Well, welcome
back, welcome back. Okay.
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We're gonna be doing
these spicy tofu lettuce wraps--
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Oh, lettuce wraps. And
this is a real good one.
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It's a easy one, a quick one.
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And kind of goes all herbs
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all we got,
garlic and, you know.
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Let's look at the
actual recipe for itself.
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Okay. Let's do it, honey.
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Now this is a
real good one, Curtis.
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What's that bib lettuce?
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Bib, well--all these different
lettuces have different names.
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Okay, that's was new to me.
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Some of them are softer,
some of them are stronger.
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And matter of fact,
you can use bib lettuce,
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you can use iceberg lettuce,
you can use a Roman lettuce,
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but all these are
just a ways of actually
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using lettuces to
put this delicious.
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Delicious.
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Delicious,
delicious recipe together.
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I've got-- I've
got garlic in here,
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you're talking about herbs.
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I've got ginger going on
here-- That's right, herb.
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We've got the
herb in here, okay.
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I've got onions
going on over here.
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Okay. All that
stuff there, okay.
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All right. So
we're gonna start--
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There are lot of
things going on here.
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You know, I--you know,
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you're on the
opposite side of me,
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because you're gonna
be the one who's gonna
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chop these onions
up. Do I need to switch?
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Then you need to
come on over that way.
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Okay, let switch. Okay.
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Because I need
you to do that and--
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I'm doing onions or what?
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Yeah, you're gonna just go ahead
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and chop these onions up for me.
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Okay. There.
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And let me say this to and
all of these it's on my mind,
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one of the camera crew
mentioned about CE credits.
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We mentioned about CE credits.
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And he said, "Maybe
some people don't know,
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what's a CE credit?
What does CE stand for?"
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'Cause I said, "It
stands for Curtis Eakins."
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Okay. Oh, not really, okay.
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That's not--
that's not what they want.
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No. No, no, that's
not what they want.
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Continuing Education, all right.
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Of course, laws
and medical profession
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know about that,
need to have different--
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certain amount of
credits for continuing education
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so that's what it means.
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Continuing
Education Credits, all right.
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Okay, here we go
with the onions here.
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I'm gonna put in the olive oil.
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Onions, this is mentioned
in the Bible and garlic.
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Onions in there. Numbers 11: 5.
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You know, what I'm saying?
You know, what I'm saying?
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So we're all going
in there right now.
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And then we're gonna
do, I'm going to ask you
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to go ahead and
put those onions in--
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Put them in now. Go
ahead and put them in.
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Okay, all right.
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All right.
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Anything tastes
good with onions.
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You know, what I'm
saying? Yeah, anything does.
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And this recipe specifically
is going to taste good
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with the onions in it.
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I'm doing lemon zest-- Because--
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No, no, the lemon zest
gonna go in a few minutes.
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Oh, okay. What
we're gonna do now is,
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I'm gonna actually
go ahead and put in.
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And this is ginger, we
already just kind of gotten it,
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already ready to go.
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Okay. Let me just get this.
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This ginger helps to brings,
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makes this come
alive also as well.
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And then you have over there--
I've got garlic also right here,
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already minced up. Okay.
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Let's go a head
and put that garlic in.
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Can you give same spatula.
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Oh, okay. Put garlic in.
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All right. Okay.
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Now we love these lettuce wraps.
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Now we go to one
favorite restaurant
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in Huntsville
that has lettuce wraps.
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Yeah, lettuce wraps.
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We love to go there
and get lettuce wraps.
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As a matter of fact,
that's one of the ways
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I got an idea for
this particular program--
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Oh, that's right.
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Is that actual--I can
eat them all or all the time.
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All the time. I
would say all day long,
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but somebody might be
calling me on the phone about
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that so I better be careful
with that saying all that.
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We do in
moderation. In moderation.
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Simply that's why we
want to ate natural remedies.
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Yes, yes. Okay.
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And then it cause
for believe or not.
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Now this is the
water of chestnuts
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that's gonna be
added to this as well
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and this kind of
gives a crunch to it.
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And get a sponge.
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Okay. I mean the-- Spatula.
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Spatula and get
that all the way here.
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And then we also have,
now Curtis, I said ounce,
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16 ounce tofu extra firm.
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But on the market right
now, believe it or not, there--
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the tofu's have
just come along ways,
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is they're now coming out
with a smoke type of tofu,
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they're coming out
with a some thing like
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tarragon sauce or
a basil sauce to it.
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And I not only found
this extra firm tofu,
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but I found one it had
like a kind of a smoked flavor
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and almost mimics
that the restaurant
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we like going to, to
get on the pans as well.
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So we're gonna go
ahead and put that in also.
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And I cut that kind of
thinly-- chopped it up there.
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Okay.
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Look at that, look
at that. Look at that.
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You could smell
that smoke flavor there,
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can you smell
that coming from it.
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Okay. Now we have
some other things here--
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Now the last one
we're gonna put in there
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is believe it or not is soy.
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Let's go ahead
and put that soy in.
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Right here. Yeah,
this is soy sauce, okay.
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It is help to gives
that flavor it needs to have
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and if you'll take
that this right here,
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you're--grater and go ahead on
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and just a little
bit, we call it lemon zest.
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Just kind of strip-- This.
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Yeah, this like little
bit. Just little bit in there.
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That's all inside.
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Yeah, there you
go. There you go.
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Just a little
bit, just a little bit.
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Go ahead and do
a little bit more.
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All right, all right.
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Okay, and that's
about, that's about enough,
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that's about enough.
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And now we're gonna put
in the vegetarian, chilly.
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You know, the
spatula there again.
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All right.
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And I'd like this
wrap, these are delicious
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and what's gonna happen, Curtis,
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is I'll just take
and stir all this up.
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So now you're
just gonna mix it up.
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Mix it all together.
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So all this will
go in the lettuce.
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It goes into that.
Yes, it does, yes, it does.
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As matter of fact,
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I know that you are
just dying to taste this so.
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Do I have a chance
to do that in this show
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or could I've been
pretty good so far, haven't i?
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You've been
good. You've been good.
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You've been good.
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So let's go ahead
on and try that, okay.
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You want to do it
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when we come
back after break or?
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Yeah, let's do it
when we come back.
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As a matter of fact,
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I'm gonna
continue to stir this up.
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And then when we come back,
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you will see the
finished product.
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So stay by.
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