WEBVTT
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>> Pati Narrates: Today
it's all about the classics.
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American classics.
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But I'm gonna
"Mex" them up,
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I'm taking 3 beloved
American dishes
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and giving them
a new twist.
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First, Maryland Lump Crab Meat
Dip with Roasted Chiles.
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Ooh, you can see
how cheesy it is!
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Then Alan is helping me
with an outrageous
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crunchy sweet and spicy
Southern Fried Chicken.
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Oh my gosh,
look at this!
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For dessert,
chocolate pecan pie
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with a Mexican favorite -
dulce de leche caramel.
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And nothing makes me happier
than sharing new recipes
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with my three boys.
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>> I'll wait, I'll wait.
>> You'll wait?
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Since when do we wait?
>> Yeah, we don't wait.
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♪
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>> Pati's Mexican Table
is made possible by:
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♪
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>> La Costeña.
Taste that transcends.
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More information
at mexicorico.com
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
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Tropical Cheese.
01:39.700 --> 01:42.733 align:start position:10% line:10% size:42.5%
>> Coronado Dulce
de Leche Caramel,
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proud to support
Pati's Mexican Table.
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♪ Avocados from Mexico
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>> The Ministry Of
Agriculture, Livestock,
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Rural Development,
Fisheries And Mexbest.
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>> Today is all about
American original classics,
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but I'm gonna
"Mex" them up,
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and I'm gonna start
with a crab dip.
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I'm gonna use crab
from Maryland and give
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this crab dip a new name,
it's gonna be called "Mary-Mex".
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1/4 cup of mayo.
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We're making a crab dip using
crab from Maryland because
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I live in Maryland and
I just wanted to do an homage
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to an ingredient that is known
and loved in this place
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which has been my home
for the past 20 years.
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1/4 cup of
Mexican crema.
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Crema adds a tangy and
salty layer to that creamy,
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sweet taste
from the mayo.
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So I'll mix this up.
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1/4 cup of cotija cheese which
is salty and dry and has
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that aged flavor sort of like
parmesan so you can think of
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cotija cheese as the Mexican
version of parmesan cheese.
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1/2 a cup of
muenster cheese.
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1 teaspoon of
worcestershire sauce.
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1 tablespoon of fresh
squeezed lime juice.
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1 teaspoon of
cayenne pepper.
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3 tablespoons of these chiles,
but I'm gonna chop them
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and this is a really, really
fun Mexican ingredient.
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These chiles are serrano or
jalapeño chiles that have
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been roasted or charred,
and then the chiles,
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after they have been roasted,
are marinated in a mix of
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soy and lime juice, and
then onion gets added,
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so you get this salty citrusy
vinegar taste that permeates
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the chiles and makes them
a little bit briny and
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pickled but in a
very delicious way.
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Then I'll add 4 scallions
and I'll thinly slice
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the white parts and
the light green parts.
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I love giving a Mexican twist
to American classic recipes,
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and it took me a while
to get here because
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right after
I moved to the U.S.
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I wasn't mixing things up that
much until I realized there were
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things already in the
Mexican repertoire and
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the American repertoire that
were already bi-cultural,
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and I realized "hey, there's an
open door here for me to play",
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and since then
I've been playing,
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and my boys love it when
I create these dishes.
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So I have this mix
here and I'll add
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1 pound of
Maryland lump crab.
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This is so easy!
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So I'll scrape it
onto this baking dish.
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You could eat it just like this,
but by baking it in the oven
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it will all come together and
that muenster cheese in there
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will melt and create a
nice crust on the top.
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I left another 1/4 cup of the
crumbled cotija cheese to
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sprinkle on top, and
that browns beautifully
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when baked
in the oven.
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So I have the oven
at 350 degrees and
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I'll bake this
for 30 minutes.
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Who doesn't love
Southern fried chicken?
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I love it spicy so what I'll do
is start with a marinade,
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and it's going to
be buttermilk based,
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but I'll add a lot of
flavor to that buttermilk.
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So I'll start by
toasting some chiles!
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I'll add 4 guajillo chiles,
and by now you should know
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it's subtle, bright,
and just not spicy at all,
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but the chiles de arbol
are super spicy,
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but they have the spicy
element with a lot of flavor.
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It's smoky, rustic, charred,
it's deep so I'll mix this too.
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So I have my comale and
I'm toasting the 4 guajillos and
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the 4 chiles de arbol, and this
is a basic Mexican technique
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when you want to bring
back to life those dried chiles.
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So now we're waking them up,
and you can see the fumes
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that are starting
to rise.
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So even though
the chile is dried,
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they're not toasted
and dry and brittle,
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and we need to get them
to the toasted stage so
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we can grind them.
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You see the color will
change from the bright red
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in the guajillo to
a darker brown,
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and in the chile de arbol,
it's just gonna toast.
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That's good, we
want that toasted.
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When you just toast your chiles
and you want to grind them
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like I want to right now,
don't do it immediately because
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when you toast your chiles,
the oils release so the chiles
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won't actually
be that dry.
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You have to let them dry for
a second after you toast them.
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I'm gonna start
flavoring my buttermilk.
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I have 3 cups
of buttermilk,
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and it's not only going
to give my chicken
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a tangy taste,
but because it is acidic
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it's also going to
tenderize the meat.
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I'm adding 1 teaspoon of salt,
some freshly ground black pepper
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and it goes
with the chiles.
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Mexican chiles love the
company of black pepper.
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1/2 a cup of chipotle chiles
in adobo and their sauce.
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The chipotle chile in adobo
is one of the ingredients
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we use the most at home
because it's an ingredient
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that's so complex
in its flavors.
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You're adding sweet, spicy,
rustic, smoky, tangy.
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And the last thing I'll add
is this ground mixture
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of my dried chiles, and
now that I toasted them
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they'll crumble, and now
I can break them into
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my spice grinder.
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You can do this
with a food processor,
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you can do this
with your blender,
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you can also put these chiles
in a little plastic bag
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and just roll your rolling pin
right on top of them
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or hit them with a skillet
and they will also grind.
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And these are ready.
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I'll add 1 tablespoon, and
you can see how pretty it is,
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the colors.
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So the mixture
looks beautiful.
08:53.433 --> 08:56.500 align:start position:27.5% line:79.33% size:42.5%
So I have a whole
cut up chicken.
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I'll add some of the buttermilk
mixture so it's in the bottom
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and I'll start
adding my chicken.
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I think the first time
I tried the American in U.S.
09:12.433 --> 09:15.433 align:start position:30% line:79.33% size:42.5%
fried chicken was
when we moved to Dallas,
09:15.500 --> 09:19.766 align:start position:32.5% line:79.33% size:37.5%
they had really
good fried chicken.
09:21.033 --> 09:26.166 align:start position:10% line:79.33% size:80%
And just think of what this will
do to this chicken 'cause
09:26.233 --> 09:30.233 align:start position:22.5% line:79.33% size:50%
it has the tangy and
salty buttermilk taste,
09:30.300 --> 09:33.133 align:start position:22.5% line:79.33% size:55%
it has the 3 different
kinds of chiles.
09:33.200 --> 09:35.966 align:start position:17.5% line:79.33% size:62.5%
You can marinate this for
just a couple of hours,
09:36.033 --> 09:39.500 align:start position:17.5% line:79.33% size:65%
but if you can marinate it
for 48 hours
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it's gonna be
even better.
09:48.833 --> 09:50.433 align:start position:45% line:84.67% size:10%
Mmm!
09:50.500 --> 09:53.533 align:start position:20% line:79.33% size:62.5%
I'm gonna finely chop the
green parts of the scallions
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that I had reserved.
09:59.000 --> 10:01.600 align:start position:27.5% line:79.33% size:40%
Ooh, you can see
how cheesy it is!
10:01.666 --> 10:05.400 align:start position:27.5% line:84.67% size:47.5%
Come see, come see!
10:05.466 --> 10:06.600 align:start position:45% line:84.67% size:10%
Mmm.
10:15.266 --> 10:16.800 align:start position:45% line:84.67% size:10%
Mmm.
10:16.866 --> 10:20.266 align:start position:32.5% line:79.33% size:30%
It's cheesy,
it's creamy, mmm!
10:20.333 --> 10:24.166 align:start position:35% line:79.33% size:27.5%
It has that
pickled rustic taste,
10:24.233 --> 10:27.533 align:start position:37.5% line:79.33% size:27.5%
my boys are
gonna so love this,
10:27.600 --> 10:29.766 align:start position:32.5% line:79.33% size:35%
I'm gonna save
the rest for them.
10:33.266 --> 10:38.500 align:start position:12.5% line:10% size:75%
>> I had never tried pecan pie
until I moved to the U.S.
10:38.566 --> 10:40.500 align:start position:30% line:79.33% size:37.5%
My boys love it
with chocolate,
10:40.566 --> 10:44.200 align:start position:20% line:79.33% size:57.5%
but today I'm making it
very Mexican by making it
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a Dulce de Leche Caramel
Chocolate Pecan Pie.
10:48.033 --> 10:50.566 align:start position:20% line:79.33% size:60%
I'm gonna make the crust
in the food processor
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which I find to be
the easiest thing.
10:53.366 --> 10:57.833 align:start position:20% line:79.33% size:60%
1 and 1/4 cups of flour,
1 teaspoon of sugar,
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a pinch of salt, and then
I'll add 1 stick of butter,
11:02.866 --> 11:05.700 align:start position:27.5% line:79.33% size:40%
but it is really
chilled and hard.
11:05.766 --> 11:08.833 align:start position:20% line:79.33% size:62.5%
You don't want it at room
temperature because having
11:08.900 --> 11:11.666 align:start position:27.5% line:79.33% size:42.5%
those cold pieces
of butter is what's going
11:11.733 --> 11:14.933 align:start position:22.5% line:79.33% size:52.5%
to make my dough very
flaky when it cooks.
11:15.000 --> 11:18.800 align:start position:32.5% line:79.33% size:32.5%
So I'll start
processing the dough,
11:18.866 --> 11:21.300 align:start position:22.5% line:79.33% size:50%
and you're not gonna
process over low or high,
11:21.366 --> 11:24.133 align:start position:30% line:79.33% size:42.5%
you're just gonna
pulse a few times.
11:24.200 --> 11:26.333 align:start position:22.5% line:84.67% size:55%
(food processor whirs)
11:28.733 --> 11:31.733 align:start position:32.5% line:79.33% size:32.5%
See, it looks
very crumbly,
11:31.800 --> 11:34.800 align:start position:27.5% line:79.33% size:45%
and now I'll start
adding cold water,
11:34.866 --> 11:37.433 align:start position:20% line:79.33% size:60%
and you also want to add
cold water for the same reason
11:37.500 --> 11:40.100 align:start position:35% line:79.33% size:32.5%
you're adding
the cold butter.
11:40.166 --> 11:44.533 align:start position:15% line:79.33% size:70%
2 tablespoons of cold water,
and I'll pulse just until
11:44.600 --> 11:49.166 align:start position:20% line:79.33% size:60%
I'm able to cobble it up
together, I'll show you.
11:55.233 --> 11:57.900 align:start position:17.5% line:79.33% size:62.5%
Okay, so I'll do a couple
more tablespoons,
11:57.966 --> 12:02.266 align:start position:15% line:79.33% size:70%
see I want to keep on adding
water and pulsing until
12:02.333 --> 12:07.000 align:start position:15% line:79.33% size:70%
I can grab the mixture here,
and when I put it together
12:07.066 --> 12:12.266 align:start position:12.5% line:79.33% size:72.5%
with my hands, it should come
together and stay together,
12:12.333 --> 12:14.066 align:start position:37.5% line:79.33% size:27.5%
so it needs
a little bit more,
12:14.133 --> 12:16.966 align:start position:37.5% line:79.33% size:27.5%
so I'll add
2 more tablespoons.
12:17.033 --> 12:18.600 align:start position:22.5% line:84.67% size:55%
I'm gonna pulse again.
12:18.666 --> 12:20.800 align:start position:22.5% line:84.67% size:55%
(food processor whirs)
12:23.966 --> 12:28.300 align:start position:22.5% line:79.33% size:55%
Yes okay! We're there,
let me show you why.
12:28.366 --> 12:33.500 align:start position:17.5% line:79.33% size:60%
When I grab the crumbled
dough and I hold it together,
12:33.566 --> 12:35.133 align:start position:27.5% line:84.67% size:45%
it stays together.
12:35.200 --> 12:37.800 align:start position:27.5% line:79.33% size:47.5%
That's how you know
you need to stop,
12:37.866 --> 12:41.233 align:start position:27.5% line:79.33% size:47.5%
and I don't want to
play with this too much,
12:41.300 --> 12:43.766 align:start position:22.5% line:79.33% size:55%
I just want to make it
come together because
12:43.833 --> 12:47.666 align:start position:12.5% line:79.33% size:72.5%
the whole point of this crust
is to be really flaky,
12:47.733 --> 12:51.933 align:start position:20% line:79.33% size:57.5%
so I'm just cobbling it
together and putting it here,
12:52.000 --> 12:55.833 align:start position:27.5% line:79.33% size:47.5%
right in the middle
of my plastic wrap.
12:55.900 --> 12:57.766 align:start position:42.5% line:79.33% size:17.5%
We love
pie at home.
12:57.833 --> 13:01.633 align:start position:15% line:79.33% size:67.5%
I don't make as much pie as
my boys would love because
13:01.700 --> 13:05.166 align:start position:17.5% line:79.33% size:62.5%
I'm much better at making
pound cake and cookies,
13:05.233 --> 13:07.266 align:start position:35% line:79.33% size:32.5%
and it is our
American friends
13:07.333 --> 13:09.666 align:start position:27.5% line:79.33% size:40%
who have brought
the American pies
13:09.733 --> 13:13.166 align:start position:12.5% line:79.33% size:75%
into our homes and it has been
the demand of my boys that
13:13.233 --> 13:17.000 align:start position:20% line:79.33% size:60%
led me to make more pie,
so I'm getting better at it.
13:17.066 --> 13:22.566 align:start position:15% line:79.33% size:67.5%
I'm gonna make a flat ball,
and this is a traditional dough
13:22.633 --> 13:26.333 align:start position:15% line:79.33% size:67.5%
for making pecan pie crust,
but you can also use it
13:26.400 --> 13:28.300 align:start position:27.5% line:84.67% size:47.5%
to make other pies.
13:28.366 --> 13:32.400 align:start position:17.5% line:79.33% size:62.5%
I'll put it in the fridge
to chill for an hour.
13:32.466 --> 13:35.400 align:start position:15% line:79.33% size:65%
While my dough is chilling
I'm gonna make the filling!
13:35.466 --> 13:40.700 align:start position:17.5% line:79.33% size:65%
So I'll begin with 3 eggs,
and I'll just crack them
13:40.766 --> 13:45.666 align:start position:20% line:79.33% size:62.5%
in this large bowl 'cause
I'll mix everything in here.
13:45.733 --> 13:49.066 align:start position:20% line:79.33% size:57.5%
I tasted pecan pie just
when I moved to the U.S.,
13:49.133 --> 13:51.466 align:start position:35% line:79.33% size:32.5%
I hadn't even
heard about it before,
13:51.533 --> 13:53.833 align:start position:27.5% line:79.33% size:42.5%
and then I ate it
for many years,
13:53.900 --> 13:57.900 align:start position:10% line:79.33% size:77.5%
just traditional pecan pie, and
then my friend Deborah started
13:57.966 --> 14:03.200 align:start position:15% line:79.33% size:65%
making chocolate pecan pie
and I loved that even more,
14:03.266 --> 14:06.900 align:start position:20% line:79.33% size:60%
and then my boys started
requesting specifically
14:06.966 --> 14:09.800 align:start position:20% line:79.33% size:60%
that chocolate pecan pie
from my friend,
14:09.866 --> 14:12.700 align:start position:25% line:79.33% size:47.5%
so I thought if I'm
going to make it at home,
14:12.766 --> 14:16.833 align:start position:17.5% line:79.33% size:62.5%
I need to make it my own,
so I'll make it more my own
14:16.900 --> 14:21.666 align:start position:20% line:79.33% size:62.5%
with a Mexican ingredient
that I love which is cajeta.
14:21.733 --> 14:26.266 align:start position:10% line:79.33% size:77.5%
A very generous cup of cinnamon
dulce de leche caramel
14:26.333 --> 14:29.433 align:start position:25% line:79.33% size:50%
because the cinnamon
goes really well
14:29.500 --> 14:32.700 align:start position:12.5% line:79.33% size:72.5%
with all the ingredients that
we're adding in here.
14:32.766 --> 14:35.500 align:start position:32.5% line:79.33% size:32.5%
4 tablespoons
of melted butter,
14:35.566 --> 14:38.233 align:start position:35% line:79.33% size:25%
1/4 cup of
light corn syrup,
14:38.300 --> 14:41.633 align:start position:35% line:79.33% size:25%
1/4 cup of
dark brown sugar,
14:41.700 --> 14:44.700 align:start position:27.5% line:79.33% size:45%
and 1/2 a teaspoon
of salt,
14:44.766 --> 14:48.533 align:start position:15% line:79.33% size:70%
and this makes the pecan pie
so gooey and delicious,
14:48.600 --> 14:51.866 align:start position:22.5% line:79.33% size:57.5%
just look how gooey and
delicious the mixture looks!
14:51.933 --> 14:55.033 align:start position:22.5% line:79.33% size:52.5%
So the dulce de leche
caramel will make it
14:55.100 --> 15:00.066 align:start position:25% line:79.33% size:50%
even more caramel-y,
sticky and gooey,
15:00.133 --> 15:04.400 align:start position:27.5% line:79.33% size:40%
and now I'll add
1/3 cup of chocolate chunks
15:04.466 --> 15:06.900 align:start position:17.5% line:79.33% size:62.5%
and these are bittersweet
chocolate chunks,
15:06.966 --> 15:10.633 align:start position:27.5% line:79.33% size:42.5%
and then I'll add
2 cups of pecans
15:10.700 --> 15:13.733 align:start position:35% line:79.33% size:32.5%
and I'll just
coarsely chop them.
15:13.800 --> 15:18.233 align:start position:15% line:79.33% size:67.5%
So in this pie, I feel like
2 cups of pecans
15:18.300 --> 15:23.033 align:start position:17.5% line:79.33% size:60%
are more than the usual,
but not too much that they'll
15:23.100 --> 15:28.833 align:start position:12.5% line:79.33% size:75%
take over and mess up the idea
of a delicious pecan pie,
15:28.900 --> 15:31.033 align:start position:27.5% line:79.33% size:45%
and I love playing
with those borders,
15:31.100 --> 15:33.633 align:start position:22.5% line:79.33% size:52.5%
like when is too much
too much?
15:33.700 --> 15:36.866 align:start position:20% line:79.33% size:60%
'Cause I always like too
much of the things I like.
15:36.933 --> 15:38.366 align:start position:32.5% line:79.33% size:35%
I mean if it's
a pecan pie,
15:38.433 --> 15:41.366 align:start position:25% line:79.33% size:50%
it should have a lot
of pecans, right?
15:41.433 --> 15:46.333 align:start position:22.5% line:79.33% size:50%
It is gooey already,
looks irresistible already.
15:46.400 --> 15:49.533 align:start position:30% line:79.33% size:42.5%
Okay, so now I'll
roll out my dough.
15:49.600 --> 15:54.033 align:start position:20% line:79.33% size:57.5%
I like to roll my dough
right here on the countertop.
15:54.100 --> 15:56.933 align:start position:30% line:79.33% size:40%
So I'll sprinkle
some flour.
15:57.000 --> 16:01.433 align:start position:10% line:79.33% size:80%
I have about a 9-inch pie plate,
so I want to get closer to
16:01.500 --> 16:06.166 align:start position:17.5% line:79.33% size:65%
11-inches because you want
enough dough to cover
16:06.233 --> 16:10.166 align:start position:20% line:79.33% size:60%
the bottom, but you also
want to go up the sides.
16:19.000 --> 16:21.066 align:start position:27.5% line:79.33% size:42.5%
That looks bigger
than big enough,
16:21.133 --> 16:23.766 align:start position:20% line:79.33% size:57.5%
but it's better to have
it bigger than smaller.
16:23.833 --> 16:25.766 align:start position:32.5% line:79.33% size:35%
I love playing
with dough.
16:25.833 --> 16:27.900 align:start position:35% line:79.33% size:30%
Love playing
with dough!
16:27.966 --> 16:33.466 align:start position:17.5% line:79.33% size:62.5%
There are many techniques
for crimping the pie edges.
16:33.533 --> 16:36.200 align:start position:37.5% line:79.33% size:22.5%
My friend
showed me hers.
16:36.266 --> 16:40.500 align:start position:32.5% line:79.33% size:37.5%
You so put your
knuckle on the edge,
16:40.566 --> 16:45.200 align:start position:17.5% line:79.33% size:65%
and then you try to make a
little triangle shape like that.
16:46.266 --> 16:51.333 align:start position:20% line:79.33% size:57.5%
And then I'll just pour
my super sticky gooey
16:51.400 --> 16:56.300 align:start position:27.5% line:79.33% size:45%
chocolatey caramel
pecan filling in here.
16:56.366 --> 16:58.300 align:start position:37.5% line:79.33% size:22.5%
Okay, now
I'm really proud.
16:58.366 --> 17:03.100 align:start position:10% line:79.33% size:80%
It looks delicious and beautiful
and I can't wait to eat it.
17:03.166 --> 17:05.633 align:start position:30% line:79.33% size:40%
Loosely cover it
with aluminum foil,
17:05.700 --> 17:09.333 align:start position:27.5% line:79.33% size:45%
and I have my oven
set at 375 degrees
17:09.400 --> 17:13.033 align:start position:25% line:79.33% size:50%
and I'll bake it for
50 - 55 minutes.
17:14.433 --> 17:19.066 align:start position:12.5% line:79.33% size:70%
>> Classic regional recipes
can be found all over Mexico.
17:19.133 --> 17:22.400 align:start position:10% line:79.33% size:75%
One of the most famous dishes
from the Baja peninsula is
17:22.466 --> 17:25.933 align:start position:15% line:79.33% size:65%
a gift from the bountiful
seas that surround it.
17:26.000 --> 17:29.900 align:start position:10% line:79.33% size:75%
Just South of Tijuana nestled
along the Pacific Ocean is
17:29.966 --> 17:34.100 align:start position:12.5% line:79.33% size:72.5%
Puerto Nuevo, a tiny lobster
village where fresh fish
17:34.166 --> 17:38.400 align:start position:15% line:79.33% size:65%
are pulled right from the
sea and onto your plate.
17:38.466 --> 17:41.300 align:start position:22.5% line:79.33% size:55%
All roads here either
lead you to the ocean,
17:41.366 --> 17:44.933 align:start position:22.5% line:79.33% size:47.5%
or even better, to
some delicious lobster.
17:45.000 --> 17:48.000 align:start position:20% line:79.33% size:55%
One of the very first
restaurants to open here,
17:48.066 --> 17:52.366 align:start position:12.5% line:79.33% size:72.5%
Puerto Nuevo II still serves
the lobster the same way
17:52.433 --> 17:55.300 align:start position:20% line:79.33% size:55%
they did 40 years ago
when the fishermen
17:55.366 --> 17:57.766 align:start position:30% line:79.33% size:37.5%
first began to
settle here.
17:57.833 --> 18:01.566 align:start position:10% line:79.33% size:75%
The traditional lobster recipe
is called "puerto nuevo style".
18:01.633 --> 18:04.566 align:start position:30% line:79.33% size:40%
Live lobster is
split down the middle,
18:04.633 --> 18:08.133 align:start position:17.5% line:79.33% size:60%
then seasoned with salt
and pepper and deep fried
18:08.200 --> 18:13.033 align:start position:15% line:79.33% size:67.5%
in lard giving it the most
tender, luscious texture.
18:13.100 --> 18:16.466 align:start position:12.5% line:79.33% size:70%
It's served with hot melted
butter and freshly made
18:16.533 --> 18:20.633 align:start position:10% line:79.33% size:77.5%
rice and beans, and of course,
handmade flour tortillas.
18:20.700 --> 18:23.200 align:start position:10% line:79.33% size:77.5%
When it arrives at your table,
it's only natural
18:23.266 --> 18:26.066 align:start position:27.5% line:79.33% size:42.5%
to make yourself
a nice little taco.
18:26.133 --> 18:30.633 align:start position:15% line:79.33% size:62.5%
So simple, so fresh, but
packed with so much flavor,
18:30.700 --> 18:33.700 align:start position:15% line:79.33% size:67.5%
it's no wonder that people
travel from all over just
18:33.766 --> 18:35.700 align:start position:25% line:84.67% size:45%
to try this dish.
18:35.766 --> 18:40.033 align:start position:15% line:79.33% size:67.5%
A perfect bite in Mexico's
perfect little lobster town.
18:40.100 --> 18:41.466 align:start position:35% line:84.67% size:25%
Que rico!
18:43.733 --> 18:47.500 align:start position:10% line:10% size:55%
>> My chicken has been
marinating about 4 hours,
18:47.566 --> 18:49.533 align:start position:30% line:79.33% size:42.5%
and now I'm gonna
make the breading,
18:49.600 --> 18:52.566 align:start position:17.5% line:79.33% size:65%
and I want the breading to
have as much flavor and
18:52.633 --> 18:55.300 align:start position:27.5% line:79.33% size:45%
as much of a punch
as the marinade.
18:55.366 --> 18:59.366 align:start position:12.5% line:79.33% size:75%
So I'm adding 3 cups of flour,
1 teaspoon of paprika
18:59.433 --> 19:04.566 align:start position:12.5% line:79.33% size:72.5%
which will give it that smoky
taste without being hot.
19:04.633 --> 19:08.633 align:start position:12.5% line:79.33% size:75%
I'm adding something that will
definitely add a lot of heat,
19:08.700 --> 19:13.566 align:start position:12.5% line:79.33% size:70%
which is my remaining ground
guajillo and chiles de arbol,
19:13.633 --> 19:16.066 align:start position:32.5% line:79.33% size:37.5%
so I have about
2 tablespoons here,
19:16.133 --> 19:18.833 align:start position:27.5% line:84.67% size:42.5%
2 teaspoons salt,
19:18.900 --> 19:24.366 align:start position:20% line:79.33% size:60%
about 1/ 2 a teaspoon of
freshly ground pepper.
19:24.433 --> 19:28.866 align:start position:17.5% line:79.33% size:60%
I'll check my oil and it
should be around 365 degrees,
19:28.933 --> 19:32.533 align:start position:27.5% line:79.33% size:47.5%
so anywhere between
360 and 370 degrees.
19:32.600 --> 19:35.600 align:start position:40% line:79.33% size:22.5%
>> Hi ma.
>> Alan! Hi mi amor.
19:35.666 --> 19:39.766 align:start position:22.5% line:79.33% size:52.5%
We're making Southern
Style Fried Chicken.
19:39.833 --> 19:41.066 align:start position:32.5% line:84.67% size:32.5%
>> Very nice.
19:44.100 --> 19:47.700 align:start position:12.5% line:79.33% size:75%
>> I think my favorite chicken
part is the chicken wing.
19:47.766 --> 19:49.000 align:start position:25% line:79.33% size:50%
>> The chicken wing?
>> Yeah.
19:49.066 --> 19:52.266 align:start position:22.5% line:79.33% size:52.5%
>> I agree - yeah, it
has the most flavor.
19:52.333 --> 19:55.333 align:start position:27.5% line:79.33% size:45%
>> And the chicken
wing is fun to eat.
19:55.400 --> 19:56.833 align:start position:27.5% line:79.33% size:47.5%
>> Yeah. You get to
lick the bones.
19:56.900 --> 19:59.366 align:start position:35% line:84.67% size:27.5%
>> Exactly!
19:59.433 --> 20:01.600 align:start position:22.5% line:79.33% size:52.5%
>> You don't normally
make fried chicken,
20:01.666 --> 20:03.900 align:start position:32.5% line:79.33% size:37.5%
or fried foods,
what's the deal?
20:03.966 --> 20:04.900 align:start position:32.5% line:84.67% size:32.5%
What changed?
20:04.966 --> 20:07.033 align:start position:37.5% line:79.33% size:27.5%
>> (laughs)
We're doing a first!
20:07.100 --> 20:09.900 align:start position:30% line:79.33% size:40%
We're doing more
Mex-American things
20:09.966 --> 20:14.533 align:start position:22.5% line:79.33% size:52.5%
as our home gets more
Mex-Americana style.
20:15.933 --> 20:22.866 align:start position:27.5% line:79.33% size:42.5%
Go slow and don't
make any clash, please.
20:22.933 --> 20:25.633 align:start position:25% line:79.33% size:50%
Slow. Don't drop it,
slow, slow, slow.
20:28.900 --> 20:30.333 align:start position:45% line:84.67% size:10%
Yay!
20:30.400 --> 20:33.466 align:start position:30% line:79.33% size:42.5%
Alan can you pass
me that drying rack,
20:33.533 --> 20:36.600 align:start position:20% line:79.33% size:62.5%
'cause what we'll do now,
which is also very different
20:36.666 --> 20:39.800 align:start position:20% line:79.33% size:62.5%
from what we do, is we'll
fry the chicken until it's
20:39.866 --> 20:42.866 align:start position:27.5% line:79.33% size:42.5%
brown and crispy,
and then we'll take it out,
20:42.933 --> 20:46.066 align:start position:17.5% line:79.33% size:65%
put it on here, and put it
in the oven which is at
20:46.133 --> 20:48.900 align:start position:30% line:79.33% size:42.5%
350 degrees while
we continue frying
20:48.966 --> 20:52.133 align:start position:32.5% line:79.33% size:35%
so the chicken
really fully cooks.
20:52.200 --> 20:53.300 align:start position:27.5% line:79.33% size:47.5%
>> Okay. I've never
heard of this.
20:53.366 --> 20:56.966 align:start position:17.5% line:79.33% size:62.5%
>> I know! There's things
to learn in the U.S.
20:57.033 --> 20:58.200 align:start position:30% line:84.67% size:40%
>> (Alan laughs)
20:58.266 --> 21:01.433 align:start position:25% line:79.33% size:45%
>> I know you love
American style fried chicken,
21:01.500 --> 21:03.466 align:start position:37.5% line:79.33% size:20%
you love
those sandwiches.
21:03.533 --> 21:06.700 align:start position:27.5% line:79.33% size:47.5%
>> Oh, I love fried
chicken sandwiches.
21:06.766 --> 21:07.733 align:start position:37.5% line:84.67% size:20%
>> Yeah.
21:09.600 --> 21:13.133 align:start position:22.5% line:79.33% size:52.5%
>> Wow, that looks so
crispy, that looks -
21:13.200 --> 21:16.933 align:start position:32.5% line:79.33% size:35%
>> Oh my gosh,
look at this!
21:17.000 --> 21:18.933 align:start position:35% line:79.33% size:27.5%
Did you see
how hard it is?
21:19.000 --> 21:21.100 align:start position:22.5% line:79.33% size:50%
>> It's perfect, you
could hear the clink.
21:21.166 --> 21:24.033 align:start position:27.5% line:79.33% size:45%
>> I know! You can
hear the crack.
21:24.100 --> 21:27.266 align:start position:37.5% line:84.67% size:22.5%
Ooh, mmm.
21:28.266 --> 21:30.600 align:start position:25% line:79.33% size:50%
Okay, let's put that
on the side and add
21:30.666 --> 21:32.766 align:start position:35% line:79.33% size:27.5%
the rest of
this chicken.
21:41.233 --> 21:43.666 align:start position:27.5% line:79.33% size:47.5%
>> Oh you can still
hear it sizzling.
21:43.733 --> 21:45.266 align:start position:35% line:79.33% size:25%
>> I know!
Let's hear.
21:45.333 --> 21:46.800 align:start position:27.5% line:84.67% size:42.5%
(chicken sizzles)
21:46.866 --> 21:48.766 align:start position:22.5% line:84.67% size:52.5%
(Pati and Alen laugh)
21:48.833 --> 21:50.866 align:start position:37.5% line:84.67% size:22.5%
>> Music.
21:50.933 --> 21:54.233 align:start position:20% line:79.33% size:60%
>> Okay, as it continues
to sizzle we'll make
21:54.300 --> 21:56.066 align:start position:27.5% line:79.33% size:42.5%
a habanero honey.
>> Okay.
21:56.133 --> 21:58.633 align:start position:27.5% line:79.33% size:47.5%
>> Okay, so we need
1/2 a cup of honey,
21:58.700 --> 22:02.366 align:start position:15% line:79.33% size:70%
1/4 cup chiles habaneros and
we'll add some of the juice too.
22:02.433 --> 22:05.433 align:start position:30% line:79.33% size:35%
>> Yeah. Less?
>> I think that's good.
22:05.500 --> 22:10.900 align:start position:17.5% line:79.33% size:62.5%
This we just want to cook
here over medium-low heat
22:10.966 --> 22:13.166 align:start position:25% line:84.67% size:50%
just until it mixes.
22:13.233 --> 22:16.133 align:start position:22.5% line:79.33% size:57.5%
The honey's gonna start
getting all that habanero juice.
22:16.200 --> 22:17.566 align:start position:32.5% line:79.33% size:30%
>> It'll get
really thick, no?
22:17.633 --> 22:19.933 align:start position:17.5% line:79.33% size:62.5%
>> It's gonna get - so if
we cooked it a long time,
22:20.000 --> 22:22.533 align:start position:25% line:79.33% size:50%
it would get thicker
and condense,
22:22.600 --> 22:28.266 align:start position:10% line:79.33% size:80%
but we just want the habanero to
be forced to infuse the honey.
22:32.400 --> 22:34.666 align:start position:22.5% line:84.67% size:52.5%
>> This looks insane.
22:34.733 --> 22:37.366 align:start position:22.5% line:79.33% size:55%
>> I know! You want it
with the honey?
22:37.433 --> 22:38.933 align:start position:32.5% line:84.67% size:32.5%
>> Of course.
22:45.866 --> 22:48.333 align:start position:42.5% line:79.33% size:17.5%
>> Mmm!
This is so good.
22:48.400 --> 22:53.033 align:start position:32.5% line:79.33% size:37.5%
>> Mmm! It's so
intensely sweet and
22:53.100 --> 22:56.833 align:start position:27.5% line:79.33% size:45%
so intensely spicy
at the same time.
22:56.900 --> 22:58.266 align:start position:27.5% line:84.67% size:42.5%
My brain is going
22:58.333 --> 23:01.633 align:start position:20% line:79.33% size:57.5%
"ah I don't know what's
going on but give me more!"
23:01.700 --> 23:02.733 align:start position:37.5% line:84.67% size:20%
>> Yeah.
23:02.800 --> 23:05.066 align:start position:15% line:79.33% size:67.5%
>> Don't tell your brothers
that we ate the wings.
23:05.133 --> 23:06.066 align:start position:35% line:84.67% size:27.5%
>> I won't.
23:06.133 --> 23:08.800 align:start position:30% line:79.33% size:40%
>> (Pati laughs)
You wanna go get them?
23:08.866 --> 23:11.166 align:start position:35% line:79.33% size:30%
>> I'm busy.
>> (Pati laughs)
23:15.766 --> 23:18.733 align:start position:37.5% line:79.33% size:20%
>> Hola!
>> Mi amor.
23:18.800 --> 23:24.533 align:start position:12.5% line:79.33% size:72.5%
You know, I didn't know there
was so much history and
23:24.600 --> 23:27.900 align:start position:25% line:79.33% size:52.5%
depth in the theme of
fried chicken in the U.S.,
23:27.966 --> 23:29.966 align:start position:32.5% line:79.33% size:35%
turns out like
all these regions,
23:30.033 --> 23:32.600 align:start position:22.5% line:79.33% size:55%
states and even cities
have their way of making
23:32.666 --> 23:35.166 align:start position:30% line:79.33% size:42.5%
Southern chicken,
and the way they eat it,
23:35.233 --> 23:38.900 align:start position:15% line:79.33% size:67.5%
with bread, no bread, roll,
no roll, sandwich, no sandwich.
23:38.966 --> 23:40.533 align:start position:30% line:79.33% size:37.5%
>> The crab dip
is amazing.
23:40.600 --> 23:42.266 align:start position:25% line:84.67% size:50%
>> It's really good.
23:42.333 --> 23:44.000 align:start position:17.5% line:79.33% size:62.5%
I like it 'cause it's not
too cheesy, you know?
23:44.066 --> 23:47.066 align:start position:22.5% line:79.33% size:55%
Like sometimes you get
the crab dip that's all cheese
23:47.133 --> 23:51.433 align:start position:12.5% line:79.33% size:72.5%
and just little bits of crab,
and this is almost all crab,
23:51.500 --> 23:52.366 align:start position:35% line:84.67% size:30%
I love that.
23:52.433 --> 23:54.600 align:start position:30% line:79.33% size:42.5%
>> And the itself
has tons of flavor,
23:54.666 --> 23:59.066 align:start position:17.5% line:79.33% size:65%
and it's really crispy and
you can taste the spices.
23:59.133 --> 24:01.100 align:start position:30% line:79.33% size:40%
>> Mhmm! Can you
taste the heat?
24:01.166 --> 24:02.366 align:start position:37.5% line:84.67% size:20%
>> Mhmm.
24:02.433 --> 24:04.666 align:start position:20% line:79.33% size:60%
>> I think these are all
very American at the core,
24:04.733 --> 24:07.633 align:start position:22.5% line:79.33% size:50%
the ingredients, the
crab here is mostly crab,
24:07.700 --> 24:11.266 align:start position:20% line:79.33% size:55%
and the fried chicken,
but what makes it Mexican
24:11.333 --> 24:14.366 align:start position:27.5% line:79.33% size:47.5%
is the extra touch,
the spice.
24:16.166 --> 24:17.233 align:start position:37.5% line:84.67% size:20%
>> Woah!
24:17.300 --> 24:19.366 align:start position:22.5% line:79.33% size:55%
>> You know pecan pie?
>> I love pecan pie.
24:19.433 --> 24:22.600 align:start position:20% line:79.33% size:62.5%
>> This is Dulce de Leche
Caramel Chocolate Pecan Pie.
24:22.666 --> 24:24.200 align:start position:40% line:79.33% size:17.5%
>> Wow!
>> Mmm.
24:25.633 --> 24:27.833 align:start position:42.5% line:79.33% size:17.5%
>> Wow.
>> (Pati laughs)
24:29.766 --> 24:33.100 align:start position:40% line:79.33% size:17.5%
>> Aww.
>> So kind.
24:33.166 --> 24:34.833 align:start position:20% line:79.33% size:60%
>> I'll wait, I'll wait.
>> You'll wait?
24:34.900 --> 24:36.366 align:start position:22.5% line:79.33% size:50%
>> No, I won't wait.
>> Since when do we wait?
24:36.433 --> 24:39.200 align:start position:20% line:79.33% size:57.5%
>> Yeah, we don't wait.
>> (Pati laughs)
24:39.266 --> 24:41.766 align:start position:40% line:79.33% size:17.5%
>> Mmm.
It's so good.
24:41.833 --> 24:44.766 align:start position:20% line:79.33% size:57.5%
So soft and chocolatey.
I love it.
24:44.833 --> 24:48.633 align:start position:17.5% line:79.33% size:67.5%
>> It's crazy, it still has
the chocolate chunks intact,
24:48.700 --> 24:50.233 align:start position:35% line:84.67% size:30%
I like that.
24:50.300 --> 24:53.366 align:start position:10% line:79.33% size:77.5%
>> You can definitely taste the
Mexican dulce de leche caramel
24:53.433 --> 24:55.566 align:start position:35% line:79.33% size:32.5%
in there, no?
>> Yeah, absolutely.
24:55.633 --> 24:58.066 align:start position:27.5% line:79.33% size:47.5%
>> I love all these
Mex-American foods,
24:58.133 --> 25:01.000 align:start position:32.5% line:79.33% size:35%
and I love our
Mex-American home,
25:01.066 --> 25:03.666 align:start position:22.5% line:79.33% size:50%
and I love even more
my Mex-American boys.
25:03.733 --> 25:10.366 align:start position:10% line:10% size:65%
I'm gonna keep making more
Mex-American things
25:10.433 --> 25:14.033 align:start position:10% line:10% size:72.5%
to keep you guys sitting here
and eating food with me,
25:14.100 --> 25:15.833 align:start position:10% line:10% size:25%
so send me
your requests.
25:15.900 --> 25:19.200 align:start position:10% line:10% size:50%
>> Cheeseburger, but
the cheese is chicharron.
25:19.266 --> 25:23.733 align:start position:10% line:10% size:67.5%
>> (Pati gasps) Oh my gosh,
chicharron de queso!
25:30.300 --> 25:32.233 align:start position:10% line:10% size:50%
>> Pati: For recipes
and information from
25:32.300 --> 25:36.133 align:start position:10% line:10% size:55%
this episode and more,
visit patijinich.com,
25:36.200 --> 25:38.966 align:start position:10% line:10% size:30%
and connect!
Find me on Facebook,
25:39.033 --> 25:42.066 align:start position:10% line:10% size:55%
Twitter, Instagram and
Pinterest @PatiJinich.
25:42.133 --> 25:45.666 align:start position:10% line:10% size:57.5%
>> Pati's Mexican Table
is made possible by:
25:45.733 --> 25:48.633 align:start position:47.5% line:84.67% size:5%
♪
26:01.200 --> 26:05.566 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
26:05.633 --> 26:10.233 align:start position:30% line:79.33% size:40%
More information
at: mexicorico.com
26:10.766 --> 26:12.666 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:12.733 --> 26:13.866 align:start position:25% line:84.67% size:50%
and family recipes.
26:13.933 --> 26:15.266 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:15.700 --> 26:18.100 align:start position:10% line:10% size:42.5%
>> Coronado Dulce
de Leche Caramel,
26:18.166 --> 26:21.333 align:start position:10% line:10% size:40%
proud to support
Pati's Mexican Table.
26:23.966 --> 26:26.333 align:start position:20% line:84.67% size:57.5%
♪ Avocados from Mexico
26:26.400 --> 26:28.733 align:start position:25% line:79.33% size:45%
>> The Ministry of
Agriculture, Livestock,
26:28.800 --> 26:33.000 align:start position:27.5% line:79.33% size:45%
Rural Development,
Fisheries and Mexbest.
26:33.066 --> 26:35.566 align:start position:30% line:79.33% size:40%
Proud to support
Pati's Mexican Table
26:35.633 --> 26:37.666 align:start position:22.5% line:84.67% size:52.5%
on public television.