Selena + Chef (2020) s01e07 Episode Script

1
- Hey, guys, it's Selena.
People who know me know that I love to cook
Cameras ♪
Except I have no idea what to do
or how to do it.
Selena and Angelo, take one.
[doorbell rings] Groceries.
So I've asked some of the best chefs
to school me.
They're at home, I'm at home,
and we're gonna make a meal together, apart.
One, two, three. Can you hear me?
- Okay. Let's do it.
Oh, I'm tryin', I'm tryin', I'm tryin' ♪
I'm tryin', I'm try ♪
Oh, tryin', I'm tryin', I'm tryin' ♪
My feelings on fire ♪
- Chef Angelo Sosa, check one.
- Hi, Angelo. - Hey, Selena, how are you?
- Thank you so much for letting me
into your kitchen,
and I can't wait to learn whatever we're about to learn.
- I'm excited
and truly blessed, so thank you
for inviting me into your home.
- Today, I'm joined by Angelo Sosa.
He's a chef and author and has helped start
acclaimed restaurants in New York and San Diego.
What are we making?
- I love guacamole,
so we're gonna do Guac 101.
- Ooh, I love that.
- And I love a great fried rice,
so we're gonna do Wok 101.
How does that sound to you?
- So good. Oh, my gosh.
- Let's get all the ingredients for the guacamole.
So avocados--ooh.
- Oh, yeah. - Wow.
- I don't play around. - Red onions, tomatoes--
and how do you like spice? Like, do you love spice?
- Oh, yeah.
- Let's get some serrano chiles.
- Okay, okay.
- Get some limes. Do you have any yuzu juice?
- Got it.
- Next, cilantro. - [mimics accent] Cilantro.
- And then two bowls, too,
to put the guacamole in. - Two?
- Yeah, 'cause we're gonna make two guacamoles.
I won't tell you what the other one is for yet.
- Okay. - Maybe you've heard of,
like, "sweet, sour, salty" before?
- Yep.
- We're gonna call that the holy trinity.
- Father, the Son, and the Holy Spirit.
- [laughs] And a little salt behind us.
- Yeah. - What I believe
is that any ingredients work together.
Example would be curry, caviar, and white chocolate.
It sounds crazy.
It sounds obscure, but it's magical.
- Together? - Yes.
It's all about balancing. - Okay.
- You ready? - Yeah.
- Peel your red onion, please.
How are the knife skills?
[quirky orchestral music]
- Okay, now we're gonna split the leek in half.
Don't stretch your fingers out.
♪
- Pfft, all right, I'm messing this--
- Tuck your fingers underneath.
- It's so unnatural. - Watch your fingers.
- Trying. - Oh.
Watch your finger, hold on.
- Whoa. - Oh.
- Whoa. - Oh.
- Use the whole blade. It's not a murder.
- Don't--don't--yeah, don't-- - It's not a murder.
- You were like, whoosh,
whoosh.
- Curl your fingers. - Ah, I'm sorry.
Sorry. Sorry.
Sorry.
- I hate when you hold the knife.
- You scared me.
♪
- So I'm not really the best.
- You have your fingers curled up.
- Okay.
- Like crouching tiger, right?
- My papa is staring at me like a creep.
I'm sorry. What are you doing?
- This is my Papa. - Hello.
- How are you doing? - I'm incredible.
- He likes to give me a hard time,
so I'm sure that's why he came to visit.
- Teach her how to use her fingers
without cutting 'em off.
- Yep. - [laughs]
- Do you like to cook? - No, I just eat.
- [laughs] - Perfect.
So we're gonna cut the ends,
and just take off that first layer of skin.
- Want to see how you do this. - Hi, Nana.
- Hi. - Wow, are you having a party?
- This is my Nana. - Hi.
- Hi, Nana. - Nice to meet you.
- Well, my girlfriend Devon is with me.
- Hi, Devon. - This is Selena.
- Hi, Selena. So nice to meet you.
- So nice to meet you.
- I'm a big fan.
- Aw, thank you. - Yeah.
- That's so-- that's always nice to hear.
- She sings in the shower, all your songs.
- Yes. - Awesome.
- Well, you guys have fun. You're in good hands.
- Thank you.
- So now we're gonna just cut the onion in half,
and watch your fingers, please. - Yep.
- And then just cut about the size
of your pinky's width slices.
[electronic music]
Music is, you know, obviously creative,
and I think just being a chef is so creative.
- Yeah. - What's your inspiration?
What gets you connected?
- One of the greatest parts of being able
to sing and to write music is that I get to be vulnerable.
The only thing I can write about, usually,
is, like, power and love.
- For me, cooking with love is just the most beautiful thing,
and recipes are guidelines, but allow our heart
to just navigate us through, like, what we fancy,
what we love, and what we like. - I love that.
You make it sound so sweet. - [laughs]
Okay, we're done for today. Great job.
- [laughs]
- So if you could just stack 'em like I did.
- Okay. - Take your knife,
curl your fingers,
and I want you to rock the knife.
Imagine just this picture of a rocking chair.
Just rock it back and forth. There you go.
Watch your fingers, please.
So now put them into a bowl. - Okay.
- And then let's jump over to tomatoes.
Let's just take the tomato
and then cut it into large cubes.
Put that right into the bowl that you put your onions into
when you're done. - Okay.
- Take the serrano chiles.
Cut it, lengthwise, right in half.
Take out the seeds, lay your knife flat,
and just glide through it, okay?
- Okay.
- Watch your finger-- now shift your fingers
over the other way. Now glide it through.
There you go. - Whew.
- Whew.
- Okay, she's doing amazing.
- Okay, see, nobody thinks you're funny.
- And now we're literally just gonna rock 'em out, okay?
[upbeat music]
♪
[music stops]
- So let's get the serrano chile
in with the onion and the tomato.
- Okay.
- So next we're going to take the avocado.
Just turn the avocado
so the knife could go all around, okay?
Take the belly out and then throw that in the garbage.
And then I think
♪
- It's really on there.
- Let's take one more avocado and do the exact same thing.
- [chuckles] - God.
- The pit won't come off? - Give me another knife.
- Ooh.
- Got it. - [laughs]
Scoop two into the one with the tomatoes and onions,
and then we're gonna scoop two into an empty bowl.
[dog barking]
- Hey, Snoop!
♪
It's a camera.
- Does he want guacamole?
- I think he wants everything. - [laughs]
- Sorry about that. - You're good.
- We're big dog lovers. - So am I.
Next, what we're gonna do,
with the one that was in the empty bowl,
we're gonna just take the back of our spoon
and we're gonna mash it into a paste.
And then the red onion, tomato, and the other half
of the avocado is gonna be really chunky, okay?
- Oh, okay, I see what you're doing here.
- Yeah, just for a little texture.
Combine the two, okay? - Okay.
Ooh.
- Take a lime.
Yeah, we're gonna massage it so that it--
we get more juice, okay?
We can do, like, a shiatsu if you want.
Like, you're like this. - [laughs]
- Or you can just do, like, a Swedish.
And I'm gonna do a cranial massage
on mine as well. - Oh, my gosh.
- Let's cut them in half.
- Okay. - Squeeze one lime in first.
And then we're gonna add 1/2 a teaspoon of salt.
So let's mix that up,
and then let's just taste that and see where we're at.
Mmm.
I think right now,
we're just looking at acid and salt.
- It's pretty great.
I'm gonna use a little more lime.
- So let's add the yuzu
instead of another lime.
- Okay.
- I'm just gonna drizzle it.
- How much? Just a little?
- Little bit more.
One more dab and then we're good.
Perfect.
- Now what is that gonna add to it?
- It's an amazing Japanese citrus.
It just adds floral qualities,
and that's what's so unique about the yuzu.
- Okay. - Take cilantro--
a 1/4 of a bunch,
and I want you to rock the knife, okay?
♪
Oh, wow, you rolled the herbs. That's awesome.
- You're getting better. - [chuckles]
- Let's mix that up. - Yep.
- I want you to plate one in a separate bowl,
and then the other half,
we're gonna do something that I'll share with you
in a second, okay?
- All right. - Cheers.
- Cheers. - Salud.
- Mmm. - Yeah.
- It's so good. - It's great.
♪
- This is the best. - Right?
But did you see how easy it was?
- Mm-hmm.
- This is actually the best I've ever had.
- Yes, yes. - You're making me blush.
I don't know if that's the cameras,
but you're making me blush. - No, it's really good.
- It's good. It's good.
- So, Chef, this is what we're gonna do.
You understand a little bit about the trinity, right?
- Yes. - I'm gonna give you a trinity,
and then you're gonna find those ingredients
and put this on top of the guacamole.
- Okay.
- I'm gonna say sweet, salty, sour.
- I do have pineapple. - That's sweet, right?
- Yeah, the salt of--
- Remember certain things are salty.
I have one in my hand.
Queso. - Cheese.
- Sí - Fresco.
- Yes.
- Now I'm kind of getting it.
Okay, so we have
sweet, salty, and
- I don't know. - Sour?
- No. - [laughs]
- If you don't have a sour,
things like cucumber would be magical
because you can also use that as a chip.
- Yeah. - Okay, awesome.
- I love pineapple and salsa,
like, for fish and stuff. - Oh. Yep.
So I'm gonna take my cucumber and almost cut it
on, like, a long bias so we can essentially
just eat them like chips, okay?
- Okay.
- I want you to just have fun with this.
- Ooh.
- That looks great.
- Yeah? - That looks great.
High fives, high fives.
- High fives.
- Let's taste it, right?
♪
- The pineapple, right? - Yeah.
- That's so good. - Oh, my God.
- Forget about it. - This is so cool.
I just learned how to make, like, two different versions.
- I know it's gonna sound a little weird.
Do you have white chocolate in the bag that I sent you?
- Yeah. - [laughs]
- Why? - Just trust me.
- This is wild.
I have never quite seen something like this.
- We're gonna take white chocolate
and grate it over the guacamole.
- What? - Yeah.
Not only is white chocolate sweet,
but it's, like, unctuous and fatty
so it's gonna compliment the avocado,
and it's gonna be magical.
I'll tell you when.
Keep going. Keep going.
Okay, now let's taste it.
- [gags]
I don't know about this. - Come on.
Come on.
♪
- Mmm. - Oh.
- That's not my vibe. - Okay, I gotta go.
- That's Papa's vibe. He said he wants more.
At least I have some white chocolate for later
is what I'm talking about.
- Awesome. Let's clean up.
And then we're gonna get ready for Wok 101.
Is that cool? - Great.
Where are you going? - I'm gonna eat.
- Okay, well. - [laughs]
- Lost Papa.
Saw us getting older ♪
Burning toast in the toaster ♪
My ambitions were too high ♪
♪
Waiting up for you upstairs ♪
Why you act like I'm not there? ♪
- Ah, we'll be back.
- Oh, thanks, guys. Love you too.
- Love you more. - All righty.
- All right, you ready? - Yes, we are.
- Fried rice, but this is gonna be,
because we're both Latinos-- Latina, Latino--
we're gonna make a Baja-style fried rice.
- Delicious. - How many times
do you get Chinese take out or Chinese delivery,
and you just have excess rice?
- Like, almost three to four times a week.
- Do not throw that rice out.
This is the recipe for that rice, okay?
- Yeah. - Let's stretch first.
Stretch, stretch.
Str [laughs]
Namaste. Let's go.
So now we're gonna get all of our mise en place.
Do you know what that word is? - Nope.
- Mise en place is a French term,
and it means to, like, put into place.
- [exaggerates accent] Mise en place.
- [laughs]
And you gotta give it a little shrug there too, okay?
Let's just get all of our mise en place together.
Let's get the rice. Let's get the egg.
- How many eggs? - Let's get one egg.
Let's get some shrimp, corn,
and let's get some bacon. - Yum.
- Let's get some garlic, ginger, carrots, and celery.
Arbol chiles. - Yep.
- And then you're gonna need some sesame oil,
oyster sauce, and grape-seed oil,
and that's all in the bag that I sent you.
- Yep.
- Oh, one last thing. Red onion.
- Perfect. - Okay, great.
Do you have any bowls that we could put
some of our mise en place into? - Yes.
- So however many ingredients,
you're gonna need just as many bowls,
so that's ten bowls.
- We're running out of space.
- Selena, do you have a wok?
- A wok--wok, wok, wok. - Amazing.
Two more things:
a ladle
and some sort of contraption like so.
- Is that a strainer? - Yes. Perfect.
Put that next to your wok, please.
And then wok this way. - [laughs]
- I apologize for that. - That's amazing.
- Let's start with the corn. - Okay.
- So what I want you to do--
with your knife, cut a straight base
of the corn so it stands up straight.
Put the corn in the bowl, curl your fingers,
and then just cut down the corn to the bottom
so the corn kernels fall into the bowl.
You're a little bit too close.
- Pfft.
- And then transfer that into a smaller bowl.
And why we do it this way is 'cause we don't want corn
all on the floor, and then Snoop Dog's gonna eat that.
- Yep. [dog barks]
- I know that sounds a little corny.
Now we're gonna cut the onion the same way
we cut it before, okay? - Okay.
- But I want you to teach me now how to cut the onion.
- Okay, so you're gonna cut off each end.
Now you're gonna peel the first layer off.
- Okay, first layer is off.
- Um, okay, mine isn't. Give me one second.
- You're supposed to be teaching him,
and he's already through. - [laughs]
- Okay, now we are going to cut it in the middle.
- Great.
- And then you're gonna
- [chuckles]
- Maybe flip this around and go from north to south?
- Other way-- flip it the other way.
- I meant that way, and then curl your fingers
and do a rocking-chair motion.
- Where might that rocking chair be?
- Outside, at a porch.
[laughter]
- Let's cut those into a large dice.
So what I want you to do is put that into one of the bowls.
Okay, great. Let's take two carrots.
Cut them in half. - Okay.
- And we're gonna just rock that knife.
Then you can add those carrots in the same bowl
as the corn, okay? - Okay.
- Next we're gonna take the celery.
Now what you're gonna do instead of rocking the knife--
you're just gonna go down-- a straight cut.
♪
- Nana, do you see that? You see how good she's doing?
- Yeah, she's doing great. - Don't jinx it, guys.
- Awesome. Put that in with the corn.
Next, let's do the garlic-- eight cloves--
and just smash it with the back of your knife like so.
Right on top of the garlic, add ten grains of salt.
Then I want you to take your knife flat,
like, right over the garlic, and we're gonna mash it.
We're almost gonna make, like, a paste.
So what the salt does
is it breaks up the fibers of the garlic
for it to be finer.
- Oh, cool.
- Next we're gonna move on to the ginger.
Hold it like you're holding, like
- Corn.
- Like the corn. Thank you.
You're gonna just basically scrape the skin
of the ginger.
♪
- Forget this. Let me be creative.
Sorry, that was just a much easier way for me.
- That's okay. - Okay, so this is enough?
- Yeah, perfect, and we're gonna just chop it
as fine as you can, okay? - Okay.
- Isn't it amazing how much work goes into cooking?
- Yeah, that's also what I've been learning.
- [laughs]
- Growing up with grandmothers that cook,
I've always appreciated what they do
because it's a selfless act, you know?
- There's seven kids in my family.
- Oh, wow. - So, you know,
my parents had, like, a brigade of chefs.
So we would all do this together.
- Oh, that's so nice.
- Next, we're gonna take the shrimp,
and we're gonna peel it.
So you're good with peeling? - Yes, sir.
- Good.
[laughter]
- So after they're peeled,
I basically just cut them into large chunks, okay?
- Okay. - Put that in a bowl.
And then let's just take our bacon--
- And how many pieces?
- Papa, three slices or two slices?
- Three. - Okay, there you go.
And then I want you to just cut it
a little bit smaller than the shrimp, okay?
- Okay.
- And I think we're almost there.
Let's get an empty bowl.
I wanna teach you how to crack an egg
with one hand. - Okay.
- So question: Do you play sports?
- Uh, no.
- Do you ever throw a softball or a baseball?
- No. - [laughs]
Okay, what I want you to get is an egg.
Have the wider part up top.
So your thumb is on the bottom, and then your two fingers
are on the top, and then you're gonna go to the side,
crack, and then release with your thumb.
♪
- I don't know if I should be sitting here.
- I didn't get any shells. - Let's do it one more time.
That looks good. Again, thumb is on the bottom.
We're gonna go against the side of the bowl.
Crack it--one crack.
Get your thumb in that crack and, like, flip the lid off.
Flip the lid. There you go.
- Oh, she did good. - There you go.
[applause] - Yay.
- High five.
Okay, do you have space
near your wok? - Sure.
- So I want you to bring over your mise en place.
Put that next to your wok, please.
And you tell me when you're ready,
'cause there's no turning back.
- One more second. All righty, I'm ready.
- Turn your wok on high heat now.
Add your grape-seed oil into the wok--
about a tablespoon. - Okay.
- And then you're gonna put one egg in there.
♪
Add a little bit more oil.
♪
Now scramble the egg.
The whole key here is adding the egg first.
It actually creates a coat on your pan,
so hopefully nothing else sticks.
Okay? - Okay.
- Add your ginger, garlic, onion.
Now use the back of the ladle
and press it against the ingredients.
Now take two árbol chiles. - Okay.
- Break 'em up with your hand into the mixture.
- Okay. - Add the bacon.
- What? Add the what?
- Bacon, bacon.
♪
- Mix it up.
Go ahead and add the shrimp in.
- [exhales loudly] - [laughs]
You're gonna need a nap after.
- Yeah, seriously.
- You're doing great.
Next, add 1/4 of a teaspoon of salt
over the shrimp like it's snowing.
Take your rice and put it over the shrimp.
- Okay.
- Use the back of the ladle,
and you're pressing down the rice to break it up.
Take your oyster sauce,
equivalent to about 2 tablespoons, okay?
Next take your vegetables and put that on top.
And then now we're gonna mix it together.
Use the back and press it down
so that it's as flat as possible on all sides.
Okay, I think we're good. - Ooh!
- I want you to cut the heat
and add 1 teaspoon of sesame oil
or just drizzle it over. [laughs]
- Got it. - So this is really important.
Whenever adding sesame oil,
always shut the heat off, okay?
- Okay. How come?
- Because if you cook it earlier,
it becomes very, like, plastic, so you really wanna capture--
encapsulate that nuttiness of the sesame.
Now we're gonna plate this, and then we can eat it, okay?
- Okay. - Wasn't that easy?
- Well, it was scary, but it was easy.
- Yeah, but I think next time, you're just gonna
fly through it, you know?
- Okay, I have a question.
Could I add, like, something to make it pretty?
- Yeah. What are you thinking? - I don't know.
Like, maybe some sesame seeds. - Love it. Do it.
- Perfect. Okay. - All right, let's eat this.
- Almost. Sorry. - You're good.
That looks so beautiful.
- Come on, guys, let's try it. Cheers.
- Cheers.
- Mmm.
- Oh, yeah. It's incredible. - Oh, my God. So good.
- I think we put the right amount of chile too.
- It's, like, dancing in your mouth.
- It's so delicious.
It's, like, my favorite things in one.
- It's, like, comfort food for some strange reason, right?
[dog yapping] - Yes.
Snoop, it's just a computer screen!
It's literally just a screen. You see?
- Nana and Papa, do you approve?
- It's good. - It's great.
- Do you think it needs anything?
- Mm-mm, no, it's great. - No, nothing at all.
- That's a big deal, getting that from Papa.
- [laughs]
- All right, one to five, how good is this?
- Five. - Five.
- That just made my day. [laughs]
- Well, I wanna say thank you so much
for teaching us how to make
what is now one of my favorite dishes.
Before we go, I would love for you to tell people
a little bit about the charity you chose.
- Feeding San Diego.
It's a subsidiary of Feeding America.
In specifically San Diego County,
one out of eight adults
and one out of six children suffer from hunger.
And for every dollar, they feed four people.
- That's really, really beautiful.
I know that we are very honored to donate $10,000
to your charity. - Thank you so much.
If you think about it, $10,000, that's 40,000 meals.
40,000 lives. - Wow.
- So thank you so much. - That's so great.
- Thank you. - Oh, that makes me so happy.
I just wanna say thank you so much
for letting us in your kitchen
and teaching us how to make something
that was unbelievable,
and I think it's gonna be a classic in my house.
- That was the whole goal today--
to plant that seed and share it with the people around you,
your loved ones, and friends and family,
so thank you for allowing us into your home.
- Thank you so much, you guys. Bye.
- Take care. Bye Papa, bye Nana.
- Bye. - Bye-bye.
- Thank you.
- How'd you get all the shrimp?
[dog yapping]
- Snoop!