Selena Gomez confesses she's not hygienic!! | Selena + Restaurant | Cooking Show - TLC

We're gonna start off simple with something that I know that you've had before. Mmm, tomato. It's a sun-gold tomato. Oh, how the heck am I supposed to know that? I know, exactly. I'm gonna take that as a win. Okay. I'm gonna put it close to your hand and you can grab a piece. Apple. Close. It's definitely in the fruit family. Peach. Nope. No? You're gonna say it. Yes! I'm gonna take that as a win. I'll take that as a win. No, guys, that doesn't count. Hi! It's nice to meet you. So nice to meet you. Thank you so much for having us. Oh, for sure. This is Raquel. Nice to meet you. It's so nice to meet you, Stephanie. I'm a hugger. I can't help it. I love it. I'm a hugger. That's me. That's my bad. That's how it's gonna be. How's it been going, cooking with chefs in their restaurants? Is it different than you thought it would be? It's definitely different to be in someone else's space, so it's been really fun. That's awesome. Yeah. I'm just curious to see, after all this cooking with other chefs, where your palate is. Oh, wow. I want to give you sort of a taste test. I just want you to try a bunch of flavors and see what you like best. It's gonna help us determine what you want to make later and get your brain going. So what we're gonna do is we're gonna take away one of your senses. Oh, wow. But I'll let you put those on yourself. Once you put a mask on and you take away your sense of vision, it's so hard to tell what you're eating sometimes. But I think if you even get five, that would be a huge feat. This is so funny. What did I do? Griffin has arrived. Hi, Griffin. Hi, I don't know where you are. We're gonna start off simple with something that I know that you've had before. Tomato. It's a sun-gold tomato. Oh, how the heck am I supposed to know that? I'm gonna take that as a win. Okay. I'm gonna put it close to your hand and you can grab a piece. Apple. Close. It's definitely in the fruit family. Peach. Nope. You're gonna say it. Love. Yes! I'm gonna take that as a win. I'll take that as a win. No, guys, that doesn't count. Next. Onion? Yeah. Pickled red onion. Pickled jalapeno? It's a pickled Fresno. It's like a lime. Yeah, it's a finger lime. All right, now we're going straight up spicy. Okay. Oh, the poblano? This is serrano. My lips are burning. This tastes like ginger. It is ginger. Sweet. It smells like pad thai. That was chili crunch. It's very good. It is really good. Okay, ready? Is it like a fish oil? It's actually a little bit of seasoned rice wine vinegar. You ready? No. This one you can just smell. Yeah, it smells like a fish. Fish oil? Yeah, fish sauce. There you go. That was wild. Oh my gosh. Thank you! That was good. Good job. So what's great about this is now I know what you like, and when we go back into the kitchen to pick things for a dish that you want to create, I can guide you in the right direction. Okay. We sit together. Great. We can go into the coolers. We can shop around and think about all those flavors that we just identified. Yeah. But those are things we can play with putting a dish together. Let's go shopping. All right. Come on back, you guys. So this is our prep kitchen, kind of where the magic happens in the morning. I've heard that you love a cheese and cracker dish. Is that one of your favorites? Yes, it is. I love cheese. You love cheese, too. I love cheese. Well, we all love cheese, and we all seem to like crunchy things. Yeah. There's no reason we can't have a dish that sort of has a protein but also has a cheese and cracker kind of vibe to it. Yeah, I agree. Maybe we make, like, a toast and then put stuff on it? Like some cheese on top of it and a whole bunch of garnishes? That would be yummy. Yeah, let's do it. Do I have my shopping bag ready? Yeah. Oh, yeah. You guys, you do the shopping. What am I doing? Or a bucket. So we'll get a couple loaves of sourdough. Should I get two? Yeah. I love that you enjoy the chili crunch so much. So if you want, we can kind of look at some of these spices and take chili oil and all the crunches and just make your own version of it. Okay. So I think I would need garlic. Yeah, a little bit of garlic is a good way to go. We have aji amarillo. It's a nice Peruvian chili that has a little bit of fruitiness to it. Yes. And then I would love a crunch. Oh, yeah. We've got masa chips. That's what I want. If we're getting full, we can put some in here, but I'm also saving room for enough cheese. Yeah. One of you guys can probably, you want to slice the bread? I'll slice the bread over here and you guys are going to Okay. I knew you were going to go with the bread. You want to know why? You're the chef. Do you want to know why? Why? Because she's going to take a bite of the bread. Oh. Here we go. Okay. Hold it. Use your left hand to really hold that bread into place. Okay. How thick? Like that? Something that you could bite into. So maybe not quite that thick. This is a big bite right here. Here we go. Let's see. This is a tough piece of bread, I have to say. You can tell it's good sourdough if it's hard to cut through. Yeah. You're killing me, Raquel. You're killing me. This is above the sous chef criteria. I think this is above. You're driving me crazy. It's so hard. It's hard to cut. It's thick. It is hard to cut. It's thick cheese. I wish people could know it's hard for... Oh. You were sitting there sawing like... They're like this. I was trying to cut a really sleek piece of bread. And look it. You want to make sure that they're all nice and even because one guest might get upset if there's a little difference. Oh my God. I'm terrible. These two do not fit. These two are good. Those two are good. I think this one's acceptable. I think these two like... These two are good. You're right. You can take those away. I'll take one. I'll throw it away. So good. Who are the other guests joining us? Griffin that you guys met. Yeah. And Christina who's our general manager. Oh man. That means they're going to really know if it's bad. Yeah. We're going to have the real opinion. Oh, we should check on... So once that's boiling, you want to carefully pour it over your vegetables to pickle. Careful. I feel like I'm going to back up a little bit. She just went for it. Awesome. Yeah, it definitely goes. So we'll set this aside and let it kind of do its thing. Okay. Should we work on this chili crunch situation? I think so. Okay. You basically just get to decide how much of each of those you want to put in. And again, because we're not baking, you just put however much you feel like. Like that? Yeah. Are you a big garlic person? I love garlic. Alright, so yeah, put as much as you want in. You can make this nice and garlicky. Like that? Oh yeah, that's great. A little can go a long way. And then lime powder. So this is actually made out of lime juice that's been dehydrated and turned into a powder. Oh my gosh. Like that? I think that's good, yeah. That's great. Alright, then we're going to go crazy with the crunchies. Go crazy with the crunchies? Go crazy with the crunchies. This is the fun part. You get to smash up masa. Okay, ready? Yep, do it. This part's kind of fun. Oh yeah. We can mix those together and add in some of the chili oil. I love chili oil. Alright, I'm going to let you pour that in. Okay. Just put a little at a time so you don't end up with too much chili oil. If you go too much, then you kind of lose the crunch. I don't want to do that. Oh, shoot. Shoot. Oh no! What happened? Dang. Got it. I don't know what I did. I need a ladle. Chili oil. It's risky. A ladle. Oh wow, it smells great. I got to mix this. There's so much going on right now. It's hard to pour out of these kind of containers, but also that made me feel entertained for a moment. We can taste it too and see how it's doing. Taste as you go. Oop, oop, oop. Don't put that back in. Oh, I forgot. Sorry. We have these tasting spoons over here. Try it again with a tasting spoon and just get some of the oil. I like it. Once you get that with the pickles and the ricotta. Yeah, I love that. It's great. And we let that sit for a little while. The flavors will keep developing more and more. So should I put this by the side somewhere? No, we can just put it off to the side somewhere. We've got tomatoes that need to get cut. So I'm just going to cut them in half. Yeah, I think that's perfect. These are very juicy. Yeah, watch your fingers. I know. I'm going to show you kind of a cool trick. Yes! All right, gather round. Gather round, children. Okay, okay. So we're going to pour some tomatoes into this lid. You put the second lid over the top. Stop. No way. And they're all cut in half. That was ridiculous. What? Oh, they're right here. Slide them over to the left, actually, just because it's the hottest part. And then you guys can do the toast on the other part. Hey, I already feel the crunch. Can I flip it? Yeah. Oh, look at that. Beautiful. I might need a plain pair of tweezers. Oh, you need some tongs? Right here are tweezers. I need some tweezers. Help! I think I've lost the boss. Eight more minutes. Okay, here we go. Game time. Oh, look at that. What? All right, skirt steaks. Sun here. Pull it off and just give it a little feel with your finger. Yeah, I feel like that's done. Just be careful licking your fingers in kitchens. Oh, I forget. When you pull those off, just go wash your hand real fast. I'm telling you, I would not be good in restaurants. Right? Six minutes. Okay, okay, okay. We're going to cut the steak? Yeah. Slice it against the grain. So you can see the grains going this way. Just cut against it. And that's what makes skirt steak super tender and delicious. Okay. All right, we're getting close. You want to start putting the cheese on the toast. Happily. Four minutes, four minutes, four minutes. You have so many more pieces of toast. I don't know what I'm doing. Okay, this goes that way, I go this way. Self. Yes, the art of the cheese swipe. You know what? I think you're hilarious, but we have four minutes, so. No time for jokes. All right, pass me one of them. It's always easy. You can grab all five plates and do one step on all five at a time. Oh, that's a great tip. You licked your fingers, you licked your fingers. Oh, no. Run and wash, run and wash. Okay, I'm going to run and wash. Yeah. Okay. I'm clean. We've got how much time left? Like one minute. When you guys get to doing the pickles, one little note on it is try not to get too much of that liquid on your skirt, so it'll make it too vinegary, right? Okay. One minute, one minute. So definitely I've got a good amount of chili crunch on there. You've got a good amount of the cheese. All you have to do is put the salad garnish on top. What a cry of stress. That looks pretty craveable. I don't know what I'm doing. Okay. You did it. With seconds to spare. That was amazing. We did it. Yay. Yay, we got chili crunch in our hands. They look so good. So good. Okay, let's get these out. Let's be diners. Doesn't this look incredible? Yeah, very nice. Oh, gosh, guys, I'm very nervous for you to try it. So this is Christina. She recently became our general manager. And then Griffin, the CDC, they make their restaurant what it is, which is amazing. All right, well, I'm sorry, and I hope you like it. I love it. It's really good. Wow. Not camera eating food. Love it. So there's sweet, crunchy, salty, spicy, acidic. You're getting every layer of flavor that you could possibly think of in one dish, which is always the goal. Yeah.