All language subtitles for The.Kitchen.S25E01.Summertime.Faves.with.a.Twist.WEB.h264-ROBOTS_track3_eng

Jeff: Today on "the kitchen"
family style,"

we're cooking up
summer favorites with a twist,

with a smoky new spin on
a barbecued rib sandwich,

fresh and flavorful grilled corn
and tomato salad.

Gz's spicy kick for flaky
fish and chips,

new refreshing ideas for
the juicy summer watermelon.

It's a delicious plate
full of our summertime faves.

Today on "the kitchen:
Family style."

hello and welcome to

"the kitchen:
Family style edition."

[ laughs ]

it is summertime
and today's show

is all about our summer
favorites with a twist.

All right,
well, jeff's up first.

Jeff, what are you
gonna make?

I am making my mac daddy mauro
barbecued boneless rib burger.

You guys are gonna
love it.

I am outside in my outdoor
kitchen for the first time.

Live here on "the kitchen:
Family style edition."

you can hear the cicadas
buzzing in the background.

That means summertime is here.

So I am gonna combine
two of my summertime favorites.

That is burgers, of course,
and barbecue ribs.

Nothing better, right?
Sweet and sticky.

Right off the bone.
You love it.

As always, my lovely
camera operator and wife,

sarah, is there.

Let's get cooking,
shall we?

So good, fresh ground pork.

It's usually ground shoulder
or nice fatty pork.

And this is what we're
gonna start with.

Next is a barbecue rub.

Whatever is your favorite.
This is my homemade rub.

You can find it on the
food network kitchen app.

It's got granulated garlic,
smoked paprika, cumin, cayenne,

and my secret ingredient,
turbinado sugar,

which kind of gives it that low
and slow caramelization

and that big pot
of sugary sweetness.

So we're gonna add
about a tablespoon

directly into the mix here.

And this is gonna give it
sweetness

and smokiness throughout.

I got my grill,
super high heat preheating here.

We're at about
650, 700 degrees.

We want that beautiful char
and caramelization

on the outside.
All right.

So we're just gonna lightly
mix this, right?

We don't want
to over-compress it.

But I'm looking at my buns.

I'm looking at my patty,
and I'm matching it up.

All right.
We'll do one right there.

And we got lorenzo's.

And then we got --
that's right --

mac daddy mauro's.

My burners are on high.
I'm gonna wash my hands.

Always great to have a nice
soapy water dish here

if you don't have
an outdoor sink.

And that is one plain thing
I did not

since we live in the midwest
and we have to deal winters,

I didn't put a sink out here,
but I put everything else,

like my custom pizza oven
that I use all the time,

not only for pizza,

but for roasted chicken,
vegetables, everything.

It's so much fun
to build a fire in there.

I got nice local wood.
You build it.

I got this thing up
to 1,300 degrees,

which cooks pizza
in about 90 seconds.

Of course, I got
mac daddy mauro's

daddy beer fridge.

My pellet smoker,
where I do all my smoking out.

It's super easy just to throw
some pellets in there.

Let's take a look
at the grill here.

Sarah, we're starting
to get a nice char.

So once you kind of
set one side,

we could start whipping
and creating that bark.

Oh, yeah.

Oh, that's all we want.

We want to set it
and flip it.

So now I got
my favorite barbecue sauce.

I prefer a pretty dark, sweet,
slightly smoky barbecue sauce.

And this creates
a nice little bark on there.

And we're gonna cook these
to about 165, 170.

The carry over cooking
will finish it.

You flip them again,
then you baste them.

You do this about every
three minutes

till the interior
is about 165.

While those are caramelizing,
let's work on the burger.

I'm gonna shut it just
for a second

to keep that heat going.
Right.

The longer you have
your lid open,

the more surface area heat
you're gonna lose on your grill.

Next, I got, right,
appropriate sized bun,

just whatever steak rolls
or deli rolls.

But I got some softened butter
and we're gonna do

crust-to-crust
is a must.

This is gonna get that layer
of crunch

and golden brown
delectability

we look for on our bread.

We've got our bread
ready to go.

Throw these on kind of the
cooler side of the grill here.

So right there.
Right.

We're gonna keep an eye
on that bread.

Just getting
kind of golden brown.

Turn it, if need be.

And again, we are gonna
shellac that other end.

That's why every
couple of minutes, you flip

and you get a little bit
more caramelization

on the outside of that
rib burger.

Lorenzo!
Lorenzo: Yes?

Hey, buddy, can you grab me
the instant read thermometer?

The yellow one, yep.

Now, what are the odds
this kid's

gonna come back with
the instant read thermometer?

Sarah: We're at 50/50.

Oh, no.

Come on. He did it.
He did it.

Thank you so much.

All right. We're gonna look
for 165 on this.

Look at that. That's exactly
where we want it.

I'm gonna build one for me, for
the mac daddy mauro supreme.

Look at that.
Look at that edge.

Look at that 'zation.
That's short for caramelization.

We're calling it 'zation now.

Oh, man.

Oh, it shrunk up a little bit.

But I ain't hatin' it.

Now a little bit,
just a little bit

of thinly sliced red onion
on top for a little bite.

And then I like one of those
long sandwich style pickles,

kind of sliced pickles
sphere's.

Maybe two.

All right.
You can always hit it

with a little bit of your
favorite barbecue sauce on top.

Just a little bit.
You can always add more.

You can't take it away.

And now you shutter.

We look at it.
And then we cut it.

Nice, beautiful bias cut.

Ready?

Look at that.

That is pure, juicy, glistening,
dare I say, glowing, pork.

It's so reminiscent of
that fast food sandwich,

but in burger form
with burger juice.

Onion helps give it
a little bite.

Pickles gives it a little
brininess

to cut through all that
richness.

And the bread
has been perfectly treated.

Oh, man.

Sarah,
you got to try it.

You have to.
Are you ready?

I think so.

Oh, that's the mac daddy mauro
bite right there.

That's a rib burger, kids.

Oh.

What's that?

It's delicious.

Up next, we have sunny
with a special ingredient

in a classic tomato salad.
Whoop, whoop.

Oh, hey!

That's right. I am in
my new jersey backyard.

It's beautiful out.

The birds are chirping,

little squirrels
running around

hanging out
with my dogs outside.

I got the grill ready to go.

And I'm gonna share with you
one of my summertime favorites.

It's my new jersey,
or excuse me,

my garden state salad.

Super simple.
It's a lot of stuff

I love about the garden state.

So I want to start with one
of the most famous ingredients

you can find in new jersey.
It's the pork roll.

If you don't know about
the pork roll,

you need
to know about the pork roll.

It was started in like
the 1800s.

This guy's last name was taylor,

and they were calling it
taylor ham for some time.

But really, you just go into
a spot and say,

"give me some pork roll."

they know what
you're talking about.

So I'm just gonna make
two kind of really thick slices.

Maybe like three quarters
of an inch to an inch.

There's a little bit
of a casing.

I'm gonna make a really quick
kind of glaze to brush over it

and get this right
onto my grill.

I've got the grill at like 350,
but you could go as high as 400.

Now, here, you see that was
kind of the oxidized side.

When you go to cut it open,
so pretty and beautiful.

I've got in my bowl here
some honey.

This is wildflower honey.

And I'm gonna add to that
some liquid smoke.

There's so many different scents
or flavors, if you will.

I'm using hickory

mostly because it's gonna be
over the grill gas.

And I really still want
that smoky flavor

that's gonna really work well
with the pork roll.

So I'm just gonna brush.

Oh, it's hot out here.

Let me get this.

Ice water.

Okay.

Grill is on.

Screaming hot.

Get this right on the grill.

And close it up.

Gonna look for grill marks,
you know, flip it.

Now, another thing I love
about new jersey is the corn.

New jersey corn is fabulous.

And actually up the street
from me,

there's a little farm stand.
It's like an honor bar.

You just go and you put
your money in a little bin.

But I wanted to show you
what it looks like

when you're
picking out your corn.

You're gonna look at
the top of it.

You're gonna say,
"let me peek in.

Just want to peek at that
top right there."

you want these top kernels
to be really plump and juicy.

You don't want to see, like,
this dry top

with just the cob
and no kernels.

If you see that,
it's good to go.

So you just open it up and just
look at this beautiful corn.

Come on.

Just a little bit of olive oil.

That's gonna go directly
onto my heat.

[ birds chirping ]

those birds are just chirping,
huh?

Yeah, I like that fire
when it licks up like that.

'cause we're going for char.

All right.
Let's make some dressing.

Got everything out here.

Really quick.

I'm growing some herbs.

In my pot, I've got basil,
cilantro, thyme,

even mint is hanging out

and playing fair
and some oregano

that held on over the winter.

Remember this?
I love this.

We did this on one of our
tool takedowns.

You put it through.
And you stem.

And it goes right in there.

You make your case,
but I'm taking this home.

Just a few sprigs,

you know, for me, I find when
I grow stuff at home,

like way better
than the grocery store.

Just come through it.

Give those a nice chop.

It's a little bit of a high
chop.

I'm on my bistro table outside,
but you get the picture.

Now, I like to save just
a little pinch to the side

and sprinkle that over the top.

But the rest is gonna go
into my bowl here

and I'm gonna
build the dressing.

So the dressing
is really simple.

Deli mustard.

Get that in there.

I like to add to that...

Nice pinch of salt
and pepper.

Yes, I did lick my fingers
because I'm gonna eat this.

Now, we have olive oil.

Little bit of
apple cider vinegar.

And then I've got a clove of
garlic here,

but I almost lost it.
[ laughs ]

just grate that with a rasp
right into the bowl.

All right. Just whisk this up.

It's gonna marry really well,

with that sweet corn,
that apple cider vinegar

is gonna cut through
the fat of the pork roll.

Speaking of pork roll,
let's take a look at it.

Oh, now, come on.
All right.

I'm gonna take
a pork roll off

because it's gonna have to
cool down

just a little bit for me
to get into it. Look at that.

[ laughs ]

like I said, you can do corn
fresh off the stalk.

We're just going for some color,
for some char.

Now, I want to get into
the game plan.

Another new jersey ingredient
for you, beefsteak tomatoes.

What I truly love
about new jersey tomatoes

is they're just
so sweet and luscious.

So I'm gonna get
into these tomatoes.

And seed.

Ooh, juicy.

A lot of times people ask,
why do you take the seeds out?

I just find I don't like
the texture.

They're also
a little bit bitter.

If you kind of taste the seeds
by themselves,

you'll know what I'm
talking about.

I just want that good old flesh.

Just like that.

So very simply,
I just went through here,

got all of the seeds out.

And I know people
that make like a tomato jam.

Save the seeds and all
the liquid for that.

That's some good stuff.

I just like to make quarters
and just kind of go from the end

and slice through both
of my tomatoes.

Seeded.

Now I'm just gonna run
my knife through them

and get nice little chunks.

You know, I think about it
like this when I chop down.

I want to get everything onto
my fork or spoon

at the same time.

This is great next to chicken.

It's a nice side salad
to even a burger.

There's that end.

Okay.
Push that over there.

Now that I can handle
this pork roll.

Come on.
Come on, new jersey.

Jersey, stand up.
Stand up, new jersey.

Mm. Mm-mm-mm.

Charred. Delicious.
Got that honey on it.

Come on. Come on, taylor.

Look at that.
All piled up, ready to go.

I'm gonna get the corn
off the grill

and get it into this bowl.

Little trick.

We've kind of showing you
this before.

It's a lot easier if you're
trying to get the kernels

off of your corn.

Close this up so it's not
just blowing my back.

Mm-mm-mm.

Corn in the bowl.

Knife.

Shave down.

And everything
into the bowl.

We've got the pork rolls,
the tomatoes.

Look at that.

Mm. Well...

[ laughs ]

so good.

And then right over the bowl.

That dressing.

This is great, too,
for summertime cookout.

All right.

Don't have to worry about it
being mayo-based.

You could serve
this cold or room temp.

Just get that in there.

Making a mess like usual.

Top it off with those herbs
I had.

Little cilantro
and thyme.

Look at that.

It's my garden state salad.

So simple.

Now, I'm just gonna eat
out of the serving bowl

because this is my house.

[ laughs ]

mmm.

It's sweet.

That mustard comes through
and hangs out.

The pork roll's delicious
when you grill it

with that brush of honey
and just a light hint

of hickory smoke.

Pretty darn good,
garden state.

All right. Give this a go.

Up next, I hear --

is gz frying?

Is he doing fish and chips
with a twist?

Okay, iron chef,
let's see what you got.

We are back.

You know, our family loves
seafood in the summertime.

I'm from massachusetts.

I ate seafood
my whole life growing up,

especially in the summertime.

Steamed boiled cod,
scrod grilled.

We're doing lots
of grilled bass here.

My wife and all my family.

Anytime this fresh fish,
we throw it on the grill.

But today, I'm bringing the
boardwalk, or "fish shack" back

with my crispy fish and chips

and my twist
on a spicy tartar sauce.

So what I have here is my
mise en place, and I have cod.

The fish I'm using today is cod.

Now, if you notice
the size of this cod,

it's about four ounces,
which is plenty.

But more importantly,
it's about a half inch,

three quarter inch thick.

You really don't want to go
any thicker than this.

What this does for you
is it assures you that

when the crust is brown,

the fish is cooked
perfectly, okay?

Really important. It's fresh.

Amazing. It's patted dry.
Ready to go.

We have some beer
that we use in the batter.

And also I took a couple of sips
because I just want to make sure

the beer was good,
you know.

Regular flour.
You can use self-rising flour.

I've never worried about it.
We have salt.

We have turmeric.
Turmeric is very interesting.

A lot of chefs use turmeric
and saffron and curry

in their pastas
when they're making fresh pasta

to give it that yellow color
or they add extra egg yolks.

That's one of the secrets.
But I love turmeric in the flour

because I think
it's a real beautiful fragrance.

And also it really gives a pop
of color to the crust.

And we have a little bit
of baking soda,

which is gonna help
give a nice, crusty puffy skin.

Real neat. Okay.

So over here,
we have two egg whites.

This is a little secret
that I whipped up.

I'm whipping it up now.

And it just gets that dough

and help us get
really beautiful puff.

What you want to have happen is
you want that crust,

the outside, to puff up
and the fish steams

and everything
just works perfectly.

So the first thing
we're gonna do

is we're gonna get
our fish breading station ready.

What do I mean by that?
We're gonna take some flour,

a little bit more turmeric
and a little salt,

and we're gonna put it
on the side.

We're gonna actually
dredge the fish

in this before we put it
in the batter.

So just leave it here.
That's done.

Next, we're gonna take
the fish

and make sure that our fish
is seasoned on both sides.

We're going to put salt
on the fish.

The reason why we salt it now
is because the fish is never

gonna see any seasoning
unless we do it now,

because we're gonna dip
it in the batter.

So you have to really make sure

that it is
completely seasoned perfectly.

And I am putting it right
into the flour here like that,

letting it sit in the flour,

and we're just gonna let it
hang out

while we make our batter.

Very important step
to make sure

that you have everything correct
is the oil.

I have my oil 350 degrees.

And you want to make sure --

we're gonna shallow fry today,
so we're not gonna deep fry.

We're gonna actually
shallow fry,

which means very little fat.

Now we're gonna make
our batter.

We're gonna put
in our baking soda.

We're gonna put in our turmeric
for the flavor and color,

a good amount of salt.
Don't be bashful with the salt,

because remember,
this fish needs

as much flavor as it can get
because once you cover it

in this batter,
you only can salt the outside.

So you want
the fish flavorful, as well.

We're gonna stir like this

and just gonna add the beer
as much as you want.

You want it to be like
a pancake batter,

sort of a thin pancake batter.

And just be careful
when you're doing this by hand

because you can get it
all over you.

Now, if you run out of beer,

because either you've been
drinking too much beer

while you're making
your fish and chips

or you just only have one,
you can certainly

add a little water.

See how nice that color is?

A touch more beer.

And just a touch more water.

There we go. It's looking
really, really good.

Now, a lot of people
use corn starch,

as I said before,
but you don't have to.

I think corn starch can get
a kind of sticky gluey flavor.

So you really want
to mix this up?

It's really important that
you mix up really, really good.

And we have our fat.

Just want to make sure our fat
is on 350 degrees

your batter, now, if there's
a couple of lumps in there,

totally fine.

So it should be just like that.

You can see how good that is,
just like that.

All right. Now, next step.

I did this a little
ahead of time.

I actually had
my daughter madeline do this.

She's really good at this.
She loves making souffle.

Just gonna pour
that in there.

And that just gives it
a little extra lightness.

And we very simply,
at this point...

We want to take our fish

and our batter
to the frying station.

What we're gonna do
is we're gonna take the fish.

We're gonna make sure
we get all that flour off.

Really important to get
the flour off.

Just pat it.
A little bit like that.

We're gonna drop it
just like that.

Make sure it's completely
covered.

Really important.

And then we're gonna drop it
away from the camera person

and everyone else.
The reason why we do that

is we don't want to
burn the camera person.

We don't want to burn anybody.

So I always like to drop it away
from the stove.

And you can see
how nice that color is.

And we're just gonna go
with a shallow spoon

and just give it
a little baste like that.

So this takes about three
or four minutes.

But it's really already has
a beautiful color to it, right?

It's like floating.

And that is one gorgeous
looking piece of fish.

So we're gonna
come over here

and quickly start
our tartar sauce.

What we have here

is just very simply
mayonnaise from the store.

Nothing wrong with mayonnaise
from the store.

I love it.

We can make your own.
Not a problem. A lot of dill.

I'm a dill lover.
I love dill.

Chopped capers.

Right. Some lemon zest
and the juice of a lemon.

Some pickled hot banana peppers.
So good.

And, of course, sweet relish
or diced pickles.

And that is a kick.

But tartar sauce
that's spicy.

So we're just gonna put this
in our little dish here

and get ready to finish
our fish frying.

The first one looks like
it's about done.

Looks to me like
it's just gorgeous.

I just want to take a look
at that. Can you see that?

Did you get close?
Maybe we can hear the crust.

Can you hear that? That's
a delicious piece of fish.

Okay. So that's gonna come out.

I'm gonna put it on
a paper towel.

And when you
put it on the paper towel,

you want to salt it
right away.

Really important
because listen,

remember I told you,
when it's salted inside,

it's the only place
that's gonna get seasoning.

Flip it
and salt it on the other side.

So no fish fry
or fish and chip,

of course,
is gonna work without chips.

So what we have done before is
I have some fresh french fries.

We've made them by taking
a baking potato

or roasting potato,
wash the skin,

cut them into wedges
of eights or whatever they are,

soak them in water
for about an hour, dry them,

and then blanch them
in hot oil,

which is about
300 degrees.

Take them out on a rack

and then turn your fat up
to 375 degrees

and then cook them again

until they're nice and crispy,
salt them,

and then hold them
in the oven.

Look how delicious
those look.

Oh, boy.

So we're just going to put
on that.

And that is a real chip.

They have the skin
on them, as well.

You don't need to take
the skin off.

I love the skin.
I think it's one of my favorite

parts of the fish and chip,
is the skin of the chip.

I'm gonna take my beautiful
first piece

and then I'm gonna take a lemon
and just sort of

cut off the side
like that.

And that way you sort of avoid
most of the seeds, right?

Look how beautiful that looks.

You always say you can eat
with your eyes.

I think this looks
particularly good.

Margaret,
you want to have a bite?

Come on, let's have a bite.
Let's get right in there.

So let's take
a little --

squirt of lemon.

Alright.

Try a chip.

See how nice that is?
Can you see that?

Can you get, madeline,
in there?

Look at that.
You see how it's steamy.

It's soft, but the crisp, the
crispy crust is right out there.

Its surrounding
everything.

Oh, my gosh.

Anna:
Can I taste some?

Come on in.

So this crust is thick
and crunchy all the way through.

Sometimes when you get
fish and chips,

you know, it just falls
right off.

Kind of like wet,
it falls off.

This is really nicely
adhered to the fish.

Yeah. When I take
the piece of --

really great.

...With the crust,
it doesn't...

It stays.

More summertime favorites
with a twist when we come back.

Welcome back to our summertime
favorites show.

Of course, we've got to
showcase

that number-one
summertime fruit.

But what is that number one
summertime fruit, alex?

Well, thank you, jeff.

You know, it's not really summer
to me without watermelon.

And I'm shaking things up
with a cocktail.

I know gz is the resident
cocktail king,

but I'm here for you
today, gz.

I'm making something super juicy
and watermelon-y.

You are not gonna be able
to get enough of this.

At butter, my restaurant
in new york city,

we call it the calamansi,
named after the calamansi lime

because it's super tart.

It starts with watermelon
ice cubes.

Now, that sounds complicated,
but it really isn't.

All I do is I take two cups
of fresh watermelon,

remove any seeds and just put it
right into the blender,

add one tablespoon of honey

and one ounce
of fresh lime juice

and blend on medium speed

until the watermelon
is completely smooth.

Fill your ice cube trays,
and as you drink the drink,

these watermelon ice cubes
melt in and mix.

So you can see now
when we drop these in the glass

how cool you're gonna look
to your friends.

And then just a few

really simple ingredients
to put this together.

So I'm gonna put four ounces
of fresh lime juice

and to that I'm gonna add
the same exact amount

of my simple sirup.
Four ounces.

This is a double recipe.
We're gonna need it.

Jeff, it's summertime.
I know katie is not drinking,

but all of us are having
a cocktail out on the lido deck.

And then to that, we just add
eight ounces of vodka,

which I am gonna measure.

Now at this point, I'm gonna
tear some fresh mint leaves

and then just tear them up
a little bit right in there.

Smells good. The lime,
fresh mint, the vodka.

Give that a little bit
of a stir.

Some sparkling water
or some club soda.

I don't put too much.
Just a little bit.

I start with a little splash
and then I see how it goes.

You might want to add
a little bit less club soda

if you have the in-laws over
and a little bit more

if you're having friends.

So you can walk out.

You could put these,
for example, on a little tray.

It's kind of cool.

And they're all
different heights, right?

It's got this kind of
mix and match look.

You know what? I'll throw
another glass in there.

Just for a little drama's sake.

And then, oh, come on.
Look at that.

You could see that little fizzle
from the club soda

as you make these drinks.

So summertime.

All right.
So I think we're ready to taste.

Michael, do you want to come in
and give it a try here?

I'd love to.

Wow. When I make dinner,
you don't come this fast.

Watermelon ice cubes.

Choose wisely.

I'm gonna go classy.

I'm gonna go kind of
bougie.

Cheers to summer.

Cheers to summer.

That is summertime.
The watermelon, the fresh mint.

That bit of vodka.
Not too much.

It's sweet,
but not overly sweet.

That's so drinkable.
And then the watermelon,

bit by bit from the cubes,
spills into the drink

and makes it kind of
blush and beautiful. Right.

That's what this is.

Like beautiful and just
immediately

just deliciously
refreshing.

This is the perfect
summer cocktail.

And you can actually make this
without the vodka.

Just add a little bit of extra
sparkling water and lime juice.

And the kids can join you
for that summer drink.

Make it a family affair.

Katie, I know you're making
something with watermelon,

but what do you think
of mine?

Ooh, alex, that looks good.

And I'm gonna spice up
this watermelon with an

l.A. Fruit stand inspired
fruit salad.

So we lived in l.A.
For about a year.

One of my favorite things
to get for lunch was to stop

at these little roadside
fruit stands,

dust it with a little
chili lime salt,

squeeze of lime juice.

And it was like five bucks
for this big quart

of fruit salad.

So let me show you
what goes in it.

We've got our watermelon,
of course, papaya chunks,

pineapple, mangoes, oranges,

and for a little surprise,
cucumber, some coconut flakes.

And we're gonna squeeze
the juice of a lime on there.

And, of course,
add the chili lime seasoning.

All right. So let's get started.
Makes some of this fruit salad.

And excuse me
if I sound out of breath,

I'm out of breath at all times
[laughing] these days.

Everything's exhausting.

Okay.

Our watermelon goes in.

I'll do a few cups of each one.

I always think of cut-up fruit
as a luxury.

It takes so much time to do it.

So I love it when somebody else
does it for me.

But when I've done it
in advance

and put it
in all my containers,

it's great to have
in the fridge.

Okay. Papaya.

I really like papaya because it
has this creamy mouth feel to it

and it's totally different.
And it has this kind of mild,

almost kind of
like a melon flavor.

If you can't find a papaya,
just use some cantaloupe.

You can really play around
with the combinations in this.

Fresh pineapple.
Love my fresh pineapple.

Of course, you can go
to the produce department

and buy the kind that's
already cut up,

if you want to make it
a little easier.

And the mango.
Put that in there.

I love mango.

And our orange slices.

And cucumber.

Now, the cucumber
sounds a little different,

but I really like it.

They always put this in
in those l.A. Fruit stands

and they usually put
some jicama, too,

but I couldn't find any.

So I'm just going
with the cucumber,

and it just adds this really
refreshing note to it.

And they usually have
fresh coconut chunks.

I couldn't find any of those,

so I figured that dried
coconut flakes would be great.

My mom always puts dried coconut
flakes in her fruit salad.

And now the lime.

So what I like to do
is just push on it a few times

so that it kind of
releases the juices in there.

And cut it in half.

Put it in my little
citrus juicer.

I use this thing all the time.
I love having these.

You get all the juice out
and no seeds.

This is...

[ laughs ]

that lime's tough.

And the other one.

It smells so good.

And I'm just gonna
stir it up

and we'll put our seasoning in.

Look how bright and colorful
that is.

So the l.A. Fruit stands
are in the mexican tradition

of chili line salt on fruit.

I love it.

Some people even put
hot sauce on it.

It's just different.
And it kind of changes up

the whole taste, gives a nice
fresh twist to a fruit salad.

Okay, I'm gonna put it in
a pretty bowl.

It looks so good.

I'm going right for it.
I forgot a fork,

but that's never
stopped me before.

Mmm. Mmm. Mmm.

When I was a kid growing up,

we always put salt
on watermelon.

But having the chili lime salt
is just next level.

I love spicy, sweet, salty.

It is delicious.
It hits every note.

And it's such a good combination
of tropical fruits.

It tastes so summery
and refreshing.

Just cool you off on a hot day.

♪♪

so good.
I'm gonna keep eating this.

And when we come back,

we're making cupcake versions
of ice cream truck treats.

How 'bout that?

Stay tuned for more
summertime favorites.

Welcome back.
I'm here with my kids.

Were enjoying our
ice cream truck favorites,

but if you missed the truck,
don't worry,

you can make cupcakes
inspired

by your favorite
ice cream treats.

My buddies, jeff and katie

each have a cupcake based on
their favorite truck treat.

Jeff, you're up.

That is right, gz.

One of my favorite ice cream
treats growing up by far

are those strawberry shortcake,
ice cream barkers

you got from the local deli
or the ice cream truck, right?

It's red. It's crispy.
It gets gooey.

It starts melting instantly.

But it's got that super
sweet strawberry vanilla

ice cream flavor we love.

So this is something
we love doing here

in the mauro casa kitchen, baby,
and that is a little spin

on a classic strawberry
shortcake ice cream bar.

But using that ice cream.

Oh, no.

Using fresh cupcakes we got
from our favorite

bakery in the neighborhood.

Beautiful vanilla buttercream.

Vanilla cake.

We'll get to that
in a little bit.

All you need is your
food processor here.

Then some shortcake
or whatever kind of cookie --

vanilla wafers,
vanilla ice cream cookies.

But I love
the buttery shortbread.

These are just so flavorful.

Okay, then we've got some
freeze dried strawberries here.

We love this freeze dried fruit
in our house.

And then, of course,
the puff rice cereals.

Got a little melted butter
and a little salt.

And that's all you need.
And we're gonna top these

deliciously moist
vanilla cupcakes

into strawberry
shortcake cupcakes.

Food processor, here we go.

We're gonna get
these kind of gravely.

So we're gonna start
with our shortbread

'cause it's the heartiest
of the ingredients.

And we'll give these a nice buzz
right in the food processor.

What are you laughing at?
Come over here.

Help out the family
once in a while

and pitch in.

Okay.
Okay.

Grab these
freeze dried strawberries.

Put him right in there.
How many?

Is this good?
The whole thing.

Throw them all in there.
That's all our strawberries.

And the bowl, too?

Lorenzo...

There we go.

Alright, throw those in there,
lorenzo.

Puffed rice cereal

for that big, light, airy,
poppy crunch we love.

A little melted butter

and this kind of helps
bring it all together

and a little bit of
richness in there.

So about a tablespoon
of that.

And viola, a pinch
of salt in there.

How about that?

The salt makes
everything better.

Sweet, savory, spicy.

We're learning so much
during these times, right?

Mm-hmm.
That's good.

All right, good.

Can you bring these
to the sink for me?

And then wash my car, too,
on the way back.

So helpful.

He'll do anything
for a $20 allowance these days.

And we'll turn them
right on a plate.

So easy.

And we're gonna take it
and just ro-tato it

all the way through
till you get full coverage.

Lorenzo!

You can't have it yet.
We got to make them all.

And then a little
straw-berry on top.

Not a cherry on top.

[ laughs ]

it's a little bit of
that beautiful

dehydrated strawberry there,
freeze dried strawberry.

I think that looks
beautiful.

All right, lorenzo,
the time is now.

Take a taste.

Yes!

Conserve all that
crumpled topping

by eating over the place.

Smart.

What do you think?

It's just a classic cupcake,
but this is...

It's like sand sugar.

Mmm.

Oh. That is good.

Katie,
what do you think?

Jeff, those look good.

You think maybe you could
overnight me one?

I would like to try it.

I'm gonna make my favorite
ice cream truck treat inspired

cupcake for one of those
nutty chocolate cones.

So I just made chocolate
cupcakes out of the box

and put a little vanilla
frosting on them.

And then I've got sugar cone
that crushed up.

And some peanuts that I chopped

and some of that chocolate
magic sauce.

So this stuff you need to just
shake up for about 20 seconds

so that it gets
nice and liquidy.

Little tip.

If you want to make your own
magic chocolate sauce,

all you have to do
is melt down some chocolate

and a little coconut oil,
and the recipe's on

foodnetwork.Com or on the
food network kitchen app.

All right.
This feels good.

I put the cupcakes
in the fridge

so that they get nice and cold
before I put the sauce on.

That really helps them
to harden up.

Just let it drip down the side
and then working quickly,

because that will start
to harden,

just put a couple pieces
of the cone in there.

And let's dust it
with some of the peanuts.

I loved this when I was a kid

and the ice cream truck
would come.

Actually, in our neighborhood,
at about 4:00 every day

during the summer,
there was an ice cream truck.

So there's my cupcake.
What do you think?

Pretty, isn't it?

I've got some right here,
and it already...

You can see how that chocolate
magic sauce

just gets nice and hard.

And if it's a hot,
humid day,

put them back in the fridge
and they'll set up like that.

Now, I didn't think
it was really fair

that y'all asked
the pregnant lady

to choose between ice cream
and a cupcake.

So I'm having both.

I'm home. I can do that.
[ laughs ]

so I've got my vanilla
ice cream here.

And I'm gonna
just have a scoop of it.

Tell me not to, I dare you.

All right.
Let's try this thing.

Oh, my gosh. Yes.

What's better than cake
and ice cream, anyway?

I feel like you can't go
with just one.

Mmm. Mmm.

Yes.

Mmm.

I mean, that tastes like I got
my money from my mom,

I ran out to the truck
and flagged him down,

and I got my cone.

And it's even better 'cause
there's cake in there, too.

Chocolaty peanut
and crunchy cone.

So good.

Gz, back to you.

Katie and jeff,
those look delicious.

Right girls?
Both: Yep.

The zakarian sisters approve.
We'll be right back.

Hey, guys,
welcome back.

We've got a lot of fun to look
forward to this summer,

but I thought maybe
we would

take a little walk
down memory lane

of some of our favorite

"kitchen" moments
of our summer games,

most of which involve us
making fools of ourselves.

I can't wait for this.
I can't wait.

Take a look.

It's bottle bowling!

[ cheers and applause ]

got one down!

Get higher!

Oh, no.
We're knocking over the soda.

Yeah, katie! Come on!
One more!

[ cheers and applause ]

you cannot use your hands.
You cannot kick over the bottle.

Yeah, come on, girl!

You cannot use your hands.
You cannot kick over the bottle.

Oh, it is a barn burner.

It is a barn burner!

Come on, katie!
Yeah!

[ cheers and applause ]

are you serious?

All right, so jeff's
in his stool.

Throw those bean bags
into this bucket.

I do this in the name
of lorenzo, his son.

Oh, he is gonna
love this.

Can I say some last words?

I don't agree with this
one bit.

[ laughter ]

[ cheers and applause ]

this is all I have
to wear.

We have a slippery slide
here.

But what we did
was have water in it.

Good. That helps.

And a little soap, too.
Helps to glide.

Oh, that's a great idea.

Are you ready?
I'm ready.

I always wanted to ride a hot
dog down a slippery wet slide.

Here we go.

Go, katie!

[ laughter ]

[ cheers and applause ]

oh, my god.

We don't look
like that anymore.

[ laughs ]

I believe that was like
the second take.

The first take,
you went like halfway.

Yeah, the first time, I just
like skidded to a halt.

Yeah, jeff, that was a lot
of water.

That bucket
was coming down

whether sunny got anywhere
near it or not.

That bucket was
coming down.

Geoffrey, what did
your hair stylist say?

I mean, it took you
like a week to recover, no?

No, it was a bad day
for me.

Actually, it was
a bad two days.

Jeff: She quit.

The best part of that video is
right when the game's over,

gz couldn't wait to take
that thing off of his head.

He could not.
He was at it.

Oh, well, we hope that
all of y'all out there

are having as much fun
as we were in those clips

with your families.

And if you want any of
the recipes from today's show,

you can do to the
food network kitchen app.

It's all there.
And we'll see you next time.

Bye, guys.

Toodles.

♪♪