Participants: Nyse Collins (Host), Donna-Marie Lindsay, Evita Tezeno
Series Code: TOP
Program Code: TOP000083
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00:15 Welcome to the "Taste of Paradise."
00:17 My name is Evita Tezeno. 00:20 You know I love spicy food, I just love it. 00:23 And I try to come up with some recipes 00:26 that incorporate spicy and sweat and savory 00:31 and I have another one for you. 00:34 I have a spicy new dish that has an almond sauce 00:41 and it is fabulous, fabulous, fabulous. 00:45 That's also colorful, 00:47 you know, you eat with your eyes first. 00:49 So if something doesn't look good 00:52 you're not going to want to eat it. 00:53 So let's see what the ingredients are 00:57 and let's go through the recipe. 01:00 For the Noodles we need. 01:56 So we're gonna do the dressing first. 02:01 And I just love tahini. 02:03 Tahini is my favorite. 02:05 It is delicious and tahini is made out of sesame seeds, 02:11 it's sesame seeds butter. 02:13 So that's what tahini is. 02:16 And we have our orange juice 02:17 and you can use water but orange juice 02:20 adds that flavor to the recipe. 02:25 We have almond butter. 02:29 And going back to tahini, 02:30 it's really hard to find raw tahini, 02:33 so most of the-- 02:34 In most of the stores 02:35 it's roasted sesame seed butter. 02:39 So don't sweat the small stuff. 02:41 If you can't find raw tahini 02:43 just go head and get the roasted one. 02:47 We don't want to make things difficult for you. 02:50 So we have our date, our clove of garlic, 02:56 our yeast flakes, our cayenne with-- 03:02 I love cayenne, our chili pepper. 03:09 Our black sesame seeds very, very simple. 03:15 And we're going to blend this. 03:40 Now in a previous recipe I-- 03:44 In our previous program, sorry about that 03:46 I made these wonderful carrots by using a vegetable peeler. 03:53 And so this is how it's used 03:54 you just take a vegetable peeler 03:56 and you just continue to peel the carrot 04:00 and it comes out with these wonderful Julian slices. 04:03 Now for the zucchini, 04:08 the way we get them 04:09 into wonderful noodle shape like this 04:13 is I use this wonderful tool. 04:14 This is called a spiralizer. 04:16 Now you can get this online you can order it online, 04:22 you just put in the search engine 04:25 and put spiralizer and this will come up. 04:29 Make sure it looks like this 04:30 because the other brands they tend to be a little wonky. 04:34 So you want to use this one, you want get this one. 04:36 Oh, they have some that's a little more expensive 04:39 and they're made out of stainless steel 04:41 but they really, really are expensive. 04:43 So this one very you know, 04:45 under $40 it's great and it work fabulous. 04:49 So I am gonna show you how to use it. 04:51 You cut the two ends off of the zucchini 04:54 and what I like to do 04:55 is I like to cut the zucchinis in half, 04:58 so the noodles don't be as long. 05:01 And you just plug it in 05:03 and what's so cool about this little contraption here, 05:09 it has different noodle sizes, 05:12 little blades that you could do different noodle sizes. 05:14 So it comes all compact it's just wonderful. 05:18 So I am using the small blade 05:21 and you just do it like this. 05:29 And look at that, amazing. 05:32 Just wonderful noodles and you could use this 05:35 when morning spaghetti if you are low carb diet, 05:39 you can use this 05:40 in place if your spaghetti and it tastes, 05:45 I am telling you your mind thinks it's spaghetti. 05:47 It tastes just like you're eating noodles. 05:49 So don't fear because it's delicious, 05:54 it's really, really good. 05:55 And if you don't like the kind of raw taste zucchini 05:59 you can sprinkle little salt on it 06:00 and just wait for a couple of hours 06:02 and it will soften a little bit 06:05 and it's just like pasta, just like it. 06:11 So now we're gonna just combine it, 06:13 it's just a real simple recipe. 06:17 You take the noodles. 06:23 And you combine the carrots. 06:27 And this is also a recipe 06:29 that is very simple, simple ingredients 06:33 you can make it. 06:36 You could go home you can run out 06:38 and make it today, very, very simple ingredients. 06:45 I am making a mess here. 06:48 You know, I like to use my hands, 06:50 so I am using these tongs right now 06:53 and it's not working for me. 06:57 So now you want to take your sauce. 07:09 And if you want the sauce a little thinner, 07:12 you could put a little more orange juice in it. 07:16 It's just depending on your taste 07:20 and how much you want it coated. 07:30 So you're going to toss this surround 07:32 make sure that the sauce is incorporated in the noodles. 07:49 Okay. 07:55 You know, you have to always have a pretty presentation. 08:15 Now you take a little cilantro and I just love cilantro. 08:20 And you just toss it around, 08:23 have your green olives and these olives are not raw 08:27 they came out of a can. 08:28 But it's very difficult to find olives 08:32 that are not curative vinegar or red wine vinegar. 08:37 So I usually buy the can olives because it just water, salt. 08:42 So get this out of the way. 08:47 And then I am gonna use hemp seed, 08:49 hemp seed is a complete protein. 08:51 And it's very wonderful. 08:54 It has nutty flavor, 08:57 so I love to drizzle hemp seed on my salads 09:01 it makes things nutty tasting and you getting packed 09:06 tons and tons of protein when you do that. 09:12 Now look at that. 09:14 This is a dish fit for a king or a queen. 09:21 I did it again another fabulous recipe 09:26 coming from the Taste of Paradise kitchen 09:29 with your own Evita Tezeno 09:32 and you know what I say at the end, 09:34 remember to live life fresh. 09:44 Welcome back "Taste of Paradise" 09:46 you know how we do it here. 09:47 We do it really good 09:48 we're going to add a little heat of this 09:50 but in particular we can make a special 09:53 and tasty just for you. 09:55 Now, now -- 09:59 we're gonna do something that has never been done before 10:02 at least "healthy way I think." 10:04 We're gonna make one of my other favorite recipes 10:08 all the way from a special Island 10:11 in the Caribbean and we call it JA, 10:13 we're talking about Jamaica. 10:15 Now when you think of Jamaica 10:16 you think of fantastic recipes, 10:17 you think of good taste of food some of it spicy 10:21 but you know, we all subscribe to use in the hot items 10:26 and one particular item is Jerk, 10:28 Jerk sauce, Jerk seasoning, Jerk chicken, 10:32 Jerk this there jerking people out there. 10:35 It's all kind of stuff and if you notice 10:36 let's take look over here why 10:37 because we brought in our jerk specialist from JA. 10:42 Well, she is from JA she's actually one of the, 10:44 you know, associate consultant on our team 10:46 her name is Donna-Marie Lindsay you've seen her before Donna. 10:49 How's it going. 10:50 Good, good's to be back. 10:51 Amen, amen. 10:53 I heard the oven going off. 10:54 You're cooking up a storm up here. 10:56 So we want to welcome Donna back 10:58 you know, I would say all the way from JA 11:01 but Donna you are originally from JA, no? 11:03 Yes, originally from JA, Jamaica Kingston. 11:05 From, from Kingston, Kingston, watch it now. 11:09 You know, they say there are rude boys-- 11:10 Be careful. 11:11 And carry on, amen. 11:14 Well, I am from the Island of Brookland. 11:18 You know what it mean? 11:19 So in Brookland we have a lot of good fun 11:22 and there's a lot people from the West Indies there, 11:24 especially the Jamaicans. 11:27 Oh, they like run in place 11:29 nice wagwan and all little stuff-- 11:31 In San Jose 11:32 we call it Kingston 21. 11:34 Kingston 21, this is-- 11:37 That's Brooklyn though? Yes. 11:38 All right, good news, good news. 11:40 Well, today we're going to make some Jerk Tofu. 11:45 That's right, that is correct, Jerk Tofu. 11:48 But you see thing is making Jerk Tofu 11:50 is actually not that hard. 11:52 No, it's not that hard if you have the right ingredients. 11:55 The right ingredients because normally when people 11:57 make Jerk Tofu all I do is to take the same Jerk seasoning 12:00 and put it on the tofu. Put on it, right. 12:01 But you know, here at "Taste of Paradise" 12:03 we try to lower people blood pressure 12:04 not raise their pressure. Exactly. 12:06 Because Jerk seasoning, 12:07 original Jerk seasoning has what in it? 12:09 It has Scotch bonnet pepper, 12:12 the red pepper really hot pepper. 12:14 But it also has like nutmeg, all spice, 12:18 you know all those species that you know 12:19 we traditionally bake with 12:20 but we also put it in the seasoning too, 12:23 to give it that nice little flavor, 12:25 so you have that hot 12:27 but you also have that special hints of nutmeg 12:30 and all spice and that sort of thing, 12:31 that's also in the traditional Jerk sauce 12:35 or Jerk seasoning. 12:36 Right, right. 12:37 And we know that the nutmeg 12:39 you know, if you keep a eye on the season here 12:42 we're gonna talk about nutmeg. 12:43 Nutmeg can actually be considered poisonous 12:46 because it's toxic alkaloid. 12:48 But don't, don't, don't get too angry right now. 12:50 Let's make sure you watch all other programs 12:52 that you'll understand for yourself. 12:54 And you know, things we can use instead of that 12:56 you know instead of nutmeg-- 12:57 There are things we can use cayenne. 12:59 Coriander, cardamom 13:01 which are not as strong, you know what I mean? 13:04 But still flavorful. 13:05 But still flavorful and tasty 13:08 and if you heard that jerk seasoning, 13:09 they has lot of everything the pepper will slowly 13:12 but surely over consistent period of time 13:14 will raise your blood pressure. 13:15 Right, right. 13:16 And then I remember because when I used to do 13:18 a little jerk seasoning and stuff 13:20 I always used to you know, 13:21 taste it a little bit and it has a lot of what it? 13:24 Pep. 13:25 A lot of pepper and salt 13:26 and yes a lot of other flavorings 13:29 and species and stuff. 13:30 So the key here, 13:32 there is nothing difficult about making that jerk tofu 13:36 but here we're try make that jerk seasoning 13:39 so go along with the tofu 13:40 that will be helpful and healthy for you. 13:42 It is not just gonna go just like that 13:45 you can't just eat jerk tofu all day, 13:47 what else we're going to make with that. 13:48 We're gonna make some rice. 13:50 But not just plain rice, we're going to rainbow rice. 13:53 Rainbow rice with some jerk tofu. 13:56 Man before you know, 13:58 I make some parties or something like that. 14:00 Woops. 14:02 Too much, too much, too much information there. 14:05 All right, so what we're gonna do 14:06 we're gonna over these quick simple recipes write it down, 14:09 especially the jerk one and also the rainbow rice. 14:12 Here is your recipes today for that. 14:16 For the jerk tofu all we gonna use is... 15:09 So here it is. 15:10 This is the key to making some great jerk-- 15:14 Jerk seasoning. Yes, jerk seasoning-- 15:16 Look at her, you see so both 15:19 you see that man we see normally 15:21 when you make be carefully 15:23 because there are pepper and all that stuff. 15:25 This is a simple way on how you can make 15:27 that jerk seasoning and so how do we do that here? 15:31 All right, well what we're gonna do is 15:34 we're gonna make our seasoning first 15:37 by blending all our species together. 15:41 So what we have here is some diced tomatoes, 15:45 not tomatoes onions. 15:46 All right, so we have the diced onions there. 15:48 Onions and we also have some scallions 15:51 or our green onions is what they call it 15:52 here in the United States. 15:53 Green onion or scallions. 15:55 Scallions is what we know it as. 15:57 And we also have some minced garlic. 16:02 And you have the garlic in there. 16:03 So you cut it all up you put it in a bowl 16:05 and basically we're just gonna put that. 16:07 Some people add ginger. 16:08 Some people also use ginger. 16:10 Now ginger you use it once in a blue, 16:12 once in a blue but everyday too much, 16:14 too much it's a fiery item, 16:17 so you don't want use that on a consistent basis. 16:19 So just use it for special occasion, amen. 16:21 So I am gonna go ahead 16:22 and add the little cardamom, coriander. 16:26 Cardamom, coriander 16:29 and that's true normally we will add these items here 16:31 to do what to do... 16:33 In place of the... 16:35 Baking item here. 16:36 Baking item, so we're adding this 16:37 in place of you know the... 16:39 Is that nutmeg and cinnamon extract-- 16:42 And olive spice and that sort of thing. Okay. 16:44 And I am gonna add our sweetener, 16:45 our Florida can juice crystals. 16:47 All right. 16:48 I am gonna add the thyme. 16:52 So thyme is very-- 16:54 Not thyme. 16:55 Thyme, put some thyme in there. 16:58 All right and what else? 16:59 I also have paprika. 17:02 Paprika. Is that-- 17:03 It's just dried red bell peppers. 17:04 All right. And once that--I go to-- 17:06 Thing that you can also use is the small version, 17:08 that gives it a nice little you know grilled... 17:13 Right the flavor stuff. 17:15 All right, so you have that, 17:16 all the bell peppers, the red bell peppers 17:19 because that's what basically paprika is dry red bell peppers 17:23 and as we learn over and over 17:25 this one of highest sources of Vitamin, 17:27 Vitamin-C, okay? 17:29 Then you're adding juice to this, 17:31 this is what is interesting, 17:32 that I didn't realize here is that the-- 17:36 That the jerk seasoning has fruit juices in it also, okay. 17:43 We are tropical you know, 17:44 so we have to add a little flavors too. 17:47 And that right there. 17:48 No that is so instead of using braggs 17:51 what you can do is use a little a beef style. 17:54 Beef style seasoning 17:55 or as you see if you don't have that the braggs as well. 17:58 So then what we're gonna do is blend this all up. 18:00 We're gonna blend this all up 18:02 hopefully it will go through nuts. All right. 18:06 Go ahead. 18:27 Mercy, mercy look at this. 18:30 This is looking like that. 18:34 Looking like some jerk-- 18:35 Some serious jerk seasoning there. 18:37 All right can pore it all 18:39 so people can have nice look at what... 18:41 All right, so here we go here is our jerk. 18:44 Man, because the normally 18:46 the jerk is really what dark or-- 18:48 Dark right. 18:49 Or something like that so that... 18:50 It has a good little color to it 18:53 and good consistency as well if you buy it in the stores, 18:56 sometimes because you use it to kind of marinate your meat, 19:02 sorry your substitute so... 19:04 What we have here is tofu. 19:08 Man we're going to jerk down some tofu. 19:10 Right, so we've already started the process. 19:15 Okay, so we have the tofu here. 19:18 Right. And then. 19:19 So what I am gonna do it to just slice it 19:23 and slice is here just across. 19:25 And the good news is you can take this jerk seasoning here 19:28 you just make good little batch of it 19:30 and you could add to different recipe 19:33 just like regular jerk seasoning 19:35 that you will buy at the store whatever like that. 19:37 Or you can use it for nut just tofu 19:39 you can use it from many different recipes 19:42 that is around. 19:44 So go ahead you can make yourself a nice little batch 19:46 put it in the jar and you are good to go. 19:50 Right. Good to go. 19:51 So we've sliced it there, 19:52 so what we want to do right now 19:55 is to actually have it marinate for a while 19:58 because that's one of the keys when you are cooking. 20:00 You know, any of you, you'll need substitutes 20:02 you want it to retain the flavor 20:04 whatever you are seasoning it with. 20:06 Man, man. 20:07 So what I would do is probably do it early in the morning 20:12 and probably or have it soaking over night. 20:14 Wait, wait, Donna you have to let to get 20:16 the Jerk seasoning in there, you're putting pound and pound. 20:19 I know but I am gonna mix it around. 20:22 And actually marinate. 20:23 Marinate in tofu, 20:26 all right she's gonna jerk down the thing, 20:28 put it inside you know, because long time ago 20:31 long time ago when I used to do the jerk seasoning 20:34 I get in there I get into my food 20:36 and it get to what I used to... 20:38 Yeah, you have to be very careful 20:39 you can't do that jerking because tofu is delicate, nice. 20:43 You're going to-- 20:44 You're not going to end up with-- 20:45 We use to slap it and... 20:46 You're going to have jerk tumbles. 20:48 Yeah, tofu is a little gentler, 20:51 you see so by living a healthy lifestyle 20:53 that teach you not to just beat up things 20:55 and stuff like that, 20:56 you have to take time and patience, all right? 20:59 So I would leave this there to marinate probably for few hours 21:04 or over night even better, the longer the better it is. 21:06 What? 21:07 Well, check this out, here, you're looking. 21:11 Look, man. 21:12 And so you have the-- 21:15 But now watch it the key to the jerk seasoning 21:17 and stuff like that is the spice. 21:19 So what-- 21:20 What do we do here to keep that heat going. 21:24 So what do we do we've added garlic? 21:27 Garlic is actually very potent 21:30 it does have that nice kick 21:32 but without the side effects 21:33 you know, the harmful side effects. 21:34 And garlic has many you know nutritional 21:37 or health benefits you know 21:38 a lot of person know for high blood pressure 21:41 you know, they say the garlic but you don't take it, 21:43 it would caution, you know. 21:44 Yes, that's true, that's true. 21:46 Because a lot of times people go ahead 21:48 and they use this garlic and they just find out 21:51 you know, I call it street ambulance, 21:53 you know, somebody say, oh, you have blood pressure 21:55 come then two piece of clove and boil it down 21:58 and break it down and drink it down 22:01 and they don't know 22:02 that the person has already taken blood thinners. 22:04 and so now that they go ahead 22:06 and use additional raw garlic it can cause other problems. 22:11 It can cause other problems. So please follow along closely. 22:13 Follow along closely but the garlic does 22:15 add some good flavor there 22:16 for a jerk seasoning as you see this. 22:18 So this is a good item to add that little kick, right. 22:21 Good kick and it's also healthy as we said. 22:23 And is healthy, so what we're going to do, 22:26 a matter of fact this garlic is for the other recipe. 22:28 Yes, the rainbow rice, 22:29 so let's see we can put it on quickly because. 22:31 So check this out rainbow rice 22:33 write it down real quick all you need is. 23:02 Oh, man there it is. 23:04 You try to get a rainbow this is like a double rainbow. 23:07 All right, well the more colors the better right? 23:09 All right, so we're going to get that going 23:11 and basically what you're going to do 23:13 you're just going to pour those items in, yeah? 23:15 So we're going to go with the rice, 23:17 it's already been on, so what I am gonna add-- 23:19 And what's this, why you doing that? 23:21 She was supposed to marinate this here, yeah. Right. 23:23 She literally tried to baptize this. 23:25 I am gonna take this put this in the fridge real quick. 23:28 While he does that, 23:29 I am just gonna go ahead and add these items here, 23:32 so we're adding salts, we're adding peppers, 23:39 we're adding... 23:40 Mercy, mercy, mercy. 23:42 So what do you have now? 23:44 Well, I have what you've been marinating all night here, 23:47 but I'm like can't show you all until she's-- 23:50 Until she's finished here. 23:51 So basically this is a flavorful rice as the garlic 23:54 and all other good stuff in it, even some broccoli, mercy. 23:59 So you have all of the colors you have the red, orange, 24:01 no, I don't see no blue in there though. 24:03 Well, you know what... 24:04 Yeah, we can't put blueberries in it, all right. 24:06 So we're gonna cover that we're going to let that 24:07 and it's going to go to a boil, 24:09 once it starts boiling put it on low heat 24:11 and just let it sink, and it'll do its own thing. 24:13 So here we are what do we have here? 24:15 Well. We have the what? 24:17 We have some of the tofu here already been sitting in 24:21 our special sauce for quite a while. 24:23 So what I am gonna do is going to have a little oven, 24:26 we're going to put it in the oven. Okay. 24:28 So some people they put it on the stove top. 24:31 But we're trying to you know, 24:32 do things little healthier here, right? 24:35 That's our theme. 24:37 So what I am gonna do I am just greasing this lightly 24:40 and then I am just gonna place out little slices. 24:46 Man that tofu suck up the jerk seasoning there. 24:49 Right. 24:50 And that's what we want 24:52 because that way it will have all the flavors 24:55 that we want it to have, right? 24:58 So we have to take our time 25:00 sometimes people to get it a little firm 25:04 they may double boil it, 25:05 I don't know if you guys are familiar with double boiling 25:07 that helps it to stay a little firm. 25:10 And if you do you know, take it 25:12 and it doesn't have the same you know, 25:14 a little covering on it we can face them... 25:17 They have a little on top. Right. 25:20 Yeah, fix up nice. Look at that. 25:22 So you have that and then basically 25:25 we could just take a piece of that and eat that, no? 25:27 No, we want to put it in the oven. Of course. 25:30 Oh, this is falling apart but not-- 25:32 It's fall in part but I may need to test it. 25:34 And let me see a little piece. 25:36 You see the coolest thing is when you have the jerk tofu 25:39 and stuff like that you don't really have to worry, 25:42 you know, with the chicken and stuff you have to. 25:46 So this is just, this is tofu. 25:49 Because is our natural ingredients here. 25:52 Very nice, ooh, has a nice little. 25:53 No adhesives, no perspectives. 25:57 It's tofu you can't do with chicken. 26:00 You have to let that kick, uh, cook 26:02 because if you're going to eat that raw chicken 26:04 you may get a kick for real in your belly 26:07 and they will take this and put this where. 26:09 Put it in the oven. In oven. 26:10 And then you have a couple in oven already, no? 26:12 Yes I do. 26:14 Mercy, so let me get something to hold 26:17 or it's going to burn me. 26:19 We're in a kitchen, 26:20 so we're gonna fix up here for you all. 26:23 All right, so we get this going. 26:26 All right so here couple less pieces there 26:29 and then now you have your jerk tofu, 26:33 literally that thing look like some... 26:37 Let me try, let me try real quick for you all. 26:42 Oh, wow. 26:44 Why are your pretty skin up so? 26:45 I am trying to... 26:47 Like she want a piece. 26:49 This is really good 26:50 because now that's really thick really consistency there 26:54 and just like you know our chicken dry up... 26:56 I want to hear what you gonna say was you know... 26:59 You know, fix up and it has a nice little kick to it. 27:02 You went ahead already. 27:03 And we have some rice. 27:05 And you made some rice already. 27:06 So let's get a spoon there too. 27:08 Wow very good, Donna, man. 27:11 She brought Jamaica to our set here 27:16 so now you have the rice very nice, 27:19 pretty it is colorful. 27:21 And then you have some jerk 27:24 some jerk tofu to go along with that. 27:27 And then you could probably make a nice 27:28 little gravy or something. 27:30 And it fix up there. 27:33 Man, I wish where is all my stuff here 27:36 this is looking good. 27:37 So if you all can take quick look 27:40 you have your jerk tofu with let me see 27:45 if you all can take a look at that. 27:47 The jerk tofu with some rainbow rice 27:50 and you fix up good. 27:52 There is no reason why we need to use all of this spicy stuff 27:55 and hurting ourselves at the same time. 27:57 You could just make a good recipe 27:59 that you heard it here on "Taste of Paradise" 28:01 thank you so much. |
Revised 2014-12-17