Selena + Chef (2020–…): Season 4, Episode 7 - Episode #4.7 - full transcript
- OK. Hit it.
- Let's go, team!
[gasps]
- [screams]
- I've never played
"Hibachi" ball.
- Hibachi is what they do
when you cook in front of you.
- Yeah, I thought
it was cooking.
- That's not what--
this is bocce ball.
- Oh!
[laughter]
- Summer should be
filled with sunshine,
fun, friends, and food.
Hey!
But while I'm relaxing
and soaking up the sunshine,
I've also been learning
all I can about cooking
from the world's best chefs.
- I got a lot of bags.
- Do you realize
that both of you
are wearing a gray T-shirt?
[laughter]
- It obviously wasn't planned.
- Thank you.
- I didn't get the memo.
- Because as we know, you can
cook a great meal together...
- There's a note.
- Even if you're apart.
"Selena, every cook
needs an apron
"and some trusty oven mitts.
"Preheat your oven
to 175 Celsius?
Can't wait to cook
with you, Matty."
- Um, these are pretty badass.
- Those!
- Stop!
Wait, these are probably
his tattoos.
- No way.
- We all have an apron!
- Oh, yeah!
- This is so good!
- I thought you had
a lot of tattoos.
He's got you beat.
- Thanks, Matty.
- Take a seat.
- Selena plus Matty, take one.
Shall I call up Matty?
- Yeah.
- Call him up!
- Oh, I'm tryin',
I'm tryin', I'm tryin'
I'm tryin', I'm tryin', oh
Tryin', I'm tryin',
I'm tryin'
My feelings on fire
Matty!
- Hi! How are you?
- Hi!
- Are you guys
wearing those aprons?
- We are!
- Yes!
- Yeah, we love the aprons.
[laughter]
- I didn't want it to affect
my outfit and your hat--
- No, you look good!
You don't need that.
- But I do love it.
- Oh!
- Today, I'm joined by
Canadian chef Matty Matheson.
He is an internet sensation
with a big personality
who cooks with
even bigger flavor.
He is also a restaurant owner
and an author.
So this should be
a lesson for the books.
These are my best friends.
This is Connar, Kelsey,
and Raquelle.
all: Hi!
- Hey! What up?
- They're really good
with help--
well, sometimes they're good
with helping, but--
- Are they good?
Do they know what's going on?
- I don't even know
what's going on!
- Well, you know, Selena,
today, I'm gonna show you
how to make Miami ribs
with a spicy pickled
pepper agrodolce.
Then Hello Dollys--
a classic square
with a little
a la mode on top.
It is a perfect
summer tradition.
- I just got chills!
- Oh, my God!
- Matty, I love you!
- Let's make the squares
so that we can
put them in the oven
and bake 'em.
- I don't think
we preheated the oven yet.
You said on your--
- Oh, I'm so sorry!
- So just turn it on!
It's fine!
It's 350 degrees
Fahrenheit, OK?
You bunch of Fahrenheit-ers.
[laughter]
- Thank you.
- What we want to do
is melt some butter.
So do you got
a pound of butter?
- A pound? Love that.
- You know, it's a nice amount.
- OK.
- It's the right amount.
There's four of you.
- I think more butter,
the better.
- Do you guys have your
graham cracker, like the dust?
- Yes.
- Yes, do you want to grab it?
- Yes.
- Like, 3 cups?
- Thank you, babe.
- And put that into a bowl.
- We're doing good.
- We're doing good.
So then make sure that your
butter--you don't scald it.
And you're just
gonna gently melt it.
- My butter--
I am so sorry, Matty.
My butter is still not melted.
- Oh, no, it's OK!
We have all the time
in the world.
- Thank you.
Yeah, why is this
taking so long?
- Here, let me help.
- Is the heat on?
- What are you gonna do?
[laughter]
- I'm gonna crank
the heat up to high.
- I did that. Didn't I?
- I just turned it up
a tiny bit more.
It was like almost high,
and now it's very high.
We're rocking
and we're rolling.
- Pour that slowly
and incorporate that
into the graham cracker bowl.
Here we go.
- OK.
- So just stir it around.
- Yum.
- You got your
little container?
- Yes, I do.
- You want to form it down
like a pie crust,
and do you have any parchment?
- Yes. Yes.
- Like baking paper?
- There's little ones that
kinda come with it.
- Okey-dokey.
So then let's just--
both:
Oh!
- Second chef
that says, "okey-dokey."
I think the word is cool.
- Okey-dokey?
- Basically, she makes
fun of me for saying it,
so I have to put a dollar
every time I say it.
- Oh, my goodness.
- I'm not even cooking.
I'm just talking now. Hang on.
- We're just talking.
So just--I'm taking mine,
and I'm just
patting it down,
like, super flat.
And try to just get it, like,
as nice and even as possible.
- Ooh! It smells so good.
- It's like, it's really good.
- Yay!
- Chef Selena!
- Chef Selena.
- Now, take the caramel chips,
the chocolate chips,
and the coconut, and we're just
gonna kinda layer them.
And we can put
the chocolate chips down,
cover the entire thing
in chocolate chips right now.
- Great.
- Yeah, yeah, yeah.
Look at this.
Those aren't blueberries.
Let's go.
[laughter]
That's perfect.
Then we're gonna
take the caramel chips
and put a layer
of these on top.
- Whoo!
- Bop, bop, bop,
bop, beep, beep, beep!
[laughter]
- Sing!
- OK.
- I like singing.
- What's your favorite song?
- Yeah, what do
you like singing?
- I just sing, like,
nonsensical stuff.
I'm just like...
Chocolate chips and caramel
- Actually, I do
that sometimes.
- It's square time
I just--you know,
I'm more like that.
all: I love it!
- I love it.
- That's amazing.
- So now, we put
the coconut on top of this.
- Oh, this is gonna be so good.
- This is too good.
- I'm excited.
- Just fill it up,
and it'll make it look
like a nice little snowstorm.
We're in the chalet,
and we're having a nice time.
And what you can do,
too, Selena, is just take it
and kinda give it,
like, a little shake.
You know, kinda incorporate
and tight and compact it.
- Yeah.
- And then we're just
gonna open up
our condensed milk.
- OK.
- We're doing good here.
And we're just gonna drizzle!
- Uh.
- And we're just gonna kinda,
like, let this, like, seep in.
- I don't know, it's a little--
- And kinda go on top.
- Is this normal?
- Here we go.
- Oh.
- Wait, yours isn't sou--
mine's not soupy.
- It's goopy.
- Yours is goops?
Good. Oh, it's coming.
The, uh--
- I don't think it's coming.
- That's fine.
- Should we get a spoon?
- Yeah, maybe a spoon and do,
like, dollops maybe?
- OK.
- Like if we do a couple
little dollops
to kinda try to
spread this out.
Maybe get a little
spatula, maybe.
- I mean, oh,
this is not working.
But you know what? It's fine.
It's fine. It's fine.
- Hey.
- Yeah.
- Imperfection is
perfection, you know?
- Aw.
- Let's live life today
just free.
We're flying around the clouds.
We're a bunch of little birds.
[laughter]
Really nice up there.
- I might need to call you
instead of my therapist.
- She just needs
a little spatula.
- Oh, there you go.
- Thank you.
- There we go.
You have such nice friends.
They're helping you.
- I really do.
I'm so lucky.
- Aren't friends great?
- Yes, they are so great.
- Friends are nice
- Friends
- Friends
Friends
Five best friends
in the whole wide world
We're hanging out
making Hello Dollys
Hello Dollys
That's not gonna make the show.
OK.
- Sel, I feel like you could
have Matty on the next album.
- I know.
- Yes.
- If you need,
like, a falsetto.
You're doing so good.
This is amazing.
- Thank you. Trying.
- Yeah, there you go.
And then we just
take our walnuts
and just sprinkle
walnuts on top.
- Oh!
- Oh.
- I am so happy.
- Yeah, there you go.
Look at that.
I just like to make things,
like, low impact.
Life is stressful;
let's just make nice,
easy, delicious things.
- Yeah!
- Let's get a-baking.
A baking tray.
And so then, you want to always
put it on a baking tray,
just in case it,
like, bubbles up
and, like, burns on the oven.
Then we're gonna
put it into the oven.
- OK.
- That's gonna bake
for about 25 minutes
until it's kinda golden brown.
- I'll set a timer.
- Gonna kinda caramelize.
- Thanks, babe.
- Raquelle
- Thank you
[laughter]
- [vocalizing]
Let's just clean up
a little bit.
We do a...
Cleanup
Clean as we go
- I used to be on a
TV show called "Barney"...
- [laughs] Just a little show.
- Which was like about a big--
- The purple dude?
- Yeah!
So I was on that show,
but we'd always sing...
Clean up, clean up,
da-da-da
- What's the other one?
It's like--
- I loved that
when I was a kid!
all:
I love you, you love me
- All right, OK, we're done.
We're done revisiting my past.
all:
We're a happy family
With a great big hug
and a kiss from me to you
Won't you say
I love you too
- That was great.
Thank you guys.
Thank you guys.
[laughter]
- OK, now, the next thing
we got to do--
- I see a blender.
Do I need a blender?
- Yeah, Selena.
So we're gonna get a blender,
and we're gonna make
a marinade for our Miami ribs.
- Wait, what makes it Miami?
- They used to put them
outside in the streets,
and you'd be
outside of the club,
and they'd set up all these,
like, grills,
and you'd leave
the club and be like,
"Yo, give me some Miami ribs!"
- Got it. OK, cool.
- We just have to put all the
ingredients into the blender.
We got to blend it up,
and that's it.
That's all we got to do.
- OK.
- We're gonna take a jalapeno,
some green onions,
some ginger, some garlic.
- Are these green onions?
- Yeah.
- I'm gonna grab the garlic.
- We just need,
like, four cloves.
- OK.
- You know how to peel
the ginger with a spoon?
- Yeah, kind of.
- You can just use your spoon
and kinda scrape it off,
all the skin.
- OK.
- You know what?
You can even throw it in
with the skin on it.
Really doesn't
make a difference,
to tell you the truth.
- OK.
[laughter]
- If you want, you can take the
garlic, throw it all in whole.
Cut the little tips off,
the little hairy tips
of the spring onions there.
- Got it.
- Then, cut that bunch
into, like, three pieces.
Just cut it three times.
- OK.
- And now
take the elastic off,
and then just throw that
in there.
And then we're gonna take
the one jalapeno.
Just take the top
of the jalapeno off.
And I'm gonna cut it in half
and then cut it
into, like, four pieces.
- OK.
- You got good knife skills.
- Oh, no, I don't,
but thank you.
- She's gotten,
really, much better.
It's amazing.
- Throw that right in there.
- OK.
- Now what we want to do
is round that out with,
like, some wetness.
And the first thing we're gonna
do is put some chili oil.
We're gonna put
a big spoonful in.
- OK. One spoonful.
- Yeah. One's good.
You want a couple more?
Do you like--
- I mean, yeah.
- It's, like, a matter of,
like--yeah, OK, OK, OK.
- Yeah, we like the spice.
- Do another one.
Let's do one more.
Big scoop, big scoop.
- Love that.
- And then what we're gonna do
is take the hoisin,
and we're gonna put in,
like, 1/2 a cup.
- I'm just gonna measure this
just because--
- Measure it out.
[dishes clattering]
- Oh! Sorry.
- [laughs]
[phone keyboard clacking]
- Raquelle, get off your phone.
All right.
Put some money in the jar.
- Oh, I was checking
the timer for the--
- That's actually the second
time she's gone on the phone.
- I keep going back to my
phone to check the timer.
They think I'm texting, but
I'm trying to be a good chef
and make sure we don't go
past 25 minutes on the oven.
- I believe you.
- Thank you, Matty.
- Like, what could you be
texting right now, you know?
- Oh, you'd--ha!
[laughter]
Anyway, back to you.
- [chuckles] That's amazing.
- Love you, Matty.
- There we go.
And then we're gonna do
the same thing.
Do a 1/2 a cup of soy sauce.
- Yum.
- And then we're gonna do
a cup of orange juice.
And then we're gonna crack
a cold one.
We're gonna take a cola.
- A cola?
- And we're gonna add
a cola to it.
Yeah, put, like,
half of that in.
- Half of it?
- It seems weird
to you, doesn't it?
- Yeah, it seems weird.
Feels weird.
- I was down for it.
Now I'm kinda like,
what's happening?
- It's gonna
come out in the end.
And then we're gonna put,
like, a big pinch of salt in.
- I'm feeling
the Miami vibes, for sure.
- Mm-hmm.
- Yeah.
- We're living on the edge.
Big time.
- We're living on the edge.
You know what?
I've never even been
to Miami, so that's perfect.
- What!
[laughter]
- I'm a bit of a homebody.
- I love it.
- Hey, Sel.
- Yeah?
- I'm just gonna put--
I'm gonna put five in
'cause that way, like--
- What are you--
you're gonna, like,
pay me in advance
so you're allowed
to look at your phone?
- It's just, I've been
trying to check the timer,
and you guys think
I'm checking my phone,
so I'm just putting this in
just so that, like--
- Fine, Raquelle.
Let's move on.
- For safety.
- I believe the safety.
I like the safety.
I like Raquelle's temperament.
Looking at her phone
for the timer.
- Thank you, Matty. Timer.
- All right. So Selena?
- Yes, sir.
- Put your lid on
nice and tight.
You're gonna blend it up
all the way.
- OK.
- And then just crank it!
[blender whirring]
- Nice.
- Wow.
Miami never looked so good!
- Is it pureed?
- Yeah!
- Look at that.
Oh, my goodness.
This is exciting.
And so now you can just give it
a little taste if you want.
- Ooh!
- Dude, this is fire.
- Taste it.
I thought I'd be weirded out
by the soda.
- Do you have, like, a spoon?
- Oh, sorry.
Yeah, you're right.
- Yeah, let's get a spoon.
Everyone, don't dunk
your hands in there.
[laughter]
And let's see where we're at.
- It's delicious.
- Oh, wow.
- The ginger is so good.
- Yeah.
- Ooh!
The ginger and the little
kick from the jalapeno?
- OK, it's not soup.
You don't have to eat it.
- Oh, my God!
With that ginger!
- That would be good
on a salad dressing.
- She's having a whole
experience over here.
- It's so good!
- OK.
Now we get to take our ribs
and put them into, like,
a container.
- What a weird concept--ribs.
- [chuckles]
I've never tried ribs.
- You've never tried ribs?
- No, I've never tried.
- Oh, Connar, what?
- And now we just
take our marinade,
and we're just gonna pour it
over all of the ribs.
all: Ooh!
- Yes, yes, yes, yes!
- So you want to do this,
like, 24 hours in advance,
or you can do it, like,
at least a couple hours before.
- Yum!
- Yummy.
- Oh, God is good!
Oh, my God!
- Looks so good.
- And then
we can just wrap it...
- That was clean.
- And put it into the fridge.
- All righty.
- Amazing.
So then let's just get rid--
do a little cleanup.
We're gonna do a little bit
of a cleanup here.
And then we're gonna get
the agrodolce ready.
[timer jingle plays]
We're at 25.
- You got a food processor?
- I do! Yeah, I do!
- I'll grab it.
- [gasps]
Oh, wow!
- Whoa, look at that!
Let me see that.
- It's smells--oh, sorry.
- That's incredible.
- Unreal.
- Is it, like, bubbling and
nice and, like, caramelized?
- Yes, it's bubbling!
- That might be the most
beautiful thing
we've ever made.
- That looks perfect!
- Look at you, all of you!
- Can we turn the oven off,
or are we gonna need
to keep it on?
- Just leave it there,
and we'll switch it
to a broiler
when we do the ribs.
- Awesome.
- Now let's make an agrodolce.
- Can't wait.
- Get two red peppers.
- Check.
- We're gonna do
garlic and more ginger.
I want this to be
a little spicy,
so we're gonna do
four scotch bonnets.
- Great.
- Just cut your ginger up
into, like, little pieces.
Throw that in.
Take two cloves of garlic.
Just give it a little smack
and then peel.
And you can just
throw them in whole.
Just nice and...
Easy
Easy
Cheeks, cut the cheeks
off your red pepper.
Then we just take the bottom.
We're gonna cut these up into,
like, just, like, chunks.
- I don't know what kinda
cutting style that was.
- Yeah, that's perfect.
That is incredible.
That's the cutting style.
That is you.
The thing about
cooking, Selena--
the alchemy and what
makes food great is you.
The way that you
cut those right now
is what's gonna
make this really perfect.
- Aw!
- Thanks!
- You're so sweet.
- I'm so encouraged today.
- I know.
You're, like,
so positive and sweet.
- Well, you know,
it's nice to be positive.
- Yeah, you're right!
- And then just cut
the Scotch bonnets in half.
We'll have to wash our hands
'cause these Scotch bonnets
will [bell dings] you up.
- Oh, my God.
- We don't want that.
- Wash your hands, quickly,
before you touch anything.
- I know.
I don't know why I did that.
Sorry.
- We need to protect you.
We protect Selena at all costs.
- At all costs.
- That's a 24-hour job.
- And we're just gonna
put the food processor on.
The lids are always amazing.
These are always incredible.
Here we go.
- OK.
- And we're just gonna
pulse this
pretty much to, like,
a pepper paste.
[food processor pulsing]
- Making a song
with the pulser.
[upbeat music]
- Let's go! Let's go!
Let's go!
Let's go!
Doo, doo, doo, doo,
doo, doo, into a sauce!
Just keep going!
Bop, bop, bop, bop,
beep, beep, beep, doo
[humming]
Yeah!
This is real good.
- Whoo!
Smell that!
- Looks fire.
- Ooh!
- Smell that!
- Oh, my God!
- Oh, wow.
- That is crazy.
- Now we're gonna pour
everything into a pot.
[lid clatters]
Selena!
- Hi.
- I thought that
was the peppers.
- And we're just
gonna take this
and pour this into a pot.
We're gonna boil it...
Up!
My finger is sticky
We're doing good here.
- Matty, do you want it
on medium, high, low?
- You want to keep it on,
like, a medium-high heat.
- OK.
- And now we're gonna
add liquid and sugar to it.
So take 1 cup of sugar,
and pour 1 cup of sugar
into it.
- There it is.
- Where?
- Oh, the sugar--oh, your cup.
- I was looking for the cup.
- Oh, there it is, right behind
you, on the counter.
- They're just all telling you.
Why don't you guys help?
Why don't you get up
and help-uh?
You're all just pointing me,
like, it's over there-uh!
It's over there!
- He's not wrong.
- 1 cup.
- All right.
- 1 cup of water and 1 cup
of red wine vinegar.
And we want to bring this up
to a boil,
and this is literally
gonna caramelize
and turn it into, like,
a caramel.
- Yum!
[phone keyboard clacking]
- Like, what's going on?
What's on the phone, you know?
What have we got? Some apps?
What do you--what do
you--what do you got?
- She just texts!
That's what she does.
- We got lots of texting.
- Just texting?
- I made lots of friends
out in the 'bu, you know.
- You are, like,
a very social person.
You have a lot of friends.
People, like, really need
Raquelle in their life.
- How many friends do you have?
- A lot.
- She's really a solid friend,
and a lot of people--
- She's actually literally
really great with people,
and she, like,
is a great friend.
- I love that! OK.
Now let's get limes
and cilantro.
- How many limes?
- Let's get, like, two.
Two's cool.
And then we need,
like, a microplane.
Do you got a microplane
or, like, a citrus zester?
- Yes.
- Can somebody
grab the agrodolce?
- Yeah.
- And then put down a towel
so you don't burn your nice
little marble top there.
And put the agrodolce down.
What we're gonna do is,
we want to use our--
mostly the stems, actually.
So like, if there's some
leaf on it, but cut, like,
a big chunk of the stems off,
and we're gonna slice it
like chives.
- OK.
- And that's really gonna
make this agrodolce fire.
- Fire! Fi-yah.
- Fire
So just take, like, a handful
from the middle of your pile
and throw it
into the agrodolce.
Boom.
And then we're just gonna
give that a nice little stir.
Oh, my goodness, this is gonna
get really good-smelling.
- Yeah. It smells so good.
- The fact that it's, like,
letting off this much aroma
is amazing.
- Smells so good.
- That looks like jam, right?
- Yes.
- It looks like
nice sticky jam?
- Yes.
- Now we're gonna
zest some lime into it.
- Oh, oh.
- Zest, like,
two limes' worth,
and we're gonna put the juice
of two limes into it as well.
OK.
And now give this
a little stir.
- I'm gonna do a little stir.
- Now I'm gonna
pour the agrodolce
into a nice glass bowl.
Look at this.
- Oh, it smells
so freaking good.
- I'm gonna add a pinch
of salt to mine as well.
It is relatively spicy.
But if you want
to give it a little taste
and have everybody else
taste it,
we can see, like,
where we're at.
- I think we should.
Let's see if we can
handle the spice.
- OK. All right.
Spoons, everybody.
- Just a little jammy.
It's, like, a spicy sweet,
sweet jelly jam.
- [gasps]
- Ooh, I can't do that!
[coughs]
[laughter]
- Oh, my God.
That's amazing.
- I feel like that
kind of space--
I can't even talk.
Oh, my God.
It's that kinda spice where,
like, you don't know if
you can handle it, but then--
- It mellows out.
- You have to go back
for more.
- You could add a little
more water and thin it out,
and it will adjust as well.
- Do you think
I should do that?
- I don't know.
If you're happy with it.
I'm happy with mine.
- I'm happy.
- I like it.
- Yeah, I really like it.
- Yeah.
- Yeah, so now we
have to broil the ribs.
So get a baking rack
and tinfoil,
and we're gonna put
tinfoil underneath
so then we don't make a mess,
'cause, like, I don't know.
I hate doing dishes.
- Oh.
- It's just easier to wrap
everything in tin foil.
If somebody can, can we
turn the oven on broil?
- Do we put it on high broil,
medium broil?
- High broil is perfect.
Grab our ribs out
of the fridge.
We can take the tinfoil off,
and the big reveal--
- Drum roll.
- Drum roll.
Selena's ribs!
- Whoa!
- Yum!
- Stunning!
- Stunning!
- What we're gonna do is
just pull the ribs up and out.
And we're gonna just place
them on the baking rack.
Now we're gonna just take this,
and we're gonna put it into
the oven under the broiler.
- Oh, Matty. I'm excited.
- How long?
- Two, three minutes
a side, flip them.
Make sure that they're
just a little bit charred,
nice and cooked through,
absolutely beautiful.
- Great.
So what do we do now?
- We wait.
- While we have
this opportunity,
do you mind telling us
a little bit about the charity
we'll be donating to?
- Yeah.
raising funds to put
Indigenous youths
into culinary schools.
You know like, I come
from a small little
farm town in Canada,
and there wasn't, like,
a lot of opportunity for me,
and there's a lot
of people that
deserve to have
opportunity that
don't really have the means.
You know, kinda pay it forward.
- Yeah, absolutely.
I'm so glad that
we'll be donating.
That sounds incredible
and so kind.
- Yeah, no. Thank you.
So let's check out our ribs
and see if they're sizzling.
- Oh!
- Oh, they're sizzling.
They're smoking.
- There's smoke.
- They're kinda burnt.
- They're burnt?
OK, let's take 'em out!
[laughs] No, look at that!
That's perfect!
That's exactly
what I want to see.
I want to see char.
So what do the bottoms look?
- Should we check the bottom?
- Oh, yes. Sorry.
- Do you have the tongs?
- The tongs.
Oh, OK, OK.
- Let's give them a flip.
And then, like,
let's just watch,
so like, let's not tell
our life stories.
And we'll just
pay attention here.
Just put them back in,
and like, let's watch them.
- I am very happy
about this situation.
- I know.
You're really excited. So am I.
- Oh, I really want
to try this dessert!
- I know. Me, too.
- The desserts--
we're moments away.
- Oh, it looks so good.
- It all looks so good.
I mean, I would make
this meal just for the smell.
Like, it's unbelievable.
- Let's see.
Oh, yeah. Look at these.
- Oh!
- Yum!
- Yeah, baby!
- Yes!
- OK, now what we're gonna do
is take the agrodolce,
and just spoon a nice spoon
on top of it,
and just, like, push it
around like you're just,
like, painting it.
- She's loving this.
- And then just
smear it all over it.
- Mmm.
- Look at that.
- Oh, my God.
- Yummy!
- This is gonna be really good.
- Oh, I'm so happy.
- And then even if you want,
we can throw those
right back into the oven.
Get it in there, and it'll,
like, glisten up even better.
- Oh, this looks so good.
- I know. I, like, could cry.
- Yeah.
- You really killed it.
- And then just put them in,
just for, like, 30 seconds.
Like, just let them, like,
kinda get a little char.
I'm gonna cut a lime in half,
and I'm gonna
cut an orange in half.
And we're gonna do orange
and lime on these ribs.
- I'm so happy.
- I think we're good
at 30 seconds.
- Oh, sorry.
Oh, wow.
- Wow.
- Whoo-hoo!
- This is gonna be so good.
- This is insane.
- And you could,
if you wanted to,
cut some oranges
and some limes
and just squeeze it
all over all of 'em.
- Oh!
- Look at this.
Yes.
And I'm just gonna layer
mine up on a nice plate.
- I'll grab a nice plate.
- Oh, my gosh, this is
making me so hungry.
- Yummy.
- Mm-hmm, mm-hmm, mm-hmm.
- Ha! Ha! So happy!
- It's almost like
she's a professional chef.
- It's almost like
she knows what she's doing.
- What did you just
do with the oranges?
Wow!
- Artiste.
- And you can just cut them up.
[dramatic orchestral music]
If people want to grab
a whole one, grab a whole one.
- No way!
- So good!
- This is so good!
- Is it good?
- Oh, my gosh!
- What's happening?
How do you feel?
- Wow!
- I feel so good.
- That is really good.
- Raquelle?
- I'm sorry.
I feel like
we love you so much.
- Should I try this?
- What! Come on!
- That is amazing.
- I got it on you, and then I--
- And then we just have to cut
a square out of the Dollies.
What we're gonna do is just
cut this into three columns,
and we're gonna cut them
into nine squares.
Oh, here we go.
A beautiful Hello Dolly.
And then we just do
a little scoop
of ice cream on top.
[all gasp]
- Oh! Ice cream?
- Yeah!
- Oh, man.
- Oh, my--
- So I may have failed
a little bit
because it's very moist.
- Moist? OK.
It's ooey-gooey? That's OK.
- Oh, my God.
- It's incredible.
- Oh, my gosh,
that looks so good.
- Put it into a bowl,
and then you cover it
with ice cream,
and you're just
gonna eat it.
It's like a sundae.
It's incredible.
- Yes.
- Oh, I'm so happy.
- It's definitely
giving me sundae vibes.
- It's so pretty.
- I have to try the dessert.
- The ribs are fire.
- Oh, my God, that is so good.
- Mmm.
Matty.
- Yeah.
- I can't even begin
to express my gratitude for...
- It's so good.
- Cooking with you today.
You are such
an incredible person,
and I am very, very happy
with this meal.
And I just want
to say thank you so much.
- Thank you, Selena!
- Bye!
- This was amazing!
You're amazing!
Have a great day!
Thank you! World peace! Bye!
- We'll see you in the 'bu!
- See you in the 'bu!
Let's go!
[upbeat music]
- OK.
- Oh!
[laughter]
- It just hit me.
- Oh!
- So hard.
- It's so good.
- I am very, very happy.
I felt like
I was in my zone today.
He was so wonderful, too,
and kind, and--
- Yeah, it was a
really fun day.
- He's special.
- What was your
favorite part of today?
- Eating this rib right now.
- I agree.
- It's like I can't
get enough of the rib.
It's like,
now I'm into the fat,
and there's no more,
and I just want more.
You think you can make me
some more tonight?
- Yeah! Please?
- Yeah, I was gonna say--
- Since you're in the flow?
- Since I'm in the flow?
Yes, I'll make you some.
- Thank you.
You also found your
okey-dokey partner in crime.
- Yeah.
See, I'm not the only one.
The word is either really big
in the chef community--
[laughter]
- You're gonna make
it a chef thing now?
- Or it's just coming back.
Or it's just having a comeback.
- The dessert is amazing.
- The dessert...
- Oh, my gosh.
- Is bomb.
- Hands down, best dessert
we've ever made on the show.
This is unreal.
For the viewers at home,
I highly suggest this meal.
- It's so good.
- It is pretty incredible.
This is just
what the doctor ordered
Can't make that up,
you may not be the one
Uh-huh
But you look like fun
- Knock, knock.
both: Who's there?
- Mal.
- Malibu.
- Boo.
- Boo!
You scared us.
- One of the worst jokes
I've ever heard.
[laughter]
You look like fun
- Let's go, team!
[gasps]
- [screams]
- I've never played
"Hibachi" ball.
- Hibachi is what they do
when you cook in front of you.
- Yeah, I thought
it was cooking.
- That's not what--
this is bocce ball.
- Oh!
[laughter]
- Summer should be
filled with sunshine,
fun, friends, and food.
Hey!
But while I'm relaxing
and soaking up the sunshine,
I've also been learning
all I can about cooking
from the world's best chefs.
- I got a lot of bags.
- Do you realize
that both of you
are wearing a gray T-shirt?
[laughter]
- It obviously wasn't planned.
- Thank you.
- I didn't get the memo.
- Because as we know, you can
cook a great meal together...
- There's a note.
- Even if you're apart.
"Selena, every cook
needs an apron
"and some trusty oven mitts.
"Preheat your oven
to 175 Celsius?
Can't wait to cook
with you, Matty."
- Um, these are pretty badass.
- Those!
- Stop!
Wait, these are probably
his tattoos.
- No way.
- We all have an apron!
- Oh, yeah!
- This is so good!
- I thought you had
a lot of tattoos.
He's got you beat.
- Thanks, Matty.
- Take a seat.
- Selena plus Matty, take one.
Shall I call up Matty?
- Yeah.
- Call him up!
- Oh, I'm tryin',
I'm tryin', I'm tryin'
I'm tryin', I'm tryin', oh
Tryin', I'm tryin',
I'm tryin'
My feelings on fire
Matty!
- Hi! How are you?
- Hi!
- Are you guys
wearing those aprons?
- We are!
- Yes!
- Yeah, we love the aprons.
[laughter]
- I didn't want it to affect
my outfit and your hat--
- No, you look good!
You don't need that.
- But I do love it.
- Oh!
- Today, I'm joined by
Canadian chef Matty Matheson.
He is an internet sensation
with a big personality
who cooks with
even bigger flavor.
He is also a restaurant owner
and an author.
So this should be
a lesson for the books.
These are my best friends.
This is Connar, Kelsey,
and Raquelle.
all: Hi!
- Hey! What up?
- They're really good
with help--
well, sometimes they're good
with helping, but--
- Are they good?
Do they know what's going on?
- I don't even know
what's going on!
- Well, you know, Selena,
today, I'm gonna show you
how to make Miami ribs
with a spicy pickled
pepper agrodolce.
Then Hello Dollys--
a classic square
with a little
a la mode on top.
It is a perfect
summer tradition.
- I just got chills!
- Oh, my God!
- Matty, I love you!
- Let's make the squares
so that we can
put them in the oven
and bake 'em.
- I don't think
we preheated the oven yet.
You said on your--
- Oh, I'm so sorry!
- So just turn it on!
It's fine!
It's 350 degrees
Fahrenheit, OK?
You bunch of Fahrenheit-ers.
[laughter]
- Thank you.
- What we want to do
is melt some butter.
So do you got
a pound of butter?
- A pound? Love that.
- You know, it's a nice amount.
- OK.
- It's the right amount.
There's four of you.
- I think more butter,
the better.
- Do you guys have your
graham cracker, like the dust?
- Yes.
- Yes, do you want to grab it?
- Yes.
- Like, 3 cups?
- Thank you, babe.
- And put that into a bowl.
- We're doing good.
- We're doing good.
So then make sure that your
butter--you don't scald it.
And you're just
gonna gently melt it.
- My butter--
I am so sorry, Matty.
My butter is still not melted.
- Oh, no, it's OK!
We have all the time
in the world.
- Thank you.
Yeah, why is this
taking so long?
- Here, let me help.
- Is the heat on?
- What are you gonna do?
[laughter]
- I'm gonna crank
the heat up to high.
- I did that. Didn't I?
- I just turned it up
a tiny bit more.
It was like almost high,
and now it's very high.
We're rocking
and we're rolling.
- Pour that slowly
and incorporate that
into the graham cracker bowl.
Here we go.
- OK.
- So just stir it around.
- Yum.
- You got your
little container?
- Yes, I do.
- You want to form it down
like a pie crust,
and do you have any parchment?
- Yes. Yes.
- Like baking paper?
- There's little ones that
kinda come with it.
- Okey-dokey.
So then let's just--
both:
Oh!
- Second chef
that says, "okey-dokey."
I think the word is cool.
- Okey-dokey?
- Basically, she makes
fun of me for saying it,
so I have to put a dollar
every time I say it.
- Oh, my goodness.
- I'm not even cooking.
I'm just talking now. Hang on.
- We're just talking.
So just--I'm taking mine,
and I'm just
patting it down,
like, super flat.
And try to just get it, like,
as nice and even as possible.
- Ooh! It smells so good.
- It's like, it's really good.
- Yay!
- Chef Selena!
- Chef Selena.
- Now, take the caramel chips,
the chocolate chips,
and the coconut, and we're just
gonna kinda layer them.
And we can put
the chocolate chips down,
cover the entire thing
in chocolate chips right now.
- Great.
- Yeah, yeah, yeah.
Look at this.
Those aren't blueberries.
Let's go.
[laughter]
That's perfect.
Then we're gonna
take the caramel chips
and put a layer
of these on top.
- Whoo!
- Bop, bop, bop,
bop, beep, beep, beep!
[laughter]
- Sing!
- OK.
- I like singing.
- What's your favorite song?
- Yeah, what do
you like singing?
- I just sing, like,
nonsensical stuff.
I'm just like...
Chocolate chips and caramel
- Actually, I do
that sometimes.
- It's square time
I just--you know,
I'm more like that.
all: I love it!
- I love it.
- That's amazing.
- So now, we put
the coconut on top of this.
- Oh, this is gonna be so good.
- This is too good.
- I'm excited.
- Just fill it up,
and it'll make it look
like a nice little snowstorm.
We're in the chalet,
and we're having a nice time.
And what you can do,
too, Selena, is just take it
and kinda give it,
like, a little shake.
You know, kinda incorporate
and tight and compact it.
- Yeah.
- And then we're just
gonna open up
our condensed milk.
- OK.
- We're doing good here.
And we're just gonna drizzle!
- Uh.
- And we're just gonna kinda,
like, let this, like, seep in.
- I don't know, it's a little--
- And kinda go on top.
- Is this normal?
- Here we go.
- Oh.
- Wait, yours isn't sou--
mine's not soupy.
- It's goopy.
- Yours is goops?
Good. Oh, it's coming.
The, uh--
- I don't think it's coming.
- That's fine.
- Should we get a spoon?
- Yeah, maybe a spoon and do,
like, dollops maybe?
- OK.
- Like if we do a couple
little dollops
to kinda try to
spread this out.
Maybe get a little
spatula, maybe.
- I mean, oh,
this is not working.
But you know what? It's fine.
It's fine. It's fine.
- Hey.
- Yeah.
- Imperfection is
perfection, you know?
- Aw.
- Let's live life today
just free.
We're flying around the clouds.
We're a bunch of little birds.
[laughter]
Really nice up there.
- I might need to call you
instead of my therapist.
- She just needs
a little spatula.
- Oh, there you go.
- Thank you.
- There we go.
You have such nice friends.
They're helping you.
- I really do.
I'm so lucky.
- Aren't friends great?
- Yes, they are so great.
- Friends are nice
- Friends
- Friends
Friends
Five best friends
in the whole wide world
We're hanging out
making Hello Dollys
Hello Dollys
That's not gonna make the show.
OK.
- Sel, I feel like you could
have Matty on the next album.
- I know.
- Yes.
- If you need,
like, a falsetto.
You're doing so good.
This is amazing.
- Thank you. Trying.
- Yeah, there you go.
And then we just
take our walnuts
and just sprinkle
walnuts on top.
- Oh!
- Oh.
- I am so happy.
- Yeah, there you go.
Look at that.
I just like to make things,
like, low impact.
Life is stressful;
let's just make nice,
easy, delicious things.
- Yeah!
- Let's get a-baking.
A baking tray.
And so then, you want to always
put it on a baking tray,
just in case it,
like, bubbles up
and, like, burns on the oven.
Then we're gonna
put it into the oven.
- OK.
- That's gonna bake
for about 25 minutes
until it's kinda golden brown.
- I'll set a timer.
- Gonna kinda caramelize.
- Thanks, babe.
- Raquelle
- Thank you
[laughter]
- [vocalizing]
Let's just clean up
a little bit.
We do a...
Cleanup
Clean as we go
- I used to be on a
TV show called "Barney"...
- [laughs] Just a little show.
- Which was like about a big--
- The purple dude?
- Yeah!
So I was on that show,
but we'd always sing...
Clean up, clean up,
da-da-da
- What's the other one?
It's like--
- I loved that
when I was a kid!
all:
I love you, you love me
- All right, OK, we're done.
We're done revisiting my past.
all:
We're a happy family
With a great big hug
and a kiss from me to you
Won't you say
I love you too
- That was great.
Thank you guys.
Thank you guys.
[laughter]
- OK, now, the next thing
we got to do--
- I see a blender.
Do I need a blender?
- Yeah, Selena.
So we're gonna get a blender,
and we're gonna make
a marinade for our Miami ribs.
- Wait, what makes it Miami?
- They used to put them
outside in the streets,
and you'd be
outside of the club,
and they'd set up all these,
like, grills,
and you'd leave
the club and be like,
"Yo, give me some Miami ribs!"
- Got it. OK, cool.
- We just have to put all the
ingredients into the blender.
We got to blend it up,
and that's it.
That's all we got to do.
- OK.
- We're gonna take a jalapeno,
some green onions,
some ginger, some garlic.
- Are these green onions?
- Yeah.
- I'm gonna grab the garlic.
- We just need,
like, four cloves.
- OK.
- You know how to peel
the ginger with a spoon?
- Yeah, kind of.
- You can just use your spoon
and kinda scrape it off,
all the skin.
- OK.
- You know what?
You can even throw it in
with the skin on it.
Really doesn't
make a difference,
to tell you the truth.
- OK.
[laughter]
- If you want, you can take the
garlic, throw it all in whole.
Cut the little tips off,
the little hairy tips
of the spring onions there.
- Got it.
- Then, cut that bunch
into, like, three pieces.
Just cut it three times.
- OK.
- And now
take the elastic off,
and then just throw that
in there.
And then we're gonna take
the one jalapeno.
Just take the top
of the jalapeno off.
And I'm gonna cut it in half
and then cut it
into, like, four pieces.
- OK.
- You got good knife skills.
- Oh, no, I don't,
but thank you.
- She's gotten,
really, much better.
It's amazing.
- Throw that right in there.
- OK.
- Now what we want to do
is round that out with,
like, some wetness.
And the first thing we're gonna
do is put some chili oil.
We're gonna put
a big spoonful in.
- OK. One spoonful.
- Yeah. One's good.
You want a couple more?
Do you like--
- I mean, yeah.
- It's, like, a matter of,
like--yeah, OK, OK, OK.
- Yeah, we like the spice.
- Do another one.
Let's do one more.
Big scoop, big scoop.
- Love that.
- And then what we're gonna do
is take the hoisin,
and we're gonna put in,
like, 1/2 a cup.
- I'm just gonna measure this
just because--
- Measure it out.
[dishes clattering]
- Oh! Sorry.
- [laughs]
[phone keyboard clacking]
- Raquelle, get off your phone.
All right.
Put some money in the jar.
- Oh, I was checking
the timer for the--
- That's actually the second
time she's gone on the phone.
- I keep going back to my
phone to check the timer.
They think I'm texting, but
I'm trying to be a good chef
and make sure we don't go
past 25 minutes on the oven.
- I believe you.
- Thank you, Matty.
- Like, what could you be
texting right now, you know?
- Oh, you'd--ha!
[laughter]
Anyway, back to you.
- [chuckles] That's amazing.
- Love you, Matty.
- There we go.
And then we're gonna do
the same thing.
Do a 1/2 a cup of soy sauce.
- Yum.
- And then we're gonna do
a cup of orange juice.
And then we're gonna crack
a cold one.
We're gonna take a cola.
- A cola?
- And we're gonna add
a cola to it.
Yeah, put, like,
half of that in.
- Half of it?
- It seems weird
to you, doesn't it?
- Yeah, it seems weird.
Feels weird.
- I was down for it.
Now I'm kinda like,
what's happening?
- It's gonna
come out in the end.
And then we're gonna put,
like, a big pinch of salt in.
- I'm feeling
the Miami vibes, for sure.
- Mm-hmm.
- Yeah.
- We're living on the edge.
Big time.
- We're living on the edge.
You know what?
I've never even been
to Miami, so that's perfect.
- What!
[laughter]
- I'm a bit of a homebody.
- I love it.
- Hey, Sel.
- Yeah?
- I'm just gonna put--
I'm gonna put five in
'cause that way, like--
- What are you--
you're gonna, like,
pay me in advance
so you're allowed
to look at your phone?
- It's just, I've been
trying to check the timer,
and you guys think
I'm checking my phone,
so I'm just putting this in
just so that, like--
- Fine, Raquelle.
Let's move on.
- For safety.
- I believe the safety.
I like the safety.
I like Raquelle's temperament.
Looking at her phone
for the timer.
- Thank you, Matty. Timer.
- All right. So Selena?
- Yes, sir.
- Put your lid on
nice and tight.
You're gonna blend it up
all the way.
- OK.
- And then just crank it!
[blender whirring]
- Nice.
- Wow.
Miami never looked so good!
- Is it pureed?
- Yeah!
- Look at that.
Oh, my goodness.
This is exciting.
And so now you can just give it
a little taste if you want.
- Ooh!
- Dude, this is fire.
- Taste it.
I thought I'd be weirded out
by the soda.
- Do you have, like, a spoon?
- Oh, sorry.
Yeah, you're right.
- Yeah, let's get a spoon.
Everyone, don't dunk
your hands in there.
[laughter]
And let's see where we're at.
- It's delicious.
- Oh, wow.
- The ginger is so good.
- Yeah.
- Ooh!
The ginger and the little
kick from the jalapeno?
- OK, it's not soup.
You don't have to eat it.
- Oh, my God!
With that ginger!
- That would be good
on a salad dressing.
- She's having a whole
experience over here.
- It's so good!
- OK.
Now we get to take our ribs
and put them into, like,
a container.
- What a weird concept--ribs.
- [chuckles]
I've never tried ribs.
- You've never tried ribs?
- No, I've never tried.
- Oh, Connar, what?
- And now we just
take our marinade,
and we're just gonna pour it
over all of the ribs.
all: Ooh!
- Yes, yes, yes, yes!
- So you want to do this,
like, 24 hours in advance,
or you can do it, like,
at least a couple hours before.
- Yum!
- Yummy.
- Oh, God is good!
Oh, my God!
- Looks so good.
- And then
we can just wrap it...
- That was clean.
- And put it into the fridge.
- All righty.
- Amazing.
So then let's just get rid--
do a little cleanup.
We're gonna do a little bit
of a cleanup here.
And then we're gonna get
the agrodolce ready.
[timer jingle plays]
We're at 25.
- You got a food processor?
- I do! Yeah, I do!
- I'll grab it.
- [gasps]
Oh, wow!
- Whoa, look at that!
Let me see that.
- It's smells--oh, sorry.
- That's incredible.
- Unreal.
- Is it, like, bubbling and
nice and, like, caramelized?
- Yes, it's bubbling!
- That might be the most
beautiful thing
we've ever made.
- That looks perfect!
- Look at you, all of you!
- Can we turn the oven off,
or are we gonna need
to keep it on?
- Just leave it there,
and we'll switch it
to a broiler
when we do the ribs.
- Awesome.
- Now let's make an agrodolce.
- Can't wait.
- Get two red peppers.
- Check.
- We're gonna do
garlic and more ginger.
I want this to be
a little spicy,
so we're gonna do
four scotch bonnets.
- Great.
- Just cut your ginger up
into, like, little pieces.
Throw that in.
Take two cloves of garlic.
Just give it a little smack
and then peel.
And you can just
throw them in whole.
Just nice and...
Easy
Easy
Cheeks, cut the cheeks
off your red pepper.
Then we just take the bottom.
We're gonna cut these up into,
like, just, like, chunks.
- I don't know what kinda
cutting style that was.
- Yeah, that's perfect.
That is incredible.
That's the cutting style.
That is you.
The thing about
cooking, Selena--
the alchemy and what
makes food great is you.
The way that you
cut those right now
is what's gonna
make this really perfect.
- Aw!
- Thanks!
- You're so sweet.
- I'm so encouraged today.
- I know.
You're, like,
so positive and sweet.
- Well, you know,
it's nice to be positive.
- Yeah, you're right!
- And then just cut
the Scotch bonnets in half.
We'll have to wash our hands
'cause these Scotch bonnets
will [bell dings] you up.
- Oh, my God.
- We don't want that.
- Wash your hands, quickly,
before you touch anything.
- I know.
I don't know why I did that.
Sorry.
- We need to protect you.
We protect Selena at all costs.
- At all costs.
- That's a 24-hour job.
- And we're just gonna
put the food processor on.
The lids are always amazing.
These are always incredible.
Here we go.
- OK.
- And we're just gonna
pulse this
pretty much to, like,
a pepper paste.
[food processor pulsing]
- Making a song
with the pulser.
[upbeat music]
- Let's go! Let's go!
Let's go!
Let's go!
Doo, doo, doo, doo,
doo, doo, into a sauce!
Just keep going!
Bop, bop, bop, bop,
beep, beep, beep, doo
[humming]
Yeah!
This is real good.
- Whoo!
Smell that!
- Looks fire.
- Ooh!
- Smell that!
- Oh, my God!
- Oh, wow.
- That is crazy.
- Now we're gonna pour
everything into a pot.
[lid clatters]
Selena!
- Hi.
- I thought that
was the peppers.
- And we're just
gonna take this
and pour this into a pot.
We're gonna boil it...
Up!
My finger is sticky
We're doing good here.
- Matty, do you want it
on medium, high, low?
- You want to keep it on,
like, a medium-high heat.
- OK.
- And now we're gonna
add liquid and sugar to it.
So take 1 cup of sugar,
and pour 1 cup of sugar
into it.
- There it is.
- Where?
- Oh, the sugar--oh, your cup.
- I was looking for the cup.
- Oh, there it is, right behind
you, on the counter.
- They're just all telling you.
Why don't you guys help?
Why don't you get up
and help-uh?
You're all just pointing me,
like, it's over there-uh!
It's over there!
- He's not wrong.
- 1 cup.
- All right.
- 1 cup of water and 1 cup
of red wine vinegar.
And we want to bring this up
to a boil,
and this is literally
gonna caramelize
and turn it into, like,
a caramel.
- Yum!
[phone keyboard clacking]
- Like, what's going on?
What's on the phone, you know?
What have we got? Some apps?
What do you--what do
you--what do you got?
- She just texts!
That's what she does.
- We got lots of texting.
- Just texting?
- I made lots of friends
out in the 'bu, you know.
- You are, like,
a very social person.
You have a lot of friends.
People, like, really need
Raquelle in their life.
- How many friends do you have?
- A lot.
- She's really a solid friend,
and a lot of people--
- She's actually literally
really great with people,
and she, like,
is a great friend.
- I love that! OK.
Now let's get limes
and cilantro.
- How many limes?
- Let's get, like, two.
Two's cool.
And then we need,
like, a microplane.
Do you got a microplane
or, like, a citrus zester?
- Yes.
- Can somebody
grab the agrodolce?
- Yeah.
- And then put down a towel
so you don't burn your nice
little marble top there.
And put the agrodolce down.
What we're gonna do is,
we want to use our--
mostly the stems, actually.
So like, if there's some
leaf on it, but cut, like,
a big chunk of the stems off,
and we're gonna slice it
like chives.
- OK.
- And that's really gonna
make this agrodolce fire.
- Fire! Fi-yah.
- Fire
So just take, like, a handful
from the middle of your pile
and throw it
into the agrodolce.
Boom.
And then we're just gonna
give that a nice little stir.
Oh, my goodness, this is gonna
get really good-smelling.
- Yeah. It smells so good.
- The fact that it's, like,
letting off this much aroma
is amazing.
- Smells so good.
- That looks like jam, right?
- Yes.
- It looks like
nice sticky jam?
- Yes.
- Now we're gonna
zest some lime into it.
- Oh, oh.
- Zest, like,
two limes' worth,
and we're gonna put the juice
of two limes into it as well.
OK.
And now give this
a little stir.
- I'm gonna do a little stir.
- Now I'm gonna
pour the agrodolce
into a nice glass bowl.
Look at this.
- Oh, it smells
so freaking good.
- I'm gonna add a pinch
of salt to mine as well.
It is relatively spicy.
But if you want
to give it a little taste
and have everybody else
taste it,
we can see, like,
where we're at.
- I think we should.
Let's see if we can
handle the spice.
- OK. All right.
Spoons, everybody.
- Just a little jammy.
It's, like, a spicy sweet,
sweet jelly jam.
- [gasps]
- Ooh, I can't do that!
[coughs]
[laughter]
- Oh, my God.
That's amazing.
- I feel like that
kind of space--
I can't even talk.
Oh, my God.
It's that kinda spice where,
like, you don't know if
you can handle it, but then--
- It mellows out.
- You have to go back
for more.
- You could add a little
more water and thin it out,
and it will adjust as well.
- Do you think
I should do that?
- I don't know.
If you're happy with it.
I'm happy with mine.
- I'm happy.
- I like it.
- Yeah, I really like it.
- Yeah.
- Yeah, so now we
have to broil the ribs.
So get a baking rack
and tinfoil,
and we're gonna put
tinfoil underneath
so then we don't make a mess,
'cause, like, I don't know.
I hate doing dishes.
- Oh.
- It's just easier to wrap
everything in tin foil.
If somebody can, can we
turn the oven on broil?
- Do we put it on high broil,
medium broil?
- High broil is perfect.
Grab our ribs out
of the fridge.
We can take the tinfoil off,
and the big reveal--
- Drum roll.
- Drum roll.
Selena's ribs!
- Whoa!
- Yum!
- Stunning!
- Stunning!
- What we're gonna do is
just pull the ribs up and out.
And we're gonna just place
them on the baking rack.
Now we're gonna just take this,
and we're gonna put it into
the oven under the broiler.
- Oh, Matty. I'm excited.
- How long?
- Two, three minutes
a side, flip them.
Make sure that they're
just a little bit charred,
nice and cooked through,
absolutely beautiful.
- Great.
So what do we do now?
- We wait.
- While we have
this opportunity,
do you mind telling us
a little bit about the charity
we'll be donating to?
- Yeah.
raising funds to put
Indigenous youths
into culinary schools.
You know like, I come
from a small little
farm town in Canada,
and there wasn't, like,
a lot of opportunity for me,
and there's a lot
of people that
deserve to have
opportunity that
don't really have the means.
You know, kinda pay it forward.
- Yeah, absolutely.
I'm so glad that
we'll be donating.
That sounds incredible
and so kind.
- Yeah, no. Thank you.
So let's check out our ribs
and see if they're sizzling.
- Oh!
- Oh, they're sizzling.
They're smoking.
- There's smoke.
- They're kinda burnt.
- They're burnt?
OK, let's take 'em out!
[laughs] No, look at that!
That's perfect!
That's exactly
what I want to see.
I want to see char.
So what do the bottoms look?
- Should we check the bottom?
- Oh, yes. Sorry.
- Do you have the tongs?
- The tongs.
Oh, OK, OK.
- Let's give them a flip.
And then, like,
let's just watch,
so like, let's not tell
our life stories.
And we'll just
pay attention here.
Just put them back in,
and like, let's watch them.
- I am very happy
about this situation.
- I know.
You're really excited. So am I.
- Oh, I really want
to try this dessert!
- I know. Me, too.
- The desserts--
we're moments away.
- Oh, it looks so good.
- It all looks so good.
I mean, I would make
this meal just for the smell.
Like, it's unbelievable.
- Let's see.
Oh, yeah. Look at these.
- Oh!
- Yum!
- Yeah, baby!
- Yes!
- OK, now what we're gonna do
is take the agrodolce,
and just spoon a nice spoon
on top of it,
and just, like, push it
around like you're just,
like, painting it.
- She's loving this.
- And then just
smear it all over it.
- Mmm.
- Look at that.
- Oh, my God.
- Yummy!
- This is gonna be really good.
- Oh, I'm so happy.
- And then even if you want,
we can throw those
right back into the oven.
Get it in there, and it'll,
like, glisten up even better.
- Oh, this looks so good.
- I know. I, like, could cry.
- Yeah.
- You really killed it.
- And then just put them in,
just for, like, 30 seconds.
Like, just let them, like,
kinda get a little char.
I'm gonna cut a lime in half,
and I'm gonna
cut an orange in half.
And we're gonna do orange
and lime on these ribs.
- I'm so happy.
- I think we're good
at 30 seconds.
- Oh, sorry.
Oh, wow.
- Wow.
- Whoo-hoo!
- This is gonna be so good.
- This is insane.
- And you could,
if you wanted to,
cut some oranges
and some limes
and just squeeze it
all over all of 'em.
- Oh!
- Look at this.
Yes.
And I'm just gonna layer
mine up on a nice plate.
- I'll grab a nice plate.
- Oh, my gosh, this is
making me so hungry.
- Yummy.
- Mm-hmm, mm-hmm, mm-hmm.
- Ha! Ha! So happy!
- It's almost like
she's a professional chef.
- It's almost like
she knows what she's doing.
- What did you just
do with the oranges?
Wow!
- Artiste.
- And you can just cut them up.
[dramatic orchestral music]
If people want to grab
a whole one, grab a whole one.
- No way!
- So good!
- This is so good!
- Is it good?
- Oh, my gosh!
- What's happening?
How do you feel?
- Wow!
- I feel so good.
- That is really good.
- Raquelle?
- I'm sorry.
I feel like
we love you so much.
- Should I try this?
- What! Come on!
- That is amazing.
- I got it on you, and then I--
- And then we just have to cut
a square out of the Dollies.
What we're gonna do is just
cut this into three columns,
and we're gonna cut them
into nine squares.
Oh, here we go.
A beautiful Hello Dolly.
And then we just do
a little scoop
of ice cream on top.
[all gasp]
- Oh! Ice cream?
- Yeah!
- Oh, man.
- Oh, my--
- So I may have failed
a little bit
because it's very moist.
- Moist? OK.
It's ooey-gooey? That's OK.
- Oh, my God.
- It's incredible.
- Oh, my gosh,
that looks so good.
- Put it into a bowl,
and then you cover it
with ice cream,
and you're just
gonna eat it.
It's like a sundae.
It's incredible.
- Yes.
- Oh, I'm so happy.
- It's definitely
giving me sundae vibes.
- It's so pretty.
- I have to try the dessert.
- The ribs are fire.
- Oh, my God, that is so good.
- Mmm.
Matty.
- Yeah.
- I can't even begin
to express my gratitude for...
- It's so good.
- Cooking with you today.
You are such
an incredible person,
and I am very, very happy
with this meal.
And I just want
to say thank you so much.
- Thank you, Selena!
- Bye!
- This was amazing!
You're amazing!
Have a great day!
Thank you! World peace! Bye!
- We'll see you in the 'bu!
- See you in the 'bu!
Let's go!
[upbeat music]
- OK.
- Oh!
[laughter]
- It just hit me.
- Oh!
- So hard.
- It's so good.
- I am very, very happy.
I felt like
I was in my zone today.
He was so wonderful, too,
and kind, and--
- Yeah, it was a
really fun day.
- He's special.
- What was your
favorite part of today?
- Eating this rib right now.
- I agree.
- It's like I can't
get enough of the rib.
It's like,
now I'm into the fat,
and there's no more,
and I just want more.
You think you can make me
some more tonight?
- Yeah! Please?
- Yeah, I was gonna say--
- Since you're in the flow?
- Since I'm in the flow?
Yes, I'll make you some.
- Thank you.
You also found your
okey-dokey partner in crime.
- Yeah.
See, I'm not the only one.
The word is either really big
in the chef community--
[laughter]
- You're gonna make
it a chef thing now?
- Or it's just coming back.
Or it's just having a comeback.
- The dessert is amazing.
- The dessert...
- Oh, my gosh.
- Is bomb.
- Hands down, best dessert
we've ever made on the show.
This is unreal.
For the viewers at home,
I highly suggest this meal.
- It's so good.
- It is pretty incredible.
This is just
what the doctor ordered
Can't make that up,
you may not be the one
Uh-huh
But you look like fun
- Knock, knock.
both: Who's there?
- Mal.
- Malibu.
- Boo.
- Boo!
You scared us.
- One of the worst jokes
I've ever heard.
[laughter]
You look like fun