1 00:00:04,796 --> 00:00:07,841 - Hey, guys, it's Selena. [shoes clack loudly] 2 00:00:09,843 --> 00:00:13,763 I have learned so much about cooking the past two seasons, 3 00:00:13,847 --> 00:00:16,558 but I still have so much more to learn, 4 00:00:16,641 --> 00:00:18,643 which is why I'm continuing my lessons 5 00:00:18,727 --> 00:00:20,687 with some of the best chefs all over the country. 6 00:00:20,770 --> 00:00:22,021 [doorbell rings] 7 00:00:22,105 --> 00:00:23,565 Guys, do you mind grabbing the groceries? 8 00:00:23,648 --> 00:00:24,691 - Yes. - Yeah. 9 00:00:24,774 --> 00:00:26,192 - Oh, yes. - What? 10 00:00:26,276 --> 00:00:28,319 - Hi. both: Hello 11 00:00:28,403 --> 00:00:29,904 - How are you? - Good. 12 00:00:29,988 --> 00:00:31,406 Good. How are you? - Got your groceries for you. 13 00:00:31,489 --> 00:00:33,158 Good. Got it? - We got it. Thank you. 14 00:00:33,241 --> 00:00:34,743 - Thank you so much. - No problem. 15 00:00:34,826 --> 00:00:36,578 You all have a good one. both: You too. 16 00:00:36,661 --> 00:00:37,954 - He's so cute. 17 00:00:38,037 --> 00:00:40,039 Holy moly, we're good for the whole year 18 00:00:40,123 --> 00:00:41,082 with all these groceries. 19 00:00:41,166 --> 00:00:42,375 - Oh, you got a note, too. 20 00:00:42,459 --> 00:00:44,794 - "Selena, grab a large stock pot, 21 00:00:44,878 --> 00:00:48,548 fill with water and heat to a boil." 22 00:00:48,631 --> 00:00:50,467 The water's already placed in here. 23 00:00:50,550 --> 00:00:53,803 - Okay, on boil? - Well, on high for it to boil. 24 00:00:53,887 --> 00:00:54,888 - Perfect. - There you go. 25 00:00:54,971 --> 00:00:56,347 - Okay. - On boil. 26 00:00:56,431 --> 00:00:58,183 - I'm so interested in this. 27 00:00:58,266 --> 00:01:00,518 What is this? [all gasp] 28 00:01:00,602 --> 00:01:04,355 Oh, my God. Oh. - Oh, my God. 29 00:01:04,439 --> 00:01:05,565 - I can't do this. 30 00:01:05,648 --> 00:01:07,233 - What do we do? - Oh, my God! 31 00:01:07,317 --> 00:01:08,985 - Wait, what are we supposed to do? 32 00:01:09,068 --> 00:01:10,445 - I can't. 33 00:01:10,528 --> 00:01:13,490 - Wait. Let's just do this. Okay, close it up. 34 00:01:13,573 --> 00:01:15,492 - Oh, my gosh. Okay. 35 00:01:15,575 --> 00:01:16,701 Oh, no. 36 00:01:16,785 --> 00:01:18,536 I wanted to name one of them Fred, 37 00:01:18,620 --> 00:01:20,497 and then I got emotionally attached. 38 00:01:20,580 --> 00:01:22,081 - Aw. - No. 39 00:01:22,165 --> 00:01:23,333 We just can't name them. 40 00:01:23,416 --> 00:01:26,669 - Selena and Aarón-- take one. 41 00:01:26,753 --> 00:01:28,087 All right... 42 00:01:28,171 --> 00:01:29,380 [Selena Gomez's "Bad Liar"] 43 00:01:29,464 --> 00:01:31,049 ♪ Oh, I'm trying, I'm trying ♪ 44 00:01:31,132 --> 00:01:32,926 ♪ I'm trying, I'm trying, I'm trying ♪ 45 00:01:33,009 --> 00:01:35,512 ♪ Oh, I'm trying, I'm trying, I'm trying ♪ 46 00:01:35,595 --> 00:01:38,014 ♪ My feelings on fire ♪ 47 00:01:38,097 --> 00:01:39,599 Aarón. 48 00:01:39,682 --> 00:01:41,184 - Hello. How are you? 49 00:01:41,267 --> 00:01:42,852 all: Good. 50 00:01:42,936 --> 00:01:44,562 - We're good. These are my best friends. 51 00:01:44,646 --> 00:01:46,314 That's Theresa, Raquelle, and Paige. 52 00:01:46,397 --> 00:01:47,732 both: Hello. - Hi. 53 00:01:47,816 --> 00:01:49,651 - Hola. Nice to meet everybody. 54 00:01:49,734 --> 00:01:53,029 - Today I am joined by Chef Aarón Sánchez. 55 00:01:53,112 --> 00:01:55,490 He is both a TV host and judge. 56 00:01:55,573 --> 00:01:58,701 He's the owner of Johnny Sánchez in New Orleans, 57 00:01:58,785 --> 00:02:00,745 an author, and a philanthropist. 58 00:02:00,829 --> 00:02:03,206 - Are you guys stoked? Are you guys pumped up? 59 00:02:03,289 --> 00:02:04,791 - I am very excited. 60 00:02:04,874 --> 00:02:06,751 I'm nervous but excited. - Okay, cool. 61 00:02:06,835 --> 00:02:08,044 So today I'm gonna teach you guys 62 00:02:08,127 --> 00:02:09,712 how to make a seafood tower. 63 00:02:09,796 --> 00:02:11,714 It's all about a seafood soirée, right? 64 00:02:11,798 --> 00:02:14,217 It's about pure seafood deliciousness. 65 00:02:14,300 --> 00:02:15,844 We're gonna have this beautiful 66 00:02:15,927 --> 00:02:17,554 lobster mango ceviche. 67 00:02:17,637 --> 00:02:18,805 It's gonna contain 68 00:02:18,888 --> 00:02:20,598 these beautiful poached shrimp, 69 00:02:20,682 --> 00:02:22,642 some beautiful crab ravigote 70 00:02:22,725 --> 00:02:24,644 and, of course, accompanying salsas-- 71 00:02:24,727 --> 00:02:25,979 salsa verde 72 00:02:26,062 --> 00:02:27,647 and a roasted tomatillo salsa. 73 00:02:27,730 --> 00:02:29,399 - Yay. - Just 'cause I know you guys 74 00:02:29,482 --> 00:02:30,900 are a little bit sort of heartbroken 75 00:02:30,984 --> 00:02:33,236 about our little friends there in the cooler, 76 00:02:33,319 --> 00:02:35,572 I thought that we would address that first. 77 00:02:35,655 --> 00:02:37,073 Okay? - Okay. 78 00:02:37,156 --> 00:02:39,450 - So now that we have this boiling pot of water, 79 00:02:39,534 --> 00:02:41,953 let's add some seasoning 'cause it's gonna need that flavor. 80 00:02:42,036 --> 00:02:43,288 It's gonna need that love, right? 81 00:02:43,371 --> 00:02:45,415 - Yes. - So, let's add 82 00:02:45,498 --> 00:02:47,083 some Cajun seasoning. 83 00:02:47,167 --> 00:02:49,752 - Got it. - Be very generous with it. 84 00:02:49,836 --> 00:02:52,255 So let's use about half of that. 85 00:02:52,338 --> 00:02:53,464 - Eh-heh. 86 00:02:53,548 --> 00:02:55,091 - Now, this is where you can have fun. 87 00:02:55,174 --> 00:02:57,760 You can put any kind of citrus you really want, 88 00:02:57,844 --> 00:02:59,888 but I'm gonna go ahead and put one lemon in there. 89 00:02:59,971 --> 00:03:01,431 So let's take half a lemon. 90 00:03:01,514 --> 00:03:03,975 - Oh, whoa, whoa, whoa. Hang on. 91 00:03:04,058 --> 00:03:07,854 - What happened? - I just got the seasoning in. 92 00:03:07,937 --> 00:03:09,272 What do I do? - Okay. 93 00:03:09,355 --> 00:03:11,733 Let's take one lemon. - Okay. Thank you. 94 00:03:11,816 --> 00:03:13,985 - I'm sorry, 'cause I'm like, on that chef mode, 95 00:03:14,068 --> 00:03:15,403 and sometimes I go fast. 96 00:03:15,486 --> 00:03:18,781 - No, no, that's good. I'm--I'm just not. 97 00:03:18,865 --> 00:03:19,949 - [laughs] 98 00:03:20,033 --> 00:03:21,451 All right, so let's cut one in half. 99 00:03:21,534 --> 00:03:23,244 - Okay, yes. Let's do that. 100 00:03:23,328 --> 00:03:25,371 Done. - Now to the pot. 101 00:03:25,455 --> 00:03:28,249 Squeeze it and drop it in there. 102 00:03:28,333 --> 00:03:31,210 - Yep. - Oh, that's a juicy lemon. 103 00:03:31,294 --> 00:03:33,046 - Do you happen to have any bay leaf? 104 00:03:33,129 --> 00:03:35,298 - Yes, I sure do. - Oh, my gosh. 105 00:03:35,381 --> 00:03:39,052 - [gasps] - Good catch. 106 00:03:39,135 --> 00:03:42,805 - All right, let's add a couple bay leaves in the pot. 107 00:03:42,889 --> 00:03:45,975 - Boom. - Last step, some salt. 108 00:03:46,059 --> 00:03:48,394 A generous little heaping. - Got it. 109 00:03:48,478 --> 00:03:50,730 - Now, this is the part that's gonna break your hearts. 110 00:03:50,813 --> 00:03:52,273 - Oh. 111 00:03:52,357 --> 00:03:54,609 - We have to address our little buddies, okay? 112 00:03:54,692 --> 00:03:56,444 Be strong right now. - Okay. 113 00:03:56,527 --> 00:03:58,988 - Now, just pull them out and put them on a tray. 114 00:03:59,072 --> 00:04:00,740 No big deal. 115 00:04:00,823 --> 00:04:02,450 - Oh. - Yes, indeed. 116 00:04:02,533 --> 00:04:04,118 Look at those little fellas. 117 00:04:04,202 --> 00:04:06,579 - Come on, Sel, you got it. - Come on, we can do it. 118 00:04:06,663 --> 00:04:08,915 - Oh, my God. Oh, my God. - Oh, my God! 119 00:04:08,998 --> 00:04:10,375 - Hurry, hurry. It's done. We're good. 120 00:04:10,458 --> 00:04:12,251 - One more, one more, one more. 121 00:04:12,335 --> 00:04:14,712 - Oh, my heaven. - Ah. 122 00:04:14,796 --> 00:04:16,339 - Love this. - Oh, my God. 123 00:04:16,422 --> 00:04:19,926 - Okay. Now, here's the deal. Take some scissors 124 00:04:20,009 --> 00:04:22,095 and just kind of take off those rubber bands. 125 00:04:22,178 --> 00:04:23,763 - Oh. - [exhales deeply] 126 00:04:25,765 --> 00:04:28,017 - Okay, there we go. This is great. 127 00:04:28,101 --> 00:04:29,435 - Look at legs. - You're doing fantastic. 128 00:04:29,519 --> 00:04:30,895 - We've seen a lot on this show. 129 00:04:30,979 --> 00:04:32,271 We've never seen this. 130 00:04:32,355 --> 00:04:33,856 - There's a first for everything. 131 00:04:33,940 --> 00:04:35,441 - Taking the blazer off. 132 00:04:35,525 --> 00:04:37,694 - You're doing great, Selena. I'm very proud of you. 133 00:04:37,777 --> 00:04:39,320 - Thank you. - It's all good. 134 00:04:39,404 --> 00:04:42,365 Let's grab our shrimp, okay? - Okay. 135 00:04:42,448 --> 00:04:44,200 - These little bad boys have been dispatched, 136 00:04:44,283 --> 00:04:45,201 so don't worry. 137 00:04:45,284 --> 00:04:46,911 Now, what we're gonna do 138 00:04:46,995 --> 00:04:50,123 is just put your little sort of scissors down the middle. 139 00:04:50,206 --> 00:04:52,208 And what we're trying to do is just devein them 140 00:04:52,291 --> 00:04:53,751 but keep them in the shell. 141 00:04:53,835 --> 00:04:58,464 - So I just cut the middle, and the poop is gone? 142 00:04:58,548 --> 00:05:00,591 - Yeah, the poop sac is what we're trying to get out of. 143 00:05:00,675 --> 00:05:04,137 - And the shell's on. - With the shell on, exactly. 144 00:05:04,220 --> 00:05:06,180 'Cause when you leave the shell on, 145 00:05:06,264 --> 00:05:09,183 it actually reinforces the flavor of the shrimp. 146 00:05:09,267 --> 00:05:12,353 And by the way, we're very blessed to live in Louisiana, 147 00:05:12,437 --> 00:05:15,398 where we have the best shrimp in the whole world, 148 00:05:15,481 --> 00:05:17,525 as well as beautiful crab meat, 149 00:05:17,608 --> 00:05:19,819 which will be all part of this seafood soirée. 150 00:05:19,902 --> 00:05:22,405 - In the nicest like, way, endearing way, 151 00:05:22,488 --> 00:05:23,865 you remind me of my dad. 152 00:05:23,948 --> 00:05:26,576 - Aw, you're so sweet. Gracias. 153 00:05:26,659 --> 00:05:28,202 - Of course. - Well, you know, 154 00:05:28,286 --> 00:05:30,580 you and I are both Texas kids, right? 155 00:05:30,663 --> 00:05:32,081 I'm from El Paso. 156 00:05:32,165 --> 00:05:35,293 - Oh, I'm from Grand Prairie, outside of Dallas. 157 00:05:35,376 --> 00:05:36,878 - Oh, wonderful. 158 00:05:36,961 --> 00:05:39,338 I think it might be time to put our little guys in there. 159 00:05:39,422 --> 00:05:40,840 - Oh, my God. - I believe in you. 160 00:05:40,923 --> 00:05:42,383 It's gonna be easy. - Paige? 161 00:05:42,467 --> 00:05:43,926 - All right, just grab them. - What? 162 00:05:44,010 --> 00:05:45,720 - The water's boiling. We're fine. Come on. 163 00:05:45,803 --> 00:05:47,764 - Oh... - Together we will conquer. 164 00:05:47,847 --> 00:05:49,140 Ready? - Whoo! 165 00:05:49,223 --> 00:05:51,851 - Just drop them in there very softly, okay? 166 00:05:51,934 --> 00:05:53,311 Headfirst. - Headfirst. 167 00:05:53,394 --> 00:05:55,396 - And then cover it with the lid, ladies. 168 00:05:55,480 --> 00:05:57,106 - Oh, my God. - Aah! 169 00:05:57,190 --> 00:05:58,524 - All right, cover it with the lid. 170 00:05:58,608 --> 00:05:59,984 Lid, lid, lid on. - Oh, my God. 171 00:06:00,068 --> 00:06:02,320 - It's all good, ladies. All right, cool. 172 00:06:02,403 --> 00:06:03,905 - That was crazy. 173 00:06:03,988 --> 00:06:05,782 - Very proud of you, very proud of you. 174 00:06:05,865 --> 00:06:07,950 - RIP, Fred. - Okay. 175 00:06:08,034 --> 00:06:10,495 So, basically, it takes about seven to eight minutes 176 00:06:10,578 --> 00:06:12,580 to get them in a happy place, okay? 177 00:06:12,663 --> 00:06:13,873 - Great. We're timing it. 178 00:06:13,956 --> 00:06:15,541 - So, as our lobster's cooking, 179 00:06:15,625 --> 00:06:17,126 let's address the salsas, 180 00:06:17,210 --> 00:06:18,753 which I think will be a gentler subject. 181 00:06:18,836 --> 00:06:20,296 [laughter] All right, so... 182 00:06:20,379 --> 00:06:21,881 you should have some tomatillos 183 00:06:21,964 --> 00:06:23,966 and some beautiful Roma tomatoes. 184 00:06:24,050 --> 00:06:25,176 - Okay. 185 00:06:25,259 --> 00:06:26,803 - Everyone say "tomatillos" with me. 186 00:06:26,886 --> 00:06:29,138 all: Tomatillos. - Oh, wow. 187 00:06:29,222 --> 00:06:31,724 - So both of these salsas have the same ingredients, 188 00:06:31,808 --> 00:06:33,810 with the exception of the tomato and tomatillo. 189 00:06:33,893 --> 00:06:35,269 One's green and one's red. 190 00:06:35,353 --> 00:06:37,313 Selena, can you take those tomatillos 191 00:06:37,396 --> 00:06:38,940 and peel the shells off? - Yes. 192 00:06:39,023 --> 00:06:41,234 - And then maybe get, like, a little bowl of water 193 00:06:41,317 --> 00:06:43,319 just to kind of get some of that little funk off. 194 00:06:43,402 --> 00:06:44,654 - Yeah. It's sticky. 195 00:06:44,737 --> 00:06:46,739 - And then, take those Roma tomatoes 196 00:06:46,823 --> 00:06:48,950 and slice them right in half. - Okay. 197 00:06:49,033 --> 00:06:51,160 - Put them on this tray, flesh side up. 198 00:06:51,244 --> 00:06:53,371 Let's do four, and let's go ahead 199 00:06:53,454 --> 00:06:55,123 and do the same thing with the tomatillos. 200 00:06:55,206 --> 00:06:57,583 'Cause they're smaller, I would do all the same amount 201 00:06:57,667 --> 00:06:59,502 that you have there cleaned, ladies. 202 00:06:59,585 --> 00:07:00,711 - Okay. 203 00:07:00,795 --> 00:07:02,213 - Let's go ahead and get some onion. 204 00:07:02,296 --> 00:07:03,506 - Red onion or white onion? 205 00:07:03,589 --> 00:07:05,007 - White onion. - Okay. 206 00:07:05,091 --> 00:07:06,884 - We're gonna take some cloves and garlic. 207 00:07:06,968 --> 00:07:09,053 - Oh, they're in the fridge. 208 00:07:09,137 --> 00:07:11,472 - And then get those chili serranos. 209 00:07:11,556 --> 00:07:13,474 - Serranos. - Or jalapeño. 210 00:07:13,558 --> 00:07:15,434 - Oh, we got a new garlic container. 211 00:07:15,518 --> 00:07:17,520 - That's what you broke? - Yeah. 212 00:07:17,603 --> 00:07:19,438 - Oh, this is a new-- 213 00:07:19,522 --> 00:07:21,691 [glass shatters] Oh. 214 00:07:21,774 --> 00:07:22,817 - Oh, my God. 215 00:07:22,900 --> 00:07:24,152 - She broke that. 216 00:07:24,235 --> 00:07:27,029 - So let's do one onion, ladies, quartered. 217 00:07:27,113 --> 00:07:28,865 Look at you, Selena. Go. 218 00:07:28,948 --> 00:07:30,116 You go, girl. - Selena, go. 219 00:07:30,199 --> 00:07:31,284 - Thank you. 220 00:07:31,367 --> 00:07:33,744 - Selena Go...mez. - No. 221 00:07:33,828 --> 00:07:35,079 - [laughs] 222 00:07:35,163 --> 00:07:37,248 - So each one of those trays 223 00:07:37,331 --> 00:07:39,041 is gonna get the same ingredients. 224 00:07:39,125 --> 00:07:40,918 - And how many cloves? 225 00:07:41,002 --> 00:07:43,546 - Four or five cloves of garlic for each tray. 226 00:07:43,629 --> 00:07:45,214 - Okay. - Are we making salsa? 227 00:07:45,298 --> 00:07:47,216 - Yeah, he said that in the beginning. 228 00:07:47,300 --> 00:07:49,177 - Where have you been? - I just want to make sure. 229 00:07:49,260 --> 00:07:50,887 - Okay. - Now, this is where it's gonna 230 00:07:50,970 --> 00:07:52,180 get interesting, okay? 231 00:07:52,263 --> 00:07:54,015 For the tomatillo, for the green one, 232 00:07:54,098 --> 00:07:56,976 I'ma do one jalapeño and one serrano. 233 00:07:57,059 --> 00:08:00,229 But you can do one serrano-- [all gasp] 234 00:08:00,313 --> 00:08:01,856 - It's okay, it's okay. It's okay. 235 00:08:01,939 --> 00:08:03,566 - Oh, my God, we've got an injury. 236 00:08:03,649 --> 00:08:05,610 - It's okay, it's okay. - I'm gonna get a Band-Aid. 237 00:08:05,693 --> 00:08:07,403 - Are you okay? - Totally. 238 00:08:07,486 --> 00:08:09,405 - She cut herself. - Made my heart drop. 239 00:08:09,488 --> 00:08:11,324 - But also, she was so calm. 240 00:08:11,407 --> 00:08:12,950 - Take your time. Take your time, mama. 241 00:08:13,034 --> 00:08:14,410 - Yeah, it's fine. 242 00:08:14,493 --> 00:08:16,621 - You okay, honey? - Yes, I'm perfect. 243 00:08:16,704 --> 00:08:18,623 - So now that we have our serranos, 244 00:08:18,706 --> 00:08:20,124 this is what my tray looks like. 245 00:08:20,208 --> 00:08:22,043 Can you see that, Selena? - Yes. 246 00:08:22,126 --> 00:08:24,086 - You have the little fingers tucked back? 247 00:08:24,170 --> 00:08:25,421 - Yeah, I was trying. 248 00:08:25,504 --> 00:08:28,216 Do you mind? - Wonderful. Okay, cool. 249 00:08:28,299 --> 00:08:31,594 So now all we're gonna simply do is let's season this, okay? 250 00:08:31,677 --> 00:08:33,095 - Okay. 251 00:08:33,179 --> 00:08:36,265 - Take a little bit of olive oil, salt and pepper. 252 00:08:36,349 --> 00:08:38,059 - Pepper I think is right there. 253 00:08:38,142 --> 00:08:39,769 - All right, wonderful. 254 00:08:39,852 --> 00:08:43,773 And now, Selena, we're gonna go into the oven with this-- 255 00:08:43,856 --> 00:08:46,275 500 degrees, rock and roll time. 256 00:08:46,359 --> 00:08:49,570 - ♪ How many people does it take to open an oven? ♪ 257 00:08:49,654 --> 00:08:51,072 - That's why I've been sitting down. 258 00:08:51,155 --> 00:08:52,573 - So here's one thing that we need to do 259 00:08:52,657 --> 00:08:54,951 to finish up one of our salsas, okay? 260 00:08:55,034 --> 00:08:58,120 You should have these dried chilies, these chili árbols. 261 00:08:58,204 --> 00:08:59,789 Can you find those? - Yes. 262 00:08:59,872 --> 00:09:02,333 - Can you put, like, a little small pot of water 263 00:09:02,416 --> 00:09:03,709 and just get it boiling? 264 00:09:03,793 --> 00:09:06,170 - I got you. - I got my-- 265 00:09:06,254 --> 00:09:07,838 What is it? Sous chef. 266 00:09:07,922 --> 00:09:09,423 - Sous chef. - Sous chef. 267 00:09:09,507 --> 00:09:11,217 - Sous chefs, exactly. 268 00:09:11,300 --> 00:09:13,636 So, while we're waiting for that water to boil, 269 00:09:13,719 --> 00:09:15,304 we're gonna revisit our buddies, okay? 270 00:09:15,388 --> 00:09:17,557 - Oh, our buddies. - Let's grab them out 271 00:09:17,640 --> 00:09:19,267 and put them on that tray, okay? 272 00:09:19,350 --> 00:09:21,352 You're doing great. - Oh, my gosh. 273 00:09:21,435 --> 00:09:24,397 - Good job, guys. - Oh, my goodness. 274 00:09:24,480 --> 00:09:26,941 - And right into the fridge, ladies--or freezer, freezer. 275 00:09:27,024 --> 00:09:29,527 - Go, go, go, go, go. - Aah! 276 00:09:29,610 --> 00:09:30,820 Nice, Paige. 277 00:09:30,903 --> 00:09:32,780 - Now let's do the same thing, ladies, 278 00:09:32,863 --> 00:09:34,323 with the shrimp. - Yes. 279 00:09:34,407 --> 00:09:35,825 - But be careful, Selena. 280 00:09:35,908 --> 00:09:37,660 Throw them in gently. Don't splash it. 281 00:09:37,743 --> 00:09:39,328 - You got it. 282 00:09:39,412 --> 00:09:42,456 - Now, these are gonna take three to four minutes to cook. 283 00:09:42,540 --> 00:09:44,542 Probably about five, just to be safe. 284 00:09:44,625 --> 00:09:45,793 - Bye, guys. 285 00:09:45,876 --> 00:09:48,296 - Let's start making our ravigote, 286 00:09:48,379 --> 00:09:50,423 which is this really cool dressing 287 00:09:50,506 --> 00:09:52,508 that goes with crabmeat. 288 00:09:52,591 --> 00:09:53,926 So, let's pull out a bowl. 289 00:09:54,010 --> 00:09:56,804 - I heard we're making rabid goat salsa. 290 00:09:56,887 --> 00:09:59,974 - Let's pull out mayonnaise. Let's pull out some mustard. 291 00:10:00,057 --> 00:10:02,351 - Yellow mustard or spicy mustard? 292 00:10:02,435 --> 00:10:04,061 - The spicy mustard, the creole mustard. 293 00:10:04,145 --> 00:10:05,813 While you're fishing for all that, 294 00:10:05,896 --> 00:10:07,023 let's take out the shrimp. 295 00:10:07,106 --> 00:10:08,441 Shall we? - Yes. 296 00:10:08,524 --> 00:10:10,109 - And they're gonna go right into the freezer. 297 00:10:10,192 --> 00:10:12,278 - Aarón, when did you start cooking? 298 00:10:12,361 --> 00:10:13,988 - I come from a cooking family. 299 00:10:14,071 --> 00:10:16,532 My mom had a restaurant in New York City. 300 00:10:16,615 --> 00:10:19,493 And I came to Louisiana when I was very young 301 00:10:19,577 --> 00:10:22,079 to learn from a very famous chef named Paul Prudhomme. 302 00:10:22,163 --> 00:10:25,124 And he sort of formed my opinions about food 303 00:10:25,207 --> 00:10:26,625 and life very much. 304 00:10:26,709 --> 00:10:28,669 You know, cooking has been a fabric of my life, 305 00:10:28,753 --> 00:10:29,879 my whole time. 306 00:10:29,962 --> 00:10:31,380 I love taking care of other people. 307 00:10:31,464 --> 00:10:33,341 That's my jam. It's my love language. 308 00:10:33,424 --> 00:10:35,009 - I love that. - You know what I mean? 309 00:10:35,092 --> 00:10:37,887 Now, Selena, I need you to help me out and tell me 310 00:10:37,970 --> 00:10:40,723 when that small pot is boiling, okay? 311 00:10:40,806 --> 00:10:42,433 - So it is baby boiling. 312 00:10:42,516 --> 00:10:45,227 - All right. Let's take about four of those chilies 313 00:10:45,311 --> 00:10:47,646 and add it to that water really quickly. 314 00:10:47,730 --> 00:10:49,065 - Three. - Turn off the heat 315 00:10:49,148 --> 00:10:50,900 and just let them soak with the lid on, 316 00:10:50,983 --> 00:10:52,902 'cause they're gonna get soft, they're gonna get pliable 317 00:10:52,985 --> 00:10:55,154 and it's gonna be easier to make our salsa. 318 00:10:55,237 --> 00:10:57,239 Now, let's work with our ravigote. 319 00:10:57,323 --> 00:11:00,910 Let's do about 1/2 cup of mayo. 320 00:11:00,993 --> 00:11:02,703 - I'm totally eyeballing. 321 00:11:02,787 --> 00:11:04,830 - Now, two tablespoons of mustard, 322 00:11:04,914 --> 00:11:06,665 one tablespoon of vinegar. 323 00:11:06,749 --> 00:11:09,085 And then your favorite hot sauce. 324 00:11:09,168 --> 00:11:11,420 Add a couple sprinkles of that in there. 325 00:11:11,504 --> 00:11:13,756 And now we're gonna add a couple cracks of pepper. 326 00:11:13,839 --> 00:11:15,257 - Okay. 327 00:11:15,341 --> 00:11:17,426 - Some salt, lemon. 328 00:11:17,510 --> 00:11:19,095 This always works well. 329 00:11:19,178 --> 00:11:21,555 If not, you can use your hands. 330 00:11:21,639 --> 00:11:23,641 So now let's take some chives. - Okay. 331 00:11:23,724 --> 00:11:25,726 - Slice them as thin as you can. 332 00:11:25,810 --> 00:11:27,144 So maybe, like, two tablespoons. 333 00:11:27,228 --> 00:11:29,021 - Ooh, nice. - Good job. 334 00:11:29,105 --> 00:11:31,607 Look at that little wave. - Thanks, guys. 335 00:11:31,690 --> 00:11:34,860 - At this point, let's do a nice little mix. 336 00:11:34,944 --> 00:11:37,321 - This is so much fun. - Taste it. 337 00:11:37,405 --> 00:11:39,448 Tell me what you think. 338 00:11:39,532 --> 00:11:41,492 - It's, like, good. 339 00:11:41,575 --> 00:11:43,160 both: It's really good. - Yeah. 340 00:11:43,244 --> 00:11:45,871 - Oh, yeah. We're in a good place here. 341 00:11:45,955 --> 00:11:48,082 So let's take some crabmeat, ladies. 342 00:11:48,165 --> 00:11:49,291 - Ooh, crabmeat. 343 00:11:49,375 --> 00:11:52,128 - Mmm. Sweet and beautiful. 344 00:11:52,211 --> 00:11:53,796 Louisiana's in the house. 345 00:11:53,879 --> 00:11:55,965 Put it all into that bowl. - Oh. 346 00:11:56,048 --> 00:11:57,341 - All of it in that bowl. 347 00:11:57,425 --> 00:11:59,635 You want to gently fold it in there 348 00:11:59,718 --> 00:12:01,429 and make sure that wonderful ravigote 349 00:12:01,512 --> 00:12:03,597 is in every little crevice, okay? 350 00:12:03,681 --> 00:12:04,682 - Ooh. - All right. 351 00:12:04,765 --> 00:12:05,975 So let's put this to the side. 352 00:12:06,058 --> 00:12:07,643 Now, let's look at our vegetables 353 00:12:07,726 --> 00:12:09,478 in the oven, shall we? - Yes. 354 00:12:09,562 --> 00:12:10,938 - They should be nice and charred. 355 00:12:11,021 --> 00:12:12,440 [smoke alarm beeping] 356 00:12:12,523 --> 00:12:14,150 I'm gonna show you what mine look like. 357 00:12:14,233 --> 00:12:15,609 So you can see what you're trying to go for. 358 00:12:15,693 --> 00:12:17,319 - So sorry. The alarm's going off. 359 00:12:17,403 --> 00:12:20,489 - Oh, no. - Help! 360 00:12:20,573 --> 00:12:23,075 - This gets better by the minute. 361 00:12:23,159 --> 00:12:24,743 [beeping continues] - Where is it? 362 00:12:24,827 --> 00:12:27,163 - I think it's coming from when we opened the oven. 363 00:12:27,246 --> 00:12:29,999 [beeping continues] - What am I doing with this? 364 00:12:30,082 --> 00:12:32,168 Like, what is this gonna do? 365 00:12:32,251 --> 00:12:34,503 - Oh, did we not turn the-- 366 00:12:34,587 --> 00:12:37,006 - Oh, it stopped. - You bring a pillow? 367 00:12:37,089 --> 00:12:40,092 - It's gonna do more-- - Ay. 368 00:12:40,176 --> 00:12:42,011 - [laughs] Selena, you're doing great. 369 00:12:42,094 --> 00:12:43,596 - I feel like I need a drink after that. 370 00:12:43,679 --> 00:12:45,139 - Yes, and I'll join you. 371 00:12:45,222 --> 00:12:46,724 - Perfect. - Great. 372 00:12:46,807 --> 00:12:48,476 - 'Cause we're getting to the finish line very shortly. 373 00:12:48,559 --> 00:12:50,186 - We're gonna have mimosas. That's what we having. 374 00:12:50,269 --> 00:12:51,437 - Ooh, okay. 375 00:12:51,520 --> 00:12:53,063 - We'll have some orange juice for Sel. 376 00:12:53,147 --> 00:12:54,523 - Should we put it in these? - Yeah. 377 00:12:54,607 --> 00:12:56,358 - So let's take those vegetables out. 378 00:12:56,442 --> 00:12:57,902 What do you think, Selena? - Yes. 379 00:12:57,985 --> 00:12:59,653 - They look great, guys. - Nice. 380 00:12:59,737 --> 00:13:01,197 - While those are cooling down, 381 00:13:01,280 --> 00:13:03,365 let's take our lobster out, okay? 382 00:13:03,449 --> 00:13:06,368 So make sure you guys get your little mimosas on. 383 00:13:06,452 --> 00:13:08,787 I'm gonna get ready for the next little batch here. 384 00:13:08,871 --> 00:13:11,582 All right, so, we're gonna make a sauce 385 00:13:11,665 --> 00:13:13,250 for the lobster ceviche. 386 00:13:13,334 --> 00:13:16,212 We should need agave nectar... - I got it. 387 00:13:16,295 --> 00:13:19,215 - Mango nectar or mango puree. 388 00:13:19,298 --> 00:13:21,133 - Oh, that's in the-- Yeah, in the jar. 389 00:13:21,217 --> 00:13:24,386 - We should need that mustard again, that little Dijon. 390 00:13:24,470 --> 00:13:25,721 - Dijon. 391 00:13:25,804 --> 00:13:26,931 - Aji amarillo, 392 00:13:27,014 --> 00:13:28,557 which is that chili puree from Peru. 393 00:13:28,641 --> 00:13:30,226 - We're missing the chili paste. 394 00:13:30,309 --> 00:13:33,479 - That's it. - This is yellow hot pepper. 395 00:13:33,562 --> 00:13:35,731 - Yeah, that's it. That's it. - Oh, got it. 396 00:13:35,814 --> 00:13:38,692 - No one ever listens to me. - There's a reason. 397 00:13:38,776 --> 00:13:40,819 - Salud. Wait till you see how we put this together. 398 00:13:40,903 --> 00:13:42,780 You're gonna be so impressed. - We're very excited. 399 00:13:42,863 --> 00:13:44,073 - Hey. - All right, here we go. 400 00:13:44,156 --> 00:13:46,242 Yellow Peruvian chili paste. 401 00:13:46,325 --> 00:13:49,245 Let's do one nice heaping spoonful. 402 00:13:49,328 --> 00:13:50,663 Órale. 403 00:13:50,746 --> 00:13:53,123 Same amount of mustard. 404 00:13:53,207 --> 00:13:55,543 And then we're gonna do the same amount 405 00:13:55,626 --> 00:13:58,379 with the agave nectar. - Okay. 406 00:13:58,462 --> 00:14:01,549 - We're gonna add a little bit of salt. 407 00:14:01,632 --> 00:14:03,217 - Okay. 408 00:14:03,300 --> 00:14:05,261 - And then mix those ingredients and start to add 409 00:14:05,344 --> 00:14:07,763 half of the amount of mango nectar 410 00:14:07,846 --> 00:14:09,598 that you have there. 411 00:14:09,682 --> 00:14:11,976 Not too much. That's good, that's good, that's good. 412 00:14:12,059 --> 00:14:14,728 Perfect. Let's get one lime, ladies. 413 00:14:14,812 --> 00:14:17,773 And we're gonna use one of these little contraptions here, 414 00:14:17,856 --> 00:14:20,276 the microplane or zester. - Mm-hmm. 415 00:14:20,359 --> 00:14:23,821 - Just 1/3 amount. Okay? - Okay. 416 00:14:23,904 --> 00:14:26,490 - Let's take that same lime 417 00:14:26,574 --> 00:14:29,577 and squeeze all that juice into that sauce. 418 00:14:29,660 --> 00:14:31,954 Okay? Now we're cooking with gas. 419 00:14:32,037 --> 00:14:34,290 So I'm gonna show something that's very old school, 420 00:14:34,373 --> 00:14:36,250 which is called "supreming" 421 00:14:36,333 --> 00:14:38,544 or cutting segments out of an orange. 422 00:14:38,627 --> 00:14:39,795 - Okay. 423 00:14:39,878 --> 00:14:41,589 - So just cut one end of the orange-- 424 00:14:41,672 --> 00:14:46,135 same thing on the other side, so you have two flat ends. 425 00:14:46,218 --> 00:14:47,678 - Yes. 426 00:14:47,761 --> 00:14:52,600 - Now, run your knife right on the outside of the skin 427 00:14:52,683 --> 00:14:54,977 but without going too much into the actual citrus. 428 00:14:55,060 --> 00:14:56,437 - Okay. 429 00:14:56,520 --> 00:14:58,772 - Take your small knife, and you're gonna literally 430 00:14:58,856 --> 00:15:02,985 just run your knife in between those little segments. 431 00:15:03,068 --> 00:15:05,613 You see those little lines in between each part of that? 432 00:15:05,696 --> 00:15:07,656 - Yes. - And it should come loose. 433 00:15:07,740 --> 00:15:09,491 - Oh. - All right. 434 00:15:09,575 --> 00:15:11,452 Once you get a good amount of that done, 435 00:15:11,535 --> 00:15:14,121 kind of just chop them up into smaller pieces, okay? 436 00:15:14,204 --> 00:15:15,998 - Okay. - And then... 437 00:15:16,081 --> 00:15:18,834 add that to our mixing bowl. - Okey-dokey. 438 00:15:18,917 --> 00:15:23,756 - And then to that, we're gonna start to introduce the lobster. 439 00:15:23,839 --> 00:15:25,007 - Oh. 440 00:15:25,090 --> 00:15:26,800 And then we're gonna finish our salsas, 441 00:15:26,884 --> 00:15:28,886 and then we can start to assemble the tower. 442 00:15:28,969 --> 00:15:30,971 So we're literally very close, okay? 443 00:15:31,055 --> 00:15:32,348 - The tower. 444 00:15:32,431 --> 00:15:34,850 - Now, do you have the lobsters close by? 445 00:15:34,933 --> 00:15:36,185 - Yes. 446 00:15:36,268 --> 00:15:38,020 - Let's go ahead and grab an extra towel. 447 00:15:38,103 --> 00:15:40,314 Now, this might be a little bit squeamish, okay? 448 00:15:40,397 --> 00:15:44,652 - Okay. - Okay, now grab the lobster. 449 00:15:44,735 --> 00:15:46,612 Just rip off the claws. There you go. 450 00:15:46,695 --> 00:15:47,655 [person gasps] 451 00:15:47,738 --> 00:15:49,365 [light music] 452 00:15:49,448 --> 00:15:52,701 You take your towel and then grab the tail. 453 00:15:52,785 --> 00:15:55,162 And then just yank out the meat. 454 00:15:55,245 --> 00:15:58,040 - Oh! - Yeah, yeah. 455 00:15:58,123 --> 00:15:59,958 - Sounds like the chiropractor. - Now let's remove the head. 456 00:16:00,042 --> 00:16:02,378 And that's what you want. You want the tail meat. 457 00:16:02,461 --> 00:16:03,962 And you want the claws. 458 00:16:04,046 --> 00:16:05,589 Let's repeat it with the other one. 459 00:16:05,673 --> 00:16:07,216 - Okay. 460 00:16:07,299 --> 00:16:12,971 ♪ ♪ 461 00:16:13,055 --> 00:16:14,056 - Ooh, nice. 462 00:16:14,139 --> 00:16:15,432 - And then now take your towel 463 00:16:15,516 --> 00:16:18,018 and then just put some pressure on it, okay? 464 00:16:18,102 --> 00:16:20,396 [crunching] 465 00:16:20,479 --> 00:16:21,814 There you go. 466 00:16:21,897 --> 00:16:24,400 And then start peeling the shell away. 467 00:16:24,483 --> 00:16:26,402 And you should be able to get the meat off. 468 00:16:26,485 --> 00:16:29,238 - Mm! - Nice. 469 00:16:29,321 --> 00:16:30,864 - Yeah, ándale! 470 00:16:30,948 --> 00:16:32,157 - He's so excited. 471 00:16:32,241 --> 00:16:35,202 - Órale! Eso! - Órale! 472 00:16:35,285 --> 00:16:37,037 - Me encanta. 473 00:16:37,121 --> 00:16:38,747 [laughter] 474 00:16:38,831 --> 00:16:40,916 - Okay, got it. - Perfect. 475 00:16:40,999 --> 00:16:43,627 Go ahead, girl. What, what, what? 476 00:16:43,711 --> 00:16:45,587 All right, let's go ahead and dice this up. 477 00:16:45,671 --> 00:16:46,839 - Okay. 478 00:16:46,922 --> 00:16:48,632 - Now, let's add that to our bowl. 479 00:16:48,716 --> 00:16:50,426 Looking good, feeling good. 480 00:16:50,509 --> 00:16:52,553 - I love this. - All right. 481 00:16:52,636 --> 00:16:55,139 Now let's grab the mandoline, and let's grab a red onion. 482 00:16:55,222 --> 00:16:57,433 - Thank you. - Oh, sorry. 483 00:16:57,516 --> 00:16:59,852 - Let's just peel that onion, if you don't mind. 484 00:16:59,935 --> 00:17:01,478 You can also cut it in half, too, 485 00:17:01,562 --> 00:17:03,814 'cause we're not gonna use the whole thing either. 486 00:17:03,897 --> 00:17:05,357 - Okay. - Nice. 487 00:17:05,441 --> 00:17:07,401 - Now, take that little mandoline, okay? 488 00:17:07,484 --> 00:17:10,028 - Mm-hmm. - Let's do one slice. 489 00:17:10,112 --> 00:17:11,905 - Okay. - There you go. 490 00:17:11,989 --> 00:17:14,533 - Let's do one more little pass and then that should be enough. 491 00:17:14,616 --> 00:17:16,827 Let's put the onion that you have in a little bundle. 492 00:17:16,910 --> 00:17:18,620 And here's a little tip. 493 00:17:18,704 --> 00:17:20,289 You can put a little bit of white vinegar, 494 00:17:20,372 --> 00:17:23,584 just to soften it up with a touch of salt. 495 00:17:23,667 --> 00:17:26,920 And what that does--it takes some of the abrasiveness 496 00:17:27,004 --> 00:17:28,589 of the onion away. 497 00:17:28,672 --> 00:17:30,382 So let's add that to the bowl. 498 00:17:30,466 --> 00:17:33,051 At this point, we're gonna take a little bit of scallion 499 00:17:33,135 --> 00:17:34,887 and just use the green. - Yes. 500 00:17:34,970 --> 00:17:36,513 - And now we're just gonna slice that 501 00:17:36,597 --> 00:17:37,973 into very small pieces. 502 00:17:38,057 --> 00:17:40,476 And then now we're gonna add that to our bowl. 503 00:17:40,559 --> 00:17:41,810 - Yes. - Okay. 504 00:17:41,894 --> 00:17:43,979 Now we're gonna just slice a tomato. 505 00:17:44,062 --> 00:17:46,648 Dice it the best you can. 506 00:17:46,732 --> 00:17:49,735 Okay. And add that to our bowl as well. 507 00:17:49,818 --> 00:17:53,155 And now we're gonna finish it very simply with some cilantro. 508 00:17:53,238 --> 00:17:56,116 - Cilantro. - So get some fresh cilantro. 509 00:17:56,200 --> 00:17:58,494 - Look at her chopping the cilantro. 510 00:17:58,577 --> 00:18:00,621 - Look how beautiful it is. That's impressive. 511 00:18:00,704 --> 00:18:01,872 So that's good to go. 512 00:18:01,955 --> 00:18:04,500 Now all we're gonna simply do 513 00:18:04,583 --> 00:18:06,168 is buzz up our salsas. 514 00:18:06,251 --> 00:18:08,712 - Yeah. - Paige, blender duty. 515 00:18:08,796 --> 00:18:10,839 - Let's take the roasted tomatillos, remember? 516 00:18:10,923 --> 00:18:12,174 - Yep. - Yes. 517 00:18:12,257 --> 00:18:15,093 - Now we're gonna simply add that to our blender. 518 00:18:15,177 --> 00:18:17,012 Okay, cool. - Yummy. 519 00:18:17,096 --> 00:18:21,350 - Let's take a nice good handful of cilantro. 520 00:18:21,433 --> 00:18:23,685 - Okay, yeah. - Okay. 521 00:18:23,769 --> 00:18:25,521 Now we're gonna buzz that up. 522 00:18:25,604 --> 00:18:28,565 [upbeat Latin music] 523 00:18:28,649 --> 00:18:31,568 ♪ ♪ 524 00:18:31,652 --> 00:18:33,195 Did you puree it? 525 00:18:33,278 --> 00:18:34,780 - Oh, wow. - Cool. 526 00:18:34,863 --> 00:18:36,865 - Really? 527 00:18:36,949 --> 00:18:38,867 - Awesome. - Oh, the smell! 528 00:18:38,951 --> 00:18:41,203 - Oh, my goodness. - That makes me want to cry. 529 00:18:41,286 --> 00:18:42,788 - How good does that smell, ladies? 530 00:18:42,871 --> 00:18:44,414 - So good. - For real. 531 00:18:44,498 --> 00:18:46,667 All right, let's put that into a container, 532 00:18:46,750 --> 00:18:48,794 'cause we're gonna have to blend the red sauce, ladies. 533 00:18:48,877 --> 00:18:50,128 We haven't done the red sauce yet. 534 00:18:50,212 --> 00:18:52,047 - I wish we could have that aroma 535 00:18:52,130 --> 00:18:53,841 just in the house, you know? 536 00:18:53,924 --> 00:18:57,344 - Someone needs to make tomatillo salsa candles. 537 00:18:57,427 --> 00:18:58,804 - Like a diffuser. 538 00:18:58,887 --> 00:19:01,181 - All right, let's address the red salsa. 539 00:19:01,265 --> 00:19:03,392 - All right. - Let's take our tomatoes 540 00:19:03,475 --> 00:19:06,562 and all that stuff and put it in the blender, okay? 541 00:19:06,645 --> 00:19:08,188 - Okay. 542 00:19:08,272 --> 00:19:10,732 - Now all we need to do is grab some of those chilies 543 00:19:10,816 --> 00:19:12,734 that have been soaking in the hot water. 544 00:19:12,818 --> 00:19:14,194 Let's grab two. 545 00:19:14,278 --> 00:19:16,822 And then let's put one more bunch of cilantro, 546 00:19:16,905 --> 00:19:19,575 lime and we buzz up, okay, Selena? 547 00:19:19,658 --> 00:19:21,118 And we're good. 548 00:19:21,201 --> 00:19:24,037 - I, like, really want one episode 549 00:19:24,121 --> 00:19:26,790 for her to forget to put the lid on the blender. 550 00:19:26,874 --> 00:19:29,918 - Oh, my--like, right now? - That was about to happen. 551 00:19:30,002 --> 00:19:33,046 - Damn it! - [chuckles] 552 00:19:33,130 --> 00:19:35,591 [blender whirring] 553 00:19:35,674 --> 00:19:37,593 - ♪ Let it go, let it go ♪ 554 00:19:37,676 --> 00:19:39,303 ♪ What, what, what? ♪ 555 00:19:39,386 --> 00:19:41,763 Perfect. Perfect, Selena. Pull it out. 556 00:19:41,847 --> 00:19:43,807 We'll put it in one little bowl. 557 00:19:43,891 --> 00:19:45,434 - Nice. - Okay. 558 00:19:45,517 --> 00:19:47,728 Now, let's get all the ingredients out 559 00:19:47,811 --> 00:19:49,897 so we can make this magical tower. 560 00:19:49,980 --> 00:19:52,232 I think we should do that. - Let's do it. 561 00:19:52,316 --> 00:19:54,526 - Now we're gonna bring this puppy out. 562 00:19:54,610 --> 00:19:58,697 It's about to be seafood soirée on the ultimate level. 563 00:19:58,780 --> 00:20:00,782 The tower of power. - Tower here. 564 00:20:00,866 --> 00:20:02,868 Tower. - Yes, come. 565 00:20:02,951 --> 00:20:04,912 - Selena, I have a question for you. 566 00:20:04,995 --> 00:20:06,622 - Yeah? - I don't know if you can tell, 567 00:20:06,705 --> 00:20:08,582 but I'm a very adorned man. 568 00:20:08,665 --> 00:20:10,042 I have tattoos, 569 00:20:10,125 --> 00:20:12,127 and I want to know if you have any, by chance? 570 00:20:12,211 --> 00:20:15,047 - I actually have-- I think it's 14 tattoos now. 571 00:20:15,130 --> 00:20:19,217 - Are any of them love related? - One to my fans. 572 00:20:19,301 --> 00:20:22,638 One of my fans came up to me and said that she hopes 573 00:20:22,721 --> 00:20:25,974 that I love myself first and put myself first. 574 00:20:26,058 --> 00:20:27,726 - Aw. - And it was really sweet, 575 00:20:27,809 --> 00:20:31,313 and I got it tattooed on the back of my back. 576 00:20:31,396 --> 00:20:32,648 [laughter] 577 00:20:32,731 --> 00:20:34,149 - I love that. - The back of my back. 578 00:20:34,232 --> 00:20:35,817 - On the back-- - Don't worry. 579 00:20:35,901 --> 00:20:38,153 All right, all we need to do is assemble the platter, 580 00:20:38,236 --> 00:20:39,821 and we're good. 581 00:20:39,905 --> 00:20:43,158 [Selena singing in Spanish] 582 00:20:43,241 --> 00:20:45,953 - Yum. - That looks so good. 583 00:20:46,036 --> 00:20:48,121 - Now, here's how we gonna finish this thing. 584 00:20:48,205 --> 00:20:49,873 Remember those lobster claws, right? 585 00:20:49,957 --> 00:20:51,166 - How could we forget? 586 00:20:51,250 --> 00:20:52,793 - Take the back end of your knife 587 00:20:52,876 --> 00:20:54,670 and then just give it a couple whacks. 588 00:20:54,753 --> 00:20:57,798 ♪ ♪ 589 00:20:57,881 --> 00:20:59,049 [laughter] - On her face. 590 00:20:59,132 --> 00:21:00,801 - Seafood in my eyelash. 591 00:21:00,884 --> 00:21:03,428 - You know what you should do is take a napkin and cover it. 592 00:21:03,512 --> 00:21:05,347 I'm sorry. - Chef probs. 593 00:21:05,430 --> 00:21:07,891 - Selena, yours looks impressive. 594 00:21:07,975 --> 00:21:10,352 - Yeah, I'm really happy with it. 595 00:21:10,435 --> 00:21:12,187 - This would not have happened season one. 596 00:21:12,270 --> 00:21:15,482 That is for sure. This is some season three work. 597 00:21:15,565 --> 00:21:16,858 - Facts. - I love it. 598 00:21:16,942 --> 00:21:18,402 - When can I eat it? 599 00:21:18,485 --> 00:21:20,070 - You can eat whenever you want, darling. 600 00:21:20,153 --> 00:21:21,989 I'm gonna eat, too, 'cause I think it's delicious. 601 00:21:22,072 --> 00:21:24,282 - Yay. - All right. 602 00:21:25,617 --> 00:21:26,952 - Yes, yes, yes. 603 00:21:27,035 --> 00:21:30,706 - I'm starving. - Mmm. 604 00:21:30,789 --> 00:21:32,040 - It's so good. 605 00:21:32,124 --> 00:21:33,667 - You're making me do my happy dance. 606 00:21:33,750 --> 00:21:35,168 - I'm so hungry. - Same. 607 00:21:35,252 --> 00:21:37,379 - Man, come on, ladies. 608 00:21:37,462 --> 00:21:39,589 - The salsa is amazing. Wow. 609 00:21:39,673 --> 00:21:41,550 - Aren't they good? - Yeah. 610 00:21:41,633 --> 00:21:44,052 - Guys, we did that. - That is good. 611 00:21:44,136 --> 00:21:46,805 - We did good. - [chuckles] 612 00:21:46,888 --> 00:21:48,223 - So I actually was wondering 613 00:21:48,307 --> 00:21:50,058 about your charity organization. 614 00:21:50,142 --> 00:21:52,352 Can you tell me about it? - I appreciate you asking. 615 00:21:52,436 --> 00:21:55,022 Our youth is our most valuable commodity 616 00:21:55,105 --> 00:21:57,399 that we have in this world. - I agree. 617 00:21:57,482 --> 00:21:59,401 - So, when I started cooking 25 years ago, 618 00:21:59,484 --> 00:22:01,570 I felt that there was a disparity in Latinos 619 00:22:01,653 --> 00:22:04,239 getting management positions in the kitchen. 620 00:22:04,322 --> 00:22:06,575 So I decided to start this scholarship 621 00:22:06,658 --> 00:22:08,493 called the Aarón Sánchez Scholarship Fund. 622 00:22:08,577 --> 00:22:11,288 And basically, they go to the best culinary program 623 00:22:11,371 --> 00:22:13,790 to be chefs and leaders in the culinary world. 624 00:22:13,874 --> 00:22:17,919 And you, young lady, have been so gracious with your donation 625 00:22:18,003 --> 00:22:20,839 to make sure that that next generation is provided for. 626 00:22:20,922 --> 00:22:22,549 - Oh, I really-- - So thank you so much. 627 00:22:22,632 --> 00:22:24,217 Thank you so much. - You're very sweet. 628 00:22:24,301 --> 00:22:25,802 - It's been honestly my pleasure. 629 00:22:25,886 --> 00:22:27,971 I just want to say thank you so much. 630 00:22:28,055 --> 00:22:31,391 This was so interesting, at first 631 00:22:31,475 --> 00:22:34,770 because I didn't know the things were gonna be alive. 632 00:22:34,853 --> 00:22:36,438 But this has, like, been a pleasure. 633 00:22:36,521 --> 00:22:38,857 And I'm so honored to be able to cook with you, 634 00:22:38,940 --> 00:22:41,151 and thank you for been patient with us 635 00:22:41,234 --> 00:22:44,571 and for everything that you do for your community. 636 00:22:44,654 --> 00:22:46,698 - Thank you. Continue being a beacon 637 00:22:46,782 --> 00:22:49,034 and somebody that so many people look up to. 638 00:22:49,117 --> 00:22:50,952 Your energy is infectious. 639 00:22:51,036 --> 00:22:52,704 What you stand for is beautiful. 640 00:22:52,788 --> 00:22:55,624 So I'm happy and honored to be sharing this kitchen 641 00:22:55,707 --> 00:22:57,542 with you today so thank you. 642 00:22:57,626 --> 00:22:59,586 - Thank you so much. - Thank you, ladies. 643 00:22:59,669 --> 00:23:01,797 all: Bye. - You were awesome as well. 644 00:23:01,880 --> 00:23:03,715 The best sous chefs ever. 645 00:23:03,799 --> 00:23:06,051 - Whoo! - Whoo! Love that. 646 00:23:06,134 --> 00:23:08,303 - Gracias. - Bye, thank you. 647 00:23:08,386 --> 00:23:10,889 - Wow, he is such an angel. 648 00:23:10,972 --> 00:23:13,975 [Selena singing in Spanish] 649 00:23:14,059 --> 00:23:21,149 ♪ ♪