Cooking With Angus: A Meal For Alexis Rocha
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(clanking and clamoring
sounds in a kitchen)>>(with Scottish accent)
My last television show ever. (upbeat music) I gathered three
of my favorite chefs. We created a dish
for each of you. Now, this isn’t
any ordinary meal. It was actually created
back in Scotland. (upbeat music) (light guitar music) I have
Alexis Rocha, and I have allocated
him to you, Freddie. Freddie Lightbourne
is a culinarian from Nassau in the Bahamas–
that’s where he was born. And as a very young man,
he started working in his uncle’s
restaurant, and he has become one of
the greatest restaurateurs in the world. Alexis was one
of my students and he became very,
very vibrant, one of the greatest
chefs in Grand Rapids. (bright guitar music)>>Chef, your beaches
are beautiful here. A little bit different from mine
back at home, but beautiful.>>I remember your
beaches very well. I remember coming to
Nassau for the first time and being astounded
by the beaches, but I always thought the
similarity was striking.>>Very, very
similar. Not the hills, but–
>>No, no, not the hills. The hills are a
little different here. And the rocks,
the cliffs. I remember walking into the
restaurant for the first time. It was pretty amazing
to meet you there.>>Yeah.
>>At the poop deck!>>You were complaining about
the beer being too cold.>>That’s right.
>>And I said most people complain about
the beer being too warm.>>(laughing). Well, I’d just come from
Scotland, you know? I was just an island boy,
I drank warm beer. But do you know, I remember
getting my first– my first conch, cracked
conch at the poop deck when you brought it out.
>>Yeah.>>And you gave me
the hot pepper. Remember?
>>I do, I do.>>I never– I’d never
really had pepper in my culinary world
until then.>>It showed, when
you got very red.>>(laughing).
>>Very, very red.>>But from then on, I realized
what it did to the food. It just brightened
everything up.>>I like to say
it “wakes it up.”>>It wakes it up, yeah.
>>Gives it an intense– it makes all the flavors
nice and intense.>>It’s wonderful to have
you back on the island.>>It’s great
to be here. I’ve been looking
forward to it. I love the weather.
>>The weather’s perfect, man. Just a little liquid sunshine.
>>Liquid sunshine, yeah. (melodic guitar music)>>So Freddie, the dish
you’re gonna create for Alexis, my
former student… he’s really a nice,
young, creative chef.>>Well, you know, here in
Stornoway and here at the dock, we’ve got all these
beautiful fishing vessels. I bet you they got
some great fresh catch that we could find something.
>>Yeah, that’s a good idea. Why don’t we look at the market
and see what we can find?>>Do it island-style and maybe
put some of that crowdie on it? ‘Cause when I tried
it last night, it gave me some
wonderful ideas.>>Let’s see what
we can figure out.>>Let’s do it. (lively, melodic
guitar music)>>The house that we
moved to from Bragar, it always has been a home
that has been full of people. And the hospitality in that
house always amazed me and I think that’s
where I got it from, especially my mother
and my father, and of course,
my sister, Peggy, who’s just a
wonderful person. (lively, melodic
guitar music)>>Found some
interesting sea trout. Looks really, really good.
>>Wow. (sizzling)>>I think it’s marrying
the flavor of the fish with different
styles of cooking because this is not necessarily
typical Western part, more sauteing the vegetables,
it’s more from the East. Now, we’re putting flavors
from both worlds together and that’s where a lot of
the food is going today.>>One of things that
Alexis is really good at is creating dishes
that are very modern, and I think he’s gonna love how
simple and how clean this is.>>Now, this trout, you know,
the guys caught it today. It’s been skinned,
it’s been deboned, sauteed, little bit of
fresh cracked pepper, little bit of
sea salt on there. We’re gonna put a little
bit of the vegetables that we
sauteed down. There we go. Right over there.
>>Oh, that’s a beautiful color.>>Put a little
more here.>>This looks really bright
and colorful, and really–>>You know, it’s gonna excite
the senses just looking at it.>>I think so.>>Now–
>>So tell me about this crowdie and why you think it’s–
>>This is– you know, I was just
recently introduced to this, and with the oil that I’m
getting out of the fish, with the flavor we’re gonna
get from the vegetables, with the flavor we’re gonna
get from the sea salt, I think this is
gonna go fantastic. So, we’re just gonna put
a dollop right there. Perfect.
>>And your final component.>>It’s a beet, ginger,
island pepper…>>Reduction.
>>Perfect.>>There, we have
this plate. (upbeat music) Well, I’m really excited
to make this for him to see what
he thinks.>>I think there’s so
much flavor in there when he puts in his mouth,
he’s gonna go, “Wow!” (bright,
upbeat music)>>So this dish was created for
you by Freddie Lightbourne. While in Scotland, we
got some fresh sea trout.>>It’s incredible.>>And then, the crowdie
is a simple cheese that’s made in the island where
you take milk and curdle it, and take the curds, and
add the top of the cream that’s just been
milked off the cow and left to set on the top,
and that’s called “crowdie.”>>So, just the
simple composition of how the
cheese is made just takes me back to
first day of class, Chef Angus brought
us all in the room, and he glares
at us and says, “I can smell the fear
in this room.” (chuckling)
Everything that Angus has produced, there’s
always a purpose. You talk about mise en place
all the time in class, carries through just
life in general, being prepared for
anything, being on time, waking up the kids
in the morning, having everything
ready for them. It’s like just having
a plan for everything, and having a place
for everything. (tranquil piano music) (upbeat music)
>>Hi, I’m Chef Olawsky, and this is CA 105,
“Skill Development.” The one reason we
bring in all the fish is for you to, first, to see
what the price is all about, and the second thing is, is
this something I want to do? The idea is, if I’m going
to sell 30 of these a day, I’d better be pretty darn
good at what I’m doing. So maybe a little bit
more stuffing in there, a little bit of
butter over the top, and finish it off
in the oven. Just cut it so it goes–
so you’re under the skin. (laughing)
Nice! (music) Okay, so we’re gonna
cut some pieces here and we’ll roll one up in
the banana leaf, all right? Take your knife and come
right up through here like you’re
trimming this off? Yeah, all this part’s gonna
come off right there. Yeah,
go girl! All right,
beautiful. We’ll let our salt fish sit here
and then we’ll crack it open. You could do this
with a tenderloin, you could cook it– pork–
like we’ve done pork before. Again, for you
private home-cheffers, this is a
great thing. Use some of those seasoning
salts that we had, with all the little stuff,
’cause then you’re gonna get that “wow,” that
little wham of salt. Help yourself,
gang. (music)

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