Placeholder Image

字幕列表 影片播放

  • - Hi, guys, welcome to Show Me What You're Working With

  • where each week, you show me what you have in your kitchen

  • and I cook up a recipe to make your quarantine life

  • just a little bit tastier.

  • Oh yeah, that's good.

  • Let's do this.

  • (upbeat music)

  • If you're in a position to give,

  • please help Feeding America.

  • They're getting food out there to people

  • who really need it right now.

  • Okay, so I've received so many submissions,

  • which is incredibly touching.

  • - Hi, Antoni.

  • - Hey, Antoni.

  • - Hey, Antoni.

  • - The first one that really stood out to me

  • was this lovely young lady named Brenda.

  • - Hi, my name is Brenda,

  • and we need your help in the kitchen.

  • - So she's self-quarantined with her husband in Syracuse.

  • Brenda's a pharmacist.

  • Her husband is a physician working on the front lines

  • in the ER right now, which, hats off to him.

  • - If you could help us come up with something new

  • and fun and fresh to cook.

  • - I'm really excited to help her out.

  • Let's give her a call and see what we can do.

  • - Hi! - Hi!

  • - Hi, Antoni! - How's it going, Brenda?

  • - Good, how are you?

  • - You know, figuring it out like everybody else.

  • - Yeah, I know.

  • I'm just copped up in the house.

  • - So I was really touched by your video.

  • Are you the one providing meals for the family basically,

  • for you and your husband?

  • - I wanna say yes, but honestly,

  • he helps cook, too, when he's home, so he does a lot.

  • He's a very good husband.

  • We do cook a lot together,

  • but I'm trying to cook more often than I was before.

  • - Is your husband working longer hours than he usually does?

  • - Ever since COVID, they've pulled most of their residents

  • out from whatever rotation they were doing,

  • and they're just all focused on tending to COVID patients.

  • - Oh my gosh.

  • We have to find, like, little nuggets of

  • trying to figure out how to make the day special, you know?

  • Yeah.

  • So tell me what are some things that you have

  • in your fridge that you're just kind of,

  • either that you haven't touched

  • that've just been sitting there

  • or that you're using but you want new ways to work with.

  • Just show me what you're working with!

  • - [Brenda] I have eggs, crushed tomato sauce.

  • I have chicken sausage.

  • - Perfect, great.

  • And you have peppers there!

  • - [Brenda] Yeah.

  • - We could totally use those.

  • That's great.

  • - [Brenda] Onions, basil, garlic.

  • - Wait, what was the wildcard?

  • - [Brenda] Korean hot pepper paste.

  • It's spicy.

  • - Let's put that to use then.

  • Wait, have you ever had shakshuka?

  • - Is it an Indian dish?

  • No.

  • Yes, you don't know what it is, which makes me excited!

  • - I'm looking forward to seeing what we come up with.

  • - All right, bye, Brenda.

  • Thank you so much.

  • - Bye!

  • - Looks like we're making shakshuka.

  • Let's get started.

  • First I'm gonna go with my (speaking foreign language),

  • which is french for literally putting everything in place.

  • I wanna get all my components ready.

  • Okay, so I did my best to get the ingredients

  • that Brenda had.

  • So we have these little mini baby peppers,

  • which are really nice and sweet and awesome.

  • I think she had a red onion,

  • but I only found a yellow one,

  • so workin' with what we got.

  • Some garlic and precooked chicken sausage.

  • I have a can of whole tomatoes.

  • I didn't have the concentrated chili paste,

  • but I had a chili sambal oelek sauce,

  • and then some eggs, some fresh basil,

  • which she had, as well,

  • and I found a couple oranges laying around,

  • so I'm gonna add a little bit of zest just for fun,

  • but they're not necessary.

  • Brenda has precooked chicken sausages.

  • These are really great.

  • I like to have these, as well.

  • But if you have kielbasa, merguez, literally type

  • of sausage will do for this.

  • So you're just gonna cut these into slices.

  • So next up, the onion.

  • I only need about a half for this,

  • so I'm gonna save the other half and wrap it

  • in some Saran wrap and just keep it in the fridge.

  • Here's the thing about onions.

  • I keep them in a cool, dark spot,

  • the same way that I do with my tomatoes,

  • sweet potatoes, potatoes, and garlic.

  • They do not belong in a fridge

  • except when they've already been cut.

  • Then you have to put 'em in the fridge,

  • and I suggest using them max a day or two

  • and figuring out some way how to use them.

  • I wanna have nice, big chunks,

  • and I want my shakshuka

  • to be nicely texturized, if you will,

  • not just a word for hair.

  • So what I'm gonna do is hold the onion like this

  • and then make a little incision here and then cut through,

  • and what you're left with,

  • these beautiful little sections and nice little strands.

  • Next up, garlic.

  • I love garlic.

  • If you like a nice, little aggressive bite of garlic,

  • which I do, I'm gonna do little, thin garlic slices.

  • If you don't, you can shop it up as fine as you want.

  • People get intimidated by this sometimes

  • when I show it to them, but if you actually just leave

  • your knife nice and flat like this

  • with the sharp part pointing down

  • and just apply a bit of pressure with your hand,

  • the skin comes off really easily.

  • And now I'm just gonna cut these up

  • into thin, little slices.

  • And our last component, these adorable, little peppers.

  • You have regular bell peppers, green, yellow, orange,

  • or if you don't have any, you know what's really good?

  • The marinated ones, as well.

  • So in case you guys were wondering how the hell

  • we're getting a bird's eye view of me cutting peppers,

  • that's because Kevin is helping me.

  • Kevin came here for my birthday,

  • and then he was meant to go back to New York

  • when COVID really hit hard.

  • We both decided to stay here.

  • - Yeah, I'm definitely not stuck here.

  • - [Antoni] Not against his own will.

  • I didn't force him.

  • - I am being forced to film this, though, so.

  • - That's true.

  • - To be clear.

  • - Perfect.

  • So we have all our components ready.

  • Let's move on to the stove.

  • All right, let's make some shakshuka!

  • So first off, I have a pan on medium, medium-high heat.

  • I'm using just a regular aluminum pan.

  • I don't wanna use nonstick or anything with a plastic handle

  • because I will be putting it in the oven.

  • Gonna add some oil.

  • So I'm gonna put my chicken sausage in first.

  • The chicken sausage doesn't have to be cooked,

  • but I want to render a little bit of the fat

  • 'cause I want there to be nice, little, crispy bits.

  • So I'm gonna put that in the pan first.

  • (sausage sizzles) And sizzle.

  • (sausage sizzles)

  • I should just let it sit there,

  • but I can't help myself.

  • I always have to fuss.

  • This is a beautiful, little piece.

  • See how nice and brown it is?

  • The sausage is ready, so I'm just gonna put it

  • in a little bowl, and even though chicken sausage

  • is really lean, there is a little bit of excess fat

  • that comes from cooking it.

  • You wanna leave that in the pan

  • 'cause that's gonna flavor all our other components.

  • Add a little bit more oil.

  • And then I'm gonna put my onions in.

  • They're gonna take the longest to cook,

  • and you wanna cook your onions until they get nice

  • and translucent and clear, about five to six minutes.

  • I love the smell of onion when it cooks.

  • The only thing better than onion cooking

  • is onion and garlic cooking.

  • So if I have any big pieces, I wanna break 'em apart

  • so that we just have single little strands of the onion.

  • I like to season every step of the way.

  • (salt grinds)

  • See how you're getting all these crispy bits on the pan?

  • Don't worry about those.

  • There's so much flavor,

  • and when we add the tomato sauce,

  • which there's plenty of tomato juice in,

  • that's gonna deglaze.

  • So it's gonna get all those crispy bits,

  • and everything is gonna mix together

  • into a nice, little, beautiful, rich sauce.

  • And then we add our peppers,

  • and these baby peppers are really nice and thin,

  • so they're a lot quicker to cook

  • than regular bell peppers.

  • Add a little bit of salt.

  • And what I'm gonna do now in the middle,

  • I'm gonna create a little bit of a well.

  • And then you're gonna put in your garlic slices in.

  • That's a lotta garlic, but it's okay.

  • Now or add to the garlic,

  • I'm gonna put a little bit of cumin,

  • which is traditional in shakshuka,

  • and I'm also gonna put my chili paste.

  • That is gon' be spicy!

  • The garlic is nice and softened.

  • It's starting to turn a nice, little golden.

  • The bottom here part starts to really sizzle,

  • and that's what we wanna get it to.

  • So now, with our tomatoes,

  • since we're using whole tomatoes,

  • if you're using puree, cubed, a ready-made tomato sauce

  • with limited ingredients, hopefully,

  • you wanna put all the liquid in first,

  • and we have our whole tomatoes

  • we're just gonna hand crush in here.

  • Of course I wore a white T-shirt for this!

  • It's nice when you have big chunks in it,

  • and this is gonna break down more

  • as it cooks anyway, so you don't have to be stressed out

  • if you have any larger pieces in here.

  • All the juices, all the tomatoes are in there.

  • Thought I got my T-shirt, but I didn't!

  • And I'll now put back my chicken sausage.

  • And now we're gonna let this cook

  • for about 10, 12 minutes.

  • We want it to reduce down a little,

  • all the veggies to soften even more,

  • and on that note, let's go to happy hour!

  • (suspenseful music)

  • (dog barks)

  • - Today's happy hour's gonna be five fast facts about Neon.

  • She will be jumping into many shots,

  • and you will hear her barking in the background.

  • - Neon, enough.

  • - Our first fast fact is she's a foster dog from APA,

  • so she's been quarantining with us for about a month now.

  • Our second fact, she's actually able

  • to express a really impressive range of emotions, anywhere

  • from pensive scholarly woman,

  • all the way through to demented clown

  • that's going to ruin your child's birthday party.

  • Our third fact is she loves mango skins,

  • bit mango skins hate her.

  • - [Antoni] We've been suffering for two days

  • since said consumption

  • of mango skins.

  • -