Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000211B
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00:01 Now speaking about fish
00:03 and I know there're people who'll say, I'm not going to-- 00:05 I really like the fish-- We like the fish. 00:07 Forget about the main fruits 00:08 or fatty acids, I just like the fish. 00:09 So, you know, we actually have a recipe 00:11 that's going to be one that's actually kind of help 00:13 satisfy that thing. Okay. 00:15 Just look at the actual recipe. 00:54 Now Aunt Maria said-- There's been quote. 00:57 There's a lot stuff to go up in there. 00:59 I know, I know, I know. 01:01 But guess what, it tastes like a fish. 01:04 Oh, yes, it does. Okay. 01:05 So we're going to get started. 01:07 We've got a lot to do now. Yes. It's quite bit. 01:08 Well, you're going to do, just a big chunk of celery. 01:11 Oh, celery. Okay. 01:12 But before we do, let me just say this. 01:14 This is yellow split peas, 01:15 and the yellow split peas actually has to go, 01:18 it's 1 cup of yellow split peas. 01:19 It actually goes into water, 01:22 cover it completely and it sits overnight. 01:26 It will then turn into almost two-and-a-fourth cups 01:29 of the actual yellow split pea. 01:32 Well, in other words, just kind of grows. 01:33 It doesn't multiply. It just grows on you. Okay. 01:36 And so I have already done that, 01:38 so that, you know, for expediency of time 01:41 so these are already ready to go. 01:42 And I'm going to go ahead and start putting in these in. 01:44 And what Curtis is going to do 01:45 is start getting the chunks of celery. 01:47 Just big chunks, honey. 01:48 Just big chunks. Big chunks honey. 01:49 Yes. Okay. 01:50 I'm going to put these in first. 01:58 And I know, I remember last time when we did this, 02:00 we did this one time and you says "is that corn?" 02:03 Yeah, I remember. It looks like corn. 02:04 I know it looks like corn, but its split peas. 02:07 I got this recipe from a friend of mine. 02:09 As a matter of fact, we were in Washington 02:10 visiting with someone. 02:12 Oh, that's the metropolitan trip. 02:13 Yes, and the guy named Greene-- Yeah, I do remember. 02:16 We stayed with his family and his-- No, that's not. 02:19 Just go ahead and put on in here. Okay, yeah. 02:21 And he had his aunt, was the one who actually-- 02:25 I'll do with this. Okay, honey. 02:27 His aunt is the one who actually start this recipe up, okay. 02:30 She started up, but you know how we always say right. 02:33 Start it and we tweak it. Tweak it. 02:35 Take chunks of onion is now just coming in here. Okay. 02:39 Okay, and it's not any specific worth, 02:41 but just want to get in. 02:43 There you go 'cause the food process 02:45 is going to break rest of it down. That's enough. 02:46 Let's go ahead and put it on in here. 02:49 Okay. Onions there. 02:53 And then parsley. And parsley. 02:55 Just dip in there. No, no. 02:57 Oh, I need to chop a little bit. 02:58 A little bit. One, two, now put it in. 03:02 That's enough. I did three. 03:03 Okay, three. Put that on in there. 03:05 Oh, this is-- I mean smell's good. 03:06 Now, okay, people may be watching this. 03:08 Okay, this is going to be fish. Okay. 03:11 You know, the thing is so amazing is that 03:12 most plant based cooking, 03:14 when you really see what goes into making up the simulation 03:18 of something that people might be used to eating, 03:20 you know, it's always like that is not going to work. 03:22 But, yes it is. Yes, it is. Yes, it is. 03:24 What I'm going to do now. I'm going to put my top on it. 03:26 And then just go ahead on and get this started. Okay. 03:51 I want to make sure you won't know 03:53 name of the game as you want to get 03:54 all those yellow peas down in there. 03:59 So you just have to kind of work around 04:02 a little bit here just for another time. 04:09 Now because we have so much of the stuff going in here, 04:11 what I want you to do is to go ahead 04:12 and cut your lime in half and that limes is going in. 04:13 Oh, you juice this? Right. 04:15 And we're going to juice that lime 04:17 and then I'm going to start 04:19 putting in the rest of the ingredients. 04:21 And you can see them over here. 04:23 First they're going to get that lime juice ready 04:25 and we're going to start by adding in. 04:28 I'm going to do my oats. 04:31 Then, we'll put our chives in and our garlic in. 04:35 Let's go ahead and start that up. 04:39 And let's just go ahead and spin in here. 04:43 And this one makes what how many fish patties? 04:46 Oh, it make about at least 30, 04:48 depends on smaller ones. Oh, okay. 04:49 It'll make fish sticks. Oh, fish sticks. 04:51 It'll make fish cakes. Fish cakes. 04:54 It will make-- Oh, goodness. 04:57 A loaf, all that. Fish loaf, okay. 04:59 All that. All that. All that. 05:01 And there's the secret to all this, believe it or not. 05:04 It's going to be things like your parsley 05:06 and the thyme and all that. 05:08 This is actually going into this recipe itself. 05:10 Let's go and spin it around again. 05:39 As you Curtis put that lime juice in there already. 05:42 And from that lime juice, now remember this is all flavor, 05:44 now starting to come in. 05:46 Now I'm going to begin to add in all the rest. 05:49 Now, you know, you know I said the word coconut. 05:52 And you say coconut. Oh, yeah, I have lost mind. 05:56 But let me say this. 05:57 In order for this fish patty to have that flavor it has, 06:01 the coconut believe it or not goes in there. 06:03 So that when you bite into the patty 06:05 it gives the sense of the actual white portion meat-- 06:09 Of the flesh. Of the fish. 06:10 Oh, okay. Okay. 06:12 So we're going to put it in oven the other thing, 06:14 and this makes it actually really change over 06:16 is going to be the kelp powder. 06:17 The kelp brings it out. 06:18 And then we're going to put in the-- 06:20 I'm going to do kelp. 06:22 And then we got the thyme. Okay. 06:24 And then we're going to put the coconut in it. Coconut. 06:26 And we're going to put the salt in. 06:27 And then lastly, look at that color. 06:30 It's not quite what the color we need. 06:31 So guess what, 06:32 memento is what kind of turns that kind of orange color, 06:35 and has the pieces in there. 06:36 So let's finish this on up here. 06:38 And Curtis I want you to add into the other ones, 06:39 as I turn this on, okay. All right. 06:42 Oh, let's not do the color because it might fall, 06:44 just put that coconut in here. 06:45 Oh, now? Yeah, let's do it. 06:47 Yeah, of course you don't want the coconut go. 06:48 Don't want the coconut go all over the place, okay. 06:50 The rest we can put. 07:10 Alrighty. 07:11 The name of the game is to get that flavor. 07:13 The flavor has to go in. 07:15 And you know, as when I make this up, 07:16 let's say I've got people coming over to eat. 07:18 I'll make this up a day in advance. 07:21 So it gives a chance 07:22 for all the different goodies that's in there 07:25 to actually match up with each other 07:27 and have a good smell and good taste. All right. 07:29 Now can you freeze this? Would it change the texture? 07:32 Once you make the patties up, 07:34 you can then freeze them. 07:35 But you can't freeze the mixture. 07:37 Yeah, not but the patty, what you meant. Right. 07:40 Here comes the pimentos 07:41 and here is the last part to this. 08:12 All right. 08:13 Shall we getting the skillet hot? 08:15 Well, I'm going to tell you what I'll have you do. 08:17 I'm going to have you, I want you to see that, 08:19 you see that texture look at that, look at that. 08:20 Okay, it's changed, Okay, it's changed. Okay. 08:23 And that smell is there. The smell is there. 08:26 Now you're going to take and come 08:27 and put that into larger bowl for me. 08:29 And while you do that, 08:31 I'm going to go ahead and get the fire started. Okay. 08:36 What all of this honey? 08:43 Now we have omega 3 fatty acids. 08:46 We have the benefits of it. We have the fish smell. 08:52 Smell like it. Yeah. 08:54 Without the cholesterol, without the saturated fat, 08:59 without the other things that we mentioned as well. 09:03 And it's so good for you. 09:04 You can make so much out of it. Okay. 09:07 And then you know once this is done, 09:09 Curtis, then now only then, 09:11 once we'd actually make the patties themselves 09:13 then we're going to have to put it in the oven 09:14 and let it bake in the oven for few minutes. 09:16 And we've got 375. 09:18 It will actually continue to cook 09:20 the inside of the actual patty itself. 09:23 That's enough for right now, honey. 09:24 Oh, I'll put. You can. You can put. 09:26 Okay, let me deal this. 09:28 Go ahead and put the rest of it in here. 09:29 Now this is the part in which I like. 09:31 And that is to put a little bit of oil on my hands 09:34 because I'm getting ready to make some fish cakes. 09:37 Fish cakes. Go for it, honey. 09:42 I guess I, you know, interested in making any fish cakes. 09:45 Well, Your body stokes. 09:48 So-- it's going to be a long reach. 09:51 You're doing the fine job. I just guide you, okay. 09:55 Look at that. Yes. 09:58 Nice thick fish cakes. 10:00 Fish cakes or like I just said before-- 10:01 Now you do fish patties. 10:04 Well, the cakes and patties were same. 10:06 But you see it's pliable. Fish sticks. 10:08 It's pliable. You can make sticks out of it. 10:10 Just meddle, just-- yeah the form. Yes. 10:14 Hmm-mm. Okay. 10:17 It's now seasoning. Okay. 10:18 And now we're going to just do one more 10:20 because at the end of the program 10:23 they'll see this fish come together. 10:26 How about that? Oh, okay. 10:27 Are you sure you don't want to make one? 10:30 You're doing just a wonderful job. 10:32 Yes. I don't want to mess it up. 10:34 You have a routine going on that. 10:35 I got a routine going on that. That's right. 10:37 You got a system going on. Okay. 10:39 That one on the pan right there. 10:41 I think that they get the point 10:43 and what I used to do is brown them on both sides, 10:47 if I can get this from under here. 10:48 We burn them on both sides 10:50 and once you burn them on both sides, 10:51 we actually put it in the oven 10:53 and then let us sit going in oven for few minutes 10:56 and then we want to let you see 10:58 what it looks like at the end. 10:59 So just stay by. |
Revised 2014-12-17