Participants: Nyse Collins (Host), Evita Tezeno, Donna-Marie Lindsay
Series Code: TOP
Program Code: TOP000086
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00:15 Welcome to "A Taste of Paradise",
00:17 my name is Evita Tezeno. 00:19 And, you know, you heard the story before, 00:21 I've grown up in the south. 00:23 And we used to have a pecan tree in our backyard 00:26 and every fall I used to go out and pick pecans. 00:31 And my grandfather and my grandmother 00:33 and I would sit around and we would peel pecans, 00:35 it was like a family thing. 00:37 It was so much fun and I have never ever 00:42 lost my love for pecans, I just love them. 00:45 So I try to come up with different recipes 00:49 that contain pecans and I have one for you today, honeychild. 00:54 I have a amazing ooey gooey southern pecan bar. 01:01 That is fabulous and it is going to set your mind on fire, 01:08 it is so amazing. 01:11 So let's read the recipe. 01:16 For the topping you need... 02:04 So we're going to start with topping first 02:07 and we have our pecans which I love, this is, 02:13 I think this is one of my favorite nuts. 02:18 And we have our maple syrup and if you don't have 02:21 maple syrup you can use honey. 02:23 But I love the smokiness of maple syrup 02:27 I really, really like that. 02:30 And vanilla extract and when using vanilla extract 02:33 make sure you read your labels 02:34 because a lot of the vanilla has alcohol in it. 02:38 So you want to make sure that you're getting 02:41 a pure variety of vanilla. 02:47 And then we have our salt. 02:49 And salt balances the flavor and sweetening, 02:54 so I like to add a little salt. 02:56 But if you have high blood pleasure 02:58 and you are on a low salt diet you can not put the salt in. 03:03 It's just a little add. 03:05 So we're going to put this aside for a minute 03:08 and then we're going to go on to our crust. 03:12 So now we're going to use cashew flour and cashew flour 03:16 is just cashews ground up in the processor, 03:19 it's real simple that's how you make nut flour. 03:21 And this is kind of a flour so to speak. 03:26 But we're using cashews it is a lighter nut 03:28 so it gives a light crust. 03:33 Then we have our cardamom and our coriander 03:36 which is a substitute for cinnamon. 03:40 And I like to incorporate the flavors, 03:42 so I'm going to mix that around a little bit. 03:50 And then our vanilla extract. 04:03 And while the processor is going 04:06 I am going to mix in the honey. 04:39 So here's our crust. 04:42 We get these out of the way. 04:53 And we're going to put our crust in a Pyrex pan 04:57 and I have lined it with parchment paper. 05:00 You can oil it with a coconut oil 05:05 but what I found out it still sticks 05:07 so I have lined it with parchment paper to make it 05:11 a little easier to get-- 05:13 To remove after you have your, your bars finished. 05:21 So you have to use your hands and just press this out. 05:30 And this is a real easy quick recipe. 05:34 It is so good and so tasty. 05:39 Use this to smooth it out a little bit more. 05:49 And it doesn't have to be all completely at the bottom. 05:55 But you want to at least have a good portion of it 05:59 spread kind of evenly. 06:05 So what I'm going to do with this now 06:08 is stick this into freezer 06:11 and let it set for a little bit. 06:17 And gets a little more this out. 06:22 It is really gluey and sticky. 06:30 Okay, I'm going to go to freezer, 06:34 pop it in the freezer. 06:42 And now we're going to do our date paste 06:46 which is like the filling. 06:54 So we're going to use our vitamix. 06:58 And we have my favorite date is the medjool dates 07:03 and they have been pitted. 07:10 And we have some more vanilla extract 07:12 this is loaded with vanilla 07:14 because it's loaded with flavor, 07:16 what really good flavor. 07:19 And we have our water. 08:13 And this is the filling so now I am going to go get our crust. 08:27 And you really want the crust to set for about 30 minutes. 08:31 But we don't have that much time right now 08:33 so we're going to pretend that has been 08:36 setting for 30 minutes. 08:40 And we take our date paste 08:43 and we just smooth it out over the crust. 08:53 And if you don't have a blender 08:55 you can also use a food processor, 09:01 it's much easier, 09:03 whatever you have in your kitchen. 09:08 I love dates because dates are natural sweetener. 09:12 So it helps you when you have a sweet tooth. 09:18 Sometimes I eat a date just, 09:20 just for desert instead of grabbing something 09:24 sugary sweet, I'd grab a date. 09:29 And that satisfies my sweet tooth. 09:37 So after this is all spread out in your pan... 09:54 Do a little bit more. 10:02 Then you take your pecans... 10:17 and I like to press them down into the curst 10:21 and the date paste. 10:34 And then I stick this into the refrigerator or freezer 10:38 and let it set for about maybe an hour or so. 10:44 And then you cut them 10:45 and I have a amazing finish product. 10:56 Look at these bars, these are amazing. 11:01 And I can't wait, I am going to eat one. 11:04 You see they are very gooey, very ooey and gooey. 11:09 Let's see how they taste. 11:13 Wow, this is so good. 11:19 This incorporates pecans, 11:23 dates, cashews my favorite. 11:29 Oh, wonderful this has been another fabulous recipe 11:33 from the kitchen of Taste of Paradise. 11:36 And remember to live life fresh. 11:46 Welcome back A Taste of Paradise, 11:48 you just had some delicious ooey gooey 11:50 something down there in the down south 11:52 that Evita does specially. 11:53 Well, we're going to take it to the next level 11:56 or a little further south all the way, 12:00 we're going to fly all the way to JA, 12:03 yes, I said JA for anybody know what JA is? 12:05 We're talking about Jamaica and when you think of Jamaica 12:08 you think of the Caribbean, you think of good food. 12:12 However when I think of Jamaica, 12:14 I think of some really good items in particular 12:17 and I'm talking about patties, yes. 12:19 Some good Jamaican beef pattie, 12:23 but of course, you know, on Taste of Paradise 12:25 we are not doing no beef pattie and stuff like that. 12:28 We're going to make a good healthy one 12:30 that you can try for yourself today 12:33 and I wouldn't make it, I would make it, 12:35 but I had to bring in the Jamaican specialist, 12:39 our very own consultant Donna Maria Lindsey. 12:42 Donna, what's going on? 12:44 Nothing much, nice to be here. 12:45 Everything good? Everything irie. 12:47 Everything irie, all right. 12:49 For you, oh, you know, that's just good patois 12:55 as they were saying. 12:56 So I have to get Donna will come back fellowship with us 13:00 and make some good patties and stuff like that. 13:03 You know, I could probably do it I am from the island, 13:05 you know island I'm from right? 13:06 You could try nice I wouldn't say that, 13:08 doesn't stretch if you could probably do it. 13:10 We call our haters, we call our haters, yeah. 13:12 I am from island of Brooklyn and there are 13:15 so many Jamaicans in Brooklyn, but you are not from Brooklyn? 13:18 No. Where you are from? 13:20 Well, I was living in Arizona for several years 13:23 before I moved over to Berrien Springs, 13:25 so right now in Berrien Springs before I was in Arizona. 13:28 So nowhere near to Brooklyn. 13:30 So you're talking about the island. 13:32 We are talking about the states, Donna. 13:33 Of course. 13:35 What part of JA, you are from JA? 13:37 Yes. What part? 13:39 Kingston. Kingston, what watch it now. 13:41 You know, Kingston, that's the serious area there. 13:44 I actually flew to Kingston one time, 13:46 spent a little time there went over the Spanish town 13:48 and stuff so... 13:49 But there is one thing 13:51 even if I'm not from Jamaica, that everybody know 13:54 Jamaica is good for and it's for the beef pattie. 13:57 Of course that is true. 13:58 We are known, well, that's one of the things 14:00 that I love about, you know, our food there in Jamaica, 14:03 beef patties. 14:04 All right. 14:05 And if anyone is watching this they will probably be like, 14:07 yeah, I know she would be up 14:09 to some beef patties or something like that. 14:11 Right. 14:12 You know, not at only beef but, you know, it's good to find 14:14 a good way to make some of your favorites 14:17 in a little healthier, a little better version of it. 14:19 Good, good well, you know there's-- 14:20 There's beef patties and then there's veggie patties 14:23 and spinach patties and you fix up all kind of stuff. 14:27 But today we're going to show you two simple recipes. 14:29 Hopefully we could get to the second one. 14:31 But the first one maybe so good, 14:32 I may not even do that second one. 14:34 But the first one we're going to make some what? 14:36 Some vegan beef patties. So we're going to try and do-- 14:39 Use a little substitute for beef. 14:41 All right. 14:42 I'm using some vegan crumbles and then, 14:44 you know, usual seasoning of course I have my 14:46 special secret ingredient. 14:48 You have a secret ingredient? 14:50 Yes I have a secret ingredient. Have mercy, have mercy. 14:52 But we're going to get to the secret 14:54 special ingredient here for you all. 14:57 And here is the simple recipe for the fly away 15:01 to the JA beef pattie, here is the recipe. 15:04 All you need is, as you see this is for fillings. 15:08 You just need... 16:16 So here it is simple-- I would say simple 16:19 but it's quite a few items. 16:21 How do we get this beef pattie started? 16:23 You said what. 16:24 Yes, so what we're going to do is we want to turn 16:26 the flame on of course. 16:27 Okay. 16:28 Right and what I want to do first, 16:31 can we put a little oil there in the pan. 16:32 So we're going to put some oil here in the pan here 16:35 and then you said we have some vegan crumbles here. 16:38 Some vegan crumbles. Okay. 16:40 So go ahead and put that in there. 16:42 All right, and you wanted to add anything else here? 16:45 We can start with this. So we have some onion. 16:49 So you chopped up the onion and stuff there, 16:51 you sure there is no garlic? 16:52 No, there is no garlic in there. 16:53 All right, so we have some onion and what else? 16:55 Right, we also have some-- Let's add our seasonings 17:00 going with starting with our thyme. 17:02 All right, so we're going to have our thyme. 17:03 So you want to put that in there. 17:04 I'll just go ahead and keep mixing up. 17:06 So we have thyme, when do I put in the crumbles? 17:09 When it starts to sizzle a little bit. 17:10 So let's start to-- Let it to cook down some. 17:13 So we're going to mix in, you have the onion 17:15 and garlic powder, what else? 17:17 Onion powder. 17:21 All right. 17:23 So we have that going. 17:24 Well, nothing is going on nice, is it on? 17:25 Wait, wait, do you know, this stove taking time. 17:30 Take time to be holy, sister Donna, amen. 17:34 All right, okay. So, you know what? 17:35 Let's just add it because it's taking for forever, 17:37 so let's just mix it all in. 17:39 All right, all right. 17:40 This stove can't believe that it's making beef pattie. 17:44 So here it is so we got that going, 17:45 it's coming along. 17:47 And then we're going to add some of the veggie crumble. 17:50 Yes, go ahead and add some of that. 17:52 So we're going to have the veggie crumble. 17:54 Now do I have to crush it up or? 17:56 Yes, you want to break it up so that, you know, 17:59 it's completely mixed together the onions 18:01 and all the little seasonings there are, you know, 18:04 well mixed together. 18:05 Okay. 18:06 So they are try and get the onions 18:08 into the crumbles there. 18:09 All right, let me throw this, 18:11 you want to throw that away? 18:12 Now this crumble you can find them at many, 18:16 at many markets, many super markets, yeah. 18:21 Local places the coolest thing is a lot-- 18:24 A lot of super markets are carrying 18:27 vegan veggie products though. 18:28 Right, so your local grocery stores 18:31 usually you'll find it in the refrigerated section 18:33 along with the tofu or those items 18:38 there is usually right next to it. 18:39 So you'll find it and you can actually find a vegan version 18:42 it will say right there on the label vegan. 18:44 So you can definitely find that option there 18:47 it's easy is find. 18:49 All right, so that, 18:50 so that's getting along there nicely 18:52 so we have the vegan crumbles. 18:53 All right, we can add the beef style 18:57 and the tomato. 18:58 All right, so the beef style and tomatoes. 19:03 Man, I don't remember... 19:04 That's going to help too. When I used to eat beef pattie. 19:06 Well, guess what, there is a little story 19:08 about these things here because usually we have 19:11 traditional just the beef pattie 19:12 and there is a little company of those in Jamaica 19:14 they know what's going on 19:15 and that kind of weren't doing so well. 19:17 Well, they made a comeback using, you know, 19:20 one of my key ingredients here a little cheese 19:23 and then they started to doing all these 19:25 different verities of pattie. 19:27 So we don't just have, you know, 19:29 straight beef but we have, you know, 19:31 different things that add to it. 19:33 You know, weather it's tomatoes, 19:35 the lettuce, cheese. 19:36 They call it's a full house pattie, 19:38 so we're trying to like full house thing here. 19:40 So I used to be in empty house pattie? 19:43 Well, I didn't say all of that, 19:45 but you can read in between. 19:47 So this is a full house pattie we're making here. 19:49 Full house pattie. 19:50 Taste of Paradise, the vegan pattie, all right. 19:53 So you want to add some beef style 19:55 and you can probably pour that in there. 19:59 You can probably get a little water 20:01 it's a kind of help that to... 20:02 All right, so we'll grab some water there. 20:03 So watch this I am getting the full house. 20:06 They used to server me half house, empty house, 20:09 one bedroom house patties, now we're getting a full house. 20:12 How many bedrooms? 20:13 And we can begin to smell all the flavors 20:15 coming together right now. 20:17 I mean, I was like, man, 20:20 this tastes like there I say beef, but... 20:23 This is the real deal here, huh? 20:25 Right. Very nice. 20:27 So its coming together very nicely 20:29 you want to make sure 20:30 it's cooked down well and let's go ahead 20:34 and add... 20:35 All right, well, I got to make sure, you know, 20:37 how the seasonings and stuff usually stick 20:39 to that, all right. 20:40 So, go ahead-- What else we got here? 20:42 A little cheese. 20:43 So this is the last thing and then we're going 20:45 to move it from the flame because-- 20:46 Okay. 20:48 Yeah, and then I have to get maybe the veggies... 20:50 So, we need to make our other filling. 20:53 Can I pour it? Yeah. 20:56 So this is the daiya cheese, 20:58 this is the vegan cheese it's made for what cassava? 21:01 Yes, some tapioca. Oh, tapioca. 21:04 Right. Go ahead. 21:05 And then its-- I don't think there is any soy in it. 21:07 So it's very, you know, for persons who are trying 21:09 to stay away from the soy and stuff that it that 21:11 I'm trying to say if you want-- 21:12 You trying to go in that direction. 21:14 Okay. 21:15 Not to say that anything is wrong with the soy but, 21:17 you know, some persons are trying to, you know, 21:20 cut back on, you know, the soy part, 21:21 it's that they come sealed. 21:23 Well, 'cause, you know, usually the cheese is 21:26 as usually soy cheese, everything soy, soy, soy. 21:29 Nothing wrong with it in general but if you are 21:32 trying to stay away from that then you can do this. 21:36 All right next step. 21:38 All right, so we want to move that from the flame 21:39 because we're going to use that as a filling. 21:41 So we want it to kind of cool. 21:44 All right. All right. 21:45 Then I am going get this other one going. 21:47 What's this? So basically veggies? 21:49 So now-- Veggie pattie. Same thing. 21:51 Same thing, we're going to try 21:52 and saute it cook it down and stuff. 21:55 This is another option as a filling. 21:57 You have beef patties but, you know, 21:59 in Jamaica more persons are becoming more health conscious. 22:02 Not everybody likes beef or chicken. 22:05 They do you have a soy patties, they do have, 22:08 you know, vegetable patties. 22:10 So this is one option here that we can do, 22:12 how you can make your own vegetable patties. 22:15 Because they do vegetable beans, you name it, 22:18 you can, you know, choose whatever it is 22:21 that you like as a filling and you can actually, 22:23 you know, put it together. 22:24 So you can make your own filling here 22:27 you can just mix and match basically you saute it down. 22:30 So we're trying to get 22:31 a lot of little bit colors there. 22:33 We're trying to look like a rainbow. 22:34 Oh, man, veggie, veggie pattie. 22:37 All right. The more colors the... 22:39 Then we add the-- Right. 22:40 All right, now what's happening with the-- 22:42 So I am going to work on this. 22:43 What's happening with the pastry here? 22:45 All right, for the pastry, now this is where things go-- 22:48 And then you add 22:49 a little braggs liquid amino as well, yeah? 22:51 Yeah. It's a little braggs in that. 22:53 So usually people trying to figure out 22:55 when I do this what am I going to do for the pastry. 22:57 Okay. 22:59 Because how do we get that nice, you know, 23:00 flaky crust. 23:02 So I have a little shortcuts so to speak, you want it? 23:06 We all like shortcuts, I don't know about you, 23:08 but I don't have all day to be cooking 23:10 and stuff like that. 23:11 Because you never know 23:12 sometimes you just can't get it, 23:13 just, you know, the way that we like to have it. 23:16 When we're, you know, getting it nice and flaky like 23:18 we get it from the store in Jamaica or from wherever. 23:22 So what I use is phyllo dough it comes out 23:24 really flaky and-- 23:26 Phyllo dough. Phyllo dough. 23:27 Like F-I-L-L-I-N-G or F-I... P-H-Y. 23:32 P-H, P-H, this thing look like paper. 23:35 Right, it's very thin so you have to take time 23:38 because it will rip on you. 23:40 Take it, be very gentle with it. 23:42 Right. 23:43 So what I'm going to do is-- 23:44 Now is this going to be in every store 23:47 or it looks like I never really 23:49 in general seen a the Phyllo dough. 23:50 You can find it in the same in whole food stores, 23:55 natural food stores. 23:57 It's kind of like a specialty. 23:59 But if you're trying to find a good vegan one 24:01 because sometimes you can get versions of it 24:05 that may have some, what do you call like, 24:09 animal based products than about this, 24:11 you can get a good vegan based that doesn't have 24:14 this is all plant based pretty much. 24:15 Okay, cool, cool so we take the phyllo dough next step. 24:18 So right, so you have to put-- 24:20 When you're using phyllo dough 24:21 you definitely want to have it defrosted because-- 24:26 It's usually in the frozen food section. 24:27 Okay. 24:28 So you want to have it defrosted, 24:30 sometimes you take it out of the refrigerator 24:32 or a freezer. 24:34 How much do I put? Oh, just a spoon full. 24:36 This much? No, that's too much. 24:38 Too much, too much I will be to cry. 24:39 All right. Where do I put it? 24:41 Wait a second can we get some oil 24:42 we needs to put a little. 24:43 Oh, you got to put oil again. 24:46 Just a little bit though, not too much. 24:49 I am just gonna drizzle a little. 24:51 What's the oil do? 24:53 That's going to help it to get more flaky. 24:55 Okay, and then. 24:57 Put it right in the corner, 24:58 the top corner because what we're going to do 25:00 is make kind of like triangles with it. 25:05 So sometimes when you need to go to the stores in Jamaica 25:09 to get patties we call this is the gourmet version of it. 25:13 The gourmet. 25:15 Yeah because the patties are have usually biggie, 25:17 big, big and thicken, yes it's stuff like that. 25:22 But this is looking like a triangle. 25:23 All right. 25:24 So this is what I am going to bake it on 25:26 just grease this pan a little. 25:27 Okay. 25:28 And I am gonna place it on one side. 25:33 I also have, because if you, you know, 25:36 patties in Jamaica they usually have this yellowish look. 25:39 Yellowish color to it. 25:40 So what I have is just a little turmeric in water 25:44 and I'm gonna paste it on top to give it 25:47 that nice yellow color that we're used to. 25:50 So they trick us, I thought that was 25:52 the just yellow, yellow dough or something of that nature. 25:55 So let's go one more time quick as I get hungry. 25:58 Okay, okay, all right let's hurry it up, 26:00 let's hurry it up. 26:01 So I have the veggies here. 26:02 All right. 26:06 And then you do the same thing again. 26:07 So I'm just going to fold it put a little oil. 26:13 All right, just in the corner. 26:16 All right, very nice. Is that corner okay? 26:21 We will make it work since it's there. 26:23 We have to mix it up. 26:25 And then we're just going to keep folding 26:28 in the form of a triangle. 26:30 Very nice. 26:35 All right. And then you're good so you put that on there. 26:38 Put that on there. 26:41 And so yes it has that nice, 26:43 that nice color there. 26:44 Man, patties I remember we used to order two, 26:48 three, four of them at a time. 26:50 Just eating, eating, eating, 26:52 just sitting down and eating good pattie. 26:53 And it's for-- 26:55 And now once I became total vegetarian vegan 26:58 and stuff, I hold off on it. 26:59 So now I'm going to take this and do what? 27:01 You going to put it in the oven 350 27:03 and you wants to have it there 18 to 20 minutes 27:07 until it's golden brown 27:10 and what you'll find 27:11 is that it will come out very flaky like 27:16 we're used to when we get it from the stores. 27:20 So it's really simple for all of us 27:22 to be able to do this. 27:23 All you have to do you and even 27:25 if you don't have the soy meat 27:27 or something of that nature 27:29 then what you can do is you can just use some crumble, 27:32 some pecans and walnuts 27:34 and different items of that nature. 27:35 Or you could just stick with the original veggie, 27:38 veggie pattie. 27:39 And you just put it together in a nice phyllo dough, 27:43 if you don't have phyllo dough sometimes 27:45 I've seen people go with some heavy whole wheat dough. 27:47 Yeah, you can make your own dough 27:49 and then you know how to form it like a circle. 27:52 And then you put it in center you're going to close it 27:54 and then you press that edges 27:55 so you can have that little, you know, usual pattie shape. 27:58 But this is a good alternative if you don't have time 28:01 and you want to do something quick 28:02 and you want it to taste you don't want 28:04 to get that back home feeling, you know, quite in Jamaica 28:07 or you want to make it at home and can't run to the store 28:10 you can actually make it yourself. 28:11 So you have patty the thing nice and soft and break. |
Revised 2014-12-17