Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000044
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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. |
Revised 2017-05-04