Sous Cheffing with Jimmy Butler | Holiday menu

Back at it again, sous-chefing with Jimmy Butler III. I'm here with the beautiful, stunning Chef Amaris.

Mm-hmm.

And today we have, uh, today we have, uh—

Oh, you waiting for me?

Yeah, yeah, yeah.

Oh! So this is a beautiful holiday punch with all red fruits and vegetables. The drink's already mixed right here.

Okay.

But I'm gonna show you how to dress it. So this is gonna be like a crushed candy cane sugar, and I like to put that on the rim of the glass. So you take the glass and take the rim, and this is just some squeezed lemon juice. No. That's not— ew! Make sure I always drink out of that one.

How else is the candy cane sugar gonna stick? Now watch this now.

It's called lemon juice.

Well, see, you should have said that before you handed me the glass.

All right, it's all good.

I got you. Look. Is it not?

It ain't nothing on there.

Look at that. That's 'cause I didn't— ah, yeah.

Okay. Okay.

That's good.

Ooh!

I pour in my Michelob Ultra now?

Nope, we're gonna pour in this first.

This actually does smell really good. It smells like chicken.

Really?

Yeah.

Wanna use a little garnish, so I have— since it is the holidays, we love rosemary during the holidays, and this is dried lemon. Look how cute that is! All right, let me try it the other way, see what happens.

For everybody looking—

I tricked you. That's the side of the glass. Right?

Okay, now that looks cute. You set me up all the way around. Now, Michelob Ultra.

Okay, just pour it right in.

Tell me when.

When.

All right, just a little bit more. Okay, gotcha. Now I place this back.

That looks really pretty. Cheers, that's cheers.

Cheers to, um—

Let's start making some food.

What you call candy cane punch. Rudolph punch.

Rudolph punch. I like that.

Rudolph Punch. Okay.

Cheers.

Cheers. Next up, the sweet potato biscuit. Biscuit.

Biscuit.

Sweet potato biscuit.

It's also served with a candied beer butter.

Candied beer butter?

So I'm gonna have you make a compound butter. Compound butter is just a combination of different ingredients whipped in butter. So we have some softened butter right here. This is a honey maple drizzle. Just put a little bit in there. Just a little. Oh, a little. That's good.

Forgot that.

And then I have an almond and vanilla extract here, so just put half of that in there. Put half your cinnamon in there. And then add all of that sugar.

Brown sugar?

Mm-hmm.

Okay, sweetheart, I see you.

And then we're gonna take a little bit of beer. Ooh! Mm. So we're gonna take literally a capful.

I need a spoon.

All right, and now you're gonna take your spoon and you're gonna mix that all in.

It needs a little bit more spinning or stirring.

Okay, so while you're doing that, what we're gonna do is take these biscuits Biscuits, I'm gonna warm 'em up.

This is what James Harden does whenever he scores.

Oh yeah. That's what he does?

He does actually. Scores on me a lot and then he celebrates like this.

So, wow. All right, so we're gonna split this open.

Put the butter in there?

Yeah, sure. Whatever you want.

All right, here we go. That's good. You think I should put it in my pocket? Save it for later?

Yeah. All right.

Put this in there. A little bit of this too. Put a little bit of that in there.

You know what? This is what the sweet potato biscuit does to people.

It does.

I get all types of reactions. He's got the butter in his pocket.

This is really good, so.

Thank you. So right now we're starting for dinner is smothered turkey chops. And I'm gonna show you the process on how we marinate a brine. So you have water, there's some turkey stock in here as well. And then we're gonna add some essence of brown sugar. Actually, you're gonna do it, 'cause you're the sous chef, and sous chefs do everything, we just direct.

Wow! Okay, the whole thing?

Yeah, let's pour that, let's put it all in. All of it? Yeah, and we're gonna do half of this, this is a little bit of cumin. So next, you can pour in the onions.

Am I crying?

It's the onions. Okay, we have a little bit of apple cider vinegar I can just pour in.

You couldn't use anything else for acidity? Beer is acid. Acid. Oh, we need it?

Yeah, you can add some beer.

You know, you don't have to do that noise whenever it's enough or anything like that. All right.

So we're gonna add some rosemary.

Yeah, go ahead.

And I have some chopped sage, and then we have some Granny Smith apples. So we're going to add in this ice, and that'll cool it down pretty fast. So now we have 1, 2, 3, 4, 5, 6 turkey cutlets. Add this right in here. And we're gonna pour this into this. This out. And then pour the liquid in after.

Put your brine juice in here. So now we're gonna place this in the refrigerator for an hour.

All right, now we're ready to dredge the turkey. The turkey has been marinating 1 hour. We pulled it out, I patted it dry, and now he's going to— Dredge, dredge, dredge, dredge.

We got our all-purpose flour, cornstarch, onion powder, paprika, turmeric.

Kosher salt.

Kosher salt.

Black pepper.

Black pepper.

And then you have some adobo, just a few pinches of that. Yeah, yeah, yeah.

Make sure y'all can get my forearm muscles. Let me flex 'em one time. Cumin.

Cumin. And this is literally a light flour.

Look at that.

So what we're gonna do is we're gonna throw these turkey cutlets or turkey chops into the air fryer and we're gonna cook 'em for about 10 minutes. At maybe 375°F. And while that's air frying, we're going to go ahead and make our gravy.

Turkey gravy.

Mm-hmm.

Okay.

Got it.

Smother the gravy.

So I have a roux going, which is just flour and butter. And we're going to start sautéing some shallots. Mm. Some pre-roasted mushrooms. And then we have some Italian seasoning. You want to add that in there?

Yeah, go ahead. Put it all over the mushrooms.

So what's your favorite mushroom?

Oh, it doesn't matter. I love them. Literally love them all.

Have you had, like, my takis? Had them. Mm-hmm.

Love them. It's so good.

So add some onion powder, some— So now let's add your stock.

All of it?

I'll tell you when to stop. What is that, a turkey stock?

Yes, it is.

Okay, that's perfect.

On top of these mushrooms.

Cornstarch and water mixed together, and this kind of, like, thickens your gravy. As it thickens, we're gonna add the beer.

Oh, really? I was just guessing.

Yeah! So that's our acid. While we're mixing that, won't you try these green beans that I stewed down? Oh. Green beans that have been stewing for 3 hours in a beer broth.

Get my veggies in.

Not bad, right?

These are really good.

And then you have your herbs. I have some sage here.

Sage.

I think it's time to plate this food.

We gotta get our turkey cutlets.

Mm-hmm. You see that turmeric came right through? So I made some cornbread stuffing that we're gonna pair this turkey with. All right, and then—

Boom.

—just gonna throw this right on top of here like that. And then we have our gravy here.

Right on time. Whoa! What— whoo-whoa? Whoa, what's that?!

Ohh... woah! Woah!

What is that?! It's an edible flower. Well you know what put it on top of mushrooms; That plus mushroom has got to be great.

Here ya go. You need a fork and knife.

I've got cornbread stuffing. That part was good. Got turkey right on time. Eat your favorite mushroom. And the edible flowers. Woo!

The mushroom was good!

Yes, it was.

Happy holidays!

Thank you. Now we're to the salad.

So this is a hearty kale holiday salad, and we're gonna start off with like a Dijon mustard vinaigrette with a little bit of beer base as well. Let's start with that. I'm gonna add some lemon zest. So let's add in garlic, and then we have some apple cider vinegar, and then we're gonna add all of this Dijon mustard, and we have some lovely honey. Woo! Now we're gonna add in some orange juice. And then now we're gonna add a little bit of olive oil. So we're gonna add a little salt, a little pepper. We're gonna take this kale and massage it with some olive oil and a little teeny bit of vinegar. And then have a little salt. And now you're gonna massage that. We have some shredded carrots. We'll add in some dried cranberries. We're gonna do some crispy shallots. All right. Those are pickled onions. But this is a really nice hearty holiday salad that's like a fan favorite. And this salad is served at Chicken Jones located at 1601 Drexel Avenue. And now we're gonna drizzle with our dressing that we made.

And it look like it'll do— you see that? None got off the plate.

And there you have it. There you have it. A special holiday meal.

Now— That is sous-chefing with Jimmy Butler. When you have the lovely Mrs., Mrs. Jones.

Mrs. Jones, Mrs. Jones.

With you, it all works. Cheers.

Cheers.

Happy holidays.

Happy holidays.

Mrs. Jones. Mm.