[1 - 1] all right people as you can see we have
[1 - 2] a special guest in the house today you
[2 - 5] probably know him as eat waso across all
[5 - 7] social media platforms we're making
[7 - 8] something out of his brand new cookbook
[8 - 10] something out of nothing what's what it
[10 - 12] mean today today we got a salmon and
[12 - 14] crab pasta for all those Alfredo
[14 - 15] Warriors you know you want to make
[15 - 17] something quick at home this the recipe
[17 - 20] to do can't wait let's make it happen
[20 - 21] all right so we got our salmon right
[21 - 23] here two beautiful filets but we're
[23 - 25] going to take the skin off today now if
[25 - 26] you want to keep the skin on that's
[26 - 28] perfectly fine some people like it today
[28 - 30] we're going to take it off quick tip you
[30 - 32] just want to take the salmon on the
[32 - 35] darker side the more this is a thicker
[35 - 37] side of the skin take your
[40 - 43] knife and and to gently cut it right
[43 - 46] and and to gently cut it right there so you want to get something like
[46 - 51] this mhm and then just take your thumb
[51 - 53] so pretty much you're going to grab that
[53 - 56] skin and it's going to peel right off
[56 - 58] take your thumb slide it you may lose
[58 - 60] some of the meaty part but
[62 - 64] that and then so if you had a bigger
[64 - 65] fillet you literally could go just like
[65 - 67] this so we're going to just take that
[67 - 70] skin peel this cap
[70 - 72] back another little Pro tip for you guys
[72 - 74] if you struggle with the grip you can uh
[74 - 76] use like a paper towel or something like
[77 - 80] that definitely so there we go go just like
[80 - 82] definitely so there we go go just like that and we are going to be cutting this
[82 - 84] salmon up in a nice Cube so don't worry
[84 - 87] about it being too perfect just like
[87 - 91] that and there you go EXP skin removal
[91 - 93] right there These are nice you got right
[93 - 96] yeah pretty nice man all right guys so
[96 - 97] once you have the skin removed we're
[97 - 98] going to go ahead and cut it down into
[98 - 101] bite-size pieces about like this maybe
[101 - 103] about an inch and a half or so on the
[103 - 104] thinner side you can probably leave it a
[104 - 106] little bit larger because it's going to
[106 - 107] be thin you wanted to cook at about the
[107 - 109] same rate as the the thicker pieces all
[109 - 110] right we don't we don't want no raw
[110 - 114] salmon so try to cut it evenly you know
[114 - 115] as you said so that everything Cooks at
[115 - 117] the same time you know if you don't know
[124 - 124] then we'll get them in this mixing bowl
[124 - 125] so we can season them
[125 - 128] up going to top this with some jumbo
[128 - 131] lump crab very excited about that yes
[131 - 134] Seafood lovers this one is for you you
[134 - 135] can even switch this up if you want to
[135 - 136] and you know add some shrimp in there
[136 - 139] add some Lobster little crawfish
[139 - 140] whatever your heart desires all right so
[140 - 142] we got our salmon diced into some some
[142 - 144] cubes you know what I mean so now it's
[144 - 146] time to season the season is a really
[146 - 147] simple it's kind of some of the stuff
[147 - 149] that you will always use if you want to
[149 - 150] allp purpose my man hands an allp
[150 - 152] purpose that you can use or you can do
[152 - 154] it by yourself so we're going to hit it
[154 - 158] with some paprika some garlic powder
[158 - 160] little freshly cracked black pepper some
[160 - 162] chili powder oregano and just a dash of
[162 - 164] salt I'm going add the salt last just so
[164 - 166] you can kind of you know adjust how you
[166 - 168] want to but if you can't have salt leave
[168 - 170] it out now we're going to add on some
[170 - 171] olive oil just to get the seasoning to
[171 - 173] coat well cuz if not you may end up when
[173 - 175] you want to sear it like all the season
[176 - 177] is sticking to one side falling off so
[177 - 179] we're going to try to eliminate that by
[179 - 182] coating it little olive oil so I got the
[182 - 183] olive oil on there let's go ahead and
[183 - 188] hit that with little dried
[191 - 191] oregano ahead pop the top off that
[191 - 194] little bit get in I I did hear something one
[194 - 196] bit get in I I did hear something one time somebody told me with a regano you
[196 - 197] know sometimes it has a little seeds in
[197 - 199] there so you got to like crunch it up
[199 - 200] with your hand to unlock some more of
[200 - 203] the flavor so I try that at home let me
[203 - 204] know if it works add on some of that
[206 - 208] chili powder it's going to give it a nice
[208 - 209] powder it's going to give it a nice color as well as the smok p
[211 - 214] [Music] paprika some of that on
[214 - 216] paprika some of that on there smells amazing I love the smell of
[216 - 219] smoke paprika can't go wrong with that
[219 - 221] some of that garlic powder so how do you
[221 - 223] like your salmon cooked you a medium
[223 - 226] medium well well done I'mma well done
[226 - 228] and make it juicy you know what I mean I
[228 - 230] I I sometimes it just throws me off the
[230 - 231] Well Done people in the comments are
[231 - 233] very excited that you said that the Well
[233 - 236] Done crew y'all rock with me get some of
[236 - 238] this black PE how do you like it I like
[238 - 241] myi yeah no I can't now steak steak yes
[241 - 243] I could do steak but it's something
[243 - 246] about biting into a piece of
[246 - 249] fish you do about half a teaspoon of
[249 - 250] salt in there and then really get that
[250 - 252] all mixed up about biting into a piece
[252 - 254] of fish if it's not well done it makes
[254 - 256] you think I'm eating sushi you don't
[256 - 259] like sushi n there's the
[259 - 261] problem certain Sushi man like I'm
[261 - 264] trying to I try to get into the um it
[264 - 265] takes a little bit of you got to start
[265 - 268] slow work your way up right right go
[268 - 269] right into sash what is it the shashimi
[269 - 272] where the raw fish on top yeah I can't
[272 - 274] can't do that one all right so we got
[274 - 275] some beautifully seasoned salmon here
[276 - 277] nice little seasoning blend from zo
[277 - 279] looking good we let that sit on the side
[279 - 281] and get started on our sauce sir all
[281 - 283] right guys so while zo prepares the
[283 - 284] seasoning blend for the Alfredo sauce
[284 - 286] I'm going to go ahead and Min up some
[286 - 288] garlic a little parsley for garnish we
[288 - 290] got three big cloves of garlic let's
[290 - 292] give them a little whack huge cloves and
[292 - 294] then we're going to dice them up yes sir
[294 - 296] what seasoning you got over there same
[296 - 298] seasoning that we use on the S we're
[298 - 299] going to keep this very simple for you
[299 - 302] all and if you want prior to starting
[302 - 303] the recipe you can just make you know a
[303 - 305] little bit of the seasoning in the bowl
[305 - 306] use it throughout the recipe but again
[306 - 309] we're going to use about like a teaspoon
[309 - 311] or so teaspoon or two of each seasoning
[311 - 313] again to season our alfredo sauce
[313 - 316] alfredo sauce is going to be very simple
[316 - 317] got some fresh ingredients so again
[318 - 320] chili powder onion pow I mean yeah chili
[320 - 322] powder garlic powder paprika better to
[322 - 324] mix all that up just so you don't have
[324 - 325] to be standing over the stove if you
[325 - 326] want you can just stand over the stove
[326 - 328] and add it in there but we're going to
[328 - 330] do it like this yep and as always guys
[330 - 332] go ahead and taste as you go adjust the
[332 - 333] flavor to your preference if you like a
[333 - 335] certain flavor profile you can add it
[335 - 336] you want it a little more salty you can
[336 - 339] add more salt less salty obviously add
[339 - 341] less spice it up with some red pepper
[341 - 344] flakes just make it your
[344 - 347] own all right you got the Paprika in
[347 - 350] there the oregano black
[350 - 352] pepper and if you want to make this
[352 - 354] spicy you know what I mean feel free to
[354 - 356] add in you know some cayenne pepper a
[356 - 358] little red pepper flakes depending on
[358 - 360] your preference
[360 - 361] Jazz it up a little bit you know we're
[361 - 364] giving you here a base recipe so kind of
[364 - 365] take that and adjust as you want you
[365 - 368] know add more to take out not a fan of
[368 - 370] seafood you can throw some chicken all
[370 - 372] right chicken you do some sausage some
[372 - 375] steak can't go wrong with it this is a
[375 - 377] pretty decide pretty staple recipe for
[377 - 380] an alfredo sauce
[380 - 383] um don't kill me in the comments I know
[383 - 385] it's not traditional alfredo sauce
[385 - 387] they're they're going to yeah it's all
[387 - 389] right alfredo sauce how could you you
[389 - 390] know what me yall know what I'm talking
[390 - 393] about so as you see here got that
[395 - 398] seasoning blend nice color in there all right guys
[398 - 399] blend nice color in there all right guys now it's time to go ahead and make the
[399 - 401] sauce we got our Skillet over medium
[401 - 402] heat I'm going to add 2 tspoons of
[402 - 404] butter sir butter makes everything taste
[404 - 408] better that's a fact no TR words have
[408 - 410] been spoken add that butter in the pan
[410 - 413] let it get melt that melted down but do
[413 - 415] not let the butter get too hot or we
[415 - 417] don't want brown butter so going to kind
[417 - 419] of gently melt it down and then we're
[419 - 422] going to add in the garlic so what's
[422 - 424] that two cups of heavy cream yes sir
[425 - 428] season let it reduce real simple Alfredo
[428 - 431] what's your favorite pasta is Alfredo at
[431 - 433] the top of the list or you a red sauce
[433 - 435] guy I'm a red sauce but I'm also like a
[435 - 437] nice white wine man like like I like
[437 - 440] scampy a good scampy it's real fresh
[440 - 441] it's light you know what I mean some
[441 - 444] good good good pasta with it all right
[444 - 445] so as you get once you get it nice and
[445 - 447] melted like that you're going to take
[447 - 448] the garlic mied it up you don't have to
[448 - 450] worry about Ming it too far fine cuz it
[450 - 453] will soften up a bit add that in there
[453 - 454] immediately the house will be smelling
[455 - 458] good yes sir smell of fresh garlic man
[458 - 462] doesn't get better than that yes
[464 - 464] sir let let that cook down a little bit
[464 - 466] garlic has a tendency to burn pretty
[466 - 469] quickly so keep your eye on this so what
[469 - 471] we're going to do once you get your
[471 - 473] garlic cooking down a little bit take
[473 - 475] some of your seasoning now this is how
[475 - 476] you how like to do it take some of your
[476 - 478] seasoning once your garlic is cooking
[478 - 480] and go ahead and add that into there not
[480 - 483] all of it just a little bit mix all that
[483 - 485] up get it nice and fragrant now some
[485 - 487] people use a r when you want to make a
[487 - 488] sauce like this but there's no need for
[488 - 490] a quick alfredo sauce and to add the
[492 - 495] there nicely get it nice and bubbly like
[495 - 499] that now you can add in your heavy
[501 - 501] cream stir it as you go kind of get all
[501 - 503] the seasoning Incorporated all into that
[511 - 511] cream looking good just like
[511 - 514] that now's your chance to just mix that
[514 - 517] up get that going get everything really
[517 - 520] well Incorporated in
[520 - 522] there and then now if you want you can
[522 - 523] add some more the seasoning so we're
[523 - 528] going to add the rest of that in
[531 - 531] there mix all that up and that's really
[531 - 532] it for this point at this point you know
[532 - 534] what I mean if you never knew how to
[534 - 536] make alfredo sauce here you go very
[536 - 539] simple scrape the edges cut the heat so
[539 - 541] you heat it up at first you get
[541 - 542] everything nice and simmering but then
[542 - 544] cut it a little bit so you don't want
[544 - 545] your sauce to separate you don't want to
[545 - 547] overheat it it's called when your sauce
[547 - 549] breaks you start seeing like the oily
[549 - 552] components in it separating from exactly
[552 - 554] you don't want that very common with
[554 - 555] alfredo you get that question a whole
[555 - 557] lot in the comments section so that's
[557 - 559] really what happens your your the fat
[559 - 560] content will start to separate that's
[560 - 562] what gives it that oily appearance and
[562 - 564] one of the pro tips is to I like to add
[564 - 566] the cheese when it's not piping hot cuz
[566 - 568] that'll cause the the fat to separate as
[568 - 571] well exactly so it's simple but there's
[571 - 572] the science behind it but I mean you
[572 - 574] make it enough you can do it in your
[575 - 577] sleep man all right guys now time for the fun
[577 - 579] man all right guys now time for the fun part we got another Skillet over medium
[579 - 581] heat we got these beautifully seasoned
[581 - 582] salmon yes sir now we got to get them
[582 - 584] right so Matt is going to add a little
[585 - 586] bit of oil to the pan again you can use
[586 - 588] butter if you want but butter tends to
[588 - 590] burn a little quicker so what kind of
[590 - 592] oil we using today this is avocado oil
[592 - 595] high smoke point good for cing Meats so
[595 - 597] the salmon nuggets depending on how big
[597 - 599] and how thick you get them you want to
[599 - 602] go about say maybe four to 5 minutes
[602 - 603] depending on you know the size of the
[603 - 604] salon and how you would like your cook
[604 - 606] you know if you want well done the size
[606 - 608] of them these probably can go about four
[608 - 609] to 5 minutes you want to flip them here
[609 - 612] and there but we get a nice sh on each
[612 - 614] side and then um you can cut the heat
[614 - 615] down a little bit let them finish yeah
[615 - 616] so grab yourself a digital food
[616 - 620] thermometer about 145° will be well done
[620 - 621] if that's your preference on the salmon
[621 - 623] I like mine medium which is more than
[623 - 625] that 130 to 135
[625 - 628] range but today we'll go well done let's
[628 - 629] see yeah yes let's get them well well
[629 - 631] done well done but still juicy there's
[631 - 633] there's a thin line you know you don't
[633 - 635] want to overcook them until they're dry
[635 - 638] so kick them just right you know use the
[638 - 639] eye test break One open if you need to
[639 - 641] like my man said here get that meat
[641 - 643] thermometer and it's nice and hot and
[643 - 645] sizzling fish does tend to cook fairly
[645 - 647] quick as well so don't be too alarmed
[655 - 655] know it's already smelling good man you
[655 - 657] also um you know you can you can bake
[657 - 658] the salmon if you want to do in this
[658 - 661] recipe fry it you know again have fun
[661 - 662] with it we're giveing you the base tweak
[662 - 664] it to how you want to
[668 - 670] see all right the special guest is
[670 - 671] breaking out all the stops not only do
[671 - 674] we have per perfectly cooked salmon but
[675 - 676] we got some jumbo lump crab we got the
[676 - 678] crab meat so we're just going to take
[678 - 679] the edge off the crab the crab meat is
[679 - 680] already cooked but we got some little
[680 - 682] melted butter we're going to add it in
[682 - 683] there kind of you know get some buttery
[683 - 685] crab on top of our
[685 - 688] pasta and this is jumbo lump guys you're
[688 - 689] paying the extra money for the bigger
[689 - 692] chunks so you don't want to go crazy and
[692 - 694] like break it all up with your spatula
[694 - 696] try to keep the big chunks in intact
[696 - 698] there's some crab fat in there too we
[698 - 700] did have a little little bit of the crab
[700 - 701] juice just kind of let all that cook
[701 - 702] down just a bit it's going to give you
[702 - 703] the flavor you're eating the seafood
[703 - 705] pasta so you want to have some of the
[705 - 707] seafood flavor in there we'll spoon this
[707 - 709] right on top of the pasta when we go to
[709 - 712] present it yes sir perfectly cooked out
[712 - 714] Dente fetuccini always remember to Salt
[714 - 716] your pasta water guys it's your best
[716 - 719] opportunity to season the actual pasta
[719 - 720] no they say can't you stick it against
[720 - 722] the wall let you know it's ready that's
[722 - 724] what they say Throw throw it against the
[724 - 726] wall mess the W your wife might not be
[726 - 728] happy about that
[728 - 732] but as I can see sauce is looking good
[732 - 735] pasta is looking good that sounds of
[735 - 737] love to see is like good coverage of the
[737 - 739] noodle so as you can see the sauce is
[739 - 742] sticking nicely to that pasta that's
[742 - 745] what you want to see going let that warm
[745 - 746] warm up a little bit let the pasta
[746 - 748] finish cooking in the sauce and then
[748 - 749] it'll be time to PL this up all right
[750 - 750] guys so as you can see we have a
[751 - 753] beautiful plate of pasta here now it's
[753 - 755] time to finish it off you know add a
[755 - 757] little bit of that green on
[757 - 760] there little fresh chopped parsley
[760 - 763] little freshly grated Parmesan cheese
[765 - 767] Topo and the garnishing just helps with
[767 - 769] you know making it look appealing you
[769 - 771] got to eat with your eyes first so as
[771 - 772] you can see and we need you guys to
[772 - 774] click on that thumbnail which is most
[774 - 777] important beautiful plate tastes good
[777 - 780] looks good what more could you ask for
[780 - 781] all right guys now it's time for my
[781 - 783] favorite part of the job we get to
[783 - 785] actually taste this it looks beautiful
[785 - 787] smells great from what I've tasted it
[787 - 788] tastes great but we're about to get in
[788 - 790] there for the taste test before we do
[790 - 791] that please take a quick second to
[791 - 792] subscribe to the channel make sure you
[793 - 795] hit that Bell to Notifications as well
[795 - 797] all right so I'll let you do the honors
[797 - 799] you're the guest this is your recipe
[799 - 802] here I get a good Twist of the fork you
[802 - 803] know what I mean you don't want too too
[803 - 806] much on there yeah shot I'm trying
[806 - 807] to you know get a little bit of that
[807 - 810] crab meat piece of that salmon there you
[810 - 812] that's what you call a perfect
[812 - 815] bite I need a little more crab and not
[815 - 818] little more let me see right there we go
[818 - 819] pay good money for this crab that's the
[819 - 822] perfect bite there we go this might be
[822 - 825] too big of a bite but hey hey I'm not
[825 - 826] cheating on my diet we just on a break
[826 - 835] right now there you go cheers
[839 - 839] Che every time man every time
[839 - 841] make sure you guys follow zo on
[841 - 844] Instagram Tik Tok Twitter or X whatever
[844 - 846] they're calling it these days eat with
[846 - 850] zo e a t wi t z I've linked to him on
[850 - 852] YouTube as well down below so make sure
[852 - 854] you guys check him out we'll see you
[854 - 856] next time wait wait we got to be more
[856 - 858] aggressive we got to do that again come
[858 - 860] on now up for there we go and then walk
[863 - 865] is I didn't know if it was for the it