Cravings - Episode 4 Christmas Ham, Sweetbread & Ginger Beer Ponche De Creme.

  • last year
Chef Kel joins Crazylegs with a unique creation on Ginger Beer Ponche De Creme with Christmas favourites of sweetbread and ham.

Category

😹
Fun
Transcript
00:00 Yo, yo, Trinidad and Tobago, it's your boy Crazy Legs,
00:02 and welcome to season two of Cravings.
00:05 Yes, your favorite street food show
00:07 where we make all your street food in studio.
00:10 But here's what's going on.
00:12 It's Christmas time, so we have no street food,
00:14 but what we're doing is making all the traditional,
00:18 local Christmas food in TNT right here
00:22 for you all with the best chefs
00:24 that you can find anywhere in the Caribbean.
00:27 So here's what's going on, people.
00:28 Today, we have a special guest, the man from season one.
00:32 I don't know who it is yet, but here's what's going on.
00:35 Let me see who it is and what it is we're cooking today.
00:38 Hey, here's your boy here on Cravings, Kel here with Crazy.
00:43 This is season two.
00:44 I'm excited to be back here with Crazy.
00:46 Let us see what this Cravings show
00:49 going to be about this time.
00:50 And once again, people, right here in the studio
00:53 from season one into season two, my boy Kel, boy.
00:58 Kel, what's going on, brother?
00:59 You're normal, everything cool?
01:01 - Good, man.
01:02 - How has things been for you since the first season
01:04 and all the lock down right after, boy?
01:06 - A little difficult, but we survived it.
01:08 - You're still cooking?
01:09 - Yeah, man.
01:10 - Still blazing fire?
01:11 - Of course.
01:12 - So Kel, I understand that since then,
01:13 you have your restaurant pumping.
01:15 - Yeah, man, in St. Anne's right now.
01:17 Kit and Ken is the name.
01:18 - What's the name?
01:19 - Kit and Ken restaurant.
01:20 - Kit and Ken?
01:21 What?
01:22 - Crazy, I see you.
01:24 - He laughing.
01:27 - We had a lot of doubts about it,
01:28 but the man just put it through.
01:29 But if anybody, oh yes, I have a friend
01:31 who actually did try it and she said she didn't enjoy it.
01:33 - Good man.
01:34 - But she actually liked it correctly.
01:36 - But you tried it?
01:38 - I think I had enough correctly in my lifetime,
01:40 I just saying.
01:41 You had my drink, so that's pretty cool.
01:43 So brother, here, what's going on?
01:45 I know you're a man that likes to change up the game,
01:46 like to do your thing.
01:47 What is this we're cooking today?
01:50 - Well, some ham.
01:53 - All right.
01:55 - Nice glazed ham.
01:56 Christmas ham.
01:57 - Christmas ham, simple and nice.
01:59 - Simple and nice.
01:59 Any specialness or just to keep it simple?
02:02 - I try to keep it simple, just add a little pineapple glaze.
02:05 I keep it simple this time.
02:07 Just this time.
02:08 - So it's that time of the week in that way?
02:12 - I was thinking of dumplings, but then I still haven't tried-
02:14 - Ham and dumpling?
02:16 Get what?
02:17 - But I still haven't-
02:19 - Hold on, hold on, hold on, hold on.
02:22 Ham and dumpling?
02:23 - What do you mean?
02:24 - Get.
02:25 - All this is normal.
02:26 Can't do that.
02:28 Tell anybody else.
02:30 All the weekend, come on.
02:31 So we did it, we don't do that.
02:33 - Some hops.
02:33 - Hops, right.
02:35 Nice, nice, nice.
02:36 So we have the salty, but we're doing pretty sweet.
02:39 - Something simple again, everybody can-
02:41 Just make home now, some sweet bread.
02:43 A nice sweet bread.
02:44 - Traditional sweet bread.
02:46 - Traditional, to me, everybody know coconut sweet bread.
02:51 We give a twist to the sweet bread this time.
02:53 I'm gonna reach across there, I'll be surprised.
02:55 He gets one of the twist to his sweet bread.
02:57 Reach across there.
02:58 - So you're gonna have your salt, if you have sweet.
03:00 What way you have my drink, where you're at?
03:02 What we doing, what going on with this?
03:03 - I was trying to bring something, I was saying,
03:05 ginger beer, that's boring.
03:08 I said, crazy coming.
03:10 So they do a punch, I came, ginger beer.
03:12 - A ginger beer punch, I came?
03:14 - Let me try.
03:14 - A ginger beer punch, I came?
03:15 - Fire on fire.
03:16 - Well, let me tell you, me and Alfa,
03:19 I was inside there,
03:20 and it's every time I hear what going on,
03:22 I been really chill.
03:23 But I'm man holding the title
03:25 for the best punch I've come so far.
03:27 - All right.
03:28 - You understand what I said?
03:29 - All right.
03:30 - Right, brother, before we even start off,
03:32 let me jump straight into the sponsor.
03:33 Thank you very much to Standard
03:35 for allowing us to use all their wonderful appliances
03:37 to make this show possible.
03:38 Once again, Caribbean Flavors.
03:40 Yes, Caribbean Flavors is here since episode one,
03:43 and with all the ingredients and spices
03:44 that we've been using,
03:45 making our food, boom, to the top.
03:48 Then we have Garden Foods.
03:49 Yes, people, Garden Foods,
03:50 check them out, fresh produce in a bag.
03:52 Don't believe it?
03:53 Try it for yourself.
03:54 And we have the English cheese
03:56 that we put in all our big stuff,
03:58 President Butter, and also sunflower butter
04:00 in all our mix.
04:02 Once again, we have Champion Chow Mein
04:04 and their baking powder distributed by Edward B.B. Harry.
04:06 Always a champion.
04:08 And we have Nestle Carnation, boys.
04:11 Without them, we can't have punch or cream.
04:15 You know what I mean?
04:16 Big up Nestle for jumping in the dance
04:18 that we're talking about.
04:19 You understand that we have Frank's
04:22 and French's sauces
04:24 that you're going to use to make this sauce.
04:26 It's pretty ham.
04:27 And I saw, what's the name of this one?
04:29 Winchester, Winchester, yeah?
04:30 - Winchester.
04:31 - Winchester?
04:32 - Say it like Winchester.
04:34 - Winchester?
04:35 - Winchester.
04:36 - Nah, I don't know Winchester.
04:37 You even know the name,
04:38 but it's one of the bigger pig, I told.
04:39 And also, ladies and gentlemen,
04:40 School of Practical Appointment,
04:42 where I'm studying online
04:43 and doing my master's,
04:44 where you can also, it's virtual,
04:46 do it online on your time and on your campus.
04:49 So, Kelos, wash hands time,
04:52 and we get in.
04:53 - Right.
04:54 - Nice.
04:54 Wait now, is that all the white chocolate we use?
05:02 Welcome back everyone,
05:07 season two of Cravings right here on CN2
05:09 with your boy Crazy Legs,
05:10 and I have our brethren from season one,
05:13 who on the inside, who mashed up the dance last time.
05:16 - Hello.
05:17 - Hello.
05:17 - Yesterday we making the ham.
05:19 Yesterday we making sweet bread.
05:21 Yesterday we making gingerbread.
05:23 And I think we gonna find hocks somewhere inside.
05:24 I think we gonna find chicken hocks.
05:26 I don't know where we gonna find chicken hocks.
05:26 We will see.
05:27 Right, brothers, we have all the ingredients.
05:29 We have the sponsors.
05:30 See, we have our smoked ham here.
05:32 - Which one's in the fridge, sir?
05:33 - Right?
05:34 So what we gonna do?
05:34 Talk to him already.
05:35 - What we have here,
05:36 is all mixed in here.
05:37 - What is that you like?
05:38 - Mustard.
05:39 - Mustard.
05:40 - Rosemary.
05:41 - Rosemary.
05:42 - Sugar.
05:43 - Sugar.
05:43 - And then, somehow,
05:45 pour up like, cook up.
05:47 - Ah, cook up?
05:49 - Yeah.
05:49 - Cook up.
05:50 - You know, carry a flavor that you don't have to cook.
05:52 So we try it this time.
05:53 - Cook up on the ham.
05:54 - You cook up on the ham.
05:55 - Right, so.
05:56 - So all mixed here, inside.
05:57 - Mm-hmm.
05:58 - There was just a point.
05:59 - You sprinkle it now, man.
06:00 How much you gotta put?
06:01 - I think about a half teaspoon.
06:04 - Half a teaspoon.
06:08 - So, how come you have gloves on?
06:09 - I put gloves everywhere.
06:11 - Until now.
06:12 - And beans we have with it.
06:13 - Time to get physical.
06:15 - Oh, mustard's not.
06:19 - Right.
06:22 All right, so just hold some and just rub it in.
06:26 So, a little something to reach all the sauce in.
06:36 I think that's the big wish.
06:39 Right, so, I think I'll get there?
06:43 - That's a nice flavor here.
06:44 So what we did, we place our skwoy first.
06:46 - Skwoy, what does skwoy mean?
06:48 - We make marks like this, on our crust.
06:50 - As you can see, you have the marks right here.
06:52 - Right here, inside.
06:53 Flavor skwoy, this inside.
06:54 - Gotta rub it in a little more, don't you?
06:55 - Yeah, I'm going, I'm going now.
06:57 I'm gonna show you how to do this.
06:59 - Skwoy, nice.
07:01 Nice little skwoy lines across.
07:02 Yeah, I see it's done on across.
07:04 Nice, so they're set to go in.
07:06 Nice, nice, nice.
07:08 So you recommend to do this on all the ham?
07:09 - If you wanted to do this for protein, go ahead.
07:12 - Nice.
07:13 - Nice.
07:14 So you put this now,
07:15 and you shake.
07:16 Right?
07:17 - Both of them.
07:18 - Take the glaze now, for you to do.
07:21 - No, no, you go through, you go through,
07:23 you fire, you take the glaze now.
07:25 Right, so this is pineapple glaze there.
07:27 - Pineapple glaze.
07:28 - Right, and you take glaze over it.
07:30 So what we do now,
07:31 is turn it up to the oven now.
07:33 - That looks like a real thing, too, doesn't it?
07:34 - Turn it up to the oven now.
07:35 We'll save some for later.
07:37 Right?
07:37 And we'll allow that to cook now, after.
07:40 So it's cooked now, open up,
07:42 and give it that nice, crispy flavor.
07:45 - I've never seen that before in glazing.
07:47 So that's pineapple.
07:49 - Yeah, reduction.
07:51 So after reduction,
07:52 we're going to put it in the oven,
07:53 let the sugars cook there,
07:54 and it's going to turn out nice.
07:56 You want to taste?
07:57 - So that's all you need to do, the ham?
07:59 - No, I just put it,
08:00 because I don't want to over-
08:03 - Over, well, too much.
08:04 - Flavor.
08:05 My mom likes a good ham, and good hubs.
08:06 - So, before you put it in,
08:07 so what temperature do you want to put this at?
08:09 - I do it at 350.
08:10 - 350?
08:11 - So you don't want to overcook,
08:12 and myself, it's easy to cook.
08:14 And you don't need to over-
08:15 hour, hour, hour, hour,
08:17 - Check it every half an hour.
08:18 - Check it.
08:19 So I always check the weather,
08:20 you know, time is there,
08:22 hour, hour and a half,
08:23 and it's done.
08:24 - Nice.
08:25 - Alright people, this is the first time I do not ham,
08:26 so this is, most definitely,
08:28 if I'm trying to do it,
08:30 you can do it too.
08:31 So right, Kale, so let me put it in.
08:32 - Alright.
08:40 - Alright, welcome back everyone.
08:42 So right now we ham.
08:44 This is the oven with pineapple glaze.
08:46 It's a smoked ham pineapple glaze.
08:48 It's a special rub my boy use.
08:50 They with all kind of,
08:52 little bit, what season is this in it?
08:53 - It's usually mustard.
08:55 - Mustard.
08:56 - Sugar.
08:56 - Sugar.
08:57 - Rosemary.
08:58 - Rosemary.
08:59 - Of course.
09:00 - Cooked up.
09:01 From the Caribbean flavors.
09:01 Right, so, that's on the inside there, so,
09:03 sweet bread, eh?
09:04 - Alright.
09:05 - Sweet stuff.
09:06 So here we're gonna,
09:07 I really terrible with flour, Dan.
09:08 I'm telling you.
09:09 There's no no joke though.
09:11 I bake a cake with honey there,
09:12 and I give a five.
09:13 - Telling you I give a five boy,
09:15 but I--
09:16 - Cake is good enough, but--
09:17 - I give a five still boy.
09:18 - What we cook side here is the wet ingredients.
09:20 - Mm-hmm.
09:21 - The corn ingredients there.
09:22 But this side crazy,
09:23 we're,
09:24 instead we add the coconut.
09:26 - Uh-huh.
09:26 - Which everyone know it's a basic,
09:27 fundamental.
09:28 We sell it as a,
09:29 it's in general,
09:30 it's Christmas time.
09:31 And we add some molasses.
09:32 - Molasses.
09:33 - Of course, our sponsor.
09:34 - Gerbil flavors, eh?
09:35 - Gerbil flavors.
09:36 - Ah, molasses.
09:37 - Right.
09:38 - Good luck though.
09:39 - So, our flour.
09:39 - Mm-hmm.
09:40 So how much flour do we normally put?
09:42 - Just three cups.
09:42 - Three cups?
09:43 All right.
09:44 Three cups of flour.
09:46 - What we're gonna do crazy,
09:47 is remind people also,
09:48 is to always do only dry ingredients first.
09:51 - Mm-hmm.
09:52 - You don't want to make wetter,
09:53 so you do only dry first.
09:54 - Mm-hmm.
09:55 - Right, so after we add some of our sugar.
09:58 - Sugar.
09:58 - Right.
09:59 - How much is sugar?
10:00 - Two cups.
10:01 - Two cups, that is the whole thing then?
10:02 - Yeah.
10:03 - All right.
10:03 - So you could choose,
10:04 you could choose it to go less,
10:05 or more.
10:06 You know, if you want the sugar content, right?
10:08 So the baking powder,
10:09 and that's one of our friends,
10:10 that Edward B. Harry, champion baking powder.
10:13 As you all can see,
10:14 we've been using it at all episodes of The Try-It Show.
10:16 Always a winner.
10:17 Champion, remember that.
10:18 The inside, yesterday, making sweet bread.
10:21 Ooh.
10:22 We mix it up.
10:23 - Mix up nicely.
10:24 - Nicely.
10:25 - All right.
10:26 - Make a well.
10:31 - Well.
10:32 - Before that,
10:33 just add some salt,
10:33 a dash of salt.
10:34 Just a dash of salt.
10:36 Just a dash of salt.
10:37 - Ooh.
10:38 - Right?
10:40 - That's awesome.
10:40 - I'm talking like sugar, bro.
10:42 - You see what you did?
10:44 - Right?
10:45 All mixed fruits.
10:46 - But we put baking powder in it.
10:49 - You see what you put in it?
10:50 - It's inside there now,
10:51 it's inside there now.
10:52 - Uh-huh.
10:53 - It's inside there now.
10:55 - So all the fruits are ready there too?
10:58 - Yeah.
10:59 - What?
10:59 So this cut of fruit on them, right?
11:01 Just get it in the bag?
11:02 - Yeah, in the bag.
11:03 - Ah, yeah.
11:04 So you can get it in the bag at the same time.
11:07 - Yeah, the cut of the fruit.
11:08 (laughing)
11:10 Cut of the fruit.
11:12 - I will add some molasses, can you see?
11:14 - So you add in the wet, no till it dry?
11:15 - Yeah, so make it wet,
11:16 and put it in the middle there.
11:18 Inside.
11:20 Add some molasses.
11:21 I will say about one teaspoon.
11:23 (sizzling)
11:25 Like average.
11:27 You who have measured it up, measure.
11:30 - So you watch me and tell me how much?
11:32 - Yeah.
11:32 So it don't become black, black, like black cake.
11:35 (laughing)
11:37 Watch me there, how much we?
11:39 - Go ahead.
11:40 - Oh, that's good.
11:41 - Woo-hoo.
11:44 - Take it like crazy.
11:45 - You get it?
11:46 - Quality, quality molasses.
11:48 One sec.
11:49 - It's running slow.
11:49 - Take one egg, not crazy, crack it.
11:52 - You have an egg over here.
11:54 - You crack one egg in your bowl.
11:57 - Yeah, man.
11:58 - I left yours uncracked.
12:00 Yeah, look at that!
12:03 - So just one egg, right?
12:04 - Yeah, one egg.
12:05 - Make a well, though.
12:06 - Make a well again?
12:07 - Same way, make a well.
12:08 - Right.
12:10 - Put it in there.
12:11 Boom.
12:12 Half an egg.
12:15 Get a can of escher milk.
12:18 - Aye, aye, aye, can of escher milk.
12:21 Put a little down there, boy.
12:22 All right, our can of escher milk, as you all can see.
12:25 - Not only for me, for the point.
12:25 I remember, for me, for this week, right?
12:27 - So how much I say, half?
12:29 - Half.
12:30 - Half, so I want to stop there.
12:31 - Stop.
12:34 - Stop.
12:35 - Mix it up.
12:38 - Mix the whole thing up?
12:38 - Mix it all up.
12:40 The best part.
12:41 - You're not supposed to use your hand and...
12:43 - No, no, no.
12:44 You make a batter.
12:45 - Batter.
12:46 - Union flour.
12:53 And our friend.
12:56 - Well, you do watch Kel one on,
13:02 and feel my one a little bit more, okay?
13:04 - I'm on it.
13:05 - Nice.
13:25 Looking good.
13:26 - Looking nice.
13:27 - Nice, good.
13:28 - I will sprinkle some more food salt on top.
13:29 This is optional.
13:30 - Just to give it the extra finish.
13:32 - That's nice.
13:34 - Pink color there.
13:35 And if you want, this is also optional,
13:36 you can add some white sugar.
13:39 - Yeah.
13:42 - White sugar.
13:43 - That white sugar,
13:43 just a little glaze on top of it.
13:44 - A little glaze on top.
13:46 - Hundred.
13:56 - Looking nice, looking colourful like Christmas.
13:58 - Yes, man, that's the way it is.
13:59 - Christmas time.
14:00 - Sweetbread, first time.
14:03 So, weight is?
14:04 Same thing, 50 each?
14:05 - 50 each.
14:06 - Onion side.
14:07 - Onion side.
14:07 - How long you leave it for?
14:08 - 35 minutes.
14:09 - 35 minutes.
14:10 - Check it, and then you see if it's good.
14:11 - If it's, if it's raising.
14:12 - Yeah.
14:13 - Let me go.
14:13 - Kelos, sweetbread, onion side.
14:19 Ham, onion side.
14:21 I see you're boiling ginger there.
14:23 - So we do boil it.
14:25 Some first strain, to get that smooth taste.
14:27 What we're going to do is we're going to blend,
14:30 and try to leave some,
14:31 so you're going to get a stronger taste.
14:33 - What do you have for us?
14:34 Plus with ginger?
14:35 - You're in a bad mood here, boy.
14:36 You're trying to,
14:37 that's why you're trying to win over a man punch, boy.
14:39 You're trying hard, innit?
14:41 You're trying to win over a brethren punch, innit?
14:43 You want to come around him like Sandy, I'm saying.
14:44 - I just don't think we'll like ginger,
14:46 ginger there, like that stink.
14:47 - I be really sure ginger is one of the worst things,
14:49 'cause when you're eating fried rice,
14:50 and that ginger just kick in your mouth, bye!
14:53 That is where you're worst, boy.
14:55 So if you make me like ginger today,
14:56 and that ginger, I think, you're score.
14:58 But either way, it's wrong time.
14:59 I would say, tonchakram, let me go.
15:02 - So we're going to do here, we crack our three eggs.
15:04 - Three eggs, nice, on the inside.
15:05 Crack egg mostly.
15:10 - I don't know, I always try to separate the egg.
15:15 Because you don't want to have crap,
15:16 and one spoil, and the whole thing spoil.
15:19 - Just like how you're separating it right now.
15:21 (upbeat music)
15:23 All right, quarantine!
15:29 Thank you, Sander.
15:30 (laughing)
15:32 For your wonderful mixer.
15:37 So we beat in here,
15:38 (speaking in foreign language)
15:42 Lemon skin, lime skin or lemon?
15:45 Either or.
15:46 Lime skin, all right.
15:49 So we cut in here fresh, we beat in it up.
15:53 It's fluffing.
15:54 - We're gonna stop, beat now.
15:58 (upbeat music)
16:01 (mixer whirring)
16:07 - Okay, so what we're gonna do now,
16:12 before we do anything there,
16:13 I'm gonna put the garnish on there.
16:16 Simply mix it, 'cause after we double check,
16:19 make sure it cools down.
16:22 - Make sure your temperature is good
16:22 when you do the mixing.
16:24 All right, ladies and gentlemen,
16:24 you'll see it's garnished.
16:25 (speaking in foreign language)
16:29 We're good.
16:36 All right, eggs on the inside.
16:37 What are we gonna put in this?
16:39 - So for the eggs, we're gonna add some of our cinnamon.
16:42 Ground cinnamon.
16:43 - Ground cinnamon.
16:44 - Cumin.
16:45 - Cumin.
16:46 - Cumin.
16:46 (speaking in foreign language)
16:51 - A pinch.
16:51 (speaking in foreign language)
16:55 - I'm afraid I'm making it really fun.
16:59 (laughing)
17:02 (speaking in foreign language)
17:06 - Are you crazy or what?
17:11 I want to give you a shot.
17:12 - Hold on.
17:13 - The alcohol.
17:14 (laughing)
17:15 - How is everybody feeling right now?
17:17 Anybody depressed?
17:19 (speaking in foreign language)
17:23 - All right.
17:31 (speaking in foreign language)
17:35 - Is it cool?
17:36 Is it cool?
17:39 (speaking in foreign language)
17:40 (laughing)
17:42 - It's looking good.
17:43 Oh yeah, now that again.
17:46 - Oh, that's real.
17:46 That's a real b-boy.
17:48 (laughing)
17:50 (speaking in foreign language)
17:54 - This is way for me to play.
18:02 All right, I see it.
18:16 (speaking in foreign language)
18:20 (speaking in foreign language)
18:27 (sighing)
18:29 (speaking in foreign language)
18:34 - For the next time you had a...
18:37 (speaking in foreign language)
18:40 - Let me take out the glass again.
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24:23 (speaking in foreign language)
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24:50 (upbeat music)
25:15 (speaking in foreign language)
25:19 (speaking in foreign language)
25:23 (upbeat music)
25:26 (speaking in foreign language)
25:30 (speaking in foreign language)
25:34 (upbeat music)
25:37 (speaking in foreign language)
25:41 (upbeat music)
25:43 (speaking in foreign language)
25:47 (upbeat music)
25:50 (speaking in foreign language)
25:54 (upbeat music)
25:57 (speaking in foreign language)
26:00 (upbeat music)
26:03 (speaking in foreign language)
26:07 (upbeat music)
26:10 (upbeat music)
26:12 (upbeat music)
26:15 (upbeat music)
26:17 (upbeat music)
26:20 (upbeat music)
26:38 (upbeat music)