, I'm gonna put little salt to start getting that 02:55 caramelization process started here. 02:57 That looks good. 02:58 All right, little salt on top of that. 03:00 All right, just like that. 03:02 And again, we don't have to put too much flavor on this 03:04 because our sauce is gonna give it the flavor. 03:06 Okay. Okay. 03:07 So we're gonna go ahead and look at 03:08 some of these ingredients, we got our garlic here. 03:10 Again, this is like a garlic based dressing, 03:11 and that garlic, what does it do? 03:12 That garlic gives a nice what? Like a, like a... 03:14 Yeah, like a little, little sizzle, little sizzle, 03:17 little punch to it, we love the punches, right? 03:18 Now I mean, I guess, I don't want, 03:20 I can't punch my lady, right? 03:21 That's not gonna be good. 03:23 Anyway, that's not for TV, okay. 03:24 Let's keep on moving, all right. 03:25 All right, let's go ahead 03:27 and put these ingredients into the blender. 03:28 If you don't mind, okay? Okay, what do you want first? 03:29 All right, go ahead and give me the oil, the oil. 03:31 The oil. All right. 03:32 And this is a neat little thing we're gonna do, 03:33 on our dressings again, 03:35 we're using dairy free dressings, 03:36 we have our cashews. 03:38 And what you're gonna find is our cashews 03:39 acts as an emulsifier. 03:41 Again the cashews act as a what? 03:44 Emulsifier. Now what's that? Emulsifier. 03:46 What's gonna happen is that, you know, 03:47 we always say oil and water don't work. 03:49 Mixed together. They don't mix together. 03:50 So what happens is that, the cashews 03:53 is gonna work almost like an egg, 03:54 it's gonna bind the water and the oil together. 03:57 You know, bind us, bind our hearts together, 03:59 do you understand what I'm saying now? 04:00 That's what Jesus does, He's an emulsifier. 04:01 That is true. 04:03 Jesus binds our hearts to God, the Father. 04:04 That's right. Isn't that exciting? 04:06 All right, so what we're gonna do now? 04:07 Little seasoning here. 04:09 Seasoning, this is our nice little. 04:11 We call it our chicken style seasoning. 04:14 And we're gonna show you guys how to make that. 04:15 Okay, but this is our, 04:17 again a chicken style seasoning, very tasty. 04:18 And you can get it from most health food stores as well, 04:20 you can look it up chicken style seasoning, 04:22 you get at the most health food stores. 04:23 We're gonna blend this up just like this. 04:26 Go and check out some more, Chef Chew. 04:28 I'm not as professional as you are. 04:30 Come on now. All right, just like that. 04:35 All right, oh, that looks good. 04:39 You wanna smell this garlic. 04:41 That looks, oh, that's gonna, that's gonna be really good. 04:42 That's nice. 04:43 I'm gonna put this right in this bowl, 04:45 I want you all to see this. 04:46 I want you all to really see this if you can. 04:47 Put this right here in this bowl here, okay. 04:49 I want you all to see this dressing 04:50 and look how good that looks. 04:52 Okay. Oh, look how good that looks. 04:53 That's really, that looks really good. 04:54 That looks really good. See how it looks really nice. 04:57 All right, put this to the side. 04:59 All right. Now what you can do... 05:00 Now when do we put that on? What's that? 05:01 When do we put that on? We will, we will... 05:03 Just give me a little second here, little second. 05:05 Go and give me the plate right now. 05:06 So what we're gonna do last, 05:08 we're gonna plate all of this up. 05:09 And again, the key to this is you can use 05:11 any vegetable you like. 05:12 Remember, we made a delicious, 05:14 some vegetables a few shows back, 05:16 you can use any vegetable 05:17 you like to do this with this dressing. 05:19 Go ahead and give me the mixture here, 05:20 the vegetable mixture here. 05:22 Go ahead and put on top of the plate. 05:23 Watch out now. All right. 05:24 Come on now, Chef Chew. 05:26 Oh, that looks good. Oh, look at that. 05:27 That looks really good. That looks really good. 05:29 That looks, oh, it looks delicious. 05:31 And so lastly, you know, all we had to do lastly 05:34 is pour this dressing right on top of here just like this. 05:36 I don't want to waste it, now I wanna gonna save 05:38 every bite of this. 05:40 Look at that. 05:41 Oh, man. Are you watching? 05:44 Man, I don't know about you. That looks good. 05:46 Okay. That looks really good. 05:48 Where is the fork at? Oh, come on now. 05:49 Can we get something to eat this with? 05:50 Yeah, Chef Chew, can I get a bite of that? 05:52 Can I get a bite of it? Come on now. 05:54 You know, ladies always are very conscious 05:56 about their weight, you know, what I'm saying, 05:57 so you might not want to eat anything, right? 05:59 Go ahead. All right, let's taste this. 06:04 Wait, wait, wait, wait, wait, wait. 06:05 Well, holdup, holdup, holdup. 06:08 That's delicious. 06:10 I like that. 06:11 That flavor is just perfect. 06:13 That garlic has nice little hit on the back, 06:15 nice and sweet. 06:16 And I tell you, not as sweet as you. 06:18 But it's sweet though. Thank you, honey. 06:19 We'll go ahead, we wanna thank you all. 06:21 This is a good recipe you can make at home, 06:23 it's easy to make, it's delicious, 06:25 and I tell you it's guilt-free because the dressing 06:27 has no dairy in it, not a lot of fat. 06:29 And I tell you, go ahead and make it anytime if you can. 06:37 Well, friends, we're moving right along in the FORK system 06:41 and we come to the "F" and the "F" is Faith. 06:45 I tell you, faith is powerful and I'm gonna 06:48 and our subject today is something that Christ said, 06:50 and He said this, He said, "Anything is possible." 06:54 Again, anything is possible. 06:57 Christ lets us know that, He again is the answer. 07:01 He has all the answers that we need. 07:03 And my buddy Law is gonna talk about 07:05 this today with us, Chef Law. 07:06 How're you doing, Chef? Anything is possible. 07:08 How're you guys doing out there? 07:09 Anything is possible. Come on now. 07:11 What are we talking about today? 07:12 All right, let's read the text and let's see what it says. 07:15 It says, "With men this is impossible, 07:18 but with God all things are possible." 07:22 Come on. Matthew 19:26. 07:24 So anything is possible 07:26 but with God anything is possible. 07:28 Now you add that scripture last piece. 07:32 I'm proud of you. That last... 07:34 Better qualified. Fit, you know. 07:36 Okay, okay. 07:37 That last fit is kind of like 07:39 when man started traveling with technology, 07:42 he was able with the power of technology, 07:44 was able to fly through the sky, 07:46 was able to take railroads 07:48 across the land and giant ships across the sea 07:51 and the power that he had 07:52 through the technology made this possible... 07:55 Where we saw that God's word is powerful, 07:58 God has enough power to change us... 07:59 Come on now. 08:00 And through the crucible of this 08:02 anything is possible in our lives. 08:04 Anything, anything He wants to do, 08:06 anything He puts in front of us, 08:08 He'll give us the power to do. Come on now. 08:09 So that means, if I'm eating the fatty foods 08:14 or whatever it might be, 08:15 we don't get to nitpick on what it is, it doesn't matter, 08:17 we all have a weak spot sometimes. 08:19 Yes, okay. 08:20 But we know that through Christ like you said... 08:22 Anything is possible. Anything is possible. 08:24 So when we're talking about our health 08:27 and we're talking about this journey 08:29 that we're about to start, 08:30 some of these things might seem hard to give up. 08:32 Some of these things that might seem easy 08:34 to start cooking the vegan food and start eating the vegan food 08:37 but might seem a little harder 08:38 to stop eating some of the other stuff. 08:40 And actually live the healthy vibrant life we're seeking, 08:43 so we want you to know that with God it is possible. 08:48 If you do it with Him, if you rely on Him, 08:50 and if you have faith in Him it's possible. 08:53 Come on now. 08:54 Now have you tried to do something 08:56 and fail before in life? 08:58 It happens sometimes all too frequently. 09:00 And I'm learning, what it means to 09:02 I guess in a sense as we like to say 09:03 to surrender my heart to Christ. 09:05 Okay. It's not easy. 09:06 You know, sometimes you don't want to give things up, 09:08 you know what I mean, just to be frank... 09:09 And be honest. Just to be honest. 09:10 We can be hard-headed sometimes to be very honest with you. 09:12 Well, I got a pretty hard-head. 09:14 It's pretty stone. It's pretty stone and rock. 09:15 Come no now, man. Come on, man. 09:17 But these failures aren't always a bad thing. 09:19 God wants to teach us through these failures. 09:22 So He wants to teach us that with Him... 09:25 Things are possible. That's right. 09:27 But with our self, with the way we're doing it, 09:29 with the ideas we have, and with the ideas people have. 09:32 Usually when something goes wrong, 09:34 the first thing we do is, is call brother so and so... 09:36 Come no now. Call sister so and so... 09:37 Try to find out what's going wrong 09:39 and God wants to tell us that we'll keep failing, 09:41 we'll keep not getting things right 09:42 unless we try it through Him. 09:44 That's so true. 09:45 And, friends, we want to say this is that, 09:47 you know, God says, 09:48 our thoughts are not His thoughts, 09:49 neither are our ways His ways, 09:51 but we have to go to God and ask Him 09:53 and say, "What are your ways, God? 09:55 What are your thoughts, God?" 09:56 And when we go to God's thoughts in His ways, 09:59 then we can say like you're saying, 10:01 all things become what? 10:02 Possible. Possible. 10:03 Anything becomes possible at that point. 10:05 So what else can we learn from this, 10:07 this subject of anything becoming possible. 10:09 What estimates can we take from this? 10:10 Well, we can say, you can see that 10:12 if we weren't that good of a cook before that 10:14 but with God we can learn... 10:15 Come on now. That's right. And you can be better. 10:17 If you didn't know how to eat the right way, 10:18 with God you can learn and you will be better, 10:19 we weren't paying that much attention to our health 10:22 but now we want to start. 10:23 Anything in your life 10:24 that might have been in the negative, 10:26 that might have been in array, even your finances, 10:27 even your debt and your budgeting. 10:29 Come on now. Maybe the way... 10:30 You know, we raise our kids maybe... 10:32 Even old relationships we might have with family members 10:35 that might be broken or hurt, there's nothing 10:37 that's impossible for God to mean, 10:39 for God to work within our lives. 10:41 This for me, friends, is good news. 10:44 I tell you, we need good news because there's so many of us 10:47 that are hurting, so many of us we want something better 10:50 but we don't know how to obtain it. 10:52 And I tell you, as we again, 10:54 we want to again send you all to the scriptures. 10:56 Again, we are at day number four 10:58 and it means that we should read today, Matthew 4. 11:02 Again, Christ is the answer, there is no other way. 11:06 He has all the answers that we need 11:09 to be able to be like Him. 11:10 Any closing thoughts, Chef Law? 11:12 Any closing thoughts on this faith section? 11:13 Some closing thoughts I want to leave you with 11:15 that God is not a small person with small ideas, 11:20 God is broad with big ideas. 11:22 So when He says anything, He literally means anything. 11:24 So today I want you to go home 11:26 and think about different facets, 11:27 different avenues of your life 11:29 that you might want to change and bring them to God 11:31 because anything is possible and through this journey, 11:35 God wants to change you from within and from without. 11:45 Hey, friends, we've come right again to our "O", 11:48 the "O" in the FORK system. 11:50 And remember, the "O" stands for Organization. 11:53 And we've been talking about 11:54 kitchen organization steps this week, 11:56 and we've been talking about how to make 11:57 simple stations in your kitchen. 11:59 And again, I have my buddy here Chef Law. 12:02 What's going on, Chef Law? How're you doing man? 12:03 That's it, man. 12:04 But today, man, you know we like cooking, right? 12:06 You know, that's right. 12:07 And so what we're gonna be doing, 12:08 a little earlier in our show, we made a delicious, 12:10 a delicious cooked vegetable with a garlic dressing. 12:13 And we're gonna show them today 12:14 on how to make a station where they can make that 12:17 same recipe really quickly, is that okay? 12:19 That's okay. All right, so we have here... 12:21 We have five vegetables and a few herbs 12:23 that kind of, kind of give a little bit of flavor. 12:24 I want you go and tell what those vegetables are? 12:27 All right, so let's see what we've got here. 12:28 Right here looks like we got some kale. 12:30 That's it. We got some cauliflower... 12:32 We have some broccoli right here, 12:34 we have some cabbage right here, 12:36 some carrots, some onions, and some bell pepper. 12:40 That sounds really good, doesn't it? 12:42 You know, I tell you, man, so what we want to do 12:44 is really simple, we just wanna cut these up... 12:45 Okay. Put them into our bins... 12:47 And again, we want to make a simple 12:49 cooked vegetable for dinner, it's gonna be really, what? 12:52 Easy. Easy. 12:53 Saves you time and save you, what? 12:54 Money. Save you money. 12:56 So let's go ahead and start cutting up some stuff, man. 12:57 Go ahead and start cutting up some stuff 12:59 and put them in these trays here. 13:00 So we got our kale here. All right. 13:01 You go and get the onions, man. 13:03 I'm gonna get the onion. All right. 13:04 Keep the back on so I don't cry. 13:05 Now you don't wanna cry, man. We don't want you to cry. 13:07 It's okay for men to cry, man. What's up with that? 13:09 It is but I ain't going to cry today. 13:11 You ain't gonna cry today, man. Come on now, you know. 13:12 We will try that later. 13:14 You say you have three daughters, right? 13:15 I got three daughters. 13:17 And they make you cry sometimes, right? 13:18 You know, you love those girls, man. 13:19 All right, now you're hitting the sauce right here. 13:21 Come on, hit the sauce right, man. 13:22 Come on now. 13:24 Come on, I like that, I like that. 13:25 I'm gonna cut these peppers up right here. 13:26 All right. 13:28 Cut the peppers up right here, go ahead and hit some carrots, 13:29 we just wanna slice the carrots, just slice them, 13:30 just like that you slice those carrots. 13:32 All right. Okay. 13:35 Really easy to do. 13:36 And we got our onions and our peppers, 13:37 they're gonna go in one tray together. 13:39 We got our carrots is gonna go in there. 13:41 And I tell you, friends, again these are easy secrets 13:44 on how to make your kitchen organized. 13:46 We don't want to be confused, we wanna be organized. 13:49 Amen. Isn't that right? 13:50 You know, that's right. We wanna be organized, man. 13:53 All right, so we have those carrots right there, 13:55 looking really good. 13:57 I'm gonna grab some of this cabbage, 13:58 and cabbage is good for stir-fries, 13:59 sautéing and things like that. 14:01 It can go on any kind of a again stir-fry, 14:03 you like Asian, Asian stir-fries, 14:05 you can do American type foods and stir-fried up, 14:08 you can eat it with some of your veggie meat 14:10 and stuff like that comes out really nice. 14:12 You can slice it, dice it, however you wanna do it. 14:15 All right, so we're gonna put this in this tray right here. 14:17 Okay. Looking really good, man. 14:18 And lastly you're gonna get the broccoli, 14:21 I'm gonna get this cauliflower, and the great thing is, 14:23 friends, is that you can use whatever vegetables you like. 14:25 I like to say, pick five and just go ahead 14:27 and go with the herbs, 14:30 far as you can go with your onions, 14:31 you can go with your peppers, you can go with hot peppers, 14:33 you can even go with ginger, just pick a few herbs 14:36 and pick five vegetables every week. 14:37 And you know, you're gonna get 14:39 those delicious vegetables into your system. 14:41 Some other vegetables that I like, 14:42 you ever liked Brussels sprouts? 14:44 I'm not a Brussels sprouts, man. 14:45 Come on, man, no Brussels sprouts? 14:47 No, I don't like Brussels sprouts. 14:48 Come on, Chef Law. Now the older I got... 14:49 The more vegetables I actually started eating. 14:51 I know, you know, sometimes we kind of don't have 14:52 a good taste buds when we're younger, 14:54 well, you know as we learn and grow older 14:56 we can learn better, right? 14:57 Right, but me and the sprouts, it's kind of sprouted out. 15:00 Come on now. 15:01 You know, we got an agreement... 15:02 There you go. I kind of leave them alone... 15:04 And they kind of kind leave me alone. 15:05 I heard that, man, it's all good, it's all good. 15:07 That's it right there. You can pick what you like. 15:08 Right? Amen. 15:09 Pick what you like so we're gonna go and lid these off. 15:11 We're almost done. 15:13 So we're talking about less than five minutes, 15:15 Saving time and money. 15:16 We can have a simple station in our kitchen 15:18 to make some delicious cooked vegetables. 15:20 I'll tell you, right here we've gotten our kale, 15:22 our herbs right here, our onions and peppers, 15:25 we have our carrots, we have our cabbage, 15:27 the broccoli, and the cauliflower. 15:30 Give me a five on that, bro. Yes. 15:31 That's what I'm talking about. 15:33 So, friends, I tell you, you can do this at home, 15:35 it's easy, it's delicious, it's simple, it saves you time 15:39 and saves you money, kitchen organization. 15:48 Well, welcome again, friends, 15:50 we've come down to the "R" of the FORK system. 15:53 Again, the "R" stands for Recipe. 15:55 And today, I tell you, 15:57 we're gonna be making something that I love. 15:58 I tell you, it's one of my favorites. 16:00 It's some good old fashioned southern style collard greens. 16:04 And I know if you all think about collard greens, 16:06 there's normally a lot of, 16:07 you know, we're used to putting ingredients at times 16:10 that are not always ideal. 16:12 And we're gonna show you today, how you can actually 16:13 replace some of those things with something better. 16:16 But again, I got my good buddy again Chef Law, 16:18 how are you doing, Chef Law? 16:19 How're you guys doing out there? 16:21 I'm ready to cook. 16:22 Now, you know we've been talking about faith, 16:23 different things in some of our episodes. 16:25 We will be giving them a little bit inspiration 16:26 but now, you know, the Bible tells us, it says, 16:28 beloved I wish you above all things. 16:30 So that means is what? Prosper and be in good health. 16:32 Come on now, so and to be in good health, 16:34 we have to eat in a way that's gonna what? 16:36 To buildup our what? 16:37 Immune system, our body, our health. 16:38 Come on, that's what we're talking about 16:40 so we have something delicious today, man, 16:42 southern style collard green. 16:43 Southern style, are we taking it to the south? 16:45 Come on, taking to the south now. 16:46 Come on now. 16:47 Now, normally we cook, we cook collard greens, 16:49 we cook greens, 16:50 how do we normally cook them when we cook collard greens. 16:51 What's the normal process that we normally do? 16:53 Well, my Mom's from North Carolina, 16:55 so most of the time when she cooks greens, 16:56 she has a big old pot. 16:58 Come on, big old pot. 17:00 She throws water and then the seasonings 17:01 and then throws the greens in the pot. 17:03 So, you know, we normally have a big pot, 17:04 this is not too big but you know, 17:05 you put all your water in here. 17:07 How long you normally cook it? 17:08 For fairly long. Fairly long. 17:10 For a couple of minutes. 17:11 No, not that long, not from where I'm, bro. 17:13 I'm from a Carver County a country of Carver County 17:16 and my people cook collard greens, 17:18 they cook it for a long time, about two hours, 17:20 three hours, they got a little marinate. 17:22 You now what I'm saying? 17:23 Then all in the marination flavors come into it. 17:25 So we want to do today, we're gonna do 17:26 a little bit different, we're going to actually do it 17:28 something that might, even my Dad taught me. 17:31 You know, my Dad grew up in, in the country, 17:33 but he said, you know, son, let me show you 17:34 something little, little bit better. 17:35 Let me show you how to make this a little bit healthier. 17:37 So he showed me how to make collard greens 17:39 like sautéing them. 17:41 Oh, okay, there's all kind of collard green recipe, 17:43 that's how we can. 17:46 Go ahead now. All right, all right. 17:47 So go ahead and get that onion right there, 17:49 we're going to actually get the onion. 17:50 Okay. Before we go to it... 17:51 We're gonna read a, let's go ahead 17:53 and read the recipe so they know what we're doing. 17:54 Go ahead and read the recipe for us if you don't mind? 17:56 Let's see what we have. Okay. 18:15 Oh, man, that's a, that's like pretty good recipe. 18:18 That's more flavor in it. Come on, that smoke so. 18:21 Again we have that last ingredient was just right here, 18:23 it's called this liquid hickory smoke flavoring. 18:26 That's the one right there. 18:27 I tell you, well, this is gonna be normally 18:28 a lot of times we find people when they make collard greens, 18:30 they're gonna only put normally 18:31 a ham hock bone, things like that. 18:34 Turkey necks. 18:36 Turkey necks and things like that, 18:37 so they normally use that to kind of give like that 18:39 I guess, that meaty feel, meaty taste. 18:41 That flavoring. Exactly. 18:42 So we're not gonna use any meat obviously, 18:43 but we're gonna give it that meat like flavor, is that okay? 18:46 Give it that taste. Come on now. Come on now. 18:48 So what we're gonna do, we're gonna start out, 18:49 cut the onions up, we're gonna go ahead and cut this up. 18:51 Okay. All right, slice them... 18:55 Just like that. All right. 18:56 Slice them up, man, oh, it's gonna be good. 19:01 Now what I'm gonna do, put the oil in, 19:02 go ahead and throw these onions 19:03 after I get this oil in here if you don't mind, Chef Law? 19:05 All right, no problem, I got you. 19:07 Throw it right on there if you don't mind. 19:09 All right, that's what I'm talking about. 19:10 There goes that sizzle. Sizzle. 19:11 We got to have a sizzle. When you sizzle... 19:13 Come on now. Let it sizzle. We know you're cooking. 19:14 Let me go ahead and layer the flavors on here, 19:16 we got to layer the flavors, is that okay? 19:18 So go and bring me the garlic if you don't mind, okay? 19:19 Garlic. 19:21 Get some garlic on there, if you don't mind? 19:22 Garlic on there. All right, all right. 19:23 So go ahead now bring me some of that, 19:25 what else we have over there? 19:27 We got some of the seasoning right there if you don't mind, 19:29 please, all right. 19:31 The season, had the chicken style seasoning, 19:33 go and put that on there for right now 19:34 a little bit of that, 19:35 just little bit to layer some of these flavors here. 19:37 All right. 19:38 Go and give me some of those, 19:40 right here that cabbage, please. 19:41 All right, dropping them into pan. 19:42 All right, that's looking really good, man. 19:44 Oh, yeah, turn this heat up a little bit, all right. 19:47 So what we're gonna do, this is gonna sizzle 19:49 just for little bit, we're gonna in a second, 19:50 we're not boiling the collard greens... 19:53 We're gonna do what? Refine them. 19:54 We're going to sauté them. Sauté them. 19:56 We're gonna get that flavor 19:57 just fusing all the way through, is that okay? 20:00 And it's going to still have the same flavor 20:01 as if I would have boiled them. 20:03 Come on, that's gonna be even better actually. 20:04 It's gonna be even better from that. 20:05 It's even better, man. Okay. 20:07 'Cause it gets kind of like a nice crispiness too, 20:08 I like the crispy feel too, is not too bad. 20:10 Not crispy where it's kind of like crunchy, 20:12 but a nice kind of slight crispiness, 20:14 nice soft crunch too it's going to have. 20:15 A nice Grandma Brown... 20:17 Come on, Grandma Brown, you know, about Grandma Brown, 20:19 that's what I'm talking about. 20:20 So what I'm gonna do now, we're gonna go ahead now, 20:22 put little water in here, all right. 20:24 And it's kind of like a sauté sliced theme 20:27 kind of effect we're doing, okay. 20:28 Okay. A sauté sliced theme. 20:29 So we have our collard greens here again, 20:32 collard greens already sliced, already diced up, 20:35 and we're gonna throw this right into the pan, okay. 20:37 So we're gonna go ahead and throw this 20:38 right into the pan, just like that. 20:41 Oh, man. That is... 20:42 Oh, that's gonna be good. 20:44 I smell the flavors just starting to kick up now. 20:47 That's lovely. Oh, man, just like that. 20:49 Take little bit of all, just like that. 20:51 And what we're gonna do, we're gonna stir this 20:53 fold in on and okay, 20:54 we're gonna fold this right on in, okay. 20:55 Let me go ahead and get my nice little spatula here. 20:58 Okay. All right. 20:59 So we're gonna fold this. Oh, look at that, look at that. 21:01 That's what I'm talking about. Come on now. 21:03 Come on now, Chef Law. 21:04 Oh, you smell that out right there? 21:06 It smells beautiful right there. 21:07 Come on now. 21:09 That's taking me back to my challenge... 21:10 Now I want you to tell mom, when you get home, 21:11 on how to make these collard greens like this... 21:13 All right? I'll let her know... 21:14 All right. I'll tell her to tune in. 21:15 Our special ingredient right here, just like that. 21:19 There it is. All right. 21:20 We wanna fold that in there, fold that that smell is good. 21:22 You smell that hickory smoke just like that, 21:25 just go around the pan just like that. 21:27 Oh, that's looking real good. 21:28 How long do I want to let this cook? 21:30 Man, literally three minutes, two, three minutes it is done. 21:33 And it's done? It's done. 21:34 Again we're not trying to kill the, 21:36 we're not trying to kill the collard greens. 21:37 Not trying to kill the collard greens. 21:38 It wants to live. Do you understand? 21:40 It has to live and not die. Amen. 21:43 All right. Live food. 21:44 Come on now. Live and not die. 21:46 We got to stir it up just like that. 21:47 Oh, man, go and get the plate for me? 21:48 All right. It's gonna be real nice. 21:50 I'm liking this, I'm loving this, 21:51 this is gonna be good. 21:53 Come on now, Chef Law. Okay. 21:55 All right, go and get that right there for me. 21:56 And we've got the plate. All right now. 21:58 You thought I was getting it for you... 22:00 Kind of getting the plate for me. 22:01 All right, let's go ahead and put on top of that plate. 22:03 All right. Look at that, look at that. 22:05 It's nice and green, not too, no too, not too green, 22:07 little, little bit of cooked, 22:09 you know, so it won't be too crunchy. 22:10 Make it nice and brown. Nice soft crunch... 22:12 We got the sauce it's coming out there with the water. 22:13 Oh, it looks real good. 22:15 I'm gonna put that right in the middle of the plate here. 22:16 That's delicious. Come on now. 22:17 Go and get the fork, we got a fork down here. 22:19 This is gonna be some kind of delicious. 22:20 Let me taste that now. Oh, let's see how this tastes. 22:23 I can't feed you, you're not my wife, man, I'm sorry. 22:25 I'm glad. That's all right now. 22:28 We agree. Oh, man. 22:30 Delicious? Right there. 22:31 That's what I'm talking about. 22:33 Southern style collard greens 22:34 made really easy, really delicious. 22:43 Hey, friends, we've come down to the last part 22:46 of challenge day number four. 22:48 And you know the FORK system, it ends with the "K" 22:51 and the "K" stands for Knowledge. 22:54 And, friends, I tell you, 22:56 it's important that we understand 22:58 how to experience this 28 days to wellness. 23:01 So what we like to do again is we like to recap 23:03 what we've learned in this show. 23:05 We're going to ask you all three questions, 23:07 and I hope you're ready. 23:08 Put your thinking caps on, 23:09 and I have my lovely wife Chef Chew, 23:11 we're gonna go ahead and give some questions. 23:12 Why don't you go ahead 23:14 and give us some questions, Chef Chew? 23:15 All right, so the first question is 23:17 how many things are possible with God? 23:20 Is it some things, 23:22 is it no things, or is it all things? 23:25 Man, that's an interesting question. 23:28 All right, let's talk about it. 23:29 You know, I tell you, you know, God is a God that does not lie. 23:31 And I tell you, you know for God 23:33 all things are possible, all things. 23:36 Not just one, not just two, 23:39 and not even just three, but what? 23:40 But all things. All. 23:42 What's question number two? What's question number two? 23:43 All right, so question number two is, 23:45 how many vegetables should I have 23:47 in the cooked vegetables station? 23:50 Is it A, one to three, B, ten to twelve, 23:54 or is it C, three to five? 23:56 Well, you know, Chef Chew, when we start getting excited 23:58 about eating healthy, we just go right to the... 24:00 Stock it up. Come on now. 24:01 We go right into the, especially 24:02 the vegetable section, 'cause you think about 24:04 the vegetable section, about what? 24:05 Eating healthy. That's right. 24:07 You know, you just buy everything you want to get. 24:08 And then what happens, you got, sometimes we can get what? 24:10 Too many. Too much. 24:11 So it's good, we want you all to know 24:13 that you have to plan out your cooking, 24:15 you have to plan it out in such a way 24:16 where it's gonna be again easy and efficient. 24:19 So again, we only want to get three to five vegetables 24:23 at a time for the cooked vegetable station. 24:25 So what's question number three, Chef Chew? 24:27 All right, last question, 24:29 in the southern style collard greens 24:31 the ingredients are mixed into the collards, 24:33 while they are sautéing, is this true or is it false? 24:37 And you know, we talked about a little earlier about 24:40 when it comes to cooking collard greens, 24:42 you know, a lot of times when we do 24:44 we put it in the pot... Too long. 24:45 And we boil it for like five hours something like this, 24:48 it's like come on, give me some life now, 24:51 I mean, the collard greens are just like dying in the pot. 24:53 And so, what happens again, 24:54 we kill a lot of the nutrients inside the collard greens. 24:57 Another way that we can make it, Chef Chew, 24:59 is that what we can do is put it all into the pan, 25:01 with the vegetable, 25:02 the sautéed vegetables, the onions and the garlic... 25:04 That's right. And the pepper. 25:05 And put the collard greens on top, 25:07 let it just sauté down just for a few minutes. 25:09 And guess what, so we don't, you can mix all the ingredients 25:12 into the pan, while it sautéing 25:14 and let all of those flavors come out. 25:16 So the answer is true. True. 25:18 The true answer. There you go. 25:20 So I tell you, friends, it is important 25:22 that you learn these principles. 25:24 Again, we want to remember that God is the answer. 25:28 The Bible lets us know that the Holy Spirit 25:29 will teach us all things 25:31 and He says, He will bring what? 25:33 All things to... All things to our remembrance. 25:35 Come on, to our remembrance. 25:36 And listen, I tell you, you know, this, 25:37 this day number four has been an exciting journey. 25:40 But we have a long ways to go, right? 25:42 We do. You know, it's kind of like... 25:44 You know, we live in the Bay Area, 25:46 in the San Francisco Bay area. 25:48 And we have to cross a lot of what? 25:49 Bridges, right? 25:51 And sometimes that bridge can sometimes, 25:52 especially that Golden Gate Bridge... 25:54 It's pretty long. We walked in with our... 25:56 With Mom, didn't we? We did. We sure did. 25:58 It was a long walk across that bridge but guess what? 26:00 Didn't we get across it? Eventually. 26:01 It took time, didn't it? Eventually. 26:03 It was like, man, we were walking almost like an... 26:04 It was actually easier coming back too. 26:07 Come on now, I like that, 26:08 I like that, easier coming back. 26:10 But I tell you, friends, we walked across that bridge 26:12 and sometimes the bridges in our lives, 26:13 even though it takes a long time to cross, 26:16 always remember that there is a end, 26:18 there is a destination that we're trying to get to. 26:20 So remember that God is the one 26:22 who says that all things are possible. 26:24 God can carry us across that bridge, isn't that right? 26:27 Amen. Come on, I tell you. 26:29 So we're looking forward to the rest of this challenge, 26:31 we have some things, we're gonna be learning. 26:32 Remember, the FORK system, 26:34 what does "F" stand for, Chef Chew? 26:35 Faith. What is the "O" stand for? 26:36 Organization. 26:38 And the "R" stands for? Recipes. 26:39 And the "K" stands for? Knowledge. 26:41 So, friends, remember, all these things 26:43 are a simple little system helping you to practice 26:47 these simple ways on how to eat healthy. 26:50 Remember, 28 days to wellness, 26:52 28 days for experiencing longevity. 26:55 And I tell you, I tell you, I'm looking forward 26:57 to as we go through this program, 26:59 we're gonna be doing some recipes 27:00 that's gonna blow you away. 27:01 I tell you we have some recipes that we're gonna be learning, 27:03 that's gonna teach us how to make again, 27:05 I like to call it the veggie meats, 27:06 I like to call it better than meat. 27:08 You know, we say one recipe, we say that looks like chicken, 27:11 tastes like chicken, but guess what, 27:13 it's not chicken, crispy on the outside, 27:15 and white in the middle. 27:16 Oh, it's delicious. 27:18 So we're gonna be learning how to make all these fake, 27:20 I won't say fake, but better than chicken... 27:22 The real stuff. 27:24 The real stuff, there you go, the real stuff. 27:25 So it's gonna be exciting. 27:26 And I just can't wait, but you know something 27:28 we have to close it out, 27:30 at the end of this wonderful, wonderful program. 27:33 And friends, you know, my name is Chef Chew. 27:35 And my name is Chef Chew too. 27:37 And as we always say, 27:39 "Gonna give you something to chew on." |
Revised 2017-05-25