- 5 days ago
Hosted by Chef Scotley Innis, a renowned cookbook author and social media food expert, this session is all about taking the stress out of dinnertime without sacrificing flavor or nutrition. Learn quick, wholesome, and delicious meal ideas that fit into a busy schedule, from one-pan wonders to make-ahead meals that save time and energy.
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LifestyleTranscript
00:00Hopefully everybody had a great weekend in an incredible city of New Orleans, Louisiana, which happens to be my hometown.
00:06My name is Rob Nice. I'll be your host for this afternoon and, of course, today.
00:10And, of course, we're going to start it right now.
00:11We are getting ready to put culture on a platter because everybody knows it is not just about the food.
00:17When everybody gets together to grab a bite to eat, it's about tradition.
00:21It's about the healing. It's about the joy.
00:23It's about everything we share.
00:24And, of course, for the chefs that you are about to see throughout the day, it is about the flex that they can show in the kitchen.
00:31So we're about to get things started.
00:32Without any further ado, our first panel, we're going to do this, and I know everybody can relate to this, right?
00:39We're going to be calling this one Dinner Made Simple, Time-Saving Recipes for Every Lifestyle.
00:45So that means we're going to have the flavor and ease to make sure we make it to your dinner table with a lot of flavor and a lot of culture, of course.
00:53Coming up first, he's a celebrated cookbook author, a social media favorite, and a master of meals that are quick, healthy, and seriously delicious.
01:01Please get ready and make a warm round of applause and welcome for my guy, Chef Scott Lee Ennis, as he shows us how to keep it simple without sacrificing the spice in New Orleans.
01:10Let's clap it up. Get ready. Get ready.
01:12And to help get things going, she's going to be asking you a lot of questions just to make sure that we can steal some of these recipes, man, and make this for our family.
01:21Next Sunday, we have Victoria Awumarogi.
01:24She is the Senior Lifestyle Editor with Essence.
01:27So y'all clapping up for both of them as we get ready for all these smell goods to come together.
01:33Hello, hello, hello, everybody.
01:35We made it, y'all.
01:36We made it to Sunday.
01:37How we doing?
01:38Good, good.
01:40How are we at home, guys, when it comes to dinner?
01:43Let's be honest.
01:43Are we out here with, like, two or three recipes that we're, like, really clutched with that we're kind of tired of?
01:49Yeah.
01:49Yeah, we're busy people.
01:50We're not really flexible a lot of the time.
01:52So this opportunity, this demo is going to teach us how to make something very delicious that we can prep and have for the week, have for dinner, and it's just fabulous.
02:01And so, Chef Scott Lee, tell us, what are we making today?
02:04Hello, ladies and gentlemen, my name is Scott Leonis.
02:08I'm the chef, co-owner of Continent Atlanta, Continent Brooklyn, also Aaliyah Cocktail Roof 10.
02:15Right here, we're preparing our signature dish, which is the Oxtail Loamein.
02:20I am the originator, the innovator, everything when it comes to the Oxtail Loamein.
02:25Oxtail Loamein.
02:26I know y'all looking like, Oxtail, that ain't quick.
02:29That ain't fast.
02:30Tell us, how is it going to work to make something that will go through the week and get this Oxtail made that won't take too, too, too, too much time?
02:37Or at least we can put it out of our mind when we make it.
02:40So, basically, I cheated.
02:42And, you know, I prepped my Oxtail the day before.
02:46You know, Oxtail is a braised meat where you have to cook for about three to four hours.
02:50So, it's a nice, savory dish.
02:53So, again, if you have leftover Oxtail from the night before, if you had it with traditionally rice and peas, as Jamaicans eat it,
03:03I have it braised and pulled off of the bone, as you will see right here.
03:07And then we'll have some vegetables and our sauce, and it's going to come all together.
03:12It looks delicious.
03:13So, let's get it started.
03:14What's the first step to get this made?
03:16Okay, first step.
03:17So, we have our braised pulled Oxtail that's already in the corner.
03:20I know y'all smell it.
03:21It smells good, don't it?
03:22Nice.
03:23You have the aromatic.
03:24And the first you want to do is put your pasta in there, okay?
03:29Right.
03:29So, before, put a little oil in there.
03:34Why is the oil important?
03:35Just so the pasta doesn't stick together.
03:37Got you, got you.
03:38Okay?
03:38Some chefs doesn't, but me, personally, I do.
03:42And then, why is it so important when you are actually putting your pasta or noodles in the pot?
03:48You have to spread it out.
03:49So, it's a whole kind of technique, okay?
03:52So, it's no cracking of any.
03:54No cracking.
03:55You know, it's very disrespectful to crack your noodles.
03:58Can't crack any noodles.
03:59No spaghetti noodles.
04:00No, no, no, no.
04:01No.
04:02You see, the Italians, they're like, no, no, no, no, no, no, no, no, no.
04:05So, again, you want to make sure you spread it out so that you're all cooked evenly.
04:11Nice.
04:12And they don't become clumpy and sticking together.
04:16So, as we have this rolling, I'm going to set the fire up a little bit higher.
04:22So, the water is nice and boiling.
04:25Okay?
04:25Okay.
04:26So, as we get that going, now I'm going to start preparing the ingredients for our lo mein dish.
04:32All right.
04:32So, we have your julienne bell peppers and onions.
04:35Okay.
04:36Us Jamaicans call it scallion.
04:38Okay, scallion.
04:38You might know it as green onions.
04:41I have some brown sugar for the sweetness.
04:43Got you.
04:44Then we have some sesame oil.
04:45And you have that nice oxtail gravy on the side.
04:48Okay.
04:49And which is going to simmer down and bring the dish together.
04:52All right.
04:53That oxtail gravy looks really good.
04:54Okay.
04:55Where do I set?
04:56No, I'm just kidding.
04:56So, now as we get our burners on, I'm going to turn my burner on to medium high.
05:07Okay.
05:08And the lo mein is cooking.
05:09Things are going.
05:10Yes.
05:10We're getting this nice and hot.
05:11So, while we're doing that, what is the key, would you say, to making dinner less overwhelming and intimidating for working people, from parents to young people who tend to find themselves doing more Uber Eats than anything?
05:23Like, how can we make it a little bit easier for ourselves?
05:25So, the thing which people, you know, that our home cooks run into, they don't have everything in place.
05:34Where us chefs call mise en place.
05:36Mise en place mean having everything in place.
05:39So, by having everything in place, all you're doing is dropping, cooking, putting the dish together, and going.
05:46Got you.
05:47Okay?
05:47So, you always want to make sure you have everything in order for you to bring that dish together and make it as simple as possible.
05:56Got you.
05:57So, you got to stay stocked up, yes?
05:58Yes.
05:59Got you.
05:59100%.
06:00Nice.
06:00So, now, checking on the pasta, I want to kind of move it around again because we don't want it to stick.
06:06We don't want it to form that clumpy, you know, pasta stuck together.
06:12Yeah, sticking together.
06:12Yeah, exactly.
06:13So, you want that to be cooked al dente.
06:17Got you.
06:17Um, al dente is where it still has some crisp to it.
06:22Yeah.
06:22Okay?
06:23Not too mushy, not too mushy, yeah.
06:25Yes, exactly.
06:26Because then you have your noodles breaking off, breaking apart.
06:29Okay?
06:30So, now, checking to see my burner.
06:33Turn it up a little higher.
06:35I want to coat the pan with a little oil.
06:37I use blend canola.
06:39Okay.
06:39And, um, olive oil.
06:41Okay.
06:41Some, some chefs use grapeseed oil.
06:45Because it's healthier.
06:46Yes, exactly.
06:48Because, you know, when canola oil is heated, you know, uh, some toxins, you know, gets transferred into food.
06:56So, now, you'll see your, your pan is kind of hot.
06:58I do my little tester, and I know this is, like, old school weird.
07:01I like a little old school water.
07:02You know, a little water.
07:04And if it's not popping, then that means it's not hot.
07:06Right.
07:07Okay?
07:07So, as you see it jumping right now in the pan, that means it's nice.
07:12I love a little water test.
07:13You got to hit the faucet like this and then do like that real fast.
07:16Yes, yes.
07:16But not too much, because then, you know, you're going to burn yourself.
07:19So, you want to get tore up.
07:20You want to be, you want to be safe while you're doing it.
07:23So, now I'm adding my bell peppers and onions.
07:26Do you ever put any salt or anything in the lo mein, or do you like it to keep it in that way?
07:30Yes, 10, I really don't, because, again, you have your savory dish with the oxtail.
07:37It has soy sauce in there, so I don't want it to be overly very salty.
07:43Yes.
07:43So, again, I didn't put any salt in there.
07:47A lot of people, when they're cooking pasta, they add the salt along with your oil.
07:53Yeah.
07:53So, as we saute this, still checking on your pasta, okay?
07:59It's looking good.
08:00Can you guys see it?
08:00It's looking good.
08:01Can you see it?
08:02So far, so good.
08:03Nice.
08:04So far, so good.
08:05People are seeing it.
08:06It's looking good so far.
08:07Yes, about to transfer it out in a bit.
08:09Okay.
08:09Okay.
08:09So, now, as we saute these bell peppers and onions, okay, and I add my scallions in.
08:18So, I cut it to about quarter.
08:20That looks good.
08:22And as it cooks down.
08:25Looks good.
08:27And you mentioned, like, having to keep things stopped.
08:29So, what kind of things are essentials that we should have in our cabinets, in our fridge?
08:33You know, it can be difficult because a lot of vegetables and things, you know, you have
08:36plants for them.
08:37Doesn't really mean you get to them, so then they get mushy and go bad.
08:41But what kind of stuff would you recommend we stock up on?
08:43My basics is your mirepoix where it's your onions, your celery, your carrots, because, again, those are aromatic vegetables, which you use for braising or chicken soup, sauteing.
08:59So, those are the essentials.
09:01Me, being Jamaican, I always have our holy trinity, my holy trinity is your red, your green bell peppers with your scallion.
09:10You understand me?
09:11Your fresh thyme.
09:12Nice.
09:13And then you have to have the scotch bonnet, too, for some heat.
09:15Yes.
09:16You understand?
09:16Definitely, definitely.
09:17So, but also, essentials, you want to have some kind of dairy in your cooler.
09:22Canned goods, also.
09:24You know, if you like it fresh, then, you know, you buy bare minimum because, again, the shelf life on food, it depends on, like, your vegetables.
09:35You have seven days.
09:37Yeah.
09:37Seafood, you might have two to three days, so it all depends.
09:42And you don't want to waste.
09:43Inflation is out here getting us.
09:44Oh, my gosh.
09:44Getting us back.
09:45And as a restaurant owner, we, sorry, we deal with it on a daily basis.
09:52With the inflation of prices, I've seen oxtail go from $6 to $10 a pound.
09:59Wow.
10:00You understand?
10:00So, again, this is a delicacy in Jamaican cuisine, okay?
10:05Now that I have the al dente pasta, I'm going to just transfer it over into this pan right here and set it to the side because we are going to incorporate it in our dish once it's all set together.
10:21The veggies are cooking well.
10:23The veggies are cooking nice and well.
10:24Everything already smells delicious.
10:26Yeah.
10:26And we aren't even halfway through.
10:28We didn't even do anything yet, so, again, you're in for a treat.
10:34Nice.
10:35Where do you stand on, like, dry seasonings?
10:38Like, you said fresh thyme.
10:39Yes.
10:40You know.
10:40I'm not a big fan on dry seasonings, you know?
10:43Okay.
10:44A lot of people, you know, live by it.
10:47I'm all about the freshest ingredients, so bring the freshest dish together.
10:53Okay.
10:53Okay, so a lot of people might live by dry thyme.
10:56I want the fresh thyme.
10:58If I need it dry, I would dry it out myself because, again, you have no idea how long that dry thyme has been in that container.
11:10So you might as well do it yourself and you can get the best results out of it, okay?
11:15You know something interesting I learned?
11:16Yesterday on the food demo, the chef was saying that if you use ground pepper that has been, that is, like, not fresh, it makes you sneeze when you sniff it because it's not fresh.
11:28Yes.
11:28And I was like, I thought that just happened with pepper in general.
11:31No.
11:31She was like, no, it's just with the not fresh, not grounded pepper.
11:36I was like, that's crazy.
11:36That's one thing that I live by is having peppercorns and we're just grinding it up ourselves.
11:43Yes, got you.
11:44Okay.
11:45Because, again, that black pepper can get still.
11:48You have no idea how long.
11:51How long it's been sitting.
11:52Exactly.
11:53Man, I got to empty out my cabinet, y'all.
11:54That's crazy.
11:57It's going to go find me ready for fresh seasoning.
11:59Okay.
12:00So, as we're waiting for this to heat up.
12:05Yeah.
12:06Otherwise, it looks good.
12:08So, tell me.
12:08It looks good.
12:09Are you a fan of one pan or sheet pan dinners or one pot and sheet pan dinners?
12:14And if so, what are the, you know, items you're putting on them?
12:16I grew up in a Jamaican household where, you know, one pot dinners made so much wonders for us.
12:24Yeah.
12:25You understand?
12:25So, you have your stew peas where you have your salted beef, your pigtails with your kidney beans,
12:32your coconut milk, your fresh thyme, garlic, and all of it is just simmering together.
12:38And all of those flavors are, like, just blending and medley together in which it brings out some of the best dishes in the world.
12:48One pot dinners is for me.
12:51I'm a savory guy, and that's what I enjoy.
12:55And they tend to be a bit easier to make, yeah?
12:57Yes.
12:58Got you.
12:58A bit faster.
12:59A little faster, but again, you have to have your mise en place in place.
13:03Got you.
13:03Okay?
13:04So, as I have my bell peppers, onion cooking down, so also in Jamaican cuisine, with our brown sugar,
13:15we tend to toast it in the pan.
13:18Got you.
13:19And we make our browning.
13:21So, where you see our oxtail a little darker than your typical oxtail that you might see at a soul food restaurant
13:29because we use the browning.
13:30So, as you see it in the pan, how it's caramelizing.
13:34Yeah.
13:34You understand?
13:35Yeah.
13:36And then, after we put in our brown sugar, I put in some sesame oil.
13:43Okay.
13:43Nice, toasty flavor.
13:46More aromatics into the dish.
13:48Looks amazing.
13:49And we're going to watch it bubble up, simmer down, and then we're going to incorporate our oxtail gravy.
13:56Oh, the gravy.
13:57Yes.
13:57You can't have a good oxtail lo mein without a great oxtail gravy.
14:02Got you.
14:03Okay.
14:03You understand?
14:04So, as we wait for the pot to boil, yeah.
14:12Give it a second.
14:13Give it a second.
14:15And so, even chefs get burned out.
14:16You know, all this genius, you know, you just emanated left and right.
14:20So, what's your go-to dinner when life gets especially chaotic?
14:23Because I'm like, I know you guys aren't in the kitchen when you come home from the restaurant.
14:26I'm like, all right, now I'm going to cook up this flambe and do all of this.
14:29So, what are the simple things that you're making?
14:31As a chef and to all my other fellow chefs, because we are actually cooking and touching and smelling our own food on a daily basis, we tend not to really eat our own food.
14:46Because, again, it's that sensory note that is already embedded in us.
14:51That's true.
14:52And we might go home and we're tired and burnt out and we just don't want to cook anymore.
14:57Yeah.
14:57So, we live by Uber Eats.
15:00Okay?
15:01I was going to ask them, like, you can tell me, what do you order on Uber Eats?
15:04What's the go-to?
15:05Oh, I don't want to even tell you, okay?
15:07It ain't healthy.
15:08I'm getting the vibe that it's not healthy.
15:09It's not.
15:10It's not.
15:11I'm trying to eat a little cleaner.
15:13Got you.
15:13I'm trying to eat more salads.
15:16Okay.
15:16My business partner, Aaliyah, she's over there.
15:18You know, I like to call her out.
15:19But she tries to get me on the healthier note.
15:23Got you.
15:24Because it is summertime now and trying to get summertime fun.
15:28So, I can't eat everything.
15:29Everybody got summer body goals.
15:31Even the men's, y'all.
15:32Even the men's.
15:33I love that.
15:34But who else can relate to that?
15:35Like, cooking a big meal for other people, for your family.
15:38And then when it's time to eat, you're like, I don't want to eat that.
15:40I've been smelling it for, like, two hours.
15:42I don't want to eat that.
15:43It's so real.
15:44Yes.
15:44So, I can relate.
15:45So, us chefs, we tend not to eat the healthiest.
15:48Because, again, we're in the kitchen.
15:50It's about 200 degrees.
15:53Yeah.
15:53We're over fire.
15:55You know, so many orders are coming in at once.
15:58Yeah.
15:59And people yelling and screaming.
16:01How long?
16:02Chef, I need this.
16:04The customer is about to walk out.
16:05Yeah.
16:06X, Y, Z.
16:07So, on and so on.
16:07So, it's a high-stress job.
16:10Yeah.
16:10So, when we get home, we just want to relax, put on a movie, order something.
16:16Might even eat some pizza.
16:18I was going to say, a little pizza, a little New York pizza.
16:20Definitely.
16:21All right.
16:22So, now we're bubbling.
16:23The magic is happening now.
16:25As you see it bubbling, you have your vegetables and your brown sugar meddling in together.
16:33Now, here comes the gravy.
16:35Okay.
16:36It's already smelling better and better every second.
16:38Yes.
16:38Yes, gravy.
16:39Oh, I love that.
16:40All right.
16:40So, now we want this gravy to kind of reduce.
16:43Reduce by half.
16:46So, it concentrates some of that flavor before we actually put the pasta in.
16:50Nice.
16:51Okay.
16:52This does feel like a relatively quick kind of meal.
16:55It definitely is.
16:56Me, typically, I'll use gas burners.
17:00You know, induction burners for me and chefs in general is kind of like a pain.
17:04But, again, we make it happen because we are professionally trained.
17:09And even if we were in the woods and we had to start our own fire, we'll make it happen.
17:14You know how to throw down any place, any time.
17:17Okay.
17:17Any place, any time.
17:18And it is already bubbling, so we're in a good place.
17:20So, now we want it to reduce.
17:21Typically, this dish takes no more than 10 to 12 minutes in a restaurant because you have your nice, already pulled off the bone, grazed, fork, tender, oxtail.
17:34Nice.
17:35We're just sauteing up the peppers, onions, your pasta.
17:39Once it's done, set it to a side, bring it all together, and then here's your dish.
17:44Nice.
17:44So, now, as we watch it boil and let it reduce, you have the sesame oil.
17:51You smell all that aromatic flavors.
17:54Smelling good, isn't it, guys?
17:55It's smelling amazing.
17:57You guys are going to feel so bad when I eat it.
17:59I know.
18:00I know.
18:01Don't be jealous.
18:02Don't be jealous.
18:04But, no.
18:04What advice would you give for people who feel like they're stuck in a rut?
18:07Like, I asked everybody early on, like, who out here has, like, two or three recipes?
18:11I know for me in my house, it's like, spaghetti, rice, salmon, yay.
18:17And so, when I even talked to my mom, she's like, you're making salmon again?
18:20I'm like, that's all these kids eat is salmon.
18:22I'm sorry.
18:22Yes.
18:23So, what advice would you give when you feel like you can't think of other, you know, options
18:27and you're kind of stuck, but you have to keep the food coming?
18:30What kind of things would you kind of have people think of to make?
18:33It all, I say, it all depends on what you have in your refrigerator.
18:38And, again, going back to chefs, I am a turkey sandwich lover.
18:43Okay.
18:43So, I make a good turkey sandwich.
18:46Keep it simple.
18:47Yeah, keep it simple.
18:48But, again, just like you said.
18:49But you're actually using, like, turkey turkey.
18:53You're not using, like, buttered or nothing.
18:54No, no, no, no.
18:55Because, again, all of the processed foods is definitely not good for you.
18:59Yeah, yeah, yeah.
19:01So, like you said, salmon.
19:03Salmon, a nice fillet, six ounce, would take typically ten minutes to cook.
19:08Right, yeah.
19:08You know, you can have your cooked rice to the side and you have spinach and you have a dish right there.
19:14Yeah.
19:15You know, or you can make a succotash with, you know, your lima beans, some corn, onions, bell peppers, with the salmon on top.
19:24Okay.
19:24You throw a little tomato sauce in there, tomato paste, and you have a whole dish in general.
19:29Pasta dishes are some of the simplest dishes in which I love.
19:34You know, I can make, like, just a simple bolognese pasta, can't go wrong with.
19:41Okay.
19:41Okay?
19:42The proper seasonings with the proper ground beef or ground turkey, whatever your liking is.
19:48Mm-hmm.
19:48You know, it's something that you kind of put together right away.
19:52Got you.
19:52Now, if you want to get, you know, fancy and kind of take it out the box, then go to your recipe books and then you'll figure out what you want to eat.
20:02Okay, yeah.
20:02No, we want to keep it simple.
20:03We want to keep it simple.
20:04Okay, so now I'm just going to add some of the pulled oxtail.
20:09Oxtail is going in, y'all.
20:10Can you see?
20:12Yes, it looks good, don't it?
20:14Yep.
20:14Man, that looks good.
20:17We're going to overload you because typically we garnish our oxtail lo mein as we put the pulled meat on top.
20:27But right now I'm going to have it incorporated with the noodles and then throw a little extra because everybody in the back has been wanting something to.
20:34Okay?
20:35Okay.
20:36They're going to have to fight me for it.
20:37That's all.
20:38All right.
20:38Well, we'll see about that.
20:40No, I'm just kidding.
20:41It looks so good.
20:42So now all of our vegetables is nice and cooked.
20:46We're going to add in our pasta.
20:49All right.
20:50It's going in.
20:51Typically, once you take pasta out of the water, you want to add some kind of oils just so it doesn't stick together.
21:02So as you see it cool down, it kind of stuck together.
21:06But as you have this oxtail gravy and the liquid, it's going to loosen back up these noodles and everything will be coming together.
21:15That looks really good.
21:17Yes, yes.
21:18So again, you can't go wrong with oxtail gravy.
21:21So typically, when you go to a Jamaican restaurant, you want some extra oxtail gravy, you're going to get an attitude and you're going to get charged extra.
21:30So again, let's put some more gravy in here.
21:33All right?
21:34Nice.
21:35I love it.
21:36I love it.
21:37While you were going on that, you've got to tell me, how do you jazz up chicken?
21:40Say that again?
21:41How do you jazz up chicken?
21:42I know you're doing probably a jerk chicken.
21:44Chicken gets a bad rap because people get real bored with it.
21:46Listen, it's all about how you marinate your chicken, okay?
21:49How you marinate it, how you cook.
21:51A lot of people tend to overcook their chicken.
21:55You know, when chicken is done, it's done at 165 degrees.
22:00So it's fully cooked, nice and tender, still juicy in order for you to get the best results out of it, okay?
22:07Also, here's a trick with crispy skin on your chicken, which you want to start your pan off on medium, have a nice marinade and seasoned chicken breast.
22:22I like dark meat, so boneless chicken thighs, you can't go wrong with it, okay?
22:27You want to kind of pound it a little bit to kind of thin it out so it takes away long cook times from it.
22:36And then once it starts to bubble and crisp, nice and slow, and then you turn it up a little bit and then flip it on your next side and then add it into your oven.
22:49Add some butter to it because that fat content brings even more moisture.
22:54Because the dark meat has so much oil coming from it anyway, that's why it tends to stay a little bit moist than your chicken breast.
23:07Okay, looking nice, looking nice.
23:09Looks amazing.
23:10Okay, now we're talking.
23:13Yes.
23:14Now we're talking.
23:15Do we have forks?
23:17Somebody bring out the fork.
23:18We need the fork.
23:19A fork.
23:20Do we have a fork?
23:21Because it's time.
23:22Yes.
23:22It's time.
23:25So, yeah, when we first opened Continent Atlanta, this is our signature dish that I've came up with.
23:36You know, my business partner, she wants to take credit for a lot of my dishes.
23:39She does help me out with certain ideas, but this one is all me.
23:44So we can only get the Oxtel O'Mein?
23:46Yes, you can only get it in Atlanta or Brooklyn.
23:50In New York.
23:52Okay, nice.
23:56I asked him backstage, I'm like, now that you're in New Orleans, which has got its own food hub, food culture, what is he excited to eat?
24:01Tell everybody what you're excited to eat that they have.
24:03I want some crawfish etouffee, I would love some chicken gumbo, seafood gumbo, for sure.
24:14Beignets, 100%.
24:15I already had crawfish beignets, and I was like, chef's kiss.
24:20If you've got a recommendation for beignets, let us know.
24:23Please.
24:23Because we hear a whole lot of different things.
24:24Please do.
24:25But, you know, let him know if you find out.
24:27First time in New Orleans, and I've been wanting to come here as a chef.
24:31You know, this is a mecca for food, for foodies in general.
24:36In America.
24:37Perfect.
24:38So, now that we have some plates, we can start getting it going.
24:45Yes, yes.
24:46Get the presentation.
24:46The moment we've all, a.k.a. me, have been waiting for, is finally here.
24:53You want me to hold it?
24:54No, you can put it down.
24:55Okay.
24:56I don't want you to work too much, okay?
24:59I know, right?
24:59You're the host, and...
25:01I'm here to be fabulous.
25:02The hostess with the most.
25:03I'm here to be fabulous and to eat, okay?
25:05It looks so good, you guys.
25:09Yes.
25:10And definitely, you know, in your own gas burners at home, obviously, everything will move a lot faster and be so good.
25:15No, definitely.
25:16I want to walk step by step with everybody, just so you can kind of take it all in and see what we're doing and getting ready for this dish.
25:26Yes.
25:28Plated so well.
25:30Make sure you get that out still in there.
25:31Make sure you got...
25:31Oh, trust me.
25:32Don't worry.
25:33Don't worry.
25:33We're going to have that plus more, all right?
25:35So just be ready for it.
25:37Nice, nice.
25:37Okay?
25:39We're going to top it with more oxtail once we're finished, okay?
25:43So I want to make sure I have some of those vegetables, the bell peppers.
25:47I love a good onion.
25:48The scallion.
25:49Or scallion, yes.
25:50I love them.
25:51You love them?
25:52Yes.
25:52Oh, okay.
25:53Oh, my goodness, yeah.
25:54Listen, I live and die by...
25:56Scallion pancakes?
25:57Oh, goodness.
25:57Do you love scallion pancakes?
25:58Yes.
25:59Man, I love scallion.
26:00It's so good.
26:01So I'm ready for that.
26:02In the south, what they call them, whole cakes.
26:05Oh, they do?
26:05Yeah.
26:06Oh, okay.
26:08Learn something new every demo.
26:09Come on.
26:10Whole cakes.
26:11All right.
26:11All right, so now we have that lo mein with the oxtail.
26:17And remember, I told you I was going to give you a little treat and add some more.
26:22All right.
26:22Just so you can really take in this dish.
26:25You guys really need to see me with these demos, and I'm always sitting in the back just
26:28grubbing, grubbing, because the food is always so bomb.
26:32This is not just for show.
26:34And then we want to garnish it with some more scallions to kind of bring out the dish.
26:39Nice, nice, nice.
26:41We want everybody to enjoy.
26:44Make sure everybody can see it.
26:46Yes.
26:48You guys see it?
26:49It looks good, don't it?
26:52Fantastic.
26:54My stomach is ready.
26:56So here is our oxtail lo mein that we showcase in continent Atlanta, continent Brooklyn.
27:03From New York and Atlanta all the way here to New Orleans.
27:06Yes.
27:07Baby.
27:08Yes.
27:08Brooklyn.
27:09Brooklyn's finest here.
27:11All right, I'm going to try it, y'all.
27:12I've got to get a little bit of everything in here.
27:15Okay.
27:16It's all right.
27:16You want me to hold the mic so you can get a better twist?
27:19Yeah.
27:19Come on, man.
27:20We want to see you dig in.
27:23I was struggling.
27:24It's all right.
27:25No judge zone right here.
27:26Okay.
27:27Made to cut.
27:28Yeah.
27:28Made to cut.
27:29Made to cut.
27:32Made the cut?
27:37Made the cut.
27:39Y'all ain't going to see me for like 20, 30 minutes when you're back here eating this.
27:44This is so good.
27:46Where can people follow you to learn more about your recipes and your businesses, Continental?
27:51Where can they find you?
27:52So on all social media platforms, Chef Scott Lee Ennis.
27:57My first name is very, very Jamaican, so, you know, I've heard it.
28:02Shopped up in every different kind of way.
28:04So it's spelled S-C-O-T-L-E-Y, Ennis, I-N-N-I-S, Chef Scott Lee Ennis.
28:11You can find me on all platforms, social media.
28:14Please check me out, see what I'm doing on a daily basis.
28:17Come and check me, come see me at one of my restaurants because I'm back and forth.
28:22So again, pop in on me, tell them, Chef, we have a visitor from Essence Fest and I've seen
28:28you on stage and I'm coming to enjoy your restaurant.
28:31And he gonna give you a discount, right?
28:33Only you.
28:34I'm just kidding.
28:35Everybody give it up for Chef Scott Lee Ennis.
28:40And this amazing meal.
28:41Make sure you follow him.
28:42Make sure you check out Continental, both in Brooklyn and in Atlanta.
28:45Yes.
28:46And look out for Chef Scott Lee's seasoning.
28:49So we'll have our oxtail seasoning.
28:52We'll have our fish seasoning.
28:53Shout out to Marlon and Bretta.
28:56Nice.
28:57And again, if you have your beignets, suggestions, make sure you give them to Chef.
29:01And everybody give him a round of applause for this fabulous presentation.
29:04And thank you for being here.
29:06First thing in the morning on day three.
29:07We made it, y'all.
29:09Thank you so much.
29:10Thank you, New Orleans.
29:11Thank you, Essence Festival.
29:12I'm gonna go eat.
29:14You're welcome.
29:16You're welcome.
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