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hi everybody this is Chef Rob and I
coming to you live from the aortic
kitchen along with Indie Seltzer the
dietician and we are happy to have you
here at the aortic hope YouTube live
channel uh this is is our twice monthly
aortic kitchen so thank you so much for
being here uh tonight is the we’re going
to do a lot of demos on appetizers and
light bites so uh join us this is some
fun stuff that you can do we’re coming
up into summer these are healthy nice
treats that you can do for guests
they’re not all too difficult and uh you
should enjoy them and we make an
adaption so the recipes will be posted
later on the aortic hope uh Facebook
page and their homepage on Facebook you
look under files and you will find them
there probably tomorrow okay so we’re
going to get started here in a minute
Min is going to
disappear for a couple of minutes while
I get started
so we are going to do three different
appetizers tonight we’re going to do a
seared tuna over Asian sloth I’m going
to do some crunchy roasted chickpeas
which are real healthy a good
alternative
to uh potato chips and such and then
we’re going to uh finish up and do a
couple different Bruce skas Josh I’m
gonna put some things on The Cutting
Board here for a
second this is what we’re going to start
with is the Asian
tuna and then we’ll move into our
chickpeas and brusketta to kind of do it
all at the same same time so let me um
let’s start with the the tuna so this is
a this piece of tuna is really special
this is a what’s called Saku tuna now
Saku tuna
is uh it’s it’s cut in a block it is
Triple A sushi grade yellow fin tuna is
caught and handled at Sea is butchered
and Frozen everything’s frozen at Sea
which is really the best you don’t want
it to come in uh you know just
refrigerated on ice and then be frozen
later you need it to be cut and Frozen
as quick as possible so these are cut
into blocks uh large blocks this is a
this is a third of a piece that I have
down here and it uh they come about 20
ounces a piece they’re por Ulin they’re
not bad as far as expense wise but uh
they’re really great for doing things
that where you want a good consistent
shape a lot of chefs use these for sushi
uh if they you know for making rolls and
things of that nature because you can
cut nice long uh rectangles or squares
uh you know nice logs out of them
because they do have a great shape
you’re not working with the triangle the
typical tuna so uh they’re really great
uh you can eat them as Sushi of course
so you can eat it raw if you wish you
can also cook it which we’re going to do
a little bit I’m going to sear it and
then we’re going to put it over in Asian
SLO so the first first thing we have to
do with this is I need to marinate it so
to marinate it we’re going to build a
quick
marinade and I’m going to use some extra
virgin olive oil okay and by the way
talking extra virgin olive oil if you
can see this bottle well kind of yep
anyways this is uh from well I hate to
mention names but this is from Aldi this
is their extra virgin Sicilian olive oil
it’s dop which means that it’s U
guaranteed that it came from this the
area that they they say it does by the
uh government of Italy and it um was
rated as one of the top 10 olive oils
imported into the United States this
year and this uh 500 milliter bottle
only costs $8 all right where typically
you’ll spend 15 20 25 30 uh and this
will stand up against almost any other
it’s in the top 10 so I thought I’d show
it to you and do that so a little bit of
olive
oil about a couple teaspoons of sesame
oil don’t need a ton this this very
strong toasted
sesame so five spice
powder about a half a
teaspoon can’t really use too much of
this in
here some togarashi togarashi is a
Japanese uh pepper blend and it is has
Sesame and assorted Chili Peppers in it
and it’s used uh in a lot of things but
it’s got great flavor and it’s a real
good addition to this it’s got black and
white sesame seeds in it but I’m going
to add a little more Sesame because I
like that coating on the fish so I have
some
other sesame seeds here there we
go and I just give that a little bit of
a
swirl I’m going to set the fish in
there all sides get it well dredged you
know get it immersed and coated is the
word I’m looking for here okay we’re
just going to leave that for a while
because I need it to sit and marinate
for several minutes you can even do that
a half hour you notice the Saku block by
the way is partially frozen still I
pulled it out this morning it comes in a
vacuum packed uh plastic bag when you
thaw this you want to take it out of the
bag all right uh a lot of people don’t
do that as dangerous uh there are
recommendations from all the
manufactures to remove them from those
vacuum a lot of fish comes in that if
you buy things from your grocery stores
from Costco whatever the fish you know
Cod and salmon and so on they come in
little individual vacuum bags you’re
supposed to open those up and take the
fish out or at least open them because
there is a slight slight risk of
botulism if you allow them to thaw in
those vacuum packs because botulism
spores germinate under uh they’re
anerobic and without oxygen so those
vacuum bags if that fish had been
contaminated it could start generating
so say more uh be safe cons sorry and
take it out of the package and set it on
a plate or in a you know container and
let it thaw in the refrigerator is still
the best way to do it uh overnight okay
but I left this partially frozen so I
only pulled out a little while ago so
when I see this it’s going to stay nice
and rare in the center I don’t have to
worry about it overcooking so that’s a
real easy way to deal with that all
right unaa we’re g to let it sit the
side
and so next I want to talk about I’m
these crunchy chickpeas as you know
chickpeas garbanzo beans are really
healthy we talk about them all the time
they’re a great source of fiber they’ve
got you know protein uh they’re just a
lot of minerals and vitamins that are
available in them too so they’re one of
the better beans that we want to eat and
uh we can do a lot of things with them
besides just making hummus or Salad okay
so what I like to do is make a crunchy
roasted chickpea now in order to make
things crunchy I’ve talked about this
before the uh definition of crisp is
what’s the definition of crisp anybody
know anybody know you know who’s me
who’s you uh Mindy not
oh well okay Mindy’s isn’t with us so
she’s checked out for a couple of
minutes um total absence of moisture
okay if you want something to be crisp
or crunchy there has to be no moisture
so if you can see here on The Cutting
Board I have some chickpeas that I you
can take them out of the can and rinse
them or I cooked my own uh but then you
want to drain them and then you know do
like in the uh
uh in in the movie The Karate Kid you
know wax on wax off wax on wax off but
rub them roll them between two pieces of
paper towel until you are pretty sure
that they’ve gotten all the exterior
moisture off of them and see my paper
towels are pretty dry so I’m in really
good shape you then put them
onto a sheet pan a line sheet pan and
which I’ve already done
and you put those in a 300 degree oven
for about 30 to 45 minutes until you are
sure that they are totally dry and
starting to Brown so you can see by
these the are starting compare the
color um of a couple of
these okay to a couple of these see
they’re brown they’re smaller now I’ve
taken a lot of the moisture out okay so
they’ve been and I’ve already pre-
toasted those because it takes too long
for the program what do you do
um so these are now going into a 425
degree oven after I season them now to
season these is really very simple
because you can do them any way you want
I have it in the recipe uh you can make
them Savory or you can make them sweet
okay uh you can do them with cinnamon
sugar and make them sweet and crunchy
you can do them with cumin you can do
them with chili powder I’m going to do
if you remember the rasa hanut the spice
mix that I made for the shakshuka before
so I made some of that I still have some
of that around so you don’t need much I
need about a half a teaspoon teaspoon
put it in a
bowl
okay these are typically hot when they
come out of the oven again we take a
little bit of our extra virgin olive
oil now this is only about a teaspoon or
two because we don’t want them greasy or
oily just blend that together real
fast
okay and take
our little babies
here let’s see if I can do all this
without getting any on the floor that
will be a magic trick oh look at that I
am on okay challenge one completed so
we’re just going to toss these around
in the oil get them coated on all
sides so now they’re all nice and
shiny you’ll see when I put them back
down
okay okay going to rinse that out I’m
going to rinse my hand out thank
you I need thank you
shake them shake them get them so
they’re
all everybody’s on the the pan okay now
we got a 425 degree oven ready these are
going in for 15
minutes
so just so I don’t
forget there we go 15 minutes and those
will come out hopefully nice and crunchy
if they’re not we’ll leave them in for a
couple of minutes more okay but that’s
what you want to do just wait until you
can sample one see if it’s crisp and uh
kind of like a a nut okay you want it
nice and
crunchy pretty simple right again you
can cook your own which I like to do
because even the no added salt ones you
know you’ve got to deal with the cooking
liquid and everything else uh I prefer
to do mine but you can also do a no
added salt uh canned garbanzo bean and
drain them really well and show later
we’ll show you what to do with that
liquid you don’t have to throw away that
liquid it’s called aquafaba and you can
do lots of things with that liquid from
the chickpeas
okay
so how come you never tried it with your
own we saved our own water to do it yes
we have I made a lemon mering pie oh
that’s right you did with uh
the um aquaba thank you you’re welcome
all right so I’m gonna get this
moderately hot this pan I can
turn ban on a little bit and I’m going
to get ready to sear this tuna need to
turn it some more a couple more
times honestly I I prefer to have the
tuna marinate a little bit more uh half
hour an hour uh but for the purposes of
the show it doesn’t really matter uh but
it still it’ll still have all that
flavor on the outside okay because I do
need to sear this and then once you’re
done searing it you need to to chill it
before you cut it uh to make our
brushetta okay
so want your pan nice and hot so I need
to wait a minute here and let it finish
heating
up I can tell I can put a little oil in
there and how do we know if my pan is
hot and the oil is
hot and that’s got a lot of oil on it so
we don’t need a lot I just want to see
some here oops
and the oil will start to Shimmer in the
pan if it is
hot and we are just about there okay I’m
going to do this one more time and I’m
going to do it again because I’ll
probably pick that up with my hands one
more
time now that’s going to go on top of
some Asian SLO so while I’m
waiting uh for that to heat up I can
work with the Asian law got a few things
so the Asian SLO is basically a CO SLA
uh in the recipe it calls for Napa
cabbage with if you’re not familiar with
Napa it’s a much lighter curlier type of
cabbage it’s more like a cross between
Roma lettuce and cabbage if you don’t
have that or can’t get it it’s a lot
more expensive than regular cabbage you
can use just regular green cabbage
that’s what I do most of the time at
home and we’re going to do that today
because I happen to have a half a head
of cabbage in the refrigerator and I’m
like why spend more money
on the uh you know on a new piece of
cabbage so it’s really it’s a really
festive mix I’m putting the the
ingredients here on The Cutting
Board I’ve got
cabbage and we have uh bell pepper you
can use any color you want but typically
either red or yellow is best or orange
uh because you have other red things in
here and you don’t want uh or green uh
we have a lot of green in it so stay
away from the green plus the flavor is
just a little bit too strong cabbage
peppers and in here I have diced
jalapeno I have radishes and carrots and
celery and red onion are all mixed
together now I’m making a small bash
because this is appetizers now if I make
it for myself and we’re doing this
typically I will make a large bowl this
is a very small bowl for me uh because
we’ll eat this for several days because
it’s just so delicious and it’s good
with everything and it’s good on
sandwiches next to sandwiches or
whatever or the leftover tuneup so I
have these vegetables here I’ll just go
ahead and put them in the Big
Bowl I didn’t cut these other two
because I want to show you something
real
fast the
pepper now if you’re going to cut
peppers and you
need um know Julianne you know strips or
you need to dice it which we’re going to
do a very small fine dice uh you know
never
do the don’t don’t split your peppers
down the
middle and cut them that’s that’s a pain
don’t just cut the tops off because that
is also wasteful what you really want to
do the easiest way just take your knife
and a little bit off center just cut
straight down on each
side then you can see and you can cut
around where the seeds
are and then you just have your core now
you can still you know cut that bottom
off and use it if you
wish we don’t need a lot we only need a
tablespoon or so and then you can trim
these
up okay oh always remove the pith the
pith is the white part in the
middle I’m not going to throw that away
you think I’m going to no just cut that
off and same with this
piece just cut around it
and then remove that little piece of
pith because the white pith uh is very
I’ve mentioned that before pith is very
bitter and does not make your food taste
very good the texture is not so good
either right it’s mushy and soft and uh
doesn’t really contribute much to any
dish so we don’t really want that so
once you do that then you can
just aortic Chef almost cut his finger
off there see I tried that last week
yeah you did that earlier in the week
Pan’s ready yeah okay my pan is ready
yeah that is ready all right so let’s
stop this for a second my
tongs
okay over by the stove
here now this is going to take
about two minutes to a
side and also you want
do you can see that you’re going to look
for a little you’re going to see it it
starts to turn white as soon as it hits
the
heat you see there’s already a white
line forming can they see that Josh I
believe they
can okay and so we’re gon to let
it go until that white line is about
a about a quarter to a half an inch and
then going to flip it all the way around
on all four sides you don’t have to
worry about the ends but the four sides
need to get that little white line
around them okay so Mindy’s going to
handle
that
okay now so I’ve got my Peppers going
here and we just want to cut some nice
small pieces of pepper what would you
like
oh yes Minnie doesn’t like splatter on
her new
stove can’t blame
her okay so our yellow peppers have gone
in we don’t need to waste we can do a
couple
more
okay those last couple of strips all
right
so and we need
about a cup of shredded cabbage now you
can you know you can try to shred it
with a box grater uh I am going to need
that again so or just you know cut up
the
pieces of your cabbage and then just you
know me
just we don’t want long strips
because the way this is being presented
you’ll see we need it all to be chopped
okay little short pieces of
cabbage ready to flip
yeah that’s
ready
okay so there’s the bottom side now on
the top nice and
crispy that meet your approval sir yes
fine yes
beautiful and we’ll just do another
piece
here but just cutting it makes it easier
to deal with it having nice short pieces
I don’t have to re chop it again so I
just pre-cut my cabbage to the
size the width is the size of the pieces
that I
want
okay there we
go this is real simple sloth this so
delicious though
okay it Popp okay they’re done are they
yeah okay they’re
popping okay then we can take them
out if they sound
crispy I was going to have the spot over
here for them hold on two
seconds right side you do the sides
which sides you want the cut sides long
sides not the cut sides
go move
okay and you can put
these over there if you wish I will
moment okay probably turn the pan off
okay the dressing dressing is real
simple the dressing is made with rice
wine
vinegar fish sauce now fish sauce real
quick fish sauce is really salty okay uh
but it’s a special you know it’s got
that Asian flavor it’s thi typically
made in Thai I use this uh it says squid
there’s no squid in it it’s made from
fermented anchovies okay and it’s very
intense now the recipes I typically use
will call for like a quarter to half a
teaspoon I only use an eighth of a
teaspoon just a few drops in here to uh
get that little bit of flavor all right
and um so I have the rice wine vinegar
little um well here let me read it to
you my memory isn’t what it used to be
rice wine vinegar some
sugar some lime juice the fish sauce
some pepper and some olive oil and then
about a teaspoon of grated fresh ginger
so I just want to do that real fast in
front of you can I take the fish out
sorry take the fish and put it on this
plate and put it in the
fridge okay
so fresh ginger root wonderful stuff
potent ginger powder will not really
work for this particular product okay so
but what’s nice you can take your ginger
root this has been washed and just use a
grater use a this my microplane right
not a jumbo jet it’s a
microplane or just regular little hand
grater something with small holes in it
will work and we just want about a
teaspoon you don’t even have to peel it
because if you grade it as I am doing on
The Cutting
Board you will see that the the skin
pushes
back and it does not end up in the
food even if it did it’s not going to
hurt
you see how nice that is so I want about
a teaspoon and that
looks that look it’s about right put
that in
there okay give it a quick Swish and a
swirl fact I’ll just use the spoon I
don’t need the Whisk okay mix it all
together because we want this to sit for
a while too once this um we put it on
the salad we want the salad to marinate
we want this to really soak into the
cabbage and everything so on we
go didn’t make a lot because we don’t
want this
wet mix it all together see how pretty
that is it looks like
confetti all sorts of nice
colors now that green is
jalapeno but I bet you this salad is not
going to be very spicy because what did
I
do well when you cut the jalapeno you
can do the same way I did the pepper cut
it around the stem okay slice down you
get four slices all right down each side
then take your knife remove that pith
because that’s where all the heat is in
the white it’s not in the seeds it’s in
the white Pit then wash them under cold
running water and make sure you because
it’s a little bit
of uh fiber and that gets on there and
that’ll have the the the heat in it so
rinse all that off all you have now is
nice jalapeno flavor with really without
the heat so
all done let it sit for a while and we
are ready to move on to
the the next chapter of our L all right
I’m gonna use that uh sauté pan again
okay not for a while why because it’s
still cooling off okay that’s okay
excuse me take
it take
it okay the timer would you turn it off
please
I’m just going to wipe this out this is
a you know coated pants so I have to
worry about anything sticking really
nice even washes out the fish sauce
Stone no it’s not going to be it’ll be
all right I said there won’t be any oh
remember I used to demonstrate t fall
when first came out in college it was my
summer job yeah you know these it’s
really funny these te fall panss they
were around for years and years and
years and you know I’m like no I really
don’t want another one but they last a
long time
and they really they work great so this
the one pan that I have that isn’t uh
you know that isn’t stainless steel or
cast iron is I have one still coated pan
okay all right like to toast the so not
quite yet okay you should not have
touched that no it wasn’t hot oh so I
took one out so if they get to this
point they’re overcooked I wanted you to
show them the small
camera okay when to start popping uh
it’s like popcorn okay so I need to do a
little clean up here real fast okay that
that excuse me no problem what something
hot no I’m trying to remember what I did
with the sponge probably
okay all
right so next thing we’re going to do
I’m making two different types of Bretta
you saw the tuna which I was getting
ready of that’s all sitting and chilling
and marinating and being ready the next
one we’re going to do is a oh well the T
us two different brettas I’m sorry I get
ahead of myself sometimes you do I’m
doing a saute a
mushroom okay a mushroom and balsamic uh
bruschetta a little bit different
typically you think of brusketta
as the one with you know chopped
tomatoes and lots of garlic and olive
oil and fresh basil and it’s on you know
grilled um Italian
bread um that is you know that’s the
typical brushetta but you can do other
things with it so we’re doing two today
I’m doing a mushroom brushetta and I’m
doing one with ricotta and fig uh which
is really absolutely delicious
so this we can turn off we’re going
[Music]
to all right now I can start this
again oh first I have I do have to start
sautéing
mushrooms aren’t you using olive oil
extra virgin olive oil not to sauté with
why not because it’s a waste that’s true
it has a very low heating point as well
no we need need to do with these
mushrooms was them slow things down need
to give them a quick rinse I noticed
some dirt on
those and these were pre-sliced yes
these were pre-sliced we decided not to
slice them we bought them already done
and there’s they’re a little thick for
what we’re doing tonight but that’s okay
sometimes you just don’t want to slice
you know you don’t want to do it you
want something easy so make it work this
way now this these are getting wet so
this to slow down the cooking time for
the
mushrooms the pan off the heat nope I’m
they’re going right in I know I just
pull it off so it doesn’t flash on you
sir oh okay not
going okay mushrooms
in a couple more I’m not going to do
them all it’s really deal washed them I
pulled them and did it got them ready
there we
go I’m going to want to sauté these
until they get nice and brown so we need
a little more heat again and Minnie’s
going to just leave them alone and let
them sit in the pan
okay okay tell me why can’t I play with
my food well you move things around they
don’t Brown okay so want your food to
Brown you just got to leave it alone and
not
you know just let it let it cook let us
do its thing while that’s starting to
cook I’ve got
some garlic to slice to go with that I’d
like to show you those little tricks on
The Cutting Board too you know I have to
do some knife skills just part of
my my training or my being a trainer we
always do nice you see how I quickly
easily got the skin off of these garlic
cloves okay just a quick little not real
hard because I’m going to slice these I
don’t want to chop them if I was going
to chop them up or mince them I would go
ahead and smash them and you know make
them just bust them up so that’d be
easier to do but these I’m going to
slice and I want to slice them real thin
so I’m just going to take my knife and
try to cut nice thin paper
thin pieces of
garlic
now what do you need to be able to do
this now you see how nice and thin these
are
what do you have to have in order to do
this what do we always have in this
house Shar KN yes sharp KN show you
sharp KN yeah can you see the tip of my
finger I could show him again his KN
dropped touched my finger and sliced it
through who dropped it I had it in my my
brace and I dropped VY dropped it on
herself how I dropped it on my pinky I
don’t know but anyway so the knife just
fell couple of inches really from her
between her thumb and uh index finger
and just hit her other finger and I just
sharpened it so it uh went right through
so you see how nice and thin this is
okay that’s what we want so I’m not
going to add that right away because
it’s going to
burn can I put the bread in
yet um a little ahead of yourself but
yes you can go ahead and toast the bread
we need to toast the bread on both
sides now rusa typically Italian bread a
baguette but you know what being tic
Chef I take Liberty and I change things
up because you know I have my sourdough
right so last week I made some really
nice I got here on The Cutting Board
again okay I made some rye bread with
you know 90% Rye flour this stuff is you
know good enough for any Deli in the
country and it’s really really nice uh
so I was like you know what we can make
make our brusett Bretta even healthier
rather than doing on a white bread uh
which is what a bad get basically is uh
let’s do it on a nice whole grain
sourdough enrich bread that’s you know
not only really tasty it’s actually add
another level of flavor since we’re not
using salt in our food so this will be
really nice so we’re going to make it on
our on
my P bread go ahead
they got posted on both sides so then
he’s going to watch it then she’s going
to flip them see these are starting to
Brown
nice R does the flipping I just get a
spoon and toss them
over I like to make a
mess that’s my job that’s why you get to
clean it up I always clean up my own m i
cookie clean yeah he cooksie clean so
he’d rather he cook and was all that’s
part of the chef thing you know I was
never one of those chefs that sit in the
kitchen and makes a mess and then
expects his staff to clean up behind him
um I always always because of my
childhood trauma cleaned up after myself
okay it was I mean I really uh employees
would want to chef chef you don’t need
to do that I got it I got it yeah I know
it’s okay I’m doing it I don’t mind in
fact I like washing dishes it was always
wor went if I got really stressed out in
the kitchen I could uh go there and
relax so let’s give these another second
all right and while those are Browning
still the other one that I spoke about
so this by the way is g to be finished
with the
garlic and some balsamic vinegar and I
thought about some dill weed but you
know what the bic’s going to just
overpower the dill weed so really not
going to do it we can put some black
black pepper on there though which I
have here and I have some dill we can we
can still play with it but hit these
with some pepper while they’re
cooking we’re going to season multiple
levels St there for
minute is it toasty I’m going to flip
them first Noe needs more I know it does
turn it up to high you’re G to drop the
oil I caught
it why is it there because I’m going to
use it that’s for you to brush on your
bread so it’s right next to where the
bread comes out oh now you no not yet no
after it’s all
Toasted
please
fine and I’m
going since we’re so far away from the
broiler oh look at that see the color
we’re getting on these mushrooms now
beautiful beautiful this is what I’m
looking for
most on the rest of them are brown you
notice they’re more golden than brown
I’ve never quite figured that out well
that’s what we call in the kitchen gbd
golden brown
delicious everybody says the chef says
make a gbd and everybody knows what he’s
what you’re talking
about okay those are going so we’re
doing the mushroom with the garlic and
balsamic we’re also going to do the Fig
and uh ricotta cheese so I have some
ricot cheese here this is part skim
ricot and we’re going to flavor
it with some black
pepper okay don’t be afraid because you
know again we have to build flavor and
I’m going to use fresh thyme you never
use fresh thyme now you notice I use
dried dill in the mushrooms and I’m
using fresh thyme in the ricotta cheese
why is that because
this one is not being cooked so I want
the fresh flavor of the th where the
dill in the mushrooms is going to
hydrate uh in the juices of the
mushrooms so that’s fine I mean you can
use fresh dill uh I could you know but I
would then add it at the last minute
after everything is cooked you don’t
want to add it uh fresh herbs break down
like we talk about that with tomato
sauce you had B basil fresh basil in the
beginning you know you’re not going to
any flavor from later on you need to add
it right at the finish so same thing but
now this cheese is not really going to
be cooked anymore so I’m putting my th
leaves into
it and all you have to do if you can see
what I’m doing if you take a strand of
fresh thy Pap burning just pull it
through your fingers that’s okay I don’t
care if the paper burns and you can chop
it up some more if you wish or or not
because this really th leaves are so
small okay is it stir it all
up now this is part skim it’s a little
thin so actually I’m going to enrich it
with another little drop of being very
Italian couple drops of extra virgin
olive oil again building flavor at every
level that we’re going to uh of the dish
okay everything that goes in our mouth
we have multiple levels of flavor all
right so good those mushrooms are well
cooked nice and brown okay so careful
excuse me because I’m coming across with
the knife which you should never do but
I’m going
to I don’t want to put my garlic into
the end because I don’t want it to burn
up I just want it
to don’t put Brown in the beginning
because it’s going to burn
okay just toss that around
there more oil
and this is going to the
side okay may
I excuse me no you may not step back
okay this is turning
off okay that looks like it’s
toasting okay going to deglaze a little
bit of alamic vinegar So Soft on this
side that’s okay couple teaspoons of
vinegar know balach is very sweet so it
just add a nice sweetness to this to
these
mushrooms and the garlic oh look at that
see that
color wow that’s the glaze reducing the
balsamic in the hot pan so it forms a
glaze so I’m cooking off the water and
just leaving the good stuff okay go
ahead right and we’re almost there
guys look at that
beautiful this over
here how does this keep going back up I
know why it’s already there
okay my mushrooms put those aside for a
little
bit we’re going to put on the other one
some I mentioned some
Pudo uh again now just like our
uh like our fish sauce you know Pudo has
a lot of salt there’s about 580
milligrams in an ounce of pjo now the
ounce is a lot of Pudo hone crunchy side
up or down uh crunchy side um doesn’t
matter because you’re can brush it with
olive oil
okay
so we’re g to use just a small amount of
Pudo just like I did a small amount of
fish sauce I mean it’s a nice dish with
the Fig with the Pudo on top of the
ricotta cheese and the Fig garnish okay
uh but I’m not putting as much as the
typical restaurant I have a picture on
the recipe and it’s got a lot more than
you so so I’m taking like two slices for
Judo
here and I am going to just cut it into
this could to give us enough for like
you know it could
like I don’t know four or six portions
here and if you don’t want to have
that I’ve got some just fresh sliced you
know unsalted turkey that we can
use so you could use that as well or
maybe some smoked
turkey again we just want to watch
our our sodium levels so we just want to
be careful but you know again if you
know you’re having this and you’re
serving this first of all you don’t have
to eat all six of these right absolutely
not you know one piece it’s like people
say you know oh I can’t eat cookies
they’re so bad for you they’re terrible
you know but as a it’s not the cookie
that’s bad for you it’s how many you eat
without stopping there’s no such thing
as a bad cookie oh yes there is there
are such things as six bag cookies or 10
bag cookies cookies 12 bag cookies one
cookie or two cookies typically
depending on the
size okay but so my point being it’s
about portion control and you know
making a plan so if you know that you’re
going to eat this stuff uh you know so
watch what else you’re eating for the
throughout the rest of the day okay you
don’t have to have all of that uh you
know cut back on the whatever Foods they
have higher salt famous famous or who’s
who was the first frozen cookie oh made
they were like 540 calories big like
they’re almost worse as a they’re almost
the same as a bagel okay I got one more
thing to do here and we’re ready to
plate and we’ll be almost
done so I’m going to take some salad
greens for garnish I’ve always got to
have some salad you know and to love my
premixed spring mix don’t have to wash
it don’t have to do anything with
it there we
go so I put them on the plate so they
could cool off okay that’s fine and
we’ll set them in front of the okay
that’s really not a good spot but I know
I will move them in a minute all right
so a little bit
of extra version olive
oil really light I just want this to be
glossy
littleit of that balsamic vinegar I had
over there
79 yeah might to a little bit oh it’s
fine I just wanted it you got it right
you’re
good and what am I missing
here I gave you a spoon for the jam no
it’s okay
I need to toss the salad okay with my
back to the
camera okay so that’s
ready okay there we
go
so put all this here for us thank you
actually I’m going to take it all
off just stack it up
okay and put these to the
side
okay why don’t you tell them how many
bags of chickpeas we made for the oh
those roasted chickpeas I did for the
Florida um
dietetics um assciation basically which
is the yep floration of dieticians in
nutrition yes we did this several years
ago but there were how many 500 of them
more than that I know so I I did a lot I
made a lot
of of roasted chickpeas so that every
single attendee could have portion a
portion
okay so let’s start putting these
together we got two different ones to do
here
two four six eight 10 oh I got five of
each such an uneven number well that’s
okay that’s how many our family was
right so let’s do the Fig
first lovely fig Jam really really nice
that’s why I use the time because the
time and the Fig are really good go
together so a little bit of fig jam on
each piece of the of the toast
you can do it as light or heavy as you
enjoy me you know I I eat this stuff by
the
Spoonful um and then there’s other
people that just you know put a real
light shmear on it um this is nice it’s
got pieces of fig fruit in it and
everything but you don’t want it so
sloppy that it’s going to squirt all
over the place could you use diced figs
if you didn’t have the jam um you could
puree them up or you need
to you could I guess to answer your
question this just gives another layer
of
moisture spread this
around one thing about the sourdough rye
bread it is extremely
dense would you take whatever you need
there’s a piece of parmesano regano in
the fridge no I won’t take I will eat
it one yes the big
one grab a um a vegetable peeler in the
gore I forgot to take that out and just
set it up for me here but I want the
wrapper on the he still oh I was going
to use the little piece that’s in here
no um I want to show them something so
okay so here’s our ricotta
I what I got to do here honey so I’m I’m
I’m good
okay would you like to Art well we be we
be in the way so
just okay so there we got the
ricot now all you want to do is that’s
done is kind of nicely
lay the be my knife
anymore
peruto on top of
each piece of the
Bretta okay
and like I said if you want you know one
a little bit healthier not healthier I
just lower sodium I will
say reduced sodium we’re going to do a
little
turkey which will also be quite
delicious that I could probably use some
more color of something though to make
it look a little better I’ve got it but
put a little piece of time on top it one
of the time sprigs would be fine I have
some right here you could or little red
Le yeah well that’s going to be on the
plate with it anyways so just a little
bit of the sprinklings of
time there we go okay so
there’s one half of our
Bretta and I’ll give these to Mindy
she’s going to place them around the
salad and we got to put all 10 of them
on the plate I know so okay
this one now we’re going
to SP from the
salad and this one’s pretty simple you
can put some of the ricot underneath
here that would be really good
too just the mushrooms
themselves coule with ricotta they’re
really
nice you could
now chees is always good guys always
delicious moderates amounts of cheese
are always yeah just a little
sh
okay that’ll kind of hold the mushrooms
in place
too which is
nice now these things look so good my
daughter be going crazy mushrooms are
her number one favorite food of foods
but we’re putting it on a can
witho so he won’t be able to eat it so
we can do these look at that I got a
little bit of room here I can put the
last mushrooms on there no waste in this
house zero waste is my motto
right usually so we try not this try to
use
everything
he did your mom used to make kitchen
sink soup basically yes cleaning out the
refriger that’s kind of this this SLO
you know I put whatever’s in the fridge
if I have green onions they go in there
if I have you know whatever I put
tomatoes in it I’ve put cucumbers in it
I put all sorts of vegetables whatever I
need to now one more thing for this and
it’ll be done I’m going to or Mindy can
sh some parmesano regano now just want
to talk about that for a minute I have a
little piece parmesano
regano all right how do we know it’s the
real thing this is not parmesan parmeson
p a r m- s an is the word that can be
used for uh imitation paragano regano
paragano regano only comes from one
place and that’s from the Parma region
uh in Italy and it’s made from milk from
special
cows uh and then aged in caves uh in the
paragano region now how can you tell
well one thing you have this seal here
at the top this orange seal which is the
uh certification from the European Union
that it is the real thing okay also look
on the side I don’t know if you can see
this I could take it out of the
package very
important you’ll see that it is has an
imprinted in it and that imprint if you
saw the whole big wheels 80 pound Wheels
all right it would say Pano would have
the date that it was actually uh pulled
and all that so you know everything
about this one is aged a minimum 24
months which is really important too
they can start pulling parm at about 18
12 to 18 and the older it gets the
better it is really it gets drier it
gets richer the flavor is better so uh
look for that this is uh so look for the
age look for the seal and so on okay now
and he’s just going to take this and
shave it over everything on that on the
top of the salad and on top of the
especially the mus you know the
mushrooms mainly um on that
okay all right now last but not
least here is the lovely tuna that Mindy
cooked let’s see how she did
guys
Okay so
I hope I did
okay not me you really want to cool it
so it it’s easy to cut look at that oh
my goodness do I get an A Sheed look at
that look at the get do I get an a look
at that
perfect think I’m go down the side on
this
one because
these dishes I have are not real
big we’re making six of these are we
putting the tuna under
H are we putting the tuna in the
spoons yes and then the col SL on top
underneath that’s what I was asking
we’ll do that right
now try to cut these thin if you can
okay so we have six look at that slices
of tuna is that gorgeous some of you are
probably going oh my God that’s raw well
obviously you’re not Susi eaters
that’s okay C it as you like it if you
wish to eat it more in the dun side
that’s okay too but it’s really a big
part of this presentation is the color
and everything so all right I was just
going to do it over there so it doesn’t
fall upart it’s okay I’ll fix it what
else do you need that’s
it okay way I can clean it up
yep two seconds guys we’re almost done
so Josh while we get this final one
together uh who’s with us
today uh let’s go ahead and say hi to
Melissa and John and Chef
Tom hey hey hey and earlier in the
program Melissa said do you have any
alternative to olive oil that is just as
healthy yes absolutely safflower oil
sunflower oil safflower oil canola oil
um I think I have a
paper in the uh aortic hope file page on
oils and or it’s in the blog it’s also
in the blog for the aortic hope.org
which you can download and read all
about oils and what oils are healthy uh
are listed and ranked by uh health I me
because honestly extra virgin olive oil
is not the number one healthiest um of
the oils excuse me sir step left the
avocado that’s uh turn it that way
I’ll wipe that how about this
wait why I to do that was going turn it
around the other way okay all right hold
on
oh there you go that’s
fine bring that in frame for me I sure
will in one
second and also uh Chef Tom here says
hello all I’m in the ER so I’ll have to
watch later
all good he says all good so I’m
wondering if this is one of his like 11
children or 200 grandchildren that might
have heard
themselves that could
be uh and Mr John brny has proclaimed
your uh fish
perfects there you go thank you sir that
INF frame well enough for you Josh I
like it thank you so much thank you
number one so what we have these you
know these really cute curly cute spoons
they’re tablespoons that have been bent
around so they’re single bite for a
party we just pick it up and pop it in
your
mouth um so we have
these we have our bruschetta toast with
mushrooms I’m going take a little bit
out of frame there
Josh it’s good it’s good well actually
here I can I’m going to pull back a
little bit there you go we can get it
all in
there is the uh oven still
hot yeah
top um we could hold on no it is not
over here right here I know hold on okay
you want to bring that up over there I
sure will we can tou it is
it y we’re
good oh it looks amazing
I eat like this every
night yeah she does almost believe
me there we
go
so oh since it’s not a party or at least
it’s not an appetizer party that’s our
dinner tonight right so are we wa wait
are we missing any colors of the rainbow
yet I don’t think so blue oh it’s right
there okay okay yeah we got our Reds our
greens our whites or Browns or okay
yellows our oranges um pretty much
pretty much everything here oh so just
to review folks we have the mushroom
brushetta so this mushrooms with garlic
and balsamic vinegar and a little bit of
dill
weed uh the Bretta with ricotta cheese
th flavored or time scented Rota cheese
with Puro and parmesano regano with a
little bit of mixed Green in the middle
both for garnish and just something else
to eat while you’re you know there we
have here our crunchy
roasted garbanzo beans all right so you
can just pop those those goes nice at
the bar excuse me and our seared tuna on
Asian sloth which perfect for any party
we can take a spoonful oh wants to one
she wants to eat one I got to see his
recipe working yeah I’m going try the
mushroom so this is forward
to can you hear the bread
crunching just on that first
bite okay yeah CU this stuff is
just beautiful bread I’ll be baking
more if I do it right guys I might be
able to ship you some in a
box you know or we’ll come visit you bag
it
and um you know send it
out I’m gonna try
okay I’ll finish
it that way I can’t talk any other
questions
or comments or any know no more
questions no it looks like we’re quiet
in the chat oh boy okay that’s which is
better must have covered at all all
right well then our time has come to an
end so another episode of the order
kitchen and couple things please be sure
to press that like button at the bottom
of your screen um do the little bell so
you get reminded the next time we’re
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it’s right on the YouTube channel that’s
inside of there you
go all right so make sure you make a
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all this for free nobody gets paid and
we do all this it’s all out of pocket so
I’m not looking for it but you know we
still have costs and expenses I’m sure
YouTube doesn’t do this for free so
anything that you can uh help with would
be greatly appreciated so this is Chef
Rob the aortic Chef in the aortic
kitchen and back there in the skullery
is Mindy Selzer the aortic dietician
jumping on a crusty piece of bread right
saying good night good night thank you
for joining us see you next month