RESTAURANT OR A QUINTESSENTIAL PART OF THE SMALL BUSINESS COMMUNITY.
SO MANY RESTAURANT OWNERS POUR
THEIR HEART AND SOUL INTO WHAT
THEY DO EVERY DAY.
ONE OF THOSE OWNERS IS A
SEATTLE NATIVE CHEF TREY LEMONT
OF JERKISH TODAY CHEF TREY IS
SHOWING US THE SECRET TO A GOOD
RECIPE AND APPARENTLY IT'S ALL
ABOUT THE ROUX.
WHAT MAKES UP A ROOM, ANY ROOM
AND FLOUR USUALLY FIFTY.
I THINK THAT A LOT OF PEOPLE
JUST STICK WITH THE FLOUR.
SO WHEN YOU'RE MAKING A GRAVY,
WHEN YOU'RE MAKING ANY LIKE
WHEN YOU'RE MAKING THE BEST MAC
AND CHEESE, THAT'S WHAT I DO.
YOU'RE JUST DOING FAT AND
FLOUR.
BUT WHEN YOU SEASONED THAT
FLOUR THAT MAKES THE BEST WHEN
YOU GET TO DEVELOP FLAVORS BY
COOKING THEM HERE WE HAVE OUR
FLOUR, OUR COMPONENT BUT WHEN
YOU TAKE DRIED SPICES THAT IS
THE FLOUR ITSELF.
RIGHT.
SO YOU CAN KIND OF CUT DOWN ON
THE FLOUR IF YOU TRYING TO DO
THAT YOU TRY TO LESS GLUTEN IN
THERE AND YOU KNOW BUT THE
FLOUR COMPONENT IF YOU TAKE THE
SAME WEIGHT OF THE FLOUR YOU
CUT THAT IN HALF AND ADD YOUR
SPICES.
SO WE HAVE OUR SPICE, WE HAVE
OUR CHILI CHILI PEPPERS AND WE
HAVE OUR SALT AND ALL THE HERBS
AND FLAVORS THAT WE IN THAT
SPICE IS GOING TO BE IN OUR
FLOUR MIXTURE AND THAT'S THAT'S
SUPER IMPORTANT.
SO LET'S TALK ABOUT IF
SOMEONE'S NEVER HEARD THAT TERM
BEFORE.
CAN YOU EXPLAIN WHAT WHAT IS
GERKE WELL EXAMPLE USUALLY
PEOPLE THAT YOU MEET IN COLLEGE
BUT KNOW HOW YOU WENT TO MY
COLLEGE HIGH I PROBABLY WILL
NEVER KNOW IN THE CARIBBEAN
ARE A COMBINATION OF FLAVOR
COMPONENTS THAT HAVE TO HAVE
SPICES OF ALL SPICE WHICH
IMPLEMENTAL IS KEY IS THE BASE
OF ALJA.
YOU HAVE TO HAVE A CHILI PEPPER
WHICH WOULD TECHNICALLY BE A
SCOTCH BONNET PEPPER OR
HABANERO WHICH YOU FIND HERE IN
THE UNITED STATES AND THYME
TIME IS SUPER IMPORTANT.
YOU CAN DO FRESH OUTDRIVE BUT
FRESH IS DEFINITELY PREFERRED
AND EVERYONE'S GIRKINS WANT TO
BE DIFFERENT SOME PEOPLE'S
GIRKINS A WET AND SOME PEOPLE
AS DRY RUB AND MINE'S ALWAYS
GOING TO BE DRY.
ALL RIGHT.
SO WE'RE MAKING THIS CHICKEN
SHRIMP ROAST PASTA TODAY.
LET'S GET INTO IT.
WHAT'S ALL IN IT?
WE'RE GOING TO TOSS IN THE
SAUCE IN THAT WATER, MAKE SURE
IT'S SALTED VERY WELL.
THAT'S WHAT PEOPLE FORGET
ALWAYS IS SALT THE WATER IT IS
SO IT'S LIKE WATER WHEN YOU'RE
COOKING PASTA AND THEN YOU GET
PEOPLE SAYING WELL HOW MUCH
SALT DO I NEED TO HAVE?
AND YOU SAY WELL IT NEEDS TO
TASTE LIKE THE SEA.
YOU NEED THAT WATER TASTES LIKE
THE SEA.
SO A LOT OF PEOPLE WHEN THEY
START THEIR RULES THEY JUST DO
BUTTER ON THE FAT FLOUR.
WELL I DO OLIVE OIL TO COAT MY
BUTTER TO PROTECT IT AND THEN
ONCE IT'S BUTTER OR IT MELTS IT
UP I'M GOING TO ADD MY FLOUR.
I HAVE NEVER THOUGHT ABOUT
USING OLIVE OIL.
IT'S KIND OF A BUFFER FOR
BUTTER BUT THAT IS A REALLY,
REALLY GREAT TIP.
NORMALLY THE ROOM WOULD STILL
BE BLOND AND LIGHT AND
EVERYTHING BUT BECAUSE MY
SPICES ARE IN THERE IT'S
ALREADY DARK AND YOU WANT
TEXTURE OF THIS TO BE KIND
OF LIKE THE WET SAND, WET SAND
SAID WET SAND TEXTURE OF WHAT'S
IN BECAUSE THAT'S THE
THICKENING AGENT.
RIGHT.
BUT YOU DON'T WANT TO JUST BE A
THICKENING AGENT.
YOU WANT IT TO BE A FLAVORING
AGENT AS WELL.
OK, SO I'M GOING TO ADD MY
AROMATICS.
I'M GOING TO ADD MY ONION.
OK, ONIONS ALWAYS AROMATIC AND
MY PEPPERS.
NOW WHY AM I ADDING THESE
AROMATICS TO THIS ROOM?
BECAUSE I WANT MY ROOTS TO BE
FLAVORFUL.
THAT IS THE KEY AND THEN I'M
GOING TO ADD SOME GARLIC GINGER
NOW GINGER IS A HUGE PART
OF GJOKA AS WELL.
SOME PEOPLE DON'T PUT IT IN
THERE BUT IT'S A KEY PART IN
DELICIOUS TURKEY.
SO ALL THESE THINGS ARE COATED
IN IN THE PAN, RIGHT?
YEAH.
AND YOU KIND OF DO THAT PAN AND
ALL THE BAD GUYS THAT ARE IN
HERE AFTER THEY COOK DOWN AND
THEY COOK IT AND I YOU COULD
SMELL THAT.
I WISH YOU COULD SMELL THIS.
I MEAN IT'S AMAZING BUT CHECK
I'M GOING TO ADD THIS FRESH
THYME OK?
FRESH TIME THAT I'M TAKING OFF
THE STEAM AND THAT'S GOING TO
GIVE A HUGE KICK OF FLAVOR AND
SMELL THAT TIME IS VERY, VERY
BIG IN THE CARIBBEAN AND
CARIBBEAN COOKING.
I HAD NO IDEA HUGE.
NOW THAT IT'S GOTTEN TO THE
CONSISTENCY OF WET SAND SO I
CAN LOOK AT PARTS OF THE ROOF
THAT ARE THAT AREOOKED DOWN
AND SOME OF THE VEGGIES IN THE
AROMATICS TAKING ON SOME OF THE
LIQUID THERE.
THEY HAVEN'T RELEASED THE TYPE
OF LIQUID THEY TAKING IT ON.
I'M GOING TO ADD THIS CREAM ON
IS IT LIKE HEAVY CREAM YOU'RE
ADDING?
YES, OK, YOU CAN ADD HEAVY
CREAM.
YOU CAN BE WHIPPED CREAM.
YOU CAN DO IF YOU WANT IT TO BE
A LITTLE BIT LESS THICK.
I WOULD DO HALF THE CREAM AND
ADD YOUR OWN MILK WHATEVER TYPE
OF MILK YOU HAVE IN YOUR HOUSE
NOW IT'S A LITTLE THICK RIGHT
IS A LITTLE THICK RIGHT NOW IN
THE PACIFIC NORTHWEST.
NOW THIS IS THE RAW CHICKEN AND
SHRIMP.
WELL WE'RE IN THE PACIFIC
NORTHWEST SO I HAVE SOME
DUNGENESS CRAB AS WELL.
OH WELL THERE YOU GO.
THAT'S STILL AN SO I'M GOING TO
ADD THE SHRIMP AND THE
DUNGENESS RIGHT INTO THE ROOM
EXTRA BECAUSE THAT'S GOING TO
COOK PRETTY QUICKLY NOW THIS
KNEE CHICKEN IS JUST CHICKEN
CHICKEN CUTLET.
I'M GOING TO PUT THIS UP AND
THEN I'M GOING TO ADD IT TO THE
TOP OF THE PASTA WHEN IT'S
FINISHED.
WELL, I'LL TELL YOU THIS MUCH A
LOT GOES INTO MAKING THIS SO
YEAH, I'M PROBABLY JUST GOING
TO COME DOWN TO THE SHACK AND
ORDER OUT.
ALL IS GOOD.
IT'S ALWAYS A LABOR OF LOVE.
TRY TO ADD SOME PARMESAN
PARMESAN BRINGS A LOT OF MOMMY
TO THIS.
I'M NOT DOING IT SO I CAN GET
IT CHEESY.
I JUST WANT GREAT FLAVOR WE'RE
BUILDING LAYERS UPON LAYERS
OF FLAVOR JUST CHICKEN THE
PASTA AND ALSO HAVE LOTS
OF DUNGENESS CRAB.
ALL RIGHT.
WELL THANK YOU SO MUCH TO CHEF
TREY FOR