- Our next guest was the first woman
to win Bravo's Top Chef.
She also won the coveted title of Iron Chef.
And, her James Beard award winning restaurant
in Chicago the Girl and the Goat,
is about to open its second location right here in LA.
Let's say hello to celebrity chef
Stephanie Izard! - Hi!
(applause)
- I was telling you this in the commercial
but we have a lot of people who worked
in Chicago that work on this crew, the staff,
and they're very excited about your
restaurant opening here. - I know!
Oh yay! - [Kelly] Yes, see, see?
They're very excited.
Why'd you choose LA?
I mean, it's so shiny. - Well why not?
- Yeah, why not?
But, also the neighborhood.
We're going to be an arts district.
When you go to the West Loop in Chicago
they're really similar.
This sort of like gritty, awesome like rebirth
of a neighborhood.
So we're just so excited.
We walked into the restaurant,
I was like, this is supposed to be Girl and the Goat.
In LA, the sunshine version. - [Kelly] So cool.
That's my favorite title.
Like- title?
I'm such a songwriter. (chuckles)
It's my favorite name for a restaurant.
I think it's awesome. (Stephanie chuckles)
So what are we making today?
I told you, I warned you.
I'm not good at cooking, so.
- We're making a salad.
And I know it's kind of like, oh, we're going to LA
so we're gonna make a salad.
But, I think of salad the same way I do
with everything else: layers of flavor,
textures, crunch. - This looks amazing!
- Yeah, so yours is just gonna look
just like that. - Totally, yeah.
- I promise you.
But there's all these different
things going on. - Lotta faith.
And I went to the farmer's market yesterday.
- Okay, yes!
- And look, I don't know if picked out all of this myself.
- I love it!
- It was amazing.
So we're gonna start off.
We're gonna saute some shrimp.
- Okay. Let's do it.
- Feel good about that?
- Yes! (Stephanie laughs)
After following you, yes.
What are you doing?
- So we have this green over here.
This is gonna be a marinade.
And it's also gonna turn into the dressing.
- Okay.
- [Stephanie] So we're gonna drizzle
a little bit on. - On the shrimp-?
- [Stephanie] This has herbs, I put like two big spoonfuls.
You kind of stir it up, get it nice and even on there.
- [Kelly] Okay.
- This has some herbs and it has some mayo.
And then it has a little of this,
This Little Goat went to Southeast Asia fish sauce.
It's from our little sauce line.
So it adds this sort of like funky saltiness that's awesome.
- Okay. Then what?
- We're gonna drizzle a little oil in our pan.
You don't need a lot.
It should be like smoking hot already.
- Okay.
- I feel like people always ask, they're like,
"how hot should my pan be?"
And I think people that cook at home kind of don't wait
for it to get hot enough and all their shrimp stick
to the pan.
- This is, I'm one of those people.
- Right, and now watch I'm gonna say that
and my shrimp's gonna stick to the pan.
- Yeah I can't wait for that to happen
and I'm gonna point it out.
(both laughing)
Just kidding.
- Oh, but it sounds- oh, it's moving around.
- Okay. - [Stephanie] Sounds good.
- So you just kind of- - [Stephanie] Should be like
nice and smoky.
And we just want to get a little color on both sides.
So we cut- do you see how the shrimp's like cut in half?
- Yeah. Isn't that called
butterfly? - Yeah!
Like at you, culinary terminology!
- I know things, simple things. (chuckles)
- While it's cooking, let's take some limes.
Someone told me you like to squeeze lime
so I'm ready to see.
- I love limes, lemon, I love all this stuff, yes.
- So squeeze some of it into the green sauce.
And it's gonna turn into our vinegarette.
- Okay.
- Flip your shrimp.
You don't have to do this, but you could use your spoon.
- I'm gonna burn myself.
- [Stephanie] (laughs) Do a spoon, do a spoon.
- No, I'm gonna do this.
- [Stephanie] You have to have learned that
in culinary school, it's okay.
So just keep squeezing like all the lime-
- Okay, I wanna try it, I just gotta try it.
I'm like competitive, so.
(yelps)
I got some!
- I mean, you will still have a couple shrimp
for your salad.
- See, see?
We'll just throw these back in there.
That's what we do. - [Stephanie] It happens
to everyone.
- [Kelly] Throw them back in there.
I'm gonna do that again.
- Let's see, I'm just gonna put mine off to the side,
right here.
(Kelly cheering)
- I did it like twice!
(audience applauds)
- See?
You're not a bad cook. - [Kelly] I'm amazing now.
So what do we do?
What else do we put in there?
- We're just gonna put some avocado.
We're gonna put some- this is all stuff from the market.
So some radishes to make it have some texture.
- I love everything in here.
I love radishes, strawberry, beets are like my faves.
- Strawberries, I think that some people don't like fruit
and their savory food.
I love fruit in my savory food.
- Oh I love it!
- [Stephanie] It's delicious.
And then we're gonna add some pickles.
So I love adding-
We've got everything in here that's nice and fresh.
We want to add a little pickly notes.
So we've got some pickled red onions
up in front in one of the jars that you can sprinkle
some on.
- I think mine all went to the bottom.
I didn't do that right.
- And then next to that is some pickled Fresnos.
Are you spicy or not spicy?
- Love spicy!
- [Stephanie] Well, there you go.
So you're gonna go hog wild on these pickled Fresnos.
Then we're gonna take our shrimp and dump it
right over the top.
- Okay.
- I'm totally down with those juices
getting right into our salad 'cause they're delicious.
- Heck yeah.
Don't waste it.
- [Stephanie] Yeah.
I like to be as utensil free as possible.
As few things as I have to wash.
A little drizzle of dressing over the top,
my favorite part.
And then the last thing we're gonna do is
put some crunchies.
All about texture.
- What is that crunchy?
- So this is- we just launched, it's called,
This Little Goat is our sauce and spice line
and we just launched Everything Crunch.
It's Goat Goes on Anything.
See what we did there?
- I love that.
(Stephanie laughs)
- So this is puffed rice with pepitas, a little bit
of crispy quinoa and some chilies, a little bit
of lime powder.
I'm just gonna dump like most of that all over the top.
- [Kelly] Okay.
I wanna get a good bite, like an awesome-
- [Stephanie] You gotta get one of everything in each bite.
- Yeah, exactly.
- [Stephanie] A nice big bite.
So it's nice and easy to talk afterwards too.
- Mhmm.
- Got it? (laughs)
- Oh my God, I love all the flavors.
- Flavors, textures, pickly, spicy.
- This is a kind of salad I love.
Cause it's not like a rabbit would just eat it.
Like humans would eat it, yeah.
I like things in it.
- Yeah, it's got as much going on as like
any other dish, there's just
some fun farmer's market stuff in it.
- Thank you so much! - Thank you.
- I cannot wait to come to your restaurant.
I'm gonna take them with me cause they're
gonna know what to order.
(Stephanie chuckles)
We have all these recipes on our Instastory.
You've gotta make the salad, it's so good.
If you're in Los Angeles or Chicago, get yourself
a reservation for Stephanie's award winning restaurant
Girl and the Goat.
And if you're not, you can get the recipes for
Stephanie's double-duty marinade dressing, pickled onions
and pickled chilies on our Instastory.
You're gonna want it, my mouth's still watering
and I'm gonna eat this right after this break.