- Hello, everyone.
So this episode
was filmed a few weeks ago.
So I wanted to take this opportunity
to amplify an organization
that's been doing
really incredible work
for our black-trans community.
They're called
the Okra Project.
They provide home cooked meals
and resources
to the community,
and it's an organization
that I strongly support, personally.
I ask you,
I urge you
to please join me
in learning more about
and donating to:
And now,
without further ado,
a new episode
of Show Me What You're Working With.
This week on Show Me What You're Working With.
We have a super talented artist,
he recently lost his job,
he's quarantining with his parents in Canada,
and I want him to make something super special
for his parents.
It's gonna be crunchy!
It's gonna be caramelized!
It's gonna be spicy!
It's gonna be sandwichy!
I've already said too much!
I'm Antoni and this is
Show Me What You're Working With
Fab Friday Edition.
You show me what you got,
and I make something for you.
Ha! Don't use that.
Was that good?
Hello everyone!
Let's do it.
I'm very jacked up
on coffee right now.
Hi, Josh!
I didn't recognize you
without a bandana
and with glasses.
Is this how you do it?
Ah! Ah!
Just give me some guac
and we're literally twins.
- Yeah, you're like looking in a mirror
weren't you?
Okay, you're quarantining
with your parents right now
where were you before?
- I was back in Ontario.
I'm a musical theater performer.
We were in rehearsal
and everything was great and awesome,
and then Broadway was canceled.
Like literally Broadway was canceled.
I didn't really have
any money coming in
and my parents
invited me to come back home
and stay with them
and you know to keep
their little baby safe. - [Antoni] You went back
to your Mom and Dad!
- Yeah! We always do.
- Who does the cooking in your house?
- So for the most part my Mom,
I would say like 95%
- Maybe it's like nice
to like, maybe move that to 90%
and make it 10% yours
since you have extra time - [Josh] Yeah 100%
- And show your Mom and Dad
a little bit of thanks
so let's make them something.
- Let's do it!
I feel like I'm on MTV Cribs.
- [Josh] You got blueberries,
fun angel hair pasta.
Apparently we're obsessed with mushrooms
- What's above the mushrooms?
- [Josh] They're chicken breasts.
We've got some juices
some Peri Peri.
- I,
love
my Peri Peri.
- [Josh] and my parents are South African
so they grew up
with Nando's
and they just like love it
and have passed that
on to us and we love it.
- What if we made a classic
like Nando's style chicken sandwich?
- [Josh] Oh my god! I'd love to
that sounds perfect
- Awesome!
- [Josh] Something fun, Yeah!
- Go Canada.
- Viv! Canada!
- It was nice meeting you.
- [Josh] Bye!
- All right,
we're gonna make the best
damn chicken sandwich ever
and that's a Nando's
Peri chicken sandwich.
Let's do this.
Okay, so the ingredients
we'll be needing today.
A fresh pineapple,
some beautiful,
big, fat juicy tomatoes.
A bit of mayonnaise.
Lemon zest.
Brioche buns,
but you can use
ciabatta, baguette,
potato buns,
whatever you got is fine.
A bit of salt.
Fresh arugula,
but you can use iceberg, romaine,
literally whatever you have laying around.
Some olive oil.
Some butter
and some chicken breasts or thighs.
Which have been marinating
in my favorite
Peri Peri sauce,
which is
traditional to South Africa.
It's made with
African Birdseye chili.
You can get this at a grocery store.
It's spicy,
it's tangy.
It's awesome, it's good stuff.
So our first step
we're cutting a pineapple.
When you're picking out a pineapple
at the grocery store,
you want to make sure
that it's not this green.
Nice big sharp knife.
We want to cut both ends off first.
And then you wanna go down with your knife
and just go all the way down,
making sure that no green is left.
I wonder if Neon likes pineapple.
- Oh yeah, lets not go there,
let's skip it, and now
we're ready to slice it.
You want to get this about
anywhere between
three quarters of an inch and an inch
because we're gonna be grilling this.
Ah! perfect.
And now we just want to get
rid of the core on the inside
because this part is really fibrous and rough.
And then this piece
is ready to caramelize
I'm gonna lay it right on the pan.
It is sizzling,
a sizzling pineapple.
It's not a sentence I ever thought
I'd hear myself saying
but here we are - [Kevin] Nice!
- [Antoni] So we just want to get
that same little like,
nice, dark brown char
on the other side
and we're gonna be good to go.
I'm using chicken breasts,
but you can totally use chicken thighs.
They're delicious
and they have a lot of flavor.
I've marinated these
in about two thirds of the bottle
of the Peri Peri sauce.
I want to leave one third
because I'm gonna be adding it to mayo,
for a nice special sauce afterwards.
I put these in this morning,
they basically been
marinating in the fridge,
covered with saran wrap,
nice and compact,
so that there's no air
for about four to six hours.
The longer you let it marinate,
the better it's gonna taste.
Okay, so I have a medium nonstick pan
on medium, medium high heat.
I'm gonna put a little bit
of olive oil in the pan
and a little bit of butter.
It may seem a little weird
to put two different types
of fat in the pan
but if you just put olive oil,
it's gonna burn a lot quicker.
And if you just put butter
it's the same thing.
Basically, the burning points of both fats
kinda cancel each other out
so you're gonna prevent it from burning.
So the chickens hit the pan,
it's sizzling,
it's starting to cook,
it's gonna get nice and beautiful
and crispy.
And on that note,
let's move on
to happy hour.
Welcome to happy hour!
So we're all learning a lot
about our families, our roommates,
our significant others in quarantine.
So I thought I'd do five facts
I've learned about Antoni,
during our government, mandated time together
and to help me out.
I've enlisted in this week's guest,
Josh.
- [Antoni] Nice.
- He doesn't require
a post dinner snacks.
After dinner, he's literally
just done eating,
which is something I can't relate to
because I need a pint of Halo top
to fall asleep.
- [Antoni] That's very true, it's called
intermittent fasting.
It's a thing that exists.
You're good at it, you are,
it's impressive.
He always runs with a hat on
and you might be thinking,
a hat to block the sun
makes perfect sense,
but he wears it backwards.
So I really haven't cracked
why it's on, in the first place.
- [Antoni] Look how much hair I have.
- [Kevin] Oh!
- [Josh] Is this what you want?
See ya!
- He genuinely enjoys
cooking and cleaning.
He says that he finds it calming,
which is perfect
because I find both of those activities
anxiety inducing.
- [Antoni] But you know what?
You're a good taste tester.
- [Kevin] I am, I am good at that.
- [Antoni] You have strong opinions.
- The voice that he uses
to talk to food,
is the same voice that he uses to talk to Neon.
- [Josh] Who is the best carrot in the world?
You're the best carrot in the world!
Huh! Who's the best dog in the world?
You want some carrots Neon?
There you go, good girl.
Good girl!
I didn't know that.
- You definitely do.
That's how I talk to,
to little things that I love, I guess.
Well I talk to you that way too,
don't I?
Uh?
No, my...
the voice I get is actually different.
Which is making me
question everything
- Next.
- He actually has a massive fear of snakes,
which I didn't know until we started living
down in Texas
and he's constantly
on high alert
for where a snake might be.
He actually
pointed one out,
that was underwater in a lake.
- [Josh] My lost my bandana.
Apparently it was a cotton mouth,
and those are extremely venomous.
- But the good news is
he alerted the entire lake
about there being a snake there.
So, everyone was safe.
- That's very true.
- [Josh] ♪ We've come to the end ♪
♪ of our little show. ♪
♪ Thanks to Kevin ♪
♪ for the facts. ♪
♪ Now we all know ♪
♪ He runs with a hat ♪
♪ and really hate snakes ♪
♪ finds peace in scrubbing dishes ♪
♪ and takes large meal breaks. ♪
It's called intermittent fasting
and it's a thing.
- Wow! Thank you Josh.
- And on that note,
back to the kitchen.
So I'm gonna flip our birds,
nice and caramelized
and brown and crispy.
Perfect.
Okay, here's a little pro tip.
When you're cooking a chicken breast,
if you want to know if it's fully cooked through or not,
it needs to be in between
touching your thumb with your middle finger
and your ring finger.
And if you touch this part of your hand, right over here,
that's how firm it should be.
When you touch your index.
That's too soft.
That means it's probably still
a little rare on the inside.
Come look at this.
See how beautiful, nice and crispy that is?
Glazed with that Peri Peri.
This is gonna be
an awesome chicken sandwich.
So our last step
before we start assembly,
we want to toast our buns.
I have a small pan
on medium heat,
the same one that I used for pineapple,
I just wiped it down
with a little bit of paper towel.
And then with some room temperature butter,
and I just wanna go over nice and lightly.
This is an extra step
that is so worth it
because it gets the bun
all nice and golden
and it prevents it from drying out.
And it's gonna be about a minute on each side.
Ah! It smells so nice!
Beautiful,
golden
brown.
I have a bowl with a little bit of mayonnaise,
and I'm gonna add a little bit of Peri sauce,
whatever was left
of not marinating the chicken in.
Beautiful!
Little bit of lemon zest.
Oh! That's good.
And then next up:
Our arugula.
So I'm just gonna actually use
a tiny bit of salt,
and a little bit of olive oil.
Just mix that around.
And our last thing,
the tomato.
Tomatoes can be very frustrating to cut
this kind of feels like a PSA.
Use a serrated knife.
Those teeth are perfect
for cutting through
the delicate skin of a tomato
and not squishing it up too much.
Gorgeous! That's our piece right there.
And finally,
gonna cut through the chicken breast
and I'm basically gonna butterfly it.
Fully cooked through.
Alright, so we're ready
to assemble our sandwich.
So we take our bottom bun and we wanna put a bunch
of that Peri Mayo on.
Then we put our grilled, caramelized, pineapple slice
right on top.
Okay, let's have a moment.
This pineapple is exactly the size
of the bun, how great is that?
Then we have our chicken slices.
Little bit of peppery arugula
that we tossed in olive oil and salt.
And then we anchor it
with a beautiful slice
of our heirloom tomato.
And finally the top bun,
put even more Peri Mayo on there.
Does that look freaking delicious?
- [Kevin] It looks really, really good.
My triceps are about to give out
from this camera view
but, you've got it
- [Antoni] It's worth it
- [Kevin] Worth it.
- [Antoni] Okay, I'm ready for a bite.
Can we cut the cameras?
I need a moment to myself
with this sandwich right now.
This is freaking delicious.
- [Kevin] On camera eating
cannot be anymore uncomfortable
but it's really, really good.
It's awesome.
- [Antoni] All right, Josh,
I made my version
of the Nando's chicken sandwich.
It's time for you to do it for your parents.
Now I gotta go because
Neon's about to lose it.
- [Josh] Okay, so we've made
Nando's chicken sandwich for my Mom,
who's been incredible for me during quarantine.
Ooh girl! That's delicious!
So considering this is a South African sandwich,
I figured
I do my due diligence
and teach you a little bit
of South African slang.
So in South Africa,
if somebody really likes something
if something is like super tasty.
They're probably gonna say,
"This is biya lekka!"
Mom, do you concur?
- [Mom] Yes
biya lekka Antoni!
Thank you for teaching Josh the recipe.
Nando's chicken is one of our favorites
and now we've got a new one.
- [Josh] Thanks again for the amazing meal.
My mom loved it.
I loved it, you know,
if you ever need a stunt double,
you know where to find me.
So I hope you guys are doing well
and we'll get through this.
See everybody on the other side of it.