Check it out folks .
If you guys didn't know by now , Pat Neely and myself , we started a brand new channel called the Grilling TV Network .
Go by , check it out , subscribe and enjoy this video , check it out today .
I got a roster pasta that is so far .
It'll make you slap your mama .
Let's get it .
As you can see , it's a few ingredients but don't let that , you know , get you disturbed .
Listen , and the full ingredient list will be down in the description box below .
So the first thing we're gonna do is I'm gonna go ahead and just cut these down into just like , you know , some bite size pieces , right ?
So look now I'm just gonna go ahead and just mix all of my , my spices and my seasons , you know together , right ?
Just wanna go ahead and just get them mixed up .
You should be able to smell the aromatic when they come right off of it .
It'll let you know right now .
This is the jerk .
Now , what I'm gonna do is I'm just gonna go ahead and just season this , you know what I mean ?
Get some seasoning in here and then I'm gonna go ahead and just add it , you know , get it all mixed up and flavorful and then I'll go from there .
So look , now I'm getting ready to go ahead and just add my infused olive oil .
I like to use garlic .
I'll put that down in the description box , you know , and then pin it in the number one comment just by branch and vine .
These are the things that just like like really like level everything up , ok ?
So now what I'm gonna do is we're just gonna go ahead .
Look , we all season up .
You can see that you can see all of the flavor .
That's that jerk seasoning right now .
We'll just add it , ok ?
Look if it look like it's more than what you saw in the very beginning .
Look , I'll be using this square , right ?
So what I do is when I see the bigger pieces , you know , because when they start getting , you know what I mean , you could just take them and just break them and have like that , they can pick up some of the fine on the bottom to get some of the flavor and just cook .
Remember it only needs 6 to 7 minutes , ok ?
So look , I should have address this part earlier .
You see this like your leftover seasoning .
If you guys get yourself some of them jars as long as you can put a lid on the top , it stay air tight .
I say this right here .
Probably last you like at least six months .
You know what I mean ?
You know , 5 to 6 months .
That's good .
So I'm gonna set this to the side .
I've already died down my onions .
Now , I wanna go ahead and do my bell peppers , right ?
Because this is gonna be key .
But don't forget we left a lot of fine and inside of the uh inside of our pot , we're gonna pick all of that up with this , right ?
So let me get this dice down and then we go from there .
So look when I tell you it's key to like how you slice these ?
Look , we're not gonna dice them .
I'm gonna just go ahead and just , you know , sort of do them like this then if they're too big , I'll clean them up .
But right now I gotta admit to you guys listen , if you ever smelled jerk seasoning , you know what I mean ?
You know how you can smell a little bit of that sweetness .
All of that is good .
I can smell it all then I smell these fresh , you know bell peppers .
Oh my goodness .
Ok , so look , I've already chopped it down but I wanna show you guys because I want all my peppers to go at the same time .
Look this right here is a habanero , right ?
You normally would make this probably with uh a scotch bonnet but I don't know how easy it is to find a scotch bonnet , you know , everywhere doesn't have it , especially at my little local store .
But they got these , these were make for a great substitution .
I'm gonna go ahead and see DC these and then I'm gonna go ahead and chop them down .
So I want you guys to look , I went ahead and put a medium flame under here .
You see all of that inside of there .
That's all that I find that's that , you know , infused olive oil and pick up that jerk seasoning .
Now , what I'm gonna do is I'm gonna give it just a little , little bit more .
Yeah , but like that .
And don't forget we got shrimp .
I'm gonna go ahead and get your shrimp out the way .
So now I'm gonna go ahead and drop these in .
But I'm gonna do something a little different with these .
That's nice and hot , right ?
Look at the color .
See , I was picking up everything over .
I'm running around the edge of it and these hicks clad pots and pans .
Listen , it's non stick .
So you really don't get to find that you're used to , but it's in there folks .
What's up everyone and welcome to the club today , we're doing a remake of one of my first lessons on this channel .
Today , we're drawing charmer from Pokemon .
Let's begin on the top left side of the page and draw a half circle for the top of the head .
So we start on the outside , start by going up towards the top , just gonna run this out all the way across and then back down on the right .
Let's go all the way back over to the left and draw the bottom edge of the eyelid and curve this down and then in and then round up the top of the eye and go up round this out and then pull that down to the side of the head .
Let's line up the inside corner of the eye all the way over towards the right .
Draw the bottom end of the eyelid going out and then up and it will connect the ends with that same curve all the way around to the top and then back down on the right .
Just put a little bit in there and get everything going right because now we're getting ready to come with our veggies .
So you've been following me , you know how I like to get down first .
I still always start with my onions .
So look , this is one minute right now .
We come with the rest of our veggies .
That's up to you .
How much veggie you wanna put in there .
I chop down the whole thing .
Sometimes I use a quarter .
I really go for the visual .
I know it's about to taste too , but I like for all my dishes to look great .
You know what I mean ?
So I look at my color .
So these are sweating down .
I like this .
All right .
So I got a pot already .
It already got my , you know , my water boiling look today I'm gonna be using you guys can use whatever you like this time .
I'm going for this .
Look , right .
So I'm gonna go ahead and cook these style because then we're gonna finish them up and get them nice where they're supposed to be inside of this .
All right .
So I like where I'm at .
I'm sweating down nicely .
It's time to go .
Look at this right here .
Look at this cloth .
That's a freaking nature right there .
I'm gonna go ahead and just drop him in like that .
Put a smile on my face .
It's so big .
I can barely get , hopefully he's in here .
You know what ?
Let me see .
There we go .
I want you guys to take a look right there .
Why does that make me so happy when I miss that way .
Notice I put it on top , right ?
Because I don't want that to go down on the bottom and start to burn on the pot because once I put my garlic in there , I like to keep it moving right now we start cooking this .
Once that heat gets on it , you should be able to smell that garlic right off at the back .
I want you guys to pay attention to this right here .
Look , I'm using coconut milk .
This right here .
Gives it that , you know , that flavor , but you guys can use , you know , heavy whipping cream .
So we only need about one cup close enough .
I know I was taught in school .
You're supposed to bend down .
Look see at eye level and all of that .
If I was baking , I'd make sure .
But I'm gonna say that look like it's about right .
So now look , I want you guys to notice how I did coconut chicken stock right here .
This is gonna be my flavor .
So I'm gonna go ahead and start adding my coconut in here right now .
That's all right .
Let's go ahead and get that in there .
Check my flame .
Make sure I'm at a medium .
So I got my coconut and now I'm coming with my stock .
I'm gonna bring this up to a boil .
As soon as I get it up to a boil a little bit more heat on it , then we're gonna cook it down and we're gonna let it try to like do you know , do a stick and thing on his own ?
We coming back up to a boil when I get it right here , then I'm gonna go ahead and I'll start adding my chicken to it and everything inside of it .
All of the flavor , anything to sweat off or dripped off of my chicken , I'll just put it all in there and then you don't have to worry about this .
Let's add that fold on the inside of the eye starting on left curl this up and then out line this up on the right going in the opposite direction .
Now we're gonna move down and draw the top edge of the mouth .
Let's line up with the outside of the eye , step down , gonna curve the mouth coming down and then in .
Now we just gonna bend that down towards the center .
Let's work our way up along the right side .
Stop like going up and then out and then that up towards the eye .
Let's go back to the left and draw the bottom of the mouth from the outside .
We're gonna step in curb the mouth coming down around the side , just gonna pull that up to the right corner of the mouth .
And now we're gonna add in some fangs on the left side come down and then up like a V and one on the right .
And I'm gonna add two small things along the bottom going up and then down one more on the right now , on the left side , I'm gonna drop the edge of the tongue sting from the bottom up and in underneath the mouth .
Let's move to the center and draw the nostrils .
We need a gap .
We got two short angle lines , one on the left and one on the right .
Let's go all the way back over to the left side and round out the cheek .
You start from the base of the eye , cut it out and then down around the corner of the mouth , round up the head , it's gonna pull it in towards the chin that's gonna bend that back up towards the right side to right about there and then going over to the right side and come straight down .
Then the head come in into the back of the neck .
Now , from here , we're gonna work our way down the right side of the body , start from the base of the neck .
And this here folks , this is Rasta pasta , right ?
Put a little parsley in here , get this mixed in , put some on the top and then we can go from there .
OK , folks .
Now it's the moment of truth , you know what I mean ?
Uh Man , I got a bowl right here but I really don't need a bowl .
You know what I mean ?
Let you cool .
You know , I'll be trying to do that photo shop .
I mean that photo , what is it ?
What am I trying to do ?
Make this food into a beauty pageant ?
You know , a superstar .
But I'm gonna go ahead and just start like this and I , I don't know if I said this in this video .
Listen , we taste our food in stages , right ?
If it doesn't have enough salt and then you guys go ahead whoever got their bowl , let them do it .
But this right here is a great base folks .
Hey , truly , this right here is fire .
Now , listen , there's gonna be some of you guys ain't never had roster pasta , you know before .
You know what I mean ?
Let's at the top of the leg on the inside because in coming back out , I'm just gonna bend this down towards the heel .
Let's add in those cloths .
I'm gonna start from the heel cur the foot going out and then down and then from the point we go up round this out and then pull it back down towards the bottom .
And then we'll layer two more claws in behind , starting on the side , go out and then down , go up , tuck that in behind .
I'll do that one more time and then from the top of the last car cur the foot going up and in underneath the thigh .
Now that we've drawn the right side of the body , let's move over to the left side of the body tucked in behind the thigh .