Oct 6, 2025
[DICED RED PEPPERS. NICE COLOR. LITTLE CHRISTMAS LOOK THERE, YOU KNOW. CHICKEN BASE.]
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[DICED RED PEPPERS. NICE COLOR. LITTLE CHRISTMAS LOOK THERE, YOU KNOW. CHICKEN BASE.]
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Grilled Salmon with Caribbean Mango Glaze
[We start our mirepoix, sweat it down, get our seasonings in there. Old bay, worcestershire, crushed tomato, tomato paste, chicken base, crab base. And then a little water.]
[ADD THE CHICKEN BASE. HOW LONG'S THIS GONNA COOK DOWN? ONE HOUR. THEN WE'RE GONNA STRAIN IT? STRAIN IT. ARE THESE READY? YEAH. (whistles) WE'RE GONNA TAKE IT AND DUMP IT IN THE SAUCE. OH, EVERYBODY GOES IN THE POOL.]
[You add a little bit of oil in there, chicken base, sugar, and oyster sauce. And the whole world is a disaster waiting to happen with this evaporated milk? It's gonna help tenderize the chicken.]
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[MAKE IT SWEETER. NO CHICKEN BASE OR GARLIC SALT? NO MORE. THAT'S ALL. SO THAT'S A 21/25 SHRIMP, BUTTERFLIED ALL THE WAY OPEN, NO SHELL.]
[SO CHICKEN BASE, NOT CHICKEN STOCK? NO. IT'S CHICKEN BASE.]
[Cloves. Chicken base. Jason yoked them, the seeds he had to sow were another trap. Then we let it simmer for 10 to 15 minutes.]