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- Hey, guys, it's Selena.
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People who know me know that I love to cook...
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You guys ready?
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Except I have no idea
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what to do or how to do it.
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[dogs bark]
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Oh, wait.
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Why do I have a litter of dogs?
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Okay, groceries.
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So I've asked some of the best chefs to school me.
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Ooh.
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They're at home, I'm at home.
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And we're gonna make a meal together, apart.
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"Selena + Chef" last episode, take one.
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Here we go.
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♪ I'm tryin', I'm tryin', I'm tryin', I'm tryin' ♪
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♪ Oh, tryin', I'm tryin' ♪
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♪ I'm tryin', my feelings on fire ♪
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- Hey, Selena.
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- Hi, Nyesha. Thank you so much
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for letting us into your kitchen today.
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- It's my absolute pleasure.
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- Today, I'm joined by
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renowned chef Nyesha Arrington.
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She's an L.A. native who's worked in
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some of the best Michelin star restaurants in the city.
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and started two acclaimed restaurants of her own.
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Can you explain to us what we're making?
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- Today I'm going to show you how to fillet a fish.
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We're going to work with branzino,
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which is a good all-purpose fish.
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And then we're also gonna make this sauce that I cook at home
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because I love making sauces, and I think that
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they're really simple ways to elevate dishes.
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And we're gonna make dog biscuits today
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for the doggie babies.
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- Yay! How many do you have?
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- I have one baby girl. She is four years old.
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Her name's Blue Ginger.
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She's my best little buddy. I love her so much.
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- That's so sweet.
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I have two of my own:
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Winnie, and the other one is called Daisy.
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And then we are babysitting a puppy, and his name is Snoop.
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[laughs]
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Okay, so what should I get out?
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- Because the biscuits will take some time to bake,
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I think we should start with those.
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- Should I preheat the oven?
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- Yeah. Let's preheat it to 350.
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For the dog biscuits,
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we're gonna use two types of flour,
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an oat flour and gluten-free flour.
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- Yup.
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- And then we'll take pureed pumpkin,
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peanut butter, coconut oil,
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and some baking soda as well.
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- Okay. - And then eggs.
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- How many eggs?
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- Let's do two eggs, please.
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And grab some fresh ginger.
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There you go.
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We also need a large bowl, kinda like this size.
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- Okay. - And a whisk.
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[bowls clatter]
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- Sorry, I'm not dainty in the kitchen.
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- It's all good.
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For the first ingredient,
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1 cup pumpkin puree.
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- Wow, this smells like baby food.
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- Yeah, totally.
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And then 1/2 cup of creamy peanut butter.
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- Uh-huh, they better love me after this.
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- I know, right?
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The peanut butter and the coconut's
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such an amazing aroma together.
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We can crack the two eggs into the bowl as well.
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And then for the coconut oil,
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is it liquidy? - Let's see.
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- If not, we should melt it a little bit.
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- Okay, so should I put this in the microwave?
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- Perfect, yeah. - Okay.
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[dogs barking]
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Whoa. - [laughs]
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Noises. All the doggies are barking.
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- Snoop.
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I can't. - [laughs]
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- He thinks he's gonna, like, attack someone.
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- Yeah, Ginger does the same thing.
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She's particularly passionate about gardeners and mailmen.
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[laughter]
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- So how much of that?
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- 1/4 cup. - Mmm.
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- Do you have a microplane?
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- I have this.
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- Okay. - Huh.
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- Or, like, a box grater will work too.
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[light music]
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- Let's see. Oh.
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Duh. Sorry. - Nice.
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- Here we go. - All good.
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- Hey, Sel, just had a little coffee delivery.
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I was thinking, should I put it in a cup for you if you want?
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- Oh, sure. - Okay.
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- This is Raquelle, my best friend.
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- Oh, hi, best friend Raquelle. - Hi!
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How are you? It's so nice to meet you.
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- How amazing it is that you guys
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get to hang out together during this time.
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- It's been such a blessing, and I can't wait
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to try your amazing food.
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- Oh, Raquelle, you're so sweet.
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- Okay. - So we're just gonna grate
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some fresh ginger. You don't need to peel it.
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Just grate it over the top. Exactly.
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About 1 teaspoon, roughly.
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It's really good for their digestion,
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and it happens to be my doggy's name.
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- Aww.
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- Coming in hot. - All right.
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Here's my other roomie, Liz. - Hi, I'm Liz.
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- Hey, Liz.
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- Nice to meet you. You're so pretty.
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- Aww, you too. Thanks!
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- Here you go. - Thanks, babe.
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They're gonna help out today.
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We were gonna have a little girls' day.
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- Oh, I love it.
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We'll whisk all of those ingredients together.
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- Okay.
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So who have you been quarantining with?
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- My doggie and my eight-week-old kitten.
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- Aww. - Yeah.
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I've been, like, cooking, doing the Zoom thing.
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- My sister is six years old, and she finished school,
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and my friend Raquelle was like,
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"So did you have your last day of school?"
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And she goes, "Yeah, it was my last day of Zoom."
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And I was like, "Oh, my gosh."
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- Cool. That looks perfect.
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- Okay.
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- So for the gluten-free flour
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it'll be 1 cup, plus 1/4 cup.
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- All right. - 3/4 cup oat flour.
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1 teaspoon of baking soda.
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And then we mix everything together.
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- Okay.
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Oh, my gosh, my whisk.
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- Yeah, we can probably switch to a rubber spatula now.
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- Here we go. - Cool.
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So any ingredients that we've already used can go away.
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- You got it. - We'll need a rolling pin.
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- Okay. - Gluten-free flour to dust.
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I should've sent you some dog cutters.
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- [gasps] Cute!
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- Oh, yes! - Oh, my gosh.
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They are adorable.
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- We'll need a tray to bake our biscuits on.
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[pans clatter]
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- Man down! - Man down!
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- Okay.
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- Then we'll just cut some parchment paper to fit.
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We'll put a little bit of flour on our work surface.
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- Okay.
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- What you wanna do is kinda create a sheet.
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Beautiful.
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- I love using my hands when I cook.
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- Same.
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Pour the batter onto there.
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- Mmm.
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- Now we are going to just dust the top.
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And then roll it out about 1/2 inch thick.
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And then for the cookie cutters,
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just make sure that the thinner side is going down.
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What we're gonna do is cut them all first
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and they can stay right there
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until we have them all stamped out.
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- This is so cute.
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- So cute.
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[mellow music]
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- And we can get these babies in the oven.
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We'll drop those guys in 15 minutes.
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- Okie dokie. So I--I'm cleaning up.
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- Yeah, I'll do the same.
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On to the sauce for the humans.
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- Okay.
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- So as we build the sauce,
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what we're doing is kinda just layering flavor.
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This is not, like, a "classic sauce,"
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I just made it up 'cause it tastes good.
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In the stuff that I sent you,
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there should be coconut milk.
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It might be in a can in the bag, potentially.
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- You're right. - Okay, cool.
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And then a few spices. Cumin and coriander seeds.
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Yup.
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Cayenne pepper, paprika, saffron threads.
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Now we're cooking.
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Fresh turmeric, ginger.
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Excellent.
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We'll need extra virgin olive oil and some coconut oil,
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three cloves of garlic.
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- Here it goes.
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- Last but not least, tomato paste.
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[upbeat music]
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I'm gonna pull my biscuits out,
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because I can smell them,
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and I think they're done.
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- Okay.
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Does this look right?
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- They look amazing!
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What do you think, Blue Ginger?
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Do not eat these. They're very hot.
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And then we will measure out 1 teaspoon of the coriander.
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And 1 tablespoon of the cumin.
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And then we're just gonna lightly toast our seeds
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so they become fragrant.
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You wanna smell that? - [sniffs]
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- It takes, like, two minutes.
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And then we're gonna toss them
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into our mortar and pestle straightaway.
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Just dump it right into the mortar and pestle.
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Then we just take out a little aggression and smash them up.
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- Great.
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[lively music]
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♪ ♪
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- Nice. That looks excellent.
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Okay, so we'll just leave that guy to the side.
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We should chop our ginger and our turmeric and our garlic.
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We'll need 2 teaspoons of the fresh ginger.
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Excellent.
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Do you have a favorite food?
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- I love anything with flavor. So, like,
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I love Mexican and Asian food. - Yeah.
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- My dad's side, I grew up with
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tons of, like, culture and Mexican food.
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And on my mom's side, it was very Southern,
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'cause I'm from Texas.
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So we did a lot of casseroles and stuff like that.
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- Yum. - What about you?
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- Grew up in L.A.,
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so for sure Mexican and for sure Asian.
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I mean, my grandmother's a Korean immigrant.
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And she was, like, the first person to teach me how to cook.
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- Amazing. - Yeah.
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And so I love Asian flavors. Like, that's my jam.
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- Yup.
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I love food, and I love eating,
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and I want to be able to entertain people.
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It's my favorite thing. - Me too.
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I'm happy to do this with you, Selena.
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- Thank you. - Yeah.
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- How's that? - That looks perfect.
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- Okay.
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- We're gonna need 1 teaspoon of fresh turmeric.
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It's almost like carrot, I feel like.
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- Yeah.
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[light music]
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- That's looking great.
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Let's smash our cloves of garlic,
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and then chop it down a little bit more.
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And then we'll set that aside.
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Now we will add our coconut oil to the pan.
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3 tablespoons. - Okay.
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- As our oil's heating,
266
00:10:08,000 --> 00:10:13,000
add 2 teaspoons of the paprika into that bowl.
267
00:10:13,000 --> 00:10:15,000
And then 1/2 teaspoon of cayenne pepper.
268
00:10:15,000 --> 00:10:17,000
Do you like spicy food?
269
00:10:17,000 --> 00:10:18,000
- I love spicy. - Great.
270
00:10:19,000 --> 00:10:21,000
- So now I'm gonna add a little saffron.
271
00:10:21,000 --> 00:10:22,000
- What is this?
272
00:10:22,000 --> 00:10:24,000
- Oh, my gosh. It's the best.
273
00:10:25,000 --> 00:10:27,000
Just, like, grab a small pinch.
274
00:10:27,000 --> 00:10:29,000
Yup, that looks good.
275
00:10:29,000 --> 00:10:31,000
How aromatic is that?
276
00:10:31,000 --> 00:10:32,000
- Very. - Very, right?
277
00:10:32,000 --> 00:10:34,000
So it's, like, the pistil
278
00:10:34,000 --> 00:10:35,000
or, like, the middle of a flower, actually.
279
00:10:36,000 --> 00:10:38,000
But they say it's, like, the most expensive spice
280
00:10:38,000 --> 00:10:41,000
by weight because it's very light.
281
00:10:41,000 --> 00:10:44,000
It makes the sauce such a beautiful color.
282
00:10:44,000 --> 00:10:46,000
You'll see how fragrant it becomes.
283
00:10:46,000 --> 00:10:48,000
Okay, so we're going to add our seeds first.
284
00:10:49,000 --> 00:10:52,000
Then we'll add all of our aromatics,
285
00:10:52,000 --> 00:10:55,000
so our garlic, our turmeric, and our ginger.
286
00:10:55,000 --> 00:10:57,000
Perfect.
287
00:10:57,000 --> 00:10:58,000
- Selena, Raquelle wants to try a dog treat.
288
00:10:58,000 --> 00:11:00,000
- I do not.
289
00:11:00,000 --> 00:11:01,000
- You guys can come over.
290
00:11:01,000 --> 00:11:03,000
I don't know what y'all are doing.
291
00:11:03,000 --> 00:11:04,000
- Wow.
292
00:11:04,000 --> 00:11:05,000
- What's this, toothpaste? - So cute.
293
00:11:05,000 --> 00:11:08,000
- No. Tomato paste.
294
00:11:08,000 --> 00:11:10,000
- Oh, so this is no longer the dog treats?
295
00:11:10,000 --> 00:11:12,000
- No, that's the dog treats. - Take a bite.
296
00:11:12,000 --> 00:11:14,000
- It's literally peanut butter. - What's in it?
297
00:11:14,000 --> 00:11:17,000
- Tell me what's in it. - Peanut butter, coconut oil.
298
00:11:17,000 --> 00:11:20,000
Pumpkin. - Just taste it.
299
00:11:20,000 --> 00:11:22,000
- A little bit of canned dog food.
300
00:11:22,000 --> 00:11:24,000
- [laughs] - No?
301
00:11:24,000 --> 00:11:25,000
- It's good. - Are you lying?
302
00:11:26,000 --> 00:11:27,000
- It's bland.
303
00:11:27,000 --> 00:11:30,000
♪ ♪
304
00:11:30,000 --> 00:11:33,000
- Oh, yeah. - Yeah.
305
00:11:33,000 --> 00:11:35,000
- All right, that means the dogs will love it.
306
00:11:35,000 --> 00:11:36,000
- Fair.
307
00:11:36,000 --> 00:11:38,000
- Isn't that cool?
308
00:11:38,000 --> 00:11:40,000
That's apparently one of the most expensive spices.
309
00:11:40,000 --> 00:11:41,000
- Oh, my gosh. - Smells incredible.
310
00:11:41,000 --> 00:11:43,000
- And it just comes like that. - How much?
311
00:11:43,000 --> 00:11:45,000
- I don't know. How much is it?
312
00:11:45,000 --> 00:11:47,000
- I don't know how much it is a pound, but...
313
00:11:47,000 --> 00:11:52,000
- It says saffron rates range from $500 to $5,000...
314
00:11:52,000 --> 00:11:54,000
- It's insane. - Per pound.
315
00:11:54,000 --> 00:11:56,000
Lucky us. - Yeah.
316
00:11:56,000 --> 00:11:58,000
- Eat--dining with saffron.
317
00:11:58,000 --> 00:12:01,000
- I mean, this is, like, a pinkies-out lunch
318
00:12:01,000 --> 00:12:03,000
for the dogs and for us.
319
00:12:03,000 --> 00:12:05,000
- Wow, it's beautiful.
320
00:12:05,000 --> 00:12:08,000
- Okay, so let's add our ground spices.
321
00:12:08,000 --> 00:12:10,000
[soft percussive music]
322
00:12:10,000 --> 00:12:12,000
And then we'll add the tomato paste.
323
00:12:13,000 --> 00:12:16,000
So squeeze a quarter of the tube in that pan.
324
00:12:16,000 --> 00:12:18,000
♪ ♪
325
00:12:18,000 --> 00:12:22,000
I think you should add a tiny splash of coconut oil to it.
326
00:12:22,000 --> 00:12:25,000
- Okay. - Papa, we made some cookies.
327
00:12:25,000 --> 00:12:26,000
Wanna try one? - I guess.
328
00:12:26,000 --> 00:12:28,000
- The big ones are the human ones,
329
00:12:28,000 --> 00:12:31,000
so these are the human version.
330
00:12:31,000 --> 00:12:33,000
Mmm.
331
00:12:33,000 --> 00:12:34,000
Like it?
332
00:12:34,000 --> 00:12:35,000
- Mm-hmm.
333
00:12:35,000 --> 00:12:37,000
- [laughs]
334
00:12:38,000 --> 00:12:39,000
- It's a dog treat. - I knew it.
335
00:12:39,000 --> 00:12:41,000
Aw, you got me, okay.
336
00:12:41,000 --> 00:12:43,000
- I feel like you would kinda like that with some coffee.
337
00:12:44,000 --> 00:12:45,000
- Dip it in the coff--
338
00:12:45,000 --> 00:12:47,000
- Oh, my gosh. - I already tried it.
339
00:12:48,000 --> 00:12:49,000
I was like, "Uh-uh.
340
00:12:49,000 --> 00:12:52,000
- We can add our can of coconut milk to that
341
00:12:52,000 --> 00:12:55,000
and some salt to taste.
342
00:12:55,000 --> 00:12:58,000
♪ ♪
343
00:12:58,000 --> 00:13:00,000
Then we're gonna mix those ingredients together
344
00:13:00,000 --> 00:13:01,000
and turn up the heat a little bit
345
00:13:01,000 --> 00:13:03,000
and let that simmer down.
346
00:13:06,000 --> 00:13:08,000
- Oh, my gosh.
347
00:13:08,000 --> 00:13:09,000
This is, like, the best thing I've ever had.
348
00:13:09,000 --> 00:13:11,000
- Oh, my gosh. I love it!
349
00:13:11,000 --> 00:13:13,000
- Doesn't it smell great? - Mmm!
350
00:13:13,000 --> 00:13:14,000
And I love the coconut.
351
00:13:14,000 --> 00:13:16,000
- Right? - Whoo!
352
00:13:16,000 --> 00:13:18,000
- So we're gonna let our sauce simmer,
353
00:13:18,000 --> 00:13:20,000
and then we'll get cracking on our fish.
354
00:13:20,000 --> 00:13:22,000
- Okie dokie. - Okie dokie, fish time.
355
00:13:22,000 --> 00:13:24,000
Oh, my God, I'm so excited for you to,
356
00:13:24,000 --> 00:13:26,000
like, break down a whole fish.
357
00:13:26,000 --> 00:13:28,000
- I know, me too.
358
00:13:28,000 --> 00:13:30,000
I've been wanting to. - [laughs]
359
00:13:30,000 --> 00:13:32,000
[lively music]
360
00:13:32,000 --> 00:13:34,000
♪ ♪
361
00:13:34,000 --> 00:13:37,000
- That is beautiful! Wow!
362
00:13:38,000 --> 00:13:40,000
- Hold it, Raquelle. - No!
363
00:13:40,000 --> 00:13:43,000
- Kiss it, Raquelle. - Are you crazy?
364
00:13:43,000 --> 00:13:46,000
- Let's put some paper towels in the, like,
365
00:13:46,000 --> 00:13:47,000
cavity of the fish
366
00:13:47,000 --> 00:13:50,000
and then dry off the fish with the paper towels.
367
00:13:50,000 --> 00:13:51,000
- I'm sorry, what's the cavity? The mouth?
368
00:13:51,000 --> 00:13:53,000
- The belly. - Oh.
369
00:13:53,000 --> 00:13:55,000
I'm gonna get a picture of you and that fish, girl.
370
00:13:55,000 --> 00:13:57,000
Try to hold it so I can see the eyes.
371
00:13:57,000 --> 00:13:59,000
♪ ♪
372
00:13:59,000 --> 00:14:00,000
Cute.
373
00:14:00,000 --> 00:14:03,000
This is every Tinder profile guy's photo.
374
00:14:03,000 --> 00:14:05,000
[laughter]
375
00:14:05,000 --> 00:14:07,000
- Now we're almost to the fun part.
376
00:14:07,000 --> 00:14:10,000
Look and see where the collarbone is.
377
00:14:10,000 --> 00:14:13,000
Cut behind that at an angle.
378
00:14:13,000 --> 00:14:16,000
And it should cut just till you start to feel bone.
379
00:14:16,000 --> 00:14:18,000
[light dramatic music]
380
00:14:18,000 --> 00:14:19,000
♪ ♪
381
00:14:19,000 --> 00:14:21,000
- Oh, my God, the noise. - Like that?
382
00:14:21,000 --> 00:14:23,000
- Yeah. Great.
383
00:14:23,000 --> 00:14:25,000
That's our first cut.
384
00:14:25,000 --> 00:14:28,000
Then I'm going to cut on the tail.
385
00:14:28,000 --> 00:14:30,000
A small incision.
386
00:14:32,000 --> 00:14:35,000
Just until you start to feel bone.
387
00:14:38,000 --> 00:14:40,000
- Okay.
388
00:14:40,000 --> 00:14:41,000
- Great.
389
00:14:41,000 --> 00:14:44,000
And then do the same exact thing on the other side.
390
00:14:44,000 --> 00:14:51,000
♪ ♪
391
00:14:51,000 --> 00:14:52,000
- Okay.
392
00:14:52,000 --> 00:14:54,000
- Great, Selena.
393
00:14:54,000 --> 00:14:56,000
Now we're just gonna cut it on a diagonal,
394
00:14:56,000 --> 00:14:58,000
just behind the head.
395
00:15:03,000 --> 00:15:05,000
Nice. You are a natural.
396
00:15:05,000 --> 00:15:07,000
- Look at that.
397
00:15:07,000 --> 00:15:09,000
- So our next cuts are gonna be down the back,
398
00:15:09,000 --> 00:15:13,000
just separating the meat from the spine.
399
00:15:13,000 --> 00:15:16,000
[upbeat music]
400
00:15:16,000 --> 00:15:18,000
We're just running the knife
401
00:15:18,000 --> 00:15:21,000
along the vertebrae of the fish.
402
00:15:21,000 --> 00:15:23,000
♪ ♪
403
00:15:23,000 --> 00:15:25,000
That looks freaking fantastic.
404
00:15:26,000 --> 00:15:28,000
- Thanks.
405
00:15:28,000 --> 00:15:29,000
- So I'm gonna turn it over
406
00:15:29,000 --> 00:15:32,000
and I'm gonna do the same exact thing.
407
00:15:32,000 --> 00:15:33,000
- Okay.
408
00:15:33,000 --> 00:15:36,000
- Now you're just gonna cut here
409
00:15:36,000 --> 00:15:37,000
just to connect it to the belly.
410
00:15:37,000 --> 00:15:41,000
This is my favorite part of filleting the fish.
411
00:15:41,000 --> 00:15:44,000
Watch your thumb. There you go.
412
00:15:45,000 --> 00:15:47,000
- Thanks, Papa.
413
00:15:47,000 --> 00:15:50,000
- Killing it, girl. So now, let me show you.
414
00:15:50,000 --> 00:15:51,000
If you hold the fillet,
415
00:15:51,000 --> 00:15:55,000
pull this way, and pull the knife this way.
416
00:15:55,000 --> 00:15:59,000
Um, but the actual fillet. Like this, watch.
417
00:15:59,000 --> 00:16:02,000
Selena. - Okay.
418
00:16:02,000 --> 00:16:03,000
- It's, like, that motion.
419
00:16:03,000 --> 00:16:05,000
Pull one direction and the other direction.
420
00:16:05,000 --> 00:16:08,000
- And then you go like this. - And cut the--
421
00:16:08,000 --> 00:16:11,000
- Yeah, girl, you did it. Okay, cool.
422
00:16:11,000 --> 00:16:13,000
Now, other side.
423
00:16:13,000 --> 00:16:15,000
- This is fascinating, actually.
424
00:16:15,000 --> 00:16:17,000
- Seriously.
425
00:16:17,000 --> 00:16:18,000
- It--it actually is, like, a study of anatomy.
426
00:16:18,000 --> 00:16:20,000
- It really is.
427
00:16:20,000 --> 00:16:21,000
- Hmm.
428
00:16:21,000 --> 00:16:22,000
- It's just gonna be a skinny amount.
429
00:16:22,000 --> 00:16:24,000
- Yeah.
430
00:16:24,000 --> 00:16:25,000
- This one's gonna be more like a fish stick.
431
00:16:25,000 --> 00:16:27,000
- That's it. Can I throw this away?
432
00:16:27,000 --> 00:16:29,000
- Yes. - Ugh.
433
00:16:29,000 --> 00:16:31,000
- Not too bad for the first time.
434
00:16:31,000 --> 00:16:34,000
- [laughs] - Wow.
435
00:16:34,000 --> 00:16:37,000
- Okay, so the other bones that are in the actual fish,
436
00:16:37,000 --> 00:16:38,000
we're gonna pull out with tweezers.
437
00:16:38,000 --> 00:16:41,000
- It's like I'm playing doctor. - Mm-hmm.
438
00:16:41,000 --> 00:16:43,000
I-I was just gonna say it reminded me of that.
439
00:16:43,000 --> 00:16:45,000
Remember that game, doctor-- - "Operation."
440
00:16:45,000 --> 00:16:48,000
- "Operation." You had to take the pieces out.
441
00:16:48,000 --> 00:16:50,000
- Oh, my God, this feels impossible.
442
00:16:50,000 --> 00:16:53,000
We may just have to tell the guests,
443
00:16:53,000 --> 00:16:55,000
if you taste one, spit it out--chew gently.
444
00:16:55,000 --> 00:16:56,000
- I think that's what we're gonna have to do.
445
00:16:56,000 --> 00:16:59,000
That's gonna be my word of advice for this.
446
00:16:59,000 --> 00:17:01,000
- How we feeling?
447
00:17:01,000 --> 00:17:03,000
- We're feeling good. - We did it!
448
00:17:03,000 --> 00:17:05,000
- Whoo! - Good job!
449
00:17:05,000 --> 00:17:07,000
- [laughs] That was not easy.
450
00:17:07,000 --> 00:17:09,000
- I know, that was a little stressful.
451
00:17:09,000 --> 00:17:13,000
Now what we're gonna do is transfer the fillets
452
00:17:13,000 --> 00:17:15,000
and then we'll start cooking our fish.
453
00:17:15,000 --> 00:17:21,000
We are going to get our mise en place for the plating.
454
00:17:21,000 --> 00:17:22,000
- Okay. - So that when the fish is
455
00:17:23,000 --> 00:17:24,000
done, we can just go straightaway and plate.
456
00:17:24,000 --> 00:17:28,000
We'll need limes, basil, mint, and cilantro.
457
00:17:28,000 --> 00:17:29,000
- All righty.
458
00:17:29,000 --> 00:17:31,000
- I'm gonna cut my fish in half.
459
00:17:31,000 --> 00:17:34,000
[cheerful music]
460
00:17:34,000 --> 00:17:35,000
♪ ♪
461
00:17:35,000 --> 00:17:36,000
- Okay.
462
00:17:36,000 --> 00:17:39,000
- Put a little bit of salt on our fish, both sides.
463
00:17:40,000 --> 00:17:42,000
Turn our pan to, like, a medium heat.
464
00:17:42,000 --> 00:17:45,000
A little bit of olive oil in the pan.
465
00:17:45,000 --> 00:17:48,000
We'll drop the fish in skin side down.
466
00:17:48,000 --> 00:17:49,000
- Okay.
467
00:17:49,000 --> 00:17:51,000
- Perfect. - Oh, yeah.
468
00:17:51,000 --> 00:17:53,000
That's a good noise, right? - That's a great noise.
469
00:17:53,000 --> 00:17:55,000
Yeah, keep that on medium,
470
00:17:55,000 --> 00:17:57,000
and then we'll do our glaze for the biscuits.
471
00:17:58,000 --> 00:18:00,000
- Okie dokie. - ♪ Doggie biscuits ♪
472
00:18:00,000 --> 00:18:04,000
So 3 tablespoons of coconut oil.
473
00:18:04,000 --> 00:18:07,000
And then 1/4 cup of peanut butter.
474
00:18:07,000 --> 00:18:10,000
And we're just gonna heat the coconut oil
475
00:18:10,000 --> 00:18:11,000
and peanut butter together,
476
00:18:11,000 --> 00:18:13,000
which we can totally do in the microwave.
477
00:18:13,000 --> 00:18:15,000
30 seconds. - Okay.
478
00:18:15,000 --> 00:18:17,000
[grunts]
479
00:18:17,000 --> 00:18:19,000
[microwaves beeps]
480
00:18:19,000 --> 00:18:23,000
- So we'll just, like, drizzle over the biscuits.
481
00:18:23,000 --> 00:18:24,000
[lively bass music]
482
00:18:24,000 --> 00:18:26,000
And then sprinkle the bacon on.
483
00:18:26,000 --> 00:18:29,000
And then we're looking good.
484
00:18:29,000 --> 00:18:31,000
- Wow. Spoiled little dogs.
485
00:18:32,000 --> 00:18:33,000
- I know, right?
486
00:18:33,000 --> 00:18:35,000
How's your fish looking, Selena?
487
00:18:35,000 --> 00:18:37,000
- It looks incredible.
488
00:18:37,000 --> 00:18:39,000
- When we plate, we're just gonna flip it over,
489
00:18:39,000 --> 00:18:41,000
and just what we call in the industry, just--
490
00:18:41,000 --> 00:18:43,000
you're gonna kiss the pan.
491
00:18:43,000 --> 00:18:44,000
- Ooh, a kiss.
492
00:18:44,000 --> 00:18:46,000
I love that.
493
00:18:46,000 --> 00:18:51,000
- Now we are ready to plate.
494
00:18:51,000 --> 00:18:54,000
And then we can get someone to pick some herbs.
495
00:18:54,000 --> 00:18:55,000
- I feel like if we get this down,
496
00:18:55,000 --> 00:18:57,000
we can cater some weddings.
497
00:18:57,000 --> 00:18:59,000
- [laughs] - Totally.
498
00:18:59,000 --> 00:19:01,000
Okay, so for the herbs,
499
00:19:01,000 --> 00:19:06,000
just break off, like, a small bunch of the cilantro.
500
00:19:06,000 --> 00:19:09,000
Perfect. Same with the basil.
501
00:19:09,000 --> 00:19:11,000
And same with the mint.
502
00:19:11,000 --> 00:19:15,000
Okay, so we can pull the fish and kiss the side.
503
00:19:15,000 --> 00:19:20,000
Just gonna flip it and then take it out.
504
00:19:20,000 --> 00:19:22,000
- That's called a kiss. - Oh.
505
00:19:22,000 --> 00:19:24,000
I love that I'm learning all these words.
506
00:19:24,000 --> 00:19:27,000
[soft upbeat music]
507
00:19:31,000 --> 00:19:34,000
- But the other side of the fish that's not cooked,
508
00:19:34,000 --> 00:19:36,000
you want that to touch the heat.
509
00:19:36,000 --> 00:19:37,000
That's the kissing part.
510
00:19:38,000 --> 00:19:39,000
So it should flip it.
511
00:19:39,000 --> 00:19:42,000
Yeah, you feel me.
512
00:19:42,000 --> 00:19:43,000
- My bad.
513
00:19:43,000 --> 00:19:45,000
- And then straight out.
514
00:19:45,000 --> 00:19:47,000
Just a light, little peck.
515
00:19:47,000 --> 00:19:49,000
And then, yeah, just pull--perfect.
516
00:19:49,000 --> 00:19:52,000
- It's, like, should we start a restaurant or, like, what?
517
00:19:52,000 --> 00:19:55,000
- We got super confident.
518
00:19:55,000 --> 00:19:57,000
- It's like, are we ready? No.
519
00:19:57,000 --> 00:19:58,000
- [laughs]
520
00:19:58,000 --> 00:20:00,000
- Okay, now what do I do?
521
00:20:00,000 --> 00:20:01,000
- We're gonna drizzle the sauce,
522
00:20:02,000 --> 00:20:03,000
kind of on the fish and around.
523
00:20:03,000 --> 00:20:05,000
[cheerful music]
524
00:20:05,000 --> 00:20:08,000
Then we just garnish with a little bit of herbs,
525
00:20:08,000 --> 00:20:10,000
very delicately and gently.
526
00:20:10,000 --> 00:20:13,000
I call it a rustic elegance.
527
00:20:13,000 --> 00:20:15,000
- Ooh. - Rustic elegance.
528
00:20:15,000 --> 00:20:17,000
- So I'm laughing, 'cause we're like,
529
00:20:17,000 --> 00:20:18,000
"We're opening a restaurant!"
530
00:20:18,000 --> 00:20:21,000
I hadn't looked at how her-- beautiful hers were.
531
00:20:21,000 --> 00:20:23,000
I looked over the on the TV.
532
00:20:23,000 --> 00:20:25,000
- It's, like, ours would maybe be, like, $6,
533
00:20:26,000 --> 00:20:27,000
and yours would be 60.
534
00:20:27,000 --> 00:20:28,000
- [laughs]
535
00:20:29,000 --> 00:20:31,000
Aw, but I'm sure they taste amazing.
536
00:20:31,000 --> 00:20:33,000
Then I like to serve it with a lime wedge,
537
00:20:33,000 --> 00:20:35,000
'cause I love bright, acidy flavors with my fish.
538
00:20:35,000 --> 00:20:38,000
- Love that. - Yes.
539
00:20:38,000 --> 00:20:40,000
- So do we try it? - Yeah, let's do it.
540
00:20:40,000 --> 00:20:41,000
[bright music]
541
00:20:41,000 --> 00:20:43,000
- Perfect.
542
00:20:43,000 --> 00:20:44,000
- Bon appétit, ladies.
543
00:20:44,000 --> 00:20:47,000
- All right. Just remember, gentle chews.
544
00:20:47,000 --> 00:20:49,000
- [laughs]
545
00:20:49,000 --> 00:20:50,000
- There may not be a bone.
546
00:20:51,000 --> 00:20:52,000
- Wow.
547
00:20:52,000 --> 00:20:54,000
- Oh, my God.
548
00:20:54,000 --> 00:20:56,000
This might be my favorite thing you've made
549
00:20:56,000 --> 00:20:57,000
in all ten episodes.
550
00:20:58,000 --> 00:20:58,000
- Thanks.
551
00:20:58,000 --> 00:21:00,000
- Chef Selena! [laughs]
552
00:21:01,000 --> 00:21:02,000
- This is so unique. - Wow.
553
00:21:02,000 --> 00:21:04,000
- I'm so happy with this.
554
00:21:04,000 --> 00:21:05,000
- This is unbelievable.
555
00:21:05,000 --> 00:21:07,000
- Oh, I'm so proud.
556
00:21:07,000 --> 00:21:09,000
- So rate it from one to five.
557
00:21:09,000 --> 00:21:10,000
- Five.
558
00:21:10,000 --> 00:21:12,000
- I say a four. - Okay, okay.
559
00:21:12,000 --> 00:21:14,000
- I feel like we just gotta leave a little bit of room
560
00:21:14,000 --> 00:21:16,000
for improvement, you know?
561
00:21:16,000 --> 00:21:19,000
- Right. It's time for the pups.
562
00:21:19,000 --> 00:21:20,000
- Those look cute, girl.
563
00:21:20,000 --> 00:21:24,000
- Daisy, Winnie, Snoop-Snoop!
564
00:21:24,000 --> 00:21:26,000
Hi, babies. Come here.
565
00:21:26,000 --> 00:21:27,000
[dogs bark]
566
00:21:28,000 --> 00:21:30,000
Come here! See if you like that.
567
00:21:30,000 --> 00:21:33,000
- Oh, they're loving it.
568
00:21:33,000 --> 00:21:34,000
- Good doggie.
569
00:21:34,000 --> 00:21:37,000
- Sit. Yeah.
570
00:21:37,000 --> 00:21:39,000
- So, Nyesha, we would like to know
571
00:21:39,000 --> 00:21:40,000
a little bit about the charity you support.
572
00:21:41,000 --> 00:21:44,000
- I chose the NAACP. - That's right.
573
00:21:44,000 --> 00:21:46,000
- Given the recent state of the world,
574
00:21:46,000 --> 00:21:47,000
I think they're really doing great work,
575
00:21:47,000 --> 00:21:50,000
and I think that would be really fantastic,
576
00:21:50,000 --> 00:21:51,000
and I'm so appreciative.
577
00:21:52,000 --> 00:21:54,000
- To thank Nyesha for the beautiful lesson today,
578
00:21:54,000 --> 00:21:58,000
we're donating $10,000 on her behalf to the NAACP.
579
00:21:58,000 --> 00:22:00,000
For more ways to support,
580
00:22:00,000 --> 00:22:03,000
you should check out NAACP.org.
581
00:22:03,000 --> 00:22:05,000
This was so much fun. - This was so great.
582
00:22:06,000 --> 00:22:07,000
- We wanted to thank you so much
583
00:22:07,000 --> 00:22:09,000
for taking time out of your schedule,
584
00:22:09,000 --> 00:22:10,000
and for us to get to meet your little puppy.
585
00:22:10,000 --> 00:22:13,000
- Yeah. Thank you.
586
00:22:13,000 --> 00:22:14,000
- Bye. - Bye, Selena.
587
00:22:15,000 --> 00:22:16,000
- Take care.
588
00:22:16,000 --> 00:22:17,000
- Bye! - Bye!
589
00:22:17,000 --> 00:22:19,000
[laughter]
590
00:22:19,000 --> 00:22:21,000
- Cute. That was cute.
591
00:22:26,000 --> 00:22:27,000
- Whoo! - Whoo-hoo!
592
00:22:27,000 --> 00:22:30,000
- Eh. ♪ Diamonds on my wrist ♪
593
00:22:30,000 --> 00:22:31,000
♪ So they call me ice cream ♪ [cork pops]
594
00:22:32,000 --> 00:22:33,000
♪ You can double dip ♪ [all cheering]
595
00:22:33,000 --> 00:22:34,000
♪ 'Cause I know you like me ♪
596
00:22:34,000 --> 00:22:36,000
- All right! - Yeah, Papa.
597
00:22:36,000 --> 00:22:37,000
- ♪ I know that my heart can be so cold ♪
598
00:22:37,000 --> 00:22:39,000
- Mm. Stop. ♪ But I'm sweet for you ♪
599
00:22:39,000 --> 00:22:41,000
♪ Come put me in a cone ♪
600
00:22:41,000 --> 00:22:43,000
All right. - Thank you.
601
00:22:43,000 --> 00:22:44,000
The real question is,
602
00:22:44,000 --> 00:22:46,000
are you still gonna make food for us?
603
00:22:46,000 --> 00:22:47,000
- Of course I am. - Okay, good.
604
00:22:47,000 --> 00:22:49,000
- I want the meatballs first.
605
00:22:49,000 --> 00:22:50,000
- Mmm. - I want the...
606
00:22:50,000 --> 00:22:52,000
- Okay, guys, let's put this-- - No, we're--
607
00:22:52,000 --> 00:22:54,000
People are putting in requests now?
608
00:22:54,000 --> 00:22:57,000
- Monday, we're doing... - I want the fried--
609
00:22:57,000 --> 00:22:58,000
- We're gonna put you to work, girl.
610
00:22:58,000 --> 00:23:00,000
- Okay. - Now that you know how.
611
00:23:00,000 --> 00:23:02,000
- It's been so fun. - I'm proud of you.
612
00:23:02,000 --> 00:23:03,000
You did a great job. - Thank you.
613
00:23:03,000 --> 00:23:04,000
- I just hope I didn't
614
00:23:04,000 --> 00:23:06,000
embarrass you or anything, but--
615
00:23:06,000 --> 00:23:08,000
- Papa, there's no embarrassing me anymore.
616
00:23:08,000 --> 00:23:10,000
- Yeah. [chuckles]
617
00:23:10,000 --> 00:23:11,000
- Honestly, you did way better
618
00:23:11,000 --> 00:23:12,000
than I thought you were gonna do, so...
619
00:23:13,000 --> 00:23:14,000
- Thanks. - Yeah.
620
00:23:14,000 --> 00:23:15,000
- To "Selena + Chef" season one.
621
00:23:15,000 --> 00:23:17,000
all: Cheers!
622
00:23:17,000 --> 00:23:18,000
- Whoo! - Yay!
623
00:23:18,000 --> 00:23:20,000
- Whoo! - We're deleting Postmates.
40945
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