Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew
Series Code: CWC
Program Code: CWC000016
|
00:30 Hello, friends, my name is Chef Chew,
00:32 and as I always say, 00:34 "Gonna give you something, to chew on." 00:36 Well, hey, we're right here again on Chew's Challenge. 00:39 And we're right on day number 16. 00:41 That's right, day number 16. 00:44 It's exciting, we're moving forward, 00:46 we're having so much fun 00:47 and I have a good friend again, 00:49 Chef Law, what's happening, Chef Law? 00:50 How you doing, Chef? How you guys doing out there? 00:51 Doing wonderful man. Doing wonderful. 00:53 And today, friends, we have a special 00:54 sweet and sour for you. 00:55 You know, how we do, we get right into the kitchen, 00:57 we get our hands dirty. 00:58 So go grab your pens and your pads 00:59 and lets get right into it. 01:01 All right. 01:02 We're gonna be making a delicious recipe, 01:04 and we call this believe it or not, 01:05 sweet potato fries and chipotle apricot sauce. 01:08 That's right, sweet potato fries 01:10 and a delicious chipotle apricot sauce. 01:13 How does that sound, Chef Law? 01:15 Sounds delicious. Come on, now. 01:16 So why don't you go and read the ingredients for us? 01:17 Yes, of course. 01:19 All right, lets see what the ingredients are 01:20 for this recipe: 01:35 That's right, that's it, that's it. 01:37 So here we have a nice healthy, nice hearty... 01:40 Sweet potato. 01:41 Come on, sweet potato, that's right. 01:42 Not a russet or white potato, we have a sweet potato. 01:45 And many times when we think about French fries, 01:46 what do we think about? 01:48 We think about regular potatoes. 01:49 Think about regular potatoes. 01:50 And normally the, normally most potatoes 01:52 or for French fries, I should say, 01:53 how are they cooked? 01:55 They're cooked in oil, fried. 01:56 Exactly, fried. Deep fried. 01:57 So, deep fried, that's right. 01:59 And I tell you, we all love French fries that's been fried 02:01 but we wanna give you a healthy option. 02:02 And I tell you, this is really delicious, 02:04 it's really kind of different, 02:05 so it's not like the regular white potato, 02:07 so we're gonna be actually baking this sweet potato. 02:09 Baking it. Come on now. 02:11 Put that right inside the oven, so what we have to do, 02:12 in order to bake the sweet potato, 02:14 we have to do what first? 02:15 We have to cut it up I think. 02:16 Okay, okay exactly. 02:18 And one thing, so go ahead and start cutting up, Law. 02:19 All right. 02:20 And one thing we want to make sure 02:22 that you understand is that, if you cut it too thin, 02:23 one thing that happens with the sweet potato 02:25 it scribbles up really, really bad. 02:26 So we wanna cut them kind of thick. 02:28 And what we're gonna do, 02:29 we gonna cut them more like a... 02:31 I should say like a wedge. 02:32 You're having a hard time there, Chef Law? 02:33 You got to cut it from the top. Come on now. 02:35 It's easier if you slice it from the top. 02:36 All right now, and you got to be real careful 02:37 with this, don't you? 02:39 You got to be careful with this. 02:40 All right so, again you might want to be really careful, 02:42 make sure your knife is sharp, 02:43 we talked earlier about knife techniques, 02:45 and sometimes if the knife is dull, 02:47 you can end up doing what? 02:49 You can end up cutting yourself. 02:50 Exactly, so this is 02:51 one of those type of ingredients, 02:53 you wanna make sure you have a sharp knife 02:54 and do not put your fingers underneath of the blade. 02:57 No, even on the top. 02:58 We don't want no fingers in the food, right? 03:00 We don't want no fingers and all of that. 03:01 Come on now. Come on now. 03:02 So again the sweet potato is a tough vegetable to cut, 03:04 but again, make sure you have a sharp knife, 03:06 make sure your fingers don't go underneath the blade. 03:08 Tell them what size I am cutting. 03:11 Let them know what size they want to have. 03:13 So we're cutting down like little wedges thereabout, 03:15 probably about an inch wide. 03:17 So about an inch wide, wedge cut. 03:18 That's what we want to look for. 03:19 So some of you all like the wedge French fries, 03:21 we are making a delicious wedge French fries. 03:23 This is gonna be some kind of good, Chef Law. 03:25 It's going good. Come on now. 03:26 All right. All right, so we got that. 03:27 You can stop right there on that. 03:29 What are we doing now? So we have our sweet potatoes. 03:30 Go ahead and toss this as well into a clear bowl. 03:32 Okay. 03:33 Go and put inside of a bowl right there if you don't mind. 03:36 And so right now, we have our sweet potatoes 03:38 inside of the bowl. 03:39 And we're gonna add our ingredients 03:40 right on top of this, we have some olive oil. 03:42 Okay. 03:43 Olive oil, put olive oil right on top of that. 03:45 All right. 03:47 And rest of the ingredients we're gonna do 03:48 a little different, okay. 03:49 So go ahead and put your hands now if you can, 03:51 I like to get my hands dirty, you know, what I'm saying. 03:52 I like to keep my hand looking real good, 03:53 if you understand where I'm coming from, friend. 03:55 'Cause you will be playing around in the kitchen. 03:56 Oh, come on man, I won't be acting like that, brother. 03:58 I won't be acting like that. 03:59 You got to give your food some love. 04:00 You know, the pretty guys, you know, 04:02 we got to get them dirty, you know, what I'm saying. 04:03 You got to give your food some love. 04:04 You know what I'm saying, we got to get the guys dirty. 04:06 You know, what I'm saying. Move out of my way, Chef Law. 04:07 Move out of my way, brother? It's all right. It's all right. 04:08 All right now. Move out my way, brother. 04:10 Don't hurt yourself. 04:11 I don't want you to get hurt on the show. 04:13 All right, come on now, brother. 04:14 They don't know about Chef Chew right here. 04:15 You know, I've been working out, 04:17 doing some good stuff so. 04:18 It's all right if you all don't know, 04:19 'cause I don't know either. 04:21 Go ahead. 04:22 All right, anyway, come on. 04:23 Get back to focus now, all right. 04:25 Okay. What are you gonna do? We're gonna spray it down. 04:26 Make sure you spray it down, friends. 04:28 Okay. Why are we spraying? 04:29 Because you don't... 04:30 Again if you don't spray your pan down, 04:32 the food can stick to the pan. 04:33 So it will be a hard time getting it off 04:34 so, it's kind of like a quick release. 04:36 We'll just put 'em on here. Exactly. 04:37 Just like that. 04:39 Okay. All right. 04:40 Move this out the way, 04:41 and what we're gonna do, right here we have our salt, 04:43 now we're gonna go ahead, now while you're doing that, 04:44 I'm gonna go ahead take my salt, 04:46 and we're just gonna salt it just like that, 04:47 evenly on top of it. 04:49 Okay. Just sprinkle it. 04:50 Sprinkle it right on top of it, just like that, all right. 04:51 Really simple to do. Okay. 04:53 All right, sprinkle just like that. 04:54 Then we have our oregano, 04:55 we're gonna sprinkle this right on top, just like this. 04:57 Okay. All right. 04:58 Little bit on each. Exactly, exactly. 05:00 Don't be stingy. 05:01 All right, that's gonna go in oven 05:02 for about 30 minutes on about 350, all right. 05:06 So go ahead and put that to the side, Chef Law, 05:08 go and put inside of the oven I should say. 05:09 All right. All right. 05:11 I'll put it inside the oven here. 05:12 All right, so right here, friends, we're gonna make our 05:13 chipotle apricot sauce. 05:15 All right, so we have our apricot, right here. 05:16 Apricot jelly, I should say. 05:18 Right here we have some orange juice, all right. 05:21 Pour orange juice right inside of there, 05:22 and then we have lastly some 05:23 chipotle pepper, just like that. 05:25 It'll give a little kick. 05:26 Little kick, that's it, that's very simple. 05:28 That's gonna be our sauce for the... 05:29 We're gonna mix this up here? 05:30 Mix it up, just stir it together just like that. 05:32 Okay. Just like that, man. 05:33 Really easy to do. Just like that. 05:34 And again, this is a easy recipe that you can do, 05:37 you can use different types of jams and jellies. 05:39 We want to use apricot today. 05:40 Again, you can use grape jelly, you can use apple jelly, 05:43 you can use pineapple preserves, 05:45 whatever you want to use, you can use it. 05:46 And again, it makes a really delicious sauce, 05:48 a nice, a little hit to it. 05:50 You know, what I'm saying, Chef Law. 05:51 Little power. 05:53 Little power, that's right. All right. 05:54 Little bam, you know what I'm saying, so... 05:56 If you guys can see that... 05:57 Just like that. That's how it's done. 05:58 It's really good. 06:00 Just the consistency, it's like the thick sauce. 06:01 Exactly. Kind of like a dipping sauce. 06:02 Exactly, exactly. 06:04 So we have our finished product that we have. 06:05 All right, I'm gonna pull out here. 06:07 Okay. 06:08 Little finished product, right here, 06:09 friend, we have a nice finished product 06:11 that we're gonna bring out here. 06:12 Here we have some sweet potatoes, 06:13 already been baked. 06:15 Really delicious, and we have 06:16 some delicious apricot chipotle sauce right here. 06:17 Now, I'm gonna go, why don't you go ahead 06:19 and grab one of those, Chef Law? 06:20 Oh, I just grab one of these. 06:22 Go ahead and grab one of those, man. 06:23 Dipping in here. Come on now. 06:24 That's what I'm talking about. Let's see. 06:26 See what's going on. Come on. 06:27 Ooh, come on y'all, you don't know 06:28 what y'all missing, some kind of good. 06:30 That is delicious. 06:38 Well, friends, we just had a wonderful time 06:40 in the kitchen, 06:41 but right now we have to move right along. 06:42 We've come to the "F", and the "F" stands for faith. 06:47 And I tell you, God wants to give us a lot of faith. 06:50 Not just a little bit of faith, 06:51 but I'm talking about a lot of faith, 06:53 so much faith that we can have strength. 06:56 And today, we're talking about not only having strength, 06:58 but having, again, it says, having that might. 07:01 And again, when we serve God, friends, 07:03 we have to serve God with all of our might. 07:07 And today my friend Chef Law is gonna help us to understand 07:10 what it really means to serve God 07:12 with all of our might. 07:14 What's going on, Chef Law? 07:15 How you're doing buddy? How you doing, Chef? 07:16 Good to see you again. Come on now. 07:18 How you guys doing out there? 07:19 So we are talking about serving god 07:20 with all of our might. 07:22 We're talking about serving God with all of our might. 07:25 We're talking about now practical application 07:27 to a lot of things we've been talking about. 07:28 Come on now. 07:29 So let's read the Bible and see 07:31 what the Bible has to say about it. 07:32 Amen, let's do it. 07:34 Ecclesiastes 9:10 says 07:35 "Whatsoever thy hand findeth to do, 07:37 do it with all thy might, for there is no work, 07:40 nor device, nor knowledge, nor wisdom, 07:43 in the grave, whither thou goest." 07:46 And the first thing we need to understand is 07:48 God is faithful. 07:50 He will always do his part, but we must do our part. 07:53 Come on now. 07:54 We cannot save ourselves but we have to work with God 07:57 in his plan to save us. 07:59 You see, if you go to school 08:02 and you get all the knowledge you want in the books, 08:04 and even if you have somebody else 08:06 that's coming to help you out of situations, 08:07 say your house blew down or you broke your money, 08:10 you'll still find yourself in that situation 08:13 unless you get the tools you need 08:16 to help work yourself out of that situation. 08:18 Amen. Amen. 08:19 And so what Chef Law is saying, friends, is that 08:21 it's God's part but it's also our part. 08:24 What is our part to play? 08:26 And again, it's not about us 08:27 trying to do it in our own strength, 08:29 but God has given us some responsibility. 08:31 Now, what are we talking about here, Chef Law? 08:33 So we're talking about theories and application. 08:37 Come on now. 08:38 So we're talking about theories 08:40 and then we're talking about the application. 08:41 Like we say, you can have the knowledge, 08:43 you can even think positive, you can read the scriptures, 08:45 but nothing takes place on one thing. 08:47 And that is hard consistent work. 08:50 It's almost like, when God told Noah to build ark, 08:53 there was a huge flood coming upon the earth. 08:55 That's true, come on now. 08:56 And God told Noah to build the ark, 08:58 He gave Noah the plans, He gave Noah the resources. 09:00 The resources, the materials 09:02 The resources to build it, He told him 09:03 what type of wood to get. 09:04 Exactly. 09:06 And none of that took the substitute for Noah 09:08 going outside day by day, getting the hammer 09:11 and hammering each nail into that ark. 09:14 Ooh! I like that, I like that. 09:15 And, friends, when it comes to our health, 09:17 this is a powerful, powerful practical application, 09:20 because God is telling us, listen, 09:21 we're learning all of these, these secrets on longevity. 09:25 We're learning all these principles 09:26 on how to have this healthy, healthy lifestyle. 09:29 But if we don't actually practice these things, 09:31 if we don't actually go in the kitchen, 09:33 and try the recipes, 09:35 and talk about it to our friends and family, 09:37 get excited about it, 09:38 were gonna find ourselves 09:39 not experiencing the blessing that God had in store for us. 09:43 So there is a part that we must play. 09:46 So what else can we learn from this, Chef Law, 09:48 about all of our might? 09:49 Well, when we're going through this 28 day challenge 09:51 where we're teaching you to eat healthy, 09:53 and be a better you, 09:54 we're actually teaching you principles that are hard work 09:57 because health is a gift. 09:58 Exactly. 09:59 But it takes work to keep yourself from getting healthy, 10:02 and it takes work to keep yourself healthy 10:04 if you already attained it. 10:05 Exactly, exactly. 10:07 But it's easy to be unhealthy. 10:08 That's exactly right. 10:10 You know, just like it's easy to spend money, 10:11 but it's hard to make some. 10:13 That's right. That's right. Come on now. 10:14 It's easy to just get a house and live in it, 10:15 but it's hard to fix it up 10:17 and keep working on the faucet if it breaks. 10:20 I mean, come on, man, I tell you, 10:21 some of those things that we like to eat sometimes, 10:23 friends, I mean, it's enjoyable, 10:25 I mean it's like, man, that delicious donut, 10:28 you know, what I'm talking about. 10:30 Some donut with that big bowl, not that small bowl, 10:32 nice and you can't eat it, 10:34 but that big bowl of ice cream 10:36 at like 12 o'clock at night, 10:37 you know, what I'm talking about, right? 10:39 It's easy to eat it. Now, you understand. 10:41 Are you talking from experience...? 10:42 Hey, come on, man, 10:44 don't let him know what's it all about. 10:45 Are you talking from theory 10:46 or you talking from the application? 10:48 You know, I'll tell you, I've come a long ways 10:49 by the breadth of the land. 10:50 Amen. Amen, amen, amen. 10:52 So something just, we'll finish this concept 10:54 of all about might. 10:55 Close it up here, Chef Law? 10:56 You see God, there is no substitute for hard work, 10:59 friends, out there. 11:00 And so God always wants us to know that why because, 11:03 just like our health, 11:05 our relationship with God takes work. 11:07 You can be in a marriage if you will with someone, 11:10 you can have a relationship with your children, 11:12 but you have to be intentional, 11:14 and you have to work at it for that relationship to grow, 11:17 and so that it can be the best that it can be. 11:20 And it's the same thing what our spirituality. 11:22 It's the same thing in our relationship with God. 11:24 So as you sit, and you take your time, 11:26 and you read the Book of Matthew, 11:28 and you go over your chapter for the day, 11:30 think on God, and think of what you can do intentionally, 11:33 what He might be trying to tell you through the Bible, 11:36 to work on you and all those relationships. 11:44 Well, friends, we're moving right along, 11:46 we've come to the "O" in the FORK system. 11:48 Remember that "F" stands for Faith. 11:49 The "O" stands for Organization. 11:52 The "R" stands for Recipes, 11:53 and the "K" stands for Knowledge. 11:55 Right now, we're talking about organization. 11:57 And today, we're talking about breakfast meal planning. 12:01 Again, breakfast meal planning. 12:02 And I have my good buddy, Chef Law, 12:04 what's happening, Chef Law? 12:05 How you doing, Chef? How you guys doing out there? 12:06 You know, breakfast is the meal that we should eat like a how? 12:09 How should we eat for breakfast? 12:11 Like a queen, like a prince, or how? 12:12 We should eat like a king. 12:13 Like a king. That's right. 12:15 And we've talked about this before, 12:16 because breakfast in the morning time, 12:18 in the morning your stomach is ready to just, 12:19 I mean, enjoy some food, 12:21 however, if we eat late at night, 12:23 which at times I had been guilty. 12:25 If you eat late at night, 12:26 you don't wanna eat anything in the morning. 12:27 So typically in the American lifestyle, 12:29 we find ourselves eating very, very late, 12:32 so in the morning time we find our self eating how? 12:34 Now in morning in breakfast, we just grab a little something 12:36 'cause we're not hungry. 12:37 So then you have the pastry, or the donut, 12:39 and we have the coffee, 12:41 and that kind of thing, which is not ideal. 12:43 And again, I'm not, I'm not... 12:45 Again, I'm learning like everybody else out there, okay. 12:46 So again we all are learning together. 12:48 So we have to sit and say, how can I get this 12:52 kingly breakfast in the morning time, right? 12:54 It's my favorite meal of the day, man. 12:56 Exactly, exactly. 12:57 So we're talking about meal planning. 12:58 So we wanna look at some of the components 13:00 that makes up a breakfast meal. 13:02 So what are some of these that we're having, Chef Law. 13:03 We got some fruit right here. Okay. 13:05 And then we have some cheese. Okay. 13:08 And then we have some grains. Okay. 13:09 And we have a three different types of proteins. 13:11 Exactly, exactly. 13:12 Some sausage, some hotdog, and good old faithful tofu. 13:15 That's exactly, so again 13:17 we're talking about the components. 13:18 Now in the morning time we like to say in the morning, 13:20 eat a lot of fruit. 13:21 The fruit is, I mean, 13:23 you don't have to do any cooking to it. 13:24 You can just get it out of the store, 13:26 if you got some fruit trees, praise the Lord. 13:28 You can just pick it off the tree. 13:30 Or again you can just get, again we have grapes here, 13:32 we have apples, we can do pineapples, 13:34 we can do what else? 13:35 Give me some names. Whatever kind of fruit. 13:37 Mangoes, strawberries, 13:39 blackberries, blueberries, come on now. 13:42 All kind of berries. 13:43 Kiwis, all of that, again, no preparation, 13:45 just grab them and eat it. 13:47 If you have children, I'm telling you, 13:48 make a little fruit salad. 13:50 We told you guys how to make some fruit salad already. 13:52 You can make it in all kind of different ways. 13:54 And so, again, you have your fruits. 13:55 Next we have our protein. 13:57 Again, a lot of times people say, 13:58 okay, for breakfast you're vegan, 14:00 what do you gonna have for breakfast protein? 14:02 Normally what do we do for protein for breakfast, 14:03 what's normally? 14:05 Normally we have eggs and meat. Exactly, eggs and meat. 14:06 Bacon, things like that. Exactly. 14:08 So we've already shared with you 14:09 how to make a delicious, 14:11 I guess we can call it not so scrambled eggs. 14:13 And we used the tofu for that, right? 14:15 We used the tofu for that. 14:16 And we're gonna show you guys later on 14:17 how to make a delicious not so egg omelet. 14:19 It's gonna be really delicious, okay. 14:21 Good. Exactly. 14:22 Here we have sausage patties, 14:23 here we have some veggie hot dogs, 14:25 and so what you'll find in most stores today. 14:27 You can get all these ingredients for your protein. 14:29 You can go right into the healthy aisle of the store, 14:33 and find so many different vegan proteins. 14:35 Lastly we have a few last items, 14:37 we have our grain. 14:38 What's the faithful grain right there? 14:39 That's the faithful oatmeal. 14:41 Faithful oat. Come on now. 14:42 Oatmeal is good, it's delicious, 14:43 you can mix a lot of things with it and it's filling. 14:45 Exactly. 14:47 It gives you filling in the morning 14:48 and you have fuel for the rest of the day. 14:49 Exactly, and we showed you guys, 14:51 we're trying to make that glorious oatmeal, 14:52 we also can do different types of cereals. 14:53 We showed you in the cereal and grain station, 14:55 all the different grains you can actually use, 14:57 quinoa and millet, and in bulgur wheat, 14:59 all those can be eaten for breakfast. 15:01 Lastly we have some fats. 15:02 We have right here a avocado. 15:04 You can go on a sandwich in the morning time, 15:06 with your eggs, or your scrambled, 15:07 not so scrambled eggs. 15:08 You can go on it, and this is sandwich 15:10 with some toasts with some little bit of avocado spread. 15:11 And that's a good fat, that's brain food. 15:13 Exactly, the brain food. That's it, man. 15:14 Then we have some nice vegan cheese. 15:15 And vegan cheese is another thing 15:17 that's kind of like additive, 15:18 a good fat that can go on top of your sandwiches, 15:20 and things of that nature. 15:21 So again, these are the components of how, 15:23 what makes a meal. 15:25 Pick your grains, get your fruits, 15:26 get a little protein, 15:28 and as we learn these recipes, you can put it all together. 15:30 Now, I'm telling when you get this system done, 15:31 when you get a plan together, 15:33 you're gonna find yourself feeling good, 15:35 looking good, and all that good stuff. 15:38 And the food's gonna be tasty. That's it, brother. 15:39 And the food will taste good, that's right. 15:41 So again, this is kitchen organization 15:43 and we like to say kitchen organization 15:45 means kitchen automation. 15:53 Well, friends, we have come down 15:54 to the "R" of the FORK system, 15:56 and the "R" stands for Recipe. 15:58 That's right, the "R" stands for Recipe. 16:01 And we have a delicious recipe 16:02 that we are gonna be doing today. 16:03 I call it my delicious tex-mex casserole. 16:08 And I tell you, Brother Chef Law, 16:09 what's going on, Chef Law? 16:11 What's going on, Chef? How you guys doing out there? 16:12 Come on now. 16:13 And you know my lovely wife Chef Chew, right? 16:15 Yes, I know who is she. 16:16 So, you know, she's Mexicana, you know, what I'm saying. 16:17 Yeah, that's right. Spanish lady. 16:19 I gotta, I have to come and show you 16:20 some of the Mexicana flavors today, my friend. 16:22 You gotta show me some skills that she taught you. 16:23 Come on now. Exactly, exactly, exactly. 16:25 So we're not getting into that, man, 16:27 so again we are making a tex-mex casserole, 16:29 so again it's very simple to do, 16:30 grab your pens, grab your pads and lets get right through it. 16:33 Why don't you read the ingredients for us, Chef Law? 16:35 All right, let's read the ingredients 16:36 to the tex-mex casserole. 16:38 You need... 16:58 All right, that sounds like it's gonna be so delicious. 17:01 Sounds good. 17:02 So what are we gonna do, we gotta get moving, 17:03 we got a little bit of time to do this. 17:05 All right. What are we gonna do? 17:06 We're gonna go ahead and get our pan, 17:08 little oil in here, all right. 17:09 Get the sizzle on. 17:10 Get the sizzle on, you know, how we do it, bro. 17:12 Yes, indeed. 17:13 All right, so we're gonna put our meat substitute, 17:14 so again, we said meat substitute, 17:16 and what that simply says is that 17:17 you can use whatever kind of meat substitute that you like. 17:18 That you like. 17:20 You can even use tofu in the recipe if you wanted to. 17:21 You can use a chicken substitute, 17:23 I'm using today a what? 17:24 What is this right here? That's crumbles. 17:25 The ground beef crumbles. Ground beef crumbles. 17:27 Exactly, there you go, 17:28 ground beef crumbles, just like that. 17:29 Already on there, all right. Okay. 17:31 All right, so we're gonna go ahead, 17:32 we're gonna put this to the side. 17:34 We're gonna slice the onion up as well. 17:35 We got a big pan, I should have cut the onions first, 17:37 but it's okay, the pan is big enough. 17:40 We want the pan that, we want this onion to get saute 17:42 properly so, go and turn that up a little bit. 17:45 Just like that. 17:47 So right now, he gonna slice our onions up, 17:49 gonna put this on this side of the grill. 17:51 Get that going just like that. 17:53 All right, come on, Chef Law. 17:54 Come on, use your skills on that, Chef Law. 17:56 You know, Chef Law is a chef, 17:58 he really went to a couple of art school, 17:59 he's actually a healthy gourmet vegan chef. 18:04 Isn't that right, Chef Law? That's right. 18:06 Amen. Did a little something. 18:07 Come on now. Praise the Lord, that's what I'm talking. 18:09 That's good enough for us right there. 18:10 All right, here we go. 18:11 Gotta go and put this on this side. 18:13 Go ahead and slice, put it right there. 18:14 So when you got this big griddles like that, 18:15 you can always use both sides of the griddle 18:17 whatever you're looking for. 18:18 Got to have the onions. 18:19 Got to have the onions, man, so let that, 18:21 we're gonna let that settle for a little while, all right. 18:23 And in just a second here we're gonna put some corn 18:25 inside of here and some garlic. 18:26 I'm gonna put some garlic on here right now. 18:28 All right, little garlic on there right now. 18:29 All right. That's right. That's right. 18:31 Come on now, Chef Law. 18:32 And I'm gonna do a little extra right now, 18:33 I'm gonna get a little sauce, 18:35 now just a little bit to get it started. 18:36 You got to sauce it ever little bit? 18:38 Little sauce on it, just like that, all right. 18:39 Put the sauce on there. Like that, all right. 18:40 Just like that. 18:42 Let that go just like that. Come on. 18:43 Okay, let it cook just a little bit. 18:44 Come on, you smell that? 18:46 Come on, now bro. 18:47 Come on now, Chef Law. Tex-mex. 18:48 Tex-mex, brother. Come on now. 18:50 Your wife taught you good. Yeah, she taught me good, man. 18:52 All right, so what we have here right, 18:54 we got some white wheat tortillas right here, right. 18:55 And so again a lot of times, 18:58 these look very nice and healthy, right? 18:59 They are not broken up. 19:01 A lot of times you might have tortilla shells 19:03 like it's broken and starting to get apart. 19:05 You had that happened before? 19:06 Yeah, I had that happened before. 19:07 And so sometimes you have leftover tortilla shells, 19:09 and you can always use them for recipe like this. 19:11 This is like a leftover tortilla recipe, 19:14 we wanna call that, okay. 19:16 Gather up the fragrance of the recipe. 19:17 Gather the fragrance and let nothing behind. 19:18 Nothing behind. All right. 19:20 All right, so we're gonna slice these like that. 19:21 Okay. All right, just like that. 19:22 Looks good. 19:24 All right. 19:25 It don't really matter how it looks, 19:27 but I want you to do right, 19:28 go and oil that pan down right here. 19:29 Okay. You can spray that now for me. 19:31 All right I'll saute that up. 19:32 Go and put it all together just like that, all right. 19:34 Okay, I'm gonna add the corn in that, that onions is 19:37 kinda look little lucid if you follow me. 19:39 Yes. I'm seeing that. 19:41 The colors coming out of that, all right. 19:42 Okay. Now it's starting to get color. 19:43 Exactly, exactly. 19:45 Go ahead and mix that together. Okay. 19:46 What are we gonna do with these strips here? 19:48 Oh, we're gonna go ahead and put it on a bottom. 19:49 Okay. 19:50 And we're gonna kind of do it just like lasagnas, 19:52 it's kind of like a Mexican lasagna, 19:53 pretty easy to do. 19:54 Go ahead and layer that bottom just like that. 19:56 All right, need some more? 19:57 Yeah, we need some more strips here. 19:59 All right, some more strips. 20:00 Cut it up nicely. Like that. 20:02 Watch your hands. 20:03 Remember to watch your hands, safety first. 20:04 Exactly, watch the hands. Exactly, exactly. 20:06 All right, go ahead. 20:07 And even if again, they're broken up, 20:08 some might look like lasagna 20:10 sometimes one might break in half. 20:11 You still can use it, it's not gonna hurt anything. 20:12 That's right. 20:14 If it overlaps a little bit, it's gonna be, 20:15 the crust is gonna be a little thicker, 20:17 that's all that's gonna happen. 20:18 Nice and thick at the bottom. That's all that's gonna happen. 20:19 Let's innovate. 20:21 Innovate, cut it up, that's right. 20:22 So I'm putting here, so I'm putting some here. 20:23 You see how it looks, you wanna show everybody 20:25 how it looks. 20:26 You can see that already like just like that, 20:27 and you can see how the bottom is again, 20:29 is layered just nice. 20:30 Again, so the bottom is layered up just like that, 20:32 and right now we're gonna, when this is cooked, 20:33 we're gonna put that right on top of this, okay. 20:35 Okay. Put on right on top of this. 20:36 So let's go ahead and move this out of the way. 20:38 Okay. 20:39 Actually we gotta cut up one last thing, real quick. 20:41 Okay. 20:42 Go ahead and cut the cheese up if you can, if you don't mind. 20:43 All right. Slice cheese. 20:45 Go ahead and cut it up nice and fine if you can. 20:46 Nice slices, huh? Nice slices, okay. 20:47 Nice slices, just like that. 20:49 Exactly, so we're making nice slice cheese, 20:50 so you can buy these vegan cheeses at the store. 20:52 It comes in a block, 20:54 okay all of this looks like, little bit like tofu, 20:55 to some degree. 20:57 Tofu is bean curd, if you know it's bean curd. 20:59 Again, we just cut it up nice and fine just like that, 21:01 and we're gonna layer that on top of our, 21:03 on top of our product. 21:04 Come on, Chef, you're taking long time, boy. 21:05 Come on, what's happening now? 21:07 So you got to move in proportion 21:09 to how the food is cooking. 21:10 Come on, man. Come on, man. 21:12 I think I got it, let me lay it and I'll let you know. 21:13 Come on man, you are taking too much time already. 21:14 You don't wanna move too fast. 21:16 I got this guy in the kitchen with me, man. 21:17 You don't wanna move too fast, 21:18 you wanna move right in proportion to the food, 21:20 so everything is done at the same time. 21:21 So we can eat at the same time. Come on, man, all right. 21:23 You know, I like this guy, you know, 21:24 we go back a long way. 21:25 Come on, Chef Law, let's go and finish this up, okay? 21:27 I can't believe ourselves. Let's finish this up. 21:28 Go ahead and take this, right here. 21:29 We're gonna layer this now, finish this up really quickly. 21:31 What are we gonna layer with? Whether with this? 21:33 Just like that. Okay. 21:34 All right, hold that for me, I'm gonna turn this off. 21:36 All right, go ahead, go ahead and start layering it for me. 21:38 All right. Little bit time. 21:40 We got little bit of time, go ahead 21:41 and start putting that on the side of there. 21:43 I'm gonna now happy to do one layer real quick. 21:44 Okay. 21:45 I'm gonna put this right here, just like that. 21:47 Little sauce on top of that. Okay, all right. 21:48 Just like that, all right. 21:50 Go ahead now and put some cheese on here. 21:52 Okay. Little cheese. 21:53 Layer with the cheese. Little cheese, just like that. 21:55 Authentic tex-mex. 21:56 All right, cheese in the middle. 21:58 Little white seeds right there on top of that. 22:00 Getting a nice contrast. Like that, all right. 22:01 Just like the nice contrast. 22:03 Now we're gonna put inside of here, 22:04 hold on, I want this to look really nice at the end, okay. 22:06 Okay. 22:08 All right, I'm gonna put this to the side, right here. 22:09 All right. 22:10 Make it little really nice, okay. 22:12 Okay, so go ahead and put the rest of that on, 22:13 if you can, Chef Law. 22:15 Okay, layering on here. Layer down just like that. 22:16 Oh, yes. That looks really nice, huh. 22:17 Oh, yes. 22:19 Really nice, I'm loving it. It's gonna be delicious. 22:20 I'm loving it, y'all. This is what I'm talking about. 22:21 This is what cooking is all about. 22:23 It has to look good, it has to taste good, 22:25 it has to, I'm talking about some kind of good. 22:27 That's what I'm talking about. Ooh! 22:29 Come on y'all, you all don't know 22:30 what we are talking about here, friends. 22:32 All right, so what we're gonna do now. 22:33 We're just gonna top some cilantro on top of here. 22:35 Little cilantro right here. Just on top, just like that. 22:38 Little cilantro, little couple of these twigs like that. 22:41 Okay. 22:42 Real simple, all right so it's looking really good, friends. 22:44 This is how you do it. 22:46 Right here we have again our delicious 22:47 tex-mex casserole, some kind of delicious. 22:50 Delicious. 22:57 Well, I'll tell you friends, we've had an exciting journey. 22:59 But I have to say, we are at the close of day number 16, 23:04 and I'll tell you it's going, you know, 23:06 when you're having fun, it say goes by so fast. 23:08 We have come down to the what, 23:09 to the "K" and the "K" stands for Knowledge. 23:13 And we've been learning so much knowledge 23:15 in these last two weeks. 23:17 We've been learning all about God's secrets, 23:20 and God's health plans or health tips, 23:22 to help us to become 23:24 a healthy, healthy, healthy, 23:26 and also by God's grace a healthy Christian. 23:29 And so I like to say this, friends, 23:31 God wants us to learn this information 23:33 and I tell you, I got a good friend with me 23:35 again Chef Law, 23:36 who's gonna help us to understand these things. 23:38 What's going on Chef Law? How you doing Chef? 23:40 How you guys doing out there? 23:41 So we got some questions again right, 23:43 three questions all right. 23:44 We got three questions, and we will give three answers, 23:45 so let's roll right into it. 23:47 Come on now. Lets roll into it, okay. 23:48 Question number 1: We need to work hard to stay healthy. 23:51 Now is that true or is that false? 23:53 You know, I'll tell you, I've been doing little exercise 23:56 myself lately, right. 23:57 Oh, you've been doing that thing. 23:59 I mean, not a lot of running, you know what I mean, 24:00 trying to just get my little exercise on, you know. 24:01 All right. 24:03 But I found that, again it doesn't come easy. 24:04 You know, nothing that's worth waiting for 24:07 is gonna come easy. 24:08 So we find that hard work has to be put into it. 24:10 Has to be. 24:12 Sometimes I don't, when I get up in the morning, 24:13 I don't feel like doing it. 24:14 Sometimes, you know, I might feel little aches and pains 24:17 and I don't feel like doing, but guess what, 24:18 I got to do what? 24:20 You got to work hard. I got to work hard. 24:21 I got to stick with it. 24:23 So we found, friends, that in this health plan, 24:24 the same principles are true. 24:26 In order to be able to become healthy, 24:27 you have to stick with, you have to work hard at it. 24:30 But we already learnt that number one, 24:32 God, is the one who gives us the strength to do it. 24:35 What's question number 2, Chef Law? 24:37 Question number 2 is: 24:38 Are the sweet potato fries, fried or baked? 24:42 Come on now. Are they fried or baked? 24:45 I had to be honest, Chef Law. 24:46 I like some French fries, every now and then, 24:49 I got to be honest, you know, what I'm saying. 24:50 Yeah, that's right. 24:51 We all are thriving to learn something better, 24:53 little, a little better way of eating, 24:55 if you follow where I'm coming form. 24:57 Yeah, I know what you're saying. 24:58 I know exactly what you are saying. 25:00 You know, you go to some of the fast food places 25:01 and they got the good golden fries, 25:02 they're nice and crispy and crunchy. 25:04 With oil dripping. The oil dripping, man, come on. 25:05 Don't talk to me now, brother. Don't talk to me now. 25:08 You know, hey, we all have weakness 25:10 but you know, something 25:11 God always gives us something better, 25:12 for our weakness isn't it? 25:14 That's the point. That's the point. 25:15 Something better. Come on, now. 25:17 Something better, so we learned how today, 25:18 how to make the sweet potato fries. 25:19 We had a little nice chipotle apricot sauce. 25:21 But we know, we cut them up, 25:22 cut them in little kind of like little, little pencil strips. 25:25 So if you call it like that. Little strips. 25:26 What do we do with them, what do we put them at, Law, 25:28 what place in the kitchen do we put the straws at? 25:31 We put them in the oven. In the oven, that's right. 25:33 We put them in the oven. Put them in the oven. 25:34 So again the straws or the sweet potato fries, 25:38 they wasn't fried, but they were baked. 25:40 So I like to say sometimes, you know, 25:42 rather than frying it, 25:43 go ahead and put them inside the oven and bake it. 25:45 And it's still gonna taste some kind of good. 25:46 It's still gonna taste good. I'm gonna eat some of that. 25:48 That's right, man. That's right. 25:50 Question number 3, it's our last question. 25:51 Let's look at it. 25:53 Breakfast is the least important meal of the day? 25:56 True or false. Now I heard this all my life. 25:58 Go ahead now, Chef Law. 26:00 So I want to, I don't even want to know the answer 26:02 to this question, I want to know the reason why? 26:03 Come on now, and that's a very important 26:05 'cause I'll tell you in the American lifestyle 26:07 we at times we learn earlier that, 26:09 again the morning time is the hustle and bustle time. 26:12 We got to get up, we got to get our kids ready for school. 26:14 We got to go to work and it seems that again, 26:17 we kind of just skip past that breakfast meal. 26:19 But we found, we found that Chef Law, in the morning time, 26:23 we've had that rest at night, 26:25 and so now we can break the fast 26:27 in the morning times. 26:28 So our stomachs are in a more better condition 26:31 to receive a larger amount of food. 26:33 And so we find that in the same time, 26:36 in the morning time, we can also, 26:38 we need that energy for today. 26:39 We find that we're tired, and we gotta now get some, 26:42 some I guess to be re-energized, 26:43 because we got a big day ahead. 26:45 So obviously, in the morning time 26:47 if there is a meal that we don't want to miss, 26:49 what meal should that be, Chef Law? 26:51 It's gonna be that first meal in the morning. 26:52 So is it important? 26:54 Is it important, so that question is false. 26:56 Come on man. It's not the least important... 26:57 Not the least important... It's the most important. 26:59 It's the most important. Exactly, exactly. 27:00 And so, friends, again, 27:01 we're learning these simple tips. 27:03 We're learning these principles of health. 27:05 And again the breakfast meal we were learning how to do, 27:07 we've been learning all these gourmet lunch/dinner meals. 27:11 Good food. 27:12 And that, man, good food, my mouth is still dripping 27:15 when I see at that fries, brother. 27:16 I don't know about yours. 27:17 My mouth is still having little drip, drip. 27:19 You follow where I'm coming from. 27:20 But, I'll tell you this, you can remember that 27:23 and when you remember how good it is. 27:25 Again, remember that, you have a responsibility 27:27 to guess what, not keep it to yourself 27:29 but, guess what, Chef Law? 27:30 Share with somebody else. 27:31 Everything we're teaching you, 27:33 every principle that you are learning 27:34 day by day on these shows, 27:35 it's not only to make a healthier you, 27:37 but for you to go out and tell somebody else. 27:39 And so, friends, we want you to be a, 27:41 I guess you can say a missionary, 27:43 I like to call it the missionary Chef for Jesus. 27:45 Go and tell friends, your family, 27:47 whoever you come in contact with 27:48 about God's health plan. 27:50 But guess what? My name is Chef Chew. 27:52 My name is Chef Law. 27:53 And as we always say, 27:55 "Gonna give you something to chew on." |
Revised 2017-05-04