Let’s Cook With Me | Jerk Pork | BBQ Chicken | Jollof Rice | Sweet Plantains | Stir Fry Veggies

welcome back to cooking with tammy livei’m tammy and i’m back in the buildingwith another videotoday is what day is it guys did you saysunday yestoday is sunday it’s time to get thatdinner on the table so without furtherado let me tell you what i’m gonna maketoday you guyswe are gonna be making sweet and spicyjerk porkyes we’re also going to be makingbarbecue baked chicken along with jolofriceas well as stir-fry veggies and sweetplantain what did i hear you say thatyou want to come over to tammy’s to eatanyway guys i know that’s what i heardbut i’m going to show you how to perfectthis recipeand you’re going to be able to put it onyour table for not only yourself butyour family as welland guess what they’re going to enjoyevery bit of it so without further adolet’s jump right in and get startedalrighty guys we have for our drug porkwe have ourpork shoulder cubed washed cleaned iwashed it in salt as well aslime juice with water rinsed it offand i drained it pat the meat dry andyes looks absolutely beautifulwe also have some grated ginger as wellasthis bowl right here consists of parsleycilantroand green onions also known as scallionsand in this bowl right here we have someonions we have our jerk marinadeas well as some salt and browning sauceyes as well i almost forgot guys we havea little accentalso known as msg and the msg is goingto give our drug porkextra flavor i mean like literally mouthwatering flavorso we are going to put our gloves onand we are going to season up our jerkpork and we are going to get this porkin the ovenbecause guess what we need to eat i’mgoing to hit it off for a littlesalt not too muchjust like that andwe’re gonna add our jerk marinade if youhave dirt seasoning you can use jerkseasoning as well i’m going to add justenough to marinate the porkas well as the green seasoningand we are going to add our gingerthe ginger is going to give personalityto this dish it’s going to give it suchgood flavor we’re also going to add ouraccentas well as the onions talk about dumpand go rightand believe you me the flavors onceeverything is combinedit comes together so perfectlywe’re gonna give it a good mixmake sure we combine every piece of porkwith seasoning andspice and herbs so far everything islookingperfect not to mention it smells sodeliciousfrom all the different herbs and spicesthat we addedthe cilantro is tying in perfectly withthe grated gingerabsolutely amazingmhm i see you mixing[Laughter]we’re also going to add our browning andthe browning is going to give it a nicecaramelcolor and it also gives it a nice flavoras wellthis looks beautifuland at this point what you need to do ispull out that saran wrapwrap your bowl place it into your fridgeto marinate overnight i’m going to addall of thepork mixture to the dishi want every bit of it so i’m use myhand and literally add the mixturejust like that everything is coatedperfectly i’m going to cover all thisgoodness downwith some aluminum foiland we are going to place our drip porkinto the oven at 400 degrees fahrenheitwe are going to allow it to bake forabout two hours becausei’m working with about four poundshowever i’m gonna go inat two hours i’m gonna see whether ornot if it’s fork tender if it’s not forktenderof course it’s gonna stay in the ovenand continue to cook because we want itto literally be ableto be shredded break into pieces easilywithout any fightingso yeah we’re gonna place into our ovenat 400 degrees fahrenheit and that’s itwe’re going to move right on to makingour delicious barbecue chickenmoving right along let’s bring thischicken to the centerbecause right now it’s all about thechicken it’s all about the barbecuechickenso in this bowl i have literally sixpiecesthree drums three thighs washed withsalt and water as well as a littlelemon juice and we are ready to goalrighty for our seasonings guyswe have olive oil we also have someseasonal we haveground black pepper salt garlic powderonion powderpaprika and we also have some chickenbouillon powder this chicken is going tobe flavorful whatit is going to be lick your finger offthe hookit’s going to be really really good notto mention the delicious barbecue saucethat we’re going to make to go with thischickenit is definitely going to be sundayworthy let me put my gloves onadd a little olive oil to the chickenwe’re going to start with doing thatand what i like to do is i like to kindof add everything together and make oneconcoctionsomewhat like making my own seasonal ifthat makes sensebecause i want everything to beperfectly and evenlyflavored take that fingergive it a good mixand of course i didn’t add a lot of saltand you’re going to see that in therecipe card becausewe are using all-purpose seasoning akaseasonaland that has salt in there as well sothere’s no need to you knowuse a whole ton of salt it’s notnecessaryour food is going to have great flavorregardless all right everything iscombined so we are going to go inand we’re going to add our seasoningand we are going to take our chickenpiecesand massage it make sureeverything is well coated the top of theskinthe meat under the skin as welleverything gonna get in there we’regonna like literallyget to work we are not gonna rely onjust the barbecue sauce to give thischicken flavorno seasoning starts from the basefrom the first press the first part ofcookingand once we add additional thingswhether it be a sauce or gravythat should work as the complimentingfactorwhat i’m going to do is i am going totake my knifeand put a slit in the chicken just likethatmake sure you use a swap swap reallyhow much work are we going to get doneif we use the soft knife make sure youuse a sharp knifeto get it done and the reason why iadded that slit is because i want to addseasoninginside as welljust pull the skin back just like thisandput a slit anywhere it doesn’t have tobe perfect just add itand boom and of course you can addalmost as much seasoning as you wantbecause like i saidwe held back on the seasonal we didn’tadd a ton of seasonal which consists ofsaltand we definitely did not add a ton ofsalt eitherso that gives us the luxury of beingable to add as much seasoning as we wantit’s only going to enhance the flavorsand make it even betternot just sunday dinner all dinner issupposed to be finger licking goodeverybody’s supposed to look forward toyou making sunday dinner rightso you get tired of itand we have one more piece to goand of course you could add the slit tothe chicken prior to seasoningseasoning the chicken i just happened todo it after the factbut anyway of course after everything iswashed pat dry and you’re good to gothen you’re going to add that slit andthen you add the seasoningand boom we’re done what we’re going todo is we are going to addour delicious seasoned chicken pieces toour dish right herejust like thatwe are going to situate these piecesmake sure everything fits perfectlyand what i’m going to do is i’m going toadd a little water along the perimeternot on top of the chicken because wedon’t want to knock off the seasoningbut i’m going to add it around theperimeterand i am going to place it into my 350degree oven and allow these chickenpiecesto bake and do its thing and i’m goingto show you how to make my deliciousjollof rice stir-fry veggies and sweetplantain once we comeback now that our jerk pork and ourdelicious barbecue chicken is in theoven it’s time to move on to making ourjollof ricenow where do i start when it comes tojollof rice when it comes to one potmeals guys this rice is itit’s definitely legendary when it comesto one part mealsalso is very popular in parts of westafricafor example nigeria ghana sierra leoneliberia and cameroon anyway guys withoutfurther ado we are going to get startedi’m going to tell you what ingredientswe’re going to need for this deliciousriceand we’re going to jump right in ofcourse we have riceyou can use long grain rice or basmatirice totally up to you we also have someoildried thyme can also use fresh thyme wehave diced onions minced garlicas well as ground black pepper saltsmoked paprikachicken broth and chicken bouillon aswell as salt and tomatosauce if i forgot to mention this riceis a tomato based sauce and it’s veryvery flavorfulso first things first we are going toadd some oil to our pannot too much but just enough to sauteouronionsas well as our garlicgive it a good mixand we are also going to add our thymegive it a good mix allow all of thosearomatics to be releasedand we want our onions to pretty muchbecome translucentaka soften give it a good mixtoss it around a little bitand by the way just with these threeingredientsit smells absolutely beautifulthis pan is very hot so it took usliterally about one minutefor our aromatics to be releasedand our onions to break down so whatwe’re going to do as of this point iswe are going to add our rice to themixtureand by the way this rice is washed instrained and drainedi washed it to get somewhat of thestarch off of itgive it a good mix we’re going tocombine the onion mixturewith the riceand we are going to lower a stove topjust a bit and allow the rice to toastupjust shuffle it around just a bit and sofarwe’re beginning to get those littlebrown bits because the rice like imentionedis becoming nice and toasty and thispart usually takes about two to threeminutesit’s a quick process all right whatwe’re gonna do iswe are gonna season our rice we’re gonnause our black pepperas well as our paprikaour salt of course gotta have that saltin our chicken bouillon if you have thecubebreak it on up if you have the powderjust toss it on injust to go in one more time make surebecause we want to coatevery grain with seasoning so as at thispoint i am just double checkingand we are in business yay so we aregoing to add ourchicken brothif you don’t have chicken broth ofcourse substitute with vegetable brothor even waterand in regards to measurements of coursei got you cooking with tammy’s artrecipes for fullrecipe measurements and detailsour flame is going to be on amedium-high heatwe’re also going to add our tomatotamaira our tomatotomato mixtureif you have diced tomatoes in yourpantry or cabinetif you have a food processor blendernutribullet magic bulletjust pop those diced tomatoes into thecontainerand just basically break it on down andyou would have tomato sauceall right our work is done here we arenot going to constantly go in and keepstirring because we don’t want to createsomewhat of a sticky ricewhat we are going to do as of this pointis we are going to cover our rice downand of course once you have the correctmeasurements of liquidto rice or the ratio is perfect youdon’t have tocontinuously keep adding liquid and soon and so forthanyway as at this point as you saw icovered it with the lidi’m going to allow it to do its thingi’m going to check on it periodically itshould take about 20 minutes it’s likecooking typical rice all these differentonly differences the taste is differentbut other than that as far as timing 20minutes soin 10 minutes i’m going to check makesure everything is good make surenothing is sticking probably go in thereone more timestir it around and cover it back downallow it to do its thingnow this is a nonstick pan if you have apan that’s not nonstickyou might want to go in there like isaid and make sure thatnothing is sticking to the bottom of thepan so therefore your rice doesn’t burnit’s time for us to make our stir-fryveggies so in this bowl we have somered cabbage well it looks purple to mebut we’re going to call it red rightwe have some red cabbage we also havesome sliced carrotsand we have an array or should i say anassortment of bell peppers we have thegreens the redthe orange and the yellow bell peppersalso our pan is hot and ready to goso i’m gonna add some oil and we aregonna add ourhey cabbageor red cabbage or whatever you want tocall it at the end of the day it tastesabsolutely deliciousand we are also going to add ourassortment of bell peppersand we are going to give everything agood mixnow here’s the thing it looks likeeverything is literally sitting on thetop but give it about honestly aboutfive minutes and everything is going tobe like literallyyou’re going to be like where’severything it’s going to be literally atthe bottom of the panso no worriesjust give it a minute allow it to do itsthing andi’ll show you what everything looks likeonce everything starts to break downlook at this beautiful assortment ofveggiestalk about beautiful and heart healthyright now everything is breaking down soi’m just combining itallowing all of the veggies to becomeonenow actually what i’m doing is i’mactually switching placesi’m taking the veggies from the top andpretty much adding it to the bottombecause i want everything to be able tocook through evenlyokay so as of this point what we aregoing to do iswe are going to take a separate bowl weare going to add our water now here’sthe thing we could substitute water forveggie stock or should i say vegetablebrothand we are also going to add our soysauceas well as our cornstarchwhich doesn’t want to come out of theramekinand we are also going to add our gingerto the mixand i have let’s see some honey righthereand i’m going to combine everythingand we’re going to add it to our stirfrymixand this is going to give it a niceflavorand it’s going to create somewhat of aglazeand a nice sweet sauceone last stir and we aredone that’s it our stir-fry veggies arefinishedand we are going to put our stir-fryveggies to the side and we are going towork on making our sweet plantain guys ican’t waitso anyway give me two seconds it’s timeto make our sweet plantain yeslook it’s dark it’s this color this thisis that noguess what the darker it is in thisinstance the better it’s the riper it isand the sweeter it isso if you ever go to the store and yousee a plantain that’s realdark and has a bunch of spots you bettergrab ityou better grab it take it home cut itup and make it because guess what it isgoing to be so deliciously sweettrust me you’re not going to be able toget enoughit’s going to become a staple in yourhousealrighty so cut the top offjust like that cut the bottom offand along the line right here you’rejust going to take your paring knifejust go straight downremove the skin just like that nice andeasyeasy breezy and we are gonna cut it inhalfand yep just take that paring knife andjust run itstraight down just like a lotand some of them like i said the onesthat are a little darkerthey are much sweeter in taste so ofcourse it’s going to be a little softerbut that does not apprehend the fryingprocess the only thing is you have tohold it a little bit more cautiouslythese are perfectly riped soit makes cutting it a little easiermm-hmm just like thatthey look like a banana but it’s alittle different and we arefinished and of course you could cut itto your desired preference you could cutthem in circlescut it in triangles cut it however youwant to cut it cut it in rectangleswhatever totally up to you we’re goingto turn that stove top onand we are going to add a good amount ofoilbecause we are going to be frying thesebad boys upyeah yeah i had just enough oil rightall right our oil is nice and hot so weare going to addour plants into the pan to the skilletum and you could add enough oil so youcould deep fry itit’s a little slipperyyou can add enough oil so you can deepfried oradd just enoughhow many of you had sweet plants inbefore hit me up in the comment sectionlet me knowif you had yellowor green plantains which one and whichone do you like betteror do you just like them bothi know i mentioned earlier that we weregoing to be making sweet and spicy jerkpork so it’s about that time it’s timefor us to make our sweet sauce to gowith our jerk porkanyway guys we have some pineapple juicewe also have some jerk marinadeseasoning as well as someallspice and soy sauce honey and lemonjuiceand to this pan the first thing thatwe’re going to add is ourpineapple juiceas well as our if i get it upour dirt seasoning and our soy sauceas well as our honey[Music]add that honey honeylemon juice and our allspiceand we are gonna stir and combine all ofthe ingredientsand what we’re looking for is for oursauce to thicken perfectlybecause we want our sauce to reduce sowe’re trying to get thatperfect reduction going hereand for now all we’re going to do isjust continue stirringmake sure you combine the oil spice andeverything else that you addedwith the pineapple juice and once we’redone this slice should be awesomealso to the mixture i want to add abouta tablespoon of brown sugarand to help this sauce thicken up just abit fasteri’m going to add a little bit ofcornstarchand this is definitely going to speed upthe process that’s the magic about cornstarch and waterit helps not only to give that niceglazy effectbut it thickens up your sauces a lotquicker it literally cuts your time inhalfif your sauce usually takes about fiveminutes to reduce add some corn starchyour sauce will taken up in 2.5 minutestrust me alrighty our sweet and spicyjerks to usis donewe are going to set this to the side andit’s about time for us to make ourdelicious barbecue sauce because wecan’t forgetwe have our baked chicken in the oven soof course we’re going to make barbecuesauce to go with that chicken it’s goingto beeasy quick and simple trust me our sweetand spicy jerk sauce is finished so nowit’s time for us to make our delicioushoney barbecue sauceto this heated pan right here all rightthis hot skilletwe are going to add our buttermelt it down of coursewe’re also going to add our barbecuesaucecombine both ingredientsallow that butter to melt into the sauceso that way your barbecue sauce has thatnice buttery flavorand we are going to add our honey ofcourseadd that honeygive it a good mix three ingredientsand your sauce is doneabsolutely finished just allow the sauceto thicken up just a bit because youwant to infuse the honey with thebarbecue saucenow here’s the thing you can buy honeybarbecue sauce but for some odd reasonit does taste a little different whenyou make it yourselfwhen you buy the whether it be the honeybarbecue saucethat you purchase or the regularbarbecue sauce for some reason when youadd the honey to it and the butter itdoes give it a different flavorand we are done our sauce is reduced andthat’sit so we have our barbecue sauce we alsohave our sweetand spicy jerk sauce and it’s about timefor us to bring our food outlook at our beautiful jerk pork whoai know you guys can see those littlebits right there those little garlicbits and the ginger and everythingtrust me when i say it smells sobeautiful i cannot wait to dig inand let’s not forget we have ourdelicioussweet spicy sauce which i’m going totravel throughwhich i’m going to drizzle on top andi’m just going to give it a good mixbecause i want to incorporate that sweetspice with the jerk flavorand make it even better and guess whatas you can seelook at how this pieces are just likeliterally breaking apart with a spatulanot even a fork and this is the goldthis is what we’re going for we don’twant to beeating tough meat guys we want our meatto be nice and tenderand juicy and trust me when i say addingthat sauce is going to elevate theflavors it’s going to really take itto another level and we have ourbeautiful stir-fry veggiesabsolutely perfect it has that niceglaze to it that niceshine and the sauce is perfect it’s aperfect complement to our veggies so forthoseveggie haters out there or those pickyeaters this would be the perfect recipefor youwhen it comes to eating all of yourveggies there’s no excuse with thisrecipeand voila jolof riceis finished it has that beautiful colorand consistencyour rice is not stuck together it’s justperfectand trust me when i tell you the flavorswow absolutely delicious not to mentionwhen you let it likeliterally right after you cook it whenyou let it sit for about 15 to 20minutes before serving it the flavorsliterally they intertwine with eachotherand it’s even more tastier just allow itto sit for like about 10 to 15 minutesbefore you serve itwe have our sweet plantain which is aperfect compliment and side dishabsolutely beautiful and golden brown ittook no time whatsoeveradded enough oil so we deep fried it forabout literally 10 minutesand this is the outcome trust meabsolutely sweetand it’s the perfect side dish[Music]and of course we have our beautifulperfectly baked chicken on deckand we are going to add some honeybarbecue sauceto these delicious chicken piecesjust like that and of courseyou can serve it like this or you canpop it back in the oventurn on that broiler and allow the sauceto get nice and stickyyup and that’s what i’m gonna do i’mgonna put it back in the broilerfor about five minutes allow the sauceto get nice and stickyso that way when you pick it up and youeat it the sauce is gonna stick to yourlipsand it’s going to stick to yourfingertips so you’re going to have nochoicebut to lick your fingersand yes guys that is it sunday dinner isreadyso who’s ready to eat guysanyway guys it was a lot of fun yes andtrust me when i tell you everythingis going to taste absolutely beautifuldefinitely give this dish a try guy orshould i say give these dishes a tryit’s going to be mouth-watering andabsolutely satisfyinganyway of course all recipe detailscooking with tammy dot recipesi will leave all of the links with inthe description bar as well asin the comments section because i don’twant you to miss out anyway guysthank you so much for chilling out withme and i will catch you in another videobye guys[Music]