Fiona: THEY PROJECT IT.
>> Mike: THAT'S A DIFFERENT
DISCUSSION.
I DON'T LIKE THEM.
>> Fiona: YOU DON'T LIKE
L.E.D.s?
WHAT'S WRONG WITH YOU?
>> Mike: IT LOOKS LIKE VEGAS.
>> Fiona: THERE'S NOTHING
WRONG WITH VEGAS.
MOVING ON, WE HAVE A RECIPE
THAT'S ALL ABOUT USING LOCAL
INGREDIENTS.
>> Mike: AND EDWARD VILLAREAL
FROM OCHO AT THE HAVANA HOTEL IS
HERE.
AND THIS, I HAVE BEEN DYING TO
TAKE A PINCH OF THIS.
THIS LOOKS SO GOOD AND IT'S A --
>> PUPUSA.
IT'S TRADITIONAL EL SALVADORAN
STREET FOOD.
THEY CUT IT AND STUFF IT.
THIS ONE WE DON'T HAVE TO COOK
IT.
WE SEAR IT IN THE PAN AND PUT IT
ON TOP OF EVERYTHING AND DRESS
IT UP.
>> Fiona: TYPICALLY IT WOULD
BE SERVED --
>> IT'S HAPPY HOUR.
MAKE YOU A LITTLE THIRSTY.
>> Fiona: THERE YOU GO.
>> WE CAN GET STARTED OVER HERE.
DROP SOME BUTTER DOWN.
DROP THE BEANS IN THERE.
AND THEN FOR YOU, A LITTLE PAT
AS WELL.
WE'VE ALREADY GOT YOU BURNING UP
OVER THERE.
GRAB THAT BOWL, TAKE IT IN YOUR
HAND, PUSH IT DOWN IN THE
MIDDLE.
>> Mike: THIS IS JUST REGULAR
MASA, RIGHT?
>> THE GOOD THING ABOUT MASA IS
IT'S GLUTEN FREE.
IF YOU HAVE AN ISSUE WHERE YOU
CAN'T EAT ANY GLUTEN, YOU CAN
ENJOY THEM.
THE BEANS ARE GLUTEN FREE.
TAKE THE BOWL.
PUT IT RIGHT IN THE CENTER.
THAT RIGHT THERE IS GOING TO BE
A RED CHILI-BRAISED BEEF.
>> Fiona: SO RED CHILI BRAISED
BEEF.
>> AND I HAS CHEESE INSIDE OF
IT.
START FOLDING THAT MASA.
>> Mike: YOU TAKE WHATEVER
FLAVORED STUFF YOU PUT IN WITH
THE MEAT THERE, SOME OF THOSE
JUICES.
>> WHEN YOU BRAISE THE BEEF, I
ADVISE WHATEVER YOU BRAISE YOUR
BEEF IN, ADD THAT TO THE MASA
INSTEAD OF JUST WATER.
THAT'S GOING TO INCORPORATE A
LOT OF FLAVOR.
>> Mike: LIKE A LAYERING OF
THE FLAVORS.
>> A KEY IS LAYERS AND LAYERS OF
FLAVORS.
LAY THAT ONE THERE.
THAT'S BEAUTIFUL.
OKAY.
THERE YOU GO.
GOT THAT LITTLE SLAP GOING.
>> Mike: NOW, IS THAT A
SCREAMING HOT PAN OR JUST KIND
OF A MEDIUM?
>> IT'S A MEDIUM HEAT PAN, BUT
WE WILL KICK THE HEAT UP A
LITTLE TO SPEED IT UP.
>> Mike: IT'S GOT A BROWN
CRISPINESS.
>> IT'S GOING TO INCORPORATE
THAT FAT.
WE'RE USING THE BUTTER.
YOUR BEANS GO RIGHT DOWN HERE IN
THE CENTER.
>> Mike: AM I READY TO GO?
>> THAT'S BEAUTIFUL.
MOVE THEM AROUND JUST A LITTLE
BIT.
>> Fiona: SHMEAR IT.
>> Mike: IT'S ALL ABOUT THE
PRESENTATION.
>> ABSOLUTELY.
YOU WANT TO FIX THE SLAW?
YOU STILL GOT A FREE HAND.
WHAT WE HAVE IS A SHERRY
VINAIGRETTE RIGHT HERE.
LET ME TAKE THAT REAL QUICK.
>> Mike: AND, NOW, ISN'T THE
TRICK TO THIS YOU PUT THE
DRESSING ON THE SIDE OF THE PAN
AND TOSS IT AROUND?
OR AM I GOING TO DUMP THIS ALL
IN?
>> NOT ALL OF IT.
JUST ONE LITTLE SPOON.
NOW DID WE FLIP THIS YET?
>> Fiona: YES.
I JUST FLIPPED IT.
>> LET THAT CHAR AND WE'LL SEAR
IT A LITTLE MORE.
WE'RE ALMOST READY TO PRESENT.
>> Fiona: YOU HAVE SOMETHING
CALLED HOMEGROWN CHEF.
TELL US ABOUT IT.
>> IT'S OUR SAN ANTONIO'S OWN
DOCUMENTARY ON WHAT'S GOING ON
IN SAN ANTONIO WHERE WE FEATURE
LOCAL CHEFS, LOCAL RESTAURANTS.
WE TALK ABOUT WHAT'S GOING ON
HERE IN TOWN, ABOUT THE CULINARY
MOVEMENT HAPPENING.
HOW WE JUST BECAME A CULINARY
DESTINATION.
>> Mike: WHICH IT HAS, IN THE
PAST, BASICALLY 10, 15 YEARS.
>> WE HAVE A LOT HERE.
WE HAVE A LOT GOING ON IN SAN
ANTONIO NOW.
SO, YOU KNOW, IT'S JUST US
FEATURING LOCAL CHEFS, LOCAL
LIBATIONS.
>> Mike: AND THE HOMEGROWN
FEATURE, NOT JUST YOU BEING HERE
BUT THE INGREDIENTS.
>> ALL FROM TEXAS.
TAKE IT -- THANK YOU.
>> Fiona: EVERY TIME.
>> YOU CAN HEAR IT.
IT'S SEARED UP NICE AND TIGHT.
DROP IT DOWN IN THE CENTER.
>> Mike: WHAT'S THE SLAW?
>> IT'S PURPLE CABBAGE, GREEN
CABBAGE, AND THEN CILANTRO.
THEN A LITTLE BIT OF SALT AND
BLACK PEPPER AND YOU'RE READY TO
GO.
>> Fiona: LOOK AT THAT.
THERE IT IS.