WEBVTT 00:06.840 --> 00:09.410 today show shield summer afternoons . 00:09.420 --> 00:11.620 Welcome to the grill sergeant from the 00:11.620 --> 00:13.660 commissary at naval base san Diego 00:13.660 --> 00:16.640 California featuring music by the taste 00:16.650 --> 00:20.080 buds , are you ready ? Beautiful . Now 00:20.080 --> 00:22.390 serving up the best deals military 00:22.390 --> 00:25.700 style . The grill sergeant , your grill 00:25.700 --> 00:27.770 sergeant today culinary specialist , 00:27.780 --> 00:29.750 first class tom McNulty . 00:31.640 --> 00:33.862 Today's menu . We're gonna do a chilled 00:33.862 --> 00:35.807 strawberry soup , we're gonna do a 00:35.807 --> 00:37.862 lovely crab salad and also to Narita 00:37.862 --> 00:40.029 tower . But nor to get started first . 00:40.029 --> 00:39.560 We need to go shopping . 00:49.040 --> 00:51.660 Yeah , I'm Master Sergeant , Rusty 00:51.660 --> 00:53.882 Barfield counting calories and I'm also 00:53.882 --> 00:56.049 the commissary commando and joining me 00:56.049 --> 00:58.160 today is Major Karen father . She's a 00:58.160 --> 01:00.271 dietician with Decca and we found our 01:00.271 --> 01:02.382 first item concerning this recipe and 01:02.382 --> 01:04.604 it's whipping cream man , you have some 01:04.604 --> 01:04.170 suggestions . Well whipping cream is 01:04.170 --> 01:06.114 extremely high in fat . So what we 01:06.114 --> 01:08.337 recommend is that you look at trying to 01:08.337 --> 01:10.226 use either light whipping cream , 01:10.226 --> 01:12.170 Either or whole milk or 2% milk to 01:12.170 --> 01:14.392 reduce the amount of fat in the rest of 01:14.392 --> 01:16.614 2% milk whipping cream . And we're good 01:16.614 --> 01:18.559 to go . We'll load this up for the 01:18.559 --> 01:18.510 drill sergeants and head to our next 01:18.510 --> 01:21.830 item . Well man , these just fell off 01:21.830 --> 01:24.163 the turnip truck . You have to avocados . 01:24.163 --> 01:26.330 These are the next items for the drill 01:26.330 --> 01:28.219 sergeants recipe . What's the big 01:28.219 --> 01:30.052 benefit of these turnips and the 01:30.052 --> 01:32.108 avocados . Well , turnips are a root 01:32.108 --> 01:34.330 vegetable , they do have some vitamin C 01:34.330 --> 01:36.552 in them and then your avocados are high 01:36.552 --> 01:38.608 in mono , unsaturated fats which are 01:38.608 --> 01:40.663 good for your heart . So to be heart 01:40.663 --> 01:42.886 healthy . It's good to include avocados 01:42.886 --> 01:44.941 which are considered a fruit in your 01:44.941 --> 01:46.941 diet on a regular basis and I'm the 01:46.941 --> 01:48.997 commissary commando helping you shop 01:48.997 --> 01:51.052 smarter . Let's go back to the grill 01:51.052 --> 01:53.108 sergeant . Welcome back to the drill 01:53.108 --> 01:55.219 sergeants . My name is thomas McNulty 01:55.219 --> 01:57.441 will be your drill sergeant today . Not 01:57.441 --> 01:59.497 to say the first , say thanks to the 01:59.497 --> 01:58.830 taste buds right here , you guys been 01:58.830 --> 02:01.090 doing great all this week , some fine 02:01.090 --> 02:03.257 navy music going on right here . Thank 02:03.257 --> 02:05.423 you very much . That's right . But you 02:05.423 --> 02:07.590 know how hot it's gonna be here in san 02:07.590 --> 02:09.701 Diego today , right , It's gonna be a 02:09.701 --> 02:09.670 hot one today . Is supposed to be able 02:09.670 --> 02:11.837 to 100 degrees today . And I know that 02:11.837 --> 02:14.003 when you're in the kitchen , you never 02:14.003 --> 02:16.059 want to turn on that stove that oven 02:16.059 --> 02:18.226 when you're in the , in the kitchen to 02:18.226 --> 02:17.980 you know , cook something because it's 02:17.980 --> 02:20.036 so hot out . I don't want to be even 02:20.036 --> 02:21.980 hotter . So what we're gonna do is 02:21.980 --> 02:24.202 gonna do some chilled dishes here today 02:24.202 --> 02:26.313 to help you so you don't have to turn 02:26.313 --> 02:25.850 on that stove . We don't have to turn 02:25.850 --> 02:27.850 on that oven and warm your house up 02:27.850 --> 02:29.850 even more . So instead of being 200 02:29.850 --> 02:31.906 degrees they're gonna cool it down a 02:31.906 --> 02:33.906 little bit first . We have a lovely 02:33.906 --> 02:36.017 strawberry soup . We're gonna do , we 02:36.017 --> 02:37.961 have some hold strawberries really 02:37.961 --> 02:40.183 simple . All you do is just chop up the 02:40.183 --> 02:42.294 strawberries and you were going to do 02:42.294 --> 02:44.183 is you this all in a blender . So 02:44.183 --> 02:46.294 that's even how easy this can be . So 02:46.294 --> 02:48.350 I'm just gonna dump the strawberries 02:50.540 --> 02:52.950 in this year blender and then we're 02:52.950 --> 02:55.006 gonna do is gonna take all our other 02:55.006 --> 02:58.640 ingredients . And we have here a cup of 02:58.640 --> 03:00.862 white grape juice and white grape juice 03:00.862 --> 03:02.973 just as a white grape and still using 03:02.973 --> 03:05.307 the skin when they make the grape juice . 03:05.740 --> 03:09.240 They basically take the skin off , that 03:09.240 --> 03:11.462 would take some yogurt here about a cup 03:11.462 --> 03:12.462 of yogurt , 03:16.540 --> 03:19.210 a couple of quarter of cream . That's a 03:19.210 --> 03:21.730 lovely velvety smooth , lovely 03:21.730 --> 03:23.890 strawberries , nothing better than 03:23.890 --> 03:26.240 strawberries . Then we'll take some 03:26.240 --> 03:28.400 Franjieh liko which is a hazelnut 03:28.400 --> 03:30.622 liquor from italy . Just adds that nice 03:30.622 --> 03:34.210 nuttiness to the entire dish and then a 03:34.210 --> 03:37.750 tablespoon of honey . Mm I love honey . 03:38.940 --> 03:42.420 Oh yeah . And good things come to those 03:42.420 --> 03:44.642 who wait , right , that's I had to wait 03:44.642 --> 03:46.809 for that honey to come down . There we 03:46.809 --> 03:48.920 go , a tablespoon of honey . And then 03:48.920 --> 03:50.976 the last thing is we're gonna put in 03:50.976 --> 03:53.087 some pink peppercorns . Now these are 03:53.087 --> 03:55.198 just a fruit off a bear . They're not 03:55.198 --> 03:57.309 actually a peppercorn but they're the 03:57.309 --> 03:59.531 same like flavor profile and and things 03:59.531 --> 04:01.587 and basically they add a nice little 04:01.587 --> 04:03.698 hint of seasoning too . So we're just 04:03.698 --> 04:05.587 going to add a little bit of pink 04:05.587 --> 04:09.490 peppercorns in here . There we go . Now 04:09.490 --> 04:13.390 we're going to secure the lid and it 04:13.390 --> 04:15.557 tastes but we can play some music here 04:15.557 --> 04:18.460 while I'm Poulsen and puree in here . 04:19.940 --> 04:23.320 Mm That's right , that's some blaming 04:23.320 --> 04:27.320 music right there , we're 04:27.320 --> 04:29.376 just gonna let this blend produced a 04:29.376 --> 04:31.487 little bit , trying to get everything 04:31.487 --> 04:33.487 incorporated , make sure that those 04:33.487 --> 04:35.598 peppercorns get fully integrated into 04:35.598 --> 04:37.709 the suit and you don't have any large 04:37.709 --> 04:39.820 chunks in there . So we're just gonna 04:39.820 --> 04:41.764 let a puree for just a few seconds 04:41.764 --> 04:43.709 longer . Okay , we should be close 04:43.709 --> 04:46.060 enough now . All right , 04:47.840 --> 04:51.230 there we go . Oh that looks 04:51.230 --> 04:53.700 beautiful , You should see this , This 04:53.700 --> 04:56.240 is I mean just uh lovely , lovely this 04:56.250 --> 04:58.910 cream ice cream soup and it's chilled 04:58.910 --> 05:01.021 already everything is already chilled 05:01.021 --> 05:03.410 in this soup . And what you can do is 05:03.410 --> 05:07.220 you can put this into a refrigerator 05:07.400 --> 05:09.600 and that it's a little bit longer and 05:09.600 --> 05:12.490 then what you're gonna do to finish 05:12.490 --> 05:14.870 things off is going to slice some 05:14.870 --> 05:16.926 strawberries here and I'm gonna show 05:16.926 --> 05:19.148 you a very important culinary tool that 05:19.148 --> 05:21.259 it's just like to use and it's just a 05:21.259 --> 05:23.314 ring mold . But I'll tell you can go 05:23.314 --> 05:25.314 out and grab any kind of like , you 05:25.314 --> 05:27.203 know can that's off the shelf for 05:27.203 --> 05:29.537 peaches or whatever it is , wash it out , 05:29.537 --> 05:31.703 take off the label , cut both ends and 05:31.703 --> 05:33.814 you've got a perfect little mold that 05:33.814 --> 05:36.070 you can use in any of your dishes . So 05:36.070 --> 05:38.840 basically you can take this and take 05:38.840 --> 05:41.062 the sliced strawberries and late in the 05:41.062 --> 05:44.810 inside of this here , makes it the very 05:44.820 --> 05:48.330 thin strawberries so they kind of stick 05:48.330 --> 05:50.497 and you can have a little problem with 05:50.497 --> 05:52.608 this at first . But then once you got 05:52.608 --> 05:54.719 started it's gonna fit right inside . 05:54.719 --> 05:58.110 You just creating a wall here and just 05:58.120 --> 05:59.850 build a wall on the inside 06:02.140 --> 06:05.060 and I should have and completed 06:06.140 --> 06:08.251 wall here . So then what I'm gonna do 06:09.440 --> 06:10.060 is 06:13.440 --> 06:15.660 set this in the bull and actually 06:18.140 --> 06:21.780 hold this on to the side so they don't 06:21.780 --> 06:24.600 fall out and set it right in the middle . 06:24.600 --> 06:26.767 We're gonna set this off to the side . 06:27.740 --> 06:29.851 But that way , then we're ready to go 06:30.120 --> 06:32.750 for when our guests show up . Right ? 06:33.640 --> 06:35.807 And that's the most important thing is 06:35.807 --> 06:38.029 you want to make sure that you're ready 06:38.029 --> 06:40.251 for when all those people come to eat . 06:40.251 --> 06:42.418 Next thing that we're going to do here 06:42.418 --> 06:44.473 as we're going to get started on our 06:44.473 --> 06:46.584 crab salad and the biggest thing that 06:46.584 --> 06:48.696 you need to do with the crab salad is 06:48.696 --> 06:50.862 take a lemon grass and gonna bruise it 06:50.862 --> 06:53.410 up , put it in olive oil . But first we 06:53.410 --> 06:55.450 need to go off and get a nice cool 06:55.450 --> 06:57.617 drink to cool off in the summer heat . 06:57.617 --> 06:59.561 So you go ahead and get yourself a 06:59.561 --> 07:01.339 drink , come on back , mm hmm . 07:06.040 --> 07:08.200 That's an interesting pepper grinder 07:08.200 --> 07:10.311 you got there and you notice that you 07:10.311 --> 07:12.533 don't have to do the twisty thing , you 07:12.533 --> 07:15.060 just do the back and forth . Right . Mm 07:21.940 --> 07:24.100 Welcome back folks . Uh , when you 07:24.100 --> 07:26.156 first left , I had a nice lemongrass 07:26.156 --> 07:28.156 and I just bruised it and put it in 07:28.156 --> 07:30.322 olive oil and I just heated for just a 07:30.322 --> 07:32.489 short time just to infuse some of that 07:32.489 --> 07:34.711 flavor and I sent it off to the side of 07:34.711 --> 07:36.767 the heat for about 15 minutes . Just 07:36.767 --> 07:36.470 let it steep and you know , develop 07:36.470 --> 07:39.750 that nice lemongrass olive oil . And 07:39.750 --> 07:41.972 then what we're gonna do is we have all 07:41.972 --> 07:43.917 of our ingredients here for a crab 07:43.917 --> 07:46.139 salad , which we have a nice fresh crab 07:46.139 --> 07:48.380 from uh , the commissary here , we have 07:48.380 --> 07:50.350 some carrots , some turnips , some 07:50.350 --> 07:52.910 avocados , you know , lovely produce 07:52.910 --> 07:55.021 and everything that you can find here 07:55.021 --> 07:57.077 at the commissary . And nowhere else 07:57.077 --> 07:59.243 can you find better produced than here 07:59.243 --> 08:01.188 at the commissary ? Plus it's even 08:01.188 --> 08:03.077 cheaper , 30% more than any other 08:03.077 --> 08:05.299 grocery stores . Why would you not shop 08:05.299 --> 08:07.354 here ? This is just a great place by 08:07.354 --> 08:09.577 all my produce for all . Uh , my dinner 08:09.577 --> 08:08.960 is everything that I do for my family 08:08.960 --> 08:11.016 at home , this wonderful , wonderful 08:11.016 --> 08:13.127 stuff you can find . And if you can't 08:13.127 --> 08:15.293 find it , they'll get it for you . I , 08:15.293 --> 08:17.293 I couldn't find lemongrass for this 08:17.293 --> 08:19.293 specific show . And I asked the guy 08:19.293 --> 08:19.060 said , Hey , do you have any lemongrass ? 08:19.140 --> 08:21.362 He went and found and got lemongrass in 08:21.362 --> 08:23.473 two days later , Got lemongrass , you 08:23.473 --> 08:25.473 know , love it . Love it . So we're 08:25.473 --> 08:27.529 gonna do , is we're infusing the oil 08:27.529 --> 08:29.640 here . But then what we need to do is 08:29.640 --> 08:31.862 we need to make the avocado creams . We 08:31.862 --> 08:33.918 didn't take our avocado r crim fresh 08:33.918 --> 08:36.080 and lemon juice and you know that 08:36.090 --> 08:39.100 avocados can brown very easily . So we 08:39.100 --> 08:41.890 need to add that acid in there to make 08:41.890 --> 08:44.112 sure that we get , you know , they make 08:44.112 --> 08:46.390 them brown and look all dingy and and 08:46.400 --> 08:50.320 things . So we'll take this , add half 08:50.330 --> 08:52.386 the lemon juice , don't add at all . 08:52.540 --> 08:54.651 I'll tell you this is the second here 08:54.651 --> 08:56.873 what we're gonna use the rest of it for 08:56.873 --> 08:58.920 and then our crim fresh . What's 08:58.920 --> 09:01.087 happened out here ? There we go . Just 09:01.087 --> 09:02.753 a little bit , not too much . 09:05.640 --> 09:07.584 Yeah , I'm gonna do is we're gonna 09:07.584 --> 09:10.380 puree this into a nice nice 09:11.940 --> 09:15.460 puree . No , 09:16.240 --> 09:18.462 make sure that , you know , you get all 09:18.462 --> 09:20.629 of it lumped up , you know , make sure 09:20.629 --> 09:22.860 it's all you combined together 09:24.240 --> 09:26.910 and creme fresh now . You may be asking 09:26.910 --> 09:29.190 yourself what's creme fresh now Creme 09:29.190 --> 09:31.301 fresh . You know , a lot of times you 09:31.301 --> 09:33.412 can't find it a lot of times I'll use 09:33.412 --> 09:35.412 sour cream and replacement . It's a 09:35.412 --> 09:37.523 type of cultured cream . You can make 09:37.523 --> 09:36.860 your own at home by just adding 09:36.860 --> 09:39.082 buttermilk and cream and letting it sit 09:39.082 --> 09:41.249 out at room temperature for 48 hours . 09:41.249 --> 09:43.304 But it's a little bit easier to find 09:43.304 --> 09:45.138 some of stores and again , asked 09:45.138 --> 09:47.082 commissary man , they can probably 09:47.082 --> 09:46.840 order it in for you . They can find 09:46.840 --> 09:49.760 anything basically . We're just puree 09:49.760 --> 09:51.860 and it's such a nice nice puree 09:55.040 --> 09:57.318 and once it gets to a nice consistency , 09:57.540 --> 09:59.910 what you gonna do if you're going to 09:59.910 --> 10:03.140 add the rest of that lemon juice right 10:03.150 --> 10:05.290 on top and what you're doing there is 10:05.300 --> 10:07.467 you're protecting it you're keeping it 10:07.467 --> 10:09.356 so it doesn't brown too much . It 10:09.356 --> 10:11.467 doesn't look all dingy and later on . 10:12.440 --> 10:14.551 Now that we have that finish , we can 10:14.551 --> 10:16.700 make our vinaigrette . And what we're 10:16.700 --> 10:18.867 gonna do is gonna take this lemongrass 10:18.867 --> 10:22.160 olive oil and we're gonna pour it 10:24.640 --> 10:26.820 over here into this bull . Make sure 10:26.820 --> 10:28.764 you keep the lemongrass in there . 10:31.440 --> 10:34.250 There we go . And I'm gonna take some 10:34.640 --> 10:36.584 tarragon vinegar , which basically 10:36.584 --> 10:38.890 there's taking vinegar and put tarragon 10:38.890 --> 10:40.890 and let steep again . Another thing 10:40.890 --> 10:42.946 that's been steeped , we're going to 10:42.946 --> 10:46.420 add that and a little bit of 10:46.420 --> 10:50.380 sugar and just 10:50.380 --> 10:52.602 a little bit of lemon juice to get some 10:52.602 --> 10:55.120 acidic properties to it besides the 10:55.120 --> 10:58.040 tarragon . Yeah , 11:01.140 --> 11:05.110 put this off the side . And then 11:05.110 --> 11:07.277 what we're gonna do is gonna take this 11:07.277 --> 11:09.499 lovely crab meat that I have here . And 11:09.499 --> 11:11.554 this is a fresh picked crabmeat . If 11:11.554 --> 11:13.554 you buy the pasteurized kind in the 11:13.554 --> 11:15.777 store , you're not going to dig out all 11:15.777 --> 11:15.460 the shells and everything . If you do 11:15.460 --> 11:17.682 actually by a live crab and boil them . 11:17.682 --> 11:19.904 Make sure you get all the shells out of 11:19.904 --> 11:22.250 them first . We're going to add about 11:22.250 --> 11:24.770 half of this year . Gonna save 11:24.770 --> 11:27.380 something later for myself , we're 11:27.380 --> 11:29.491 gonna add some fresh chopped tarragon 11:31.140 --> 11:34.420 and some fresh chopped mint . And 11:34.420 --> 11:36.253 they're going to take this lemon 11:36.840 --> 11:38.507 squeeze a little bit in there 11:43.940 --> 11:46.107 and add just a little bit more creme . 11:46.107 --> 11:48.329 Fresh really going crazy with the creme 11:48.329 --> 11:47.450 fresh here . 11:52.940 --> 11:55.650 All right , hold on here . Mhm . 11:59.040 --> 12:02.980 We're gonna mix this up . Makes it so 12:02.980 --> 12:05.202 it's fully incorporated , You get a lot 12:05.202 --> 12:07.369 of the herbs and everything in there . 12:07.369 --> 12:09.369 So they're all like mixed around so 12:09.369 --> 12:11.480 they can touch every part of the crab 12:11.480 --> 12:10.860 because you're trying to get as much 12:10.860 --> 12:13.290 flavor out of this tarragon and mint as 12:13.290 --> 12:15.890 possible . And then we're gonna add 12:15.890 --> 12:19.140 just a little bit of salt , I'm sorry , 12:19.140 --> 12:22.410 pepper . And so just to season and it's 12:22.410 --> 12:24.521 always to your liking and you want to 12:24.521 --> 12:26.688 season food right after you get before 12:26.688 --> 12:28.632 you serve it just to get that last 12:28.632 --> 12:30.188 minute seasoning in there . 12:33.840 --> 12:37.800 Just mix this up . All 12:37.800 --> 12:40.330 right , looking good . That's an 12:40.340 --> 12:42.396 interesting pepper . It isn't well , 12:42.396 --> 12:44.560 you notice that you don't have to do 12:44.560 --> 12:46.782 the twisty thing , You just do the back 12:46.782 --> 12:48.970 in the fourth . Right ? Lot easier . A 12:48.970 --> 12:51.170 lot easier . Now our vinaigrette , 12:51.170 --> 12:53.337 we're gonna add some of this , this is 12:53.337 --> 12:56.200 finally diced turnip , add a little bit 12:56.200 --> 12:59.100 into the vinaigrette and we're adding 12:59.100 --> 13:00.989 some of the carrots in there also 13:04.140 --> 13:06.251 and we let this sit for just a little 13:06.251 --> 13:08.362 bit longer . We're gonna grab another 13:08.362 --> 13:12.150 spoon here and you can 13:12.150 --> 13:14.920 mix this up . So it's nice basically 13:14.920 --> 13:17.980 marinating these vegetables in this 13:17.980 --> 13:18.980 vinaigrette . 13:23.140 --> 13:24.140 There we go . 13:28.840 --> 13:29.840 All right . 13:32.840 --> 13:35.500 So we got our crab and we've got our 13:35.500 --> 13:37.556 nice vegetables . We got our avocado 13:37.556 --> 13:39.540 cream . We're gonna do some tuna 13:39.540 --> 13:41.660 tartare when we come back , go get 13:41.660 --> 13:45.140 another drink . I have a 13:46.640 --> 13:47.640 Mhm . 13:52.140 --> 13:54.540 Welcome back to the drill sergeants . 13:54.540 --> 13:56.400 That's right , doing a chilled 13:56.410 --> 13:58.740 afternoon summer afternoon because it's 13:58.740 --> 14:00.851 almost summer . Remember those summer 14:00.851 --> 14:02.796 months you want to keep everything 14:02.796 --> 14:04.740 chilled ? We don't wanna turn that 14:04.740 --> 14:06.851 stove on or turn on the oven and heat 14:06.851 --> 14:08.962 it up . So what we're gonna do next , 14:08.962 --> 14:11.184 it's going to do a nice tuna tartare uh 14:11.184 --> 14:13.910 the best tuna to buy for these dishes . 14:13.920 --> 14:16.990 Get uh sashimi grade a lot of times 14:16.990 --> 14:19.101 you'll find that you want to look for 14:19.101 --> 14:21.157 something that's very red . And then 14:21.157 --> 14:23.379 also to you can always tell if the tuna 14:23.379 --> 14:25.323 is like , you know , fresh by just 14:25.323 --> 14:27.323 you'll have to do is just lift up a 14:27.323 --> 14:29.268 filet and and smell it . The smell 14:29.268 --> 14:31.434 fishy , it shouldn't smell , it should 14:31.434 --> 14:30.750 smell like the sea ocean . That's 14:30.760 --> 14:32.760 that's when you know , some fish is 14:32.760 --> 14:34.816 fresh . And what we're gonna do with 14:34.816 --> 14:36.871 this fish here , as you see the nice 14:36.871 --> 14:39.330 grains we're going here on the fish 14:39.430 --> 14:41.597 we're gonna do is we're going to slice 14:41.597 --> 14:44.770 this across the green . Just put your 14:44.780 --> 14:47.760 knife down in sleighs across . 14:48.740 --> 14:50.851 Love lovely tuna right here , you can 14:50.851 --> 14:53.910 see like how nice it is and you have a 14:53.920 --> 14:55.920 different parts of it . It's almost 14:55.920 --> 14:59.500 like tender , some nice 14:59.500 --> 15:02.700 almost uh I'll say about a centimeter 15:02.710 --> 15:04.766 across and just want to , you know , 15:04.766 --> 15:06.660 slices across all the way down . 15:09.740 --> 15:11.796 This is a very easy recipe . This is 15:11.796 --> 15:14.018 something that I'll do and I'll make it 15:14.018 --> 15:16.240 and I'll put it in my lunchbox and I'll 15:16.240 --> 15:18.184 take it to work and it's the habit 15:18.184 --> 15:20.296 there at work . You know , you got to 15:20.296 --> 15:22.240 go have lunch and you want to have 15:22.240 --> 15:24.518 something nice , you know , refreshing , 15:24.518 --> 15:24.440 healthy , you don't want to stop it . 15:24.450 --> 15:26.339 You know , one of these fast food 15:26.339 --> 15:28.450 places or you wanna have some healthy 15:28.450 --> 15:30.617 food , you guys , you guys love to eat 15:30.617 --> 15:32.728 healthy , right ready for your , your 15:32.728 --> 15:34.950 physical fitness run . Yeah , exactly . 15:35.140 --> 15:37.307 Can't be eating all this crazy stuff . 15:37.840 --> 15:40.390 Sure . So we have is that we're just 15:40.390 --> 15:42.790 chopping it in dices right here . So we 15:42.790 --> 15:46.150 have a nice diced tuna and kind of pull 15:46.150 --> 15:48.317 something , you see some of the fat in 15:48.317 --> 15:50.261 the tuna is going to make it stick 15:50.261 --> 15:52.372 together because tuna is a very fatty 15:52.372 --> 15:55.480 fish . Okay , we'll put some of this in 15:55.480 --> 15:57.660 a bull , will chop up our other filet 15:58.040 --> 15:58.660 quickly . 16:02.240 --> 16:05.100 Here we go . And this is something that , 16:05.100 --> 16:07.211 you know , I , I've done at parties , 16:07.211 --> 16:10.250 I've done at uh you know , buffet lines 16:10.260 --> 16:12.371 and it's always a big hit because for 16:12.371 --> 16:14.371 somebody that sushi is a huge thing 16:14.371 --> 16:16.593 that you know nowadays that people love 16:16.593 --> 16:18.816 to have . And the , the commentary here 16:18.816 --> 16:21.038 provides some fresh fresh fish that you 16:21.038 --> 16:24.960 can get any time and make some nice ah 16:25.340 --> 16:27.507 sushi you out of salmon . You can do , 16:27.507 --> 16:30.010 you know salmon rolls , you can do hand 16:30.010 --> 16:32.177 rolls , you can do a tuna , you can do 16:32.177 --> 16:35.910 sashimi uh , tartar , I mean , you know , 16:35.910 --> 16:38.077 a lot of different options here . They 16:38.077 --> 16:40.299 have any kind of different fish you can 16:40.299 --> 16:42.299 think of to this one , This play is 16:42.299 --> 16:44.299 actually a bit better . You can see 16:44.299 --> 16:46.299 some of it in here . If you came in 16:46.299 --> 16:48.410 looked you can see that there's not a 16:48.410 --> 16:50.632 lot of like lines is another one . This 16:50.632 --> 16:50.030 actually play was a little bit better 16:50.030 --> 16:52.220 than the other one has a nice you know 16:52.230 --> 16:55.750 grain to it . And as you work with 16:55.750 --> 16:57.806 fishing , if you don't know anything 16:57.806 --> 16:59.917 about you know whether you're getting 16:59.917 --> 17:02.139 the right fillet or anything , ask your 17:02.139 --> 17:04.306 fishmonger . I asked the person at the 17:04.306 --> 17:06.472 commissary say excuse me , you know it 17:06.472 --> 17:08.694 is a good , you know good fillet to get 17:08.694 --> 17:10.750 and you can see in here see how nice 17:10.750 --> 17:13.160 and tender this cube is . It's got just 17:13.160 --> 17:15.730 a nice but you're just chopping this up 17:15.740 --> 17:17.573 because you're gonna marinate it 17:17.640 --> 17:19.820 marinade . I love that word marinate . 17:20.040 --> 17:22.096 Like marry , you know when you marry 17:22.096 --> 17:24.262 someone , you marinate for the rest of 17:24.262 --> 17:26.373 your life with them . Right , so tell 17:26.373 --> 17:30.200 me about it . Yeah , so when you add 17:30.200 --> 17:32.690 this in here and now what we're gonna 17:32.690 --> 17:34.579 do is we have a nice , you know , 17:34.579 --> 17:36.746 chopped up tuna . And what we're gonna 17:36.746 --> 17:38.746 do is going to add some ingredients 17:38.746 --> 17:40.968 here , we have some canola oil and only 17:40.968 --> 17:43.460 then like maybe like a half a teaspoon . 17:44.640 --> 17:46.751 We have some toasted sesame oil . And 17:46.751 --> 17:48.862 this address that that nice roundness 17:48.862 --> 17:51.029 that can age taste to it , anything is 17:51.029 --> 17:53.400 toasted another half a teaspoon then 17:53.400 --> 17:55.730 we're gonna take this with Subi paste 17:55.730 --> 17:57.897 and see what we did is we bought a can 17:57.897 --> 18:00.119 off the shelf and you just add water to 18:00.119 --> 18:02.174 it and you mix it up until you get a 18:02.174 --> 18:04.286 nice pace form and with this you have 18:04.286 --> 18:06.452 to be real careful because some people 18:06.452 --> 18:08.674 like what , sorry ? Some people don't , 18:08.674 --> 18:08.510 we're just gonna add just a little bit , 18:08.520 --> 18:11.860 maybe about a cool , about a quarter of 18:11.860 --> 18:14.027 a teaspoon because you want to put too 18:14.027 --> 18:16.249 much , you can always add more later on 18:16.249 --> 18:16.130 or you can put it on the plate so 18:16.130 --> 18:17.852 people can put it on there for 18:17.852 --> 18:20.074 themselves . We're gonna add some lemon 18:20.074 --> 18:23.970 juice about a tablespoon and 18:23.970 --> 18:26.026 then we use a memory which is like a 18:26.026 --> 18:28.180 soy sauce but it's actually made from 18:28.180 --> 18:30.236 miso paste that's been so with a bit 18:30.236 --> 18:32.458 more water , it's actually a little bit 18:32.458 --> 18:35.220 thicker than soy sauce and it has a 18:35.220 --> 18:37.276 little bit more of a pronounced like 18:37.276 --> 18:39.500 developed profile to it . And then 18:39.500 --> 18:42.410 we're gonna take some chopped ginger 18:42.410 --> 18:44.354 here , some fresh chopped ginger , 18:44.354 --> 18:47.280 We're going to add this all in . And 18:47.280 --> 18:49.410 then the last thing actually two last 18:49.410 --> 18:51.521 things , we're gonna take a lemon and 18:51.521 --> 18:53.688 this is one of these important tools . 18:53.688 --> 18:55.910 Again , you know , being if you want to 18:55.910 --> 18:55.050 like , you know , look like a chef , 18:55.050 --> 18:56.939 we're just , you know , something 18:56.939 --> 18:59.050 that's very useful is disaster . This 18:59.050 --> 19:02.030 thing can zest nutmeg spices oranges , 19:02.040 --> 19:04.262 you cheeses . If you want to put like a 19:04.262 --> 19:06.318 nice little cheese on your , on your 19:06.318 --> 19:08.318 spaghetti or anything like that . I 19:08.318 --> 19:10.540 have to do is use this little tool here 19:10.540 --> 19:12.596 and all you have to do is take it on 19:12.596 --> 19:14.651 whichever hand I'm right handed , so 19:14.651 --> 19:17.350 take it and you just run this down 19:18.640 --> 19:20.807 and look at that . You're getting some 19:20.807 --> 19:23.710 nice zest off of that beautiful thins 19:23.930 --> 19:25.986 is not fixed , not you know , you're 19:25.986 --> 19:27.986 not sitting there with a peeler and 19:27.986 --> 19:27.680 you're not getting any of the white 19:27.680 --> 19:29.736 part , you're getting all the yellow 19:29.736 --> 19:32.013 part . That's the most important thing . 19:32.013 --> 19:34.069 The white part is bitter . You don't 19:34.069 --> 19:33.790 want to get into the white part . You 19:33.790 --> 19:35.790 want to make sure that you get that 19:35.790 --> 19:37.901 that that yellow part and get all the 19:37.901 --> 19:40.012 nice little flavor off that lemon tap 19:40.012 --> 19:43.950 this down . Yeah . And then last but 19:43.950 --> 19:47.010 not least my favorite sarah to my 19:47.010 --> 19:49.232 favorite too . Oh I love it . That goes 19:49.232 --> 19:51.399 into anything eggs . You know , he put 19:51.399 --> 19:54.060 on on what I put hot dogs to pizza , 19:54.070 --> 19:57.340 Pizza man man after my own heart 19:57.350 --> 20:00.980 spaghetti and I like it . So I'm gonna 20:00.980 --> 20:02.869 add a little bit more than what I 20:02.869 --> 20:05.580 normally do . So but tablespoon and 20:05.580 --> 20:07.580 then we're just gonna mix this up . 20:09.740 --> 20:13.320 There we go again , marry it together 20:13.330 --> 20:17.170 in a marinade and you can just smell , 20:17.170 --> 20:19.114 I wish you could smell this , this 20:19.114 --> 20:21.170 smells so good right now , just that 20:21.170 --> 20:23.226 year . That nice little hint of that 20:23.226 --> 20:25.660 toasted , sesame oil and you get that 20:25.660 --> 20:27.716 Sirajul , like they're kind a little 20:27.716 --> 20:29.827 bit of a heat in the back , mix it up 20:29.827 --> 20:32.760 here . Now I want to make sure you come 20:32.760 --> 20:34.871 on back because we're gonna play this 20:34.871 --> 20:37.038 all up and have us a good little feast 20:37.038 --> 20:39.204 on this chilled summer afternoon . You 20:39.204 --> 20:41.550 come on back now ? Well that just looks 20:41.550 --> 20:43.328 like love right there . This is 20:43.328 --> 20:45.439 something great for valentine's day . 20:49.340 --> 20:51.760 Yeah , yeah . 20:53.140 --> 20:55.251 Welcome back to the drill sergeants . 20:55.340 --> 20:57.562 Now , we're gonna do a little bit plate 20:57.562 --> 20:59.840 up here and it's it's it's very simple . 20:59.840 --> 20:59.170 I said , every one of these dishes was 20:59.170 --> 21:01.392 very easy to do . We'll do a plate up a 21:01.392 --> 21:03.559 first , the strawberry soup and like I 21:03.559 --> 21:05.392 said , we were chilling this and 21:05.392 --> 21:07.503 refrigerator a little bit . We have a 21:07.503 --> 21:09.670 nice period of strawberry soup and the 21:09.670 --> 21:11.614 first thing that we're gonna do is 21:11.614 --> 21:13.503 gonna take some creme fresh . And 21:13.503 --> 21:15.837 remember the ring mold that we did here , 21:15.837 --> 21:19.280 we're gonna put this cream fresh down 21:19.290 --> 21:23.050 in the center , fill it up about almost 21:23.060 --> 21:26.260 all the way full . And then what I do 21:26.270 --> 21:28.326 is I take the soup because I'm gonna 21:28.326 --> 21:30.492 try to pull this mold off so this just 21:30.492 --> 21:34.030 helps to go in , take the mold off . So 21:34.030 --> 21:37.010 we just pour our soup in here . Well 21:37.010 --> 21:39.232 that just looks like love right there , 21:39.232 --> 21:41.454 this is something great for valentine's 21:41.454 --> 21:43.860 day , you know , a little bit of pink 21:43.860 --> 21:45.860 and red and things . It sounds like 21:45.860 --> 21:48.138 you're talking from experience . Uh No , 21:48.138 --> 21:50.416 no , I I don't do this very often . No , 21:51.240 --> 21:53.407 and we got to , what you have to do is 21:53.407 --> 21:55.573 sometimes the starting to stick to the 21:55.573 --> 21:55.510 side . So you have to kind of help them 21:55.510 --> 21:59.430 down off the mold . The slide off 21:59.430 --> 22:02.190 here . There we go . Oh wow , that's 22:02.190 --> 22:05.780 cool that see and use a can anything 22:05.780 --> 22:08.220 like that . And then we're gonna grab 22:08.220 --> 22:12.070 our some pink peppercorns just to 22:12.070 --> 22:14.181 accent a little bit more . That's why 22:14.181 --> 22:16.370 you use these pink ones here . And and 22:16.370 --> 22:18.426 sometimes what I've even done too is 22:18.426 --> 22:20.481 I've taken if I couldn't get them or 22:20.481 --> 22:22.648 find them , I wouldn't , I grabbed the 22:22.648 --> 22:24.814 mixed Minaj of them and picked out the 22:24.814 --> 22:27.037 pink ones . But you know , I have a lot 22:27.037 --> 22:26.940 of free time on my hands . I like like 22:26.940 --> 22:30.860 food a lot , so add some mint in there . 22:32.740 --> 22:35.500 There we go . And we got a nice chilled 22:35.500 --> 22:38.320 strawberry suit . Next we did our crab 22:38.320 --> 22:40.487 salad again , we're gonna use the ring 22:40.487 --> 22:42.487 mold again . This thing I said is a 22:42.487 --> 22:44.487 handy tool and we're gonna take our 22:44.487 --> 22:47.060 marinated vegetables in our vinaigrette . 22:47.640 --> 22:49.640 I'm gonna take these and we're just 22:49.640 --> 22:51.890 gonna put a little small layer on the 22:51.890 --> 22:54.940 bottom of the mold here , spread it 22:54.940 --> 22:57.380 around with your spoon . Then we're 22:57.380 --> 23:00.060 going to take some of our crab 23:02.140 --> 23:04.990 and fill this up . Almost all the way 23:04.990 --> 23:07.970 to the top . And then what you want to 23:07.970 --> 23:10.137 do is you wanna make sure if you don't 23:10.137 --> 23:12.359 use these molds , you want to make sure 23:12.359 --> 23:14.581 you pack this stuff down , otherwise it 23:14.581 --> 23:14.360 won't hold its shape , it'll fall right 23:14.360 --> 23:17.710 back down and it won't look like what 23:17.710 --> 23:21.440 you were going for . All right , pack 23:21.440 --> 23:23.662 this down , make sure it's level on top 23:23.662 --> 23:25.829 because our next ingredient , remember 23:25.829 --> 23:28.190 we made that avocado cream ? Alright , 23:28.190 --> 23:30.790 there we go , and this has been sitting 23:30.790 --> 23:32.957 here , we're gonna turn it on for just 23:32.957 --> 23:34.901 a quick second because we put that 23:34.901 --> 23:37.012 lemon juice on top , so it didn't get 23:37.012 --> 23:39.460 all brown and dingy and looking bad . 23:40.240 --> 23:42.573 So just , you know , getting , you know , 23:42.573 --> 23:44.629 making that lemon juice , you know , 23:44.629 --> 23:46.907 back in their incorporating it back in , 23:46.907 --> 23:49.184 so it has that nice lemon juice flavor . 23:49.184 --> 23:51.330 Alright , there we go . Should be 23:51.330 --> 23:53.441 always incorporated . Now , now we're 23:53.441 --> 23:55.670 going to take this off and 23:58.240 --> 24:00.930 pull this up , add just a little bit of 24:00.940 --> 24:03.860 avocado cream on top , 24:05.440 --> 24:07.496 and you have to smear this around on 24:07.496 --> 24:11.480 top . Here , there we 24:11.480 --> 24:11.850 go , 24:15.140 --> 24:17.170 okay , and slowly 24:19.340 --> 24:21.860 pull this again , the ring mold off the 24:21.860 --> 24:24.770 top , your nice little tower there , 24:25.840 --> 24:28.007 and then the best thing that goes with 24:28.007 --> 24:31.270 this is grapefruit , surprisingly , you 24:31.270 --> 24:33.214 know , you've got that nice acid , 24:34.840 --> 24:36.990 we'll put a segment on top and we're 24:36.990 --> 24:39.250 gonna put two , everything's in odds 24:39.250 --> 24:41.760 and in in the universe , you look at a 24:41.770 --> 24:43.714 flower petals and different things 24:43.714 --> 24:45.659 there in odd numbers , so whenever 24:45.659 --> 24:47.603 you're playing something up , it's 24:47.603 --> 24:49.770 always better to put like , you know , 24:49.770 --> 24:51.770 three of something or or or five or 24:51.770 --> 24:53.714 something , it just kinda adds the 24:53.714 --> 24:56.460 whole like , mystique appeal of they 24:56.460 --> 24:59.900 are going with nature , put some cherry 24:59.900 --> 25:03.080 tomatoes on there and then I'm just 25:03.080 --> 25:05.024 gonna drizzle just a little bit of 25:05.024 --> 25:06.024 olive oil 25:09.540 --> 25:13.230 over there and then I'm gonna add 25:13.230 --> 25:16.360 some fresh chives on top , 25:17.740 --> 25:20.460 there we go beautiful little avocado 25:20.460 --> 25:22.404 south and that's but not least the 25:22.404 --> 25:24.627 easiest one to play it up because we've 25:24.627 --> 25:26.682 already just put in to put a nice my 25:26.682 --> 25:28.627 knowledge of , I went out here and 25:28.627 --> 25:30.460 again , you know commissary came 25:30.460 --> 25:32.293 through had tons of the hispanic 25:32.293 --> 25:34.710 section I found plantain chips , yucca 25:34.710 --> 25:36.654 chips , I mean some of my favorite 25:36.654 --> 25:38.877 things and what to do is just take this 25:38.877 --> 25:40.988 sashimi here and we're just gonna put 25:40.988 --> 25:43.099 it right in this bowl like I said you 25:43.099 --> 25:45.321 just do this a buffet line , you can do 25:45.321 --> 25:48.050 this far and ahead way beyond , we lost 25:48.050 --> 25:50.217 the peace , what that means ? It's for 25:50.217 --> 25:53.740 me , you know mm Oh no that was good 25:53.750 --> 25:57.610 mm All right and then they garnish 25:57.610 --> 26:01.050 this a little bit , we'll take some so 26:01.050 --> 26:03.860 far seeds , I'm sorry sesame seeds , 26:03.950 --> 26:06.061 sunflower seeds , well they look like 26:06.061 --> 26:09.360 sunflower seeds and some black 26:11.940 --> 26:14.670 and a little bit of shiloh look at that 26:15.340 --> 26:17.507 but first off I just want to thank you 26:17.507 --> 26:19.618 know deca for everything they've done 26:19.618 --> 26:21.729 here this week , you know with all of 26:21.729 --> 26:23.729 the grill sergeant , all the things 26:23.729 --> 26:23.310 they support us with and also I want to 26:23.310 --> 26:25.510 thank you naval base san Diego great 26:25.510 --> 26:27.732 great naval base here , glad to be part 26:27.732 --> 26:29.677 of san Diego community and want to 26:29.677 --> 26:31.843 thank you , tune in again to the drill 26:31.843 --> 26:32.843 sergeant . 26:35.640 --> 26:37.240 Yeah . Yeah . 26:39.640 --> 26:41.270 But yeah . Uh huh . 26:44.240 --> 26:45.350 Yeah . Okay . 26:52.640 --> 26:54.050 Mm . Mhm . 26:59.040 --> 27:00.850 Mhm . Mhm . 27:08.740 --> 27:09.740 Yeah . 27:16.140 --> 27:16.340 Yeah .