(upbeat music)
- Welcome!
Welcome back, friends and family.
- Welcome to the Worth It Holiday Special.
- Where Adam, Andrew, and I are going to be hosting
a very special potluck for our friends.
- That's right.
In three parts, we are going behind the scenes
to see how each dish is gonna be made.
There's gonna be some homemade stuff, some restaurant stuff,
some expensive showstopper stuff.
It's gonna be quite a ride.
- Okay, so part one
- Which you're watching right now, it's appetizers.
Next week, part two,
is desserts. - Desserts!
- Part three,
the grand finale where the whole feast is gonna happen.
- We're gonna be preparing a delicious big meat.
That's right, Andrew and I in the kitchen.
- It's about time, right?
- Are you actually cleaning these glasses or...
- Yeah, they're dusty. - Oh.
Do you need help?
- Yeah, get a towel. - Cool.
(speaking foreign language)
Today on Worth It,
we're gonna be trying two of our potluck appetizers,
one that is prepared at a restaurant, one that is homemade,
and they're both gonna be worth it 'cause holidays rock
and this is Worth It.
- Not everyone has time to cook something themselves.
No shame.
Sometimes you gotta go
and pick up somethin' from a restaurant.
So, our friends Branden and Maira
are gonna be showing us this little Brazilian treat.
- It's Brazilian cheese bread,
and I was asking Maira how to pronounce it.
Pao... (laughing)
Pão de Queijo?
Wait.
- Pão de Queijo.
Oh, we are running a little bit late.
- We should let them know.
Also, we're about to eat a lot of cheese,
so I'm gonna prepare my stomach.
I don't know if this actually works, by the way.
It's not scientifically proven.
- Hey, Google, text Maira we're on the way.
- [Google] So, that's a message to Maira
saying we're on the way.
Wanna send it or change it?
- Send it. - Send it.
- Okay. - Send it in, Google.
- Message sent. - Thanks, Google.
All the dominoes are in place.
I'm gonna finish eating this clementine or tangerine.
Which one is this?
I don't know the difference.
- Hi, my name is Juliano Calvo.
I'm a chef at Pampas Grill,
and I'm gonna show you how to make Pão de Queijo.
- So, Maira, this is a restaurant that you like a lot.
What can you tell us about this place?
- Pampas has that system of getting your food
and then weighting your plate
instead of just paying by menu items,
and that is the most traditional way of eating in Brazil.
The first time I went, it was feeling like home.
- What does Pampas mean and where does the name come from?
- Pampas is a region in the south of Brazil.
Traditionally, the farmers raise cows for...
That's where the churrasco is more popular.
Churrasco is barbecue in Portuguese,
and it's the way we roast the meat.
- [Steven] Why did you pick this appetizer for our potluck?
- [Maira] I feel Pão de Queijo
is the thing that you eat in Brazil.
You will find everywhere that you go in the country.
- We went to Brazil
and we had Pão de Queijo every single morning for breakfast.
Yeah, it was really good. - Yeah.
- To make the Pão de Queijo, we need the yuca starch,
butter, olive oil, eggs, a little bit of salt,
and a good blend of cheese.
Here, we use Gerai Minas and parmesan cheese.
- And what is yuca?
- Yuca is a root.
Cheese bread was first made
because it was very hard to find wheat flour,
so they have to produce their own flour with what they have,
which was the yuca.
After 30 minutes,
the Pão de Queijo will grow
and you can see the little ball popping.
And when it's golden brown, it's perfect to be eaten.
- We will be eating this at the potluck in a few days,
but we wanted to try some of it on, you know.
- We're gonna take a little sneak peak.
(laughing)
The smell, it's like a cheese cracker.
Cheers. - Cheers.
- Cheese-eers.
Oh!
The texture is insane.
- It has a bread pudding kind of gummy texture.
- When I was little,
I would open like this and then eat the middle.
- It's so easy to eat.
- Have you ever had anything similar?
- It reminds me of boba.
- Yeah, the end is just that.
They make the boba with tapioca.
It's the same thing.
- That's why it's a little bit gummy.
- Yeah, yeah. - In a very nice way.
- [Maira] It's really starchy and like you
'cause it's super starchy.
- Branden, have you learned much Brazilian?
- Portuguese? - Brazilian?
- Oh, sorry, sorry, sorry.
- Jesus, keep that so the world knows.
- How would you say, wow, this is tasty?
- I'd say muito bom.
- Muito bom. - Yeah.
- Muito bom.
(laughing)
- You think it will pair well with the rest of the potluck?
- Oh, definitely.
We're gonna serve this first.
- 'Cause then everybody is hungry and then,
yes, they're gonna like mine more.
- So, how do you say cheers in Portuguese?
- Saude.
- [All] Saude.
- Or as Andrew would say, how do you say it in Brazilian?
(laughing)
(upbeat music)
- That was a pow to my mouth.
- Pow de Queijo.
- We're on our way to our friend Kiao's house.
Kiano is a Tasty producer, actually.
So, you know this is gonna be good.
And she's gonna be making
one of her favorite family recipes.
- Beef samosas.
- Wow, this potluck has really just turned out to be a ploy
for us to get lots of people to cook for us.
- Hey, we're cooking too.
- That's true, but, you know.
- And by we I mean you are and I'm gonna watch you.
- Welcome to my kitchen.
So, for your holiday potluck,
I'm going to be making some Kenyan beef samosas.
- Awesome. - Have you had these before?
- Never, no.
- So, samosa is a filled pastry from India
through the Middle East into East Africa.
So, if you went (sharply exhales) across all of that land,
everyone has a samosa.
Some people call it sambusa.
So, the meat filling is pretty simple.
I use the ground beef
'cause that's probably the most common way
you'll have in Kenya; however,
the spices I use are kinda just the ones I've grown to like.
I'm using whole cardamom pods, cumin, and coriander.
So, I toast and grind up the spices
just so they get maximum flavor
without having to put too much of it, some red onion,
and it has to be very very finely chopped.
Green onion, garlic, as well as those spices.
And then for some heat,
I don't know the type of chile we have in Kenya
'cause the word hasn't translated,
but the serrano I found to be the most similar.
So, the peas aren't the most traditional ingredient,
but my mom has always put them in there,
and I like it 'cause it adds in a little bit sweetness
which contrasts the spices and then that savory meat flavor.
- So, let's talk about the making of the dough.
- This is the part that my mom does 'cause it's work.
So... (laughing)
It's a really simple dough.
In there, I put some flour, salt,
a little bit of olive oil, water,
and just mix it together with my hand.
Once it starts forming into one dough,
dump it out on the surface and just start kneading it,
and then it just has to hang out for a half hour.
And that allows for everything to marry together.
- And why did you select samosa for this potluck?
- Because it's a holiday party,
samosas are the go-to for any Kenyan person.
If you turn up to Christmas, Thanksgiving,
Kenyan person's house, samosas are there.
That's why you don't wanna show up
on super super African people time
'cause they'll be no samosas left.
I think you're gonna like them,
but I am gonna need a little bit of help.
- Okay.
- So, get your hands dirty.
- I'm notoriously bad in the kitchen, but I will help.
- Don't worry.
It is very traditional for everyone to get their hands in.
It's social cooking.
That's when you get all the gossip,
when everyone fills in the updates as you're rolling things.
- Pro.
- [Kiano] Yeah, see?
You're gettin' there.
- I'm making a pretty good square, I think.
- Does it feel thin?
Can you...
If you hold it up, can you see light through it?
- There's a lot of flour. (laughing)
I can't see anything going on there.
- There's a lot of flour blocking your window.
- Are you sure that's not a perfect circle?
(laughing)
'Sup, Lebron?
- [Kiano] I divide it and then parcook it on the stove
just to get rid of that stickiness.
- This part is deceivingly tricky.
- This is my pan for Kenyan things.
(laughing)
I don't know what it's called or if it has a name.
I brought it back from Kenya a few years ago,
but I use it anytime there's a flatbread.
It's so easy because it's flat.
And it's heavy.
It's good home security. - Oh, yeah.
- So, I'll cut it into quarters
and then I'll have a cute little triangle,
and from that triangle,
I fold it into a cone using a glue of just flour and water.
That'll be the paste to seal up all the edges.
- Oh, that's too much glue.
- No, it's not.
Oh, no.
- What's the matter, Steven?
- I don't know what happened.
It's ripped down here.
- I'm ready to start filling.
- Fill it not too full, just below that front lip.
You're gonna tuck in this portion
to really lock it in there and then glue it shut.
And then fold that flap over,
paying attention to corners like last time.
So, curling until those corners are fully sealed.
And that's it.
I think you made a good samosa.
(inhaling sharply)
(laughing)
- Mine cracked at the bottom.
- So, you just wanna gently lower them into the oil,
and now they just hang out.
So, the final step is just wanna
give it a little pat with paper towel
and then I think it's only appropriate
and responsible to try it.
- Oh, yeah, yeah, yeah, yeah. - Yeah.
- [Kiano] But it's very important we serve it with lime.
It already has flavor, but it levels it up.
- The dam in my mouth has been opened.
The saliva is comin' through.
(laughing)
- That's disgusting.
- So, how are we gonna do?
Lime then bite or bite, lime?
- I think I'm gonna lime then bite.
- I'm also gonna lime then bite then lime some more.
(moaning)
- Oh. - Oh, yeah.
Wow, that is good.
- This literally is, it's holiday time.
I'm ready. - Oh, man.
- This is by far the best samosa I've ever had.
- Thank you.
We have to give props to mom.
She's the one who taught me.
- Thank you so much for contributing to the pot luck.
- It's my pleasure. - Can't wait to have these
on the big day.
I think they're gonna be a crowd favorite.
- [Steven] Boom, yes!
This is gonna be so good.
End of episode one, but stick around because next episode,
we're highlighting some very special desserts.
- [Andrew] Gonna see an old friend.
- [Steven] Don't go anywhere.
Be at your computer for the next week.
(upbeat music)
- [Andrew] Oh, yes!