- So how do you feel about the second season?
- I'm back!
- Did you think there should've been a second season?
- Oh, she's so cute and adorable!
How could they not?
- Aww. - And there's my Nana.
You excited?
"Just wait"!
- Hi, baby.
Hey, it's Selena!
Does that work?
Yeah.
As everyone probably knows by now,
I'm not the best cook.
But I am a great student.
Sort of.
My favorite part.
Check, check, check.
But I'm not going to stop trying to get better.
Ugh!
- Oh, my God, do you need help?
Help.
So I'm back in my kitchen to get schooled
by the best chefs. - You got it?
Let me get it. - I think so.
You're at home; I'm at home;
and now we're going to make a meal together, apart.
Selena and--not Selena and chef.
You got this.
- Selena and Curtis, take one.
Here we go again.
Hopefully I don't burn anything, though.
Season two, baby.
Oh, I'm tryin', I'm tryin', I'm tryin', I'm tryin'
Oh, I'm tryin', I'm tryin', I'm tryin' I'm tryin'
With my feelings on fire
Hey, Curtis.
It's so nice to meet you! - It's nice to meet you too.
- Today I am learning from Curtis Stone--
a Michelin-star chef who honed his skills
in Australia and London,
before opening up three great restaurants in LA:
Maude, Gwen, and Picnic Society.
And now you get to see how I handle being his student.
So here's my friend Raquelle.
- Hi, Curtis! - How are ya?
I'm Raquelle. Nice to meet you! - One of my besties.
But I'm such a huge fan, and I'm so excited.
- You're a sucker for punishment.
You sorta got bossed around in the episodes I saw.
So you've come back for more?
I like it. - It's gonna be fine;
just bear with me, okay?
I wanna know what you're going to teach us how to do today.
- I know right now it's crazy, and it's hard to entertain
and hang out with people.
But one way we've managed to do it is through Picnic.
So I've sent you a picnic basket.
- Yeah, it's so beautiful.
- And what I noticed in season one
is no one taught you how to cook
the perfect steak.
So I'll show you
how to cook the perfect steak,
We'll turn it into a delicious
steak sandwich.
Also, a key lime pie
that fits into a little jar,
that is wonderful picnic food.
And nothing better to eat
with that steak sandwich
than some salt and vinegar chips.
- Love it.
- So we're gonna
be multitasking, okay?
You ready?
- Yeah.
- You look a bit nervous.
- I am.
How did you pick up on that?
It's like my first day at school.
- It's gonna be great!
- All right, so let's start with a curd
for the key lime pie. - Okay.
- What you need is some hot water.
So get a little pan, and put some water in it.
Because we're gonna cook this curd on a really gentle heat.
- Okay. - What you do is
you get a bowl like this, and you sit that over your pan.
- All righty. - In your bowl,
you're gonna add a cup of sugar...
- Okay. - Four eggs and 2/3 of a cup
of key lime juice. - Okay, so
here's the salt. - Salt?
No, sugar.
They're both white and powdery.
- So what are you looking for?
- I'm looking for a measuring cup.
- I like how organized your kitchen is--
you can't find a measuring cup.
It's okay. - Oh, this isn't the salt.
This really is the sugar.
Oh, my gosh,
I thought it was salt.
A little rough beginning. Let's do it.
- Okay, so take a cup of sugar and stick it in your bowl.
Crack four eggs in there.
That's it.
- Don't get the shell. - No, I didn't.
- And then next, you're gonna squeeze the lime juice.
You need 2/3 of a cup.
So the key limes are a little sweeter than regular limes.
- Do you want me to help you? - Yeah.
- I like the knives. - Aren't they great?
- They're like disco knives.
- Someone from last season, they made an Instagram account
called "Selena's Knives".
Oh, wow, you're gonna do it by hand?
I'm gonna send you a juicer for the holiday.
I'm cheating.
- Well, we could throw it in a juicer, right?
Nana, could you help?
- Hi. - We're amateurs, Selena.
- I know. It's quite embarrassing.
Thank you, Nana.
- You're welcome.
- Do the limes fit in the juicer?
- Don't laugh at me, Curtis!
- This is what we need, babe, look.
There's two hand juicers. - Oh, yeah, you've got one.
- This is much easier.
Whoo-hoo!
- When did you move from Australia to America?
- I've been here for about 14 years.
I came just for a little vacay, and I never left.
- That's so cool.
Did you always know that you wanted to be a chef?
- Yeah, 'cause I love to eat.
Yeah, me too.
That's the whole reason why I did this show.
- You're like, "I want to learn something,"
"and also make a TV show-- why not?"
That's really clever. - Well, thank you.
Oh, no!
What are you doing? - Oh, no.
- Hi, Curtis. - Nice to meet you, mate.
- That's my Papa! - How are you, Papa?
- Nice meetin' you.
You don't know what you're doing, do you?
- I'm struggling a little bit.
- You want me to do it for you?
- Yeah, can you help?
- Hey, Linds, you wanna meet Selena?
I'm calling my wife in to say hi.
- You're gonna be here a while.
So maybe I'm suggesting you have some wine.
- Did somebody say wine?
- Hi, you guys!
- Hi, mama!
We're so excited.
Papa is a huge fan of your husband.
- I'm a fan of his too.
- Do you want a drink?
- Sure. - I'll get the glasses.
- It's just right at 2/3. - Yeah, pour the lime juice in.
Then you can just sort of whisk it
over the double boiler to apply a little gentle heat.
Otherwise you just cook it straight in the pan.
but, if you do that, you could overcook the eggs.
- Okay.
- Here you are, sweetheart.
- I just had Nana whisper to me, she goes,
"Wouldn't it be nice to have a man that cooks?"
"Papa never cooked for me."
But he does wash the dishes.
- That's good.
- I cook; he cleans.
- Okay, so, Selena, while you're whisking,
get someone else to grab some butter--
- We're gonna cut
10 tablespoons.
So is your stick of butter, like, that big?
Yeah, so it's that, and just a little bit.
Dice the butter up,
and then once your curd starts to get kinda thick,
you can dump in your butter. - It's getting thick now.
- Okay, so get the bowl
and bring it back over to your cutting board.
- Thank God for the sous chefs, right?
- Yeah, you have to put that right here.
- I wonder, do you ever cook for Curtis?
- We have two little boys,
and our little one actually prefers my cooking.
- Which makes everything in the world right, you know?
- Yes. - Once the butter's all melted,
pour it into your jars.
We sent you some of those, so maybe 1/3 of the way.
- Oh, these are going to be so good.
- Oh, my gosh, it's gonna be delicious.
- Oh, my gosh, I'm just eating this now.
- Okay, so next you're gonna take those jars
and pop them in the fridge.
Give yourself a little tidy-up.
Not so much so that you tidy up the mise en place.
- Right, right, right, right.
- My wife has this incredible habit,
as soon as I start prepping something,
she just comes on by, picks it up,
and puts it back in the fridge, and I'm like,
"Where'd that go? - That's so nice.
- It's so nice, right?
- It's not that nice when that's what you need--
you need that product.
- That's hilarious.
How did you know that each other was the one?
- By the first date?
- I was 45 minutes late to our first date.
I forgot.
I was sitting on the couch watching, like, the Housewives,
or something, I was like, "Oh, my God, tonight's the night!"
- She walked into the bar, and I'm there with a glass of rosé
and she said to the bartender,
"I'll take an Oban, neat."
and I was like, "Whew,
"Someone's left their rosé
"over here.
"Not sure whose that was.
I'll have what she's having."
- And then the third date, he made me
a whiskey chocolate mousse. - Whoa.
- But he remembered that I liked that whiskey,
and that's when I knew. - Wow!
- That's so sweet. - And then, within a year,
we're, like, buying a house and having babies and--
bing, bang, boom. - So sweet.
- Nana goes, "Your day's coming."
- Anyway, all right, so. - So...
there's, like, three parts to the dessert, right?
We've made the curd, then we're going to make the streusel,
so that's what we're gonna do now.
And then last we'll make the meringue.
So find yourself a nice big bowl.
And we're gonna need some flour, some sugar,
some baking powder, a little vanilla, and some lime zest.
So into your giant bowl,
you're gonna put a cup and a half of flour,
six tablespoons of sugar-- - Two.
Three.
- I'm really taking "sous chef" to the next level.
- Then you need a teaspoon of baking powder.
and then a good pinch of salt. - Boom.
- Then you want to get some lime zest.
- Um, and then just lightly do it?
- Yeah.
And then there should be, like,
a couple of teaspoons of water that you add.
- Okay.
- And then you need seven tablespoons of cold butter.
And you're gonna dice it.
- How have your restaurants been doing?
- During all this time?
- Yeah.
- We've had to be humble and pivot.
We're in the middle of a pop-up down in the Grove in LA.
It's called "Picnic Society".
So we're building picnic baskets
for people to take with them,
and we've created a cool little terrace up there
that people are socially distancing
and still eating yummy food.
It was Lindsay's idea.
- That's so cool! - That is really cool.
- Chuck those in.
You're just gonna kinda rub those pieces of butter
into the flour
until it resembles kind of fine bread crumbs.
And we're gonna dump it out onto the sheet tray.
Spread it out.
then you're gonna throw that in the freezer
and at the same time, turn your oven onto 350.
- All righty.
- And then, we're gonna switch gears to the potato chips.
So you need your mandolin.
You need a bowl. - Yes.
- And you need some of these beautiful potatoes.
- Okay. - The most important thing
when you use a mandolin,
you just want to hold it nice and firmly,
and just, like, push straight through it.
- I'm actually banned from the mandolin in this household.
- We've had a couple injuries with the mandolin, haven't we?
- No mandolin for this gal.
- So you've done a lot in your life, Curtis.
What would you say is, like, the favorite part of it all?
- This moment right now.
Got my wife next to me; I'm teaching you how to make
the best potato chips in the world;
you haven't cut yourself yet. - Not yet.
- Just be careful.
- You're making me nervous now.
- I know. My heart's beating fast.
- Don't make them too, too thin.
You want them, like, 1/8 of an inch.
- You think hers need to be thicker?
- I mean, they'll still work if they're thin.
They'll just be ultra crunchy.
- We like that.
- We love a little crunch.
- Then you want to wash the starch off them.
So once you've sliced your potatoes,
stick them in a bowl and just rinse them under cold water.
Then you'll see all the starch come out into the water,
which is kinda cool.
And then you wash it all away.
Stick them on a rack.
and then coat the potato slices in oil, both sides.
- This looks so good. - Wildly therapeutic.
- Cooking is the most beautiful thing because,
you can be angry in the kitchen,
and you can play rock and roll.
But then you can also play classical music,
and you can just Zen out and go somewhere else.
- Yeah, that's what we do all the time.
- Do you ever put the radio on, and your song comes on?
How does it feel when it happens?
- There's moments where I'm like, "This is the wrong time."
Like, I think I went to a restaurant,
and they were so excited, that all the sudden I hear:
I love you like a love song, baby
I was like, "Don't!"
They, like, played all my songs.
So, yeah, but if we're in the car,
or we're somewhere, I'll be like,
"Wait--this is me."
- That's awesome. - Is this good?
- Yeah, so stick another one of those silicone mats
on the other side.
And then that tray goes on top of that.
So it's all sort of sandwiched together.
It'll hold them nice and flat. - Nice.
- So they go into a nice, hot oven,
then you can pull your streusel out of the freezer,
and stick that into the oven.
- Okeydokey.
- So next we can make
the final thing that goes on our dessert.
Which is the fluff, or the meringue.
So you need to separate four eggs.
We're just going to use the whites.
- Ooh!
So into the same bowl,
you'll want to put 3/4 of a cup of sugar.
And I don't know if you have a little electric hand mixer?
Do you have one of these? - Yes.
Raquelle, it's over-- - Stand-by, Nana says we do.
- Can I tell you, Nana, I named my restaurant after my nanas.
Aw!
- How sweet.
- Yeah, one's named Gwen, and one's named Maude.
- Aw. - I love that.
- That's really sweet.
- So Nanas are really special to me.
- Okay, so what do we do if we don't have that thing?
- We do have that.
- Oh, my God, it's here.
We've got the hand mixer, guys.
We're in business, whoo-hoo! - Aw, yes.
- Thank you.
Just turn it on.
- Clearly I don't know how to use a hand mixer.
- They lost the beater.
- Here. - This isn't even...
- She can't work it.
- Nana, can you come help us?
- As long as you twist it on the end, they won't come out.
- Come on Nan, help her out. - I'm tryin'.
Now twist--twist it in.
Now try it on low speed.
There you go. - Yay!
- Thank you!
- Yes, Nana-- Nana to the rescue!
Selena? - Yeah?
- Your bowl has to be over the hot water.
- Oh, that's what we need to do.
- It helps cook the egg whites, which will stabilize it.
So it's not just an "I'm cooked" meringue.
And you also add a little bit of vanilla.
And I'm gonna add, like, a teaspoon and a half.
Whoo!
And a half.
What's happening with the gas?
- I think because I got water all over it.
We have to bring it over there.
- You okay? - Yup.
Much better.
- Oh, my God, what's smoking? - That was the electrical cord.
- Wait--
- Did the cord go over the flame?
- I just caught it.
- Raquelle looks nervous.
- I'm stressed, you guys.
Wait, maybe hold it with this.
- Yeah, keep the cord away from the flame.
The meringue is not that important.
- Let me check it. - Don't you touch it, Papa.
- No, it's all right.
We just got to wrap it later.
- Emerson, Hudson!
- Hey, Selena! - Yeah?
- I've got a couple of young gentlemen
that want to say hello. - Let me see.
- This is Emerson, and this is Hudson.
- Hi, guys.
- We have to cut out, you guys,
because we're gonna go to a standing date
with their grandparents.
But we just wanted to say thank you and hang out with you guys.
- I'm staying, don't worry. - Yeah, Curtis is gonna stay.
- Well, I hope you guys have fun, boys.
- Say "bye"! - Bye-bye.
- Thank you!
- We'll see ya--okay, bye! - Bye!
- Bye, honey. - They're so cute.
- I'm just gonna check the streusel--
I'm gonna grab that tray of the crumble that we made.
Yeah, I think it's ready.
So yours is probably good too.
- I'm gonna check on this. - Yeah, I wanna see it.
- There's some on top that looks like
maybe it needs some more time. - I think that's okay.
Just mix it together,
'cause it's meant to sort of
have a few darker parts to it.
- Oh, no! You burned yourself?
- Oh, no, are you okay?
Run it under cold water.
- Look at me. I'm fine.
- Use a towel to hold the side of the pan.
- Okay.
It really smells good.
Okay, so now that we got the mix together,
what would you suggest?
- So next we have to check our potatoes.
- Okay. - So when you take them out,
take them out with a towel.
- I'm scared.
Dang it. My first episode back.
- How are they? - They look terrible.
- Just think about it, when you open a pack of chips,
they're always different shapes and sizes.
Doesn't matter how they look, it matters how they taste,
and they're gonna taste fabulous, so don't stress it.
I don't think so, but okay.
- Take 'em out, and stick them on a rack and let 'em dry.
And then we're gonna season them,
and they're still gonna be fantastic.
- Okay.
- You just went really quiet then, for a minute, Selena.
What's going through your head when you get quiet?
- If I see one mistake, I'm like, "It's over for me."
You're a perfectionist.
- Call it what it is. - She is.
- It's gonna make you a good cook.
So you're still whisking that meringue--
is it getting nice and thick and glossy?
- Yeah. - So remove it from the heat.
You're gonna bring it back over to the cutting board
and keep whisking until it goes cold.
It's good, right? - Unbelievable.
- Oh, yeah, you're supposed to whip it until it grows cold,
because you want it to be nice and thick, like that.
- The whip is pretty good. I don't know if you can see it.
- Yeah.
So let's get that into a bag.
So what you need is a pastry bag.
- But what do I do?
- Tear a bag off.
So you go like that.
Yup.
Fold it back on itself like that.
And just snip the end off.
Then you get your stainless steel star nozzle--
and you drop that in the bag.
And just fill it up.
- Oh, beautiful.
- So now what we're gonna do is
go and get the jars with the curd out of the fridge.
Seems like a week ago that we did that, doesn't it?
Then put a nice little layer of that crumb on top of the curd.
- Yup.
- And then pipe, like, a nice, big, sort of round circle.
Yes! Gorgeous!
- Man, this looks good.
- Then what I want you to do is get your torch.
- Oh, boy. - You have one of these guys?
- Yeah, but I might need help with Papa
because I don't know how to use the fuel.
Here.
- I'm like, "I'm gonna back away!"
- Okay. - Oh!
- Hey! I'm doin' it.
- So you're just going in and out quickly.
It's gonna caramelize it pretty fast.
- That looks great, babe!
- Thanks. - Yeah, that's good.
- It looks gorgeous. - Thank you.
- If you were traveling, you'd put the lid back on,
so it could go into your picnic basket.
- Okay. - But you guys are
are gonna have it tonight at home,
so don't even worry about the lid.
So that's it, dessert's done--
you can pop them back in the fridge.
- Perfect!
- And get the steaks
out of the fridge.
- Okay, okay.
- So just leave them in the bag for a minute.
We're gonna temper them,
which means let them come up to room temperature.
So before we cook the steak,
let's go ahead and caramelize some onions.
So grab a pan, keep it on moderate heat.
And then we're gonna slice two onions.
Cut it directly in half, before you peel it, right?
Curl your fingers under, so they're nowhere near
your knife's blade.
- No, put your knife--
- Papa, that seems more dangerous--stop.
Just tryin' to show you.
- Yes!
And always watch what you're doing.
Never take your eyes off the onion.
- Yeah, I mean, have you done this before, or something?
- Don't worry, I can't hit a note.
- You can sing. He can cook.
- Okay, so into your hot pan--
throw a little butter in there.
- Okeydokey.
- You know, we're getting there.
- We are!
- Take your time. - Feeling good.
I'm realizing how impatient I am.
I threw my onions in already.
- Ah, well.
- I keep looking up and being like,
"Oh, no, I went ahead again."
- That's what people have to do with me.
I think that's why people like the show.
'Cause half the time they're like, "What?"
With me, you gotta learn how to be patient, I'm sorry.
So let's talk steak. - Okay.
- I opened a butcher shop here in Hollywood
about four years ago
called Gwen.
And these are from my butcher shop.
- Amazing. - Wow.
- So these are Wagyu New York strips.
I'm, like, super pedantic about how I cook my steak,
and I'm gonna give you the secret
to cooking the perfect steak, no matter what steak it is,
for the rest of your life-- as a Texan,
you need to know these tips. - Facts.
- You need to temper it.
You need to season it really well.
And you season it before it goes into the pan.
And you need to preheat your pan.
Then when you finish cooking, you take it off
and you let it rest before you cut it.
And I'll explain that when we get to it.
So grab some salt,
and generously season both sides of the steak.
I sent you a little gift-- looks like this.
- Yes! - It's a nonstick grill pan.
So go ahead and stick that on the heat,
and we'll get it nice and hot. - That's gonna be good.
- While we wait for the pan to get hot,
I sent you a little jar of vinegar powder.
- Okay.
- Sprinkle that over your potato chips
with a little bit of salt. - This is really sad.
- Our chips!
- I don't think you messed them up.
- The good thing is, they taste great.
Of course it would be great if ours looked
the way that yours did,
but it doesn't matter. - Who cares?
As long as they taste the same.
- Yup. - Okay, so pick the steak up,
and drop it straight onto your pan.
You'll hear a sizzle immediately.
Yes.
I love that you're just getting in there with your hands.
So many people feel like they gotta use tongs or a spoon,
but you know what? - No!
- You're not given them for a reason.
- I don't mind.
- How do you like your steak? - Medium well.
Or--medium well. - Yeah.
- There's only one correct answer.
- What? - Medium rare.
- Ohh! - Every chef says that.
- Okay, so I need you to just trust me today,
and I promise you, you will love this steak.
- All righty, mate. - Whoo!
- Okay, so it's time to turn your steak.
And you want it to be golden brown--aw, yeah.
- Oh, wow.
- Gorgeous.
- I'm getting a picture of you doing this.
That is--that's a moment.
- You're about 2 1/2 minutes
from the best steak sandwich of your life.
- Mm.
Oh, they're cooking now, baby.
- Ah.
- So I keep it on hot?
- Keep it up high, yeah.
- Okeydokey.
- The next thing I want you to find is the bread.
- There it is. - Yum.
We bake it at the restaurant.
- Oh, that's so cool.
- Yeah, so I'm just cutting it directly in half, like that.
Hello.
I think I just messed this up already.
- You hit that high note, and the knife went up.
- All right, don't forget about your steak.
- What do you want me to do?
- Put it back onto that rack
and we'll let it rest for just a moment.
Then what we're gonna do is take our bread,
and we're gonna toast it in the fat of the Wagyu steak,
so you're gonna get that beefy deliciousness.
- So excited!
- If someone can just mix,
like, a 1/4 of a cup of sour cream,
and a 1/4 of a cup of mayonnaise.
Stir them together.
That's kind of the dressing.
Okay, so when you take your bread out,
you can put some of those caramelized onions on.
And you can also put some cheese.
- Oh, my God. - We love cheese.
Oh, it looks so good!
- Okeydokey!
- Let's talk for a minute
about how you know when your steak's cooked.
So when you touch it, Selena, you're like,
"I don't know what I'm feeling for."
Okay, so now with your other hand,
put your pinky on your thumb,
and feel this part of your hand.
That's well done.
Now go to your ring finger--that's medium well.
And then the next finger is medium,
and the first finger-- your pointer finger--
is medium rare. - That's amazing!
- I know, but I don't know what ours is.
- Medium rare. - Oh, okay.
- Last step, before we cut the steak,
is to take that sauce
and dollop it all the way along the top.
So with the steak,
you want to cut it directly across
the grain of the meat, right? - Okay.
- If we cut with the grain, it'll actually make it tough.
See how it's perfectly pink all the way through?
- Oh, it's gorgeous!
- Isn't it good? - Yeah.
- And then you just load them up on your sandwich.
- Mm.
- I have a little arugula here.
If you wrapped that up and struck it in the picnic basket
you'd be happy, wouldn't ya? - Oh, yeah.
- Nice job! It looks good.
- Thank you. - Ah, so good.
- And that with those little salt and vinegar chips
that we made? - Oh, she ate them all.
- Honestly I ate--
I don't know if you can see this, this is what's left.
- So maybe I could just add random chips of my own?
- Yeah, of course.
- Thank you; I wish I could've enjoyed that.
- There's one left. - That's my Raquelle.
I'm gonna try one. - I'm gonna join ya.
- Oh, my gosh. - It's insane?
Yeah.
Unbelievable. - Mm.
- Well, looks like we're gonna enjoy all the yummy food.
So before we go,
I want to know a little bit
about the charity organization
that our money will be going to.
- Well, thank you very much for the support, first of all.
Chrysalis is near and dear to my heart.
They're an LA-based organization that help people
get back into the work force,
whether they've been incarcerated or homeless.
And I've had the privilege of hiring a bunch of their clients
and they're really incredible guys,
so thanks for your support.
- I'm very glad that we're doing this.
- That was fun. - That was so much fun!
I mean, I was a little rough there in the beginning.
- It was fun hanging out with you.
I've got a job for you anytime.
- Thank you. I appreciate that.
- Thank you!
- Thanks. Bye. - Bye!
- Bye.
- Okay, should we bring it over there?
Papa!
- Oh, I forgot my dessert!
- Oh, my God!
- Where's the potato chips? - I ate them all.
I'm so sorry!
- Mm, you did great on this.
- The food is-- I'll give it a five.
But there's--you even say that you did better.
- You can always do better.
I cannot wait to taste this key lime.
Mm. - Wow!
- Gotta get to the bottom to get the lime.
- Incredible. - Yeah.
- Good job! - Thanks, babe.
- Good, good.
- High five. Good job.
- No, I don't wanna know
Where you been or where you're goin'
But I know I won't be home
And you'll be on your own
Who's gonna walk you
Through the dark side of the morning?
Who's gonna rock you
When the sun won't let you sleep?
Who's waking up to drive you home
When you're drunk and all alone?
Who's gonna walk you
Through the dark side of the morning?
It ain't me