Chew's Challenge

Day 4

Three Angels Broadcasting Network

Program transcript

Participants: Chef G.W. Chew, Chef Tim Lawson, Tina Chew

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Series Code: CWC

Program Code: CWC000004


00:30 Hello, friends, welcome again to the Chew's Challenge,
00:33 and my name is Chef Chew, and as I always say,
00:37 "Gonna give you something to chew on."
00:39 Well, we're right today, we're right at day number four.
00:43 And we've been moving right along
00:45 with the FORK system and it's been exciting.
00:47 We got the "F" for the Faith, the "O" for the Organization,
00:50 the "R" for the Recipe, and the "K" for Knowledge.
00:54 And again, my lovely wife is with me Chef Chew.
00:56 How're you doing, Chef Chew? Doing well. Good to be here.
00:59 Well, today you notice, this is one of our
01:00 exciting recipes that we love to do,
01:02 you know, we're gonna make a delicious garlic dressing
01:04 and we have some delicious vegetables
01:05 that we're gonna sauté up
01:06 and make it look really, really delicious.
01:08 Looks good.
01:09 So let's get right into it, so why don't you go ahead
01:10 and read the recipe for us if you don't mind, please?
01:12 Okay, so our first thing
01:14 is we're gonna cut up our vegetables.
01:24 The next thing is our special sauce.
01:39 You know, I love when I hear a special sauce.
01:41 Special sauce is what makes the recipes tastes so good.
01:45 So we're going to really get started,
01:46 we're gonna get these vegetables on
01:48 'cause we got to get that sautéing quickly.
01:49 Do you want me to go ahead and start cutting these up?
01:50 You go ahead and just start getting the broccoli together.
01:52 I'm gonna go and cut the onions up.
01:53 We're gonna chop these onions up,
01:55 get them nice, nice, and sliced up.
01:58 That's not fair. Come on now.
02:00 I should teach you how to do that one day but it's okay.
02:03 All right, so we're gonna cut these onions up,
02:04 slice them up nice and delicious here.
02:07 Falling off my board here, we're gonna get them.
02:09 All right, so we're gonna put a little oil
02:11 in our skillet here.
02:13 In one of these shows we're gonna teach everybody
02:14 how to actually use different pots and pans,
02:16 it's gonna be a cool show we're gonna have later on.
02:18 Do you want these done as well? No, we're good on that.
02:21 We're good on that. Okay, all right.
02:22 So we're gonna again, we're gonna go ahead
02:23 and just put this right into the pot here.
02:25 Okay. Little bit of onions here.
02:26 Get that right on there. Do you want these in there?
02:28 We will, we're gonna get it,
02:29 just give me a little second here...
02:30 All right. About a second here.
02:32 You kind of be quick here. All right.
02:33 All right, so go ahead and give me the broccoli now.
02:34 Okay. Go ahead...
02:36 And put it inside there, if you don't mind.
02:37 Put it right on top of there, if you don't mind, all right.
02:39 Sauté that, that's good right,
02:41 then give me the spinach if you don't mind?
02:42 Okay, all right. Little bit of spinach.
02:44 Voila. All right, there you go.
02:45 All right, you're getting pretty good now, I like that.
02:47 Voila. Come on, Chef Chew.
02:48 All right, little mushrooms on there,
02:50 we'll let that sauté just like that.
02:51 Put a little bit oil on top.
02:53 All right, I'm gonna put little salt to start getting that
02:55 caramelization process started here.
02:57 That looks good.
02:58 All right, little salt on top of that.
03:00 All right, just like that.
03:02 And again, we don't have to put too much flavor on this
03:04 because our sauce is gonna give it the flavor.
03:06 Okay. Okay.
03:07 So we're gonna go ahead and look at
03:08 some of these ingredients, we got our garlic here.
03:10 Again, this is like a garlic based dressing,
03:11 and that garlic, what does it do?
03:12 That garlic gives a nice what? Like a, like a...
03:14 Yeah, like a little, little sizzle, little sizzle,
03:17 little punch to it, we love the punches, right?
03:18 Now I mean, I guess, I don't want,
03:20 I can't punch my lady, right?
03:21 That's not gonna be good.
03:23 Anyway, that's not for TV, okay.
03:24 Let's keep on moving, all right.
03:25 All right, let's go ahead
03:27 and put these ingredients into the blender.
03:28 If you don't mind, okay? Okay, what do you want first?
03:29 All right, go ahead and give me the oil, the oil.
03:31 The oil. All right.
03:32 And this is a neat little thing we're gonna do,
03:33 on our dressings again,
03:35 we're using dairy free dressings,
03:36 we have our cashews.
03:38 And what you're gonna find is our cashews
03:39 acts as an emulsifier.
03:41 Again the cashews act as a what?
03:44 Emulsifier. Now what's that? Emulsifier.
03:46 What's gonna happen is that, you know,
03:47 we always say oil and water don't work.
03:49 Mixed together. They don't mix together.
03:50 So what happens is that, the cashews
03:53 is gonna work almost like an egg,
03:54 it's gonna bind the water and the oil together.
03:57 You know, bind us, bind our hearts together,
03:59 do you understand what I'm saying now?
04:00 That's what Jesus does, He's an emulsifier.
04:01 That is true.
04:03 Jesus binds our hearts to God, the Father.
04:04 That's right. Isn't that exciting?
04:06 All right, so what we're gonna do now?
04:07 Little seasoning here.
04:09 Seasoning, this is our nice little.
04:11 We call it our chicken style seasoning.
04:14 And we're gonna show you guys how to make that.
04:15 Okay, but this is our,
04:17 again a chicken style seasoning, very tasty.
04:18 And you can get it from most health food stores as well,
04:20 you can look it up chicken style seasoning,
04:22 you get at the most health food stores.
04:23 We're gonna blend this up just like this.
04:26 Go and check out some more, Chef Chew.
04:28 I'm not as professional as you are.
04:30 Come on now. All right, just like that.
04:35 All right, oh, that looks good.
04:39 You wanna smell this garlic.
04:41 That looks, oh, that's gonna, that's gonna be really good.
04:42 That's nice.
04:43 I'm gonna put this right in this bowl,
04:45 I want you all to see this.
04:46 I want you all to really see this if you can.
04:47 Put this right here in this bowl here, okay.
04:49 I want you all to see this dressing
04:50 and look how good that looks.
04:52 Okay. Oh, look how good that looks.
04:53 That's really, that looks really good.
04:54 That looks really good. See how it looks really nice.
04:57 All right, put this to the side.
04:59 All right. Now what you can do...
05:00 Now when do we put that on? What's that?
05:01 When do we put that on? We will, we will...
05:03 Just give me a little second here, little second.
05:05 Go and give me the plate right now.
05:06 So what we're gonna do last,
05:08 we're gonna plate all of this up.
05:09 And again, the key to this is you can use
05:11 any vegetable you like.
05:12 Remember, we made a delicious,
05:14 some vegetables a few shows back,
05:16 you can use any vegetable
05:17 you like to do this with this dressing.
05:19 Go ahead and give me the mixture here,
05:20 the vegetable mixture here.
05:22 Go ahead and put on top of the plate.
05:23 Watch out now. All right.
05:24 Come on now, Chef Chew.
05:26 Oh, that looks good. Oh, look at that.
05:27 That looks really good. That looks really good.
05:29 That looks, oh, it looks delicious.
05:31 And so lastly, you know, all we had to do lastly
05:34 is pour this dressing right on top of here just like this.
05:36 I don't want to waste it, now I wanna gonna save
05:38 every bite of this.
05:40 Look at that.
05:41 Oh, man. Are you watching?
05:44 Man, I don't know about you. That looks good.
05:46 Okay. That looks really good.
05:48 Where is the fork at? Oh, come on now.
05:49 Can we get something to eat this with?
05:50 Yeah, Chef Chew, can I get a bite of that?
05:52 Can I get a bite of it? Come on now.
05:54 You know, ladies always are very conscious
05:56 about their weight, you know, what I'm saying,
05:57 so you might not want to eat anything, right?
05:59 Go ahead. All right, let's taste this.
06:04 Wait, wait, wait, wait, wait, wait.
06:05 Well, holdup, holdup, holdup.
06:08 That's delicious.
06:10 I like that.
06:11 That flavor is just perfect.
06:13 That garlic has nice little hit on the back,
06:15 nice and sweet.
06:16 And I tell you, not as sweet as you.
06:18 But it's sweet though. Thank you, honey.
06:19 We'll go ahead, we wanna thank you all.
06:21 This is a good recipe you can make at home,
06:23 it's easy to make, it's delicious,
06:25 and I tell you it's guilt-free because the dressing
06:27 has no dairy in it, not a lot of fat.
06:29 And I tell you, go ahead and make it anytime if you can.
06:37 Well, friends, we're moving right along in the FORK system
06:41 and we come to the "F" and the "F" is Faith.
06:45 I tell you, faith is powerful and I'm gonna
06:48 and our subject today is something that Christ said,
06:50 and He said this, He said, "Anything is possible."
06:54 Again, anything is possible.
06:57 Christ lets us know that, He again is the answer.
07:01 He has all the answers that we need.
07:03 And my buddy Law is gonna talk about
07:05 this today with us, Chef Law.
07:06 How're you doing, Chef? Anything is possible.
07:08 How're you guys doing out there?
07:09 Anything is possible. Come on now.
07:11 What are we talking about today?
07:12 All right, let's read the text and let's see what it says.
07:15 It says, "With men this is impossible,
07:18 but with God all things are possible."
07:22 Come on. Matthew 19:26.
07:24 So anything is possible
07:26 but with God anything is possible.
07:28 Now you add that scripture last piece.
07:32 I'm proud of you. That last...
07:34 Better qualified. Fit, you know.
07:36 Okay, okay.
07:37 That last fit is kind of like
07:39 when man started traveling with technology,
07:42 he was able with the power of technology,
07:44 was able to fly through the sky,
07:46 was able to take railroads
07:48 across the land and giant ships across the sea
07:51 and the power that he had
07:52 through the technology made this possible...
07:55 Where we saw that God's word is powerful,
07:58 God has enough power to change us...
07:59 Come on now.
08:00 And through the crucible of this
08:02 anything is possible in our lives.
08:04 Anything, anything He wants to do,
08:06 anything He puts in front of us,
08:08 He'll give us the power to do. Come on now.
08:09 So that means, if I'm eating the fatty foods
08:14 or whatever it might be,
08:15 we don't get to nitpick on what it is, it doesn't matter,
08:17 we all have a weak spot sometimes.
08:19 Yes, okay.
08:20 But we know that through Christ like you said...
08:22 Anything is possible. Anything is possible.
08:24 So when we're talking about our health
08:27 and we're talking about this journey
08:29 that we're about to start,
08:30 some of these things might seem hard to give up.
08:32 Some of these things that might seem easy
08:34 to start cooking the vegan food and start eating the vegan food
08:37 but might seem a little harder
08:38 to stop eating some of the other stuff.
08:40 And actually live the healthy vibrant life we're seeking,
08:43 so we want you to know that with God it is possible.
08:48 If you do it with Him, if you rely on Him,
08:50 and if you have faith in Him it's possible.
08:53 Come on now.
08:54 Now have you tried to do something
08:56 and fail before in life?
08:58 It happens sometimes all too frequently.
09:00 And I'm learning, what it means to
09:02 I guess in a sense as we like to say
09:03 to surrender my heart to Christ.
09:05 Okay. It's not easy.
09:06 You know, sometimes you don't want to give things up,
09:08 you know what I mean, just to be frank...
09:09 And be honest. Just to be honest.
09:10 We can be hard-headed sometimes to be very honest with you.
09:12 Well, I got a pretty hard-head.
09:14 It's pretty stone. It's pretty stone and rock.
09:15 Come no now, man. Come on, man.
09:17 But these failures aren't always a bad thing.
09:19 God wants to teach us through these failures.
09:22 So He wants to teach us that with Him...
09:25 Things are possible. That's right.
09:27 But with our self, with the way we're doing it,
09:29 with the ideas we have, and with the ideas people have.
09:32 Usually when something goes wrong,
09:34 the first thing we do is, is call brother so and so...
09:36 Come no now. Call sister so and so...
09:37 Try to find out what's going wrong
09:39 and God wants to tell us that we'll keep failing,
09:41 we'll keep not getting things right
09:42 unless we try it through Him.
09:44 That's so true.
09:45 And, friends, we want to say this is that,
09:47 you know, God says,
09:48 our thoughts are not His thoughts,
09:49 neither are our ways His ways,
09:51 but we have to go to God and ask Him
09:53 and say, "What are your ways, God?
09:55 What are your thoughts, God?"
09:56 And when we go to God's thoughts in His ways,
09:59 then we can say like you're saying,
10:01 all things become what?
10:02 Possible. Possible.
10:03 Anything becomes possible at that point.
10:05 So what else can we learn from this,
10:07 this subject of anything becoming possible.
10:09 What estimates can we take from this?
10:10 Well, we can say, you can see that
10:12 if we weren't that good of a cook before that
10:14 but with God we can learn...
10:15 Come on now. That's right. And you can be better.
10:17 If you didn't know how to eat the right way,
10:18 with God you can learn and you will be better,
10:19 we weren't paying that much attention to our health
10:22 but now we want to start.
10:23 Anything in your life
10:24 that might have been in the negative,
10:26 that might have been in array, even your finances,
10:27 even your debt and your budgeting.
10:29 Come on now. Maybe the way...
10:30 You know, we raise our kids maybe...
10:32 Even old relationships we might have with family members
10:35 that might be broken or hurt, there's nothing
10:37 that's impossible for God to mean,
10:39 for God to work within our lives.
10:41 This for me, friends, is good news.
10:44 I tell you, we need good news because there's so many of us
10:47 that are hurting, so many of us we want something better
10:50 but we don't know how to obtain it.
10:52 And I tell you, as we again,
10:54 we want to again send you all to the scriptures.
10:56 Again, we are at day number four
10:58 and it means that we should read today, Matthew 4.
11:02 Again, Christ is the answer, there is no other way.
11:06 He has all the answers that we need
11:09 to be able to be like Him.
11:10 Any closing thoughts, Chef Law?
11:12 Any closing thoughts on this faith section?
11:13 Some closing thoughts I want to leave you with
11:15 that God is not a small person with small ideas,
11:20 God is broad with big ideas.
11:22 So when He says anything, He literally means anything.
11:24 So today I want you to go home
11:26 and think about different facets,
11:27 different avenues of your life
11:29 that you might want to change and bring them to God
11:31 because anything is possible and through this journey,
11:35 God wants to change you from within and from without.
11:45 Hey, friends, we've come right again to our "O",
11:48 the "O" in the FORK system.
11:50 And remember, the "O" stands for Organization.
11:53 And we've been talking about
11:54 kitchen organization steps this week,
11:56 and we've been talking about how to make
11:57 simple stations in your kitchen.
11:59 And again, I have my buddy here Chef Law.
12:02 What's going on, Chef Law? How're you doing man?
12:03 That's it, man.
12:04 But today, man, you know we like cooking, right?
12:06 You know, that's right.
12:07 And so what we're gonna be doing,
12:08 a little earlier in our show, we made a delicious,
12:10 a delicious cooked vegetable with a garlic dressing.
12:13 And we're gonna show them today
12:14 on how to make a station where they can make that
12:17 same recipe really quickly, is that okay?
12:19 That's okay. All right, so we have here...
12:21 We have five vegetables and a few herbs
12:23 that kind of, kind of give a little bit of flavor.
12:24 I want you go and tell what those vegetables are?
12:27 All right, so let's see what we've got here.
12:28 Right here looks like we got some kale.
12:30 That's it. We got some cauliflower...
12:32 We have some broccoli right here,
12:34 we have some cabbage right here,
12:36 some carrots, some onions, and some bell pepper.
12:40 That sounds really good, doesn't it?
12:42 You know, I tell you, man, so what we want to do
12:44 is really simple, we just wanna cut these up...
12:45 Okay. Put them into our bins...
12:47 And again, we want to make a simple
12:49 cooked vegetable for dinner, it's gonna be really, what?
12:52 Easy. Easy.
12:53 Saves you time and save you, what?
12:54 Money. Save you money.
12:56 So let's go ahead and start cutting up some stuff, man.
12:57 Go ahead and start cutting up some stuff
12:59 and put them in these trays here.
13:00 So we got our kale here. All right.
13:01 You go and get the onions, man.
13:03 I'm gonna get the onion. All right.
13:04 Keep the back on so I don't cry.
13:05 Now you don't wanna cry, man. We don't want you to cry.
13:07 It's okay for men to cry, man. What's up with that?
13:09 It is but I ain't going to cry today.
13:11 You ain't gonna cry today, man. Come on now, you know.
13:12 We will try that later.
13:14 You say you have three daughters, right?
13:15 I got three daughters.
13:17 And they make you cry sometimes, right?
13:18 You know, you love those girls, man.
13:19 All right, now you're hitting the sauce right here.
13:21 Come on, hit the sauce right, man.
13:22 Come on now.
13:24 Come on, I like that, I like that.
13:25 I'm gonna cut these peppers up right here.
13:26 All right.
13:28 Cut the peppers up right here, go ahead and hit some carrots,
13:29 we just wanna slice the carrots, just slice them,
13:30 just like that you slice those carrots.
13:32 All right. Okay.
13:35 Really easy to do.
13:36 And we got our onions and our peppers,
13:37 they're gonna go in one tray together.
13:39 We got our carrots is gonna go in there.
13:41 And I tell you, friends, again these are easy secrets
13:44 on how to make your kitchen organized.
13:46 We don't want to be confused, we wanna be organized.
13:49 Amen. Isn't that right?
13:50 You know, that's right. We wanna be organized, man.
13:53 All right, so we have those carrots right there,
13:55 looking really good.
13:57 I'm gonna grab some of this cabbage,
13:58 and cabbage is good for stir-fries,
13:59 sautéing and things like that.
14:01 It can go on any kind of a again stir-fry,
14:03 you like Asian, Asian stir-fries,
14:05 you can do American type foods and stir-fried up,
14:08 you can eat it with some of your veggie meat
14:10 and stuff like that comes out really nice.
14:12 You can slice it, dice it, however you wanna do it.
14:15 All right, so we're gonna put this in this tray right here.
14:17 Okay. Looking really good, man.
14:18 And lastly you're gonna get the broccoli,
14:21 I'm gonna get this cauliflower, and the great thing is,
14:23 friends, is that you can use whatever vegetables you like.
14:25 I like to say, pick five and just go ahead
14:27 and go with the herbs,
14:30 far as you can go with your onions,
14:31 you can go with your peppers, you can go with hot peppers,
14:33 you can even go with ginger, just pick a few herbs
14:36 and pick five vegetables every week.
14:37 And you know, you're gonna get
14:39 those delicious vegetables into your system.
14:41 Some other vegetables that I like,
14:42 you ever liked Brussels sprouts?
14:44 I'm not a Brussels sprouts, man.
14:45 Come on, man, no Brussels sprouts?
14:47 No, I don't like Brussels sprouts.
14:48 Come on, Chef Law. Now the older I got...
14:49 The more vegetables I actually started eating.
14:51 I know, you know, sometimes we kind of don't have
14:52 a good taste buds when we're younger,
14:54 well, you know as we learn and grow older
14:56 we can learn better, right?
14:57 Right, but me and the sprouts, it's kind of sprouted out.
15:00 Come on now.
15:01 You know, we got an agreement...
15:02 There you go. I kind of leave them alone...
15:04 And they kind of kind leave me alone.
15:05 I heard that, man, it's all good, it's all good.
15:07 That's it right there. You can pick what you like.
15:08 Right? Amen.
15:09 Pick what you like so we're gonna go and lid these off.
15:11 We're almost done.
15:13 So we're talking about less than five minutes,
15:15 Saving time and money.
15:16 We can have a simple station in our kitchen
15:18 to make some delicious cooked vegetables.
15:20 I'll tell you, right here we've gotten our kale,
15:22 our herbs right here, our onions and peppers,
15:25 we have our carrots, we have our cabbage,
15:27 the broccoli, and the cauliflower.
15:30 Give me a five on that, bro. Yes.
15:31 That's what I'm talking about.
15:33 So, friends, I tell you, you can do this at home,
15:35 it's easy, it's delicious, it's simple, it saves you time
15:39 and saves you money, kitchen organization.
15:48 Well, welcome again, friends,
15:50 we've come down to the "R" of the FORK system.
15:53 Again, the "R" stands for Recipe.
15:55 And today, I tell you,
15:57 we're gonna be making something that I love.
15:58 I tell you, it's one of my favorites.
16:00 It's some good old fashioned southern style collard greens.
16:04 And I know if you all think about collard greens,
16:06 there's normally a lot of,
16:07 you know, we're used to putting ingredients at times
16:10 that are not always ideal.
16:12 And we're gonna show you today, how you can actually
16:13 replace some of those things with something better.
16:16 But again, I got my good buddy again Chef Law,
16:18 how are you doing, Chef Law?
16:19 How're you guys doing out there?
16:21 I'm ready to cook.
16:22 Now, you know we've been talking about faith,
16:23 different things in some of our episodes.
16:25 We will be giving them a little bit inspiration
16:26 but now, you know, the Bible tells us, it says,
16:28 beloved I wish you above all things.
16:30 So that means is what? Prosper and be in good health.
16:32 Come on now, so and to be in good health,
16:34 we have to eat in a way that's gonna what?
16:36 To buildup our what?
16:37 Immune system, our body, our health.
16:38 Come on, that's what we're talking about
16:40 so we have something delicious today, man,
16:42 southern style collard green.
16:43 Southern style, are we taking it to the south?
16:45 Come on, taking to the south now.
16:46 Come on now.
16:47 Now, normally we cook, we cook collard greens,
16:49 we cook greens,
16:50 how do we normally cook them when we cook collard greens.
16:51 What's the normal process that we normally do?
16:53 Well, my Mom's from North Carolina,
16:55 so most of the time when she cooks greens,
16:56 she has a big old pot.
16:58 Come on, big old pot.
17:00 She throws water and then the seasonings
17:01 and then throws the greens in the pot.
17:03 So, you know, we normally have a big pot,
17:04 this is not too big but you know,
17:05 you put all your water in here.
17:07 How long you normally cook it?
17:08 For fairly long. Fairly long.
17:10 For a couple of minutes.
17:11 No, not that long, not from where I'm, bro.
17:13 I'm from a Carver County a country of Carver County
17:16 and my people cook collard greens,
17:18 they cook it for a long time, about two hours,
17:20 three hours, they got a little marinate.
17:22 You now what I'm saying?
17:23 Then all in the marination flavors come into it.
17:25 So we want to do today, we're gonna do
17:26 a little bit different, we're going to actually do it
17:28 something that might, even my Dad taught me.
17:31 You know, my Dad grew up in, in the country,
17:33 but he said, you know, son, let me show you
17:34 something little, little bit better.
17:35 Let me show you how to make this a little bit healthier.
17:37 So he showed me how to make collard greens
17:39 like sautéing them.
17:41 Oh, okay, there's all kind of collard green recipe,
17:43 that's how we can.
17:46 Go ahead now. All right, all right.
17:47 So go ahead and get that onion right there,
17:49 we're going to actually get the onion.
17:50 Okay. Before we go to it...
17:51 We're gonna read a, let's go ahead
17:53 and read the recipe so they know what we're doing.
17:54 Go ahead and read the recipe for us if you don't mind?
17:56 Let's see what we have. Okay.
18:15 Oh, man, that's a, that's like pretty good recipe.
18:18 That's more flavor in it. Come on, that smoke so.
18:21 Again we have that last ingredient was just right here,
18:23 it's called this liquid hickory smoke flavoring.
18:26 That's the one right there.
18:27 I tell you, well, this is gonna be normally
18:28 a lot of times we find people when they make collard greens,
18:30 they're gonna only put normally
18:31 a ham hock bone, things like that.
18:34 Turkey necks.
18:36 Turkey necks and things like that,
18:37 so they normally use that to kind of give like that
18:39 I guess, that meaty feel, meaty taste.
18:41 That flavoring. Exactly.
18:42 So we're not gonna use any meat obviously,
18:43 but we're gonna give it that meat like flavor, is that okay?
18:46 Give it that taste. Come on now. Come on now.
18:48 So what we're gonna do, we're gonna start out,
18:49 cut the onions up, we're gonna go ahead and cut this up.
18:51 Okay. All right, slice them...
18:55 Just like that. All right.
18:56 Slice them up, man, oh, it's gonna be good.
19:01 Now what I'm gonna do, put the oil in,
19:02 go ahead and throw these onions
19:03 after I get this oil in here if you don't mind, Chef Law?
19:05 All right, no problem, I got you.
19:07 Throw it right on there if you don't mind.
19:09 All right, that's what I'm talking about.
19:10 There goes that sizzle. Sizzle.
19:11 We got to have a sizzle. When you sizzle...
19:13 Come on now. Let it sizzle. We know you're cooking.
19:14 Let me go ahead and layer the flavors on here,
19:16 we got to layer the flavors, is that okay?
19:18 So go and bring me the garlic if you don't mind, okay?
19:19 Garlic.
19:21 Get some garlic on there, if you don't mind?
19:22 Garlic on there. All right, all right.
19:23 So go ahead now bring me some of that,
19:25 what else we have over there?
19:27 We got some of the seasoning right there if you don't mind,
19:29 please, all right.
19:31 The season, had the chicken style seasoning,
19:33 go and put that on there for right now
19:34 a little bit of that,
19:35 just little bit to layer some of these flavors here.
19:37 All right.
19:38 Go and give me some of those,
19:40 right here that cabbage, please.
19:41 All right, dropping them into pan.
19:42 All right, that's looking really good, man.
19:44 Oh, yeah, turn this heat up a little bit, all right.
19:47 So what we're gonna do, this is gonna sizzle
19:49 just for little bit, we're gonna in a second,
19:50 we're not boiling the collard greens...
19:53 We're gonna do what? Refine them.
19:54 We're going to sauté them. Sauté them.
19:56 We're gonna get that flavor
19:57 just fusing all the way through, is that okay?
20:00 And it's going to still have the same flavor
20:01 as if I would have boiled them.
20:03 Come on, that's gonna be even better actually.
20:04 It's gonna be even better from that.
20:05 It's even better, man. Okay.
20:07 'Cause it gets kind of like a nice crispiness too,
20:08 I like the crispy feel too, is not too bad.
20:10 Not crispy where it's kind of like crunchy,
20:12 but a nice kind of slight crispiness,
20:14 nice soft crunch too it's going to have.
20:15 A nice Grandma Brown...
20:17 Come on, Grandma Brown, you know, about Grandma Brown,
20:19 that's what I'm talking about.
20:20 So what I'm gonna do now, we're gonna go ahead now,
20:22 put little water in here, all right.
20:24 And it's kind of like a sauté sliced theme
20:27 kind of effect we're doing, okay.
20:28 Okay. A sauté sliced theme.
20:29 So we have our collard greens here again,
20:32 collard greens already sliced, already diced up,
20:35 and we're gonna throw this right into the pan, okay.
20:37 So we're gonna go ahead and throw this
20:38 right into the pan, just like that.
20:41 Oh, man. That is...
20:42 Oh, that's gonna be good.
20:44 I smell the flavors just starting to kick up now.
20:47 That's lovely. Oh, man, just like that.
20:49 Take little bit of all, just like that.
20:51 And what we're gonna do, we're gonna stir this
20:53 fold in on and okay,
20:54 we're gonna fold this right on in, okay.
20:55 Let me go ahead and get my nice little spatula here.
20:58 Okay. All right.
20:59 So we're gonna fold this. Oh, look at that, look at that.
21:01 That's what I'm talking about. Come on now.
21:03 Come on now, Chef Law.
21:04 Oh, you smell that out right there?
21:06 It smells beautiful right there.
21:07 Come on now.
21:09 That's taking me back to my challenge...
21:10 Now I want you to tell mom, when you get home,
21:11 on how to make these collard greens like this...
21:13 All right? I'll let her know...
21:14 All right. I'll tell her to tune in.
21:15 Our special ingredient right here, just like that.
21:19 There it is. All right.
21:20 We wanna fold that in there, fold that that smell is good.
21:22 You smell that hickory smoke just like that,
21:25 just go around the pan just like that.
21:27 Oh, that's looking real good.
21:28 How long do I want to let this cook?
21:30 Man, literally three minutes, two, three minutes it is done.
21:33 And it's done? It's done.
21:34 Again we're not trying to kill the,
21:36 we're not trying to kill the collard greens.
21:37 Not trying to kill the collard greens.
21:38 It wants to live. Do you understand?
21:40 It has to live and not die. Amen.
21:43 All right. Live food.
21:44 Come on now. Live and not die.
21:46 We got to stir it up just like that.
21:47 Oh, man, go and get the plate for me?
21:48 All right. It's gonna be real nice.
21:50 I'm liking this, I'm loving this,
21:51 this is gonna be good.
21:53 Come on now, Chef Law. Okay.
21:55 All right, go and get that right there for me.
21:56 And we've got the plate. All right now.
21:58 You thought I was getting it for you...
22:00 Kind of getting the plate for me.
22:01 All right, let's go ahead and put on top of that plate.
22:03 All right. Look at that, look at that.
22:05 It's nice and green, not too, no too, not too green,
22:07 little, little bit of cooked,
22:09 you know, so it won't be too crunchy.
22:10 Make it nice and brown. Nice soft crunch...
22:12 We got the sauce it's coming out there with the water.
22:13 Oh, it looks real good.
22:15 I'm gonna put that right in the middle of the plate here.
22:16 That's delicious. Come on now.
22:17 Go and get the fork, we got a fork down here.
22:19 This is gonna be some kind of delicious.
22:20 Let me taste that now. Oh, let's see how this tastes.
22:23 I can't feed you, you're not my wife, man, I'm sorry.
22:25 I'm glad. That's all right now.
22:28 We agree. Oh, man.
22:30 Delicious? Right there.
22:31 That's what I'm talking about.
22:33 Southern style collard greens
22:34 made really easy, really delicious.
22:43 Hey, friends, we've come down to the last part
22:46 of challenge day number four.
22:48 And you know the FORK system, it ends with the "K"
22:51 and the "K" stands for Knowledge.
22:54 And, friends, I tell you,
22:56 it's important that we understand
22:58 how to experience this 28 days to wellness.
23:01 So what we like to do again is we like to recap
23:03 what we've learned in this show.
23:05 We're going to ask you all three questions,
23:07 and I hope you're ready.
23:08 Put your thinking caps on,
23:09 and I have my lovely wife Chef Chew,
23:11 we're gonna go ahead and give some questions.
23:12 Why don't you go ahead
23:14 and give us some questions, Chef Chew?
23:15 All right, so the first question is
23:17 how many things are possible with God?
23:20 Is it some things,
23:22 is it no things, or is it all things?
23:25 Man, that's an interesting question.
23:28 All right, let's talk about it.
23:29 You know, I tell you, you know, God is a God that does not lie.
23:31 And I tell you, you know for God
23:33 all things are possible, all things.
23:36 Not just one, not just two,
23:39 and not even just three, but what?
23:40 But all things. All.
23:42 What's question number two? What's question number two?
23:43 All right, so question number two is,
23:45 how many vegetables should I have
23:47 in the cooked vegetables station?
23:50 Is it A, one to three, B, ten to twelve,
23:54 or is it C, three to five?
23:56 Well, you know, Chef Chew, when we start getting excited
23:58 about eating healthy, we just go right to the...
24:00 Stock it up. Come on now.
24:01 We go right into the, especially
24:02 the vegetable section, 'cause you think about
24:04 the vegetable section, about what?
24:05 Eating healthy. That's right.
24:07 You know, you just buy everything you want to get.
24:08 And then what happens, you got, sometimes we can get what?
24:10 Too many. Too much.
24:11 So it's good, we want you all to know
24:13 that you have to plan out your cooking,
24:15 you have to plan it out in such a way
24:16 where it's gonna be again easy and efficient.
24:19 So again, we only want to get three to five vegetables
24:23 at a time for the cooked vegetable station.
24:25 So what's question number three, Chef Chew?
24:27 All right, last question,
24:29 in the southern style collard greens
24:31 the ingredients are mixed into the collards,
24:33 while they are sautéing, is this true or is it false?
24:37 And you know, we talked about a little earlier about
24:40 when it comes to cooking collard greens,
24:42 you know, a lot of times when we do
24:44 we put it in the pot... Too long.
24:45 And we boil it for like five hours something like this,
24:48 it's like come on, give me some life now,
24:51 I mean, the collard greens are just like dying in the pot.
24:53 And so, what happens again,
24:54 we kill a lot of the nutrients inside the collard greens.
24:57 Another way that we can make it, Chef Chew,
24:59 is that what we can do is put it all into the pan,
25:01 with the vegetable,
25:02 the sautéed vegetables, the onions and the garlic...
25:04 That's right. And the pepper.
25:05 And put the collard greens on top,
25:07 let it just sauté down just for a few minutes.
25:09 And guess what, so we don't, you can mix all the ingredients
25:12 into the pan, while it sautéing
25:14 and let all of those flavors come out.
25:16 So the answer is true. True.
25:18 The true answer. There you go.
25:20 So I tell you, friends, it is important
25:22 that you learn these principles.
25:24 Again, we want to remember that God is the answer.
25:28 The Bible lets us know that the Holy Spirit
25:29 will teach us all things
25:31 and He says, He will bring what?
25:33 All things to... All things to our remembrance.
25:35 Come on, to our remembrance.
25:36 And listen, I tell you, you know, this,
25:37 this day number four has been an exciting journey.
25:40 But we have a long ways to go, right?
25:42 We do. You know, it's kind of like...
25:44 You know, we live in the Bay Area,
25:46 in the San Francisco Bay area.
25:48 And we have to cross a lot of what?
25:49 Bridges, right?
25:51 And sometimes that bridge can sometimes,
25:52 especially that Golden Gate Bridge...
25:54 It's pretty long. We walked in with our...
25:56 With Mom, didn't we? We did. We sure did.
25:58 It was a long walk across that bridge but guess what?
26:00 Didn't we get across it? Eventually.
26:01 It took time, didn't it? Eventually.
26:03 It was like, man, we were walking almost like an...
26:04 It was actually easier coming back too.
26:07 Come on now, I like that,
26:08 I like that, easier coming back.
26:10 But I tell you, friends, we walked across that bridge
26:12 and sometimes the bridges in our lives,
26:13 even though it takes a long time to cross,
26:16 always remember that there is a end,
26:18 there is a destination that we're trying to get to.
26:20 So remember that God is the one
26:22 who says that all things are possible.
26:24 God can carry us across that bridge, isn't that right?
26:27 Amen. Come on, I tell you.
26:29 So we're looking forward to the rest of this challenge,
26:31 we have some things, we're gonna be learning.
26:32 Remember, the FORK system,
26:34 what does "F" stand for, Chef Chew?
26:35 Faith. What is the "O" stand for?
26:36 Organization.
26:38 And the "R" stands for? Recipes.
26:39 And the "K" stands for? Knowledge.
26:41 So, friends, remember, all these things
26:43 are a simple little system helping you to practice
26:47 these simple ways on how to eat healthy.
26:50 Remember, 28 days to wellness,
26:52 28 days for experiencing longevity.
26:55 And I tell you, I tell you, I'm looking forward
26:57 to as we go through this program,
26:59 we're gonna be doing some recipes
27:00 that's gonna blow you away.
27:01 I tell you we have some recipes that we're gonna be learning,
27:03 that's gonna teach us how to make again,
27:05 I like to call it the veggie meats,
27:06 I like to call it better than meat.
27:08 You know, we say one recipe, we say that looks like chicken,
27:11 tastes like chicken, but guess what,
27:13 it's not chicken, crispy on the outside,
27:15 and white in the middle.
27:16 Oh, it's delicious.
27:18 So we're gonna be learning how to make all these fake,
27:20 I won't say fake, but better than chicken...
27:22 The real stuff.
27:24 The real stuff, there you go, the real stuff.
27:25 So it's gonna be exciting.
27:26 And I just can't wait, but you know something
27:28 we have to close it out,
27:30 at the end of this wonderful, wonderful program.
27:33 And friends, you know, my name is Chef Chew.
27:35 And my name is Chef Chew too.
27:37 And as we always say,
27:39 "Gonna give you something to chew on."


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Revised 2017-05-25