Selena + Chef (2020) s01e05 Episode Script

1
[bright tone]
[Selena Gomez's "Bad Liar"] [camera whirs]
- Hi, I'm Selena Gomez, and I love to eat.
Okay. Is this one on?
Like, really, really love to eat.
But I'm not the best cook.
I can't even fix eggs properly.
Okay, ingredients.
Let's see.
So while I've been stuck at home,
I thought, "What better time
to improve my skills in the kitchen?"
A huge loaf of bread.
So I've asked some of the best chefs to school me.
I think we're good.
They're at home. I'm at home.
And we're gonna see if we can make a meal together, apart.
All good?
- Awesome.
Oh, I'm tryin', I'm tryin' ♪
I'm tryin', I'm tryin', I'm tryin' ♪
Oh, tryin', I'm tryin', I'm tryin' ♪
My feelings on fire ♪
Hello?
Oh, there you are. Hi, Jon and Vinny.
- Hi. - Hi, Selena.
- I should bow down to you, you guys.
- Oh, no, come on. - I mean, you have fulfilled
so many of my dinners in my life,
so I wanna thank you.
- Thank you. We appreciate your support.
- Today, I've got two dudes
in my kitchen.
They're chefs, restaurant owners, and authors.
And they're also BFFs.
First and foremost, can you tell me what we're making?
- Selena, we're gonna be making a roasted chicken
with a cilantro sauce
and yams with sesame seeds.
- And as well, a tomato bruschetta.
- Perfect. What do I need?
- First, you gotta wash your hands.
- Ah, okay.
- Do you not have soap there?
[laughs] - Yes, I do.
- Just making sure you're set up.
- I'll wash my hands with you. - Kay.
- We'll wash together. - I've already washed.
- I don't trust your wash, man.
- [laughs] - No, it's okay.
- All right, well
- Let's turn your oven on 450 degrees.
- Okeydokey.
- If you have convection bake on your settings,
that would be great. - Okay, so I have it set--
- That switch on the right, all the way to the right.
That little, like, on-off switch, what's that say?
- Oh, my God! Guys, I found it!
- Everyone's oven has different calibration.
- My oven doesn't have an option of convection.
- Put on convention. - Convection.
[quirky music]
Does it have convection?
- Uh, no.
- It's basically turning a fan on inside your oven,
circulating the hot air.
If not, air just kind of
sits stagnant.
- Oh, my God, you guys. [laughs]
I've been looking for that.
- Uh, grab the yams.
Yes, those. Perfect.
All right, so take these yams.
Take, yeah, you got, like, four or five of them.
Just rinse them off with some warm water, right?
- Just a number one thing.
Whenever you're bringing produce home
from a grocery store or a farmer's market,
it's always recommended to wash it.
- Do you have a baking dish?
Something that you could fit these in?
Perfect. Okay, so take those.
Place them right into the casserole dish.
You just wrap the top in foil.
This is literally just gonna steam them
because you're trapping the moisture inside.
We're just gonna set these aside and then
Jon's gonna kind of roll through the chicken with you.
- So you gotta get your chicken.
- Got it. - Bring that to the sink.
- You gotta make sure there's nothing on the inside too.
No giblets, no neck. - Show her inside.
- I can't really get this thing focused.
- Is there something inside of it?
- Yes. - Pull it out.
- What is that?
- Probably the heart, maybe the liver.
- What's in there? Put your hand in there.
[man laughs] Oh, yup.
What is that? That looks like the heart.
- What?
[stammering] Why do they leave that there?
- It's edible, you know? - It's delicious.
- That's the one thing about being a chef
is you gotta know how to use the entire part of the animal.
- Raquelle? Sorry, my best friend.
I have to show her this. She's quarantining with me.
- What is happening? [laughter]
I heard you from downstairs. I was like, "What is going on?"
- This is my best friend, Raquelle.
- Hi, Jon and Vinny. I'm Raquelle.
- Hi, best friend. - Nice to meet you guys.
- We've been best friends for about nine years.
- Yeah, I can't believe it.
- How long have you guys known each other?
- 20 years. - 20 years, yeah.
We're like an old married couple.
- That's amazing. - But we're not married.
- We got a few more years to go, then.
- Yeah. - Let's get this chicken ready
to get in the oven because
once you put it in the oven, then you get to hang out.
- You want me to touch this?
- Yes, do it. - Yeah.
- How do you even hold this thing?
- Put that facing upwards on the tray first.
- Where's the heart? - In the sink.
- The heart is still in the sink, I think.
- It's in the sink. [laughs] - Wow.
- We're gonna use salt and black pepper,
and we're gonna heavily season.
Don't be scared with it
'cause some of it's gonna fall off anyways.
- That's not kosher salt. - Hold on, stop.
- That's the flake salt. - Yeah.
That is more of a finishing salt.
Just take it to your sink and shake it off.
- Do you have other salt there, or no?
- Let's have a look.
- I don't know if we have it.
We've got extra virgin olive oil.
Vinegar. - That's sugar.
- We're in business. We found it.
- You found it? - Yeah.
- Vin, you be the pepper mill.
- Okay. - It's a two-man job.
- Whoo! - Pepper mill, go.
- Now do I go crazy with the pepper,
as she's going with the salt?
- Yeah, yeah, go for it. Don't be scared of it, right?
[overlapping chatter]
This is the only seasoning we're putting on there, right?
- Wait, do we put salt in the hole?
- Oh, yeah. - That's the cavity.
- Don't dump that whole thing. Don't dump that whole thing.
- It'll be okay. - I got excited.
- You wanna sprinkle, sprinkle. - Raquelle!
- You know Salt Bae?
Go Salt Bae with it, right?
- Yeah. - That looks pretty good.
- Whoo!
- Let's go to your oven and check the temperature,
if it's preheated or not.
- Is there way you can check your oven
to see if it's on without opening it, or no?
- I don't know.
- Once the light usually turns off,
that means that the oven is ready to use
at the temperature you set it at.
- Oh.
- Every time you open the oven, a ton of heat goes out.
- Ha.
- Now let's look at the light. The light went out.
- All right, chicken and the yams are both gonna go in.
- You do it, and I'll hold the camera
so they can see what's going on.
- Let's go chicken on the bottom quick, quick,
'cause you don't wanna let that heat out.
- Open the oven, put it in. - Definitely put the mitts on.
- You do it. - You want me to do it?
- No, open it. - Oh, okay.
- Yams on top.
- Really quick.
- Oh, my God. - Put the yams in?
Now get the yams.
- The thermometer fell on the chicken.
- When you put the yams in, we'll pull it off with a towel.
- Here, I got it, I got it. No, come on!
- [laughs] - You got it.
- Now go in and get the thermometer.
You don't need the thermometer anymore.
Just take it out of the oven. [sweeping classical music]
- Whoo! - [laughs]
- All right, now set a timer for, like, 50 minutes.
- Okay. - Grab your blender.
- And to give you a little information,
you're making the sauce for the chicken right now.
- [sighs]
- Now we need to find the parsley and cilantro.
- This is what parsley should look like.
This is Italian flat-leaf parsley is the name of this.
They almost could fake you out.
- That's-- I think that's parsley.
- A lot of the time, people have a hard time
knowing the difference.
- What do you think?
both: That looks like cilantro.
- All right, try this one. - [laughs]
[mellow music]
- That's too many years
hanging out together right there.
That looks right. - This looks like parsley?
- Yeah, you have them both.
- Each one of them, let's grab, like,
a really good, big handful
and probably most of the bunch,
and kind of twist it off the top.
[stems crunching]
No, no, no, no. Not into the blender.
Not into the blender. You gotta wash it.
You gotta get a bowl. We gotta get a bowl.
And just let's run some cool water on them.
[water running]
A lot of times, chefs get really particular
about the picking of the leaves and stuff,
but we actually kind of like the stems.
- Stems have flavor too.
I always say, uh - What do you always say?
- Don't waste the stems.
- You're gonna make something up right now.
- Don't waste the stems. [laughter]
So drain it really good, and then what we'll do is
lay out a paper towel.
Scatter the parsley and cilantro mixture
across the paper towels,
and then literally like you're rolling a rug up.
- Yeah, exactly.
- Selena, you're a pro. - Aww.
- There you go. Just like that.
And we're gonna set it to the side of your cutting board.
Then grab some garlic. Do you have garlic?
- Yup. - You don't need that.
- Yeah, move that off the cutting board.
- Uh, got it.
- Ooh, you got the pre-peel. - Ooh, yummy.
- It's awfully nice.
- I'm peeling the skin. Yours is already peeled.
- Are these okay on the sizes?
- Maybe--maybe one more.
Yeah, just for good luck there.
Now you need a jalapeño.
Basically take the stem off first.
Then cut it in half lengthwise.
Be careful, all right?
Put them flat on the cutting board, both sides.
Just rough chop it.
It doesn't have to be perfect pieces
'cause we're putting this in the blender.
Set this aside.
Okay, grab two limes.
- Whoo! I keep tripping.
- [laughs] - Shut up.
- You got it, all right. Let's cut the limes in half.
And then let's juice them.
Juice them into the bowl.
Oh, you got a juicer. Nice, wow.
- Sorry, will you help me with this?
- Yeah. - No, it's okay.
No, you're more prepared than I am.
- [chuckles]
We definitely gotta get that forearm training
going over there.
- Okay-- - [screams, laughs]
- What did you do?
- Oh, my God. It went in my eye.
- Raquelle.
[laughter]
- Ow, I can't see! - Oh, my God!
Well, then just step in the bathroom.
- Oh, my God.
- All right. - [laughing]
- Now, do you have, like, a liquid measuring cup?
- Yes.
- There should be some white wine vinegar.
About a quarter cup. - All righty.
- Throw it into the lime juice.
Just for future reference, that is a dry measuring cup.
That's one for, like, flour, baking soda, things like that.
- No way.
- Yeah, so a liquid one looks like this.
- Well, it always has a tip.
- It always has a spout usually, right?
So now half a cup on the olive oil.
- Okay.
- Take that now kind of mostly dry parsley and cilantro.
- Sorry about that.
- Are you okay? - Yeah, no, I'm good.
- Put it in the blender.
You have the lime juice, the vinegar, and the oil?
- Yeah. - Put it all in there.
- Okay, whoo. - There you go, okay.
Now put your cut up jalapeño in there.
Garlic.
Now a good pinch of that kosher salt you have.
- You can always go back and add more salt.
You can never take it back out, so remember that.
- Probably a teaspoon of sugar. Dump that in there real quick.
Little--yeah, there you go. - That's good.
Do you have some cumin? - Yup.
- And I'm using like not even a quarter
of what we did with the sugar.
- That looks good.
- That looks perfect right there.
Dump that in there, okay?
Let's put our top on our blender.
And I usually always start low
and then move my way up to high.
There you go.
- Beautiful.
- Turn it up faster. - Turn it up higher.
[blender whirring] Yeah.
- Really high. Go high, high, high.
Like you're making a smoothie. - Whoo!
- Smoothie.
- Look at you, a look of love. - Let that stop.
Okay, now let's taste it. It looks pretty good.
- Yours looks great too. You got great color.
- Great color on there, yeah.
- Ooh, this smells good. Do you wanna taste it?
- Yeah.
- Mmm.
- How does it taste? - Oh, it's so good.
- It's really fresh. - Mmm.
- Okay, so I'm just gonna pour this into a bowl
and just put it in the fridge until we're ready.
And that's the sauce right there.
It's beautiful. - Bam.
- Whoo-hoo.
- The chicken right now has 20 minutes left in the oven.
- It's smelling really good. - Great, that's good.
Don't open the oven. Don't open it.
- I'm not! - Don't open the oven.
[laughter] - Now,
next, we're gonna make a tomato bruschetta real quick
as like a little appetizer prior to the chicken.
After we teach you the bruschetta, by the way,
Vinny and I wrote a couple questions
we wanted to ask you.
- Oh, gosh, okay.
- I'm gonna let Jon cut the tomato
and then I'll dress the tomato with you.
- So it doesn't matter how you chop your tomato.
- Yup, you just slice it
like you're slicing them for a sandwich.
- Yep, there you go. - It's a nice tomato.
- And then we'll lay them all flat.
There you go. Keep doing that.
Watch your fingers.
- Just dice it up, yup. - There you go, perfect.
- Okay, so tomatoes, put them in a bowl.
- We're gonna get the bread.
It's an amazing bread.
- Oh, it's beautiful.
- It's so pretty. - Cut it in the middle first.
- Beautiful. - Oh, that's a nice loaf.
- Yeah, it's stunning.
- And now, ciabatta is very airy,
so we like to cut about 1 inch thick.
A nice--yeah, just like that. Just straight down.
- Perfect, are we gonna fry this or are we gonna--
[overlapping chatter] - Let's do it on top.
We're gonna basically panfry the piece of bread.
Let's see what you got. - Yeah, that'll work.
- Got the biggest pan you have.
- Hey, dude, what do you think I'm paying for?
- Beautiful, okay, so leave the bread
on your cutting board and put the pan on your oven.
Before we start cooking the bread,
we gotta get everything in place.
In a restaurant, they call that mise en place.
- Mise en place?
- Mise en place, which means
basically to put it in place.
You need to grab salt, and olive oil,
and then a little squeeze of lemon.
Now you don't want a lot of lemon.
Look how little bit I squeezed of this lemon.
- He didn't even squeeze half of the half, yeah.
- Ready? - Ooh.
- That's it. That's good. - There you go, you're good.
I'ma hit it with the salt.
Tomatoes could take a lot of salt.
And then we're gonna do olive oil as well,
and I like to drizzle a little bit on there.
And then I'm gonna lightly mix it in a bowl.
And also on this round, I'm gonna add some black pepper.
I don't like a lot of black pepper,
so I'm only doing about a twist.
Last thing you need is the basil,
and then we're gonna cook the bread.
Is that the basil or the mint? - Basil.
- Are you sure? - I--on my life.
- That's basil, I can tell. - Okay.
- Don't doubt her. You guys are doubting her.
- In the pan, add oil so it's coated;
it's heavily coated in the bottom.
Okay, so now we turn the pan on.
You're gonna see the olive oil start to change colors
slightly as you heat it up.
- It'll start to shimmer a little bit.
I have a question for you right now.
Do you remember meeting us ten years ago?
No? [laughter]
- No way.
- Wow, okay, yeah,
you're going back in my old days.
- I know.
We were catering out in, like, a parking lot.
We were doing the food for a photo shoot or something.
- That's so funny. - You don't remember?
- I don't remember. Who would've thought?
- You've been personally fed by us before.
- Wow.
- If you had to describe yourself as a food,
what would you say?
- I think I'm a jalapeño.
Some bites can be all right,
and then some bites are like, "Whoa."
[laughter]
- Ooh, spicy.
Well played, well played. - That's so true.
- Okay, so just keep an eye on your bread because
you're looking for it to fry.
If you could see there's, like, some bubbling--
- There should be some bubbles around the sides of the edges.
- Oh, yeah.
- I like that you're not afraid to, like,
put your hand on it because a lot of people
are so scared of food.
- She's fearless.
- I already have like two burns and two cuts from the show.
- Nice. Battle wounds.
- Oh, it's getting brown. - Bam.
Oh, that looks perfect. Nice, yeah.
- It's beautiful. - Now bring that over.
- Yeah, bring that hot side over there, nice.
- Okay, you need to grab one piece of garlic
from your fridge.
- I got garlic.
- You wanna take the garlic and rub.
And the garlic will actually go onto the bread.
- She's so happy, you guys. Just glowing.
- You're killing it. You're doing a great job.
- Because there's two of you guys,
let's cut the bread in half. - Good idea.
- Whenever you make tomato bruschetta,
you wanna precut the bread.
Now we're gonna take the tomatoes with a spoon.
Douse the top.
You made the bread crispy,
so the liquid will kind of soak into the bread, bam.
- Nice, that looks great.
Yeah, let it fall off the edge.
It's okay, it looks nice. - It's rustic.
You're a rustic home chef. Now take your basil.
I like to just kind of rip it. Make it look pretty, right?
This is your garnish, is the basil.
It's also some flavor and some aromatics.
So now that you're gonna put up an Instagram post
and tag Vinny and me that we taught you
- Yep. - Make it look really pretty
because we don't wanna be embarrassed.
- [laughs] No pressure, Sel.
- And I like to do a little drizzle of the olive oil on it.
- Nice drizz. - Yeah, oh, yeah, dope.
Beautiful. - Perfect.
- Remember that flake salt that you used?
- Remember the first salt that you had out?
- Yeah?
- Get that one again. - And just a pinch of it.
- We don't wanna over-season the tomatoes.
And then optional, but at Jon and Vinny's,
we do a little crack of black pepper on top like that.
And there you go.
You got tomato bruschetta ready to eat.
[ding] - Did the timer go off?
- Yes. - Yeah.
- All right, let's take the chicken out.
- Whoo! - I'll get you, bud.
[classical music]
Man
- Now, remember, it's super hot.
- Oh, my God. It's beautiful.
- It's gorgeous. - Looks amazing.
- So right now, it's super hot.
- The rule of thumb is to let your meat rest
about half of the time that you cooked it for.
So we cooked that for 50 minutes.
We gotta let it rest about 25. - Got it.
- Let's go eat the tomato bruschetta.
- Okay. - Here we go.
Don't worry about it falling off the edge a little bit.
Yeah, it's perfect.
- Oh, my gosh. - It's insane.
Mmm. - Wow.
- Babe, we're chefs.
- Okay. - Jon and Vinny's chefs.
- [chuckles]
- Here's another question for you.
Do you care about people's reviews and what they write?
- Well, I guess I'll just speak on comments in general.
Um, uh, no.
It does not help me in any way.
I think the things that I do read that are helpful for me
are when it comes to my charity work.
The part that frustrates me is when people think of me,
do they just think of me as a tabloid story?
Do they just think of me as,
"Oh, that girl who was with that person," and that's it?
And then I was like,
"I would be devastated if people think that,"
because I've worked so hard to not be that,
but to be, you know--
sorry, I'm getting emotional. [chuckles]
- The charity aspect, like, we really feel like
that's the best work we all can do with our voices.
I think knowing that you come from that place
made it so easy for us to do this.
- And that you should be proud of, you know what I mean?
- Thank you, thank you so much. I really appreciate your words.
- No, thanks for bringing us on; we're psyched for it.
- Yeah, okay, so I think we're ready
to get into the next wave of the food.
So you already have a perfectly,
beautifully-cooked chicken right behind you.
Now we wanna go get it.
We wanna be careful because the pan might still be hot.
- Yeah.
- Just kind of gently pull it off the parchment paper board
like this, and put it right there.
- Ah! - Oh, my God, oh, my God.
- Okay, okay, sorry. - It's all right, you're good.
Do I put it on the board or the cooking--
- Put the chicken on the board, but leave the paper on the pan.
- Here--so I need to move this thing.
- Yes. - The pan, okay.
- Yeah, but leave the paper there on the pan.
- Leave the paper on the pan. - Okay.
- We just want just the chicken on--
yeah, there you go, beautiful. - Slide it, nice.
- And we're gonna basically start.
We're removing the leg and the thighs.
You're just looking to cut the skin.
In between the end of the breasts, lightly cut the skin.
Yeah, right there. - Yup.
- Yup, now do the other one.
Okay, now you're gonna take your thumbs
and tuck your thumbs into those slits
and slowly pull the legs off.
It should be super gentle. Yeah.
- Selena, you're a pro. - Thanks.
- That's it. [laughter]
Now we're gonna remove what's called the breast.
In the breast, it's similar to your body, right?
You have two breasts. [chuckles]
That's not really appropriate, but
[laughter] - It's true, though.
- The middle part right here, cut down gently.
Just go--use the whole blade. It's not a murder.
- Yeah, don't-- - It's not a murder, yup.
Slice straight down. You'll feel the bone.
And use the bone as you're guiding.
Here's what it should look like after.
Yeah, beautiful. both: Amazing.
- Now put that on the plate. - Wow, it's beautiful!
- If you flip it over, there's a spot called the oyster,
which you can't really cut when you get a knife.
And you can see it's right here,
and they consider this the juiciest part of the chicken.
- I can't. I can't.
- It's dark meat. It's the thigh, I promise you.
- [laughs] - I love the dark meat.
I just got really nauseous. - It's the best part, Selena.
Don't worry. It's right there.
Just put your finger in there and pop it out.
You'll feel it. - I--I can't, you guys.
- Oh, she can't do it. Don't make her throw up.
- There it is, there it is! Yeah, that's it right there.
It's the best part. Delicious.
Yeah.
- Oh, it's so good. - Oh, it's incredible.
- So I'm gonna put the sauce on top?
- Whatever you want.
More, more, more, more.
[sighs] - Yeah.
- Oh, it's amazing. - Nice.
Let's grab the yams. Grab those sesame seeds.
- Okay, I love sesame seeds.
- Awesome, let's unwrap the yams.
Okay, and you could kind of feel them.
They should be kind of, like, a little squishy.
- Yup. - Okay.
So what I like to do is just kind of cut them in half.
Let's do the incision together. Right?
Incision. There you go.
Okay, now,
bottom tip and the top tip, right?
And I'm gonna kind of squeeze them
like I'm squeezing, like, cheeks.
There you go, perfect. - Yeah.
- And I'm gonna take just a little knob of butter
in each one.
- Yeah, that's beautiful. - Perfect.
And just a little pinch of flake salt in each one.
And then just a little shake of sesame seeds.
- Wow. - Like that?
- Yeah, there you go. - That's it.
You're a natural.
- And we ate the bruschetta already.
[chuckles] - Yeah.
- Okay, we can eat.
Oh, my gosh.
- The yam? - Yes, taste the yam.
- The chicken is unbelievable. Mmm.
- This has been fun. - Yeah.
- No, this has honestly been amazing, but before we go,
I do want, um-- I want the viewers to know
what charity we are going to be donating to,
so can you tell us a little bit about it?
- We're gonna do the NAACP
in light of what's happening in the world.
It's unfortunate that this country has
lived under this shadow for so long,
and I think we have to keep pushing it forward.
The pigment of our skin doesn't make us
better or worse than anyone else, so
- You are amazing people, and we are honored
to be donating 10 grand to that,
and we believe in the same message.
- Thank you.
- Thank you so much, you guys. I really appreciate it.
Be safe. Tell your family I said hi.
- Thank you. - Thank you, bye.
I hope you'll join me in supporting the NAACP.
Please go to NAACP.org for more info.
I give myself a five for this one.
- [chuckles]