WEBVTT 00:06.900 --> 00:11.566 align:left position:22.5% line:83% size:67.5% (upbeat electronic and orchestral music) 00:24.933 --> 00:26.300 align:left position:22.5% line:83% size:67.5% - Hi, and welcome to Connections. 00:26.300 --> 00:27.733 align:left position:22.5% line:89% size:67.5% I'm P.A. Bennett. 00:27.733 --> 00:30.400 align:left position:17.5% line:83% size:72.5% You too can prepare savory and delicious meals. 00:30.400 --> 00:32.266 align:left position:22.5% line:83% size:67.5% Meals made up the type dishes that make our 00:32.266 --> 00:34.766 align:left position:27.5% line:83% size:62.5% southern taste buds jump for joy. 00:34.766 --> 00:36.233 align:left position:10% line:89% size:80% On this edition of Connections, 00:36.233 --> 00:38.600 align:left position:12.5% line:83% size:77.5% we're traveling from the low country to the Piedmont 00:38.600 --> 00:41.333 align:left position:12.5% line:83% size:77.5% to bring you the best South Carolina has to offer. 00:41.333 --> 00:43.366 align:left position:22.5% line:83% size:67.5% And have you ever wanted to make and eat 00:43.366 --> 00:44.666 align:left position:25% line:89% size:65% a gingerbread house? 00:44.666 --> 00:47.100 align:left position:20% line:83% size:70% Well, stay tuned because this is your opportunity 00:47.100 --> 00:48.366 align:left position:32.5% line:89% size:57.5% to learn how. 00:48.366 --> 00:50.133 align:left position:22.5% line:83% size:67.5% But first up in studio with us is 00:50.133 --> 00:52.766 align:left position:20% line:83% size:70% the Gullah lady herself from Mount Pleasant 00:52.766 --> 00:54.900 align:left position:22.5% line:83% size:67.5% and the Gullah Island Cuisine restaurant, 00:54.900 --> 00:56.400 align:left position:20% line:89% size:70% Miss Charlotte Jenkins. 00:56.400 --> 00:58.933 align:left position:12.5% line:83% size:77.5% Ms. Jenkins, thank you so much for being with us today. 00:58.933 --> 01:00.233 align:left position:12.5% line:89% size:77.5% - I'm happy to be here today. 01:00.233 --> 01:02.766 align:left position:22.5% line:83% size:67.5% - I am so excited because nu-number one, 01:02.766 --> 01:04.466 align:left position:20% line:89% size:70% I love low country food 01:04.466 --> 01:06.200 align:left position:22.5% line:83% size:67.5% and number two, you the best person in the world 01:06.200 --> 01:08.466 align:left position:20% line:83% size:70% to teach us how to prepare a delicious dish 01:08.466 --> 01:09.400 align:left position:22.5% line:89% size:67.5% from the low country. 01:09.400 --> 01:10.700 align:left position:12.5% line:89% size:77.5% Now, what are we making today? 01:10.700 --> 01:12.800 align:left position:25% line:83% size:65% - We are making the Gullah stew chicken. 01:12.800 --> 01:16.566 align:left position:12.5% line:83% size:77.5% - And tell us the ingredients in the Gullah stew chicken 01:16.566 --> 01:18.833 align:left position:12.5% line:83% size:77.5% because there are a lot of folk out there who wanna know. 01:18.833 --> 01:20.066 align:left position:40% line:89% size:50% - Okay. 01:20.066 --> 01:21.300 align:left position:20% line:83% size:70% The ingredients in the Gullah stew chicken is, 01:21.300 --> 01:24.466 align:left position:20% line:83% size:70% you have your seasoning of salt and pepper, 01:24.466 --> 01:28.166 align:left position:22.5% line:83% size:67.5% savory and thyme, garlic, fresh garlic, 01:28.166 --> 01:30.700 align:left position:12.5% line:83% size:77.5% I like to use fresh garlic, gives it a good flavor, 01:30.700 --> 01:35.700 align:left position:15% line:83% size:75% onions, carrots, and then, you know, we-flour. 01:36.866 --> 01:37.966 align:left position:22.5% line:83% size:67.5% - Yeah. And I see your oil over there too. 01:37.966 --> 01:39.333 align:left position:25% line:89% size:65% - And the oil, yeah. 01:39.333 --> 01:42.133 align:left position:12.5% line:83% size:77.5% - So now with the seasonings, about how much? 01:42.133 --> 01:45.466 align:left position:25% line:83% size:65% Are we talking about a few teaspoons or-? 01:45.466 --> 01:48.400 align:left position:17.5% line:83% size:72.5% - Okay, on the seasoning with the salt and peppers, 01:48.400 --> 01:49.566 align:left position:30% line:89% size:60% mostly to taste. 01:49.566 --> 01:50.833 align:left position:40% line:89% size:50% - Okay. 01:50.833 --> 01:52.166 align:left position:20% line:83% size:70% - But you can start with like a fourth teaspoon 01:52.166 --> 01:53.700 align:left position:22.5% line:89% size:67.5% of salt and pepper. 01:53.700 --> 01:57.900 align:left position:20% line:83% size:70% And on your spices, like the savory and the thyme 01:57.900 --> 02:00.200 align:left position:12.5% line:89% size:77.5% you'd wanna do a, a teaspoon. 02:00.200 --> 02:03.000 align:left position:15% line:83% size:75% - Now, one of the things I do wanna ask you, not many of us, 02:03.000 --> 02:04.966 align:left position:20% line:83% size:70% at least I haven't, but then I'm not a cook, 02:04.966 --> 02:07.733 align:left position:25% line:83% size:65% but the savory, where do we get savory from? 02:07.733 --> 02:09.500 align:left position:12.5% line:89% size:77.5% - Well, savory is you, you, 02:09.500 --> 02:12.600 align:left position:12.5% line:83% size:77.5% you can really buy it because it's not this, you can grow. 02:12.600 --> 02:15.366 align:left position:22.5% line:83% size:67.5% Mostly it's, it's grown, not, well, 02:15.366 --> 02:17.666 align:left position:20% line:83% size:70% not here in the low country, but it's-it's- 02:17.666 --> 02:20.266 align:left position:20% line:83% size:70% it's leaves and it's-you dry-it's dried, 02:20.266 --> 02:23.133 align:left position:15% line:83% size:75% and then the serve, like, then you use it like, 02:23.133 --> 02:25.733 align:left position:12.5% line:89% size:77.5% I could use thyme or oregano. 02:25.733 --> 02:27.966 align:left position:15% line:83% size:75% - So we could easily find it in the grocery store. 02:27.966 --> 02:29.400 align:left position:22.5% line:89% size:67.5% - Oh, definitely. 02:29.400 --> 02:30.333 align:left position:15% line:83% size:75% - Okay. So it's not something that's unusual. 02:30.333 --> 02:31.500 align:left position:12.5% line:89% size:77.5% - No, no. It's not unusual. 02:31.500 --> 02:32.733 align:left position:22.5% line:83% size:67.5% - So what's the step, the first step? 02:32.733 --> 02:33.833 align:left position:22.5% line:83% size:67.5% - Okay the first step you would do 02:33.833 --> 02:35.366 align:left position:15% line:89% size:75% is you have salt and pepper. 02:36.500 --> 02:38.133 align:left position:27.5% line:83% size:62.5% And I'm gonna, normally, I would- 02:38.133 --> 02:41.833 align:left position:22.5% line:83% size:67.5% it's always good to rub your seasoning in, 02:41.833 --> 02:43.366 align:left position:12.5% line:89% size:77.5% but I'm not prepared today. 02:43.366 --> 02:44.600 align:left position:15% line:89% size:75% I didn't bring my gloves. 02:44.600 --> 02:49.600 align:left position:25% line:83% size:65% So I'll just- I will use, you know, a fork- 02:51.500 --> 02:55.100 align:left position:15% line:83% size:75% And then once I, I season it with all of the- 02:55.100 --> 02:56.933 align:left position:10% line:89% size:80% I can rub it together like that. 02:56.933 --> 02:58.233 align:left position:40% line:89% size:50% - Okay. 02:58.233 --> 02:59.633 align:left position:27.5% line:83% size:62.5% - You just have to maneuver with it. 02:59.633 --> 03:01.333 align:left position:22.5% line:83% size:67.5% - So you put your salt and pepper on first. 03:01.333 --> 03:02.666 align:left position:12.5% line:89% size:77.5% - Salt and pepper on first. 03:02.666 --> 03:04.233 align:left position:40% line:89% size:50% - Okay. 03:04.233 --> 03:08.600 align:left position:15% line:83% size:75% - And then, so you can just, you can rub it in like that. 03:08.600 --> 03:09.800 align:left position:40% line:89% size:50% - Okay. 03:09.800 --> 03:12.533 align:left position:20% line:83% size:70% - And then I'm gonna sprinkle a little flour 03:12.533 --> 03:15.000 align:left position:25% line:83% size:65% that's gonna give the browning effect. 03:15.000 --> 03:17.266 align:left position:22.5% line:83% size:67.5% So I'll sprinkle a little flour on it. 03:17.266 --> 03:20.566 align:left position:15% line:83% size:75% And also this flour would be as a thickening agent, 03:20.566 --> 03:25.566 align:left position:12.5% line:83% size:77.5% you know, like, you know, you- sometime when you do a stew, 03:26.700 --> 03:28.200 align:left position:22.5% line:83% size:67.5% you might want a thick stew, but this is- 03:28.200 --> 03:30.200 align:left position:17.5% line:83% size:72.5% this stew is not thickened because you'll have your 03:30.200 --> 03:34.466 align:left position:20% line:83% size:70% vegetable in it and it's,-it's just will be- 03:35.833 --> 03:38.333 align:left position:15% line:83% size:75% - Just enough, just sprinkling on both sides. 03:38.333 --> 03:40.333 align:left position:10% line:89% size:80% - Yes. Sprinkling on both sides. 03:40.333 --> 03:41.566 align:left position:20% line:89% size:70% - And you're gonna need, 03:41.566 --> 03:43.266 align:left position:22.5% line:83% size:67.5% do you need a whole cup or half a cup, 03:43.266 --> 03:44.933 align:left position:27.5% line:83% size:62.5% about how much you think you'll need? 03:44.933 --> 03:47.466 align:left position:20% line:83% size:70% - On this or the flour? And you, you just, 03:47.466 --> 03:49.300 align:left position:15% line:89% size:75% you need about the, well, 03:49.300 --> 03:52.833 align:left position:10% line:83% size:80% if you're doing a whole chicken and that's that you'll get, 03:52.833 --> 03:54.566 align:left position:12.5% line:89% size:77.5% and you cut it up in quarters, 03:54.566 --> 03:56.233 align:left position:12.5% line:89% size:77.5% that'll be about eight pieces. 03:56.233 --> 03:58.266 align:left position:25% line:83% size:65% So you would use a half a cup of flour. 03:58.266 --> 04:02.300 align:left position:15% line:83% size:75% - Okay, so for eight pieces, a half cup of flour. 04:02.300 --> 04:04.500 align:left position:22.5% line:83% size:67.5% Okay. We've, we've, we've floured it. 04:04.500 --> 04:07.200 align:left position:20% line:83% size:70% - Mmhmm. Now we gonna put the oil in the pan. 04:07.200 --> 04:08.033 align:left position:40% line:89% size:50% - Okay. 04:09.166 --> 04:12.966 align:left position:22.5% line:83% size:67.5% - And let's hope this is hot enough. 04:12.966 --> 04:17.166 align:left position:12.5% line:83% size:77.5% Yeah. It looks like it's getting ready to crystallize. 04:18.066 --> 04:19.566 align:left position:42.5% line:89% size:47.5% Okay. 04:19.566 --> 04:22.933 align:left position:12.5% line:83% size:77.5% We're gonna put this in and we gonna sear this for about, 04:22.933 --> 04:26.633 align:left position:12.5% line:83% size:77.5% yeah, four to five-I'm sorry, three to four minutes. 04:26.633 --> 04:27.833 align:left position:40% line:89% size:50% - Okay. 04:27.833 --> 04:30.233 align:left position:22.5% line:83% size:67.5% - And actually we just want it to brown. 04:30.233 --> 04:32.466 align:left position:22.5% line:83% size:67.5% - Oh, so searing is actually browning. 04:32.466 --> 04:34.600 align:left position:22.5% line:83% size:67.5% You're not trying to cook it totally. 04:34.600 --> 04:35.833 align:left position:32.5% line:89% size:57.5% - Yeah. Yeah. 04:35.833 --> 04:37.300 align:left position:22.5% line:83% size:67.5% But you, so I use the word searing 04:37.300 --> 04:41.500 align:left position:15% line:83% size:75% because of the fact that searing is sealing the juice 04:41.500 --> 04:45.766 align:left position:22.5% line:83% size:67.5% in the meat or chicken or whatever you prepare. 04:45.766 --> 04:46.600 align:left position:40% line:89% size:50% - Okay. 04:46.600 --> 04:48.966 align:left position:22.5% line:89% size:67.5% - So see that's, And- 04:48.966 --> 04:51.866 align:left position:12.5% line:83% size:77.5% - And so to sear it, about how long does it take to sear it? 04:51.866 --> 04:54.433 align:left position:17.5% line:83% size:72.5% - I would, I would give four minutes on each side. 04:54.433 --> 04:55.933 align:left position:30% line:89% size:60% - Four minutes. 04:55.933 --> 04:58.866 align:left position:12.5% line:83% size:77.5% - Or until, you know, brown, you know, it gets-it's brown. 04:58.866 --> 05:01.066 align:left position:12.5% line:89% size:77.5% Depends on the amount of heat. 05:01.066 --> 05:03.166 align:left position:27.5% line:83% size:62.5% Now this heat here is on the medium. 05:03.166 --> 05:04.400 align:left position:40% line:89% size:50% - Okay. 05:04.400 --> 05:06.066 align:left position:20% line:83% size:70% - I don't wanna do it on high because you know, 05:06.066 --> 05:07.233 align:left position:22.5% line:89% size:67.5% chances of burning. 05:07.233 --> 05:08.066 align:left position:37.5% line:89% size:52.5% - Right. 05:08.066 --> 05:08.900 align:left position:35% line:89% size:55% - And um- 05:10.033 --> 05:12.100 align:left position:12.5% line:89% size:77.5% - So searing is just browning. 05:12.100 --> 05:15.033 align:left position:22.5% line:83% size:67.5% And to sear a piece of chicken will take you 05:15.033 --> 05:17.633 align:left position:20% line:83% size:70% three to four minutes on both sides of chicken. 05:17.633 --> 05:18.466 align:left position:32.5% line:89% size:57.5% - Right. Mhm. 05:18.466 --> 05:19.700 align:left position:27.5% line:89% size:62.5% - Okay. All right. 05:19.700 --> 05:23.300 align:left position:22.5% line:83% size:67.5% - Okay. And, and over here I will have my, 05:24.466 --> 05:26.200 align:left position:25% line:83% size:65% then as this, once I turn it, you know, 05:26.200 --> 05:27.433 align:left position:12.5% line:89% size:77.5% I get a little browning on it. 05:27.433 --> 05:29.366 align:left position:15% line:89% size:75% Once I turn it I'm gonna add 05:30.500 --> 05:34.633 align:left position:22.5% line:83% size:67.5% my garlic and the savory and the thyme. 05:34.633 --> 05:37.466 align:left position:22.5% line:83% size:67.5% And I'm gonna let that cook a little bit. 05:37.466 --> 05:39.633 align:left position:22.5% line:83% size:67.5% - So are you, you just, you just sprinkling that 05:39.633 --> 05:41.100 align:left position:22.5% line:89% size:67.5% over the chicken? 05:41.100 --> 05:42.466 align:left position:17.5% line:83% size:72.5% - Yeah, I'm gonna sprinkle that over the chicken. 05:42.466 --> 05:43.700 align:left position:40% line:89% size:50% - Okay. 05:43.700 --> 05:45.800 align:left position:22.5% line:83% size:67.5% - Actually, you know, it could be done now 05:45.800 --> 05:47.166 align:left position:12.5% line:89% size:77.5% because it's still, you know, 05:47.166 --> 05:49.000 align:left position:22.5% line:83% size:67.5% still taking a little time browning. 05:49.000 --> 05:51.800 align:left position:17.5% line:83% size:72.5% So I'm gonna take-sprinkle this over the chicken. 05:51.800 --> 05:53.733 align:left position:22.5% line:83% size:67.5% This is the thyme I'm sprinkling. 05:53.733 --> 05:55.633 align:left position:27.5% line:83% size:62.5% - Now thyme that's ground thyme does- 05:55.633 --> 05:57.166 align:left position:40% line:89% size:50% - Yeah. 05:57.166 --> 05:58.700 align:left position:12.5% line:83% size:77.5% - Do you suggest using only ground thyme as opposed to- 05:58.700 --> 06:01.933 align:left position:12.5% line:83% size:77.5% - Well you could use either or and it doesn't matter. 06:01.933 --> 06:04.533 align:left position:22.5% line:83% size:67.5% It's, it's all have the same flavor. 06:04.533 --> 06:06.400 align:left position:12.5% line:89% size:77.5% - Okay. And that's the savory. 06:06.400 --> 06:07.900 align:left position:20% line:83% size:70% - This is what I just-this is the savory. 06:07.900 --> 06:09.100 align:left position:40% line:89% size:50% - Okay. 06:09.100 --> 06:11.366 align:left position:20% line:83% size:70% - Yeah. This is just one that I happened to, 06:11.366 --> 06:14.566 align:left position:22.5% line:83% size:67.5% I just picked that up. I mean this is- 06:17.300 --> 06:20.900 align:left position:12.5% line:83% size:77.5% - And so you gonna let that sear for, like you said, 06:20.900 --> 06:22.633 align:left position:20% line:83% size:70% three to four minutes on either-on both sides. 06:22.633 --> 06:25.266 align:left position:25% line:83% size:65% - On both sides. And I'm adding the garlic. 06:26.700 --> 06:28.666 align:left position:17.5% line:83% size:72.5% - Now what-now was that fresh garlic? Or was that- 06:28.666 --> 06:30.900 align:left position:22.5% line:83% size:67.5% - This was, was fresh garlic was crushed. 06:30.900 --> 06:32.133 align:left position:40% line:89% size:50% - Okay. 06:32.133 --> 06:34.666 align:left position:22.5% line:83% size:67.5% - Yeah. I, I like to use the fresh garlic. 06:34.666 --> 06:37.033 align:left position:22.5% line:83% size:67.5% It's crushed. Now I'm gonna check, 06:37.033 --> 06:38.966 align:left position:22.5% line:83% size:67.5% see if we gettin' a little brown in here. 06:38.966 --> 06:40.166 align:left position:40% line:89% size:50% - Okay. 06:40.166 --> 06:42.733 align:left position:32.5% line:89% size:57.5% (pan sizzling) 06:43.866 --> 06:46.300 align:left position:25% line:83% size:65% So at home you don't want it on high. 06:46.300 --> 06:47.566 align:left position:42.5% line:89% size:47.5% - No. 06:47.566 --> 06:50.166 align:left position:22.5% line:83% size:67.5% - But you want it to be cooking rather robustly. 06:50.166 --> 06:51.500 align:left position:12.5% line:89% size:77.5% You wanna hear the popping. 06:51.500 --> 06:52.900 align:left position:10% line:89% size:80% - Oh yeah. You hear the popping, 06:52.900 --> 06:54.466 align:left position:17.5% line:83% size:72.5% you know that it's cooking and you know that- 06:54.466 --> 06:56.600 align:left position:15% line:89% size:75% And, and now one point I, 06:56.600 --> 06:59.366 align:left position:12.5% line:83% size:77.5% I would suggest when you preparing something like this, 06:59.366 --> 07:01.266 align:left position:12.5% line:89% size:77.5% it's best to stand over it. 07:01.266 --> 07:04.300 align:left position:22.5% line:83% size:67.5% Don't go and try to do something else. 07:04.300 --> 07:07.300 align:left position:15% line:83% size:75% You know, I-I-it's always best to watch your pot. 07:07.300 --> 07:08.500 align:left position:40% line:89% size:50% - Yeah. 07:08.500 --> 07:10.866 align:left position:20% line:83% size:70% - Because if you do that, things can happen. 07:10.866 --> 07:11.800 align:left position:45% line:89% size:45% Now- 07:11.800 --> 07:13.066 align:left position:17.5% line:89% size:72.5% - Now let me ask you, you, 07:13.066 --> 07:14.166 align:left position:25% line:83% size:65% you said if you cut up a whole chicken, 07:14.166 --> 07:15.400 align:left position:20% line:89% size:70% it's about eight pieces. 07:15.400 --> 07:17.000 align:left position:27.5% line:83% size:62.5% - Yeah. You cut in quarters, yeah. 07:17.000 --> 07:19.566 align:left position:12.5% line:83% size:77.5% - So what are you, how many people are you trying to serve 07:19.566 --> 07:20.966 align:left position:12.5% line:89% size:77.5% if you use a whole chicken? 07:20.966 --> 07:22.900 align:left position:20% line:83% size:70% - If you use-eat-eight, service for eight. 07:22.900 --> 07:23.733 align:left position:40% line:89% size:50% - Okay. 07:23.733 --> 07:24.666 align:left position:40% line:89% size:50% - Yeah. 07:24.666 --> 07:25.466 align:left position:12.5% line:89% size:77.5% - Six to eight, you know, six- 07:25.466 --> 07:26.700 align:left position:22.5% line:89% size:67.5% - Six to eight people. 07:26.700 --> 07:27.466 align:left position:22.5% line:83% size:67.5% Some people might want two pieces. 07:27.466 --> 07:28.666 align:left position:40% line:89% size:50% - Yeah. 07:28.666 --> 07:29.633 align:left position:25% line:83% size:65% - But you're looking at six to eight. 07:32.133 --> 07:35.266 align:left position:20% line:83% size:70% - Well, it's smelling good and sounding good. 07:35.266 --> 07:37.900 align:left position:25% line:83% size:65% Ms. Jenkins, tell us where are we now? 07:37.900 --> 07:39.733 align:left position:20% line:89% size:70% The chicken is browned. 07:39.733 --> 07:42.200 align:left position:25% line:83% size:65% It's, it's simmered, or seared rather. 07:42.200 --> 07:43.633 align:left position:22.5% line:83% size:67.5% - Yeah, the chicken is seared and we got, 07:43.633 --> 07:48.600 align:left position:12.5% line:83% size:77.5% we got a browning, just enough to give us a coloring. 07:49.066 --> 07:50.600 align:left position:40% line:89% size:50% - Yeah. 07:50.600 --> 07:52.566 align:left position:15% line:83% size:75% - In the stew. So now I'm gonna remove the chicken. 07:52.566 --> 07:54.066 align:left position:40% line:89% size:50% - Okay. 07:54.066 --> 07:55.766 align:left position:15% line:83% size:75% - And I'm gonna proceed with my vegetables, okay. 07:55.766 --> 07:57.800 align:left position:17.5% line:83% size:72.5% - Okay. So we just gonna put the chicken in the pot 07:57.800 --> 07:59.700 align:left position:22.5% line:83% size:67.5% and get it ready to start simmering. 07:59.700 --> 08:02.200 align:left position:22.5% line:83% size:67.5% Okay. And you're putting the chicken 08:02.200 --> 08:04.200 align:left position:22.5% line:83% size:67.5% into chicken stock, is that right? 08:04.200 --> 08:07.266 align:left position:17.5% line:83% size:72.5% - Yeah, this is some stock that I put in earlier 08:07.266 --> 08:10.933 align:left position:12.5% line:83% size:77.5% to speed it up so you can drop it in-in the-in the pot. 08:10.933 --> 08:12.933 align:left position:25% line:83% size:65% - So now this can be cooked-I'm sorry. 08:12.933 --> 08:14.800 align:left position:27.5% line:83% size:62.5% Do you make your own chicken stock? 08:14.800 --> 08:18.100 align:left position:20% line:83% size:70% - Yes. Um, you take the back of the chicken, 08:18.100 --> 08:23.100 align:left position:15% line:83% size:75% the chicken back and chicken neck and also chicken feet. 08:23.966 --> 08:25.866 align:left position:17.5% line:89% size:72.5% That makes the best stock. 08:25.866 --> 08:27.333 align:left position:10% line:89% size:80% - Chicken feet make good stock. 08:27.333 --> 08:28.400 align:left position:22.5% line:89% size:67.5% - Oh great stock. 08:28.400 --> 08:29.333 align:left position:40% line:89% size:50% - Okay. 08:29.333 --> 08:31.300 align:left position:12.5% line:89% size:77.5% - And you are, you, you know, 08:31.300 --> 08:35.800 align:left position:20% line:83% size:70% you boil it with onions and you take, you know, 08:35.800 --> 08:38.400 align:left position:10% line:83% size:80% you for onions for, about chicken doesn't take that long. 08:38.400 --> 08:39.633 align:left position:40% line:89% size:50% - Yeah. 08:39.633 --> 08:41.600 align:left position:22.5% line:83% size:67.5% - So maybe about an hour, 45 minutes, 08:41.600 --> 08:43.266 align:left position:20% line:89% size:70% and then you strain it. 08:43.266 --> 08:44.766 align:left position:37.5% line:89% size:52.5% - Oh, you- 08:44.766 --> 08:46.566 align:left position:17.5% line:83% size:72.5% - Yeah, you set that aside and you could freeze it 08:46.566 --> 08:48.466 align:left position:22.5% line:83% size:67.5% and use it whenever you're making a 08:48.466 --> 08:52.700 align:left position:17.5% line:83% size:72.5% chicken with gravy or any, any kind of chicken stew. 08:52.700 --> 08:53.533 align:left position:37.5% line:89% size:52.5% - Great. 08:53.533 --> 08:54.766 align:left position:22.5% line:89% size:67.5% - You can use that. 08:54.766 --> 08:55.966 align:left position:22.5% line:83% size:67.5% - Great. Now what did we do here? 08:55.966 --> 08:57.200 align:left position:25% line:83% size:65% You're, you've taken your vegetables. 08:57.200 --> 08:58.633 align:left position:20% line:83% size:70% - Vegetable, and we are cooking the vegetable 08:58.633 --> 09:03.200 align:left position:22.5% line:83% size:67.5% in that-the drippings from that chicken. 09:03.200 --> 09:08.133 align:left position:20% line:83% size:70% And once, then once that gets a little tender, 09:09.300 --> 09:12.233 align:left position:22.5% line:83% size:67.5% we gonna add, we gonna add, now we can do that. 09:12.233 --> 09:13.333 align:left position:25% line:89% size:65% We'll add the stock. 09:13.333 --> 09:14.266 align:left position:30% line:89% size:60% - Oh, okay. 09:14.266 --> 09:18.066 align:left position:10% line:89% size:80% - And here's the chicken stock. 09:18.066 --> 09:20.866 align:left position:12.5% line:83% size:77.5% - So you use a lot of chicken stock in this recipe. 09:20.866 --> 09:23.933 align:left position:15% line:83% size:75% - Yeah, well actually, you know, the more stock, 09:23.933 --> 09:25.100 align:left position:25% line:83% size:65% 'cause you know, you gotta give a chance. 09:25.100 --> 09:27.366 align:left position:10% line:89% size:80% 'Cause once it boil, it reduce. 09:27.366 --> 09:28.200 align:left position:40% line:89% size:50% - Okay. 09:30.366 --> 09:34.200 align:left position:17.5% line:83% size:72.5% - What we-this recipe with the-with a whole chicken, 09:34.200 --> 09:36.000 align:left position:25% line:83% size:65% which is about eight pieces of chicken. 09:36.000 --> 09:38.266 align:left position:15% line:83% size:75% You would, you would want to use a quart of stock. 09:38.266 --> 09:39.566 align:left position:22.5% line:89% size:67.5% - A quart of stock. 09:39.566 --> 09:40.400 align:left position:40% line:89% size:50% - Yeah. 09:40.400 --> 09:41.333 align:left position:40% line:89% size:50% - Okay. 09:41.333 --> 09:42.266 align:left position:12.5% line:89% size:77.5% - Which is four cups of stock. 09:42.266 --> 09:43.400 align:left position:12.5% line:89% size:77.5% - Okay. Four cups of stock. 09:43.400 --> 09:44.900 align:left position:30% line:89% size:60% - Yep. Now- 09:44.900 --> 09:48.166 align:left position:15% line:83% size:75% - And you're still simmering your-your-your vegetables. 09:48.166 --> 09:49.700 align:left position:15% line:89% size:75% - Yeah. The, the carrots. 09:49.700 --> 09:52.300 align:left position:22.5% line:83% size:67.5% I'm not doing the, the green pa-green peas 09:52.300 --> 09:54.833 align:left position:25% line:83% size:65% because that doesn't take much cooking. 09:54.833 --> 09:56.666 align:left position:15% line:89% size:75% So that would go in last. 09:56.666 --> 09:59.800 align:left position:15% line:83% size:75% - So how many, what amount of vegetables are you using? 09:59.800 --> 10:01.400 align:left position:15% line:83% size:75% Are you using a cup of carrots? A cup of onions? 10:01.400 --> 10:02.633 align:left position:20% line:89% size:70% What are you using here? 10:02.633 --> 10:04.400 align:left position:20% line:83% size:70% - A cup of carrots, a cup of onions, you know, 10:04.400 --> 10:07.666 align:left position:25% line:83% size:65% when you're doing a, a eight piece chicken. 10:07.666 --> 10:10.766 align:left position:12.5% line:89% size:77.5% - Okay. Okay. And so you will, 10:10.766 --> 10:13.700 align:left position:17.5% line:83% size:72.5% you will cook these vegetables about how long? 10:13.700 --> 10:15.200 align:left position:12.5% line:89% size:77.5% - Okay. This, this vegetable, 10:15.200 --> 10:17.766 align:left position:12.5% line:83% size:77.5% I'm not really cooking this vegetables, I'm just getting, 10:17.766 --> 10:19.466 align:left position:10% line:89% size:80% I'm just putting a, I-I saute it 10:19.466 --> 10:21.400 align:left position:25% line:83% size:65% for about maybe three, four minutes. 10:21.400 --> 10:22.333 align:left position:40% line:89% size:50% - Okay. 10:22.333 --> 10:23.766 align:left position:15% line:89% size:75% - And then I'm trying to, 10:23.766 --> 10:25.633 align:left position:15% line:83% size:75% I'm getting all this dripping from the chicken 10:25.633 --> 10:27.200 align:left position:12.5% line:89% size:77.5% and I'm gonna add this in here 10:27.200 --> 10:29.466 align:left position:12.5% line:83% size:77.5% and the vegetable will cook along with the chicken, 10:29.466 --> 10:31.833 align:left position:12.5% line:89% size:77.5% which would be 45 to an hour. 10:31.833 --> 10:32.766 align:left position:40% line:89% size:50% - Okay. 10:32.766 --> 10:34.000 align:left position:12.5% line:89% size:77.5% - So, but I'm just making sure 10:34.000 --> 10:36.066 align:left position:22.5% line:83% size:67.5% that I'm getting every bit of this 10:36.066 --> 10:39.866 align:left position:12.5% line:83% size:77.5% because this is where the true flavor is, at the bottom. 10:39.866 --> 10:44.833 align:left position:15% line:83% size:75% All that that's stuck to the pan while it was sauteing. 10:46.266 --> 10:49.266 align:left position:12.5% line:83% size:77.5% That is what's really gonna give you a good flavor. 10:49.266 --> 10:50.866 align:left position:12.5% line:83% size:77.5% - Okay. Get all that good chicken flavor outta there. 10:50.866 --> 10:53.000 align:left position:25% line:83% size:65% - And I'm gonna pour it all in here. 10:55.900 --> 10:58.633 align:left position:20% line:83% size:70% And if you would look at that, you would see- 11:00.400 --> 11:01.933 align:left position:37.5% line:89% size:52.5% - Oh yeah. 11:01.933 --> 11:03.666 align:left position:12.5% line:83% size:77.5% - You would see now that, see the coloring from that? 11:03.666 --> 11:06.133 align:left position:15% line:83% size:75% - Yeah, absolutely. It looks delicious. Smells good too. 11:06.133 --> 11:10.533 align:left position:22.5% line:83% size:67.5% - So this is gonna cook for about 45 to an hour. 11:10.533 --> 11:11.366 align:left position:40% line:89% size:50% - Okay. 11:11.366 --> 11:13.666 align:left position:30% line:89% size:60% - But, and- 11:13.666 --> 11:16.833 align:left position:20% line:83% size:70% - And the last step when we come back will be- 11:16.833 --> 11:19.000 align:left position:12.5% line:89% size:77.5% - We'll put the green peas in. 11:19.000 --> 11:20.233 align:left position:17.5% line:89% size:72.5% That's for like, you know, 11:20.233 --> 11:22.166 align:left position:22.5% line:83% size:67.5% five minutes and then we are done. 11:22.166 --> 11:23.633 align:left position:12.5% line:89% size:77.5% - Okay. Well I tell you what, 11:23.633 --> 11:26.600 align:left position:12.5% line:83% size:77.5% we're gonna take a a break here and let you get all these 11:26.600 --> 11:28.833 align:left position:10% line:89% size:80% ingredients down for this recipe 11:28.833 --> 11:31.266 align:left position:12.5% line:83% size:77.5% before we actually complete the Gullah chicken stew. 11:31.266 --> 11:33.066 align:left position:22.5% line:83% size:67.5% And we're gonna travel up to Greenville 11:33.066 --> 11:36.233 align:left position:22.5% line:83% size:67.5% to meet Chef Manigault to relish the surprise 11:36.233 --> 11:38.133 align:left position:20% line:89% size:70% he has in store for us. 11:38.133 --> 11:40.566 align:left position:35% line:89% size:55% (jazz music) 12:16.833 --> 12:18.666 align:left position:10% line:89% size:80% At Chef Manigault's restaurant, 12:18.666 --> 12:20.833 align:left position:10% line:89% size:80% La Vielle Maison in Greenville, 12:20.833 --> 12:22.566 align:left position:20% line:89% size:70% the pleasant surprise is 12:22.566 --> 12:25.833 align:left position:20% line:83% size:70% the chef can wow his guest with many talents, 12:25.833 --> 12:28.733 align:left position:20% line:89% size:70% including sculpting ice. 12:28.733 --> 12:32.500 align:left position:20% line:83% size:70% Chef Manigault actually also is an ice sculptor 12:32.500 --> 12:34.733 align:left position:22.5% line:83% size:67.5% and we're watching him work right now. 12:34.733 --> 12:36.666 align:left position:22.5% line:83% size:67.5% Chef Manigault, thanks for having us today. 12:36.666 --> 12:38.100 align:left position:25% line:83% size:65% What are you working on here sir? 12:38.100 --> 12:40.400 align:left position:20% line:83% size:70% - Well we just shaving a little of the ice off 12:40.400 --> 12:43.133 align:left position:20% line:83% size:70% to clear it up a little bit and reshape it. 12:43.133 --> 12:46.600 align:left position:12.5% line:83% size:77.5% - And so when did you actually get started in sculpting ice? 12:46.600 --> 12:50.666 align:left position:22.5% line:83% size:67.5% - Ooh, in college I looked around. 12:50.666 --> 12:53.533 align:left position:25% line:83% size:65% I didn't see anybody that looked like me. 12:53.533 --> 12:57.100 align:left position:12.5% line:83% size:77.5% Meaning that there wasn't very few African-Americans hardly. 12:57.100 --> 13:02.133 align:left position:17.5% line:83% size:72.5% And my question's always been "if not me then who?" 13:03.000 --> 13:05.866 align:left position:32.5% line:89% size:57.5% (upbeat music) 13:05.866 --> 13:08.800 align:left position:17.5% line:83% size:72.5% - Making gingerbread houses-more on that later- 13:08.800 --> 13:12.600 align:left position:20% line:83% size:70% and preparing delicious dishes to die for. 13:12.600 --> 13:15.766 align:left position:25% line:83% size:65% He prepared a very special dish for us, 13:15.766 --> 13:17.266 align:left position:22.5% line:89% size:67.5% a Cajun favorite. 13:18.666 --> 13:22.566 align:left position:12.5% line:83% size:77.5% - Étouffée is really a simple southern crayfish dish. 13:22.566 --> 13:24.700 align:left position:12.5% line:89% size:77.5% I say when the Cajuns came, 13:24.700 --> 13:27.433 align:left position:15% line:83% size:75% or the French came and settled into the Bayou area, 13:27.433 --> 13:30.566 align:left position:15% line:83% size:75% they discovered these little things called crawdads. 13:30.566 --> 13:32.033 align:left position:40% line:89% size:50% - Okay. 13:32.033 --> 13:35.800 align:left position:17.5% line:83% size:72.5% - And you can probably find 'em anywhere, but it- 13:35.800 --> 13:40.266 align:left position:22.5% line:83% size:67.5% my opinion, Bogue Falaya, uh, river 13:40.266 --> 13:41.566 align:left position:22.5% line:83% size:67.5% That'd be the easiest way to say, 13:41.566 --> 13:43.166 align:left position:27.5% line:83% size:62.5% I don't wanna call it nothing bad. 13:43.166 --> 13:47.966 align:left position:10% line:83% size:80% So we got crayfish, end results, we have crayfish meat. 13:47.966 --> 13:49.166 align:left position:40% line:89% size:50% - Okay. 13:49.166 --> 13:51.366 align:left position:22.5% line:83% size:67.5% - And how you get that is by taking this, 13:51.366 --> 13:55.700 align:left position:25% line:83% size:65% pinching it off and taking out the meat. 13:57.466 --> 13:59.966 align:left position:22.5% line:89% size:67.5% And it's painstaking- 13:59.966 --> 14:00.866 align:left position:22.5% line:89% size:67.5% - Time-consuming. 14:00.866 --> 14:02.466 align:left position:22.5% line:89% size:67.5% - It's time consuming. 14:02.466 --> 14:05.300 align:left position:25% line:83% size:65% So it should be a very expensive dish, 14:05.300 --> 14:07.766 align:left position:15% line:89% size:75% but it's not too bad a cost. 14:07.766 --> 14:08.766 align:left position:22.5% line:89% size:67.5% You gotta have butter. 14:08.766 --> 14:09.900 align:left position:20% line:89% size:70% As Paula Deen would say, 14:09.900 --> 14:11.733 align:left position:22.5% line:83% size:67.5% You gotta have butter, butter's just- 14:11.733 --> 14:12.933 align:left position:27.5% line:89% size:62.5% - How much butter? 14:12.933 --> 14:15.266 align:left position:10% line:89% size:80% - In this particular recipe we, 14:15.266 --> 14:18.066 align:left position:17.5% line:83% size:72.5% we starting out with about a quarter of a stick. 14:18.066 --> 14:19.700 align:left position:12.5% line:89% size:77.5% I'm going add some oil to it. 14:19.700 --> 14:23.400 align:left position:12.5% line:83% size:77.5% This is to help build and saute the ingredients together 14:23.400 --> 14:25.866 align:left position:22.5% line:83% size:67.5% and then we're adding in our flour 14:25.866 --> 14:27.733 align:left position:27.5% line:83% size:62.5% and so on so forth to make our roux. 14:27.733 --> 14:29.400 align:left position:25% line:89% size:65% And it goes on this. 14:29.400 --> 14:31.700 align:left position:30% line:83% size:60% And we have some Cajun seasoning- 14:31.700 --> 14:33.600 align:left position:22.5% line:83% size:67.5% little blend that I put together. 14:33.600 --> 14:36.866 align:left position:22.5% line:83% size:67.5% We have a lemon pepper, we have salt, 14:36.866 --> 14:38.533 align:left position:12.5% line:89% size:77.5% a little Italian seasoning, 14:38.533 --> 14:41.600 align:left position:20% line:83% size:70% a great secret that most people don't know about, 14:41.600 --> 14:43.566 align:left position:12.5% line:89% size:77.5% and gotta have a little lemon. 14:43.566 --> 14:46.866 align:left position:15% line:83% size:75% And then we have about a cup and a half, cup of onions. 14:46.866 --> 14:48.100 align:left position:40% line:89% size:50% - Okay. 14:48.100 --> 14:49.500 align:left position:22.5% line:83% size:67.5% - Now you wanna start with a large onion. 14:49.500 --> 14:52.366 align:left position:20% line:83% size:70% Some people will cut it Julienne style and then 14:52.366 --> 14:53.900 align:left position:10% line:89% size:80% some people will do it as this. 14:53.900 --> 14:55.600 align:left position:20% line:89% size:70% In this particular case, 14:55.600 --> 14:59.133 align:left position:20% line:83% size:70% these are reconstituted, dehydrated type onion. 14:59.133 --> 14:59.966 align:left position:40% line:89% size:50% - Okay. 14:59.966 --> 15:01.300 align:left position:20% line:89% size:70% - Either one will work. 15:01.300 --> 15:03.366 align:left position:22.5% line:83% size:67.5% This is the basic ingredients other than 15:03.366 --> 15:08.300 align:left position:15% line:83% size:75% a little cream that would go inside to finish it on up. 15:09.033 --> 15:11.866 align:left position:22.5% line:89% size:67.5% Oh! Some champagne. 15:11.866 --> 15:15.666 align:left position:25% line:83% size:65% Get our hot pan, put our butter in our pan. 15:15.666 --> 15:17.500 align:left position:15% line:89% size:75% See that's hot there. Mm! 15:18.866 --> 15:20.733 align:left position:22.5% line:83% size:67.5% Now we don't want the butter to burn. 15:21.933 --> 15:23.600 align:left position:20% line:83% size:70% So we're gonna set that down just for a second, 15:23.600 --> 15:25.266 align:left position:22.5% line:89% size:67.5% keep it from burning. 15:25.266 --> 15:27.400 align:left position:22.5% line:83% size:67.5% We're gonna to add us a little oil to this. 15:28.633 --> 15:31.033 align:left position:20% line:83% size:70% If we get a little brown it's not too bad. 15:31.033 --> 15:32.800 align:left position:10% line:89% size:80% We'll-won't be no major problem. 15:34.166 --> 15:38.066 align:left position:12.5% line:83% size:77.5% And when you're using the-when you're using the onion, 15:38.066 --> 15:42.666 align:left position:15% line:83% size:75% like I talked about, this onion, what's good about it- 15:45.066 --> 15:46.066 align:left position:25% line:89% size:65% it's already cooked. 15:48.900 --> 15:52.500 align:left position:27.5% line:83% size:62.5% Now this is a very quick little dish 15:52.500 --> 15:56.066 align:left position:27.5% line:83% size:62.5% in the Bayou area or the Cajun area. 15:56.066 --> 15:58.566 align:left position:17.5% line:83% size:72.5% You'll see stuff like this happening all the time. 15:59.766 --> 16:02.433 align:left position:22.5% line:83% size:67.5% Now, onion is about where it needs to be. 16:02.433 --> 16:04.066 align:left position:22.5% line:89% size:67.5% If we using raw onion, 16:04.066 --> 16:07.266 align:left position:20% line:83% size:70% then you gonna have the raw onion cooking until 16:07.266 --> 16:10.300 align:left position:25% line:83% size:65% it's about a little brown, opaque color. 16:12.466 --> 16:15.800 align:left position:20% line:83% size:70% Okay to that, because our pan is greatly hot. 16:15.800 --> 16:18.733 align:left position:20% line:83% size:70% We're gonna go ahead and add in a little flour 16:18.733 --> 16:20.833 align:left position:25% line:83% size:65% help get it ready to get thickened up. 16:24.600 --> 16:27.633 align:left position:17.5% line:83% size:72.5% That's about a tablespoon. A little bit more flour. 16:27.633 --> 16:28.566 align:left position:22.5% line:89% size:67.5% Now as you can see, 16:28.566 --> 16:29.900 align:left position:10% line:89% size:80% the roux is starting to happen. 16:31.066 --> 16:33.300 align:left position:22.5% line:83% size:67.5% Once the roux takes place and it gets 16:33.300 --> 16:35.500 align:left position:27.5% line:83% size:62.5% to have that kind of coloring to it, 16:35.500 --> 16:37.066 align:left position:22.5% line:89% size:67.5% that's what you want. 16:37.066 --> 16:38.133 align:left position:12.5% line:89% size:77.5% Gotta go back to the stove, 16:38.133 --> 16:39.633 align:left position:22.5% line:89% size:67.5% gotta get it hot. 16:39.633 --> 16:42.766 align:left position:15% line:83% size:75% From this point we're adding all our seasonin'. 16:48.800 --> 16:49.633 align:left position:35% line:89% size:55% The salt. 16:54.966 --> 16:58.866 align:left position:17.5% line:83% size:72.5% We'll go ahead and add our crayfish meat in here. 17:00.666 --> 17:02.000 align:left position:30% line:89% size:60% And lemon juice. 17:05.766 --> 17:09.400 align:left position:15% line:83% size:75% Now roux and mixture have began to come together. 17:10.366 --> 17:11.733 align:left position:12.5% line:89% size:77.5% You see how simple that is? 17:17.133 --> 17:20.133 align:left position:27.5% line:83% size:62.5% Let the roux brown off a little bit. 17:21.366 --> 17:23.300 align:left position:22.5% line:83% size:67.5% The aromatics are all taking place. 17:25.366 --> 17:27.366 align:left position:22.5% line:83% size:67.5% You got a wonderful smell going on. 17:27.366 --> 17:30.233 align:left position:22.5% line:83% size:67.5% And all I need is two last ingredients. 17:30.233 --> 17:31.800 align:left position:22.5% line:89% size:67.5% A little champagne. 17:38.866 --> 17:41.300 align:left position:22.5% line:83% size:67.5% And keep in mind, this is just a quick version, 17:41.300 --> 17:43.266 align:left position:27.5% line:83% size:62.5% something that you can do at home. 17:44.400 --> 17:46.400 align:left position:22.5% line:83% size:67.5% Smell, smell that champagne coming out. 17:47.600 --> 17:48.766 align:left position:32.5% line:89% size:57.5% Add the cream. 17:55.133 --> 17:56.700 align:left position:25% line:89% size:65% It-it's the easiest, 17:56.700 --> 18:00.033 align:left position:15% line:83% size:75% quickest version of étouffée you're going to get. 18:00.033 --> 18:01.533 align:left position:15% line:89% size:75% You don't want it too thick. 18:01.533 --> 18:04.966 align:left position:20% line:83% size:70% So as it's slowly startin' to thicken up, 18:07.533 --> 18:10.233 align:left position:22.5% line:83% size:67.5% finish addin' a little bit more cream to it, 18:10.233 --> 18:11.800 align:left position:10% line:89% size:80% keep it from gettin' too thick. 18:14.366 --> 18:15.500 align:left position:10% line:89% size:80% Course now take out one of those 18:15.500 --> 18:18.133 align:left position:25% line:83% size:65% grand-daddy long-leg fryin' pans. 18:18.133 --> 18:20.300 align:left position:12.5% line:89% size:77.5% Now I got some good old rice. 18:21.466 --> 18:23.066 align:left position:22.5% line:83% size:67.5% We gonna put that rice right here. 18:24.100 --> 18:26.666 align:left position:27.5% line:89% size:62.5% Big scoop of rice. 18:26.666 --> 18:29.133 align:left position:25% line:83% size:65% And that's just Carolina white rice. 18:31.133 --> 18:32.500 align:left position:22.5% line:89% size:67.5% Put it down like that. 18:32.500 --> 18:34.633 align:left position:10% line:89% size:80% Or sometimes see people do this, 18:34.633 --> 18:37.266 align:left position:22.5% line:83% size:67.5% and go ahead and make a bed of rice. 18:38.500 --> 18:39.333 align:left position:30% line:89% size:60% You can do that. 18:41.500 --> 18:42.900 align:left position:15% line:89% size:75% And like I said, what's next 18:42.900 --> 18:45.600 align:left position:12.5% line:83% size:77.5% you gotta do the most important thing with étouffée, 18:45.600 --> 18:46.766 align:left position:22.5% line:89% size:67.5% you gotta taste it. 18:46.766 --> 18:49.166 align:left position:35% line:89% size:55% (jazz music) 18:56.266 --> 18:57.100 align:left position:37.5% line:89% size:52.5% Yeah, yep. 18:57.100 --> 18:59.500 align:left position:35% line:89% size:55% (jazz music) 19:01.866 --> 19:06.266 align:left position:22.5% line:83% size:67.5% Yeah, got you a little étouffée right there. 19:06.266 --> 19:11.166 align:left position:17.5% line:83% size:72.5% And then you just add your crayfish as decoration. 19:11.166 --> 19:13.566 align:left position:35% line:89% size:55% (jazz music) 19:23.533 --> 19:24.366 align:left position:37.5% line:89% size:52.5% And voila. 19:25.733 --> 19:27.733 align:left position:20% line:89% size:70% Get a little parmigiano. 19:32.200 --> 19:34.366 align:left position:17.5% line:89% size:72.5% Put it right on top. Boom. 19:36.266 --> 19:39.366 align:left position:25% line:83% size:65% There's étouffée from South Carolina. 19:41.033 --> 19:43.466 align:left position:17.5% line:83% size:72.5% - And what about that gingerbread house tutorial 19:43.466 --> 19:44.966 align:left position:30% line:89% size:60% we promised you? 19:44.966 --> 19:47.400 align:left position:15% line:83% size:75% Chef Manigault is going to teach us how to do that too. 19:47.400 --> 19:50.566 align:left position:22.5% line:89% size:67.5% (upbeat guitar music) 19:52.900 --> 19:56.133 align:left position:15% line:83% size:75% - Well the basic ingredients to gingerbread house is flour- 19:56.133 --> 20:01.133 align:left position:22.5% line:83% size:67.5% plain flour, molasses, nutmeg, cinnamon, 20:02.466 --> 20:06.533 align:left position:10% line:83% size:80% ginger of course, clove, vegetable oil, eggs, and sugar. 20:09.300 --> 20:11.900 align:left position:32.5% line:89% size:57.5% (upbeat music) 20:17.200 --> 20:19.033 align:left position:15% line:89% size:75% It's many different recipes. 20:19.033 --> 20:22.400 align:left position:15% line:83% size:75% Three cups of flour or three and a half cups of flour, 20:22.400 --> 20:27.033 align:left position:12.5% line:83% size:77.5% typically one egg, about a a quarter of a cup of lard, 20:27.033 --> 20:30.333 align:left position:10% line:89% size:80% quarter of a cup of-of molasses. 20:30.333 --> 20:32.933 align:left position:22.5% line:83% size:67.5% And then teaspoon, half teaspoons of like 20:32.933 --> 20:34.766 align:left position:20% line:89% size:70% each other's seasonings. 20:34.766 --> 20:36.233 align:left position:30% line:89% size:60% - And that- 20:36.233 --> 20:39.900 align:left position:10% line:83% size:80% - Then the sugar is about about a cup, three cups of sugar. 20:39.900 --> 20:42.033 align:left position:22.5% line:83% size:67.5% Once you make the cookie dough up, 20:42.033 --> 20:45.433 align:left position:17.5% line:83% size:72.5% you have to refrigerate it for an hour, let it rest. 20:45.433 --> 20:46.966 align:left position:22.5% line:89% size:67.5% Once you do that, 20:46.966 --> 20:49.900 align:left position:12.5% line:83% size:77.5% then you roll it out just as just roll it out about a 20:49.900 --> 20:51.400 align:left position:22.5% line:89% size:67.5% quarter inches thick. 20:51.400 --> 20:52.966 align:left position:22.5% line:83% size:67.5% From there you take your templates 20:52.966 --> 20:55.766 align:left position:12.5% line:83% size:77.5% or your different patterns that you're going to cut out. 20:55.766 --> 20:59.200 align:left position:10% line:83% size:80% In the, in the case of a house, you need the A-frame gable, 20:59.200 --> 21:01.766 align:left position:20% line:83% size:70% you need the sides and then you need the roof, 21:01.766 --> 21:05.000 align:left position:22.5% line:83% size:67.5% which means the front, back, sides, and roof. 21:05.000 --> 21:07.133 align:left position:22.5% line:83% size:67.5% Then once you do that and you cut it out, 21:07.133 --> 21:08.733 align:left position:17.5% line:89% size:72.5% leave it on the sheet pan. 21:08.733 --> 21:10.566 align:left position:22.5% line:83% size:67.5% 'Cause a lot of times if you try to rework 21:10.566 --> 21:12.200 align:left position:12.5% line:89% size:77.5% or remove the dough, it'll, 21:12.200 --> 21:14.733 align:left position:22.5% line:83% size:67.5% it'll cause the dough to cut or split. 21:14.733 --> 21:16.000 align:left position:22.5% line:83% size:67.5% So you want, once you cut it out, 21:16.000 --> 21:18.300 align:left position:25% line:83% size:65% you wanna remove all the excess from it, 21:18.300 --> 21:20.233 align:left position:10% line:89% size:80% then you wanna score the house. 21:20.233 --> 21:23.100 align:left position:12.5% line:83% size:77.5% If you want to look like brick work, you can score it up, 21:24.800 --> 21:27.600 align:left position:17.5% line:83% size:72.5% put it in the oven for about eight to 10 minutes, 21:27.600 --> 21:32.600 align:left position:17.5% line:83% size:72.5% let it lightly 350 to 375 degrees and just bake off. 21:33.466 --> 21:35.066 align:left position:12.5% line:89% size:77.5% You don't want to overcook it. 21:35.066 --> 21:36.066 align:left position:17.5% line:89% size:72.5% 'Cause if you overcook it, 21:36.066 --> 21:37.533 align:left position:20% line:89% size:70% you can burn the house. 21:37.533 --> 21:38.766 align:left position:17.5% line:83% size:72.5% On the same token, you don't want to undercook it 21:38.766 --> 21:41.466 align:left position:22.5% line:83% size:67.5% 'cause it could be too light of a cookie dough. 21:41.466 --> 21:44.133 align:left position:20% line:83% size:70% Once it's cooked and you cool the house off, 21:44.133 --> 21:46.966 align:left position:17.5% line:83% size:72.5% usually I like to let it sit for at least 24 hours. 21:46.966 --> 21:49.600 align:left position:22.5% line:83% size:67.5% That way, the sugar, if you notice in the, 21:49.600 --> 21:51.100 align:left position:25% line:89% size:65% in the dough itself, 21:51.100 --> 21:53.466 align:left position:12.5% line:83% size:77.5% it had a lot of sugar and molasses and stuff like that. 21:53.466 --> 21:56.100 align:left position:22.5% line:83% size:67.5% One egg, well all that sugar and molasses 21:56.100 --> 21:59.266 align:left position:17.5% line:83% size:72.5% come back to a crystallization of itself. 21:59.266 --> 22:01.433 align:left position:10% line:89% size:80% Baking is a process of science, 22:01.433 --> 22:05.166 align:left position:17.5% line:83% size:72.5% of chemistry, and therefore it is chemistry. 22:05.166 --> 22:07.566 align:left position:27.5% line:83% size:62.5% Unlike cooking where it's an art, 22:07.566 --> 22:08.800 align:left position:25% line:89% size:65% baking is a science, 22:08.800 --> 22:12.133 align:left position:20% line:83% size:70% but because we're making gingerbread houses, 22:12.133 --> 22:14.933 align:left position:25% line:83% size:65% it comes from the science back to art. 22:14.933 --> 22:17.500 align:left position:32.5% line:89% size:57.5% (upbeat music) 22:20.366 --> 22:21.833 align:left position:15% line:89% size:75% To bring it all together, 22:21.833 --> 22:25.266 align:left position:12.5% line:83% size:77.5% you have to then do what we call royal icing, icing- 22:25.266 --> 22:26.833 align:left position:15% line:89% size:75% however you pronounce it- 22:26.833 --> 22:29.866 align:left position:20% line:83% size:70% which is powdered sugar, meringue whites, 22:29.866 --> 22:34.600 align:left position:22.5% line:83% size:67.5% or egg whites and cream of tartar. 22:34.600 --> 22:36.866 align:left position:22.5% line:83% size:67.5% And you can use just a little bit of water 22:36.866 --> 22:39.600 align:left position:25% line:83% size:65% to get it to mix up in the mixing bowl. 22:39.600 --> 22:41.033 align:left position:22.5% line:89% size:67.5% And once you get that, 22:41.033 --> 22:43.566 align:left position:12.5% line:83% size:77.5% you then put it in your piping tool or your piping bag 22:43.566 --> 22:45.300 align:left position:22.5% line:83% size:67.5% and you come up the sides of the house 22:45.300 --> 22:46.800 align:left position:10% line:89% size:80% and on the inside of the house, 22:46.800 --> 22:50.366 align:left position:15% line:83% size:75% so to speak, with a, with a, like a seam in it, 22:50.366 --> 22:52.866 align:left position:15% line:83% size:75% so to speak, so you can join the two sides together. 22:52.866 --> 22:55.466 align:left position:32.5% line:89% size:57.5% (upbeat music) 22:59.233 --> 23:02.266 align:left position:20% line:77% size:70% Once your house is construction-constructed together, 23:02.266 --> 23:03.566 align:left position:22.5% line:89% size:67.5% you wanna let it sit. 23:03.566 --> 23:05.266 align:left position:27.5% line:83% size:62.5% That way the sugar can come back and, 23:05.266 --> 23:09.266 align:left position:15% line:83% size:75% like I said, crystallize again, and become very hard. 23:09.266 --> 23:11.766 align:left position:20% line:83% size:70% From there you take and you start laying down 23:11.766 --> 23:13.666 align:left position:20% line:83% size:70% a little layer of sugar in different places 23:13.666 --> 23:16.933 align:left position:22.5% line:77% size:67.5% to add in all you your decorations, whether it's pretzels, 23:16.933 --> 23:19.833 align:left position:20% line:83% size:70% whether it's gingerbread or gingerbread snaps, 23:19.833 --> 23:22.433 align:left position:17.5% line:83% size:72.5% or whether it's, you know, candy canes, gum drops, 23:22.433 --> 23:24.166 align:left position:15% line:89% size:75% whatever the case may be. 23:24.166 --> 23:25.966 align:left position:25% line:83% size:65% - And we're back with Ms. Charlotte Jenkins, 23:25.966 --> 23:29.066 align:left position:20% line:83% size:70% the Gullah lady and her Gullah chicken stew. 23:29.066 --> 23:30.733 align:left position:20% line:89% size:70% And we're almost there. 23:30.733 --> 23:33.133 align:left position:17.5% line:83% size:72.5% There's one more step that we need to take, right? 23:33.133 --> 23:35.300 align:left position:25% line:83% size:65% Ms. Jenkins, what are we doing finally here? 23:35.300 --> 23:39.366 align:left position:12.5% line:83% size:77.5% - We're gonna add the peas and that only takes about five, 23:40.766 --> 23:43.300 align:left position:12.5% line:83% size:77.5% 'bout five more minutes and then your stew is done. 23:43.300 --> 23:45.666 align:left position:15% line:83% size:75% - Okay. So the stew has cooked for how long already? 23:45.666 --> 23:48.733 align:left position:15% line:83% size:75% - Well, we've had it cooking for about 45 minutes. 23:48.733 --> 23:51.666 align:left position:20% line:83% size:70% So that's, that's about the time it takes 23:51.666 --> 23:53.133 align:left position:22.5% line:83% size:67.5% and you give it another five minutes, 23:53.133 --> 23:55.266 align:left position:12.5% line:89% size:77.5% so it's 45 minutes to an hour. 23:55.266 --> 23:56.966 align:left position:12.5% line:89% size:77.5% So that's the stew's in there. 23:56.966 --> 23:58.600 align:left position:22.5% line:83% size:67.5% - Okay. Wow, that looks beautiful. 23:58.600 --> 24:00.733 align:left position:20% line:83% size:70% So we're gonna cook this another five minutes 24:00.733 --> 24:02.600 align:left position:15% line:89% size:75% after we add the green peas. 24:02.600 --> 24:04.133 align:left position:42.5% line:89% size:47.5% - Yes. 24:04.133 --> 24:05.300 align:left position:12.5% line:83% size:77.5% - The total cooking time is at 45 minutes to an hour. 24:05.300 --> 24:06.700 align:left position:37.5% line:89% size:52.5% - Correct. 24:06.700 --> 24:09.566 align:left position:10% line:83% size:80% - Right. Okay. And guys, through the magic of television, 24:09.566 --> 24:14.166 align:left position:20% line:83% size:70% we have this beautifully complete dish over here. 24:14.166 --> 24:17.266 align:left position:10% line:89% size:80% And I get the fun job of tasting 24:17.266 --> 24:21.400 align:left position:22.5% line:83% size:67.5% Ms. Jenkins' Gullah chicken stew. 24:21.400 --> 24:22.833 align:left position:25% line:83% size:65% And I tell you what, it looks so good, 24:22.833 --> 24:24.666 align:left position:22.5% line:89% size:67.5% I almost want to just, 24:24.666 --> 24:27.033 align:left position:20% line:83% size:70% I'm not gonna bite into a piece of chicken. 24:27.033 --> 24:28.533 align:left position:25% line:89% size:65% I'm just gonna take, 24:28.533 --> 24:32.233 align:left position:12.5% line:83% size:77.5% get a bite of the veggies here and get a good taste of it. 24:36.933 --> 24:38.766 align:left position:12.5% line:89% size:77.5% Hmm. Even the peas taste good. 24:38.766 --> 24:39.700 align:left position:30% line:89% size:60% (both laughing) 24:39.700 --> 24:41.733 align:left position:15% line:89% size:75% This is really, really good. 24:43.166 --> 24:46.300 align:left position:12.5% line:83% size:77.5% And I love this because this is a great cool weather meal. 24:46.300 --> 24:47.133 align:left position:42.5% line:89% size:47.5% - Yes. 24:47.133 --> 24:48.400 align:left position:30% line:89% size:60% - It really is. 24:48.400 --> 24:49.433 align:left position:27.5% line:83% size:62.5% And the good thing too about this is 24:50.733 --> 24:52.166 align:left position:22.5% line:83% size:67.5% the next day it's even better, right? 24:52.166 --> 24:53.700 align:left position:30% line:89% size:60% - Oh yes it is. 24:53.700 --> 24:55.266 align:left position:15% line:83% size:75% - Absolutely. And again, Ms. Jenkins, thank you so much. 24:55.266 --> 24:56.533 align:left position:10% line:89% size:80% And I know you have a book with 24:56.533 --> 24:57.466 align:left position:22.5% line:83% size:67.5% all these recipes in it too, right? 24:57.466 --> 24:59.100 align:left position:10% line:89% size:80% - Yes. It's, the book is called 24:59.100 --> 25:01.466 align:left position:22.5% line:83% size:67.5% Gullah Cuisine by Land and by Sea and 25:01.466 --> 25:03.866 align:left position:20% line:83% size:70% it's sold at Barnes and Noble. I think it's on- 25:05.233 --> 25:06.466 align:left position:35% line:89% size:55% - Amazon. 25:06.466 --> 25:09.066 align:left position:22.5% line:83% size:67.5% - Amazon, and I sell it in the restaurant. 25:09.066 --> 25:11.666 align:left position:25% line:83% size:65% And it has all these great recipes and, 25:11.666 --> 25:16.666 align:left position:20% line:83% size:70% and it's a book of art and history and recipe. 25:17.400 --> 25:18.666 align:left position:20% line:89% size:70% So we got three for one. 25:18.666 --> 25:20.000 align:left position:20% line:83% size:70% - Answer me, what's the name of the book again? 25:20.000 --> 25:22.266 align:left position:22.5% line:83% size:67.5% - Gullah Cuisine By Land and by Sea. 25:22.266 --> 25:23.900 align:left position:12.5% line:89% size:77.5% - Okay. Delicious. Delicious. 25:23.900 --> 25:25.466 align:left position:22.5% line:83% size:67.5% And you'll enjoy every minute of it. 25:25.466 --> 25:27.700 align:left position:25% line:83% size:65% So take advantage of that wonderful book 25:27.700 --> 25:29.566 align:left position:27.5% line:83% size:62.5% and we really want to hear from you. 25:29.566 --> 25:32.533 align:left position:22.5% line:83% size:67.5% Our mailing address is Connections at CETV, 25:32.533 --> 25:36.766 align:left position:10% line:83% size:80% Post Office Box 11000, Columbia, South Carolina, 29211. 25:36.766 --> 25:39.966 align:left position:25% line:83% size:65% Our email address is connections@scetv.org. 25:39.966 --> 25:42.200 align:left position:20% line:83% size:70% And for more information about the show, 25:42.200 --> 25:47.200 align:left position:12.5% line:83% size:77.5% go to the Connections website at www.scetv.org/connections. 25:48.366 --> 25:50.533 align:left position:25% line:83% size:65% Now from the site, you can also join us 25:50.533 --> 25:52.566 align:left position:20% line:89% size:70% on Facebook and Twitter. 25:52.566 --> 25:53.800 align:left position:22.5% line:89% size:67.5% Well that's our show. 25:53.800 --> 25:54.966 align:left position:22.5% line:83% size:67.5% Thank you so much for joining us. 25:54.966 --> 25:56.733 align:left position:12.5% line:89% size:77.5% And remember, stay connected, 25:56.733 --> 25:58.333 align:left position:25% line:83% size:65% I'm P.A. Bennett and I'll see you next time 25:58.333 --> 26:00.500 align:left position:17.5% line:89% size:72.5% right here on Connections. 26:00.500 --> 26:05.300 align:left position:22.5% line:83% size:67.5% (upbeat electronic and orchestral music)