Transcripts
1. Introduction: Hi there. Alright, so today when I was thinking
about something to make, I thought about something that my boys learn to make early on. Then I thought this is
something that all teams should know how to cook before
they leave their home. So it's a simplest of
ingredients, right? Tortillas and cheese. But you can add so
many things into it to make a different
dish every single time. Have you figured out
what we're making it? A case study as we're
making case a Diaz. And we're going to kick up
those cases ideas by also having a Pico de Gaia that we're going to
make on this side. And we're also going to
have a dipping sauce. It's going to be a
spicy lime sour cream. Let's get started.
We're going to work on the pico to go first. That as usual, we need
to wash our hands. So wash your hands and
meet me right back here. Spice alert, spice alert. I just want to let you
know the recipe is today. They are pretty spicy. So if anytime spice is not your thing and you
want to tone it down, here is the way to do it. In the Pico de Geico. Just add red pepper
or bell pepper. Omit the Filipino
pepper altogether. And that will take away a
little bit of a heat from the pico to Geico
on the spicy lime. Sour cream, use a different
type of chili powder. Use even less. I used a quarter teaspoon. Maybe you just use a pinch
to suit your heat tolerance. I like the fire. So it might be a
little spicy for you, but it can be adjusted. So before I show
you the ingredients for our pico to Geico, I'm sure you're
asking me, Stacy, what is the difference between
Pico de Gaia and salsa? So I did a little
bit of research. And the main thing that I see difference is that a pico
to Gaia is not as saucy, where a salsa has
a lot of sauce, a lot of that juice
from the tomatoes. The other thing that I saw
that was different is that a Pico de geico is fresh, raw vegetables cut up where sometimes a salsa can have cooked tomatoes
inside of it. And then there's all
different kinds of atoms, but that's basically the
main difference that I saw. So today we're making
a pico to Gaia, meaning we're going
to use fresh, raw vegetables that
we're going to chop up and blend it together. So let me show you
the ingredients.
2. The initial part for food preparation: Okay, So here are our ingredients
for our pico to Gaia. We have roma, tomatoes, onion, Halloween,
and pepper line. Then I have two verbs over here and we're gonna
get to the herbs later. When we put them
in, I'll talk to you about them a
little bit more. But these are our main ingredients
for our pico to Geico. What we're going to
start with first, you might have
thought the tomatoes, but we're actually
going to start with chopping up the onion, the Filipino, and
getting that with some lime juice
and letting it sit together for a little bit. Oh, salt and pepper. Always need salt and pepper. I don't have that here, but you will want salt and pepper. Alright, so let's get
started on our onion. Help ano in line. We'll move our tomatoes
off to the side. Okay, here are the tools we're
also going to need to use. So we have a glass
bowl over here. You want a non-reactive bowl
because of your tomatoes. So glass, ceramic, plastic,
Something like that. We have our cutting board and
we have our chef's knife. So we're going to start
and we're going to use half of our onion. First thing I wanna do is
cut off this end right here. Okay? I'm just going to scoop
all that off to the side. Cut this in half. We're only going to
use half of our onion. Go ahead and peel this layer, papery layer right off. Now I've gone over
cooking onions, be cutting onions before,
not cooking them. We've done that too. But let's go over it
again because we want a nice small dice of our
onions for our pico to diode. So first thing we're going
to come in here, horizontal. Make a couple of
slices, go slow. You don't want to
slice yourself and you don't want to go all the
way through to the root, Okay, You're just
going a little ways. Then we're going to come
down with our vertical. Again. Don't go all the
way to your root. Alright, and then we're
going to just write down. That should give us
a nice small dice. Here we go. Sometimes if I feel that I want it
dies down a bit more. I'll just come back
through like this. Okay? Alright, then I'm
going to turn my onion. So it was like this. I'm going to push it down. We're going to go
back through again. They're not just going to help us get a little
bit more of this onion. Okay, if you have any
large pieces, like I said, just go through
There's our onion. Let's get it in the bowl. Alright, we're gonna move on to our how opinio, and
as you can see, one of my hands has
a plastic bag on it. That is because I'm
going to use this hand to hold onto and touch are pepper
inside this pepper are seeds and those
seeds are hot. I like a hot pico to guile, but not everybody
in my family does. So I take out some of
the seeds and some of the ribs of the
Halloween yellow pepper. And I'll show you that because
that's where the heat is. But if it gets on your
hands and you go to touch your eye later or your
mouth or your nose. Don't touch your nose. You're not supposed
to be touching those things anyway right now. But if you do, you
will burn them. So this hand, I'm just
using for the knife, this hand I'm going to use
to be touching the pepper. I want to take off this part. And I'm gonna take off the
bottom here over there. And I'm going to
take this Filipino and just cut it right down. Alright. You can see the seeds and
then this part right here, this is called the ribs. In this part I want to
take out and I'm just going to use this
hand for that. Okay. You can just scoop
right out like this. There we go. Right into the trash. You can use your
knife to help hold. Hey, I'm leaving
just a little bit of the seeds and ribs because
I do like a little heat, but my family doesn't
like to too much. So now we're just going to come right
down and we're going to make these little try
not to cut your baggie. If you have gloves at home. You can wear gloves
which might help. I just tend to use the baggy because that's what
I have on hand. Just don't want to use your own bare finger
because it will hurt later. And I know because I've done it. Alright. We have these little sticks. I moved all the sticks together and we're just
gonna go right down the sticks and make them
into a little dices. Keep moving your body down. Back-and-forth rocking motion. And they'll come apart. That's hard with a baggy. So put them together and you can do a rocking
motion like this. Just remember, keep
the hand that is not protected away from
the Halloween yellows. So you don't get any
of their heat on their looks good to me. And you can also remember when you're picking
it up to put it in, use that baggy hand, right? Okay, So we're almost
ready for tomatoes, but we're going to
work on our line next. Now our line is
going to be easy. We're just going to cut
this line right in half. And we're going to
squeeze half of our lime on to our
helping you and anion. Now, I give the line
a little bit of a rocking back-and-forth first. Just to loosen it up. Here we go. We're just going to
squeeze it right over. If you have any
cuts on your hand, you might have wanted
to keep that baggy on because it might stay. I do just half of
the line first. And I let this sit together. I put the other half
off to the side. I give it a taste later
on once everything is in there and I add
more lime if I'd like. Okay. I think I've squeezed
everything out of that lime. Give it a little stir. And we're going to let
that sit for a little bit. So while this is sitting, I'm going to add just
a tiny bit of salt to it, just to taste. And I'm going to add a little
bit of pepper, not a lot. We don't want too much heat
and pepper can do that. Here we go. Let that's it. Let's move on to
our tomatoes now. Alright, so tomato, this
is called aroma tomato. It's kind of like a
plump look to it. I use these tomatoes because
they do not have as many. The inside is not as juicy and seat filled as
maybe like a large, I'm slicing tomato or
a beefsteak tomato, but use whatever tomatoes
you have on hand. This is just what
I happen to have. We're going to take
off this part right here and this part at the end. So just a small. There we go. Alright, now, nice and easy. We're going to make cut
down and make these rounds. Like you are cutting
it to put on a burger all the way down. Perfect. Just took a few of these
rounds and we're gonna go and we're now we're gonna
cut sticks out of them. It's what I call it sticks. So it's like we started with planks and now we have sticks. And then we take our
sticks and we make dices. That off to the side. Alright, here's
our planks again. You see those? We're going to make sticks.
Then we're going to turn out. And now we're gonna
dice little pieces. You just move over. Alright, here we go again. If there's any piece that I think the dice is
just too large, they're not too uniform. You can just cut them
up a little bit more. Alright, I'm gonna use
my knife to help me. I'm going to pop
these right in here. Let's try it again. This end off, at this end
off just a little bit. Perfect. Okay. We're gonna make our rounds. Put them up together. Okay. Our sticks together are dices or sticks. It's okay if they are
kinda fallen apart like mine are right in the middle. There we go. These were pretty large
Roma tomatoes. I have here. I actually might just use
the two tomatoes today. You don't want your pico to go. You don't want your tomatoes at running your
other ingredients. So you can always chop up a little bit more uneven
if you'd like to. I'm just going to stop
right there and we're going to talk about
the herbs that I have. Okay, So the last thing
we need for our pico to geico is just to
add in some herbs. Now, typically Sollozzo
is the herb of choice for a Mexican dishes. Some people though, think that
cilantro tastes like soap. And I have two people in my
family that feel that way. So I tend to put in
parsley instead. Now, parsley and cilantro are part of the same
botanical family, but they are different
species and they have very different flavor profiles. Parsley, especially
the flat leaf parsley, is very mild and
it's used a lot in Italian dishes and it's used
as a garnish a lot too, because it's very
pretty and it's mild. Cilantro has a very robust
flavor and like I said, you either love it
or you hate it, and you either think it tastes delicious or you think
it tastes like soap. So today I am going to
use parsley in mind. Now you can get fresh parsley or fresh cilantro and
you can chop it up. I buy these little
tubs of herbs. They are like semi dry and you keep them
in the refrigerator. And that's what I like to use
because I use them so much and it's just easy to take
a pinch and drop it in. So I'm going to use
the parsley today. I'm gonna show you the
cilantro and you can see they look very, very similar. But they're float flavor profile
is completely different. So you use what you
would like or if you want to completely
omitted, you can do that too. You're the one making it.
Just a pinch of parsley in. There we go. I'm going to set this
off to the side. And we're going to move on to
our spicy lime sour cream.
3. Sour cream: Okay, so for our spicy line, there's the lime spicy
lines, sour cream. We're going to start
with these ingredients. We start with sour
cream, lime juice. Inside here I already have some of the ****** we're
going to use. So I have Chipotle,
Chili Pepper, comin, salt and pepper, and then we're also going to
add garlic powder to that. I just going to show
you how to scoop out your ****** and put them in. And we're going to use 1 fourth of a cup of sour
cream for this. Okay? So I'm taking my sour cream
and my rubber spatula. You want to have a nice full normal just going to scoop the sour cream right into this 1 fourth
cup measuring cup. And you want to push
it down, you don't want any air pockets, right? So once you feel
like that's good, just give it a slide. A little too, little
oversell, perfectly fine. Use the same rubber
spatula to help scoop it out into your bowl. Much as you can. There we go. We're done
with the sour cream, so let's put it off to the side. Alright, Next, we're gonna take our
line like we did before. You're going to squeeze that
right into the sour cream. You can also use lime juice that's in a bottle that
from the grocery store. So if that's what you have
at your house, that's fine. I would say start with like a half teaspoon and see
what it looks like. You don't want it too watery. Okay? Alright, I'm gonna
give that a stir. Next. I'm just going to toss these
measured out and inside. And the last one is gonna
be our garlic powder. So remember I said inside here, I have a quarter teaspoon
of Chipotle Chili Pepper, ground cumin, also
a quarter teaspoon. And then same with
the salt and pepper. And so now I'm going to use a quarter teaspoon of
garlic powder right inside and give that a mix. There we go. We have our spicy lime, sour cream or chroma, and we have our pico de gayo. All that's left is to
make our case study.
Ellinora Jakobsen, Chef
