Today’s Special: Chicken Leg & Johnny Cakes / Mac & Cheese BBQ Beef Short Ribs and Collard Greens

oh sure chefs presents hey I’m chefFlaviusand I would like to invite you on ajourney a journey of experiencing boldand exciting flavors of our kosherCaribbean lifestyle so come hungry andready to eat at my table[Music]what’s going on youtubers hi algunaSteven I want to welcome you to anotherepisode of Joshua’s table today’sepisode I have a special we’re gonna bedoing two special meals we’re gonna bedoing a Caribbean favorite which ischicken leg and Johnny cake with alittle slaw mix to it and then we’regonna do a southern mix collard greenswhere it’s a smoked turkey bacon inthere big mac and cheese and some beefshort ribs with my mmm deliciousbarbecue sauce raspberry barbecue sauceso sit back relax and enjoy the show andlet me know what you think at the end ofthe show let’s begin we start gettingour chicken readyI’m looking for my chickens to take offanything I don’t want such as theselittle knuckle stuff on the knuckles Iscrape that off make sure I get all thatoff of itget that going real good[Music]all right keeping it simple put somesalt little bit of garlic powder andblack pepper now use some lemon juice onthere we’re gonna let that sit for aminute but we’re not ready for it we’regonna come back to it so here’s what Ido I get two bags grocery bags if youwant to get a big ziploc bag this is howI make my mix for my fried chicken[Music]some garlic powder onion powder and somepaprikaand of course some kosher salt yeah ofcourse a little bit of black pepper[Music][Music]to shake it up really good mix thisbecause this is gonna be the make thisturn for my fried chicken and you’ll seethat short now do this way because noteverybody has ziplock bags or put in abowl shake it up in a bowl too I’ll showyou the easiest way to do itthat’s ready now we’re gonna do our getout Johnny cakes ready what is it Johnnykey the Johnny cake is this basicallyfried dough put in this bowl but juststart with the flour first you do 1 cupof flour – 1 TSP of baking soda bakingpowder as you say baking powder 1teaspoon also 1 teaspoon of kosher saltlike to put about water a cup of sugarI like to use warm water so I get aspoon now what you wanna do is mix itfirst you want to mix it all in tosticky exactly what I need right hereand this is where my hands will start toget dirty now put the water we don’tneed them my water got my flour on standback and I could just sprinkle a littlemore flour around it that way and startto mold I’ll remove my spoon cuz I’llneed to spoil anymoremake sure you have clean hands when youdo this you want dirty fingers in yourdough should always have clean handswhen you’re cooking[Music]there is that as you need that’s all itis a dozen here I want the ball to becrusty and dry you don’t want to besoggy and sticky and wet you want to bejust right where it doesn’t stick toyour hands like that so right now it’sstill kind of sticky summer I just blowto my hands I’ll get that off my handsI’m just gonna cover it we’re gonna putthis aside and come back to it so now wecan get the fried chicken ready I got mychicken here it’s been sitting for awhile in my old old lemon juice saltpepper garlic powder combination allright so I got my plastic bag that I hadmy flour in what we gonna do is shakeoff the excess liquid drop the chickenin there like thatwhen you drag upcupboard very very goodmake sure that I have[Music]see how it’s covered very well so we’regonna take it over to a fryer now andget that ready to frya lot of this chicken is frying herewhat we’re gonna do now is going to getall slow ready we’re going to usecabbage carrotsto make a simple swamp so get ourcarrots ready firstand it’s user all night to this wrapthem like that[Music]and I want it to be this size right herenothing to use this whole cabbagetomatoes about half of it that’s theratio half the cabbage to carrotsthat’s about the ratio you want to use[Music]I’m gonna take all these big chunks herenow you get my blade you’re gonna slicein my face now closer they’re the easyway of doing it you can get the ones inthe bag you can get a food processorthen you give it that way but the storyis simple old-fashioned wayoperatorsingle slaw take a look at our chickentheologyit’s not ready yet but I do anythingeither to see how it lit when you bringit up still have some time to be on thisshowbut if you wanna do it about 20 minutesget some mayonnaise that’s some sugarnow this is all up to your preferenceand how you like your taste I like mineis kind of sweet so I have a little bitmore sugar than normal this is about ahalf of cup of sugar in here just to adda little bit of black pepper in theretoo I guess I’m gonna mix this up prettygood[Music]we’re gonna transfer this to this littleBowl here and keep it in therefrigerator let it stay till while weget checking all the chicken and ourjohnnycakesyou[Music][Applause]let’s rest for a whilenow we get on Johnny cakes ready we’llget off flour here we have sitting hereas you can see it’s getting ready torise let’s take a look at it I’m readyto rise you see looks really good atthis point here we’re going to startbreaking it down into the size portionsizes we want so to do that get myflower back[Music]the fryer the fryer still nice and hotand I’m gonna go ahead and put my tryingto keep us in there I’ll go ahead anddrop all the minnownow these are small ones on me and Iwant to make some bigger ones in aminute so I just showed you def size meI have here these look nice and finishand I can take these out see how to getnice and fluffy when you let them sitfor a while to get that nice fluff tothem like that right therezip it nice fluffy the bigger ones andwon’t do so these ones I must do my handso make a ball squish them down flipthem around and just kind of press themout to that size the size I want them tolook at so I want to decide this one isthe same thing here so split into two[Music]so now we have completed the johnnycakesand the fried chicken and the slaw we’llall put together now and plate it andshow you there’s a beautifulpresentation on how it should look andwe’ll dig right into it and taste itstart off with our slaw[Music]a little hot sauce traitor if you wantyou but it doesn’t even need it it’sreally good[Music]so now that we have completed that we’regonna head and do the other segment ofthis show today mac and cheese barbecuebeef ribs or short ribs and collardgreens southern flavoring so you add alittle bit in our island tinks now we’regonna do the southern taste now so we’llstart with first since it takes thelongest is to get the collard greensgoing so I have my pot of water that’sgoing I’m gonna add my kosher salt justenough to solve the water and I choppedup my collard greens already so I’mgoing to go ahead and put it in the potget it all into the potif that boy lit nice and good you wantthat nice and tender so that’s the firststep is to get this hair nice and tenderbefore you add anything else to it whilethe collard greens are going we’re gonnaget everything prepped for the collardgreens now so I’m gonna give me somegarlic cloves of garlic I’m gonna get mean onion a half a stick of butter youget every call ingresses needed someturkey bacon turkey baconso we’re gonna start with the baconpurse for those of you who don’t eatmeat you don’t have to do thisI’ll show you other components I can putit[Music][Applause][Music]go ahead and put this aside because I’mnot ready for this head this is a stagesthat you do this just processesprocesses and stages see I have mychopped garlic sweet peppers onions myturkey bacon rest it all like thatand my half a stick of butter we’regonna put this aside and come back to itlater my next step is getting my shortribwashed and ready and I went to my localgrocery store to the butcher andimagined cut me some short ribs just mylocal grocery store okay so I’m gonnastart with some crushed red pepper I’mjust gonna put out of half ofyou spewed in there garlic powderby the teaspoon garlic powder teaspoononion powder teaspoon of ginger[Music][Applause][Music]so that’s peek at our collard greens astheir boil they’re not ready yet butjust want to have that here while wework on quick weight onto collard greensso we’re going to go ahead and get thepasta ready for the macaroni and cheeseand I’m gonna use in a pasta sending onebox of this our waters are ready gettingready to boil here shortlythat’s usually like I showed you lasttime you want to salt your water becausethe pasta itself is made from flour andflour absorbs that salted water andflavors it well so what is coming to aboil here now with my pasta in herewhile the pasta is over they’re boilingwe’re gonna start our cheese sauce forit now so I have like the brown buttereffect here cuz it was extremely hotthat’s what I wantdid that read like that they’re gonnaadd me a cup actually two cups of sharpcheddar cheese[Music]and then 2 cups of mixed chatter Jackie[Music]I’m go ahead and get my oven preset to350as you can see the difference in thesauce now perfectly they’re gonna pastahere for a minute see what’s going onit’s not al dente yet it’s not done yetso it still has a couple more minutes togo so we left that go ahead and cookwhile all that’s going we’re gonna goahead and get the ingredients ready forthe collard greens so that half a stickof butter I talked about where thenwe’re gonna put that in thereand I have my turkey bacon didn’t putthat in now kunal pasta and you can takea plastic fork if you want stick thisout of it that tells you if it’s donegood that’s one way of checking anotherway of checking on you pull one out I’msure the last time you want to break itto see if it’s cooked inside al dente sowe can see little line in there so I’manother five minutes so you’ll be readyto goI want to soft nowwhat you want it perfect nice clip hereI’ll order I’m going to go ahead and addin my peppers on iCarly then the fatrender down with the turkey bacon heregarlic and the sweet peppersvinamra add my onions now[Music][Music]Plus ball[Music]this come all together live with the funpart to the comic Koreans here now aswell my start adding all my stuff inhere and getting it ready go ahead andadd butter and this is stuff in here[Music]I’m sure there’s 100 different ways ofmaking it I have some red pepper flakesto it give it a little spice in therethe mole garlic powder a little dusterthat onion powder a little dust attacksome smoked paprika black pepper andbefore I add any type of salt or it I’mgonna taste it to make sure it’s not toosalty you don’t want anything too saltyyou have to taste as you go so that wayyou can know the type of flavor you wanthow well the liquid taste that’s goodenough salt so I’m gonna leave it atthat and let it continue to cook downwhile this is cooking now I’m gonna goahead and get all mac and cheese puttogether and into the oven and thenwe’ll get our meat going next so far macand cheese and then go ahead and put[Applause][Music]in here I don’t have to spray it upon todepend on anything usually you’ll sprayif they don’t want to stick but this pendoes pretty well in the oven so I don’thave to spray but if you have a pen thatsticks a lot you on the street go aheadand throw a lot of oil or something inthere you’re the boy and I’m gonna getme some nice sharp cheddar cheese inslice 1[Music]the collard greens keep cooking down Iwouldn’t jump to our short ribs and getthat ready to go on so our ribs herethat we have here short ribs so we’resitting there for a whilewell marinated looking really good soI’m gonna transfer them to just pan[Music]ready got a couple of raspberries herethat I got organic raspberries we’regonna add this to our barbecue sauce andmake it very interesting and verycreative so Renzi’s off put this asidefor when I’m ready for the sauce itselftake a couple of berries out get my wineglass here put in my wine glass likethat delicious wine wrestling again likeI said last time this is one of myfavoritesopen upwhile all of this is cooking down[Music][Applause][Music]Seconal macaroni and cheese and see howilysmI came out real good now over thecrack-tip top of that that is completecheck back on the collard greens nowit’s looking good you can see howlooking right here there’s a littlewaste of whole space those flavorstogether now see spice right on point sowhile this is cooking down I’m going toget my barbecue sauce ready so I’m gonnause a cup of barbecue sauce some of thisdelicious white wine and the raspberriesthat we talked about so my stove is niceand tightor a half cup of wine when you whiskingthis down hereit just all squished up now I can get aMauser fire blender all this stuff Idon’t want to do that I want to let thechunks naturally come out on it so I’mdoing it this sphere right here[Music][Applause][Music]nappy consistency like that barbecuesauce machine really good taste testlet’s eat collard greens are complete atthis point I will say he’s probably beencooking for about two hours right nowthe longer the better so I’m gonna sitlet’s finish this is finish thatbarbecue sauce I did with the wine andthe raspberries oh this is so goodnothing to put this off let this sitwhen the meats ready we’re gonna putthat on the meat so we’re gonna check onthe ribs now and see the progress ofwhere it’s at and then once the ribs arecomplete we’re gonna add that nicedelicious fries berry sauce on therethey’re part of the raspberry sauce wemade and complete the meal and thenwe’ll start plate so let’s check and seewhere it’s at now[Music]this looka long way to go still over another 30minutes[Music]foster it and my dad very softly me[Applause]let’s get these ribs out fizzling rightthere but these are ready to go I’mgonna let you sit and rest for a coupleminutes before we start sure tonight nowit’s time to pleat so let’s get thisplate on get this mac and cheeseI went to his delicious ribs right ontop oh yeah[Music][Applause][Music][Applause][Music][Applause][Music]all right so we have completed our mealthis evening so let me know what you allthink about this meal a southern mealwhat you would do different about itwhat you would add what you take awaysubscribe hit the like button and let meknow your feedback I’m gonna enjoy thismeal now to your feet you gotta eat forlife got it for life as long as you’rewilling and able meet me over AnnaJoshua’s table Joshua’s table Joshua’stable long as you’re willing enable mebe at Josh Sborz table Joshua’s tableJoshua’s table you got eat lifeover a nice chandelier we keeping itcold shower cooking good food like theway we’re supposed to everything we useyou know which are to be cleancuz that’s the meaning bigger than DukeEnergy kinda share my knowledge on nowto do it right so you could be the starof your guests