we're live I don't believe you hi everybody and welcome back this is
another cooking segment from good at food gr.com I'm Corey and I'm gonna show
you around what we're gonna do here today we just got back from Ken's market
just down the road here in Grand Rapids we got some fresh vegetables there they
have an excellent selection of fresh vegetables but one of the things that I
like the most about them is their meat counter we got our chicken breast from
there and our thick cut bacon which we're gonna grill up outside in just a
little bit first thing we're gonna do here is we're gonna prep most of the
stuff up inside we're gonna make this coleslaw it's a creamy tangy coleslaw
it's gonna knock your socks off you're gonna love it very simple and then
obviously the rest of the ingredients here we're gonna put together some
Southwest chicken wraps we're gonna grill off some corn we've got some black
beans some avocado a little bit of lime some cilantro it's it's gonna be out of
this world you're gonna love it so the first thing I did was sanitize the heck
out of my sink because I'm about to put food in there that I'm gonna eat but
now I'm filling it up with some water and I'm just gonna soak my corn in there
we're gonna grill this off in just a little bit here so we want the husks to
be nice and soaked with water so that it makes sure that the corn doesn't
overcook and that it doesn't start on fire and just burn up now I'm gonna put
a plate on them just to hold them under water
all right we're gonna start by making our coleslaw basically what we're gonna do
is cut up our cabbage when I think of coleslaw I think of either like minced
cabbage or finely shredded cabbage we're working on a shorter timeline here so
it takes a little bit to marinade but the thinner you cut it the faster it's
gonna soak up all of that dressing you're gonna make so I've got some green
and some red when I cut my cabbage what I do is I cut it in half I cut that
bottom rip part off and then I just take my knife and I cut in it's not very
edible so what you want to do is make sure that triangle piece is out of there
same thing with the green cabbage very similar you don't want that root in
there the root is gonna be pretty much inedible it's just really tough you
don't want much to do with it cutting up my cabbage here I try to think of what
every other coleslaw I've ever had is like thin sliced cabbage I think a thin
shredded little carrots in there something that really really soaks up
the dressing really well I like a nice crispy bite to my coleslaw just gonna
grade these bad boys right into the right into the slaw I don't want it too
small to where I'd never taste any carrot in my slaw but I don't want it too
big to where all I taste this carrot so what we got here a nice ratio I'd say
it's probably three-quarters cabbage and about a quarter carrot and about a
quarter carrot it's not worth that much so for my dressing pretty simple I'm
gonna use mayonnaise a little bit of apple cider vinegar use some red wine
vinegar obviously salt and pepper fresh cracked is always the best because it's
fresh and we use a little bit of garlic all right so for the dressing we're gonna
start with about a cup of mayo and I'm gonna go with it's gonna be about a
tablespoon of apple cider vinegar and then because I like to mix it up a
little bit I use red wine vinegar as well it it changes everything you're
gonna love it so I mixed in those vinegars with my mayo there I'm gonna
crack a little bit of pepper in there just a little then I'm gonna add about
half a teaspoon of garlic salt hmm about a half a teaspoon of onion powder as
well I'm gonna mix that up and I'm gonna taste it because I want to make sure
that what I'm putting on my coleslaw is delicious before I put it on my coleslaw
so that brings us out to about a cup of mayo a tablespoon each of apple cider
vinegar red wine vinegar and around a half a teaspoon each of all these
seasonings welcome back from our commercial break just kidding we don't
have commercials all right so now we're gonna take this sauce that we've just
made our dressing here mix it right in go for it go get it get right in there
you want to get all that dressing in there you know what my motto is if you
make too much dressing for your coleslaw put it on there anyways why not you'd
rather have too much than too little right
look at that it's like perfect it's gonna be such a beautiful slaw it's gonna
be nice and light nice and citrusy nice and zesty got that apple cider vinegar
in there but that red wine vinegar so it's like light and rich at the same
time for the coleslaw that I did here I doubled the recipe that we just covered
obviously there's plenty there but like I said you'd rather have too much dressing
than too little and this looks like it's just perfect look at that it's beautiful
say hi Chewbacca I'm just kidding his name is Chester Copperpot like from the
Goonies you can follow him on Chester Copperpot Yorkie on Instagram he's got
his own page he's kind of a celebrity kind of a big deal surprise you haven't
heard of him now we're gonna prep up our vegetables for the Southwest chicken
wraps always make sure you wash your produce got some romaine lettuce here
give it a good rinse and cut right into it we're basically just gonna rough chop
this it's gonna be put right in the middle of the wraps no reason to try to
make it fancy I always curl my knuckles like they tell you to do if you if you
look it up you can Google it Bing it whatever you want to do proper cutting
techniques it's always gonna talk about proper knuckle posture you're supposed to
be able to rest the knife blade on the front of your knuckles so that you can
use that as a guide without ever having to worry about your fingertips we rollin
every time the camera's going Matt says we rollin I love it basically I'm just
getting the cilantro ready here I don't need too much we've got the romaine kind
of as the green for our wrap but the cilantro just gives a really great
flavor profile all right we're just gonna take our green onions here I'm gonna
get rid of those tips now I'm not gonna try to do too many at a time obviously I
want to do what I can handle so no point in trying to go too fast take your time
have fun with it but always make sure you're using that proper knuckle posture
we talked about me's and plies like I said I get everything out that I can
think of that I'm possibly gonna need and basically it's gonna be kind of boom
boom boom boom and dinner's gonna be done the coleslaw is in the fridge it's
chillin it's soaking up that that awesome dressing that we just made for it
you've probably seen a thousand videos on how to do it on my Kato so here we go
obviously you want to just kind of twist your core right out look at that just
like a kitchen ninja kind of scoop right out of the shell now this one's not all
the way I see look at that almost perfect this one's a little firm yet so
it's gonna be a nice texture in the wraps all right cut up my avocado here the
last thing I want when biting into a chicken wrap is to taste mush so this
is actually the perfect stage to buy your avocado in okay so for my limes my
lemons anything with a hard shell tomatoes I use usurated always it just
makes this process so much easier we're just gonna cut up one of these limes
here that's gonna be plenty for what we're using it for
all right it's time to start cooking let's get this grill lit up oh by the
way go blue let's light this bad boy oh make fire cook meat so first thing we're
gonna do is we're gonna take that corn that was soaking in a little bit of a
sugary water I put just a little bit of sugar in the water I mean corn is sweet
already but why not make it sweeter we're gonna take this corn we're gonna
put it right on the grill we're gonna take this little thing and just put it
right on there look at that just like that we don't want to be out here all
night we're all getting hungry we want to cook some food all right so I'm gonna
butterfly this chicken all the way down the middle so that it cooks a lot
quicker as always I've got my trusty glove because I'm handling raw chicken
probably one of the germiest things you can handle so you want to make sure you
are either sanitizing profusely or using gloves all right so skin side here
I'm gonna flip this bad boy over and I'm gonna go from the thick side down to
the thin side and what I'm gonna do I'm gonna put my hand on the top and I'm
gonna curl my fingers up as much as I can and I'm gonna go straight in and I'm
gonna try to keep that as level as possible to get as even a cut as I can
on this chicken here and there you go you've got a butterfly chicken breast
right there we are just butterflying this for the purpose of a quicker cook
today actually we're gonna be using a tastefully simple fiesta party dip mix
and I've got nothing but good things to say about tastefully simple seasonings
I've got one for literally everything I'm gonna cook so this is gonna be the one
for today we're also gonna do some salt some fresh cracked pepper I've got some
ground paprika and some mild chili powder as well now it's time to season the
chicken we're just gonna sprinkle some of these have some of this chili powder
over top I'm gonna get in there with that fiesta party dip seasoning that's
really gonna be the star of this it's pretty much like taco seasoning but
spruced up a little bit get some salt on there so what we're doing here is it's
it's kind of like a Mexican-American fusion it's what we like to call
Southwest basically it's it's a marrying of the two flavors some of the best
foods in America came from Mexican roots and that's what we're doing here
alright so this is a thick cut bacon that I also got from Ken's Market when I
buy bacon this is the bacon I buy because it is awesome it's fresh sliced
it's thick it's just so fresh I always pepper my bacon because peppered
bacon is the bomb
all right now we're just turning the chicken I do ten and two just like
driving that's actually how you get those awesome grill marks on your food and
this one here this is for Chester copper pot we can't leave the pooch out
it's kind of a spoiled dog we give him just kind of plain roasted or grilled
chicken breast all the time he loves it he's he's spoiled
so basically right now we've got the chicken flipped it's just about to
finish up in the next couple of minutes here we got the bacon going and our
corn going the next step simply cut up our ingredients and build our wraps
come on now cook like I want you to I'm not a flamma finzi bacon I'm not a fan
of flimsy bacon a little under done is okay but from these wraps I want a little
bit of a crunch
chickens about ready to come off it's nice and firm but you can tell it's not
dried out yet still looks perfect still looks great and juicy so we're gonna pull
this stuff definitely no such thing as a medium-rare chicken so 165 degrees is
the standing temperature for fully cooked chicken so you can get a thermometer
for 12 bucks at the nearest grocery store so now the chicken is ready and I am
just freaking out because it smells so good and now we're gonna let this corn
rest it's gonna cool down a little bit obviously I'm not gonna try to peel this
corn right now it just took it off a hot grill always make sure you turn off the
propane especially after you've eaten a big meal and your coma toast on the
couch last thing you want to deal with is a fire we're gonna use your favorite
ranch dressing found at any local convenience store near you this is
Louisiana the perfect hot sauce great amount of flavor this is gonna be
perfect for this so I'm just gonna delude that ranch a little bit it's gonna
be a nice spicy ranch it's gonna be perfect so I'm gonna take this corn that
we've got here that we grilled I let it cool for a few minutes so that I don't
burn the heck out of my hands here I'm just gonna take my blade of my knife
right down it and we're gonna cut that corn right off the cup like so can I
get in oh yeah babe oh yeah babe all right so we got that romaine down we're
gonna drop a little black beans there some frioles some of that grilled corn
nice and sweet nice and tender our seasoned grilled chicken breast there
get some good cilantro on there just for the flavor some of those green onions
there some of that avocado of course a couple strips of this thick cut bacon
beautiful thing we're gonna squeeze some of that lime over top a little bit of
cheese over top of that some of our delicious spicy ranch dressing fold it
over tuck it in and roll that bad boy tight like that it's beautiful look at
that thing going right on the grill I'll let these cook for a second much as I
like doing this I like eating this better look at that thing that is magic
that is beautiful you've been patient with us and look at the product tell me
what do you think
dinner's served bone appetite and all that shite
you
