- We got to kick up that flavor
just a little bit for very little money.
And I know some chefs and foodies are like
that looks a hot mess.
I know.
Please.
(upbeat cheerful music)
Hi I'm Ayo and I'm a private chef.
Typically when I work for clients,
I have a really big or unlimited budget
but Tasty is challenging me to create a three course meal
for four guests for $20.
Which honestly feels like a little bit of a setup.
Wish me luck.
So for the first course,
I'm gonna set my oven to 425
and I'm actually gonna crisp up
this prosciutto I found for $4.
So we have a nice crunchy topping
that gives our tartine some depth and some texture.
Next I got the bread for $1
and I'm gonna make the base of the tartine
by covering both sides of the bread in olive oil
and also toasting it in the oven
with the prosciutto to save time.
So the prosciutto's gonna go in the oven
for about six minutes and the toast
are gonna go in the oven for
anywhere between seven to 10 minutes.
So while those are in the oven,
we're gonna make our whipped lemon ricotta.
First we're gonna put the ricotta into the food processor.
A lot of food processors need some kind of liquid or
something in the bottom, gettin' them going.
So I'm gonna add my tablespoon of olive oil,
pretty close to the blade.
Good, good, good tip is to use one ingredient twice.
So for this step I'm actually
only gonna use the zest of of this lemon
and I'll use the juice later.
So I'm gonna add a little salt
and then I'm gonna start this bad boy.
Oh.
I'm actually gonna let this sit for a second
and move on to getting my zucchini ready
for our presentation.
I'm actually gonna create zucchini ribbons,
which will give us a little height too.
And this is what you want for your peel.
So I'm gonna season these with pepper
and I'm gonna add a little salt.
'Cause everything needs a little salt
and just a hint of olive oil because it's gonna
make them easier to twirl and basically
you're just gonna give it a little toss.
It doesn't need a lot,
and you wanna be really gentle with them
because you can overwork the zucchini
and then they just get watery and they get really flat
and we wanna keep that crunch in that height.
I'm gonna go get my toast and my prosciutto
and let's put together a course number one.
So the first thing you're gonna want to do
with your hot bread is rub it with the fresh garlic cloves.
And I know if you've never done this it's like what?
But this gives it so much flavor.
Hold on tight to the garlic and keep rubbing it.
And you want to do that to all of them both sides.
We're gonna take about two tablespoons of ricotta
and just scoop a big dollop right in the middle
and I know some chefs and foodies are like,
that looks a hot mess.
I know.
That is why we have this.
And I'm actually just gonna create some nice
little hills and valleys for my zucchini to live in.
All right so our next step is definitely like
the showstopper of this course.
So what you're gonna do for your ribbons,
take a little piece you can wrap it around a finger
or a pair of tweezers if you're that kind of chef
and you have them.
I am that kind of chef I have them.
And when you make the curl you just slide it off.
You just want to create a little ribbon
and when you put it down it just stays.
And basically we're gonna do that
two to three more times for each toast.
We're gonna take half of one piece of our prosciutto
and we're just gonna give it a little crumble.
And once you have a couple of little pieces,
you're just gonna lightly sprinkle them
over your zucchini toast.
So after the prosciutto we're gonna
top it with some parsley.
I'm gonna use Italian parsley, never curly.
Do not buy curly parsley.
I don't know why they sell it.
It's literally grass.
Please.
So the parsley is pretty much our last step,
so I'm just gonna salt and pepper it
and then we can move on to our main course.
And the great thing about this one is
this thing came in at $2 and 21 cents.
I honestly couldn't believe it.
So for my chicken filling I have a half a cup of spinach,
a cup of shredded mozzarella cheese,
and a little bit of minced garlic about one clove.
Okay so I've mixed up our filling.
We're just gonna set this aside
and we're gonna start pounding out this chicken.
When you're pounding out chicken,
two very important things.
Plastic wrap.
You want one on the bottom and one on the top.
And basically this is just gonna
protect your chicken from flying everywhere.
It's gonna protect everything around you.
When you're pounding it out you want to get it
about a quarter of an inch thick.
And if you do get a hole or two don't worry about it
because that is what the prosciutto is here for.
It's a really great stress reliever too.
All right.
And I think we are about there.
I'm actually gonna go ahead
and season my chicken thigh
and I use the thigh because thighs are always
much cheaper than breasts.
Our chicken is seasoned and pounded out.
I'm gonna get a new piece of plastic wrap
and lay two pieces of prosciutto down.
I'm just gonna lay my chicken down inside the prosciutto
and then we're gonna add our filling
and I'm gonna make sure I create a thin layer all across.
So you get an equal amount of cheese
and spinach in one bite.
Tuck your thumbs under the bottom.
And you just create a nice tight roll all the way.
And if you get a little filling on the side you know,
just shove it back in everyone's gonna go together.
The good thing about putting the
plastic wrap down first is we're already ready.
So I'm actually gonna take the end furthest away from me
and just really tightly roll her up.
And what this does is gets the chicken
kind of used to being in this shape.
And it makes it a lot easier when
it comes time to sear it.
We're searing them so we can help the prosciutto get crispy.
We're gonna lock in our moisture
before we put it in the oven.
And I'm gonna create a little bit of fond
at the bottom of the pan.
Which basically means we're gonna
get a little bit of brown bit,
so when we deglaze it to make our sauce,
it'll have a little bit of the meat flavor,
which just helps tie the whole dish together.
So this is what we want.
This is golden brown delicious.
Since I got that on one side,
I'm just gonna turn them so I can
keep getting all my thighs nice and brown.
So these are about ready.
I actually added some toothpicks
because they started to unroll a little bit.
I'm gonna take this out and transfer them
to this pan so we can put them in the oven
for about 15 to 20 minutes at 400 degrees.
So now we're gonna make our sauce.
We're gonna slice our peppers.
So what you're gonna do is just
split it in half down the middle.
You want to remove the seeds and the membranes
because when we create our red pepper sauce,
they're just gonna make it gritty.
So roasting the pepper is a really good idea for the sauce,
because it's gonna give us a ton of flavor.
It completely changes the flavor profile of the pepper
for very, very little money.
Very little money.
So let's go broil these for two to three minutes.
Once the skin is nice and black,
it's time for them to come out.
So my peppers are done.
I put them in this bowl and wrap them.
So it steams them and the skin is just going to melt off.
We're gonna blend it so you don't
really need it to be like a nice chop.
To create more depth of flavor
first I'm gonna saute this pepper.
We're also gonna add two cloves of minced garlic.
It smells great.
So now I'm gonna to deglaze this with our lemon juice.
So when we say deglaze,
it literally means pick up all the brown bits
or anything that could be stuck to the pan.
So I have a cup and a half of chicken broth.
I'm gonna add that to my sauce before we get to blending.
All right so this looks ready.
So I'm just gonna pour it in the blender.
So I'm gonna go ahead and add this back to our pan.
And I know this feels like a lot of steps for our sauce,
but to me the sauce is the most important part.
So now we're just gonna let this come up to a boil
and we're gonna turn it down a little,
so it doesn't boil over,
but you do want it to reduce by about half.
So this is reduced.
So I think we're good to go.
The only thing we're missing for this is
something to give it like that luxurious feel,
which is where the butter comes in.
So I'm gonna add this very very cold butter.
About a tablespoon, a tablespoon and a half at a time,
because you do not want to break your sauce,
which is a very technical way
of saying your sauce is screwed.
So once one of them has melted into your pan
and it looks good add the next one.
This looks beautiful but I mean
what doesn't it look beautiful after
adding six tablespoons of butter into it, come on.
For this dish I'm using fettuccine.
So basically I'm just gonna give it
a nice little twirl in the sauce.
Alright let's see what this inside looks like
Oh that, that is sexy.
20 bucks?
You can't, you cannot be mad at this.
So as you can see when I get into my pasta,
I just started creating like just a little twirl
and I'm just gonna put it directly in the center
and just drop it.
And because we spent all that time
making these pretty rolls we're gonna stagger them.
So you can see all of the pieces.
All we need is a little Italian parsley.
And finally we're gonna put some
fresh cracked black pepper over the top.
And that's our main course.
Surprisingly it came in at $1.89 per serving
and it looks amazing.
I'm excited so let's go ahead and start on dessert.
The first thing I'm gonna do is
take a teaspoon and a half of this gelatin,
and I'm just gonna add the gelatin to the water.
And then we're gonna let it sit for about five minutes.
While that's happening we're gonna
add our half and half and our sugar.
And then I'm just gonna give it a little stir while I
bring it up just under a boil.
I'm gonna add our gelatin to it
and I'm just gonna keep stirring it.
So now we're gonna strain it
and it's just to make sure we don't get
any little bits of gelatin or anything
and make sure to have a nice creamy mouth feel.
Once our cream has cooled down a little bit
I'm gonna add it to our cups.
They're gonna sit at a really cool angle.
Just another little plating trick
to make them look a little fancier than they actually are.
I have a pound of thawed frozen strawberries,
and I'm gonna add them to my pan
and with them I'm going to add a quarter cup of sugar
and a half a cup of water.
I'm gonna do this until they come up just under a boil
till they have a nice bubble to them
until some of the water comes out of the strawberries.
And we're just gonna puree it.
Oh this smells so good this is beautiful.
So I'm just gonna put this back.
We're gonna keep it warm because
we're gonna add back in our gelatin.
All right this is good to go,
so I'm gonna go ahead and strain it.
Got some chunky bits, some seeds,
all the things from the strawberries.
So I think we got it all out and we are ready to set.
I'm transferring my strawberry puree to a measuring cup.
I'm just gonna pour it over the white part.
You need to let this cool a little bit.
You don't want to do it while it's hot.
So I'm gonna let these sit for two to four hours
and hope that I was able to make this pretty and tasty.
'Cause that's really the true test of this right?
It needs to taste good and not like it costs $20.
All right that's our strawberry panna cotta.
Came in at $1.06 per serving which is insane.
Like thing is beautiful.
So for $20 I was able to create
a super seasonal tartine,
there's a roasted red pepper sauce,
I wrapped my chicken in the same prosciutto.
And finally we made this awesome panna cotta.
I'm actually really proud of this you guys.
I think I did a pretty good job.
Okay this is really good.
I cannot believe this was a dollar and 6 cents.
It tastes like we really put some effort for it like,
like me and y'all we did this together.
Thank you guys for watching.
I'm Ayo Cherry if you want more of me,
you can always follow me on Instagram.
Let us know in the comments
what else you think we should make?
Please try this 'cause it actually came out super good.
So I think you guys would enjoy it.
Bye!
I'm gonna eat some more of this.
This is really good.
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