Ayesha Nurdjaja, the executive chef behind Shuka and Shukette in New York City, stops by the TODAY plaza to share her recipes for a homemade relish, a hot cherry pepper relish, a tomato jam and a summer corn dip.
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>>> BACK NOW “TODAY FOOD” AND THE AMAZING AYESHA NURDJAJA, THE EXECUTIVE CHEF BEHIND TWO OF NEW YORK’S HOTTEST RESTAURANTS. I CAN ATTEST TO IT. I’VE BEEN THERE. THEY’RE FANTASTIC. NEXT WEEK, THOUGH, AYESHA NURDJAJA WILL MAKE HER BIG DEBUT AS BOBBY FLAY’S NEWEST TITAN. IT WILL BE ON FOOD NETWORK. WE ARE FAMILIAR WITH AYESHA. ONE OF THE CONTRIBUTING CHEFS FEATURED IN THE “TODAY LOVES FOOD” COOKBOOK AVAILABLE ON OUR WEBSITE. SHE’S HERE TO ADD FUN TO THAT LABOR DAY WEEKEND COOKOUT. WELCOME BACK, CHEF. >> THANK YOU SO MUCH. THANK YOU FOR HAVING ME. >> LET’S START WITH THIS RELISH HERE. PEOPLE LIKE TO BUY A NICE RELISH. >> THE BEAUTY IS WE’RE GO TO BUMP UP YOUR CONDIMENTS AND USE REGULAR PANTRY INGREDIENTS TO DO SO. I HAVE A LOVE AFFAIR WITH HOT DOGS. MY SWEET 16 YOU’RE SUPPOSED TO HAVE A BUNCH OF CANDLES AND I HAD A BUNCH OF HOT DOGS. YOU CAN’T EAT CANDLES. HOT DOGS ARE BETTER. BREAD AND BUTTER PICKLES AND I’VE ASKEDED OLIVES AND RED ONION. A LITTLE BIT OF THIS SPICY PASTE. YOU’LL HOLD ON TO THAT FOR ONE SECOND. >> HOLD ON TO IT. >> AND WE’RE GOING TO PUT THE FOOD PROCESSOR ON AND PULSE IT. I LIKE MY RELISH A LITTLE BIT OF CHUNKY. >> I DO. >> WE WANT THE TEXTURE OF THIS. DUMP IT IN. AND IF YOU GIVE ME THE OLIVE OIL, THAT WOULD BE AWESOME, TOO. WHAT SOMETIMES BOTHER ME ABOUT RELISH IT GETS SWEET, RIGHT? >> YES. >> SO YOU WANT TO HAVE SOMETHING THAT’S SAVORY AND A LITTLE BIT SWEET, AND THAT’S WHAT WE’VE MADE HERE. >> THAT’S IT. WE’VE MADE OUR OWN RELISH. >> WE MADE OUR OWN RELISH. WE HAVE A HOT DOG HERE. I LIKE HEBREW NATIONAL. NATHAN’S IS PROBABLY MY FAVORITE. I GREW UP IN BROOKLYN SO CONEY ISLAND IS JUST A CAR RIDE AWAY. AND HERE WE HAVE OUR DELICIOUS RELISH. LOOK HOW BEAUTIFUL THIS IS. NICE AND CHUNKY. YOU CAN SEE EVERYTHING THAT’S IN THERE. AND THE BEAUTY ABOUT THIS RELISH, IT CAN GO ON ANYTHING. WE’RE GOING TO SHOW YOU A TWO FOR ONE. THE RELISH WE JUST MADE AND NEXT WE MOVE TO SAUSAGES. WHO DOESN’T LOVE A SAUSAGE, RIGHT? >> OH, YEAH. >> HOT CHERRY PEPPERS. HOT CHERRY PEPPERS IS A STAPLE IN MY REFRIGERATOR. GOES WITH PORK CHOPS, CHICKEN. WE WILL ADD OLIVE OIL. WE’RE GOING TO GET SOME SPICE GOING HERE. AND THEN WE’VE OUR SAUSAGES. MY FAVORITE WAY IS ON A ROLL. IT HAS TO HAVE THE SEEDS. I LIKE THE PECKS TOUR OF THE SEMALINA AND I LIKE THE SESAME SEEDS. >> WHAT SAY YOU, TESTING TABLE? >> SO GOOD? TAKE A NICE, BEAUTIFUL BITE OF THIS BAD BOY. >> YES, MA’AM. >> IT’S GOING TO BE A LITTLE SPICY — >> WHAT KIND OF SAUSAGE? >> A FENNEL SWEET SAUSAGE. CAN YOU USE ANY SAUSAGE THAT YOU LIKE. THIS IS ONE OF MY NEXT FAVORITE CONDIMENTS AND I HAVE TO TELL YOU A SECRET, CRAIG, I DESPITE KETCHUP. >> WHAT? >> I KNOW. I HOPE THAT WE CAN STILL BE FRIENDS. >> SHOCK ON CRAIG’S FACE. >> WHAT? >> I HEAR YOU, GIRL. >> YOU DON’T LIKE KETCHUP? >> I DON’T. >> WHY? >> IT’S TERRIBLE. >> IT’S OVERLY SWEET. I THINK ONCE YOU HAVE KEVIN YUN ON SOMETHING, THAT’S THE ONLY FLAVOR YOU CAN TASTE. >> I LOVE YOU BUT I DISAGREE WITH YOU WHOLEHEARTED TLI. >> WE CAN AGREE TO DISAGREE. SOUND GOOD? SOME ONIONS AND SHALLOTS GOING IN AND CHILI, A LITTLE BIT OF TURMERIC. >> WHY JUST THE STEMS? >> IT BRINGS A LOT OF FLAVOR. AND WE’RE GOING TO BRAISE THIS OUT. WHEN THIS TURNS INTO — LIKE, WHEN YOU COOK OUT THE CILANTRO, IT WILL TURN A DARKER COLOR. WE WILL USE THE LEAVES AT THE END SO IT HAS SOME COLOR. HEIRLOOM TOMATO SEASON RIGHT NOW. >> AND THAT’S IT. >> YOU PUT THIS IN HERE. WE’RE GOING TO ADD A LITTLE BIT OF THE SUGAR. OKAY. A LITTLE BIT OF SALT. >> OKAY. >> AND THEN WE’RE GOING TO MIX THIS UP. PUT A LID ON THIS AND IN ABOUT 45 MINUTES, THAT’S WHAT THAT IS. TASTE IT ON ITS OWN. WHEN THIS IS DONE, YOU’RE GOING TO PULL OUT THE CHILI AND ADD LIME ZEST AND LIME JUICE FOR A LITTLE BIT OF ACID. >> I LIKE THAT. >> YOU LIKE THAT? >> I LIKE THAT A LOT. >> WOULD YOU SAY IT’S AN UPGRADE TO KETCHUP? >> I WOULD SAY IT IS. >> WE’RE MAKING PROGRESS. >> AND LAST BUT NOT LEAST — >> I STILL LIKE KETCHUP. >> TOMATO JAM IS THE JAM. THE BEAUTY IS THIS CAN BE SLATHERED ON PORK CHOPS. YOU CAN GRILL CHICKEN BREAST. ANY OF THESE CONDIMENTS WOULD BE GREAT. IT DOESN’T HAVE TO BE FOR THE DOGS AND SAUSAGE. >> YOU CAN MAKE AHEAD OF TIME? >> YES. >> IF I DIDN’T DO A DIP, YOU KNOW I’M THE RIP AND DIP QUEEN. >> YOU DO LOVE A RIP AND DIP. >> SO WE’RE MAKING GRILLED CORN DIP, OKAY, WHICH IS LIKE A CORN SALAD. >> THAT’S GOOD. >> IF YOU DON’T HAVE A GRILL, THIS CAN BE MADE ON YOUR STOVE AND YOU CAN USE A GRILL PAN IN YOUR OVEN TO MAKE ALL THIS HAPPEN, BUT IF YOU HAVE A GRILL, YOU CAN CHAR THIS CORN. IF YOU DON’T, IN YOUR FREEZER SECTION THEY ALREADY HAVE GRILLED CORN KERNELS. WE HAVE CILANTRO AND SCALLIONS IN HERE. AND THEN WE’RE GOING TO USE OUR PANTRY INGREDIENT, ONION POWDER, GARLIC, CORIANDER AND SALT. WE ALL HAVE MAYO, AM I CORRECT? >> YEP, WE LIKE MAYO. YOU DON’T HAVE A PROBLEM WITH MAYO, DO YOU? >> GREEK YOGURT. A TOUCH OF DIJAN BECAUSE I WOULD SAY IT IS THE REIGNING CONDIMENT THAT NEEDS NO HELP. >> OKAY. YOUR FAVORITE. OLIVE OIL. WHAT DO YOU HAVE THERE? >> WE HAVE THE JUICE AND ZEST OF SOME LIME. >> AND JUST MIX IT. >> MIX IT TOGETHER. GO AHEAD. THE NEW AGE CORN DOG, GUYS, USE THIS AS A CONDIMENT ON OUR HOT DOG OR SAUSAGE OR GOES WELL WITH A BAG OF CHIPS. YOU CAN’T BEAT THAT, RIGHT? >> DIP IT WITH MY CHIPS. THAT’S FANTASTIC. >> HOW IS THAT LOOKING? >> WELL DONE. >> THESE ARE EASY CONDIMENTS THAT YOU CAN MAKE THAT BUMPS UP YOUR REGULAR PANTRY AND THE BEAUTY OF THIS YOU CAN START THEM TODAY AND SERVE THEM MONDAY. >> CHIEF, THANK YOU.
1 Comment
SO weird my recovery group just made sausage rolls and I've got left over sausage meat and bread.