The Houston Cookbook

(MUSIC) HOUSTON THE MOST ETHNICALLY DIVERSE CITY IN AMERICA. WE EAT NOW HOW THE REST OF THE COUNTRY WILL BE EATING IN 30 YEARS. WITH MORE THAN 10,000 RESTAURANTS AND CUISINES FROM OVER 70 COUNTRIES AND AMERICAN REGIONS THIS IS A GOOD PLACE TO BE A FOODIE. AND LIKE ME, A LOVER OF INTERNATIONAL FLAVORS.

FROM MY CULINARY STUDIES OVERSEAS TO FAMILY DINNERS IN NICARAGUA, I'VE REALIZED THERE'S SOMETHING SPECIAL ABOUT SHARING A RECIPE. YOU SHARE YOUR CULTURE. YOU SHARE YOUR STORY. SO,

I'M GOING ON A JOURNEY

TO MEET AND COOK WITH SOME OF THE PEOPLE THAT CALL HOUSTON HOME.

DAVID

I'M CHEF DAVID CORD A. LET'S BUILD THE HOUSTON COOKBOOK. (MUSIC) WE'RE ON OUR WAY TO MEET A DEAR FRIEND KIRAN VERMA, A MASTER OF INDIAN CUISINE IN THE GHANDI DISTRICT. INDIAN, PAKISTANI AND MIDDLE EASTERN RESTAURANTS FILL THE STRIP CENTERS AROUND HILLCROFT AND HARWIN.

AND MARKETS HERE IMPORT SPECIALTY INGREDIENTS AND SPICES THAT YOU CAN'T FIND ANYWHERE ELSE. WE CAN GET EVERYTHING WE NEED RIGHT HERE TO MAKE AN AUTHENTIC INDIAN DISH. HEY, CHEF.

KIRAN

HELLO.

DAVID

HOW ARE YOU?

KIRAN

WONDERFUL.

DAVID

GREAT TO SEE YOU.

KIRAN

GREAT TO SEE YOU! READY FOR SOME SPICE SHOPPING TODAY?

DAVID

YEAH, WHERE ARE WE? ABSOLUTELY! THIS IS AWESOME.

KIRAN

GRAB A BASKET. SO I'M GOING TO TAKE YOU TO THIS AISLE AND THIS WILL HAVE ALL OF THE SPICES WE ARE GOING TO USE TO COOK CHICKEN TIKKA MASALA TODAY.

DAVID

BEAUTIFUL. I CAN'T WAIT TO LEARN.

KIRAN

SO, DO YOU SEE THIS CORIANDER? IT'S GOING TO BE MORE FLAVORFUL WHEN IT'S WHOLE AND WE'LL ROAST IT AND GRIND IT WHEN WE COOK. WHOLE CHILIES. THESE ARE THE CUMIN SEEDS.

CINNAMON STICKS. CARDAMOM.

DAVID

IS USING INGREDIENTS THAT HAVE BEEN AROUND A LONG TIME, INGREDIENTS FROM THIS NEIGHBORHOOD, FROM THIS STORE, PART OF WHAT MAKES YOUR CUISINE AUTHENTIC?

KIRAN

YOU KNOW YOU REPLACE SOME OF THE THINGS FROM, LIKE, AMERICAN GROCERY STORES BUT THAT WOULD BE ONLY IF YOU CAN'T GET FROM THESE STORES. SO I WOULD NOT USE ANY OF THOSE. WHAT COMES FROM INDIA HAS A TOTALLY DIFFERENT FLAVOR AND A COLOR TO IT THAN THE ONES YOU GET IN REGULAR AMERICAN STORES.

DAVID

SO IT'S WORTH A VISIT.

KIRAN

IT'S A WORTH A VISIT.

DAVID

IT'S WORTH THE TRIP.

KIRAN

YEAH, IT'S WORTH THE TRIP. WE'VE GOT OUR INGREDIENTS, SO NOW WE'RE OFF TO KIRAN'S RESTAURANT AN ESTABLISHED SPOT FOR FINE INDIAN DINING. DAVID, YOU WANT TO START TOASTING THE SPICES

DAVID

ABSOLUTELY!

KIRAN

WHILE THE TOMATOES ARE BEING ROASTED?

DAVID

THIS IS?

KIRAN

CUMIN. PEPPERCORN. CLOVES. STAR ANISE.

IT'S A BLACK CARDAMOM. AND THE REASON YOU ARE TOASTING IS SO THE SPICES WILL RELEASE ITS OILS.

DAVID

THEY COME ALIVE!

KIRAN

NOW YOU HAVE MACE BARK, CINNAMON AND MY MOST FAVORITE BAY LEAVES.

DAVID

LOOK AT THE SIZE OF THESE LEAVES.

KIRAN

YEAH.

DAVID

SO TELL US THE STORY BEHIND CHICKEN TIKKA MASALA. WHAT'S THE HISTORY? I KNOW IT CROSSES MANY DIFFERENT COUNTRIES.

KIRAN

IT DOES!

DAVID

AND FOR ME, AND I THINK A LOT OF PEOPLE; IT'S THE FIRST INTRODUCTION TO THE INDIAN CUISINE.

KIRAN

THIS ACTUALLY CAME FROM THE MUGHAL TIMES IN INDIA. WHAT IT IS, IF YOU SEE, THIS INVOLVES A LOT OF SPICES TO MAKE CHICKEN FOR ABOUT 6 TO 8 PEOPLE. BUT THIS BECAME A VERY RESTAURANT POPULAR DISH BECAUSE IT WAS A LUXURY ITEM.

DAVID

IN THE BLENDER?

KIRAN

YES, SO BASICALLY THIS IS A FRESHLY GROUND GARAM MASALA. THIS YOU CAN EMPTY OUT BECAUSE WE'RE GONNA USE THIS. NOW YOU'RE GONNA BLEND THE TOMATOES IN THE SAME BLENDER. SO NOW GO AHEAD AND POUR THIS SAUCE.

ALL THIS BLENDED TOMATOES.

DAVID

YOU GET THAT SWEET CHAR.

KIRAN

WE'LL USE HALF OF THE SPICES IN THE SAUCE, AND HALF IN THE MARINADE.

DAVID

OH, BEAUTIFUL.

KIRAN

SO NOW, WE ARE GONNA PUT SOME SALT. ONE STEP, WHICH I HAVEN'T TOLD YOU THE SECRET; WE ARE GOING TO CHOP HALF A POUND OF BUTTER INTO SMALL CUBES AND DROP IT IN THERE.

VO

THIS IS A LOT OF WORK, BUT TRUST ME, IT'S WORTH IT. THE KEY TO MAKING A GREAT INDIAN DISH IS COMPLEXITY OF FLAVOR.

DAVID

ALRIGHT, SO TALK TO ME ABOUT MARINADE.

KIRAN

NOW I'M GOING TO GO AHEAD AND PUT A MIXTURE OF SALT AND PEPPER JUST TO SEASON THIS. WE ALWAYS PUT TURMERIC. OF COURSE, IT'S FOR FLAVOR BUT ALSO IT'S FOR HEALTH BENEFITS. NOW I HAVE FRESHLY SQUEEZED LEMON JUICE, AND THEN YOU HAVE GINGER AND GARLIC PASTE.

I'VE ALREADY MIXED BOTH OF THEM IN HERE.

DAVID

OKAY.

KIRAN

I USE MUSTARD OIL. MUSTARD OIL IS VERY CLEAR, IT ALMOST LOOKS LIKE CLARIFIED BUTTER TO YOU.

DAVID

YEAH.

KIRAN

SO NOW I'M GONNA PUT A LITTLE BIT OF PAPRIKA, A LITTLE BIT OF CHILI POWDER AND A LITTLE BIT OF CAYENNE POWDER. THIS IS GOING IN THE YOGURT.

DAVID

IN THE YOGURT IT TENDERIZES

KIRAN

IT TENDERIZES.

DAVID

I'M SURE IT PROTECTS THE MEAT FROM DRYING OUT AS WELL.

KIRAN

IT DOES! IT ADDS LIKE A MOISTURE. WE'RE GONNA KEEP IT FOR ABOUT 6 TO 8 HOURS. WE ARE GONNA GRILL THIS BUT WE GRILL IT IN OUR TANDOOR.

DAVID

YES!

KIRAN

AT HOME, OF COURSE, WE'LL COOK IT ON THE GRILL OR YOU CAN DO IT IN THE OVEN.

DAVID

IN THE OVEN.

KIRAN

YEAH. YOU CAN BAKE IT, BROIL IT.

DAVID

SO WE'RE GONNA STRAIN THE TOMATO SAUCE? JUST PRESS OUT ALL THE GOODNESS.

KIRAN

YOU CAN ADD CREAM TO IT AT THIS TIME SO IT WILL KEEP COOKING. I'M GONNA GO AHEAD AND ADD CLARIFIED BUTTER, ONION, GARLIC

DAVID

AND LET ME GUESS, GINGER?

KIRAN

GINGER.

DAVID

OH GOD, THAT SMELLS SO GOOD. ARE YOU READY FOR CHICKEN?

KIRAN

YEAH.

DAVID

YEAH.

KIRAN

THESE ARE ALL THE THREE PAPRIKA, CHILI POWDER

DAVID

AND CAYENNE.

KIRAN

AND CAYENNE WE ADDED. I LOVE THE TASTE OF ALL THE THREE PEPPERS; YELLOW, RED AND GREEN. SO GO AHEAD AND

DAVID

READY FOR THE SAUCE?

KIRAN

NOW ADD YOUR SAUCE TO IT.

DAVID

OKAY.

KIRAN

THIS IS MY QORMA SAUCE ALREADY READY.

DAVID

CASHEWS AND ALMONDS THAT HAVE BEEN SOAKED

KIRAN

IN THE WATER

DAVID

TO SOFTEN THEM UP.

KIRAN

AND THEN YOU

DAVID

HYDRATE.

KIRAN

YEAH.

DAVID

AND WE BLEND THEM WITH, I THINK, CREAM? I GOTTA GET IN THERE.

KIRAN

GOOD. I'M GLAD YOU LIKE IT.

DAVID

DELICIOUS.

KIRAN

CHEERS TO HOUSTON AND OUR CULINARY SKILLS.

DAVID

AND OUR FRIENDSHIP. THANK YOU. TRADITIONALLY, CHICKEN TIKKA MASALA IS SERVED WITH RICE AND NAAN BREAD. NOW FOR A TASTE OF MEXICO.

THIS CLOSE TO THE BORDER, ABOUT A FOURTH OF HOUSTONIANS SPEAK SPANISH. IT'S A CHILE, HABANERO?

LADY

SPEAKING SPANISH. TEX-MEX COOKING IS A BIG PART OF OUR CULTURE. BUT AUTHENTIC INTERIOR MEXICAN CUISINE IS A BIT HARDER TO FIND. IN MONTROSE THERE'S A LITTLE PLACE CALLED CUCHARA.

IT'S A MEXICO CITY -INSPIRED BISTRO. AFTER YEARS OF LOVING HER FOOD, I'M EXCITED TO FINALLY MEET THE OWNER ANA BEAVEN.

DAVID

ANA?

ANA

YES.

DAVID

HOW ARE YOU?

ANA

MUCHO GUSTO.

DAVID

MUCHO GUSTO.

ANA

WELCOME.

DAVID

WHAT A BEAUTIFUL PLACE!

ANA

THANK YOU. WELCOME. I'M HAPPY YOU'RE HERE.

DAVID

THANK YOU. IS THIS WHERE WE'RE GONNA BE?

ANA

THIS IS WHERE WE'RE GONNA BE.

DAVID

HOLA. SPEAKING SPANISH. THIS IS BEAUTIFUL. LOOK AT ALL THIS GORGEOUS BARRO

ANA

THANK YOU.

DAVID

YEAH. THIS LOOKS LIKE MOLE VERDE, RIGHT?

ANA

THAT'S WHAT WE'RE GOING TO PREPARE, MOLE VERDE. VERY SIMPLE RECIPE. EASY TO MAKE AT HOME.

DAVID

I LOVE IT. WHAT DO WE HAVE?

ANA

WELL, WE'RE GONNA HAVE THE BOILED TOMATILLOS, THE SERRANO PEPPERS, WE HAVE PUMPKIN SEEDS, SESAME SEEDS, CILANTRO, HOJA SANTA, GARLIC AND ONION.

DAVID

HOJA SANTA. TELL US ABOUT HOJA SANTA.

ANA

HOJA SANTA IS FROM OAXACA. IT WAS REALLY HARD FOR US TO FIND IT IN HOUSTON SO WE DECIDED TO GROW IT AND THAT'S PROBABLY THE SECRET TO THIS MOLE.

DAVID

THAT'S A HUGE LEAF.

ANA

TRY IT. IT'S PRETTY PERFUMEY.

DAVID

IT'S KINDA FLORAL.

ANA

SAME FAMILY AS BASIL

DAVID

IT LOOKS LIKE A GIANT BASIL.

ANA

BUT MORE FLORAL. CORRECT.

DAVID

YEAH.

ANA

CORRECT. IT ADDS A LITTLE FLAVOR TO THE MOLE.

DAVID

WHAT'S SO IMPORTANT ABOUT THE CLAY?

ANA

THE CLAY IS REALLY TO INFUSE FLAVOR INTO YOUR DISHES. LIKE MY GRANDMA OR THE COOKS AT THE RESTAURANT DO HAVE DIFFERENT CLAY FOR DIFFERENT VEGETABLES. YOU'RE NEVER SUPPOSED TO MIX THEM.

DAVID

IT'S PROBABLY TAKEN SOME OF THE FLAVOR.

ANA

THE CLAY ABSORBS. CORRECT.

DAVID

YEAH, THAT MAKES SENSE.

ANA

SO WE'RE GONNA FRY THE SEEDS FIRST BECAUSE THAT'S THE PROCESS THAT TAKES A LITTLE LONGER. WE USE OLIVE OIL.

DAVID

AND MOLE VERDE IS FROM WHERE? FROM WHAT REGION?

ANA

MOLE VERDE IS FROM OAXACA AND IN MEXICO CITY WE ALSO HAVE A VERSION OF IT, USUALLY WITHOUT THE HOJA SANTA. MY GRANDMOTHER LEARNED IT FROM HER SISTER'S MOTHER-IN-LAW, WHO WAS A WOMAN. AND SHE BASICALLY TOLD MY GRANDMA AND HER SISTERS TO COOK.

DAVID

SO THIS IS A FAMILY RECIPE.

ANA

IT IS.

DAVID

I LOVE THIS. WE'RE GETTING SOME DEEP SECRETS.

ANA

IT IS. IT IS A FAMILY RECIPE.

DAVID

SO WE FRIED THE PAPITAS AND THE SESAME. WHAT COMES IN NEXT?

ANA

WE'RE GONNA DO GARLIC, AND WE'RE GONNA DO ONION. JUST REGULAR CUPS.

DAVID

ALL OUR BEAUTIFUL AROMATICS.

ANA

I KNOW.

DAVID

I WANNA SMELL LIKE THIS ALL DAY. JUST CARRY IT WITH ME. NOW SINCE YOU'VE BEEN DOING THIS RECIPE IN HOUSTON, HAS IT EVOLVED AT ALL FROM THE FAMILY RECIPE OR HAS IT STILL STAYED THE SAME?

ANA

IT HAS STAYED TOTALLY TRUE TO THE RECIPE. MY GRANDMOTHER CAME TO CUCHARA'S OPENING 6 YEARS AGO. AND SHE IS REALLY MEAN AND SHE ATTEST TO THE AUTHENTICITY OF HER RECIPES.

DAVID

YOU KNOW YOU'RE GETTING ON A SENSOR.

ANA

YEAH. MORE THAN HONEST. MORE THAN HONEST.

DAVID

ALRIGHT, THAT IS SOME BEAUTIFUL GOLDEN COLOR. ARE WE THERE?

ANA

IT'S READY!

NEXT STEP

LET'S TAKE IT TO THE BLENDER.

DAVID

TO THE BLENDER?

ANA

YES. SO WE ARE GOING TO BLEND.

DAVID

HOW MANY TOMATILLOS?

ANA

LET'S DO A FEW. LET'S SO MAYBE 3 OR 4.

DAVID

3? GOT THIS LITTLE GUY.

ANA

LITTLE BIT OF WATER.

DAVID

WATER? YEAH.

ANA

YES. AND THEN

DAVID

SERRANOS?

ANA

YOU ADD THE SERRANOS.

DAVID

3?

ANA

IT'S UP TO YOU.

DAVID

UP TO TASTE?

ANA

IT'S UP TO YOU. LET'S SEE HOW SPICY IT TURNS.

DAVID

OKAY. LET'S DO 2.

ANA

OKAY. JUST TO BE SAFE.

DAVID

AND A LITTLE BIT OF THE WATER AS WELL?

ANA

LITTLE BIT OF THE WATER. AND LET'S ADD A PINCH OF SALT JUST TO START. SO, HOJA SANTA, YOUR FAVORITE, NEW FAVORITE. CILANTRO.

LET'S FRY IT! AND IT HAS TO SIMMER. WE HAVE TO LET IT BE THERE FOR GOOD FIVE, TEN MINUTES.

DAVID

OKAY.

ANA

DON'T MOVE IT. JUST LET IT UNDERSTAND THE HEAT, THAT IT HAS TO BE PERFECT.

DAVID

ANA, THIS LOOKS AMAZING.

ANA

WE'RE GONNA PLATE IT FOR YOU ON TOP OF A HOJA SANTA. AND WE HAVE SOME TORTILLAS FOR YOU. BRING A SPOON AND LET'S GO SIT OVER THERE SO YOU CAN TRY IT.

DAVID

OKAY.

ANA

SO, GET YOUR TORTILLA, DIP IN YOUR MOLE. WE PUT SOME REFRIED BEANS ON THE SIDE JUST IN CASE YOU FIND IT TO SPICY BUT I THINK YOU DID REALLY GOOD ON THE PROPORTIONS OF THE PEPPER. GOOD TOUCH. REALLY GOOD.

DAVID

I COULD DO THIS EVERYDAY.

ANA

DO YOU APPROVE OF HIS MEASUREMENTS? I GUESS SO. YOU DID REALLY GOOD.

CUCHARA CHEF

SPEAKING SPANISH

DAVID

THAT'S WHAT THE CITY OF HOUSTON DOES BEST. I THINK THIS CITY IS SUCH A WELCOMING PLACE FOR NEW IDEAS AND NEW CULTURES. NO ONE CARES WHO YOUR PARENTS WERE OR WHERE YOU CAME FROM. YOU COME WITH TALENT AND WITH A GOOD IDEA.

IT'S ONE OF THE MOST WELCOMING PLACES AND YOU'RE DEFINITELY BRINGING ALL OF THAT. SO, THANK YOU.

ANA

THANK YOU. HOUSTON HAS ONE OF THE LARGEST VIETNAMESE POPULATIONS IN THE U.S. IN PARTS OF WHAT WE CALL 'ASIATOWN' - NEAR SAM HOUSTON TOLLWAY AND BELLAIRE BOULEVARD EVEN THE STREET SIGNS ARE IN VIETNAMESE. ONE OF THE MOST POPULAR VIETNAMESE DISHES IN HOUSTON IS PHO.

IT'S A NOODLE SOUP WITH A SILKY BROTH THAT MAY SOON RIVAL TACOS AND BARBECUE AS THE 'NATIONAL DISH OF HOUSTON.' I'VE SO BEEN LOOKING FORWARD TO LEARNING HOW TO MAKE IT. SO, WE'RE GOING TO PHO-ONE A SMALL RESTAURANT RUN BY THE VU FAMILY IN THE ENERGY CORRIDOR.

THO

HEY. HOW ARE YOU?

DAVID

HI.

THO

HEY, I'M THO. NICE TO MEET YOU.

DAVID

NICE TO MEET YOU.

THO

THIS IS MY MOM, KIM VU.

KIM

I'M KIM VU.

DAVID

THANK YOU FOR HAVING ME. I'M EXCITED TO SEE HOW YOU MAKE YOUR PHO.

THO

PLEASE, FOLLOW US AND WE'LL SHOW YOU WHAT WE GOT.

DAVIS

AWESOME.

THO

ALRIGHT, WE'RE GONNA LET YOU DO MOST OF THE WORK HERE. SO WE HAVE ALREADY A POT HERE READY WITH 5 GALLONS OF WATER ALREADY BOILED.

DAVIS

OKAY. WHAT DO WE HAVE HERE? SO WE HAVE SOME BRISKET, IT LOOKS LIKE?

THO

BRISKETS. WE GOT SOME SHANK AND BONES.

KIM

BRISKET FAT.

THO

AND BRISKET FAT TOO. SO WE WANNA KEEP SOME FATS THAT HAVE, LIKE, THE FLAVOR THAT GOES IN THE BROTH. WE'RE GONNA GO WITH THE GINGER FIRST.

DAVID

OKAY.

KIM

GINGER AND SALT.

THO

AND THE SALT. SO NOW WE JUST ADD THE BONES.

DAVID

AND THESE ARE THE SHANKS YOU SAID?

THU

YEAH.

DAVID

SHOULD WE GO WITH THE BRISKET?

KIM

YOU CAN WAIT FOR THE

DAVID

OKAY. IT'S COMING TO A BOIL.

THU

WE'LL WAIT TILL IT'S BOILING AND WE ADD THE BRISKETS IN THERE. THE WATER IS BOILING SO IT'S READY TO GO. WE CAN START PUTTING IN THE REST OF THE MEAT.

DAVID

WE SORTA LET THIS HOT FOR HOW LONG? SPEAKING VIETNAMESE

THO

HALF AN HOUR.

DAVID

SO THESE ARE ALL THE IMPURITIES COMING OUT FROM THE BONES THAT WE'RE GONNA SKIM OFF OF THE TOP. SO WE'RE GONNA ADD THE STAR ANISE, JUST ABOUT A CUP OF SUGAR AND A CUP OF FISH SAUCE.

THO

SO NOW WE WAIT. SAME PROCESS OF TAKING THE RESIDUE. WE'RE GONNA DO THAT MULTIPLE TIMES. ALRIGHTY.

SO NOW WE'RE JUST GONNA PUT EVERYTHING ON THE BOWL. WE HAVE THE NOODLES READY. SO THAT'S THE MEAT THAT YOU JUST SLICED, THE BRISKET, SOME BRISKET FAT, SHANK, THE TENDON THAT SHE CUT OUT OF THE BONES THAT YOU GUYS JUST SAW EARLIER ON.

DAVID

GELATINOUS AND DELICIOUS.

THU

YES. SOME MEATBALLS. AND OF COURSE, THE MEDIUM RARE. WE CALL IT MEDIUM RARE BECAUSE AS WE POUR ON THE BROTH

DAVID

IT'LL COOK.

THU

IT'LL COOK ITSELF. AND JUST ADD THE GREENS. GREEN ONIONS, CILANTRO, AND SOME WHITE ONIONS.

DAVID

THAT WAS REALLY FUN. I CAN'T WAIT TO DIG IN.

THU

YES!

DAVID

TELL US THE CORRECT WAY TO EAT THE PHO.

THU

SO, KIND OF WHAT I SAY TO ALL MY CUSTOMERS, TEST THE BROTH FIRST.

DAVID

I WANNA SAY IT'S A VERY CLEAR, CLEAN BROTH.

THU

SO THAT'S HOW WE TRY TO DO, SO THE LONG PROCESS IS TO MAKE THE BROTH CLEAR. BUT, WE KEEP THE FLAVOR AS GOOD AS WE CAN.

DAVID

SO YOU GUYS ARE MORE THAN JUST TWO GENERATIONS IN THE RESTAURANT INDUSTRY.

THU

YES, WE GO BACK INTO THE THIRD GENERATION. SO, THE PHO ITSELF IS THE RECIPE OF MY GRANDFATHER AND HE HAD MULTIPLE RESTAURANTS BACK IN VIETNAM IN THE '60S AND '70S. IN SEOUL, THE VIETNAM WAR IN '75, SO THAT'S WHY THEY HAD TO MOVE TO THE UNITED STATES AND STARTED BUILDING UP IN NEW ORLEANS IN 1982. BUT THEN KATRINA HIT AND WE KINDA START OUR LIFE AGAIN BACK IN

DAVID

AND THAT'S HOW YOU ENDED UP IN HOUSTON?

THU

HOUSTON. YES!

DAVID

YOU FIND THAT HOUSTONIANS ARE PRETTY FAMILIAR WITH VIETNAMESE CUISINE IN GENERAL?

THU

I THINK HOUSTONIANS ARE VERY OPEN TO EVERYTHING. THE CITY IS SO DIVERSE. YOU CAN FIND ANY BACKGROUND IN THE CITY AND EVERYBODY IS WILLING TO TRY ALL THE FOOD THAT WE HAVE HERE. SO IT'S SUCH A PLEASURE TO SEE ANYBODY TO COME OVER IN OUR RESTAURANT TO TRY OUR FOOD.

THE CITY'S PALATE CONTINUES TO CHANGE THANKS TO IMMIGRANTS AND REFUGEES WHO COME FROM ALL OVER THE WORLD AND BRING THEIR CULTURE WITH THEM. WE EVEN HAVE OUR VERY OWN LITTLE NIGERIA IN WEST HOUSTON NEAR I-69 AND BISSONETT. A STAPLE IN MANY NIGERIAN HOUSEHOLDS IS EGUSI SOUP. YOU EAT IT WITH A STICKY DOUGH CALLED FUFU.

I CAN'T WAIT TO TRY IT.

KAVACHI

HI, DAVID. HOW ARE YOU?

DAVID

GREAT TO MEET YOU.

KAVACHI

WELCOME.

DAVID

SO I GOTTA TELL YOU, BEING FROM CENTRAL AMERICA, WE USE A LOT OF THE SAME INGREDIENTS IN AFRICA AND CENTRAL AMERICA.

KAVACHI

I KNOW.

DAVID

BUT I'VE NEVER SEEN A LOT OF THESE INGREDIENTS. WHAT DO WE HAVE IN FRONT OF US?

KAVACHI

WE HAVE SMOKED FISH, WE HAVE CRAYFISH, WE HAVE BEEF, WE HAVE GOAT MEAT, WE HAVE STOCKFISH WHICH IS FLAVORFUL, WE HAVE POMO WHICH IS COW SKIN, THEN WE HAVE SHAKI WHICH IS

DAVID

TRIPE, YEAH.

KAVACHI

TRIPE, AND THEN WE HAVE OUR MAGGIE, WE HAVE OUR SALT, OUR HABANERO, OUR MELON SEEDS AND THEN WE ALSO HAVE OUR PALM OIL. USUALLY WHEN WE'RE MAKING OUR EGUSI PASTE, WE'LL ACTUALLY BOIL THIS, WE ADD SOME WATER, WE ADD THE EGUSI, THEN WE ADD PALM OIL. WE'LL TAKE ABOUT 20 TO 30 MINUTES TO GET THIS RICH PASTE.

DAVID

OKAY.

KAVACHI

WE'RE GONNA GO AHEAD AND SOAK OUR CRAYFISH AND OUR SMOKED FISH. IF YOU CAN HELP ME BRING IT OVER HERE.

DAVID

OKAY.

KAVACHI

YOU'RE GONNA GO AHEAD AND POUR SOME WATER AND THEN ALSO WITH THIS ONE. SO WHAT WE'RE GONNA DO IS WE'RE GONNA LET THIS SIT AND SOAK FOR A LITTLE BIT AND THEN WE'RE GONNA COME BACK. WE'RE GONNA GO AHEAD AND GET OUR SMOKED FISH DRAINED AND THEN WE'RE GONNA ALSO REMOVE SOME OF THE IMPURITIES FROM THE CRAYFISH.

DAVID

OKAY.

KAVACHI

WE'RE GONNA USE THE SMOKED FISH TO ADD A LOT OF FLAVOR AND A LOT OF NIGERIANS LOVE WHEN THEY SEE THE SMOKED FISH. SO NOW WE'RE GONNA GO AHEAD AND CHOP OUR ONIONS AND HABANERO. I DON'T LIKE USING REGULAR WATER SO WHAT I USUALLY DO IS JUST USE THE BEEF BROTH TO ADD JUST A LITTLE BIT OF THAT FLAVOR. GO AHEAD AND BLEND IT.

AFTER WE'RE DONE BLENDING, WE'RE GONNA GO AHEAD AND ALSO BLEND THE HABANERO.

DAVID

OKAY.

KAVACHI

JUST THROW IT IN THERE. OKAY, SO NOW WE ARE READY TO GET OUR EGUSI SOUP ON.

DAVID

LET'S DO IT.

KAVACHI

OKAY. SO GO AHEAD AND GET THE EGUSI.

DAVID

OK.

KAVACHI

WELL THIS IS EGUSI WITH THE PALM OIL.

DAVID

THIS IS THE MELON SEED AND THE PALM OIL.

KAVACHI

THERE YOU GO. GO AHEAD AND POUR SOME OF THE MEAT BROTH IN. JUST A LITTLE BIT. AND WE CAN GO AHEAD AND GET ME SOME OF THE ONIONS.

OKAY. LET IT BOIL JUST FOR A LITTLE BIT.

DAVID

WHAT'S THE STORY BEHIND EGUSI SOUP? IS THIS SOMETHING THAT'S COMMON IN EVERY NIGERIAN HOME AND EVERY NIGERIAN KITCHEN?

KAVACHI

IT'S SO CRAZY BECAUSE WHEN IT COMES TO NIGERIA, WE HAVE ABOUT 320 TRIBES. EVERYBODY KNOWS ABOUT EGUSI SOUP. IT'S VERY POPULAR. FOR THEM TO SPEND TO MAKE EGUSI SOUP, IT TAKES A LOT OF TIME.

DAVID

IT'S A LUXURY.

KAVACHI

SO GO AHEAD AND HELP ME POUR IN SOME OF THE

DAVID

YEAH, YOU WANNA DO THE CRAYFISH?

KAVACHI

YEAH. AND YEAH GO AHEAD AND YOU CAN START GIVING ME SOME OF THE SMOKED FISH.

DAVID

OKAY.

KAVACHI

AND I'M GONNA BE ADDING IN SOME OF THE MAGGIE JUST TO KINDA GIVE IT SOME FLAVOR AND ALSO GO AHEAD AND BRING ME SOME OF THE BLENDED PEPPER. JUST GO AHEAD AND START ADDING THE MEAT.

DAVID

OKAY. THIS IS OUR GOAT MEAT?

KAVACHI

YES, THIS IS OUR GOAT MEAT, JUST THROW IT IN THERE.

DAVID

TRIPE.

KAVACHI

AND THEN THE POMO. THERE YOU GO. SO GO AHEAD AND PUT THE STOCK FISH. NOW WHAT I WANT YOU TO DO NOW IS

DAVID

JUST BREAK IT UP?

KAVACHI

BREAK IN PIECES. AND JUST ADD SOME OF THE BEEF. TRY SOME OF IT. THIS IS GOOD!

DAVID

YEAH? I'M COMING IN.

KAVACHI

GO AHEAD AND TRY.

DAVID

SO SAVORY.

KAVACHI

SO WE'RE THERE, WE'RE THERE. IN THE MEANTIME, WE CAN

DAVID

THERE'S THE HEAT.

KAVACHI

YOU TASTE IT?

DAVID

THERE'S THE HEAT.

KAVACHI

I LOVE MY EGUSI SOUP. I LOVE ALL MY SOUPS, ACTUALLY, SPICY. IF IT DOESN'T HAVE SPICE AND FLAVOR, I'M NOT HERE FOR IT. SO WHAT WE'RE GONNA DO NOW IS

DAVID

I LOVE IT.

KAVACHI

IS JUST LET THIS COOK A LITTLE BIT. WE'RE GONNA GO AHEAD AND GET READY FOR THE FUFU.

DAVID

SO THIS I RECOGNIZE. WE CALL IT YUCCA IN CENTRAL AMERICA.

KAVACHI

AND WE CALL IT CASSAVA.

DAVID

CASSAVA.

KAVACHI

WE ALSO CALL IT GARRI. WE'RE GONNA ACTUALLY MAKE OUR GARRI FUFU WHICH IS RIGHT HERE. THIS IS A DRIED FRIED GARRI. WE'RE GONNA BE POURING THIS IN HOT BOILING WATER.

OUR GOAL IS TO MAKE IT A LITTLE BIT NOT BUMPY. PRO! LOOK AT YOU. FIRST TIME MAKING FUFU.

DAVID

FUFU?

KAVACHI

YES. GARRI. OK SO WHAT WE'RE GONNA DO NOW IS WE'RE GONNA GO AHEAD AND MOVE OVER. I WANT YOU TO GO AHEAD AND JUST BE ADDING THE SPINACH WHILE I TURN.

DAVID

OKAY.

KAVACHI

WE'RE GONNA GO AHEAD AND LET THIS COOK JUST FOR A LITTLE BIT. WE HAVE OUR FUFU; WE HAVE OUR EGUSI. SO NOW IT'S TIME FOR US TO EAT.

DAVID

LET'S EAT!

KAVACHI

DAVID, I WANT YOU TO MEET SAFARI, MY MOM.

DAVID

SAFARI. LET'S FUFU. SO JUST DIP?

KAVACHI

TO WASH YOUR HANDS. NOW THIS IS THE REAL ART OF EATING FUFU.

DAVID

OKAY.

KAVACHI

NOW WHAT WE CALL FUFU BACK HOME IS SWALLOW. THAT'S WHAT WE CALL FUFU. SO WHY IT'S CALLED SWALLOW IS BECAUSE YOU'RE NOT SUPPOSED TO CHEW IT; YOU'RE SUPPOSED TO SWALLOW IT.

DAVID

JUST GULP.

KAVACHI

SO YOU'RE GONNA HAVE TO PICK UP PICK A SMALL PIECE AND JUST ROLL IT. AND THEN WHAT YOU'RE GONNA DO IS SCOOP IT IN YOUR SOUP.

DAVID

YEAH?

KAVACHI

THEN TRY. IT'S GOOD?

DAVID

THIS IS REALLY GOOD.

KAVACHI

IT'S GOOD? AWESOME.

SAFARI

YOU DID VERY GOOD WORK.

KAVACHI

THANK YOU!

SAFARI

CONGRATULATIONS.

VO

OK WE'VE GATHERED A FEW FAMILY RECIPES NOW AND LEARNED A LITTLE BIT ABOUT THE TRADITIONS THAT BROUGHT THIS DELICIOUSNESS TO HOUSTON. BUT WHAT HAPPENS OVER GENERATIONS IS THAT THESE FOOD TRADITIONS MIX WITH EACH OTHER AND THE FLAVORS OF TEXAS. THAT'S WHAT MAKES OUR FOOD SCENE UNIQUE. THAT'S WHAT QUY HOANG AND HIS PARTNERS DO AT BLOOD BROTHERS BBQ.

THEIR POP-UPS IN MIDTOWN HAVE A CULT FOLLOWING.

DAVID

HI, QUY!

QUY

YES, SIR.

DAVID

DAVID.

QUY

NICE TO MEET YOU.

DAVID

WHAT DO YOU GOT GOING ON HERE TODAY?

QUY

TODAY I GOT A BEEF BELLY. WE'RE GONNA DO SOME BEEF BELLY BURNT ENDS WITH A KOREAN GOCHUJANG BARBEQUE SAUCE. WE GOT THIS KOREAN DRY RUB THAT WE MAKE. HAS SOME BROWN SUGAR, SALT, PEPPER, SESAME SEEDS, GOCHUGARU, WHICH IS A KOREAN CHILI FLAKE.

SO IF YOU WANT JUST RUB IT DOWN REAL GOOD.

DAVID

JUST DRY RUB, YEAH!

QUY

YOU KNOW JUST COVER BOTH SIDES. RUB IT IN REAL GOOD.

DAVID

AND WE'RE GOING TO A SMOKER?

QUY

WE'LL THROW THIS IN THE SMOKE AT 275. IN THE SMOKER.

DAVID

THAT'S A BEAUTIFUL SET UP, MAN.

QUY

THAT'S IT.

DAVID

SO THAT'LL GO FOR 6 HOURS

QUY

YEAH, THAT'LL GO FOR 6 HOURS UNTIL IT FORMS A REALLY NICE BAR.

DAVID

SO THIS HAS ALREADY BEEN IN FOR 6 HOURS? AND YOU SAID YOU PRESS IT. WHAT DOES THAT MEAN?

QUY

SO WHEN IT COMES OUT THE SMOKER, I PUT IT IN BETWEEN, YOU KNOW, TWO SHEET PANS AND THEN JUST WEIGH IT DOWN WITH WHATEVER YOU HAVE.

DAVID

YOU SISTER, JUST PUT HER ON TOP?

QUY

YEAH, WEIGHTS, SMALL BOOKS, WHATEVER. I NORMALLY DO THAT OVERNIGHT. LET IT COOL DOWN. ONCE IT'S COOLED DOWN, WE CUBE IT UP, PUT MORE SEASONING ON TOP AND THEN ALSO OUR HOUSE MADE BARBEQUE SAUCE WITH GOCHUJANG.

DAVID

YOU USE GOCHUJANG PASTE?

QUY

YES, THE GOCHUJANG PASTE.

DAVID

AND JUST BLEND IN WITH SOME ASIAN PEAR?

QUY

YEAH, PEARS, VINEGAR. THEN THAT JUST

DAVID

THAT'S GONNA TENDERIZE IT EVEN MORE.

QUY

OH, YEAH. JUST SAUCE IT UP REAL GOOD. AND THEN THIS IS GONNA GO BACK IN THE SMOKER FOR ANOTHER COUPLE OF HOURS.

DAVID

SO, QUY, YOU'RE VIETNAMESE?

QUY

VIETNAMESE.

DAVID

AND GOCHUJANG IS KOREAN. ARE YOU GUYS DRAWING FROM CUISINES?

QUY

HOUSTON FOODS, REALLY. YOU CAN, YOU KNOW, DRIVE DOWN THE LONG POINT AND GET GOOD KOREAN FOOD. YOU CAN DRIVE DOWN TO ALIEF, GET GOOD VIETNAMESE FOODS. SO WE'RE REALLY TRYING TO SHOWCASE THE DIVERSITY OF HOUSTON.

DAVID

TRUE HOUSTON BARBEQUE. ALRIGHT, SO JUST A RECAP. WE WENT 6 HOURS FULL SEASONED, PRESSED, CUBED, MARINATED, SEASONED, AND THEN WE'RE GOING BACK IN FOR ANOTHER 2 HOURS.

QUY

YES, SIR. BACK IN THE SMOKER.

DAVID

LET'S DO IT. OH MY GOD. SUCH BEAUTIFUL COLOR. YOU GOT A NICE BARK ON THERE.

IT'S EXPLOSIVE, DUDE.

QUY

THANK YOU.

DAVID

AMAZING. SO WHAT'S THE BEST COMING EVENT FOR THIS?

QUY

WE DO A KOREAN SALAD DRESSING WITH SOME LEAF LETTUCE SHREDDED UP.

DAVID

TO MAKE IT HEALTHY RIGHT?

QUY

YEAH, THAT'S OUR ONE HEALTHY THING YOU KNOW.

DAVID

RIGHT, YEAH. LET'S DO IT. YEAH.

QUY

GRAB THAT. SO WE HAVE HERE'S SOY SAUCE, APPLE CIDER VINEGAR, SESAME OIL.

DAVID

AND SESAME OIL? WOULD IT BE KOREAN WITHOUT SESAME OIL?

QUY

ALRIGHT. SUGAR.

DAVID

LET IT COME.

QUY

YEAH, KOREAN

DAVID

WHAT'S THIS?

QUY

KOREAN RED CHILI PEPPERS, GOCHUGARU. GREEN ONIONS.

DAVID

YUM.

QUY

AND GARLIC.

DAVID

AWESOME. WE'LL JUST DRESS SOME SALAD AND PUT THE BEEF ON TOP?

QUY

YEAH, FOR SURE. GOT SOME PICKLED RED ONIONS AND JALAPEOS.

DAVID

AWESOME. THANK YOU.

QUY

THANK YOU.

DAVID

YEAH, IT LOOKS GREAT. DUDE, LOOK AT THE BARK ON THAT.

QUY

YEAH, GOTTA HAVE BARK IN TEXAS, RIGHT?

DAVID

IT'S GOT THE BITE TOO. FOOD CONNECTS US. IT'S OFTEN OUR FIRST INTRODUCTION TO A NEW CULTURE. AND IT'S NOT JUST ABOUT EATING - WE EXPERIENCE FOOD TOGETHER.

PUT IT ALL OVER. ALL OVER. GUYS, THANK YOU SO MUCH FOR COMING TODAY. I GOTTA TELL YOU THIS WAS AN INCREDIBLE WEEK.

I GOT TO SPEND SOME TIME IN SOME REALLY COOL KITCHENS AND CELEBRATE THE DIVERSITY, THE COLOR AND THE FLAVORS OF THE CITY OF HOUSTON. CHEERS TO HOUSTON.

EVERYBODY

CHEERS!

DAVID

YEAH. OUR BEST MEMORIES HAPPEN AROUND THE TABLE. IT'S THE ULTIMATE EQUALIZER. LET'S SHARE OUR RECIPES.

LET'S TALK ABOUT WHERE OUR FAMILIES ARE FROM. LET'S BRING SOMETHING NEW TO THE TABLE. BECAUSE FOOD IS AN INTERNATIONAL LANGUAGE. IT BRINGS US TOGETHER.

AND IT'S WHAT MAKES HOUSTON STRONG.