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Hi, I'm Kimberly Lallouz.
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00:00:03,136 --> 00:00:05,205
And this is my test kitchen!
3
00:00:05,205 --> 00:00:08,908
I take multiple lip-smacking,
sumptuous dishes
4
00:00:08,908 --> 00:00:12,045
and turn them into
One Big Recipe.
5
00:00:12,045 --> 00:00:14,247
Now, you can cook a feast
for your peeps
6
00:00:14,247 --> 00:00:15,815
all in one afternoon.
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00:00:15,815 --> 00:00:18,284
Download the One Big Recipe
right now!
8
00:00:18,284 --> 00:00:19,452
Follow along.
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00:00:19,452 --> 00:00:21,454
This is gonna be fun.
10
00:00:36,069 --> 00:00:37,437
Hi, guys!
11
00:00:37,437 --> 00:00:39,906
Welcome to my test kitchen.
12
00:00:39,906 --> 00:00:43,176
I'm calling today's menu
The Wow Factor!
13
00:00:43,176 --> 00:00:45,979
Let me show you what I mean.
14
00:00:45,979 --> 00:00:49,082
How's about a brined
15
00:00:49,082 --> 00:00:51,418
maple mustard marinated
16
00:00:51,418 --> 00:00:55,622
six-boned veal loin roast?
17
00:00:55,622 --> 00:00:59,759
I can hear all the "oohs"
and "ahs" already!
18
00:00:59,759 --> 00:01:03,530
Mussels. Everybody loves
those, right?
19
00:01:03,530 --> 00:01:08,535
How about chilled
with a saffron aioli?
20
00:01:08,535 --> 00:01:12,038
Call the Wow police on that one.
21
00:01:12,038 --> 00:01:16,609
Everybody gets
a baby butternut squash
22
00:01:16,609 --> 00:01:20,880
with punchy salsa verde
and zesty goat's cheese.
23
00:01:22,582 --> 00:01:25,718
A wow vegetable dish, of course.
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00:01:25,718 --> 00:01:30,223
I'm gonna do my
cast iron skillet bok choy
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00:01:30,223 --> 00:01:32,725
with a grainy
mustard vinaigrette.
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00:01:32,725 --> 00:01:35,762
And now, to finish, a classic.
27
00:01:35,762 --> 00:01:39,766
Mixed berries with whipped cream
and Macadamia Streusel.
28
00:01:42,569 --> 00:01:46,473
Four courses.
Enough for six hungry people.
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00:01:46,473 --> 00:01:49,209
All (fingers snapping)
in One Big Recipe.
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00:01:49,209 --> 00:01:51,811
Easy to make, easy to follow,
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00:01:51,811 --> 00:01:54,714
and guaranteed to impress.
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00:01:54,714 --> 00:01:58,084
Like wow impress.
33
00:01:58,084 --> 00:02:01,488
Let's get that streusel started,
shall we?
34
00:02:01,488 --> 00:02:03,056
Macadamia.
35
00:02:03,056 --> 00:02:06,359
Mother Nature's
most magnificent morsel.
36
00:02:06,359 --> 00:02:08,995
In other words,
highest fat content.
37
00:02:11,264 --> 00:02:14,501
Just give this a quick blitz.
38
00:02:14,501 --> 00:02:16,302
(Blending)
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00:02:20,073 --> 00:02:22,842
This is the texture
that I'm looking for.
40
00:02:22,842 --> 00:02:27,380
A streusel is half a cookie,
half a crumble.
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00:02:27,380 --> 00:02:30,016
And the secret
to a good streusel
42
00:02:30,016 --> 00:02:32,685
is ice-cold grated butter.
43
00:02:36,389 --> 00:02:38,558
♪ From when the sun rise
to the sunset ♪
44
00:02:38,558 --> 00:02:41,261
♪ I gotta prove the world
that we're up next ♪
45
00:02:41,261 --> 00:02:43,763
♪ Keep myself proud,
can't be upset ♪
46
00:02:43,763 --> 00:02:46,432
♪ Just focus on my dreams
and the success ♪
47
00:02:46,432 --> 00:02:48,735
Flour, sugar,
48
00:02:48,735 --> 00:02:51,004
and mixed with our hands.
49
00:02:54,307 --> 00:02:57,977
This needs to be the texture
of loose cookie dough.
50
00:02:57,977 --> 00:03:00,914
This happens fast so stay close.
51
00:03:00,914 --> 00:03:03,850
And we're there.
52
00:03:03,850 --> 00:03:05,418
♪ It means that it's working ♪
53
00:03:05,418 --> 00:03:06,619
♪ Don't second-guess
your thoughts ♪
54
00:03:06,619 --> 00:03:08,121
♪ 'Cause true indeed,
you're worth it ♪
55
00:03:08,121 --> 00:03:09,522
♪ That's why they lurkin' ♪
56
00:03:09,522 --> 00:03:11,624
♪ From when the sun rise
to the sunset ♪
57
00:03:11,624 --> 00:03:14,060
♪ I gotta prove the world
that we up next ♪
58
00:03:14,060 --> 00:03:16,429
♪ Keep myself proud,
can't be upset ♪
59
00:03:16,429 --> 00:03:18,898
♪ Just focus on my dreams
and the success ♪
60
00:03:21,000 --> 00:03:23,069
Into the oven it goes.
61
00:03:31,211 --> 00:03:35,915
The secret to being a good chef
is getting organized.
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00:03:35,915 --> 00:03:38,484
Read your recipe
three times over
63
00:03:38,484 --> 00:03:40,520
and then start
your mise-en-place.
64
00:03:44,157 --> 00:03:46,859
Mise-en-place is getting all
of these chopped
65
00:03:46,859 --> 00:03:48,695
for multiple recipes
66
00:03:48,695 --> 00:03:50,697
and then I don't have to think
about it later.
67
00:04:06,079 --> 00:04:07,814
(Sighing)
Thyme.
68
00:04:36,876 --> 00:04:38,878
Get all the prep stuff
done early
69
00:04:38,878 --> 00:04:41,214
so that you can focus on
the fun stuff
70
00:04:41,214 --> 00:04:43,383
like the cocktails,
am I right?
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00:04:49,055 --> 00:04:51,357
Now, it's time to brine
the veal.
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00:04:59,032 --> 00:05:00,900
Brining meat.
73
00:05:00,900 --> 00:05:03,836
Especially chicken, turkey,
or this veal
74
00:05:03,836 --> 00:05:06,572
adds moisture and plumps it up.
75
00:05:06,572 --> 00:05:10,376
It's a step worth taking,
because it elevates the results.
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00:05:10,376 --> 00:05:13,946
Salt. This is what
tenderizes it
77
00:05:13,946 --> 00:05:16,649
and it also helps
bring out the flavours.
78
00:05:16,649 --> 00:05:18,851
What flavours you may ask?
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00:05:18,851 --> 00:05:20,353
I'm glad you did.
80
00:05:20,353 --> 00:05:22,588
Brown sugar for one.
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00:05:27,427 --> 00:05:29,028
Coriander seeds.
82
00:05:31,497 --> 00:05:33,733
Cloves.
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00:05:33,733 --> 00:05:36,469
And about a dozen bay leaves.
84
00:05:41,974 --> 00:05:46,312
Heat to dissolve
and then cool quickly.
85
00:05:46,312 --> 00:05:50,817
(Water running)
86
00:05:57,390 --> 00:05:59,392
So, this is ready to go.
87
00:05:59,392 --> 00:06:01,461
We heated it to dissolve
everything
88
00:06:01,461 --> 00:06:03,429
and now cooling it quickly.
89
00:06:03,429 --> 00:06:04,931
Here's how I do it.
90
00:06:15,541 --> 00:06:18,878
So, this just has
to cool completely,
91
00:06:18,878 --> 00:06:22,048
because you want to put your
cold meat in the cold brine.
92
00:06:22,048 --> 00:06:23,683
Cold, cold,
93
00:06:23,683 --> 00:06:25,685
don't forget to
make sure it's cold.
94
00:06:28,755 --> 00:06:31,290
If you don't have fridge space,
add ice cubes
95
00:06:31,290 --> 00:06:34,160
and it'll cool down faster.
96
00:06:34,160 --> 00:06:35,828
In it goes.
97
00:06:35,828 --> 00:06:38,998
See you later.
98
00:06:56,983 --> 00:06:58,518
Ooh!
99
00:06:58,518 --> 00:07:01,754
This is ready. I'll let it cool.
100
00:07:01,754 --> 00:07:04,891
It smells so good.
101
00:07:04,891 --> 00:07:06,592
Are you with me?
102
00:07:06,592 --> 00:07:08,361
Isn't this exciting?
103
00:07:08,361 --> 00:07:09,896
The streusel is done.
104
00:07:09,896 --> 00:07:13,065
The veal is gaining flavour
as I speak.
105
00:07:13,065 --> 00:07:17,870
Up next, mussels, saffron aioli,
and salsa verde.
106
00:07:38,558 --> 00:07:40,393
One Big Recipe.
107
00:07:40,393 --> 00:07:43,429
Today the menu is Wow Factor!
108
00:07:43,429 --> 00:07:46,199
The veal roast is soaking
in the brine.
109
00:07:46,199 --> 00:07:49,035
Mise-en-place,
Macadamia streusel.
110
00:07:49,035 --> 00:07:52,271
Up next, mussel time!
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00:07:52,271 --> 00:07:55,308
I've got half my onions ready
for my salsa.
112
00:07:55,308 --> 00:07:57,176
The other half for the mussels.
113
00:07:57,176 --> 00:07:59,679
And now, I'm just giving
everything a rough chop,
114
00:07:59,679 --> 00:08:01,647
because it's just for flavour.
115
00:08:06,118 --> 00:08:07,520
Olive oil.
116
00:08:14,193 --> 00:08:18,764
(Sizzling)
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00:08:18,764 --> 00:08:23,236
♪ You were such a great lover ♪
118
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♪ It's all I wanted to... ♪
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00:08:26,606 --> 00:08:29,208
♪ You were ♪
120
00:08:29,208 --> 00:08:32,345
♪ Such a great lover ♪
121
00:08:32,345 --> 00:08:35,248
♪ It's all I wanted to... ♪
122
00:08:36,249 --> 00:08:40,953
(Sizzling)
123
00:08:46,025 --> 00:08:48,461
Ah! Divine!
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00:08:53,366 --> 00:08:56,536
Now, deglazing with
a dry white wine,
125
00:08:56,536 --> 00:08:59,038
but you can use whatever you
have lying around.
126
00:09:01,841 --> 00:09:04,176
Now, crank up the heat
127
00:09:04,176 --> 00:09:07,513
and put the lid on
nice and tight
128
00:09:07,513 --> 00:09:09,015
and these will cook off.
129
00:09:09,015 --> 00:09:12,184
While I'm here,
for my aioli,
130
00:09:12,184 --> 00:09:15,955
just add in a little bit of
white wine vinegar
131
00:09:15,955 --> 00:09:18,457
and a big pinch,
132
00:09:18,457 --> 00:09:22,962
a big pinch of saffron
for a big wow factor!
133
00:09:26,566 --> 00:09:29,035
Look at that colour.
134
00:09:29,035 --> 00:09:32,772
I'm just gonna turn it off
and let it steep like tea.
135
00:09:32,772 --> 00:09:35,374
A very luscious
and luxurious tea.
136
00:09:41,480 --> 00:09:46,385
Mexican salsa verde
made with these.
137
00:09:46,385 --> 00:09:47,887
Tomatillos.
138
00:09:47,887 --> 00:09:50,690
And if you can't get fresh,
canned is perfectly fine.
139
00:10:08,708 --> 00:10:10,076
Back to those mussels.
140
00:10:14,447 --> 00:10:16,782
These are ready to cool.
141
00:10:49,715 --> 00:10:52,485
You can also use your mussels
142
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to get out the other mussels,
143
00:10:54,887 --> 00:10:56,789
so I've got my little tool here.
144
00:10:56,789 --> 00:10:58,891
Pull them out just like that.
145
00:11:04,930 --> 00:11:06,866
♪ Oh, you fancy ♪
146
00:11:12,338 --> 00:11:14,206
♪ Girl, you got it ♪
147
00:11:15,574 --> 00:11:17,877
Back to the salsa verde.
148
00:11:17,877 --> 00:11:20,746
I've got my onions chopped
and tomatillos
149
00:11:20,746 --> 00:11:24,316
and you can make it as light
or as spicy as you want.
150
00:11:24,316 --> 00:11:26,519
I'm using a fresh jalapeno,
151
00:11:26,519 --> 00:11:28,421
some canned serranos,
152
00:11:28,421 --> 00:11:32,191
a sweet bell pepper,
and a poblano for flavour.
153
00:12:29,849 --> 00:12:32,918
These veggies will add
a smoky mystique
154
00:12:32,918 --> 00:12:35,087
and balance the sugar and acid.
155
00:12:48,501 --> 00:12:50,903
These are ready!
156
00:12:50,903 --> 00:12:52,905
Now, they just cool.
157
00:12:52,905 --> 00:12:56,742
Saffron aioli from our mussels,
are you ready?
158
00:12:59,578 --> 00:13:01,981
Yeah! You're ready. So am I!
159
00:13:06,786 --> 00:13:11,257
Homemade aioli is so much better
than store-bought, guys.
160
00:13:16,996 --> 00:13:18,664
Just the yolks.
161
00:13:21,834 --> 00:13:23,536
And now--
162
00:13:23,536 --> 00:13:25,337
chopped garlic.
163
00:13:25,337 --> 00:13:28,107
Mise-en-place from earlier.
164
00:13:28,107 --> 00:13:29,441
Dijon.
165
00:13:34,013 --> 00:13:35,714
White wine vinegar.
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Pulse.
167
00:13:39,885 --> 00:13:44,890
(Blending)
168
00:13:53,966 --> 00:13:56,836
Are you ready to add
the Wow Factor?
169
00:13:56,836 --> 00:13:58,404
Saffron.
170
00:13:58,404 --> 00:14:01,841
See how steeping it like tea
made this beautiful colour?
171
00:14:01,841 --> 00:14:03,809
It changes everything.
172
00:14:03,809 --> 00:14:08,814
(Blending)
173
00:14:27,933 --> 00:14:30,502
It kind of matches my outfit.
174
00:14:30,502 --> 00:14:32,204
I always say using a blender,
175
00:14:32,204 --> 00:14:35,608
the hardest part is getting
every last drop out.
176
00:14:39,144 --> 00:14:42,248
Mmm! Saffron.
177
00:14:42,248 --> 00:14:45,517
Worth every penny.
178
00:14:45,517 --> 00:14:47,753
Saffron aioli is wrapped.
179
00:14:47,753 --> 00:14:49,755
Let's get back to
the salsa verde.
180
00:14:55,761 --> 00:14:58,664
Anytime I can dance, I do it.
181
00:14:58,664 --> 00:15:00,799
Get all of these in here.
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00:15:00,799 --> 00:15:02,401
They've cooled.
183
00:15:02,401 --> 00:15:04,937
They're ready to get blitzed.
184
00:15:04,937 --> 00:15:08,741
And they've got
that mystical smokiness
185
00:15:08,741 --> 00:15:10,376
from the broiling.
186
00:15:13,445 --> 00:15:17,850
Mexican salsa verde is not
complete without a hit of lime.
187
00:15:20,486 --> 00:15:23,022
And of course, coriander.
188
00:15:23,022 --> 00:15:25,691
Or as they say, fresh cilantro.
189
00:15:25,691 --> 00:15:26,992
Cilantro.
190
00:15:26,992 --> 00:15:28,494
A little rough chop.
191
00:15:32,464 --> 00:15:34,133
Querida mia!
192
00:15:34,133 --> 00:15:35,434
You ready?
193
00:15:35,434 --> 00:15:38,671
A little bit of ajo.
AKA, garlic.
194
00:15:40,806 --> 00:15:42,541
(Blending)
195
00:15:42,541 --> 00:15:46,078
One, two.
196
00:15:48,013 --> 00:15:49,515
(Speaks Spanish)
Yep!
197
00:15:49,515 --> 00:15:51,483
Everything's cool in there!
We're good.
198
00:16:01,560 --> 00:16:03,128
Awesome sauce!
199
00:16:03,128 --> 00:16:04,396
Quite literally.
200
00:16:04,396 --> 00:16:07,166
Saffron aioli, salsa verde,
201
00:16:07,166 --> 00:16:09,201
and the mussels are chilling.
202
00:16:14,974 --> 00:16:17,776
Up next on my Wow Factor
dinner for six,
203
00:16:17,776 --> 00:16:21,647
marinade for the veal
and baby butternut squash.
204
00:16:33,892 --> 00:16:36,095
♪ One Big Recipe ♪
205
00:16:36,095 --> 00:16:38,430
♪ It's a necessity ♪
206
00:16:38,430 --> 00:16:40,833
♪ Who needs all the pages? ♪
207
00:16:40,833 --> 00:16:43,002
♪ Sending you into rages ♪
208
00:16:43,002 --> 00:16:45,404
♪ If you're gonna cook
four courses in day ♪
209
00:16:45,404 --> 00:16:48,040
♪ OBR makes all your troubles
go away ♪
210
00:16:48,040 --> 00:16:49,608
♪ Hey! Hey! ♪
211
00:16:49,608 --> 00:16:51,577
Don't worry.
I won't quit my day job.
212
00:16:54,680 --> 00:16:55,748
So--
213
00:16:55,748 --> 00:16:58,250
Wow Factor dinner for six!
214
00:16:58,250 --> 00:17:01,020
So far, saffron aioli,
215
00:17:01,020 --> 00:17:03,622
mussels, salsa verde,
216
00:17:03,622 --> 00:17:06,325
rock and the roll. Ah-ah!
217
00:17:06,325 --> 00:17:07,526
Yeah.
218
00:17:07,526 --> 00:17:10,262
I promised you half cookie,
half crumble.
219
00:17:10,262 --> 00:17:13,165
This texture is perfect
and deserves a little--
220
00:17:13,165 --> 00:17:15,034
Mmm-mmm-mmm-mmm.
221
00:17:16,635 --> 00:17:18,837
Mother Nature
is not messing around
222
00:17:18,837 --> 00:17:21,273
with the Macadamia morsel,
let me tell you.
223
00:17:21,273 --> 00:17:24,610
Just the right about of nuts.
Not too sweet.
224
00:17:26,845 --> 00:17:29,882
Hmm! I can smell
the sunflower seeds.
225
00:17:33,519 --> 00:17:35,220
Ah, yes!
226
00:17:35,220 --> 00:17:37,589
Toasted sunflower seeds.
227
00:17:37,589 --> 00:17:41,827
A quick and easy
and delicious garnish
228
00:17:41,827 --> 00:17:44,530
for my roasted
baby butternut squash.
229
00:17:47,433 --> 00:17:48,667
Mmm.
230
00:17:48,667 --> 00:17:51,270
Now, it's time to prep
the bok choy.
231
00:17:54,406 --> 00:17:55,908
Did you know that bok choy
232
00:17:55,908 --> 00:17:58,710
was part of
the mustard green family?
233
00:17:58,710 --> 00:18:00,479
Hmm?
234
00:18:00,479 --> 00:18:03,849
That's a little dinner trivia
for you and your guests.
235
00:18:16,995 --> 00:18:19,131
A little grainy mustard
vinaigrette
236
00:18:19,131 --> 00:18:21,066
for my mustard greens.
237
00:18:21,066 --> 00:18:22,701
Balancing flavour alert.
238
00:18:22,701 --> 00:18:24,603
Balsamic for tart.
239
00:18:27,473 --> 00:18:28,841
Honey for sweet.
240
00:18:35,647 --> 00:18:37,916
Old-fashioned grainy mustard.
241
00:18:51,163 --> 00:18:53,398
And beef stock.
242
00:18:53,398 --> 00:18:56,235
Why? Because I need
to thin it out.
243
00:18:56,235 --> 00:18:57,536
I could use water,
244
00:18:57,536 --> 00:19:01,306
but I never pass up
an opportunity to add flavour.
245
00:19:01,306 --> 00:19:02,908
Scallions.
246
00:19:02,908 --> 00:19:04,243
Just the greens.
247
00:19:13,585 --> 00:19:14,853
Garlic.
248
00:19:18,157 --> 00:19:21,894
And thyme from earlier.
249
00:19:21,894 --> 00:19:23,295
Hmm. Interesting.
250
00:19:23,295 --> 00:19:24,963
Thyme from earlier.
251
00:19:28,267 --> 00:19:29,701
Excellent.
252
00:19:29,701 --> 00:19:31,537
And limón!
253
00:19:33,705 --> 00:19:35,207
Gonna save this half for later.
254
00:19:43,382 --> 00:19:44,850
That's it for the vinaigrette.
255
00:19:44,850 --> 00:19:46,919
Now, the marinade.
256
00:19:50,088 --> 00:19:51,723
Dijon mustard.
257
00:19:57,863 --> 00:20:00,399
Maple syrup.
258
00:20:00,399 --> 00:20:03,569
With natural hints
of vanilla and caramel.
259
00:20:05,771 --> 00:20:07,005
Mmm.
260
00:20:13,245 --> 00:20:14,846
♪ And thyme ♪
261
00:20:14,846 --> 00:20:18,784
♪ This is why the OBR
makes life easier ♪
262
00:20:18,784 --> 00:20:20,752
All right,
enough of the singing.
263
00:20:20,752 --> 00:20:22,154
Parsley.
264
00:20:37,069 --> 00:20:38,804
Mmm!
265
00:20:38,804 --> 00:20:40,939
Zippy!
266
00:20:42,841 --> 00:20:46,712
Now, that wraps up more prep for
the veal roast and bok choy
267
00:20:46,712 --> 00:20:48,647
and now back to dessert.
268
00:20:54,319 --> 00:20:57,489
Vanilla whipped cream
over field berries.
269
00:21:16,074 --> 00:21:19,878
Whipped cream
over a field of berries.
270
00:21:19,878 --> 00:21:23,215
Reminds me of picking berries
when I was a kiddo.
271
00:21:23,215 --> 00:21:25,717
You can totally use
vanilla extract,
272
00:21:25,717 --> 00:21:28,687
but I thought it would be fun
to show you how to use this.
273
00:21:37,996 --> 00:21:39,298
In it goes.
274
00:21:39,298 --> 00:21:41,133
I'm gonna use this later.
275
00:21:41,133 --> 00:21:42,634
You'll see!
276
00:21:45,504 --> 00:21:49,308
(Mixing)
277
00:21:53,312 --> 00:21:55,013
(Clanking)
278
00:22:00,619 --> 00:22:02,821
I kind of just wanna jump
in the tub.
279
00:22:02,821 --> 00:22:04,523
(Laughing)
280
00:22:04,523 --> 00:22:06,258
In this tub obviously.
281
00:22:06,258 --> 00:22:09,628
So, these are washed
and sorted berries.
282
00:22:09,628 --> 00:22:11,530
I'm just gonna halve
the strawberries
283
00:22:11,530 --> 00:22:13,198
so that they're ready for later.
284
00:22:13,198 --> 00:22:15,167
Every little step counts.
285
00:22:39,958 --> 00:22:42,461
Baby butternut squash.
286
00:22:42,461 --> 00:22:43,929
How cute are these?
287
00:22:43,929 --> 00:22:46,365
I found them at my local
farmer's market.
288
00:22:46,365 --> 00:22:47,699
What a score!
289
00:22:47,699 --> 00:22:51,436
But listen, any fall or winter
mini squash will work.
290
00:22:51,436 --> 00:22:54,473
♪ And I'm in
a set-paced nicely ♪
291
00:22:54,473 --> 00:22:56,675
♪ Rip the set,
make the sketch get lively ♪
292
00:22:56,675 --> 00:22:58,910
♪ Nicely I ride the beat ♪
293
00:22:58,910 --> 00:23:01,580
♪ Speaking in irie rhymes... ♪
294
00:23:01,580 --> 00:23:05,083
A little more
dinner trivia for you.
295
00:23:05,083 --> 00:23:07,152
Did you know that canned pumpkin
296
00:23:07,152 --> 00:23:09,588
is usually made
with butternut squash?
297
00:23:09,588 --> 00:23:12,391
Because there's less seeds
and more flesh.
298
00:23:12,391 --> 00:23:14,593
♪ Kill 'em with the best bits
patience ♪
299
00:23:14,593 --> 00:23:17,496
♪ Militant on exit, fakin' ♪
300
00:23:17,496 --> 00:23:19,464
♪ Scorched filaments ♪
301
00:23:19,464 --> 00:23:21,566
♪ Raw scores,
four scores basic ♪
302
00:23:21,566 --> 00:23:24,569
♪ Living in a Porsche to be
caught by the bailiffs ♪
303
00:23:24,569 --> 00:23:26,838
♪ Strange living in the laws
of the Matrix ♪
304
00:23:26,838 --> 00:23:28,707
♪ Saw sorry pay slips ♪
305
00:23:28,707 --> 00:23:31,610
♪ Stay embedded with
the overly praised trips ♪
306
00:23:31,610 --> 00:23:33,178
♪ Deep-fry everything ♪
307
00:23:33,178 --> 00:23:35,680
♪ Deep guy, see I everything ♪
308
00:23:39,518 --> 00:23:41,920
And then, we'll cook them
flesh-side down
309
00:23:41,920 --> 00:23:45,123
for caramelization
and presentation.
310
00:23:45,123 --> 00:23:46,458
But first,
311
00:23:46,458 --> 00:23:48,527
let's finish the mussels.
312
00:23:51,263 --> 00:23:52,464
Mussels!
313
00:23:52,464 --> 00:23:55,867
Such an inexpensive,
delicious treat.
314
00:23:55,867 --> 00:24:00,272
They're so pretty and plump
and full of flavour.
315
00:24:00,272 --> 00:24:02,474
♪ Don't stop. That's right ♪
316
00:24:02,474 --> 00:24:06,077
♪ Don't stop. Don't stop ♪
317
00:24:12,050 --> 00:24:14,219
Ah!
318
00:24:14,219 --> 00:24:16,254
♪ Don't stop ♪
319
00:24:17,489 --> 00:24:21,426
Guys, we're closing in
on dinnertime.
320
00:24:21,426 --> 00:24:24,463
Everything is going to plan
with the One Big Recipe
321
00:24:24,463 --> 00:24:27,732
and now it's time to get
the veal roast in the oven.
322
00:24:29,534 --> 00:24:32,737
It's easier if you have someone
that you love to help you.
323
00:24:34,739 --> 00:24:35,907
But I can do it.
324
00:24:35,907 --> 00:24:37,075
So can you.
325
00:24:37,075 --> 00:24:38,376
♪ Nothing to prove ♪
326
00:24:38,376 --> 00:24:40,612
♪ It's all about positive mental
attitude ♪
327
00:24:40,612 --> 00:24:42,447
♪ Yeah, yeah ♪
328
00:24:42,447 --> 00:24:45,050
Ooh, yeah.
329
00:24:45,050 --> 00:24:46,651
♪ For those of you who get it ♪
330
00:24:46,651 --> 00:24:48,286
♪ Check it, living
this life, life show ♪
331
00:24:48,286 --> 00:24:49,855
♪ DIY style every night ♪
332
00:24:49,855 --> 00:24:52,257
♪ NMFB bring it tight
without all the hype ♪
333
00:24:52,257 --> 00:24:54,993
♪ Just the Cruel Ville bandits
killing the mic ♪
334
00:24:54,993 --> 00:24:56,461
♪ Yeah, yeah ♪
335
00:24:56,461 --> 00:24:57,662
♪ That's right. Come on ♪
336
00:24:57,662 --> 00:24:58,864
♪ Come on, come on ♪
337
00:24:58,864 --> 00:25:00,398
♪ Killing the mic ♪
338
00:25:00,398 --> 00:25:02,067
Thank you, Mr. Brine.
339
00:25:02,067 --> 00:25:04,970
We is all plump and juicy.
340
00:25:04,970 --> 00:25:07,973
This is a game-changer.
341
00:25:07,973 --> 00:25:11,443
It's time for
the maple Dijon marinade.
342
00:25:26,758 --> 00:25:28,860
Keep the bones clean.
343
00:25:44,576 --> 00:25:45,577
Woo!
344
00:25:45,577 --> 00:25:47,312
Prep list done!
345
00:25:47,312 --> 00:25:51,750
Four courses for six people
all in One Big Recipe.
346
00:25:51,750 --> 00:25:53,585
You can do this.
347
00:25:53,585 --> 00:25:55,153
Up next.
348
00:25:55,153 --> 00:25:58,323
I think I have time to chill,
take a beat,
349
00:25:58,323 --> 00:26:00,625
hang out, and make a cocktail.
350
00:26:07,165 --> 00:26:10,835
♪
351
00:26:15,240 --> 00:26:17,742
♪
352
00:26:17,742 --> 00:26:19,911
(Sighing contentedly)
353
00:26:19,911 --> 00:26:22,314
When you're cooking
all afternoon,
354
00:26:22,314 --> 00:26:26,151
it's so important to factor
in a built-in break -
355
00:26:26,151 --> 00:26:27,819
take a beat, chill,
356
00:26:27,819 --> 00:26:31,957
pick the wines,
and make a cocktail.
357
00:26:33,658 --> 00:26:37,162
Today's Wow Factor menu
deserves a cocktail.
358
00:26:37,162 --> 00:26:41,199
The Knight Cap,
invented by my pal Chris.
359
00:26:41,199 --> 00:26:43,635
This one is
a wowtastic treat.
360
00:26:43,635 --> 00:26:45,737
I can't wait
for you to try it.
361
00:26:45,737 --> 00:26:48,940
Prosecco -
Italy's answer to champagne,
362
00:26:48,940 --> 00:26:51,710
but also it's its own thing.
363
00:26:51,710 --> 00:26:56,548
It's got dry, big,
crunchy, bubbly structure.
364
00:26:56,548 --> 00:26:58,350
Perfect for this cocktail.
365
00:26:59,517 --> 00:27:00,952
(Popping)
366
00:27:00,952 --> 00:27:02,220
Ahh!
367
00:27:02,220 --> 00:27:11,763
♪
368
00:27:11,763 --> 00:27:15,000
Just got to give it a minute.
369
00:27:16,001 --> 00:27:17,002
It's good.
370
00:27:18,069 --> 00:27:21,106
Next, Framboise -
371
00:27:21,106 --> 00:27:22,741
raspberry liqueur.
372
00:27:22,741 --> 00:27:27,178
So, just a spoonful in each.
373
00:27:27,178 --> 00:27:30,415
♪
374
00:27:30,415 --> 00:27:33,785
♪ Helps the medicine go down ♪
375
00:27:35,120 --> 00:27:39,824
Then, the piece de resistance -
376
00:27:39,824 --> 00:27:41,626
vanilla bean cognac.
377
00:27:41,626 --> 00:27:44,629
So, whenever
I cook with vanilla,
378
00:27:44,629 --> 00:27:47,065
I always save the pods
379
00:27:47,065 --> 00:27:49,934
and I slip them into
a bottle of top shelf cognac,
380
00:27:49,934 --> 00:27:52,303
let it sit there for a day,
381
00:27:52,303 --> 00:27:55,473
a week, a month,
a year, a generation.
382
00:27:55,473 --> 00:27:58,176
Just kidding.
You can do it for a few days
383
00:27:58,176 --> 00:28:00,712
and you'll already
have a nice infusion.
384
00:28:00,712 --> 00:28:02,147
But keep adding to it
385
00:28:02,147 --> 00:28:05,250
because it just
gets better and better.
386
00:28:05,250 --> 00:28:08,353
♪ Got love for
the West Coast ♪
387
00:28:08,353 --> 00:28:09,988
♪ Got love for
the East Coast ♪
388
00:28:09,988 --> 00:28:12,057
♪ Got love for
the South side ♪
389
00:28:12,057 --> 00:28:13,858
♪ Up top, homie,
let's ride ♪
390
00:28:13,858 --> 00:28:15,894
That's what that's what
makes it a Knight Cap.
391
00:28:15,894 --> 00:28:17,462
Garnish with these.
392
00:28:17,462 --> 00:28:19,964
Got it?
393
00:28:19,964 --> 00:28:23,768
Prosecco Framboise
and vanilla cognac.
394
00:28:23,768 --> 00:28:27,439
♪
395
00:28:27,439 --> 00:28:31,509
Yum, Now, that's my favourite
way to start any dinner.
396
00:28:31,509 --> 00:28:33,178
How about we check out
those wines?
397
00:28:33,178 --> 00:28:34,479
♪ Yeah ♪
398
00:28:34,479 --> 00:28:37,449
♪
399
00:28:37,449 --> 00:28:40,618
All right, so everybody
has a Knight Cap in hand,
400
00:28:40,618 --> 00:28:43,254
perfect cocktail
to start the dinner.
401
00:28:43,254 --> 00:28:51,296
♪
402
00:28:51,296 --> 00:28:54,132
Spicy,
403
00:28:54,132 --> 00:28:57,202
the floral notes
from the saffron,
404
00:28:57,202 --> 00:28:59,404
the briny mussels,
405
00:28:59,404 --> 00:29:03,041
and the rich baby
butternut squash.
406
00:29:03,041 --> 00:29:07,078
I'm thinking a
light, crisp, refreshing
407
00:29:07,078 --> 00:29:09,280
French Chablis.
408
00:29:09,280 --> 00:29:13,885
♪
409
00:29:13,885 --> 00:29:16,354
It's a chardonnay grape,
410
00:29:16,354 --> 00:29:18,890
grown on French soil.
411
00:29:18,890 --> 00:29:22,961
Now, to go with the
mustardy, mapley veal roast,
412
00:29:22,961 --> 00:29:25,797
I-I have an idea.
413
00:29:25,797 --> 00:29:27,599
Why don't we stick to the
chardonnay grape,
414
00:29:27,599 --> 00:29:32,170
but go far, far away?
South Africa far.
415
00:29:32,170 --> 00:29:34,639
♪ A'ight, a'ight, yeah ♪
416
00:29:34,639 --> 00:29:37,742
♪ You gotta look inside,
you gotta look inside ♪
417
00:29:37,742 --> 00:29:40,512
South Africa
is the home of the big,
418
00:29:40,512 --> 00:29:44,115
buttery, boozy chardonnay.
419
00:29:44,115 --> 00:29:47,352
♪ Think for yourself, hey ♪
420
00:29:47,352 --> 00:29:50,188
So, everyone has
a cocktail in hand,
421
00:29:50,188 --> 00:29:51,956
tunes are washing over,
422
00:29:51,956 --> 00:29:54,058
and dinner smells great.
423
00:29:54,058 --> 00:29:56,227
Can you imagine
the look on their faces
424
00:29:56,227 --> 00:29:58,730
when they see you
serve them this Knight Cap
425
00:29:58,730 --> 00:30:01,366
and feast on your
proverbial white horse?
426
00:30:01,366 --> 00:30:03,134
What do you say
we plate those mussels
427
00:30:03,134 --> 00:30:06,471
and get dinner to a trot?
428
00:30:06,471 --> 00:30:11,442
Maybe just after
a little bit more me time.
429
00:30:11,442 --> 00:30:14,412
Where--
where is my knight, anyway?
430
00:30:14,412 --> 00:30:18,116
Francisco?
Roberto?
431
00:30:18,116 --> 00:30:20,118
No, he's not here.
432
00:30:23,188 --> 00:30:32,697
♪
433
00:30:32,697 --> 00:30:35,166
Four course dinner for six,
434
00:30:35,166 --> 00:30:37,335
all in my one big recipe,
435
00:30:37,335 --> 00:30:40,905
and you can do this
all in one afternoon.
436
00:30:40,905 --> 00:30:44,075
Today's menu is
about the wow factor -
437
00:30:44,075 --> 00:30:45,677
wowing your guests,
438
00:30:45,677 --> 00:30:47,178
getting your mom to
call you the next day
439
00:30:47,178 --> 00:30:50,114
to congratulate you.
"Wow, dinner was so good!"
440
00:30:50,114 --> 00:30:52,684
But don't worry,
this is all you, not me.
441
00:30:56,421 --> 00:31:06,431
♪
442
00:31:08,800 --> 00:31:10,835
The guests are
in the other room.
443
00:31:10,835 --> 00:31:13,571
Cocktails, music, candles -
444
00:31:13,571 --> 00:31:15,940
you've set the scene.
445
00:31:15,940 --> 00:31:18,877
And now, it's time
for the main event!
446
00:31:18,877 --> 00:31:22,447
Let's get the show started
with these mussels and aioli.
447
00:31:22,447 --> 00:31:25,316
Beaucoup baguette.
448
00:31:25,316 --> 00:31:27,252
♪
449
00:31:27,252 --> 00:31:29,187
Beaucoup crunchy baguette.
450
00:31:29,187 --> 00:31:39,197
♪
451
00:31:51,643 --> 00:32:02,420
♪
452
00:32:02,420 --> 00:32:04,022
My mom would be so proud.
453
00:32:04,022 --> 00:32:05,857
(Laughing)
Burnt toast.
454
00:32:05,857 --> 00:32:09,661
Okay, now, crosshatch.
455
00:32:09,661 --> 00:32:11,696
You can use tongs if you want,
456
00:32:11,696 --> 00:32:16,668
but my Moroccan grandmother Mimi
used her hands, so I do it too.
457
00:32:16,668 --> 00:32:26,678
♪
458
00:32:27,745 --> 00:32:29,681
(Blowing)
This one's mine.
459
00:32:29,681 --> 00:32:31,616
♪
460
00:32:31,616 --> 00:32:33,985
While that's going...
461
00:32:38,189 --> 00:32:39,791
...my saffron aioli
and chilled mussels.
462
00:32:39,791 --> 00:32:43,161
♪
463
00:32:43,161 --> 00:32:45,964
Perfect.
464
00:32:45,964 --> 00:32:49,901
♪
465
00:32:49,901 --> 00:32:52,070
♪ Shake it ♪
466
00:32:52,070 --> 00:32:55,573
My favourite three Ts
are present in this dish.
467
00:32:55,573 --> 00:32:58,343
Oh, yeah.
468
00:33:00,645 --> 00:33:03,381
I've got my chilled
mussels on the warm,
469
00:33:03,381 --> 00:33:05,283
chewy, toasty baguettes.
470
00:33:05,283 --> 00:33:08,987
And let's not forget
the wow factor - the aioli.
471
00:33:08,987 --> 00:33:11,356
Saffron makes this colour pop
472
00:33:11,356 --> 00:33:13,424
and matches my outfit.
473
00:33:13,424 --> 00:33:16,728
♪
474
00:33:16,728 --> 00:33:18,129
Extra aioli!
475
00:33:20,331 --> 00:33:23,301
Just like that.
476
00:33:23,301 --> 00:33:31,209
♪
477
00:33:32,310 --> 00:33:34,045
Mmm.
478
00:33:34,045 --> 00:33:38,249
Now, these chilled mussels,
they look delicious.
479
00:33:38,249 --> 00:33:42,220
♪
480
00:33:42,220 --> 00:33:45,723
Mmm. Mmm-mm-mmm!
481
00:33:45,723 --> 00:33:51,229
♪
482
00:33:51,229 --> 00:33:54,565
So, just a little parsley.
483
00:33:54,565 --> 00:33:57,435
Why not go for that
soigné plating?
484
00:33:57,435 --> 00:34:07,578
♪
485
00:34:07,578 --> 00:34:11,082
That crunchy baguette,
the briny mussels
486
00:34:11,082 --> 00:34:13,251
with the bright lemon,
487
00:34:13,251 --> 00:34:17,755
the freshness of the parsley
and that luscious creamy aioli -
488
00:34:17,755 --> 00:34:20,892
this one is going to push them
out of their seat,
489
00:34:20,892 --> 00:34:23,561
you're going to go sit
with them for 20 minutes,
490
00:34:23,561 --> 00:34:26,998
and then pull them back in for
that baby butternut squash.
491
00:34:26,998 --> 00:34:29,067
Trust me.
492
00:34:29,067 --> 00:34:39,210
♪
493
00:34:39,210 --> 00:34:41,612
First course done.
494
00:34:41,612 --> 00:34:44,015
Mussels were a hit.
495
00:34:44,015 --> 00:34:47,218
Happy smiles all
around the table,
496
00:34:47,218 --> 00:34:49,787
and now you're going
to make them cry.
497
00:34:49,787 --> 00:34:53,758
♪
498
00:34:53,758 --> 00:34:54,992
♪ This is street music ♪
499
00:34:54,992 --> 00:34:56,694
♪ Cut it up ♪
500
00:34:56,694 --> 00:34:59,497
♪ This is, this is, this is,
this is, this is street music ♪
501
00:35:01,599 --> 00:35:03,134
Ooh!
502
00:35:03,134 --> 00:35:06,704
Beautiful.
Roasting butternut squash
503
00:35:06,704 --> 00:35:10,641
caramelizes the sugars and gives
you this beautiful colour.
504
00:35:15,980 --> 00:35:20,184
♪ Cut it up ♪
505
00:35:20,184 --> 00:35:23,254
♪ This is, this is, this is,
this is, this is street music ♪
506
00:35:23,254 --> 00:35:32,563
♪
507
00:35:32,563 --> 00:35:33,898
♪ Cut it up ♪
508
00:35:33,898 --> 00:35:35,900
♪ Cut it up ♪
509
00:35:38,936 --> 00:35:46,344
♪
510
00:35:46,344 --> 00:35:49,981
♪ Cut it up, cut it up ♪
511
00:35:49,981 --> 00:35:53,117
♪
512
00:35:54,619 --> 00:35:58,422
Fresh goat cheese
is tangy and creamy,
513
00:35:58,422 --> 00:35:59,590
and is going to pull together
514
00:35:59,590 --> 00:36:01,592
with the richness
of the butternut squash
515
00:36:01,592 --> 00:36:03,861
and the spicy salsa verde.
516
00:36:05,796 --> 00:36:10,501
And for the garnish -
my toasted sunflower seeds.
517
00:36:10,501 --> 00:36:13,905
♪
518
00:36:13,905 --> 00:36:16,207
So, simple,
519
00:36:16,207 --> 00:36:19,477
so easy and so yummy.
520
00:36:19,477 --> 00:36:21,979
A wow yummy for that.
521
00:36:21,979 --> 00:36:25,650
Tidy up the plates;
presentation is everything.
522
00:36:27,585 --> 00:36:29,220
It's like a little boat.
523
00:36:29,220 --> 00:36:31,989
It carries all
the flavour on it,
524
00:36:31,989 --> 00:36:35,426
sailing you into paradise.
525
00:36:35,426 --> 00:36:42,400
♪
526
00:36:44,669 --> 00:36:47,905
Mmm...
Mmm...
527
00:36:47,905 --> 00:36:51,676
That sweet roasted baby
butternut squash,
528
00:36:51,676 --> 00:36:53,878
paired with a
tangy goat's cheese
529
00:36:53,878 --> 00:36:56,781
and that mysterious
smoky salsa verde,
530
00:36:56,781 --> 00:37:00,518
finished with the toasted
sunflower seeds.
531
00:37:00,518 --> 00:37:02,486
So, now you take these babies
out to the table,
532
00:37:02,486 --> 00:37:07,191
sit, eat, tell a joke,
and wait for the applause.
533
00:37:07,191 --> 00:37:10,695
♪ Yo, yo, yo, yo, yo, yo,
yo, yo, yo, yo, yo ♪
534
00:37:10,695 --> 00:37:12,997
♪ Yo, yo, yo, yo, yo, yo ♪
535
00:37:12,997 --> 00:37:18,769
♪
536
00:37:18,769 --> 00:37:20,771
♪ Ah, yeah ♪
537
00:37:20,771 --> 00:37:25,610
Dinner is rolling and wow,
you are killing it.
538
00:37:25,610 --> 00:37:28,946
Another 20 minutes
before the veal, so enjoy.
539
00:37:28,946 --> 00:37:30,948
You deserve it.
540
00:37:41,359 --> 00:37:47,265
♪
541
00:37:47,265 --> 00:37:49,834
We are halfway through
our super fun,
542
00:37:49,834 --> 00:37:52,837
Wow Factor four course
dinner for six,
543
00:37:52,837 --> 00:37:54,705
all in one afternoon.
544
00:37:54,705 --> 00:37:57,141
Fun for one,
if you follow the plan,
545
00:37:57,141 --> 00:37:59,877
and even more, if you have
another set of hands.
546
00:38:03,514 --> 00:38:08,019
Recap: You threw your guests a
curveball of chilled mussels
547
00:38:08,019 --> 00:38:09,920
and they loved it,
548
00:38:09,920 --> 00:38:14,091
then you sent them to second
base with those baby butternut.
549
00:38:14,091 --> 00:38:15,993
And now, you have them
550
00:38:15,993 --> 00:38:20,931
sliding into third with this
maple mustard roasted veal loin.
551
00:38:20,931 --> 00:38:25,403
With the One Big Recipe,
dinner is always a homerun.
552
00:38:28,406 --> 00:38:31,108
So, I've taken the veal roast
out of the oven, I benched it.
553
00:38:31,108 --> 00:38:33,344
It needs to rest.
554
00:38:33,344 --> 00:38:35,946
Do not skip this step
because letting it rest
555
00:38:35,946 --> 00:38:39,183
and relax juice-ifies it!
556
00:38:39,183 --> 00:38:42,953
Yeah. I just made up
that word - "juice-ify".
557
00:38:42,953 --> 00:38:44,555
(Sizzling)
558
00:38:44,555 --> 00:38:45,790
(Inhaling sharply)
Ooh!
559
00:38:45,790 --> 00:38:47,625
I love that sound.
560
00:38:47,625 --> 00:38:49,126
(Sizzling)
561
00:38:49,126 --> 00:38:53,764
♪ It's good to be
rocked a little ♪
562
00:38:53,764 --> 00:38:58,235
♪ It's good to be
slightly twisted ♪
563
00:38:58,235 --> 00:39:02,506
♪ A few random
moments of madness ♪
564
00:39:02,506 --> 00:39:06,544
♪ A few tandem zone outs
of reckless ♪
565
00:39:06,544 --> 00:39:08,679
♪ Ramp it up, up, up a notch ♪
566
00:39:08,679 --> 00:39:10,614
Okay, now,
567
00:39:10,614 --> 00:39:15,086
this is the char
that I'm looking for.
568
00:39:15,086 --> 00:39:16,987
♪ Ramp it up, up, up a notch ♪
569
00:39:16,987 --> 00:39:18,556
Yeah!
570
00:39:18,556 --> 00:39:22,059
♪ Let's do
some-some-something fun ♪
571
00:39:22,059 --> 00:39:25,262
♪ Are you ready to
have this feeling? ♪
572
00:39:25,262 --> 00:39:28,265
Time for the
maple mustard vinaigrette.
573
00:39:28,265 --> 00:39:31,402
Don't be shy.
This has a double purpose -
574
00:39:31,402 --> 00:39:34,271
it serves for sauce
for the veal roast.
575
00:39:34,271 --> 00:39:38,242
♪ Are you ready to
have this feeling? ♪
576
00:39:39,276 --> 00:39:41,011
(Sighing contentedly)
577
00:39:41,011 --> 00:39:50,921
♪
578
00:39:50,921 --> 00:39:52,757
Are you ready? Huh?
579
00:39:54,358 --> 00:39:57,595
Brine marinated,
roasted and rested.
580
00:39:57,595 --> 00:40:00,631
We are now at the precipice.
581
00:40:00,631 --> 00:40:04,235
Wait till you see how
we knock this one out.
582
00:40:04,235 --> 00:40:06,404
♪ Go slow, the river is low ♪
583
00:40:06,404 --> 00:40:09,173
♪ Take a breather
and rest your bones ♪
584
00:40:09,173 --> 00:40:12,543
♪ You got me deep
in a wakeful sleep ♪
585
00:40:12,543 --> 00:40:13,944
♪ I take a dream of yours ♪
586
00:40:13,944 --> 00:40:15,646
Beautiful.
587
00:40:15,646 --> 00:40:18,115
♪ Now, I'm lost,
I'm zoning ♪
588
00:40:18,115 --> 00:40:19,917
♪ Beats looking for
a way back home ♪
589
00:40:19,917 --> 00:40:24,822
♪ Oh, come and let's sail on ♪
590
00:40:24,822 --> 00:40:28,793
♪ Down, down, down, down, down ♪
591
00:40:28,793 --> 00:40:31,529
♪ Down, down,
down, down, down ♪
592
00:40:31,529 --> 00:40:34,765
♪ Come right on down ♪
593
00:40:34,765 --> 00:40:38,636
♪ Fly on down, down,
down, down, down ♪
594
00:40:38,636 --> 00:40:41,472
♪ Down, down, down, down, down ♪
595
00:40:41,472 --> 00:40:46,310
♪ No, no, no, no, no, no,
no, no, no, no ♪
596
00:40:46,310 --> 00:40:48,446
♪ Down, down, down, down, down ♪
597
00:40:48,446 --> 00:40:51,348
♪ Down, down,
down, down, down ♪
598
00:40:51,348 --> 00:41:01,358
♪
599
00:41:10,234 --> 00:41:17,007
♪
600
00:41:17,007 --> 00:41:20,678
Can you hear the "oohs"
and the "aahs",
601
00:41:20,678 --> 00:41:23,614
the swooning and the "wows"?
602
00:41:23,614 --> 00:41:25,883
I can.
603
00:41:25,883 --> 00:41:28,252
And remember, you,
604
00:41:28,252 --> 00:41:30,888
you did this. You.
605
00:41:30,888 --> 00:41:34,024
The meat is going to be
shockingly tender.
606
00:41:34,024 --> 00:41:38,496
That charred bok choy
with the mustardy sauce...
607
00:41:38,496 --> 00:41:43,300
So, now, is when you get out
there and dig into some of this.
608
00:41:43,300 --> 00:41:46,637
You've got three wows
down and one to go.
609
00:41:46,637 --> 00:41:49,139
I'll meet you at the home plate.
610
00:41:49,139 --> 00:41:59,149
♪
611
00:42:08,626 --> 00:42:10,861
So, it's about 30 minutes later.
612
00:42:10,861 --> 00:42:13,764
Who are we kidding?
45 with the wine flowing.
613
00:42:13,764 --> 00:42:16,100
Everybody loved the roast.
614
00:42:16,100 --> 00:42:19,136
It almost got cold 'cause
they were snapping pictures
615
00:42:19,136 --> 00:42:21,906
for their social media. Almost.
616
00:42:21,906 --> 00:42:25,476
And now, when they think that
they're all wowed out,
617
00:42:25,476 --> 00:42:29,613
a simple, classic dessert.
618
00:42:29,613 --> 00:42:39,623
♪
619
00:42:49,600 --> 00:42:52,169
(Sighing contentedly)
620
00:42:52,169 --> 00:42:54,805
Smells bright and fresh.
621
00:42:54,805 --> 00:42:57,274
That lime, it's going
to make the berries pop.
622
00:42:57,274 --> 00:43:07,284
♪
623
00:43:18,562 --> 00:43:21,265
Ahh, macadamia streusel -
624
00:43:21,265 --> 00:43:23,968
this rich, crunchy treat
625
00:43:23,968 --> 00:43:27,871
is just what you need to send
them home with a big smile.
626
00:43:27,871 --> 00:43:37,881
♪
627
00:43:50,761 --> 00:43:53,030
Using that fresh pod,
628
00:43:53,030 --> 00:43:55,633
gives you these beautiful little
flecks.
629
00:43:55,633 --> 00:43:58,469
You can see it when
you look at the whipped cream.
630
00:44:00,704 --> 00:44:04,842
Just a little more crunch.
631
00:44:04,842 --> 00:44:14,051
♪
632
00:44:14,051 --> 00:44:16,120
Last hit of lime.
633
00:44:16,120 --> 00:44:18,789
And you are mine!
634
00:44:18,789 --> 00:44:26,563
♪
635
00:44:27,765 --> 00:44:29,900
Mmm.
636
00:44:29,900 --> 00:44:33,871
Mmm...
(Humming)
637
00:44:33,871 --> 00:44:37,808
♪
638
00:44:37,808 --> 00:44:40,611
(Chuckling)
639
00:44:40,611 --> 00:44:49,086
♪
640
00:44:53,223 --> 00:44:55,826
♪
641
00:44:55,826 --> 00:44:58,062
And voila,
642
00:44:58,062 --> 00:45:00,397
a feast for six
in one afternoon.
643
00:45:00,397 --> 00:45:02,933
And how much fun was that, guys?
644
00:45:02,933 --> 00:45:05,102
Sometimes you get
inspired at the market
645
00:45:05,102 --> 00:45:08,272
and end up whipping up
a very, berry dessert.
646
00:45:08,272 --> 00:45:12,776
Anybody can order takeout,
but this, this is love.
647
00:45:12,776 --> 00:45:16,346
Follow the One Big Recipe and
you will rock this at home,
648
00:45:16,346 --> 00:45:18,148
I promise.
649
00:45:18,148 --> 00:45:20,250
Now, it's party time.
650
00:45:20,250 --> 00:45:25,989
♪
651
00:45:31,161 --> 00:45:34,631
♪ This is love ♪
652
00:45:34,631 --> 00:45:38,502
♪ 'Cause this love ♪
653
00:45:38,502 --> 00:45:42,773
♪ This is love ♪
654
00:45:42,773 --> 00:45:46,009
♪ 'Cause this love ♪
655
00:45:46,009 --> 00:45:56,120
♪
71598
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