Gorgeous Stuffed Salmon for Condemnedya

Join as I recreate a stuffed salmon request!

https://www.instagram.com/reel/C4C7HnXAfNy/?igsh=bGVxNzQ5bmc1enY4

http://teachablemomentswithmaggie.com/

[Music]
everybody come on in
all right everybody come on in come on
in thank you all so much for being here
for anybody new here hi I am Maggie your
substitute teacher I would like to
welcome you to yet another struggle
cooking class where I am not a
professional chef nor am I a
professional YouTuber I am just a mom
and a home cooker sharing my love of
food on my health and wellness Journey
with you all today we are making stuffed
salmon have I ever made this before no
why would I do that has it ever stopped
me no we have a request from one of my
day one Scholars condemned condia Mark
91 whatever you want to call him he is a
dear dear supporter and moderator over
here so apparently he loves Seafood he
saw a recipe online he’s asked me to
recreate it so I’m going to do that and
then overnight it to him and hopefully
he likes it of course I’ll send it on
ice we will take attendance if you would
like to be counted present feel free to
announce yourself however if you prefer
to watch quietly from the clouds and
y’all know who you are you’re always
welcome here we are the happy wholesome
familyfriendly side of YouTube Facebook
twitch Twitter Instagram and Tik Tok all
right so on Instagram I see lmf a joy
and the official honor thank you all so
much for being here oh dear let’s see
on Instagram all right Joyce Shandra
shadra user Nana internet color Willow
EKU Geraldine Leela VI
Patty Kathy user Bella Jackie Sheila na
William Trace Linda and virtue thank you
all so much for being here we have
Jurgen in the house from across the pond
hello Jurgen thank you for being here
from Germany and we have Nia she says
Maggie so good to see you so good to be
seen thank you so much for being here
let’s clean the counters wash our hands
get our uniform on and then I’m going to
show you all this video this is an
Instagram reel from a Russian Chef I
always well I’m saying Russian honestly
I don’t know looks Russian to me but we
are going to watch the video and I’m
going to try and recreate it all right
everybody so let’s clean
off thank
you all
right all right so let’s get it started
uhhuh uhhuh uhhuh uhhuh let’s get it
started
okay happy Monday everybody I hope
you’re doing well thank you all so much
for being here let’s get our uniform
on you all know we have Maggie merch you
can get your aprons multiple colors
multiple sizes so I’m going to put on
this one this is the standard no this is
the white long it’s got pockets you can
customize it for free with your name or
whatever you like so we have our uniform
ready to go go to teachable momentsi
maggie.com for
all oh it’s so sweet J Jarvis say lucky
old husband a thank you yes Meo Mister
is also let’s say a
pescatarian uh so we love to uh make
sure we feed them and there he is coming
through you all know him and you love
him The Condemned is here he says
struggle cooking wear right here here
because we’re gonna do this together
either I’m brave enough or dumb enough
to do it live with y’all but let’s have
fun and give it a try he says she Chef
maggot you are too kind I’m not a
professional I just play one on YouTube
uh I haven’t had a meal from you that is
not delicious thank you I’ve made you
banana bread what else have I made and
shipped to you I can’t remember but I’m
glad you like it hello UFO kamakazi
you’re again darling darling darling
darling darling I know it’s Jolene but I
make up my own I make up my own songs
here long time no see welcome back
sweetheart all right let me put
condemned up on the board we got Jessica
here she says first live with you
welcome sweetheart if y’all are new I do
stream every day I make food and
femininity content so welcome whatever
brings you here I’m happy you’re here
let me get condemned up on the board be
condemned all right so I think that is
$5 okay this is the struggle stream
white
board thank
you one of those interesting spelled
words thank you so much you are the
stream sponsor the stream sponsor is the
person who gives the biggest cash app
PayPal venmo Facebook Stars Instagram
gifts Twitter tips gold coins I’m just
happy y’all are here okay so I’m going
to go get my iPad off of the charger
because just like a girl I didn’t charge
it so hopefully we stay on y’all know
what happened last time it was not cute
ran out of battery power we got Jay in
the house saying hey we got Bonnie Young
here everybody’s laughing all right let
me go get the iPad one
second okay so I always like to give
credit to the original recipe Creator so
again this
is now this video that condemn sent to
me is from the seafood Network however I
went down the rabbit hole and I found
the original Chef so his post is in
Russian so I’m going to show that one
time then I’m going to come back to the
seafood Network post because I need the
English ingredients but you all can see
here it’s vasili Michelin I am so sorry
if I butchered but this is the original
content creator all right so let’s see
if I can show it to you all let’s get
ready to go all right and take the
brightness down it’s been a while we’ve
been in the
kitchen okay I hope I don’t get a St God
is the glare all right so we got a
salmon
fillet we’re going to have to cut up
some shrimp sundried tomato some spinach
parmesan seasoning mash it all up then
we’re going to open up the salmon filet
stuff it close it back up and then we’re
going to put some teriyaki sauce on
there bake it and then that’s the goal
sweet and sweet chili sauce and Teriyaki
brush on top and then this is the cross
section that we’re looking for
[Music]
if we get a dance out of it then it’ll
be good all right hopefully y’all are
able to see that it’s a beautiful day in
Atlanta so I’m going to keep this here
let me turn the brightness back up let
me know if y’all need to see it again um
but I’ll leave that going here let’s go
through the ingredients we got Tasha
Arnette in the house we got Sabrina
Christie in the house hello thank you
for being here okay so let me go through
the ingredients I placed a grocery order
so I should have everything thank you
all for the hearts all right so let me
go through here first we need a salmon
fet and it says the tail part now here’s
what I ordered okay so condemn this is
for you only the best for
my only the best for my Scholars so we
have a whole salmon filet here now the
tail part obviously is this part right
here but it’s kind of thinner if you see
like it’s thicker up here and thinner
down here so I will cut the crosssection
but I think I’m going to stuff this part
because the thinner it is I want to make
sure my filet doesn’t mess up or
whatever that’s called so we have a
whole fresh salmon fillet all right so
we got this all right next it says we
need oh y’all can’t see next it says we
need shrimp it just says shrimp 150
grams so I ordered some frozen shrimp
shrimp and I I put it in the sink to
thaw we got Eli in the house Jessica
says I’m loving the vibe oh we’re just
getting started sweetheart yeah we have
a good time here thank you so much for
being here okay so for shrimp let me get
a paper
towel so I bought this Frozen I placed a
Walmart order and I just thought this
out this is just uh what does it say
peel devain raw shrimp so it doesn’t say
the size I guess Size Doesn’t Matter
because we’re going to chop this up so
you can see it’s 340 gram we need 150
gram so that’s like a little less than
half so we have the shrimp here so we’re
going to have to chop that up I’ll keep
that in the sink um what else do we need
here it says three pieces of su dried
tomatoes okay so I did order some
sundried tomatoes so these came in the
jar so we will take these out and chop
them up um sundried tomatoes are kind of
sweet kind of earthy kind of depend on
yeah this looks like they’re in oil just
so good you can put these in an omelet
um very uh common ingredient in a lot of
Mediterranean cooking all right so we
have our sun dried tomatoes condemned is
coming
again thank you so much he says with the
$5 super chat again thank you he says
you prepare for me dark chocolate banana
bread Halloween pastries mushroom
burgers and the lobster potato salad I
forgot man that’s a lot I cook all the
time so I’m glad you like that thank you
so much for the $5 let me update the
board you are now the stream sponsor at
$10 thank you so much hello uh goou GB
JB
welcome thank you so much all right so
let’s change this
two all right
$10 thank you so much very kind of you
very very generous I appreciate y’all so
much we got Erin lur in the house she
says good afternoon Maggie in class
hello sweetheart okay next it says
spinach half a bunch I don’t really know
what that
is but I got a bag of fresh spinach okay
you probably could use frozen but I like
to give you guys the best so I’m just
going to do a handful I don’t know how
much is a bunch but I love spinach as a
vegetable you can do a lot with it you
can use it as greens for a salad uh toss
it in an omelette um Ramen we’re going
to put it with the sea food we’re going
to do all kinds of stuff with it we got
Kim G says yummy hi Maggie hello
sweetheart okay next you need parmesan
now I am your substitute teacher because
I cook with sugar substitutes Dairy
substitutes and gluten substitutes so if
it were me I’ll show you all what I you
what I would use but I did get real
Parmesan for the condemned so I have
real um Dairy I bought this just for you
so we’re going to shave this into the
stuffing Belo so
beloo God I hope I didn’t butcher that
I’m going to put this in the fridge just
so it stays a little cold so when I go
to grate it it um it shaves really clean
sometimes when it gets soft um it kind
of bends and we want it to shave well
and I’ll show you all a dairyfree
substitute that I would use
[Music]
and we are going to use freshly shaved
Parmesan if you have the one in the
green jar you could do the Shaker
container I am not the food police y’all
all right we are not let me give you
your your view so you all can watch
everything all right got our spinach all
right so this is what I would use
locatelli so this is peino Rano and this
is sheep’s milk cheese so when I say
dairyfree that’s Cow Dairy but this
gives you the parmesan
experience the dry salty aged crumbly
cheese but it’s not Cow Dairy okay so
that would be my substitute hello sugar
I like that sugar
sugar honey
honey we’re making salmon
filet and you got me cooking for you
okay I know you didn’t ask for that you
got it anyway all right
Focus all right let’s see what else we
need um salt chili flakes so I’ll just
get like some kosher salt chili flakes
teriyaki sauce and chili sauce so
salt we’ll
use some kosher salt salmon is already
kind of salty but you know we’re going
to do so we have some kosher salt chili
flakes for a little bit of heat we have
chili flakes here so we’ll put some of
this in there so your salt and pepper um
teriyaki sauce I did buy this for you
The Condemned I’m not a huge Teriyaki
fan but this is in the recipe so we are
going to give this a try and I’ll
probably include this in the package and
just ship the whole thing to you now I
didn’t look for a sugar-free Teriyaki so
this one has a little bit of sugar but
it’s only two grams um I’m supposed to
stay under six grams so we have our
teriak sauce and the chili sauce it says
sweet chili I have a sugar-free so I
hope you don’t mind I’m going to use
this up this is the this is just for a
dipping sauce at the end the jeu
sugar-free
um chili this is kind of like a spicy
Duck Sauce it’s great for Asian Cuisine
if you like a little bit of sweet heat
all right if you don’t I’ll buy you a um
a full flavor
uh chili sauce and ship it to you y’all
are laughing at me Jan’s laughing okay
all right so I think we’re ready so now
we’re going to start with the hard thing
first we are going to filet I don’t know
if it’s a butterfly we’re gonna
butterfly this salmon okay hello um
Milwaukee so I’m gonna play it for y’all
one more
time and I’m going to watch it and
hopefully I don’t mess this up all right
let me see if I can find his original V
Sil michlin I don’t know if we have any
Russians in the chat all right so here
is the
original oh
sweet
chili my favorite part
right there hit the counter
okay so let us
begin
um let’s go back to Seafood
Network all right everyone quiet on the
set we are going to try and cut into
this
salmon all right now condemned I’ll
leave this up to you he has gloves on so
if like I should put gloves on to act
like I know what I’m doing sometimes
y’all are like just use your hands
Maggie I’m going to wash my hands again
I just want to make it perfect because
I’m making it for you hello Jeffy hello
Anton um but let’s start by getting a
cutting
board and we are going to open up the
salmon filet and I think I’m going to
give you the big piece of chicken I’m
going to give you I’ll cut it in half
and I’m going to give you the big piece
of salmon I know the recipe says use the
tail
all right so let’s
start by
taking Leg
off Aron L is looking we got Bella in
the house hello sweetheart she says she
loves the recipe already y’all are
greedy team greedy I love it condem says
you’ve been slacking on your Russian
it’s been you’ve been working on your
polish yeah I have no idea what he said
but that’s why I love this space y’all
cooking is universal because we all like
to eat how many of y’all greedy gong
gongs in here ain’t nobody know what he
said but you want some of this
right okay so let us see if we can get
in here and peel off the
um
plastic I want to make sure I keep your
filet
intact all
right and what I’m going to do I bought
this fresh but still it’s got a little
bit of liquid in here so I’m going to
put a paper towel on The Cutting Board
just to soak up some of the extra all
right Bella says I’m rushing today eron
Laura says she’d eat it absolutely eat
it just eat it no one wants to be feed
it let me get it out knowing how funky
strong is your it doesn’t matter who’s
wrong or right just eat it eat it eat
okay I know I know y’all I know I know
Focus Maggie okay clean my hands let’s
move this over to The Cutting
Board
now we’re going to assemble all this
together and the only instructions
say it just says everything and then
bake for 20 minutes at 200 now that
makes me
nervous do y’all think it’s 200 degrees
Celsius I mean 200 degrees Fahrenheit I
need to turn on the oven but I’ll wait
till I get to a a point you know
sometimes the temperatures but 20
minutes for fish that’s
probably the condam coming in with
another $5 he says I trust you Maggie
gloves or no gloves okay so we’re g to
do $15 on the board we’re GNA go in I’ll
take the jewelry off and we’re going to
carefully cut this filet you only have
one chance to make a first impression
you only got one chance to Butterfly
this fet all right
so we’ll do no gloves for the fillet but
since I got a mash in that filling I’ll
put some some gloves on right so
$15 thank you kindly I appreciate that
so
much all right
15 all right
everyone so let’s careful move the shark
knife all right so let’s get some paper
towels if you’re going to be searing or
cooking you want to make sure your
protein is as dry as possible so I’m
going to pick up this whole uhoh this
whole fillet and see if I can move this
big oh my god it feels I feel like a
fisherman and I don’t fish but y’all
this is massive this is massive and I’m
going to put it here and you can see up
underneath you got to like like pull out
the little flap too because it’s a big
filet all right so let’s toss this and
then we’re going to blot it
dry all
right now you could probably double this
recipe and this would be a beautiful if
you were doing like a family style meal
this would be a beautiful like serving
for four but
let’s blot it doesn’t say the blot on
the um on the recipe but you all can see
how like shiny it is I just want to take
off some of that moisture all right so I
do this with chicken steak everything
and we’re not going to smash hard I’m
just going to kind of press and soak up
some of the uh extra moisture here we’ve
got it nice and
flat if you were doing a pain hand fry
the drier it is the crispier you get it
in the skillet as well all right so
beautiful now we got up some of that
moisture you can see it’s a little bit
more ashy less
glistening all right now it’s time to
cut and I am nervous but we’ve got this
we’re going to do it
together all right I had to angle it
because this filet is massive
okay so put that
down
okay I think let me watch him really
closely I think we’re going to go one
slit down the
middle and then go in this way and in
this way so what I’m going to do first
is I’m actually going to cut it in half
and I’ll give you the big
piece all right
so
so so this is the one I’m going to try
and
stuff well condemned what do you want do
you want the tail piece the recipe says
the tail piece do you want the tail
piece or do you want the big piece
think I can get
it I’ll practice on the tail piece looks
good so far
okay we just go down the
middle all right I’m nervous let me
watch it one more time okay got it got
it got it got it these reels they go so
fast all right oh yeah I know it’s yummy
I think we’re going to cut down the
middle but not all the way to the bottom
side all right here we
go I’m just cutting like a little flap
okay so I made a little flap and and
then I’m just going to use the knife to
keep
cutting almost like your butterflying
chicken my pan is moving so I’m just
putting a little paper towel in there to
keep it steady and you can let me know
which piece you
want I’m going to try and go as far down
as I
can just cut
into the fiber
slowly don’t want it
to all right try and go a little bit
further all right is that good let me do
the other
side y you got this Maggie thank you all
right so we’ve got this flap I feel like
I need to Flap it a little bit more let
me do this side
you want to make a big enough pocket so
that we can close it up is this good
enough I think think that’s good enough
I’m going to try and go just a little
bit more down towards the
tail we’re going to get it stuffed with
all that goodness for you and then just
a little
bit I think we’re
good all
right what do we
think all right doing great okay thank
you all right right everyone so we’ll
probably do both of them I’m going to
put the other piece of fish behind me
we’ll practice on the tail but um we got
enough ingredients I think to do
everything okay so we have our tail
piece all right so we have our
little okay now we need to do some prep
so we need to chop up the
shrimp he says I’m a growing man I’ll
take both okay you got it so I’ll give
you the whole
fillet let me go ahead and cut this one
then
too all right now this one is a little
bit different you all know the see how
it’s meteor over here so I’m just going
to cut this way we’ll just have that
little flap on the side or I can cut
this off if you’d
like all right so this one’s done
and thank you um so you’re up to $20
I’ll update the board in a moment all
right I feel a little bit more confident
now so let’s go down the
[Music]
center all right so once you make a
little slit and you got it open then you
just kind of go further down while you
gently pull
so we have a nice little pocket for our
filling hello everyone on Instagram I
see you all coming
through all right now this is going to
be let’s
see I can
I’ve got like a little Ridge there I
think my my line should have gone like
this and mine kind of went like that so
we
have I may have to kind of stuff it down
in there if you’re going to cut it you
need to cut it kind of flat across but
still I think we’re okay I think we’re
okay we got a little mountain instead of
a valley but let me open this up for
you all right so we can stuff our
um uh stuffing in there and then close
it back up let me know if you want to
keep this flap on the side or if you
want me to take that off okay so we have
our fillets
cut so now we need to do let me clean my
hands we’re going to chop up the spinach
we’re going to chop up the shrimp and
we’re going to chop up the sundried
tomatoes
okay all right so let me thank you I was
nervous that’s a hardest part the rest
of it the rest of it I feel good about
all right so let’s see who we have here
matato we have PGN PR blue we have
swaggy we have ELO we have gifted and
liis thank you all so much for being
here Aon Laura says cut out the mountain
chop it up and mix it with the stuffing
oh I could do that if you want me to uh
condemn let me know if you want me to
take out
all right see how I cut it I’ve got like
this piece here if you want me to take
that out so that it’s flat and then add
it to the stuffing I can or leave it all
right okay let me get you up on the
board Jessica says the skin is
everything I know I like crispy skin too
oh great minds think Al like okay let me
all right let me get back
to all right
I hope I don’t mess it
up so I’ll try and cut make the mountain
into a
valley all right we got you at
$20
okay yeah
um let’s open this up and open this up
going to try
and I’m not a butcher or a
fishmonger but we want to give you a
nice little pocket for all of that yummy
filling
so we’re going
to try and take down this
mountain so let’s see if I do
I feel like I’m making sushi sorry y’all
if you’re a real you got real nice
skills and I’m over here embarrassing
you all right so now we have a much
bigger much bigger space for your
filling all right so we’ll chop that up
let me just go ahead and do it
salmon bites all right and this will
still close up
okay so we got
that I’m G to do this
one this one’s not too too bad I’ll just
do it really
shallow can y’all see
all
right feel like I’m
performing I don’t want to
say all right okay so
now you have a bigger place for your
stuffing since we’re greedy and we’ll
just chop this
up
okay now we’re ready to go into our
fillings okay so let’s me just move this
behind me for
now we got to cut up some
ingredients and then turn
on the oven all right so I’m just going
to wipe everything down since we had
fish here because we’re going to do well
we’re going to do
shrimp all
right I’m gonna have to get some more
paper towels all
right Bella says you need the salon on
GrubHub everybody wants some we got
Rebecca hello my dear in Europe one
month until summer break absolutely H
want to be naturalist in the house break
the fork across that crippy crispy skin
y’all are ready for crispy skin hello
Crona TJ Britney totes hello everyone
all right so let’s get another cutting
board for the
filling
okay sorry that’s loud and remember the
cutting board with The Ridges get into
the groove this part is for any liquid
so they don’t come onto your counter so
I’m going to drain the shrimp we had
frozen shrimp I let it fall so we’re
going to drain that
out and we’re just going to use
everything all right so I have this bag
of
shrimp since we’re doing both portions
of the salmon and if you had a really
big tray you could probably cooked the
whole thing whole but we cut it in half
so get all this liquid
out and let me get some paper
towels all right I just want to get off
some of
this
liquid so we have our uncooked raw
shrimp so we’re going to chop this
up and
we
need sundried tomatoes let me do a
different cutting board for the um the
vegetables just to keep it
really
clean I know it’s all going in together
but I just want to sounds beautiful oh
y’all are still talking about the crispy
skin oh yeah
where are
you it’s all
right all right let’s go in with our
suned Tomatoes the recipe calls for
three but since we’re doing a double
portion let’s get six
out I’m not strong okay got it so we’re
going to get three sundried Tomatoes
they look like big dates or
raisins so let’s just go ahead and get
these
out three
four five and six you could absolutely
double up this recipe if you want
extra so we’re going to chop those up ah
we need to chop everything up all right
let’s go ahead and start with the shrimp
all right so we’re just going to do a
nice
little
dice or you could put this in the food
processor but I’m just lit literally
rocking the knife through here so we
have minced shrimp um you want a bite of
shrimp and
tomato and spinach in
every bite so got a few whole pieces it
smells yummy Seafood should not smell
like fish it should smell like the ocean
so it smells kind of cool and
salty all right so that’s coming along I
think we’re good
all right so we have
our chopped up shrimp now I’m just going
to go right
in with the Tomato um let’s just get
these kind of lined
up these have like a squishy texture
kind of like a date or
raisin
so this will give you a little bit of
sweet a little earthy if you don’t like
fresh tomato um maybe sundried
tomato give you a little bit of
character you can put this on Pizza you
can put it on
anything all right smells good when you
cut into it you smell like that olive
oil or whatever is in there all right so
now we have our sundried tomatoes cut up
and then the last thing is spinach fresh
spinach okay so we
have frenh spinach here let’s see he
just put a few pieces on
there I’ll do like a couple big handfuls
Jurgen says the skin is delicious but
the cooking time or temperature may
change does the recipe contains skin I
don’t know y’all I don’t think it does
it looks like it’s skinless but he
doesn’t say and I didn’t peel the skin
off I don’t think condemned wants me to
peel off the skin let me know if I need
to hello re boy Nigerian body and oh
hello body whisper good to see you hello
Arthur all right so we’re going to take
a couple big handfuls of spinach and
we’re just going to chop this up so
we’re going to have some spinach tomato
and the the shrimp then we’ll get the
seasonings and we’ll grate some fresh
parmesan on here for
you so I’m just giving this a nice
little chop this could be great for
salad um put it in an omelette spinach
wils down a lot with steam and a little
bit of
oil here be butter for oil so we just
want to get this chopped in you want to
try you don’t have to be perfect but you
want to try I’ll bring this salmon here
you want to try to make
sure every uh bite when you cut into it
has um that filling on the inside right
so I’m just kind of eyeballing the
measurements here I’m going to go back
around on the spinach make sure I didn’t
miss any big
chunks and we’ll grate the
parmesan I really needed another cutting
okay I think we’re good
just make sure we got
everything let me know condem since
you’re here if you want more sundried
tomato um if you want less spinach I’ll
customize it however you’d like so I’m
just going to eyeballing The
Filling but if you want if you like
tomato and you want more sundried tomato
in here I can add some it looks skinless
but if the skin
needs to come off to ensure thorough
internal cooking and to avoid a burnt
exteria sin will sacrifice the skin I
don’t think you have to sacrifice the
skin but I have the thermostat so I’ll
test it out okay so we have
that is
good all right so we have our filling we
have our chop spinach we have sundried
tomato and we have shrimp all right so
now
okay um I think we’re ready to grate our
parmesan in here and then our seasonings
and I’ll put some gloves on and just
really get in there and get it together
all right so let’s go ahead and take all
this stuff
off and uh get your parmesan in here the
cheese will give it like a nice
saltiness it smells so yummy hello
Prince and hello uh John Horn okay so I
think we’re just going to get the um
microplane that was a gift from another
uh scholar Brandon ljet so we’ll be able
to grate on top of all of that for
you um
here we
go all right and let’s get the um
parmesan
cheese so we have real
parmesan um so I’m just going to grate
until hello Yolanda I’m just going to
grate until what do they say until the
ancestors tell you to stop another one
condemned with another $5 says I’ll take
some more of that sundried tomato and
garlic mixed in okay so let me add some
more sundried tomatoes for you let me
update you on the board
25
okay
so I think I have some fresh garlic so
let me add some more tomato for you
um and I’ll chop up
some garlic for you as
well
okay okay so I have a couple cloves of
garlic we will go ahead and
smash
these and then chop them up in there and
then add
the
Tomato since you want garlic inside
absolutely Bella says more tomatoes
please absolutely okay hello Cal thank
you so much for being here coming right
up I love cooking for you all and I
don’t mind to customize it the way that
you want and uh send it to you I do it
all the time I do have I do have a link
here Maggie mail you can um request
whatever you’d like and then I just cook
it live and I’ll send it to you I don’t
have a problem with that at all did I
lose it no there it is there’s the
Maggie mail so we have fun doing that
all right okay so let’s get in here
running out of space let’s get our
garlic skins I heard somewhere these
garlic skins I’m going to toss them but
I saw on like a Tik Tok somewhere you
can actually put these I don’t know if
you dry them or roast them and then put
them in the food processor and you can
make your own home made garlic powder I
just use the Shaker but if you don’t
want to waste anything that’s an option
for you all right so let’s just make
some space here and chop up some fresh
garlic for
you all right we’re going to mix all
this together try and get
it sorry that’s loud but try and get
that garlic in there and then you want
more
Tomatoes coming right up we’ll double
your Tomatoes sun dried
tomatoes and then I probably should go
ahead and turn on the oven and it said
200
so let’s add this
here I’ll try it at 200 but 200 SE
seems kind of low to me but fish doesn’t
take long and you know with salmon you
don’t want to over overdo it all right
extra
sundried tomatoes let’s chop these up
our garlic and
then these are kind of squishy kind of
like raisins kind of like date but they
smell incredible hello Super Mom
Community all
right all right so I think we’re good
let me
know now we
have if you’re good I’ll put my gloves
on and mix it up so we have spinach for
you we have extra sundried tomatoes we
have our cutup shrimp and then some
fresh garlic so if you like I’m going to
mix all this together oh we can do the
cheese
please cheese
please got to add the fresh
parmesan just gonna put that on
everything a Richie says beautiful
kitchen thank you so much I appreciate
that yeah I am happiest
here okay so we’re just going to go in
and
great oh here’s your unsolicited
etiquette Lucy and I run the finishing
school for the modern
woman we just had our graduation we got
some ladies in the chat you all know I
love elegance and etiquette if you’re
interested in joining us for our next
session you can get on the weight list
at teachable moments withth maggie.com
so when you have cheese like this if you
ever go to like a wine and cheese or
shakeri board or whatever this part of
the cheese where I’m grating is where
the most flavor is the nose of the
cheese all right because if you think of
this in a cheese wheel the center um um
is like the oldest or the more
concentrated or something like that so
this is the flavor so if you’re ever at
a party you never want to cut the cheese
like you don’t want to cut it like this
that is poor etiquette the better way to
cut it would be like this all right so
you get a slice of the cheese and then
you take that with you don’t go for the
nose of the cheese that is greedy got
you salivating already okay wonderful
I’m glad hello super bomb all right so
back to the cheese but for you condemned
I’m going to give you the the best so
we’re going in with everything I’m just
gonna put that on everything until I get
tired all right so just grating cheese
on the
shrimp grating cheese on the
tomato parmesan is a dry salty aged
cheese and if you avoid Dairy the drier
cheeses like parmesan a sharper cheddar
the less milk they have the more um you
more you may be able to tolerate it all
right some of the ooey gooey cheeses
like the you know mild Cheddars
provolones Montery
Jacks Colby Jacks those are going to
have more Dairy so if you’re trying to
stay away from dairy opt
for the drier sharper chees is working
over here working working working day
and night okay I don’t mind it
though all right so let me know if we’re
good or if you need more like they tell
you at U where’s Olive Garden let me
know when to
stop okay um and then he put a couple
seasonings on there I’m just gonna I’m
just going to go in he says uh chili
flakes and salt all right so I’m just
going to eyeball call it I won’t overdo
it I’m doing some kosher
salt so just kind of sprinkle up high
get a nice little coverage all right I
think that’s good and then some chili
flakes for a little bit of heat all
right Aon Lis I know that was the arm
workout got the workout done all right
and we’re going in with the chili
flakes I don’t know if you want more
heat condemned
I can put more on there
but
if excuse me all right the aroma excuse
me if you’re
good
okay excuse me you know those cooking
shows where everything is perfect and we
don’t have any accidents this is not
that not too spicy okay we’re going to
stop let’s get the gloves on and we’re
going to mix it up all right we’re going
to get it all in there let me go ahead
and turn this on to 200 we’ll do
bake all right and turn on the light
make sure it’s empty okay y’all know I
use it for storage I know y’all exactly
struggling over here hello um Noo-noo
hello Bradley I know get me a beer thank
you gray I’m not a Beer Drinker I do
have some teeth hold
up
okay this is a lot that I think you will
like it I’ll do a little sliver just for
look at me janky
speaking of tea I took the ladies out
for a tea party last week Sunday we are
going to review that on Wednesday I’m
waiting for the pictures from the
professional photographer so as soon as
they come you all will be able to see
our um extravagant royalty at nean
Marcus hello King thank you so much for
being here she needs a prco or is that
soup is that what you do okay so we’re g
to all this filling up our oven is
warming
up all right so I’m just looking I think
that’s all he does right just mix it all
up I believe
so he didn’t put anything else in it did
he it looks beautiful it smells
incredible the the oil from the sundried
tomatoes G is is kind of bringing
everything to
life I think this is good now his chop
looks a little bit finer than mine again
I am not a professional I just play one
on YouTube let me make sure your garlic
is in
there and then we’re ready to
stuff all right
so oh that looks so
good and it smells
incredible I would bake just this
all right so let’s see if we could spoon
it in there and get it inside the salmon
fillet all right so this is what we have
I don’t know if you can
see I can’t wait you’re loving the color
yeah it’s beautiful look at this y’all
all of that going in all right okay ah
light beverages okay juran’s trying to
get me to drink a beer shout out to
Germany okay so now I’m just going to
carefully kind of spoon it in
here since we have two
fillets oh y’all told me to mix the
salmon inside Shucks hold up we’re going
to do one more one more round I forgot
we have salmon
here if we cut out the mountain we’re
going to have some salmon bits inside
let’s do one more mixing
okay going back
in get that in
there you’ll like the color even more
all right hello lady and hello
xyx all right so let’s get your salmon
bits now I’m G tell
y’all this um this mountain I’m going to
try and get all of that in here
but you know it might look like a oh
oven is ready it might look like a
volcano
okay all right I think we’re good God it
smells so good y’all the shrimp and the
salmon and the tomato and everything all
right I think we’re good let’s see if we
can get it
inside okay let’s get a spoon
all
right so let’s open
up and we’re going to we’re just going
to put
it all in here as much as I possibly can
now in the recipe like we close up the
salmon
[Music]
on y’all I might have made too much
filling but do you care if it’s like
unable to close I’ll do half here and
see if I can kind of press it
down all right we’ll go with this so you
got a lot of goodness in
here all right
now I’m going
to try to really get it
like get it up in there down in the
corners and down in here if I
can
try to close it I don’t know if it’s
going to
close all
right that might be
y’all y’all were greedy
so that’s the best I can
do not bad all right let’s get the other
one let’s go ahead we’ll put them both
in well let’s go ahead and put this one
in wait hold on am I supposed to brush
it with anything before it goes in or
after I don’t think we brush it with
anything anything save for some fing for
yourself a let’s see how much we can get
in here all
right all right let’s put this in
here and really feel
it I’m just looking to see do he put
anything on top here
I think if my knife
skills oh he’s gonna put the teriak on
top okay I got to brush it with teriak
I’m glad I stopped
okay um if my knife skills were better I
could have done like a really nice
fillet the Duck Sauce yeah brush it with
the Teriyaki yep I see y’all see how I
mess stuff up because I just go fast all
right let’s get as much of this in here
as we can
try and keep the skin as
clean all
right all right let’s see if we can kind
of press
it
in kind of smush it
down all
right it’s a little bit
obese
but I think if we didn’t have the salmon
chunks in there I would have been able
to close the hello Material Girl but you
know we give the men what they want he
wanted the extra salmon bits in there so
we got it okay so now we need to brush
it with the teriyaki sauce I’m going to
put this on the other pan and then we’ll
brush it with the teriyaki sauce and
then we’ll put it
in um I’ll figure out something to do
with this leftover bits I almost feel
like do I want to put that in a little
ramet and put it in the air fryer um by
itself
okay sorry I know that’s
loud okay
now we’re going to brush it with
teriyaki let’s move all that can you’all
see I’m not going to waste it don’t
worry we’ll figure out
something okay teriyaki sauce so this is
what we have I’m going to put this in a
little ramkin with um a little pastry
brush and we’re going to get it spped up
with teriyaki sauce on top
and then we can go in the oven and we’ll
keep an eye on it fish when it’s done is
supposed to be:
145 so we’ll watch the skin I mean watch
the flesh you know I got to taste
it I’m not a huge terak
fan uhoh but you like it I love
it all right
let’s get
some all right so we’re going to put the
teriyaki sauce in
here and we’re going to brush our
fish
generously with your teriyaki sauce all
right and I’ll get some I’m putting some
extra on the side too so it can get up
underneath there on that
skin it does smell
good smells really good all right get up
underneath there all up underneath there
and I’ll even do some over top I’m just
going to move the little spinach inside
any little
bits all right and then one more
this will probably give it like a nice
like golden brown too for color we all
eat with our eyes first uh oh am I
running
out I’m just going to pour that on come
around the
sides so you have two
massive how many how many servings is
this three is this six servings what do
y’all
say okay that looks good all
right so we’ll put the big one at the
bottom uh oh Tik Tock is always giving
me
issues oh my goodness all right let’s
get this in the oven one serving y’all
are so greedy oh my gosh okay so we got
this one going in I’ll put this let’s
see I think I can put them
both what is 200 degrees Celsius I’m
just nervous about that all right next
one going in nice and Saucy we’ll put
this one up top it doesn’t feel like
it’s I got a weird feeling about that
that what do y’all think look at
this because this is a Russian recipe he
Capone $4.99 oh thank you so much bake
it 20 minutes at 200 but see it just
says 200 Alexa what is 200 degrees
[Music]
Celsius yeah we’re going to do 392 yeah
200 is not even barely when I opened the
oven it didn’t even feel like hot to me
looks good hello Prince Hello uh Sean
hello Emy uh Capone this is a request
for Condemned I’ll have a little bite to
taste it but I’m gonna pack it and send
it hello Christina looks yummy sounds
low should be more like 400 yeah 390 so
we’re going up on temperature
um yeah that that that didn’t seem right
okay so I’m going to clean up 392 thank
you lady k um I’m going to clean up here
and I think I’m going to take the
filling and put it in a Ramin and just
put it in the air fryer and see what we
can get now this is supposed to cook for
20 minutes um so we got about 20 minutes
to kill whatever y’all want me to do I
have we can do beverages I can do Q&A um
3:25 yeah we’re going to do the because
this is stuffed with a whole bunch of
stuff in there so it may take a little
bit longer CU I I think that that’s the
thing about these reels though it’s like
they just say 200 and that’s in a
different country okay so let’s clean up
I’m going to get some paper
towels mom says clean as you
go so you can hang out with me or you
can take a
break come back in 20 minutes I’ll be
here this is really me at home Sabrina
says Q&A okay my dear I will add the
link if anybody wants to come up or you
can just uh type it in the chat and I
will answer whatever questions you have
while I’m cleaning up here I may even
take the trash
out since we had salmon and fish we got
some cleaning up to do
since I had Seafood I’m going to go
ahead and take it out so go ahead and
ask uh whatever you like Christina’s
making snow snow crab oh that sounds
yummy Bella says what would you do for
the side
item that’s a great question this is
like an all-in-one meal probably some
extra vegetables maybe like a cold salad
or asparagus always goes really nice
with salmon uh but I’m thinking low carb
since this is for men probably like a
mash potato baked potato um y’all let me
know what would
y’all what would y’all eat with
that
um yeah cuz we need to cook that salmon
and we need to cook the shrimp on the
inside so and y’all had me stuff it a
lot
so but yeah the men would probably like
some type of starch with it that I don’t
know condemn you tell me while I’m
struggling with my
trash so
janky who does
this all
right I’ll be right back
okay this could be a great date night
meal because it could you could uh work
on it together like someone who’s got
really good cutting skills could cut the
salmon the other person
could all right the oven is coming alive
y’all heard
that um other person could do the
filling one second let me replace my
trap I’ll come to y’all’s comments in
just a
second right just need to get some paper
towels and clean this off
but you could probably do this with any
fish you know salmon is great but any um
any big fillet would probably work
really
nice all right let’s
clean all right
if I walk away the salmon is done now we
got about 20 minutes to to cook La says
yum oh Christina would make brown rice
yeah I guess you could do like a rice uh
peeloff seasoned rice like a Spanish
rice brown rice sounds really healthy
I’m not a huge brown rice fan but um
that sounds good hold on let me
clean up okay br brown rice sounds
good and let me wash my
hands okay that’s good now I think I’m
going to try and put the filling in a
ramkin and see if we can um uh put that
in the air fryer looks good salmon or
red snapper absolutely uh Bella says
adding the filet skills as a fourth
requirement I know right I’m not that
good at of me y’all saw I tried to cut
he got a really clean cut mine was more
like a mountain in a
valley oh Lily doesn’t like shrimp I
understand you can omit the shrimp if
you don’t like shrimp uh some people
have a
shellfish um allergy you could really
just do the extra salmon bits on the
inside and add the spinach and the
sundried tomato and the parmesan and
seasonings right okay so let’s
see we have the
leftover
inside what I want to do you know what I
would love to do but I can’t imagine if
you had like a puff
pastry and you had like a little um
dough o y’all what if I used my
rice we’re gonna fry this okay I have
have an idea while the salmon is in
there cooking we are going to get think
of a Hot Pocket I’m going to get my rice
paper wrappers or yes and we’re going to
cook this on the stove top go with me
have I ever done this before no but
that’s okay we’re going to make like a
little Hot Pocket with the
filling with a rice wrapper a dumpling
yeah so whatever um whatever dough or
bread that you can have use that as a
filling hello ibra and hello Kevin Aon
Laura says the stuffing is soft enough
to be a dip you could use those tortilla
strips as chips yeah but it’s it’s got
raw shrimp and salmon in here some of
y’all don’t mind that some of y’all
would eat that raw but I’m going to I’m
GNA try this I’m GNA try cooking it okay
so let’s do this together
so we’re going to get a bowl with water
let me get the rice paper wrappers
sounds good I know new hit recipe
loading let me show y do I know um what
is his name it’s
like no I don’t want to mess up Focus
Maggie
there is a chef there’s an Asian Chef
that I follow he does a lot of rice
wrapper recipes he does like Pop-Tart or
PB&J but he puts the filling in a rice
wrapper and then he fries it it’s it’s
weird but so good okay so let me get a
plate while our salmon is cooking yeah
it’s coming up the temperature I don’t
know if y’all can see it’s getting less
pink and it’s more like pasty so so it’s
coming along it’s doing its
thing okay
so these spring roll wrappers hi
Christina says a Hot Pocket H you cook
it and use it as a hot dip yes you could
cook this would you just cook it on the
stove top put a little ooy gooey cheese
in
there all right so you all can get these
in your Asian food section you all know
these like vegetable spring roll
wrappers you can get them with white
rice or this one is a brown rice shout
out to you Christina brown rice wrappers
all right so they’re like these Wafers
so you want to keep them dry until you
use
them so I’m going to do two okay now
it’s at temperature but let it do its
thing oh it’s bubbling in there it looks
really good hello Arizona hello Victoria
hello Jay
okay so you need
water so I’m going to just fill this
with tap water
because the water is going to soften and
activate wonder twins activate Okay but
you want to keep them dry until you’re
ready to use
them have I ever done this before no
okay maybe I could do it with one let’s
see so I’m just going to go in and kind
of turn it around in the bowl so that it
soaks up and it’ll start to soften but
I’m not going to let it get all the way
soft but I do want to get water on all
of it I can smell that Teriyaki hello
eth all right so you all
see once you get it and this is just tap
water all right so remember how it was
before but once you get it
wet all right and it’ll continue to
absorb I’m just going to put it on the
plate while it’s on the plate I’m going
to scrape the filling
inside here all right the exact same
filling that we had I put it all in the
middle greedy I’m gonna get all of it
y’all know how we
do all right that’s enough all right so
we’ve got the
filling and then if I can let me try and
make it flat in the middle
if I can Fold
It Square so we’re just going to ah fold
a little bit here y’all see what’s
happening I got a little tear but it’s
okay all right so if this were just
veggies or whatever you could eat it um
raw now I am going to pan fry this
should I double it up maybe I double it
up just so it doesn’t because it’s
really thin let’s go ahead and double it
up it’s really thin and then the heat
may like burst it open so I’m just going
to wet this other one we’ve done these
sweet with like uh fruit filling you can
do them Savory like we’re doing this
would be better in a tray I got a bowl
but see what’s happening all right and
then we’re just GNA we’re going to
double bag
it all right I see y’all in the comments
if y’all have other questions I’ll
answer your questions all right so I’m
just going to put this over top just
give it a minute to kind of soften up
let’s then we’ll bring the cooktop here
and do a shallow pan fry just a little
pan fry to to cook it uh Jurgen says you
like monk fish fish Ethel says hello
Miss Maggie hello Erin Laura singing
with the
oven Capone says next meet up should be
in your kitchen I would love to cook for
y’all okay let’s see I’m gonna turn this
over in my
hand oh boy don’t stick okay and I’m
just going to
double
fold so we have a little extra layer of
protection and these rice wrappers
they’re gluten-free because when you
think of gluten think of dough think of
wheat that nice pull that you get from
bread and each one of these is 60
calories all right so now we have our
hot pocket or whatever all right um I
should have get been heating up the
oil all right and then we’ll give the a
quick check did I put a timer on it said
20 minutes okay hold on Focus let me get
my
Skillet all right so we’re just going to
turn this on and put a little bit of
olive oil or any oil just a shallow pan
fry and we’ll just kind of cook it until
it gets crispy and the shrimp is done
all right um while that’s doing its
thing I’m nervous black lexicon says why
are you making extra good food now we
got a request condemned has requested
this hello Sir Daniel I don’t mind
cooking for yall hello Headland y’all
can clean up and I can relax Capone says
it looks complicated y’all we just had a
meet up in Atlanta you should have come
um hello Jessica absolutely okay so this
is starting to heat
up all right I’m going to put the rice
paper in here and then I want to check
on this
fish all
right be careful with that I don’t want
to tear
it all right so we’re just G to put
this we’re just going to let it cook and
make a Hot
Pocket all right um while it’s doing its
thing
I should have put a timer the fish was
20 minutes hello and we don’t want to
overcook it let’s bring out one and do a
temperature
check I’m just going to let this kind of
fry and then we’ll turn it
over and we’ll switch the fish
looks really good I’m going to do a
quick temperature check the shrimp looks
kind of
pink okay
um fish is done at okay so this is
moving around well
145 all right that’s Celsius
let’s see if we can get in
here
100 no or like
111 we’ll go a little bit more but I’m
going to um I’m going to switch it I
think it looks beautiful on the side
though let’s flip this
over okay yeah we want to get that
inside nice and done so I’m going to
move this one to the
bottom good thing we got that skin there
all right so a little bit more and then
we’ll take it
out
okay let’s flip over our
poptart I should use my fish Turners I
don’t want to splatter okay so let’s see
if we got a nice crispy crust going
on now I’m excited I’m excited about
this three more minutes then rest it for
wee bit okay all right not regret oh
four minutes ago four minutes four
minutes ugy pressure on four minutes
four minutes four minutes let me fresh
it on Hello 504 hello 04 okay let me
know when it’s time to take it
out thank you I need y’all cooking with
me okay okay perfect perfect yeah we’ll
take it out because it will continue to
cook so let’s do this for three minutes
and we’ll take this out we’ll bring our
fish here we’ll cut into this and see
Hello Arizona oh y’all can’t see we’ll
cut into this
and see how our feeling is oh okay take
it out
now I’ll turn off the
oven you just don’t want your salmon to
be dry y’all are dancing with me okay it
smells like it’s getting
good I’m looking at the
color I feel like the shrimp is pink on
the
inside yeah you can see the shrimp on
the corner is pink I think we’re good
okay so let’s take this out let it rest
for a second and then we’ll cut into it
want to put it on a little rack with a
little drip tray
underneath it smells good it smells like
the um fish hello Emanuel 10 minutes
left
okay okay turn off the oven now okay
oven is off all right so let’s
we got our
poptart why do I keep calling it a
poptart it’s not
sweet all right I’m just going to put it
on
here so it can kind of stay crispy we
got a good crisp on both
sides yeah I know it’s hot I
know condens now I got to play the
waiting game okay let me take this
out with our filling
all right so we’ll cut into this in just
a minute so that is our spinach parmesan
and uh what else is in there sun dried
tomato all right so we’ll let this rest
for just a second set it here I will eat
that all right let’s move this okay and
move this you think we’re ready to bring
our salmon
out all right so this is good
all right y’all ready think we’re good
oh let me update you on the board now
you’re up to $30 oh my gosh thank you
thank you so much okay let move my hot
pocket so I don’t get
any
anything it all
right watch it $30
and then I’ll take your fish
out
okay I want to get in here now I’m
greedy y’all I want to get in here I
want to get in there all right let me
just cut into it greedy
um I know I know I know I know
we’re going to put some chili on the
side I know I know hold
up all
right for research purposes all right so
we have our sugar-free chili sauce for a
little bit of uh sweet heat all
right and this is doing its thing
let’s just get a nice cross-section of
that see what it looks like
inside
go
okay I’m so sorry I got to get in
here the shrimp looks great the
spinach everything let’s take a plain
bite
you don’t need anything oh my God y’all
when I tell you and it’s falling apart
but I don’t care the
shrimp all right hold
up gotta get in here
oh greedy let’s put that back in
here I’ll go get the fish I promise
this is so
good
okay y’all would eat that y’all would
eat that oh my
God okay
Focus fish all
right let’s take out the fish mm a nice
sandwich I know right so good nose is
running but in a good way hello Carla
hello
Aaliyah all
right all right let
us oh
yeah this looks
incredible I’ll take it out and um
put it on a nice platter for
you oh let’s turn it on
first I’m just going to check the I
think that looks
good we’re going up to
140 two I think we’re good 143 145 is
Seafood
144 Bella yeah y’all would eat that
absolutely all right we’re at 145 all
right so your salmon is this one is done
let’s take out the other one and I’ll
put a I’ll put it on a nice platter for
pictures if you want me to taste it I
will if not I’ll just let it cool cool
it now oh my gosh I got to figure out
how am I going to ship this to look at
this I’m going to have to like
really going to have to get ice packs
and lots
of all right we’ll figure it
out looks
beautiful um oh what do you put on the
end do we brush it with something else
let me get a platter and we’ll take a
picture and we’re done I’mma eat the
rest of that looks
yummy oh my
gosh okay
okay I think he brushes it with with
something else doesn’t he let’s see one
last time for anybody who just got
here and you know I want to garnish it
with some parsley and all that but this
is what we made all right so we filleted
this salmon tried to chopped up some
shrimp chopped up sundried tomato
chopped up spinach parmesan cheese chili
flake salt mashed it up stuffed it
inside I couldn’t get mine to close all
the way we put the
Teriyaki put it in the
oven ah oh that’s just a dipping sauce
no we’re going to brush it with more
Teriyaki okay last thing brush it with
more Teriyaki
okay okay so let me get your final
brushing and then I’ll oh you can’t see
and then I’ll plate it for you all
right so going in with the
Teriyaki all right
oh it’s got a nice texture to it like
it’s it’s stiff and crispy but um how do
you say it’s it’s not dry like I don’t
know it’s got a little bounce to it a
little bounce to it why do I do that I
don’t
know oh my gosh I wish I could have
gotten mine to close up but I think this
is kind of pretty seeing all the shrimp
and the sundried
tomato and all that goodness in there
all right first
one first
one it’s
done all right
then we’ll
switch okay yeah the Teriyaki makes a
big difference if you all can see like
before you brush it see how it’s kind of
dry I think it still looks good but
notice how it’s kind of pasty dry we’re
going to go in here with the Teriyaki
and give it a nice little
basting a nice little bath get it
beautiful pour that pour that all over
get that inside there so you get that
nice little cut of Juicy sweet and
savory
fish you could impress with this put
this on your uh table when you’re having
company ladies if you’re cooking for
your man and he’s having company if
everybody’s okay with fish and shrimp
this would be a
great um centerpiece all right so I’m
going to put the tail on the
[Music]
platter yes I will pack it and ship it
to you but let me see how I can present
this
I don’t want to cut it I don’t want to
taste any of it I know it tastes
good all right let me get my other fish
turner and we’ll try and get this on
here for Capone says eat it right off
the pan y’all have y’all been raised by
W wool Soul project says yeah I’ll ship
I don’t mind shipping for y’all hello LW
bird
Brian okay so let’s get up underneath
here make sure we have it
clean off the
pan and your dinner is ready so I have
made your stuffed
salmon with your I know the light makes
it look kind of
crazy
mhm but I think it looks really really
really good even though I didn’t get it
to
close all right if you want only if you
want me to I’ll cut a sliver off the
side and taste it but you all ladies you
can make this and put this on the table
and serve this I think this would be
wonderful looks good um nice and filling
protein um I showed you how to make it
sugarfree uh dairy free where is my taco
I’m over here talking to y’all look this
thing right here condem says cut some
all right if you
insist hold on I got to eat my hot
pocket all right which one do I want to
cut I’ll cut this
one I’m going to save this for the
pictures this is how my channel started
y’all know I used to um you know just
cook and re recreate recipes on my own
then I would post the finished product
like this and people would say did you
make that yes I made that so let’s take
some pictures and um I’ll cut off a
piece of that
one move everything out of the way for a
little food
styling but this is why I cook live with
y’all so you can see everything and even
though I didn’t get it to close up I
think it still looks really good you
could garnish this with some lemon
slices you could do some fresh parsley
his is just like that he says cut it and
get that nice cross
section let me get some pictures then
I’ll get a piece for y’all all right so
yes I think it’s a
beautiful oh my gosh y’all I think it
looks
incredible so when y’all see this on my
page Maggie did you make that yes we
made that hello Charlie hello uh hes
Bland hello guilt all right like uh my
photographer friends tell me take lots
of pictures from lots of angles some
with the flash some without
flash you never know then I’ll just do a
video I’ll set it to music later the
kids are like Mom you need
voiceovers look I’m
old all
right okay all right so your fish is
coming your way I’ll overnight this to
you I’ll have to let it cool
refrigerated I’ll have to wrap it put it
on ice but I will ship that to you all
right so you want me to taste
some and I’m sending you both
um I’m just going to cut a little
sliver like I don’t want to mess it up
but
um let me put it on
I’ll just put it on this silicone mat
this is what I got left so I don’t cut
on my
nonstick this one is a
bigan all
right right
oh we got oh oh oh oh she I’m doing
great all right y’all let’s cut a little
sliver and I’ll tell you
all what it looks
like oh my God y’all it just melts like
butter oh my gosh wait till y’all see
this oh my
gosh all right
I’m just going to scrape this up I’m
going to show yall the crosssection let
me get a little
plate if I had gotten it to keep
together it probably would be
y’all this is not proper etiquette oh I
got your crispy
skin here’s your crispy skin
look at the crosssection I know this
doesn’t look pretty looks nice and firm
all right let’s get in here let’s get
some salmon God it’s a big piece not
elegant look at that
oh my God oh my
God yeah we gonna have to wrap this up
we’re gonna have to wrap this up shout
out to those of y’all who like the
crispy
skin I can’t
stop oh my God
y’all m
mhm
mhm
MH all right stop last bite oh the
Tomato the
garlic y’all we are done this was Winter
winner salmon dinner Blanchard says what
is it stuffed with so
kemia asked for this it has spinach
shrimp
salmon
parmesan sundried tomato and garlic all
right so we did it we’re going to go
ahead and
dismiss and um let’s see today’s Monday
this was a lot of fun y’all I missed the
kitchen um I do stream every day so
we’ll cook something else
tomorrow uh if y’all want me to make
something for you you can just let me
know condemn sent me this recipe and he
was like oo I think this is my next
request
so um we’ll cook tomorrow and then
Wednesday we’re going to do a recap of
the tea so looks good all right thank
you Lex black lexicon says my teeth look
white because of the food Nana made us
brush with baking soda when we were
little uh Bella says is that a bamboo
place mat this is actually a silicone uh
line but I I can get some bamboo I know
y’all in California are very um
environment conscious let me just see
make sure I didn’t miss anything thank
you all excuse me thank you Juran
another winner winner y’all like it I
think it looks incredible we got the
pictures now that it’s resting it’s
getting nice and
juicy Sonia says you you like it showing
the stuffing okay so you all like it
with the stuffing showing hello Emy
hello Efron some people really like to
see what’s in their food so good to know
you’re G to make it you like it looks
beautiful picture perfect
mm who made this who made that Maggie
you made that you go to the grocery
store taste it taste it all right okay
everybody uh a restaurant would charge
$70 yeah how much would this cost y’all
the filet was 25 and then the
ingredients maybe like $5 for the shrimp
veggies maybe another $5 cheese maybe $5
y’all can cook this could be an
incredible restaurant quality date night
meal at home ladies cook for your men
all right thank you condemn I’m glad you
app appreciate all right Instagram let’s
go ahead and dismiss see you all
tomorrow Tik Tok thank you all so much
see you all tomorrow class is dismissed
thank you all for the
hearts if I can end it y’all know I’m
old how do you
oh there we go all right Facebook
YouTube twitch and Twitter thank you for
my flowers this was a labor of love love
but I’m happy to cook for y’all all
right see you all tomorrow for another
struggle cooking class