Chef Brad: Fusion Grain Cooking Season 2 Episode 6 Millet and Black-Eyed Peas

Chef Brad: Fusion Grain Cooking is a cooking show that celebrates the versatility of grains and showcases fusion cuisine through creative and delicious dishes. In Season 2, Episode 6 titled "Millet and Black-Eyed Peas," Chef Brad explores two protein-packed grains that have been staples in many cultures for centuries.

Chef Brad starts the episode by introducing millet, a gluten-free grain that is often used in porridges, salads, and pilafs in African and Asian cuisine. He notes that millet is nutrient-dense with high levels of protein, fiber, and minerals such as magnesium and phosphorus.

Next, Chef Brad moves on to black-eyed peas, which are a type of legume that originated from West Africa but are now popular all over the world. He explains that black-eyed peas are low in fat and high in folate, iron, and potassium, making them a nutritious component of any meal.

For the first recipe, Chef Brad demonstrates how to make a Millet and Black-Eyed Pea Salad with an herb and lemon dressing. He begins by toasting the millet in a dry pan until it has a nutty aroma. Then he boils the millet in water and lets it cool down. Chef Brad also boils the black-eyed peas until they are tender.

In a separate bowl, he whisks together olive oil, lemon juice, garlic, and herbs to make the dressing. He then tosses the cooked millet and black-eyed peas with the dressing, along with cherry tomatoes, cucumbers, and feta cheese. Chef Brad notes that this salad can be served as a side dish or as a full meal with some protein on the side.

For the second recipe, Chef Brad creates a Black-Eyed Pea Stew with Millet Dumplings. He starts by sautéing onions, garlic, and celery in a pot with some olive oil. Then he adds diced tomatoes, vegetable broth, and black-eyed peas to the pot and simmers it for about 40 minutes until the peas are tender.

In a separate bowl, Chef Brad mixes together millet flour, baking powder, salt, and buttermilk to make the dumpling batter. He then spoons the batter onto the simmering stew and lets it cook for another 10-15 minutes until the dumplings are fluffy and cooked through. Chef Brad suggests serving this hearty stew with some crusty bread or a side salad.

Finally, Chef Brad ends the episode by expressing his love for working with grains that have been a part of human culture for ages. He emphasizes that incorporating different grains into our diets is a great way to add variety, nutrition, and flavor to our meals. He also encourages his viewers to experiment with different herbs, spices, and dressings to create their own unique grain-based dishes.

In conclusion, "Millet and Black-Eyed Peas" is a mouth-watering episode that showcases the versatility and nutritional benefits of these two grains. Chef Brad's easy-to-follow recipes and cooking tips offer an excellent resource for viewers who wish to incorporate more grains into their diets and elevate their home cooking game.