[The arugula, the pepperiness of that, and just that little bit of extra crunch. The pasta is dynamite. The mushrooms have got a ton of flavor. Everything is from 15 minutes of right here.]
[JUST NOT EVERY DAY THAT YOU GET OFFERED THAT. REPORT ADDED THAT HE CAME FROM LAGUNA COLORADA. I'M SORRY. I STARTED TO DROOL A LITTLE BIT.]
[THEY COME OFF WITH A LITTLE BIT OF COLOR ON THE TOP OF IT AND STILL VERY SLEEPY. THAT'S NUTS, ACTUALLY THOSE ARE MEATBALLS.]
[They come off with a little bit of color on top of it and it's still very tender. That's nuts. Yeah, actually, gamers in the house forever. Take a roll, take a couple of meatballs.]
[AND THEN WE'RE JUST GONNA FLATTEN IT OUT A LITTLE BIT. 400 DEGREES. 15, 20 MINUTES? YEP. GOT IT. NEXT UP... OUR HOUSE RED SAUCE. START OFF WITH SOME FRESH-GROUND CALIFORNIA TOMATOES.]
[YOU GET A LITTLE BIT OF THE SWEETNESS OF THIS ASIAN BARBECUE SAUCE. YOU GET THE GREAT PORK FLAVOR COMING THROUGH, A LITTLE BIT OF SPICINESS FROM THE TOMATILLO SALSA. MMM.]
[Okay, baby, what we're gonna do now is we're gonna add some rum. Latter at length recovered his voice. So, we just have to let it simmer for a little bit.]
[I COULD JUST EAT THAT AS IT IS. SOME LIME JUICE, SOME HEAVY CREAM IN HERE. MIX THAT IN THERE. A LITTLE BIT OF SALT, BLACK PEPPER... GET THAT ALL GOING REAL GOOD. I DON'T CARE WHAT YOU PUT THAT ON.]
[Yeah. Little bit more of the juice. And then the bread for dipping.]
[I'M BREATHIN', I'M BREATHIN'. THIS DUDE'S FULL SPEED. ANOTHER LAYER OF PHYLLO DOUGH, A LITTLE BIT OF BUTTER AND EACH OTHER AND LAUGHED. I'M GONNA START WITH THE TOP LAYER. TOP GONNA BE LIKE THE BOTTOM? THE TOP IS GONNA BE MORE PHYLLO.]
[Turkey and avocado. We got crushed peppers, garlic, salt, pepper, a little bit of brown sugar. Mix all this up together. Dry rub goes on?]
[TOMATO PUREE. SALT. DRIED BASIL. DRIED OREGANO. GRANULATED GARLIC. A LITTLE BIT OF ONION POWDER. WHISK HER UP.]
[Now we're gonna go to the flat top to get a little crust on it. Mm-hmm. Put a little bit of our barbecue right on that. Then we're gonna put a little barbecue sauce on this side.]
[There's a little bit of heat. Love the sour cream into it. Genius move. I love the little double fry on it.]
[SOME BLACK PEPPERCORNS. BROWN SUGAR. ONION FLAKE. THEN WE'RE GONNA THICKEN IT UP WITH CORNSTARCH. NOW HOW MUCH LONGER WILL WE LET THIS SIMMER? TWO TO FIVE MINUTES. AND THAT'S THE ORANGE SAUCE. I'M GONNA ADD MY GARLIC BUTTER, PICO de GALLO AND A LITTLE BIT OF OUR ORANGE SAUCE IN IT.]
[IN A LOT OF LATINO MARKETS. THIS IS GONNA GIVE SOME REALLY DYNAMITE COLOR TO THIS WHOLE MESS. TO DIE IS NOTHING, BUT IT IS TERRIBLE NOT TO LIVE... THAT'S IT? AND THAT'S KETCHUP. A LITTLE BIT OF SUGAR COMING IN FROM THAT.]
[So then the fried avocado. I love you, I said, and stabbed him. The slurry is just corn starch, a little bit of water, a little bit of salt. What are we gonna dredge it in?]