How to make Pesach #2: An Oorah Cooking Show

[Applause] good evening good evening everybody wow thank you so much for tuning in so many people are tuned in and so nice to see everybody some places some faces we even recognize the one place they even recognized they had himself named as chill zone I was pretty good anyway we had a session before before had the chefs Uncle Mike for Mike Mendel a famous chef for many many years and says specifically he's got lots of experience with Pesach cooking aside from his all year or all year cooking and our very own much chef mush mush on felt was with us for throughout the throughout the year in the zone and it does our in-house cooking for all of our events unfortunately this Pesach we weren't we were incited to taste the food but we got to see a little bit so there was such a demand after the last time after the first day so we decided in these intermediary days of hag we're gonna try this again and see how we compete her or for the second days of so it seems like on the on these days of calamari these intermediary days I know everybody was so busy running around to all the amusement parks and and and all the special outings that everybody goes on calamine oh no not this year okay maybe not I thought I was the only one so I guess instead of that we're here spending spending our time together preparing for tagging and making Jacques as meaningful as we can so tonight cooking show I'm gonna get a little bit of an idea of what we can do for thee for the second day so the the recipe is the menu that we're gonna go through today is going to be a typical what could be a typical menu for for a shag for a holiday meal obviously there are many different choices and many different ideas some people are very particular to have their traditional foods and that's okay everything anything goes but we're gonna go through some basic ideas and see what we could what we can glean from this anybody who wants to get a copy of these recipes that are that our chefs are going to teach us tonight feel free either send an email we're gonna use the same email that we used for the last session Seder prep at work that's sed ER CREP and uber org or the very shortly these recipes are will be posted on all the social media pages and all the Facebook and Instagram pages they will be up very shortly if they're not there yet they will be there probably before the show is over feel free to email or check out the those social media pages for your to get a copy of the of the menu so tonight we're going to start we're going to start with Uncle Mike Uncle Mike not waiting you know that's good Uncle Mike is gonna start us off with a Caesar salad but I'm told Uncle Mike the Caesar salad is a little special this time what's the secret ingredient this time oh no secret ingredient tonight regular or uh Caesar dressing which we're going to teach you how to make the nice thing about many of the recipes there on tonight's show not just for Pesa not just for this week for young living then the recipes aren't good for the rest of the year these recipes it's not like the first days we made chlorosis and Malraux in the seder plate okay that beautiful for you out there and all the explanations tonight's menu is something you use all year long which is which is wonderful it is a little different with the Pesach products but these products are available all year long in Cummings so tonight we're going to start with a Caesar salad which basically a Caesar salad is generally romaine lettuce which many of us that have too much of this but we use it all the time lettuce peppers tomatoes cucumbers all the good stuff chop it up they stand up make it into a nice salad and then we make the dressing the Caesars standard typical Caesar dressing is going to be a cup of mayo we're going to put it into a little container have a cup of mayo we have a quarter cup of sugar quarter cup of vinegar and just a touch of water because we want to thin it out a little bit so it pours nicely like a tablespoon or so of water a little bit of black pepper some garlic and I don't think my recipe that you're going to get online on the social media has garlic in it I couldn't find the crushed garlic for best house during the year I would use a nice heaping teaspoon of crushed garlic or fresh garlic so for now I'm just going to use some garlic powder little little touch of salt maybe like a half a teaspoon of salt and for the chefs in the audience and those experience this is called an immersion blender almost everybody has it but they don't know what it's cool what everybody else calls it as I learned from my friend Danielle goldfeder it's a scissor because he chooses I asked him to go buy me a merging blender he went he couldn't find one they went out stand at all right what do you mean you can't find go get one everybody has it they want to explain to what it is he says oh you mean is you sure of course they have it we're going to choose the salad dressed [Applause] [Music] a couple of seconds nice dressing this comes in handy when you're making any type of dressing 87 cents at Walmart you pour it into the squeeze bottle you have a cup of cup of dressing of the ingredients that I just showed you will fill a nice squeeze bottle I have a premade salad right over here with some tomatoes lettuce cucumbers you can put peppers you could put anything they don't want into your into your salad and just just squeeze it over making a beautiful dress you see how nicely that comes out you make little designs and you can serve it individual for everybody or you can serve it in a big bowl pour it over the top now what's very popular nowadays also is chicken Caesar salad or steak Caesar salad and you go to local store and you'll pay fifteen eighteen twenty five dollars for another salad you can make it at home for a couple of dollars plus the chicken and all you have to do is take a piece of chicken put it on the barbecue put it in the oven on broil let it get done dice it up throw right into that salad delicious same thing with state classic steak Caesar salad is tenderloin steak because it's soft and you slice it into little nice pieces delicious do the same thing and there you have a beautiful nice Caesar salad and I'm going to pass it back to her by Foster and Mike she's gonna make the next dish beautiful beautiful mayonnaise seems to be almost one of those staples in on Pesach like like the matzo potatoes and and I don't know if next comes mayonnaise or maybe there's eggs in between but but definitely higher on the list and mayo and let me tell you something Pesach mayonnaise ain't Hellmann's but you got to do what you got to do very good I guess I guess if we follow your recipes uncle Mike will be will be okay except I think by the time we're done I think we're gonna need you're gonna get gotta get some diet recipes by the time we're done that'll be the next thing will be an exercise a Tom oh it sounds like you're battling out I want the I can watch it I definitely you're gonna watch it while you're on the treadmill all right chef mice thank you so much okay after salad okay peppers we use tomatoes fresh garlic cilantro posted on all the social media pages that's on Horace Facebook page tournaments Facebook page and get in the zone and chill zone international all the Facebook pages that you're familiar with from all the different division and all the different departments of will have will have the recipes very very shortly as well as Instagram the uber page the Rin see more than just a can chill zone rocks all the Instagram pages that you're familiar with will hopefully have those recipes very very soon so what we have over here is the vegetables cooking we got a tomatoes peppers tomatoes is diced peppers is cut into long strips we got fresh garlic crushed in well we did not how do we put in some tomato paste to make it nice and thick and what we're gonna put in is by the end a little bit of fresh cilantro fresh parsley and put cilantro as well and that is for the vegetable we're gonna let it cook a little bit over here and then we're gonna go and do the salmon but the way we've got chef can I interrupt you for a moment chef Mike is there a secret is there a secret to slicing up those vegetables I don't know chefs just have this way of taking this big nice this big knife well why shouldn't I a pepper in like three seconds flat the way you hold a knife this is a smaller chef's knife with you do chef Knights a bigger man the way you hold a knife is you hold it like this with three fingers over here one finger over here one finger over here that's how you have control and a knife the reason why a knife goes round is you should be able to cut move your hand like this on the board so you were like this I'll show you an easy way how to cut up a pepper just do a cut in the middle you open it up it's gonna cut perfectly in half you make one cut over here one cut over here you're putting your fingers like this you pull it out your pepper is nice and clean the whole thing is nice and clean and came on nice and clean Dustin goes to the garbage same thing as you pull out over here beautiful pepper and there's not a lot of garbage nothing goes to the garbage nothing goes to waste now I'm gonna hold my knife like this and your finger should always be like this where you hold it up so your nails protect your fingers so you don't get cut you just move the knife you just work tonight that's all you got to do is walk the night okay so now let's go back I hope that satisfies you thank you very much by the way if I can just interrupt for just another day preparing the next thing if anybody else has any questions on this topic please on the menus that we're doing just as much as we can I don't want to go off-topic to my buddy out there has got any other questions for the chefs feel free to send it to me an email Seder prep Edward and that for requests for the recipes but you can also send them questions as well and we'll get to as many as we can and we're not going to do a a stump the chef or even if we win I'm not gonna announce that now I'll do that secretly if we if you know if we decide but feel free to send in your questions if you like go ahead to measure we're gonna drop a little bit the reason why we put in the salt is that protects the salmon of getting burned through the pot no hole that the oil and so the X is to Texas salmon we're going to drop into some salmon once the oil is nice and hot we're in a little second more you also gotta make sure it's here your pepper is so that should not burn to the pot nobody we're gonna shut it now that looks done when you jump in the salmon first skin down now let it sit here for half a minute in the meantime we're gonna take some of the peppers nice and flat now what we're gonna do is we're gonna flip over the salmon be careful how you do it you shouldn't get burned give it another 30 seconds is the same and supposed to let off its own juice at this point no it does not you just what you do is be a lock in you lock in the salmon you're liking the juice inside the salmon you take it out this is basically how it looks you put one slice over here from the other side and then what we're going to do is we're going to put the rest of the vegetables from an equipment oh that looks like Cory makes a sandwich like his sandwich we're gonna put it a nicely on top whatever vegetables we have a little through small the pan but it's gonna do the job and we're gonna cover it nice put Anthony oven at 350 and the freezer for 20 minutes [Music] now we're gonna go we're gonna go to Uncle Mike vegetable soup thank you so much okay I am ready vegetable soup is quite easy ah well easy for me and I don't have as much of a explanation as chef moist does but nice thing about vegetable soup is you'd be geared to what you like the vegetables you like the flavor you like it's not automatically one thing you can make the same vegetable soup in the same pot with the same ingredients and just have a little bit different you're gonna have a different soup every time so I'd meet pre-made the soup but basically what I use always like these couple on your sauteed onions get a nice and golden brown not too dark and then you dice up any type of vegetables celery carrots potatoes zucchini in my soup tonight I put a bit boiling already I don't know if you could see it yeah you can see there it is beautiful soup I spilled some on the floor one of my boys are gonna have to clean that up now we had I put in some sweet potatoes and some butternut squash zucchini regular potatoes and you let it boil for a couple of hours you dice it up you could slice it up if one time you make it into little tiny small pieces you have a little bit more time and you cook it up if another time you make big slices you make big chunks and you have it a little bit different every single time another additive to that would be if you like tomato there's some people like tomato it makes it a little bit more acidic people might not like tomato but if you do you can add in a can of diced tomatoes a small can of little tiny cans of tomato paste and as it boil you add that and it mix it up you'll have a really delicious tomato based soup and your spices are also basically the same some garlic pepper salt oregano and bays and with oregano and basil you're gonna have a totally different flavor depending how much you put out in a beach basil is a little sweeter than oregano you know a little heavier if you like that flavor if you don't like basil leave it out if you like dill put in some a little extra dill oregano Wilson each one will have a little bit different flavor you can make it differently each time and if you don't add any herbs no oregano basil of Dylan you just add some salt pepper and garlic also again you're gonna have a delicious soup now as with anything when you make chicken soup people think okay I have chicken soup and now I have vegetable soup or you have split pea soup different size obviously we don't make split pea soup but we'll have different soups but in a vegetable soup no he's a nice fresh piece of chicken of chicken leg or two you can add marrow bones some sliced lankan and let that boil along with your soup you'll have a delicious delicious hearty hearty soup can't even make a meal out of the corn over some some of those delicious pesach noodles you cook them for two three weeks and they might get sauced one day that's what they tell me now I'm like you tried it oh we've tried a big dab do different types of noodles there's the type of noodles that you boil for 3-4 weeks and there's the type of noodles that you boil for 3-4 seconds and you got mashed potatoes I haven't figured it out but we try myself we pasted up chef Tio's got it down to a science I don't know how he does he's got perfect noodles every time I've tried it at home I make couscous Arif pays off for one of my meals it's potato starch Langer Brookes couscous hoping tomorrow it'll be finished cooking because I tried to think as hard as a rock I don't know one of these days might be ready wait does I miss know you there yeah I'm here this noodles Newton ordinate normally have to be have to be boiled known only three four minutes let me tell you a funny story about noodles a friend of mine got married years this probably thirty years ago I was a chef at the time I doing some catering working for your Shiva and married his wife calls me up do you know I was a chef I was wrong with them she want to know how to make spaghetti so I said all right I told the hello hey she asked me hello I'm gonna cook the spaghetti fry say probably about 10 12 minutes depending if you wanted out that day or soft and that's it she calls me up about an hour later after two fire trucks left what happened I the whole house is on fire I said I don't know was there enough water in a pot and she stops her second she says water she didn't know what I said to cook the pasta but then 12 minutes you threw her right into the pot on the stove and that thing smoked up and lit a fire so anyway some recipes you gotta follow a little bit of another maybe give a little more detail to those not understanding it I'll tell you what Uncle Mike I'm gonna I'm gonna be checking your recipes very carefully make sure you have every detail in there question which I'll answer towards the end of the show there are two things more chefs are men than women predominantly so it's a men's business but in the kitchen in the house it's a woman's job woman's always right in the kitchen she's got all the cooking except for two things two things that a man all of a sudden it comes to these two items and all of a sudden the man in the house takes over and he's in charge of those through things well answer that question a little later I know are we supposed to know what you take charge of in your house oh you want to know what we do it out look that's because my wife sitting over there watching but secretly I'm the boy I have a permission to say so haha okay all right next course tonight can I take a guess later in the show let's wait till later in the show you got it okay oh thank you so much thank you so much uncle Mike that was great chef Mary catch you later don't go away don't go away I think I got next we're gonna do a meet first so hang on with the schnitzel we're gonna go we're gonna go we're gonna go to chef mice work for a for a meet and before you start I'm just remember those who want the recipes they will be on all the social media pages that you're familiar with all the different order programs anyone that you know it could be the URI page the chosen page the Turner Bates page whatever it is wherever you go with its Facebook or Instagram they will have those recipes up as well as emails and we will send you the recipes hopefully before the shows even over yeah my mother used to me if I can interrupt for a second are the noodles that you make is it very different than scrambled eggs yes what do you put in to make it to make it win you scared me well cornstarch is is kitten yes and that's that's okay for many smarter but it's okay go ahead what do we got for me so what are we having today is going to be a mushroom beef cheek meat and it was delicious was amazing you can do it with french toast you can do it with roast any what we're gonna do is with sliced pumpkin what we basically do is we take bella bella mushrooms and button bella mushrooms we slice it up first pieces there's some onions garlic shallots and after that golde we put in the mushrooms and that's the finished product that's going to come out that's how the mushrooms are going to look like as the color should be nice and soft are we going to do now is we are gonna stress on me what's gonna go in into the it's gonna bring the camera a little closer so you guys can see what we're going to do we're going to put in some oil we're gonna put us some oil and garlic into the pot just a few pieces of garlic enough shake it up it should get a little bit of taste of the garlic the garlic is gonna roast it in the meantime what we're gonna do is we're gonna we're gonna put some spices on the meat over here we lost the camera there so we're not putting crazy amount of spices on it because of the mushrooms has a very deep flavor and you want to stay with that beef flavor and obviously we got it some wine to the mushrooms also forgot to show you that before so we're just gonna mix them got like onion powder salt and pepper simple Rob we're just gonna mix it up just sprinkle on the meat a little bit this is a sliced khaliqul obviously this takes much faster to cook and about one and a half hours on 350 you should be done sometimes you know hour an hour and a half just be ready to serve we're just gonna flip it over it and do the same thing on this side just those spices on it and we're gonna bring it over to you know I just realized it's a good thing that you don't have the calorie count on these items no we don't do that when we have I think it's a very good thing you don't have it yeah look at that oil in there what we're gonna do is we're gonna what is that does that make it cook cook a little faster you do it the much are you recommending that everybody touch the the meat so hot straight out of the pan with their hands no not a good idea don't try this at home home port to port make sure you do not burn yourself let me do the rest of the me that we have over here as well as he's going to drop it in as you can see we have the garlic over here that gives them a taste and some mushrooms from the bottom but we're gonna make sure that it has mushrooms on the top and the bottom which is going to cover it nicely [Music] obviously when you do a roast it much easier then I'm doing smaller pieces but you can do it at that steak mat roast so it's all very good flavor with the mushrooms now we're gonna cover this tightly let's get a cover over here okay can I throw in a question over here somebody sent in a very interesting question here chef Murray listening yes here's the question I think my rephrase it a little bit the question was when we did the salmon earlier you put salt and you put the salmon in the soil so Sheldon doesn't stick to the pot the question is if oil the question was specifically canola oil but I guess what any oil will do the same the same trick but we do oil instead of instead of salt and I'm just going to answer that question why do we do salt by the fish but here in the meat you put you put it into oil no I do is I do oil and salt meat is not going to stick to the pot if it gets if they want when you when you stratosphere when you try to sear it salmon just with oil it's gonna stick to the pot okay and for you before you'll do the trick for it further first salmon oil is not gonna do the trick now okay so he needs a song so to hold the back what I'm gonna do now is I took out a playbook of Uncle Mike's cooking from here Bianca when he made the kugel somehow he puts in the culo and it came out delicious cuckoo what I'm gonna do is I just put in the meat I'm gonna do the same thing I'm gonna have some delicious meat coming out right here I know if you guys can smell delicious oh just looking at the smoke I get the idea well we're not gonna give everybody your address I'm not gonna give everybody your hi oh my gosh this is basically in the zone I'm just like so what we're going to do is we take off the a little bit of the mushrooms I'm going to show you how to plate it take another nice piece over here put it a little bit on an angle get a little bit of mushrooms put it on top of it does the meat here's the question here's a question for you oh by the way remind you if anybody wants to send in a question Seder prep at URI org is the place to send your questions for the chef does the meat for this recipe there's the meat always have to be sliced like this or can you do it in a row style oh it does not you can do it on a row stop there you go it's actually easier to do in a row stuff so you have a little bit of garnish on top and here you have your beef once we do this I will show you how to put some some something in the side over here but that's your meat right here beautiful beautiful III would advocate anyway for a row style anyway just this you know why bother slicing it he's getting self a bigger bite is most days roast is much easier to do but I would say that it's much easier to do in that way if you want to say you just brace the roast and wall sides and you put the mushrooms in the bottom on top cover the tag obviously if you roast this big then I needs to cook warmer I would say if you do way maybe to trick me it has to cook for about two and a half hours if you do trench shows I would also say about 20 after three hours and the sauce you basically don't bang you just take it out when you get done clean it off from the mushrooms take the marshals put it in the container business I put in the fridge slice it up then take it after you slice it just put the mushrooms back in as it is and wonderful beautiful thank you so much I'm wondering in general I know if there's a question you want to answer I should leave this for Uncle Mike I guess I'll let you I let you guys decide it's linear a trick is there a way to know somebody who's new in the kitchen is there a way to know when the meat is done there is no special rubric of you know which me what's then the mama oh I thought that's to fill up your your tires with here sticking into me this is gonna tell you once you are by 180 means that you are that's fully cooked that most people they don't like meeting me a meeting is going to be about between 120 140 Uncle Mike correct me if I'm wrong you might be a little wrong as most people don't like me let me tell you something my career you might as well just eat chicken I say the same thing so by 180 and take it out don't let it go up off 180 once you go up off 180 that slice is gonna fall apart so 180 is perfectly even take it out you cool it off you slice it if you feel you want to have a little bit more soft just warm it up before them you put it our 200 225 our okay that's for a weekday meal keep in mind for the holidays for a young Tov meal on any of the chi game even if it's a weekday we're not going to turn the oven on we'd be we are allowed to cook but we can't turn the oven on or off there in the clock so the oven or any cooking thing would have to be preset before before the holiday thank you so much chef yes that's true hot plate or any any plates have to be and will have to be set before before the hug and now we're now we're back to Uncle Mike Uncle Mike I smell schnitzel coming from your kitchen schnitzel has been coming over here I just have to clarify one thing we said I made Kegel Arivu up there I didn't make Eagle on the last show I made Google he makes giggles Oh golly we'll find out right it's gonna ruin the game a tree I understood Koko's go back to your Shabbos isn't it something like that right hang on I washed it I see you I hear you hmm you can see me and hear me I hear you I see you fine okay fine I don't know for some reason I am NOT okay I don't know something I can't see you but that's okay I see you just a note we're a tiny bit behind schedule okay so I could just show a couple of pieces over here you're good you're good we'll jump in the next baby we're gonna have chicken cottage schnitzel these chicken cutlets and what we're going to do is take the regular package of chicken cutlets it comes in usually three or four pieces unless you get the giant big packages each piece of chicken cutlet a half a piece looks like that it usually has a flap that little flap we call the chicken finger we're going to do is we're going to cut that finger off on the chicken that has it and then we have a full breast I'd say half a breast the chicken full breast would be a double double piece and we're gonna slice it then you can leave it like this you can slice it thin if you're slicing it thin you need a nice nice sharp nice to be able to do it have to be a little careful if you leave it just like that if you want a bigger piece that's called butterfly but it's like that we're going to cut it all the way through so I have a thinner piece and then cut the finger off on that one as well that one's already a thin piece so I'm not going to cut that one down and this one I already cut the finger off we're going to cut that in half and that one's also pretty thin we're gonna do is we're going to take we're gonna take them we're gonna put them into a pan an individual I'm gonna cut some of these pieces I wanted to get more fingers my grandson Moshe he loved that so he likes the fingers he likes small pieces so I'm gonna cut each one into a couple more pieces so I'll have some larger pieces and some chicken fingers once we finish with the chicken fingers that's how you make many different items you could you could sausage you can make buffalo chicken you make a little chicken with chinese vegetables however you like to do it then what we do is we take a little bit of mayo nice spoonful of mayo can you see because I can't see the picture so I don't know if you're facing on the camera or not yep I see you okay we take a better spoon of mayo we just mix it in toss it over so each piece is coated nicely a lot of people do this with egg I always found Mayo has a nice flavor it sticks nice and it holds the coating very well also know what I'm going to do is I'm gonna take each piece the first thing Rihan so a little trick when you're doing schnitzel I always have to dry hand than a wet hand the reason why you want to do that hang on I got to find a plate the reason why you want to dry here and then a wet hand as it's easier it doesn't stick and clump onto your hand just think one or two pieces of the coloureds drop them into the breading which I forgot to tell you how to make so I'm going to show you right now we have some matzo meal and we have some panko crumbs these are Passover panko crumbs during the year you can use regular panko crumbs if you don't like the gluten on Pesach you can only use the panko which doesn't have any gluten if you're gluten free during the year you get panko crumbs they work perfectly I happen to mix the panko crumbs ooh matzo meal put a couple of pieces in now we spread it with the dry hand and push it down you have a beautifully breaded cutlet that will do that on a few more of the pieces take your from the wet hand a couple of pieces in cover them over this way when you're doing two or three pieces it really doesn't make much of a difference but when you're doing several dozen pieces you have a big family you're doing many many pieces it starts ticking from one hand to the other and you get big clumps on the end of your finger so this is just easier easier to work with and as I go along I'm not gonna do them all do a bunch another thing I forgot actually what I was saying with the crumbs which it said the the recipes that are sent out to that's on all the social media that Remi Foster was talking about the recipe does go where you put down the crumbs we put in a heavy amount of garlic and onion powder to give it that flavor I personally don't like buying flavor great crumbs I'm not a fan of the flavor and they put into it I can flavor my own so I just put in some garlic and onion and if you like parsley flakes you can put it out it's a beautiful color to the schnitzel once we have them out you don't want to pile it too high on the plate because what happens is if it sits for too low and the bottom pieces will start to stick now I already have oil in the in the pan that I have heated up you can hear it start to sizzle we're gonna take a few pieces and we put them down beautiful just like that I put three four pieces in the pot like my said don't touch it with your fingers because if you're not experienced with this it can get quite quite hot and that's not something you want to do with your fingers touching that that hot oil and then we will let it sit just briefly i heated up the oil what we want to do is we want to bread it and we want to brown it just a little golden brown on each side you pick it up use at times as a wonderful thing you use a fork your way just several several seconds you don't have to cook it all the way through if your oil is hot and it browned up really quick you can turn it over and even if it's one inside especially if you're not making it eating it right away you can cook it up as long as it's a little it's coated it's a little crispy on the one side you crispy it on the other side as well and then we're gonna place it down in a pan i layered some paper towel in a pan or on a plate and you could bake it off in the oven uncovered you keep your oven at about 350 after you make the schnitzel we're gonna line them up in the pan and then you can bake it off just to finish it up which will take about 15 minutes or so to finish it off and nice and beautiful color okay I'm gonna add something we were talking about my shoes of me recipe and the different color there's not an exact temperature just to clarify on the meats because it depends what type of us you're making most is making a sliced beef which is going to have a little different temperature than if you're making a crime rib which is you wanted on a rare or a lighter temperature than you do a French Roast which might spend last week you want to really solidly cook so get soft and delicious on the inside so it's not an exact science you just want to make sure that you're you know that you're safe that your meat was was fresh so the guidelines definitely stay to cook it above rare you know so you don't have any issue with the bacteria I mean there are a lot of different recipes with meat meat chicken are so wonderful because you could do anything you'd like with different flavors my friends shout out my friend hiya miser Malamud he sent me last night question about a meat that somebody was doing with with coffee they did made a heavy coffee cup of the thick coffee and they poured it over a meat which he and most people have never heard of coffee is a tenderizer you actually can if you like that flavor I personally don't drink coffee haven't ever had a cup of coffee so it wouldn't be my flavor but if you do like that you can marinate me in in coffee but it's it a medicine for a couple of hours and then you know make it coffee and citrus was the recipe that families are showing me you don't you don't me just just coffee beans no coffee like two tablespoons of coffee and a half a cup of hot water mix it up letting milk no milk just play okay I'm clarifying did you show I looking coffee so yeah so we just it makes a nice flavor with the orange and onions it's really good there's so many different recipes that you could do with with marinating meat and we're almost done a couple more pieces here's our here's our schnitzel in the pan young people I want to get some side dishes in Oslo what's that I want to get some side dishes then also okay so you know what you could cut me out go over to chef much because welcome back you will come back to you once this is ready leave it on a fire till we come back I don't want to burn no I make sure if you want your afikomen present you're only gonna get your afikoman gift if you call and call your grandfather you better call make sure you say hello all right chef chef much it looks like you got sweet potato there two chili powder and some some red pepper flakes which is optional if you don't want a spicy you don't have to do that what we're gonna do is we're just going to mix it up a little bit mix it up with the oil and we're just gonna drop it into the potatoes right here it gets nice Cory does the recipe online tell you how many you know what the ratio is for potatoes to sauce okay reminder social social media pages all have the recipes you can go there any one of the social media pages on Facebook or Instagram anyone programs that will page the permits page the zone there's on page any one of the social media sites that you're familiar with will have the recipes or you can email Seder prep at URI org for the recipes or for questions for the chef okay so we got the ports that you put it on for 25 it's gonna be done in approximately 45 minutes they can put it on three-fitty you can take a little longer here we have the potatoes ready done I did the same trick that I did before you can put it out on the plate just to show you how it looks like we also have over here a little bit of grow peppers many families are very easy to make you basically put some spices on there salt pepper parsley garlic powder onion powder to a bit of oil you toss it you can use the exact same recipe that using potatoes toss it put it into the oven on 350 for 15-20 minutes and you got a gorgeous beautiful plate there's one more thing that's ready came out of the oven that I want to show you when you make a really quick we have over here is our salmon it's done and it's out of the oven let's see what happened to it you think you could you can dish that out without spilling sir you see my wife is standing right here she's gonna kill me if I do I'm gonna make big things enough let's see let's try my luck is that a good sign does that mean if it's that tender listen to soft and delicious I don't have to like cook with so what you do is you put the salmon out you make sure you take it out better than I did you put some of the vegetables on top of it and that's how you serve it yeah actually you have to come on I know but this is how the salmon comes out it's nice and delicious you know restaurant prices a slice of fish like that and and a main dish like that a piece of meat like that with the potatoes what kind of meal we'll be talking about look at that alright it looks absolutely delicious thank you so much now just before just before we we start our diet at the end of cog - you know they try to lose a little bit of what we we put on over over the holiday we're gonna go over to Uncle Mike chef is busy they're preparing a dessert Jeffrey we got a sneak peek what do you got there I'm with you okay just trying to catch up because we're having so much fun we're running into overtime well almost we are up to one dessert we're gonna make some ice cream that is our recipe ice cream I have used for many many years actually mostly not on Pesach I use this recipe cooking in camps and Sheila's in Vulcan home my wife has made it and given the recipe out to dozens of people very easy delicious recipe another thing that you don't have to just stick with my recipe which is going to be a vanilla ice cream you can pick chocolate strawberry and banana and and any type of like chocolate chip ice cream mint chocolate chip butterscotch any type of flavor that you like the base is here we can also make the ice-cream as a as a power of ice as a as a pond first thing we're going to do is put in 16 ounces of whipped topping one of I think the eighth wonder in the world never figured this one out whipped topping and we're going to whip it up no this is not a this is called what's this quote a hand mixer I'm used to the big ones with the way I usually make that 16 ounce I usually do two buckets at a time of about 50 or 60 pounds but for the house we're going to use a little hand mixer you're going to be noise for a minute you can see that you might hopefully you see it we are whipping it up and the nice thing was whipped topping is you just keep whipping it holds it up and you're going to get a nice heat it's going to stiffen up they'll go from that Richwood to a nice stiff consistency has anymore you can see it's starting starting there too [Music] is that that what they call us know another minute like so it's still it's getting stiffer well while we're doing that Uncle Mike can I can I ask you a question hard for the boring activity but this is can you can you hear me they can ask you can ask you a question why are you doing that Uncle Mike can you hit me yeah hey you machine is through lot I know that's why I was waiting anything's answer not good now if you take a look I'm sorry if you couldn't hear me but now you can see holding it on its side there we go just nice and stiff that's the first step we're going to do now in a corset recipe we had eight eggs they put into a cater a container and a cup of sugar I'm gonna mix that just for a minute just to save a little time just do we're gonna cream the sugar and eggs together not a hundred percent necessary we mix the look I poured the eggs and sugar recipe that mixture into the bowl and we're going to add a teaspoon of vanilla Vinnie I'm not holding a teaspoon I'm gonna rough it I think it says two teaspoons of vanilla so I'm gonna rough it a little bit and I'm we're gonna give it another mix [Music] and believe it or not little different consistency than the whip itself keep it or not you put that in the freezer and you're gonna have a delicious scoopable consistency ice cream let's get the last little bit out that's always saying before the wonderful thing which is with this recipe is you can add whatever you like you like it chocolatey you like a chocolate ice cream I stab into the recipe you add a couple of tablespoons of cocoa and another tablespoon of sugar you mix that in you'll get chocolate ice cream your one half and half was 16 ounce so it makes a nice to court there's a little over than to court this is a quart container you make two of these you pour one in you have vanilla you pour the other one and you can make chocolate you let it sit a little bit mix some chocolate chips in there you're like mint chocolate chip you can buy the little flavorings just like you have a vanilla they make mint flavor don't buy peppermint peppermint is a different flavor you want mint um you could try a banana flavor you can try a butterscotch flavor and then the appropriate coloring a strap if you're making mint chip put in some chocolate chips a little bit of mint flavor and then a little tiny bit of green food coloring you mix it in and you'll have that beautiful mint chocolate chip you can do like I said a butterscotch is much harder to do and that's a unique flavor strawberries buy frozen strawberries let them thaw out and put them through a blender so there's they're smooth they're little melted and you mix that in a little bit touch of red food coloring make it pinkish and you have a strawberry ice cream that's my dessert I hope everybody had a great time I would definitely did - what is she doing here well hold on before before we go before we go to the next anywhere no no we still have another dessert but before before we leave from you just a quick question we're going back to your schnitzel recipe somebody sent in a very good question no wait if you're reheating it in the oven or you can it like you said you're gonna end it off in the in the oven how do we keep the the schnitzel crispy you heat it uncovered at the last few minutes if you're having a big suit up and you want to have the schnitzel as part of your main course so certain things that you're gonna make you're gonna put in chef Moishe's roast and the potatoes you're gonna have that in the oven and you're gonna heat them up earlier on it'll be in a nice warm temperature then when you ready to eat you know 15 20 minutes depending how hot your oven is before the sudha all you gotta do is take your schnitzel like that uncover for if you're nervous about the paper towel we'll take the paper towel out although the paper towel won't burn in an oven at 300 degrees parchment paper its paper towel I thought its parchment paper towel absorb the oil on regular paper towel and you just heat it you put it in the oven on an upper shelf not covered ten or fifteen minutes before you're ready to serve it and it'll be hot it'll be crispy it'll be delicious beautiful thank you so much my wife was just making a comment that was saying to undercook it if you want to you know bake it later but if you're making it right before the meal whether it's during the week or I noticed doing it you know know how you can cook on the on things that's your fires on already you cook it all the way you cook it straight through you leave it up you leave it on top of your stove top towards the back so it stays warm and it's ready to eat just let it cook them you know an extra minute or so to make sure your inside is nice and rare you know do it nice and cooked I'm sorry I made a mistake not rare by chicken you can't have rare rare chicken is not healthy chicken has to be cooked through and through oh that's an important breath wonderful I don't know when my wife makes me cook I just I just just do rear it's the easiest I just put it straight for the package on the plate and you're done yeah I agree with you it's not gonna work with chicken as long as as long as the meat doesn't run away from the plate it's okay or if I can't catch it before it gets out the front door I'll you still you still owe us the the Tribune answer correct an answer for the question what are the two things that main cook that they think they're the king of - mutton no that I could think about in any order but the first answer had this chalant already been are the king at a challenge in that house and they know how to do it they can't cook anything else they don't know the difference but Charlotte they make the best they put in the potatoes with the skin and they put in the flour that was in the fridge for three weeks they don't know which one is which one and they had the ketchup and the honey and the hot dogs and the chicken skins but they know how to do it that's number one number two is the barbecue they can't cook in the kitchen all of a sudden it comes to the barbecue and they go outside and they got the hot the hamburgers and the steaks and they put it on they have the barbecue turns up to two and a half or three thousand degrees put this stuff on there it's sticking to the grill because they didn't season it the girl they're scraping it off it's tough they're taking a nice juicy delicious burger and smashing it down with the spatula to make sure that all the juices come out but they think they know it so those are the two answers that I have the two things that men think they know how to cook or they try to cook at home more than anything else fantastic greatly greatly appreciated before before before we ends we're not ready to end yet we're gonna go back to chef Mike one more one more dessert it is cod diets don't count pump it in doors kick off Mike the reason why they come up with all kind of it's it's on one of the SH morgues yes I believe I should double-check that first okay so we got first of all this is my side see I'm holding myself what am i holding myself are you gonna have him do it well the recipe it was between carpal calmed evidence together as well and it's a basically a brownie that is done in the pan the only thing that you mix duty is a fork and a measuring cup so I'm gonna have my daughter's LD which is a stab Brad everybody knows that she said she's not what she is and she will do the brownie I'm just gonna watch how she does it [Music] this is optional it is the ground box you can put any type of ground nuts you want then a half a cup of cocoa one and a half cup sugar and 3/4 cups potato starch then you just mix it until it is runny and well more like a doughy but not too doughy nice is this your father's what is this really if father's recipe no that's why I said it's not my recipe between Carlo calm I was hoping I was hoping you weren't listening could this be done with the mixer you have to do this by hand you could mixer but it turns out like the mixer is really hard to clean and you have to clean it while you mix it so you sound like you're really concerned about the cleaning who washes this I'm just gonna put in a 350 into the oven for 45 minutes depends how which open it is and it's about 45 minutes to an hour but what we have over here as well the magic one though these does that you okay oh nice okay so we're going to show I'm gonna show you how to decorate it okay you can make a glaze it is out of cocoa drop of orange juice and confectioner sugar I'm gonna put a drop on the top so it pulls down the sides this is for a chocolate glaze yes okay and if we wanted to do a vanilla glaze with the ingredients be much different you leave out the cocoa you could just do confectionery sugar in the water without the cocoa oh so you don't have to suck it off to substitute the cocoa for anything no just confectionery sugar and water will make you a nice fondant glaze on top really nice then you can just put the strawberries beautiful is this the kind of is this the kind of cake that also gets served with ice cream yeah what kind of cake goes with ice cream great I'll trade you courted ice cream for that piece of cake right there who said mr. trade why can't we get the best of both worlds I have an extra quart Oh fantastic thank you so much Uncle Mike thank you so much chef much you guys have been fantastic once again for anybody who wanted recipes you can eat crap at or.org you can do that doesn't even have to be right now you can do it later today or tomorrow and we will never get you the recipes by email or there will be available on social media they probably are already on except that I'm busy here with the show so I can't even I can't even tell if they're on yet but they're probably already on social media on Facebook and Instagram on any of the pages that you're familiar with so on a busy holiday when everybody has so much to do you guys took that time to help us prepare kind and make make the holidays so much more enjoy wish you a fresher mr. mayor and you should have a wonderful yet if the families in your homes and through the 275 people that are then and all those who already logged out who were on who are perhaps new we wish you a hug Samara thank you so much everybody for joining and keep in touch those of you who aren't signed up yet for the zone summer camps please do so now if you have not yet signed up for a tour mate oh yeah yeah yeah yeah you waited way too long you waited way too long tour mates org is the place to go now before it's too late don't wait to last a hike do it today you won't be sorry thanks oh man to everybody thank you around my posture thank you everybody for watching you're very welcome back to man [Music] [Applause]