1 00:00:04,169 --> 00:00:05,219 [Selena Gomez's "Bad Liar"] 2 00:00:06,000 --> 00:00:08,000 - Time for cooking. 3 00:00:08,019 --> 00:00:10,000 Hey, it's Selena. 4 00:00:10,019 --> 00:00:13,000 And I'm finally getting the hang of cooking at home. 5 00:00:13,019 --> 00:00:14,199 ♪ ♪ 6 00:00:14,220 --> 00:00:17,129 But that doesn't mean I still don't need help. 7 00:00:17,149 --> 00:00:18,190 [doorbell rings] 8 00:00:18,210 --> 00:00:20,109 Grocery time. Raquelle, you wanna help? 9 00:00:20,129 --> 00:00:22,010 - Yeah. - Oh, this is great. 10 00:00:22,030 --> 00:00:23,120 It's just two. - Oh, good. 11 00:00:23,140 --> 00:00:24,230 - Luckily, I'm working with some 12 00:00:25,010 --> 00:00:26,050 of the best chefs in the country, 13 00:00:26,070 --> 00:00:27,219 and they've agreed to teach me 14 00:00:28,000 --> 00:00:30,059 my way around my own kitchen. 15 00:00:30,079 --> 00:00:33,020 We have cheam creese, which is bomb. 16 00:00:33,039 --> 00:00:35,070 We have-- - Cream cheese? 17 00:00:35,090 --> 00:00:36,149 - What did I say? I said something. 18 00:00:36,170 --> 00:00:37,189 - [laughs] You said, "Chee cream." 19 00:00:37,210 --> 00:00:39,079 [laughter] 20 00:00:39,100 --> 00:00:41,030 - They're at home, and I'm at home, 21 00:00:41,049 --> 00:00:44,000 and we're gonna make a meal together apart. 22 00:00:44,020 --> 00:00:46,060 - I'm hungry today. Are you? 23 00:00:46,079 --> 00:00:48,140 - Well, I'm hungry every day. - [laughs] 24 00:00:48,159 --> 00:00:51,020 - "Selena Chef," final episode. 25 00:00:51,039 --> 00:00:53,020 ♪ Oh, I'm tryin', I'm tryin', I'm tryin' ♪ 26 00:00:53,039 --> 00:00:54,179 ♪ I'm tryin', I'm tryin' ♪ 27 00:00:54,200 --> 00:00:57,060 ♪ Oh, tryin', I'm tryin', I'm tryin' ♪ 28 00:00:57,079 --> 00:01:00,030 ♪ With my feelings on fire ♪ 29 00:01:00,049 --> 00:01:01,060 Hi, Graham. 30 00:01:01,079 --> 00:01:02,130 - How are you? 31 00:01:02,149 --> 00:01:03,130 - I'm doing great. 32 00:01:03,149 --> 00:01:04,159 How are you doing? 33 00:01:04,180 --> 00:01:06,230 - Yeah, I'm super psyched 34 00:01:07,010 --> 00:01:08,159 to be doing that kind of stuff. 35 00:01:09,099 --> 00:01:11,159 - Today I'm working with Chef Graham Elliot. 36 00:01:11,180 --> 00:01:14,109 Graham has received two MICHELIN stars 37 00:01:14,129 --> 00:01:16,069 and has been nominated multiple times 38 00:01:16,090 --> 00:01:17,219 for the James Beard Award, 39 00:01:18,000 --> 00:01:21,000 and he's judged several culinary competitions. 40 00:01:21,019 --> 00:01:22,140 Now he's gonna cook with me, 41 00:01:22,159 --> 00:01:24,219 and I couldn't be more excited. 42 00:01:26,010 --> 00:01:27,090 Well, I'm gonna introduce you 43 00:01:27,109 --> 00:01:29,019 to some of my best friends. 44 00:01:29,039 --> 00:01:30,010 Here's Theresa. 45 00:01:30,030 --> 00:01:31,079 - Hi. - Hi. 46 00:01:31,099 --> 00:01:33,060 - This is Raquelle. - Hi, Graham. 47 00:01:33,079 --> 00:01:34,189 - How are you? - And this is Paige. 48 00:01:34,210 --> 00:01:36,020 - Hi, Graham. - Hey, Paige. How are you? 49 00:01:36,039 --> 00:01:37,159 - We're excited to cook with you. 50 00:01:37,180 --> 00:01:39,030 - Thank you. Yeah, this is gonna be fun. 51 00:01:39,049 --> 00:01:40,229 This is, you know, kind of doing dishes 52 00:01:41,009 --> 00:01:42,180 that I'm sure you've seen before 53 00:01:42,200 --> 00:01:44,099 but putting a little spin on it. 54 00:01:44,120 --> 00:01:46,189 I kind of--that's the way that I like to cook, you know? 55 00:01:46,210 --> 00:01:49,030 - I can't wait. What are you gonna teach us today? 56 00:01:49,049 --> 00:01:51,120 - I'm gonna be doing what I call the GrahamBurger. 57 00:01:51,140 --> 00:01:53,079 Any way you can throw your name on something 58 00:01:53,099 --> 00:01:55,099 to make yourself feel better about the food you cook 59 00:01:55,120 --> 00:01:57,039 is what I do. - I love that. 60 00:01:57,060 --> 00:01:59,170 - You know, music, painting, art, dance, cooking: 61 00:01:59,189 --> 00:02:01,030 it's all a form of expression, 62 00:02:01,049 --> 00:02:02,159 and you always wanna find your own voice 63 00:02:02,180 --> 00:02:03,170 and do your own thing. 64 00:02:03,189 --> 00:02:05,140 - Graham daddy. 65 00:02:05,159 --> 00:02:09,009 - And the other thing is a deconstructed Caesar salad. 66 00:02:09,030 --> 00:02:11,000 You've got romaine. You've got croutons. 67 00:02:11,020 --> 00:02:12,139 You got Parmesan and dressing. 68 00:02:12,159 --> 00:02:14,139 What if you split those up individually 69 00:02:14,159 --> 00:02:16,129 and found a way to make them very unique? 70 00:02:16,150 --> 00:02:18,000 - Oh, interesting. 71 00:02:18,020 --> 00:02:19,030 - We are going to make 72 00:02:19,050 --> 00:02:20,170 the crouton the star, right? 73 00:02:20,189 --> 00:02:21,199 It's the lead singer. 74 00:02:21,219 --> 00:02:23,050 It's the Beyoncé of the salad. 75 00:02:23,069 --> 00:02:24,180 And then you've got the lettuce 76 00:02:24,199 --> 00:02:25,229 and the anchovy and the dressing 77 00:02:26,009 --> 00:02:27,069 and Parm 78 00:02:27,090 --> 00:02:29,030 kind of playing the backup dancer role. 79 00:02:29,050 --> 00:02:31,150 - Awesome. What do you need for us to do first? 80 00:02:31,170 --> 00:02:33,039 - All right, so the first thing we're gonna do is, 81 00:02:33,060 --> 00:02:34,180 we are going to make our Caesar dressing. 82 00:02:34,199 --> 00:02:37,079 So we're gonna get partying with the blender. 83 00:02:37,099 --> 00:02:39,180 - Okay, I'm gonna get the blender, guys. 84 00:02:39,199 --> 00:02:40,180 - Go ahead and get out 85 00:02:40,199 --> 00:02:42,159 some garlic, shallot, 86 00:02:42,180 --> 00:02:44,210 parsley, and eggs. 87 00:02:44,229 --> 00:02:47,090 - Shallot, parsley, eggs. 88 00:02:47,110 --> 00:02:48,210 Okay, this is gonna be a dumb question. 89 00:02:48,229 --> 00:02:50,030 What is--is this a shallot? - Shallot. 90 00:02:50,050 --> 00:02:51,129 This is a shallot, right? 91 00:02:51,150 --> 00:02:53,000 - That is a shallot. 92 00:02:53,020 --> 00:02:55,199 So similar to an onion but a little sweeter. 93 00:02:55,219 --> 00:02:57,129 - Okay, all right. - So we'll start our dressing. 94 00:02:57,150 --> 00:02:59,229 We're gonna get some parsley. - Check. 95 00:03:00,009 --> 00:03:01,069 - Let's go ahead and just 96 00:03:01,090 --> 00:03:03,030 chop up some of that. - Okay. 97 00:03:03,050 --> 00:03:05,050 - And again, because it's gonna get blended, 98 00:03:05,069 --> 00:03:06,219 we don't really care what it looks like. 99 00:03:07,000 --> 00:03:09,080 We just wanna make sure that it's chopped up enough 100 00:03:09,099 --> 00:03:12,020 that it's not gonna get stuck in the blade in the blender. 101 00:03:12,039 --> 00:03:13,030 - Right. 102 00:03:13,050 --> 00:03:14,159 - I'm gonna grab a little bowl. 103 00:03:14,180 --> 00:03:16,069 We're just gonna crack, 104 00:03:16,090 --> 00:03:18,199 like, three egg yolks into the blender. 105 00:03:18,219 --> 00:03:20,210 So I just got the bowl 106 00:03:20,229 --> 00:03:22,090 to let the egg whites drop into. 107 00:03:22,110 --> 00:03:24,009 - Okay. 108 00:03:24,030 --> 00:03:25,099 - Dude, you're such a good egg cracker. 109 00:03:25,120 --> 00:03:26,210 - Oh! - Well, actually, you know, 110 00:03:26,229 --> 00:03:28,039 she got a little shell in there. 111 00:03:28,060 --> 00:03:29,129 - No, this isn't what we're using. 112 00:03:29,150 --> 00:03:31,020 - Oh. - We're using this. 113 00:03:31,039 --> 00:03:32,030 - Selena, full disclosure. 114 00:03:32,050 --> 00:03:33,139 I do love the show 115 00:03:33,159 --> 00:03:35,060 and the fact that you're actually cooking 116 00:03:35,079 --> 00:03:36,199 as opposed to sitting back, 117 00:03:36,219 --> 00:03:39,009 telling your friends what they need to do. 118 00:03:39,030 --> 00:03:41,099 - Oh, don't worry. I will be doing that too. 119 00:03:41,120 --> 00:03:42,129 [laughter] 120 00:03:42,150 --> 00:03:44,120 Kidding. We're a family unit. 121 00:03:44,139 --> 00:03:45,180 - So true. 122 00:03:45,199 --> 00:03:47,000 - Throw some of that chopped parsley 123 00:03:47,020 --> 00:03:48,039 into the blender. 124 00:03:48,060 --> 00:03:49,150 - Just some of it or all of it? 125 00:03:49,170 --> 00:03:51,090 - Let's say a handful. - Okay. 126 00:03:51,110 --> 00:03:54,039 - 'Cause I'm sure you and I have the same size hands. 127 00:03:54,060 --> 00:03:55,150 So it's totally good. [laughter] 128 00:03:55,170 --> 00:03:57,159 - That's literally what I was thinking about. 129 00:03:57,180 --> 00:04:01,090 - All right, now I'm going to get the shallot, 130 00:04:01,110 --> 00:04:02,159 cut it in half. 131 00:04:02,180 --> 00:04:04,039 - Do I need to peel it? 132 00:04:04,060 --> 00:04:05,050 - Yes. - Okay. 133 00:04:05,069 --> 00:04:06,110 - Here's a question. 134 00:04:06,129 --> 00:04:08,080 If you had to do another "Selena ," 135 00:04:08,099 --> 00:04:10,060 what would the other thing be? 136 00:04:10,080 --> 00:04:11,199 - Oh! Um... 137 00:04:11,219 --> 00:04:14,039 let's see. - "Selena and Plumbing"? 138 00:04:14,060 --> 00:04:17,139 - I would say "Selena and Graffiti." 139 00:04:17,160 --> 00:04:19,110 both: Ooh. - [laughs] 140 00:04:19,129 --> 00:04:21,149 - Wow. - That was such a good answer. 141 00:04:21,170 --> 00:04:23,029 - Just, like, Selena graffitiing all over LA. 142 00:04:23,050 --> 00:04:24,100 - You're going through a rebellious phase 143 00:04:24,120 --> 00:04:25,110 or something. 144 00:04:25,129 --> 00:04:27,009 - I've always wanted to learn. 145 00:04:27,029 --> 00:04:28,139 And it's awesome. 146 00:04:28,160 --> 00:04:29,230 - That's really cool. Okay. 147 00:04:30,009 --> 00:04:31,170 So you got your shallot in there, 148 00:04:31,189 --> 00:04:32,230 and then go ahead and chop up, 149 00:04:33,009 --> 00:04:35,029 like, two garlic cloves. 150 00:04:36,129 --> 00:04:38,139 - Oh! - Oh, my God! 151 00:04:38,159 --> 00:04:39,180 That was so aggressive. 152 00:04:39,199 --> 00:04:40,189 - Sorry. [laughs] 153 00:04:40,209 --> 00:04:42,029 - I'll get a fresh one. 154 00:04:42,050 --> 00:04:43,069 - You have so much strength 155 00:04:43,090 --> 00:04:44,110 you didn't even know. 156 00:04:44,129 --> 00:04:45,220 [laughter] - Aww. 157 00:04:46,000 --> 00:04:47,029 - You're just breaking garlic like-- 158 00:04:47,050 --> 00:04:48,040 - Just two? 159 00:04:48,060 --> 00:04:49,149 - Yeah, so two cloves. 160 00:04:49,170 --> 00:04:50,230 - Okay. And then pop them in? 161 00:04:51,009 --> 00:04:52,129 - Yup. - All righty. 162 00:04:52,149 --> 00:04:53,199 - Yummy. 163 00:04:53,220 --> 00:04:56,079 - Now go ahead and see if you can find 164 00:04:56,100 --> 00:04:57,180 Dijon mustard. 165 00:04:57,199 --> 00:04:59,120 - I'll get it. - I will find--thanks, Paige. 166 00:04:59,139 --> 00:05:01,000 - And we'll just do, 167 00:05:01,019 --> 00:05:03,110 yeah, like, 1/2 tablespoon. 168 00:05:03,129 --> 00:05:05,199 About that much, you know? - All right. 169 00:05:05,220 --> 00:05:08,040 - Just enough to kind of give it some flavor 170 00:05:08,060 --> 00:05:10,040 and, again, to help it kind of bind. 171 00:05:10,060 --> 00:05:12,180 Now we'll throw in some-- 172 00:05:12,199 --> 00:05:15,000 some Parmesan. - Okay. 173 00:05:15,019 --> 00:05:17,089 - So I'm gonna throw in... 174 00:05:17,110 --> 00:05:20,079 I don't know; let's say 2 tablespoons. 175 00:05:20,100 --> 00:05:21,199 - ♪ Parmesan ♪ 176 00:05:21,220 --> 00:05:23,040 ♪ Where are you? ♪ 177 00:05:23,060 --> 00:05:25,009 - Is that the new single you're working on? 178 00:05:25,029 --> 00:05:26,029 - Yeah. [laughter] 179 00:05:26,050 --> 00:05:27,089 - I like that one. 180 00:05:27,110 --> 00:05:28,139 That's gonna be a hit. 181 00:05:28,160 --> 00:05:30,040 - Oh, no. Do you have to grate it? 182 00:05:30,060 --> 00:05:31,069 - Yeah, so you can just take the cheese, 183 00:05:31,089 --> 00:05:32,159 grate it in there. 184 00:05:32,180 --> 00:05:35,009 - Selena, imagine, like, after "Selena Chef," 185 00:05:35,029 --> 00:05:38,009 you just start releasing, like, songs based off of food. 186 00:05:38,029 --> 00:05:41,000 - I see a whole food album in the future. 187 00:05:41,019 --> 00:05:42,189 - Honestly, your fans are so loyal. 188 00:05:42,209 --> 00:05:44,090 I feel like it would still sell. 189 00:05:44,110 --> 00:05:48,040 - I have to say that my fans are pretty awesome. 190 00:05:48,060 --> 00:05:50,090 They're, like, the best people ever. 191 00:05:50,110 --> 00:05:51,100 - Yup. 192 00:05:51,120 --> 00:05:52,170 - And now we're gonna go ahead 193 00:05:52,189 --> 00:05:55,009 and put this over on the blender. 194 00:05:55,029 --> 00:05:57,159 And we're gonna start it on the slowest speed. 195 00:05:57,180 --> 00:06:00,040 And then we will start trickling in 196 00:06:00,060 --> 00:06:02,160 some of the olive oil as it's blending. 197 00:06:02,180 --> 00:06:04,069 - Here we go. 198 00:06:04,089 --> 00:06:05,220 [blender whirring] 199 00:06:06,000 --> 00:06:07,089 - As long as it's blending 200 00:06:07,110 --> 00:06:08,209 and moving with the blade, 201 00:06:08,230 --> 00:06:11,009 then you can start drizzling in the olive oil, 202 00:06:11,029 --> 00:06:13,069 and it'll start emulsifying. 203 00:06:13,089 --> 00:06:15,209 - So how's this looking? - Is it blending? 204 00:06:16,000 --> 00:06:17,060 - It's looking beautiful. both: Yeah. 205 00:06:17,079 --> 00:06:19,040 - Oh. Gorgeous. 206 00:06:19,060 --> 00:06:21,129 Beautiful. - Perfect. 207 00:06:21,149 --> 00:06:25,170 - And do you have the can of anchovies? 208 00:06:25,189 --> 00:06:26,199 - Yes. 209 00:06:26,220 --> 00:06:28,029 Oh, boy. 210 00:06:28,050 --> 00:06:30,139 - So wanna open those and put in, like, 211 00:06:30,160 --> 00:06:31,189 two fillets. 212 00:06:31,209 --> 00:06:33,230 - Okay. 213 00:06:34,009 --> 00:06:36,090 Oh, my gosh. Why? 214 00:06:36,110 --> 00:06:37,139 - It smells bad? 215 00:06:37,159 --> 00:06:39,100 - What is it? - Ish, babe. 216 00:06:39,120 --> 00:06:40,170 - If you don't have any anchovies, 217 00:06:40,189 --> 00:06:42,060 you can just use cat food. 218 00:06:42,079 --> 00:06:43,129 - Yeah. - Oh! 219 00:06:43,149 --> 00:06:44,220 - I feel like that's what we're using. 220 00:06:45,000 --> 00:06:47,079 - Ugh. - I am so funny. 221 00:06:47,100 --> 00:06:49,050 I'll be here all day. 222 00:06:49,069 --> 00:06:50,090 Good job. 223 00:06:50,110 --> 00:06:51,189 Very proud. - Oh, thank you. 224 00:06:51,209 --> 00:06:53,079 I've got my artichoke... 225 00:06:53,100 --> 00:06:55,019 - Ooh, it stinks. - [gags] 226 00:06:55,040 --> 00:06:56,120 In there. 227 00:06:56,139 --> 00:06:58,170 And-- - No--you said what? 228 00:06:58,189 --> 00:07:00,050 - I don't know. I'm gonna blend it. 229 00:07:00,069 --> 00:07:01,189 - You said artichoke. 230 00:07:01,209 --> 00:07:04,009 - You wish it was an artichoke. 231 00:07:04,029 --> 00:07:05,079 - I know. She's testing me. - You wish. 232 00:07:05,100 --> 00:07:06,189 - She's trying to change the dish. 233 00:07:06,209 --> 00:07:08,060 - I would much rather-- 234 00:07:08,079 --> 00:07:09,189 - That smell is not an artichoke; I'll tell you that. 235 00:07:09,209 --> 00:07:12,089 - Turn it on as high as it can possibly go. 236 00:07:12,110 --> 00:07:15,050 [blender whirring rapidly] 237 00:07:15,069 --> 00:07:16,120 It looks awesome. 238 00:07:16,139 --> 00:07:18,120 - Can I see what yours looks like? 239 00:07:18,139 --> 00:07:19,180 - What do you think? 240 00:07:19,199 --> 00:07:22,009 - It's a beautiful green. - Yeah. 241 00:07:22,029 --> 00:07:23,089 - It's looking the same as Graham's. 242 00:07:23,110 --> 00:07:24,199 - Yeah, looks beautiful. - Great. 243 00:07:24,220 --> 00:07:26,069 - Now I'm gonna pour mine into a little bowl. 244 00:07:26,089 --> 00:07:28,040 - Can I get rid of the anchovies? 245 00:07:28,060 --> 00:07:29,120 - Yes, you can get rid of 'em. 246 00:07:29,139 --> 00:07:30,189 [upbeat music] 247 00:07:30,209 --> 00:07:31,189 - Whoo. 248 00:07:31,209 --> 00:07:33,120 - Oh, it's on my hand. Yuck. 249 00:07:33,139 --> 00:07:35,060 - Oh, God forbid. 250 00:07:35,079 --> 00:07:37,029 [laughter] Whoo! 251 00:07:37,050 --> 00:07:40,189 - Now go ahead and get your mascarpone. 252 00:07:40,209 --> 00:07:42,069 - I'll get it for you. - Oh, thank you. 253 00:07:42,090 --> 00:07:44,060 - We are going to get the mixing bowl... 254 00:07:44,079 --> 00:07:46,220 - All righty. - With a whisk. 255 00:07:47,000 --> 00:07:48,129 - [humming] 256 00:07:48,149 --> 00:07:49,230 Got it. - Perfect. 257 00:07:50,009 --> 00:07:51,149 The mascarpone, which is, like, 258 00:07:51,170 --> 00:07:53,180 a really, really soft cheese. 259 00:07:53,199 --> 00:07:55,060 - Okay. - Yup, you got it. 260 00:07:55,079 --> 00:07:58,189 And then pour all of that into the glass bowl. 261 00:07:58,209 --> 00:08:00,199 - So do the whole thing. - Yes. 262 00:08:00,220 --> 00:08:04,110 And then half a stick of the cream cheese. 263 00:08:04,129 --> 00:08:07,079 And this is what we're gonna put inside our croutons. 264 00:08:07,100 --> 00:08:09,060 - Ooh. - A little less than that? 265 00:08:09,079 --> 00:08:10,199 - No, that's good. That's half. That's half, yeah. 266 00:08:10,220 --> 00:08:11,230 - No, that's perfect. Just the top half. 267 00:08:12,009 --> 00:08:13,029 - Okay. 268 00:08:13,050 --> 00:08:14,160 - And now go ahead and chop up 269 00:08:14,180 --> 00:08:18,209 half of a shallot and one whole clove of garlic. 270 00:08:18,230 --> 00:08:20,199 - Okay. Half a shallot. 271 00:08:20,220 --> 00:08:23,170 - Go ahead and just mince it as fine as you can. 272 00:08:23,189 --> 00:08:25,170 ♪ ♪ 273 00:08:25,189 --> 00:08:27,160 - Selena, you're getting so good, the cutting technique. 274 00:08:27,180 --> 00:08:28,180 - Thanks, babe. 275 00:08:28,199 --> 00:08:30,139 - Yeah. Looks beautiful. 276 00:08:30,160 --> 00:08:32,039 [knife tapping] - Beautiful sound. 277 00:08:32,059 --> 00:08:33,200 - I know. 278 00:08:33,220 --> 00:08:35,120 And I love his glasses. 279 00:08:35,139 --> 00:08:38,090 - Yeah, we are big fans of the glasses. 280 00:08:38,110 --> 00:08:40,019 - Yeah. - Oh! 281 00:08:40,039 --> 00:08:42,059 You know, 6 billion people in the world. 282 00:08:42,080 --> 00:08:43,169 You need to stand out somehow. 283 00:08:43,190 --> 00:08:45,210 So I'm like the culinary Elton John. 284 00:08:45,230 --> 00:08:48,090 [laughter] - Love that. That's so great. 285 00:08:48,110 --> 00:08:49,220 - Kind of like the reverse Clark Kent. 286 00:08:50,000 --> 00:08:51,139 If you take 'em off and walk down the street, 287 00:08:51,159 --> 00:08:53,009 like, no one notices you. 288 00:08:53,029 --> 00:08:54,059 - No one notices you. - Love that. 289 00:08:54,080 --> 00:08:55,110 - That's epic. - Okay. 290 00:08:55,129 --> 00:08:56,149 So I have the garlic. 291 00:08:56,169 --> 00:08:58,110 - Yeah, you can throw that 292 00:08:58,129 --> 00:09:00,049 into the mascarpone cream cheese. 293 00:09:00,070 --> 00:09:01,070 - Okay. 294 00:09:01,090 --> 00:09:03,059 - Use, like, a spatula 295 00:09:03,080 --> 00:09:05,100 and just try to--like this. 296 00:09:05,120 --> 00:09:08,230 Work the bowl and the spat at the same time 297 00:09:09,009 --> 00:09:12,090 so you're really incorporating this 298 00:09:12,110 --> 00:09:14,220 so it's thick enough to hold on to your spatula 299 00:09:15,000 --> 00:09:18,039 but you can still kind of do this and smear it around. 300 00:09:18,059 --> 00:09:19,210 Is that Chef Paige? 301 00:09:19,230 --> 00:09:21,200 - Paigey's helping me out on that one. 302 00:09:21,220 --> 00:09:23,019 - Ah. I love it. 303 00:09:23,039 --> 00:09:24,139 Chef Paige, get in there. 304 00:09:24,159 --> 00:09:27,070 - You got it. - This is gonna be so yummy! 305 00:09:27,090 --> 00:09:30,100 - Now, pastry bag-- do you have one? 306 00:09:30,120 --> 00:09:33,000 - I actually have one. - Okay. 307 00:09:33,019 --> 00:09:35,179 This is as pastry as I'm gonna get 308 00:09:35,200 --> 00:09:37,190 because I absolutely suck 309 00:09:37,210 --> 00:09:39,169 when it comes to baking and pastries and desserts. 310 00:09:39,190 --> 00:09:40,220 - Okay. 311 00:09:41,000 --> 00:09:43,149 Now I remember I have to go here. 312 00:09:43,169 --> 00:09:46,059 And then... 313 00:09:46,080 --> 00:09:47,169 put it out? 314 00:09:47,190 --> 00:09:49,190 ♪ ♪ 315 00:09:49,210 --> 00:09:52,129 [laughter] 316 00:09:52,149 --> 00:09:54,120 ♪ ♪ 317 00:09:54,139 --> 00:09:55,190 What do I do? 318 00:09:55,210 --> 00:09:59,100 - So roll it down. 319 00:09:59,120 --> 00:10:00,200 ♪ ♪ 320 00:10:00,220 --> 00:10:02,080 - Yeah, but, like, with--yeah. 321 00:10:02,100 --> 00:10:03,190 Yeah, yeah, yeah, yeah. 322 00:10:03,210 --> 00:10:05,120 And then grab the cone-- grab the cone from this way. 323 00:10:05,139 --> 00:10:07,009 - Yes, exactly. - Okay. 324 00:10:07,029 --> 00:10:08,230 - So you're basically just holding on 325 00:10:09,009 --> 00:10:11,129 to the outside of the small tip at the end 326 00:10:11,149 --> 00:10:13,120 and just pulling it down so that when you put... 327 00:10:13,139 --> 00:10:15,009 - Oh, she's jumping ahead. 328 00:10:15,029 --> 00:10:17,080 - The filling in, you have it down at the bottom 329 00:10:17,100 --> 00:10:20,019 instead of all over the bag. 330 00:10:20,039 --> 00:10:21,029 - This is great. - What? 331 00:10:21,049 --> 00:10:22,220 Am I doing it wrong? 332 00:10:23,000 --> 00:10:25,110 - No, that's it. Perfect. 333 00:10:25,129 --> 00:10:28,120 - Okay. - All right. 334 00:10:28,139 --> 00:10:29,210 We're looking good. 335 00:10:29,230 --> 00:10:32,220 And then try to shake it down to the bottom. 336 00:10:33,000 --> 00:10:34,000 [bag rustling] 337 00:10:34,019 --> 00:10:35,090 Just kind of twist it. 338 00:10:35,110 --> 00:10:37,039 So that's what you should be looking at. 339 00:10:37,059 --> 00:10:38,090 Like that. 340 00:10:38,110 --> 00:10:40,080 Perfect. So set that aside. 341 00:10:40,100 --> 00:10:43,200 And now we're gonna get a nonstick pan... 342 00:10:43,220 --> 00:10:47,049 - Okay. - And get it on low heat. 343 00:10:47,070 --> 00:10:49,059 And then while that pan is getting warm, 344 00:10:49,080 --> 00:10:50,210 we're going to go ahead 345 00:10:50,230 --> 00:10:54,139 and make the crouton brioche Twinkies. 346 00:10:54,159 --> 00:10:55,159 - Yum. 347 00:10:55,179 --> 00:10:57,039 - [stammering] Wait, wait, wait. 348 00:10:57,059 --> 00:11:00,000 - So you need to find the loaf of brioche. 349 00:11:00,019 --> 00:11:01,090 - Is it right here? 350 00:11:01,110 --> 00:11:02,210 - Yes. - Okay. 351 00:11:02,230 --> 00:11:04,200 - So you can see kind of what I'm gonna do. 352 00:11:04,220 --> 00:11:06,110 - Okay. 353 00:11:06,129 --> 00:11:09,080 [knife tapping] 354 00:11:10,110 --> 00:11:11,200 - Well, I play drums on 'em first. 355 00:11:11,220 --> 00:11:13,039 But after that... - Ah. 356 00:11:13,059 --> 00:11:15,129 - Oh. - You can just take-- 357 00:11:15,149 --> 00:11:16,190 take the little end piece off. 358 00:11:16,210 --> 00:11:18,220 - Got it. - And now go ahead 359 00:11:19,000 --> 00:11:22,059 and cut roughly-- let's say 2 inches. 360 00:11:22,080 --> 00:11:23,220 And now what we're gonna do is simply 361 00:11:24,000 --> 00:11:26,090 take off the crusts. 362 00:11:26,110 --> 00:11:28,049 - Okay. This has got to go. 363 00:11:28,070 --> 00:11:30,070 - Those look good; just cut 'em in half 364 00:11:30,090 --> 00:11:33,009 so that they're that-- this length. 365 00:11:33,029 --> 00:11:35,070 - Okay. 366 00:11:35,090 --> 00:11:37,049 - Yup. Just like that. 367 00:11:37,070 --> 00:11:39,110 All right, now we're gonna take our stick of butter. 368 00:11:39,129 --> 00:11:41,009 So this size of a pat. 369 00:11:41,029 --> 00:11:42,090 So yup. Big chunk. 370 00:11:42,110 --> 00:11:44,210 Place it on the pan and let it melt. 371 00:11:44,230 --> 00:11:46,049 - Okay. 372 00:11:46,070 --> 00:11:47,230 - And now if you can get the brioche 373 00:11:48,009 --> 00:11:49,090 into the butter. 374 00:11:49,110 --> 00:11:51,179 - The--the--these. 375 00:11:51,200 --> 00:11:53,159 - Yes, the croutons, yup. 376 00:11:53,179 --> 00:11:55,159 - [laughs] - Okay. 377 00:11:56,210 --> 00:11:58,110 - Yup, just kind of spread 'em out. 378 00:11:58,129 --> 00:12:00,139 Let 'em get some color. 379 00:12:00,159 --> 00:12:03,200 Move the pan around. Make sure they're not stickin'. 380 00:12:03,220 --> 00:12:04,220 - Got it. 381 00:12:05,000 --> 00:12:06,080 - Yeah. - What do I do now? 382 00:12:06,100 --> 00:12:09,080 - Flip it. - Yeah, just flip 'em. 383 00:12:10,029 --> 00:12:11,049 - Oh, yeah. Perfect. 384 00:12:11,070 --> 00:12:13,120 - Yeah, baby. 385 00:12:13,139 --> 00:12:15,019 ♪ ♪ 386 00:12:15,039 --> 00:12:16,139 - [laughs] 387 00:12:16,159 --> 00:12:18,100 - I'm making this. - All right. 388 00:12:18,120 --> 00:12:19,200 So I took mine off. 389 00:12:19,220 --> 00:12:22,019 - Wow. It looks and smells so good. 390 00:12:22,039 --> 00:12:23,149 - So good. - Good. 391 00:12:23,169 --> 00:12:25,220 Good, good. Just get, like, a spoon. 392 00:12:26,000 --> 00:12:28,049 And we're gonna use the back of the spoon 393 00:12:28,070 --> 00:12:33,070 to just kind of poke two holes into the brioche. 394 00:12:33,090 --> 00:12:35,059 And then you can kind of, like, 395 00:12:35,080 --> 00:12:36,220 put your pinkie down in there if you want 396 00:12:37,000 --> 00:12:39,009 to make a little more space. 397 00:12:39,029 --> 00:12:40,169 ♪ ♪ 398 00:12:40,190 --> 00:12:42,029 - Hot? - Yeah. 399 00:12:42,049 --> 00:12:44,129 - All right, and now take your piping bag 400 00:12:44,149 --> 00:12:47,210 and cut maybe 1/2 inch from the end. 401 00:12:47,230 --> 00:12:50,049 And now you're gonna start-- like, 402 00:12:50,070 --> 00:12:51,210 if this is the crouton, you're gonna put 403 00:12:51,230 --> 00:12:53,009 all the way to the bottom 404 00:12:53,029 --> 00:12:55,029 and then press and come out. 405 00:12:55,049 --> 00:12:56,129 - Okay. 406 00:12:56,149 --> 00:13:00,019 Press. - Filling and lifting up. 407 00:13:00,039 --> 00:13:02,009 both: Oh! 408 00:13:02,029 --> 00:13:04,019 - It's kind of like if you've had those 409 00:13:04,039 --> 00:13:06,029 molten chocolate center lava cakes 410 00:13:06,049 --> 00:13:08,059 where it looks like a cake and you open it 411 00:13:08,080 --> 00:13:09,090 and it leaks everything out. 412 00:13:09,110 --> 00:13:10,149 - Yeah. - Wow. 413 00:13:10,169 --> 00:13:12,029 - It's the same idea but savory. 414 00:13:12,049 --> 00:13:13,200 And then you also-- imagine you've got 415 00:13:13,220 --> 00:13:16,070 cold, crisp, beautiful romaine, 416 00:13:16,090 --> 00:13:18,159 so that juxtaposition of everything 417 00:13:18,179 --> 00:13:20,120 is what I think makes it so fun. 418 00:13:20,139 --> 00:13:22,200 - Incredible. - This smells so good. 419 00:13:22,220 --> 00:13:24,210 - So another question: if you were gonna do 420 00:13:24,230 --> 00:13:26,200 the SelenaBurger, what would be on it? 421 00:13:26,220 --> 00:13:29,230 - Very thin patty, 422 00:13:30,009 --> 00:13:32,190 extra cheese, pickles, 423 00:13:32,210 --> 00:13:34,200 jalapeños, 424 00:13:34,220 --> 00:13:37,080 onions, 425 00:13:37,100 --> 00:13:40,110 and the buns pressed. 426 00:13:40,129 --> 00:13:41,120 - Ah. 427 00:13:41,139 --> 00:13:42,129 - She really thought about that. 428 00:13:42,149 --> 00:13:43,149 - I know. - Yeah. 429 00:13:43,169 --> 00:13:44,169 Maybe a little more or less. 430 00:13:44,190 --> 00:13:45,200 We'll figure it out. 431 00:13:45,220 --> 00:13:48,159 [laughter] 432 00:13:48,179 --> 00:13:50,049 - It's a new thing that you've created 433 00:13:50,070 --> 00:13:51,220 all on your own. 434 00:13:52,000 --> 00:13:54,090 Well, get ready for the GrahamBurger. 435 00:13:54,110 --> 00:13:55,169 - Whoo! - Wow. 436 00:13:55,190 --> 00:13:57,220 - The moment we've been waiting for. 437 00:13:58,000 --> 00:13:59,009 - So I'm gonna have the bowl 438 00:13:59,029 --> 00:14:00,190 to mix the beef and the pork 439 00:14:00,210 --> 00:14:02,009 to make the patty. 440 00:14:02,029 --> 00:14:03,190 I'm gonna have another bowl 441 00:14:03,210 --> 00:14:06,049 to marinate the red onion. - Got it. 442 00:14:06,070 --> 00:14:07,120 - A small sauté pan. 443 00:14:07,139 --> 00:14:08,220 You can use another, like, saucepan 444 00:14:09,000 --> 00:14:10,080 or something if you want. 445 00:14:10,100 --> 00:14:12,149 This is gonna be to make our roasted garlic, 446 00:14:12,169 --> 00:14:14,000 or garlic confit. 447 00:14:14,019 --> 00:14:15,009 - This one? 448 00:14:15,029 --> 00:14:16,090 - Yeah, perfect. - Okay. 449 00:14:16,110 --> 00:14:17,139 - First thing that we're gonna do here, 450 00:14:17,159 --> 00:14:18,230 we're gonna crush our garlic, 451 00:14:19,009 --> 00:14:21,000 and we're gonna get the cloves out, 452 00:14:21,019 --> 00:14:24,070 put it into that pot with no fire on it, 453 00:14:24,090 --> 00:14:26,059 and then we're gonna cover it with oil 454 00:14:26,080 --> 00:14:28,019 and we're gonna let it poach in that oil 455 00:14:28,039 --> 00:14:29,110 and it's gonna caramelize 456 00:14:29,129 --> 00:14:31,000 and get really, really sweet, 457 00:14:31,019 --> 00:14:33,110 and we're gonna be able to mush it into the mayo 458 00:14:33,129 --> 00:14:34,190 to make, like, our aioli. 459 00:14:34,210 --> 00:14:36,179 - Oh, yum. - That's where it's at. 460 00:14:36,200 --> 00:14:38,070 - We will need 10 or 12 cloves. 461 00:14:38,090 --> 00:14:39,159 - Okay. 462 00:14:39,179 --> 00:14:41,200 We're gonna do a little double time here. 463 00:14:41,220 --> 00:14:44,019 - Coolest thing about garlic is that 464 00:14:44,039 --> 00:14:48,049 almost every culture and cuisine in the world uses it. 465 00:14:48,070 --> 00:14:51,059 - That's true; I love garlic, I mean, anything. 466 00:14:51,080 --> 00:14:53,139 - I feel like we've used garlic almost every episode. 467 00:14:53,159 --> 00:14:55,120 - So I just have my cloves, 468 00:14:55,139 --> 00:14:56,230 putting it into the pot. 469 00:14:57,009 --> 00:14:59,009 Again, the pot's not on yet. 470 00:15:00,059 --> 00:15:02,179 And now you're gonna cover the garlic with olive oil. 471 00:15:02,200 --> 00:15:04,149 So you're probably gonna do, like, 2 cups. 472 00:15:04,169 --> 00:15:06,049 - All righty. 473 00:15:06,070 --> 00:15:09,070 - And now we're gonna put it on the back burner at low. 474 00:15:10,110 --> 00:15:11,129 Actually, I'm gonna go crazy. 475 00:15:11,149 --> 00:15:12,210 I'm gonna put mine at medium. 476 00:15:12,230 --> 00:15:14,100 - [laughs] - I'm a daredevil 477 00:15:14,120 --> 00:15:15,200 during this time. - Living on the edge. 478 00:15:15,220 --> 00:15:17,049 - All right. So did I. 479 00:15:17,070 --> 00:15:18,080 - All right, next, 480 00:15:18,100 --> 00:15:19,220 let's do our onions 481 00:15:20,000 --> 00:15:22,149 so that they can marinate while that stuff's cooking. 482 00:15:22,169 --> 00:15:25,210 I'm just taking off the edges of the onion. 483 00:15:25,230 --> 00:15:28,029 We're gonna end up cutting into rings 484 00:15:28,049 --> 00:15:29,190 just like we're doing onion rings. 485 00:15:29,210 --> 00:15:31,059 We're literally gonna go back 486 00:15:31,080 --> 00:15:33,029 and just cut into-- 487 00:15:33,049 --> 00:15:36,059 I don't know-- I'd say 1/2 inch rings? 488 00:15:36,080 --> 00:15:38,049 ♪ ♪ 489 00:15:38,070 --> 00:15:39,159 - Uh-oh. - Oh, no. 490 00:15:39,179 --> 00:15:41,230 - Uh-oh. What happened? - Nothing. 491 00:15:42,009 --> 00:15:44,090 I'm very nervous cutting this. - Knife got stuck. 492 00:15:44,110 --> 00:15:46,129 - Careful of your fingers. 493 00:15:46,149 --> 00:15:48,019 - Okay, I did it. 494 00:15:48,039 --> 00:15:49,230 - Yay! - Yay! 495 00:15:50,009 --> 00:15:51,200 - Are you scared of the knife? 496 00:15:51,220 --> 00:15:54,120 - No, I just don't know what to do towards the end. 497 00:15:54,139 --> 00:15:56,029 So when we're chopping things, I'm like, 498 00:15:56,049 --> 00:15:58,220 "Well, it's getting really close to my fingers." 499 00:15:59,000 --> 00:16:00,080 - Hey. I get it. 500 00:16:00,100 --> 00:16:03,039 I've done this for a long, long time. 501 00:16:03,059 --> 00:16:05,169 And I really don't cut myself, 502 00:16:05,190 --> 00:16:08,000 but I feel like I burn myself. 503 00:16:08,019 --> 00:16:09,210 - Yeah. That happens too. 504 00:16:09,230 --> 00:16:11,080 - [laughs] 505 00:16:11,100 --> 00:16:13,090 Speaking of which, the garlic's bubbling. 506 00:16:13,110 --> 00:16:15,159 It's cooking. Just keep an eye on it. 507 00:16:15,179 --> 00:16:16,200 - Okay. 508 00:16:16,220 --> 00:16:18,120 - It's gonna start to caramelize. 509 00:16:18,139 --> 00:16:20,049 You'll start to smell it, and then we can turn it down. 510 00:16:20,070 --> 00:16:22,000 But for right now, we're gonna take our red onions. 511 00:16:22,019 --> 00:16:24,049 You wanna break apart all the little rings 512 00:16:24,070 --> 00:16:25,159 so they're individual little rings. 513 00:16:25,179 --> 00:16:26,220 - Okay. 514 00:16:27,000 --> 00:16:28,120 - Like red onion hoop earrings. 515 00:16:28,139 --> 00:16:30,159 Now we'll take our olive oil, 516 00:16:30,179 --> 00:16:33,200 and we're just gonna kind of drizzle it all around. 517 00:16:33,220 --> 00:16:36,009 Toss the olive oil and onions together 518 00:16:36,029 --> 00:16:38,120 because you want that to just kind of coat it 519 00:16:38,139 --> 00:16:40,000 so that when we season with salt and pepper 520 00:16:40,019 --> 00:16:41,210 and other things, it's gonna stick to it. 521 00:16:42,000 --> 00:16:44,049 So now I will hit it with the pepper. 522 00:16:44,070 --> 00:16:45,210 Salt, you always wanna make it rain 523 00:16:45,230 --> 00:16:47,039 so that it's even. 524 00:16:47,059 --> 00:16:48,210 And now I'm gonna use a little bit 525 00:16:48,230 --> 00:16:51,049 of apple cider vinegar, like, two capfuls, 526 00:16:51,070 --> 00:16:53,080 and then just set that aside. 527 00:16:53,100 --> 00:16:54,129 - Okay. 528 00:16:54,149 --> 00:16:56,179 - Mayonnaise over there. - Yup. 529 00:16:56,200 --> 00:16:59,019 - You're gonna just open that guy up. 530 00:16:59,039 --> 00:17:01,149 I just put two spoonfuls, so, like, that much. 531 00:17:02,149 --> 00:17:04,130 And now I'm gonna look at my garlic. 532 00:17:04,150 --> 00:17:06,009 Is yours turning nice and brown yet? 533 00:17:06,029 --> 00:17:07,099 [garlic sizzling] 534 00:17:07,119 --> 00:17:08,200 - Yeah. They're black. 535 00:17:08,220 --> 00:17:11,089 - Ooh. [laughter] 536 00:17:11,109 --> 00:17:14,000 What happened to your culinary assistants in the back? 537 00:17:14,019 --> 00:17:16,109 - Well... - Yeah, that's on us. 538 00:17:16,130 --> 00:17:18,089 - We should've been on garlic duty. 539 00:17:18,109 --> 00:17:20,059 - What do we do? - Go check--okay, hang on. 540 00:17:20,079 --> 00:17:21,160 - What do you mean it's black? - It's burning. 541 00:17:21,180 --> 00:17:22,160 One second, one second. 542 00:17:22,180 --> 00:17:23,180 - Yeah, no worries. 543 00:17:23,200 --> 00:17:24,190 Here's the fun thing 544 00:17:24,210 --> 00:17:25,210 is that we have more garlic 545 00:17:25,230 --> 00:17:27,019 and we have more oil. 546 00:17:27,039 --> 00:17:28,130 So we can do this 100 times. 547 00:17:28,150 --> 00:17:30,099 - Ooh, the smoke! 548 00:17:30,119 --> 00:17:32,059 [laughter] 549 00:17:32,079 --> 00:17:33,140 [oil sizzles, pops] 550 00:17:33,160 --> 00:17:35,000 - Oh! - Oh! 551 00:17:35,019 --> 00:17:39,059 - Oh, my heavens. 552 00:17:39,079 --> 00:17:40,230 - What--you okay? - Oh, my-- 553 00:17:41,009 --> 00:17:43,000 - Oh! - Sorry. 554 00:17:43,019 --> 00:17:45,099 [laughter] 555 00:17:45,119 --> 00:17:46,220 - That sounded like an animal. 556 00:17:47,000 --> 00:17:48,230 - What--I think the kitch-- I think the sink-- 557 00:17:49,009 --> 00:17:50,180 - Did you pour water into the pot? 558 00:17:50,200 --> 00:17:52,059 - Yeah, and I know that's a rule 559 00:17:52,079 --> 00:17:54,099 that you never should put oil in water. 560 00:17:54,119 --> 00:17:55,210 - But the pot is bubbling up. 561 00:17:55,230 --> 00:17:58,059 - Oh, no. Graham took his glasses off. 562 00:17:58,079 --> 00:18:00,160 [laughter] - Yeah. 563 00:18:00,180 --> 00:18:02,079 - We're fine. I made a mistake. 564 00:18:02,099 --> 00:18:03,210 - Hey, I'm just making sure you're all right. 565 00:18:03,230 --> 00:18:06,069 That's--we learn in different ways, Selena. 566 00:18:06,089 --> 00:18:07,180 - Thank you. I appreciate that. 567 00:18:07,200 --> 00:18:08,220 - You're learning the hard way. 568 00:18:09,000 --> 00:18:10,119 So take, like, you know, 569 00:18:10,140 --> 00:18:12,049 again, six or ten cloves. 570 00:18:12,069 --> 00:18:14,069 Put it in the pan at cold. 571 00:18:14,089 --> 00:18:17,009 And then cover it with oil, and then turn the heat up. 572 00:18:17,029 --> 00:18:18,150 - Hey, we made a mistake, 573 00:18:18,170 --> 00:18:19,160 and now we're fixing it. 574 00:18:19,180 --> 00:18:20,190 - That's what it's all about. 575 00:18:20,210 --> 00:18:22,059 I wouldn't expect you 576 00:18:22,079 --> 00:18:24,000 to nail this the first time. 577 00:18:24,019 --> 00:18:25,069 We're still moving along. 578 00:18:25,089 --> 00:18:26,150 We have now got the pan 579 00:18:26,170 --> 00:18:28,079 with the garlic in it 580 00:18:28,099 --> 00:18:30,029 with the olive oil, and that's gonna be on low. 581 00:18:30,049 --> 00:18:31,039 - Yes. 582 00:18:31,059 --> 00:18:33,069 - So I've got a grill pan on. 583 00:18:33,089 --> 00:18:34,190 - Yes, we have one of those. 584 00:18:34,210 --> 00:18:36,079 - And I'm turning it on, like, medium-high. 585 00:18:36,099 --> 00:18:37,210 So now we're gonna put the onions on. 586 00:18:37,230 --> 00:18:39,019 - Okay. - But instead of just dumping 587 00:18:39,039 --> 00:18:40,089 the bowl of onions on there, 588 00:18:40,109 --> 00:18:42,099 I try to, like, put 'em on nicely. 589 00:18:42,119 --> 00:18:44,180 So yeah, have 'em look good. 590 00:18:44,200 --> 00:18:45,230 They'll cook more even. 591 00:18:46,009 --> 00:18:47,210 - They're totally sizzling already. 592 00:18:47,230 --> 00:18:49,210 - That's what mine look like. How are yours looking? 593 00:18:49,230 --> 00:18:51,230 - Yours look obviously a lot neater. 594 00:18:52,009 --> 00:18:53,160 - Yeah. - That's okay. 595 00:18:53,180 --> 00:18:55,039 Let 'em do their thing. 596 00:18:55,059 --> 00:18:56,200 Just let 'em cook on that side 597 00:18:56,220 --> 00:18:58,200 for, like, another minute, 90 seconds, 598 00:18:58,220 --> 00:19:00,089 and then try to flip 'em over 599 00:19:00,109 --> 00:19:01,230 and let 'em cook on the other side. 600 00:19:02,009 --> 00:19:03,109 And then we're done. - Okay. 601 00:19:03,130 --> 00:19:05,049 - The garlic's, like, almost finished. 602 00:19:05,069 --> 00:19:06,160 - Okay, turn it off 603 00:19:06,180 --> 00:19:07,200 and chop it up as fine as you can 604 00:19:07,220 --> 00:19:09,000 and fold it into that mayo. 605 00:19:09,019 --> 00:19:10,130 [knife tapping] 606 00:19:10,150 --> 00:19:13,190 - This garlic smells really good. 607 00:19:13,210 --> 00:19:15,049 - So just take some of that. 608 00:19:15,069 --> 00:19:16,089 Kind of mash it all up 609 00:19:16,109 --> 00:19:18,119 and then fold it into the mayo. 610 00:19:18,140 --> 00:19:20,180 And then when you put it into the bowl, the mayo, 611 00:19:20,200 --> 00:19:22,089 you'll just use your spoon 612 00:19:22,109 --> 00:19:23,200 and just kind of mix it all up. 613 00:19:23,220 --> 00:19:24,200 - Perfect. 614 00:19:24,220 --> 00:19:26,220 - Oh, the onions look delish. 615 00:19:27,000 --> 00:19:28,140 - All right, so those onions are done. 616 00:19:28,160 --> 00:19:30,089 They're not too hard. They're not too soft. 617 00:19:30,109 --> 00:19:32,210 They're like baby bear, right? Right in the middle. 618 00:19:32,230 --> 00:19:36,029 For my burgers, I'm gonna use a cast iron pan. 619 00:19:36,049 --> 00:19:38,190 And I'm gonna get another pan warm 620 00:19:38,210 --> 00:19:41,119 so that I can toast off my burger bun. 621 00:19:41,140 --> 00:19:44,009 - All right, so I'm gonna put that on what heat? 622 00:19:44,029 --> 00:19:45,200 - Just, like, low to medium. 623 00:19:45,220 --> 00:19:47,220 And so you're gonna get that serrated knife 624 00:19:48,000 --> 00:19:50,029 and cut the pretzel bun. 625 00:19:51,079 --> 00:19:52,160 - Oh, yeah. 626 00:19:52,180 --> 00:19:54,130 That's a good slice right there, baby! 627 00:19:54,150 --> 00:19:56,059 - Mm. Mm-hmm, mm-hmm. 628 00:19:56,079 --> 00:19:57,190 - Now what? 629 00:19:57,210 --> 00:19:59,049 - Just like you're doing the brioche Twinkies again. 630 00:19:59,069 --> 00:20:00,130 - Okay. - So throw in some butter. 631 00:20:00,150 --> 00:20:01,230 Just let it cook. 632 00:20:02,009 --> 00:20:03,170 Throw in the bread. Let it toast. 633 00:20:03,190 --> 00:20:05,039 So I guess what we can do 634 00:20:05,059 --> 00:20:06,180 is, we can get another bowl out. 635 00:20:06,200 --> 00:20:08,089 And then we can mix 636 00:20:08,109 --> 00:20:11,099 our meat mixture 637 00:20:11,119 --> 00:20:13,000 for our burger patties. 638 00:20:13,019 --> 00:20:14,069 - I'm getting all the meat out 639 00:20:14,089 --> 00:20:15,170 and putting it into a bowl, correct? 640 00:20:15,190 --> 00:20:18,009 - Yup; I've got almost equal parts, 641 00:20:18,029 --> 00:20:19,200 like, one package of the beef 642 00:20:19,220 --> 00:20:21,220 and 75% of that pork. 643 00:20:22,000 --> 00:20:23,069 That's kind of what I did. 644 00:20:23,089 --> 00:20:24,180 It's almost, like, half-and-half. 645 00:20:24,200 --> 00:20:26,049 - Okay. - We're just gonna take that 646 00:20:26,069 --> 00:20:27,099 and we're gonna kind of mix it all up 647 00:20:27,119 --> 00:20:28,160 and incorporate it. 648 00:20:28,180 --> 00:20:31,069 - Ah. This feels good. 649 00:20:31,089 --> 00:20:32,079 - [laughs] 650 00:20:32,099 --> 00:20:33,089 - The proteins and stuff 651 00:20:33,109 --> 00:20:34,150 kind of all turn into one. 652 00:20:34,170 --> 00:20:35,220 And that's gonna help 653 00:20:36,000 --> 00:20:37,150 hold it together when we cook it 654 00:20:37,170 --> 00:20:40,059 instead of letting it fall apart and get too crumbly. 655 00:20:40,079 --> 00:20:41,079 - All right. 656 00:20:41,099 --> 00:20:43,019 So now we just make a patty. 657 00:20:43,039 --> 00:20:44,170 - That's right. - Slap it down. 658 00:20:44,190 --> 00:20:46,019 - And this is, again, one of those, like, 659 00:20:46,039 --> 00:20:47,099 your preference, right? 660 00:20:47,119 --> 00:20:49,059 You like it nice and thin and flat? 661 00:20:49,079 --> 00:20:50,130 Go ahead and do that. 662 00:20:50,150 --> 00:20:51,140 All right, so I'm gonna put 663 00:20:51,160 --> 00:20:52,190 my oil in the pan now. 664 00:20:52,210 --> 00:20:54,009 - Okay, I'm gonna put 665 00:20:54,029 --> 00:20:55,059 how much oil in it? 666 00:20:55,079 --> 00:20:56,130 - Like, uh, two capfuls. 667 00:20:56,150 --> 00:20:57,140 So now let's go ahead 668 00:20:57,160 --> 00:20:58,230 and lay 'em in there. 669 00:20:59,009 --> 00:21:01,000 [rock music] 670 00:21:01,019 --> 00:21:02,220 [patties sizzling] 671 00:21:03,000 --> 00:21:04,230 You want it to get nice and seared 672 00:21:05,009 --> 00:21:07,000 and making that noise. 673 00:21:07,019 --> 00:21:08,069 And at the same time now, 674 00:21:08,089 --> 00:21:10,109 we can kind of go back and take our bun 675 00:21:10,130 --> 00:21:12,180 and hit both sides 676 00:21:12,200 --> 00:21:14,109 with some of the aioli. 677 00:21:14,130 --> 00:21:17,059 - So I'm just gonna put a little bit of this on here? 678 00:21:17,079 --> 00:21:19,019 - Yup, so I just did that. - Yum. 679 00:21:19,039 --> 00:21:20,180 - Yeah, that much, and I'm using the back of my spoon 680 00:21:20,200 --> 00:21:23,000 to kind of paint it. 681 00:21:23,019 --> 00:21:26,009 All right, I just flipped my burger. 682 00:21:26,029 --> 00:21:27,059 - Oh! - Careful. 683 00:21:27,079 --> 00:21:28,170 That might be hot. 684 00:21:28,190 --> 00:21:30,190 - You can tear off some of the watercress. 685 00:21:30,210 --> 00:21:32,069 And what I do is--you can see 686 00:21:32,089 --> 00:21:33,230 I just tore off a little bit, 687 00:21:34,009 --> 00:21:35,130 and then I kind of lay it out 688 00:21:35,150 --> 00:21:39,000 so I know it's, again, almost the same diameter 689 00:21:39,019 --> 00:21:40,180 as the bun and the patty. 690 00:21:40,200 --> 00:21:43,009 So that's my patty. Is yours out? 691 00:21:43,029 --> 00:21:45,089 - Not yet. One more second. 692 00:21:45,109 --> 00:21:47,019 - It smells good. 693 00:21:47,039 --> 00:21:48,109 It smells like meat. 694 00:21:48,130 --> 00:21:49,130 - Okay. It's done. 695 00:21:49,150 --> 00:21:50,210 - Awesome. 696 00:21:50,230 --> 00:21:52,230 Now transfer that over to your board 697 00:21:53,009 --> 00:21:54,049 and take out your Brie. 698 00:21:54,069 --> 00:21:55,160 - My-- - Oh, Brie cheese? 699 00:21:55,180 --> 00:21:56,220 - Brie cheese. - Yes. 700 00:21:57,000 --> 00:21:58,220 - Ooh, we're having Brie? - How fun! 701 00:21:59,000 --> 00:22:01,160 - So now we're gonna go back and cut 702 00:22:01,180 --> 00:22:04,200 literally just, like, slices maybe that thick. 703 00:22:04,220 --> 00:22:08,019 Just, like, this way. - Okay. 704 00:22:08,039 --> 00:22:10,160 - So they're gonna look like-- almost like bacon strips. 705 00:22:10,180 --> 00:22:12,000 - Just cut right there. - You know? 706 00:22:12,019 --> 00:22:14,079 Like, I'm literally slicing 707 00:22:14,099 --> 00:22:17,109 and just laying the Brie across... 708 00:22:17,130 --> 00:22:19,089 - This is gonna be so yum. 709 00:22:19,109 --> 00:22:20,119 - Okay, I got that. 710 00:22:20,140 --> 00:22:21,140 - Awesome. 711 00:22:21,160 --> 00:22:24,079 Now put your burger 712 00:22:24,099 --> 00:22:25,130 on top with the cheese 713 00:22:25,150 --> 00:22:28,089 and then some of the red onions 714 00:22:28,109 --> 00:22:29,220 on top of that. 715 00:22:30,000 --> 00:22:31,059 Lettuce. 716 00:22:31,079 --> 00:22:34,049 - This looks so good. I'm really excited. 717 00:22:34,069 --> 00:22:35,079 - Aw, what a beauty. 718 00:22:35,099 --> 00:22:37,130 - Beautiful! Art! - Wow. 719 00:22:37,150 --> 00:22:38,210 - Here is mine. 720 00:22:38,230 --> 00:22:40,119 - Wow. - Wow! 721 00:22:40,140 --> 00:22:42,059 - Beautiful. - It is so good. 722 00:22:42,079 --> 00:22:45,009 - You and I now can finish the Caesar. 723 00:22:45,029 --> 00:22:46,130 - Okay. 724 00:22:46,150 --> 00:22:47,220 - And then your friends can cook the next burgers. 725 00:22:48,000 --> 00:22:49,109 - Okay. - So we have-- 726 00:22:49,130 --> 00:22:50,180 we need to make two for Nana and Papa as well. 727 00:22:50,200 --> 00:22:52,109 So we've got five total. 728 00:22:52,130 --> 00:22:53,230 - We're gonna get our romaine out. 729 00:22:54,009 --> 00:22:55,170 Let's go ahead and wash 'em. - Okay. 730 00:22:55,190 --> 00:22:57,079 - So I'm just gonna peel off 731 00:22:57,099 --> 00:22:59,109 the outside, like, larger leaves. 732 00:22:59,130 --> 00:23:00,180 How many croutons did you make? 733 00:23:00,200 --> 00:23:02,190 - I made four. 734 00:23:02,210 --> 00:23:04,099 - So let's do four heads, 735 00:23:04,119 --> 00:23:06,029 'cause we're gonna keep those heads together. 736 00:23:06,049 --> 00:23:08,119 That's kind of what mine end up looking like. 737 00:23:08,140 --> 00:23:11,019 - Great. - Take the head of romaine 738 00:23:11,039 --> 00:23:14,059 and snip off that tiny little brown piece at the bottom 739 00:23:14,079 --> 00:23:16,019 so that it still stays connected 740 00:23:16,039 --> 00:23:17,089 as a whole head. 741 00:23:17,109 --> 00:23:18,220 - Got it. 742 00:23:19,000 --> 00:23:21,180 - And just kind of, like, squaring them off a little. 743 00:23:21,200 --> 00:23:24,140 So I just took it and went like that. 744 00:23:24,160 --> 00:23:25,230 - Okay. 745 00:23:26,009 --> 00:23:27,039 - And that's what you're gonna keep. 746 00:23:27,059 --> 00:23:28,109 - This is, like, so fun. 747 00:23:28,130 --> 00:23:29,180 - Yeah, no, definitely. 748 00:23:29,200 --> 00:23:31,230 - So now you've got your dressing. 749 00:23:32,009 --> 00:23:34,190 - Yeah. - And I've got a paintbrush. 750 00:23:34,210 --> 00:23:36,190 You can use the back of a spoon also 751 00:23:36,210 --> 00:23:39,000 if you don't have a paintbrush, but... 752 00:23:39,019 --> 00:23:40,210 - How about this? - Sure. 753 00:23:40,230 --> 00:23:42,200 So I'm just holding my lettuce. 754 00:23:42,220 --> 00:23:44,180 I'm brushing it with the dressing. 755 00:23:44,200 --> 00:23:47,109 Not too much but evenly coated. 756 00:23:47,130 --> 00:23:49,000 - This is fun. 757 00:23:49,019 --> 00:23:51,160 Painting. - Yeah, exactly. 758 00:23:51,180 --> 00:23:54,019 Now we're gonna grate with a microplane 759 00:23:54,039 --> 00:23:56,150 some of the Parmesan. 760 00:23:56,170 --> 00:23:58,079 Yup, just let it lay on the plate, 761 00:23:58,099 --> 00:23:59,160 get nice and fluffy. 762 00:23:59,180 --> 00:24:01,130 So now we hold the bottom of that romaine, 763 00:24:01,150 --> 00:24:04,049 like, the little knob end at the bottom. 764 00:24:04,069 --> 00:24:06,099 Hold it over the cheese, and then take some of the cheese 765 00:24:06,119 --> 00:24:08,190 and just drop that Parmesan fluff 766 00:24:08,210 --> 00:24:11,079 all over the lettuce. - Oh, wow. 767 00:24:11,099 --> 00:24:13,029 - That cheese should be sticking 768 00:24:13,049 --> 00:24:15,200 to the paint dressing that we did. 769 00:24:15,220 --> 00:24:17,029 - Oh, yums. 770 00:24:17,049 --> 00:24:19,069 - Yummy, yum, yum. 771 00:24:19,089 --> 00:24:20,109 - Take your brioche croutons. 772 00:24:20,130 --> 00:24:21,119 Throw 'em in the microwave 773 00:24:21,140 --> 00:24:23,039 for, like, 15 seconds. 774 00:24:23,059 --> 00:24:24,160 We're just melting up the middle again 775 00:24:24,180 --> 00:24:26,009 just so they're not cold. 776 00:24:26,029 --> 00:24:27,119 In the meantime, I'm taking the dressing 777 00:24:27,140 --> 00:24:28,200 and the paintbrush 778 00:24:28,220 --> 00:24:30,160 and I'm just gonna kind of do some painting, 779 00:24:30,180 --> 00:24:32,079 pretend I'm an artist. 780 00:24:32,099 --> 00:24:33,230 - Oh, my God, that looks so pretty. 781 00:24:34,009 --> 00:24:35,140 Look at the green. 782 00:24:35,160 --> 00:24:37,079 [whimsical classical music] 783 00:24:37,099 --> 00:24:38,200 - Perfect. 784 00:24:38,220 --> 00:24:41,039 - And you can put the brioche crouton down 785 00:24:41,059 --> 00:24:42,130 and then the lettuce on that, yeah. 786 00:24:42,150 --> 00:24:43,180 You feeling good? You like it? 787 00:24:43,200 --> 00:24:45,069 - Yeah. It looks great. 788 00:24:45,089 --> 00:24:46,079 - Awesome. - Very pretty. 789 00:24:46,099 --> 00:24:48,019 - Oh, it looks so pretty. 790 00:24:48,039 --> 00:24:49,119 - Nana, Papa! 791 00:24:49,140 --> 00:24:51,000 - Like a fork-and-knife Caesar. 792 00:24:51,019 --> 00:24:52,160 So you cut it up and get a little bit 793 00:24:52,180 --> 00:24:54,180 of the crouton and the lettuce together. 794 00:24:54,200 --> 00:24:57,039 - Can I try the burger first? - Do whatever you like. 795 00:24:57,059 --> 00:24:59,029 - Yeah, this episode is all about how you feel. 796 00:24:59,049 --> 00:25:01,019 - Oh, it's so good. 797 00:25:01,039 --> 00:25:03,009 - Mmm. 798 00:25:03,029 --> 00:25:04,140 Come on, Papa. 799 00:25:04,160 --> 00:25:06,009 - Oh, my Lord. 800 00:25:06,029 --> 00:25:08,029 - I want you to taste some of this. 801 00:25:08,049 --> 00:25:09,170 This is my Papa, by the way. 802 00:25:09,190 --> 00:25:10,180 - Hey. How are you, sir? 803 00:25:10,200 --> 00:25:12,059 - How are you doing? 804 00:25:13,099 --> 00:25:15,049 - That's a Caesar salad. 805 00:25:15,069 --> 00:25:16,089 - Mmm. 806 00:25:16,109 --> 00:25:18,130 - How good is that? - That is great. 807 00:25:18,150 --> 00:25:19,140 - How is everything? 808 00:25:19,160 --> 00:25:20,180 - Amazing! - So good! 809 00:25:20,200 --> 00:25:21,230 - Yay. 810 00:25:22,009 --> 00:25:23,190 I get to keep my job for another day. 811 00:25:23,210 --> 00:25:25,039 - Best Caesar salad I've ever had. 812 00:25:25,059 --> 00:25:27,039 - Honestly. - It is good. 813 00:25:27,059 --> 00:25:29,059 - Good. 814 00:25:29,079 --> 00:25:31,049 - Oh, my goodness. - Isn't that delicious? 815 00:25:31,069 --> 00:25:33,079 Theresa? - Five out of five. 816 00:25:33,099 --> 00:25:34,210 - Paige? - Five out of five. 817 00:25:34,230 --> 00:25:36,039 - Raquelle? - Five out of five. 818 00:25:36,059 --> 00:25:37,190 - Nana? - Five out of five. 819 00:25:37,210 --> 00:25:39,049 - Papa? - Same. 820 00:25:39,069 --> 00:25:40,220 - Whoo! - That's good. 821 00:25:41,000 --> 00:25:42,140 - Wow. Across the board. 822 00:25:42,160 --> 00:25:43,200 - It's absolutely incredible. 823 00:25:43,220 --> 00:25:45,079 - Honored to cook with you guys. 824 00:25:45,099 --> 00:25:46,150 - Before we go, could you tell us 825 00:25:46,170 --> 00:25:48,009 a little bit about your charity? 826 00:25:48,029 --> 00:25:50,130 - Yeah, so Smile Train is a charity 827 00:25:50,150 --> 00:25:52,099 I've been working with for close to a decade. 828 00:25:52,119 --> 00:25:55,099 My son Conrad was born with a bilateral cleft. 829 00:25:55,119 --> 00:25:57,210 And this is a organization 830 00:25:57,230 --> 00:25:59,200 that goes to different cities around the world 831 00:25:59,220 --> 00:26:03,009 and actually sets up a clinic and infrastructure 832 00:26:03,029 --> 00:26:05,099 to do surgeries for cleft lips and palates. 833 00:26:05,119 --> 00:26:06,220 - Wow. 834 00:26:07,000 --> 00:26:08,180 - So we've been able to go to China, Mexico, 835 00:26:08,200 --> 00:26:10,170 you know, different places, and work with them. 836 00:26:10,190 --> 00:26:12,130 And it's really, really an amazing, 837 00:26:12,150 --> 00:26:14,009 eye-opening experience. 838 00:26:14,029 --> 00:26:16,049 So thank you for what you're doing with them. 839 00:26:16,069 --> 00:26:17,180 - No, I'm actually very honored. 840 00:26:17,200 --> 00:26:19,069 We are very happy 841 00:26:19,089 --> 00:26:21,089 to donate $10,000. 842 00:26:21,109 --> 00:26:23,140 So thank you so much for introducing us. 843 00:26:23,160 --> 00:26:24,210 - Thank you guys. Have fun. Happy eating. 844 00:26:25,000 --> 00:26:26,019 all: Bye. - Thank you! 845 00:26:26,039 --> 00:26:27,069 - Bye. - Thank you. 846 00:26:27,089 --> 00:26:28,170 - Bye. 847 00:26:28,190 --> 00:26:31,029 - Now we are going to get to enjoy all of this. 848 00:26:31,049 --> 00:26:32,150 And we'll clean up, 849 00:26:32,170 --> 00:26:35,069 and we'll get to celebrate the end of season two. 850 00:26:35,089 --> 00:26:37,200 [cheers and applause] 851 00:26:37,220 --> 00:26:39,039 - That'll be fun. - Thanks, Papa. 852 00:26:39,059 --> 00:26:40,170 - Love you. - So let's do this. 853 00:26:40,190 --> 00:26:42,210 ♪ She knows she'll find love ♪ 854 00:26:42,230 --> 00:26:44,099 - That was so good. 855 00:26:44,119 --> 00:26:45,170 - That was so fun. 856 00:26:45,190 --> 00:26:47,220 - I literally ate the whole burger. 857 00:26:48,000 --> 00:26:49,210 ♪ ♪ 858 00:26:49,230 --> 00:26:51,190 - Daisy's having a field day down there. 859 00:26:51,210 --> 00:26:53,200 - Sele, let me get a picture of this. 860 00:26:53,220 --> 00:26:55,109 - Season two, baby. 861 00:26:55,130 --> 00:26:57,019 [camera shutter clicks] ♪ Look at her now ♪ 862 00:26:57,039 --> 00:26:59,069 - And the party begins. 863 00:26:59,089 --> 00:27:01,140 - All right. It's celebration time. 864 00:27:01,160 --> 00:27:03,150 [cheers and applause] 865 00:27:03,170 --> 00:27:06,109 - Oh, my. - Another successful season. 866 00:27:06,130 --> 00:27:07,170 - I know. - Yup. 867 00:27:07,190 --> 00:27:09,140 [cork pops] [cheers] 868 00:27:09,160 --> 00:27:11,069 - We did it. - [laughs] 869 00:27:11,089 --> 00:27:13,160 - I was definitely surprised by how good everything was. 870 00:27:13,180 --> 00:27:17,009 - I still have a little moment here that there that I mess up, 871 00:27:17,029 --> 00:27:19,140 but this season, I felt more confident in general. 872 00:27:19,160 --> 00:27:21,119 And... - You done real good, I think. 873 00:27:21,140 --> 00:27:23,029 - It's awesome to be able to learn something 874 00:27:23,049 --> 00:27:24,130 and be good at it. 875 00:27:24,150 --> 00:27:25,160 - She's learning a lot. 876 00:27:25,180 --> 00:27:27,039 - Thank you so much for being 877 00:27:27,059 --> 00:27:28,170 a part of all of this with me. 878 00:27:28,190 --> 00:27:30,069 - Oh, we love it. - It's been so much fun. 879 00:27:30,089 --> 00:27:32,089 Your turn. It's "Papa Chef." 880 00:27:32,109 --> 00:27:33,200 [laughter] - Okay. 881 00:27:33,220 --> 00:27:36,160 - That would be so good. - Spin-off. 882 00:27:36,180 --> 00:27:38,170 - It would be a disaster. 883 00:27:38,190 --> 00:27:40,130 - I think you're better in the toolshed, Papa. 884 00:27:40,150 --> 00:27:41,150 - Okay. 885 00:27:41,170 --> 00:27:44,019 - We wanna do a toast to Selena. 886 00:27:44,039 --> 00:27:46,089 You are now a chef. - Am I? 887 00:27:46,109 --> 00:27:47,160 both: Yes, you are. 888 00:27:47,180 --> 00:27:48,210 - Thanks, guys. 889 00:27:49,000 --> 00:27:50,009 - Two seasons in, you're a chef. 890 00:27:50,029 --> 00:27:51,150 [glasses clink] [cheers] 891 00:27:51,170 --> 00:27:53,140 - Thank you. 892 00:27:53,160 --> 00:27:55,160 All right, everybody, that's a wrap. 893 00:27:55,180 --> 00:27:59,039 [cheers and applause] 894 00:27:59,059 --> 00:28:02,029 ♪ Diamonds on my wrist, so he call me ice cream ♪ 895 00:28:02,049 --> 00:28:05,029 ♪ You could double-dip 'cause I know you like me ♪ 896 00:28:05,049 --> 00:28:08,059 ♪ Ice cream chillin', chillin', ice cream chillin' ♪ 897 00:28:08,079 --> 00:28:11,170 ♪ Ice cream chillin', chillin', ice cream chillin' ♪ 898 00:28:11,190 --> 00:28:18,230 ♪ ♪