All language subtitles for Selena.plus.Chef.S02E05.WEBRip.x264-ION10.ing

- Selena and Kelis, take one.

Hey, guys.
It's Selena.

And I finally feel like

I'm getting the hang
of cooking at home,

but that doesn't mean
I still don't need help.

I've been doing the mic thing
for a while now.

Ow!
[doorbell rings]

Luckily, some of the best
chefs in the country

have agreed to teach me
my way around my own kitchen.

- What?

- They smell like there's wax
on them.

- They're at home,
and I'm at home,

and we're gonna make
a meal together, apart.

This is so weird sometimes.

♪ Oh, I'm trying,
I'm trying, I'm trying ♪

♪ I'm trying, I'm trying ♪

♪ Oh, trying, I'm trying,
I'm trying ♪

♪ My feelings on fire ♪

Hi, Kelis.
- Hey.

♪ My milkshake brings
all the boys to the yard ♪

- Today, I am joined
by Chef Kelis.

- ♪ Damn right,
it's better than yours ♪

- She is not only a successful
singer/songwriter,

but also a cookbook author

and a classically trained
chef.

She lives
on a sustainable farm

and sells her own line
of sauces.

I can't wait to see
what we're gonna be making.

- ♪ I can teach you,
but I have to charge ♪

- How are you?
- Good. How are you?

- I'm doing wonderful.

I have some of my
quarantine buddies with me.

Theresa, Paige, and Raquelle.

- Hi.

all: Hi.

- How are you guys?
- Nice to meet you.

- They're gonna be
my little helpers today.

- All right, awesome.
Let's do this.

Are you ready?
- Yeah

Definitely got--
we got groceries.

We got all the things we need.

- We're excited.
- Okay, good.

So we are going to cook
an oxtail yuca poutine.

Have you ever had any
of those things I just said?

[laughs]
- I've had poutine before.

Okay, cool.
So this is kind of like a--

it takes poutine and flips it
kind of on its head, right?

So we're not gonna do fries.

We're gonna do
fried yuca instead.

I grew up eating oxtail

and yuca
lots of different ways.

It's, like, super Caribbean
and Asian vibes.

- Yum.
- It's really good.

And then we're gonna do

a rosemary apple
cranberry buckle,

and a buckle's kinda like
a lazy girl cobbler.

It's just, like,
a lot less work,

but just as delicious.
- Love that.

- So you've got
your pressure cooker, right?

- I have my crockpot.

- Oh, I see it.
The pressure cooker.

I see it over there.
- Right there.

- Yeah, we need
the pressure cooker.

Crockpot means we'll be here
for, like, nine hours.

[laughter]

- You want me to get it?
- I think I got it.

[laughter]
- Oh!

- Yeah, it's like a big baby.
Okay.

So where is my oxtail,
is the question.

[laughter]
I'm like, I know I have some.

- Should you check if we have
some in the fridge, Sel?

- Yeah.
I mean...

- What if neither of us
had oxtail?

- That would be really,
really troublesome.

- I think we got it.
- Yay! We have it.

- Oh, good.

- Oh.
It's in the freezer.

So oxtail's
one of those things

that, like, we cook
in the Caribbean,

and, like, I know, like, a lot
of Asian countries eat it too.

- I've been kind of nervous
about the oxtail

solely because of the name.

- It is
exactly what it sounds like.

It's the tail of the ox.

It's one of those, like,
throwaway cuts,

people used to call 'em.

Like, they were cheaper
and nobody really wanted them,

so people had to find
creative ways to make them,

and it ended up being
one of the most decadent,

one of the most
delicious things,

and now when you try
to buy oxtail,

it's not cheap at all.

- I am excited to try.
I'm curious.

- So good. Super easy.
Here's what we're gonna do.

Just put your oxtail in there.

- I'm excited.
- I know.

- So yeah, you can see
the whole tail.

It's like, you got the base

and then, like, all the way
down to the bottom.

- Oh.
[laughter]

- I heard you love chopping,

so grab two onions.

[laughter]

- She loves it.

- We can do this together,

and it's gonna be really easy.

- You're a pro onion cutter.
- [scoffs]

- Watch your fingers.

- Yeah, knife skills...nope.
- It's okay.

In culinary school, there's,
like, weeks on knife skills.

Okay.
So now just peel it.

- Okay.
Do you guys mind helping?

- [laughs]

- My speed in the kitchen
is not great.

- It's okay.
We'll get there.

- Are you based in LA?
- I'm in Temecula actually.

I'm not in LA.
- Oh, amazing.

- I'm on a farm.
I bought a farm last year.

So I moved out--I'm actually,
like, on the farm.

- You've thought
about doing that, Sel.

- I have.
- Farm life.

- Yeah.
- It's the best. I love it.

- Okay.
What's next?

- Just throw them in your pot.
- Okay.

- Next, you're gonna do garlic.
You have your garlic clove?

- Yes, I do.

- Like, six to eight.

- Okay.
- What made you do this?

- Well, when
the pandemic happened,

I pretty much was terrified,

and then as time went by,

I wanted to do something fun,
and I love cooking,

and then along with that,

being able to donate
to charities

and hopefully
just make people laugh,

and I ended up having
so much fun.

- That's dope. I love that.
We love hearing that.

Oh, yeah, so with your garlic,
I smash mine.

You don't have to.
Yours are already peeled.

You can if you'd like,

and you can put them
in the pot.

- When did you start cooking?

- Oh, man.

My mom was a chef
when I was growing up.

And so, like, I started
cooking with her.

And then, like,
I signed my deal.

Like, I was 17 and I started
singing and all that stuff.

And then I was in

just, like, this crazy
transition period in my life

and it felt like, you know,
the world was crazy.

Like, it was, like,
a financial crisis

and everyone was confused
and stressed out,

a lot like right now.

- Yeah.
- Yeah. Of course.

- And, you know,
like, just nuts,

and it makes you do stuff,

so I decided
to go to culinary school.

- That's really awesome.

- And it was, like, one of
the best things I've ever done.

I didn't wanna leave it there.

Like, I wanted to make it part

of my everyday, like, life,
you know?

- It's looking good.

- Okay, so now we're gonna go
to our seasonings, right?

So you've got some coarse salt.

- Got it.
- We're not gonna measure.

We're gonna take, like--
put it in your palm.

- Oh, my gosh.

- Whoa.
- Oh, yeah.

- That?
- Yep, you're good.

There we go.

You've got some smoked paprika?
- Yes, I do.

- You're gonna put, like,

a silver dollar amount.

- Silver dollar amount.

- The reason I cook like this
with people

is 'cause I feel like
recipes are stressful,

and it's like,
once you have the recipe,

it's, like,
a really good guideline,

but then it becomes
part of your soul

and part of your life
and then you can kinda--

you gotta, like,
feel it out, right?

- Yeah.

- So dump that in there.
- Kay.

- Okay, so we're gonna do
thyme and oregano

and your rosemary also.

I like to just go for it.
So this is the thyme.

- Thyme.
- The one in the--next to it.

Yeah, that one.
- You see that?

- Yeah.
- So toss that in there.

Grab your oregano,
and we're gonna put in--

it's, like, five.
- Kay.

- And then now we are gonna go
to our rosemary.

All of the oils of these herbs
usually are in the stem,

so that's why we're throwing
the whole thing in there.

And obviously, when it's done,
like, we'll fish them out

and stuff, 'cause you don't
wanna serve it,

but, like,
it has the best flavor.

So we're gonna take, like,
three of these rosemary sprigs.

You've got cinnamon
right there.

- Yes.

- Think, like, the size
of, like, a quarter.

Dump that in.

And then I've got some
already ground black pepper.

Just, like, get in there.

- Oh, I love that she doesn't
use measuring cups and stuff.

- I know.
- This is, like, love food.

So it's kinda like, go for it.

- Love that.
- That's so nice.

- Let's see.
We've got balsamic vinegar.

- Yes.
- This is adding to your gravy.

Like, this is gonna
be that dark, really rich...

- Selena always uses her teeth
to open things.

[laughter]
- Sorry.

- We're just gonna pour,
give or take, 1/2 cup.

Maybe 3/4 of a cup.
- I think that's good. Yeah.

- Got all that, right?
- Yes.

- Now this pot comes out, okay?
- Okay.

- We're gonna bring it
to the sink,

and you're gonna fill your pot
3/4 of the way

to where the meat is.

- Got it.

- Just make sure that
everything is touching liquid

and kind of all,
like, nice and mixed up.

Now we're going to seal it.

And the thing about this is,
the pressure,

it literally--
like, it's steaming,

so you're braising
and steaming

all at the same time.

That meat's gonna,
like, fall apart.

It's gonna make everything
all, like, warm

and delicious and perfect.

I'm gonna bring it over here
to plug it up.

[laughter]

- Like, put it there,
and then twist it.

[quirky music]

- Sorry.

- Okay, so yeah,
it's gonna click, right?

So...
- See? It's not just me.

- Turn it a little bit more
to your--hmm.

- [laughs]

- Let me try.
- Oh, my God.

- It's gonna click and snap.

- Supposed to go over there.

Like...
- [laughs]

- This is ridiculous.

- So you see
where the handles are?

[laughing]
Hold on. Let me help you.

- How many of us does it take--
- This is embarrassing.

- To close the lid?
- So embarrassed.

- Look at where
my handles are lined up.

Do you see this?
Put it down.

There's, like, little teeth
in there almost.

And then turn it.

[pressure cooker chimes]
- Oh, my God.

all: Oh!

- Now--yes, but no.
No "yes" yet.

Hold on.
Now turn it so it locks.

To your right.
[cooker chimes]

Yes!
- Yay!

- Thank you.
- Victory. Okay.

Lovely.
- She said, "No 'yes' yet."

- No victory dance yet.
I was like, "Hold it, ladies."

[laughs]
Okay.

We're gonna go to--click
at the bottom, "pressure cook."

- Kay, I think mine's on.

- Let's give it an hour and 15,

and that'll give us time
to do all our other stuff.

- We are not
killin' it today, guys.

- This is so, like...
- It's okay, guys.

I just had a baby, so I feel--
I'm, like--every day, I'm foggy

and, like, I'm tired,
I'm not sleeping.

She's only six weeks old

and she stays up
all night, so--

- Oh, my goodness.
- I'm in no rush.

It's totally fine.
- Congratulations.

- That's so sweet.
- Thank you.

- I'm sorry that we're
putting you through this.

- No. Please.
It's totally fine.

I'm just saying, I'm not moving

at my optimum right now,
so don't worry.

Totally fi--I love this.
This is fun.

- We got it.

- Since we've got
such fabulous teamwork going,

we're gonna start to peel
our yuca.

It's not an easy job,
so that's why I'm like--

I'm gonna commission
your friends,

'cause we need some help here.

And we're gonna get everybody

kinda working
at this together.

- Okay.

- It's really dense.

Like, they're really hard.

- Oh, wow.
Theresa, you wanna do this?

- [laughs]
- Whoa.

I think this peeler sucks.
- Well, that's what I said.

My peeler is trash, but, like--
- Yeah.

- It's easier
once you, like, get into it.

- Yeah, you gotta get started.

- How many of these
do you want us to peel?

- Maybe do three of them.
- Okay.

- You know what?

Can someone else get a pot
like this?

And you're gonna fill it
about halfway with water,

and we're just gonna put it
on the stove to boil.

- Okay.
- All right, so high heat.

Throw a little salt
in your water.

This is gonna
be the test here,

knowing when this
is boiled properly.

I've literally had events

where I was doing this
with chefs of mine

and gotten into full-on, like,
"It's not finished!"

- [laughs]

- And they're fighting with me
'cause they're like,

"Aren't you a singer?"

I'm like, first of all...
[laughter]

I'm telling you
it's wrong, okay?

- So how do you know?

- You have to boil it
all the way through

so that it almost looks
transparent,

and then you just fry,
and it's just magical.

Okay, so now you're gonna take

a really good,
like, chef knife.

Like, a big one.

So you're gonna cut them
in half.

Cut it in the middle
the short way.

- No.
- Yeah, you're gonna

have to put your back
into it for sure.

You might need
some assistance there.

- Yeah, I think Theresa
should do this.

both: Okay.
- ♪ I'm so dainty ♪

- I was literally
just gonna say,

you guys make me feel like
I'm, like, Muscle Woman.

- [laughs]
Muscle Woman is good, though.

I'm like, come on.
She's a winner.

- You're strong.

Do you eat spinach?
- Oh, my gosh.

[laughter]
I hate you.

- I cut 'em
into thick medallions.

About an inch or so.

And then you're gonna cut them
in, like, a quarter like that.

- Ugh!
- Oh, my gosh.

- I'm sweating.
- [laughs]

I am, too, actually.

- Do you grow a lot of your
veggies and stuff on the farm?

- I do.
I don't grow yuca.

But I do grow lettuces
and, like, peppers, tomatoes,

and I have, like, a lot
of fruit trees and stuff.

- That's awesome.

- Looks like we're boiling.
- Okay, good.

Put them in there.
Just straight in.

And then can someone else get
another pot?

And you're gonna put
cooking oil in it.

- How much do we put in there?
- Do, like, halfway.

You want it to be on,
like, medium-low.

- Okay.
- What's the oil for?

- Because after our yuca
is finally soft,

then we're gonna fry it.

- Oh.

- Now let's get our apples
chopped up.

So this is gonna
be for the buckle.

- How many apples?
- Do six.

You need a pan,
'cause we're gonna sauté them.

- Mm.
- We got this.

- That's good.

♪ ♪

We're gonna cut our apples.

We want kind of
little bite-size slices.

- Okay.

These look so pretty.
- [laughs]

- Can you preheat your ovens
to--your oven--to 350?

Like, "Ladies,
start your ovens."

[laughter]

You guys chopped
all your apples already?

both: Yep.
- See?

Don't let anyone ever tell you
you're not fast.

Also, can I see the dishes
you have to bake in?

I just wanna make sure
we're on the same page here.

- Oh, these.
These, these.

- Oh, yes.
- Cuties.

- Oh, my God. So cute.
- Oh, nice.

- They're so cute, right?
I love them.

Okay.
Get a mixing bowl.

I'm gonna double your recipe
for you,

'cause there's more
of you guys.

You're gonna put
2 cups of flour.

[upbeat music]

- Thank you.
- Mm-hmm.

- And now you're gonna get
2 cups of raw sugar.

- One cup.

both: Two cups.
- Two cup.

[laughter]

- You're gonna add 2 teaspoons
of your baking powder.

[measuring cups clinking]

- I feel like you're
walking around with a bell.

- I know.
- Like Christmas.

- You're getting
all the cows together.

- I'm the same--I don't know
why I refuse to separate them.

I'm just like--
- [laughs]

- I could so easily
just take it off,

but I just let 'em
clank around.

Like, it's a mess. Whatever.

- You guys have a lot
of similarities, you two.

- Yeah.
[laughter]

- All right, now you're
gonna take--I've got rosemary.

Either one large one
or two medium-size ones,

but we're gonna just take off
the leaves here

into our dry mixture.

- He loves me.
He loves me not.

- And then we're gonna take
2 tablespoons of butter.

You're gonna put it
in your sauté pan on the stove.

- Love butter.

- You're gonna turn that
on low.

- Oh.
Oh.

["Waltz of the Flowers"]

[screaming]
- Selena, oh, my God.

- Guys, don't blow it!
- There's a fire.

- Turn it off!
- What is happening?

What happened?

- It's off.

- What is that?

- What is this? Help!
- Oh, my God.

- How'd that happen?

- Oh, my God.
Oh, my God.

- What is happening?

- Is there a fire extinguisher?

- What is going on?

Papa!
- Don't blow.

- What just lit on fire?

- The butter. The pan.
The sauce pan.

- You wanna cover it.

- Is this gonna fit?

[classical music swells]

- Holy moly.
- That was nuts.

- Wait, were we supposed
to have it on high?

- No, it should be on low.

- I'm the one
that put it on high.

There must have been oil
or something,

'cause I've never seen
a fire like that from butter.

- That was a huge flame.
- That was a massive fire!

- Oh!
- The pan's done now.

- Yeah, let's not use that pan.
Let's use a different one.

- Just put it there
and we'll put it on low.

- I'm a bit nervous now.

- Well, that got
my adrenaline going.

- Oh, it's okay.

- So now that we're situated,

I have a new pan,
and I put it on low.

- Fabulous.
All right.

So you're gonna put
2 tablespoons of butter.

- Redo.

- You're gonna get a cup
of brown sugar.

You're actually gonna get
2 cups,

'cause we did
double the recipe, right?

- We want 2 cups
'cause we're doubling.

- As soon
as your butter is melted,

you add your apples to the pan.

And then you're gonna put
the sugar in there.

- This is going to be yummy.

- To your dry mixture,
2 teaspoons of salt,

and a teaspoon of salt
to your apples as well.

- Okay.

- 2 teaspoons of cinnamon.

Now let's mix it all up,

make sure everything's
all evenly dispersed.

You're going to add a cup
of dried cranberries

to your apples.

And then you're gonna give it
a nice mix-up again.

[upbeat music]

Now that you've got everything
in there,

you can turn up your heat
a little.

[laughs]
Just a little.

- Just a little.

So our--oh, what's it called?
Tuca, taca...

- Yuca?
- Thank you.

It's almost like
the water's evaporated.

- It looks like you need
more water.

- The side of the pan
is burning.

- You don't want any burning.
- Yeah.

- We learned that twice today.

- Is the yuca burnt itself?
- No.

- As long as it's not burnt,
you're okay.

- Okay, Sel, I'm coming
with the pink pot.

'Cause we gotta boil the water
before we move them.

- Yes, please.

Good times.
- Really good times.

- It gives it character.
It's totally fine.

- [mimicking horns]
Wah, wah.

- Never a dull moment
in the kitchen.

- And then basically,
with your apples,

you want them to be soft,
not, like, mushy.

Like, think pie.

- All the flavors,
all the sauce,

everything, amazing.

- Smells so good, right?
- Yep.

- With a hint of fire.

- [laughs]
They're flambé.

- Aww.
- Yeah.

- Now we've got
our dry mixture.

Let's get back to that.

2 cups of milk.
- Kay.

- 2 teaspoons
of vanilla extract.

And grab a whisk.

Just get all that together.

It should kinda look
like pancake batter almost.

Looks good.
- Great.

- Those cute little skillets
you have?

- Mm-hmm.
- Grab those guys.

You're gonna add
a tablespoon of butter.

- On each?
- Yep.

So we're gonna stick these
in there...

- Quelle, watch your leg.

- For, like, a minute.
Not even.

Just to let them heat up
so they can melt.

- I want the one
that's buttery.

- This is definitely not
a low-fat meal.

- For sure.
[laughs]

- All right, let those melt.

How's our water going?
Are we boiling yet?

- I'm transitioning
from the burnt pot

into the new pot.

- Okay, great.
- Has it been a minute?

- Yep.
Let's take 'em out.

This is the fun part.

Take your batter,

and you're just gonna ladle it

into the center
of your skillets.

- Yum.

- Place your apple mixture
and all the juices and stuff

in the center of your skillet,

and when we bake it, the crust
is gonna, like, rise over it.

- This smells like heaven.
- It smells so good.

- Into the oven, guys.

Probably about 15 minutes,

when it's golden brown
at the top.

- Those are beautiful.

I need to take a picture.
Wait.

Cute!

Yum!

- Literally a stage mom.

- Did you say
you're a stage mom?

[laughter]
- Yeah, I'm so that person.

- That's so funny.
[laughter]

Okay, so now we're really just
waiting on our yuca.

- What time is it?
- Like 4:40, I think.

- It's 5:00 somewhere, right?

- Yes, it is.
- Sure is.

- I'm like,
"I want a glass of rosé."

- Yeah!
- Do it.

- Now while we wait,
can you tell me a little bit

about the charity organization
that you work with?

- There is a charity
called Summaeverythang.

They're getting produce
and they're making sure

that all
of the underserved areas

are getting all this
really fresh, wonderful stuff.

It started during COVID,

and I think lots of things
started during COVID

that have actually
been positive,

which is really cool.

- Well, that sounds
very powerful,

and it's something
that I fully support.

I get really encouraged
when I see

people wanting to do things,
especially right now.

It's really nice to see.

- Everybody should be able
to eat

the same way, I think.
- I agree.

- We know
that that's not happening.

- So we're donating $10,000
to Summaeverythang.

- Thank you, guys.

- Are you still making music?
- I am, actually.

I've been recording and, like,
working on a new album.

- That's awesome.
- I was on tour, actually,

when this whole,
like, COVID thing hit.

It was my 20-year anniversary
for my first album.

both: Wow.

- I was out there
for two weeks,

and then, like, the world
started to shut down.

- Yeah.

- Just mentally, I just paused

and was kinda like,
"I don't even know

what to write about right now,
'cause it's all insane."

- Yeah, well, you already have
enough on your plate.

- I do.
This is true.

- Literally. No pun intended.
- What about you?

- Yeah, I'm working
on Spanish stuff right now.

- Dope.
I love that.

- I used to be fluent
when I was younger,

but I've been able
to kind of devote some time.

Even in here, I have,
like, a makeshift studio.

It looks very college-boyish
right now.

- Oh, I get it.
We've all--listen.

Some of the best stuff comes

from those,
like, setups though.

- I think so too.
I think so too.

- You should come out here
when quarantine

and all this nonsense is over.

Like, we could do, like,
a whole dinner in person.

- I would, yes.
- That would be fun.

- I was waiting for the invite.

[laughter]
- Yeah.

- Let's check our yuca.

Let's see
what's happening here.

- Uh, yeah.
T, will you see?

- You act like
I'm the yucca professional.

- You're the yucca
professional.

- I feel like they're done.

- So let's get our strainer.

- Got it.

- Make sure
all the water is out,

'cause that will cause
unnecessary popping.

And then you can just start
to spoon your yuca

into your oil gently,
so it doesn't pop.

- Okay.

- Literally, you're gonna
fry this just until crispy.

- I can't get over
how good it smells.

Oh.

- It's on low.

- Is it coming over the side?

- Oh, my heart!

- You don't want it
to come over.

- Should we dump out
some of the oil?

- No. Just give it a second.
- Okay.

- Because the yuca is wet,
it's just doing this reaction.

It's fine.
Just give it a second.

- I'm like, "That's a real fire
waiting to happen."

- I'm watching it.

- She's so calm with the fire.

- I know, she's been chill
with fire today.

- I was like,
"Turn the stove off!"

She was like,
"It's already off."

- You need to be calm
in the kitchen.

Like, I remember I had
one of my first pop-ups

and we had a grease fire,

and I was just like,
"Oh, my God!"

[laughter]
It was one of those things.

Like, we had so many orders,

and then all of a sudden,
I look over

and I'm like, "What's that?"

And within seconds,
it was like--

it went from, like,
little, tiny,

not dangerous or scary at all

to, like, "Everybody out
of the kitchen!"

both: Oh, my gosh.
- You know what?

While we're waiting,
let's grate some of our cheese.

- Ooh, we love cheese.

- We love cheese.
- Oh, yeah.

- So you've got your cheddar
and your Gruyère, right?

both: Yes.

♪ ♪

- Yum!

- My yuca is very close.
How about you?

- I feel it getting soft,
you guys, and it's frying!

Whoo!
- Oh, yeah.

That looks good.
- Yeah.

- I would start to put it
on your paper towel.

- Okay.

- And then check
your buckle too.

Yeah.
These look good to me.

- Oh.
They do look good.

- Oh, yeah.
They look good.

- Anything fried smells good.
- I know.

- Salt it the way
you would do fries.

Like, just regular.
Sprinkle on top.

- Mmm.

- Okay, guys, I'm gonna check
my pressure cooker first

just 'cause I wanna make sure
that nothing scary happens.

- Be careful.
- She's got it.

You don't
have to tell her anything.

- They scare me.
[steam hissing]

- So I just released the valve
to let all the steam out

so that we don't burn ourselves
when we open it up.

- Okay.

- Oh, yeah.
- I feel like I can smell hers.

- Mmm.
- I know.

- I can't wait
till we open ours.

- Yeah, this is good.

So now you've just got
this yummy, yummy meat.

- Yum.

- Release your valve now

on your pressure cooker.

[steam hisses]
- Ooh!

- I think you turn it.

- I know, but--you do it.

- [laughs]
- You're scaring me.

What do I do?
It says--

- No, just turn it.

[steam hisses]
- Oh, my lord.

- If you turn it--
yeah, that's the whole point,

so that you don't get burned.

- Ooh.
[steam hissing]

- There we go.

- Oh!
- Whoo!

- Oh! It's lit!
- [laughs]

- I feel like
you're about to perform, Sel.

- Oh, my gosh.

- [laughs]
This is our pyro!

- ♪ I'm so rare ♪

[laughter]

- You should be able
to open it now.

If it's not okay,
it will still lock

and it won't let you.

[tense music]

- Theresa, will you help?

- Hold on. Watch out.
Let me do it.

- Selena's never gonna use
a pressure cooker again.

It's official.
- [laughs]

[cooker chimes]
- Oh, yay, it's open!

- Whoo!
- Yay!

- Thank goodness.
- God is good.

- All right,
now get some tongs.

Oh, that looks good. Okay.
- Wow, it just falls off.

- Yeah, no.
It should just fall off.

And then you don't need
the bones,

so you can toss them out.

Now grab a ladle so you can
get your juices in there.

You don't want it to be
super soupy.

You just want it
to be wet enough

so that when you cover
your yuca,

it's nice and saucy.

Perfect.
- Kay.

So...
- Yep.

Now put it on your stove.

You're gonna put it
at, like, medium.

- How's it looking?
- Good.

- Is it thickening up?
- Yeah.

- Okay, good.

We're gonna take our yuca

and get the plate
you wanna plate it on.

So now I've got my tongs,
and I'm gonna--

just like this.

- Ooh, that looks so good.

- You want the juices
all over.

Okay, now take your Gruyère
and your cheddar

and while your meat
is nice and piping hot,

go for it.

- Yum.
- My gosh, it looks so good.

- Oh, good lord.
- And I'm really excited.

- So yummy,
and I'm just gonna throw

a little bit more gravy there
just so my cheese does

what I want it to do.

- Oh, yeah.

- Yes, and then
for the buckle,

grab some vanilla ice cream
if you've got it.

- You're my girl.

- What?
[laughter]

- And I would just take
a nice, hearty scoop or two.

- Oh, wow.
I'm so hungry.

- And then
remember those apples

with all that
caramel good juiciness?

I'm just gonna pour it...

- Oh, yum.
- On top like that.

- Oh, it looks beautiful.

- Ah, that looks exquisite.
- Yay.

- There you go.
All done, guys.

We made it in the end.
[laughs]

Now we eat.

- Yay!
- Whoo!

- Wow, guys.

- Let's try it.

Here we go.
- Dig in.

- Mmm.
- Oh, my gosh.

- No way.
- Oh, my gosh, it's so good.

- Mmm.
- Oh, my gosh.

- I'm an oxtail fan.

- Yay!
I love that.

- It's so good.
- Oh, my God.

So the pressure cooker shows
that you can cheat

and get a great result.

- You totally can.

- Not a good motto for life...

- Yeah.
- But for cooking, great.

[laughter]
- You know what?

Everything doesn't have to be
so hard.

- True.
- Yeah.

- Sometimes,
it can just be easy

and you can relax and enjoy it

and it's good,
and that's enough.

- Sorry, guys, but I'm already
on my dessert.

- Also, we always rate
our food.

- Oh.

- This is a five
out of five for me.

- Definitely.

- As far as taste,
the poutine, five.

- I'm so glad
you guys like the poutine.

That's exciting.
How'd your buckle come out?

- It's good, and it looks
really, like, fancy,

so I feel like I could impress
a lot of people.

- And it really--
once you get the hang of it,

this is, like, a 15-minute--
like, it takes no time.

- Mm.
- But it tastes phenomenal.

- Mm.
- It's so good.

- This has been the best day
with you.

Thank you so much
for joining us.

- Thank you.

- Being with us
and taking the time,

honestly, to do this,
it means a lot.

- Thanks, ladies.

- Thank you so much.

Goodbye, Kelis.
- Adios.

Bye, guys.
all: Bye.

- Bye.
- See you at the farm.

- Yes!
- [laughs]

- Good job, Sel.

Good job.
- Killed it.

- ♪ Saw us getting older ♪

♪ Burning toast
in the toaster ♪

♪ My ambitions were too high ♪

♪ Too high ♪

♪ Waiting for you upstairs ♪

♪ Why you act like
I'm not there? ♪

♪ Baby, right now,
it feels like ♪

♪ It feels like
you don't care ♪

♪ Why don't you recognize ♪

♪ I'm so rare? ♪

♪ Ah, rare ♪