Have you ever wondered
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exactly how to
prepare healthy food
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that actually tastes good?
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Well, stay tuned
while Evita Tezeno
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and yours truly Nyse Collins
show you just how to do it,
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and give you something
better, A Taste of Paradise.
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Welcome to A Taste of Paradise.
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My name is Evita Tezeno,
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and we all like
quick and easy recipes.
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And I have one for
you that is quick and easy
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and you can make it after work,
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you can make it for lunch
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and you can
share it with friends.
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So let's look at the recipe.
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We're making an
Asian ginger kind of salad
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and it will be
wonderful to the taste buds.
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So let's look at it.
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For the dressing you will need:
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For the slaw you will need:
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Okay, we are going to
make the dressing in a blender
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and you don't need a
high power blender for this.
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It's just real quick and simple.
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I poured the lime
juice, this is the olive oil.
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And I like to use
cold press olive oil.
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This is the honey.
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Or you can use agave,
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it just depends
on your preference.
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I'm using Braggs.
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Oh, ginger, yes, my favorite.
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Tahini and if you
don't know what tahini is,
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tahini is sesame seed
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that's ground
into a butter or paste.
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This is almond butter.
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Of course, we have
to have some cayenne.
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Salt and garlic.
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Now we are gonna take
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the already
shredded Napa cabbage
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and toss in the carrots.
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Take your tongs
and make sure that
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it's well
distributed, the green onions.
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Now you're seeing
how easy this is, right?
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Very quick, this is cilantro.
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Oops, and the red bell peppers.
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And you have to make
sure that you make sure
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that all the
pieces are separated
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when you are
chopping your bell peppers.
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And this is so
pretty and colorful,
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look at all of
the wonderful colors.
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Put your cashews in
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and now let's pour
the dressing over it.
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Now no one has excuse
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that they cannot try this recipe
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because this is a
very, very simple recipe...
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that takes couple of minutes.
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Okay, now let's plate it.
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And even if I'm
eating by myself,
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I always plate my food
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because I'm special
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and I love to have a
pretty plate in front of me.
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Okay, look at this.
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A wonderful dish
that is simple, easy
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and ready to go in minutes.
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This is been Evita
Tezeno, quick and easy recipe,
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and remember to live life fresh.
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Oh, happy day, Lem-Olay.
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Man, this, I don't even
know what that is as you know,
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it's complicated recipe.
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Me, I just keep it simple.
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We need to bring in a
professional and experts here
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to share with
you something better.
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So what better than to invite
the executive chef himself
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of Something Better Restaurants
and Something Better Foods,
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Chef GW Chew.
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What's
happening? What's happening?
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Giving them
something better to, what?
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To chew on. To chew on.
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And, man, I'm so
excited to have him back
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as you know when you get
into this complicated stuff,
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you need a professional.
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Me, I'm just a little
personal fitness chef,
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you know, what I mean.
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I just make one
or two things happen.
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But when you get
the big stuff going,
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you've got to bring in a chef.
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So, Chef, how's work
going? How's ministry?
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It's just going great, man,
making some awesome recipes.
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And we're here today to share
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some of the love
with everybody here.
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So we are very excited.
I'm excited, I'm excited.
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Oh, mercy, he
hit it on the head,
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that's exactly what
it is, it's pure love
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because this is a
heavy hitter here.
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What is, oh, happy
day, Lem-Olay, what?
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Lem-Olay.
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You know, my wife is
actually, she's Spanish.
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So I've learned a little
bit of Spanish, you know.
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Okay.
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Olay stands for bravo. Bravo.
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You know, so oh happy
day, bravo, let's celebrate.
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So we have a
gluten free meatball
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that we're gonna be making
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that's actually with a
little bit of lemon zest
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and my wife went down
to the Dominican Republic
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and she gave me some oregano,
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all the way from
the Dominican Republic.
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So we're gonna
add that in here today
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as well and have a good
little gluten free meatball
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that we're gonna be making.
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So this is the
real deal and for those
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who are concerned
about the gluten and stuff,
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this is actually
good for you too.
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But watch this, this
thing takes a couple of steps,
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what did you say?
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Couple of steps,
a couple of steps.
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And this is no
walk around the park,
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this is a walk
around the city, all right.
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Be careful what turns out
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because there's
a couple of steps
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you gonna watch out for.
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So get it going
here and get ready
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because this is it.
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Lem-Olay, Oh,
happy day, gluten free,
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something,
something tasty meatballs.
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All right, so here it is.
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We're gonna go
to our first recipe
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on how to make this go,
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we're gonna have
the meatball base,
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what makes the
foundation of this,
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all you need is:
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I don't know Lem-Olay,
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or work yourself away lay
here, man, that's serious.
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But actually it's
not that hard, right?
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It's not that hard,
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it looks little bit complex
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with all the
different ingredients
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but if you look at it,
all we have is onion squash,
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little bit olives and
some seasoning olive oil.
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Okay, excellent, excellent.
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And a lemon and that's just
pretty much all we have here.
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So what are we
gonna be simply doing
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is we have
obviously our block of tofu
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which is about two cups.
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We're gonna add
all these ingredients,
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our onions right here.
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We have our
delicious yellow squash.
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You can also use
zucchini if you like,
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that can be used as well.
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Zucchini, squash, all of them
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are excellent for
the blood pressure.
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I like to use nice olives.
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You have can olives
is actually or in a jar
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that's actually without
any of the additives inside,
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it's packed in water.
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You know, so this is a really
awesome olives over there,
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green and they have black.
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So I'm using the
green today. Excellent.
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We have some
delicious Dominican oregano.
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Dominicano! Smell
it, you smell Dominican?
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Oh, mercy, I smell Santo
Domingo up in here, all right.
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Come on now.
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That's what we're talking about.
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And then we have
our olive oil here...
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And just the olive oil...
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Two tablespoon of olive oil,
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then we have our
chicken kickin' style
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seasoning right there,
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and then we're going to
take a little bit of this lemon,
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some of the rind
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and put some of this
lemon zest right up in here.
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We're gonna put
this right on here.
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Oh, man, that's why we have
to bring in a executive chef...
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Oh, man. Do you smell it?
00:10:04.57\00:10:07.04
Watch it now. This is the bravo.
00:10:07.07\00:10:08.40
Oh, that, and the
Dominican oregano.
00:10:08.44\00:10:09.80
The bravo right here, man.
00:10:09.84\00:10:11.17
Brother, you're
into something here.
00:10:11.21\00:10:12.54
You're into something.
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Look at this, so then we
just put a little bit of that,
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now that gives it that
extra flavor, that zing...
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Exactly, the zing. Okay.
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And it comes right,
when you eat the meatballs,
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I'm telling you it comes right
through it, and really tasty.
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Really, so it's just wow, hello.
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Exactly, exactly, so right here
what we're doing right here,
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it's a little bit of
science with these ingredients.
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If you notice we have the...
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The tofu is gonna kind of
give a little bit of the meaty,
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meaty texture to it.
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And we have the zucchini
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that's gonna be utilized
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as a more of a
somewhat of a binder.
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And it also gives a
little bit as a filler as well.
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So the zucchini, when
you cook the zucchini down,
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it's gonna actually give us
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so it can actually add
a little bit of sliminess,
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somewhat like okra,
not as strong as okra
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but it has that slime
effect that we like to have.
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So it helps to bind it together,
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the olive's gonna give you
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a little bit more
meatiness to it as well.
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Right. Add some
extra fat in there.
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You know, obviously, the onions
will give some extra flavor.
00:10:58.12\00:11:00.32
So it's a little bit of
science that we're doing here.
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And notice, this is
a gluten free recipe.
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Normally, for
most meat substitutes,
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they normally use gluten
00:11:06.53\00:11:08.16
or other ingredients
to give it that chewiness,
00:11:08.20\00:11:10.33
but this is still gonna
have somewhat of chewiness
00:11:10.37\00:11:12.07
and a nice flavor and so on.
00:11:12.10\00:11:13.44
Right, so what
do we have to here?
00:11:13.47\00:11:14.80
Right here now
we're gonna have some fun,
00:11:14.84\00:11:16.17
got to get our hands dirty.
00:11:16.20\00:11:17.54
We're gonna get our
hands right into this.
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I'm gonna let the chef,
00:11:18.94\00:11:20.28
I'm just
standing back and watch.
00:11:20.31\00:11:21.64
Get our hands right into it.
00:11:21.68\00:11:23.01
Remember, I don't
know if y'all have heard of
00:11:23.04\00:11:24.38
in one of our other
programs, I said, for me,
00:11:24.41\00:11:25.75
I just need to stand back
and watch it done properly.
00:11:25.78\00:11:27.12
There you go, there you go.
00:11:27.15\00:11:28.48
So we have to bring in
our executive chef to show us
00:11:28.52\00:11:30.39
how to do it properly.
00:11:30.42\00:11:31.75
Well, Chef, be careful.
00:11:31.79\00:11:33.12
If I get the hang
of this, you know...
00:11:33.15\00:11:34.49
Hey, man.
00:11:34.52\00:11:35.86
We're gonna get this thing
rolling, mass distribution.
00:11:35.89\00:11:37.23
There you go, hey.
00:11:37.26\00:11:38.59
So you're just squeezing,
00:11:38.63\00:11:39.96
you just want to
crush it all or...
00:11:40.00\00:11:41.33
Just squeeze it all up
00:11:41.36\00:11:42.70
and I mean, even right
here, believe it or not,
00:11:42.73\00:11:44.07
this mixture along
with these seasonings in it,
00:11:44.10\00:11:46.07
it taste actually pretty good.
00:11:46.10\00:11:47.47
This is raw,
believe it or not. Wow.
00:11:47.50\00:11:48.84
I was pretty
surprised once I tried it,
00:11:48.87\00:11:50.91
you know, so it's pretty cool.
00:11:50.94\00:11:52.27
Evita will be happy.
She sure, wouldn't she?
00:11:52.31\00:11:54.94
If you don't mind, you can
get some olive oil on that pan
00:11:54.98\00:11:57.31
and turn that stove on for me.
00:11:57.35\00:11:59.08
All right, so I got the stove
cracking a little bit there.
00:11:59.11\00:12:02.38
And there's a spray
at the bottom down here,
00:12:02.42\00:12:03.75
you can get that for me.
00:12:03.79\00:12:05.12
All right. So we
can get that going.
00:12:05.15\00:12:06.89
Here it is, do you do
march it, or watch it now,
00:12:06.92\00:12:08.46
we're getting up in the kitchen.
00:12:08.49\00:12:09.82
There you go, that's right.
00:12:09.86\00:12:11.19
We're gonna get
down and dirty here.
00:12:11.23\00:12:12.56
So I got that
going right there, Chef,
00:12:12.59\00:12:13.93
what we are gonna do?
00:12:13.96\00:12:15.30
We're gonna take
these ingredients now
00:12:15.33\00:12:16.67
and saute it a little bit.
00:12:16.70\00:12:18.03
Exactly, we're gonna go ahead
00:12:18.07\00:12:19.40
and just put it right on the pan
00:12:19.43\00:12:20.77
and we are ready to go.
00:12:20.80\00:12:22.14
All right, so here we go,
I must gonna take this now.
00:12:22.17\00:12:23.91
Oh, yes, and,
man, you can smell it,
00:12:23.94\00:12:26.07
you are right, I'm
about to eat this raw.
00:12:26.11\00:12:28.41
Exactly. All right.
00:12:28.44\00:12:30.08
So you just get that going now.
00:12:30.11\00:12:31.61
Am I done with this bowl here?
You're done with that bowl.
00:12:31.65\00:12:34.25
Right now, I can say, I
have to get this right here.
00:12:34.28\00:12:36.38
Wait a minute.
We're gonna saute it up.
00:12:36.42\00:12:39.75
Now I can do this.
00:12:39.79\00:12:41.99
All right, this is
the easy part here.
00:12:42.02\00:12:44.23
So we get our,
what are we waiting for,
00:12:44.26\00:12:46.16
till it gets brown or...
00:12:46.19\00:12:47.53
Yeah, we're gonna let
that go ahead and get brown,
00:12:47.56\00:12:48.90
and we're gonna be
using this little later on,
00:12:48.93\00:12:50.27
but we're gonna let it cook.
00:12:50.30\00:12:51.63
And what the key is
here, you wanted to get brown,
00:12:51.67\00:12:53.17
you obviously,
you want the squash
00:12:53.20\00:12:55.60
specifically to cook down,
00:12:55.64\00:12:57.71
so that again it has
that as it breaks down
00:12:57.74\00:12:59.91
to slimy effect
kind of comes out
00:12:59.94\00:13:01.61
where it kind
of uses like an egg
00:13:01.64\00:13:02.98
and it's actually
gets to work like a binder.
00:13:03.01\00:13:05.01
You know, so is zucchini.
00:13:05.05\00:13:06.38
Oh, so again, this is valuable,
00:13:06.41\00:13:07.75
this is what keeps
that meatball, a meatball...
00:13:07.78\00:13:09.12
The meatball, exactly,
00:13:09.15\00:13:10.49
'cause one of the
thing you don't want to have,
00:13:10.52\00:13:11.85
you don't wanted to fall
down once it's in the oven.
00:13:11.89\00:13:13.22
And it's very easy
00:13:13.25\00:13:14.59
'cause again, we don't have any,
00:13:14.62\00:13:15.96
you know, any gluten
and anything like that,
00:13:15.99\00:13:17.33
that gives some structure to it.
00:13:17.36\00:13:18.69
So again, we need those fillers
to kind of work properly.
00:13:18.73\00:13:20.96
So we want it to cook down,
00:13:21.00\00:13:22.33
so it can kind of
have some rigidity
00:13:22.36\00:13:23.70
for the actual
burger that we are,
00:13:23.73\00:13:25.07
oh, the meatball
that we are making here,
00:13:25.10\00:13:26.43
you know, so...
00:13:26.47\00:13:27.80
Oh, yeah, you heard it
first here on Taste of Paradise,
00:13:27.84\00:13:29.87
there's a science behind this...
00:13:29.90\00:13:31.24
There's the
science. There's the science.
00:13:31.27\00:13:32.61
Yeah, I know, the
Spirit of Prophecy said,
00:13:32.64\00:13:33.98
there is no amount of science,
00:13:34.01\00:13:35.34
you know, well,
actually it does say,
00:13:35.38\00:13:36.71
it does say that cooking is a...
00:13:36.75\00:13:38.08
Science. Cooking is a science.
00:13:38.11\00:13:39.45
It's a talent, man.
00:13:39.48\00:13:40.82
So however it does
say, it is not difficult,
00:13:40.85\00:13:42.42
so I was a little apprehensive,
00:13:42.45\00:13:43.85
I said, "Man,
this thing is huge."
00:13:43.89\00:13:45.69
Four or five steps but
it actually is quite easy.
00:13:45.72\00:13:47.42
Exactly.
00:13:47.46\00:13:48.79
So we're gonna let
that saute a little bit.
00:13:48.82\00:13:50.16
Let that saute.
00:13:50.19\00:13:51.53
Now you went ahead and
prepared something in advance.
00:13:51.56\00:13:52.89
Oh, we have some
prepared right here.
00:13:52.93\00:13:54.26
This is our actual
finished product right there.
00:13:54.30\00:13:55.63
So this is how it
should look when it's done?
00:13:55.66\00:13:57.00
It just has to
look exactly. Okay.
00:13:57.03\00:13:58.37
So we have our
meatball mixture now.
00:13:58.40\00:13:59.73
Take a quick look.
00:13:59.77\00:14:01.10
And we have, again,
00:14:01.14\00:14:02.47
we have our meatball
ingredients right here
00:14:02.50\00:14:03.84
that we just add and
also we have our rice.
00:14:03.87\00:14:06.64
And we have right here
that's already been cooked
00:14:06.68\00:14:08.41
and we blended it already.
00:14:08.44\00:14:09.78
Oh...
00:14:09.81\00:14:11.15
So we took some brown rice,
00:14:11.18\00:14:12.51
always simply would
cook some brown rice,
00:14:12.55\00:14:13.88
put in inside of a blender
and blend it down into a paste
00:14:13.92\00:14:15.98
and that was pretty
much what we did with that.
00:14:16.02\00:14:17.35
Check that out, I
thought this brother
00:14:17.39\00:14:18.72
was bringing
porridge or cornmeal or grits,
00:14:18.75\00:14:22.49
that used to be rice.
00:14:22.52\00:14:24.46
I don't know what it is
now but so you cooked it,
00:14:24.49\00:14:26.53
then you blend it.
00:14:26.56\00:14:27.90
Exactly.
00:14:27.93\00:14:29.26
A little bit there
and then that's it.
00:14:29.30\00:14:31.53
All right, so we have
our finished product there
00:14:31.57\00:14:33.17
of the meatball base...
00:14:33.20\00:14:35.34
Meatball base, exactly.
00:14:35.37\00:14:36.71
So what's the next
step that we're doing here?
00:14:36.74\00:14:38.07
So right here now
00:14:38.11\00:14:39.44
we're just gonna simply
make our meatball mixture
00:14:39.47\00:14:40.84
and we're gonna put it together
and we can form our meatball.
00:14:40.88\00:14:42.68
So I'm gonna put this
all in this container here
00:14:42.71\00:14:45.11
and my rice and then we
have a little bit of olive oil
00:14:45.15\00:14:47.62
which is gonna
help just to kind of
00:14:47.65\00:14:49.15
so it won't
stick all in your hand
00:14:49.18\00:14:51.35
and that kind of thing.
00:14:51.39\00:14:52.72
So we're just
gonna put it all there.
00:14:52.75\00:14:54.09
You got to get
down into it again,
00:14:54.12\00:14:55.82
hands in it again.
00:14:55.86\00:14:57.19
Okay, all right. All right.
00:14:57.23\00:14:58.56
So we got to get some
rolling, let's clear this up.
00:14:58.59\00:14:59.93
I mean, I don't like
a mess when I'm cooking,
00:14:59.96\00:15:02.20
so I get that out of your way,
00:15:02.23\00:15:04.33
so you just mix it there nicely.
00:15:04.37\00:15:05.70
Mix it all together.
00:15:05.73\00:15:09.40
And so by mixing it together,
00:15:09.44\00:15:11.44
we're gonna be
able to form this right
00:15:11.47\00:15:12.81
into a really good meatball.
00:15:12.84\00:15:14.68
Man, here's a lot of
smashing and crashing and...
00:15:14.71\00:15:16.54
Yeah... Pump the kids.
00:15:16.58\00:15:18.81
Oh, man, the kids
would definitely enjoy this.
00:15:18.85\00:15:20.32
They'll definitely enjoy it.
00:15:20.35\00:15:21.82
So this is how that we're doing
these mix meatballs and stuff,
00:15:21.85\00:15:25.25
no wonder I can't tell
what's in those recipes...
00:15:25.29\00:15:27.16
There you go.
00:15:27.19\00:15:28.52
A lot of times when I go places,
00:15:28.56\00:15:29.89
they have these
meatballs and I'm like,
00:15:29.92\00:15:31.26
"Oh, man, I don't know what..."
00:15:31.29\00:15:32.63
You don't know
what's in that, huh.
00:15:32.66\00:15:34.00
I can't tell.
00:15:34.03\00:15:35.36
Normally, in our
presentation we say,
00:15:35.40\00:15:36.73
if you can't tell
00:15:36.77\00:15:38.10
what's in a food by
looking at it, don't eat it,
00:15:38.13\00:15:39.47
and I'm always
in a bad situation
00:15:39.50\00:15:40.84
now where I don't know
what's in these meatballs.
00:15:40.87\00:15:42.20
Exactly.
00:15:42.24\00:15:43.57
Now I know why I can't
tell 'cause they mix it,
00:15:43.61\00:15:44.94
squished it, pressed it...
00:15:44.97\00:15:46.31
There you go.
00:15:46.34\00:15:47.68
Now if you look at it
here, you can kind of see
00:15:47.71\00:15:49.08
that we have a really
nice, nicest meatball here.
00:15:49.11\00:15:52.38
So if you don't mind,
00:15:52.41\00:15:53.75
if you can give me
that pan back there
00:15:53.78\00:15:55.12
and go and spray it down.
00:15:55.15\00:15:56.48
So here it is right there,
00:15:56.52\00:15:57.85
I just wanted to double
check this pan right here...
00:15:57.89\00:15:59.52
That's it. I got to
spray it right here.
00:15:59.55\00:16:01.22
So we're gonna put this pan out,
00:16:01.26\00:16:03.06
let's spray that
down a little bit.
00:16:03.09\00:16:05.53
Spray it down
for me very nicely.
00:16:05.56\00:16:07.40
All right.
00:16:07.43\00:16:08.76
So I'm just
gonna go ahead and...
00:16:08.80\00:16:10.13
I mean, if they
didn't have that,
00:16:10.17\00:16:11.50
they can put some
olive oil on that as well.
00:16:11.53\00:16:12.87
Exactly, exactly,
exactly. You know how it is.
00:16:12.90\00:16:14.24
So I got this right here,
00:16:14.27\00:16:15.60
I'm just gonna
put there for now.
00:16:15.64\00:16:17.41
So I'm keeping
an eye on this here
00:16:17.44\00:16:18.77
so I can get it right.
00:16:18.81\00:16:20.14
And the great thing, I know
00:16:20.18\00:16:21.51
we're calling them as meatballs,
00:16:21.54\00:16:22.88
we can actually do some
other fun shapes with this.
00:16:22.91\00:16:24.25
Really? Show me a general one.
00:16:24.28\00:16:25.61
Yeah, you know, so it
is kind of give an idea,
00:16:25.65\00:16:26.98
we got some kids, you know,
00:16:27.02\00:16:28.35
you may have a child
that may be gluten intolerant,
00:16:28.38\00:16:29.72
you can make a
simple chicken nugget,
00:16:29.75\00:16:31.09
you follow me.
00:16:31.12\00:16:32.45
So we got right here
a little chicken nugget
00:16:32.49\00:16:33.82
that we can do for
kids and they'll love it
00:16:33.86\00:16:36.02
it, don't need
to go into McDonalds
00:16:36.06\00:16:37.39
when we can make a
nice little chicken nugget.
00:16:37.43\00:16:39.29
We can also do a
chicken patty, you follow me?
00:16:39.33\00:16:41.36
Right, right.
00:16:41.40\00:16:42.73
You know, rather than
doing it, you know, meatball,
00:16:42.76\00:16:44.40
we can go ahead and
smash it down and...
00:16:44.43\00:16:46.17
Well, we can make a
burger out of this right here.
00:16:46.20\00:16:47.54
There you go, man.
00:16:47.57\00:16:48.90
And I'm about to have
you a bit of more fun,
00:16:48.94\00:16:50.27
I got another
surprise for you as well.
00:16:50.31\00:16:51.64
Watch it, watch
it, take it easy.
00:16:51.67\00:16:53.04
I grew up, man, eating a lot
of fried chicken in my day...
00:16:53.07\00:16:54.98
All right.
00:16:55.01\00:16:56.34
You know, but now we
got a better than chicken,
00:16:56.38\00:16:57.71
so we're gonna...
00:16:57.75\00:16:59.08
Hello now, we have
our witness up in here...
00:16:59.11\00:17:00.45
We're gonna go ahead
there and make a chicken leg,
00:17:00.48\00:17:01.82
how about that?
00:17:01.85\00:17:03.18
Time out, time out,
time, a chicken, who?
00:17:03.22\00:17:04.55
A chicken leg. How about that?
00:17:04.59\00:17:05.92
So we're gonna go ahead
and form it right up, man,
00:17:05.95\00:17:07.79
and let's turn that
thing right into, man,
00:17:07.82\00:17:09.76
a delicious gluten free
chicken leg, how about that?
00:17:09.79\00:17:14.33
Chef, chef, you're
watching too much TV, man.
00:17:14.36\00:17:15.70
Come on now, right.
00:17:15.73\00:17:17.07
This brother
watching too much TV.
00:17:17.10\00:17:18.77
He making chicken
legs... Come on now.
00:17:18.80\00:17:21.30
Don't show me no more,
00:17:21.34\00:17:22.67
you may come out
with a chicken wing now.
00:17:22.70\00:17:24.81
Mercy said yes.
There you go, there you go.
00:17:24.84\00:17:27.74
So that's what we have
here, we have a simple, again,
00:17:27.78\00:17:30.28
from the simple mixture,
00:17:30.31\00:17:31.65
we can have a
lot of fun with this
00:17:31.68\00:17:33.08
and make it a really nice
different shapes and textures.
00:17:33.11\00:17:35.32
Y'all need to look at
this... You know, so...
00:17:35.35\00:17:36.69
This man has a
chicken leg on the tray here.
00:17:36.72\00:17:39.59
There you go.
00:17:39.62\00:17:40.96
I know it's supposed
to be vegan, vegetarian,
00:17:40.99\00:17:42.86
but look at this.
00:17:42.89\00:17:44.23
Don't tell nobody
00:17:44.26\00:17:45.59
that we're making
chicken legs on the show.
00:17:45.63\00:17:46.96
There you go. There you go.
There you go. So there you go.
00:17:47.00\00:17:48.33
Take a look at
that, that is amazing,
00:17:48.36\00:17:49.83
that is amazing.
00:17:49.86\00:17:51.20
So we got the leg,
we have the burger,
00:17:51.23\00:17:53.90
we have the meatball, we
have the chicken nugget...
00:17:53.94\00:17:56.40
Chicken nugget.
00:17:56.44\00:17:57.81
Oh, man, y'all see
that leg over there.
00:17:57.84\00:18:01.48
Excellent, excellent.
00:18:01.51\00:18:02.84
So what's the
next step here, chef?
00:18:02.88\00:18:04.38
Well, next step
we have a breading.
00:18:04.41\00:18:06.35
A breading, so...
00:18:06.38\00:18:07.72
You know... We're not done yet.
00:18:07.75\00:18:09.08
We're not done
yet, man, you know...
00:18:09.12\00:18:10.45
We're not done yet.
00:18:10.49\00:18:11.82
If you go to a...
00:18:11.85\00:18:13.19
You figure, when
you go to, let's say,
00:18:13.22\00:18:14.56
you have some of
these famous chicken places
00:18:14.59\00:18:15.92
and you know they always
have that breading on top of it.
00:18:15.96\00:18:18.89
So we're gonna make a
really, a gluten free breading
00:18:18.93\00:18:20.90
that we're gonna
make from scratch.
00:18:20.93\00:18:22.36
Not actually
made from wheat flour
00:18:22.40\00:18:23.97
but it's gonna be made
from cornmeal, you know...
00:18:24.00\00:18:25.57
Okay.
00:18:25.60\00:18:26.94
And then after
the bread what else...
00:18:26.97\00:18:28.30
So we're gonna
make the breading to do,
00:18:28.34\00:18:29.90
to make the gluten
free, how does that work?
00:18:29.94\00:18:31.97
It's gonna be a
breading on the meatballs.
00:18:32.01\00:18:33.34
Okay.
00:18:33.38\00:18:34.71
You know, just to kind of
give it an extra breading on,
00:18:34.74\00:18:36.08
to kind of give a
crispiness on the outside.
00:18:36.11\00:18:37.95
Well, hey, when we used to
make chicken back in the days,
00:18:37.98\00:18:40.92
you know, we used to put
that, we did not sauteed it,
00:18:40.95\00:18:44.19
we let it
marinate a little bit...
00:18:44.22\00:18:45.55
There you go.
00:18:45.59\00:18:46.92
And then before we
get it going, we...
00:18:46.96\00:18:48.52
Y'all know what
I'm talking about,
00:18:48.56\00:18:49.89
we got to put on a
bread and so check this out,
00:18:49.92\00:18:51.26
a nice little breading recipe,
real simple, it's the corn,
00:18:51.29\00:18:54.90
it's the Lem-Olay, Oh,
Happy Day cornmeal breading
00:18:54.93\00:18:59.70
and it's:
00:18:59.73\00:19:01.07
And man, you already
have your meat substitute.
00:19:24.53\00:19:27.23
Yep, so what, so
I've got this going,
00:19:27.26\00:19:29.93
I'm gonna put some
breading on this now,
00:19:29.96\00:19:31.80
that's what
you're gonna do here.
00:19:31.83\00:19:33.54
Exactly, I got
my cornmeal. Okay.
00:19:33.57\00:19:35.74
We have a cup of
cornmeal as we said
00:19:35.77\00:19:37.21
and we have our
chicken kickin' style seasoning
00:19:37.24\00:19:39.51
and we got a special ingredient,
00:19:39.54\00:19:40.88
we have a delicious
cornstarch actually.
00:19:40.91\00:19:42.78
Watch it now.
00:19:42.81\00:19:44.15
And the
cornstarch is really critical
00:19:44.18\00:19:45.51
because the cornstarch,
in the chef world they say
00:19:45.55\00:19:47.55
it does a process
called velvetizing.
00:19:47.58\00:19:49.82
A who? It velvetizes.
00:19:49.85\00:19:51.39
It velvetizes. You mean,
the one that, you know...
00:19:51.42\00:19:53.62
You know, that
actually, man, it's veletize,
00:19:53.66\00:19:55.72
you know, so, well,
the point is, what it does,
00:19:55.76\00:19:57.63
the cornstarch
actually helps to,
00:19:57.66\00:19:59.63
it locks the seasoning
00:19:59.66\00:20:01.16
and the
ingredients all inside of it.
00:20:01.20\00:20:02.93
So it does make it
that much more, more good.
00:20:02.96\00:20:05.50
And also what it does,
00:20:05.53\00:20:06.87
it gives a nice shiny
appearance on the outside.
00:20:06.90\00:20:08.97
Did you ever seen, or
have you ever watched TV,
00:20:09.00\00:20:10.54
sometimes they have
that shiny chicken on TV...
00:20:10.57\00:20:11.91
Yeah, yeah.
00:20:11.94\00:20:13.27
That the cornstarch is kind of,
00:20:13.31\00:20:14.64
they use to give
that veletizing effect,
00:20:14.68\00:20:16.71
you know, so.
00:20:16.75\00:20:18.08
There you go, the veletized.
00:20:18.11\00:20:19.61
Chef, we are supposed
to be cooking in a kitchen,
00:20:19.65\00:20:21.38
this man is
bringing velvet in a kitchen,
00:20:21.42\00:20:23.28
talking about
locking in flavors,
00:20:23.32\00:20:24.85
dipping and breading instead.
00:20:24.89\00:20:26.99
Matter of fact, he
gonna take over the show,
00:20:27.02\00:20:28.59
I would just be
hopping once in a while
00:20:28.62\00:20:29.99
or something like that,
00:20:30.03\00:20:31.56
this man is knowing
something special up here.
00:20:31.59\00:20:33.80
Now you know why I
brought the chef in, all right.
00:20:33.83\00:20:36.40
So we'll just
gonna mix it all up here.
00:20:36.43\00:20:37.77
All right...
00:20:37.80\00:20:39.13
It's pretty much we
have our breading now.
00:20:39.17\00:20:40.50
What about this
stuff over here? Am I done?
00:20:40.54\00:20:41.87
Let's keep it like
that, we're almost done,
00:20:41.90\00:20:43.24
we're almost done,
we're gonna be using that
00:20:43.27\00:20:44.61
just in the second
for our last step here,
00:20:44.64\00:20:45.97
but we have it already...
00:20:46.01\00:20:47.34
Brother
overworking me on the show.
00:20:47.38\00:20:48.71
All right, now worries.
00:20:48.74\00:20:50.08
So now what we are gonna do
is simply, I still love this,
00:20:50.11\00:20:51.45
I remember when before,
before I became vegetarian,
00:20:51.48\00:20:53.35
again, I ate a whole lot
of chicken in my lifetime.
00:20:53.38\00:20:56.12
You know, so I used to always
make a breading for my chicken,
00:20:56.15\00:20:58.25
so I learned that, you know,
00:20:58.29\00:20:59.62
if you want to get that
nice crispiness on the outside
00:20:59.65\00:21:01.72
and that nice,
soft part in the middle,
00:21:01.76\00:21:03.39
you know, a
breading does a lot for us.
00:21:03.43\00:21:04.76
So we're gonna
follow that same principle
00:21:04.79\00:21:06.13
but do it a healthier way.
00:21:06.16\00:21:07.50
A healthier way, so...
00:21:07.53\00:21:08.86
Come on, now
give them something...
00:21:08.90\00:21:10.23
Something
better, something better.
00:21:10.27\00:21:11.60
Something better up here.
00:21:11.63\00:21:12.97
I like to say something better
to chew on, you follow me.
00:21:13.00\00:21:14.34
Give them something
better to chew on, literally.
00:21:14.37\00:21:15.70
Well, that's why we
got Chef Chew up in here.
00:21:15.74\00:21:17.07
There you go, there you
go. So we gonna ahead...
00:21:17.11\00:21:18.44
We'll get the CW.
00:21:18.47\00:21:19.81
Just shake that on in like that.
00:21:19.84\00:21:21.18
Now we got, oh, it
looks some kind of good, man.
00:21:21.21\00:21:22.54
Oh, man, some kind of good.
00:21:22.58\00:21:23.91
All right, they
have to see this.
00:21:23.95\00:21:25.28
Brother, be faithful, faithful.
00:21:25.31\00:21:26.65
So we got nice breading on that,
00:21:26.68\00:21:28.02
gonna go ahead and
take my chicken leg.
00:21:28.05\00:21:29.38
Oh, man, it's
bringing back memories.
00:21:29.42\00:21:30.75
Oh, boy.
00:21:30.79\00:21:32.12
Time out, time
out, show is over.
00:21:32.15\00:21:35.26
Bringing back memories.
00:21:35.29\00:21:36.62
This brother is, all
right, I knew that leg...
00:21:36.66\00:21:37.99
I guess, it's
trying to hold on to me.
00:21:38.03\00:21:39.83
But we got a nice
chicken leg right there,
00:21:39.86\00:21:41.26
we got our chicken nugget,
00:21:41.30\00:21:42.63
we're gonna put our
chicken nugget in there.
00:21:42.66\00:21:44.50
Oh, man, they can do
so much with this recipe.
00:21:44.53\00:21:46.60
Chicken nugget up,
chicken patty here,
00:21:46.63\00:21:48.84
all gluten free.
00:21:48.87\00:21:50.27
Oh, man, this is
nice, gonna go ahead
00:21:50.31\00:21:51.71
and bread that up really nicely.
00:21:51.74\00:21:53.21
Ready to go inside the oven,
00:21:53.24\00:21:55.14
looking really
good, looking really good.
00:21:55.18\00:21:56.85
Wow. Looking really good.
00:21:56.88\00:21:58.21
Oh, it looks really good.
00:21:58.25\00:21:59.58
Say no more, Chef, this,
00:21:59.61\00:22:01.68
you've taken this
thing to the next level.
00:22:01.72\00:22:03.65
So we'll go ahead and put
that right inside of the oven.
00:22:03.69\00:22:05.49
All right, so we're gonna
get that going over there.
00:22:05.52\00:22:08.56
But you said it's
not even done yet.
00:22:08.59\00:22:10.53
Exactly...
00:22:10.56\00:22:11.89
There's more to it.
Exactly, there's more to it.
00:22:11.93\00:22:13.26
And so we already shared this
stuff about the vital gluten...
00:22:13.29\00:22:15.56
Vitamin gluten,
exactly, exactly.
00:22:15.60\00:22:16.93
Okay, okay, so...
So we're gonna do...
00:22:16.97\00:22:18.47
Let's see how that works.
00:22:18.50\00:22:19.83
We got another step
that we're gonna be doing.
00:22:19.87\00:22:21.67
It's not over till it's over.
00:22:21.70\00:22:23.71
What we're gonna do, we're
gonna go ahead and take a...
00:22:23.74\00:22:25.21
It's looking
really good right there,
00:22:25.24\00:22:26.64
it takes two cups of
this mixture, do it now.
00:22:26.68\00:22:28.01
I'm doing little bit
excited in the kitchen here.
00:22:28.04\00:22:30.35
Two cups of our
mixture right here.
00:22:30.38\00:22:33.82
Ah, I was feeling
little lonely over here, man.
00:22:33.85\00:22:35.82
All right, so we're
gonna take two cups of this.
00:22:35.85\00:22:37.19
Actually one cup, we're
gonna take one cup of this,
00:22:37.22\00:22:38.55
I'm sorry, one cup of this.
00:22:38.59\00:22:39.92
All right, so just
one cup. One cup of that.
00:22:39.95\00:22:42.49
One cup of that.
00:22:42.52\00:22:44.66
So this is actually, while we,
00:22:44.69\00:22:46.63
we didn't put no gluten
and stuff, so it's gluten free.
00:22:46.66\00:22:49.36
This is ready, this
one cup. Exactly one cup.
00:22:49.40\00:22:52.10
And what we're gonna this
time, we actually, this time
00:22:52.13\00:22:54.14
it's an alternative for
those that can't use gluten.
00:22:54.17\00:22:57.11
This goes, you know,
if you want a little bit
00:22:57.14\00:22:58.47
more chewiness,
again, if you can eat gluten,
00:22:58.51\00:23:00.61
we're gonna actually
add gluten to this recipe.
00:23:00.64\00:23:02.14
And this gonna give
00:23:02.18\00:23:03.51
a little bit
more of that chewiness
00:23:03.55\00:23:04.88
when you eat it.
00:23:04.91\00:23:06.25
So it is kind of, you
know, if you can, you know,
00:23:06.28\00:23:07.62
so we're gonna...
00:23:07.65\00:23:08.98
Chef, chef, you took it,
it's a whole another dimension,
00:23:09.02\00:23:10.35
it's a whole another
dimension here today.
00:23:10.39\00:23:11.99
And matter of fact,
we're not ready for this show,
00:23:12.02\00:23:14.52
we need to keep this
show in three years later...
00:23:14.56\00:23:15.89
Oh, man.
00:23:15.92\00:23:17.26
You see 'cause I
feel bad sometimes
00:23:17.29\00:23:18.63
when people who
can't eat gluten,
00:23:18.66\00:23:20.00
most things have gluten in it
00:23:20.03\00:23:21.56
and then it has to be a
special occasion for them
00:23:21.60\00:23:23.67
to get something gluten free.
00:23:23.70\00:23:25.37
This brother came on the show
and made something gluten free
00:23:25.40\00:23:29.34
and now he said, I feel bad
for those who can eat gluten.
00:23:29.37\00:23:32.91
Hey, let me make
something for you.
00:23:32.94\00:23:34.28
Chef, that's a whole
another world right there.
00:23:34.31\00:23:36.28
We're flipping around, don't we?
00:23:36.31\00:23:37.65
Rather be
faithful. Flipping around.
00:23:37.68\00:23:39.01
What I also have
here some sage as well.
00:23:39.05\00:23:40.72
This adds a little
bit, if you want to do it,
00:23:40.75\00:23:42.08
let's say a sage
patty or sausage patty,
00:23:42.12\00:23:43.92
you can also do, put the
sage inside of it, you know,
00:23:43.95\00:23:46.69
to kind of whatever level
you want up the sauce to taste
00:23:46.72\00:23:48.52
as you want to get,
00:23:48.56\00:23:49.89
and we also add a
little bit of olive oil
00:23:49.92\00:23:51.46
and this again is
similar to what we did at first.
00:23:51.49\00:23:53.36
The only difference here is that
00:23:53.40\00:23:54.73
we have the gluten inside of it
00:23:54.76\00:23:56.10
which is gonna give a
little bit more chewiness.
00:23:56.13\00:23:57.47
Let me grab
something here for you.
00:23:57.50\00:23:58.83
We're having fun in the kitchen.
00:23:58.87\00:24:00.20
There you go. All right.
00:24:00.24\00:24:01.80
Well, here, this is
all done here, yeah?
00:24:01.84\00:24:04.31
That's all done. I'm
just mixing this all up.
00:24:04.34\00:24:08.14
I'm just the sous, what
it is, the sous-chefs today.
00:24:08.18\00:24:09.51
Sous-chef, there
you go, sous-chef.
00:24:09.54\00:24:10.88
I'm just helping the...
00:24:10.91\00:24:12.25
Exactly. The chef here.
00:24:12.28\00:24:13.62
Next order, next order,
00:24:13.65\00:24:14.98
let me clean some
dishes up in this kitchen.
00:24:15.02\00:24:17.59
So, you know, it says,
00:24:17.62\00:24:18.95
there's gonna be no one
more dishes when Jesus comes.
00:24:18.99\00:24:20.36
You know, I made something
about that, you remember that?
00:24:20.39\00:24:22.29
Chef, chef, chef,
you're taking this thing...
00:24:22.32\00:24:23.89
Go ahead now...
00:24:23.93\00:24:25.26
Well, I know,
there's a song about...
00:24:25.29\00:24:26.63
There's song about that,
man. How does this song go?
00:24:26.66\00:24:28.33
'Cause you'll be playing around.
00:24:28.36\00:24:29.70
It says,
"There'll be no more dishes
00:24:29.73\00:24:31.40
when Jesus comes.
00:24:31.43\00:24:33.54
There'll be no more
dishes when Jesus comes
00:24:33.57\00:24:37.81
But a glorious
kitchen when Jesus comes
00:24:37.84\00:24:42.11
To carry His love ones home."
00:24:42.14\00:24:45.08
What!
00:24:45.11\00:24:46.92
There you go, man.
Time out, wait a minute.
00:24:46.95\00:24:48.28
Amen. Hold there up.
00:24:48.32\00:24:50.35
This brother
cooking in the kitchen,
00:24:50.39\00:24:51.79
flipping it up for us...
00:24:51.82\00:24:53.22
You got to sing some songs, man.
00:24:53.25\00:24:54.59
Now he has given us some hope.
00:24:54.62\00:24:56.09
He did by the way,
he's been watching the show
00:24:56.12\00:24:57.66
'cause I say it,
I'll tell anybody,
00:24:57.69\00:24:59.46
I don't like dishes...
00:24:59.49\00:25:00.83
Come on now. It's
just like a hassle.
00:25:00.86\00:25:02.96
Man, if I could cook everything
in one pot, literally,
00:25:03.00\00:25:05.40
I cook everything in one
pot just to avoid the dishes.
00:25:05.43\00:25:07.44
There you avoid dishes, man.
00:25:07.47\00:25:08.80
That's why I need
to make it up to heaven
00:25:08.84\00:25:10.31
because
there'll be no more what?
00:25:10.34\00:25:11.67
No more dishes,
man, when Jesus comes.
00:25:11.71\00:25:13.04
No more dishes and a glorious...
00:25:13.07\00:25:14.61
A glorious kitchen.
00:25:14.64\00:25:15.98
Come on now,
00:25:16.01\00:25:17.35
we'll be eating
at His feet, amen.
00:25:17.38\00:25:18.71
There you go, there you go.
00:25:18.75\00:25:20.08
So now we have
our delicious mixture,
00:25:20.12\00:25:21.45
very simple as
the last one, perfect.
00:25:21.48\00:25:22.82
It doesn't even make your hands
mess, I love it, I love it.
00:25:22.85\00:25:25.75
Then let me grab this one
out then here and make sure
00:25:25.79\00:25:29.02
'cause we got to
get our thing going...
00:25:29.06\00:25:30.63
There you go, there you
go. We got to put that down.
00:25:30.66\00:25:31.99
Now I know this
one has no gluten.
00:25:32.03\00:25:34.33
But this one has gluten
00:25:34.36\00:25:35.70
but we can be
all one happy family.
00:25:35.73\00:25:37.07
There you go, one
happy family, man.
00:25:37.10\00:25:38.43
Is that all right?
00:25:38.47\00:25:39.80
So we're gonna
go ahead and make,
00:25:39.83\00:25:41.17
we're gonna make a nice big
chicken wing this time, man.
00:25:41.20\00:25:42.54
All right. Do you
mind if I do that?
00:25:42.57\00:25:43.91
Can I have fun here?
00:25:43.94\00:25:45.27
Come on now, bring it on, you
already brought the little one.
00:25:45.31\00:25:46.64
All right, here we go.
00:25:46.68\00:25:48.01
You know, this,
let's have a nice,
00:25:48.04\00:25:49.38
you know, a big drumsticks
that we all used to love, man,
00:25:49.41\00:25:50.75
and now we're
gonna bring it back
00:25:50.78\00:25:52.11
something healthier,
something better as we say.
00:25:52.15\00:25:53.48
Giving something better to...
Something better to chew on.
00:25:53.52\00:25:56.35
Man, look at it. Wow.
00:25:56.38\00:25:57.72
We brought the massive
colossal leg right there, boy,
00:25:57.75\00:25:59.79
we brought this, do that now.
00:25:59.82\00:26:01.16
Oh, that'd be favorite leg,
00:26:01.19\00:26:02.52
it look like the
bones are sticking
00:26:02.56\00:26:03.89
out of that there, call up.
00:26:03.93\00:26:05.26
There you go, man.
00:26:05.29\00:26:06.63
So we got a nice
little leg right there.
00:26:06.66\00:26:08.40
Then we're gonna do
squash outside the leg,
00:26:08.43\00:26:10.47
you never had chicken
with squash in it, huh?
00:26:10.50\00:26:13.60
This brother want
me out... Oh, man.
00:26:13.64\00:26:15.24
This thing looks so good,
I'm just ready to sit down,
00:26:15.27\00:26:18.14
you see my knees
buckling in here...
00:26:18.17\00:26:19.51
There you go, man. I'm
ready to sit down and eat.
00:26:19.54\00:26:21.61
Eat at the welcome table.
00:26:21.64\00:26:22.98
And that's gonna have again,
00:26:23.01\00:26:24.35
it's little bit more
chewiness all throughout,
00:26:24.38\00:26:25.71
it's gonna be a really
nice texture with nice taste.
00:26:25.75\00:26:27.98
And so we have again
our meatballs, again,
00:26:28.02\00:26:29.78
we added the sage in this one,
00:26:29.82\00:26:31.22
so we can do some simple
00:26:31.25\00:26:32.59
sausage patties on this as well.
00:26:32.62\00:26:34.06
Let's kind of smash it down
little small sauces patties.
00:26:34.09\00:26:36.42
You know, so we could again,
00:26:36.46\00:26:37.79
we can make all
this stuff right at home
00:26:37.83\00:26:39.16
from scratch, healthy,
00:26:39.19\00:26:40.70
I mean very tasty
00:26:40.73\00:26:42.06
so it's a
really versatile recipe
00:26:42.10\00:26:43.43
that we have it today.
00:26:43.47\00:26:44.80
And you
mentioned of squash here,
00:26:44.83\00:26:46.17
what we realize a squash is
phenomenal for those dealing
00:26:46.20\00:26:47.80
with high blood
pressure, high cholesterol.
00:26:47.84\00:26:51.31
And matter of fact, not
only is the squash good,
00:26:51.34\00:26:53.38
pumpkin is in that same family.
00:26:53.41\00:26:54.74
So as a result, you
know, pumpkin seeds,
00:26:54.78\00:26:56.91
for a person who
has high blood pressure,
00:26:56.95\00:26:58.95
they found that pumpkin
seeds is very valuable to it.
00:26:58.98\00:27:01.92
You ever noticed that
somebody had like a heart attack
00:27:01.95\00:27:03.95
or having a stroke
or something like that,
00:27:03.99\00:27:05.75
they put what is known as a
nitroglycerin patch on them.
00:27:05.79\00:27:09.26
The pumpkin seed has
00:27:09.29\00:27:11.49
what is known as
amino acid called L-arginine
00:27:11.53\00:27:14.36
and when that passes
through digestion now,
00:27:14.40\00:27:16.63
it produces the same properties,
00:27:16.67\00:27:18.73
the same properties
as that nitroglycerin.
00:27:18.77\00:27:21.00
Wow, wow, wow.
00:27:21.04\00:27:22.37
So watch this, you can
get your own natural medicine
00:27:22.40\00:27:24.27
from the Lord.
00:27:24.31\00:27:25.64
Who knew that you can
lower your blood pressure
00:27:25.67\00:27:27.94
by eating a chicken wing.
00:27:27.98\00:27:30.48
There you go, man.
00:27:30.51\00:27:31.85
A chicken wing,
00:27:31.88\00:27:33.21
but this is something
better to chew on chicken wing.
00:27:33.25\00:27:35.22
So watch this, we have
a finished product here.
00:27:35.25\00:27:37.22
This is how it should look
00:27:37.25\00:27:38.59
when it comes out
of the oven there.
00:27:38.62\00:27:40.36
Really simple and
easy, everybody can enjoy.
00:27:40.39\00:27:43.73
Chef, that looks amazing.
00:27:43.76\00:27:45.39
Now, but, you know,
00:27:45.43\00:27:46.76
I can still see what's in there,
00:27:46.80\00:27:48.13
I see that all of
that good stuff...
00:27:48.16\00:27:49.50
Exactly.
00:27:49.53\00:27:50.87
Now we can truly enjoy,
00:27:50.90\00:27:52.23
given them Oh
Happy Day, Lemon...
00:27:52.27\00:27:54.97
Olay.
00:27:55.00\00:27:56.34
Lemon-Olay, enjoy
00:27:56.37\00:27:58.01
and give them
something better to chew on.
00:27:58.04\00:28:00.54