Ozarks FOX AM-Culture Fest Food with Nelly and Yolanda Part 2-09/10/19


Jeremy: WELCOME BACK. YOA — YOLANDA IS HERE. YOU JUST MADE THE BEST CEVICHE I HAVE EVER HAD IN MY LIFE. RIGHT BACK WE GOT BACK KELLY SAYS DO YOU WANT TO MOVE THAT? NO, I DON’T. I LOVE IT. Kelly: MY NOSE IS RUNNING FROM ONE BITE. IT IS AMAZING, IT TRULY IS. Jeremy: CHEF NELLY, WHAT ARE YOU MAKING NEXT? NEXT IS PERUVIAN — [INAUDIBLE] IT IS PERUVIAN CHICKEN POTATO SALAD MADE IN THE UNITED STATES. IT IS VERY NICE. IT MEANS SOMEONE FROM LIMA. YOU KNOW LIMA AND THAT IS THE CAPITAL OF PERU. IN THE 1800’S THIS WAS PREPARED ESPECIALLY FOR THE SOLDIERS WHO WERE FIGHTING AGAINST THE SPANIARDS FOR THE INDEPENDENT — INDEPENDENCE WAR. WE ARE TALKING EARLY 1800’S. THEY WOULD PREPARE THIS FOR THEM. AND THAT’S WHY THE NAME STUCK. I LOVE THAT. YOLANDA, WHAT IS THE BASE AND THE TOP? I CAME PREPARED WITH THE PERUVIAN — I’M SORRY. IT IS THE PERUVIAN POTATOES. IT IS A POTATO — IT IS THE POTATO THAT COMES WITH THE LIME AND THE PERUVIAN PEPPERS. VERY LIGHT. VERY LIGHT. NO SPICY. THE SALAD IS CHICKEN TODAY. IT IS CORN AND BLACK PEP EVERY. CASH DASH AND — AND BLACK PEPPER. IT IS AVOCADO AND EGGS AND OLIVE AND BELL PEPPERS. AND PARSLEY. A LITTLE BIT OF MAYO. THE ORIGINAL RECIPE WAS BASICALLY THE POTATOES, THE MASHED POTATOES WITH TUNA FISH. NOW YOU CAN USE ANY FILLING LIKE CHICKEN. I AM CURIOUS. CAN I TRY A TINY BITE OF THIS? THIS IS KIND OF THE SAME FLAVOR OF WHAT WE TRIED, BUT IT DOESN’T HAVE THE HAWKS. IT IS GOOD. I LOVE IT. Jeremy: YOLANDA, WHAT ARE YOU MAKING AT CULTURE FEST THIS WEEKEND? YOU NAME IT. WE ARE BRINGING THE WORLD TO SPRING FEED. THERE ARE SO MANY ETHNICITIES TAKING PART IN THIS, AND OF COURSE LIKE ANY FESS — FESTIVITIES, THERE WILL BE MU — MUSIC AND DANCING FOR THE CHILDREN AND A FASHION SHOW. IT FEELS LIKE 50 PEOPLE WILL BE IN THE FASHION SHOW WITH AUTHENTIC OUTFITS FROM DIFFERENT COUNTRIES FROM IRELAND TO POLAND TO LATIN AMERICA AND AFRICA AND SO FORTH. IT IS SUPPOSED TO BE A LOT OF FUN. IT IS THE FIRST ANNUAL. OF COURSE WE ARE WORKING WITH THE CITY OF SPRINGFIELD, AND THEY ARE HELPING A LOT. YOU NAME IT AND IT WILL BE SO MUCH FUN. FROM 10:00 A.M. TO 4:00 P.M., AND AFTER 4:00 P.M., I AM GOING TO GO TO BED. Kelly: IT IS A LOT TO PUT TOGETHER. I AM GOING TO BE DANCING. Kelly: ARE YOU DANCING BY YOURSELF OR DO YOU HAVE A GROUP THIS. WITH OUR GROUP. Kelly: I WOULD LOVE TO SEE THAT. IT IS ADULTS, YOUTH AND CHILDREN. Kelly: THAT WILL BE SO NICE. IT HAS BEEN A LOT OF WORK, BUT WE ARE THANKFUL YOU ARE DOING IT. Jeremy: I HAVE TO TAKE A PHOTO. THIS IS SO GORGEOUS. Kelly: IT IS SO PRETTY. Jeremy: I CAN’T EVEN STAND HOW GORGEOUS IT IS. THAT IS SO UNBELIEVINGABLE. UNBELIEVABLE. LOOK AT THAT. Kelly: CAN WE TRY NOW? Jeremy: LET’S SEE. OF. AND BY THE WAY WE WERE TALKING ABOUT POTATOES AND THERE ARE A VARIETY OF POTATOES, ALL COLORS. 3,000 KINDS. IT IS A COUNTRY THAT HAS THE MOST VARIETY. Kelly: I LOVE THIS. THIS IS SO DELICIOUS. IT IS THE PERUVIAN SALAD. Kelly: I LOVE PERUVIAN FOOD. Jeremy: WOW! OH MY GOSH! I WILL HAVE EMPANADAS TOO. IT IS A DIFFERENT KIND. I HAVE A SAUSAGE EMPANADA AND A CHICKEN, SPINACH, PARMESAN LIKE THE VEGGIE AND ALSO TAMALES AND THE DIFFERENT KIND. Jeremy: I LOVE TAMALES. THEY ARE NOT ONLY THE DOUGH MADE DIFFERENTLY THAN MEXICAN TAU MALIES. — TAMALES. THE MEXICAN TAMALES THE DOUGH HAS THE LARD AND THE SALT AND THE CHICKEN BROTH OR THE PORK BROTH OR WHATEVER, AND OF COURSE BAKING POWDER. THESE ARE VERY DIFFERENT. IT IS VERY DIFFERENT BECAUSE I USE OIL AND NOT USE LARD. I USE ONION AND GARLIC AND THE DOUGH. THE MASA IS ONLY GARLIC AND A FEW KIND OF PERUVIAN PEPPERS AND OREGANO AND BLACK PEPPER. Kelly: I WAS GOING TO SAY, IT IS RED BECAUSE OF THE PEPPERS AND THE CUMIN? THAT WAS GREAT. AND NOW THIS LOOKS HOMEMADE, THE DOUGH. EVERYTHING — EVERYTHING IS HOMEMADE. IT IS DIFFERENT CHILIS. THE DOUGH AND EVERYTHING IS ALL BY HAND. Jeremy: WHAT ARE SOME OF THE TRADITIONAL FILLINGS OF EMPANADS? BEEF, CHICKEN. MORE TRADITIONAL IS CHICKEN OR BEEF. RIGHT NOW THE BEEF IS — SOMETIMES THE BEEF IS GROUND BEEF AND SOMETIMES IT IS STEAK. Kelly: I WAS GOING TO ASK YOU ABOUT THAT. EMPANADAS IS A DISH ALL OVER LATIN AMERICA. SO MANY OF THE DISHES WE HAVE ARE ONLY FOR THIS COUNTRY OR EVEN IN PERU. IT CHANGES. EMPANADAS ARE UNIVERSAL, SPAIN, LATIN AMERICA, THE CARIBBEAN — ITALY. Kelly: THANK YOU BOTH SO MUCH. THIS IS WONDERFUL AND THE FOOD IS AMAZING. WE LOOK FORWARD TO SEEING YOUR DANCE ON SATURDAY IN THIS — AT THIS BEAUTIFUL EVENT. IT IS VERY IMPORTANT. Jeremy: BE ON C STREET ON SATURDAY. COMING UP, WE ARE PLAYING BLANK SPACES. COME RIGHT BACK. I NEED ONE MORE BITE OF THAT. THAT’S AMAZING. IT REALLY IS.

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