Girl Meets Farm (2018–…): Season 10, Episode 5 - Hawk-ey Party - full transcript

We're having
a Hawk-ey party on the farm.

This is my kind of pre-game,
featuring some fantastic

Mexican inspired dishes.

Holy hockey sticks.

This pork smells amazing,

like my meaty
Al Pastor Taco Salad,

with Spicy Salsa Verde Ranch,

sweet and smoky
Charred Corn 7-Layer Dip

with Lime Tortilla Chips
for dunking.

Mmm!

Cheese-Crusted
Fajita Veggie Quesadillas.



And for dessert, my deep fried
Strawberry Churros,

add some sparkle to the sport.

Let's drop this puck.

[upbeat music]

Oh, yum!

Yay!

[Molly]
Hey, this is me, Molly Yeh.

This is my husband, Nick.

This is our growing family.

And this is our home,
our farm on the North Dakota,

Minnesota border.

The place where I eat,
sleep and breathe food.

[instrumental music]

It's hockey season.



So we're having a few friends
over to watch the big game

and eat delicious food.

For dessert, I'm making
my sparkly Strawberry Churros,

which are sweet and crunchy
on the outside,

the little chewy in the inside,

and they've got
a pretty pink coating.

They are dangerously good.

Like more dangerous than
a knuckle puck to the face.

I'll start by making
a strawberry sugar.

And it begins with
freeze dried strawberries.

I'll combine them
with two thirds of a cup of

granulated sugar
and a vanilla bean.

[instrumental music]

I'll split it in half
right down the center,

and then I'll split it open
to reveal

all of those tasty little seeds

and then use my knife
to scrape them out.

And now I will blend this up.

Look at the dust coming out.

I can smell the strawberries,
okay.

I think we're good.
But look how pretty that is.

I'll add a quarter cup of
this to the saucepan

that I'm gonna be making
the doughnut dough in

and then I'm gonna reserve
the rest of it as the coating.

And to make the coating
sparkly and extra festive,

I'll add some
hot pink sanding sugar.

So in the middle of town is
the University of North Dakota

and they have
an incredible hockey team,

the Fighting Hawks.

Nick and I love going to games,

and it is a little known fact
that in addition to green,

pink is one of the UND colors.

So I'm leaning into it
with these churros,

and now I'll make my dough.

It's basically a choux pastry,
which is a cooked dough.

It sounds fancy,
but it's very easy to make.

I've got my vanilla bean pod
that I scraped into the sugar

and I'm gonna toss it in here

so that it can infuse the dough.

Add one cup of water.

Two tablespoons of butter

and two tablespoons
of coconut oil

for an extra boost of moisture.

Some kosher salt
and then I'll stir this around

and bring it to a boil.

So this is my version of

the traditional
Spanish and Mexican

Cinnamon Sugary Churros,
which I love so much.

I figured they'd be perfect
for game night

because we can show our team
spirit with the pink,

and they're so good.

Okay, this has come to a boil.

I'll fish out
my vanilla bean pod

and then I'll incorporate
one cup of all-purpose flour

and then let any residual
moisture cook off

and allow the flour to toast.

And this dough doesn't
actually have

a leavening agents like
baking powder

or baking soda or yeast

like you might find
in other doughnuts,

but it still gives you
that chewy bite,

which I love so much.

All right,
this is thick and pasty,

and I can no longer see
any dry bits of flour,

so I'll remove it from heat
and grab a big bowl.

I'll dump this in
and then give it a few stirs

so that it can release
some steam and cool slightly

between the butter and the
coconut and the strawberry,

my nose is happy right now.

This is good.
It's not too hot anymore.

I'm ready to crack in the egg.

I'll beat this in
until it's smooth.

Okay. The egg is incorporated.

I'm gonna scrape
into a piping bag.

All right, and ready to fry.

I've got a few inches
of neutral oil

heating up to 365 degrees here,

and I'll pipe my dough
directly in

and this is fitted
with a star tip

to give those
signature churro grooves.

I'll pipe in about three inches.

Snip it off and let it go
for a few minutes

until it's very deep brown.

And I love how quick
these are to make.

I didn't have to let any
dough rise or roll it out.

It just goes from bowl
to piping bag

to directly into the oil.

They're really bubbling.

That's how I know they're
expanding and getting puffy,

because they're releasing
that moisture.

Oh, and they're looking
amazing already.

Hello. Look at those ridges.

Okay, I'll gently
transfer them to a wire rack

so that any excess oil
can drip off.

He-he.

And then while
they're still warm,

I'll toss them in
the sparkly strawberry sugar

and get them totally coated.

I want to make sure that that
sugar goes into those grooves.

Oh, they're so pretty.

These look awesome.

This one's a good one.

It's so sparkly.

Okay, I'll just keep
frying up my Churros.

Oh, for sparkles this
is my kind of pre-game.

Mmm-hmm...

A crunchy shell with
the soft innards

is just doing it for me.

We're all gonna be winners
with these.

[Molly] Coming up, it's
getting steamy in the kitchen

with my simple flavor packed
pressure cooker Al Pastor.

Then I've got
seven layers of heaven

in irresistible dip form.

[instrumental music]

For an epic game night main,

I am making my
El Pastor Taco Salad

between the smoky crispy pork
Salsa Verde Ranch

and the deep fried
Tortilla Bowl that it's in.

I mean, who cares about sports?

Just give me the salad.

JK, sports are fine,

but you can't put ranch on them.

I'm starting by making a pressure
cooker version of El Pastor,

and then I'll finish it in a skillet
to replicate that crisp texture.

For my spice rub I've got half
a block of Achiote paste,

which is made of
Annatto seeds and spices.

It's a little sour and sweet
and earthy.

I'll drizzle in a couple of
tablespoons of olive oil,

some red wine vinegar
for acidity,

a little brown sugar
for sweetness,

salt and pepper.

This spice rub is gonna smush
all over the pork

and make it super duper tasty.

And then for my spice mixture,

I've got two teaspoons of cumin,

a tablespoon of smoked paprika,

half a teaspoon of
ground cloves.

I'll use a stiff spatula
to mush this up into a paste.

I love Al Pastor

so freaking much.

It's a traditional Mexican dish

where it's typically made on
a spit and it rotates,

and over time, juices drip down

and the flavor develops.

There's always
pineapple on it, too.

I'm using the same flavors

to infuse the meat
using a pressure cooker.

I'm so excited.

Hmm, this looks good.

I've got two pounds of
pork shoulder

chopped into pieces,

and I'll get it totally coated
in this paste.

I think Al Pastor is the
tastiest pork I've ever had.

Now, to build
my braising liquid,

I've got a cup of
low sodium chicken stock,

two cans of crushed pineapple.

It's not Al Pastor
without pineapple.

A couple of bay leaves

and then I'll infuse this with
some fresh oregano and fresh sage,

smashed garlic cloves,

a Fresno chili for heat
and a white onion.

And I'll give this a mix
to combine.

Okay, now I'll just pile
this pork in and say goodbye.

I'll pressure cook this on
low now for four hours

until the pork is fork tender.

See you later.

[music]

It's not a party without a dip,

so I'm making my
charred corn 7-Layer Dip,

which explodes with flavor
and freshness,

and the colors
are so pretty together.

This is truly in a league of
its own.

I'm starting with
the refried bean layer.

I've got an onion
and garlic cooking in my pan

with some oil and salt.

I'm gonna add a can of
diced green chilies,

which I love for
their sour acidity.

I'll also plop in

two chipotle peppers
in Adobo sauce,

along with some of the liquid
from the can for that smokiness.

Two cans of pinto beans that
have been rinsed and drained.

I'll bring it together with
one and a quarter cups

of low sodium chicken stock.

Season with some salt
and stir it up and allow it

to reduce until it's thickened
to a gravy-like consistency.

I love 7-Layer Dip
because sometimes at parties,

just chips and salsa or chips
and guac aren't enough for me.

I want a full meal on a chip,

and that's what this gives you.

Okay, these beans are
thickened and looking fly.

I'm gonna blend them up
on my food processor now.

Beans are the heaviest,

which is why they're
on the bottom layer.

But with those
diced green chilies,

they actually taste
really bright.

Oh, that's looking
and smelling good.

I'll spread this out
along the bottom.

[instrumental music]

Oh, yeah. Oh, that's good.

Oh, layer one is down,

and now I'll get on to layers
two, three and four.

For my second layer,
I'll whip up the guacamole.

I like a simple
but lime heavy guacamole.

So we'll start with
the zest of a lime.

And in my bowl,
I've got four large avocados,

and then I'll also add the
juice of not one, but two limes.

Next, some chopped
fresh cilantro

seasoned with a couple of
good pinches of kosher salt,

and then use a potato masher
to mash this up.

That looks good.

I'll spread this
right over the beans.

It's such a pretty contrast between
the beans and the guacamole,

and I like to be really precise

and use a small offset
to spread it out.

Holy guacamole!

Layer two down

now my sour cream
spiked with smoky paprika

and coriander for extra oomph.

I'll plop this on.

Hmm!

I love sour cream.

Spread this out evenly.

Oh, this is like frosting
a cake, so satisfying.

And now the star of
the show Charred Corn Salsa.

I've got my corn here
that's already charred.

I'll add a finely chopped
red onion

and a finely chopped
Fresno chili.

Some cilantro,
black pepper, salt.

Then I'll bring it together
with lime juice and olive oil.

Many limes were harmed
in the making of this dip.

Each layer alone is delicious,

so obviously when they're all
stacked up together,

they're like
septuple-y delicious.

This is the party layer.

This is like third period.

The Hawks are up by six.

We know they're gonna win,
confetti.

All right, now,
I'll finish it off

with my remaining three layers

five Cotija cheese
for milky saltiness.

Six, some sliced radishes
for a peppery bite

and seven, seven, seven
green onions to make it pop.

Could it be?

I think I have all of
the layers on this chip.

Here I go.

Mmm...

That is seven layers of heaven.

This dip is gonna be
the life of the party.

Later, cheese poles
and cheese halos combined

to create
the coolest Quesadillas ever.

For a hot bite at
our Hawk-ey Party tonight,

other than me,

I am making my Cheese-Crusted
Veggie Fajita Quesadillas,

which are loaded
with smoky peppers,

onions and zucchini
and then glued together

with enough cheese
so that it overflows around

the edges and gets crispy.

Yum!

I'll make my Fajita Veggies.

I've got olive oil
in my hot cast iron pan

and I'm going to pile in
a rainbow of bell peppers,

zucchini and onions.

I'll season these
with salt and pepper,

and some smoked paprika.

I'll toss these around and
allow them to get a little color.

These are looking really good.

Now for the zucchini,
I'm only using the edges.

I'm not using that
center seedy part

because it's a little
too much moisture in there

and that could prevent the
veggies from getting nice and crisp.

So, just about where I
want them to finish them off.

I'll use a fine zester
to grate in a clove of garlic.

I want to do the garlic right
at the end so it doesn't burn

and toss in some
herby fresh oregano.

I'll stir these in and cook
just for about a minute more.

All right.
That's it for my veggies.

I'll set these aside and put
together the rest of my Quesadillas.

I've got
Monterey Jack and Cheddar

and also my Corn Tortillas.

I've got my non-stick skillet
heating here over medium high.

I'll spray it with
some cooking spray to ensure

that the cheese crust
is not going to stick.

I'll make two of
these at a time.

In order to make sure
that they don't break

when I fold them over,
it is important

to heat them up
a little bit first.

While they're heating I can
sprinkle on some of my cheese.

I'll sprinkle it on half
and then push it over the edge

to get that crispy crust.

And I don't want to do
too much at this point

because once I put
some of the veggies,

I'll add a little bit
more cheese

so that it can
all glue together.

I'll pile on some veggies.

This will be a fun after
school snack

once Brittany starts school,
a little bit more cheese.

I like that these will be
a little handheld guys.

I'll fold the tortilla
over the toppings

and smush it into place so
that the cheese does its job

and sticks everything together.

I'll let these go on
this side over medium high

for a few minutes
until they're golden

and that cheese is crispy.

And then I'll flip and let them
go for another few minutes

until the other side is golden.

Quesadillas are
kind of like pizza

and that I find them delicious
at any temperature.

I will eat
a freshly made Quesadilla.

I will eat a Quesadilla that's
been sitting around for three hours.

And I'll even eat one
right out of the refrigerator

when it's cold.

Maybe I'm just pregnant.

I'll carefully give it a flip.

Oh, yeah, that is a golden
crust if I ever saw one.

These are like
the first pancake,

you have to eat the
first one immediately.

I'll transfer these
to my cutting board.

Sprinkle with a little salt,

lime for a sparkle of
brightness.

Cut this in half,
so I can see all the veggies.

Look at that.

Are you a queen Quesadilla?

This is Quesadilla royalty.

Oh, yeah, that does not suck.

I'll make a few more of these

and then keep them warm
for the game.

Still to come,
my hat for deep frying

tortilla bowls at home

into crispy tofu bowl
perfection.

It's almost time for
the Hawk-ey Party to begin.

I've already got my Al
Pastor pressure cooking away.

It smells amazing, but before
I put the salads together,

I've got to fry up their bowls
using tortillas.

Consider this one of my top five
favorite ways of eating a salad.

To shape these I've got two
spiders, a big seven inch one,

and then I'll use the smaller
spider to hold it in place.

As I dip this whole
contraption into some hot oil.

I'll fry this at 350 degrees
for about five minutes

until it's golden and crisp.

If you don't want to deep fry,
you could brush the tortillas

with some oil and bake them
or even buy them store-bought.

But come on, it's game day.

Oh-ho, yeah,
that's looking good.

I'll carefully remove it.

I want to give it
a moment to cool,

while I still have it
in the spider

so that it can hold
its bowl shape.

Huh.

Tan ta da ta.

I sprinkle with some salt
and I'll continue to fry

and then crisp up my Al Pastor.

[music]

Holy hockey sticks.

This pork smells amazing.

I'm gonna transfer it
to a pan now, fish it out.

It's just falling right apart.

Hello.

I'll use two forks
to shred this up.

It's so tender.
It just does the work for me.

Oh, I can't resist.

That's good, but it's
just about to get better

because I'm gonna crisp it up
in a hot skillet.

I've got my cast iron here
heating over medium high heat.

I'll add some oil and I'll
pile in the Al Pastor.

Get it good and sizzle-y.

Okay, I'll spread it out so that it's
making full contact with the pan,

and then I also want to
ladle in some

of the braising liquid for
additional flavor and moisture.

Now, let this go on high

for just a few minutes
until it's crisp.

Okay, this is getting
some good color.

Okay, I'm ready
to assemble my salads.

I've got shredded romaine

tossed with some fresh cilantro

and the dressing
Salsa Verde Ranch,

which is just
store-bought Salsa Verde

and store-bought Ranch
combined for a beautiful dressing.

And now I'll get building.

So I've got a bowl.

I'll put a tortilla bowl in my
bowl, pile in some lettuce,

and a mountain of Al Pastor.

I want to make sure to get
some of those charred crispy bits.

For my other toppings I've got
some pink pickled onions,

which are so pretty and punchy.

Oh, my gosh.
Look at this color palette.

A few radishes
for peppery crunch.

Some Queso Fresco for just
a bit of creaminess on top.

And spoon on
a little more Ranch.

Oh, yeah.
I'm skating right in.

Okay.

Hmm.

It's a little spicy, a little
sweet, a little smoky.

Let's drop this puck.

[man]
Farms down by one.

Yeh's got the puck.

She shoots, she scores!