[31 - 33] [Music] all right guys obviously this is not my
[33 - 34] all right guys obviously this is not my kitchen i'm out here in l.a with my guy
[34 - 39] marquez from the green bay packers
[42 - 44] [Applause] what's going on he's a very passionate
[44 - 45] what's going on he's a very passionate cook as well
[45 - 46] and he's joining me in the kitchen today
[46 - 48] to make some black and salmon pasta for
[55 - 55] all right so i'm going to go ahead and
[56 - 57] start prepping this onion why don't you
[57 - 58] take a minute to tell the people
[58 - 60] uh kind of what got you into cooking
[60 - 62] yeah man so um i've been cooking
[62 - 64] kind of my whole life you know i learned
[64 - 66] from my grandma and my dad
[66 - 69] you know coming from new orleans so just
[69 - 72] being you know part of that culture you
[72 - 74] know food's been a big thing
[74 - 77] um so been cooking just learning stuff
[77 - 79] you know over my years of time
[79 - 81] just rocking out what was uh one of one
[81 - 82] of the first things that you learned how
[83 - 84] uh constantly that was the first day i
[84 - 86] learned how to cook was pasta um
[86 - 88] good choice for our dish today i
[88 - 90] actually didn't learn how to make like
[90 - 93] you know the original sauce um not using
[93 - 94] the jar until like
[94 - 96] probably like five years ago man so
[96 - 97] there we go i have an experiment with
[98 - 100] that um actually you used one ear recipe to
[100 - 101] um actually you used one ear recipe to kind of get me
[101 - 103] to that next step of like what i wanted
[103 - 105] to be and where with my pasta to go
[105 - 107] so you know fox is one of my favorite
[107 - 108] foods to make um
[108 - 109] so i think that's been really cool for
[109 - 111] me to just keep experimenting and trying
[111 - 112] different things
[112 - 114] so with all the working out that you do
[114 - 115] obviously for your profession are you
[115 - 117] good with eating pasta year-round or do
[117 - 118] you have a specific diet
[118 - 121] man i i do not have a diet i literally
[121 - 123] must be honest
[123 - 125] man i can eat candy every day and go out
[126 - 127] and still perform well in round four
[128 - 129] three i like so all right so we're gonna go
[129 - 131] i like so all right so we're gonna go ahead and start prepping the salmon
[131 - 132] uh i'm gonna go down with a little bit
[132 - 135] of seasoned salt at first
[135 - 136] i'm gonna prep one and then i'm gonna
[136 - 138] let you do the other one so you wanna uh
[138 - 140] you know season from up high that way
[140 - 142] you get good surface area coverage
[142 - 144] particularly with like the uh the chili
[144 - 145] powder that we're gonna use
[145 - 146] because that's gonna give it that nice
[146 - 149] blackened look going down with a little
[150 - 152] shout out to my people in the uh
[152 - 154] mid-atlantic region
[154 - 157] yeah i got old bay and green bay not not
[157 - 158] the wrong bay
[158 - 160] the wrong bay you can definitely get it
[160 - 162] uh it ain't something that's
[162 - 165] used a lot you know speaking of that
[165 - 167] how's the food in green bay um believe
[167 - 169] it or not probably
[169 - 171] at our facility has the the best food um
[171 - 172] obviously because
[172 - 174] you know we got a lot of athletes who
[174 - 175] care about their diets and stuff and i'm
[175 - 177] not one of those guys so
[177 - 180] right believe it or not um but no i
[180 - 181] think our facility has
[181 - 182] some of the best food i mean there's
[182 - 184] good places all around that has good
[184 - 187] food in green bay but i think for sure that's
[187 - 188] in green bay but i think for sure that's um
[188 - 190] one of the places that i would eat at
[190 - 192] regularly is our facility
[192 - 194] that's a good answer you know especially
[194 - 196] in the contract year right
[196 - 199] yeah so how long have you been in the
[200 - 202] league for those that don't know this is uh
[202 - 204] for those that don't know this is uh going to be my fourth year
[204 - 206] okay so you know all been with green bay
[206 - 207] they drafted me
[207 - 209] out of south florida fifth round right
[211 - 213] i like the the focus that you got on the
[213 - 214] season yeah man this is important that's
[214 - 216] the most important thing
[216 - 217] that's the most important thing all
[217 - 219] right so now we're going to flip it over
[219 - 224] and do the money side or
[226 - 226] all right so on the presentation side i
[226 - 227] try to take my time a little bit
[227 - 230] i like to add the chili powder last
[230 - 231] because that's going to give it that
[232 - 234] blackened look so that's the top layer
[235 - 237] um we're also using the smallest cutting
[237 - 238] board in america because we're in an
[240 - 241] airbnb um so we're working with what we got
[241 - 243] um so we're working with what we got guys
[243 - 244] so we're going down with the seasoned
[244 - 247] salt a little bit of garlic powder
[247 - 248] you want to kind of layer the flavors
[250 - 253] throughout a little old bay and then last but not
[253 - 254] a little old bay and then last but not least we're going to use the chili
[254 - 255] powder we talked about
[255 - 256] and again that's going to give a nice
[256 - 259] color on the center what's comfort food
[260 - 263] uh comfort food man candy candy
[263 - 266] no peretto i love desserts um
[266 - 268] i was kind of like sweets was like my
[268 - 270] go-to never had a cavity though
[270 - 273] yeah i never had a cavity but um that's
[274 - 276] impressive now i love just like different types of
[276 - 278] now i love just like different types of chickens um steak barbecue
[278 - 280] right anything less like you know soul
[280 - 282] food or southern food
[282 - 284] that was like kind of what we grew up on
[284 - 285] so what city did you grow up in
[285 - 288] saint petersburg florida nice i like
[288 - 289] that's uh near tampa right yeah 30
[289 - 290] minutes away man
[290 - 292] 727. i'm gonna go ahead and get ready to
[292 - 294] boil our pasta noodles i'm gonna use
[294 - 296] some chicken stock to add some flavor to
[297 - 299] um i'm gonna you know fill it up with
[299 - 300] water as well
[300 - 301] if you don't have chicken stock or
[301 - 303] chicken broth you can use water with a
[303 - 304] little bit of salt you always want to
[304 - 306] saute your pasta water
[306 - 307] all right so we found an angle that
[307 - 309] makes me look a little bit shorter
[309 - 310] but we're going to go ahead and start
[310 - 311] searing the salmon and then we're going
[311 - 313] to pop it into the oven
[313 - 315] so i like to use avocado oil because it
[315 - 317] has a high smoke point it's a 500 degree
[319 - 322] and it's also good for you for those of
[322 - 323] you out there that care about that all
[323 - 324] about health you know
[324 - 328] all about health right just kidding
[328 - 331] from the candy guy
[334 - 334] all right so the skill is up to
[334 - 335] temperature now we're going to go ahead
[335 - 336] and lay the salmon in
[336 - 338] you always want to lay the salmon or any
[338 - 340] meat for that matter away from you
[340 - 342] that way you avoid any splatter you
[342 - 343] don't want to burn yourself
[343 - 345] and then press down for maximum surface
[345 - 347] area contact to get that color we're
[347 - 348] looking for all right
[348 - 357] so why you do that come on there you go
[360 - 360] beautiful the word on the street is you
[360 - 362] got your own youtube channel on the way
[362 - 363] yeah youtube a little bit about that
[363 - 366] youtube channel coming soon very soon
[366 - 367] um i kind of just want to let people in
[367 - 369] on my life you know my my everyday life
[370 - 373] from video games to cooking to traveling
[373 - 376] fashion um it's something that i kind of
[376 - 377] just wanted to do i feel like it'd be a
[378 - 380] let fans just see other parts of me they
[380 - 382] don't get to see outside of football
[382 - 384] right so i think that's smart cool thing
[385 - 388] no why not when uh when did you say the
[388 - 390] channel is launching uh coming really really
[390 - 391] is launching uh coming really really soon actually
[391 - 394] um got me a good youtube manager um
[394 - 396] and we're working on some content got
[396 - 397] all kind of stuff going on
[397 - 399] manager yeah man because i definitely
[399 - 400] don't have time especially when the
[400 - 401] season rolled around
[401 - 404] right um so i got some good i got some
[404 - 406] good ideas some good content
[406 - 407] that i'm gonna be creating so i think
[407 - 409] it's gonna be fun nice
[409 - 410] all right so we got the color that we're
[410 - 412] looking for we're gonna go ahead and
[414 - 417] got that nice blackened
[421 - 421] there you go professional
[421 - 423] no meat man i like it man of many
[424 - 429] talents going in with some butter [Music]
[429 - 430] [Music] we're gonna allow that butter to melt a
[432 - 437] take a nice big spoon
[437 - 449] slide them up [Music]
[449 - 451] [Music] once the butter melts we'll baste it and
[451 - 452] then pop it in the oven until it hits
[453 - 455] 145 now it's time to uh baste the sandwich
[455 - 459] now it's time to uh baste the sandwich you want to tilt the ceiling towards you
[461 - 461] and just flip the butter up going for
[462 - 465] base it up there you go
[474 - 474] i see our chicken stock has come up to a
[474 - 477] boil we're using penne noodles today
[477 - 479] we're just gonna add those all right so
[479 - 480] we're gonna melt this butter
[480 - 481] once the butter melts we're going in
[482 - 483] with some onion and some garlic
[483 - 485] let that sweat down a little bit and
[485 - 487] then we're gonna add in our heavy cream
[487 - 492] our uh parmesan cheese and some spinach
[492 - 494] and make kind of like a cream sauce here
[494 - 496] so we have uh some
[496 - 499] butter garlic and onions which makes the
[499 - 500] house smell amazing
[500 - 501] next we're going with some better than
[501 - 503] bouillon vegetable base
[503 - 505] just a teaspoon because it's got a lot
[505 - 506] of salt in it so you don't want to go
[506 - 507] crazy on that
[507 - 509] first time seeing that one yeah you
[509 - 510] could always add a little bit
[510 - 512] so the key with like seasoning and stuff
[512 - 513] is you could always add a little bit
[514 - 515] more later but once it's in there you
[515 - 516] can't take it out
[516 - 517] and take it right so you want to kind of
[518 - 520] you know add so much water to it and
[520 - 523] kind of right uh dub it down a little
[524 - 526] bit the cream will help with that too so
[526 - 528] the cream will help with that too so right now we're just sweating down the
[528 - 531] the onions and the garlic letting it
[532 - 535] infuse the flavor into the sauce here
[536 - 537] the flavor into the sauce here and then we're going to add in that
[541 - 541] all right those are your show now what
[541 - 543] we got going on we got we got a double
[543 - 545] fist though yeah man we got to just
[545 - 560] we got a little pasta stirring
[563 - 563] almost minute or two
[563 - 565] all right so as you can see here we got
[565 - 566] a good boil going so
[566 - 571] the sauce is reducing a bit
[573 - 573] i'm gonna add the spinach in there let
[573 - 575] that wilt down
[575 - 578] just kind of cook into the sauce and
[578 - 579] then we'll reduce the heat
[579 - 581] and then add in the parmesan cheese and
[581 - 583] then we'll season it to taste
[583 - 584] so you want to do this over low heat
[584 - 586] because if it's too hot this is one of
[586 - 588] the common mistakes people make when
[588 - 589] they're making a cream sauce
[589 - 591] if you add the cheese when it's smoking
[591 - 594] hot it'll start to separate and it'll be
[594 - 596] like super oily so if you've ever made
[596 - 598] like a cream sauce or alfredo or mac and
[599 - 601] cheese and that's probably good right there and
[601 - 603] and that's probably good right there and uh it gets real oily and cools at the
[603 - 605] top that's because the heat was too
[605 - 608] hot and it caused it to suffer use a
[610 - 612] trail or coats the back of a spoon is another
[612 - 613] or coats the back of a spoon is another way to kind of
[613 - 617] test it tips and tricks
[617 - 620] yours truly they should make it happen
[620 - 620] come to the time
[620 - 623] we've got to give it a good taste test
[623 - 624] see where it's at
[624 - 625] and then we can kind of adjust the
[625 - 627] seasoning try not to burn your tongue
[627 - 636] i'm really bad at that
[638 - 638] maybe add a little bit of garlic let the
[638 - 640] cheese melt a little bit more
[640 - 644] maybe just a hint of seasoning
[653 - 653] fresh it up so it's pressure though all
[653 - 655] right that'll be
[655 - 657] feel me that's garlic and then we add
[666 - 666] hey you got to be flat you know flat
[666 - 668] when you season it
[668 - 670] so come out smooth you know so that's
[670 - 675] like that's the one
[675 - 677] starting to thicken up nicely and then
[677 - 679] when we add that pasta in there a little
[679 - 680] bit of the pasta water residual pasta
[680 - 681] water will go in there
[682 - 683] and the starch content from the pasta
[683 - 684] water will help thicken the sauce a
[684 - 685] little bit more too
[686 - 687] a little seasoned salt i think we're
[687 - 689] good to go all right so
[689 - 692] this is a team sport cooking is also
[692 - 693] so we're going to add in the noodles as
[693 - 696] you stir it into the sauce
[696 - 699] with the sand on all right
[700 - 703] so now that we got that
[703 - 706] get us a money shot
[708 - 708] we got our pasta a little spinach in
[709 - 710] there you guys can add whatever veggies you
[710 - 713] you guys can add whatever veggies you want you got asparagus mushrooms
[713 - 716] really whatever you want there we go
[716 - 717] that's an athlete size plate we might as
[717 - 719] well use all of this
[726 - 726] all right well we got a backup salmon on
[727 - 730] top and some parsley
[730 - 738] and some parsley there we go there we go
[741 - 741] one for the road there's that parsley
[741 - 743] for a pop of color and brace yourself
[743 - 744] for a trademark
[744 - 747] money shot say it with me guys looking
[748 - 750] good and we're going down with a little bit
[750 - 756] and we're going down with a little bit more old bay because why the hell not
[758 - 758] all right guys everybody wrap this up
[758 - 759] nothing left to do but give it a taste
[760 - 761] test i appreciate you coming through of
[761 - 763] i appreciate you coming through of course man i think we should definitely
[763 - 764] got to do this again let the people know
[764 - 765] where they can find you or follow you
[765 - 769] all my socials uh mbs underscore 11. i
[769 - 770] had a great time
[770 - 771] you know i enjoyed it every second of it
[771 - 773] learned a lot you know i enjoyed it i
[773 - 775] had a great time man
[775 - 778] now let's give it a taste gotta get a
[778 - 780] piece of salmon
[780 - 785] see the salmon still nice and moist
[788 - 788] yes sir yes sir
[788 - 792] good job yes sir
[793 - 793] and there you have it folks that's my
[793 - 795] recipe for blackened salmon pasta
[795 - 797] hope you enjoyed it if you did please
[797 - 798] give me a thumbs up make sure to hit
[798 - 799] that subscribe button and
[800 - 802] that bell to enable notifications and as
[802 - 806] always thank you for your support