Selena + Chef (2020–…): Season 4, Episode 6 - Episode #4.6 - full transcript
- Oh, hell, yeah.
- How cute is this, guys?
- Oh, whoa.
- Your chocolate's gonna fall.
- No, it's not.
- Oh!
It's in my hair!
- Summer should be filled
with sunshine,
family, friends, and food.
And what better place to enjoy
all of them than at the beach?
Oh, my God!
What?
[laughter]
- That's hilarious!
- This year, I'm spending
my summer vacation
learning all I can
about cooking
from the world's best chefs.
- Ooh!
- Hey!
How's it going?
- Going good.
- Okay.
- Very heavy, these two.
Let's see.
- Let's see.
- Oh, wait, is there a note?
- There is a note.
- "Selena, brunch wouldn't
be complete without drinks.
"So go ahead and pour yourself
a little something
before we get started."
- There's champagne.
- Ooh!
- Okay, maybe
we're doing mimosas.
- And if I've learned
anything so far,
it's that you can cook
a great meal together,
even if you're apart.
What did you do?
- Just the peach juice.
I've never had peach juice.
- Is it good?
- It's thick.
- I almost just
spilled it everywhere.
Ah!
I don't know about this.
- It feels really thick.
- No, I think that's
a sauce for real.
- [laughs]
- At least mine looks pretty.
- It looks great.
Cheers, guys.
- Also, looks like the sun
is coming out for brunch.
- "Selena + Chef," take one.
Let's dial up Adrienne.
- Whoo-hoo!
- Very excited.
♪ 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?
- Hello?
- Hi, how are you?
- Awesome.
You guys look lovely.
- Thank you!
These are my best friends,
Raquelle and Connar.
- Hello!
- Hi, Raquelle!
Hi, Connar!
- Nice to meet you.
- My Nana and Papa
are over there.
- Hi, guys.
- Hi.
- Good to meet you.
- Today, I'm joined
by Chef Adrienne Cheatham.
She has worked in some of
the most prestigious kitchens
in New York, has created
her own pop-up series,
and is now officially
a cookbook author.
I can't wait to see what
we'll be cooking together.
- Are you guys
ready for brunch?
- I am definitely ready
for some brunch.
- Good.
We are
going to make
salmon croquettes
served on
Parmesan grits,
with poached eggs,
hollandaise,
a little caviar.
So I hope you guys are excited.
- Yum.
- Great.
So I can't not have grits
at brunch.
- I love grits.
- So you should grab
a medium-sized pot,
and we're gonna add
three cups of water
and one cup of whole milk.
- I'll grab the milk.
- I'm so excited for this.
[light jazz music]
- Can I make a confession?
- Yeah, make a confession.
- And then turn the heat
to about medium high...
And let it come up to a simmer.
- So Selena just made
a confession to us.
She said she doesn't think
she's ever had grits.
- Oh, my God.
- What?
- Whoa.
- How?
- No, wait.
- I don't know.
I don't know.
It never came up.
[laughs]
- If you haven't,
this is a big day.
- Oh, it's--
- They're really good.
- Oh, fun.
I'm excited to learn
how to make 'em.
- Adrienne, where are you from?
- So I'm originally
from Chicago.
- Me, too!
- Oh, are you? What part?
- I am Homewood-Flossmoor
area, South Side.
- Oh, HF! Nice.
- Yeah, I went to HF!
That's where I went.
- I went to Whitney Young.
- Amazing.
- Nothing against HF, but...
the Dolphins--
the Dolphins were the best.
- Amazing.
- So grab a pinch of salt
and add it to your pot.
Maybe a couple of really big,
heavy pinches.
Salt equals love.
So get your grits,
and you're gonna measure out
one cup of grits.
- Okay.
- And then
you're gonna just hold that
off to the side,
and then have a whisk ready.
While that's coming up
to a simmer,
we are going to grate
a little bit of Parmesan.
- Thank you.
♪ ♪
- Smells so good.
- So we're gonna grate
about a 1/2 of a cup.
And Raquelle, can you keep
an eye on the milk pot?
- Yes.
- Yep, we don't want it
to boil over and make a mess.
- Absolutely.
- Okay, it's bubbling.
Can we add the grits?
- Once it's coming up
to a simmer in the center,
you're gonna use the whisk
and whisk them in slowly.
- Give me a little piece.
- What?
I'm in the middle of this.
- Wait, what are you doing?
- They're connected.
- I need to put the grits--
- Okay, okay, okay.
- I need to put the grits in--
- Wait, why don't you just--
- It's a slow pour.
It's a slow pour.
- It's a slow pour.
- I could have
unconnected it for you.
- Let's make this as messy
and complicated as possible.
- Whisk occasionally.
You don't have
to whisk constantly.
- Okay.
- But you do want
to make sure
that they're not sticking
and burning.
So Raquelle, I'm sorry,
but you're gonna have
to babysit it a little bit.
- Yeah, happily.
- And Selena,
sometimes it helps
if you separate
the measuring cups.
- Yeah, you know,
that just occurred to me.
[laughter]
Yeah, I think that's good.
All right.
Cheese is ready.
- So we can go ahead
and add our Parmesan.
Also, get
two tablespoons of butter.
- Okay.
- And we're gonna add that
to our pot of grits.
Dump 'em right in.
- We're here for you.
- And, Selena, also grab
a pepper mill.
And you want to grind
a healthy amount
of black pepper into the pot.
- We have ground pepper.
- Yeah, if you have pre-ground,
just add, like,
the equivalent of
a 1/2 a teaspoon.
And I want you to eyeball it.
Don't measure it.
- Okay.
- Just use your instincts.
- Oh, wow.
This looks really--
- I think you're
gonna love grits.
- So keep it
on super duper low heat now.
- Okay.
- And then, let's trade off.
Raquelle, Connar,
every 5 to 10 minutes or so,
just go give it a stir.
- Okay.
- Okay, so the next part--
the main event, which is
our salmon croquettes.
- Ooh!
- I never tried salmon.
What does salmon taste like?
Like, chicken texture?
- No.
Wait, you've never had salmon?
- I've never had fish, ever.
- Oh, that's right.
I did know that.
- But, like,
what's the vibe there?
- "What's the vibe?"
- [laughs]
- So you've been working
with French cuisine
for a while, you said.
Were there any restaurants
you worked with specifically?
- A restaurant in New York
called Le Bernardin.
- No way!
We had my 30th birthday dinner
there a few months ago!
- No way!
I was exec sous-chef
at Le Bernardin.
I was there
for about eight years.
- Wow.
- Awesome.
- Connar, you're up.
I need you to get a pot
with 1 cup of white wine
and 4 cups of water
for poaching.
And Selena,
you and I'll do the salmon.
- Okay.
- You have this amazing team
with you.
We are gonna put
everybody to work today.
- Okay.
[upbeat music]
- Set your salmon off
to the side for one second
and grab one shallot.
Raquelle, can you give
the grits a stir?
- Yes.
- Thank you.
So what I do to peel--
just take a small knife
and trim the top off of it.
And then, trim the very bottom
to get
the little hairy roots off,
and then cut it in half.
- Okay.
- Do I heat up
this water in the wine?
- Yeah, you can turn that
on medium, Connar.
- Okay.
- Now we are going to mince
the shallot.
- Okay.
- Mmm.
- If the shallot's
a little big,
it's still gonna be delicious.
Don't worry.
It's not that big of a deal.
Just have fun with it.
- Okay.
- And then, Connar,
we are gonna add this
to that poaching liquid
that you just put on.
- Okay.
- When you were working
in the kitchen,
was it ever, like,
really, really high stress?
Like, if you guys
had a busy night,
how did you deal with that?
- Oh, my God, every day.
- Oh!
- So I was responsible
for cooking
every single piece of fish
that went to the dining room...
- [gasps]
- At a Michelin
three-star restaurant
that was known for its fish.
I used to throw up every day
before service started.
- No!
- Oh, I believe it.
- 'Cause I was so nervous.
- That's no joke.
That's intense.
- It was very intense,
but I absolutely loved it.
I've been in restaurants
for about 16 years.
And that's just
counting the time
that I've been paid for it.
- Wow.
[laughter]
- Not the years my mother
put us to work for free.
- Wow.
- So put these in the--
- Yup, we're gonna put those
right into
that water and wine mixture.
- Oh, wow.
Look at that little tool.
- Oh, we love that tool.
- Yeah, this has...
- All right.
- Probably become my favorite.
- And, Raquelle,
while you're over there,
can you also preheat
the oven to 325?
- Yes.
- So while the liquid is
coming up to a simmer,
now, we're gonna grab
our salmon.
So you see the gray
on the back of your fillet?
You want to trim that out.
I tend to call that
the bloodline,
but it's not blood.
It's actually a muscle.
- Mm.
- So it just tends to have
a stronger flavor.
So you just want
to trim that out.
You want to cut just under it.
I already cleaned mine, sorry.
- No, that's okay.
- I'm like Eager Beaver
over here.
- [chuckles]
- Okay, yeah, just get that
last little bit there,
and then the rest of it,
don't worry about.
And then just cut it
into about 1-inch cubes.
Yep, exactly like that.
And then just cut
each of those in half,
going lengthwise.
There you go.
Yeah, beautiful.
Okay.
Bring it over.
Is your water simmering yet?
- Yes.
- Give the liquid
a little seasoning first.
Couple heavy pinches
of salt again.
Also grab a tray and a spider
to lift the salmon out,
so you're ready to go.
- Okay.
- We can put
our salmon in the liquid.
- I know, it's really--
it feels really weird.
- All right.
Use your spider
to just separate them
and make sure
they're not sticking.
And this is very important.
We don't want to cook
the salmon
all the way just yet.
- Okay.
- So I nominate Raquelle...
- I'm here.
- To babysit salmon.
- Love it.
Back on babysitting duty.
- Selena, you're back on
cutting board duties.
- Great.
- Okey dokey.
So next up...
- Oh!
- For the croquette--
- Adrienne said "okey dokey"?
Have you just found
your match...
- Yeah, I might have.
- Made in chef heaven?
- We have an okey dokey jar.
They said that word is over.
So every time I use it, I have
to put a dollar in the jar.
So if you can tell,
I've said it quite a few times.
- Holy moly.
Oh, my gosh.
Raquelle, by the way,
I'll Venmo you
a dollar for the jar for that.
- [laughs]
Thank you.
- Your salmon should be
good to come out.
- Ooh, I'm sweating.
- I got you, babe.
Oh, it's, like, falling apart.
- Oh, we might have
cooked too much.
- Oh!
- Ruh-roh.
- Did I just get fired
from babysitting?
- Yeah, you did.
- You did.
Gonna get a lot of love later,
so don't worry.
But Raquelle, let's pour you
some more mimosa.
- Yeah, I'm gonna keep
it going over here.
- Yeah.
So I'm gonna start to gather
the rest of the ingredients
for the croquette.
So as soon as you're done,
Selena,
we'll start cutting.
- Okay.
- So you're gonna take
one whole onion.
And for this,
we're really just going
to kind of rough-chop
everything
because we're gonna put it
in a food processor.
- Oh, okay.
- So I'm just gonna
kind of cut it a little bit,
but not as finely
as we did the shallot.
[rock music]
Raquelle, are you looking
at your phone?
- Oh!
[laughs]
You know what?
- Oh, no, you didn't.
- I was looking at my phone.
I'm so sorry. I had an email.
- You had an email?
- I got busted.
Adrienne busted me!
Oh, my God.
I'm so--I'm mortified.
- I think you need a phone jar.
I don't think
you'd be able to last.
I bet you I'd get
all that money back.
- Do you think you
could get it all back?
- Yeah, I do.
- Okay.
That's a bet.
- And then you should have
a green bell pepper with you.
- Yep.
- And then take
your large knife.
And I'm sure you've
seen this before,
but we're just gonna cut
the top and bottom,
so you have your bell pepper
looking like this.
Cut straight down
and then turn the bell pepper
on its side.
Put your knife into
that opening you just made.
And then you're just
gonna rotate the pepper
and cut out the ribs.
There you go.
And then just cut this part
of the bell pepper lengthwise
into about three strips each.
And then just cut those
into about four pieces each.
Yep, and then just throw that
into the bowl with your onion.
And then grab
about six sprigs of parsley.
- Hey, Papa.
How you doing?
- We got another bet going.
Here's your jar.
- Wait, what?
Wow, I've been bad today, Sel.
I got fired from babysitting,
and I have a phone jar now.
- Yeah, I know.
- [laughs]
- So what do I do here?
- Take, like, six sprigs
of parsley
and just rough-chop them,
stem and all.
- You have to put money
in the jar from the first time.
- Are you serious?
- Yeah.
- Okay, so Selena,
add the parsley to your bowl
with the onion and pepper.
And you're gonna put
all of this
into the food processor.
- Okay.
Just gotta--okay.
- Okay, so you're gonna just
pulse in the food processor.
Do not let it just run.
Pulse it, like,
five or six times.
[upbeat music]
♪ ♪
Perfect.
And then, Connar, can you grab
a cast-iron skillet
and turn it
on medium-high heat?
- Yeah.
- Hey, Sel,
since I've been, like,
really bad,
I'm gonna put five in.
- Why, so that you can
look at your phone?
- No, no, no.
I was saying it,
'cause I'm like--
'cause of previous times,
not so that I could go
and get it.
- We have a lot to talk about.
Thanks, Cons.
- You're welcome.
- And while we're waiting
for the skillet to heat up,
grab another large mixing bowl,
Selena.
- Okay.
- And put your salmon
into the mixing bowl.
Raquelle, it's time
to redeem yourself.
Let's stir the grits.
- All right.
I'm back.
Got rehired.
- And then, Selena,
do you have
some crackers over there?
- Sure do.
- Great.
So let's grab about 12 crackers
and just crunch them up
in your hands
right into the bowl
with the salmon.
- Adrienne,
where do you live now?
- I live in Harlem.
all: Nice.
- Yes, I've been in Harlem
for, like, 13 years, 12 years.
I met my husband there.
We've just been there
ever since.
- That's so sweet.
- I love it.
It reminded me the most
of Chicago
than any neighborhood
I lived in in New York.
You know,
it's like, people make
eye contact on the street.
They, like, say,
"Hi, how are you doing?"
- Yeah.
- I like that.
- So important.
I like that, too.
- It is.
All right.
Is our cast iron warm yet?
- It's warm.
Yeah, I'm melting over here.
- Okay, so we're gonna add
our mixture
from the food processor.
- Okay.
- Raquelle.
- Yep.
- Can you turn the heat down
on the cast-iron skillet?
- Yes.
- Turn it to, like,
medium-low.
- Yep.
- Grab a spatula to stir.
And we're gonna go straight
into that cast-iron skillet.
- Okay.
♪ ♪
- That looks great.
- It smells so good.
- Okay, so now, season it
with a couple pinches of salt
and a little bit of pepper.
♪ ♪
- [laughs]
Nothing moved.
- Are you trying to do, like,
one of these little guys?
- Yeah, I was.
I was trying to be fancy.
- Hilarious.
- So how is it looking?
- It's great.
[string music]
- It should be nice and
bright green and fragrant.
- Raquelle just
checked her phone.
I just saw that.
She totally did a sneaky one.
- Dollar.
- Okay, Selena, I'm not sure
if you can see this,
but you see how my mixture--
the onions are, like,
a little moist
and kind of, like, sweated out
a little bit?
- Yes.
- We're gonna go ahead
and add that to our salmon now.
- Okay, great.
- Dump it straight
on top of the salmon.
- Smells good.
- Mm-hmm.
- Nice.
Okay, so we have
all of our aromatics.
We have our salmon
with crackers.
We're gonna add 2 teaspoons
of Worcestershire.
- Okay.
- I'm gonna give it
a little more salt
and a little more pepper.
- Okay.
- And then
you're gonna add 1 egg.
Just crack it straight
into the bowl.
We're just gonna add
the zest from one lemon.
- Smells so good.
- Cool.
So just grab a fork,
and you're just gonna kind
of mix everything together.
- Okay.
- There you go.
If you like
a little bit of spice,
you can go ahead and add
a little pinch of, like,
crushed red pepper flakes.
So now we're gonna sit
this whole bowl
in the refrigerator
to cool down.
- Great.
- We're gonna get ready
to set up our poached eggs.
- Oh, I am so bad at this.
- I have a technique
for poached eggs
that, to me, was
a total game-changer
when I learned this.
So I hope it does
the same for you.
So grab a large dish like this.
Perfect.
And then pour about 2 cups
of white vinegar in there.
- Okay.
- Now add 1 cup of water.
And then grab about 10 eggs,
and you're gonna crack them
directly into our vinegar
and water solution.
- Wanna crack some eggs?
- Yeah.
- So the vinegar is
just acting as an acid,
and it's helping to set
that outer layer of protein,
so you get a perfect shape
every time.
- That's smart.
- As you see it
starting to sit,
you'll see the outer layer
of the albumin
start to turn, like,
a little bit white.
- Oh, yeah.
I can kind of see. Look.
- Okay, next up is hollandaise.
Are you excited?
- Yes, I am.
- This is butter.
- Okay.
- And a lot of it.
[laughs]
So we're literally going
to melt four sticks of butter.
Perfect.
And you can microwave it.
Start with about 45 seconds.
- Okay.
- The pan that we cooked
the vegetables in
for the salmon--
the cast-iron--
- Yeah?
- Let's get it
back on the stove.
- All right.
- Okay.
Oh, my butter boiled over.
Are you all melted?
- Yep.
- Beautiful.
So now, we're gonna grab
the blender.
Great.
So in a separate bowl,
we are going
to crack and separate eggs.
- So we've got six.
Do we need more?
- We'll roll with six.
One thing we just need
to do, Selena,
while you and I
are separating eggs--
Connar or Raquelle,
could either of you
put on a wide, shallow pot
and just fill it about 2/3
with water?
Great.
- What is 2/3?
- Like--like,
a little more than halfway.
- Okay.
[laughter]
Why are you laughing at me?
- [gasps]
Oh, that felt like a booger.
- Was that, like,
the thick white part?
- Yeah.
- You know, that's called
the chalazae.
- Chalazae.
- Yeah, we're very French
today,
if you haven't noticed.
- Very French, chalazae.
- Whoa.
Gross.
- That's what I'm saying.
- Ugh.
That's a big booger.
- Oh, no, no, no.
- Oh!
- It's okay.
Nothing got in.
- Yeah, it's fine.
Okay.
And the water that we put onto
the stove for poaching eggs,
let's just turn that
on to, like, medium.
Okay, Selena, we're gonna put
our egg yolks
directly into the blender.
- Okay.
- And then you're gonna add
the juice of one lemon.
- Ah!
- And then, add, like,
a good pinch of salt.
Put the top
on your blender, Selena.
- Okay.
- Turn the blender
on low speed.
Now grab your butter bowl.
Very, very slowly, pour
your butter through the opening
at the top.
- Oh, I love butter.
- It smells so good.
- Mm-hmm.
- Do you want me
to add all of it?
- Stop when you get
about 1/2 of the butter in.
And turn the speed up to 3.
And then, pour it.
Just go.
Add it all.
- Whoo!
Yay.
- Oh, my gosh.
I'm so happy.
- And now, add
a small splash of water.
- Yeah.
- Add a small splash
of hot sauce as well.
- Bam.
Now you've made hollandaise.
Give yourself
a round of applause.
- Wow.
Good job.
- Everybody helped.
- We're gonna pour
the hollandaise
into a container.
And in the meantime, Selena,
just grab a small pot
and put about 3 inches
of water in it.
- Okay.
- We're setting up
a Bain Marie,
which is a water bath,
to keep our hollandaise warm.
And then stick it
into that pot
with a little bit of water
and turn it on very low heat.
- Okay.
- Hollandaise is very fragile.
So if you put it in a pot
directly on the heat,
it could break.
And then, Selena,
let's grab our eggs,
and we're gonna get ready
to poach.
- It's poaching time.
- So you're also gonna want
to grab a tray
and grab a ladle.
- We have one
just very similar.
- Oh, perfect.
So just add
a little bit of water
to the bottom of that
and set it next
to Selena's poaching pot
so you can take them
out of the water,
and go right onto that tray.
- Okay.
- So the eggs, we're gonna
start gently putting
into the water with the ladle.
- Please don't mess
this up, Selena.
- And then just gently lower
the ladle into the water,
and let it go.
Yep.
And just do that
with all the eggs.
[soft upbeat music]
♪ ♪
- Ooh, I'm getting hungry.
- Give them
about 30 seconds or so.
And you're gonna test the egg
by lifting one up,
and then just kind of,
like, push the yolk
to see if it's still soft.
Yeah.
Put it onto your tray now.
You're good to go.
- Okay.
This is very nerve-racking.
- You got this.
- [laughs]
[phone keys clicking]
- Raquelle just checked
her phone again.
- God.
- Oh, Raquelle.
- We were having
a relaxing moment!
- Don't.
- You swooped in there.
- Putting the eggs in,
trying to be quiet.
It was--
I took a little peek.
- Not a chance.
This is really
adding up, Raquelle.
- Already?
- So lift one up for me
so I can see it.
- Can you see it?
- Oh, those look awesome!
- It looks just
like it looks
when we go out
to the restaurant.
- You guys are learning
all the restaurant hacks now.
- Are chefs in restaurants
allowed to go on their phone?
[laughter]
- Good job.
Now let's cover that with foil
and set it off to the side.
Now we're going to form
our salmon croquettes.
And that's gonna be
the last thing that we do.
So grab a tray and a ring mold.
- Do I need to put
parchment paper here?
- Parchment paper
would be great.
And Connar, can you
please grab plates?
And Raquelle, can you just put,
like, a cast-iron skillet
on medium heat for us?
- Yep.
- So now we're just gonna take
our ring mold
and put it on the tray.
And then grab a spoonful
of mixture
and just fill up
your ring mold.
And when we're cooking
the salmon croquettes, Selena,
we're really just trying
to brown up the outside,
because everything
is cooked already,
so they don't take
too much time.
- I think I'm really
gonna enjoy this.
- Mm-hmm.
- Let's head to the stovetop.
- Okay, it's on medium low.
- Okay.
Add a drizzle of oil and swirl
the pan to coat the bottom.
And then you're gonna use
your spatula
and carefully put
your croquettes in the pan.
And that's it.
Are you sizzling?
- Yes.
- Okay, great.
Selena, you and I are gonna
go flip our salmon croquettes.
- Okay.
- Oh, look at that!
Great.
Nice.
Crushed it.
- Yes.
- She went, fwoop.
- Oh, I broke it because
my hand got so hot.
- That's okay!
There are no mistakes,
only happy accidents.
We're gonna cover them
with a poached egg
and hollandaise anyway.
Okay, so, Selena,
you have your tray, right?
- Yes.
- Okay.
So dismount onto your tray
and then get your next ones in.
♪ ♪
Give them a flip.
[upbeat music]
Okay, so we've got those
to the side.
Now, Selena, let's go put
the grits on our bowls,
so grab a big spoon,
and we're gonna put
one spoonful
in the middle of each plate.
- Ooh, beautiful.
- So now put
one salmon croquette
on top of each one.
So now uncover
your tray of eggs,
and let's put two eggs on top
of each croquette.
Raquelle, can you grab
the caviar
out of the refrigerator?
- Yeah.
- And we should also have
some chives in there.
- Let's see.
Caviar, chives--
- So grab your hollandaise.
And we're just gonna
kind of drizzle it
over the top of the eggs.
- That gave me chills--
the drizzle.
- Okay, caviar next.
First, we have to do
a little bump of caviar.
Put a little
on your hand right here
at the base of your thumb,
and then you taste it.
- Selena, you look so...happy.
[bright classical music]
♪ ♪
- [laughs]
[laughter]
Not a caviar fan?
- Nope.
- [laughs]
- No.
But other people might be.
- Yeah, put it--
put it on mine.
- Oh, come on.
We're being French
and luxurious today.
You got to go for the caviar.
And then grab your chives
and scissors.
- Okay.
- And you're just gonna snip
a little bit of chive
over the top.
A little ciboulette.
- Oh, my God.
- See?
She's pretty good.
- She's really good!
- Aw, go, Selena!
- While I'm doing this,
do you mind telling us
a little bit about
the charity organization
we'll be donating to?
- Yes, so we're
gonna be donating
to The Brotherhood Sister Sol.
They do such great work
with kids in Harlem,
mainly Black and Hispanic,
helping them navigate
gender and racial
expectations in society
to become their best selves.
- To thank Adrienne
for sharing
her recipes with us,
Selena + Chef is donating
$10,000 in her name
to The Brotherhood Sister Sol.
for more info.
That's incredible.
Thank you so much for sharing,
and we're so happy to donate.
- Thank you.
They are so awesome.
- Wow!
- And there you go, ladies.
- Looks delicious.
It looks pretty damn good.
- Thank you, ladies.
This was so much fun
cooking brunch with you.
I hope you enjoy.
Bon appétit.
- Aw.
all: Bon appétit!
- Bye, Adrienne!
Thank you so much!
- Bye!
- Bye!
- Bon appétit!
- This looks pretty good.
- Looks pretty good.
- Shall we--
shall we bring it to the table?
Let's do it.
[jazz music]
♪ ♪
All right.
What is it?
Bon appétit?
- Bon appétit.
- Wait, what are
these called again?
Grits?
- Mm-hmm.
- I really like them.
It reminded me of oatmeal.
That's why I didn't think
it would be good.
- How would you rate yourself?
- Everything came out right,
except the patties.
- What's wrong with the patty?
- But you know what?
- I messed up the patties
a little bit.
- Because they tasted good,
it's like, it's okay.
- It's not that bad.
It's kind of--
it's a chicken texture.
[laughter]
- I adore Adrienne.
- Adrienne's so kind.
I really liked her.
- She's so cool.
- And she's from Chicago!
See, people from the Midwest
are always so nice.
- Well, not everyone.
I'm just kidding.
- Take that back.
[laughter]
- ♪ Yeah, when you're ready
come and get it ♪
♪ Na, na, na, na ♪
♪ Na, na, na, na ♪
♪ Na, na, na, na ♪
♪ When you're ready
come and get it ♪
♪ Na, na, na, na ♪
♪ Come and get it ♪
- Oh!
- Hey.
- What are you doing?
- I just--
- I told you, I'm making
all that money back.
- Oh, my gosh.
We're on a cleaning break.
Oh, my God.
I'm losing all my latte money.
- How cute is this, guys?
- Oh, whoa.
- Your chocolate's gonna fall.
- No, it's not.
- Oh!
It's in my hair!
- Summer should be filled
with sunshine,
family, friends, and food.
And what better place to enjoy
all of them than at the beach?
Oh, my God!
What?
[laughter]
- That's hilarious!
- This year, I'm spending
my summer vacation
learning all I can
about cooking
from the world's best chefs.
- Ooh!
- Hey!
How's it going?
- Going good.
- Okay.
- Very heavy, these two.
Let's see.
- Let's see.
- Oh, wait, is there a note?
- There is a note.
- "Selena, brunch wouldn't
be complete without drinks.
"So go ahead and pour yourself
a little something
before we get started."
- There's champagne.
- Ooh!
- Okay, maybe
we're doing mimosas.
- And if I've learned
anything so far,
it's that you can cook
a great meal together,
even if you're apart.
What did you do?
- Just the peach juice.
I've never had peach juice.
- Is it good?
- It's thick.
- I almost just
spilled it everywhere.
Ah!
I don't know about this.
- It feels really thick.
- No, I think that's
a sauce for real.
- [laughs]
- At least mine looks pretty.
- It looks great.
Cheers, guys.
- Also, looks like the sun
is coming out for brunch.
- "Selena + Chef," take one.
Let's dial up Adrienne.
- Whoo-hoo!
- Very excited.
♪ 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?
- Hello?
- Hi, how are you?
- Awesome.
You guys look lovely.
- Thank you!
These are my best friends,
Raquelle and Connar.
- Hello!
- Hi, Raquelle!
Hi, Connar!
- Nice to meet you.
- My Nana and Papa
are over there.
- Hi, guys.
- Hi.
- Good to meet you.
- Today, I'm joined
by Chef Adrienne Cheatham.
She has worked in some of
the most prestigious kitchens
in New York, has created
her own pop-up series,
and is now officially
a cookbook author.
I can't wait to see what
we'll be cooking together.
- Are you guys
ready for brunch?
- I am definitely ready
for some brunch.
- Good.
We are
going to make
salmon croquettes
served on
Parmesan grits,
with poached eggs,
hollandaise,
a little caviar.
So I hope you guys are excited.
- Yum.
- Great.
So I can't not have grits
at brunch.
- I love grits.
- So you should grab
a medium-sized pot,
and we're gonna add
three cups of water
and one cup of whole milk.
- I'll grab the milk.
- I'm so excited for this.
[light jazz music]
- Can I make a confession?
- Yeah, make a confession.
- And then turn the heat
to about medium high...
And let it come up to a simmer.
- So Selena just made
a confession to us.
She said she doesn't think
she's ever had grits.
- Oh, my God.
- What?
- Whoa.
- How?
- No, wait.
- I don't know.
I don't know.
It never came up.
[laughs]
- If you haven't,
this is a big day.
- Oh, it's--
- They're really good.
- Oh, fun.
I'm excited to learn
how to make 'em.
- Adrienne, where are you from?
- So I'm originally
from Chicago.
- Me, too!
- Oh, are you? What part?
- I am Homewood-Flossmoor
area, South Side.
- Oh, HF! Nice.
- Yeah, I went to HF!
That's where I went.
- I went to Whitney Young.
- Amazing.
- Nothing against HF, but...
the Dolphins--
the Dolphins were the best.
- Amazing.
- So grab a pinch of salt
and add it to your pot.
Maybe a couple of really big,
heavy pinches.
Salt equals love.
So get your grits,
and you're gonna measure out
one cup of grits.
- Okay.
- And then
you're gonna just hold that
off to the side,
and then have a whisk ready.
While that's coming up
to a simmer,
we are going to grate
a little bit of Parmesan.
- Thank you.
♪ ♪
- Smells so good.
- So we're gonna grate
about a 1/2 of a cup.
And Raquelle, can you keep
an eye on the milk pot?
- Yes.
- Yep, we don't want it
to boil over and make a mess.
- Absolutely.
- Okay, it's bubbling.
Can we add the grits?
- Once it's coming up
to a simmer in the center,
you're gonna use the whisk
and whisk them in slowly.
- Give me a little piece.
- What?
I'm in the middle of this.
- Wait, what are you doing?
- They're connected.
- I need to put the grits--
- Okay, okay, okay.
- I need to put the grits in--
- Wait, why don't you just--
- It's a slow pour.
It's a slow pour.
- It's a slow pour.
- I could have
unconnected it for you.
- Let's make this as messy
and complicated as possible.
- Whisk occasionally.
You don't have
to whisk constantly.
- Okay.
- But you do want
to make sure
that they're not sticking
and burning.
So Raquelle, I'm sorry,
but you're gonna have
to babysit it a little bit.
- Yeah, happily.
- And Selena,
sometimes it helps
if you separate
the measuring cups.
- Yeah, you know,
that just occurred to me.
[laughter]
Yeah, I think that's good.
All right.
Cheese is ready.
- So we can go ahead
and add our Parmesan.
Also, get
two tablespoons of butter.
- Okay.
- And we're gonna add that
to our pot of grits.
Dump 'em right in.
- We're here for you.
- And, Selena, also grab
a pepper mill.
And you want to grind
a healthy amount
of black pepper into the pot.
- We have ground pepper.
- Yeah, if you have pre-ground,
just add, like,
the equivalent of
a 1/2 a teaspoon.
And I want you to eyeball it.
Don't measure it.
- Okay.
- Just use your instincts.
- Oh, wow.
This looks really--
- I think you're
gonna love grits.
- So keep it
on super duper low heat now.
- Okay.
- And then, let's trade off.
Raquelle, Connar,
every 5 to 10 minutes or so,
just go give it a stir.
- Okay.
- Okay, so the next part--
the main event, which is
our salmon croquettes.
- Ooh!
- I never tried salmon.
What does salmon taste like?
Like, chicken texture?
- No.
Wait, you've never had salmon?
- I've never had fish, ever.
- Oh, that's right.
I did know that.
- But, like,
what's the vibe there?
- "What's the vibe?"
- [laughs]
- So you've been working
with French cuisine
for a while, you said.
Were there any restaurants
you worked with specifically?
- A restaurant in New York
called Le Bernardin.
- No way!
We had my 30th birthday dinner
there a few months ago!
- No way!
I was exec sous-chef
at Le Bernardin.
I was there
for about eight years.
- Wow.
- Awesome.
- Connar, you're up.
I need you to get a pot
with 1 cup of white wine
and 4 cups of water
for poaching.
And Selena,
you and I'll do the salmon.
- Okay.
- You have this amazing team
with you.
We are gonna put
everybody to work today.
- Okay.
[upbeat music]
- Set your salmon off
to the side for one second
and grab one shallot.
Raquelle, can you give
the grits a stir?
- Yes.
- Thank you.
So what I do to peel--
just take a small knife
and trim the top off of it.
And then, trim the very bottom
to get
the little hairy roots off,
and then cut it in half.
- Okay.
- Do I heat up
this water in the wine?
- Yeah, you can turn that
on medium, Connar.
- Okay.
- Now we are going to mince
the shallot.
- Okay.
- Mmm.
- If the shallot's
a little big,
it's still gonna be delicious.
Don't worry.
It's not that big of a deal.
Just have fun with it.
- Okay.
- And then, Connar,
we are gonna add this
to that poaching liquid
that you just put on.
- Okay.
- When you were working
in the kitchen,
was it ever, like,
really, really high stress?
Like, if you guys
had a busy night,
how did you deal with that?
- Oh, my God, every day.
- Oh!
- So I was responsible
for cooking
every single piece of fish
that went to the dining room...
- [gasps]
- At a Michelin
three-star restaurant
that was known for its fish.
I used to throw up every day
before service started.
- No!
- Oh, I believe it.
- 'Cause I was so nervous.
- That's no joke.
That's intense.
- It was very intense,
but I absolutely loved it.
I've been in restaurants
for about 16 years.
And that's just
counting the time
that I've been paid for it.
- Wow.
[laughter]
- Not the years my mother
put us to work for free.
- Wow.
- So put these in the--
- Yup, we're gonna put those
right into
that water and wine mixture.
- Oh, wow.
Look at that little tool.
- Oh, we love that tool.
- Yeah, this has...
- All right.
- Probably become my favorite.
- And, Raquelle,
while you're over there,
can you also preheat
the oven to 325?
- Yes.
- So while the liquid is
coming up to a simmer,
now, we're gonna grab
our salmon.
So you see the gray
on the back of your fillet?
You want to trim that out.
I tend to call that
the bloodline,
but it's not blood.
It's actually a muscle.
- Mm.
- So it just tends to have
a stronger flavor.
So you just want
to trim that out.
You want to cut just under it.
I already cleaned mine, sorry.
- No, that's okay.
- I'm like Eager Beaver
over here.
- [chuckles]
- Okay, yeah, just get that
last little bit there,
and then the rest of it,
don't worry about.
And then just cut it
into about 1-inch cubes.
Yep, exactly like that.
And then just cut
each of those in half,
going lengthwise.
There you go.
Yeah, beautiful.
Okay.
Bring it over.
Is your water simmering yet?
- Yes.
- Give the liquid
a little seasoning first.
Couple heavy pinches
of salt again.
Also grab a tray and a spider
to lift the salmon out,
so you're ready to go.
- Okay.
- We can put
our salmon in the liquid.
- I know, it's really--
it feels really weird.
- All right.
Use your spider
to just separate them
and make sure
they're not sticking.
And this is very important.
We don't want to cook
the salmon
all the way just yet.
- Okay.
- So I nominate Raquelle...
- I'm here.
- To babysit salmon.
- Love it.
Back on babysitting duty.
- Selena, you're back on
cutting board duties.
- Great.
- Okey dokey.
So next up...
- Oh!
- For the croquette--
- Adrienne said "okey dokey"?
Have you just found
your match...
- Yeah, I might have.
- Made in chef heaven?
- We have an okey dokey jar.
They said that word is over.
So every time I use it, I have
to put a dollar in the jar.
So if you can tell,
I've said it quite a few times.
- Holy moly.
Oh, my gosh.
Raquelle, by the way,
I'll Venmo you
a dollar for the jar for that.
- [laughs]
Thank you.
- Your salmon should be
good to come out.
- Ooh, I'm sweating.
- I got you, babe.
Oh, it's, like, falling apart.
- Oh, we might have
cooked too much.
- Oh!
- Ruh-roh.
- Did I just get fired
from babysitting?
- Yeah, you did.
- You did.
Gonna get a lot of love later,
so don't worry.
But Raquelle, let's pour you
some more mimosa.
- Yeah, I'm gonna keep
it going over here.
- Yeah.
So I'm gonna start to gather
the rest of the ingredients
for the croquette.
So as soon as you're done,
Selena,
we'll start cutting.
- Okay.
- So you're gonna take
one whole onion.
And for this,
we're really just going
to kind of rough-chop
everything
because we're gonna put it
in a food processor.
- Oh, okay.
- So I'm just gonna
kind of cut it a little bit,
but not as finely
as we did the shallot.
[rock music]
Raquelle, are you looking
at your phone?
- Oh!
[laughs]
You know what?
- Oh, no, you didn't.
- I was looking at my phone.
I'm so sorry. I had an email.
- You had an email?
- I got busted.
Adrienne busted me!
Oh, my God.
I'm so--I'm mortified.
- I think you need a phone jar.
I don't think
you'd be able to last.
I bet you I'd get
all that money back.
- Do you think you
could get it all back?
- Yeah, I do.
- Okay.
That's a bet.
- And then you should have
a green bell pepper with you.
- Yep.
- And then take
your large knife.
And I'm sure you've
seen this before,
but we're just gonna cut
the top and bottom,
so you have your bell pepper
looking like this.
Cut straight down
and then turn the bell pepper
on its side.
Put your knife into
that opening you just made.
And then you're just
gonna rotate the pepper
and cut out the ribs.
There you go.
And then just cut this part
of the bell pepper lengthwise
into about three strips each.
And then just cut those
into about four pieces each.
Yep, and then just throw that
into the bowl with your onion.
And then grab
about six sprigs of parsley.
- Hey, Papa.
How you doing?
- We got another bet going.
Here's your jar.
- Wait, what?
Wow, I've been bad today, Sel.
I got fired from babysitting,
and I have a phone jar now.
- Yeah, I know.
- [laughs]
- So what do I do here?
- Take, like, six sprigs
of parsley
and just rough-chop them,
stem and all.
- You have to put money
in the jar from the first time.
- Are you serious?
- Yeah.
- Okay, so Selena,
add the parsley to your bowl
with the onion and pepper.
And you're gonna put
all of this
into the food processor.
- Okay.
Just gotta--okay.
- Okay, so you're gonna just
pulse in the food processor.
Do not let it just run.
Pulse it, like,
five or six times.
[upbeat music]
♪ ♪
Perfect.
And then, Connar, can you grab
a cast-iron skillet
and turn it
on medium-high heat?
- Yeah.
- Hey, Sel,
since I've been, like,
really bad,
I'm gonna put five in.
- Why, so that you can
look at your phone?
- No, no, no.
I was saying it,
'cause I'm like--
'cause of previous times,
not so that I could go
and get it.
- We have a lot to talk about.
Thanks, Cons.
- You're welcome.
- And while we're waiting
for the skillet to heat up,
grab another large mixing bowl,
Selena.
- Okay.
- And put your salmon
into the mixing bowl.
Raquelle, it's time
to redeem yourself.
Let's stir the grits.
- All right.
I'm back.
Got rehired.
- And then, Selena,
do you have
some crackers over there?
- Sure do.
- Great.
So let's grab about 12 crackers
and just crunch them up
in your hands
right into the bowl
with the salmon.
- Adrienne,
where do you live now?
- I live in Harlem.
all: Nice.
- Yes, I've been in Harlem
for, like, 13 years, 12 years.
I met my husband there.
We've just been there
ever since.
- That's so sweet.
- I love it.
It reminded me the most
of Chicago
than any neighborhood
I lived in in New York.
You know,
it's like, people make
eye contact on the street.
They, like, say,
"Hi, how are you doing?"
- Yeah.
- I like that.
- So important.
I like that, too.
- It is.
All right.
Is our cast iron warm yet?
- It's warm.
Yeah, I'm melting over here.
- Okay, so we're gonna add
our mixture
from the food processor.
- Okay.
- Raquelle.
- Yep.
- Can you turn the heat down
on the cast-iron skillet?
- Yes.
- Turn it to, like,
medium-low.
- Yep.
- Grab a spatula to stir.
And we're gonna go straight
into that cast-iron skillet.
- Okay.
♪ ♪
- That looks great.
- It smells so good.
- Okay, so now, season it
with a couple pinches of salt
and a little bit of pepper.
♪ ♪
- [laughs]
Nothing moved.
- Are you trying to do, like,
one of these little guys?
- Yeah, I was.
I was trying to be fancy.
- Hilarious.
- So how is it looking?
- It's great.
[string music]
- It should be nice and
bright green and fragrant.
- Raquelle just
checked her phone.
I just saw that.
She totally did a sneaky one.
- Dollar.
- Okay, Selena, I'm not sure
if you can see this,
but you see how my mixture--
the onions are, like,
a little moist
and kind of, like, sweated out
a little bit?
- Yes.
- We're gonna go ahead
and add that to our salmon now.
- Okay, great.
- Dump it straight
on top of the salmon.
- Smells good.
- Mm-hmm.
- Nice.
Okay, so we have
all of our aromatics.
We have our salmon
with crackers.
We're gonna add 2 teaspoons
of Worcestershire.
- Okay.
- I'm gonna give it
a little more salt
and a little more pepper.
- Okay.
- And then
you're gonna add 1 egg.
Just crack it straight
into the bowl.
We're just gonna add
the zest from one lemon.
- Smells so good.
- Cool.
So just grab a fork,
and you're just gonna kind
of mix everything together.
- Okay.
- There you go.
If you like
a little bit of spice,
you can go ahead and add
a little pinch of, like,
crushed red pepper flakes.
So now we're gonna sit
this whole bowl
in the refrigerator
to cool down.
- Great.
- We're gonna get ready
to set up our poached eggs.
- Oh, I am so bad at this.
- I have a technique
for poached eggs
that, to me, was
a total game-changer
when I learned this.
So I hope it does
the same for you.
So grab a large dish like this.
Perfect.
And then pour about 2 cups
of white vinegar in there.
- Okay.
- Now add 1 cup of water.
And then grab about 10 eggs,
and you're gonna crack them
directly into our vinegar
and water solution.
- Wanna crack some eggs?
- Yeah.
- So the vinegar is
just acting as an acid,
and it's helping to set
that outer layer of protein,
so you get a perfect shape
every time.
- That's smart.
- As you see it
starting to sit,
you'll see the outer layer
of the albumin
start to turn, like,
a little bit white.
- Oh, yeah.
I can kind of see. Look.
- Okay, next up is hollandaise.
Are you excited?
- Yes, I am.
- This is butter.
- Okay.
- And a lot of it.
[laughs]
So we're literally going
to melt four sticks of butter.
Perfect.
And you can microwave it.
Start with about 45 seconds.
- Okay.
- The pan that we cooked
the vegetables in
for the salmon--
the cast-iron--
- Yeah?
- Let's get it
back on the stove.
- All right.
- Okay.
Oh, my butter boiled over.
Are you all melted?
- Yep.
- Beautiful.
So now, we're gonna grab
the blender.
Great.
So in a separate bowl,
we are going
to crack and separate eggs.
- So we've got six.
Do we need more?
- We'll roll with six.
One thing we just need
to do, Selena,
while you and I
are separating eggs--
Connar or Raquelle,
could either of you
put on a wide, shallow pot
and just fill it about 2/3
with water?
Great.
- What is 2/3?
- Like--like,
a little more than halfway.
- Okay.
[laughter]
Why are you laughing at me?
- [gasps]
Oh, that felt like a booger.
- Was that, like,
the thick white part?
- Yeah.
- You know, that's called
the chalazae.
- Chalazae.
- Yeah, we're very French
today,
if you haven't noticed.
- Very French, chalazae.
- Whoa.
Gross.
- That's what I'm saying.
- Ugh.
That's a big booger.
- Oh, no, no, no.
- Oh!
- It's okay.
Nothing got in.
- Yeah, it's fine.
Okay.
And the water that we put onto
the stove for poaching eggs,
let's just turn that
on to, like, medium.
Okay, Selena, we're gonna put
our egg yolks
directly into the blender.
- Okay.
- And then you're gonna add
the juice of one lemon.
- Ah!
- And then, add, like,
a good pinch of salt.
Put the top
on your blender, Selena.
- Okay.
- Turn the blender
on low speed.
Now grab your butter bowl.
Very, very slowly, pour
your butter through the opening
at the top.
- Oh, I love butter.
- It smells so good.
- Mm-hmm.
- Do you want me
to add all of it?
- Stop when you get
about 1/2 of the butter in.
And turn the speed up to 3.
And then, pour it.
Just go.
Add it all.
- Whoo!
Yay.
- Oh, my gosh.
I'm so happy.
- And now, add
a small splash of water.
- Yeah.
- Add a small splash
of hot sauce as well.
- Bam.
Now you've made hollandaise.
Give yourself
a round of applause.
- Wow.
Good job.
- Everybody helped.
- We're gonna pour
the hollandaise
into a container.
And in the meantime, Selena,
just grab a small pot
and put about 3 inches
of water in it.
- Okay.
- We're setting up
a Bain Marie,
which is a water bath,
to keep our hollandaise warm.
And then stick it
into that pot
with a little bit of water
and turn it on very low heat.
- Okay.
- Hollandaise is very fragile.
So if you put it in a pot
directly on the heat,
it could break.
And then, Selena,
let's grab our eggs,
and we're gonna get ready
to poach.
- It's poaching time.
- So you're also gonna want
to grab a tray
and grab a ladle.
- We have one
just very similar.
- Oh, perfect.
So just add
a little bit of water
to the bottom of that
and set it next
to Selena's poaching pot
so you can take them
out of the water,
and go right onto that tray.
- Okay.
- So the eggs, we're gonna
start gently putting
into the water with the ladle.
- Please don't mess
this up, Selena.
- And then just gently lower
the ladle into the water,
and let it go.
Yep.
And just do that
with all the eggs.
[soft upbeat music]
♪ ♪
- Ooh, I'm getting hungry.
- Give them
about 30 seconds or so.
And you're gonna test the egg
by lifting one up,
and then just kind of,
like, push the yolk
to see if it's still soft.
Yeah.
Put it onto your tray now.
You're good to go.
- Okay.
This is very nerve-racking.
- You got this.
- [laughs]
[phone keys clicking]
- Raquelle just checked
her phone again.
- God.
- Oh, Raquelle.
- We were having
a relaxing moment!
- Don't.
- You swooped in there.
- Putting the eggs in,
trying to be quiet.
It was--
I took a little peek.
- Not a chance.
This is really
adding up, Raquelle.
- Already?
- So lift one up for me
so I can see it.
- Can you see it?
- Oh, those look awesome!
- It looks just
like it looks
when we go out
to the restaurant.
- You guys are learning
all the restaurant hacks now.
- Are chefs in restaurants
allowed to go on their phone?
[laughter]
- Good job.
Now let's cover that with foil
and set it off to the side.
Now we're going to form
our salmon croquettes.
And that's gonna be
the last thing that we do.
So grab a tray and a ring mold.
- Do I need to put
parchment paper here?
- Parchment paper
would be great.
And Connar, can you
please grab plates?
And Raquelle, can you just put,
like, a cast-iron skillet
on medium heat for us?
- Yep.
- So now we're just gonna take
our ring mold
and put it on the tray.
And then grab a spoonful
of mixture
and just fill up
your ring mold.
And when we're cooking
the salmon croquettes, Selena,
we're really just trying
to brown up the outside,
because everything
is cooked already,
so they don't take
too much time.
- I think I'm really
gonna enjoy this.
- Mm-hmm.
- Let's head to the stovetop.
- Okay, it's on medium low.
- Okay.
Add a drizzle of oil and swirl
the pan to coat the bottom.
And then you're gonna use
your spatula
and carefully put
your croquettes in the pan.
And that's it.
Are you sizzling?
- Yes.
- Okay, great.
Selena, you and I are gonna
go flip our salmon croquettes.
- Okay.
- Oh, look at that!
Great.
Nice.
Crushed it.
- Yes.
- She went, fwoop.
- Oh, I broke it because
my hand got so hot.
- That's okay!
There are no mistakes,
only happy accidents.
We're gonna cover them
with a poached egg
and hollandaise anyway.
Okay, so, Selena,
you have your tray, right?
- Yes.
- Okay.
So dismount onto your tray
and then get your next ones in.
♪ ♪
Give them a flip.
[upbeat music]
Okay, so we've got those
to the side.
Now, Selena, let's go put
the grits on our bowls,
so grab a big spoon,
and we're gonna put
one spoonful
in the middle of each plate.
- Ooh, beautiful.
- So now put
one salmon croquette
on top of each one.
So now uncover
your tray of eggs,
and let's put two eggs on top
of each croquette.
Raquelle, can you grab
the caviar
out of the refrigerator?
- Yeah.
- And we should also have
some chives in there.
- Let's see.
Caviar, chives--
- So grab your hollandaise.
And we're just gonna
kind of drizzle it
over the top of the eggs.
- That gave me chills--
the drizzle.
- Okay, caviar next.
First, we have to do
a little bump of caviar.
Put a little
on your hand right here
at the base of your thumb,
and then you taste it.
- Selena, you look so...happy.
[bright classical music]
♪ ♪
- [laughs]
[laughter]
Not a caviar fan?
- Nope.
- [laughs]
- No.
But other people might be.
- Yeah, put it--
put it on mine.
- Oh, come on.
We're being French
and luxurious today.
You got to go for the caviar.
And then grab your chives
and scissors.
- Okay.
- And you're just gonna snip
a little bit of chive
over the top.
A little ciboulette.
- Oh, my God.
- See?
She's pretty good.
- She's really good!
- Aw, go, Selena!
- While I'm doing this,
do you mind telling us
a little bit about
the charity organization
we'll be donating to?
- Yes, so we're
gonna be donating
to The Brotherhood Sister Sol.
They do such great work
with kids in Harlem,
mainly Black and Hispanic,
helping them navigate
gender and racial
expectations in society
to become their best selves.
- To thank Adrienne
for sharing
her recipes with us,
Selena + Chef is donating
$10,000 in her name
to The Brotherhood Sister Sol.
for more info.
That's incredible.
Thank you so much for sharing,
and we're so happy to donate.
- Thank you.
They are so awesome.
- Wow!
- And there you go, ladies.
- Looks delicious.
It looks pretty damn good.
- Thank you, ladies.
This was so much fun
cooking brunch with you.
I hope you enjoy.
Bon appétit.
- Aw.
all: Bon appétit!
- Bye, Adrienne!
Thank you so much!
- Bye!
- Bye!
- Bon appétit!
- This looks pretty good.
- Looks pretty good.
- Shall we--
shall we bring it to the table?
Let's do it.
[jazz music]
♪ ♪
All right.
What is it?
Bon appétit?
- Bon appétit.
- Wait, what are
these called again?
Grits?
- Mm-hmm.
- I really like them.
It reminded me of oatmeal.
That's why I didn't think
it would be good.
- How would you rate yourself?
- Everything came out right,
except the patties.
- What's wrong with the patty?
- But you know what?
- I messed up the patties
a little bit.
- Because they tasted good,
it's like, it's okay.
- It's not that bad.
It's kind of--
it's a chicken texture.
[laughter]
- I adore Adrienne.
- Adrienne's so kind.
I really liked her.
- She's so cool.
- And she's from Chicago!
See, people from the Midwest
are always so nice.
- Well, not everyone.
I'm just kidding.
- Take that back.
[laughter]
- ♪ Yeah, when you're ready
come and get it ♪
♪ Na, na, na, na ♪
♪ Na, na, na, na ♪
♪ Na, na, na, na ♪
♪ When you're ready
come and get it ♪
♪ Na, na, na, na ♪
♪ Come and get it ♪
- Oh!
- Hey.
- What are you doing?
- I just--
- I told you, I'm making
all that money back.
- Oh, my gosh.
We're on a cleaning break.
Oh, my God.
I'm losing all my latte money.