- That's a big-ass crouton. Look at that ma.
(microwave dings) Look at that mother!
Hey everybody! So, Chris and I are out-and-about,
and we're about to pick up dinner curbside,
I'm really excited about it,
for one, I'm sick and tired of cooking for myself,
so this is going to be like, a really great treat.
Another thing is that we're supporting
one of our local restaurants,
and that's just a really great thing right now.
Are you stoked to get food?
- Totes bro! Totes stoked!
(mumbles) (laughs)
- This is a really fun opportunity
to show you guys how I'm gonna food-style
a takeout meal from a restaurant
that would normally be something
that's a little bit more fancy, somewhere you would
definitely go eat-in, but we're not eating-in
right now, we're eating-out, at our own home,
so stay tuned, and we'll check back in with you
when we've got the food back at our house.
(pop)
So we're back home with our food, and it smells super good,
I'm starving all the time, obviously.
So I'm gonna start with plating the salads,
so this is a wedge salad, classic wedge.
Then we've got the bacon, green onion, and cherry tomatoes
in there, and then our red onion pieces on top,
that's a really big piece.
And then we're just gonna keep the dressing
on the side anyway.
Whoops, dagnammit, stay, stay.
Wedge salad is done, but it's like, fallen to pieces,
nothing wants to stay on top of the wedge, no big deal.
So now we're moving on to our Caesar salad,
and it's already got cheese on top of it,
so I'm just kinda leaving that there,
and then with all the rest of the stuff that's
inside of the
container,
sprinkle that on top.
I know at the restaurant, you'd probably
get the Caesar salad already dressed,
but I'm not gonna do that, because it's just gonna
make the salad soggier faster,
and plus, since we're at home, we have the pleasure
of using as much dressing as we want to
at our own discretion.
Hack.
So then, we have our little anchovy filets,
good thing I brought my toolkit, right?
Working from home style over here.
Kind of seems like a lot of anchovies,
don't you think Chris?
- [Chris] Ugh.
- No?
You're not down for it? - Yeah, no.
Okay, well I guess, - You can have
the biggest ones.
- I guess the Caesar salad's for me, right? Fancy!
Okay, salad number two, plated.
The salads are actually kinda like,
the easier part of this whole thing,
it's fresh, it's ready to go,
you basically take it out of the box,
you put it on the plate, it's pretty simple.
So, I guess kind of the trickier part,
is the plating, the actual plates,
and I don't know how the restaurant would necessarily do it,
so I'm just improvising. So I have whipped potatoes,
which are kinda cold, delicious,
but a little cold.
So I'm gonna pop these in the microwave for a second.
30 seconds, I don't wanna like, cook them,
but I want them to be warm enough
that I can actually use them.
Oh, croutons! For the Caesar salad! I almost forgot.
That's a big-ass crouton. Look at that ma.
(microwave dings) Look at that mother!
Oh yeah. That's better.
(door slams)
So I'm just gonna stir them up a little bit,
and then kinda give them like, a swoop with my spoon,
just to give it some texture,
swoopy, swoopy.
And then we have our main, our entree,
so we have a bacon-wrapped filet,
which looks really yummy.
I'm gonna use this side, when I put in on the plate,
because this is the side that's been like, facing down
in the to-go container,
and it's got a whole lot of really nice juices on it,
which makes it really shiny.
And then I have my salmon,
and it's going on the bigger plate,
because it's just gonna take up a little bit more room.
So one thing I wanna do, I'm not gonna reheat my meat,
cause I don't want it to get tough.
(giggles)
But I am gonna just sort of, take away
a little bit of stuff off the top of the salmon,
it's like fat that comes out of the salmon when it cooks,
which is totally natural, obviously, but it's not
the prettiest thing to look at.
And then we have our vegetables.
So I ordered grilled asparagus to go with the filet,
it has a really great char to it,
and I definitely want these like, really green top pieces,
to be like, on top.
And then for the salmon plate,
we've got these mixed grilled vegetables,
which looks like squash, and zucchini, and carrot.
They look really good, what do you think?
- [Chris] Looks like something you would get
at a fine dining restaurant.
- Really?
- [Chris] Yeah, they do.
- Go figure.
So I have juice that goes with the steak,
and then I have butter that goes with the salmon.
For the steak, I'm gonna take a little tiny baby spoon,
and I have my juice,
and I'm just gonna kind of put it on top,
and it's gonna pool up around the steak,
which is great, I definitely want it to do that.
But I also want to put it back on the steak,
and allow those juices to like, make the steak glistening,
and look moist, it is moist,
so we want it to look that way.
We're gonna do the same with the butter.
And it's pretty much melted, but it's not like,
super-duper warm, which is great, so add it a little bit,
and now I'm gonna take this tiny bit,
and put it in the microwave,
so it gets like, liquidy liquidy.
Back with some warm butter!
Oh yeah, cascading down
the salmon mountain.
Gonna put some of that butter on these potatoes.
Wine break.
I'm just gonna garnish the mashed potatoes
with a little bit of black pepper.
What about some, a little bit of like,
finishing salt on the steak?
Looks good, right?
- [Chris] Delicious.
- Delicious.
(piano music) I am so thrilled
to have really great quality
curbside pickup takeout food, from a local restaurant,
that is great enough that Chris and I can have
a date-night in at home, whereas we would normally
be going out to dinner.
And it's beautiful, it just took literally like,
10 minutes to unpack everything, plate everything,
reheat things that needed to be reheated,
and we're gonna have a great dinner.
Cheers!
(glasses clink)
(piano music fades into foreground)