Chef Egg reveals off cooking suggestions to bear in mind this summer time Keep refreshed this summer time with these cooking suggestions from Chef Egg Share Copy Hyperlink Copy
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WEEK. WE HAVE BASICALLY BEEN INTERROGATING CHEF EGG FOR THE LAST FIVE MINUTES. I MEAN, I DON’T THINK THE CIA COULD HAVE DONE A BETTER JOB QUESTIONING YOU. HOW DO YOU MAKE THIS SHIFT? WHAT ARE YOU DOING? I GOT TO TELL YOU, IT SMELLS AMAZING. FIRST, MADAME, WOULD YOU POUR SOME DRINKS? I SURE CAN. THANK YOU. WHAT DID YOU MAKE? SO OVER HERE WE HAVE A MANGO BLOOD ORANGE, AGUA FRESCA. WHOA. OKAY. AND WE’RE DOING SOME LATIN AMERICAN STYLE OVER HERE. THAT’S A LITTLE BIT OF A LITTLE SUGAR. THANK YOU SO MUCH. SUGAR, ICE, A LITTLE WATER, AND THEN ANY KIND OF FRESH FRUIT. SO WATERMELON, PEACHES. BUT THIS HAS MANGO AND IT HAS BLOOD ORANGE IN IT. GREAT. I WANT TO GET FANCY. AND THEN THE ANSWER, APPARENTLY FOR WHAT ALCOHOL GOES INTO HERE, IT GOT COLLECTIVELY TOLD TO ME IS TEQUILA. OKAY. BUT YOU COULD THROW A RUM, YOU CAN THROW A VODKA, WHATEVER YOU LIKE, BUT KEEP IT LIGHT AND KEEP IT REFRESHING. IT’S NOT ABOUT GETTING FRESH, NOT ABOUT GETTING HAMMERED. IT’S ABOUT HAVING A GOOD TIME. AND ENJOYING ENJOYING THE PARTY. THAT’S REALLY NICE. REALLY GOOD. WHAT DO YOU HAVE ON YOUR LITTLE GRIDDLE OVER HERE? ALL RIGHT, SO IN MY GRIDDLE OVER HERE, I HAVE CUBAN PORK MOJO THAT WE’RE GRILLING. OKAY. USUALLY IT’S A STEWED KIND OF THING, BUT WE’RE GRILLING OFF. WE HAVE SOME BONELESS PORK RIB CHOPS. REALLY? THEY GOT GOOD FAT. THEY’VE GOT GOOD MARBLING IN THIS MOJO OVER HERE. THE MAGIC IS IN THE MOJO. ABSOLUTELY. WE GOT GARLIC, ONIONS, CUMIN, LEMON, LIME ORANGE, CILANTRO. ALL OF THOSE FLAVORS GO IN THERE, RIGHT? THIS IS HEAVEN. YEAH. LITERALLY. YOU CAN MARINATE ANYTHING SO YOU CAN DO. WE HAVE THE PORK? YOU COULD DO BEEF CHICKEN, FISH, VEGETABLES, IF YOU LIKE. IT’S, YOU KNOW, ALL ENCOMPASSING. AND YOU CAN MAKE SOME REALLY GREAT STUFF OUT OF THIS. OKAY? YOU REALLY COULD USE THIS AS A DIP, TOO, FOR ABSOLUTELY. I DON’T WANT TO PUT IT ON EVERYTHING. YOU KNOW IT. BUT WE’VE GOT SOME MORE STUFF TO GO WITH THESE TACOS. SO I HAVE SOME SOME TORTILLAS OVER HERE. THESE ARE CORN TORTILLAS. DOUBLED UP. OKAY, WE COOK THEM IN A SKILLET. YOU DON’T WANT THEM COMING APART? NO, ABSOLUTELY. YOU WANT SOME? YOU WANT SOME, SOME SOME STUFF THERE TO HOLD ALL THE GOODIES. SO WE’VE GOT THE CORN TORTILLAS OVER HERE. WE HAVE OUR PORK. WE’RE GOING TO LET THAT COOK FOR A LITTLE BIT. THEN WE HAVE SOME TOPPINGS THAT ARE GOING TO GO IN THIS. ALL RIGHT. AND THE FIRST THING I WANT TO MAKE FOR YOU, THESE ARE SOME FRESH LOCAL PEACHES. WE HAVE SOME RAW CORN AND WE HAVE SOME BLACK BEANS OVER HERE BECAUSE RIGHT NOW, CORN IS SO SWEET. YOU DON’T EVEN NEED TO COOK IT. ABSOLUTELY. SO I WANT YOU TO GIVE THAT A STIR. OKAY. YOU CAN THROW SOME ONION IN THERE. YOU COULD THROW SOME CILANTRO, A LITTLE FRESH LIME IF YOU LIKE. BUT WE’VE GOT SOME MORE THINGS. YOU KNOW, WHEN YOU’RE DOING A TACO PARTY, YOU WANT TO HAVE FRESH, LIVELY FLAVORS, BUT YOU WANT TO HAVE A LOT OF OPTIONS FOR PEOPLE. ALL RIGHT. SO OVER HERE, I’VE DICED UP SOME MANGO GREEN ONION, CILANTRO AND JALAPENO. NICE. SO ALWAYS KEEPING IT FRESH. YEAH, VERY GOOD. THIS IS SO LET’S TALK. SO ALL GREEN SAUCES ARE NOT MADE ALIKE. THERE ARE DIFFERENT THINGS IN THERE. SO WHAT’S IN THAT? THIS IS A SALSA VERDE. SO WE’VE TAKEN TOMATILLOS, ONIONS, GARLIC AND JALAPENO. WE’VE COOKED THEM IN A DRY SKILLET, AND THEN WE BLEND THEM UP WITH SOME CILANTRO, A LITTLE BIT OF WATER TO THIN IT OUT SEASON WITH A LITTLE BIT OF SALT AND A LITTLE BIT OF LIME. YOU CAN THROW SOME CUMIN IF YOU LIKE. YOU CAN DRIZZLE THAT OVER. ABSOLUTELY. BUT YOU CAN DIP. YOU CAN DO ALL THAT GOOD STUFF. SO IT’S ABOUT HAVING OPTIONS. AND THEN ONE MORE THING OVER HERE WHILE I TAKE OFF SOME OF THIS PORK, I JUST WANT TO SHOW YOU THAT OVER THERE THAT IS CALLED CURTIS DOUGH. AND THAT IS GOING TO BE OUR EL SALVADORIAN IN FLUENCE. VERY, VERY GOOD. SO WE DON’T SPILL. WE’VE GOT SOME CABBAGE, WE’VE GOT SOME CARROT AND SOME ONION. RIGHT. AND. AND IT’S THE VINEGAR, RIGHT? YEAH, IT’S A VINEGAR BASE. SO WE’VE GOT THIS KIND OF DELICIOUS PORK OVER HERE. RIGHT. AND WE’RE JUST GOING TO TAKE A FEW OF THESE. THIS LOOK REALLY, REALLY GOOD. DELICIOUS PORK. IT SMELLS DELICIOUS. YEAH, IT’S TOTALLY AWESOME. AND WHAT WE’RE GOING TO DO IS WE’RE GOING TO TAKE SOME OF THESE PORK SLICES. WE’RE GOING TO THROW THEM ON THE GRILL TO GET A LITTLE BIT MORE. YOU WANT TO GET THEM GET THEM COOKED IN THERE? ABSOLUTELY. IS THERE? THERE’S NO REALLY WRONG WAY TO BUILD THIS UP, THOUGH, RIGHT. SO IF YOU JUST DIDN’T EVEN WANT THE MEAT, SAY YOU’RE A VEGETARIAN, YOU CAN JUST GO WITH WHAT YOU GUYS. WHY DON’T YOU MAKE ONE? WE’VE GOT THE CORN. THROW SOME ON THERE. OKAY. A LITTLE VEGETARIAN STYLE, YOU THINK? AND AGAIN, MAKE THIS ANY WAY YOU LIKE. ADD BEANS. SOME PEOPLE LIKE LIKE THE IMPOSSIBLE BURGER STUFF. YOU CAN THROW THAT ON THERE. THIS WOULD GO GREAT WITH CHICKEN AS WELL. LOVELY. SO WE’RE JUST BROWNING THIS OFF AND THE GOAL IS TO GET THE FAMILY COOKINGTO GET OUTSIDE AND TO HAVE SOME FUN AND EAT. THIS IS ALL YOUR FRESH VEGETABLES, YOU KNOW, WE’VE GOT YOU CAN DO LEAN MEATS AND PROTEINS IF YOU LIKE. AND I’M GOING TO TAKE THIS PORK OVER HERE AND YOU CAN PUT SOME OF THAT GREEN SALSA RIGHT ON THIS PORK. YEAH. AND JUST ENJOY IT THE WAY YOU LIKE IT, BECAUSE I’M NOT HERE TO TELL PEOPLE TO EAT THIS OR EAT THAT. I JUST WANT THEM TO EAT FRESH, EAT HEALTHY AND HAVE A GOOD TIME DOING IT. AND I LOVE THAT THESE AREN’T FLAVORS, THAT THESE ARE LIKE THE GO TO SUMMER THING, LIKE RIBS AND HEAVIER THINGS. THESE ARE LIGHTER, THEY’RE COLORFUL. IT’S A LITTLE BIT DIFFERENT NOW IF PEOPLE WANT TO GET COOKING. OKAY, MY NAME IS CHEF AND I WANT TO GIVE PEOPLE THE SKILLS THEY NEED TO SUCCEED IN THE KITCHEN. YOU TEACH PEOPLE HOW TO FISH. YOU JUST DON’T GIVE IT. GIVE THEM THE FISH, RIGHT? ABSOLUTELY. I LIKE IT. WELL, THEY GET TO EAT THE FISH AFTER WE AFTER WE COOK IT. BUT THE GOAL IS TO ACTUALLY GET COOKING, LEARNING KNIFE SKILLS, PROFESSIONAL CULINARY FUNDAMENTALS THAT WILL ENABLE YOU TO MAKE ANY TYPE OF RECIPE. OKAY. AND WE HAVE SOME GREAT CLIENTS OUT THERE. WE’RE WORKING WITH COLLEGE. WE’RE DOING MILITARY STUFF. WE’RE DOING LOCAL SCHOOLS HERE IN THE CITY, AND WE’RE HAVING A BLAST TRYING NEW THINGS, LEARNING THESE CULINARY FUNDAMENTALS AND WORKING TOGETHER AS A TEAM. AND YOU’RE NOT AS INTIMIDATED WHEN YOU DO THAT. BUT ONE MORE TIME, WHAT IS IN YOUR MANGO SALAD? BECAUSE THAT IS AMAZING. ABSOLUTELY. SO THIS IS DICED MANGO. WE’VE GOT SOME GREEN ONION, JALAPENO AND CILANTRO. YOU CUT THEM UP. SO SMALL. YEAH. THOSE ARE THOSE PROFESSIONAL CULINARY FUNDAMENTALS. AND YOU CAN THROW THAT ON ABSOLUTELY ANYTHING. AND IF YOU WANT TO GET IN TOUCH WITH ME, YOU CAN FIND ME AT CHEF EGG, RIGHT? THAT’S FACEBOOK AND INSTAGRAM. BUT YOU CAN ALSO GO TO CHEF EDGECOMB AND ALL OF MY PROFESSIONAL STUFF IS UP THERE. SO IF YOU WANT TO HIRE FOR AN EVENT OR IF YOU WANT TO CHECK OUT VIDEOS OR IF YOU WANT TO CHECK OUT THE BLOG, YOU KNOW HOW TO GET IN TOUCH WITH ME. NIGHT. THERE’S LIFE COACHES. YOU’RE OUR LIFE CHEF. YES. YOU KNOW, THAT’S THAT’S WHAT YOU DO. YOU DID A GREAT JOB. THIS LOOKS ABSOLUTELY AMAZING. I’M GOING TO GO AHEAD AND USE THIS SPOON. I’M GOING TO TAKE A LITTLE BITE RIGHT HERE. AND LOOK AT THIS. LOOK AT THIS CARAMELIZATION. WE GET ON THIS MEAT OVER HERE, OKAY? AND PROFESSIONALLY SPEAKING, YOU WANT TO COOK THIS TO ABOUT 160 DEGREES? OKAY. MAKE SURE IT’S COOKED THROUGH. AND THE BEST WAY TO DO THAT IS TO GET A STEM THERMOMETER. ALL RIGHT. SO DON’T HAVE A STEM THERMOMETER. SO WHAT DO YOU NEED TO LOOK FOR, COLOR WISE? WELL, IT GOES FROM THAT PINK TO A WHITE COLOR. OKAY. BUT GET A STEM THERMOMETER FROM HERE. THE PEOPLE WHO POKE IT, NO, NO, NO. WE DON’T WANT TO POKE YOU PUT THE STEM THERMOMETER IN THERE. NO POKE REGISTERS, 160 DEGREES, ESPECIALLY WITH THE CHICKEN. TAKE IT OFF. LET IT REST FOR FIVE MINUTES AND YOU ARE GOOD TO GO BECAUSE RESTING KEEPS THE JUICES INSIDE. ABSOLUTELY. OH, THIS LOOKS SO, SO TASTY. SO WE’RE GOING TO START TEST WE’RE GOING TO START CUTTING THIS UP A LITTLE BIT MORE. LIKE I SAID, MAKE THIS ANY WAY YOU LIKE AND ENJOY YOURSELF DURING THE COOKING PROCESS. ACE CHEF FOR ALL OF YOUR COOKING QUESTIONS, ESPECIALLY THE PEOPLE IN BALTIMORE, REACH OUT, ASK THOSE QUESTIONS, GET EDUCATED AND HAVE FUN IN THE KITCHEN. WE WE HAVE MORE NEWS WE HAVE TO GO DO NOW. BUT WOULD YOU MIND WHEN YOU GO OVER TO THE SIDE, WOULD YOU KEEP COOKING? ABSOLUTELY. THANK YOU
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