SIMPLE, SPICY DISH.
>> I AM CHEF AND OWNER OF DESCARTES HAS THE TOTALITY -- POSITIVE -- OWNER OF BIG PART HOSPITALITY -- BIG HEART HOSPITALITY.
LET’S COOK TOGETHER.
WE HAVE INGREDIENTS THAT WE ARE USING CONSTANTLY AND EVERYONE HAS A SOME OF THE SAME STAPLES.
EVERYONE HAS EGGS, SCRAMBLED EGGS AGAIN?
I AM DOING A RECIPE THAT IS CALLED -- IT IS AN INDIAN SCRAMBLED EGG, IT IS A LITTLE SPICE ON YOUR NORMAL SCRAMBLED EGGS.
IF YOU WANT SOMETHING DIFFERENT OR SOME SPICY BREAKFAST OR DINNER, THIS IS FOR YOU.
WE ARE GOING TO START -- WE WOULD HAVE IT WITH BOB OR GOATEE.
I WILL USE A LITTLE BIT OF SOURDOUGH BREAD.
GET A GORGEOUS CRUST ON THAT, A LITTLE BIT OF BUTTER IN THE PAN.
LET’S START WITH CRACKING OUR EGGS.
GET GOOD QUALITY EGGS.
I WILL USE ALL SIX EGGS BECAUSE I WANT A LARGE BATCH OF THIS.
I WANT TO REALLY SOFT SCRAMBLE.
MAKE SURE YOU MIX NICELY.
WE WILL SET THESE ASIDE FOR NOW.
I WILL TOP A LITTLE BIT OF MY JALAPENOS.
THESE ARE ITALIAN PEPPERS, WHICH I USED TO HAVE A NICE SPICE TO THEM.
I AM OBSESSED WITH ALL THINGS SPICY AND INTERESTING AND I AM OBSESSED WITH A LOT OF INDIAN FOOD.
I HAVE BEEN TRYING TO TEACH MYSELF.
RECIPES FROM AREAS OF THE WORLD THAT I AM INTERESTED IN.
THIS IS ONE THAT I LOVE FOR A BREAKFAST RECIPE.
IT IS EASY AND YOU WHIP SOMETHING UP THAT IT’S A LITTLE BEYOND THE NORMAL SCRAMBLED EGGS.
I AM A SPICE JOCKEY.
IF YOU ARE LOOKING FOR SOMETHING MORE MILD, TAKE A SEAT OUT.
YOU CAN USE AS LITTLE OR AS MUCH AS YOU LIKE.
IF YOU ARE NOT PSYCHED ON SPICE, THIS IS NOT THE RECIPE FOR YOU.
THERE IS NO SUBSTITUTE.
WE WILL GET -- OUR CHILI IS READY TO GO.
I WILL NOT SET MYSELF ON FIRE THIS EARLY IN THE MORNING.
THIS MIX OF CILANTRO, GIVES A NICE SHIFT.
DO NOT GET CRAZY.
IF YOU ARE NOT A BIG CILANTRO FAN, THIS IS NOT FOR YOU.
YOU CAN PROBABLY PUT MINT IN.
IT WOULD BE SIMILAR TO WHAT WE ARE DOING.
I WOULD PROBABLY LOOK FOR SOMETHING ELSE.
FOR MY BREAD, I WANT THICK CUTS.
I LIKE TO GET A GORGEOUS CRUST WITH LOTS OF BUTTER.
DON’T BE AFRAID OF BUTTER.
GOING TO PUT IT RIGHT ON TOP OF THAT AND LET THE BUTTER DO ITS JOB.
NICE AND SLOW SO IT DOES NOT BURN.
LOTS OF BUTTER.
DO NOT SKIMP ON BUTTER.
ADDING ONIONS INTO THE BUTTER.
A PINCH OF SALT, STUDENTS START GETTING ONIONS COOKING.
HELPED COOK IT A LITTLE BIT FASTER.
WE WILL LET THESE COOK UNTIL THEY ARE NICE AND DARK.
WE TALKED ABOUT SWEATING ONIONS, WHICH IS UNTIL THEY ARE TRANSLUCENT, BUT WITH THIS YOU WANT A GOOD AMOUNT OF COLOR.
YOU WANT CARAMELIZATION ON THE ONIONS.
KEEP THEM MOVING IN YOUR PANTS SO THEY DON’T BURN.
THERE IS NOT A LOT THAT IS BETTER THAN CARAMELIZED ONIONS.
THE SMELL IS UNREAL.
LOOK AT THAT.
SO BEAUTIFUL.
YOU WANT TO KEEP GOING A LITTLE BIT PAST THIS POINT SO WE GET NICE AND BROWN AND CARAMELIZED.
YOU WILL SMELL IT.
IT IS NOT JUST WATCHING YOUR FOOD COOK, IT IS ALSO ABOUT SMELLING IT.
I CAN SMELL THE SWEETNESS OUT OF THE ONIONS NOW, JUST TELLING ME I’M GETTING CLOSE TO WHERE I WANT TO BE.
AT A LITTLE BIT OF A MID-SCARLET, ABOUT A TABLESPOON.
THEN YOU HAVE THE ONION GARLIC MOMENT -- NOTHING GETS BETTER THAN THAT.
WE ARE GOING TO ADD TOMATOES AND CHOPPED CHILIS.
WE ARE GOING TO ADD A LITTLE BIT OF DRIED CHILI, THIS IS INDIAN CHILI POWDER, YOU CAN PROBABLY SUBSTITUTE THIS WITH KHAYYAM.
THAT IS A GOOD AMOUNT OF CHILI PEPPER.
WE ARE GOING TO COOK THIS DOWN FOR A LITTLE WHILE.
WHEN IT STARTS TO DRY OUT, AT A LITTLE BIT OF WATER AROUND THE EDGES OF THE PAN AND LET IT CONTINUE TO COOK.
WE ARE GETTING THICKER.
THAT IS COMING TOGETHER AND THREE GETTING THIS DELICIOUS LOOKING, ALMOST LIKE A JAM.
IT DOES NOT HAVE TO BE LITTLE GRAPE TOMATOES, YOU CAN USE CANNED TOMATOES.
JUST USE GOOD QUALITY TOMATOES.
THIS IS WHAT WE ARE LOOKING FOR.
NICE AND STICKY, DELICIOUS.
YOU CAN SMELL THE CUMIN, ALL THE GARLIC AND GINGER.
SO GOOD.
WE ARE GOING TO TURN IT WAY DOWN.
SUPER LOW HEAT.
AT OUR EGGS.
IMPORTANT TO KEEP HEAT SUPER LOW.
I WILL ADD A LITTLE MORE BUTTER.
THIS IS THE KEY TO DELICIOUS SCRAMBLED EGGS.
I DON’T LIKE TO SALT EGGS UNTIL THE END SO THEY MAINTAIN A BEAUTIFUL SOFTNESS AND DON’T START GETTING RUBBERY.
YOU WANT BEAUTIFUL, CRUSTY BREAD.
THIS IS THE POINT WE WILL SEIZE IN OUR EGGS, NOT UNTIL THE VERY END.
NOW I WILL PUT SOME SALT IN HERE.
THIS IS A BEAUTIFUL SOFT SCRAMBLE.
THIS IS THE CONSISTENCY AND TEXTURE WE WANT.
LAST, CILANTRO GOES IN.
FINISH THIS, JUST GOING TO GIVE A GENEROUS SERVING ON THE SIDE WITH THE BREAD.
YOU CAN PUT IT ON TOP OF THE BREAD, YOU CAN SCOOP THE BREAD WITH IT, UP TO YOU.
A LITTLE BIT MORE CILANTRO.
GORGEOUS GARNISH.
THERE WE GO.
BEAUTIFUL, INDIAN-STYLE SCRAMBLED EGGS FRO