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  • I don't want to burn the kitchen down!

  • I'm Tarriona "Tank" Ball, lead singer of Tank and the Bangas.

  • Grammy nominated, never duplicated, poet, singer, writer, author...

  • But not too much of a cooker. So I'm going to need some help with that today.

  • I'm Tia Henry, chef and restaurant owner here in New Orleans, Louisiana.

  • I'm going to be in the kitchen teaching Tank to cook today.

  • In my life, every day, everything isn't so easy, especially right now,

  • and I need new things to keep me going, keep me interested,

  • so I need to do something to get my creative juices flowing. So I'm going to learn cooking today.

  • Out on the road, I'm always trying different foods, but I want to be the one to cook them myself

  • this time. I'm super excited about it and very nervous.

  • Everything is so special about New Orleans, especially the food.

  • I mean, it's the food capital of the world. I go all over, but still I always miss that good home cooking.

  • My mama's been doing it for me for years, but now, it's my turn. And the pressure's on.

  • Hey, Chef Tia!

  • Hey, Tank! I'm glad to finally meet you!

  • I'm so excited to meet you! I am on my way to you very soon.

  • Tia, how long have you been doing this?

  • So, I've been a restaurateur and owner of Café Dauphine for nine years now.

  • Before opening the restaurant, I had absolutely no culinary experience.

  • I'm just a home taught, stuff learned from my mom and my grandparents,

  • so just like I learned, I'm going to teach you the ropes, too.

  • So you mean to tell me that I, too, can become like Chef Tia,

  • since I have no cooking experience?

  • Anything is possible girl, let me tell you.

  • That is so amazing. I'm so excited to meet you.

  • So you're ready to go?

  • I am definitely ready to go. I am in the Lincoln Corsair, it has 4G WiFi,

  • keeps me connected on the go, so I'm on my way.

  • Every time you add something different to what you already do well, it kind of creates a different mindset,

  • a different focus, a different creative energy and angle that you want to tackle

  • whatever you're doing in your life.

  • That's what I'm really hoping this cooking class can do for me,

  • just add a little more fire underneath my stove.

  • Welcome to the kitchen today, I'm so excited to be teaching you to cook.

  • So how are you feeling about this cooking class?

  • I don't want to burn the kitchen down!

  • That's exactly how I feel. I mean, Tia, I'm not like you, I can't do this.

  • I'm really nervous, but I'm more excited than nervous.

  • What I'm going to be teaching you how to cook today is going to seem complicated,

  • your family and friends are going to be so impressed, but it comes together very simple.

  • We're going to jump right in to our dish that we're preparing today.

  • We're going to fry a soft shell crab, and we're going to put that on top of a pasta

  • with a white wine cream sauce with roasted garlic, tomatoes, and spinach.

  • Tia, what do you love about cooking?

  • The most rewarding part about cooking, and being a chef, and having a restaurant is,

  • think, just the aspect of bringing people together.

  • The impact that food has on people that, you know, food can just kind of lift you up if you're bad mood.

  • Food can inspire you, you know, food just kind of makes you feel better.

  • Dang, you sound like you do what I do!

  • You know, you're like, "It brings people together," that's a festival.

  • "Makes people feel well," that's a concert. If I didn't know any better,

  • I would think that you were talking about going to a Tank and the Bangas concert.

  • And the best part about it, is to see people's reaction whenever they take in your craft

  • and they love what you're doing, just as much as you love it.

  • That's the best part of it for me.

  • So, we're doing the basic starting off, boiling water. Everybody can boil water, right?

  • Why? Oh, you sure? Let me see, is my water boiling? It's boiling.

  • So you get an A+ in boiling the water.

  • Well, I like to start off with a good grade.

  • We're going to begin by boiling our fettuccine. While our pasta is boiling, let's prepare our vegetables.

  • So we want to slice our cherry tomatoes, grape tomatoes work well.

  • The red onion, and we have garlic that we have to chop up here, too.

  • And the next step of our recipe, Tank, we're going to saute our onions

  • and garlic to begin our white wine cream sauce for the pasta.

  • Ooh. That's kind of got a nice little sound to it.

  • Music and cooking, to me, I mean, it's such a creative experience,

  • and I believe it's very soothing, very calming, thought provoking.

  • Learning as I go. On this show.

  • I get to express myself in new ways, discover new flavors that are bold,

  • it's kind of just like writing a song, it's a process. And I'm all there for it.

  • So we're all set up to start frying our soft shell crab. So, let's check our oil

  • to make sure that it's nice and hot, and ready.

  • I'm just going to take a little pinch of my seafood breading,

  • so we're going to sprinkle a little cornmeal in there

  • and you see how this kind of sizzling, that's letting me know that my-

  • Sizzle it, baby. Go ahead, baby.

  • I love it.

  • I'm sizzle, babe.

  • So we put this crab in the oil. We want to make sure that we have the shell side down.

  • The defining moment.

  • Claws first.

  • Whoo! Ooo, ooo, ooo, we're sizzling. Ooo, ooo, ooo, we sizzling.

  • We're going to add our tomato.

  • We have 1/4 cup of white wine and we're going to add that to our vegetable mixture.

  • And we're just going to let that cook a few minutes and let that wine reduce.

  • And so after your wine has about reduced by half, you can see that the gravy

  • looks a little thickened in there. Then you'll be ready to add your heavy whipping cream to that.

  • It's now time to plate up this beautiful pasta.

  • And for our final step, we're going to take this beautiful crispy fried soft shell crab

  • and put it right there on top of that pasta. Beautiful!

  • Look at that!

  • Beautiful, Tank.

  • I'm a chef, yo!

  • So you ready to dig in and take a taste?

  • It's really good.

  • Soft shell crabs, I would've never imagined making anything like that.

  • And Chef Tia told me I did a good job, and I know I did, because I tasted it myself.

  • It's good!

  • Can you believe that you made this meal your own?

  • I can only believe I made this on my own because you are next to me.

  • Oh, you did a phenomenal job.

  • Well, I'm glad you were able to step outside of your comfort zone and try something different.

  • My band will be very happy to know that, I'm going to be a little more,

  • open to things that I was scared of, prejudged.

  • And wait till you cook this dish for them, they're going to be blown away.

  • Well, I just want to thank you so much for teaching me how to make-

  • You're so welcome.

  • ... this amazing meal.

  • Anytime. I look forward to the next time.

  • This experience definitely taught me that I can do anything. I could do absolutely anything

  • that I set my mind to and I open my heart to. But today, I really learned something

  • that I'm going to keep probably forever and incorporate in my daily life

  • and my music, and that's to take chances on myself.

I don't want to burn the kitchen down!

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    林宜悉 posted on 2020/11/25
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