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