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Speaker 1: go online to Reliability Investment dot com. That's Reliability Investment

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Speaker 1: dot com. My next guests are the following. One is

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Speaker 1: a food and lifestyle expert, writer, party architect and can

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Speaker 1: be seen sharing recipe tips on the reel, and the

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Speaker 1: other is a chef TV personality has a deal with

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Speaker 1: the Food Network and can be seen regularly cooking on

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Speaker 1: the Rachel Ratio and Home and Family. I've been on

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Speaker 1: Home and Family. I had been on Rachel rate so

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Speaker 1: I'm getting up there way yet now I'm getting up there.

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Speaker 1: I'm getting up there. But you both can be seen

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Speaker 1: on Food Network's Smallest Eats. They on the show discussed

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Speaker 1: their new cookbook Something that Cooks Things. So they hear

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Speaker 1: that I cooked some things to this, So we're gonna

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Speaker 1: talk about Rushan McDonald sharing his cooking styles with this cookbook.

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Speaker 1: Name of the cookbook is The Family Table recipes and

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Speaker 1: moments from a nomadic nomadic life. Please welcome to Money

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Speaker 1: Banking Conversations. Jazz Smaller Warrell and Jake Smaller. Hey, Roshan,

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Speaker 1: are you doing pretty good? Man? What are you guys in? Now?

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Speaker 1: What are you guys at? Now? Get that energy? We're

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Speaker 1: talking Rushan mc dowell. Ye. When we when I was

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Speaker 1: actually in Atlanta when they call, when the publisher called

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Speaker 1: us about doing this show, and when I agreed to this,

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Speaker 1: I was thinking eleven o'clock because I was in Atlanta,

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Speaker 1: and I've been realized last night. Oh no, it's eight

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Speaker 1: as absolutely good. We're good. I'm gonna tell you something.

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Speaker 1: I'm glad I got both of you guys on the

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Speaker 1: call I was in. I live in Atlanta and I

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Speaker 1: live in Houston, Texas. And the reason the way I

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Speaker 1: found out about your book, I was reading the Houston

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Speaker 1: Chronicle in Houston, Texas, and uh, and I was reading it.

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Speaker 1: I was like, Wow, this is such a cool book.

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Speaker 1: And then I called I have I have a great

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Speaker 1: relationship with HarperCollins, and I called him. I said, can

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Speaker 1: I can I get this book? And I want to

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Speaker 1: see this book because I I know how to bake

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Speaker 1: people tell me I'm an award winning baker. I'll take

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Speaker 1: that title, but I bake a lot and so, but

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Speaker 1: the cooking is not something I do on a normal basis.

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Speaker 1: And so when I got the book, I would tell

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Speaker 1: you it's like, it's so many pages. I bent, I

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Speaker 1: like that. I like this. I like this. I like

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Speaker 1: you know what I'm saying. I've been to page you know,

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Speaker 1: I saying, hey, I got this because I want I want.

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Speaker 1: I want to because we have two breaks, I played

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Speaker 1: no music, So I want you. I want to really

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Speaker 1: talk about the process because you know when you when

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Speaker 1: you see a recipe, you go, that's it, that's it,

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Speaker 1: that's it. So, so you have over a hundred and

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Speaker 1: thirty recipes, how did all this come to? Yeah, how

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Speaker 1: did this whole book process, you know, choosing this is

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Speaker 1: the right recipe here? Before I get into my cooking experience,

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Speaker 1: I want to find out about this journey of putting

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Speaker 1: this book together. At the family table, we really went

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Speaker 1: through Oh sorry, go ahead too, now you can take

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Speaker 1: it there. So we really went through hundreds of recipes

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Speaker 1: and we wrote down just kind of freewriting 'scos seeing like, Okay,

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Speaker 1: what are all the recipes we ate growing up. One

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Speaker 1: are all the things that we cooked up throughout the years,

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Speaker 1: in our adulthood, in our own travels and things like

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Speaker 1: that that we would always bring back to the family table.

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Speaker 1: And so we then had to edit down. Okay, what's

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Speaker 1: worth being in the book. We can't have everything in there. Um,

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Speaker 1: it's supposed to be hundred twenty five recipes that we

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Speaker 1: were obligated to put it in. You know that the

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Speaker 1: publisher expected us to do recipes. We did one thirty,

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Speaker 1: so we did five bone Its recipes for you. So

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Speaker 1: so really, uh, it was just about narrowing those down. Um.

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Speaker 1: And the way we did it um was you know,

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Speaker 1: after we did the cooking show, we were like, well,

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Speaker 1: let's do a book. I I love books in general, books,

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Speaker 1: Oh thank you. And I've always wanted to you know,

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Speaker 1: uh write and things, you know, write books and things

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Speaker 1: like that. And so what we did is we just

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Speaker 1: when we started talking about it, we were excited about

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Speaker 1: putting down our family legacy through food, um, for next

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Speaker 1: generations and also just to share with people now our

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Speaker 1: passions for food on a different level. Um. And so

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Speaker 1: when we decided to do it, and then we now

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Speaker 1: down the recipes and were really I was like in

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Speaker 1: charge of um project, managing you know, the book, getting

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Speaker 1: it together and all that type of stuff. But and

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Speaker 1: that's just because I have a background and being bossy,

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Speaker 1: and that's why he's quiet now. That's why he's quiet now, Jack, Well, really,

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Speaker 1: I'm a producer. That's kind of my day job. I've

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Speaker 1: used behind the scenes content on films and um that's

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Speaker 1: why I was in Atlanta by the way. But anyway,

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Speaker 1: so with that, we then decided that recipe wise, as

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Speaker 1: far as like I was gonnat, but give the torch

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Speaker 1: to Jake as far as he would decide what's going

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Speaker 1: to make it, what's not going to make it, kind

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Speaker 1: to be in charge of that part of it, and

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Speaker 1: then I would be in charge of getting everything together.

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Speaker 1: And also um uh a lot of the writing, like

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Speaker 1: I wanted to write so so so j So you

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Speaker 1: you you were the man behind the grill Lobsters. Yeah, okay,

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Speaker 1: so this is what happened to me. This is what

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Speaker 1: happened to me because I've just let everybody know how

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Speaker 1: it real I am. I used to just let people

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Speaker 1: come on my show and they have a book by cooking,

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Speaker 1: I just bring them on we talk. So now what

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Speaker 1: I do is, like I said, I found you guys

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Speaker 1: book reading the Houston Chronicle called HarperCollins. Sit the book,

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Speaker 1: and then I went through and I went, this is awesome.

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Speaker 1: So I make things that I make. If I can

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Speaker 1: make it, I go, I'm bring them on the show

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Speaker 1: so we can talk about it. And so so this

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Speaker 1: morning I just blue. I posted it on my social media.

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Speaker 1: I made the grill lobster rolls. Yesterday morning, I made

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Speaker 1: the grill. And let's tell you some folks, this is

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Speaker 1: this was see you go to a major restaurant and

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Speaker 1: you you you ordered this because by because lobster is

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Speaker 1: not cheap depending on where you at. And so I

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Speaker 1: had never in my life considered that was an option

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Speaker 1: for me to make in my house grill lobster role. Okay,

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Speaker 1: so so check this out. This the just the rest

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Speaker 1: up be here. Four table spoons of salted butter because

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Speaker 1: I baked, so I used unsalted butter. Soy to go,

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Speaker 1: give me some salted butter. Six gallic clothes and then

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Speaker 1: they had the red peppers already had that. Because I'm

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Speaker 1: a pizza guy, I had to crush red peppers. And

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Speaker 1: then a pitch of sea salt that has become my

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Speaker 1: favorite sea salt. I wasn't a come back up, come

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Speaker 1: from the neighborhood, so I regularly more than salt was

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Speaker 1: my thing, but sea salts of things to do. Now,

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Speaker 1: Lemon had that already in there because I make all

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Speaker 1: the time. And then four lobster tails, about five, about

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Speaker 1: five of them, and they were like they're like by

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Speaker 1: almost a little bit less about forty almost a little

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Speaker 1: bit less than a half pounds. So I was, I

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Speaker 1: was grinding, and then I got back to see I

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Speaker 1: knew it I was fat. So instead of giving me

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Speaker 1: hot dog bones, I got me some hoagy rolls because

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Speaker 1: I was gonna feel this bad ball with some meat.

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Speaker 1: And then UH topped me up some parsley. So I

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Speaker 1: wasn't gonna grill, okay, So I went and got my

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Speaker 1: George form and grill out of the closet, that big

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Speaker 1: white one. You know what I'm saying, that big white

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Speaker 1: Come on, man. I dipped that bad boy, cut that

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Speaker 1: bad boy open there, took that shell off that libster tail.

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Speaker 1: Then then you mix all that stuff up. You mixed

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Speaker 1: it the garlic, the butter, and see something you mix

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Speaker 1: all that up, all right, and all of a sudden,

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Speaker 1: you take that lemon, you squeeze that lemon on top

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Speaker 1: of the lobster, and you slap both of them bad

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Speaker 1: boys on top of that. Come on, I'm telling you, man,

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Speaker 1: you keep the lid open, and you gotta keep that

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Speaker 1: little open because you don't want to burn it too quick,

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Speaker 1: because you want that bad boy to turn a little white.

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Speaker 1: And I flipped it, put more lemon on it, and

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Speaker 1: then I took that bad boy, dip that bad boy,

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Speaker 1: and that little garlic butter sauce put it right back

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Speaker 1: on that grill. I'm telling your gang, I'm telling you

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Speaker 1: the small let's you know what they're talking about when

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Speaker 1: it comes to grill, the rolls, the truth, the truth,

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Speaker 1: because you're boy got down. Then I put a little

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Speaker 1: that butter sauce on the inside of that, and I

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Speaker 1: threw a little extrap. A little man's in there too,

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Speaker 1: little cotre. I'm Catre. Tell you something. I killed it, y'all,

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Speaker 1: I killed it. We're gonna be right back, don't y'all

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Speaker 1: go nowhere. I just had let them know they are

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Speaker 1: the real deal with the family table. We're gonna be back, boy,

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Speaker 1: back in a minute, they're talking about more of these

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Speaker 1: great recipes. The real deal about my crawfish dip that

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Speaker 1: I made to keep winning everybody. Hi, this ra Sean McDonald.

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Speaker 1: You're listening to your money making conversations on the phone. Guy,

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Speaker 1: I know I got him smiling. And Jake and Jazz smaller,

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Speaker 1: you know they know that Rushan McDonald is a fan

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Speaker 1: of the family table recipes and moments you know, from

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Speaker 1: a Norton nomadic life, the whole family traveling all over

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Speaker 1: the country when they filed Rashan McDonald at Rashan McDonald's

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Speaker 1: and love with their book. So because I can tell

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Speaker 1: Jake when when I said that, when I started talking

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Speaker 1: about you, when you really made that? Because you did.

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Speaker 1: Because man, I'm gonna tell you something. I'm gonna tell you.

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Speaker 1: This is my broth for my staff today. Down the

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Speaker 1: list of that over, just's what I made for my

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Speaker 1: staff today. I made the crawfish dip. Okay, I made

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Speaker 1: that crawfish tip. Huh Yeah, I made it for my staff,

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Speaker 1: but it made some other things for him to do.

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Speaker 1: But let's talk about this, this this dip that I made.

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Speaker 1: Because the thing that reason I'm talking to people like

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Speaker 1: this is that when you get a cookbook and it's

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Speaker 1: so simple when I tell you it's simple, And I

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Speaker 1: made these dishes yesterday, okay, and for for dinner this afternoon,

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Speaker 1: I'm going to make my staff the grill sauce just

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Speaker 1: Peter Pocket. Uh see see that's a that's a simple

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Speaker 1: recipes because they are the actual recipes we grew up

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Speaker 1: eating in a real thing. So it's not there's no

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Speaker 1: prim placed on any of the recipes. It's all direct

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Speaker 1: for real people, real food, real families. Um. And that

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Speaker 1: was really the fun part about you know, doing the

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Speaker 1: book is it was a two year process. And Jazz

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Speaker 1: and I can both attest to the fact that no

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Speaker 1: one told us, I'm of the work goes into throwing

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Speaker 1: a cookbook. You have to cook minimally four times. We

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Speaker 1: cook these recipes just to get the recipe tight and

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Speaker 1: concise and everything. Um. So it was, you know, everyone's

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Speaker 1: used to cooking to take but you know our families,

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Speaker 1: uh you know, Mom, Grandma, whoever. Everybody is always like, oh,

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Speaker 1: put you know, you could solve it, and you don't

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Speaker 1: really put down recipes, you just put yourselving you kind

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Speaker 1: of you kind of know how much you're supposed to

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Speaker 1: put and then you have the tea things and all

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Speaker 1: your stuff, you know, but you're not measuring it out.

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Speaker 1: So for us, the topses of like measuring it out

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Speaker 1: and lying down what you can't put in the cookbook

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Speaker 1: season to taste or right, you know. Um, And that's

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Speaker 1: what complicates cookbooks when you do get into those measurements.

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Speaker 1: And I'm just letting everybody know. And you said that, Jake,

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Speaker 1: this was You're you're talking about recipes to the family.

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Speaker 1: Their families dying on you. When you're going the kitchen.

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Speaker 1: They're like making a sandwich. You know. You you put

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Speaker 1: the bread, you put the manage, you put the legs tomato,

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Speaker 1: and the meat and cheese. If you want to it,

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Speaker 1: that's your sandwich. That's very simple. That's how simple this

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Speaker 1: book is. And you know, I just went to the

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Speaker 1: farmer's market and I just strolled around and had my

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Speaker 1: book in my and my my grocery card and was

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Speaker 1: strolling round just picking up things and just and I'm

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Speaker 1: going asking people, okay, okay, where the where the hot

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Speaker 1: sausage that I need a hot to tag and saucers

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Speaker 1: that I gotta have that right now, Okay, over there.

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Speaker 1: Then I went got me something they see me. They

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Speaker 1: sent me over there to the to the meat department.

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Speaker 1: Then I saw some Johnsonville, some Johnsonville how to tag

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Speaker 1: and sauce. That's I'm going with the Johnsonville because I

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Speaker 1: know what Johnsonville can do, you know what I'm saying.

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Speaker 1: And I'm gonna put that bad boy this afternoon on

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Speaker 1: that George Farming grill, you know what I'm saying. And

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Speaker 1: we're gonna dine out and that That's That's all I'm saying.

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Speaker 1: Is that. Okay, hold on, let me let's talk about that.

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Speaker 1: I'm glad you pulled me out of it because because

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Speaker 1: the book is broken up in dif and chapters, because

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Speaker 1: I don't want to understand this book, because it has

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Speaker 1: a lot going on in it, Like you have the

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Speaker 1: Sunday Suppers. Tell me, tell me, Jass, what is the

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Speaker 1: Sunday Suppers. Chapter about Sunday Suppers is really those homestyle

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Speaker 1: family meals that you're gonna cook on a Sunday um

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Speaker 1: or any day of the week really that you feel

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Speaker 1: like gathering, you know, and having a really like sit

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Speaker 1: down kind of dinner. And whether it's your family or

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Speaker 1: your friends or whoever you have with you, Um, that

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Speaker 1: you're gonna cook the things like Mom's pot roast or

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Speaker 1: feel the Cuban dish we do, or them all the

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Speaker 1: dishes that are in those kins, the cornish stuff, cornish hens.

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Speaker 1: They're like those kind of like hardy meals. You can

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Speaker 1: really use them as a base for a lot of holidays,

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Speaker 1: um and a lot of uh, you know, gatherings like you. Yeah,

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Speaker 1: that's that chapter is called the Sunday Suppers. Now what

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Speaker 1: I've been here that I've been talking about where you

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Speaker 1: had the grills saw Peter Pocket and the grill lops

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Speaker 1: of role that's in the Great au Doors section. And

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Speaker 1: then also when I talked about the crawfish dish, that's

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Speaker 1: in the New Orleans Roots chapter. Now, like I said,

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Speaker 1: different chapters that really kind of describe you guys lifestyle

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Speaker 1: and the and the and the and the different different

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Speaker 1: adventures that you've had and growing up and experiencing different

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Speaker 1: food taste. Now, there's a section Jake called this Saturday

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Speaker 1: Saturday Brunch tell us about that we grew up on

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Speaker 1: Saturday brunch. You know, I feel like brunches become so

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Speaker 1: popular at restaurants every restaurant has a Saturday brunch, but

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Speaker 1: we grew up doing it at home and um, and

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Speaker 1: it really really was you know, you wake up and

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Speaker 1: you smell that bacon, and you smell the paupers and

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Speaker 1: the potatoes and all all the picks in the kitchen,

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Speaker 1: and our mom would be in there making country breakfast

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Speaker 1: and there's nothing like it, Like there's just been the

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Speaker 1: stat Uh. Even when you're you're grown, you still have

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Speaker 1: that feeling when you wake up to smelling breakfast or brunch,

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Speaker 1: and it's just like nothing beats nothing beats eggs and bacon.

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Speaker 1: And we have a lot of you know, our mom's

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Speaker 1: from New Orleans, so most of the book is influenced

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Speaker 1: by New Orlans that you knew. I do that off

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Speaker 1: in Houston, Texas, so I'm all from that little area.

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Speaker 1: So I want this book all my rest. I got

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Speaker 1: to the gumbo section and it was gumbo done right though,

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Speaker 1: so everybody can't make gumbo. When I read y'all the

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Speaker 1: recipe this in this book, I went, they know what

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Speaker 1: they're doing. The smallness, you know what they're doing. Now

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Speaker 1: I'm telling the sweets departments a sweets department because you

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Speaker 1: can that's me. See, I get my dessert before I

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Speaker 1: ordered my meal when I go and wrot a restaurant,

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Speaker 1: you know. And so the coconut macaroons you had me there,

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Speaker 1: you hand me the jazz. The coconut macaroons that was

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Speaker 1: out the influence of our dad is uh uh from

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Speaker 1: New York and least poles Jewish. So um those macaroons

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Speaker 1: are really popular and they like a man of schevits.

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Speaker 1: So it's a brand that usually selling them around. Whenever

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Speaker 1: you see them in the supermarkets, it's usually around like

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Speaker 1: paths over or um Hanaker or the Jewish holidays and

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Speaker 1: things like that. Um, so that was a take on those.

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Speaker 1: But um uh they're really good. And then the ice

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Speaker 1: team like a homemade ice cream you know Mom used

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Speaker 1: to make that. They see, they know they got a

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Speaker 1: real foodie on the phone now. Then woke up on

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Speaker 1: the West Coast gonna let y'all know, man, I'm a

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Speaker 1: fan Jack and I just wanted y'all on the phone

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Speaker 1: to let y'all know that. You know, here's a guy

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Speaker 1: Rashaan McDonald you never met him in your life. I'm

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Speaker 1: a fan. I read your book. First of all, the

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Speaker 1: newspaper article made me, gave me interests and then and

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Speaker 1: I just want to put the world out because a

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Speaker 1: lot of people do these books. You know, Lifestyle You're

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Speaker 1: family has been famous for a long time. But what

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Speaker 1: I take away from this book was that you guys

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Speaker 1: are just everyday people, and I really appreciated that. Yeah,

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Speaker 1: family is number one and food is a second. You

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Speaker 1: hit me talking, I see, I come from a family too.

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Speaker 1: I come from six sisters to have two brothers. So

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Speaker 1: we we thought it so we know about that that

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Speaker 1: family table thing now. But they came cook like y'all,

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Speaker 1: sisters and three brothers. Two six sisters and two brothers,

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Speaker 1: so it's nine kids and two parents. So so I

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Speaker 1: know about that big table experience though. But we couldn't

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Speaker 1: cook like y'all. So when mom went in there cooking

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Speaker 1: and she said food up, we ran in there. We

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Speaker 1: ran I would let everybody know about this book, And

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Speaker 1: like I said, I didn't want to like just act

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Speaker 1: like there was a limited menu here. But they have

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Speaker 1: a tremendous amount that's all broken up chapters. We talked

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Speaker 1: about the Sunday supters. They haven't even have posta night chapter,

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Speaker 1: which I think is great because I'm into that now too.

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Speaker 1: I got my cabinet, so I'll be diving into that.

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Speaker 1: You saw me rave about the Great Outdoors chapter. That's

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Speaker 1: the you know that the way I made. I'm for dinner.

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Speaker 1: I'm having the grill sausage Peter Pocket, and I made

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Speaker 1: the grew up lost the road. I'm telling you people

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Speaker 1: very easy to make. You know their moms from New Orleans.

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Speaker 1: New Orleans Roots as a chapter. They have salads if

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Speaker 1: you like salad, specialty salads. You know, best side dishes.

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Speaker 1: You know college greens. You know that's the best side

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Speaker 1: dish for anybody. Those college greens are good. See. I'd

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Speaker 1: like to see see all you all you have to

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Speaker 1: do and give with people. Man, let them know that

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Speaker 1: you love them. That wake up, they climb up out

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Speaker 1: of bed, get that sleep out of their eyes, and

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00:18:47,119 --> 00:18:49,359
Speaker 1: let everybody know this is a winner. I like this

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Speaker 1: chapter about party fights and snacks. It really, it's really

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Speaker 1: when I look at this book and I look at

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Speaker 1: the pictures, I look at the life and everything, and

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Speaker 1: I just want to I want to congratulate you guys.

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Speaker 1: I really want to congratulate you guys because I'm a fan.

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Speaker 1: If you know, give my number. If you ever come

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Speaker 1: out to Atlanta, come by my house and and then

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Speaker 1: we'll cook. You know, we're cooking, eating talk and Chad.

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Speaker 1: But no, you have a home in Atlanta because I

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Speaker 1: come from a big family. You guys are a big

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Speaker 1: family just like mine, and I just want to share

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Speaker 1: my love for you guys, and just keep keep doing

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Speaker 1: what you're doing, keep winning at the dinner table. Okay,

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Speaker 1: thank you. We will definitely do a cookout next time

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Speaker 1: when we're in at Land. That will work on the

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Speaker 1: phone with Jazz and Jake. The family Table Recipes and

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00:19:38,400 --> 00:19:41,440
Speaker 1: Moments from a Nomadic Life. Please go get the Ramazon

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00:19:41,720 --> 00:19:43,480
Speaker 1: Amazon right now and pick up that book because ro

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00:19:43,520 --> 00:19:46,639
Speaker 1: Sean McDonald it will be eating from that book this afternoon.

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Speaker 1: More for money making conversations. Keep winning, everybody, Jazz and Jake,

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Speaker 1: I love y'all. Listening makes us smarter, more connected people.

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00:19:54,480 --> 00:19:57,480
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