The Chef Show (2019) s01e16 Episode Script

[upbeat salsa music playing]
[tires screeching]
[slot machines beeping]
Thirty-seven years
we've been business partners.
-Wow.
-Yeah.
-'81, we opened.
-And you still get along, huh?
We do. A lot of therapy.
-That's amazing.
-Yeah. Yeah. Therapy.
[Mary Sue laughing]
Years of that.
And you still like cooking together?
-Yeah.
-We love cooking.
-That's what really--
-That's our favorite.
Do you get to cook a lot,
or is it hard 'cause--
-Not as much as we'd like.
-[Jon] Not as much, right?
-Yeah.
-Too many meetings.
But if I don't cook every day,
I just am not happy.
I gotta touch food.
I gotta do something.
Even if it's just I go home and make,
-you know, soup.
-Or eat.
Or-- Well, yeah. Everybody eats.
-Yeah.
-Yeah.
Well, I'm looking forward
to you putting Roy to work.
-Yeah, of course.
-Roy's usually putting me to work.
-Yeah.
-Okay.
-So we're doing two different ceviches.
-Yep.
-Okay.
-We're gonna start with a Peruvian ceviche
that's made with Peruvian chiles.
-Have you ever seen these, aji amarillo?
span style="style2"-Yes.
[Susan] Roy, you're going to
dice onions for us.
[Roy] Okay. For sure.
-Is that okay?
-Yes.
You want to fillet a fish?
-I'd love to learn.
-Okay, good.
[Jon] What kind of fish is that?
[Mary Sue] Cobia.
But it's on the green list
so it's very sustainable.
[Jon] Oh, that's good.
-[Mary Sue] It's a beauty, isn't it?
-[Jon] It's gorgeous.
-You feel how nice and firm?
-Yes.
-[Susan] So they took the head off, but
-[Jon] Uh-huh.
-But--
-But in nature, they have a head.
[all laughing]
[salsa music playing]
[Susan] So we're gonna make
a Peruvian ceviche, right?
[Jon] Great.
[Susan] So the way we do it is,
go under here, and you're going to go
right to the spine.
And you know, you never want to go
towards your hand, right?
[Jon] Yes, that I know.
[Susan]
So then you take the tip of the knife
and just follow it all the way down,
and not too far in 'cause you don't want
to take too much of the meat.
-I'm not really close enough, huh?
-No, no, you're good.
You'll see 'cause, see, the spine's here.
-I just slide the tip.
-[Jon] Yes.
I don't want to go too deep in,
because then
-I can't see what I'm doing.
-Or feel.
[Mary Sue] This is a tougher fish
than most.
[Susan] Tougher fish. Yes.
[Jon] I'm hitting some ribs.
[Susan] So here's another way,
just so you see, Jon.
[Jon] Yes.
-[Susan] Try to just, like, slide it.
-[Jon] I see.
This is starting to look promising.
-Yeah!
-Yeah, exactly!
-Look. Perfect.
-[Mary Sue] That's perfect.
[Jon] See, Roy?
-Great job.
-[Susan] Look at how good that is.
-[Jon] I didn't make you look bad, Roy.
-[Roy] Great job.
[Mary Sue] And you didn't--
-You didn't leave much on the bone at all.
-Yeah, that's amazing.
Okay, don't cut those onions too big, Roy.
[Jon] Yeah, Roy. They're for ceviche.
-[Mary Sue] They're perfect.
-[Susan] Don't screw those up.
He calls that rustic.
[all laughing]
Okay, we're going to go down here,
and this belly we'll use for the stock.
If you really want to, you can take this
and then use this inner part for
you could use it for fish tacos.
But then I--
So each little part of the anatomy,
you have in mind
what you're gonna use it for?
[Susan] Exactly.
-Okay, here's how we skin it, right?
-[Jon] Uh-huh.
-[Susan] Knife flat on the thing
-[Jon] Yes.
and sort of just slide it through.
[Mary Sue] And then we could
salt that skin a little bit.
We could dehydrate it and fry it
or crisp it up.
-Make a wallet?
-Yeah.
-Well no, I'd eat it.
-[laughing]
You'd eat it? Okay.
[Susan] Keep that knife flat
so that you don't go through the skin.
-[Mary Sue] More at an angle.
-[Jon] More at an angle?
-Like, about ten degrees that way.
-[Jon] Okay. More down.
[Mary Sue]
'Cause the skin is actually pretty taut.
[Jon] Not bad.
-[Susan] Good job.
-[Jon] Thank you.
[Susan] Then you just, you know,
take these bones right out.
If there's a lot of blood,
trim some of that off.
[Jon] So you don't like the dark red?
-[Susan] Not for the ceviche.
-[Jon] Okay.
We'd use that for stock for sure.
-Uh-huh. No waste, yeah?
-No waste at all.
Then you're gonna dice it.
So we got the aji amarillo.
We're gonna do this, taking the seeds out.
The seeds have most of the heat.
[Roy] Did you need me
to chop any cilantro or--
[Mary Sue] Yeah, thank you.
Cilantro's one of those things
that we use a ton of.
[Jon] Do you find you have customers
-who taste soap?
-Yeah, hate it.
Yeah. It's so weird.
-[Jon] You know about that?
-[Roy] What's that?
Some people have the gene
where cilantro tastes like soap.
Oh, it tastes like soap, yeah.
I have family members
-that don't--
-Cilantro tastes like soap, I know.
It's tough, because it's like,
when I go to a Mexican restaurant
-or a Vietnamese restaurant with them
-[Mary Sue] Yeah.
there's always cilantro on the side.
I'm like, "Aah."
How'd you first start
cooking together, again? I--
We met in Chicago
at a restaurant which was incredible.
A fantastic restaurant at the time,
in the '70s.
It was the finest French restaurant,
and the Yugoslavian owner
was real old-school.
I applied for the job, and he was like,
"Well, you'd cause havoc in my kitchen.
You could never be in there.
The boys would go crazy."
-'Cause you'd be the only woman.
-Yeah.
-Yeah.
-Wow.
Finally he said, "Okay.
Come in tomorrow, $3.25 an hour."
-[Roy] Oh, wow.
-[chuckles] "You can peel garlic."
And then I think, like, six months later,
I went to get a job, and he thought,
"God, she works so great,
I'm gonna hire
another woman in the kitchen."
-For half the price of the boys.
-[Susan] Yeah.
We probably learned more in that kitchen
than any other kitchen we ever worked in.
We would do everything. Like,
we would save all the butter wrappers
and we'd use that to cover
the pastry cream and everything.
We'd clarify-- All the chicken fat,
we used to clarify
Uh-huh.
and we used that
for sauteing all that poultry.
Why would you use the butter wrappers?
Just to--
So you didn't use parchment paper.
-[Roy] Save money.
-Yeah, I mean, literally--
-Save costs.
-Yeah.
We used all the stems
from broccoli, cauliflower, everything.
We would make a mousse
for the scallop dish every day at lunch.
-A different vegetable mousse.
-So nothing went in the garbage.
-Wow.
-[Susan] Nothing.
That's awesome.
[Mary Sue] The other other ceviche
is gonna be made with Gulf shrimp
and mahi.
These are these Gulf shrimp
that I diced up,
and I'm putting them in the lime juice
ahead of the mahi.
-Just lime?
-Just lime.
And then for the Peruvian,
you're gonna do the same
with this lime juice
-and that cobia.
-Okay.
-This is the Peruvian? I see.
-[Mary Sue] Yes, exactly.
-[Jon] Mix it in there?
-[Mary Sue] Yeah, perfect.
-You'll see what's gonna start to happen.
-Starting to go opaque, yeah.
-You'll see how quickly it does, right?
-[Jon] Yes.
-[Jon] Chemical cooking.
-[Susan] Exactly.
So now we're going to take a microplane
and do the ginger.
Okay, this is your job now.
-Oh, thank you.
-Yeah.
-How much do you need, the whole thing?
-No, you know.
-Just enough?
-Just some.
[Roy] Is ginger standard, or is that--
-[Susan] For the Peruvian ceviche, yeah.
-Yeah.
-So look at how translucent that is now.
-[Jon] Oh, wow.
It's like, complete-- It turned opaque.
And that I'm just getting rid of, right?
That juice.
It's just got any of the impurities.
[Jon] Don't wanna put that
in the cocktail.
[Susan] I'm going to make you
taste this, here.
For the Peruvian ceviche,
this one's got aji amarillo.
It's a little bit spicy, but
Has a lot of perfume.
It's a pepper with a lot of perfume.
-We've tried to grow it here.
-Oh. [coughs]
Is it spicy?
-Here, we have some agua fresca.
-It's good.
I wanted to make sure you had some
-horchata
-It's good.
-hibiscus
-Which one do you recommend?
-Put all three in there.
-Yeah, yeah.
-That's good.
-This one's got chia seeds in it.
This is like really hot baby food.
[laughing]
[Susan] So on this Peruvian ceviche,
we're just gonna take that.
We'll put that ginger in,
a little bit more olive oil.
-Just mix it in there.
-[Roy] Nice.
[Susan] We've got the aji amarillo chiles,
onion, cilantro, cobia.
Oh, that looks great.
[Susan]
We'll take that, add that in there.
-First of all, the color's fabulous.
-It's beautiful.
I love it.
The Baja's gonna get
a little bit of salt and diced onion,
and jalapeño,
and tomato, olive oil.
-Shall we put them together?
-[Susan] All right.
[Roy] Ooh, that looks great.
-[Susan] Whenever we're juicing
-[Jon] Yes.
-we roll it.
-[Jon] He taught me that trick.
-And did he show you this trick?
-No.
That one I don't know yet.
If you don't have your juicer,
you've got this.
-Yes.
-Look at how great.
[Jon] Oh, wow.
Look at all you got out of there.
[Mary Sue] We get these seedless limes
that are full of juice.
-[Jon] Yes.
-And I've got over here egg yolks, lime,
jalapeños and cilantro.
I'm going to just start adding oil
and make an aioli.
-You know--
-Where does the aioli go?
-[Susan] In the Baja.
-[Jon] I see.
[Susan] I'll show you
how we plate the Peruvian.
So these are platanos machos.
We tried to peel these
until we watched Rick Bayless's show,
and it was like
-He leaves the skin on.
-You don't even have to peel them.
-Leaves it on? Really?
-So you don't have to peel them.
-We did it on the slicer.
-[Roy] Yeah, wow, that's awesome.
Yeah, I would just treat them like
doing a cantaloupe.
[Susan] Yeah, but you don't.
And we would do that,
and you so don't need to do it.
-So we've got this nice and thin.
-Yes.
And then all we're going to do is
throw them in the fryer
and they're going to get--
The skin comes off,
or you eat the skin?
No, you eat the skin.
-They get just like that.
-Wow.
-Look at that.
-That was fast.
So for years, for years
we were peeling them
-but the skin is completely delicious.
-Don't need to.
-[Mary Sue] Yummy.
-[Susan] So the way we put it on a plate
is just, we'll do like this.
And the skin even helps
to give them this great shape.
-I like them when they're really curly.
-[Roy] Oh, yeah.
So this is how we might, you know,
serve it in the restaurant,
just like that.
And then just add pickled onions.
-[Roy] Ah, for the color.
-[Susan] For the color.
-Here's what you end up with.
span style="style2"-[Mary Sue] span style="style2"Voilà!
-[Roy] Wow.
-[Susan] Amazing, right?
[Jon] Nice.
And then if you wanna feel like
Bobby or Emeril,
yeah, you could do this.
[Roy laughing] Yeah, yeah.
[Jon] So what's going on here?
[Mary Sue] Here's the Baja.
We just put this kind of flat
on the tostada.
So you get a lot of crunch
with every bite.
-And then a little bit more aioli.
-[Roy] Wow, these are beautiful.
-[Susan] Put some avocado on there.
-[Jon] A little avo.
[Mary Sue] Pepper. Olive oil.
Pinch of salt.
-[Roy] That's beautiful.
-[Jon] Beautiful.
-[Mary Sue] Ceviche duo.
-[Jon] So it's a duo.
-Here, you wanna taste it?
-[Roy] Yeah.
[Jon] Yeah.
Fantastic.
[Roy] Oh, so good.
[Mary Sue] Yeah, our food is very messy.
It's not really about the looks.
It's about the flavor.
And good food is juicy.
-[Roy] I could eat a thousand of these.
-[Susan] Yummy, right?
[Jon] That's fantastic. Delicious.
-[Susan] We're going to the grill.
-[Mary Sue] The grill.
Make a grilled corn salsa.
This is the Border Grill
that I've heard about.
-[Mary Sue] Right.
-[Susan] Exactly.
Poblanos.
-Jon, throw those on the fire there.
-[Jon] Okay.
[Susan] We're roasting poblanos
for our sweet potato tacos,
and then the corn is for
the corn relish that goes
-on our sweet potato tacos.
-[Jon] I see.
-[Susan] Get them on the hot part.
-[Jon] Where? Here?
-Where the flames--
-Where the fire is?
[Mary Sue] Yeah, right there.
[Jon] How do you keep your hand
from getting burned?
Is that hot for you?
-I can't even feel anything.
-This is hot for you?
You know how it is, you go to the airport
to get fingerprinted now,
and you can't even get your fingerprints,
right?
-Chefs don't have fingerprints.
-From burning your fingers?
[Susan] Yeah. It's incredible.
So there, we're getting a little bit
of that color. We want nice--
We want that nice, toasty color.
[Jon] I like these.
[Susan] These are the poblano peppers.
You can see they're darker,
they've got these shoulders,
so, different than sweet peppers, right?
-[Jon] That's the shoulder there?
-Yeah.
What's the difference with Ortega chili?
Just a different type of chili?
-Ortega uses either this or Hatch.
-Similar?
Ortega is like a brand, right?
-Oh, it is?
-Ortega, they do the canned green chiles.
-Yeah.
-They're basically doing poblanos.
It's not a chile. Sorry, Jon.
-Yeah. It's a poblano or an Anaheim, or
-Yeah.
What about Goya beans, is that not a
Yeah, Goya beans are yeah.
-That's not a species either, okay.
-Goya's another no.
[laughing]
[Jon] Are we good here?
[Mary Sue] I think so.
-Perfect.
-There you go.
-Perfect. Perfect.
-Yeah.
[Mary Sue] And then these,
we put in a plastic bag
and they steam a little bit,
and I can start cutting the corn
off the cob
-for the corn salsa.
-There you go.
And then in the meantime,
we can start grating the cheese.
Which cheese you want?
What cheeses are these?
[Mary Sue] We have panela, which is
sort of a fresh curd cheese.
This really salty one called cotija,
that just kind of crumbles like that.
And then we use a Mexican manchego.
[Jon] Sounds great.
Here, Roy, here's some sweet potato.
-[Roy] Medium dice?
-[Susan] Yeah.
[Roy] Okay.
So when I'm taking the corn
off the cob here
-Yeah.
-I like to
Don't cut it too close to the cob,
'cause then you can go
to the back side of your knife.
-You see how that pulls everything out?
-Yes.
Make a pipe now.
You could make a corncob pipe.
[laughing] Yeah.
[Susan] And so we're doing
the sweet potato,
and we're just going to dice 'em
-and throw them in the oven and roast 'em.
-I see.
And then they're going to look like this.
[Jon] You had it ready
in case I didn't do it good.
[Mary Sue laughing]
In case you didn't do it.
So we're making a vegetarian taco
because we're really into vegetables.
-Okay.
-We're really into plant-based food.
-Okay.
-And we wanna promote the heck out of it.
-Okay.
-So, you know,
it's sustainable for the planet
to eat more vegetables.
It's sustainable for your body.
We call it, uh--
We have an 80/20 thing on the menu,
where have 80% plant-based
in lots of dishes,
probably half our menu.
-[Jon] Really?
-Yeah.
And it's all about the future of food.
[Roy] Just want them
small-diced like this?
-[Susan] That's good.
-Okay.
[Jon] Can you tell that Roy
-comes from French training?
-I can see, yeah.
-Exactly.
-Brunoise, almost?
[Susan] Yes, I can. I mean, it's perfect.
It's not--
It's TV perfect, it's not perfect.
[Susan] Look at how easy these peel.
You want it really charred,
but you also don't want to, like, make
the flesh under there completely burnt.
So with the poblano, we do this,
taking the seeds out.
You're going to dice just like that.
[Mary Sue] Here's the corn relish.
We're going to put these roasted poblanos,
fresh red pepper,
red onion,
chopped cilantro, salt and pepper,
olive oil, red wine vinegar.
Let's give that a toss.
[Susan] And you wanna make sure
you're stirring it, Jon,
-so you get the olive oil and vinegar.
-[Jon] Yes, chef.
[Susan] We're gonna take the sweet potato,
olive oil,
-salt and pepper. Put it on a sheet pan.
-[Jon] Yes.
[Susan] Throw in the oven. Ten minutes.
How are they?
-That's delicious.
-Yeah.
I'm just gonna take the sweet potato,
a little bit of black bean,
and then I'm going to take
some of that poblano pepper, right?
So this is the filling for the taco.
Here, let's see what we think.
-[Jon] See if it's salty enough.
-[Susan] Wanna taste?
-Mmm.
-[Susan] I think more vinegar.
-[Mary Sue] No.
-Because-- I'll tell you why, though.
-Don't listen to her.
-[Roy] I'm with Susan.
-[Jon] More acid?
-[Mary Sue] Little more.
-[Roy] Little more.
-[Jon] I was with her.
-They call her the Acid Queen.
-Yeah.
Well, you know, high school.
-High school.
-Yeah.
[laughter]
[Susan] All right,
ready to make tortillas?
[Jon] Let's do it.
[Mary Sue] We use organic corn masa.
[Jon] Should I put it between?
[Susan] Just like that.
-[Jon] Not too hard?
-[Susan] Right.
[Jon] Look at that.
The thing that gets me about these is
how easy it is to make
and how much better they taste.
I know. It's pretty easy.
[Jon] I love it.
Uh-oh. I did bad.
Put that one in the fryer.
Look it, you can't really screw them up.
[Jon] I think we're learning that you can.
[all laughing]
[Mary Sue] Okay,
I'll just show you one thing.
When you do this,
try to just barely--
[Jon] Barely touch it 'cause
ah, there we go.
[Mary Sue] And instead of this,
you just kind of go like that. Try that.
Less like a Neanderthal.
[Susan] Come on, Jon.
[Mary Sue] You don't want it
to stick to your finger at all.
-[Roy] There you go.
-[all cheering]
[Jon] Thank you.
-We'll take that cheese mix, right?
-Yes.
In Tijuana, we were seeing them do it
right there.
-[Roy] Oh, like a tuile?
-[Susan] On there.
We'll just throw a tortilla
on top of that.
I like them better that way.
I'm gonna do more of those.
-So this is Tijuana style? Is this--?
-It is. Like, this--
-Upside-down is.
-[Jon] So it's like a quesadilla, kind of?
-An open quesadilla?
-Yeah.
But then they close them up.
-[Mary Sue] See how pretty that is?
-[Roy] Yeah.
-[Susan] Right?
-And then you put the stuff inside?
Yeah.
Then we put
some of this nice filling on top.
-[Roy] Like a pancake.
-[Mary Sue] Look at that.
[Jon] Oh, boy.
If someone was at home,
you could do it in a cast-iron pan.
-Yes.
-You could do it in a non-stick pan,
-so the cheese gets griddled like that.
-[Jon] Yes.
Because you can do it this way,
but it's not nearly as yummy.
[Mary Sue] It looks prettier, though.
We've been playing around with both ways.
-Can I try making one? Take this cheese?
-Yeah, yeah. For sure.
-Here.
-Take this cheese, right?
-Just make a little pile.
-[women] Uh-huh.
[Roy] Yeah, a little pile.
There, and this on top.
[Susan] The tortilla right on there.
-Jon, go ahead and get these on here.
-Gimme those, will ya?
-Plate these up?
-Yeah.
-[Roy] There you go.
-[Mary Sue] Look at that!
[Jon] He taught me that trick.
-Oh, wow.
-[Mary Sue] Look at that.
[Roy] That's a triple-decker.
[Susan] Then here's our
chipotle salsa, right? Going on top.
[Mary Sue] And then you're gonna put
some of this corn relish on top.
You have to have that vinegar,
-that kind of pop.
-[Jon] Yes.
So literally, you know, a hardcore
carnivore could eat a couple of these
and really not miss the carnitas.
Look at how great. I know.
Beautiful food.
-[Susan] We gonna eat 'em?
-[Jon] Bring them there?
[Susan] All right.
[Jon] Here we go.
-[Mary Sue] Ready to taste one?
-[Roy] Yeah.
Here, Roy, I'll pass one over to you.
You can do a taste test.
-You can tell us which you like better.
-[Roy] Okay.
Let's not forget Roy's double-decker.
-Yeah.
-Right.
-That's a triple-decker.
-This is his brunch special.
[Mary Sue] Right.
Yeah, imagine with a fried egg on top,
how delicious that would be.
-[Jon] Now you're talking Roy's language.
-[Roy] Yeah.
-[Roy] That's so good.
-Mm-hmm.
[Jon] Delicious.
By the way, this wins. The, uh
-[Mary Sue] I agree.
-[Susan] Yeah, doesn't it?
The one directly on the grill?
Yeah, because it's got that crunch to it.
[Jon] Roy, should I try your special,
the monster?
[Roy] Yeah, the monster stack.
Roy, I'm gonna need a forklift
for this one.
[laughter]
[Jon] I think we threw
the ratios off on this.
-Mmm.
-[Roy] So good.
You're right,
you don't even miss the meat at all.
In the '80s, vegetarian food was just
a bunch of steamed vegetables on a plate.
You know, nobody took any care
with making vegetables awesome.
-[Roy] So good.
-[Susan] Yummy, right?
-[Jon] It's a winner.
-[Susan] Yeah.
-[Susan] Should we make Yucatan pork?
-[Roy] Yeah.
[Jon] Sounds great.
We're moving away
from the plant-based to--
'Cause every once in a while,
you gotta have some delicious pork.
-[Jon] Is this the pork butt?
-[Mary Sue] Yep.
The same we used for the Cubano.
-Okay.
-Same kind.
[Mary Sue] It's flavored with the scent
of these toasted banana leaves.
[Jon] I see.
One of the reasons we toast it,
so it's more pliable, but really,
all the natural oil comes out,
so you get unbelievable flavor.
Like, when we make tamales
wrapped in banana leaf
-Yes.
-you taste it.
-It's just, like, incredible.
-Yeah.
Similar to how they do it in Hawaii, yeah?
-Yeah.
-They use taro leaves.
-They use taro?
-Taro and banana, but, yeah.
[Mary Sue] All right,
so first we're gonna toast these.
We're just gonna stick it
on top of the burner.
[Susan] It's so good.
[Mary Sue] Doesn't take long.
She's all right over there?
-[Susan] She knows--
-Not gonna blow herself up.
-Know how to get back over here?
-Don't start them on fire.
[Mary Sue] See, it's not really
about the looks, it's about the flavor.
-You can smell them, can't you?
-[Jon] Yes.
Jon, smell that.
-Right, the achiote?
-Yeah, wow. Yeah.
-All right.
-There's a lot of smells here on this one.
I know. This is achiote paste.
These are the seeds that you get
all over Mexico.
These are called annatto seeds.
They grind them with, like, cracked pepper
and vinegar and spices,
and it goes into a paste like this,
which is called achiote paste.
-The coloring's used in cheddar cheese.
-I see.
Sometimes in butter,
that makes it yellower.
If you get it all over your clothes,
you never get it out.
-Yeah.
-Here. Smell them.
-Yes, yes.
-Amazing, right?
Yeah, that's
So different from just using it raw.
[Roy] Nice.
So now you guys are gonna be
cutting the pork butt.
[Mary Sue] Well, we cut into
kinda big three-inch chunks.
-[Jon] Okay.
-[Mary Sue] You know?
[Susan] And we want to keep that fat on
'cause it's gonna cook slowly.
-[Jon] That big, or half again?
-[Mary Sue] You can do it half.
And in the meantime, we're making
a marinade with the achiote.
We're going to add some cumin in there,
dried thyme,
cinnamon,
garlic.
When we put the oregano in there,
we rub it between our hands,
-that releases the oil, too.
-[Roy] Yeah.
Orange juice and lime juice to puree it.
[whirring]
[Susan] We're just going to
mix it in there.
-[Jon] Oh, look how pretty.
-[Roy] Look at the color.
[Susan] Here, slice some
wedges of oranges, will you?
-Bartender style?
-[Susan] No, big wedges.
[Mary Sue] So we're gonna layer
the pork in here with the onions
and the oranges, and the tomatoes,
-and some poblanos.
-That looks great.
-Nice, right?
-[Mary Sue] Throw them in.
-[Jon] Throw them in?
-Yeah.
-[Susan] Yeah.
-Give me some tomatoes and onions, too.
[Jon] What was going on here?
We skipped this step.
-We just cut them in slices
-Yeah.
and put them on the plancha
till they get nice and black.
-Throw them in.
-Throw them in?
[Mary Sue] Yeah. It'll all break down.
We'll pull out the rinds
of the oranges later.
[Susan] Yep, cinnamon sticks on top.
-[Roy] Bay leaf as well?
-[Susan] Yep.
[Jon] This is like lasagna.
[Roy] Beautiful.
[Mary Sue]
We're gonna make it as airtight as we can.
Theoretically,
you could just use banana leaf
if you kept it tight enough,
or you always want to cover it?
Well, the banana leaves aren't
gonna be the same as foil,
'cause they're gonna let some
Some of the steam out?
steam out, and I like to keep
as much in as possible.
-I see.
-It just keeps it airtight. That's it.
-[Jon] Yes.
-So all that flavor from the banana leaves
stays in there, too.
Are all your dishes
a meeting of the minds?
Is there just a singular Mary Sue dish
and a singular Susan dish?
-I make all the decisions.
-You make all the decisions.
-I change them when she's not looking.
-You change them.
-[Roy] Okay.
-[all laughing]
That's the Border Grill secret, okay.
[Susan] So throw it in the oven.
Put it in,
and then it'll take like, maybe,
three, four hours.
-Is there one in there?
-[Mary Sue] There's one in there.
-[Jon] Want to pull the other one out?
-[Susan] Yeah.
[Jon] Look at that.
-[Roy] Wow.
-[Jon] Fast.
[Susan] Amazing, right?
-[Jon] They were prepared.
-[Roy] Yeah.
[Jon] Like Martha Stewart.
[Mary Sue] And then, in the meantime,
I'm cutting these plantains at an angle,
'cause that's how we learned to do it
in the '80s.
Every time I do this with young chefs,
they're like,
"Oh. She's really old."
[laughing]
[Susan] You want to supreme
a couple oranges for us?
[Jon] Sure. Cut the ends off first, yeah?
[Susan] Cut the ends off first
so there's a flat side to work with.
[Roy] And then you gotta go around
and peel it.
Try to do it in one smooth stroke.
-[Susan] Yeah.
-[Roy] There you go.
And this is called supreming,
whether you do it with any citrus.
Grapefruit, limes, lemons
[Jon] When I was practicing this
at home
-[Susan] Yeah.
-for school,
my kids liked it,
and then they started saying,
"Could you could you do that
with the orange again?"
[laughter]
And so it's like 45 minutes in the kitchen
instead of just handing them a
So now
[Susan]
So now you've got it all off like that.
[Jon] And now I'll cut around this?
-[Susan] Don't cut your hand.
-[Mary Sue] No.
Yeah, perfect.
-[Roy] There.
-[Susan] Perfect.
-Look at how good.
-[Roy] Yeah, he's great.
Yeah. We used to do this lemon cake.
It was a hazelnut cake, and we had to do
little lemon supremes all layered on it.
-They hated doing that dessert.
-Yeah.
-[Roy] There you go.
-[Susan] Yeah. Fabulous.
So we're going to sauté these plantains
with a little bit of butter,
and then add a few oranges with it.
[Susan] So let's do it.
-[Mary Sue] Yeah.
-[Roy] Let's do it.
[Susan] So get that good and hot.
Add the butter.
[Jon] Should I put them all in,
-or one after the other?
-[Mary Sue] Top layer.
[Jon] Top layer? Okay.
Bananas Foster?
[Susan] Exactly.
That's probably good.
-[Jon] Good?
-[Susan] Enough, yeah.
-[Jon] Cook this first before the
-[Susan] Yeah. Get a little bit of brown.
-[Jon] Should I flip it over?
-[Susan] Yeah, flip.
[Mary Sue] Oh, nice.
[Susan] Perfect, perfect.
And then we'll put the supreme.
-[Jon] All of it?
-[Susan] Yeah.
-[Jon] With the sauce? The juice?
-[Susan] Yeah. With the juice.
-Then we toss.
-[Roy] Yeah, a little toss, we're good.
-Yeah, perfect.
-There we go.
-[Jon] Good? Done?
-[Mary Sue] I think it's good.
[Susan] Are you ready for this?
We got a little rice and beans here.
-[Jon] Oh, boy.
-[Susan] Right?
-Fabulous. Look at that.
-[Roy] Look at that.
[Jon] Here we go. Oh, wow.
-[Susan] Amazing, right?
-[Jon] Smell that. Yeah.
Here, Roy, wanna put a little bit
of rice and beans?
-On the bottom?
-On each side. One on each side.
Big chunk of pork goes
in the center there, with that juice.
-Get some of those onions in.
-Yeah.
[Mary Sue] Tomato.
Plantains and oranges on top.
Pickled onion.
Fresh, hot tortillas.
[Susan] Guacamole.
-[Roy] Look at that.
-[Jon] That's very Roy.
That's like a--
That's like a-- a plate lunch.
[Susan] Yeah, this is like
if I had a party at home, I'd do this
and sort of pull it out like that.
[Jon] Yes, everybody
walks over to the stove.
[Susan] And put plantains, pickled onions,
guacamole,
and tortillas,
and everybody just makes it.
Thank you, Roy.
-Did you get plantain in there?
-Uh-huh.
I got in a little bit of everything.
-Good.
-[Susan] Did you give him any pork?
-Mm! Yeah. I taste that cinnamon.
-Is it hot?
It's delicious.
Mm!
-What do you think, Roy?
-So good.
[Susan] That sauce is really amazing.
Okay, I'm gonna make you taste this
from here.
-But isn't that great?
-Mm-hmm.
Oh, it's amazing. So many flavors.
Perfect.
It's gotta be one of the greatest
slow-cook dishes in human civilization.
[laughing]
[Roy] It really has to be.
[Mary Sue] I would have to
agree with that.
[theme music playing]
-[Roy] span style="style2"You ever watch their show?
-[Jon] span style="style2"No.
[Susan] span style="style2"We filmed, like, 450 shows.
-[Jon] span style="style2"You're kidding.
-[Susan]span style="style2" It was crazy.
[Mary Sue]span style="style2" The set was sort of the same,
span style="style2"then when Emeril would come,
they'd put a different background--
-[Roy] span style="style2"That was the original Emeril set?
-[Mary Sue] span style="style2"Yes.
[Roy]span style="style2" Oh, my God!
span style="style2"I'm geeking out
'cause Emeril's show's the one
that changed my life.
[Mary Sue]
span style="style2"What, were you in grade school?
[Susan] span style="style2"No, he wasn't even born yet.
-[Roy] span style="style2"I wasn't born.
-[Mary Sue laughs]