Chicken Al Pastor With Dani Goldblatt

Danny Naomi, >> I'm so excited you're here. This has been so long in the making. So long. >> Like three years, I think. We've tried to get you on camera here. >> Three years. >> I'm so excited to do a show with you today. >> I'm excited to be here. >> Danny's come all the way from sunny Los Angeles to New York to do something very special with us here on Sunny [music] Side Up. So, we can't wait to hear what we're going to make. Let us know. >> We are going to make today pouo al pastor, [music] which is >> Say that again. >> Poo al pastor. Poya al pastor >> po which means chicken po to be quite honest al pastor probably I don't know what al pastor means but it's pretty much similar to schwarma [music] the Lebanese brought it to Mexico when they immigrated a bunch of uh communities immigrated to Mexico and they brought schwarma and the traditional way is to make it like on a schwarma pit but we can do a different way at home where we [music] use some skewers or a very easy device but you can use kebab skewers these was skewers a million different things to make [music] it where you're going to have so much fun >> and we're going to make delicious poo alas store tacos today. All right, let's get cooking. [music] >> Hi, I'm Naomi Nman and this is Sunny Sila. [music] >> All right, Danny. Okay, >> what are we going to do here? I see tons of great ingredients and flavors here. And we are using this dark meat boneless chicken. Ideally, just the thighs, but if it has a drumstick, it's okay. >> So, these are also pariot, right? >> Yeah. Also known as pari oat often in the >> baby chicken. >> I've never heard of baby chicken. >> Some of the Israeli restaurants, they call chicken. Interesting. So, yes, parode boneless thighs. And we're going to start with sautéing the onions. But I'm going to show you a trick. >> I love a good kitchen trick. A good >> We're going to start with water. >> Okay, this I got to see. Yeah. >> And then we're going to add the oil. But isn't it going to go? I would think so, but it only does that once it's very hot. >> Once you're adding something to oil and it has water, it can splatter. But once you let it come up to temperature slowly, it's not going to splatter. And the water, >> what's the point? The point is the water softens the onions much faster. And when you want to make, let's say, especially when on peso, let's say I'm making a lot of sauteed onions and caramelized onions, you cook this down and it just it's a [music] science trick. It just cooks it faster. It makes them softer faster than just the oil. Can I just say a little fun fact that Danny's actually a science teacher? >> I was. I used to teach science and I just love science and bringing [music] science into the cooking world. >> It's it's literally food is science. [music] So cooking is like you're going to school. >> Exactly. And when I work on changing stuff, I only you have to change one element at a time. Just like in experiment, you can't change too many things at once [music] or you won't know what went right and wrong. >> Right. In school, I would say I would be like a a a low student, but in the kitchen, I'm a much better student. >> Yeah. Cuz you like it. It's much easier to learn when you like. >> Different people have different areas to shine. [music] >> Exactly. And so, we're going to let this sauté and soften for about 5 to 10 minutes. I really like to go start 5 minutes should give it a nice softening. And then after that, the more caramelization and mired reaction you get, the more flavors, [music] right? That mayard reaction brings out the sugar. >> Can we talk about that? Because we hear that word thrown out a lot. Mayard reaction. >> It's spelled maliard. >> Maliard. Yes. >> But how do you pronounce it? >> Mayard [music] reaction. And the mayard reaction is great for steaks um and for a lot of different foods. And what you're doing is you're really taking those temperatures higher with the sugars and it creates a crust. You're not burning those sugars, right? That gives you that bitter flavor. But sugar is in almost everything. And so you're bringing out the flavor. Natural sugars. Natural sugars. 100% [music] >> the white sugar. >> And even in the meats you have, right? amino pro amino acids. All these things have bases of sugars in them as well. So these molecules with heat create this delicious mired reaction and that's what you're looking for. Creates a delicious crust and just adds that extra level. It's why often times we sear things. We're continuing to soften. You can already see Naomi right now. They're already getting a little clear. Do you see that? >> They're not they're not totally raw yet. They're getting translucent. And this water is going to evaporate pretty soon. Once that water is mostly evaporated, we're going to add in the garlic. The garlic just gives it a little bit of color. >> Crushing it. Oh, we using it. >> We're going to crush it later because we're going to emerge and blend all the ingredients together. The peppers that go in here. We're going to add the spices to open up the fragrancy for a little bit. And then we'll put it in. Immersion and blend it. Let it cool down. You never want to pour a hot marinade on raw food, right? And then >> bacteria. [music] >> Yeah. Bad news. Bad bacteria growth. All right. See, we're starting to get nice >> water is almost evaporating. >> Yeah. Right. And did it splatter? >> No, >> we haven't seen it. Now it's starting to splatter, but that's the oil. Just like a normal sautéing of the onions. I >> would you do me the honor of adding the garlic? >> Okay. How many? All of it. We've got about six. >> Let's do two. Because I don't know if you know this. Another science fact. Depending on how you cut garlic is how potent it is. So when you cut garlic in slices, perfect. It's not as potent as if you were to fry it minced, right? So the more cuts you do, it opens up. I don't remember the chemical, but it opens it up and it makes it more potent and potent. >> Alien. >> Alien. I believe it's an alien. Alion and onion, >> but it I think it might be alien and garlic. And what happening is if you've ever had minced garlic that's really strong, even fried, but you've had a garlic chip and you're like, that's really mild. That's why. So, it depends how garlic you want your food. And because we're going to use an immersion blender, which completely grinds it up. I don't want it to be too strong, but I definitely want it relatively pungent because we are cooking. It's not going to be raw. So, it's a great fact. If you're making a Caesar salad dressing and using an immersion blender versus mincing, use less garlic. If you're using an immersion blender, it's gonna be very strong versus if you're cutting by hand. >> That is such a fun fact to know. >> Yeah. Again, the more >> I'm learning. I hope everyone else is learning. >> It's time to add in the spices. So, I'm going to add in just because I know the amounts. We've got some oregano here. >> Oregano. >> Herb or herb? >> Herb. >> Herb. Of course. >> Got a H in front. >> We're going to add a bunch of paprika. I'm actually going to use the lid as a measuring cup. Paprika is one of these things that I don't feel you can do too much of personally. >> Sure. You cut over a lot of color. So, we're going to do >> good amount of paprika. >> It's probably about a tablespoon in a bit. >> We're going to dab a drop more oil. Now, we're looking good. And >> cuz we want to cook up those spices, and spices have their own natural oil, so we want to make sure that it doesn't burn. >> Exactly. Spices can burn fast. >> We're going to add a little bit of cumin. Cumin is very strong. So, I like to be very careful. >> Cumin. Cumin is like one of my favorite spices. Just say you someone doesn't like cumin. Do you have [music] a different suggestion? Leave it out. >> I'm okay leaving it out. There's so many other flavors in this recipe that it's actually just great. All right, let's pour that broth in to delaze it right there. Is that >> Yes, ma'am. We'll delaze the pan. Pour it all in. >> Beautiful. >> Turn off the stove. Again, we're just delazing the pan, getting some flavor. We're going to add in salt cuz that broth really didn't have a ton of salt. We're going to add in some pepper. That's good amount of pepper. Now, let's move this over to this bowl here. >> I want to get off the heat. Yeah, I want to get this off the heat. >> I'm going to just move everything out of the way. So, we have everything all lined up so neatly. >> And the only rush to get off the heat is I want it to cool down faster. I'm not uh worried anything is going to evaporate or burn. Just watch that so you don't get the burn. >> Stand clear. Incoming sauce. Really marinade. dry. Yeah. Nice marinade there. Now, here's one of the secrets to poo al pastor pineapple juice. [gasps] >> It's traditionally served with cut up pineapple and [music] it's unbelievable. People are like, "Pineapple, pizza, pine." No, no, no. You have to trust the process. >> I happen to love pineapple. >> This will be one of your new favorites. >> This will be Yeah, I'm excited to add this to my repertoire. I might [music] I might make it for shoppers. >> It's really good. So, I like to just do a bit of vinegar. >> You want that? [music] >> Vinegar. The acid will help tenderize it. I do about 1/4 of a cup. Last part before blending is adding these chili adobo peppers. >> Is it going to be very spicy? >> It's got a kick, but it's not very spicy. >> Okay. Cuz I'm I'm scared of spice. >> No, it's got a kick in the marinade, but remember, you're marinating the chicken. Then the marinade's discarded. So, just it's not going to be super [music] spicy at all. Yeah. >> Just again, very mild. Okay. >> Add it in here. Plop. >> And will you do the honors? >> Okay. Start. >> I love this. >> Me, too. >> There we go. I need a splash guard. >> Oh my god, you can smell that flavor now that it's all broken down. >> Oh la. >> So, just remember it's still warm. So, we're going to put in the fridge to cool down for a minute. So, let's go ahead and do that. >> And I'll clean up. [music] Sounds good. Clean up aisle two. Clean up aisle two. So, now that the marinade's cool, we can pull it out of the fridge. >> I'll get it. And I'm going to glove up with one glove. I like to sometimes have a hand free and clean to >> still hold on to the bowl. >> Okay. Am I also doing this with you? >> You're welcome to. >> All right. >> Put on a glove. And I'll show you guys while you glove up. >> Just start with half the marinade. Make sure it doesn't overflow. Cuz remember, you want to open up all of these. >> When you're marinating chicken, remember to open up all the way. Make sure it's really coated. So, why don't you go ahead and do that while open up the chicken a little bit more. And I'm going to pour in a little more marinade here cuz you know what? Why not? More flavor the better. >> Would this be a [music] good marinade for like a steak or a brisket? >> You know, it could be for a steak. The acid in it definitely would tenderize. It would be [music] different. Marinades are only good on thinner cuts about an inch or less because marinades will only penetrate about a/4 of an inch per side. >> Is that like a rule of thumb? >> Yeah. Salt is the only thing that'll fully penetrate a protein. So even chicken, brining it is great in just salt or curing it if it's dry. But if you add in marinade, that's why chicken marinades do so well on like boneless chicken cuz it is thin. So thin steak, skirt steaks, [music] um even a ribeye steak that's cut thin, anything an inch or lower. Otherwise, it's just surface coating. I have learned so much from you today, Danny. I love it. It's part of my background of being a teacher. I really have a passion for this and I love teaching and I saw that there was such a need in the Jewish community to learn more about meat, cautioned about meat in some communities, and to show people that kosher meat could be just as good, if not better, than what's out there that they've had. Next step is we're going to marinate this for about four hours in the fridge. >> Oh, and then we're going to stack it on the pineapple. So, why don't we marinate it, go grab a bite to eat, and we'll come back and finish this off. >> All right. Sound good? >> Let's do that. >> It's 4 hours later. >> Ready to roll. >> Yeah, you look good. You know, too. >> Yeah. 4 hours. We had a nap. Just joking. >> We are going to take a pineapple. Pineapples are ripe when they're more yellow like this. And they smell sweet at the bottom. Tell me that doesn't smell like a pineapple to you. >> Oh, so good. Yeah. >> So, those are the two tricks to know that's pineapple. So, if you don't have like an al pastor stand or a trompo at home, which most people don't, >> a what? >> An a trump stand. You don't have a trump. >> A trump. There are these great You can make schwarm on it or al pastor. They're little metal dishes with a spike coming up. So, you can stack it and it collects the juices. So, you can buy one or you can do this and make your own trump on a pineapple. And we're going to I'll show you how to do that. I'm so excited to see this. >> So, I I like to start off with a thicker base because you can always cut down from there. >> Okay. >> And the base is how we're really gonna >> It's about 2 in and an inch and a half. >> Yeah. It's a nice And it's again, we're even going to cut this off a little bit just to give it a more stable. >> Yeah. >> Yeah. A nice stable stability, right? A lot of stability. And what we're going to do now is we are going to stack the chicken like this before we put the skewers through. Now, traditionally, the skewer might be like this, and maybe you might have a two-pronged bamboo stick, and you're putting it down. But what we have here are these. They're great for multi-purpose. They're kebabs. You don't need to put it in like this. We're going to stack it and then just skewer it through. As long as it's just stacked and skewed, there's so many different ways to do it. Why not? So, I again, these pario end up having the leg as well, so they're a lot bigger. So, I'm actually going to cut it. And I'll show you why. We're going to cut it here. And we're going to stack it cuz we're looking for evenness. So, I stacked it this way. And instead of stacking it this way here, I'm just going to stack it this way. >> Oh, okay. That's >> I'm going to keep going. SA, why don't I cut and why don't you >> stack and team work? >> So, let's talk a little bit about your background because you are the only from female pitm. >> Professional pitm professionally pit master. >> There are definitely some great from pit masters at home who have been on the barbecue circuit long before me, but I do believe it's I'm the only professional uh female from pitm in this field. You want to tell everyone what a pitm is? >> Sure. So, a pitmaster is someone who really is in charge of the smoking process. There might be people below them that help run the smoker, but the pitm is in charge of knowing what temperatures when, what meat should pull be pulled out when, when things should be wrapped and things. We use butcher paper or foil and is really in charge over the entire cook. [music] Um, and so in my case, I don't have a lot of employees. It's my business. So, I run a big 500gallon smoker, mostly myself. I mean, >> 500 gallon is huge. >> Yeah. Think of a big propane tank. Those propane tanks out outside of um farms or some places and it's 500 gallons and we use full wide oak wood. It's fired with white oak the entire time. No gas. The G only gas to begin propane for about 5 minutes to start that big wood fire. >> Where do you keep your gas? Where do you do cooking? Whoops. Did we just >> I have a commissary kitchen and I have a big commercial kitchen that where I cater. I do my takeout and popup. Great. >> So if you're in California, people can order food for you. I do take out every Shabas. I do both fine dining and barbecue catering. >> And I've been really having fun with these pop-ups cuz I've been able to do like real pastrami smoked for 14 hours. >> Oo, it's so good. It's unlike anything you've ever had before. Now, here's something else we're going to do. I'd like to try and do. >> Yeah. [music] >> I realized I put that on first. We can put on some pineapple on the top to help it braze. So, I skipped that. I missed a little step. We're going to peel this pineapple a little bit here. And you're going to put it on the top. Almost like how schwarma has fat on the top >> to drip down. We're going to have pineapple juices. Juicies. >> It's definitely one of our messier recipes, but absolutely. >> We are totally learning so much. >> Okay, I'm going to I'm going to hold this. >> And I think if at home if you use bambure skewers, it'll be even easier cuz you don't need to take it open and close it every time. Take it in and out each time. Um, [music] but this also works totally fine. Or if you have a trump, they're very cheap online, but you don't want to buy stuff, use your kebabs. Super easy. This is amazing. >> And now, do you see how it's nice and it's really even all around? It should cook nicely this way. And you have a really beautiful base. [music] It's okay that the pineapple's messy. It's going to cook. It'll be safe to eat. And I like to cook it low and slow. You can have smoke this at home. It's delicious if you have a smoker. >> I don't have a smoker. I'm not really going to make smoked meat. So, >> no smoker. No problem. No. Okay. >> Pop this in your oven on a sheet pan like we have right here. And I took off my gloves. Would you do the honor of popping it on the sheet pan for us? >> All right. I've been training all day for this. >> Tada. >> And that's it. And so I like to cook it at about 300°. And an internal thermometer is really helpful. >> Yeah. Cuz it's so hard to make sure the outside isn't >> overdone and the inside is raw. >> Exactly. I recommend an instant read thermometer. It is my number one must have tool in your kitchen. >> And what degree would you need the inside to be >> to be safe is 165. And because this is cooking so long, 165 to 175 is what you're aiming for on this cut and this method in particular. And I just want to bring this up. Um, this is for sure going to people going to ask us questions. [music] Can we do this with the tops, the the chicken breasts? So, the reason I don't recommend doing this method with a chicken breast is because that that long of a long >> completely dries out. >> But here's the thing. If you do want to marinate a chicken [music] breast, remember marinades are not good on super thick cuts. Get like a schnitle or a chicken breast that you cut in half that's still a bit thick and you can use this marinade and grill it up. You can use this marinade in the oven. It's very versatile. So, if you don't want dark meat chicken, absolutely. But this is a really unique way to cook it. And you will taste how juicy and moist it is. And and you have it with some guacamole, picayo, and some pineapple on the taco. And it is just [music] >> which we're going to do at the end. But this looks amazing. All right. So, >> you ready to put in the oven? >> Let's go get this in the oven. >> All right. Let's do it. >> Teamwork is the dream work. >> Okay. >> Can you just come live with me and we'll be like co-chefs all the time? >> I know. I would love that. Ooh, that >> fits just right. >> It looks really cool, even raw. >> Right. It's a really cool piece. >> I love it. All right, let's close that door >> and let's go make the pico de gallo and avocados. >> Sounds good. Let's go. >> Danny, what have we got in here? >> So, before we make our tacos, we got our pico deayo ready. Pineapple cuz that compliments that pineapple juice in it. Guacamole and these incredible gluten-free taco shells. >> They are amazing. And I love a good crunchy one. Are you a soft taco shell or a hard taco shell? >> I like one of each. I like one of each. When we do taco night at home, I do one of each. That's my personal thing. Well, I actually learned a trick where you put a soft taco on the inside and the hard taco. >> Oh, those are great. That's a really good trick. >> Double taco. >> Okay, I might have to do that now. >> Oh, wow. I taught you something. >> We should release this episode on a Tuesday. >> Taco Tuesday. >> Taco Tuesday. Okay. >> All right. So, we're ready to get out of the oven. >> I can't wait to see you. Grab it. >> She's stronger than me. >> Wa. >> That's insane. And then here's what we're going to do. Wait, >> it's my mouth is watering. This is This is crazy. I'm >> so hungry now. >> It smells so good. Okay, >> so for presentation, what you can do is once you take these, you know, I'll leave one on cuz it's probably >> You can make this shabus for lunch and heat this up on a ble and carve it in front of everyone >> for sure. Or even at like a room temp >> drama. >> And I'm going to just because it's cooked, it's going to stick a lot better. So, when you're having company, we'll take this off. We can cut it up for our meal. Pineapple topped meal. >> Oh my god, that's so cool. >> Are you ready to [music] dig in? >> Should I Should I start shaving it? >> Please. Yes. >> So, we obviously don't have a electric shaver like Shwarma, but you really don't need one. You just want to grab the grip. >> You see how excited I am? I think I'm always excited to eat. >> Do it. Do it. Tusty, tell it. How's my recipe? Do you need a refund? >> It's so good. >> May I? >> Yeah. >> You're good, eh? >> It's got that crunchy swarm on the outside. >> Juicy and soft. Okay. So, let's What do we do? >> Let's carve it up. So, go ahead and grab a taco and fix it up with your fixings. I like to do guacamole first. >> Can I Oh, guac first. >> I like to do a little guac first. Makes everything stick nice and solid, right? >> Okay. Now, >> a little more chicken. I would get a little bit more from the inside, too. You get a little bit. >> Absolutely. >> Thanks. >> Put in the chicken. >> Yep. Put in the chicken. Make your taco. I like to add a little bit of pico deay on top and some pineapple to compliment them. But you can really add any of your favorite taco toppings, right? Hot sauce if you want more of a kick. You can always add up the add more kick to your um marinade. >> I would make these a little bit smaller. >> Yeah, definitely a little bit smaller. But give it a bite. Okay, here we go. Ready for the crunch? Everything at once. You need that perfect bite. And make sure you get a little pineapple, little tucker, little guat, the chicken. It's messy, but it's so good. It's really good. Imagine you can make a taco salad and top this with a taco salad. You can do a soft shell taco. I always find the crunchy tacos to be super messy. But messy is so tasty, too. So, it is crunchy, delicious, all these flavors. Do you mind if I make one? >> I want to wait. I'm hungry. >> I love the pineapple. >> And again, if some people like you don't want spicy, but I personally add a little bit more adobo pepper to mine. >> Right. Right. This marinade. >> This is not spicy at all. Promised you. Right. >> Not spicy at all. I would even I would add a little bit more heat to this. >> Exactly. It's nice, but you still have those adobo flavors with that smokyness. It's unbelievable. This is like almost like a party over here. That's great. I don't even know how we're going to close. >> And I've never had this with the shell. And I love the crunch. >> It's amazing. This is >> It's really I'm going to just have the shell. >> I know, right? >> Wow. >> Really interesting. >> All these flavors coming to together to make one unbelievable, super flavorful, super interesting dish. and I want to thank you so much for finally being able to get you and come over all the way from California. >> Happy to be here. I haven't been to New York in over 20 years, so this has been like such a treat for me. >> I hope my town put on a good show for you. >> Oh, I will be back. Trust me. >> Okay, let's do some outdoor cooking together next time. >> Absolutely. >> All right. Thank you so much for coming and >> thank you so much for having me. >> My pleasure. For recipes like this and more, go to >> kosher.com. >> [music] >> Are we ready, ladies and gentlemen? >> This is the main camera, right? That's just ready to roll. Rolling. >> Okay, >> Naomi, start over. Hold on. Start over. I wasn't I didn't know what you were going to do. >> I don't know what I'm going to do. We just It's improv night and here at co.com >> as I yawn. Hold on. >> Okay. >> Okay. Okay. All right. All right. All right. Okay. >> My brain is like [laughter] >> Okay. Okay. >> Okay. What's this? [music] I'm And we bought you in. We bought Stop. We're starting that again. We >> You bought me. >> We brought me. >> Okay. You ready? [music] I'm back. >> Yeah. >> Yeah. Okay. Ah. Okay. >> This was like Whoa. Oh, >> you have to use sign language. >> Yeah. Okay. >> Okay. Okay. All right. You ready? >> All right. Here is the four. Wait. Stop. [music] All right. And action.