Taste of Paradise

Asian Slaw with Ginger Almond Dressing / Lem-Olay Oh Happy Day

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno

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Series Code: TOP

Program Code: TOP000044


00:01 Have you ever wondered
00:02 exactly how to prepare healthy food
00:04 that actually tastes good?
00:06 Well, stay tuned while Evita Tezeno
00:08 and yours truly Nyse Collins show you just how to do it,
00:11 and give you something better, A Taste of Paradise.
00:30 Welcome to A Taste of Paradise.
00:33 My name is Evita Tezeno,
00:35 and we all like quick and easy recipes.
00:40 And I have one for you that is quick and easy
00:43 and you can make it after work,
00:46 you can make it for lunch
00:48 and you can share it with friends.
00:50 So let's look at the recipe.
00:52 We're making an Asian ginger kind of salad
00:58 and it will be wonderful to the taste buds.
01:01 So let's look at it.
01:02 For the dressing you will need:
01:32 For the slaw you will need:
01:59 Okay, we are going to make the dressing in a blender
02:03 and you don't need a high power blender for this.
02:06 It's just real quick and simple.
02:09 I poured the lime juice, this is the olive oil.
02:15 And I like to use cold press olive oil.
02:20 This is the honey.
02:24 Or you can use agave,
02:26 it just depends on your preference.
02:32 I'm using Braggs.
02:37 Oh, ginger, yes, my favorite.
02:44 Tahini and if you don't know what tahini is,
02:47 tahini is sesame seed
02:49 that's ground into a butter or paste.
02:54 This is almond butter.
03:05 Of course, we have to have some cayenne.
03:11 Salt and garlic.
03:31 Now we are gonna take
03:32 the already shredded Napa cabbage
03:35 and toss in the carrots.
03:41 Take your tongs and make sure that
03:45 it's well distributed, the green onions.
03:50 Now you're seeing how easy this is, right?
03:54 Very quick, this is cilantro.
04:05 Oops, and the red bell peppers.
04:17 And you have to make sure that you make sure
04:21 that all the pieces are separated
04:24 when you are chopping your bell peppers.
04:30 And this is so pretty and colorful,
04:32 look at all of the wonderful colors.
04:38 Put your cashews in
04:41 and now let's pour the dressing over it.
04:49 Now no one has excuse
04:51 that they cannot try this recipe
04:54 because this is a very, very simple recipe...
05:03 that takes couple of minutes.
05:09 Okay, now let's plate it.
05:15 And even if I'm eating by myself,
05:17 I always plate my food
05:19 because I'm special
05:21 and I love to have a pretty plate in front of me.
05:35 Okay, look at this.
05:45 A wonderful dish that is simple, easy
05:49 and ready to go in minutes.
05:52 This is been Evita Tezeno, quick and easy recipe,
05:57 and remember to live life fresh.
06:08 Oh, happy day, Lem-Olay.
06:12 Man, this, I don't even know what that is as you know,
06:15 it's complicated recipe.
06:17 Me, I just keep it simple.
06:18 We need to bring in a professional and experts here
06:21 to share with you something better.
06:23 So what better than to invite the executive chef himself
06:26 of Something Better Restaurants and Something Better Foods,
06:29 Chef GW Chew.
06:31 What's happening? What's happening?
06:32 Giving them something better to, what?
06:34 To chew on. To chew on.
06:35 And, man, I'm so excited to have him back
06:37 as you know when you get into this complicated stuff,
06:39 you need a professional.
06:40 Me, I'm just a little personal fitness chef,
06:42 you know, what I mean.
06:44 I just make one or two things happen.
06:45 But when you get the big stuff going,
06:47 you've got to bring in a chef.
06:48 So, Chef, how's work going? How's ministry?
06:50 It's just going great, man, making some awesome recipes.
06:52 And we're here today to share
06:54 some of the love with everybody here.
06:55 So we are very excited. I'm excited, I'm excited.
06:56 Oh, mercy, he hit it on the head,
06:58 that's exactly what it is, it's pure love
07:00 because this is a heavy hitter here.
07:02 What is, oh, happy day, Lem-Olay, what?
07:05 Lem-Olay.
07:07 You know, my wife is actually, she's Spanish.
07:09 So I've learned a little bit of Spanish, you know.
07:10 Okay.
07:12 Olay stands for bravo. Bravo.
07:13 You know, so oh happy day, bravo, let's celebrate.
07:15 So we have a gluten free meatball
07:18 that we're gonna be making
07:19 that's actually with a little bit of lemon zest
07:22 and my wife went down to the Dominican Republic
07:25 and she gave me some oregano,
07:26 all the way from the Dominican Republic.
07:28 So we're gonna add that in here today
07:29 as well and have a good little gluten free meatball
07:31 that we're gonna be making.
07:32 So this is the real deal and for those
07:35 who are concerned about the gluten and stuff,
07:37 this is actually good for you too.
07:39 But watch this, this thing takes a couple of steps,
07:41 what did you say?
07:42 Couple of steps, a couple of steps.
07:43 And this is no walk around the park,
07:45 this is a walk around the city, all right.
07:46 Be careful what turns out
07:48 because there's a couple of steps
07:49 you gonna watch out for.
07:50 So get it going here and get ready
07:52 because this is it.
07:53 Lem-Olay, Oh, happy day, gluten free,
07:56 something, something tasty meatballs.
07:58 All right, so here it is.
07:59 We're gonna go to our first recipe
08:01 on how to make this go,
08:02 we're gonna have the meatball base,
08:04 what makes the foundation of this,
08:06 all you need is:
08:55 I don't know Lem-Olay,
08:56 or work yourself away lay here, man, that's serious.
09:00 But actually it's not that hard, right?
09:01 It's not that hard,
09:02 it looks little bit complex
09:04 with all the different ingredients
09:05 but if you look at it, all we have is onion squash,
09:07 little bit olives and some seasoning olive oil.
09:09 Okay, excellent, excellent.
09:11 And a lemon and that's just pretty much all we have here.
09:12 So what are we gonna be simply doing
09:13 is we have obviously our block of tofu
09:16 which is about two cups.
09:17 We're gonna add all these ingredients,
09:18 our onions right here.
09:20 We have our delicious yellow squash.
09:21 You can also use zucchini if you like,
09:23 that can be used as well.
09:25 Zucchini, squash, all of them
09:26 are excellent for the blood pressure.
09:27 I like to use nice olives.
09:29 You have can olives is actually or in a jar
09:31 that's actually without any of the additives inside,
09:33 it's packed in water.
09:34 You know, so this is a really awesome olives over there,
09:36 green and they have black.
09:37 So I'm using the green today. Excellent.
09:39 We have some delicious Dominican oregano.
09:42 Dominicano! Smell it, you smell Dominican?
09:44 Oh, mercy, I smell Santo Domingo up in here, all right.
09:46 Come on now.
09:48 That's what we're talking about.
09:49 And then we have our olive oil here...
09:50 And just the olive oil...
09:52 Two tablespoon of olive oil,
09:53 then we have our chicken kickin' style
09:54 seasoning right there,
09:56 and then we're going to take a little bit of this lemon,
09:57 some of the rind
09:59 and put some of this lemon zest right up in here.
10:01 We're gonna put this right on here.
10:02 Oh, man, that's why we have to bring in a executive chef...
10:04 Oh, man. Do you smell it?
10:07 Watch it now. This is the bravo.
10:08 Oh, that, and the Dominican oregano.
10:09 The bravo right here, man.
10:11 Brother, you're into something here.
10:12 You're into something.
10:13 Look at this, so then we just put a little bit of that,
10:16 now that gives it that extra flavor, that zing...
10:18 Exactly, the zing. Okay.
10:19 And it comes right, when you eat the meatballs,
10:21 I'm telling you it comes right through it, and really tasty.
10:23 Really, so it's just wow, hello.
10:25 Exactly, exactly, so right here what we're doing right here,
10:27 it's a little bit of science with these ingredients.
10:29 If you notice we have the...
10:32 The tofu is gonna kind of give a little bit of the meaty,
10:34 meaty texture to it.
10:36 And we have the zucchini
10:37 that's gonna be utilized
10:39 as a more of a somewhat of a binder.
10:41 And it also gives a little bit as a filler as well.
10:43 So the zucchini, when you cook the zucchini down,
10:45 it's gonna actually give us
10:46 so it can actually add a little bit of sliminess,
10:47 somewhat like okra, not as strong as okra
10:50 but it has that slime effect that we like to have.
10:52 So it helps to bind it together,
10:54 the olive's gonna give you
10:55 a little bit more meatiness to it as well.
10:56 Right. Add some extra fat in there.
10:58 You know, obviously, the onions will give some extra flavor.
11:00 So it's a little bit of science that we're doing here.
11:02 And notice, this is a gluten free recipe.
11:04 Normally, for most meat substitutes,
11:06 they normally use gluten
11:08 or other ingredients to give it that chewiness,
11:10 but this is still gonna have somewhat of chewiness
11:12 and a nice flavor and so on.
11:13 Right, so what do we have to here?
11:14 Right here now we're gonna have some fun,
11:16 got to get our hands dirty.
11:17 We're gonna get our hands right into this.
11:18 I'm gonna let the chef,
11:20 I'm just standing back and watch.
11:21 Get our hands right into it.
11:23 Remember, I don't know if y'all have heard of
11:24 in one of our other programs, I said, for me,
11:25 I just need to stand back and watch it done properly.
11:27 There you go, there you go.
11:28 So we have to bring in our executive chef to show us
11:30 how to do it properly.
11:31 Well, Chef, be careful.
11:33 If I get the hang of this, you know...
11:34 Hey, man.
11:35 We're gonna get this thing rolling, mass distribution.
11:37 There you go, hey.
11:38 So you're just squeezing,
11:40 you just want to crush it all or...
11:41 Just squeeze it all up
11:42 and I mean, even right here, believe it or not,
11:44 this mixture along with these seasonings in it,
11:46 it taste actually pretty good.
11:47 This is raw, believe it or not. Wow.
11:48 I was pretty surprised once I tried it,
11:50 you know, so it's pretty cool.
11:52 Evita will be happy. She sure, wouldn't she?
11:54 If you don't mind, you can get some olive oil on that pan
11:57 and turn that stove on for me.
11:59 All right, so I got the stove cracking a little bit there.
12:02 And there's a spray at the bottom down here,
12:03 you can get that for me.
12:05 All right. So we can get that going.
12:06 Here it is, do you do march it, or watch it now,
12:08 we're getting up in the kitchen.
12:09 There you go, that's right.
12:11 We're gonna get down and dirty here.
12:12 So I got that going right there, Chef,
12:13 what we are gonna do?
12:15 We're gonna take these ingredients now
12:16 and saute it a little bit.
12:18 Exactly, we're gonna go ahead
12:19 and just put it right on the pan
12:20 and we are ready to go.
12:22 All right, so here we go, I must gonna take this now.
12:23 Oh, yes, and, man, you can smell it,
12:26 you are right, I'm about to eat this raw.
12:28 Exactly. All right.
12:30 So you just get that going now.
12:31 Am I done with this bowl here? You're done with that bowl.
12:34 Right now, I can say, I have to get this right here.
12:36 Wait a minute. We're gonna saute it up.
12:39 Now I can do this.
12:42 All right, this is the easy part here.
12:44 So we get our, what are we waiting for,
12:46 till it gets brown or...
12:47 Yeah, we're gonna let that go ahead and get brown,
12:48 and we're gonna be using this little later on,
12:50 but we're gonna let it cook.
12:51 And what the key is here, you wanted to get brown,
12:53 you obviously, you want the squash
12:55 specifically to cook down,
12:57 so that again it has that as it breaks down
12:59 to slimy effect kind of comes out
13:01 where it kind of uses like an egg
13:03 and it's actually gets to work like a binder.
13:05 You know, so is zucchini.
13:06 Oh, so again, this is valuable,
13:07 this is what keeps that meatball, a meatball...
13:09 The meatball, exactly,
13:10 'cause one of the thing you don't want to have,
13:11 you don't wanted to fall down once it's in the oven.
13:13 And it's very easy
13:14 'cause again, we don't have any,
13:15 you know, any gluten and anything like that,
13:17 that gives some structure to it.
13:18 So again, we need those fillers to kind of work properly.
13:21 So we want it to cook down,
13:22 so it can kind of have some rigidity
13:23 for the actual burger that we are,
13:25 oh, the meatball that we are making here,
13:26 you know, so...
13:27 Oh, yeah, you heard it first here on Taste of Paradise,
13:29 there's a science behind this...
13:31 There's the science. There's the science.
13:32 Yeah, I know, the Spirit of Prophecy said,
13:34 there is no amount of science,
13:35 you know, well, actually it does say,
13:36 it does say that cooking is a...
13:38 Science. Cooking is a science.
13:39 It's a talent, man.
13:40 So however it does say, it is not difficult,
13:42 so I was a little apprehensive,
13:43 I said, "Man, this thing is huge."
13:45 Four or five steps but it actually is quite easy.
13:47 Exactly.
13:48 So we're gonna let that saute a little bit.
13:50 Let that saute.
13:51 Now you went ahead and prepared something in advance.
13:52 Oh, we have some prepared right here.
13:54 This is our actual finished product right there.
13:55 So this is how it should look when it's done?
13:57 It just has to look exactly. Okay.
13:58 So we have our meatball mixture now.
13:59 Take a quick look.
14:01 And we have, again,
14:02 we have our meatball ingredients right here
14:03 that we just add and also we have our rice.
14:06 And we have right here that's already been cooked
14:08 and we blended it already.
14:09 Oh...
14:11 So we took some brown rice,
14:12 always simply would cook some brown rice,
14:13 put in inside of a blender and blend it down into a paste
14:16 and that was pretty much what we did with that.
14:17 Check that out, I thought this brother
14:18 was bringing porridge or cornmeal or grits,
14:22 that used to be rice.
14:24 I don't know what it is now but so you cooked it,
14:26 then you blend it.
14:27 Exactly.
14:29 A little bit there and then that's it.
14:31 All right, so we have our finished product there
14:33 of the meatball base...
14:35 Meatball base, exactly.
14:36 So what's the next step that we're doing here?
14:38 So right here now
14:39 we're just gonna simply make our meatball mixture
14:40 and we're gonna put it together and we can form our meatball.
14:42 So I'm gonna put this all in this container here
14:45 and my rice and then we have a little bit of olive oil
14:47 which is gonna help just to kind of
14:49 so it won't stick all in your hand
14:51 and that kind of thing.
14:52 So we're just gonna put it all there.
14:54 You got to get down into it again,
14:55 hands in it again.
14:57 Okay, all right. All right.
14:58 So we got to get some rolling, let's clear this up.
14:59 I mean, I don't like a mess when I'm cooking,
15:02 so I get that out of your way,
15:04 so you just mix it there nicely.
15:05 Mix it all together.
15:09 And so by mixing it together,
15:11 we're gonna be able to form this right
15:12 into a really good meatball.
15:14 Man, here's a lot of smashing and crashing and...
15:16 Yeah... Pump the kids.
15:18 Oh, man, the kids would definitely enjoy this.
15:20 They'll definitely enjoy it.
15:21 So this is how that we're doing these mix meatballs and stuff,
15:25 no wonder I can't tell what's in those recipes...
15:27 There you go.
15:28 A lot of times when I go places,
15:29 they have these meatballs and I'm like,
15:31 "Oh, man, I don't know what..."
15:32 You don't know what's in that, huh.
15:34 I can't tell.
15:35 Normally, in our presentation we say,
15:36 if you can't tell
15:38 what's in a food by looking at it, don't eat it,
15:39 and I'm always in a bad situation
15:40 now where I don't know what's in these meatballs.
15:42 Exactly.
15:43 Now I know why I can't tell 'cause they mix it,
15:44 squished it, pressed it...
15:46 There you go.
15:47 Now if you look at it here, you can kind of see
15:49 that we have a really nice, nicest meatball here.
15:52 So if you don't mind,
15:53 if you can give me that pan back there
15:55 and go and spray it down.
15:56 So here it is right there,
15:57 I just wanted to double check this pan right here...
15:59 That's it. I got to spray it right here.
16:01 So we're gonna put this pan out,
16:03 let's spray that down a little bit.
16:05 Spray it down for me very nicely.
16:07 All right.
16:08 So I'm just gonna go ahead and...
16:10 I mean, if they didn't have that,
16:11 they can put some olive oil on that as well.
16:12 Exactly, exactly, exactly. You know how it is.
16:14 So I got this right here,
16:15 I'm just gonna put there for now.
16:17 So I'm keeping an eye on this here
16:18 so I can get it right.
16:20 And the great thing, I know
16:21 we're calling them as meatballs,
16:22 we can actually do some other fun shapes with this.
16:24 Really? Show me a general one.
16:25 Yeah, you know, so it is kind of give an idea,
16:27 we got some kids, you know,
16:28 you may have a child that may be gluten intolerant,
16:29 you can make a simple chicken nugget,
16:31 you follow me.
16:32 So we got right here a little chicken nugget
16:33 that we can do for kids and they'll love it
16:36 it, don't need to go into McDonalds
16:37 when we can make a nice little chicken nugget.
16:39 We can also do a chicken patty, you follow me?
16:41 Right, right.
16:42 You know, rather than doing it, you know, meatball,
16:44 we can go ahead and smash it down and...
16:46 Well, we can make a burger out of this right here.
16:47 There you go, man.
16:48 And I'm about to have you a bit of more fun,
16:50 I got another surprise for you as well.
16:51 Watch it, watch it, take it easy.
16:53 I grew up, man, eating a lot of fried chicken in my day...
16:55 All right.
16:56 You know, but now we got a better than chicken,
16:57 so we're gonna...
16:59 Hello now, we have our witness up in here...
17:00 We're gonna go ahead there and make a chicken leg,
17:01 how about that?
17:03 Time out, time out, time, a chicken, who?
17:04 A chicken leg. How about that?
17:05 So we're gonna go ahead and form it right up, man,
17:07 and let's turn that thing right into, man,
17:09 a delicious gluten free chicken leg, how about that?
17:14 Chef, chef, you're watching too much TV, man.
17:15 Come on now, right.
17:17 This brother watching too much TV.
17:18 He making chicken legs... Come on now.
17:21 Don't show me no more,
17:22 you may come out with a chicken wing now.
17:24 Mercy said yes. There you go, there you go.
17:27 So that's what we have here, we have a simple, again,
17:30 from the simple mixture,
17:31 we can have a lot of fun with this
17:33 and make it a really nice different shapes and textures.
17:35 Y'all need to look at this... You know, so...
17:36 This man has a chicken leg on the tray here.
17:39 There you go.
17:40 I know it's supposed to be vegan, vegetarian,
17:42 but look at this.
17:44 Don't tell nobody
17:45 that we're making chicken legs on the show.
17:47 There you go. There you go. There you go. So there you go.
17:48 Take a look at that, that is amazing,
17:49 that is amazing.
17:51 So we got the leg, we have the burger,
17:53 we have the meatball, we have the chicken nugget...
17:56 Chicken nugget.
17:57 Oh, man, y'all see that leg over there.
18:01 Excellent, excellent.
18:02 So what's the next step here, chef?
18:04 Well, next step we have a breading.
18:06 A breading, so...
18:07 You know... We're not done yet.
18:09 We're not done yet, man, you know...
18:10 We're not done yet.
18:11 If you go to a...
18:13 You figure, when you go to, let's say,
18:14 you have some of these famous chicken places
18:15 and you know they always have that breading on top of it.
18:18 So we're gonna make a really, a gluten free breading
18:20 that we're gonna make from scratch.
18:22 Not actually made from wheat flour
18:24 but it's gonna be made from cornmeal, you know...
18:25 Okay.
18:26 And then after the bread what else...
18:28 So we're gonna make the breading to do,
18:29 to make the gluten free, how does that work?
18:32 It's gonna be a breading on the meatballs.
18:33 Okay.
18:34 You know, just to kind of give it an extra breading on,
18:36 to kind of give a crispiness on the outside.
18:37 Well, hey, when we used to make chicken back in the days,
18:40 you know, we used to put that, we did not sauteed it,
18:44 we let it marinate a little bit...
18:45 There you go.
18:46 And then before we get it going, we...
18:48 Y'all know what I'm talking about,
18:49 we got to put on a bread and so check this out,
18:51 a nice little breading recipe, real simple, it's the corn,
18:54 it's the Lem-Olay, Oh, Happy Day cornmeal breading
18:59 and it's:
19:24 And man, you already have your meat substitute.
19:27 Yep, so what, so I've got this going,
19:29 I'm gonna put some breading on this now,
19:31 that's what you're gonna do here.
19:33 Exactly, I got my cornmeal. Okay.
19:35 We have a cup of cornmeal as we said
19:37 and we have our chicken kickin' style seasoning
19:39 and we got a special ingredient,
19:40 we have a delicious cornstarch actually.
19:42 Watch it now.
19:44 And the cornstarch is really critical
19:45 because the cornstarch, in the chef world they say
19:47 it does a process called velvetizing.
19:49 A who? It velvetizes.
19:51 It velvetizes. You mean, the one that, you know...
19:53 You know, that actually, man, it's veletize,
19:55 you know, so, well, the point is, what it does,
19:57 the cornstarch actually helps to,
19:59 it locks the seasoning
20:01 and the ingredients all inside of it.
20:02 So it does make it that much more, more good.
20:05 And also what it does,
20:06 it gives a nice shiny appearance on the outside.
20:09 Did you ever seen, or have you ever watched TV,
20:10 sometimes they have that shiny chicken on TV...
20:11 Yeah, yeah.
20:13 That the cornstarch is kind of,
20:14 they use to give that veletizing effect,
20:16 you know, so.
20:18 There you go, the veletized.
20:19 Chef, we are supposed to be cooking in a kitchen,
20:21 this man is bringing velvet in a kitchen,
20:23 talking about locking in flavors,
20:24 dipping and breading instead.
20:27 Matter of fact, he gonna take over the show,
20:28 I would just be hopping once in a while
20:30 or something like that,
20:31 this man is knowing something special up here.
20:33 Now you know why I brought the chef in, all right.
20:36 So we'll just gonna mix it all up here.
20:37 All right...
20:39 It's pretty much we have our breading now.
20:40 What about this stuff over here? Am I done?
20:41 Let's keep it like that, we're almost done,
20:43 we're almost done, we're gonna be using that
20:44 just in the second for our last step here,
20:46 but we have it already...
20:47 Brother overworking me on the show.
20:48 All right, now worries.
20:50 So now what we are gonna do is simply, I still love this,
20:51 I remember when before, before I became vegetarian,
20:53 again, I ate a whole lot of chicken in my lifetime.
20:56 You know, so I used to always make a breading for my chicken,
20:58 so I learned that, you know,
20:59 if you want to get that nice crispiness on the outside
21:01 and that nice, soft part in the middle,
21:03 you know, a breading does a lot for us.
21:04 So we're gonna follow that same principle
21:06 but do it a healthier way.
21:07 A healthier way, so...
21:08 Come on, now give them something...
21:10 Something better, something better.
21:11 Something better up here.
21:13 I like to say something better to chew on, you follow me.
21:14 Give them something better to chew on, literally.
21:15 Well, that's why we got Chef Chew up in here.
21:17 There you go, there you go. So we gonna ahead...
21:18 We'll get the CW.
21:19 Just shake that on in like that.
21:21 Now we got, oh, it looks some kind of good, man.
21:22 Oh, man, some kind of good.
21:23 All right, they have to see this.
21:25 Brother, be faithful, faithful.
21:26 So we got nice breading on that,
21:28 gonna go ahead and take my chicken leg.
21:29 Oh, man, it's bringing back memories.
21:30 Oh, boy.
21:32 Time out, time out, show is over.
21:35 Bringing back memories.
21:36 This brother is, all right, I knew that leg...
21:38 I guess, it's trying to hold on to me.
21:39 But we got a nice chicken leg right there,
21:41 we got our chicken nugget,
21:42 we're gonna put our chicken nugget in there.
21:44 Oh, man, they can do so much with this recipe.
21:46 Chicken nugget up, chicken patty here,
21:48 all gluten free.
21:50 Oh, man, this is nice, gonna go ahead
21:51 and bread that up really nicely.
21:53 Ready to go inside the oven,
21:55 looking really good, looking really good.
21:56 Wow. Looking really good.
21:58 Oh, it looks really good.
21:59 Say no more, Chef, this,
22:01 you've taken this thing to the next level.
22:03 So we'll go ahead and put that right inside of the oven.
22:05 All right, so we're gonna get that going over there.
22:08 But you said it's not even done yet.
22:10 Exactly...
22:11 There's more to it. Exactly, there's more to it.
22:13 And so we already shared this stuff about the vital gluten...
22:15 Vitamin gluten, exactly, exactly.
22:16 Okay, okay, so... So we're gonna do...
22:18 Let's see how that works.
22:19 We got another step that we're gonna be doing.
22:21 It's not over till it's over.
22:23 What we're gonna do, we're gonna go ahead and take a...
22:25 It's looking really good right there,
22:26 it takes two cups of this mixture, do it now.
22:28 I'm doing little bit excited in the kitchen here.
22:30 Two cups of our mixture right here.
22:33 Ah, I was feeling little lonely over here, man.
22:35 All right, so we're gonna take two cups of this.
22:37 Actually one cup, we're gonna take one cup of this,
22:38 I'm sorry, one cup of this.
22:39 All right, so just one cup. One cup of that.
22:42 One cup of that.
22:44 So this is actually, while we,
22:46 we didn't put no gluten and stuff, so it's gluten free.
22:49 This is ready, this one cup. Exactly one cup.
22:52 And what we're gonna this time, we actually, this time
22:54 it's an alternative for those that can't use gluten.
22:57 This goes, you know, if you want a little bit
22:58 more chewiness, again, if you can eat gluten,
23:00 we're gonna actually add gluten to this recipe.
23:02 And this gonna give
23:03 a little bit more of that chewiness
23:04 when you eat it.
23:06 So it is kind of, you know, if you can, you know,
23:07 so we're gonna...
23:09 Chef, chef, you took it, it's a whole another dimension,
23:10 it's a whole another dimension here today.
23:12 And matter of fact, we're not ready for this show,
23:14 we need to keep this show in three years later...
23:15 Oh, man.
23:17 You see 'cause I feel bad sometimes
23:18 when people who can't eat gluten,
23:20 most things have gluten in it
23:21 and then it has to be a special occasion for them
23:23 to get something gluten free.
23:25 This brother came on the show and made something gluten free
23:29 and now he said, I feel bad for those who can eat gluten.
23:32 Hey, let me make something for you.
23:34 Chef, that's a whole another world right there.
23:36 We're flipping around, don't we?
23:37 Rather be faithful. Flipping around.
23:39 What I also have here some sage as well.
23:40 This adds a little bit, if you want to do it,
23:42 let's say a sage patty or sausage patty,
23:43 you can also do, put the sage inside of it, you know,
23:46 to kind of whatever level you want up the sauce to taste
23:48 as you want to get,
23:49 and we also add a little bit of olive oil
23:51 and this again is similar to what we did at first.
23:53 The only difference here is that
23:54 we have the gluten inside of it
23:56 which is gonna give a little bit more chewiness.
23:57 Let me grab something here for you.
23:58 We're having fun in the kitchen.
24:00 There you go. All right.
24:01 Well, here, this is all done here, yeah?
24:04 That's all done. I'm just mixing this all up.
24:08 I'm just the sous, what it is, the sous-chefs today.
24:09 Sous-chef, there you go, sous-chef.
24:10 I'm just helping the...
24:12 Exactly. The chef here.
24:13 Next order, next order,
24:15 let me clean some dishes up in this kitchen.
24:17 So, you know, it says,
24:18 there's gonna be no one more dishes when Jesus comes.
24:20 You know, I made something about that, you remember that?
24:22 Chef, chef, chef, you're taking this thing...
24:23 Go ahead now...
24:25 Well, I know, there's a song about...
24:26 There's song about that, man. How does this song go?
24:28 'Cause you'll be playing around.
24:29 It says, "There'll be no more dishes
24:31 when Jesus comes.
24:33 There'll be no more dishes when Jesus comes
24:37 But a glorious kitchen when Jesus comes
24:42 To carry His love ones home."
24:45 What!
24:46 There you go, man. Time out, wait a minute.
24:48 Amen. Hold there up.
24:50 This brother cooking in the kitchen,
24:51 flipping it up for us...
24:53 You got to sing some songs, man.
24:54 Now he has given us some hope.
24:56 He did by the way, he's been watching the show
24:57 'cause I say it, I'll tell anybody,
24:59 I don't like dishes...
25:00 Come on now. It's just like a hassle.
25:03 Man, if I could cook everything in one pot, literally,
25:05 I cook everything in one pot just to avoid the dishes.
25:07 There you avoid dishes, man.
25:08 That's why I need to make it up to heaven
25:10 because there'll be no more what?
25:11 No more dishes, man, when Jesus comes.
25:13 No more dishes and a glorious...
25:14 A glorious kitchen.
25:16 Come on now,
25:17 we'll be eating at His feet, amen.
25:18 There you go, there you go.
25:20 So now we have our delicious mixture,
25:21 very simple as the last one, perfect.
25:22 It doesn't even make your hands mess, I love it, I love it.
25:25 Then let me grab this one out then here and make sure
25:29 'cause we got to get our thing going...
25:30 There you go, there you go. We got to put that down.
25:32 Now I know this one has no gluten.
25:34 But this one has gluten
25:35 but we can be all one happy family.
25:37 There you go, one happy family, man.
25:38 Is that all right?
25:39 So we're gonna go ahead and make,
25:41 we're gonna make a nice big chicken wing this time, man.
25:42 All right. Do you mind if I do that?
25:43 Can I have fun here?
25:45 Come on now, bring it on, you already brought the little one.
25:46 All right, here we go.
25:48 You know, this, let's have a nice,
25:49 you know, a big drumsticks that we all used to love, man,
25:50 and now we're gonna bring it back
25:52 something healthier, something better as we say.
25:53 Giving something better to... Something better to chew on.
25:56 Man, look at it. Wow.
25:57 We brought the massive colossal leg right there, boy,
25:59 we brought this, do that now.
26:01 Oh, that'd be favorite leg,
26:02 it look like the bones are sticking
26:03 out of that there, call up.
26:05 There you go, man.
26:06 So we got a nice little leg right there.
26:08 Then we're gonna do squash outside the leg,
26:10 you never had chicken with squash in it, huh?
26:13 This brother want me out... Oh, man.
26:15 This thing looks so good, I'm just ready to sit down,
26:18 you see my knees buckling in here...
26:19 There you go, man. I'm ready to sit down and eat.
26:21 Eat at the welcome table.
26:23 And that's gonna have again,
26:24 it's little bit more chewiness all throughout,
26:25 it's gonna be a really nice texture with nice taste.
26:28 And so we have again our meatballs, again,
26:29 we added the sage in this one,
26:31 so we can do some simple
26:32 sausage patties on this as well.
26:34 Let's kind of smash it down little small sauces patties.
26:36 You know, so we could again,
26:37 we can make all this stuff right at home
26:39 from scratch, healthy,
26:40 I mean very tasty
26:42 so it's a really versatile recipe
26:43 that we have it today.
26:44 And you mentioned of squash here,
26:46 what we realize a squash is phenomenal for those dealing
26:47 with high blood pressure, high cholesterol.
26:51 And matter of fact, not only is the squash good,
26:53 pumpkin is in that same family.
26:54 So as a result, you know, pumpkin seeds,
26:56 for a person who has high blood pressure,
26:58 they found that pumpkin seeds is very valuable to it.
27:01 You ever noticed that somebody had like a heart attack
27:03 or having a stroke or something like that,
27:05 they put what is known as a nitroglycerin patch on them.
27:09 The pumpkin seed has
27:11 what is known as amino acid called L-arginine
27:14 and when that passes through digestion now,
27:16 it produces the same properties,
27:18 the same properties as that nitroglycerin.
27:21 Wow, wow, wow.
27:22 So watch this, you can get your own natural medicine
27:24 from the Lord.
27:25 Who knew that you can lower your blood pressure
27:27 by eating a chicken wing.
27:30 There you go, man.
27:31 A chicken wing,
27:33 but this is something better to chew on chicken wing.
27:35 So watch this, we have a finished product here.
27:37 This is how it should look
27:38 when it comes out of the oven there.
27:40 Really simple and easy, everybody can enjoy.
27:43 Chef, that looks amazing.
27:45 Now, but, you know,
27:46 I can still see what's in there,
27:48 I see that all of that good stuff...
27:49 Exactly.
27:50 Now we can truly enjoy,
27:52 given them Oh Happy Day, Lemon...
27:55 Olay.
27:56 Lemon-Olay, enjoy
27:58 and give them something better to chew on.


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Revised 2017-05-04