Please welcome, Floyd Cardoz.
(applause)
Love you, brother.
Love you, too.
Okay. So, we're making a beautiful braised chicken.
Get us started here.
So, I used chicken thighs in this dish
and I marinated with a little bit of ginger,
a little bit of coriander and rosemary.
And I think ginger and rosemary go really well together,
because they have a connection.
(Rachael) They complement each other.
Exactly. I use a little olive oil and I sear it.
And once I sear it ...
(Rachael) You want me to crank this up for you, a bit?
Yeah. I get it nice and brown to develop some flavors,
also to cook the spice a little bit.
And then what I do, once it's done and seared really nice.
Pull the meat out.
I leave it on the ... I like to cook it on the bone,
because I think it gets more flavor.
Me too. I agree.
You know? Then we're gonna add ...
Add the bacon.
In the same pot, we're gonna add bacon
and we're gonna add garlic.
So, once we put the garlic in there,
then we're gonna cut the vegetables.
(Rachael) Okay, you get over there and do that,
I'll do this.
Which are carrots, onions and potatoes.
And you can use, if you like turnips, you can use turnips.
If you like parsnips, you can use parsnips.
(Rachael) I love parsnips, because they're like a
carrot with attitude. (laughs)
If you like kohlrabi, you can do kohlrabi.
I add all this in there and, you know, it's rustic.
It's daily dinner. It doesn't have to be fancy.
That means that you can cut it sloppy.
You don't have to be uptight about it.
That's what rustic means.
(audience laughs)
It doesn't have to be fancy.
(Racheael) That's right.
We add the carrots, the potatoes, the onions
and you can cut the potatoes any which way you want.
(Rachael) Just like shapes and sizes, right?
Just make it nice. The way you want to eat it.
And once that's all nice and coated with the oil.
(Rachael) Oh my god, that smells so good.
Add a little bit of salt in there.
Plus, we're gonna roast the vegetables.
Okay.
Because we want them to get nice
I'm tag teaming
Nice and cooked first, because they are gonna
cook slower than the chicken.
Gotcha.
And then we have
Low and slow. Swappy doo.
We have the pieces of vegetables,
cooked really nice in here.
And this is really, really simple, like I said.
You can
(Rachael) Aw, smells amazing.
(Floyd) You can play around with it.
(Rachael) Perfect, right? Smells amazing.
(Floyd) And then I'm gonna add...
Then add the chicken back.
Add the chicken back in again.
Just slide it in. Boom.
And if there's any juice, let the juice go in.
(Rachael) Gotcha.
(Floyd) Okay. Add the chicken stock.
(Rachael) Yep. And a little stock, right?
Make it nice and juicy.
And now we're gonna put it back in the oven,
once it cooks.
And then let it braise again.
Let it braise again.
Now, you can make this, this is what I do,
you make it on Sunday. So, Barkha and the kids have
it for a Wednesday or a Thursday.
(Rachael) I gotcha. It's a great make ahead.
(Floyd) Exactly. And I enjoy cooking, so it's fun.
So, I add the apples.
Then apples and savoy.
And the cabbage. And then we're going to finish it
with a little bit of mustard.
Finish with mustard.
And chili flakes.
All of this Floyd or a little bit.
(Floyd) I do half of it.
(Rachael) Half of that.
(Floyd) Okay. Mix it in. And the chili flakes.
And the reason I like to put chili flakes is,
I like to use heat as a flavoring.
(audience laughs)
Once that cooks.
We have it down here.
We have it here.
(Rachael) Aw, Floyd, please. Dish us up some.
Will you please.
(audience claps)
This looks like, absolutely, look at that.
The aroma of this. Exactly.
And then I make a cracked wheat pilaf with that.
And I love using cinnamon. I love using clove and cumin.
It's such a, another great marriage. A complement.
And you can use one, you can use five, you can use ten.
You can use whatever, you can add turmeric if you want to.
And turmeric is a great spice, by the way.
So, I normally put some on my plate, like so.
And I get the sauce in there and the broth
and I eat it together.
Yeah. Too bad you didn't dish yourself up one.
That's really a heartbreaker, Floyd. That's terrible.
(audience laughs)
There's enough for you and me both.
So, listen. So rude to talk with my mouth full,
but I have to tell you the good news, that Floyd's book,
Flavorwalla, is in stores now. You can order it online,
but if you're in our audience, you're going home with one.
(cheers and applause)