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Food has a way of bringing people together, step into the kitchen with actress, Raven Goodwin for a lively cooking demo as she serves up one of her favorite recipes while sharing the flavors, traditions, and experiences that have shaped her culinary journey. From comfort food favorites to entertaining tips, this engaging demonstration offers festivalgoers a chance to connect with Raven beyond the screen through food, culture, and community.
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00:05and you're back let's go big kid let's go we're about to do this one it's the master of the
00:11grill
00:12fourth of july everybody loves a little grilling around this time of the summer you're good
00:17all right all right so look good cooking you know what happens when you got real chefs doing
00:23anything you're about to find out what kind of secrets they got how they can tickle your palate
00:28today and uh what we're going to do is find out about who has some culinary expertise as the
00:36challenge comes up with the masses as well i'm trying to see what oh it's got off oh oh
00:42oh it's about to go down up in here so if you were here early you got a chance to
00:47check out
00:47my man chef ken poke give it up for chef ken poke in the building
00:53a little kinspiration going on up here founder of batter and berries and of course he has
00:59the instagram show kinspiration uh he's about to handle his his uh what are you making man
01:08what are you making anyway today we're gonna smoke something smoke something we're gonna smoke some
01:12we're gonna smoke something we're gonna smoke some crabs it's gonna be a crab platter okay a crab
01:16platter yeah perfect place in the world to do a crab platter that's smoked in new orleans and also
01:21facing off we got chef tequila brown founder of one of the hottest restaurants in new orleans right
01:28now wild turkey man they got bold waters they got the entrepreneurial spirit and they get it in
01:34they're gonna give you a big old turkey leg with all kind of stuff on it i went over there
01:38the other
01:39day had an amazing meal so she's about to show off a little bit up in here right now
01:44now now your host for it today uh because i'm gonna hand over the mic to my girl buku treacy
01:50she has been setting the world on fire on instagram and all social platforms giving very upstanding
01:57and uh serious reviews of food and she goes deep uh she's got blessed the belly and she's about to
02:04come up y'all give it up for uh buku treacy
02:08treacy
02:08hey all right all right all right all right y'all how we doing today essence
02:16great day two day two we got one more day to go today we got two heavyweight chefs okay culinary
02:24experts doing what they know how to do best we got chef tequila brown from wild turkey where you from
02:31chef tequila new orleans okay homegrown right here i know that's right i know that's right and then
02:38chef ken pog where are you from c-h-i-c-a-g-o okay we got chicago we got
02:43chicago in the time we got chicago in here
02:45all right so i know i know you got your specialty turkey of course and you brought some crab legs
02:50over here right yep all the way from alaska i got on a plane with them got them all the
02:54way from alaska just for y'all
02:56okay okay okay don't don't feel bad i got your blue crabs too i got all right all right all
03:00right
03:00now we're not used to that in new orleans you know we used to burn in our seafood that's all
03:04i got you
03:04but you're gonna smoke it today we're gonna smoke it today smoke some yeah we're gonna see okay we're gonna
03:08see now last time i checked you know we just smoke them on the grill not on the grill okay
03:13the good meat
03:14the good turkey legs and stuff like that for hours hours okay okay ready to see what y'all got
03:19going on
03:20let me see our judges over here what we have with us today introduce yourself bless the belly from
03:27houston texas texas in the building ace time okay okay we're here to try some good food shout out to
03:33the judges shout out to the chefs everybody we're gonna eat good yes i'm chantelle green from baltimore
03:40maryland baltimore in the house and i am a movie producer
03:48all right if you like my acting skills up here we might do something all right okay watch my acting
03:53skills watch their cooking skills all right all right all right all right so we got this going
03:58yeah going on right now so what i'm doing now is i'm making a base to put all of this
04:01stuff in and
04:03we're gonna get these crabs in there we go there we go uh-huh come on come on so i
04:08had to split the
04:08crab in order for anybody to be able to eat it we're not about to do all our work y
04:11'all don't do no work
04:12today right all right y'all just want to eat it right so we're going to go in with our
04:15crab and
04:16we're being frugal we're being frugal we're going to grab a lot with our clean crabs that have been
04:21split and i'm going to show you how we're going to smoke them in t-minus two seconds okay and
04:26i'm
04:26watching i'm paying attention because i might have to do this tonight there we go there we go there
04:31minus two seconds t-minus all right well that's all right now i'm seeing what i will say he's
04:36going to do some real fast but how long does it take to smoke a turkey leg how long does
04:43it take to
04:43smoke a turkey leg we took first of all we smoked these turkey legs for 10 hours that's what's up
04:49hours low and low you know they fall off the bone yes so i got one of a sample for
04:55you right here i'm
04:56just go ahead and pop this right here let me get that presentation right here okay yes i know this
05:02turkey has been smoked for 10 hours watch it now watch it now listen watch it now the bone coming
05:09right right here i hear you tendernism tender don't do it now i ain't got no money all right
05:15tenderlicious i hear you yes yes i mean you just pull apart you talking about sometimes y'all do pulled
05:20pork those who don't eat pork we could pull this turkey right on the part and have that i know
05:24that's
05:24right that same feel and taste of goodness and i see we got some extra ingredients over here so
05:29you're not doing as a turkey leg i am just i'm just giving y'all a little sample of the
05:34tenderness
05:34of my turkey legs what else you got to put on but i also got i got one that i'm
05:39gonna show y'all
05:40that i'm demonstrating this what we serve our number one hot item at the wild turkey restaurant
05:44if you have not been there since y'all all those i see y'all shy town texas those aren't
05:50from new orleans my restaurant's been open for two months almost three months right now
05:56and we are on and popping trending pull out your phones and pull up the wild turkey
06:01you'll see what it's all about and that's the spot y'all need to come and eat at
06:05so this i'm gonna give you all a demonstration this is called our mojo stuffed turkey leg
06:09once again smoking and grilling because that's what we do
06:13mm-hmm and i'm gonna give you another as you can see we wrap them slow wrap them in foil
06:19what this
06:20does is it keeps all the moisture locked in so your turkey leg is not only tender but it is
06:27juicy there it is juicy yes okay so i'm gonna plate it and um like i said this is our
06:36famous leg like i
06:36could just look split it open just in my hands focus coming off of it okay it's nice and hot
06:41we're we're stuffing it because you can't have smoke i can't represent smoking and grilling
06:46without representing new orleans so i have a seafood pasta that i stuff inside this leg but before i do
06:55that i drizzle with our famous mojo glaze it's a little sweet heat now you think sweet heat with a
07:04pasta
07:05and when i tell you you're gonna be wanting more so i drizzle with my little mojo pasta glaze
07:13and then i'm going to fire stuff it all right we're doing a little extra stuff over here hold
07:18on right here he covering he covered with the furl too not one he said not one time not one
07:23time
07:26two times oh yeah she's stuffing it over there i'm stuffing you go get the stuffing so what's happening
07:30right now is what's going on over here i have a smoking gun okay he got the tools with him
07:36yeah i
07:36got two little okay i can't i couldn't smoke on a plane you understand what i'm saying so i brought
07:41my guns i'm not going to tell you where i'm from but we got guns never mind all right all
07:46right
07:47why because shots are fired and this is going to i have some mixed wood and we're going to smoke
07:52it
07:52like that right so everything is in there getting all nice and smoky you should be able to smell it
07:57any
07:57second now not so much that the fire department's going to come there's no fire used in the making
08:02of this crab and the making of this crab grill okay okay but we're going to get all of that
08:06smoky
08:06flavor on the inside of it amen all right come on church amen all right that's what's going to happen
08:13all right all right all right so in chicago we do a lot of grilling we do a lot of
08:18grilling and we do
08:19a lot of smoking most of my friends do a lot of smoking uh and i'm a country boy so
08:23we grew up smoking
08:23stuff so that's what we're going to do but i came to new orleans and uh i love seafood uh
08:28i brought
08:28some crab with me so we got some king crab and we got some uh some blue crab that i
08:32had to go through
08:33and pick and make sure ain't no shells in y'all know how to do that right i hope so
08:37nobody wants crab
08:39with shells in it there we go there we go there we go and so now my smoking gun is
08:44starting to heat up
08:44you're going to start to smell the smoke coming out of there any second now yeah all right oh my
08:50god look
08:50there i got this flatter right here you can grab them two folks i'd like the judges to just take
08:54yeah okay okay sample this turkey she said she got two meals i got two meals for the judges i
09:00got two
09:00judges two meals okay okay i want you all right get that gun smoking wait now wait i got two
09:07folks
09:07right here they can't i got i know you normally you know when i only got i only got two
09:11hands sisters
09:11one on four all right all right all right all right yeah yeah we're gonna give you a workout in
09:15the
09:15process all right you see me now cardio and she prancing she prancing all right y'all
09:23there we go there we go look at that look at that nice and tender and that's that nice in
09:29the turkey
09:29leg with that glaze on there while it's nice and hot you gotta try it while it's nice and hot
09:34y'all
09:34y'all serve y'all up a bit serve y'all up a bit now why y'all doing that
09:41you can come right right back
09:42over here i'm not because once i stuff it with this pasta i add some of my cream sauce my
09:51cajun
09:51cream sauce that i pour on top nice juicy delicious all right y'all that's kind of you got to
09:58share with
09:59somebody and i'm not finished because then i'm gonna top it with these giant grill oh yeah oh yeah she
10:05cutting up on you on top i'm not mad at it all right i know that's right restaurants across the
10:09street that's what you're supposed to do like that in the city let's go yes and i'm about to top
10:13you off
10:13with load it up and nothing like a little glitter i call it i call it yes i call food
10:19glitter that's
10:19my parsley and the smells are amazing and lights a little smoked paprika on top now that first plate
10:28was a little light i think that was gonna be a little heavy since we don't have to get somebody
10:30else to carry that one i gotta carry we gotta share that we understand that there we go that is
10:37a
10:37beautiful sometimes the preparation of things may take 10 hours but the assembling and putting it
10:44together is one two three and tastes magnificent you're gonna taste all the 10 hours that was put
10:50into this circulating most definitely i'm sure how was that over there judges what y'all think thumbs
10:55up thumbs down what is it all right this competition is high like the girls okay yes they is coming
11:00with
11:00the fears and i know chef ken is still working but you know i'm done i know that's right i'm
11:07not mad at
11:08yeah i know i know it's all right yes she said she don't need to count down to say okay
11:12guess what
11:13we're all winners in the building this is it's a wonderful opportunity to have a platform to display
11:18our talent and though this is somewhat of a competition it's not we're all winners to be able
11:23to be here absolutely for the essence festival to be in flourishing i mean there was a time where we
11:30couldn't even imagine nothing like there we go absolutely so for us to just be able to have this right
11:35now is a win in itself so it does not even matter that is all right now that plate is
11:55beautiful
11:55i do want to get it over to the judges while it's still nice and high and here we go
12:00hold on we're
12:01going to have to put the mic down who got let me get my hold on let me get a
12:03mic to my sister over here
12:04hold on because i need two hands for this one sister thank you
12:13all right y'all that is beautiful i got to make sure i hold on to this right yeah
12:26taste my pasta people
12:31it's our mojo stuffed turkey leg the mojo name was created by a relative that had passed away
12:39that we dedicated and named our sauce for it's our famous sauce that we put on um our leg plain
12:48you can
12:48get it plain and at the wild turkey we stuff our legs with all types there we go we have
12:54that mojo with the
12:55carnival pasta or that seafood pasta we stuff it with etouffee with cry fried crawfish tails on top
13:02we stuck fit with our five blend cheese mac and cheese with a cheese sauce on top so you get
13:09different options for the stuffing yeah all right thank you for that just the killer because now
13:15we finally getting on the plate and it looks good in the pot y'all i smell some seasons coming
13:20off of
13:21it yes a little nice red onion in there that nice smokiness oh no you got okay you got the
13:26you got the
13:26potatoes you got the corn i mean y'all know what this is he's giving you a smoke bar a
13:30smoke seafood
13:31burrow yeah there we go there we go make sure we got some shrimp and some crab on top of
13:36that
13:38thank you so very much all right now we're going to add our garnish with fluid
13:42and what are we garnishing with today there we go
13:49finish it off with my special sauce pretty is the plate we eat with our eyes there we go there
13:54we go
13:54so we definitely want to enjoy and want to eat it when we look at it wipe that off
14:02and then i'm going to hit it off with a little bit more spice
14:07all right you put that spice right on top so y'all can get it while it's hot and of
14:10course you cannot
14:11have this off to the side without some butter butter makes it better butter makes it better
14:18butter makes it better camp baby there we go all right nice drizzle going on over here
14:25now if y'all want to save me a bite y'all know don't be shy and here we go
14:29all right now here
14:32comes chef ken yes with his smoked seafood platter there you go we got the calm we got the world
14:39we
14:39got shrimp we got crab legs you got two kinds of crab you have crab legs and you also have
14:45blue crab
14:46all right all right all right y'all dive in dive in get a piece don't be shy don't be
14:53shy dig in
14:55yeah all right yes brother yeah grab the whole leg oh it's nice and juicy it's dripping
15:08all right all right we're coming out falling off the bone over here falling out the shell
15:20all right all right y'all and make sure as y'all tasting y'all filling out those score cards
15:24and
15:24make sure y'all be nice fill out the cards so y'all because i will tell you i was
15:29i smoked and grilled
15:32my turkey leg all right the judges are we did a smoking and a grilling all right y'all the
15:39judges
15:40other left they talking they talking all right how confident do you feel chef ken
15:45will you put a king crab in somebody's face it's kind of hard right you're right i mean it ain't
15:50it ain't every day you eating king crab i'm just saying i'm just saying okay and it certainly ain't
15:56smoked okay so he going he going off of that look at that and i say you i mean you're
16:01never going to be
16:01able to put together tenderness together smoked turkey legs right and pasta yeah marriage together is
16:09like none other so you are very confident in your dish of course i'm confident in my life
16:16come here chef yeah all right judges all right judges
16:25yes what do we think what do we think who do we think so great this one who do we
16:30think won the
16:30competition how do we feel how do we feel hold on let's go let's go uh judge the judge
16:47bureau this is the whole time
16:53we ain't doing the extended version all right we're gonna have to start singing something else
16:58what can we sing that and we don't get copyrighted because we ain't got way oh no we can't sing
17:04no
17:04bounce music i know we ain't doing that on this stage y'all got the crab legs that was enough
17:08y'all got the turkey leg yes absolutely all right we got legs oh wait hold on we got a
17:14we got a
17:15we got a special judge she couldn't resist them smells i understand sister all right
17:21all right now going to my first judge how do we feel give me give my judges feedback yes okay
17:31okay
17:32now this is good i'm not gonna lie we start with the with the seafood the bowl very good i'm
17:38from the
17:39south we eat a lot of seafood we also eat a lot of like comfort food and stuff so turkey
17:42leg but it's
17:43good i could taste the smoke i don't think i ever had like smoked seafood so if you can imagine
17:48like
17:48smoke i guess off the grill or how he does it it's pretty good um it fell right off the
17:53the shell
17:54like that was pretty good i mean it's very tender uh sometimes seafood can be a little chewy so
17:58that wasn't chewy at all i like that that was real good um her spices were great on this dish
18:04something at the top whatever that was was real good it gave me a kick on the back end i
18:07like that
18:08i like that whatever you sprinkle that was great um the mojo sauce there you go yeah that's good
18:13uh uh turkey leg fall off the bone i like this dish i like both of them but this one
18:18is really good
18:18what you think okay so i'm gonna give it to y'all real and raw i'm from baltimore we seafood
18:27people
18:28okay however however that's one of the best turkeys i ever tasted
18:36um so i'm gonna be honest creativity i'm gonna say her creativity to me was on point uh presentation
18:48was on point taste i'm a fat girl i like season so the turkey to me could have been a
18:59little bit more
19:00seasoned but it was for a healthy person okay you nailed it yeah because let me tell you something
19:06i will say this i in doing so i'm gonna let you think that's a good thing you think like
19:11that but
19:12i'm over 50 so i'm to the point in my life i'm gonna eat what i want because i might
19:18die i know that's
19:18right um so in my judgment i have to call it a tie oh i'm not mad at it because
19:33i think you did
19:34better in two arias i think he did great in two arias so i mean his seafood fall off the
19:42bone your turkey
19:43fall off the bone yes i think creativity you killed it yes with him he needs a you know i
19:50would present
19:51a little better you might want to put some oranges and some cherries yeah yeah but i think taste wise
19:57i can't pick a winner okay i'll take that i'll take that too i'll take that last meal you can
20:03have what
20:03you gonna be quick quick quick last meal you the last meal you ever gonna have in life quick what
20:08you gonna
20:08pick both of them indecisive wait wait wait right let me just be the judge hold on no we we
20:19done we
20:19done with it now you the mayor judge we the mayor judge we got a tie we love it we
20:25love we love it
20:26a battle between the north and the south y'all thank y'all so much for joining us thank y
20:30'all so very much
20:31all right i hope y'all learned something to learn something today we love y'all peace y'all love
20:34y'all
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