Transcript for Eric Adjepong shares recipes for a pop-up picnic
Back now with our great American cookout. A look at how to throw a scaled back party during the holiday and asked top chef star Eric adjepong to create a pop-up picnic you can take anywhere. We'll speak live to him in a moment but look at this. Good morning, America. This is chef Eric adjepong here. Very excited to show you a picnic my way. Reporter: He whips up the spicy marinade. His special recipe of spice, citrus, onion, garlic and hot scotch bonnet peppers goes into the blender. Marinate the chicken for at least 15 minutes but even better if you can do it overnight. Then cut the chicken into pieces and skewer. Now time to hit the grill and so the skewers are perfectly charred. Of course, no picnic without a side dish. He has a twist on potato salad. Boil them then saute in butter until crispy and make the sticky glaze with honey, shallots and head outside. Janell is getting ready for the picnic. Let's do it. All right. Chef Eric and his wife Janell and daughter Lenox joining us from their backyard in Maryland to unpack the picnic. Chef, my note here says you have a can't miss -- one can't miss trick for pulling off the perfect picnic. I'm a little kept Cal there is one trick for this. It's not that big of a deal. I promise you, man, it's really just honestly preparing ahead really. I think when it comes to being with your family and a picnic you want to enjoy the people and the moment and the time so breaking it up as much as possible, doing, you know, the dishes, a little ahead of time, perfect for you so you can enjoy the drink, your family, exactly what I'm doing. You're enjoying that moment and have the family out there. Let's talk about the main course. How are you dressing up those skewers for the picnic? Of course. Totally so we had jerk chicken skewers we're marinading beautifully. We'll add in our pickled vegetables right on this lettuce wrap. Nice and beautiful. Just like that. Up next I have this beautiful roasted potato salad. I'm going to add in a little bit of my shallot glaze right on top of that. Give that a quick mix. Beautiful. Beautiful, beautiful. I love, love, love this east African spice paired with that honey will add a little chive for color. And then last but not least, guy, we have our delicious drink. A drink of the diaspora. I love it. We have hibiscus, pineapple, cinnamon, clove. There's Orange, there's ginger. There's a whole bunch of deliciousness in there. One of my favorite drinks to have. I was waiting on you to say you had me going for a second. Rum optional. You talked about the spice. Definitely optional. You talked about the spice. You added on there that seasoning, that congratulation. How spicy are we talking? Too SP spicy for your daughter. It's probably a seven on a scale of one to ten, moderate. Delicious though and pairs well with the honey glaze as well. Seven is moderate? Seven is moderate? I don't know. My little one right there. Looks like it might be a little too spicy for Lenox this morning. Eric, I wanted to ask you, though, you had me at potato salad. That's my thing. I eat it before, during and after the main course but you've got a crispy twist on this thing. Tell us about it. Absolutely. So what we did is really just basted it in its own butter and kind of just allowed it to crisp up beautifully and have tomatoes nice and all in season. Salted it simply and that honey glaze. Equal parts of honey, spice and shallots in there that you can make ahead of time. Chef, always good to see you, our best to the family, all the recipes and info is on our
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