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Here is the final part of the transcript:
(31:56) yeah m m
Chef Jean-Pierre demonstrates how to prepare Pork Tenderloin Cordon Bleu, a dish featuring a pork tenderloin stuffed with Brie cheese and ham, served with a red wine reduction and sweet potato mash. The video covers preparing the pork, brining, stuffing, searing, cooking, and making the sauce, as well as side dishes.
Here is the transcript of the video:
(0:00) well hello there friends I was in a mood (0:02) for a stuffed pork today so I took a (0:04) pork tenderloin and I stuffed her with a (0:06) triple cream bre cheese and brut ham and (0:11) I made a red wine reduction with a sweet (0:13) potato mash that is just amazing I'm (0:15) glad you're here remember thumbs up you (0:17) like the video don't forget to subscribe (0:19) to the channel and don't forget to ring (0:20) the bell stay tuned we're doing it right (0:22) now friends (0:28) [Applause] (0:37) okay friends well the first thing we (0:39) have to do whenever we do a pork tender (0:41) or a Pork Lo I like the brght it it (0:43) introduce moisture and it makes it so (0:46) much more than delicious it really (0:48) really does so pork tendone before we (0:50) brind it friends we're want to clean it (0:52) up a little bit it has a silver skin (0:54) here and and I really like to remove it (0:56) the fact I'm not really R too much about (0:59) it there's a little pie right here a (1:01) little little long right here we're (1:02) going to remove it and then we we'll (1:04) save it though we're not going to throw (1:06) away of course uh right here I'll just (1:08) cut it and I'll uh I'll cut it into (1:10) pieces I'll show you what I do with it (1:12) later on as I stuff as I stuff the pork (1:16) tenderloin I'll um I I I I will use it (1:20) so the fat right there I'm not too (1:22) concerned about the fat like I said is (1:24) it's really not that big of a deal it (1:26) usually melts but the silver skin here (1:28) friends not very very good very easy way (1:31) to remove the silver skin without (1:32) removing too much you have it on tend (1:34) you have it on lamb tender lo you have (1:36) it on a beef tender Lo that silver skin (1:38) you have it everywhere so we don't (1:40) remove it because it's not really (1:41) chewable so it's easy to grab for it you (1:44) grab it right here in the front you grab (1:47) a little bit of it and then you fold (1:48) your knife on it you see the way I'm I'm (1:50) folding it so I don't grab any meat on (1:54) it see I folding it and my knife is (1:56) slightly tilted on the silver skin you (1:58) probably seen me do this many time for (2:01) those of you that have been in the (2:02) channel for a little while it's very (2:04) simple you take the knife and you fold (2:06) it back in you see look you grab it and (2:09) you you fold the silver skin on top of (2:12) it see it's right here there's a big big (2:14) piece right here so we grab it and then (2:18) we we we fold it on top of the knife you (2:20) see I hope the camera can catch you do (2:23) this C catch me do (2:27) that I download a million time and (2:29) usually I see people removing it the (2:32) silver skin and they remove half of the (2:34) meat with it and it's expensive so we (2:36) don't want to waste any other meat here (2:38) friends you see that silver skin (2:40) sometime it comes out in one piece and (2:42) sometime it just doesn't and and this (2:44) was one of the case where it doesn't so (2:48) uh we're going to remove a little more (2:49) of the fat right there and then we're (2:50) going to make a little B like I said the (2:52) fat I'm not worry about it it (2:55) melts all this is not to be concerned (2:58) about if there's a little flab (3:00) thing here I like to remove it you see (3:03) all that stuff right here it's really (3:04) not that big of a deal we can leave it (3:05) in there it really doesn't matter it (3:07) melts and it's not going to interfere (3:09) with anything we're going to do friends (3:11) all right so now we have it right here (3:13) let me just do you know I always say oh (3:15) don't worry about it and then I waste 20 (3:18) minutes doing it so we have this we have (3:20) this and now we have to BR it and to (3:22) brine it um here you go I got a solution (3:24) right here then I am going to I have (3:27) about a qu cup of brown sugar got about (3:29) 1/4 cup of of uh salt I got uh uh 3 (3:32) tablespoon of uh apple cider vinegar and (3:37) I got four or five cloves of garlic that (3:41) I crunched crunched up and then I got a (3:43) solution right here now the amount of (3:46) water is one one and 1/2 quart of water (3:49) depends the size of the container you (3:52) have you want to make sure your pork (3:54) tender o is well submerged okay at least (3:56) a water water and it make sure you do (3:59) this so your your salt is dissolved and (4:02) the brown sugar is kind of dissolve (4:05) right there and you put it in here my (4:08) friends see it's toly submerge I (4:09) probably have a little too much water in (4:12) here but at least a quarter water is (4:14) important you put this in the fridge (4:15) three four hours maximum six hours don't (4:18) do it overnight otherwise it gets uh it (4:20) destroy the texture of it all right (4:23) friends so I'll come back in about 4 (4:25) hours and I'm going to show you what (4:27) we're going to do with it we're going to (4:29) do some really nice things all right (4:30) I'll be back in a few minutes friends (4:33) okay friends well the pork has been uh (4:37) inside the fridge for about uh 4 hours (4:40) yeah four four and a half hours (4:41) somewhere around there and uh so when (4:44) you take it out it looks kind of (4:45) strange it looks like oh mama me what (4:48) happened to my pork tenderloin don't (4:50) worry about it let me remove that water (4:53) throw it away I water long going there (4:56) what can I do without that water (4:58) nothing so so we're going to we're going (5:01) to dry it a pepper towel I hope I have (5:04) enough of this and then I'm going to cut (5:08) it in half friends I'm going to (5:10) Butterfly then I'm going to pound it and (5:12) then we're going to stuff (5:14) it like I said don't worry about the the (5:17) color of it it looks kind of funny and U (5:20) you see all that fat right there it'll (5:22) go away it'll (5:24) melt so we don't need to worry about it (5:26) too much okay all right so now if you (5:30) look at the pork tender from the top you (5:32) notice then this side I can make (5:34) straight this one I can't really make (5:36) straight of it um I mean I could but (5:39) it's there's kind of always a straight (5:41) side and then there's a rounded side (5:43) kind of like a chicken breast you know (5:44) so what I do is uh I take the uh the (5:49) round side the the the straight side is (5:52) right there see straight and round kind (5:54) of like I mean not exactly but you know (5:56) what I'm talking about maybe like no I (5:59) have no idea what you're talking about (6:00) so what you do what I'm going to do now (6:02) I'm going to I'm going to cut it and I'm (6:04) going to open it up like a book okay (6:06) that's what I'm going to do friends you (6:08) watch pretty simple all sometime I make (6:10) it more complicated than what it is so (6:13) look you go right there you cut in half (6:15) okay I'm using a boning knife super (6:17) sharp boning knife and be careful not to (6:20) go all the way through okay so when (6:23) you're not sure you just go a little bit (6:25) first you see like I did a little bit (6:28) and then you continue you don't want to (6:29) cut all the way through I mean it (6:31) wouldn't be a catastrophe if you (6:34) did I said that but I would think it's (6:37) catastrophe look see the inside is nice (6:40) and bright and red okay so we're done (6:42) with (6:43) this uh what we're going to do now we're (6:46) going to put it here for a second and U (6:49) I have a wet rag right here with my (6:52) sanitized water for those of you that (6:55) have not seen the uh the show where I (6:57) talk about that Jack is going to give (6:59) you link it's the uh the top 30 things (7:02) we need to do in a kitchen and one of (7:04) them is to have a sanitized water all (7:06) the time so I have it right here and (7:08) today I'm mostly working with the white (7:10) vinegar water and um so what I'm going (7:14) to do now that is wet a little bit it's (7:16) going to help me you'll see friends (7:18) you'll see so we'll take it like this (7:22) and we put the plastic wrap on it and (7:24) you see the fact that it's wet it's (7:26) sticking to it just a little little (7:28) moist you see (7:30) it sticks it makes it easy let me just (7:32) grab a do so I don't have to constantly (7:35) wipe my hands right we put it on top (7:38) like this so far easy right friends I (7:40) can put that here and then I'm going to (7:42) put another piece right here I love (7:44) those (7:46) dispensers uh they they're kind of cool I (7:49) kind of folded here so I know and then I (7:53) cut and then I do the same I fold it a (7:56) little bit here it makes it easy all (7:58) right friends so far let me take this (8:00) out of the way so we can pound it now (8:04) okay you want to start with the (8:08) center (8:09) and and then you continue on toward the (8:12) outside you start with the center and (8:14) then you go toward the outs (8:16) side (8:19) okay all right so far so good right (8:22) pretty simple so far right you right you (8:24) notice I don't do anything really (8:27) complicated I try not to you know (8:29) sometime I want to do a little more (8:31) fancy stuff but I try not to to do to to (8:34) often because most of you don't have the (8:36) time or the (8:38) inclination to want to make things that (8:40) little more complicated I mean I made a (8:42) couple of pork tender on it's really (8:44) simple there's not much to do but this (8:46) one we're going to stuff a little bit (8:47) we're going to this is going to be so (8:49) nice it's going to be delicious so look (8:51) friends see why why I kind of folded (8:54) right there right so now look see right (8:56) here I can take it out I can leave the (8:58) one in the bottom (9:00) and I can take it out let me see I can p (9:02) just a little bit (9:05) more just a little bit (9:08) more just a little bit more there's a (9:11) song about that just a little bit more (9:14) that's it that's right just a little bit (9:15) just a little bit right there songer (9:18) there right I should have been a (9:20) singer no they really (9:22) laughing oh my goodness all right so (9:25) look guys I'm going to put little bit of (9:28) a little bit of uh black (9:30) pepper (9:33) right there you go just a little (9:35) bit that's going to be the song just a (9:38) little (9:40) bit all right push you don't want to put (9:42) P to him I was going to say if you don't (9:46) eat pork if you don't eat pork you're (9:47) not here that's a good one if you don't (9:49) eat pork you know how you notice I (9:52) entertain myself look guys P shoot to (9:53) him you can put um (9:56) uh (9:59) regam well how you think no (10:00) we're we're going to keep it like this (10:05) right the middle of it and then for the (10:08) cheese on the inside friends I'm going (10:10) put Bri what do you think of that idea (10:12) you like the idea Bri I think it's (10:15) fabulous you don't want to put Bri you (10:17) put the put a mozzarella put whatever (10:19) cheese you want friends this is um (10:21) Danel this is the best all right so so (10:26) look and then I got debris friends you (10:29) see on debris what I did is i i b I (10:33) bought triple cream Bree triple cream so (10:35) it's very creamy and then I cut them in (10:38) little pieces and I got him ready see (10:41) that's part of my Mison PL so I can cook (10:42) and have fun with you guys because I got (10:44) a good Mison plus you see good Mison (10:46) plus so and a good Mison plus is that's (10:49) part of my Mison plus right there I'm (10:51) going to stay away from the border cuz (10:53) I'm going to fold the Border you'll see (10:54) what I'm going to do in a minute friends (10:56) so you can put as much or as little as (10:58) you want it's really up to you it it (11:00) always is up to you forget about the (11:04) recipe that guy makes on on TV you do it (11:06) however you want it right now the the (11:09) triple cream (11:12) Bree is going to be very creamy put as (11:14) much or as little as you want uh (11:16) obviously I put quite a bit there I (11:19) would say I would say I had a at least 4 (11:22) oz of bre right here then we're going to (11:26) put a coup more slices of U of push the (11:28) see look how thin that is the push the (11:33) pal is the best (11:36) friends uh now you can't always get a (11:38) push the pal you can't can't always get (11:41) it but if you can get it friends it's (11:43) really fantastic okay look see a child (11:45) could do (11:50) this a child then is um inclin inclin (11:51) the cook CU it's not exactly easy but (11:55) it's not it's not exactly complicated (11:59) either right see when you have your Mis (12:00) on plus I always preach I preach Mis on (12:02) plus Mis on Plus have your Mis on plus (12:06) ready when you have your Mis on plus (12:08) ready piece of cake you see now the (12:10) other day somebody left a comment said I (12:13) would never spend 18 minutes watching (12:15) any cooking video so I said we go to Tic (12:18) Tac talk they do it in 30 seconds it do (12:21) really quick here we take the time and (12:24) enjoy the ride so here we go guys look (12:26) fold it right there look look a child (12:29) could do this see as long as you teach (12:33) him he can do it right you with me (12:35) everybody so far right see like I said (12:38) I've done this a couple of time on the (12:41) channel friends I've done it where it's (12:42) a little different but I didn't do (12:45) exactly like this right and so now look (12:47) look look what I do now (12:48) okay look what I do friends I go like (12:51) this right and then I roll it boom boom (12:53) boom boom boom boom boom (12:57) and then I do this look I grab both side (12:59) of it and I roll (13:01) it sound effect very important and look (13:06) look look look what I got so now what (13:09) you should do at this point f is take it (13:12) put it in the fridge let it conal let (13:16) everything be happy okay it'll be easier (13:19) for you if you do it this way you don't (13:22) have to but I'm going to show you I'm (13:23) not going to do it but but remember I'm (13:26) a profess professional I've been doing (13:28) this 50 years so I can do it but I (13:30) recommend you take it you put it in the (13:34) fridge go have a beer go do something (13:35) okay work on your asparagus work on your (13:38) sauce work on something so now friends (13:41) we could literally take this CU you see (13:44) look it's sealed at the end see look (13:46) look look look at the end it's sealed (13:48) look at it's sealed and where is the uh (13:51) right there you know you could really (13:53) literally you don't have to tie it okay (13:56) because this if you're careful you could (13:59) do it but I'm going to show you how to (14:01) tie I'm going to show you how to tie (14:02) because I see so many ding-dongs online (14:05) showing people how to do it the wrong (14:08) way Mama Mia I am telling you (14:12) friends it's crazy I seen so many people (14:15) showing you how to do this the wrong way (14:20) I got to show you you know I've (14:22) downloaded in a couple of my video in (14:23) the past but I'm going to show you again (14:25) okay because a lot of you have not seen (14:26) those videos you got a piece of twine (14:27) that is about one (14:31) two three time what you (14:33) need okay very simple to do I promise (14:36) you it's not complicated I don't know (14:40) why everybody makes it more complicated (14:42) than what it is you take a piece of (14:43) twine you take about a foot right here (14:45) in front of you about a foot right (14:47) somewhere around that right right and (14:50) you you take it and you go (14:52) one (14:54) two you tie it okay remember one two see (14:56) now it doesn't move but to secure it I'm (15:01) going to go like this that's too secure (15:03) that's all just too secure boom okay now (15:05) what do we do you see so many of them (15:08) what they do they cut and they do it (15:10) again they cut and do it again you don't (15:12) need to do that look you take it (15:14) remember now this line right there has (15:16) to be straight it's so simple a three (15:18) can do it the second time you show him (15:21) right look you go straight right there (15:23) and you say okay I'm going to put (15:25) another one right here another one of (15:26) those right there right so you go like (15:28) this look you go like this underneath (15:29) see the way I have it right there (15:32) friends you go underneath underneath and (15:33) you go right there you keep this one (15:36) straight you see look look it's not like (15:38) this okay it's not like the it's (15:41) straight you see straight you keep it (15:44) straight right and then you go like this (15:46) on top and underneath look top and and (15:48) the Neath look look how simple that is (15:53) it's really not complicated right ah M (15:57) hey I say no comp and then I miss okay (16:00) look look okay look look look I do it (16:02) again we're going to put another one (16:04) here look put it (16:05) underneath go like this actually you (16:08) know what let's put it here CU we don't (16:11) really need that many of them let's put (16:13) it right here right there we go right (16:14) there look and then it you grab it and (16:16) cuz it really don't need it that much (16:20) this this this whole thing could have (16:22) got away could have got away without (16:23) doing it but look you go like this now (16:25) what do you do now what do you do with (16:27) those two things right there you flip it (16:28) on the other (16:30) side right you tie this together nice (16:31) you tie this together nice right and you (16:35) go one two again you put it you put a (16:37) finger right there now this is a little (16:42) more complicated but not really that bad (16:44) look now this thing are not going to go (16:49) anywhere friends they not going to go (16:51) anywhere this is going to cook it's (16:53) going to be beautiful it's going to seal (16:54) the whole thing is going to be perfected (16:56) Perfecto Mento so now what do we (16:59) do wipe a hand again we're going to put (17:02) salt and pepper in there remember (17:06) sanitize R all the time sanitize (17:08) sanitize (17:10) sanitize right where's my R here it is (17:11) we're going to turn this (17:15) on and we're going to sear it in the pan (17:16) and getting some (17:20) beautiful garlic olive (17:22) oil and I'm going to put the salt and (17:25) pepper (17:28) salt and (17:33) pepper going do it again on the other (17:37) side let me put this over there I need (17:42) this for (17:45) L salt and (17:46) pepper let's put the (17:49) salt (17:53) boom we're going to seal this then we're (17:55) going to put pop it in the oven we to (17:58) cook and when that's cooking friends (18:00) we're going to make a delicious Red Wine (18:02) reduction I'm going to start right now I (18:04) got beautiful asparagus I made this (18:07) amazing uh (18:10) vanilla sweet potato maple syrup (18:12) mash and um I I'll give you the recipe (18:17) for it but if you want me to do a video (18:20) on it just let me know in a comment that (18:22) I'll make a video on it friends but for (18:24) sure I'm going to give you a recipe for (18:25) it we're going to serve that and we're (18:27) going to make a red wine reduction with (18:29) it the whole thing is so simple you know (18:30) what it's so simple yes yes it's not (18:33) complicated but it needs preparation it (18:35) needs uh uh you need to prepare for it (18:38) you need to uh to have your Mis on plus (18:42) if you don't then it's not going to work (18:44) it's like everything else really so the (18:46) oil we want is 365 temperature to get a (18:49) nice seal on it the oven I have is about (18:53) 375 400° okay okay and we're going to (18:56) cook not very long we want Ste the (18:59) internal temperature to reach (19:02) 150 you know you you go to the FDA (19:06) website they tell you (19:09) 185 what's the matter with them people I (19:11) promise you friend pork is safe at 150 (19:13) it really is maybe the old days pork (19:17) would not raised correctly and and you (19:19) could get um I forgot what it was called (19:22) the the disease you could get if you ate (19:25) raw pork can't get it anymore I promise (19:27) you they haven't had a case in yours (19:29) okay maybe they have it now because (19:31) people eat bear and they got it in a (19:32) bear I don't know what who wants to eat (19:34) a bear I don't want to eat a bear but (19:36) lot of people say it's very good not (19:39) eating a bear so anyway I'm going to get (19:40) this golden brown I'm going to get the (19:43) sauce going in the sauce I don't want to (19:45) confuse you guys to do too many things (19:49) at one at once but while I'm waiting for (19:50) the oil to be hot I got to do something (19:53) so the sauce I'm going to put a little (19:55) butter we're going to make a a shallot (19:57) reduction red wine sauce nothing (20:01) complicated I think this is the right (20:03) temperature I can smell it but let's see (20:05) what we got oh I'm right on I should do (20:07) this for living so look guys we're going (20:10) to go in there put it in there right (20:13) there let me clean this up because I (20:15) can't stand it when it's dirty see what (20:18) I do how I clean it friends I got my uh (20:20) I got my uh what do you call this (20:24) scraper the scraper thing right I put (20:30) everything right on my (20:34) scraper and I put all this in my garbage (20:37) and then I got my my clar my Rag and I'm (20:40) going to clean my cutting W I cannot (20:44) cook I cannot cook with a dirty kitchen (20:46) you see look look I clean that this way (20:49) didn't take very long did it all right (20:52) so while this is happening I'm gonna put (20:55) this over there and I
(20:55) this over there and I'm gonna go over (20:57) there are we good over there with our (20:59) camera Jack we're (21:02) perfect he's got it look a little butter (21:05) regular butter shallots why am I putting (21:08) regular butter instead of clarifi butter (21:11) because I'm not going to burn and I'm (21:14) right here I'm being an IR it as soon as (21:15) the shots friends as soon as the shots I (21:18) get a light light golden brown boom I'm (21:23) right there I'm going to put a little (21:25) garlic little taragon because that's my (21:27) herb of SP of of my favorite herb the (21:30) taragon if you know have taragon use th (21:33) You Sage it's delicious with sage but (21:36) use one herb don't go out there with (21:38) like 17 herbs it confuses the pallet all (21:40) right we looking good we're looking good (21:44) we're looking good we're looking good (21:45) we're looking good we're going to have (21:47) to clean the camera tomorrow because I (21:49) tell you what today we're making a lot (21:51) of okay look look a little bit of uh (21:53) garlic Cho garlic so that was what one L (21:56) shallot one tablespoon of (21:59) garlic right soon as the garlic soon as (22:02) the garlic (22:05) smells as soon as the garlic smells (22:07) we're going to put the taragon here you (22:10) go (22:12) taragon or or like I said your favorite (22:13) herbs now this is we're going to bring (22:17) Dimension here (22:21) Dimension in this sauce we're building (22:22) Dimension and what does that actually (22:25) mean (22:26) it means we're going to give Dimension (22:28) when you eat it you you test all the (22:30) ingredient one after the other so it's (22:32) Dimension instead of a flat sauce test (22:34) like nothing sometime you know oh I'm (22:36) going to put I have an (22:39) 18yearold balsamic vinegar this not even (22:41) a flavor bazic vinegar like a fig or (22:44) something this is the plain bazam (22:46) vinegar 18 years old just a little bit (22:48) just a little bit just a little bit (22:50) we're back to just a little bit a little (22:52) bit more or something like that um and (22:55) then now since it's an 18y old basami (22:58) vinegar it's already reduced it's (23:00) already (23:02) sweet so I'm not going to waste my time (23:03) reducing it but if you have a not age (23:07) bam vinegar reduce it for a few minutes (23:09) and then we're going to put a little bit (23:12) of wine okay just a little bit just a (23:13) little (23:16) bit about a half a bottle of wine we're (23:18) going to make a wine ruction that's a (23:20) French cabin we're going to let this (23:22) cook (23:24) friends I'm loving it it's look look how (23:26) beautiful it is look how beautiful that (23:28) is okay if you can see with a lot smoke (23:31) coming out over there friends I'm going (23:34) to pop this guy in the oven when it's at (23:36) 140 I come back I'll finish the (23:39) asparagus and I'm going to make a nice (23:42) plate all right friends this kitchen is (23:44) smoking today we're going to wait for (23:46) this to be completely completely reduced (23:48) down to almost nothing wine reduction (23:50) you got to be reduced okay I'm going to (23:52) pop this in the oven I see you when this (23:54) is out of the oven when the wine is (23:57) completely reduced I'm going to have a (23:59) little bit of stock and we finish the (24:00) sauce together see you in a minute (24:02) friends okay friends I just took it out (24:09) of the oven let it rest for a minute I (24:11) got my wine reduction look there's (24:14) nothing left just about of all that wine (24:15) so now we're going to put some stock I'm (24:18) going to put about a couple of (24:21) tablespoon couple of tablespoon about 8 (24:25) oz maybe 10 oz of stock mix all this (24:30) up and um and then what we're going to (24:32) do we're going to strain all this we're (24:35) going to thicken it and now at this (24:37) point you can use a cooked root to (24:39) thicken it um or we can use a uh plain (24:43) corn starch mixture so this is what (24:45) we're going to use friends we're going (24:46) to use a corn starch mixture right there (24:49) that I have I'm going to wait for this (24:50) to come to boil now the asparagus I want (24:54) I I want to show you I did the asparagus (24:56) I wanted to show you because I always (24:58) forget to tell you about the asparagus (25:00) friends when you buy asparagus try to (25:02) buy them as big as possible but if you (25:04) look at this asparagus right there you (25:06) see the top of it is all open and look (25:08) at this one right here is nice and butt (25:10) this is fresh this is old asparagus when (25:13) you see them like that open up don't buy (25:15) them they're no good you want them tight (25:17) like that but you want them as big as (25:19) possible big big asparagus is is easier (25:23) to peel and uh it's it's much better the (25:25) a little one you come peel them and if (25:27) you come peeling this Probus you got to (25:29) eat the the fiber on it it's not so good (25:31) look at the sauce friends we're going to (25:33) put just a little bit just a little bit (25:35) we're back to just a little bit a little (25:37) bit just a little bit of corn (25:40) starch and let it wait and see what (25:42) happened bring it to boil when you put (25:44) it put corn starch you bring it to boil (25:46) and see what happen so the asparagus all (25:48) I did friends is like I said I peel (25:50) them right I peel them and just I put a (25:53) little bit of olive oil I brush it Salt (25:56) and Pepper pop them in the oven and last (25:58) few minutes they were in the oven with a (26:00) pork and they're doing just great all (26:02) right so now look at the sauce the sauce (26:05) is a little thick you know what it's a (26:07) little thick probably because I put (26:08) little too much uh corn starch too much (26:12) yeah that's what I did so you know what (26:14) I got it almost stock right here that's (26:15) why I always got a little stock I always (26:18) got a little stock and then you add a (26:21) little bit more and all of a sudden (26:22) you're good that's why you have to watch (26:23) for our corn starch friends I always too (26:26) thick you see so you put just just a (26:28) little (26:29) bit maybe this should be the title of (26:31) the video today just a little bit there (26:32) you go look now we got a beautiful sauce (26:34) and you know what it's going to be much (26:37) more and beautiful when I strain it you (26:38) don't have to do that sauce like that is (26:42) perfectly acceptable but I like better (26:44) to leave all those behind I got all the (26:47) flavor out of it all the herbs all the (26:49) shutouts I got everything here I don't (26:52) need it no more see (26:56) now all of a sudden friends I got a (26:59) beautiful sauce you see (27:01) look even friends to get even more (27:05) flavor you take a ladle and you squeeze (27:07) it see you squeeze everything you (27:10) squeeze it dry and if you look you see (27:12) look dry all right friends right there (27:15) right there we got a beautiful sauce (27:19) what do we have to do now at the last (27:21) minute L little butter the pork let's (27:23) get it let's get the knife (27:26) I got the slicer right there so what I (27:29) do now friends I I slice the the twine (27:32) right there let me get my uh my other (27:35) knife right (27:38) there right and I just cut it look like (27:40) this cut it like this cut it like this (27:43) folder fold it right there one two 3 one (27:48) two three boom boom boom boom boom we're (27:52) ready to go all right friends so now me (27:55) wash my hands one more (27:59) time I don't know how many time I wash (28:03) my hand but I got to do it all the time (28:06) look friends we'll go right (28:08) there and uh what we're going to do now (28:10) we're going to slice it let's see the (28:12) sauce let me finish the sauce the sauce (28:15) all I got to do friends is take a little (28:17) bit of the sauce let me get a (28:19) spoon let me get a uh oh sweet potato (28:22) that's a sweet potato mash oh I tell you (28:24) I forgot to show you about this those (28:26) are pretty cool those silicone L look (28:29) put them on top like this and pop this (28:31) in in a microwave you don't have to see (28:32) or nothing silicone Mark they're really (28:35) cool I've had it for years they work (28:36) great so let's take a little bit of the (28:38) uh of the mashed (28:40) potatoes right this this this is a a a (28:43) vanilla maple syrup sweet potatoes it's (28:46) really really delicious friends like I (28:49) said if you want the recipe just let me (28:51) know and I'll uh I mean I'm going to (28:53) give you the recipe if you want me to (28:54) make a video I'd be happy to make a (28:56) video on that all right so here we go (28:58) we're just going to slice a little bit (29:03) friends oh baby look at this look at (29:04) this is that look like a beauty oh W (29:07) look at this (29:09) wow this is gorgeous my friends look (29:11) look at this that gorgeous wow this a (29:14) let make a I don't know three servings (29:16) maybe H what do you think let me do it (29:18) right here I have a little bit of a mess (29:20) here (29:21) sorry what we're going to do we're going (29:23) to put the pork right here friends right (29:25) here however you want to do it really (29:28) I'm doing it on the opposite of the (29:29) camera but it's okay in a minute I I'll (29:31) I'll face it I'll fix it to you right (29:33) we're going to put two or three (29:35) asparagas (29:36) very simple very simple presentation (29:38) friends very simple right two three you (29:40) don't have to do much sometime you know (29:42) less is more right less is more and then (29:44) you take a little bit of the sauce (29:45) friends just a little bit of the (29:47) sauce let's make it a little room right (29:49) here and we'll put the sauce right here (29:50) just a little (29:52) bit right here my (29:54) friends that's it you don't need to put (29:55) a lot more okay as I'm putting more and (29:59) then you know what we could do friends (30:00) we could take a a little (30:03) um remember is the the herb the herb of (30:05) the evening so look at this friends I (30:08) hope you like it I made a mess out of my (30:11) cutting board so you know you know what (30:13) I like to do when I make a mess like (30:15) this friends I take everything out of (30:17) the way (30:20) so we're going to push it over there (30:22) stay take this out remember always put (30:24) this under your cutting board right (30:26) friend so then I can be back in the (30:28) middle right here with a beautiful plate (30:29) look very simple it was not complicated (30:31) to make I made it right in front of you (30:34) you guys can do the same thing at home (30:36) okay it's not (30:38) complicated but the best time the best (30:40) part of the the evening the best part of (30:43) the afternoon for me is to be able to (30:45) eat it look at that this is gorgeous (30:47) it's cooked to Perfection it's going to (30:49) be as a as tended as could be M oh yeah (30:51) you can taste m (30:56) friends oh this is (30:58) delicious I'm coming back here more (31:00) often the food is (31:02) delicious friends the melting Bree you (31:04) got to get yourself a triple Queen Bree (31:08) I'm not going to eat all this because my (31:10) mouth will be (31:12) full the mashed potatoes are amazing (31:14) friends I hope you enjoyed it I made a (31:17) mess out of my kitchen I hope you don't (31:20) make a mess out of your remember thumbs (31:22) up you love you new don't forget to (31:24) subscribe to the channel and don't (31:25) forget to the bed thanks for watching (31:27) friends wow let me tell you Jack that (31:37) was something I made a mess out of the (31:39) kitchen but it's delicious those smashed (31:42) potatoes what you test them they're like (31:44) amazing absolutely amazing oh I think (31:47) I'm going to continue eating all this (31:50) this (31:51) delicious oh (31:56) yeah m m
