Welcome to the
"Taste of Paradise."
00:00:15.70\00:00:17.62
My name is Evita Tezeno.
00:00:17.65\00:00:19.98
You know I love
spicy food, I just love it.
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And I try to come
up with some recipes
00:00:23.49\00:00:26.18
that incorporate
spicy and sweat and savory
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and I have another one for you.
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I have a spicy new dish
that has an almond sauce
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and it is
fabulous, fabulous, fabulous.
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That's also colorful,
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you know, you eat
with your eyes first.
00:00:47.32\00:00:49.34
So if something
doesn't look good
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you're not going
to want to eat it.
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So let's see what
the ingredients are
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and let's go through the recipe.
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For the Noodles we need.
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So we're gonna do
the dressing first.
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And I just love tahini.
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Tahini is my favorite.
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It is delicious and tahini
is made out of sesame seeds,
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it's sesame seeds butter.
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So that's what tahini is.
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And we have our orange juice
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and you can use
water but orange juice
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adds that flavor to the recipe.
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We have almond butter.
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And going back to tahini,
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it's really hard
to find raw tahini,
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so most of the--
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In most of the stores
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it's roasted sesame seed butter.
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So don't sweat the small stuff.
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If you can't find raw tahini
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just go head and
get the roasted one.
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We don't want to make
things difficult for you.
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So we have our
date, our clove of garlic,
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our yeast flakes,
our cayenne with--
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I love cayenne,
our chili pepper.
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Our black sesame
seeds very, very simple.
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And we're going to blend this.
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Now in a previous recipe I--
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In our previous
program, sorry about that
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I made these wonderful carrots
by using a vegetable peeler.
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And so this is how it's used
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you just take a vegetable peeler
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and you just
continue to peel the carrot
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and it comes out with
these wonderful Julian slices.
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Now for the zucchini,
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the way we get them
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into wonderful
noodle shape like this
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is I use this wonderful tool.
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This is called a spiralizer.
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Now you can get this
online you can order it online,
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you just put in
the search engine
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and put spiralizer
and this will come up.
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Make sure it looks like this
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because the other brands
they tend to be a little wonky.
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So you want to use this
one, you want get this one.
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Oh, they have some
that's a little more expensive
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and they're made
out of stainless steel
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but they really,
really are expensive.
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So this one very you know,
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under $40 it's great
and it work fabulous.
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So I am gonna
show you how to use it.
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You cut the two
ends off of the zucchini
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and what I like to do
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is I like to cut
the zucchinis in half,
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so the noodles don't be as long.
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And you just plug it in
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and what's so cool about
this little contraption here,
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it has different noodle sizes,
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little blades that you
could do different noodle sizes.
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So it comes all
compact it's just wonderful.
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So I am using the small blade
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and you just do it like this.
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And look at that, amazing.
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Just wonderful
noodles and you could use this
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when morning spaghetti
if you are low carb diet,
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you can use this
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in place if your
spaghetti and it tastes,
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I am telling you your
mind thinks it's spaghetti.
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It tastes just like
you're eating noodles.
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So don't fear
because it's delicious,
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it's really, really good.
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And if you don't like the
kind of raw taste zucchini
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you can sprinkle
little salt on it
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and just wait
for a couple of hours
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and it will soften a little bit
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and it's just like
pasta, just like it.
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So now we're
gonna just combine it,
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it's just a real simple recipe.
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You take the noodles.
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And you combine the carrots.
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And this is also a recipe
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that is very
simple, simple ingredients
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you can make it.
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You could go
home you can run out
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and make it today,
very, very simple ingredients.
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I am making a mess here.
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You know, I
like to use my hands,
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so I am using
these tongs right now
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and it's not working for me.
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So now you want
to take your sauce.
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And if you want the
sauce a little thinner,
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you could put a little
more orange juice in it.
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It's just
depending on your taste
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and how much you want it coated.
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So you're going
to toss this surround
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make sure that the sauce is
incorporated in the noodles.
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Okay.
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You know, you have to always
have a pretty presentation.
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Now you take a little cilantro
and I just love cilantro.
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And you just toss it around,
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have your green olives
and these olives are not raw
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they came out of a can.
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But it's very
difficult to find olives
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that are not curative
vinegar or red wine vinegar.
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So I usually buy the can olives
because it just water, salt.
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So get this out of the way.
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And then I am
gonna use hemp seed,
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hemp seed is a complete protein.
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And it's very wonderful.
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It has nutty flavor,
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so I love to drizzle
hemp seed on my salads
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it makes things nutty
tasting and you getting packed
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tons and tons of
protein when you do that.
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Now look at that.
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This is a dish fit
for a king or a queen.
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I did it again
another fabulous recipe
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coming from the
Taste of Paradise kitchen
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with your own Evita Tezeno
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and you know
what I say at the end,
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remember to live life fresh.
00:09:34.63\00:09:38.83
Welcome back "Taste of Paradise"
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you know how we do it here.
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We do it really good
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we're going to add
a little heat of this
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but in particular
we can make a special
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and tasty just for you.
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Now, now --
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we're gonna do something
that has never been done before
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at least "healthy way I think."
00:10:02.40\00:10:04.51
We're gonna make one of
my other favorite recipes
00:10:04.54\00:10:08.47
all the way
from a special Island
00:10:08.50\00:10:11.32
in the Caribbean
and we call it JA,
00:10:11.35\00:10:13.48
we're talking about Jamaica.
00:10:13.51\00:10:15.06
Now when you think of Jamaica
00:10:15.09\00:10:16.28
you think of fantastic recipes,
00:10:16.31\00:10:17.87
you think of good taste
of food some of it spicy
00:10:17.90\00:10:21.87
but you know, we all subscribe
to use in the hot items
00:10:21.90\00:10:26.13
and one particular item is Jerk,
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Jerk sauce, Jerk
seasoning, Jerk chicken,
00:10:28.78\00:10:32.51
Jerk this there
jerking people out there.
00:10:32.54\00:10:34.98
It's all kind of
stuff and if you notice
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let's take look over here why
00:10:36.63\00:10:37.88
because we brought in
our jerk specialist from JA.
00:10:37.91\00:10:42.49
Well, she is from JA
she's actually one of the,
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you know, associate
consultant on our team
00:10:44.64\00:10:46.74
her name is Donna-Marie Lindsay
you've seen her before Donna.
00:10:46.77\00:10:49.58
How's it going.
00:10:49.61\00:10:50.75
Good, good's to be back.
00:10:50.78\00:10:51.81
Amen, amen.
00:10:51.84\00:10:53.21
I heard the oven going off.
00:10:53.24\00:10:54.64
You're cooking
up a storm up here.
00:10:54.67\00:10:56.76
So we want to welcome Donna back
00:10:56.79\00:10:58.80
you know, I would
say all the way from JA
00:10:58.83\00:11:01.07
but Donna you are
originally from JA, no?
00:11:01.10\00:11:03.24
Yes, originally from
JA, Jamaica Kingston.
00:11:03.27\00:11:05.61
From, from Kingston,
Kingston, watch it now.
00:11:05.64\00:11:08.98
You know, they say
there are rude boys--
00:11:09.01\00:11:10.77
Be careful.
00:11:10.80\00:11:11.95
And carry on, amen.
00:11:11.98\00:11:14.16
Well, I am from the
Island of Brookland.
00:11:14.19\00:11:18.41
You know what it mean?
00:11:18.44\00:11:19.47
So in Brookland we
have a lot of good fun
00:11:19.50\00:11:22.67
and there's a lot people
from the West Indies there,
00:11:22.70\00:11:24.94
especially the Jamaicans.
00:11:24.97\00:11:26.97
Oh, they like run in place
00:11:27.00\00:11:29.12
nice wagwan and
all little stuff--
00:11:29.15\00:11:31.13
In San Jose
00:11:31.16\00:11:32.38
we call it Kingston 21.
00:11:32.41\00:11:34.09
Kingston 21, this is--
00:11:34.12\00:11:37.11
That's Brooklyn though? Yes.
00:11:37.14\00:11:38.79
All right, good news, good news.
00:11:38.82\00:11:40.44
Well, today we're
going to make some Jerk Tofu.
00:11:40.47\00:11:45.87
That's right, that
is correct, Jerk Tofu.
00:11:45.90\00:11:48.41
But you see thing
is making Jerk Tofu
00:11:48.44\00:11:50.50
is actually not that hard.
00:11:50.53\00:11:52.11
No, it's not that hard if
you have the right ingredients.
00:11:52.14\00:11:55.65
The right ingredients
because normally when people
00:11:55.68\00:11:57.36
make Jerk Tofu all I do is
to take the same Jerk seasoning
00:11:57.39\00:12:00.18
and put it on the
tofu. Put on it, right.
00:12:00.21\00:12:01.76
But you know, here
at "Taste of Paradise"
00:12:01.79\00:12:03.38
we try to lower
people blood pressure
00:12:03.41\00:12:04.96
not raise their
pressure. Exactly.
00:12:04.99\00:12:06.60
Because Jerk seasoning,
00:12:06.63\00:12:07.68
original Jerk
seasoning has what in it?
00:12:07.71\00:12:09.95
It has Scotch bonnet pepper,
00:12:09.98\00:12:12.19
the red pepper
really hot pepper.
00:12:12.22\00:12:14.34
But it also has
like nutmeg, all spice,
00:12:14.37\00:12:18.07
you know all those
species that you know
00:12:18.10\00:12:19.58
we traditionally bake with
00:12:19.61\00:12:20.78
but we also put it
in the seasoning too,
00:12:20.81\00:12:23.77
to give it that
nice little flavor,
00:12:23.80\00:12:25.41
so you have that hot
00:12:25.44\00:12:27.24
but you also have that
special hints of nutmeg
00:12:27.27\00:12:30.06
and all spice and
that sort of thing,
00:12:30.09\00:12:31.48
that's also in the
traditional Jerk sauce
00:12:31.51\00:12:35.28
or Jerk seasoning.
00:12:35.31\00:12:36.41
Right, right.
00:12:36.44\00:12:37.47
And we know that the nutmeg
00:12:37.50\00:12:39.42
you know, if you keep
a eye on the season here
00:12:39.45\00:12:42.58
we're gonna talk about nutmeg.
00:12:42.61\00:12:43.78
Nutmeg can actually
be considered poisonous
00:12:43.81\00:12:46.52
because it's toxic alkaloid.
00:12:46.55\00:12:48.17
But don't, don't, don't
get too angry right now.
00:12:48.20\00:12:50.72
Let's make sure you
watch all other programs
00:12:50.75\00:12:52.70
that you'll
understand for yourself.
00:12:52.73\00:12:54.51
And you know, things
we can use instead of that
00:12:54.54\00:12:56.70
you know instead of nutmeg--
00:12:56.73\00:12:57.92
There are things
we can use cayenne.
00:12:57.95\00:12:59.64
Coriander, cardamom
00:12:59.67\00:13:01.68
which are not as
strong, you know what I mean?
00:13:01.71\00:13:04.75
But still flavorful.
00:13:04.78\00:13:05.85
But still flavorful and tasty
00:13:05.88\00:13:08.03
and if you heard
that jerk seasoning,
00:13:08.06\00:13:09.70
they has lot of everything
the pepper will slowly
00:13:09.73\00:13:12.71
but surely over
consistent period of time
00:13:12.74\00:13:14.28
will raise your blood pressure.
00:13:14.31\00:13:15.34
Right, right.
00:13:15.37\00:13:16.40
And then I remember
because when I used to do
00:13:16.43\00:13:18.40
a little jerk
seasoning and stuff
00:13:18.43\00:13:20.57
I always used to you know,
00:13:20.60\00:13:21.76
taste it a little bit
and it has a lot of what it?
00:13:21.79\00:13:24.00
Pep.
00:13:24.03\00:13:25.06
A lot of pepper and salt
00:13:25.09\00:13:26.93
and yes a lot
of other flavorings
00:13:26.96\00:13:29.54
and species and stuff.
00:13:29.57\00:13:30.83
So the key here,
00:13:30.86\00:13:32.82
there is nothing difficult
about making that jerk tofu
00:13:32.85\00:13:36.70
but here we're try
make that jerk seasoning
00:13:36.73\00:13:39.01
so go along with the tofu
00:13:39.04\00:13:40.55
that will be
helpful and healthy for you.
00:13:40.58\00:13:42.88
It is not just
gonna go just like that
00:13:42.91\00:13:45.04
you can't just
eat jerk tofu all day,
00:13:45.07\00:13:47.32
what else we're
going to make with that.
00:13:47.35\00:13:48.53
We're gonna make some rice.
00:13:48.56\00:13:50.00
But not just plain rice,
we're going to rainbow rice.
00:13:50.03\00:13:52.98
Rainbow rice
with some jerk tofu.
00:13:53.01\00:13:56.53
Man before you know,
00:13:56.56\00:13:57.99
I make some parties
or something like that.
00:13:58.02\00:14:00.87
Woops.
00:14:00.90\00:14:02.65
Too much, too much,
too much information there.
00:14:02.68\00:14:05.21
All right, so
what we're gonna do
00:14:05.24\00:14:06.85
we're gonna over these quick
simple recipes write it down,
00:14:06.88\00:14:09.51
especially the jerk one
and also the rainbow rice.
00:14:09.54\00:14:12.88
Here is your
recipes today for that.
00:14:12.91\00:14:16.43
For the jerk tofu
all we gonna use is...
00:14:16.46\00:14:19.11
So here it is.
00:15:09.50\00:15:10.54
This is the key to
making some great jerk--
00:15:10.57\00:15:14.84
Jerk seasoning.
Yes, jerk seasoning--
00:15:14.87\00:15:16.41
Look at her, you see so both
00:15:16.44\00:15:19.40
you see that man we see normally
00:15:19.43\00:15:21.86
when you make be carefully
00:15:21.89\00:15:23.53
because there are
pepper and all that stuff.
00:15:23.56\00:15:25.32
This is a simple
way on how you can make
00:15:25.35\00:15:27.77
that jerk seasoning and
so how do we do that here?
00:15:27.80\00:15:31.29
All right, well
what we're gonna do is
00:15:31.32\00:15:34.43
we're gonna make
our seasoning first
00:15:34.46\00:15:37.54
by blending all
our species together.
00:15:37.57\00:15:41.17
So what we have here
is some diced tomatoes,
00:15:41.20\00:15:45.21
not tomatoes onions.
00:15:45.24\00:15:46.69
All right, so we have
the diced onions there.
00:15:46.72\00:15:48.35
Onions and we also
have some scallions
00:15:48.38\00:15:51.29
or our green onions
is what they call it
00:15:51.32\00:15:52.89
here in the United States.
00:15:52.92\00:15:53.95
Green onion or scallions.
00:15:53.98\00:15:55.03
Scallions is what we know it as.
00:15:55.06\00:15:57.17
And we also have
some minced garlic.
00:15:57.20\00:16:02.09
And you have
the garlic in there.
00:16:02.12\00:16:03.33
So you cut it all
up you put it in a bowl
00:16:03.36\00:16:05.96
and basically we're
just gonna put that.
00:16:05.99\00:16:07.02
Some people add ginger.
00:16:07.05\00:16:08.50
Some people also use ginger.
00:16:08.53\00:16:10.51
Now ginger you
use it once in a blue,
00:16:10.54\00:16:12.54
once in a blue
but everyday too much,
00:16:12.57\00:16:14.92
too much it's a fiery item,
00:16:14.95\00:16:16.97
so you don't want use
that on a consistent basis.
00:16:17.00\00:16:19.46
So just use it for
special occasion, amen.
00:16:19.49\00:16:21.26
So I am gonna go ahead
00:16:21.29\00:16:22.59
and add the little
cardamom, coriander.
00:16:22.62\00:16:26.69
Cardamom, coriander
00:16:26.72\00:16:29.20
and that's true normally
we will add these items here
00:16:29.23\00:16:31.64
to do what to do...
00:16:31.67\00:16:33.95
In place of the...
00:16:33.98\00:16:35.01
Baking item here.
00:16:35.04\00:16:36.23
Baking item, so
we're adding this
00:16:36.26\00:16:37.86
in place of you know the...
00:16:37.89\00:16:39.92
Is that nutmeg
and cinnamon extract--
00:16:39.95\00:16:42.22
And olive spice and
that sort of thing. Okay.
00:16:42.25\00:16:44.08
And I am gonna
add our sweetener,
00:16:44.11\00:16:45.85
our Florida can juice crystals.
00:16:45.88\00:16:47.84
All right.
00:16:47.87\00:16:48.90
I am gonna add the thyme.
00:16:48.93\00:16:52.88
So thyme is very--
00:16:52.91\00:16:54.39
Not thyme.
00:16:54.42\00:16:55.45
Thyme, put some thyme in there.
00:16:55.48\00:16:58.03
All right and what else?
00:16:58.06\00:16:59.27
I also have paprika.
00:16:59.30\00:17:02.14
Paprika. Is that--
00:17:02.17\00:17:03.20
It's just dried
red bell peppers.
00:17:03.23\00:17:04.82
All right. And
once that--I go to--
00:17:04.85\00:17:06.96
Thing that you can also
use is the small version,
00:17:06.99\00:17:08.93
that gives it a nice
little you know grilled...
00:17:08.96\00:17:11.18
Right the flavor stuff.
00:17:13.87\00:17:15.30
All right, so you have that,
00:17:15.33\00:17:16.39
all the bell
peppers, the red bell peppers
00:17:16.42\00:17:19.21
because that's what basically
paprika is dry red bell peppers
00:17:19.24\00:17:23.43
and as we learn over and over
00:17:23.46\00:17:25.07
this one of
highest sources of Vitamin,
00:17:25.10\00:17:27.63
Vitamin-C, okay?
00:17:27.66\00:17:29.28
Then you're
adding juice to this,
00:17:29.31\00:17:31.03
this is what is interesting,
00:17:31.06\00:17:32.65
that I didn't
realize here is that the--
00:17:32.68\00:17:36.62
That the jerk seasoning has
fruit juices in it also, okay.
00:17:36.65\00:17:43.22
We are tropical you know,
00:17:43.25\00:17:44.73
so we have to add
a little flavors too.
00:17:44.76\00:17:47.10
And that right there.
00:17:47.13\00:17:48.16
No that is so
instead of using braggs
00:17:48.19\00:17:51.22
what you can do is
use a little a beef style.
00:17:51.25\00:17:54.08
Beef style seasoning
00:17:54.11\00:17:55.40
or as you see if you don't
have that the braggs as well.
00:17:55.43\00:17:58.68
So then what we're
gonna do is blend this all up.
00:17:58.71\00:18:00.64
We're gonna blend this all up
00:18:00.68\00:18:02.79
hopefully it will go
through nuts. All right.
00:18:02.83\00:18:06.48
Go ahead.
00:18:06.52\00:18:07.89
Mercy, mercy look at this.
00:18:27.48\00:18:30.86
This is looking like that.
00:18:30.89\00:18:34.36
Looking like some jerk--
00:18:34.39\00:18:35.43
Some serious
jerk seasoning there.
00:18:35.46\00:18:37.55
All right can pore it all
00:18:37.58\00:18:39.18
so people can have
nice look at what...
00:18:39.21\00:18:41.38
All right, so here
we go here is our jerk.
00:18:41.41\00:18:44.27
Man, because the normally
00:18:44.30\00:18:46.06
the jerk is
really what dark or--
00:18:46.09\00:18:48.01
Dark right.
00:18:48.04\00:18:49.07
Or something
like that so that...
00:18:49.10\00:18:50.13
It has a good little color to it
00:18:50.16\00:18:53.28
and good consistency as well
if you buy it in the stores,
00:18:53.31\00:18:56.77
sometimes because you use it
to kind of marinate your meat,
00:18:56.80\00:19:02.84
sorry your substitute so...
00:19:02.88\00:19:04.17
What we have here is tofu.
00:19:04.20\00:19:08.20
Man we're going to
jerk down some tofu.
00:19:08.23\00:19:10.85
Right, so we've
already started the process.
00:19:10.88\00:19:15.20
Okay, so we have the tofu here.
00:19:15.24\00:19:18.43
Right. And then.
00:19:18.46\00:19:19.60
So what I am gonna
do it to just slice it
00:19:19.63\00:19:23.10
and slice is here just across.
00:19:23.13\00:19:25.71
And the good news is you can
take this jerk seasoning here
00:19:25.74\00:19:28.78
you just make
good little batch of it
00:19:28.81\00:19:30.46
and you could add
to different recipe
00:19:30.49\00:19:33.23
just like regular jerk seasoning
00:19:33.26\00:19:35.45
that you will buy at the
store whatever like that.
00:19:35.48\00:19:37.74
Or you can use
it for nut just tofu
00:19:37.77\00:19:39.70
you can use it from
many different recipes
00:19:39.73\00:19:42.96
that is around.
00:19:42.99\00:19:44.13
So go ahead you can make
yourself a nice little batch
00:19:44.16\00:19:46.80
put it in the jar
and you are good to go.
00:19:46.83\00:19:50.05
Right. Good to go.
00:19:50.08\00:19:51.61
So we've sliced it there,
00:19:51.64\00:19:52.88
so what we want to do right now
00:19:52.91\00:19:55.14
is to actually have
it marinate for a while
00:19:55.17\00:19:58.31
because that's one of the
keys when you are cooking.
00:19:58.34\00:20:00.40
You know, any of you,
you'll need substitutes
00:20:00.43\00:20:02.03
you want it to retain the flavor
00:20:02.06\00:20:04.73
whatever you are
seasoning it with.
00:20:04.77\00:20:06.04
Man, man.
00:20:06.07\00:20:07.10
So what I would do is probably
do it early in the morning
00:20:07.13\00:20:12.06
and probably or have
it soaking over night.
00:20:12.09\00:20:14.29
Wait, wait, Donna
you have to let to get
00:20:14.32\00:20:16.51
the Jerk seasoning in there,
you're putting pound and pound.
00:20:16.54\00:20:19.86
I know but I am
gonna mix it around.
00:20:19.89\00:20:22.09
And actually marinate.
00:20:22.12\00:20:23.96
Marinate in tofu,
00:20:23.99\00:20:26.14
all right she's
gonna jerk down the thing,
00:20:26.17\00:20:28.60
put it inside you
know, because long time ago
00:20:28.63\00:20:31.49
long time ago when I
used to do the jerk seasoning
00:20:31.52\00:20:34.67
I get in there
I get into my food
00:20:34.70\00:20:36.91
and it get to what I used to...
00:20:36.94\00:20:37.97
Yeah, you have
to be very careful
00:20:38.00\00:20:39.27
you can't do that jerking
because tofu is delicate, nice.
00:20:39.30\00:20:43.36
You're going to--
00:20:43.39\00:20:44.42
You're not
going to end up with--
00:20:44.45\00:20:45.48
We use to slap it and...
00:20:45.51\00:20:46.66
You're going to
have jerk tumbles.
00:20:46.69\00:20:48.73
Yeah, tofu is a little gentler,
00:20:48.76\00:20:51.47
you see so by
living a healthy lifestyle
00:20:51.50\00:20:53.36
that teach you not
to just beat up things
00:20:53.39\00:20:55.51
and stuff like that,
00:20:55.54\00:20:56.57
you have to take time
and patience, all right?
00:20:56.60\00:20:59.34
So I would leave this there to
marinate probably for few hours
00:20:59.37\00:21:04.04
or over night even better,
the longer the better it is.
00:21:04.07\00:21:06.50
What?
00:21:06.53\00:21:07.71
Well, check this
out, here, you're looking.
00:21:07.74\00:21:11.00
Look, man.
00:21:11.03\00:21:12.74
And so you have the--
00:21:12.77\00:21:15.09
But now watch it the
key to the jerk seasoning
00:21:15.12\00:21:17.38
and stuff like
that is the spice.
00:21:17.41\00:21:19.68
So what--
00:21:19.71\00:21:20.74
What do we do here
to keep that heat going.
00:21:20.77\00:21:24.04
So what do we do
we've added garlic?
00:21:24.08\00:21:27.79
Garlic is actually very potent
00:21:27.82\00:21:30.70
it does have that nice kick
00:21:30.74\00:21:32.13
but without the side effects
00:21:32.16\00:21:33.37
you know, the
harmful side effects.
00:21:33.40\00:21:34.86
And garlic has many
you know nutritional
00:21:34.89\00:21:37.31
or health benefits you know
00:21:37.34\00:21:38.83
a lot of person know
for high blood pressure
00:21:38.86\00:21:41.59
you know, they say the
garlic but you don't take it,
00:21:41.62\00:21:43.40
it would caution, you know.
00:21:43.43\00:21:44.66
Yes, that's true, that's true.
00:21:44.69\00:21:46.38
Because a lot of
times people go ahead
00:21:46.41\00:21:48.41
and they use this
garlic and they just find out
00:21:48.44\00:21:51.32
you know, I call
it street ambulance,
00:21:51.35\00:21:53.00
you know, somebody say,
oh, you have blood pressure
00:21:53.03\00:21:55.30
come then two piece
of clove and boil it down
00:21:55.33\00:21:58.68
and break it
down and drink it down
00:21:58.71\00:22:01.20
and they don't know
00:22:01.24\00:22:02.28
that the person has
already taken blood thinners.
00:22:02.31\00:22:04.81
and so now that they go ahead
00:22:04.84\00:22:06.39
and use additional raw garlic
it can cause other problems.
00:22:06.42\00:22:11.00
It can cause other problems.
So please follow along closely.
00:22:11.03\00:22:13.48
Follow along
closely but the garlic does
00:22:13.51\00:22:15.06
add some good flavor there
00:22:15.09\00:22:16.23
for a jerk
seasoning as you see this.
00:22:16.26\00:22:18.86
So this is a good item to
add that little kick, right.
00:22:18.89\00:22:21.20
Good kick and it's
also healthy as we said.
00:22:21.23\00:22:23.46
And is healthy, so
what we're going to do,
00:22:23.49\00:22:26.31
a matter of fact this
garlic is for the other recipe.
00:22:26.34\00:22:28.60
Yes, the rainbow rice,
00:22:28.63\00:22:29.73
so let's see we can
put it on quickly because.
00:22:29.76\00:22:31.90
So check this out rainbow rice
00:22:31.93\00:22:33.37
write it down real
quick all you need is.
00:22:33.40\00:22:34.93
Oh, man there it is.
00:23:02.57\00:23:04.23
You try to get a rainbow
this is like a double rainbow.
00:23:04.26\00:23:07.19
All right, well the
more colors the better right?
00:23:07.22\00:23:09.51
All right, so we're
going to get that going
00:23:09.54\00:23:11.65
and basically
what you're going to do
00:23:11.68\00:23:13.64
you're just going to
pour those items in, yeah?
00:23:13.67\00:23:15.28
So we're going
to go with the rice,
00:23:15.31\00:23:17.32
it's already been on,
so what I am gonna add--
00:23:17.35\00:23:19.45
And what's this,
why you doing that?
00:23:19.48\00:23:20.99
She was supposed to
marinate this here, yeah. Right.
00:23:21.02\00:23:23.88
She literally
tried to baptize this.
00:23:23.91\00:23:25.84
I am gonna take this put
this in the fridge real quick.
00:23:25.87\00:23:28.06
While he does that,
00:23:28.09\00:23:29.12
I am just gonna go ahead
and add these items here,
00:23:29.15\00:23:32.71
so we're adding
salts, we're adding peppers,
00:23:32.74\00:23:37.24
we're adding...
00:23:39.15\00:23:40.19
Mercy, mercy, mercy.
00:23:40.22\00:23:42.84
So what do you have now?
00:23:42.87\00:23:44.80
Well, I have what you've
been marinating all night here,
00:23:44.83\00:23:47.74
but I'm like can't
show you all until she's--
00:23:47.77\00:23:50.14
Until she's finished here.
00:23:50.17\00:23:51.22
So basically this is a
flavorful rice as the garlic
00:23:51.25\00:23:54.76
and all other good stuff in
it, even some broccoli, mercy.
00:23:54.79\00:23:59.01
So you have all of the
colors you have the red, orange,
00:23:59.04\00:24:01.53
no, I don't see no
blue in there though.
00:24:01.56\00:24:03.60
Well, you know what...
00:24:03.63\00:24:04.66
Yeah, we can't put
blueberries in it, all right.
00:24:04.69\00:24:06.44
So we're gonna cover
that we're going to let that
00:24:06.47\00:24:07.88
and it's going to go to a boil,
00:24:07.91\00:24:09.37
once it starts
boiling put it on low heat
00:24:09.40\00:24:11.04
and just let it sink,
and it'll do its own thing.
00:24:11.07\00:24:13.67
So here we are
what do we have here?
00:24:13.70\00:24:15.58
Well. We have the what?
00:24:15.61\00:24:17.41
We have some of the tofu
here already been sitting in
00:24:17.44\00:24:21.74
our special sauce
for quite a while.
00:24:21.77\00:24:23.95
So what I am gonna do is
going to have a little oven,
00:24:23.98\00:24:26.01
we're going to put
it in the oven. Okay.
00:24:26.04\00:24:28.83
So some people they
put it on the stove top.
00:24:28.86\00:24:31.21
But we're trying to you know,
00:24:31.24\00:24:32.44
do things little
healthier here, right?
00:24:32.47\00:24:35.08
That's our theme.
00:24:35.11\00:24:37.02
So what I am gonna do I
am just greasing this lightly
00:24:37.05\00:24:40.45
and then I am just
gonna place out little slices.
00:24:40.48\00:24:46.21
Man that tofu suck up
the jerk seasoning there.
00:24:46.24\00:24:49.90
Right.
00:24:49.93\00:24:50.96
And that's what we want
00:24:50.99\00:24:52.03
because that way it
will have all the flavors
00:24:52.06\00:24:55.24
that we want it to have, right?
00:24:55.27\00:24:58.05
So we have to take our time
00:24:58.66\00:25:00.02
sometimes people to
get it a little firm
00:25:00.05\00:25:04.09
they may double boil it,
00:25:04.12\00:25:05.23
I don't know if you guys
are familiar with double boiling
00:25:05.26\00:25:07.82
that helps it to
stay a little firm.
00:25:07.85\00:25:10.04
And if you do you know, take it
00:25:10.07\00:25:12.24
and it doesn't
have the same you know,
00:25:12.27\00:25:14.89
a little covering on
it we can face them...
00:25:14.92\00:25:17.22
They have a
little on top. Right.
00:25:17.25\00:25:20.44
Yeah, fix up nice. Look at that.
00:25:20.47\00:25:22.92
So you have that
and then basically
00:25:22.95\00:25:25.28
we could just take a
piece of that and eat that, no?
00:25:25.31\00:25:27.81
No, we want to put it
in the oven. Of course.
00:25:27.84\00:25:30.87
Oh, this is
falling apart but not--
00:25:30.93\00:25:32.30
It's fall in part but
I may need to test it.
00:25:32.33\00:25:34.95
And let me see a little piece.
00:25:34.98\00:25:36.63
You see the coolest thing
is when you have the jerk tofu
00:25:36.66\00:25:39.73
and stuff like that you
don't really have to worry,
00:25:39.76\00:25:42.04
you know, with the
chicken and stuff you have to.
00:25:42.07\00:25:44.36
So this is just, this is tofu.
00:25:46.87\00:25:49.94
Because is our
natural ingredients here.
00:25:49.97\00:25:52.28
Very nice, ooh,
has a nice little.
00:25:52.31\00:25:53.36
No adhesives, no perspectives.
00:25:53.39\00:25:56.18
It's tofu you
can't do with chicken.
00:25:57.83\00:26:00.39
You have to let
that kick, uh, cook
00:26:00.42\00:26:02.73
because if you're
going to eat that raw chicken
00:26:02.77\00:26:04.41
you may get a kick
for real in your belly
00:26:04.44\00:26:07.63
and they will take
this and put this where.
00:26:07.66\00:26:09.38
Put it in the oven. In oven.
00:26:09.41\00:26:10.44
And then you have a
couple in oven already, no?
00:26:10.47\00:26:12.77
Yes I do.
00:26:12.80\00:26:14.26
Mercy, so let me
get something to hold
00:26:14.29\00:26:17.71
or it's going to burn me.
00:26:17.74\00:26:19.28
We're in a kitchen,
00:26:19.31\00:26:20.86
so we're gonna fix
up here for you all.
00:26:20.89\00:26:23.51
All right, so we get this going.
00:26:23.54\00:26:26.34
All right so here
couple less pieces there
00:26:26.37\00:26:29.45
and then now you
have your jerk tofu,
00:26:29.48\00:26:33.24
literally that
thing look like some...
00:26:33.27\00:26:35.84
Let me try, let me try
real quick for you all.
00:26:37.62\00:26:40.01
Oh, wow.
00:26:42.27\00:26:44.29
Why are your pretty skin up so?
00:26:44.32\00:26:45.67
I am trying to...
00:26:45.70\00:26:47.11
Like she want a piece.
00:26:47.14\00:26:48.99
This is really good
00:26:49.02\00:26:50.14
because now that's really
thick really consistency there
00:26:50.17\00:26:54.55
and just like you
know our chicken dry up...
00:26:54.58\00:26:56.65
I want to hear what you
gonna say was you know...
00:26:56.68\00:26:59.62
You know, fix up and it
has a nice little kick to it.
00:26:59.65\00:27:02.61
You went ahead already.
00:27:02.64\00:27:03.92
And we have some rice.
00:27:03.95\00:27:05.09
And you made some rice already.
00:27:05.12\00:27:06.53
So let's get a spoon there too.
00:27:06.56\00:27:08.43
Wow very good, Donna, man.
00:27:08.46\00:27:11.66
She brought
Jamaica to our set here
00:27:11.69\00:27:15.99
so now you have
the rice very nice,
00:27:16.02\00:27:19.72
pretty it is colorful.
00:27:19.75\00:27:21.19
And then you have some jerk
00:27:21.22\00:27:24.26
some jerk tofu to
go along with that.
00:27:24.29\00:27:27.02
And then you could
probably make a nice
00:27:27.05\00:27:28.49
little gravy or something.
00:27:28.52\00:27:30.22
And it fix up there.
00:27:30.25\00:27:33.17
Man, I wish where
is all my stuff here
00:27:33.20\00:27:36.13
this is looking good.
00:27:36.16\00:27:37.59
So if you all
can take quick look
00:27:37.62\00:27:40.36
you have your jerk
tofu with let me see
00:27:40.39\00:27:45.08
if you all can
take a look at that.
00:27:45.11\00:27:46.98
The jerk tofu
with some rainbow rice
00:27:47.01\00:27:50.35
and you fix up good.
00:27:50.38\00:27:52.30
There is no reason why we need
to use all of this spicy stuff
00:27:52.33\00:27:55.55
and hurting
ourselves at the same time.
00:27:55.59\00:27:57.39
You could just
make a good recipe
00:27:57.42\00:27:59.21
that you heard it
here on "Taste of Paradise"
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thank you so much.
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