[0:00] [Music]
[0:05] oh my goodness these are delicious Saucy
[0:07] drippy and wonderful I started with
[0:10] ground chicken and I seasoned with salt
[0:11] and pepper and I'm going to add just a
[0:14] little melted butter and some Louisiana
[0:18] hot sauce the stuff you'd use if you
[0:20] were making buffalo wings I'm going to
[0:23] go in with my hands there's no better
[0:26] way ground chicken is such a great
[0:28] alternative to ground beef don't tell
[0:31] any Rancher I said that I love the
[0:34] texture of ground chicken it's so soft
[0:36] and tender okay I'm going to divide this
[0:39] little pile in half and I'll make two
[0:42] equal size patties when you're making
[0:45] buffalo chicken burgers you don't want
[0:47] to form teeny tiny thin patties you
[0:50] really want to make a nice big
[0:52] substantial one okay I'm going to get
[0:54] this into a skillet with a little
[0:55] vegetable oil in it and I'll get the
[0:58] other one formed
[1:03] while the burgers keep cooking away I'm
[1:05] going to whip up a really simple buffalo
[1:07] sauce it's about a half a cup of melted
[1:10] butter and I'll add the same amount of
[1:13] the hot
[1:14] sauce filled it a little bit full I'm
[1:17] going to try not to make a huge mess I
[1:19] want to stir this until it's totally
[1:21] mixed together and the butter isn't
[1:23] separated at all from the sauce that
[1:26] looks great now I'm going to flip the
[1:29] burgers
[1:30] see how they look oh my goodness yum yum
[1:36] now I want to start this Saucy process
[1:38] so I'm going to spoon a couple of
[1:41] spoonfuls of the sauce onto each Burger
[1:44] so while they cook on the other side I'm
[1:46] going to make a simple blue cheese
[1:48] dressing to go on the
[1:49] burgers started with about half a cup of
[1:52] mayonnaise and the same amount of sour
[1:55] cream and about A4 a cup of blue cheese
[1:59] crumbles you can add more if you're a
[2:01] big blue cheese fan splash of vinegar
[2:05] and salt and pepper another quick way
[2:09] you can make blue cheese dressing is
[2:11] just to take a bottle of ranch dressing
[2:13] and add blue cheese crumbles don't think
[2:16] I haven't done that from time to time
[2:18] all right that is all mixed together so
[2:21] now I'm going to get some buns into a
[2:23] skillet to toast I've been heating up an
[2:26] iron skillet and I'll get a little bit
[2:27] of butter going
[2:30] instead of plain buns I thought it would
[2:32] be really delicious to use onion rolls
[2:35] so I'll get those in oh my gosh the
[2:38] other side of these Burgers looks
[2:41] delicious now I'm going to pour just a
[2:43] little bit more sauce on the other
[2:47] side all right I'm going to let these
[2:49] keep cooking for a couple
[2:52] minutes I'm going to get some of this
[2:54] sauce this sauce is getting a
[2:57] workout I'm going to pour a little bit
[2:59] on the bottom bottom bun Okie
[3:02] do time for the burgers to go
[3:06] on this is a burger fit for a teenage
[3:09] boy okay now I'm going to put all sorts
[3:11] of fun stuff on top I've got some thinly
[3:14] sliced celery and I'll drop a little on
[3:17] each Burger okay I'm going to put a
[3:19] little bit of blue cheese
[3:22] dressing on each pile of celery and then
[3:27] a little bit of extra blue cheese
[3:29] crumble why
[3:31] not okay I'm going to put a little
[3:33] dressing on the Buns the top
[3:37] buns it's so sweet and so meaty it's
[3:41] delicious I'm going to make lemony herb
[3:43] shrimp scampy all right Nancy this is a
[3:45] super simple scampy okay okay some
[3:49] butter now we do we're going to add a
[3:50] little extra butter in this okay it's a
[3:53] scampy you got to you got to get you got
[3:55] to Get Saucy some olive oil oh my God
[3:59] it's going to be so decadent I can't
[4:03] wait all right so to that pot I've added
[4:06] some freshly minced garlic I love garlic
[4:09] I love white wine uh-huh cook off a
[4:11] little bit of that white wine first and
[4:13] then I'm going to add these beautiful
[4:16] Nancy this is gold in this bowl I should
[4:19] be an ambassador for Carolina Shrimp
[4:22] because it's so sweet and so meaty it's
[4:25] delicious and I'm just going to cook the
[4:28] shrimp until it turns pink and color and
[4:31] it will continue to cook once you take
[4:34] it off the heat right because it's that
[4:36] ABS cast iron pan absolutely and that's
[4:39] where people I think get in trouble
[4:41] because they cook it until it's done
[4:44] they take it off they don't put it in
[4:45] another container they leave it in what
[4:47] they've cooked in and by the time they
[4:49] get to the table it's rubber yep so
[4:52] Nancy the next thing I want to do is add
[4:54] a little fresh herb some red pepper in
[4:57] there add that tomato and I'm going to
[4:59] add a little juice as well and there's
[5:01] flavor going to add some fresh
[5:04] parsley some fresh thyme M little
[5:08] crushed red pepper and some fresh tomato
[5:11] that Aroma mhm oh right Nancy you ready
[5:15] to eat I'm ready you said
[5:20] that beans and greens topped with a
[5:22] runny egg served with a wedge of CA bear
[5:25] to start I'm just removing the stems off
[5:27] of a bunch of kale and I like a sturdier
[5:30] green with my beans because beans are
[5:33] mushy in a good way but the sturdy green
[5:36] gives something to chew on a little bit
[5:38] more texture charred is also really nice
[5:40] with beans I'll set these aside and add
[5:43] a good drizzle of oil to My Pan to make
[5:45] some garlic chips I'll fry them for just
[5:48] a couple of minutes until they're
[5:49] toasted and crisp they go pretty quickly
[5:52] since they're so thinly sliced being
[5:54] pregnant kind of eliminates a lot of the
[5:57] ways that you're able to eat eggs any
[5:59] any time there's a runny yolk so
[6:01] softboiled eggs eggs in a basket the
[6:03] love of my life I'm ready to reintroduce
[6:06] the runny yolk into my
[6:08] life while these are still oily I'll
[6:10] sprinkle them with a little
[6:12] salt and set them aside back in my pot
[6:15] in this good garlicky infused oil use it
[6:17] to cook up one yellow onion that's
[6:19] chopped I'll chop up about 2 tablespoons
[6:22] worth of tickle Peppers since beans are
[6:25] so creamy they take well to some bright
[6:28] acidity the rules of beans are similar
[6:30] to the rules of greens you need
[6:32] something a little spicy a little
[6:34] acidity and lots of garlic and then
[6:36] they'll be so good I'll toss these in so
[6:39] that they can soften along with the
[6:41] onions add some of this brine never want
[6:44] to get rid of pickle brine it's such a
[6:46] good ingredient for salad dressing stews
[6:49] give this a stir and now I can start to
[6:52] Pile in my
[6:55] greens season with another pinch of
[6:58] salt and and then some water will help
[7:00] the greens continue to soften so I'll
[7:03] pour in one cup of
[7:05] water and then wait until this kale
[7:07] makes room for the remaining
[7:09] ingredients it's easy to eat so many
[7:12] greens when you cook them down like this
[7:14] these greens have soften they're nice
[7:16] and bright they made room for the beans
[7:18] two cans of rinsed calini beans are so
[7:21] creamy and mild and then some heavy
[7:24] cream for
[7:26] richness and a dollop of Dijon mustard
[7:29] adds that nice zinc okay I'll stir this
[7:32] around I'll season with another good
[7:34] pinch of salt and some black
[7:39] pepper and just allow all of these
[7:41] flavors to meld and come together this
[7:44] can simmer for a few minutes it can
[7:46] simmer for an hour so this is another
[7:49] reason why I love making beans and
[7:50] greens because if Nick is out in the
[7:52] field and has no idea when he's going to
[7:54] be done at the end of his day these can
[7:56] just keep on the stove warm until he
[7:58] gets home I'm just looking for this
[8:00] liquid to thicken slightly and become
[8:02] Saucy I just want everything to Mush
[8:06] together and and hug each other and
[8:08] become friends okay this is looking
[8:11] Saucy and wilty and good I'll remove it
[8:14] from the Heat and finish it with that
[8:16] squeeze of
[8:17] lemon both beans and greens love lemon
[8:21] and it's important to add it at the end
[8:22] cuz if you simmer it for too long it
[8:24] could kind of taste bitter okay time to
[8:26] Plate it up with all of its accessories
[8:29] ploa
[8:31] beans I want to make sure to get some of
[8:33] that creamy sauce at the
[8:36] bottom I'll Nestle in a few more
[8:40] Peppers sprinkle on garlic
[8:42] chips have my soft boiled eggs here
[8:45] these have been boiled for 6 minutes
[8:47] meaning they'll be super yolky oh how I
[8:50] missed a runny yolk while pregnant
[8:52] sprinkle with a good pinch of flaky salt
[8:55] some black
[8:57] pepper Nestle in some some
[9:00] toast and then the only thing better
[9:03] than scooping beans up onto buttery
[9:06] toast is scooping beans up onto buttery
[9:09] toast that also has a layer of camon
[9:11] bear schmeared onto it so cam bear is a
[9:14] creamy cheese it's kind of like Brie but
[9:16] earthier and slightly
[9:18] funkier what kind of cheese do you use
[9:21] to lure a bear out of a
[9:24] tree come on bear
[9:29] I'll leave the dad jugs to Nick okay I'm
[9:32] too tempted egg yolk break oh look at
[9:36] that look at that look at that well
[9:38] that's such a pretty orange yolk
[9:40] chickens are happy right now and then
[9:42] scoop of a little bit of everything okay
[9:45] this is best eating in pretty big sloppy
[9:47] bites wish me
[9:50] [Applause]
[9:56] luck I'm getting the funky cam bear that
[9:59] perfect egg yolk the little bit of
[10:02] spiciness and the K and beans H I've
[10:05] missed
[10:08] you one of our all-time favorite ways to
[10:11] cook is easy as a cheat sheet oh yeah a
[10:15] cheat sheet means all the ingredients
[10:17] are cooked together on one sheet tray
[10:20] and Jeff our sheet tray expert is
[10:23] leading us off what do you have there
[10:25] young man well I am making a very quick
[10:27] and easy and crispy believe it or not a
[10:29] plant parmesan cheat sheet what yes I
[10:32] deconstructed this so starting with of
[10:34] course eggplant right so right now I
[10:36] have a sheet pan in a screaming hot oven
[10:39] about 450 it's been sitting there for a
[10:41] while I'm I'm trying to like kind of fry
[10:43] in the sheet so we're going to leave
[10:44] that in there nice and plain we'll get
[10:46] to that in a second right now we're
[10:48] going to peel it cuz sometimes with
[10:49] eggplant parm you take a bite with the
[10:51] skin on and it's a little tough so we
[10:53] want this kind of nice smooth bites
[10:55] about you know a quarter of an inch
[10:57] slices of that eggplant just like this
[11:00] no need to Salt this pre-s salt this cuz
[11:02] we're just going to work quickly and
[11:04] make this as easy as possible for you
[11:05] people so we take our uh eggplant and
[11:09] right into the uh egg wash right here
[11:11] right so just one side though oh so I
[11:14] have some nice seasoned panko
[11:16] breadcrumbs so we'll keep that here for
[11:18] a while we're going to grate some fresh
[11:19] parmesan on here you don't want salt and
[11:22] peppers in there just salt and pepper
[11:23] whatever little granulated garlic if you
[11:25] want to experiment a little dried
[11:26] Italian
[11:27] seasoning we take our just one side with
[11:31] the egg wash right right into the Pinko
[11:35] and cheese mixture right get a nice
[11:37] little
[11:38] boom and then there we go so we repeat
[11:41] with all these beautiful with the cheese
[11:42] let me get this out of the way so I got
[11:44] my my favorite you know just red sauce
[11:46] marinara sauce here if you want to go to
[11:49] the jar stuff that's fine and some deli
[11:52] sliced mozzarella slices this is crazy
[11:55] all right so right now you you you you
[11:57] bump down the oven back down to 350 okay
[12:01] cuz that's where we're going to cook it
[12:02] at I think the number one thing that
[12:05] people have issue with with eggplant is
[12:07] getting it crispy and not soggy so I'm
[12:09] excited about this exctly and how like
[12:11] how does one do that without having to
[12:14] fry individual pieces stank up your
[12:16] kitchen mess up your kitchen so a decent
[12:19] amount of oil and now we're going to
[12:21] take that beautifully breaded eggplant
[12:24] right in there and we're going to work
[12:26] very quickly right we want that residual
[12:27] Heat and the heat up the oil oil and
[12:29] start frying that eggplant essentially
[12:32] from the bottom nice not cold but kind
[12:34] of just a little bit in the middle like
[12:35] that almost like you're making a pizza
[12:38] working quick right you can put it on a
[12:40] hogy roll too oh my God how good would
[12:42] that be or stack it up and then we got
[12:44] our sheets of you know our nice slices
[12:46] this is why we did this right it's a
[12:47] little more even and what I don't mind
[12:50] is a little
[12:52] overhang so this is going back into the
[12:55] oven right 350 here it's going on the
[12:58] bottom rack remember we lowered the oven
[13:01] down from 500 to 350 and it's going on
[13:04] the bottom so the bottom can crisp up
[13:06] and the top can properly melt evenly
[13:09] here I have some oh my Heavens oh my
[13:11] ready good to go this looks good and
[13:15] look at
[13:18] that this
[13:21] is very different what a good idea that
[13:25] was so we cooked that at 350 for about
[13:27] 10 15 minutes you have to basil it you
[13:29] know right so I've got mushrooms yellow
[13:32] squash red onion and asparagus and I'm
[13:36] drizzling with olive oil I'm going to
[13:39] grab salt and pepper you know the
[13:44] drill
[13:45] and then I've got some Italian seasoning
[13:48] which is also kind of like Mediterranean
[13:51] seasoning depending on what's in it the
[13:53] the bottle actually said Mediterranean
[13:55] SL Italian seasoning so they're not
[13:57] exactly the same but there's a lot of
[13:59] overlap all right and then I'm going to
[14:01] use tongs just to stir everything
[14:04] together so I scooted them all over to
[14:06] one side and now I've got some colossal
[14:10] shrimp which is actually known as u15
[14:14] shrimp meaning they're under 15 shrimp
[14:18] per
[14:18] pound and spreading them out and then
[14:22] I'm actually going to sprinkle just a
[14:24] little bit of salt and pepper on the
[14:25] shrimp but this is basically the
[14:27] beginning of the recipe PE and it's
[14:30] going to get more interesting from here
[14:32] little bit
[14:33] more Mediterranean seasoning and then
[14:36] let's go get this pan in the oven
[14:40] pie so this is going to go in a 425°
[14:44] oven for about 15 minutes or so and when
[14:48] I put these in I'm also going to add
[14:50] some pea that I have wrapped in foil and
[14:54] it's going to warm at the same time
[14:55] everything else Cooks all right all
[14:58] right right while the shrimp and veggies
[15:00] finished cooking I'm going to make a
[15:02] delicious lemony yogurt sauce for the
[15:05] pasas so it starts with yogurt plain
[15:08] Greek yogurt to be
[15:10] exact all right so lemon juice and then
[15:15] a whole bunch of lemon zest this is very
[15:18] lemony and some fresh dill chopped so
[15:22] Paige look at this m can you wrap your
[15:25] head around this or what isn't that
[15:27] pretty okay and then a little bit of
[15:30] salt and
[15:32] Peppa and give it one more stir and then
[15:35] you know what time it is
[15:37] paage let's go get the shrimp and
[15:39] veggies out of the
[15:42] oven and the Pea we can't forget the
[15:45] Pea all right check it
[15:48] out oo that looks so good and I'm going
[15:52] to grab the PE bread which is nice and
[15:56] warm and soft by now m
[16:00] boy it smells good in this kitchen I
[16:02] love food like this don't you looks look
[16:06] at this okay those shrimp are huge I
[16:09] have a lot of things going on well it's
[16:11] colossal shrimp hello all right so I've
[16:14] got some more lemon and I'm going to
[16:16] squeeze it over the shrimp and the
[16:19] veggies and stir with tongs and there's
[16:24] some juice in the bottom of the pan and
[16:26] that's just perfect because it makes
[16:29] everything just much more delicious and
[16:32] succulent and then everybody can build
[16:34] their own and this is how you build it
[16:37] woo
[16:39] warm so I've got this delicious lemony
[16:42] yogurt sauce so I'll put a nice generous
[16:46] quantity in the warm pea and then a
[16:49] couple of pieces of
[16:53] lettuce and some
[16:57] tomato just shove in there as much as
[16:59] you can and then I'm going to start with
[17:02] veggies first and then a couple of these
[17:05] massive shrimp I've never seen anything
[17:08] like this they're big and beautiful and
[17:13] shrimpy big beautiful shrimpy and then
[17:17] feta M I love the combination of the
[17:20] roasted veggies the cooked
[17:23] shrimp the cool feta and the sliced
[17:27] mixed olives and then you've got that
[17:29] lemony yogurt down
[17:32] inside
[17:34] Mom I had to I'm
[17:37] sorry oh that is really good
[17:41] M great combination of ingredients two
[17:44] beautiful Center cuts of salmon here I'm
[17:47] going to make this molasses soy glaze
[17:50] it's kind of a combination of like my
[17:52] Southern Roots and mixing it up with a
[17:53] little Asian flare I'm going to add
[17:55] sesame oil kind of going along with that
[17:57] Asian theme Here
[17:59] fish sauce if you've never worked with
[18:01] it use a little at a time rice wine
[18:04] vinegar is going to add a little bit of
[18:06] tartness to that honey between the
[18:08] molasses and the honey you're going to
[18:10] get a really nice glaze on top of that
[18:12] salmon I'm using two cloves of
[18:15] garlic but I'm also going to add Ginger
[18:18] I'm peeling the skin with the spoon nice
[18:20] little trick I've learned over the years
[18:22] and I like a lot of Ginger give it a
[18:24] little mix all right
[18:28] only cooking it till it comes to a
[18:30] slight boil then I'm going to leave it
[18:31] on low until it's time to glaze the
[18:33] salmon got my salmon here let me give it
[18:35] a little salt on top and I'm using
[18:38] salmon that has the skin on add my
[18:41] sesame oil it's going to give you a
[18:43] really really nice nutty flavor make
[18:46] sure that gets nice and
[18:48] hot salmon doesn't take long at all to
[18:51] cook I would say about 3 to four minutes
[18:53] on each side once it turns this pale
[18:56] pink here at the bottom you know that
[18:58] that side has started to cook so it
[19:00] means you can flip it over at this time
[19:03] uh-huh uh-huh look how crispy that
[19:07] is that's what I'm talking about leave
[19:10] that skin
[19:12] on mhm a little salt to that a little
[19:18] pepper now I'm going to work with my
[19:21] glaze brush that on
[19:24] there and because I want to create a
[19:27] sauce too for pour a little right in
[19:30] here mm going to seep in in the bottom
[19:33] there what I like to do at this point
[19:35] because it doesn't take long at all on
[19:37] this side to sear I flip it back
[19:41] over and let it continue to cook from
[19:43] the skin
[19:44] side I can tell if the salmon is cooked
[19:48] by pressing onto it the firmer it is the
[19:51] more that you know that it's cooked in
[19:52] the inside and my salmon is done
[19:59] while it's nice and
[20:03] hot there you
[20:12] go taco chicken Caesar salad wrap it is
[20:16] a delightful mashup of two delicious
[20:20] things and it's really really easy to
[20:22] pull together I just grated a bunch of
[20:25] Parmesan now I'll get started on the
[20:27] chicken for the wrap I've got a pretty
[20:29] hot
[20:30] Skillet and I'll add a good amount of
[20:32] olive
[20:34] oil I've got some diced chicken breast
[20:37] just enough for two wraps I'm making one
[20:40] for myself along with Paige hey if I'm
[20:43] going to go to the trouble I might as
[20:44] well make myself one
[20:46] too I'll sprinkle on salt and
[20:50] pepper now to the chicken I'm going to
[20:52] add some taco flavors about 2 tpoon of
[20:56] chili powder
[21:00] a teaspoon of
[21:02] [Music]
[21:03] paprika and a teaspoon of ground
[21:07] cumin now I'm just going to Stir It Up
[21:09] and make sure the spices the oil and the
[21:12] chicken are all mixed together I'm going
[21:14] to make the dressing for the wraps it's
[21:17] a quick Caesar dressing with a little
[21:19] bit of a taco spin start with some
[21:22] mayonnaise I'm just going to kind of
[21:24] eyeball it probably about half a
[21:26] cup and some Dijon
[21:29] I really like quick Caesar dressings
[21:32] when I make caesar dressing from scratch
[21:34] it's a little bit of a lengthy process
[21:36] of the garlic and the anchovies takes a
[21:39] little bit more time some Worster
[21:42] sauce and some garlic salt no peeling
[21:47] and chopping of cloves good little time
[21:50] saer now for the taco component I'm
[21:52] going to add a good spoonful of Adobo
[21:54] sauce from a can of chipotle peppers oh
[21:57] why not another little
[22:00] Spoonful and then I'll stir this
[22:02] together you can make a really big batch
[22:04] it keeps nice in the
[22:08] fridge now I'm going to chop up some
[22:10] roma lettuce which of course is a nod to
[22:13] the Caesar component of this salad I'm
[22:16] just going to put the lettuce straight
[22:18] into the dressing
[22:19] bowl and then I'll use tongs to start
[22:23] tossing it a
[22:24] bit now here's where some of the
[22:26] parmesan comes in
[22:29] you can also make the dressing in a
[22:31] blender and add the parmesan there and
[22:33] it just sort of breaks it all up and the
[22:36] parmesan becomes one with the dressing
[22:38] that is delicious too okay I've got two
[22:41] big flour
[22:42] tortillas and I'll start by adding a
[22:45] whole bunch of the
[22:47] salad I'm going to leave a little bit of
[22:49] a gap on top and then really load it
[22:53] [Music]
[22:55] up now I'm going to add some cheddar
[22:57] cheese this is for the taco salad side
[23:00] of
[23:02] things and I have some beautiful Haled
[23:05] graped
[23:07] Tomatoes the point is to add so much to
[23:10] the wrap that you're almost afraid it
[23:12] won't close then you know it's going to
[23:14] be good okay I'm going to check on the
[23:16] chicken it looks absolutely
[23:20] fantastic so I'll spoon it
[23:23] on I'm going to sprinkle on a little
[23:25] more
[23:27] parmesan I mean you don't know whether
[23:29] it's a taco salad or a chicken Caesar
[23:31] salad and that's exactly what my plan
[23:34] was now I am going to attempt to roll
[23:36] this up I'll tuck in the bottom so
[23:39] everything won't fall out and then I'll
[23:41] just fold the two sides over as tight as
[23:44] I can and then I'll start with a little
[23:46] piece of paper just to make it easy for
[23:48] paig to eat on the
[23:50] run I'll wrap it with a little bit
[23:52] sticking out to be safe I'll roll this
[23:57] whole thing up and
[23:59] foil so
[24:05] easy so people think that they hate tofu
[24:07] which makes no sense to me but this is
[24:10] the dish that will convert any
[24:12] non-believer the dish is a love letter
[24:15] to sesan Cuisine and it's silken tofu
[24:19] which is super soft and melds together
[24:21] with a lot of flavors combined with
[24:23] ground meat it creates a spicy
[24:26] comforting stew over a bowl of rice
[24:28] what's happening guys I am jet Tila and
[24:30] this is ready jet cook where I show you
[24:33] how to make my favorite Asian dishes
[24:35] from Pantry to Plate let's get started
[24:38] it's important for me to show you how to
[24:40] cook these dishes in real time instead
[24:41] of kind of like presetting all these
[24:43] bowls and all these ingredients and then
[24:44] going for it I'm going to show you how I
[24:46] do it at home so getting the pan
[24:48] preheated is the first thing and I'm
[24:50] going to go for my aromatics now ginger
[24:53] and garlic are always going to be your
[24:55] classic Chinese aromatics I'm not a
[24:57] believer
[24:58] in having to peel Ginger you're not
[25:00] going to taste the little bit of Ginger
[25:03] skin on here so what I'm going to do is
[25:05] just cut them into very thin strips I'm
[25:07] going to cut those perpendicular now uh
[25:09] into 8 in pieces and that to me is
[25:13] minced ginger so very very simple all
[25:16] right now with ginger out of the way
[25:18] garlic I found a new way to do garlic
[25:20] everyone's got one of these at home just
[25:22] a nice Bowl y'all and just smash look at
[25:24] that so this does 90% of the work and
[25:28] and then what I'm going to do now is
[25:30] just take my knife and do a very clean
[25:32] 1in pass and that's it do not mess with
[25:36] garlic more than that for the Asian
[25:38] Kitchen let's focus on getting all this
[25:40] hot and sizzling our pan has been
[25:42] preheating I'm always using a neutral
[25:46] high temperature oil peanut
[25:49] canola let's get those aromatics
[25:52] in all right so I don't have my heat
[25:54] cranked to 11 because I still need some
[25:57] really important ingredients in the
[25:58] pantry I'm grabbing black beans in two
[26:01] forms I'm going to show you what I'm
[26:03] talking about cesan pepper corn and a
[26:06] magical mystical Doan Jang it's an
[26:09] ingredient you must learn if you're
[26:11] going to master sesan Cuisine we need to
[26:14] bloom these spices and the first spice
[26:16] you need to learn is ceson peppercorn in
[26:18] this form it's not easy to cook with so
[26:20] you can bite either whole or bite ground
[26:23] we're using the ground here all right so
[26:25] I'm going to put a little bit into the
[26:26] pan to start it BL bloming just like
[26:29] Indian or Thai or other Cuisines Bloom
[26:32] your spices in the heat it is numbing
[26:35] and it is hot so taste it before you
[26:39] cook with it use the smaller amount in
[26:42] the recipe before you just go yo I love
[26:44] hot and I love numbing let's look inside
[26:46] the pan here ginger and garlic are brown
[26:49] I'm getting a very kind of beautiful
[26:51] bloomed uh floral spice out of this and
[26:54] now the next thing we're going to do is
[26:55] add some ground beef beef is the classic
[26:59] interpretation you've seen a lot of
[27:01] recipes out there using pork it's
[27:04] totally up to you I'm just trying to
[27:06] keep this one authentic so my goal here
[27:08] is just to get that beef cooked through
[27:10] about 90% let it brown it's going to add
[27:13] a lot of flavor okay it's time to talk
[27:15] about black beans these are Chinese
[27:18] fermented black beans you take black
[27:20] beans you add salt and you ferment them
[27:23] down and that fermentation releases a
[27:25] ton of umami they're also processed to
[27:28] make a black bean sauce black beans are
[27:31] really the core of most Asian Cuisine
[27:34] I'm looking into the pan the meat is
[27:37] mostly cooked through all those spices
[27:39] and black beans none of it sticking to
[27:41] the pan this is when I'm going to start
[27:43] to build my base my liquid base it's
[27:46] going to be like a stew that I'm going
[27:48] to thicken down it's smelling so good in
[27:50] here another ingredient you need to know
[27:52] do banang sesan fermented broadbean
[27:56] chili sauce so instead of fermenting
[27:58] black beans they're fermenting a bean
[28:00] that looks very similar to a fava bean
[28:03] and that bean creates another fermented
[28:06] Funk they add chili they add garlic to
[28:08] that and if you've had chili garlic
[28:09] sauce or goou Jung this is a whole
[28:11] another level so I'm going to roll that
[28:13] in there and I'm just going to start
[28:14] building more flavors I'm going to add a
[28:17] thin soy sauce also known as Superior
[28:20] soy sauce this is basically Chinese
[28:23] allpurpose soy sauce this is a very
[28:25] important ingredient this is sweet soy
[28:27] or dark dark soy you know chicken powder
[28:30] is a quintessential ingredient for Umami
[28:34] next I need to balance all that Umami
[28:36] and salt with a little bit of sweetness
[28:39] so now I'm going to increase the volume
[28:41] of liquid without adding any more
[28:43] seasoning and I'm just doing water so
[28:46] the combination of chicken powder and
[28:48] water creates chicken stock if you
[28:50] wanted to just sub that out with
[28:52] straight chicken stock that would work
[28:54] too so we've created this delicious kind
[28:57] of broth with the chilies and the spices
[28:59] and the ground beef it's time to address
[29:02] our tofu fun fact mapo tofu origin story
[29:07] Mao is affectionately a pockmarked
[29:12] grandmother or auntie and she makes this
[29:14] famous tofu dish uh look it up I know I
[29:17] didn't make that up tofu and cheese are
[29:20] made exactly the same way with cheese
[29:22] you take milk and you create curds and
[29:24] you push those curds into cheese tofu is
[29:26] made the exactly the same you take soy
[29:28] milk and you create the curds how much
[29:30] you smash that curd and how dense it is
[29:32] determines what kind of tofu this is
[29:34] called Silk and tofu so it means it's
[29:36] very very soft I've cut it into blocks
[29:39] and I'm going to take these blocks now
[29:40] cut them into perfect cubes as the tofu
[29:45] is taking a beautiful bath in that spicy
[29:48] Savory broth I'm going to cut some
[29:50] scallions if you've cut with me before I
[29:52] take away the roots I take away a little
[29:55] bit of the tips there big question I get
[29:57] is jet do I use the whites or the greens
[29:59] use it all so I basically cut them in
[30:02] half I put a little bias on it and I'm
[30:05] just slicing through and creating a
[30:08] little bias cut all right to thicken our
[30:12] mapo tofu we're just going to make a
[30:13] simple slurry and all that is is equal
[30:16] parts corn starch Arrow root or tapioca
[30:19] starch into water you can't throw corn
[30:23] starch straight into hot liquid because
[30:26] it'll immediately sees up and create
[30:29] little dumplings and that will not
[30:32] achieve the desired effect what we're
[30:34] doing is we're creating a slurry first
[30:37] and then we're introducing the slurry
[30:39] into the sauce at
[30:42] 180° that cornstar starts to activate
[30:45] and check it out it's already starting
[30:46] to pull together and it does what we
[30:48] call
[30:49] gelatinizing and that thin soup has now
[30:53] become a beautiful thick stew that's it
[30:56] right there this is your last chance to
[30:59] check your flavors just do a quick taste
[31:02] cuz once this plate goes out you're
[31:04] going to be judged and either it's going
[31:05] to be a good judging or a bad
[31:09] judging savoriness spiciness just a
[31:12] little round of sweetness oh man that
[31:14] numbing spice is such a unique
[31:18] feeling put some scallions on that that
[31:22] is it right there it's like lava I mean
[31:26] it is hot so let me cool that off a
[31:28] little
[31:31] bit the richness of the beef the heat
[31:34] the acid the spice and then that silky
[31:36] tofu really is that perfect combination
[31:39] I'm serving this with white rice but it
[31:40] really goes well with brown as well you
[31:43] can also just throw this over a plate of
[31:45] beautifully cooked noodles it is amazing
[31:48] I hope you've learned a lot about sesan
[31:51] food go forth make lots of mapa tofu and
[31:53] we'll see you guys next time on ready
[31:55] jet cook
[31:57] [Music]
[32:02] okay so now what we're going to do is
[32:04] we're going to make a grilled tomao
[32:07] salsa we're going to grill all the
[32:08] ingredients we have some red onions some
[32:11] tomatillos they look like green tomatoes
[32:13] but in fact they're not they're actually
[32:15] in the Gooseberry family you want to
[32:17] take the husk off and that's what you
[32:19] have and it's really like a giant
[32:21] Gooseberry here look
[32:24] inside okay so we're going to uh put all
[32:28] these in a in a bowl with some Sano
[32:30] chilies and even a little
[32:32] [Music]
[32:34] garlic little oil salt and
[32:38] [Music]
[32:40] pepper mix them together let's get them
[32:44] on the
[32:44] [Music]
[32:51] grill even the garlic just a little
[32:54] Grill
[32:56] flavor all right we'll keep an eye on
[32:58] those there you
[33:01] [Music]
[33:02] go check my vegetables over
[33:05] here all right that looks good see nice
[33:09] nice Char in the
[33:14] tomatillos this is really going to give
[33:16] it a really nice fire roasted
[33:19] flavor turn the onions over
[33:23] here then what I'm going to
[33:26] do just cooked them in a pan a little
[33:29] bit more all these all these
[33:32] [Music]
[33:34] ingredients now we're making a salsa so
[33:37] we're going to need oil anyway so we're
[33:38] just going to put a little more oil in
[33:40] there we'll let that
[33:43] cook all
[33:47] right now we can make our
[33:49] salsa tomatillos the onions garlic and
[33:53] the chilies
[33:55] [Music]
[33:58] lime
[34:01] [Music]
[34:03] juice let's give this a wh in the
[34:12] blender all right so we want a lot of
[34:14] Canta for
[34:17] this want this to be
[34:20] [Music]
[34:25] green just can touch it out
[34:33] [Music]
[34:39] well it's
[34:42] hot little bit of
[34:45] [Music]
[34:52] Honey now we have salsa
[34:55] [Music]
[34:56] ver all right got my salsa
[34:59] verde so let's Shred the rest of this
[35:01] chicken for our
[35:03] tacos okay now it's a little cooler just
[35:05] comes away much
[35:07] easier also it hurts
[35:12] [Music]
[35:14] less so we have our chicken we're going
[35:16] to put some uh fresh
[35:19] cilantro on the
[35:21] plate and then we're going to serve it
[35:24] with some queso fresco which is like a
[35:26] fresh Mexican style cheese doesn't have
[35:28] a lot of flavor but that's okay because
[35:30] we have the the grilled tomatillo salsa
[35:34] which is going to have tons of flavor
[35:36] very
[35:37] spicy this is really going to be sort of
[35:39] make your own kind of thing put the
[35:41] tomatillo salsa
[35:44] [Music]
[35:47] there we have two kinds of tortillas
[35:49] these are flour tortillas and actually
[35:51] these are made with with red chilies in
[35:54] them and these are blue corn tortillas
[35:56] blue corn is probably my favorite
[35:57] favorite ingredient flour tortillas you
[36:00] can just sort of throw on the grill but
[36:01] be careful they go fast now the the corn
[36:04] tortillas because they're a little bit
[36:08] firmer what I like to do is just run
[36:11] them under water for a second give it
[36:12] some moisture and then put them on the
[36:14] grill and the water will
[36:19] evaporate smell
[36:20] [Music]
[36:24] that bring over the tacos
[36:31] fresh
[36:32] cilantro queso fresco the grilled
[36:35] tomatillo salsa and the chicken
[36:40] salad ready to
[36:48] eat all right let's make a
[36:51] taco It's always important to try out
[36:54] things before your friends come
[36:55] over take a little blue corn
[36:58] tortilla little bit of
[37:01] chicken grilled tomatillo
[37:04] salsa little quo
[37:07] Fresco and a sprig of
[37:09] [Music]
[37:17] cilano blue corn is the way to
[37:19] [Music]
[37:24] go beef bean and veggie burgers
[37:29] this is really delicious so I'm using
[37:31] some lean ground beef here use oats and
[37:34] just put them in your food processor
[37:36] pulse them up till they get to a
[37:37] breadcrumb consistency here in the pan
[37:40] I'm putting my broccoli in my carrots um
[37:44] yeah you can put it right in there with
[37:45] the meat my onions some jalapenos so you
[37:49] just want to cook this until the water
[37:51] comes out of it add some chili powder
[37:54] garlic powder some cumin so you just
[37:56] stir that and it doesn't need long and
[37:59] then I'm going to transfer it right on
[38:01] over to my meat so let's add to this
[38:03] some beans and I pulse those a couple
[38:06] times and to hold it all together it's
[38:08] almost a veggie burger sauce some salt
[38:11] goes in some pepper just get in there
[38:15] mix it all together make these into
[38:19] patties and then I'm going to do them in
[38:21] the same Skillet that I sauteed those
[38:23] veggies about 3 minutes per side
[38:27] it's delicious youve got to try it I'm
[38:30] looking my fingers it's like three or
[38:32] four different mashups going on there
[38:34] but I love lettuce wraps because they
[38:36] eliminate the bread from any situation
[38:40] but also just using mushrooms instead of
[38:43] the beef for the cheese steak part of it
[38:46] is kind of a Triumph I think mushrooms
[38:50] are kind of downright meaty when you
[38:52] cook them a certain way don't tell any
[38:54] cattle rancher in oage county that I
[38:56] said that it'll be our little secret so
[38:59] I just sliced some portabello mushrooms
[39:03] and I had scraped the gills out with a
[39:05] spoon beforehand so I'm going to add a
[39:09] couple of tablespoons of soy sauce soy
[39:12] sauce is so good with
[39:13] mushrooms and then a couple of
[39:15] tablespoons of balsamic vinegar so it
[39:19] kind of helps the mushrooms get that
[39:21] sort of meaty steaky
[39:24] quality and then some garlic powder
[39:28] and
[39:30] oregano delicious and then I'm not going
[39:32] to add salt because there's soy sauce
[39:34] but I am going to add plenty of pepper
[39:37] so I will give this a quick stir and
[39:40] then I'm going to put the mushrooms in
[39:41] and just get them all kind of tossed and
[39:46] coated okay so I've got a skillet and
[39:48] I've been heating it up I'm going to add
[39:50] just about a tablespoon of olive oil so
[39:53] not much I'm not afraid of olive oil
[39:55] when it comes to lightening up recipes I
[39:58] don't think of it as sort of a heavy
[40:01] ingredient at all so I'm going to add
[40:03] the
[40:04] mushrooms woo that was
[40:08] hot and then I also have some sliced
[40:11] onion lots of
[40:13] onion and some sliced red bell
[40:17] pepper oh it smells so good
[40:20] already how is that possible that was
[40:23] like seconds after it hit the skillet
[40:25] I'm going to cook this for 10 minutes
[40:27] until everything is soft and the
[40:30] moisture from the mushrooms has all
[40:32] given off stay
[40:37] tuned Alex slowly come in here and look
[40:40] at this I just want you to Sav her I
[40:44] mean this is so beautiful those onions
[40:46] are so caramelized and the depth of
[40:50] color in this Skillet is just a
[40:52] beautiful thing to behold so these are
[40:55] cheese steaks I'm not going to lighten
[40:58] things up in that regard instead of like
[41:00] a processed cheese sauce I'm doing
[41:02] provolone which is kind of a relatively
[41:06] good cheese when you want to lighten
[41:08] things up a little bit so I'm just
[41:10] laying the provolone on top of the whole
[41:12] mixture in the skillet and I'm going to
[41:14] put the lid on and just let this slowly
[41:17] melt for a couple of minutes and then
[41:21] I'll come back and show you how the
[41:23] magic is going to unfold
[41:29] okay I'd say that cheese is melted what
[41:32] do you think Alex
[41:34] wow oo that looks amazing so all I'm
[41:38] going to do is just stir the cheese in
[41:41] with the portabellos and the onions and
[41:44] the peppers and it's basically a
[41:47] complete and total mess inside of this
[41:50] pan and that's what cheese steaks are
[41:52] all about whether they're made with
[41:54] mushrooms or beef so I've got some
[41:58] butter lettuce cups or bib lettuce cups
[42:01] and I'm just going to spoon the Glorious
[42:04] mixture into each cup cheese is going to
[42:07] go everywhere you will think you're H in
[42:10] a cheese nightmare because you won't be
[42:12] able to get away from it wow oh wow okay
[42:15] what do you think Alex and stew those
[42:17] look really good I'm surprised they look
[42:20] fantastically delicious don't they it
[42:22] looks like steak kind of that's the
[42:24] whole point mushroom
[42:27] cheese steak lettuce wraps ah I've got
[42:32] to taste a bite don't tell
[42:36] anyone oh
[42:41] wow what can I say these are amazing
[42:44] roasted salmon with sweet potatoes and
[42:47] crispy
[42:50] broccolini broccolini first of all is
[42:53] Chinese broccoli and broccoli yeah okay
[42:55] so I love it and you just cut up like
[42:57] this put it in a bowl this is raw you
[42:59] don't have to blanch it I I think it's I
[43:00] like it better than broccoli it's easier
[43:02] and it's little easy to chew and I'm
[43:04] going to show you a trick for easy sweet
[43:07] potato wedges so I have some sweet
[43:09] potato in a microwave for about 2
[43:11] minutes what what just to lightly soften
[43:14] them up did you prick them or anything
[43:17] no no pricking okay okay and I they're
[43:20] still raw in the set then we take one of
[43:23] these suckers you know what this is
[43:24] right that is called a apple core wedger
[43:27] Apple you ready Apple segment look at
[43:29] that what yeah Jeff make nice wedges
[43:32] like that and this a nice little time
[43:34] saer this I say to the dog cuz dogs this
[43:37] is very good for dogs it is good we give
[43:38] Jojo and can have that yeah they love
[43:40] sweet potatoes listen if you do want to
[43:43] feed your dog little leftover pieces of
[43:45] sweet potato make sure that they're
[43:46] fully cooked okay true so Jeff you're
[43:49] going to help me by picking some
[43:50] cilantro sounds fun slicing some
[43:53] scallion really they're really thin all
[43:55] right coach you got it whatever you need
[43:57] ready okay so we're going to get a sheet
[43:58] pan so we have salmon sweet potatoes and
[44:02] veggies so this veggie can be basically
[44:04] whatever you want it to be we have
[44:05] chosen these three so I'm going to put
[44:06] it all in the bowl so I'm going to put
[44:08] this in the
[44:09] bowl onions oh yeah gz what kind of
[44:12] salmon this is Farm ra salmon love it
[44:15] really beautiful and you want to make
[44:16] sure they're all cut about the same way
[44:18] without the skin this particular dish
[44:21] doesn't have skin if I had a a hot pan
[44:23] or a cast iron pan skin but not this one
[44:26] okay so in the bowl I have a
[44:30] little is that smell that this is
[44:32] amazing what is it oh come on I have a
[44:35] feeling you smell it cuz you don't know
[44:36] what it is either let's see let's see
[44:38] who can guess that's what does oh a
[44:41] lavender it's a little lavender
[44:43] oh Prov there's a lot of lavender in
[44:46] herb the
[44:47] provon you are so like awesome
[44:50] everything you do some extra virgin
[44:52] olive oil herb pance it also has basil
[44:54] Fel maram love it
[44:57] but okay a good amount of salt and
[45:01] pepper did you know that Lavender in
[45:03] your yard gets the mosquitoes away is it
[45:06] really I always Cross plant lavender
[45:08] around the front door and the back porch
[45:11] so believe it or not we're almost done
[45:13] so we're just going to toss this in this
[45:15] bowl and we're going to go to our oven
[45:17] and what I have in the oven the oven's
[45:19] at 400° and I put a sheet pan in the
[45:22] oven which we do a lot around here we
[45:24] preheat the sheet pan with uh some
[45:26] aluminum foil on it so that there's less
[45:28] cleanup okay okay nonstick aluminum foil
[45:31] so you're not using this sheep
[45:33] pck foil it's everywhere they've got
[45:36] store brand now and everything and it's
[45:38] just really a Time the kitchen mhm hold
[45:41] on oh so I'm just dumping this look at
[45:44] this so it's already seasoned right salt
[45:46] and pepper you hear the sizzle sh I love
[45:48] it right I'm having a Pavlov's response
[45:51] like like a dog I got excited we're
[45:54] taking this salmon we're putting it
[45:55] right on top
[45:57] of the
[45:58] vegetables this is so smart simple
[46:02] right this guy you are like this is very
[46:05] you mean you used a microwave first of
[46:07] all yeah this is different and then you
[46:09] wedged a whole sweet potato I mean
[46:11] you're really doing a lot little olive
[46:12] oil PR good salt and pepper and we're
[46:15] good to go it's going to go in the oven
[46:17] for about 15 minutes is that wine there
[46:20] what yes it's a little wine don't worry
[46:23] I saw wine and I wanted it we have that
[46:25] icing as we speak we're going to put a
[46:27] little wine on this what this does is
[46:28] help Ste steam it just a bit add some
[46:30] moisture and get the vegetables cooked
[46:32] at the same time it's still SN kind of
[46:34] wine white wine SA or charday something
[46:37] you would drink okay okay in the oven so
[46:40] from the box 400° about 10 to 15 minutes
[46:43] watch it don't overcook salmon there's
[46:44] nothing worse than overcooked salmon no
[46:46] May gusta
[46:48] mhm here you
[46:50] go put everything right in front of me
[46:52] here to clean okay look at that isn't
[46:55] that just Gorge G pretty
[46:58] wow now comes the fun part so who's
[47:01] tasting this daddy Jeffrey you're
[47:03] tasting Yep this is my kind of meal I
[47:06] love this there's no oh there's no fuss
[47:08] to this you just want to put it on the
[47:11] plate
[47:12] okay you say there's no fuss but there's
[47:15] something about your hands and your the
[47:17] connectivity between your hands and your
[47:19] brain that make everything look really
[47:20] good jezy M love lemon juice on
[47:22] everything just about and just a finish
[47:26] for some extra crunch some scallion and
[47:29] some cilantro all right and then you
[47:32] have
[47:33] my roasted vegetables te baby around
[47:37] that's beautiful I'm going just get
[47:39] after that salmon right
[47:40] quick oh
[47:42] yeah yeah like a hot knife through a hot
[47:50] salmon pilot hi jezy see you just gave
[47:54] us two ways to Plate it I really like
[47:56] that way too
[47:58] it's all about that you can see the
[48:01] inside of that salmon is like perfectly
[48:03] medium too but the vegetables
[48:06] surrounding it are crisp but soft when
[48:08] they need to be like that uh sweet
[48:10] potatoes like perfectly yielding and
[48:12] everything we got a little Edge to it so
[48:13] you get a little crunch on there the
[48:15] broccolini you're right it's like the
[48:16] best it's like super textured broccoli
[48:18] and a little milder awesome that squeeze
[48:21] a lemon is key at the end there and all
[48:23] the fresh herbs in there the scallion
[48:24] this is awesome Retta chicken or
[48:26] brusketta chicken however you pronounce
[48:28] brusketta and I am very excited about
[48:31] this now before I get too far I do want
[48:34] to say that I have some free ingredients
[48:38] and the free ingredients are like olive
[48:40] oil salt pepper so you can't hold those
[48:43] ingredients against me you have to have
[48:45] some freebies that are sort of Staples
[48:47] for every recipe so I've got some crusty
[48:51] Italian bread and I cut it into a pretty
[48:54] fine Dice and I basically want to make a
[48:57] skillet chicken dish that is like
[49:00] brusketta or brushetta appetizer I'm
[49:03] going to cook some chicken put a tomato
[49:05] mixture on top and I'm going to put some
[49:07] little pieces of bread in the Tomato
[49:11] mixture you got that Todd yes are you
[49:14] confused yet a little bit that was a lot
[49:18] so I tossed the bread in olive oil salt
[49:20] and pepper and the bread is one of the
[49:23] five ingredients so Paige come around
[49:26] round and I'm going to put this into a
[49:29] 375°
[49:32] oven so while the bread toasts in the
[49:34] oven I am going to get started on the
[49:36] chicken I'm going to get some olive oil
[49:38] into the pan again this is one of my
[49:41] free ingredients please don't hold it
[49:43] against me don't penalize me and I'm
[49:46] going to season both sides of these six
[49:49] chicken
[49:50] cutlets so the bread is the first
[49:52] ingredient the chicken is the second
[49:55] ingredient I've only got three
[49:58] [Music]
[50:00] left okay and I'll get the chicken in
[50:03] the
[50:04] skillet little tight squeeze but that's
[50:08] okay I'll sprinkle on salt and
[50:13] pepper how are you guys today good we've
[50:17] been cooking a lot together lately and I
[50:19] wanted to put a little spin on today's
[50:21] recipes just to keep things fresh and
[50:24] unpredictable I don't want Todd getting
[50:26] too comfort a in his new role as
[50:30] cameraman okay the chicken looks great
[50:32] so I'm going to let it keep cooking and
[50:35] I'll get started on the Tomato mixture
[50:38] so my third ingredient diced
[50:42] tomatoes okay and then I'm going to
[50:44] press in some garlic Todd would you say
[50:47] garlic is a free ingredient no yes oh
[50:50] wrong answer son it's not though it is
[50:54] garlic is not garlic is a a St
[50:57] just like salt pepper olive oil garlic
[50:59] you keep garlic in the pantry it's a
[51:01] freebie so I just pressed in two cloves
[51:05] of garlic I want the Tomato mixture to
[51:07] be nice and garlicky and the next
[51:11] ingredient is fresh basil fresh basil is
[51:15] not a free ingredient by any means it's
[51:17] very precious to me I love fresh basil
[51:20] so much so I'm going to pick off some
[51:22] leaves but basically you want to just
[51:24] roll them up and cut them really thin so
[51:29] the basil goes into the tomatoes and I'm
[51:32] also going to add some
[51:35] balsamic and then the fifth
[51:38] ingredient is balsamic glaze and I'm
[51:40] just going to add about a tablespoon to
[51:42] the Tomato mixture see that page oh it's
[51:46] so warm I might add just a little bit
[51:49] more balsamic glaz like Paige told me to
[51:52] so I like to do what Paige tells me to
[51:54] do every week
[51:59] what is your
[52:01] problem you did not even indicate that
[52:04] he was behind me I mean honey well I
[52:08] don't even know anymore I'm so King good
[52:10] looking oh okay I'll take that I'm
[52:14] making Bretta chicken Bretta chicken yep
[52:17] so I turn the chicken over in the
[52:19] skillet and I'm going to finish cooking
[52:21] it on the second side my heart is just
[52:23] racing thanks a lot honey just check it
[52:27] make sure you're go get the bread oh my
[52:30] husband likes to scare
[52:33] me okay oh pie look at this
[52:38] bread so you really want them to be
[52:41] crispy because I am going to mix them
[52:44] with the Tomato mixture so look at
[52:48] this just spill them all in there and
[52:51] this is something that you definitely
[52:52] want to do at the last minute after
[52:55] about 15 minutes the little bread chunks
[52:58] will start to get a little bit soggy as
[53:00] they soak up the liquid and the
[53:03] tomatoes how did this happen lad
[53:05] Drummond showed up just in time for the
[53:07] food to be
[53:08] done so now it's good timing good
[53:11] planning I've got a pretty white platter
[53:14] the chicken is
[53:15] done and they cook really really fast so
[53:20] if you're trying to get food on the
[53:21] table for a bunch of
[53:23] hungry family members which is like
[53:27] every day of my life chicken cutlets are
[53:30] great twice or three times a day it it's
[53:33] true but you know what that's the life I
[53:35] have chosen oh that's good okay so now
[53:39] look at this guys just kind of spoon the
[53:42] tomato bread basil mixture over each
[53:45] chicken
[53:48] piece look at this page isn't it
[53:52] pretty I really want to cover them up
[53:54] just let it go all over the sides and
[53:56] and
[53:57] then this is my favorite
[54:00] part balsamic glaze again and then you
[54:03] just kind of go back and forth and look
[54:05] how pretty that makes it isn't that
[54:07] gorgeous I love this cuz it's almost
[54:10] like paint and you can sort of decorate
[54:12] a platter and then just
[54:14] get are you with me you already have
[54:17] green in there this is a little over
[54:19] there is no uh such thing as Overkill
[54:21] when it comes to decorating a
[54:23] plate I'll just keep going it looks
[54:26] pretty cool though thank you I think it
[54:29] looks great so brusketa
[54:33] chicken it was so easy it only took five
[54:37] ingredients I think this is going to go
[54:39] on the rotation permanently extra basil
[54:42] for lad
[54:44] though classic fetuccini Alfredo classic
[54:48] classic so I got my water boiling Katie
[54:51] I need you to grate like a lot all right
[54:53] we need at least 3/4 of a cup up to a
[54:56] cup of that parm fres grated parmesano
[54:58] regano and of course cream which is I'm
[55:00] going to do because that's what we're
[55:01] all used to we're going to start with
[55:03] one cup of heavy cream we're going to
[55:06] turn on our heat now nice and gently to
[55:08] this we're going to add two tablespoons
[55:10] of
[55:11] butter and we're going to let this
[55:13] reduce concentrating that beautiful
[55:15] dairy fat that creamy flavor double
[55:19] Dairy Right double Dairy double Dairy
[55:22] and that's that's key in this and what
[55:24] we're left with after we let that simmer
[55:26] almost by half and reduced is this
[55:28] really concentrated beautiful Flavor now
[55:31] we can kind of bump up the liquidity of
[55:33] it if you will with extra heavy whipping
[55:36] cream and we're going to flavor that
[55:38] with just a little bit I got it on low
[55:39] right now I'm going to drop that fresh
[55:41] FedEd cheny this is when you want to go
[55:43] to that refrigerated section get the
[55:46] good stuff it really does need that
[55:48] fresh eggy
[55:50] pasta night dinner that feels really
[55:52] special exactly I like how you say eggs
[55:57] eggs I got great this is a great pasta
[56:00] actually we've done this in a lot of my
[56:02] restaurants it's easy to do tabl side
[56:05] yeah together it's so like oh my God
[56:07] that looks good and every instagrammer
[56:09] has seen this done either in a big bat
[56:11] of Parmesan or on the plate it's great
[56:14] it's great we reduced it a little bit
[56:16] I'm going to add a little bit more cream
[56:18] just to kind of loosen it up cuz this is
[56:20] another problem with this dish if you've
[56:22] ever ordered it yeah it it goes from the
[56:24] kitchen to the table it congeals like in
[56:27] that it can get GL it can get Gloppy I'm
[56:30] just going to get a little little nutmeg
[56:32] okay right just a little bit right
[56:34] almost got that bashel Vibe mhm ltir we
[56:38] can taste it but you don't want this too
[56:41] thick right you don't want it too thin
[56:43] but the starchy pasta water is going to
[56:45] help thicken it even more what I'm going
[56:47] to do now is take my Ladle I also like
[56:50] the sauce with the tortillini yes like
[56:53] throw in some peas so good
[56:57] what this is Jeffrey's meal here right
[56:58] here we're going to take some of that
[57:00] hot boiling pasta water and warm up our
[57:03] bowls right before service because what
[57:06] are you doing what this does is help
[57:09] it's an anti- congealing uh effort here
[57:12] that's a good tip and it warms the bowls
[57:14] and it'll keep it have to wor creamier
[57:17] longer and what this is doing is just
[57:18] kind of taking on that heat no need to
[57:21] microwave them or put them in the oven
[57:22] we got enough minute right there jeez
[57:26] booms in there right in
[57:30] there let's test our pasta here see how
[57:33] we're doing dude that's a beauty this is
[57:36] not your your mama's dried pasta it goes
[57:38] from how dare
[57:42] you treat yourself to some fresh pasta
[57:45] right yeah fresh pasta I mean
[57:47] unbelievable all right might as well
[57:49] before I start mixing all that cheese in
[57:51] I'm just going to get this going Katie
[57:52] can you please start dumping yep start
[57:54] dumping
[57:56] thought you'd never
[57:59] ask I love it too because you can go a
[58:01] little bit light on the cooking of the
[58:03] pasta and just let it sit in the sauce
[58:06] just come in a sh you get all that
[58:08] starchy water if you need to gets too
[58:09] thick right just throw a little in there
[58:11] it's a it's basic but it's the way you
[58:13] cook pasta yeah it's just the way you do
[58:15] it now you see right you're like that's
[58:17] too loose for alfredo uh-uh take it off
[58:20] the heat put it in a bowl and it's going
[58:22] to tighten up very quickly here we go
[58:24] look at that right ready to go it's
[58:27] steaming it's smoking do you want me to
[58:29] cheese while you plate please do Katie
[58:32] look at look at that I see little time
[58:34] is of essence right now guys are those n
[58:37] you always want to have your guest
[58:39] pepper and Nutmeg flx your guests wait
[58:41] for the pasta the pasta doesn't wait for
[58:43] your guest that's right jezy that's
[58:44] right so you are sitting down at the
[58:46] table waiting like where you
[58:52] [Music]
[58:54] are getting the perfect B look at that
[58:58] my sophisticated bite way smaller than
[59:01] my at home bite
[59:05] okay
[59:07] MH you know it's really we watch you
[59:11] make this dish with all the cream but
[59:12] it's actually the nutmeg and the
[59:15] parmesan cheese and the pepper that
[59:17] really brings it to life the parmesan
[59:18] cheese is almost Angy it's almost nutty
[59:21] and pangy here this just this tastes
[59:25] exactly how I want it taste and and you
[59:27] know what we have a big expectation for
[59:29] a simple dish like this this just
[59:31] delivers it's like it's like a mac and
[59:34] cheese put a tuxedo on this is the best
[59:36] fetuccini alvero I've ever had this
[59:39] recipe is so good it is so very simple
[59:42] now I've been breaking up some
[59:44] cauliflower into tiny fettes and I have
[59:47] a little bit of oil in a non-stick
[59:49] skillet and I'll just throw it all into
[59:51] a
[59:53] pan get it in there and get the sizzling
[59:56] process going now I also minced up some
[59:58] garlic for flavor and it goes right in
[60:02] I'll just stir it around I want this to
[60:05] cook in a small amount of time that get
[60:07] some good flavor on the outside of the
[60:09] cauliflower I'm going to let that keep
[60:11] going and I'll slice up some green
[60:13] onions I've just got a couple here I'm
[60:16] going to slice them real
[60:18] fast this recipe doesn't even make it to
[60:21] 16 minutes it's really that quick and
[60:24] I'm going to go in with these and get
[60:26] them going in the
[60:29] skillet okay the cauliflower is
[60:32] definitely getting there it's already
[60:33] got some nice dark
[60:35] edges now soy sauce makes this extra
[60:39] delicious so I'll add about 2
[60:43] tablespoons I'll just cut a lime in
[60:46] half squeeze it right in nice and
[60:51] tangy okay now because I always think a
[60:53] little spice is nice I'll add some
[60:57] Sriracha you can use any hot sauce you
[61:00] want and then I'll just Stir It Around
[61:02] long enough for it to totally coat the
[61:07] cauliflower it is done I'm going to get
[61:11] it into a bowl because it smells so good
[61:13] I can hardly contain
[61:16] myself I love light stir fries like this
[61:19] which means you can just pile it high in
[61:22] the bowl woo delicious now sprinkle on
[61:26] some more green onions and then I like
[61:29] to squeeze on a little extra lime juice
[61:32] put the lime wedge right on the bowl now
[61:34] seriously how long did that take how
[61:37] cool is
[61:42] that baked coconut chicken tender with a
[61:45] spicy mango dip ready right so easy and
[61:48] healthy and we're starting with these
[61:50] beautiful chicken tenders they come in
[61:52] the packs and if you can't find the just
[61:53] the packs of the tenders start cut cut
[61:56] your breast into strips right like this
[61:58] so if you don't mind just kind of hit
[61:59] this with a little salt and pepper on
[62:00] there what's going to make this healthy
[62:02] a we're not deep frying it and we're
[62:04] going to use instead of a lot of you
[62:05] know just kind of refined flowers and
[62:07] breadcrumbs we're going to use a couple
[62:09] swaps here starting with coconut flour
[62:12] this is going to start our Feb station
[62:14] which is our Standard breading station
[62:16] flour egg breadcrumbs so Sunny once you
[62:19] do it you can help me kind of start
[62:20] dredging it in there here I have a
[62:23] little bit of egg that's gluten-free too
[62:25] Jeff coconut what is yes very much so
[62:28] and then we got just a little bit of
[62:30] light coconut milk just to help kind of
[62:34] enhance that coconut flavor right cuz
[62:35] these are coconut chicken tenders and
[62:37] this isay of flavor layers of flavors
[62:40] but this is where this recipe was
[62:42] inspired by that my son loves chicken
[62:44] fingers chicken tenders whatever you
[62:46] want to call them right uh they get them
[62:48] on they're on every kids's menu in the
[62:50] world here's a picture of him in Africa
[62:52] where it wasn't even on that's a stack
[62:54] of cassaba fries and some coconut
[62:56] chicken tenders I love to go to a meal
[62:58] with a child so fingers I'll be honest
[63:01] yeah all right so in here some whole
[63:03] wheat breadcrumb some Hy Pinko they make
[63:05] now it's great and some desiccated
[63:08] coconut okay so this is crunchier it's
[63:11] like uh it's easier to bread with
[63:13] desicated coconut doesn't get all sugary
[63:15] and caramelized in there but it gives
[63:16] you a nice crunch in texture salt and
[63:19] pepper right we're going to mix this all
[63:22] together sunny beautiful got my hands in
[63:24] there cuz got W Sunny great little olive
[63:29] oil spray so it doesn't stick we'll get
[63:31] to we'll use that again in a second then
[63:33] we'll go right as you would we got our
[63:35] flour egg breadcrumb but instead we got
[63:37] coconut flour egg a little coconut milk
[63:40] and that desicated coconut and whole
[63:42] wheat panko which is sounds good right
[63:44] already good and coconut has a lot of
[63:46] great fats in it as well so you're
[63:48] getting uh kind of double duty and you
[63:50] know fiber in those whole wheat
[63:52] breadcrumbs and right into there so easy
[63:56] we're just going to kind of you know do
[63:58] the little Shake It Off and start
[64:02] layering just like that how easy is that
[64:04] you can do 12 this is 12 of them you
[64:06] could do as many as you got you can
[64:08] freeze at this moment right here totally
[64:10] pull it out Jeff it's such a good method
[64:12] that you're using the wire rack on top
[64:14] of the baking sheet that's how you get
[64:16] that fried effect exactly all the super
[64:18] crispy beautiful sunny if you want to
[64:20] keep going at me I'm going to make our
[64:22] dipping sauce cuz every great chicken
[64:24] Binger needs a dipping sauce right now
[64:26] we're going to make a nice kind of
[64:27] healthy fun dipping sauce starting with
[64:29] a little mango chutney you get in the
[64:30] jar right you got those flavors of the
[64:32] coconut pair well with the sweetness of
[64:34] the mango and a little yogurt whole Fat
[64:37] Greek yogurt in there and a little diced
[64:40] up jalapeno we remove the seeds and the
[64:43] ribs if your kids do not like any spice
[64:45] please omit this but it's a good way
[64:48] just to get that flavor without you know
[64:49] blowing the top off of their you know
[64:52] palette here and that's it just a nice
[64:54] quick thing and we got the capsacin and
[64:56] the jalapeno which does boost the immune
[64:58] system and metabolism and Metabolism
[65:01] here we go so we got that nice fresh
[65:03] mango dipping sauce I'll put that in
[65:05] there I got my oven nice high 400°
[65:08] because we want that convection in there
[65:10] we want that heat to help mimic the fry
[65:12] all right that's good yeah you just you
[65:14] just keep doing that I'll freeze these
[65:15] all right you freeze them Beau full but
[65:17] remember to spray your sheet and before
[65:18] you put them in the oven I'm going to
[65:20] give him another hit of that olive oil
[65:21] spray Sarah loves using this stuff when
[65:23] roasting vegetables we roast a ton of
[65:25] vegetables on Sunday or Monday but this
[65:27] way you're kind of helping it crisp up
[65:29] and get golden brown in the oven I got
[65:32] one ready to go I'm going to reserve a
[65:34] little bit of this for the adults and
[65:36] I'll show you why in a second beautiful
[65:39] thank you sunny here we go and after
[65:42] about 18 to 20 minutes this is what
[65:45] we're looking
[65:47] like look at this I did two for you guys
[65:49] oh good cuz we're going to eat a lot of
[65:51] these oh those look great look at that
[65:54] huh look at come
[65:59] yes but I made a nice big salad for us
[66:02] too so you can turn this kind of kids
[66:04] meal into an adult meal you a little
[66:07] fortification from some fresh veggie so
[66:09] oh very smart beautiful so then I'm just
[66:12] going to put these on here and then we
[66:14] got these chicken
[66:15] fingers coconut put them right on top of
[66:18] that salad I got some cabbage I love on
[66:20] S just look at that beautiful color some
[66:22] fresh carrots fresh tomatoes on Iceberg
[66:24] and now I'm going to take this and add a
[66:26] little U apple cider vinegar to it and
[66:29] voila you got yourself a quick little
[66:32] dressing made from that all right Sonny
[66:34] do you want the salad or do you want
[66:35] just the chicken
[66:38] fingers I'll give you just the chicken
[66:40] fingers in a little bit of di Sal's
[66:42] second course for sunny she Tri question
[66:45] focuses you set me up for failure there
[66:47] no matter
[66:49] what beautiful thank you get into this
[66:53] all right I'll have a finger
[66:55] just take it did Ginger happen somewhere
[66:59] NOP it's probably in the Chutney already
[67:01] which is already and if you guys don't
[67:02] know Chutney is like you know very uh
[67:05] close to the fruit closest to the fruit
[67:07] you know as far as jams and jellies and
[67:09] all that nice chutneys little fresh
[67:11] ginger I love this mango uh take note of
[67:13] the temperature and the cook time on
[67:15] this because these are perfectly juicy
[67:17] MH plus when you put it on the uh the
[67:20] rack here it just allows that 360
[67:21] degrees of like cooking and toastiness
[67:24] and I mean who doesn't I love a coconut
[67:27] dusted anything like the shrimp or the
[67:30] chicken tenders the guys have been
[67:31] working calvs all morning and they're
[67:33] wrapping up things now they're coming up
[67:35] here for a big lunch and I've got almost
[67:37] everything ready I'm going to move on to
[67:39] the very last thing simple pan fried
[67:42] pork chops these things are so wonderful
[67:45] not just because they're easy but
[67:47] because the guys absolutely inhale them
[67:49] and I've got them all salted and
[67:51] peppered Cowboys love lots of black
[67:53] pepper now all I'm going to do is dredge
[67:55] these in a really simple flour mixture
[67:58] and that starts with about 4 cups of
[68:01] flour quite a bit of
[68:03] salt and lots of black
[68:06] pepper and then I like to throw a little
[68:09] seasoned salt in there just for a little
[68:11] bit extra
[68:12] flavor and cuz the Cowboys can
[68:14] definitely handle it a little
[68:16] Cayenne just to keep them on their
[68:19] [Music]
[68:23] toes all right now I'll just grab a
[68:25] couple pork chops and throw them in make
[68:28] sure they're nice and coated and that's
[68:31] as complicated as it
[68:33] gets all right I got two coated now I
[68:36] got to hurry up and get the rest of
[68:37] these
[68:38] [Music]
[68:47] done all right I'm going to go ahead and
[68:49] start frying them up I've got a big
[68:51] Skillet with a mix of canola oil and
[68:53] butter now these are just going to going
[68:55] to go for about 2 minutes per side until
[68:57] they're nice and golden and
[68:59] crisp these are looking good so they're
[69:01] ready to
[69:03] turn it's funny cuz the guys are cattle
[69:05] ranchers how much they love pork chops
[69:08] but they really are favorites of all the
[69:10] guys and the girls
[69:12] too these look nice and golden brown so
[69:16] I'll get these
[69:19] out now I'm going to fry up the rest of
[69:21] these
[69:23] [Music]
[69:33] you want some water rice PL yeah
[69:37] potatoes are good how many calves did
[69:40] you guys work this morning 145 I think
[69:43] the Little's got kind of chili yeah it
[69:45] was chili it was cold so I read Friday
[69:48] we'll have your horse ready go okay Lo
[69:52] potatoes and green beans or something
[69:54] else now there good oh papa amazing
[69:59] drunken cucumber noodles which are a
[70:01] vegetable Centric version of the Classic
[70:03] Thai Dish that's dark and caramelly and
[70:05] loaded with fresh crunch to get started
[70:08] I'm spiralizing a cucumber I'm turning
[70:10] it into noodles and you can get one of
[70:12] these Contraptions online or you can
[70:14] slice a cucumber Into Thin
[70:16] coins look at this big old pile of
[70:19] noodles I'll get these into my bowl and
[70:21] into my pan I'll add a drizzle of oil
[70:24] and I'll add my onions and pepper pepper
[70:25] I have one chopped onion here and a
[70:28] chopped orange pepper I'll stir these
[70:30] around and let them cook until the
[70:31] onions are
[70:32] translucent it's already starting to
[70:34] smell good next I'll add my
[70:38] garlic I'll add a half pound of ground
[70:40] chicken right to the pan and then I'll
[70:42] cook it breaking it up with a spoon so
[70:44] that I can be bite-sized pieces and get
[70:46] browned all
[70:48] over while this continues to cook I'll
[70:51] make my drunken
[70:53] sauce this sauce is sweet and a little
[70:55] funky and it has a slight Touch of heat
[70:57] it has it all start with 2 tablespoons
[71:00] of soy sauce and whisk it with a/
[71:03] teaspoon of cornstarch to thicken It Up
[71:06] 2 tbsp of hoisen
[71:08] sauce and a tablespoon of fish sauce for
[71:10] a Savory touch a tablespoon of chili
[71:13] paste for a little
[71:14] heat and 1 and 1/2 teaspoon of sesame
[71:18] oil I'll whisk this
[71:20] together and I can hear my pan singing
[71:23] over there I'm going to dump this right
[71:24] in I'll stir this all together to coat
[71:26] the chicken and the
[71:28] veggies and I'll grab my tomatoes and
[71:32] scallion these Tomatoes will add their
[71:34] signature burstiness and then I'll slice
[71:37] up my
[71:38] scallion and I'll add this as well this
[71:41] dish has a lot of Personality just like
[71:43] my dad and it really comes out when he
[71:46] performs this is looking great I'm going
[71:49] to add it to my cucumber
[71:52] noodles I'll toss this all together
[71:56] oh yeah look at all these bright colors
[71:58] it's so
[72:00] vibrant let me grab my serving bowl and
[72:02] a lime and I'll put it all
[72:06] together I'll finish this with some lime
[72:08] juice and fresh basil the lime will add
[72:11] great
[72:13] brightness and some fresh basil which
[72:16] will be really
[72:19] tasty and that's it let me taste
[72:23] [Music]
[72:27] M so flavorful with a nice crunch from
[72:30] the Cucumbers this is going to be the
[72:32] perfect contrast to the
[72:34] Buns oh there's a long one look at that
[72:39] long noodles long life uh-oh oh my gosh
[72:43] man you're going to you're going to live
[72:44] a really long
[72:45] [Laughter]
[72:49] time I've got 2 lbs of shrimp and I
[72:52] threw them into this big Skillet with a
[72:54] little oil and butter now I've got the
[72:56] heat on high and that's part of what
[72:58] makes this meal so quick everything
[73:00] cooks really really fast okay I'll let
[73:02] the shrimp go for a little bit and then
[73:04] I'll dice up some veggies I've got two
[73:06] zucchini and I'll just Lop off the sides
[73:09] cut them in half cut them into quarters
[73:12] and then I'm just going to dice them
[73:14] up okay now I'm going to give the shrimp
[73:17] another little stir I want to make sure
[73:19] they keep cooking evenly shrimp is
[73:21] perfect for quick meals because it cooks
[73:24] really fast and it's one of those great
[73:26] things to keep in the freezer definitely
[73:28] a staple okay now I'm gonna throw in a
[73:31] little
[73:32] garlic adds big
[73:34] flavor stir that around okay now I've
[73:38] got some fresh corn and it's raw I'm
[73:40] just going to cut it right off the cob
[73:43] I'm going to hope it stays on the
[73:44] cutting board and doesn't go all over
[73:45] the
[73:46] floor I love using fresh corn it's
[73:49] really
[73:52] crunchy okay I'm going to check the
[73:53] shrimp again
[73:55] okay they are looking perfect I'm going
[73:57] to go ahead and take them out of the pan
[73:59] cuz I don't want them to get too tough
[74:01] too chewy shrimp are best when they're
[74:04] just barely cooked
[74:06] [Music]
[74:09] through okay now I'm going to put a
[74:12] little more oil and butter in the
[74:14] skillet get that stirred around now I'm
[74:17] going to add everything in stages the
[74:19] first thing I'll throw in is the
[74:21] zucchini it'll take just a little bit
[74:23] longer to cook than the other veggies
[74:25] the secret here is just to stir it
[74:27] around let it cook for about 45 seconds
[74:30] to a minute not very long at
[74:32] all the key here is to put the tougher
[74:35] vegetables in first cuz they need a
[74:36] little bit longer to
[74:38] cook great so now I'm not going to take
[74:40] it out of the pan I'm just going to
[74:42] scoot it out to the outer edges of the
[74:44] pan and then I'll grab the corn and
[74:47] throw it right in the
[74:49] center I really am throwing corn
[74:51] everywhere there will be aftermath
[74:56] okay now I'll just kind of stir this
[74:58] around let it start to cook in the
[75:00] center okay this would be a really good
[75:03] time to Salt and Pepper
[75:04] everything the corn doesn't need too
[75:07] long at all the point is not to cook the
[75:09] corn all the way through I just want to
[75:10] get it warm basically I like it to be
[75:12] really crunchy that's enough time so now
[75:15] I'll scoot the corn out of the center of
[75:17] the pan and then I have about a cup each
[75:21] of red and yellow graped tomatoes and I
[75:24] just cut them in half
[75:25] and I'll throw these in the center and I
[75:27] don't want to cook these at all again I
[75:29] just want to warm them
[75:31] up and then the shrimp goes back in and
[75:34] I get all the juices from the pan that's
[75:37] flavor right there stir that around and
[75:41] then honestly what totally makes this
[75:43] dish is lemon juice I'll just squeeze a
[75:46] whole lemon all over the top let it kind
[75:49] of Sizzle in there with the butter and
[75:51] oil and it just creates this delicious
[75:54] flavor it makes it really
[75:56] fresh and then the basil goes
[75:59] in and then another thing I love to add
[76:02] is a cup of Parmesan shavings I'll just
[76:05] throw it right
[76:06] in and then give it a
[76:09] toss dinner is done I have to say I
[76:11] think that was a little less than 10
[76:13] minutes for years and years and years
[76:15] every time Jeffrey came home on Friday
[76:16] night I would make roast chicken and
[76:18] then one day I thought I've got to be a
[76:20] little more creative than this I want
[76:21] the house to smell great and of course I
[76:23] want to make chicken so each time I
[76:26] challenge myself to make something new
[76:27] I'm making chicken picato which is
[76:29] wonderful I'm going to start with two
[76:31] chicken breasts I'm going to do a
[76:32] coating for them so they're sauteed in a
[76:34] lemon and butter sauce which is so good
[76:36] so the first thing I need is half a cup
[76:39] of flour just allpurpose
[76:42] flour half a teaspoon of
[76:45] salt 1/4 of a teaspoon of pepper just
[76:49] going to mix that all together so that's
[76:51] the first part of the coating and it's
[76:54] going to be dipped into to one
[77:00] egg just mix with a little touch of
[77:04] water just be it all
[77:09] together the next part of the coating is
[77:12] breadcrumbs I use seasoned breadcrumbs
[77:14] about 3/4 of a
[77:16] cup okay I'm just going to heat a little
[77:18] oil in the
[77:19] pan just a few tablespoons
[77:26] and while that gets hot I'm going to
[77:28] take the chicken
[77:31] breasts and pound them out until they
[77:33] get really
[77:34] thin sort of even chicken breast they're
[77:37] sort of thicker parts and the thinner
[77:39] and other parts and this way they C cook
[77:42] more evenly and they cook really
[77:47] quickly rolling pin is a good Basher
[77:50] some people have meat pounding things
[77:52] but everybody has a rolling pin I like
[77:55] them between a quarter and a half inch
[77:57] thick and just do it in two directions
[77:59] so it ends up smooth doesn't end up and
[78:04] ridges
[78:06] okay so the first one goes into the
[78:10] flour and just make sure it's coated all
[78:12] over and shake off the excess into the
[78:16] eggs the flour dries it out and then the
[78:19] eggs make it so that the breadcrumbs
[78:20] will adhere
[78:23] [Music]
[78:25] and then the
[78:26] breadcrumbs seasoned dryed
[78:30] breadcrumbs and right into the
[78:32] [Music]
[78:34] pan Perfect Just 2 minutes on each side
[78:37] until it's golden
[78:38] [Music]
[78:53] brown okay that is
[78:57] done perfect now the next one little
[79:02] [Music]
[79:14] oil right into the Pan 2 minutes on each
[79:19] side H I wonder if this is going to
[79:21] replace jeffy's favorite roast chicken
[79:23] for Friday night chicken dinner
[79:24] [Music]
[79:32] oh perfectly done okay I'm going to put
[79:35] this on a sheet pan keep it warm in the
[79:37] oven 400° for about 10 minutes right
[79:39] alongside the red
[79:40] onions and then I'm going to make a nice
[79:42] lemon butter sauce to go with
[79:48] it oh I think perfect timing I think I
[79:51] just heard
[79:53] Jeffrey the weekend starts
[79:56] [Music]
[79:58] now the red onions are roasting in the
[80:00] oven the buttermilk mashed potatoes are
[80:02] done and now I just have to make the
[80:04] sauce for the chicken picata so the
[80:05] first thing I'm going to do is just wipe
[80:07] out the pan that I cooked the chicken in
[80:10] and I'm just going to heat up tablespoon
[80:12] of
[80:12] butter so the chicken is warm in the
[80:15] oven just keeping it warm in the oven
[80:17] while I just make a nice sauce for it
[80:19] okay now I need third of a cup of
[80:21] freshly squeezed lemon juice it's
[80:23] probably two lemons
[80:36] just going to pour it right into the
[80:37] butter okay now half a cup of white wine
[80:40] really nice dry white wine something I
[80:43] drink for
[80:49] dinner
[80:51] okay half a teaspoon of salt
[80:55] 1/4 of a teaspoon of
[80:58] pepper and this is what I'm going to do
[80:59] with the lemon shells I'm going to put
[81:00] them right in the sauce so you get the
[81:02] flavor of the zest just Cooks
[81:06] together so I'm just going to reduce
[81:08] this by half it'll take about 2 minutes
[81:10] while I chop up some parsley and some
[81:12] sliced lemons to put on the chicken
[81:16] [Music]
[81:23] [Music]
[81:24] now this looks perfect okay now I'm
[81:26] going to take the lemon out it's
[81:27] actually surprising the oil in this sest
[81:29] really does flavor the
[81:33] sauce
[81:36] great sweetie dinner's ready it's Friday
[81:40] [Music]
[81:51] night so the onions I have a little bit
[81:53] of vinegarette left
[81:55] over from the marinating which I always
[81:58] love to put on at the end just toss them
[82:01] all together oh these look so
[82:05] good that's going to be wonderful okay
[82:07] and then the
[82:09] [Music]
[82:11] chicken some of the picata
[82:15] sauce that looks pretty good some slices
[82:19] of lemon so Jeffrey knows it's lemon
[82:20] Pata little bit of parsley
[82:25] these roasted onions smell so good I
[82:27] love the way they
[82:29] [Music]
[82:31] look who doesn't love mashed potatoes
[82:33] and buttermilk mashed
[82:35] potatoes oh your timing is perfect as
[82:38] always guess what's for dinner well
[82:41] let's see it's
[82:44] Friday chicken but what kind of chicken
[82:46] it's chicken picata o and it's ready
[82:49] great
[82:55] [Music]
[82:57] let me tell you how good this chicken is
[82:59] it is it up there with the rose chicken
[83:02] you know I used to think that roast
[83:04] chicken was the only thing I could have
[83:06] on Friday night but this chicken
[83:09] picata this is just as good