- All right, everybody we are back
and I'm here with Ida Rodriguez and we're joined
by one of the most celebrated chefs in the country.
You may know him as a Top Chef star
but he's also a New York Times bestselling author
and the winner of nearly every food award ever, ever.
Please welcome Chef Kwame Onwuachi.
(audience clapping)
- So it's nice to meet you.
- It's amazing to meet you.
- I am smelling such greatness.
I'm so, my mouth is watering, I'm so ready.
But before we start cooking
tell us about your new cookbook.
- So it's called My America.
- [Kelly Clarkson] Okay.
- And it's.
- [Kelly Clarkson] Why is it named that?
- Because it's my version
of America that I grew up eating.
- [Kelly Clarkson] Okay.
- The way that I ate American food.
- [Kelly Clarkson] Yeah.
- [Kwame Onwuachi] You know, that was my lexicon of cuisine.
So it's any thing from Nigerian to Jamaican,
to Trinidadian, to Puerto Rican food.
So I grew up in the Bronx
which is a melting pot of cuisine.
- [Kelly Clarkson] Yeah.
- Shout out to the Bronx.
(audience clapping)
- [Kelly Clarkson] Yes.
I'm feeling though that you are right,
like America is a giant melting pot.
- It is. There's so many
- [Kelly Clarkson] Yeah. That's really cool.
- There's so many influences.
And I don't think you can talk
about like American cuisine without talking
about West African cuisine and the influence it's had on it.
So, so yeah, I talk about that and I talk about stories
of all the different dishes and how it came to be.
- I love that.
Okay. So what are we making?
Cause it smells delicious.
- So today we're making one
of my favorite dishes, we are making beef patties.
- I've never had this. Have you ever had this Ida?
- Yes. I'm from Miami.
I had 'em for lunch.
That's what I could afford in high school.
- [Kelly Clarkson] It looks good.
- It's like an afterschool snack
and you eat it with cocoa bread normally.
So, what we have here is a dough and it's mainly, you know
butter and flour
and you'll see these speckles of butter in it.
That's what makes it flaky.
So we're gonna take our ring mold.
- [Kelly Clarkson] Okay.
- Like that all right.
We're gonna punch it out.
Try to get two.
- [Kelly Clarkson] Okay. All right.
Challenge accepted.
- Perfect.
- [Kelly Clarkson] I got two.
- Perfect discs.
- I feel like I'm in squid game.
(laughing)
- I've never seen that I'm afraid to watch it.
- So.
- Oh wait. So you're putting meat in the middle.
- So you put a little bit of meat in the middle.
Not too much cause you wanna be able to fold it over.
- [Kelly Clarkson] Okay.
- And then you're gonna take this water
and you're gonna dip your finger in the water.
- [Kelly Clarkson] In the water.
- Yep. And then you're gonna go around the edge of this.
It's gonna help seal it.
- Okay. I've done this with like a pie crust before.
See I've done stuff.
- Very simple. Very simple.
Then you're gonna fold it over kind of
like a half moon and press all around the edges.
- [Kelly Clarkson] Okay. You fold over
and press around the edges okay.
I like to talk my way through it.
(laughing)
- I'm like talking.
- You're convincing yourself.
- [Kelly Clarkson] And I'm like. Yes I am.
Exactly, exactly.
(audience clapping)
(laughing)
- I feel like I nailed it.
Do you put more water now on the.
- No. So then you can, you can get rid of this.
Put that to the side.
- [Kelly Clarkson] Yeah. Great.
- You're gonna take your fork.
- [Kelly Clarkson] Okay.
- And you're just gonna gently press down.
- [Kelly Clarkson] Okay.
- On the edges and seal them.
All right.
So we got our patties and it should look like this.
Let me see what should it look like?
Let's hold it up.
- Look! Look at mine.
- [Kwame Onwuachi] All right. Yeah.
- I'm just saying!
- Okay. And then we're gonna just brush it
with a little bit of this egg wash.
It's gonna make it nice and shiny when it, when it bakes.
- [Kelly Clarkson] Oh yeah.
- Do your makeup in it.
Looking in, see yourself.
(laughing)
And that's it.
You pop in the oven for about 12 minutes.
- [Kelly Clarkson] Okay so how long do you bake them?
- 12 minutes.
- 12 minutes. Oh sorry. I'm supposed to ask you that.
That's why, so, so we got that.
So through the magic of television, we each have one to try.
So here we go.
I'm pulling it out.
- All right.
- I didn't look up.
- And there you go.
(audience clapping)
- [Kelly Clarkson] I'm excited.
Are you gonna use a fork cause I'm not.
- We have a Calypso sauce here
which is like a Caribbean hot sauce.
So you can dip it.
- [Kelly Clarkson] My mouth is watering.
- Yep.
- Oh, that spicy.
- Um hum.
- It's good.
- I love spicy food.
- Yeah. So it's got a little kick to it.
- [Kelly Clarkson] Oh my gosh that's delicious.
You had that ever day for lunch.
You lucky girl.
(audience clapping)
- So, so yeah.
- These are good.
- It's pretty simple to make, you know, there's it's all
in my cookbook, you can pre-order it or buy it May 6th.
- [Kelly Clarkson] Yeah. I'm excited about it.
Well, wait, Chef Kwame was generous enough
to share his recipe with us,
so go to the Kelly Clarkson Show Facebook page to get this.
You're gonna want it.
Cause it's delicious.
And his cookbook, like he was saying
My America - Recipes From a Young Black Chef comes
out on May 3rd, but you can pre-order it
now wherever books are sold
you're gonna wanna check it out.
In the meantime.
Check out Chef Kwame's New York Times
best selling memoir Notes From a Young Black Chef.
You are busy, man.
You so many things going on. Way to go.
- I try to stay busy.
- Is, and is that is the memoir
being turned into a movie?
- Yeah. A24 picked it up.
- [Kelly Clarkson] Oh my gosh.
- The Keith Stanfield is playing me in the movie.
- [Kelly Clarkson] Oh my gosh.
- Yeah.
- [Kelly Clarkson] That's so cool.
- Yeah, it's gonna be dope.
- Man. I'm so excited for you.