All language subtitles for Valeries.Home.Cooking.S11E08.Fireworks.iNTERNAL.WEB.h264-ROBOTS_track3_eng

We're paying the town red,
white, and blue.

So come on into my kitchen.

♪♪

they say it never rains
in southern california.

Well, they would be wrong.

But that doesn't mean
the party should stop.

It's fourth of July
and I want to have a barbecue,

but I going to bring
the barbecue inside

with all the flavors
from my longtime friends,

jo and david and lisa.

They're coming over.
I told him it's raining.

I don't care.
We still got to eat.

So we're gonna have
some fun anyway.

I am making mini bell pepper
poppers with bacon,

frozen watermelon pops,
with a dipping prosecco,

kale and carrot slaw,

and chipotle barbecue ribs.

I'm going to show you guys

how you can still do
your cookout inside.

I'm starting with the kale slaw.

This is actually a
really great do-ahead

because slaw gets better
the longer it sits

in the yummy dressing.

I've got a bunch of kale

that I'm chopping up
into thin slices.

And now usually when I make
any kind of kale salad,

I'll blanch the kale
just to bring out

the brightness of the green
and tenderize it.

But the dressing
has lime and orange juice

and all that wonderful
fruit acid,

and that's going to tenderize
the kale and carrot slaw

while it sits in the fridge.

And I also want to get a nice
little peppery bite in here.

And I love radishes.

We're going to add a few
radishes.

I'm going to cut them in half

and then slice them.

I love getting together
with dave and lisa and jo.

I actually met jo
through dave and lisa

at dave and lisa's wedding,

and I'm so glad that
they brought jo into my life.

We're like soul sisters.
We have so much fun together.

And dave and lisa
are the sweetest couple.

The very first time I met
dave was the day

I found out
I was pregnant with wolfie.

I don't want to tell you
how old my son is

because it's been that long.
[ chuckles ]

so now I need the carrots,
and I'm not going to sit here

and julienne carrots
for you guys

because the grocery store
has this great thing

where they already julienned
the carrots for me.

Make your life easy.

So, julienned carrots are sliced
nice and thin

like little matchsticks.

That would take me forever.

So I'm just gonna plop this in
and save myself

a good 20 minutes
of julienning carrots.

Now let's make the dressing.

There's no cream
in this dressing.

I want to be bright and vibrant.

And limes and orange juice
are gonna give that to me.

So let's get a nice 1/4 cup
of lime juice.

Fourth of July.
I love fireworks.

I think they're so much fun.

They make everybody
"ooh" and "ahh,"

and usually what will happen
is we'll go out to the beach

and they'll just
throw off fireworks

as soon as it gets dark.

Just sit and watch fireworks
display.

Just two limes gave me 1/4 cup.

So that's plenty.

Let's see what
this orange gives me.

So I'm just getting
a couple tablespoons

of orange juice in here,

and I think this half
will do it for me.

I have a lot of flavor in here.

We'll get a half
a teaspoon of coriander.

Coriander is very floral.
Little bit of salt.

And let's get a pinch
of pepper in there.

Now we need some oil, and I want
really neutral oil in here.

So I've got some grapeseed oil.

And we're gonna get just
a couple tablespoons in here.

So it's gonna be more
about the citrus

than it is going to be
about the oil.

So this whole thing
is gonna go all over

our carrots and our kale
and our radishes.

Give this a toss.

Want to make sure
all of the veggies are covered.

That is so beautiful.

You can actually see the kale
starting get a brighter green

just from the oil
and the citrus.

So I got to put this in
the fridge for a couple hours.

The longer it sits
in the fridge,

the better it's going to taste.

And then I'm gonna get started
on the ribs.

Ribs get cooked two ways

because you really want
to tenderize them

and you want that meat
to fall off the bone.

So the first thing we're gonna
do is cook them in the oven

for about two hours.

And that's really gonna
tenderize the meat,

cook it all the way through,

and then we put
the barbecue sauce on it

and throw it on the grill
and get it nice and charred.

But we're not going outside
in the rain,

so you don't have
to worry about that.

Put it under the broiler,
and you're gonna get

that beautiful char, too.

So first things first --
spice rub.

A tablespoon each of salt,
garlic powder, and paprika

and a little bit of pepper.
Mix that up.

So this is the first step
of cooking up the ribs.

And now we'll rub this all over
the two racks of ribs.

Look at these gorgeous ribs.

These are pork ribs.
I prefer pork ribs.

They're just so much
more tender, a lot more flavor

in my opinion.

And I can start
touching them now

because this is all the
seasoning that's gonna go on.

I'm not gonna touch anything
with raw meat except this.

Okay. So I want to turn
the ribs around.

And they have been sitting out
because it's really important

to let the ribs
come to room temp

before you put them in the oven.

They will cook a lot more
evenly that way.

And you can see the membrane has
been taken off by the butcher.

Thank you, mr. Butcher.

And this is gonna help
the ribs just fall apart.

So we'll get some rub all around
on the bottom, on the top.

And I want the ribs to cook
with the meat up.

So that's why I'm doing
the bottom part

of the ribs first
with all the rub.

So now we'll turn them around.

This is just step one
in the flavoring of the ribs.

Then we have this barbecue sauce
that we're gonna make.

The rest of the rub
goes on the top

and I'm gonna rub it right in.

All right. I am going to
wash my hands,

then cover these guys
with some foil.

Nice and tight.

I want the steam to get in there

and everything to bake
and get these guys

nice and tenderized
and flavorful.

Into the oven,
two hours, 350 degrees --

low and slow.

While that's happening, I'll get
started on the barbecue sauce.

I wanted to make a barbecue
sauce

with as little sugar as possible

because I know jo is trying
to stay away from sugar,

as am I from doing
"kids baking championship."

I ate a lot of sugar
during the summer,

so I'm going to try
and just pull back the sugar,

but not the flavor.

So we're gonna caramelize
some onions,

and that's going to bring out
the sweetness of the onions.

So I will get them going
and softening up

and cooking them for about
25 minutes, 30 minutes --

basically kind of low and slow,
just like the ribs.

You get a lot of flavor
from low and slow.

I'm gonna get some oil
going in this pot.

Again, this is a neutral oil.

And then get
the onions chopped up.

This is just a rough chop

because once the barbecue sauce
all comes together,

it's going to end up
in a blender to mix up

and get it nice and silky.

So this is the beginnings
of our barbecue sauce,

caramelizing the onions.

They're going to add some orange
juice, some spices,

some no sugar, ketchup.

Let's get these mixed up
a little bit.

Get a beautiful color on them.
Let's get some salt in here.

You know, it really doesn't rain
in southern california

that often, but inevitably,

it always rains when you plan
something.

You can always be prepared
to go with another plan.

And that's what
we're doing today.

Once these onions caramelize,
I'll finish up barbecue sauce,

and then I'll get started
on the baby bell pepper poppers.

[ chuckles ]

and I also have
a sweet treat in store

for jo and david and lisa.

Valerie: I am putting together
a showstopping menu

that is just going to sparkle
as brightly as --

I was going to say fireworks,
but I'm not sure we're going

to have fireworks tonight
because it's been raining.

But my guests sparkle, and we're
gonna make a sparkling menu.

So now mini bell pepper poppers.

This is my way of updating
a jalapeño popper.

So I'm going to make these
with the baby bell peppers.

They're kind of sweet.

And the way I'm going to add the
heat is with this fresno chili.

So the heat is going
to go into the cream cheese

and cheddar cheese filling.

And then you're gonna get
the sweetness

from the baby bell peppers.

So right down the middle,
keeping the top on.

That's how you're
gonna eat them.

So we're gonna take all
the seeds out of the baby bells,

and we're not taking up
the seeds because they're spicy.

We're just taking out the seeds
because we want that

creamy filling, not crunchy.

So there's a couple of things
that need to be chopped

into the filling.

So we're going to chop up
this fresno chili.

So this fresno is not quite
as spicy as a jalapeño,

a little bit sweeter.

I think every fourth of July
has involved a volleyball game.

It's not gonna involve
a volleyball game this year

because it's raining.

I love playing volleyball.

I don't care so much
about winning.

I just want to play and have fun

and have it volley
back and forth.

But some of these people,
they really want to win.

I think lisa's
a little bit like that.

She has played plenty
of volleyball games with us,

and she wants to win!
Very funny.

This is gonna go in the filling,

which is going to have cream
cheese, sharp cheddar cheese,

and some bacon.

So let me get a bowl
and make the filling.

We've got some cream cheese
already softened.

It's gonna make it much easier
to mix together.

Put the chili peppers in.

And I like putting two
different kinds of cheeses in.

We got the creamy cream cheese
and then the sharp cheddar.

Let's chop up some bacon
that I made earlier.

I want them chopped up enough

so that when I put this mixture
into a pastry bag,

I don't stop up the hole.

I love the smokiness,
the saltiness of bacon.

Ok. This is our filling.

Just need to mix it together,
add a little bit of milk.

I think that should loosen it up
just enough.

Right now I just want to get
all the cheese and the bacon

and the pepper mixed together.

Do you remember the
bicentennial, 1976?

I was 16, and that was
such an exciting year.

Everybody was celebrating,
like, extra hard.

Like we were really proud
to be 200 years old.

That was that was really cool.

A little salt and pepper in
there.

Let's get these mini baby bell
pepper poppers

stuffed with this creamy
stuffing.

But the way to do that is you're
it's going to put all of this

in a pastry bag.

And the easiest way to fill

a pastry bag is to get yourself

a smaller vase.

And this is going to help
the pastry bag hold up.

And if you don't have a pastry
bag, you can use a plastic bag

and just snip off the corner.
Go ahead and get it in.

Make sure you get all that
filling in there.

I'm going to give the pan
a little spray.

That way it won't stick.

And I like to spray
over the sink all the time.

Otherwise, it goes everywhere.

So I'll grab the pastry bag.

Take the bag, the very big
opening,

and really close it off.

You want to get as much
of that filling

down to the bottom as possible.

Now it's time to give it
a little snip snip.

You want it big enough to make
sure all the filling comes out,

but not too big
that it goes everywhere.

So you're going to grab one
of these

and just get a little bit
down the middle.

Because what's going to happen
is once you get them

in the oven, it's all
going to spread out

and it will fill up as it melts.

♪♪

filled up -- that yummy,
cheesy filling.

So I'm just gonna
leave these here.

I'm going to pump up the oven
to 400, get the ribs out.

But before I do that,
I got to finish up

the barbecue sauce.

Barbecue sauce. So I've got
my caramelized onions.

They are gorgeous. Let's put
the rest of the stuff in there.

So I'll get a couple oranges.

We're gonna get about
3/4 cup of orange juice

into our caramelized onions.

I love making
my own barbecue sauce.

It's just like salad dressings.

You don't have to
buy them anymore

because they're so easy to make.

And you know exactly
what's going in them.

So I need three quarters
of a cup of orange juice.

And if little bits of orange
get in there, that's fine.

It's all going
to get blended together.

So this goes right
into the onions.

Half a cup of water.
That goes in.

I'm also going to get
to the fridge

and get some ketchup
and some worcestershire sauce.

I really love the way
grocery stores are now catering

to all of us that want to eat
a little bit less sugar

when we can.

And sugar-free ketchup

is a really great addition
to anything.

It adds all the flavor,
doesn't have all of the sugar.

But if you can't find it,
you can use the ketchup

that has sugar in it.
It's fine.

We want to get about 1 1/2 cup
in.

There we go.

And a couple teaspoons
of worcestershire sauce.

This adds a really great flavor.

It's got soy sauce in it.

It's very salty.

These are traditional barbecue
sauce flavors.

I want a little garlic in there.

And I also want to really
pump up the smokiness

since I don't have a smoker.

And this is where the chipotle
peppers in adobo sauce come in.

These are dehydrated and then
rehydrated jalapeño peppers.

All kinds of flavors in that.

And it's super smoky
and absolutely delicious.

Mmm! This smells like a smoker!

So I gonna get a couple
of these in here.

Now because I'm going to use
an immersion blender,

I don't have to chop
up these chipotles.

Here we go. So let's get a
little bit of that sauce in.

Garlic time.
Just a couple cloves.

We're just gonna smash
these guys, get the skin off,

quick chop, and right in.

A little salt and pepper.

And we'll stir that up

while I wait for my sauce
to come to a simmer,

and then we'll get
the immersion blender in there.

♪♪

this has really thickened up
beautifully.

Got the heat off.

Got my immersion blender
right here.

And if you don't have
one of these,

you can use a regular blender.

Just be very careful
when you're blending hot liquid.

Make sure there's plenty of
venting for the steam to escape.

Really looking to get
all the bits of garlic and onion

blended into the rest
of the sauce.

Looks like it's getting there.
There we go.

That looks beautiful
and thick and creamy.

Gorgeous. I got to taste it.

Oh, that's delicious.

The chipotle really adds a bite.

That's lovely.
And I don't miss the sugar!

It's really delicious.

Okay. So this is going
to sit and cool off.

I'm going to get the ribs out
and get the poppers in.

Let me change the heat.
Now let me get these guys out.

Ooh, it smells really good.

Keep these covered
so they continue to cook,

and we'll get the poppers in.

400 degrees for 20 minutes.

Once those poppers are done,
I'll pop up the heat to broil

and then I'll slather
all this barbecue sauce

that
we just made all over the ribs.

They go under the broiler.

And then we're about
ready to eat

and have a sweet treat
in store for my guests.

♪♪

♪♪

oh, yeah.

Today's menu is a colorful
explosion of flavor.

Just look at these
baby bell pepper poppers.

I'm going to play them up.

Hopefully one will cool off
in time so I can try one.

They look so yummy.

Jo and david and lisa
are gonna be here any minute,

and they are going
to love these.

I know. So I'll just get
all these guys plated,

then I can get
the ribs finished.

They're just starting
to cool off enough

so they might be
able to taste one.

Okay. I have to try one.

I can't.
I can't wait any longer.

♪♪

mmm. That's good.

Sweet, spicy, smoky, salty.

Okay. I'll leave this here.

I'm gonna get that barbecue
sauce

on the ribs and into
the broiler,

which means I got to
put the broiler on.

Start. Okay.

Let's get those ribs
slathered up.

See how they look.

[ chuckling ] oh, my goodness.

They look beautiful
and juicy and tender.

So what I'm going to do now
is take that barbecue sauce

that we made and just pour it
over.

I going to leave some
for dipping sauce.

So just get enough sauce over,

and I'll brush it in,

and the rest I will put
in a bowl in a minute.

First, I want to get these
in the oven

and get all of this smoky,
spicy, slightly sweet

barbecue sauce all nice
and broiled.

It'll caramelize a little bit.

Remember, it's already got
that dry rub on it.

So these are gonna have
a lot of flavor on them.

And you don't need a grill.
We can just broil them.

That's only gonna take
about three to five minutes.

Okay. Now for that leftover
barbecue sauce.

I love having extra sauce to dip
the ribs into.

Perfection.

We have sauce.

We have poppers.

And the ribs should be out
in about a minute or two,

and then we can eat!

We never let a little rain
stop a val party.

No, that's true.
[ chuckles ]

it's always good here.
You back there, jo?

She better be ready
with cocktails.

-Absolutely.
-We need cocktails.

[ knocks on door ]

val, we're home!

-Hello!
-You caught me.

We're not going to have
any weather stop our party.

We never have issues with
weather when it comes to us.

I even brought jo with us.

Come in! Come in!
Come in!
Awesome.

Look what I made.
Poppers! Poppers!

-You want some wine?
-We've been waiting all day.

Why am I even asking?

-Always.
-Have some poppers.

Wait, is that bacon?

We've got to celebrate
the holiday with wine.

There's bacon in there.
There's cream cheese.

There's sharp cheddar.

Bacon and red wine,
good.

-Bacon and red wine.
-That's american.

Celebrate that.

I can eat the whole plate,
which I will.

-Smokiness.
-Isn't that yummy?

I can't eat the spicy,
spicy peppers,

so this is really nice.

So, you know,
it's our anniversary.

You and I, 30 years ago
is when we met, fourth of July.

-Wait a minute.
-Yeah.

So I -- I told you
I was pregnant

on the fourth of July
30 years ago?

Yeah.

I didn't realize
it was the fourth of July!

Oh, my god!
This is so perfect!

You were breaking the news.

I was finally
telling everybody.

I just didn't realize
that was the fourth of July.

So I will always hold fourth
of July as our anniversary.

We were all celebrating, and I'm
like, "ah, nice to meet you."

and then, who would know,
30 years later.

That's super cool.

Well, here we are,
the fourth of July.

No fireworks.

I'm still barbecuing,
but I'm doing it in the oven.

Oh, I see the ribs!

Mm-hmm.

I'm going to get
the ribs out,

and I'm going to
cut them up.

You guys are gonna take
the poppers.

I got it.

And someone is going
to grab the salad.

And I'll meet you
at the table.

Oh, that salad looks so good!

That's right up
your alley, jo.

I knew you'd like that.

I'm a kale girl.
Yeah.

-All right.
-That looks good.

I'll get the ribs out.
Serve them up.

And then I have
a sweet watermelon surprise

for everyone.

You can find all my recipes

and so many more
on the food network kitchen app.

Download and subscribe today.

Oh, yeah.

We are going out with a bang
celebrating the fourth of July.

[ all cheering ]

you guys ready for some ribs?

-Oh, yes.
-Seriously falling off the bone.

[ laughter ]

literally
the only thing left.

There's gonna be some
clean bones in here.

-Ribs done right, there.
-All right. You ready?

-Yes.
-Let's eat.

Spot right here.

-Oh, there they are.
-Yes, please.

-Oh, beautiful!
-Some extra sauce.

I'll have the top layer.

[ laughter ]

-hand me those tongs, man.
-Yay! Happy fourth of July!

Happy birthday, america!

Dave: All right. Val,
you get the first.

The starter ribs.

A little extra sauce.

No sugar in this sauce.

Oh, nice.
Thank you.

Just natural sugars
from orange juice.

-Oh.
-Chipotle.

-We can do that now.
-Chipotle.

I'll get some salad.
Lovely.

-Look at all the greens.
-Kale slaw.

Looks so good. What was
the dressing on this one?

It's got coriander
and lime juice and orange juice

and little grapeseed oil.
Amazing.

Basically, this slaw has been
marinating in the fridge

with the dressing all day.

It's so good.

This works for me.

This is a great way
to celebrate.

Used to be outside,
all kinds of bugs.

Now it is inside.
This is so civilized.

I'm still eating
the ribs with my hands.

Not that civilized.

Oh, well, I'm gonna put
that knife away.

Oh, my goodness.

Good spice on that.

Not just spice.
That's the chipotle.

And they taste so smokey like
they been smoked all day,

and they haven't.

I mean,
it just peels right off.

-Mm-hmm.
-And onto my face.

So that's good.
I got that going for me.

He's all mine, ladies.
He's all mine.

[ laughter ]

I think we need
some more sparkle on this table.

So I have a sparkly dessert.
Sparkly and bubbly.

Oh! Bubbly!

First, we need
some sparkling rosé.

And I made the most amazing
watermelon pops earlier.

Want to know how I did it?

-Yes, please.
-Yes.

Okay. I'll tell you.
[ laughter ]

to a blender, add one pound
seedless watermelon cubes,

about three cups,

two tablespoons
of fresh meyer lemon juice,

two to three tablespoons
of sugar,

puree until it's very smooth,

and then pour into pop molds
and freeze completely.

So a little surprise.

I made these earlier.

Lisa: Oh, look how pretty
that is!

Excellent.

What a brilliant idea.

I'm sorry, david.
Did you just call me brilliant?

-I did.
-I think I'm brilliant, too!

That's why 30 years, our
relationship has been so good.

[ laughter ]

that is an adult dessert
right there.

Why don't you pass
to your beautiful wife?

I will.

Pass to your
beautiful friend.

Yes.
[ laughter ]

right on your little
american flag.

What says summer?
Watermelon.

I love the colors.
That's so --

the meyer lemon
win the watermelon?

-We can keep dipping.
-Yeah.

-That is good.
-This is fantastic.

-Oh, and a little bubbly.
-Mm-hmm.

It's so good.

Fourth is about friends...

-Family...
-...Family,

and having fun no matter
what the weather says.

Yes.
Cheers to us.

We'll make our own fireworks.

We got fireworks
in a glass.

Yes. [ chuckles ]