Claire Corlett

Fish Food, Fish Tanks, and More
Poke and Thai Peanut Shrimp Tacos with Legacy Bistro

Poke and Thai Peanut Shrimp Tacos with Legacy Bistro


>>>WELL, JIMMY, YOUR TASTE
BUDS ARE IN FOR A TREAT AND WE WILL SHOW YOU HOW TO MAKE A
COUPLE OF DISHES WITH AN ASIAN FLAIR.>>THIS LOOKS SO GOOD. WE HAVE CHEF CHAUWAN MATTHEWS
FROM LEGACY BISTRO. SO, WHAT ARE WE DOING TODAY?>>SO, WE WILL DO POKE WHICH IS
A HAWAIIAN DISH, ACTUALLY. OKAY.>>SO, IT ACTUALLY HAS A LOT OF
>>PUT THIS ON HERE, SOME FRESH FISH, THEY ARE DOING IT IN AN
INTERESTING WAY. THIS IS A FRESH TUNA, THE SO
WILL HOOK US UP WITH SOME BITE-SIZE PIECES.>>BITE-SIZE PIECES OF FRESH
TUNA?>>WE JUST HAVE A SIMPLE SALT
HERE, I COULD TELL YOU THE RECIPE, BUT IT WON’T.
>>OKAY.>>AND, JIMMY WILL BE OVER HERE
JUST DICING UP FIVE BITE-SIZE PIECES, AND THE WHOLE THING TO
COME TOGETHER TO MAKE US A VERY NICE POKE BOWL PRESENTATION. SO WHILE YOU DO THIS I WILL
JUST CONSTRUCT SOME LITTLE TACOS FOR YOU.>>OKAY.>>SO, BASICALLY ON MY BOTTOM
HERE, I HAVE SOME ASIAN SAUCE WHICH IS JUST A RED CABBAGE,
SOME HONEY, WE HAVE A LOCAL HONEY PROVIDER FROM AN AVIARY
IN PRINCESS ANNE, MARYLAND, AND WE GET ALL OF OUR LOCAL HONEY. WE HAVE MICRO GREENS AND SLAW,
SOME FRESH GINGER, SOME SALAD, AND WE HAVE SOME ROE WHICH IS
FOR SHAKESPEARE.>>OH, THE TACOS THAT YOU ARE
MAKING ARE THAI?>>WE ARE USING THAI PENIS, SO
THEY WILL BASICALLY START WITH THE BOTTOM OF THE BASE, LIKE
THE SLAW. SAYING IF SOMEONE HAS AN ISSUE
WITH PENIS>>RIGHT, SO WE ARE MASTERS AT
THE BISTRO SO WE CAN TAKE THIS IN ANY DIRECTION THAT YOU WANT
TO TAKE IT IN. SO, IF YOU’RE GLUTEN-FREE OR IF
YOU’RE VEGAN, WE CAN HOOK YOU UP. IF YOU ARE VEGETARIAN, WE CAN
HOOK YOU UP. WE HAVE A LOT OF THINGS, LIKE
CELIAC’S, AND THEY CANNOT EAT GLUTEN.>>RIGHT.>>SO, WE HOOK THEM UP WITH
EVERYTHING FROM TACOS TO CINNAMON ROLLS IN THE MORNING.>>OH, I HAVE CUT MY TO DO
HERE, AND JUST HIT IT WITH A SAUCE?>>HAD IT WITH THE SAUCE.>>CAN YOU QUANTIFY HIT IT FOR
ME?>>WELL, JUST TURN AWAY AND
SQUEEZE, THERE YOU GO, BOOM! THAT IS ALL THAT THERE WAS TO
THAT. [LAUGHTER]
>>NOW, YOU JUST LEAVE THAT ALONE AND HIS SISTER.>>OKAY.>>NOW, JIMMY, WE WILL THROW
SOME GREEN ONION IN HERE, AND THIS JUST IS HERE.>>DOES MY DISH RELY ON JIMMY
>>RELIES ON HIM A LITTLE BIT. [LAUGHTER]
>>IT MAY SLOW DOWN A LITTLE BIT FOR YOU. [LAUGHTER]
>>SO, THE NEXT THING THAT WE DO IS WE JUST THROW SOME SHRIMP
ON THE TACOS HERE. [LAUGHTER]
>>WE DID NOT MEAN IT THAT MUCH. [LAUGHTER]
>>NOW, WE PUT DOWN SOME SHRIMP WHICH IS VERY SIMPLE, THIS IS
MY KITCHENS WE DO SIMPLE STOP A BIG FLAVORS.>>YES, SO WE WERE TALKING
ABOUT HOW THE POKE IS JUST DECONSTRUCTED SUSHI, BUT YOU
ARE TAKING ALL OF THE HARD WORK OUT OF IT? MAKE SUSHI FOR REAL, THEY ARE
GOOD AND I WILL NOT TRY TO FIGHT THAT. [LAUGHTER]
TAKE THIS IS KIND OF COOL, BECAUSE IT IS HAWAIIAN, WE WENT
WITH PINEAPPLE, SPICES, WE JUST DO THAT, WE HIT IT WITH THE
SAUCE REAL QUICK.>>ALL RIGHT, HITTING IT AGAIN.>>HITTING IT WITH THE SAUCE
ROW?>>THAT LOOKS GOOD.>>AND ON OUR FARM, WE GROW
MICRO GREENS. SO EVERY TIME THAT YOU COME TO
THE RESTAURANT, WE WILL HAVE THE MICRO GREENS. SO, WE HAVE A WAS HOBBY, SO OF
COURSE WE HAVE TO GO WITH THAT TODAY.>>OF COURSE.>>OF COURSE WE DO.>>WAS HOBBY AND MICRO GREENS?>>HOW ABOUT THAT?>>WE ARE CHANGING YOUR LIFE
TODAY, LISA.>>I ALREADY KNOW HOW TO HIT IT
WITH THE SAUCE. SO, MY LIFE HAS CHANGED.>>WHAT IS THAT?>>YOU ARE DONE.>>CAN YOU TASTE THE TACO?>>YOU CAN.
>>IS ACTUALLY GOOD TO GO NOW.>>SO, WE HAVE A MICRO GREEN
BASE, WE WILL JUST TAKE THIS GREAT LITTLE TUNA THAT WE HAVE
HERE.>>THAT I MADE.>>SHE MADE IT YOURSELF. AMAZING. [LAUGHTER]
>>AND WE WILL JUST THROW THAT TUNA RIGHT IN HERE.>>OH, OKAY.>>JUST RIGHT IN THE MIDDLE
THERE. AND THEN, JIMMY, WE JUST PUT
PINEAPPLE, WE PUT OUR CUCUMBER, WE JUST START LAYING IT AROUND.>>REALLY?>>YEAH, WE GET THE GINGER IN
THERE.>>THAT IS SO GOOD.>>WE GET A LITTLE GINGER
HAPPENING IN THEIR.>>YEAH.>>IT IS ALL ABOUT COLOR.>>I LIKE THAT.>>AND THAT IS COLORFUL.>>IF SOME FRESH CARROTS
HAPPENING IN THERE, SOME SEAWEED SALAD. IF YOU HAVE NEVER HAD SEAWEED
SALAD, YOU SHOULD TRY BECAUSE EVERYBODY LOVES A.
>>YEAH.>>OH, WE HAVE THAT HAPPENING,
AND WE HAVE ROE WHICH IS FISH EGGS. SO THAT IS A VERY COLORFUL TO.>>YES VERY COLORFUL. WE JUST NEED SOME CUCUMBER, A
LITTLE CUCUMBER, AND BOOM, THAT IS YOUR POKE BOWL.>>I WILL USE ONE OF THESE
BIODEGRADABLE UTENSILS THAT YOU BROUGHT.>>THAT IS A BEAUTIFUL THING
ABOUT THE WHOLE RESTAURANT. MOST EVERYTHING, WE TRY TO USE
BIODEGRADABLE AND COMPOSTABLE, SO WE ARE ACTUALLY USING ALL OF
THESE THINGS TO MAKE ENERGY. WE TAKE THESE, WE MAKE A BIOGAS
WHICH GIVES US THE ABILITY TO POWER THE EQUIPMENT AS WELL AS
GENERATE ELECTRICITY, SO WE ARE GOING GREEN ALL THE WAY AROUND. WE FEED YOU GREEN. WE POWER GRID. WE ARE JUST VERY CONSCIENCES. AND THEY ARE JUICY!>>I WILL TAKE A TASTE OF THIS.>>YES, SO WE ARE VERY GREEN,
ALL OF THE UTENSILS AND EVERYTHING, THEY ARE ALL
BIODEGRADABLE AND COMPOSTABLE.>>OKAY.>>SO, GREEN LIVING ALL THE WAY
AROUND.>>THAT IS SO GOOD!>>AMAZING STUFF, RIGHT?>>COME ON! THANK YOU, CHEF.>>THIS IS MY PLEASURE.>>THANK YOU FOR MAKING THIS
WITH US TODAY.>>THANK YOU FOR HAVING US.

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