A Bootcamp Grad Turns To Food Videos During Quarantine

Posted 2 years, 9 months ago

About a year ago, Lisa and I joined up with our old friend Samson Styles, former BET Correspondent, documentary film maker and Bootdcamp grad himself. 

We had an idea to offer a free video bootcamp for the folks who live in East New York and Brownsville.  

Samson arranged for us to work with ManUp, a community organization and pretty soon we were running courses for anyone who wanted to show up.

You can read more about the proejct here, at Brooklyn TV.

One of the participants was not a local, and I don't know how he heard about the courses, but he was amongst the most talented. Jay Hurt. 

He kept at the video and today, he sent me two videos that he had just made.

He's currenlty under quarantine in Tampa, Florida, but he's putting both his video skills, which we taught him, and his baking skills, which we can take no credit for, to use.

Personally, I think this guy could have his own show on The Food Network.

And may be he will.

Meanwhile, here's the recipe.

Bet I can teach you how to make a delicious apple pie in 60 seconds ...


2 @pillsbury pie Crust
6 peeled apples (local if possible)
3/4 cup sugar (brown works too)
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice 
1/2 cup @nature_valley granola •1 - Heat oven to 425°F. Place 1 pie crust in 9-inch pie plate. Press firmly against side and bottom. •2 -In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with granola and then with the second pie crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal (fork it up!)
Cut slits or shapes in several places in top crust. •3- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. •4- Let the pie cool for at least 1 hour before cutting into it. The filling will thicken as it cools, making it easier to slice.



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