Selena + Chef (2020–…): Season 4, Episode 9 - Episode #4.9 - full transcript
- Summer should be filled
with family, friends,
and food.
- I feel like we're
on "The Queen's Gambit."
- Mm-hmm.
- Chess is a little more--
- Complicated?
[laughter]
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...
Cute.
Because as we know...
- I think this is
a record amount of bags.
- You can cook a great meal
together even if you're apart.
- Oh, my gosh,
what are we making?
Guys, what's going on?
- Cookies?
- I'm just confused at,
like, onions, ketchup, cookies.
- What the heck?
- I'm overwhelmed.
I need a fan. Whoa.
- [chuckles] This is a lot.
Selena plus Paola, take one.
Let's do it.
Oh, I'm tryin', I'm tryin'
Okay!
I'm tryin'
I'm tryin', I'm tryin'
Oh, tryin', I'm tryin'
I'm tryin'
with my feelings on fire
Hi, Paola!
- Ooh! Hello.
[laughter]
- Today, I'm learning
from pastry chef Paola Velez.
She's a James Beard nominee,
one of "Food & Wine's"
best new chefs of 2021,
and an activist who uses
her skills in the kitchen
to fight racism
and create social change.
This is my best friend,
Ashley and Raquelle.
both: Hi!
- Hi, Ashley! Hi, Raquelle!
Everybody has
such lovely colors on.
It's just
a beautiful sight to see.
- [laughs]
- Thank you so much.
- Actually,
your look is poppin'.
- As I looked at myself,
I realized
that I look like a fried egg.
- [laughs]
No! No, you don't.
You look beautiful.
- You look amazing.
- Okay,
today I'm gonna show you
how to make
an indulgent, sweet,
and savory snackable menu.
- Awesome.
- A chocolate sandwich
cookie icebox cake.
And it's gonna have
dulce de leche,
fresh berries,
and that delicious cream.
Then, we're also
gonna make beef empanadas,
my abuela's favorite.
- Yum.
- I sent you
a bunch of cookies.
Maybe try a bite of each,
and then
you can figure out
which one you wanna use.
- That makes so much sense.
We were like--
- How on Earth are we going
to cook with this many cookies?
- Unless if you wanna make
a mega, like, icebox cake.
- That would be funny
if we did, like...
- I don't even know if there's
a pan big enough for that,
but next time.
both: Okay.
- Next time.
- Where are you from?
- I'm from the Bronx.
I thought my accent told on me,
but never mind.
- No, I love it.
Okay, so here's lemon.
Mmm.
Okay, that's good.
- Birthday cake.
- Golden, very good.
- Oh, double-stuffed.
I think that's the one.
both: I think double-stuffed.
- Yeah.
- Beautiful.
- You gotta live
la vida loca, right? So...
- Oh, right.
- Of course.
- Okay, so first,
you're gonna need
to grab
your nine-inch springform pan.
You're gonna need
some plastic wrap too.
Oh, I'm not supposed
to show this.
Just kidding.
Oh, yeah?
Never mind.
I am supposed to show it.
- Okay.
Plastic food wrap.
- Whoo-hoo.
- Grab the plastic wrap.
Put one layer on the counter.
- Okay.
- Repeat the process,
almost like a cross formation.
Get every little nook
and cranny.
So I did it lengthwise.
No, widthwise, lengthwise,
and then diagonal, diagonal.
- I love those moves you got.
- You know,
you gotta sometimes
sneak in the workout
whenever you can,
you know?
- Hey.
- Cheers to that.
- And you're gonna
grab some vegetable oil.
- There she comes
with the vegetable oil.
- So I have--
- Oh, I'm sorry.
Pan spray?
Is that what it's called?
- Yeah.
- You know,
sometimes in the Bronx,
we call everything--
no, I'm just kidding.
I don't know why I said that.
Anyway, so we're gonna go in
and we're just gonna spray it,
but very lightly.
And that's the adhesive
to your plastic wrap.
- She didn't even notice.
- Oh!
- Oh.
- What the heck
was that, Selena?
- Good morning.
- [coughs] My gosh.
- Okay.
- All right, so now,
you're gonna pick up
your plastic wrap.
- Ooh.
- And now, we're just
gonna put it in the center.
Lightly tuck it in.
Grab the thing-bob.
What's it called again? That.
- Cooking spray.
- You know, that thingamajig.
- Thing-bob. I like that.
- Yep.
- And then,
we're just gonna spray it
so that it doesn't stick
when we unmold it later.
- Got it.
- You need to grab
your tiny immersion blender.
Sorry, I'm back.
I actually--huh?
- Oh, your food processor.
Apparently, I don't know
where I am today,
so please excuse me.
- You actually
are acting like me.
[laughter]
Is that this thing?
- Yes.
- Yeah?
- And we need the bottom.
- So we're actually doing this
to make cookie crumb,
so we're gonna, like,
remove the filling, actually.
- Okay.
- You can do, like, 20.
- Okay.
There's a trick you could do
with these kind of cookies.
- Okay, tell me the trick.
- People like
to dump it in milk.
- Okay.
- So you do this.
- Oh!
- [laughs]
- I've never
seen anyone do that.
- Sel, that's hilarious.
- It's that tour life.
- On the bus?
A little late-night snack?
- A late-night snack.
- So all your cookie pieces
can go into the food processor.
- Okay.
- Let's make cookie pieces.
- Oh, it's turning on,
but it's just not going.
No!
I mean, it's all locked in.
- No!
- No!
- Maybe we need to hold it down
for a few seconds to start.
- Oh, yeah.
That's the trick?
- We're gonna need
to, like, try to...
[quirky music]
Oh, it's on backwards.
- Oh!
- Oh, it can only go one way.
There it goes.
- Okay.
- Yeah. Switch--
- Aah!
[laughter]
- Okay, checkmate.
- Yes.
- Got it.
- If you have an extra bowl
laying around anywhere...
- Yep.
- Pour whatever you just made
into the bowl
for safety purposes.
- Okay--
[clattering]
[weakly] Yay.
- That looks great. Yum.
- So now comes the fun part.
Oh, wait.
I have to make
the whipped cream.
Grab your powdered sugar...
- Okay.
- And quart of heavy cream.
- Catch.
- Ooh!
- And then,
you're gonna need your mixer.
You're also gonna need some
salt and vanilla bean paste.
- Interesting.
I've never had that.
- It kinda gives it,
like, this nice, little,
like, freckled look.
- Yeah.
- Not that you can see it
with all the cookie pieces,
but I know it's there,
you know?
- That's awesome.
- So you're gonna grab
your cream,
and you're gonna put it
into your mixer.
- The whole thing?
- Yeah.
So first, let's do the salt.
All right, we're gonna need
a half of a teaspoon.
- Okay.
- A teaspoon
of the vanilla bean paste.
- Okay.
- And then a cup
of powdered sugar.
And then,
start your mixer on one.
[whirring]
- There it goes.
The little things
make me happy.
- Kick it to two.
- Pick it up.
I just wanna thank you
for letting me use the mixer.
A few people have tried
to get me
to make whipped cream
with my hands.
- Why?
It's too hard.
- It's not a vibe for me.
- Nah, use the mixer.
If technology exists,
use it.
You know?
- Yeah.
- As that's mixing,
we're gonna layer some cookies
onto our pan.
- Oh.
I like
where we're going with this.
- This is looking great.
- Grab your cookie crumb
and just fill it
into the empty space.
- This is, like,
so good already.
- It looks really good.
So one of our friends, Kelsey,
it's her birthday...
- Oh.
- So we were thinking
about doing this, actually.
- Yeah.
- I feel like it's,
like, summer indulgence.
- I'm already excited.
- And now, we kinda have
to babysit the mixer
because if we let it go past,
it'll turn into butter.
- So if we're ever short
on butter and we have cream,
we can make our own butter?
- Yeah. Literally.
- I would love
to see you do that, Raquelle.
[laughter]
- As soon as you see it get,
like, chunky, you could stop.
- It looks like clouds.
- You did it.
- Yay.
- Give me a little taste.
- So now, what you're gonna do
is grab a pastry bag.
[orchestral music]
- Now fill it.
We're definitely gonna
be making this again,
you guys.
- Oh, yeah.
- And then, you're just
gonna go around the perimeter
until you need the next layer.
- Okay.
- And now,
we're gonna smooth it out.
And then,
just repeat the process.
- This is wonderful.
Wow, layers.
- I know.
- If you don't actually
wanna use the piping bag...
- I don't.
[laughter]
- Make, like, different blobs
around the cake
so that it's easier
for you to spread around.
- Thanks.
- So I wanted
to teach you this cake
because I think that,
for the summer months,
it gets too hot
to turn on an oven.
And it's a party favorite.
You just unmold it,
and then people are like,
"Oh, my God.
This must have
taken you forever."
No, but I always say,
"Yeah, it did," you know?
- "Yeah, it actually did.
"Thank you.
- Delicious.
- Do I add another layer?
- Yeah.
So when we flip it over,
that layer is gonna be
your cake bottom.
- Oh, yeah.
- This looks so good.
How long have you
been cooking for?
- I think this is year 17.
- Nice.
- Wow.
- My family owned Tex-Mex
restaurants in New York,
so I grew up around it.
- How did you get into baking?
- I met my husband,
and I was like,
"Oh my God, I need
to go on dates with him."
But I was a line cook,
so I was like,
"I can't go outside
in normal human hours."
So I was like,
"Oh, I wanna work in pastry
'cause they work mornings."
- And here you are.
- That's a really--
- That's a sweet story.
I don't know if there's a guy
I like that much.
[laughter]
- Booyah!
- Voilà!
- I don't know about you,
but I'm feeling 22.
- Beautiful.
Okay.
And that's it, really.
Ta-da! Yay!
- I think
we're almost done too.
- I need to--well,
I'm gonna come around.
It's beautiful! Yes.
[laughter]
- Thanks, Mom!
- Like it's a little baby.
- Okay, we can put it
in the fridge now,
and now, we can focus
on the empanadas.
- Amazing.
- Ooh, yum!
I'm getting' hungry
for something salty.
I never made an empanada.
Have you?
- No.
- I would say, like,
if you have any cookie crumbs,
they kind of, like,
impact your dough.
I mean, unless if you want
chocolate empanadas.
- No, I think we're good.
We got somethin'
In this room
Thank you, Raquelle.
Can't make that up
Voilà!
- Is voilà the new okey dokey?
- It might be.
But you look like fun
- Okay, grab your onion,
ground beef, garlic.
And then,
you're gonna need a skillet.
- Skillet.
- And then a Dutch oven.
- Got it.
- Oh, it's so cute.
Look at that.
So cute.
- Thank you.
- We're gonna
start our oil now.
You can do, like,
five cups of oil.
- Okay.
- And do you have
one of these oil
or a candy thermometer?
- Sure do.
- So you're gonna hook that up
on the back.
And we want it
to be at 350 at all times.
- Put it on high heat, medium?
- Medium.
- Got it.
- So now,
we're gonna cut onion.
- Okay.
- I've seen you cut onions,
so I don't wanna, like,
baby you, you know?
- I'm all right.
I'm not the greatest, but...
- I'm a pastry chef,
so maybe me too, right?
- Well,
that makes me feel better.
- Oh, onion.
Aah! Aah!
- Oh! Don't cry!
- Oh, no!
- Oh, no.
- So I chop it in half, right?
- Yeah. I'm kinda--aah!
- She's getting emotional
over there.
- Oh, no.
- Whew!
- How are your eyes doing?
- Not well.
- She's in the fridge.
- she's in the freezer.
- Tears of joy.
- Oh, here it comes.
- You're crying now too?
- Yep.
- I'm just so happy.
- [exhales sharply]
- Oh, you're sobbing!
- I'm not sobbing.
- This is trying
to get me to, like...
[laughter]
- Whew!
- This is hilarious.
- See, this is why I deal
with butter, flour, sugar.
- Whew!
- Do you want me to finish?
- Yes, please.
- I think you're fine
just like that.
If you wanna put it in,
in the thing-bob.
- On the plate?
- Oh, Ashley's a great chopper.
- This is torture.
- Holy moly.
Holy moly!
- [chuckles]
- Okay, so we're
gonna grab some garlic.
Do four.
- Okay. And then,
yes, we smash and cut.
I'm, like, still crying.
It's not okay.
- She's still crying.
[laughter]
- Okay, so we're gonna
heat some oil on our skillet.
And you could put that
on, like, medium-high heat.
- Okay.
So can I put this in?
- Yeah.
- Okay.
Wow, onions.
Beautiful, Ash.
- [chuckles]
- Thanks.
- Truly.
- I'm so proud.
- Oh, I lost a onion.
I'm pretty sure I'm gonna
slip on that one later, so...
Keep it going until, like,
right before
it gets really soft.
But it should smell
really, like, amazing,
almost like
your abuela's house, you know?
Your grandma's house.
- Yeah.
- So we're gonna remove
the onion-garlic mixture
'cause we're gonna
cook our meat now.
- Okay.
- And we're gonna grab
some of our fresh cilantro.
Unlike baking, this is more
cooking, like, with intuition,
so, I grabbed, like,
a little handful.
- And then I put it where?
- We're gonna lightly
chop it up just so that we can
incorporate it into our beef.
- I get so scared
when it gets too close.
- So we're gonna do
a little bit of dried oregano,
and you're gonna sprinkle
until your heart says stop.
- Okay.
- You can put your meat
in the bowl,
put the cilantro in the bowl,
and just
a little pinch of salt.
- Okay, a little salt.
- So, for me,
empanadas are like home.
My husband's grandma,
she was 101
before she passed this year.
all: Wow.
- She would make empanadas
during the holidays.
And my grandparents passed
when I was really young,
but I was able to, like,
be there with them
in Dominican Republic.
And again, I knew Mama Paulina
was gonna be cooking
some delicious empanadas
and something
that we call el fogon,
which is actually,
like, wood fire.
So, we have, like,
this little outhouse
in the Dominican Republic
that we cook with wood fire.
- No way.
- And it's really fun.
When you eat this, like,
I feel that you're gonna feel
how I felt eating this,
you know?
- Okay. I'm excited.
- Can you add adobo?
- How much adobo?
- A generous sprinkle.
[quirky music]
Oh, that's too much.
- That was very generous.
- [coughing]
- Oh, my God!
Coughing all over the meat.
She goes--[imitates coughing]
- I'm sorry. I'm so sorry.
- And then black pepper,
if you have it.
Be a little more generous
with it.
- Very generous. She's like...
- Very generous today.
- It's okay, guys.
- So we're gonna
just grab the meat,
and we're gonna put it
in our sauté pan.
- Okay.
Oh, it smells so good.
- So just keep it
until it starts getting nice
and, like, crunchy almost.
But keep it in motion,
you know what I mean?
- Okay.
- Oh.
That's looking great, Sel.
- Thank you.
- Okay, so actually,
we're done cooking for now,
so if you wanna
grab your ground beef
and put it in a bowl.
Oh, my wrist hurt.
Aah!
- [chuckles]
Beautiful.
- So remember our onion
and garlic mixture?
We're gonna put it
in the bowl too.
- Okay.
- And we're gonna do
two tablespoons
of tomato paste.
Something was very satisfying
about that.
It just, like, fit perfectly.
- And now
I mix it all together?
- Yeah,
until everything kind of coats.
- Okay--I was about to say it,
and then I caught myself.
- You're gonna say okey dokey?
Aah!
- This smells so good,
I could eat it by itself.
- I guess we should try it.
- Yeah.
I was waiting for you to ask.
- [chuckles]
All right.
- Oh, yeah.
A lot of flavor.
- Mmm!
- It's really good.
- I think I have
to add more adobo to mine.
- Oh, my God, it's so good.
- Oh.
- Ooh, that's so good!
- We gotta save some.
We gotta save some.
- It's so good.
- So good.
- So now,
we're just gonna
make our dough.
- Ugh, this is my least
favorite thing to do.
- Oh, no.
- Okay.
- All right, guys.
See you later.
- No, no, no, this is
the whole point of the show.
I need to learn how to cook.
- I'm just kidding.
I'm back.
Okay, so now you're gonna
grab two cups of flour.
I already kind of premeasured
it because I'm crazy.
Sorry.
- Oh, I love that.
- A pinch of salt.
- A pinch of salt.
- A splash of oil.
And then, one teaspoon
of baking powder.
- Isn't that crazy
how one, little ingredient--
- I always think that
the smallest amount
make the biggest difference.
- It's crazy.
- And then,
3/4 of a cup of water.
But don't add it all in
at the same time.
And similar to pasta,
we're just gonna get in there.
Sorry, nails.
- Oh, they good.
- And we do this because,
depending on where you are,
the humidity can affect
how much water
you're putting into this.
- What the heck is that?
It's looking like
string cheese.
- What do you think
we need over here?
- Oh, like,
a little dusting of flour.
You wanna take it out
of the bowl and, like,
put it on the cutting board.
- Should we put
some flour down?
- A little bit, yeah.
[mischievous music]
- She's sneaking food again.
- No, I'm--
- Raquelle.
- It was, like--
[laughter]
It was the tiniest bite.
- Raquelle.
- Our empanadas
are disappearing.
- There's literally none.
- There's so much left.
- [laughs]
She's hiding it.
- No!
Are you serious?
- I'm dead serious.
We want to eat together.
- I'm sorry.
- And now,
what we're gonna do
is we're gonna grab
a little golf ball size,
and we're gonna pinch it,
and that should be
our dough size.
- Okay.
- We're going
to flatten it out
as if we were making,
like, tortilla.
Dust it off a little
with flour so it doesn't stick.
And then,
you need a rolling pin.
- Found it.
- Thanks. Okay.
- When you roll it out,
do once up,
and then flip your dough
like this.
Yeah.
And then, do it again.
- I did it. Okay.
- You did it.
So I'm just gonna put my dough
on here once it's done.
Do you like this process,
or do you hate it?
- Yeah,
I just am not good at it,
so baking is not my thing.
- But I feel like
you are good at it.
Look how you're
rolling everything.
You made the dough.
- Thank you so much.
I appreciate it.
- No, I'm really serious.
- Thank you so much.
Look, you gotta
keep doing something
to get better at it, so...
- That's all it is.
Practice makes perfect.
- Yep.
- By the time
that I realize it,
I'm gonna watch the show again
and you're gonna be
making all the cakes,
all the empanadas,
all the brownies, cookies,
and I'm gonna be like,
dang, hire me
when you open up your bakery.
You know what I'm saying?
- Yeah.
- This is gonna be really good.
- I think we're gonna
close our empanadas
with a little bit of egg wash.
So we're gonna grab an egg.
Aah!
I almost dropped it.
[chuckles]
- Whoa, I almost
dropped mine too.
- [chuckles]
- Here.
- [gasps]
- No!
- And then, you're gonna do,
like, a little splash of water.
Just a little bit.
- She would have done that.
- Yeah.
- Okay.
- And if you have, like,
a little pastry brush,
that'll be great.
- I think I do.
- Once you're done
mixing your egg,
you're gonna grab
a little disc of dough.
And then,
you're gonna grab
a spoonful of your filling.
Not all the way center,
because if your filling
touches the edge of your disc,
it'll fall out.
And we're gonna brush one side
of our dough.
Close it onto itself.
And then,
we're gonna take a fork,
and we're gonna,
like, crimp it down.
And this is gonna make sure
that it stays closed
while we're frying it.
- Yeah.
- And we're just gonna
repeat that process.
- Do you guys wanna help?
both: Yeah.
- I think I'm gonna put
a little extra meat in mine.
- Yeah?
- It kind of takes
a little bit to do
'cause you're
repeating everything
instead of doing everything
all at once,
but that's, like,
the tradition of it.
Everybody would come together
and help make these, you know?
- Stop!
Put it in the empanada.
- It's too good.
People need to know.
- "People need to know."
- I love this meat.
It's so good.
- Raquelle, you're not gonna
even be able to close it.
- I'll be able to close it.
It's fine.
It's fine. It's fine.
- [sighs]
- Fry that one last.
- Whoa, those are
some meaty empanadas!
- Plenty of meat over here.
- Selena's are perfect,
honestly.
- The chef, Selena.
[laughter]
- Okay.
- Check your oil
and see
what temperature it's at.
- Okay, we are at 350.
- All right.
So now, you can
lower it gently,
making sure that you're always
dropping away from you.
- Oh.
- She's nerv--I can tell
you're nervous.
- I don't wanna mess this up.
- Beautiful.
- I feel it.
- So I would leave it in there
for, like, two minutes,
and then we're gonna flip.
And if you feel like you need
to get more color,
you can keep flipping it,
you know what I mean?
It's so interesting
to be able to, like,
cook with you like this.
I'm impressed not because
I didn't think you could,
but I'm, like, impressed
that you can do this
over and over and over,
and, like, every single time,
you do it so well, you know?
- You're so kind.
I am very grateful.
I didn't expect
that I'd be doing this
for as long as I have.
It's just been so much fun.
- I mean, it brings
people joy, right?
- It does.
- We want to see
something joyful.
You bring people
pockets of joy,
and it's amazing.
- Thank you so much.
- Aww.
- Well, you do the same thing
with all of your work
that you do.
- Oh, thank you.
I mean, I try,
but I'm really shy about it.
I just do it because
it's the right thing to do.
- But on that note, do you mind
telling us a little bit
about the organization
we're donating to?
- Oh, yeah.
Today, we're gonna be donating
to Ayuda D.C.
It's an organization
that helps
the undocumented workforce
not only get access
to legal help,
but just everyday
life things, right?
During the pandemic, I did this
donut pop-up called Doña Dona,
where I did Latin American
donut flavors.
And we were able to fundraise
for those that were impacted
by the pandemic, because...
- Yeah.
- Our undocumented workforce
in the culinary space
didn't have access to help,
you know.
- Yeah.
- So Ayuda D.C.,
they help so many families
across the nation.
- I love that.
Well, I'm very happy
we are doing that.
- Thank you.
Those look really good.
- They look crispy.
- And they only start
to get more crispier
as they cool down.
- Ooh.
- I can't wait to try y'all's.
- They look great.
- Oh, that felt really good.
[sighs]
[laughter]
I live here now.
[laughter]
Okay, so now we're gonna
decorate our icebox cake.
So we're gonna
grab our berries.
- Cake's gonna be goo-oo-ood.
- And our dulce de leche.
Do you want to grab the cake?
- Yes, I do wanna grab the cake
because I wanna eat the cake.
- Do you have a cake stand
or a plate?
- Got it.
- Peel back
the parchment paper.
- Okay.
- And then
you're gonna flip it over
onto your cake stand.
[upbeat music]
- Ooh.
- And then we're gonna
unspring it.
Ta-da!
- Oh, gosh.
I hope ours is that pretty.
- [gasps]
- What? Oh, my gosh.
This is adorable.
- You told me you're not
a baker but, mmm,
that's not what I see.
- [laughs]
I have help.
- So now
what we're gonna do is,
we're gonna decorate.
I'm gonna grab
some dulce de leche
and I'm just gonna, like,
put it in the center here.
Dulce de leche is
caramelized condensed milk,
and I just think that,
with this, it's gonna add
such a luscious flavor.
Your technique with the offset
is really good.
- Girl, you are my hype girl.
- I am. Go, Selena. Go, Selena.
Go, go, go.
- Love it.
- Okay, so I put some berries
in the middle,
but if you wanna
put the berries
however you feel like it.
- Very professional.
This is
some season four cake making.
- Hey.
- I think it looks beautiful.
- Yeah, I love how it looks.
It looks very pretty.
- Mm-hmm. I agree.
Okay, let's cut into this.
Cut around the cookie,
next to the cookie.
- Oh, you did it.
- Ooh.
- Shall we?
- We shall.
We're digging in.
- Ta-da.
- Wow.
- Whoa.
- Mm-hmm.
- This is incredible.
- I'm gonna grab
this funky-looking guy.
both: Mmm.
- They're just the best.
- Delicious.
- This is incredible.
- It's really fun.
- Thank you so much...
- Thank you.
- For all of this.
We are definitely gonna be
cooking this again.
And we just
appreciate your time.
And hopefully one day
we'll get to cook again.
- Thank you for having me.
Bye.
- Thank you. Bye.
both: Bye.
- Ooh, let's eat.
- Yum, yum, yum.
[upbeat tropical music]
- Kelsey, happy
almost birthday to you.
- Oh, my gosh.
- Happy birthday.
- Happy birthday, Kelsey.
- Thanks, guys.
Wow.
- You like it?
- Y'all killed it.
- They helped, but...
- Kelsey.
- I can't wait for you
to try that cake.
- All this for you, babe.
All this for you.
- Oh, my God.
This is incredible.
Oh, my God.
- So happy, right?
- I'm really happy.
[laughs]
- So I brought some more meat.
- Oh, my gosh.
- This should be
a compliment to you
because you made this so well.
Like, I might need you
to make me some more tonight.
- Thank you, babe.
- I've eaten so much meat.
- I mean, I could,
but why would I want to?
[Selena Gomez's
"Hands to Myself"]
Hands to myself
Can't keep my hands
to myself
Oh, guys, those onions.
- [groans]
- [laughs]
- Phew!
- Oh.
- Ah!
- Is she gone?
- No, I'm right here.
I'm just crying.
[laughter]
- Just crying.
That was not fun.
My hands to myself
with family, friends,
and food.
- I feel like we're
on "The Queen's Gambit."
- Mm-hmm.
- Chess is a little more--
- Complicated?
[laughter]
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...
Cute.
Because as we know...
- I think this is
a record amount of bags.
- You can cook a great meal
together even if you're apart.
- Oh, my gosh,
what are we making?
Guys, what's going on?
- Cookies?
- I'm just confused at,
like, onions, ketchup, cookies.
- What the heck?
- I'm overwhelmed.
I need a fan. Whoa.
- [chuckles] This is a lot.
Selena plus Paola, take one.
Let's do it.
Oh, I'm tryin', I'm tryin'
Okay!
I'm tryin'
I'm tryin', I'm tryin'
Oh, tryin', I'm tryin'
I'm tryin'
with my feelings on fire
Hi, Paola!
- Ooh! Hello.
[laughter]
- Today, I'm learning
from pastry chef Paola Velez.
She's a James Beard nominee,
one of "Food & Wine's"
best new chefs of 2021,
and an activist who uses
her skills in the kitchen
to fight racism
and create social change.
This is my best friend,
Ashley and Raquelle.
both: Hi!
- Hi, Ashley! Hi, Raquelle!
Everybody has
such lovely colors on.
It's just
a beautiful sight to see.
- [laughs]
- Thank you so much.
- Actually,
your look is poppin'.
- As I looked at myself,
I realized
that I look like a fried egg.
- [laughs]
No! No, you don't.
You look beautiful.
- You look amazing.
- Okay,
today I'm gonna show you
how to make
an indulgent, sweet,
and savory snackable menu.
- Awesome.
- A chocolate sandwich
cookie icebox cake.
And it's gonna have
dulce de leche,
fresh berries,
and that delicious cream.
Then, we're also
gonna make beef empanadas,
my abuela's favorite.
- Yum.
- I sent you
a bunch of cookies.
Maybe try a bite of each,
and then
you can figure out
which one you wanna use.
- That makes so much sense.
We were like--
- How on Earth are we going
to cook with this many cookies?
- Unless if you wanna make
a mega, like, icebox cake.
- That would be funny
if we did, like...
- I don't even know if there's
a pan big enough for that,
but next time.
both: Okay.
- Next time.
- Where are you from?
- I'm from the Bronx.
I thought my accent told on me,
but never mind.
- No, I love it.
Okay, so here's lemon.
Mmm.
Okay, that's good.
- Birthday cake.
- Golden, very good.
- Oh, double-stuffed.
I think that's the one.
both: I think double-stuffed.
- Yeah.
- Beautiful.
- You gotta live
la vida loca, right? So...
- Oh, right.
- Of course.
- Okay, so first,
you're gonna need
to grab
your nine-inch springform pan.
You're gonna need
some plastic wrap too.
Oh, I'm not supposed
to show this.
Just kidding.
Oh, yeah?
Never mind.
I am supposed to show it.
- Okay.
Plastic food wrap.
- Whoo-hoo.
- Grab the plastic wrap.
Put one layer on the counter.
- Okay.
- Repeat the process,
almost like a cross formation.
Get every little nook
and cranny.
So I did it lengthwise.
No, widthwise, lengthwise,
and then diagonal, diagonal.
- I love those moves you got.
- You know,
you gotta sometimes
sneak in the workout
whenever you can,
you know?
- Hey.
- Cheers to that.
- And you're gonna
grab some vegetable oil.
- There she comes
with the vegetable oil.
- So I have--
- Oh, I'm sorry.
Pan spray?
Is that what it's called?
- Yeah.
- You know,
sometimes in the Bronx,
we call everything--
no, I'm just kidding.
I don't know why I said that.
Anyway, so we're gonna go in
and we're just gonna spray it,
but very lightly.
And that's the adhesive
to your plastic wrap.
- She didn't even notice.
- Oh!
- Oh.
- What the heck
was that, Selena?
- Good morning.
- [coughs] My gosh.
- Okay.
- All right, so now,
you're gonna pick up
your plastic wrap.
- Ooh.
- And now, we're just
gonna put it in the center.
Lightly tuck it in.
Grab the thing-bob.
What's it called again? That.
- Cooking spray.
- You know, that thingamajig.
- Thing-bob. I like that.
- Yep.
- And then,
we're just gonna spray it
so that it doesn't stick
when we unmold it later.
- Got it.
- You need to grab
your tiny immersion blender.
Sorry, I'm back.
I actually--huh?
- Oh, your food processor.
Apparently, I don't know
where I am today,
so please excuse me.
- You actually
are acting like me.
[laughter]
Is that this thing?
- Yes.
- Yeah?
- And we need the bottom.
- So we're actually doing this
to make cookie crumb,
so we're gonna, like,
remove the filling, actually.
- Okay.
- You can do, like, 20.
- Okay.
There's a trick you could do
with these kind of cookies.
- Okay, tell me the trick.
- People like
to dump it in milk.
- Okay.
- So you do this.
- Oh!
- [laughs]
- I've never
seen anyone do that.
- Sel, that's hilarious.
- It's that tour life.
- On the bus?
A little late-night snack?
- A late-night snack.
- So all your cookie pieces
can go into the food processor.
- Okay.
- Let's make cookie pieces.
- Oh, it's turning on,
but it's just not going.
No!
I mean, it's all locked in.
- No!
- No!
- Maybe we need to hold it down
for a few seconds to start.
- Oh, yeah.
That's the trick?
- We're gonna need
to, like, try to...
[quirky music]
Oh, it's on backwards.
- Oh!
- Oh, it can only go one way.
There it goes.
- Okay.
- Yeah. Switch--
- Aah!
[laughter]
- Okay, checkmate.
- Yes.
- Got it.
- If you have an extra bowl
laying around anywhere...
- Yep.
- Pour whatever you just made
into the bowl
for safety purposes.
- Okay--
[clattering]
[weakly] Yay.
- That looks great. Yum.
- So now comes the fun part.
Oh, wait.
I have to make
the whipped cream.
Grab your powdered sugar...
- Okay.
- And quart of heavy cream.
- Catch.
- Ooh!
- And then,
you're gonna need your mixer.
You're also gonna need some
salt and vanilla bean paste.
- Interesting.
I've never had that.
- It kinda gives it,
like, this nice, little,
like, freckled look.
- Yeah.
- Not that you can see it
with all the cookie pieces,
but I know it's there,
you know?
- That's awesome.
- So you're gonna grab
your cream,
and you're gonna put it
into your mixer.
- The whole thing?
- Yeah.
So first, let's do the salt.
All right, we're gonna need
a half of a teaspoon.
- Okay.
- A teaspoon
of the vanilla bean paste.
- Okay.
- And then a cup
of powdered sugar.
And then,
start your mixer on one.
[whirring]
- There it goes.
The little things
make me happy.
- Kick it to two.
- Pick it up.
I just wanna thank you
for letting me use the mixer.
A few people have tried
to get me
to make whipped cream
with my hands.
- Why?
It's too hard.
- It's not a vibe for me.
- Nah, use the mixer.
If technology exists,
use it.
You know?
- Yeah.
- As that's mixing,
we're gonna layer some cookies
onto our pan.
- Oh.
I like
where we're going with this.
- This is looking great.
- Grab your cookie crumb
and just fill it
into the empty space.
- This is, like,
so good already.
- It looks really good.
So one of our friends, Kelsey,
it's her birthday...
- Oh.
- So we were thinking
about doing this, actually.
- Yeah.
- I feel like it's,
like, summer indulgence.
- I'm already excited.
- And now, we kinda have
to babysit the mixer
because if we let it go past,
it'll turn into butter.
- So if we're ever short
on butter and we have cream,
we can make our own butter?
- Yeah. Literally.
- I would love
to see you do that, Raquelle.
[laughter]
- As soon as you see it get,
like, chunky, you could stop.
- It looks like clouds.
- You did it.
- Yay.
- Give me a little taste.
- So now, what you're gonna do
is grab a pastry bag.
[orchestral music]
- Now fill it.
We're definitely gonna
be making this again,
you guys.
- Oh, yeah.
- And then, you're just
gonna go around the perimeter
until you need the next layer.
- Okay.
- And now,
we're gonna smooth it out.
And then,
just repeat the process.
- This is wonderful.
Wow, layers.
- I know.
- If you don't actually
wanna use the piping bag...
- I don't.
[laughter]
- Make, like, different blobs
around the cake
so that it's easier
for you to spread around.
- Thanks.
- So I wanted
to teach you this cake
because I think that,
for the summer months,
it gets too hot
to turn on an oven.
And it's a party favorite.
You just unmold it,
and then people are like,
"Oh, my God.
This must have
taken you forever."
No, but I always say,
"Yeah, it did," you know?
- "Yeah, it actually did.
"Thank you.
- Delicious.
- Do I add another layer?
- Yeah.
So when we flip it over,
that layer is gonna be
your cake bottom.
- Oh, yeah.
- This looks so good.
How long have you
been cooking for?
- I think this is year 17.
- Nice.
- Wow.
- My family owned Tex-Mex
restaurants in New York,
so I grew up around it.
- How did you get into baking?
- I met my husband,
and I was like,
"Oh my God, I need
to go on dates with him."
But I was a line cook,
so I was like,
"I can't go outside
in normal human hours."
So I was like,
"Oh, I wanna work in pastry
'cause they work mornings."
- And here you are.
- That's a really--
- That's a sweet story.
I don't know if there's a guy
I like that much.
[laughter]
- Booyah!
- Voilà!
- I don't know about you,
but I'm feeling 22.
- Beautiful.
Okay.
And that's it, really.
Ta-da! Yay!
- I think
we're almost done too.
- I need to--well,
I'm gonna come around.
It's beautiful! Yes.
[laughter]
- Thanks, Mom!
- Like it's a little baby.
- Okay, we can put it
in the fridge now,
and now, we can focus
on the empanadas.
- Amazing.
- Ooh, yum!
I'm getting' hungry
for something salty.
I never made an empanada.
Have you?
- No.
- I would say, like,
if you have any cookie crumbs,
they kind of, like,
impact your dough.
I mean, unless if you want
chocolate empanadas.
- No, I think we're good.
We got somethin'
In this room
Thank you, Raquelle.
Can't make that up
Voilà!
- Is voilà the new okey dokey?
- It might be.
But you look like fun
- Okay, grab your onion,
ground beef, garlic.
And then,
you're gonna need a skillet.
- Skillet.
- And then a Dutch oven.
- Got it.
- Oh, it's so cute.
Look at that.
So cute.
- Thank you.
- We're gonna
start our oil now.
You can do, like,
five cups of oil.
- Okay.
- And do you have
one of these oil
or a candy thermometer?
- Sure do.
- So you're gonna hook that up
on the back.
And we want it
to be at 350 at all times.
- Put it on high heat, medium?
- Medium.
- Got it.
- So now,
we're gonna cut onion.
- Okay.
- I've seen you cut onions,
so I don't wanna, like,
baby you, you know?
- I'm all right.
I'm not the greatest, but...
- I'm a pastry chef,
so maybe me too, right?
- Well,
that makes me feel better.
- Oh, onion.
Aah! Aah!
- Oh! Don't cry!
- Oh, no!
- Oh, no.
- So I chop it in half, right?
- Yeah. I'm kinda--aah!
- She's getting emotional
over there.
- Oh, no.
- Whew!
- How are your eyes doing?
- Not well.
- She's in the fridge.
- she's in the freezer.
- Tears of joy.
- Oh, here it comes.
- You're crying now too?
- Yep.
- I'm just so happy.
- [exhales sharply]
- Oh, you're sobbing!
- I'm not sobbing.
- This is trying
to get me to, like...
[laughter]
- Whew!
- This is hilarious.
- See, this is why I deal
with butter, flour, sugar.
- Whew!
- Do you want me to finish?
- Yes, please.
- I think you're fine
just like that.
If you wanna put it in,
in the thing-bob.
- On the plate?
- Oh, Ashley's a great chopper.
- This is torture.
- Holy moly.
Holy moly!
- [chuckles]
- Okay, so we're
gonna grab some garlic.
Do four.
- Okay. And then,
yes, we smash and cut.
I'm, like, still crying.
It's not okay.
- She's still crying.
[laughter]
- Okay, so we're gonna
heat some oil on our skillet.
And you could put that
on, like, medium-high heat.
- Okay.
So can I put this in?
- Yeah.
- Okay.
Wow, onions.
Beautiful, Ash.
- [chuckles]
- Thanks.
- Truly.
- I'm so proud.
- Oh, I lost a onion.
I'm pretty sure I'm gonna
slip on that one later, so...
Keep it going until, like,
right before
it gets really soft.
But it should smell
really, like, amazing,
almost like
your abuela's house, you know?
Your grandma's house.
- Yeah.
- So we're gonna remove
the onion-garlic mixture
'cause we're gonna
cook our meat now.
- Okay.
- And we're gonna grab
some of our fresh cilantro.
Unlike baking, this is more
cooking, like, with intuition,
so, I grabbed, like,
a little handful.
- And then I put it where?
- We're gonna lightly
chop it up just so that we can
incorporate it into our beef.
- I get so scared
when it gets too close.
- So we're gonna do
a little bit of dried oregano,
and you're gonna sprinkle
until your heart says stop.
- Okay.
- You can put your meat
in the bowl,
put the cilantro in the bowl,
and just
a little pinch of salt.
- Okay, a little salt.
- So, for me,
empanadas are like home.
My husband's grandma,
she was 101
before she passed this year.
all: Wow.
- She would make empanadas
during the holidays.
And my grandparents passed
when I was really young,
but I was able to, like,
be there with them
in Dominican Republic.
And again, I knew Mama Paulina
was gonna be cooking
some delicious empanadas
and something
that we call el fogon,
which is actually,
like, wood fire.
So, we have, like,
this little outhouse
in the Dominican Republic
that we cook with wood fire.
- No way.
- And it's really fun.
When you eat this, like,
I feel that you're gonna feel
how I felt eating this,
you know?
- Okay. I'm excited.
- Can you add adobo?
- How much adobo?
- A generous sprinkle.
[quirky music]
Oh, that's too much.
- That was very generous.
- [coughing]
- Oh, my God!
Coughing all over the meat.
She goes--[imitates coughing]
- I'm sorry. I'm so sorry.
- And then black pepper,
if you have it.
Be a little more generous
with it.
- Very generous. She's like...
- Very generous today.
- It's okay, guys.
- So we're gonna
just grab the meat,
and we're gonna put it
in our sauté pan.
- Okay.
Oh, it smells so good.
- So just keep it
until it starts getting nice
and, like, crunchy almost.
But keep it in motion,
you know what I mean?
- Okay.
- Oh.
That's looking great, Sel.
- Thank you.
- Okay, so actually,
we're done cooking for now,
so if you wanna
grab your ground beef
and put it in a bowl.
Oh, my wrist hurt.
Aah!
- [chuckles]
Beautiful.
- So remember our onion
and garlic mixture?
We're gonna put it
in the bowl too.
- Okay.
- And we're gonna do
two tablespoons
of tomato paste.
Something was very satisfying
about that.
It just, like, fit perfectly.
- And now
I mix it all together?
- Yeah,
until everything kind of coats.
- Okay--I was about to say it,
and then I caught myself.
- You're gonna say okey dokey?
Aah!
- This smells so good,
I could eat it by itself.
- I guess we should try it.
- Yeah.
I was waiting for you to ask.
- [chuckles]
All right.
- Oh, yeah.
A lot of flavor.
- Mmm!
- It's really good.
- I think I have
to add more adobo to mine.
- Oh, my God, it's so good.
- Oh.
- Ooh, that's so good!
- We gotta save some.
We gotta save some.
- It's so good.
- So good.
- So now,
we're just gonna
make our dough.
- Ugh, this is my least
favorite thing to do.
- Oh, no.
- Okay.
- All right, guys.
See you later.
- No, no, no, this is
the whole point of the show.
I need to learn how to cook.
- I'm just kidding.
I'm back.
Okay, so now you're gonna
grab two cups of flour.
I already kind of premeasured
it because I'm crazy.
Sorry.
- Oh, I love that.
- A pinch of salt.
- A pinch of salt.
- A splash of oil.
And then, one teaspoon
of baking powder.
- Isn't that crazy
how one, little ingredient--
- I always think that
the smallest amount
make the biggest difference.
- It's crazy.
- And then,
3/4 of a cup of water.
But don't add it all in
at the same time.
And similar to pasta,
we're just gonna get in there.
Sorry, nails.
- Oh, they good.
- And we do this because,
depending on where you are,
the humidity can affect
how much water
you're putting into this.
- What the heck is that?
It's looking like
string cheese.
- What do you think
we need over here?
- Oh, like,
a little dusting of flour.
You wanna take it out
of the bowl and, like,
put it on the cutting board.
- Should we put
some flour down?
- A little bit, yeah.
[mischievous music]
- She's sneaking food again.
- No, I'm--
- Raquelle.
- It was, like--
[laughter]
It was the tiniest bite.
- Raquelle.
- Our empanadas
are disappearing.
- There's literally none.
- There's so much left.
- [laughs]
She's hiding it.
- No!
Are you serious?
- I'm dead serious.
We want to eat together.
- I'm sorry.
- And now,
what we're gonna do
is we're gonna grab
a little golf ball size,
and we're gonna pinch it,
and that should be
our dough size.
- Okay.
- We're going
to flatten it out
as if we were making,
like, tortilla.
Dust it off a little
with flour so it doesn't stick.
And then,
you need a rolling pin.
- Found it.
- Thanks. Okay.
- When you roll it out,
do once up,
and then flip your dough
like this.
Yeah.
And then, do it again.
- I did it. Okay.
- You did it.
So I'm just gonna put my dough
on here once it's done.
Do you like this process,
or do you hate it?
- Yeah,
I just am not good at it,
so baking is not my thing.
- But I feel like
you are good at it.
Look how you're
rolling everything.
You made the dough.
- Thank you so much.
I appreciate it.
- No, I'm really serious.
- Thank you so much.
Look, you gotta
keep doing something
to get better at it, so...
- That's all it is.
Practice makes perfect.
- Yep.
- By the time
that I realize it,
I'm gonna watch the show again
and you're gonna be
making all the cakes,
all the empanadas,
all the brownies, cookies,
and I'm gonna be like,
dang, hire me
when you open up your bakery.
You know what I'm saying?
- Yeah.
- This is gonna be really good.
- I think we're gonna
close our empanadas
with a little bit of egg wash.
So we're gonna grab an egg.
Aah!
I almost dropped it.
[chuckles]
- Whoa, I almost
dropped mine too.
- [chuckles]
- Here.
- [gasps]
- No!
- And then, you're gonna do,
like, a little splash of water.
Just a little bit.
- She would have done that.
- Yeah.
- Okay.
- And if you have, like,
a little pastry brush,
that'll be great.
- I think I do.
- Once you're done
mixing your egg,
you're gonna grab
a little disc of dough.
And then,
you're gonna grab
a spoonful of your filling.
Not all the way center,
because if your filling
touches the edge of your disc,
it'll fall out.
And we're gonna brush one side
of our dough.
Close it onto itself.
And then,
we're gonna take a fork,
and we're gonna,
like, crimp it down.
And this is gonna make sure
that it stays closed
while we're frying it.
- Yeah.
- And we're just gonna
repeat that process.
- Do you guys wanna help?
both: Yeah.
- I think I'm gonna put
a little extra meat in mine.
- Yeah?
- It kind of takes
a little bit to do
'cause you're
repeating everything
instead of doing everything
all at once,
but that's, like,
the tradition of it.
Everybody would come together
and help make these, you know?
- Stop!
Put it in the empanada.
- It's too good.
People need to know.
- "People need to know."
- I love this meat.
It's so good.
- Raquelle, you're not gonna
even be able to close it.
- I'll be able to close it.
It's fine.
It's fine. It's fine.
- [sighs]
- Fry that one last.
- Whoa, those are
some meaty empanadas!
- Plenty of meat over here.
- Selena's are perfect,
honestly.
- The chef, Selena.
[laughter]
- Okay.
- Check your oil
and see
what temperature it's at.
- Okay, we are at 350.
- All right.
So now, you can
lower it gently,
making sure that you're always
dropping away from you.
- Oh.
- She's nerv--I can tell
you're nervous.
- I don't wanna mess this up.
- Beautiful.
- I feel it.
- So I would leave it in there
for, like, two minutes,
and then we're gonna flip.
And if you feel like you need
to get more color,
you can keep flipping it,
you know what I mean?
It's so interesting
to be able to, like,
cook with you like this.
I'm impressed not because
I didn't think you could,
but I'm, like, impressed
that you can do this
over and over and over,
and, like, every single time,
you do it so well, you know?
- You're so kind.
I am very grateful.
I didn't expect
that I'd be doing this
for as long as I have.
It's just been so much fun.
- I mean, it brings
people joy, right?
- It does.
- We want to see
something joyful.
You bring people
pockets of joy,
and it's amazing.
- Thank you so much.
- Aww.
- Well, you do the same thing
with all of your work
that you do.
- Oh, thank you.
I mean, I try,
but I'm really shy about it.
I just do it because
it's the right thing to do.
- But on that note, do you mind
telling us a little bit
about the organization
we're donating to?
- Oh, yeah.
Today, we're gonna be donating
to Ayuda D.C.
It's an organization
that helps
the undocumented workforce
not only get access
to legal help,
but just everyday
life things, right?
During the pandemic, I did this
donut pop-up called Doña Dona,
where I did Latin American
donut flavors.
And we were able to fundraise
for those that were impacted
by the pandemic, because...
- Yeah.
- Our undocumented workforce
in the culinary space
didn't have access to help,
you know.
- Yeah.
- So Ayuda D.C.,
they help so many families
across the nation.
- I love that.
Well, I'm very happy
we are doing that.
- Thank you.
Those look really good.
- They look crispy.
- And they only start
to get more crispier
as they cool down.
- Ooh.
- I can't wait to try y'all's.
- They look great.
- Oh, that felt really good.
[sighs]
[laughter]
I live here now.
[laughter]
Okay, so now we're gonna
decorate our icebox cake.
So we're gonna
grab our berries.
- Cake's gonna be goo-oo-ood.
- And our dulce de leche.
Do you want to grab the cake?
- Yes, I do wanna grab the cake
because I wanna eat the cake.
- Do you have a cake stand
or a plate?
- Got it.
- Peel back
the parchment paper.
- Okay.
- And then
you're gonna flip it over
onto your cake stand.
[upbeat music]
- Ooh.
- And then we're gonna
unspring it.
Ta-da!
- Oh, gosh.
I hope ours is that pretty.
- [gasps]
- What? Oh, my gosh.
This is adorable.
- You told me you're not
a baker but, mmm,
that's not what I see.
- [laughs]
I have help.
- So now
what we're gonna do is,
we're gonna decorate.
I'm gonna grab
some dulce de leche
and I'm just gonna, like,
put it in the center here.
Dulce de leche is
caramelized condensed milk,
and I just think that,
with this, it's gonna add
such a luscious flavor.
Your technique with the offset
is really good.
- Girl, you are my hype girl.
- I am. Go, Selena. Go, Selena.
Go, go, go.
- Love it.
- Okay, so I put some berries
in the middle,
but if you wanna
put the berries
however you feel like it.
- Very professional.
This is
some season four cake making.
- Hey.
- I think it looks beautiful.
- Yeah, I love how it looks.
It looks very pretty.
- Mm-hmm. I agree.
Okay, let's cut into this.
Cut around the cookie,
next to the cookie.
- Oh, you did it.
- Ooh.
- Shall we?
- We shall.
We're digging in.
- Ta-da.
- Wow.
- Whoa.
- Mm-hmm.
- This is incredible.
- I'm gonna grab
this funky-looking guy.
both: Mmm.
- They're just the best.
- Delicious.
- This is incredible.
- It's really fun.
- Thank you so much...
- Thank you.
- For all of this.
We are definitely gonna be
cooking this again.
And we just
appreciate your time.
And hopefully one day
we'll get to cook again.
- Thank you for having me.
Bye.
- Thank you. Bye.
both: Bye.
- Ooh, let's eat.
- Yum, yum, yum.
[upbeat tropical music]
- Kelsey, happy
almost birthday to you.
- Oh, my gosh.
- Happy birthday.
- Happy birthday, Kelsey.
- Thanks, guys.
Wow.
- You like it?
- Y'all killed it.
- They helped, but...
- Kelsey.
- I can't wait for you
to try that cake.
- All this for you, babe.
All this for you.
- Oh, my God.
This is incredible.
Oh, my God.
- So happy, right?
- I'm really happy.
[laughs]
- So I brought some more meat.
- Oh, my gosh.
- This should be
a compliment to you
because you made this so well.
Like, I might need you
to make me some more tonight.
- Thank you, babe.
- I've eaten so much meat.
- I mean, I could,
but why would I want to?
[Selena Gomez's
"Hands to Myself"]
Hands to myself
Can't keep my hands
to myself
Oh, guys, those onions.
- [groans]
- [laughs]
- Phew!
- Oh.
- Ah!
- Is she gone?
- No, I'm right here.
I'm just crying.
[laughter]
- Just crying.
That was not fun.
My hands to myself