JOEL: Today, it's all homemade.

When life gives you lemons, make something delicious.

And this, my friends, is the best.

Moroccan chicken with preserved lemon.

My pal chef Eduardo Garcia stops by.

He shares his inspiring story.

- Whether it was through the cancer journey or becoming an amputee, I've always wanted to cook and share my love of life with others.

JOEL: Yeah.

And makes his homemade crepes with a twist.

My very first impression is I could eat 17 of these.

(audience laughs) Plus, a hack that saves money and adds flavor.

We're going to preserve these.

- Just hit them with salt, add some coriander seeds... JOEL: Mmm.

- ...lemon juice, and then water.

That's it.

(cheers and applause) JOEL: It's all coming up right now on Homemade Live!

- As an immigrant kid, as a Latino Jew, growing up in cowboy town Montana.

JOEL: I didn't know you're Jewish.

- I put jalapeno, lime juice, and dill in my matzo ball soup.

(Joel laughs) JOEL: Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: - Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.

(cheers and applause) JOEL: Thank you.

It is wonderful to be back.

Today we are talking about-- when life gives you lemons.

We've all been there.

Where life kind of throws you a little curveball.

By the way, we're talking curveballs and we're talking actual lemons, my number one favorite ingredient.

Anyone else big lemon fans here?

(audience says "yes") Love lemons.

Super versatile, incredibly bright.

But on the flip side, can also be really sour.

And when you think about life gives you lemons, the biggest bag of lemons I was ever dealt in my life was probably, I think, when my parents got divorced, I was in high school, and we just kind of stopped gathering around the kitchen table, around dinner.

And, uh, that is... when I started to kind of pick up a knife and a pan, and I started to kind of experiment in the kitchen.

And I realized when I put food on the table, my siblings and my family kind of came back to the table.

And I don't know if I would be here today if it wasn't for being dealt those lemons.

(cheers and applause) So that is what today is all about.

You know, we're leaning into the things that are... bring us adversity, but we're celebrating what comes out on the other side.

And during that time, my family loved chicken dishes-- like chicken everything.

But I was so bored of the same chicken dishes.

So I remember I found this Moroccan preserved lemon chicken dish that just slayed, every single time.

So I'm going to show you this for our First Bite, Moroccan chicken with preserved lemon.

(cheers and applause) So we're going to make, like, the quickest little marinade.

Okay?

Three ingredients.

I think when people think Moroccan food, they think-- I got to have a gazillion spices.

I don't know where any of these spices are or what they're called.

Three spices I want you to pick up Turmeric.

Really good for you.

Cumin, smoked paprika.

Which gives you (kisses) just, like, kiss of campfire and just gives it this beautiful flavor.

So I'm adding all that into a bowl, and then two super spicy ingredients.

Freshly grated garlic, freshly grated ginger.

And then we're going to go with half a lemon in here.

It's really, really simple.

Okay?

And that is, like, literally, it.

We're going to grab some chicken pieces, and we're just going to kind of get it going in there.

Really, really simple and just kind of give the whole thing a good toss.

And what happens is... is that lemon.

This is why this whole thing is about lemon.

It kind of, like, punches the fibers of the chicken and kind of, like, makes it super supple and soft.

When you marinate meats in acid, like lemon, it just kind of melts in your mouth.

All right, so we got this chicken that I kind of just tossed through the ginger, the smoked paprika.

So what we do is we're going to salt it once it kind of goes in the pan.

So I'm going to go with some of these chicken pieces right in the pan.

Try not to overload it.

This looks great.

And then I'm going to salt it up.

And when you salt things, you guys, I don't want any of these, like, little tinker bell salts.

Okay?

That doesn't do anything to your food.

From up high.

(audience says "yeah") Good salt.

Yeah, clap it up for that.

(cheers and applause) From up high.

A little bit of pepper.

Beautiful.

And you can smell the ginger.

It's just kind of starting to kind of open up, the garlic.

And this is just the smell that, like, all of a sudden, my siblings, my parents, like, everyone's just coming back, and this is-- this is home cooking.

This is what it's all about.

All right, so lemon's hanging out.

I'm going to do this crazy topper.

So I've got two different types of olives.

A green, kind of briny, like, salty olives.

I love these.

I just snack on these.

Kalamata?

I've had, like, a love-hate relationship.

Who likes kalamata olives?

(audience goes "whoo") I don't-- Okay, you like them?

I don't love them.

I don't love....

But they serve a purpose here.

They really do.

And they kind of have a deep, kind of, I think, like, raisin-y flavor that I really like.

I'm going to go with some parsley, and I'm just going to, like... on my board, chop all of this up.

All right, now this sprinkled over a tire would taste good.

(audience chuckles) All right, this is parsley, beautiful, gorgeous olives.

Again, you could spoon this over anything, and it would be so delicious.

It gives it just like an extra punch... of just briny goodness.

So I'm going to throw in a whole cinnamon and then chicken stock.

This is so easy.

It's kind of all in one pan too.

And then you just kind of gather up all of these olives, and you just kind of sprinkle that around.

And this is where it gets super interesting.

All right, so the olives are in, the parsley is in, and we're going to braise this chicken.

And this chicken's going to kind of fall off the bone, which is going to be amazing.

But one more secret ingredient.

Today is all about lemons.

We're using preserved lemons.

And in Morocco, back in the day, there was not a lot of refrigeration.

Right?

They're in the desert.

So they had to figure out a way to keep lemons from going bad.

So they'd preserve them by putting in water with salt.

And it's almost like pickling them.

And when you take them out, you actually don't use the middle of the lemon.

You just use the outside, which is really interesting.

So you kind of put it on your board like this.

And you just run your knife through it... and you're left with, like, just the skin.

The actual skin... you slice up into, like, a little confetti.

And it just adds like this, like, "Whoa.

What is that?"

So this looks absolutely beautiful.

Hopefully you guys can smell it.

(audience reacts) Now, you can caramelize, um, some, uh, some onions in there, or you can kind of just toss them through.

And then what you're going to do, is just kind of throw in a lid.

And you're going to let this braise for about 45 minutes.

And what you're left with, I'm just going to hold this up, (audience says "wow") so everyone can see.

(cheers and applause) So a nice bed of couscous.

Get into that chicken and look, it's just kind of falling apart.

The onions... (audience says "ooh") all of that preserved lemon.

You could even throw a little bit of that gorgeous cinnamon stick on top, just because it looks beautiful.

And it kind of just tells everyone-- this is the real deal.

(audience chuckles) And this, my friends, is, like, the best.

It is the best.

(cheers and applause) One thing we know, one thing we know, is that preserved lemons, they actually cost a lot of money.

So we went to the Homemade Live!

test kitchen.

We wanted to show you our homemade version.

So watch this.

What's up, Meg?

- Hey.

JOEL: Hey, hey.

We are always left with just squeezed lemons.

- Yeah.

JOEL: So we're going to preserve these.

So how do we do that?

- Just salt.

That's really all that you need.

And just hit them with salt all over, get it inside, and then pack it in the jar.

Pack them in real good.

We're going to add some coriander seeds.

JOEL: Mmm.

- Just some lemon juice to kind of... JOEL: Oh, okay.

- ...get that fermenting a little bit.

And then, water.

JOEL: Yeah.

Is that literally it?

- That's it.

JOEL: Give the whole thing a little shake.

- Yeah, shake it.

Let it sit for, I would say, like three days, turning it every so often, and then, put in your fridge.

After about a month, they'll be totally cured and you can use them in whatever recipe.

Yeah.

JOEL: That's awesome.

Thanks, Meg.

♪ ♪ (cheers and applause) All right, we are talking about when life gives you lemons-- both actual lemons and when life gives you a little bit of a curveball.

How do you take it on?

And our next guest embodies this.

He is incredible.

He is the host of Big Sky Kitchen.

He's also doing a live series from his place called Hungry Life Live.

He's amazing.

Guys, give it up for Eduardo Garcia.

(cheers and applause) You're the best.

Come on in.

- Okay.

(cheers and applause) What's up?

JOEL: I saved you a bite.

I saved you a bite.

- Aww.

JOEL: I saved you a bite.

- Thank you.

What am I trying?

JOEL: You're trying a little Moroccan chicken situation.

- Oh, my God.

JOEL: Yes.

- Do I have to use the fork?

JOEL: Yeah, exactly, exactly.

Just go with it, baby.

That's how you do it.

That's how you do it.

(cheers and applause) - Mmm.

Mmm.

JOEL: It's good, right?

-- And the couscous?

With the couscous.

- Mmm.

JOEL: So Eduardo and I have known each other for years now.

Uh, he lives in Montana, and he is an outdoorsman.

You're such an inspiration to all of us, but I know many years back-- something happened to you.

Life threw you a little bit of curveball.

- It did.

JOEL: Let us in a little bit.

- I was actually just about to throw a show to the Food Network, and I was seven days away from them looking at my concept and got electrocuted while elk hunting at home.

And while there's not time for all of the detail, there's a documentary called Charged.

Go check it out.

It shows all the details and talks about the journey.

And as an immigrant kid, as a Latino Jew, growing up in cowboy town Montana... JOEL: I didn't know you're Jewish.

Let's talk for a... Yeah, yeah, yeah.

I didn't know that.

I'm not-- okay.

- This love affair goes deep, Joel.

JOEL: All right.

Got it, got it, got it.

- So, yeah.

JOEL: Okay.

- Umm.

No.

I put jalapeno, lime juice, and dill in my matzo ball soup.

(Joel laughs) - Like, big time.

Um... (audience laughs) And, you know, you, you think it's sort of over.

Uh, and what I've learned is-- we all have gone through our own journeys.

Everyone here, not just myself, not just you, chef.

And, um... it is what you make of it.

I mean, that is the power, that is the potency of this beating heart that we all have.

It's what we make of it.

And so... (cheers and applause) JOEL: I also know, because I know you, that they actually discovered something that was going on with you that... - Right.

JOEL: That, that ultimately saved your life.

- I, uh, I'm a cancer survivor.

I was discovered...

I had nine exit wounds.

JOEL: Yeah.

- And, um, through the process of, um... surviving those wounds, we discovered that I had testicular cancer.

Um, I was 30 years old when this happened.

And what's curious about it is I had read Lance Armstrong's books... JOEL: Mmm.

- ...as a yacht chef in my 20s.

JOEL: Yes.

- And, not knowing I would go through the journey of cancer.

JOEL: Mmm.

- And so, I... What I wouldn't do is I wouldn't go backwards.

I know that now.

I'm 43 years old.

I just would not take a day back.

Um, sometimes this is rough.

Sometimes the body hurts... JOEL: Yeah.

- ...through the process of locomoting with a prosthetic.

JOEL: Yeah.

- And yet-- very quickly, I, I'll share.

I was on my way to physical therapy in I.C.U.

one day.

JOEL: Mm-hmm.

- And there's a bed going past me this way, and I'm going that way.

I'm walking.

JOEL: Mmm.

- And the bed had a fellow named Will Lautzenheiser, a quadriplegic, missing legs and arms both.

And he raises his stump in the air, and he says, "You got this, man."

I'm looking over at him like, wow.

And it was just, like, crystallizing.

Wow.

You're missing all of your limbs, buddy, and you're rooting me on?

I'm just missing this much.

I'm just... JOEL: Mmm.

Mmm.

- And so... whether it was through the cancer journey or becoming an amputee, I've always wanted to cook and share my love of life with others.

JOEL: Yeah.

- And now, I feel I have these extra attributes and assets to do that with.

JOEL: Yeah.

And it-- it's a unique way to look at it, and yet-- what are you going to do?

JOEL: I love-- I, I mean, it's so inspirational.

- Thank you.

JOEL: Thank you for sharing.

(cheers and applause) - Yeah, man.

Yeah.

JOEL: We are going to do something that I feel like-- gets messed up all the time.

- Mm-hmm.

JOEL: We're going to kind of do these country style, amazing crepes.

These are Eduardo's crepes.

Let's give it up for that.

- Yes.

Yes.

Thank you.

Yeah.

(cheers and applause) And then, I need to throw this out to my wife, Becca, because... JOEL: She's amazing.

- She is amazing.

She is a godsend and a gift to me and my life.

And she started making this recipe.

JOEL: The apples?

- Yeah.

Uh, she started using turmeric and ginger.

We love ginger for what ails you.

JOEL: Yes.

- It warms the body up.

It's great for digestion.

JOEL: So we're just taking a grater... - Mm-hmm.

JOEL: ...and just grating this puppy, and it almost looks like a carrot.

I've actually never used fresh turmeric.

- Oh, let's-- you're going to love this.

JOEL: How much do I need to... - That's plenty.

That'll do ya.

It actually has a strong flavor, and you could use turmeric in your rice dishes.

I sometimes throw it in my green drinks... JOEL: Yes.

- ...um, with a little banana and spinach.

JOEL: Oh, my God.

It smells really fruity.

- It is.

Absolutely.

JOEL: Wow.

- You know what I love about that?

The smell of food.

If anyone ever takes that away from us?

Let's revolt-- I mean it.

JOEL: Yes.

(audience chuckles) - Like-- right?

JOEL: Agree.

Like... (cheers and applause) JOEL: Now we're going to add in a little bit of a spice mix.

- Yeah.

JOEL: This is your own little spice mix here.

- This is... JOEL: What's in it?

- Uh, it's a mix of cinnamon, organic cane sugar, ginger, clove, and a little chili powder.

JOEL: So this is going to be the filling.

- Mm-hmm.

JOEL: And we're going to let that just kind of hang?

- This is going to be the filling.

I will stop stirring it once I know...

Uh, it's like seasoning rice in a sushi restaurant.

They say that every grain has to touch all the vinegar.

JOEL: Yes.

- And so I'm just going to make sure that all the apple touches all the turmeric, all the ginger, and all of that spice blend.

While this does its thing though-- the crepe batter.

JOEL: Let's get to it.

- That's, that's another side of this.

JOEL: Do, do people here make crepes a lot or no?

(audience says "yes") - Yeah.

JOEL: Yes?

(cheers and applause) I just want to say before we-- before we blend this up.

His ranch-- which right outside of Bozeman is one of the most spectacular things I have ever seen in my life.

Like, it is a real ranch.

And his kitchen is insane.

And he's starting to host live classes... - Yep.

JOEL: ...from his kitchen.

So you can actually cook alongside Eduardo, wherever you are in the world.

Get a little taste of Big Sky Country.

By the way, can I just get a close-up of my hand here?

Look at this.

- Yeah.

JOEL: My hand is tie-dyed, permanently.

- You have been anointed, my friend.

JOEL: Exactly.

I am now part of the turmeric club.

Um, so we've got whole wheat flour in here, whole milk-- a little pinch of salt.

- Yep.

Yep.

JOEL: Which I'm going to add that.

We have the same spice mix that you put in the apples.

- Yep-- Absolutely.

JOEL: I love that.

- So it's just going to add a little sweetness and the organic sugar, plus a little of that spice bouquet.

Cinnamon, ginger, allspice.

JOEL: I love it.

Beautiful-- two, three, free-range eggs?

- Dos huevos.

Two eggs.

Yup.

JOEL: Yup.

And then-- I'm assuming the key is you don't want to over-blitz this?

But what's the deal?

- You know, uh... You would think that because we're working with flour?

JOEL: Yeah.

- But we want it totally, totally whipped up.

JOEL: Okay.

- Yup.

(blender whirring) JOEL: So when this... - Yeah.

And we have a... a spatula here.

So at some point, if you see, like, a clump of dry flour on the side of your blender-- not while it's running, you're going to pause it, you're going to scrape the edges.

But we want it fully blended, like, fully whipped.

JOEL: I love it.

- Yeah.

(blender stops whirring) (cheers and applause) JOEL: All right, so we've got a mason jar.

We've got our crepe batter in here, which is nice and smooth.

It looks like a smoothie.

- This gets shook up... JOEL: Yup.

- ...so that there's no separation between the water and the milk.

And the heavier-- this is a whole wheat batter, so that's a thing to note, too.

So it's going to be a little heavier.

And then with our pan-- got a little brush.

Whether it's a brush or, uh... a paper towel.

We want to lightly season our pan.

And because it's a crepe, we're going to go all the way to the edges because we want it to be as big as possible because it's delicious.

And so next, we're going to figuratively, pour our crepe batter right in the middle.

We're going to eyeball-- how much goes in there.

This is the learning curve.

And once it's in the pan, it's a mixture of shaking and wrist control.

JOEL: Will you tell me how much to go?

- Yeah.

Are we going to do this together?

JOEL: Yes.

- Okay, so I'm going to drop that first.

JOEL: Tell me when.

(batter sizzling) - Keep going.

You're good.

JOEL: It's super simple.

- All right.

And so the, the shaking is key.

JOEL: Why?

Why not just, like, turn?

Why shake?

- It needs encouragement.

(Joel chuckles) (audience laughs) - And now, let it sit.

(cheers and applause) JOEL: Who is this guy?

- It's true.

JOEL: I love it.

- It's true.

JOEL: You can see all the little bubbles happening.

- Correct.

And so what I'm going to do, is I'm going to just tease the edges first, like that.

Lift it up.

JOEL: Live TV.

Oh, my God.

(cheers and applause) - I'm passing it on, because we are the... like, we're the puppeteers.

But it's really-- it's the batter, it's the pan.

It's doing a lot of the work.

JOEL: We kind of nailed the first one.

I know.

Yeah.

Let's say you mess it up.

I've had scrambled crepe before where it's just a bunch of pieces.

- Yeah.

JOEL: Delicious.

Just own it.

- Oh, did you want me to mess that up?

JOEL: (laughs) No, no, no.

You're good.

Yeah.

Yeah.

(audience laughs) This looks awesome.

All right, so those go out.

And then how do you typically go to the next level here?

- Grating a lemon onto your crepe.

JOEL: You mean just the zest?

- Just the zest, yep.

And you don't want to go all the way to the white.

The pith can tend to be bitter, JOEL: Yeah.

Yeah.

- So we just want to use the outside.

JOEL: Mmm.

- That... JOEL: You can smell it hit the hot crepe.

- Do you want some of this action on you?

JOEL: Yes.

Yes, please.

- Uh, this is a classic finish of crepe.

And again, it sounds like we're with a bunch of veteran-- gastronomes in the room, and so we're not telling anyone-- anything anyone new.

Anyone out there watching or viewing this, this is classic and standard.

And on every street corner in France.

JOEL: It smells so good.

- You're going to find crepes like, available.

(Joel sighs) - And they may give it a little juice.

I'm just going with the zest.

JOEL: Yeah.

From here, you can paint the picture.

So whether you go with your turmeric... JOEL: I'm going the apples.

- You're going the apples?

I may do both.

JOEL: Am I going just in the center or everywhere?

- Well, so this is the thing.

So, it...

Whether you fold it afterwards or just keep it open, it... our roots as Jews, we may roll this up and call it a blintz.

That's true.

That's true.

- Right?

- And so you can kind of choose... JOEL: Do your thing.

- You can, you can choose and do your thing.

JOEL: All right.

I was always told...

Going to give kind of the pocket.

- Classic quarter fold.

If you had done the cracked egg, cheese savory action, you may just fold the edges in.

JOEL: Dude, I could just sit here all day decorating this.

- Look at the chef paint away.

And here this a very important part, for the... You don't even have to spend $33,000 on culinary school to learn this.

JOEL (laughs): That's right.

That's right.

Look at yours.

- Presentation.

Right?

Like, um, play with it-- paint this picture.

JOEL: Yeah.

(cheers and applause) - Cheers.

All right.

JOEL: Cheers, my man.

Let's try it out.

I just want to give this a really good try.

The apples, by the way-- I tried one, so good.

Mmm.

- First bite of turmeric.

Give it up for Chef Joel.

JOEL: I love it.

(cheers and applause) My very first impression is I could eat 17 of these.

- Mm-hmm.

JOEL: And they're not too sweet.

They're not that type of crepe that you get at, like, uh...

I don't know, where it's like, dessert-y.

- Yup.

JOEL: This is very light, but at the same time-- the toastiness from the whole wheat?

Perfect.

- What about this chest warm that's going to happen with some of that ginger?

JOEL: I know.

I absolutely love it.

Give it up for Chef Eduardo Garcia.

- Thank you.

JOEL: Amazing.

(cheers and applause) - Thank you, everybody.

Thank you.

JOEL: You guys, we will be right back with some Homemade Live!

Thanks, everybody.

(cheers and applause) (cheers and applause) JOEL: So we're going to try something new, which is we're going to hear from you guys.

- Yes.

JOEL: Um, so if you have any questions for Chef Eduardo or myself-- let it rip.

- Um, I would say a question for both of you.

As someone who hasn't really gotten into cooking and who's almost a little bit, like, intimidated about it, what are some easy things that I can do to get used to being in a kitchen, and being around hot pans and food that I've never really made before?

JOEL: I would say, what's your favorite dish to eat?

- I'd say probably like a Mediterranean bowl.

JOEL: You should start with that.

Like, start with your favorite thing.

Try making it from scratch.

It will blow your mind how much better your version is than any version you've ever bought.

And then you'll be bought in.

Yeah.

(cheers and applause) What else?

- Great question.

- Um, my question for you is, when you had to sort of relearn how to do lots of things with one hand, how much did you learn on your own?

What kind of help did you get?

And how did your cooking maybe change in ways that you weren't expecting, just based on your changed outlook on life?

Were there ways that your, your approach to cooking shifted?

- I remember Googling... Like it sounds-- funny is the wrong word?

But I remember being in I.C.U., bandaged up-- and Googling, "How to be a one-armed chef?"

Like, how do you do this?

And, and... and thanks to the Googleverse, things pop up.

And there was a chef in England who was cooking with a prosthetic.

And so, that's all I needed to see.

It's like-- I, I thought I was done.

I was just by nature... JOEL: Just thought it was impossible.

- There, listen, when you're used to being bi-- like, bilateral.

JOEL: Yeah.

- That's what you know.

JOEL: Yeah.

- It's hard to even imagine life, in survivorship afterwards.

And so that search just helped me (snaps fingers) sort of walk through the wall and realize, "Okay, I'm on the other side of this room.

This is going to be fine."

And then second part of your question, this is probably even more applicable to every single one of us.

Was, uh...

I softened, I softened up.

I just, I would look around and say, "Will you help me?"

So I brought on more help.

I love asking for help now.

I love receiving help.

I love giving help.

And there's a rusticity to my food now.

I was able to let go of a little of the perfection.

JOEL: Mmm.

- And it's not that it doesn't matter... but we can train and be taught, to focus on perfection versus purpose.

JOEL: I love that.

Yeah.

Thank you for your questions, you guys.

- Thank you.

(cheers and applause) JOEL: We are talking when life gives you lemons with Eduardo Garcia.

What are we making for kind of a final little send-off drink here?

What is this?

- Uh... traditionally, this, I call this a quick switchel.

It's known as a switchel or Haymaker's Punch.

Ginger, apple cider vinegar, honey, it all goes into the mason jar.

JOEL: Okay.

- And then, uh, lemons.

So we'll cut a lemon.

JOEL: Okay.

We'll squeeze... um, you know.

JOEL: These are the seedless lemons, by the way, which I love.

Do you want all of them in?

- Um, yeah, yeah.

This is a dealer's choice.

So again, with most recipes... JOEL: I love lemon.

- ...migrate through these with your own tastes and flavors leading the charge.

JOEL: I love it.

- You want this, for all reasons, in all times.

Um, I think this was given... JOEL: Oh, my gosh.

- ...to folks during the hay harvest.

You can have this hot or-- and you can have it cold.

So that's the other thing, is this can be um, sipped as a hot punch or chilled.

And so, yeah... JOEL: Whoo!

- This will wake you up.

(audience laughs) JOEL: Okay.

I wasn't prepared for that.

- Haymaker's Punch.

JOEL: I love it.

- It's called "punch" for a reason.

Not haymakers, like, pet.

JOEL: It's soft.

Yeah, yeah, yeah.

Got it.

- Yeah.

- Yeah, and then...

Yes.

JOEL: And hot water it?

JOEL: You can smell it blooming, like... - Yes.

Catalyzing all of the goodness coming out of the ginger fibers.

(Joel sighs) And... JOEL: Look at the big pieces of ginger there, too.

- Yeah, it's getting to business.

JOEL: Oh, my gosh.

JOEL: So then what do you do?

Do you just let it sit or do you put a lid on it?

Or you just drink it?

- Uh, this can now sit.

The longer it sits, the longer it will extract the goodness from what's in here.

JOEL: Yes.

- I mean, the honey is already liquid, the lemon is already liquid, the cider is already liquid.

JOEL: Look at that/ - So it's really the ginger that you're extracting from.

Uh, this is, I believe, a strained version.

JOEL: Yes.

- I like to gussy it up if I'm having it chilled with a little candied ginger.

JOEL: Ooh.

And... JOEL: This is it.

- The Haymaker's Punch.

I mean, it, uh... JOEL: Look at that.

- And-or switchel.

JOEL: Give it up for Eduardo's Haymaker's Punch.

Cheers, buddy.

- Cheers.

How is it, chef?

JOEL: Let me try-- oh, my gosh!

(cheers and applause) That's like the best ginger ale you've ever had in your life.

- 9,000%.

JOEL: That is so freaking good.

And we're going to make sure everyone gets a taste of this.

- Yeah, yeah, yeah.

L'chaim.

(cheers and applause) JOEL: I really, really hope that everyone got a taste of Eduardo.

- Mmm.

JOEL: And get a taste of what it's like...

Yes.

Give it up.

- Thank you.

Thank you.

(cheers and applause) JOEL: You know, you never know what life's going to throw us.

You never know.

It could be today, it could be tomorrow.

It's in our control to make it the best we could possibly make it.

Whether that's good food, turning a frown upside down, getting together, community.

This is what it is all about.

You embody it, chef.

You live it.

We, we... - Thank you.

JOEL: It emanates off you, and we get to be-- just energized and loved and hugged by it.

- Mmm.

JOEL: So thank you.

We love you.

- Yeah, man.

Yeah, man.

JOEL: Cheers.

See you next time.

- Salud.

Cheers, chef.

I love you, man.

Thank you.

(cheers and applause) ♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: - Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.

♪ ♪ ♪ ♪