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Chef Dewayne Rose prepares Turkey Breast on Focaccia Bread and Pesto Mayonnaise with a Fruit Compote
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Turkey Breast Focaccia Bread with Pesto Hello, good afternoon ladies and gentlemen, how are you doing today? It’s a pleasure to be here. My name is Chef Dewayne. I’ve been in Las Vegas for quite sometime. In Las Vegas for the past 12 years, I’ve worked at different facilities in this city. I came to Las Vegas from 1994 as a graduate of Johnson & Wales University in Providence, Rhode Island. Grand de Rio Buffets for quite sometime. Wonderful connive oil buffet, there’s seafood buffet and worked in numerous other establishments since then. We worked up North in the Reno for quite sometime at the Atlantis and down off the river at the property called Louisiana as their Executive Chef and also their Food and Beverage Director. I currently own a small restaurant in town, that is a part of the A zone rise establishment. It is not open to public, it is private. It is designed just for their employees. We probably feed about 750 employees daily and I also currently work for Wynn Resorts. Today we’re going to be doing, its not a lot of cooking, it’s rather simple but it’s just kind of give you some ideas and something’s that you could probably pick up in the convenient store at your Trader Joe’s or a lot of those or any of those places and just make some really wonderful taste and sandwiches for the kids, for friends, or for parties, or any of those things that you might be having. So, our first item today is turkey. On ciabatta bread with pesto mayonnaise and you can stop in your convenient store or your deli get some shaved turkey or pick it up wherever you’d shop and I’ll show you how to put it together. First, we’ll start out with a little bit of extra virgin olive oil that we’re going to use with toasted bread with. Now, if you’ve seen the other shows, I’ll tell you I like to cook with olive oil and it is just wonderful to cook with. It’s not saturated. It’s good for you, flavor is wonderful. It’s just a wonderful product to use. So, we’ll get that going. Now, if you don’t care for the oil you could put this on your toaster and get the bread nice and toast it or you have a grill or a barbecue out back, you could just put it on the barbecue and get it marked. Focaccia bread is an Italian soft bread. It’s made out of well the obvious flour, yeast, oil and we’ll put a little bit of herbs on top of it with some salt. It’s a flat bread. It’s not one of your high rising bread but it’s wonderful. Currently, it’s a big deal especially in a lot of your fast food restaurant you’ll notice they’re using a lot of ciabattas and a lot of friccaseas and the difference between the ciabatta, the outside of the ciabatta it’s a hard dough bread. The crust is rather hard on the inside. It’s much softer than what I have here. But, they’re just wonderful breads to make sandwiches or use as dinner rolls or any of those items that you might have. So we’d just get this cut open. This is perfect the way it is and you just put it in there, get them nice and toasty. If you like tomatoes this time of year you have a lot of tomato out there. You can vine ripen tomato. You can pick up in the supermarket, dice them up, make some Bruschetta’s out of them with extra virgin olive oil, some garlic, fresh basil, salt and pepper. I just put it right on there, put some Parmesan cheese and it makes a great snack. Now, when you’re cooking a bread, you got to watch it carefully or else it will burn before you can blink an eye. So I want to turn this down a little bit and that is ready to go. I’ve been doing this for a while so my fingers so are a little bit hard so try not to use your hand, going out of the pan, use a tong, use a fork, use anything but don’t use your fingers. After a while as a chef you get so used to it, you start pulling things out of everything and you start picking hot pans. You don’t even think about anymore of the nerve endings in your fingers are practically gone. So we get one more going. Everyone here from Las Vegas or were you from out of town? So you’re familiar with the real buffet and all those wonderful places. I spend nine years putting that thing together and operating it. For a lot I had a billboard if you go by the airport and also you’re going to Anderson. There’s a billboard with three girls and a chef in the middle with a hat and the food like this. That was me. Next, what you want to do is I already have the Pesto tomato but if you’re going to make the pesto at home from scratch, basically you want to get some fresh basil, extra virgin olive oil and some fresh garlic, some pine nuts and some Parmesan cheese, get a blender, put your ingredients in the blender and just put the oil in there to make sure you have enough lubrication. Hit the button and let it whip. Turn nice bright green, finish with a little bit of salt and a little bit of pepper. You can keep it in your refrigerator, cover it, it could last up to a week, two weeks, no problem. You could use that to make pastas. You can use it to make a lot of this seafood dishes, you can use pesto to do numerous things. It’s great if you’re cooking a piece of lamb. You want to change out the basil and put rosemary instead that makes it even wonderful and if you do on a rack of lamb, or a rack of pork, or a crown rose or any of that stuff you can take some of the same pesto, take a knife, put a pocket into the roast and pipe some of that pesto right into it. Let it rest, cook it about 350, maybe an hour or so depending on the size of it. Take it out and let it rest and when you cut that meat and all that flavor just seep into the meat and get that wonderful color. Something to think about if you’re doing parties, if you want to use pesto but pesto is rather versatile sauce. You can use it for so many different things. So, so this is basically what I did. I took the pesto made it up, took some mayonnaise, incorporate the mayonnaise with the pesto and a little bit more salt, season up a little bit and put some more cheese in it and it gave me a spread. Most chefs will call it aioli. Aioli is this big French word where it’s basically the same thing where do you take the egg yolks, incorporate the olive oil into it with the garlic. Now, if you’re making an aioli, you’re making a mayonnaise and making mayonnaise fresh. This is the process of making mayonnaise is taking the egg yolks, incorporate olive oil or any oil, season it and there you go, we’ve got mayonnaise. Now, if you’re making the Hollandaise which is the warmer version of mayonnaise, you would take the egg yolks, you would whisk the egg yolks and then you would incorporate butter, clarified butter. So you remove the water from the butter and you would incorporate it into the egg yolks. You have to be careful because if you put too much of it in there, it will break so you got be very gentle with it. Incorporate as much as you can with Hollandaise and you probably put a little bit of white wine and some lemon juice. Nowadays, American chef they put Tabasco, it’s a big thing and some chef use and stabilize or such as mustard but, your base will have just been white wine, lemon juice , salt, pepper, the egg yolks, incorporate your butter and there you go. So if you go out you get like a Veal Oscar or you get asparagus and they put Hollandaise on there or you go out and you get egg’s benedict that’s how to make it but, it is the same mayonnaise base sauce. See, a large part of our culinary cooking comes from France. In French cooking there’s only five mother sauces so those five mother sauces are responsible for making all the wonderful sauces that you see out there. So for Hollandaise you can make meuniere, you can Bordelaise; you can make not so many different sauces. If mayonnaise what is the other version of it, the other four sauces, there are part of that mother sauce will be tomato, Veloute, Béchamel, and Espagnole. What we call Espagnole in culinary arts would be your basic brown sauce. If you are used to making brown gravies at home that would be Espagnole. Veloute would be like a chicken gravy because you’re basically taken your residue, if you’re cooking at turkey or your cooking a chicken you take that remainder, add some flour to it with the vegetable and you put stock and you bring it to a boil that is a veloute sauce. The Béchamel sauce would be a white sauce as a milk base sauce where you use flour, butter, put milk in there, bring it to a boil or cream and this is the same sauce that you could use to make Alfredo sauce. Now, the difference with Alfredo sauce a lot of times we start out with cream, reduce the cream with the garlic instead of using the béchamel base but you could use the béchamel base. Mornay sauce would be the same base for that béchamel where you’d add three kinds of cheese to it and call it a mornay cheese sauce. So anyway, tomato sauce would give you all your variety of tomato sauce, Pomodoro, Bolognese, you have the meat to it so on and so forth. It’s a quick update on how that is. Next thing we going to we do we going to take the bread that we just toasted and we just going to spread some of your pesto on here. Pesto mayonnaise on each side and this is fun for the kids, you’re taking them in the kitchen and kind of introduce them to some different ingredients, take them to the store and let them pick out the different things that you want you’re going to cook with so they have a full educational experience and what good food is, nothing against fast food establishment but they can pick up their own things when they grow older and make food just as quickly as they would go to a fast food restaurant. Now, put the gloves on but a lot of times you see people put gloves on but the perception is the sanitary but, yes it’s sanitary that is if you use it properly. If I use the gloves and I touch other things it’s not sanitary. It’s just as well washing your hands several times is just as good as putting the gloves on but because I’m going to be touching the poultry and the other items that I’m going to be making I want to first put the gloves on so that way can use my hands to touch other things over there. Now, a little surprise on this salad is that this time of year, there’s a lot of fruits in the store. You can pick up melons, there are kiwis, there’s water melon, so many different items out there and it’s good to combine good food with fruits and vegetables and you get all of your recommended daily intakes. So what we’re going to do is we going to do a fruit compote in which I took some dice melons. We do a honey dew. We do a cantaloupe. There’s a little bit different and you pass them and you try it and this is called rambutan. Rambutan is an Asian fruit. It has different fruits in that family of rambutan, you have lychee. You have longan and other adjacent countries that doesn’t have those particular fruit. You have another fruit called guineps that is in the same family and it’s a wonderful product. Most of the stuff comes out of China. Now, they’re starting to grow in Hawaii and also Florida and it’s really good. It doesn’t taste like any of your American or European fruits. It’s very different, unique, it has own unique flavor to it and it’s wonderful they make ice cream out of it. They make different drinks out of it and I think you’ll enjoy it but if you will taste it, I will also put some of that in your fruit compote. Now, you can pick this up in any of your Asian supermarkets. It comes in the can. It’s in syrup that is packed in and it’s a really good snack, very tasty. And the key thing about this, you don’t want to overcook it out. I’ll take some of this syrup from the base of the rambutan, just put it in there and let it reduce a little bit. I want to keep the fruits nice and firm and something you don’t see much is people adding herbs to fruits so it’s a great combination. Put some rosemary in here and a little bit of rosemary, a little basil and some cilantro, it just gives this a wonderful unique flavor. We’ll add a little bit of sugar to it and we’ll cut a lime. Put that right in there, a little bit of salt and that’s pretty much and we’re going to add a little bit of Grand Marnier to it, just a tough roll. Kids are here I want to have it too. I do want to try but you have that option to have a little liqueur to it and I’ll put this on the side for now. All right, so we get some lettuce we already had prepped, put the lettuce right on as the base and make it nice and crunchy so we put two layers of lettuce. Then we’ll take our turkey and we’ll just layer it nicely. Now, there are different styles of turkeys out and there are turkeys that are considered full muscle turkey and there are turkeys that are processed and this is a full muscle turkey. So a little bit more price here but it’s a better product, so it’s a much more moist and it taste a lot better.
Now, you pretty much have that set up. Now if you wanted to add bacon to it be my guest as some bacon you use a breakfast you have some layer out and feel free to put some bacon on there. You want to put some cheese on there; some provolone cheese makes it just nice. Put this right on the top, cover with the top. I was wondering what I did wrong in there and take the wrong base and there we go. You just cut it, cut it right across for home, makes it a pretty nice sandwich, try to get some stay without a pick. It’s not the easiest thing in the world but we’ll get a little creative with that and that’s perfect and you don’t necessarily have to put the fruit directly on the plate. You can put it some in the glass or cup and more tiny bowl, put a nice and refreshing it in the summer and keeps you nice and cool. Now, the product we’ll discuss we’ll put one right on top. We’ll just put some olive oil over it and that’s the dish, very simple. Today, we have some fun so it’s a little bit different. We’re going to do a Jerk Chicken Salad. Now, I think it’s important to explain what jerk is. Jerk seasoning is the authentic spice of Jamaican which is from Jamaica but today, I will have my flair to the jerk seasoning and to give a little bit and not as spicy but a little bit milder flavor. Now, jerk seasoning has eight different ingredients in there, scallions, add some we call it pimiento. Pimiento in the United States they call it all spice. A lot of frosting and all spice is actually a blend of different spices and which it’s a one berry that is ground up and that’s what you get your all spice from. The all spice berry look somewhat like a juniper berry or a pepper corn. It’s a little bit bigger than a pepper corn but the flavor has more like a liquor and its raw stated has more like a strong alcohol flavor to it. The juice comes out of this purple. It looks almost like black berry juice. It is used traditionally in our country to marinate meats mostly pork and chicken. We take the all spice berry. It’s dried out and its ground up with a we call it Scotch bonnet pepper which is in the same family as your Habanero chilies and we take scallions and we take fresh thymes and we take some salt, pepper and a little bit of vinegar and grind all those ingredients up together and use that to rub on to any of the meats that we traditionally cook in Jamaica. We let it sit two or three hours sometime overnight and then that product have been later on transfer back onto the barbecue and most barbecues then are half a drum cut out, wood charcoal in the bottom and we cook right on the grill. It is slow cooked for a period of time. All the flavors permeated throughout the meat and I get the flavor from the charcoal and everything else. Then it is very spicy then that is, do you see them on the street corners in different restaurants and they take it off with big cedar plank and they chop it up with a machete and put it in an aluminum foil with a piece of bread and they serve you and you go to any place in Jamaica that’s Jerk chicken all the way through it. Sometimes they’ll make a quick marinate when they take ketchup and a little bit of water, a little bit of sugar and mix it up and take a brush and brushed up over the jerk chicken. It is big throughout the island and you get out of the movies late night and guys are on the street corner that’s in jerk chicken and it goes with a lot of other indigenous flavors that are in Jamaica. Jerk in the state has been a popular thing. Most of the jerk seasoning that are developed in the United State is of a dry nature. It’s not wet. Most jerk seasoning in Jamaica is wet product. We don’t really do much dry seasoning. I have a product here. It’s a Grace. Grace is one of those companies in Jamaica that manufacture Jerk seasoning. There’s another one called Walkerswood Jerk seasoning and it’s a wonderful product to use. Initially, if you taste it just like it is, it’s harsh. It’s very, very potent, strong stuff but once you mix it and you blend it with whatever you’re making it becomes really nice and it’s easy to enjoy. So today, we’re going to take some of the Jerk Seasoning and we’re going to blend it with some of the chicken. We’re not going to use a lot on the chicken breast. We’re going to use a small amount on there then we’ll put some into the vinaigrette that we’ll use in to put on the salad. So, what I’ll do is get the chicken breast that we have set up earlier. Now, for a long time out of Florida, Jerk seasoning has became popular Bobby Flay and a lot of those chef like to use it on the grill and you just get a lot of bad batches and if it comes out it just turns you off because the individuals were blended and it doesn’t know what they’re doing and they see it and they’re like, “Okay, let’s try this. This sounds good” but it doesn’t represent what Jerk Seasoning is all about. So a lot of times people are trying it and they’re like, “I thought it was really good but that doesn’t taste as good.” So you got to be really careful when making it that it goes to the right process. The best way to do it if you’re not going to make it from scratches to buy the already made product and quite I’m use it with whatever you’re using. I use this in my restaurants and on the pesto mayonnaise with a ciabatta bread sandwich and if people love it. They crave it. It’s a wonderful special that we run everyday. Now, I’ll put a little bit of the season on here. I don’t want it to be too spicy and I’ll make a quick marinate and we’ll do a slice up some mangoes and I will use it over this anyway so. Now Habanero and Scotch bonnet is by far some of the hottest chilies in the world. Scotch bonnet pepper and if you saw Food Art magazine last month or the month before where they had a picture on the cover and they’re making some form of ice cream and it was more like a lavender ice cream and they cut a large Scotch bonnet pepper and they took the lavender ice cream on it and they put it in the middle of it so you have the bright purple and you have the yellow scotch bonnet pepper and then they put this on the parfait glass and that was the picture on the cover of Food Art Magazine. So it was like really interesting and there was two item that doesn’t go together. I wouldn’t want my ice cream with hot pepper on there but that was the dish they had. For aesthetics it looks good and for a picture but I couldn’t see having an ice cream with chilies in it but you never know. As in chef nowadays are doing so many different things that before people never thought you could and with the US been and such a melting pot of the country as it is. You have a lot of different experiment where people do different things so it’s quite interesting to see some of those stuff that chefs are doing. You have a show out of a Washington. It’s called “East meet West” with a gentleman by the name of Ming Tsai side and he does some wonderful things with fusion cooking where he takes certain American items and blend them with certain items from the Far East and I think he has a restaurant called the Blue or Pink Ginger or those restaurants. I just want to warm this up a little bit and mostly you probably want a little bit of oil to it before and get them going but I’m going to live them right here. They’ll warm right up. I’m not sautéing, I’m just trying to get them warmed up. So, we’ll let them warmed up and in the meantime we’ll get our salad going. We’re going to take a little bit of olive oil and take a little sugar and we’re going to take a half of a lime. This is not the product of Jamaica and this is straight from France and I like Jason country but as good for salad purposes. What I’m using is some balsamic vinegar and that’s just for the salad to get and coat the salad to give it a wonderful flavor. And we’ll just kind of mix it this up nicely. Now to blend with what we’re doing with it I’ll put it just the end of the Jerk seasoning in there and just very little. That should do it. You can smell that chili from spice. And we kind of put the marinate on the side a bit and we’re going to take our salad dressing or mix green lettuce and put it in our salad bowl. Now, mangoes are popular in Jamaica as they are pretty big in other places also. So it goes really well with Jerk Cooking. Mangoes are good for salsas. They’re good for marinates. They’re good like they are. They’re good for desserts and I want to cut some of the mangoes up and we’re going to toast them right into the salad and let’s put them right in there. It’s great to combine fruits with vegetables, lettuce, the sweetness, the bitterness from the lettuce and they’re dressed and it just goes really well together. Now, if you’re in Jamaica you probably wouldn’t use a chicken breast. You take the entire chicken in itself and cut it up into quarters and use that marinade that I’m using on the barbecue. Chicken breast, you probably would see in the supermarket but it wouldn’t be something that your local folks would enjoy. They would use all of the parts of the chicken to cook with. We’ll use that later and we’ll just basically toss the salad with some of the vinaigrette, very simple salad, nothing fancy about it. You can buy Jerk seasoning off the web. Our chicken is about ready. We’re just going to take a piece of it and we’re going to slice it down, cut it on the bite size preferably. It’s just so much juicer and as you can smell the pepper. I apologize folks, and if you were in a restaurant we just put it right on there and that will be the presentation. I just turned that off so you’re a couple of seconds away from not inhaling that chilies. This is the basic salad, the Jerk seasoning on there.