>>HILAH: Hey dudes!
I am Hilah, and today on Hilah Cooking I am in beautiful Santa Monica, California at the
Taste Made Studios, going to be cooking up some good food with my awesome friend Ariel.
>>ARIYELE: Hi!
I am Ariel.
I can’t believe I am in Santa Monica with my good friend Hilah, and today we’re going
to make an awesome dish together.
>>HILAH: What is it?
>>ARIYELE: What is it?!
>>HILAH: [laughs]
>>ARIYELE: Rainbow salad inspired by California local ingredients, and some slider skewers,
Texas-style in honor of Hilah being with us.
>>HILAH: Thank you.
I appreciate that a lot.
>>ARIYELE: I appreciate you a lot.
>>HILAH: Oh, we appreciate you guys a lot.
>>ARIYELE: It’s a love fest.
[MUSIC]
[Grass-Fed Beef Sliders Gluten-Free Recipe ]
>>HILAH: All right, so we’ve got our beef here for our sliders.
>>ARIYELE: Grass fed.
>>HILAH: Awesome.
It’s ground also.
Are we going to put some chili powder in it?
>>ARIYELE: Yeah, I think we’re going to make them a little Texas-style in honor of
you.
>>HILAH: That’s for me.
I am going to go ahead and put that all in there.
>>ARIYELE: Oh, yeah.
>>HILAH: Okay, let’s just get this in.
You and I both do the outside salt and pepper.
>>ARIYELE: Exactly, and I love the way pepper tastes on the outside of a burger.
>>HILAH: And the texture.
>>ARIYELE: The texture.
It’s almost like a crisp.
. .
>>HILAH: Awesome.
>>ARIYELE: Crisp coating.
>>HILAH: Crunchy.
Sans bread crumbs.
All right, so Ariel does all Gluten-free stuff.
>>ARIYELE: Totally.
All the recipes on my show are gluten-free which there is a lot of food that just never
had gluten to begin with, but they were also little tricks that I like to show people.
I’ll help you shape some sliders.
>>HILAH: So, yeah, how big do you think?
>>ARIYELE: I think that’s perfect.
>>HILAH: Okay.
>>ARIYELE: Golf ball size?
>>HILAH: And then sort of just spank it out.
Just pat it out.
>>ARIYELE: I make little balls, and then I do a little palm, little palm
flat.
>>HILAH: Now, oh, we should salt and pepper it?
>>ARIYELE: Yep, here, let’s get them like perfect.
>>HILAH: Okay, I’ll do the salt.
You do the pepper.
>>ARIYELE: Okay.
Yep.
Then I’ll show you a little trick I do.
>>HILAH: Oooh.
>>ARIYELE: Mmmm.
These are going to be good.
You can see the future.
>>HILAH: [laughs]
>>ARIYELE: And then what I do sometimes is that I’ll take them up and I’ll just run
for any of the sides.
>>HILAH: Oh, the little.
Yeah, yeah.
>>ARIYELE: So I am going to get all the salt and pepper that got sprinkled.
>>HILAH: Okay.
Now we cook.
>>ARIYELE: We’ll cook them up.
>>HILAH: Yay!
Neither of us has used . . .
>>ARIYELE: A ginormous stove like this.
>>HILAH: So we don’t really know what’s going to happen.
>>ARIYELE: It’ll be good.
>>HILAH: Yeah, so I am going to throw a little oil in there, and we’ll just
sort of get that splooged around.
>>ARIYELE: Perfect.
>>HILAH: Just splooge it around.
>>ARIYELE: Loved when you said the word “splooged.”
>>HILAH: Does that seem high enough?
>>ARIYELE: That looks, yeah.
. .
>>HILAH: It’s kind of shimmery.
It’s a little steam coming off it.
>>ARIYELE: We can see those waves.
I think that’s the sign that we’re ready to go.
>>HILAH: All right.
I am actually just going to do six at a time.
>>ARIYELE: That sounds good.
We don’t want to crowd the pan.
>>HILAH: Right, we want to get a nice awesome sear.
>>ARIYELE: Totally.
>>HILAH: I don’t know.
How long do you think it’ll take.
>>ARIYELE: You know.
I think three minutes a side probably.
Yeah.
We’ll feel.
>>HILAH: We’ll poke ‘em.
>>ARIYELE: We’ll poke ‘em.
>>HILAH: We’ll show you how we poke ‘em later.
>>ARIYELE: We’ll poke ‘em and then we’ll splooge, no, we won’t.
. no
>>HILAH: [laughs] So it has been cooking for maybe like two or three minutes.
Basically when they’re easy to flip, so like when they start getting easy to move.
Ohhhhh!
>>ARIYELE: Ohhhh.
Gorgy gorgy.
>>HILAH: C’mon.
C’mon.
>>ARIYELE: Everybody get outta here with gorgeousness, and the color, and this
hamburger that’s really a slider.
>>HILAH: [laughs]
>>ARIYELE: Love it.
>>HILAH: Here you go.
>>ARIYELE: Nice.
>>HILAH: All right.
A couple of more minutes.
Okay.
>>ARIYELE: I think we’re done.
>>HILAH: All right, they’re a little.
We like ‘em rare.
>>ARIYELE: Both of us do.
>>HILAH: Like some pink meat.
>>ARIYELE: We love some pink meat.
I like juicy.
>>HILAH: Juicy pink meat, so we’ll take these off, and they’ll continue to
cook a little bit on the plate here.
>>ARIYELE: Exactly.
>>HILAH: So we’ll skewer, and then we’ll make our little salad, so do you
want to skewer like that, or like that?
>>ARIYELE: I think disc-wise and straight through would be beautiful like then
we can lay them, yeah, like that, exactly.
>>HILAH: Okay, all right.
>>ARIYELE: So and this will be our, ohhh, look at that juice.
>>HILAH: Oh, my God.
You should pour that on a salad.
>>ARIYELE: Yummy.
Well, that’s what’s so nice is that when we bust our burgers open on the salad, I think
we’re going to get the juice.
>>HILAH: Yeah, totally.
Gosh, ohhhhh, man.
I am going to.
>>ARIYELE: That’s going to happen.
>>HILAH: Okay, all right.
>>ARIYELE: Okay.
>>HILAH: Now for the salad we want to put some olive oil and lime.
>>ARIYELE: Umm hmmm.
Let’s start with a half.
A half a lime is about a tablespoon.
>>HILAH: Cute.
>>ARIYELE: You want to toss it with some of these too?
>>HILAH: Yeah, yeah, so what you got here?
>>ARIYELE: Let’s add, so we have a gorgeous rainbow carrots.
>>HILAH: They’re beautiful.
>>ARIYELE: Look at these double colors.
>>HILAH: I know!
>>ARIYELE: I live for this.
>>HILAH: It’s like candy.
>>ARIYELE: It’s so pretty and sweet, and we’ve had some special, matchstick
cut, watermelon radishes, also from the market.
>>HILAH: Those are pink.
>>ARIYELE: And in honor of you.
Your peppers.
>>HILAH: Ohhh.
Yay, some jalapenos.
>>ARIYELE: I know you love you some peppers.
>>HILAH: And then we’ve got some queso fresco cheese, so this is like a fresh, Mexican,
salty, it’s pretty easy to find these days, but like a ricotta salada might work if you
couldn’t find this.
It’s just sort of salty and crumbly and awesome.
>>ARIYELE: And good.
It adds a nice little color too.
>>HILAH: Yeah.
>>ARIYELE: And I’ll cut the avocado for this.
>>HILAH: Cool.
>>ARIYELE: And if you have lactose sensitivity you can omit the cheese.
Why don’t we add this at the end as like a little
topping garnish.
>>HILAH: Yeah.
Here I’ll do a little.
>>ARIYELE: Okay.
Perfect.
So keep it nice and fresh.
>>HILAH: Okay.
>>ARIYELE: So we’ll toss this, right?
>>HILAH: It’s basically like you’re making me lunch which is awesome.
>>ARIYELE: Well, you did do the work on the burgers over there.
I mean we’re making lunch with each other.
This has been so fun.
>>HILAH: It’s little girl’s lunch date.
>>ARIYELE: Totes.
>>HILAH: Okay, so we’ll plate it up on this gorgeous plate.
Oh, my God this is beautiful dude!
Those pink radishes are amazing.
>> ARIYELE: Right, it’s just you don’t need to do very much work for it to by Gorgy
gorg.
>>HILAH: Right, it’s like spa food.
It’s like we’re at a spa.
>>ARIYELE: [laughs] We’re in Santa Monica.
You need to holla and go to the spa.
>>HILAH: Right, and then our little papitas.
>>ARIYELE: Yeah.
>>HILAH: Just pumpkinseeds, but I imagine whatever seeds you got.
>>ARIYELE: Okay.
>>HILAH: You want to do the honors on that.
>>ARIYELE: Sure.
I’ll make like a little flourish thing here.
>>HILAH: Yeah, a little fan.
>>ARIYELE: Make it pretty.
Yeah, a little avocado fan.
I know some people that I think they say you can wash your face with avocado.
>>HILAH: Really, it seems like kind of a waste.
>>ARIYELE: Those are not my friends.
>>HILAH: Seems like a waste of avocado.
[laughs]
>>ARIYELE: I feel you.
Okay, let’s see if I can get this fanned out.
There we go.
>>HILAH: We’ll totally fix it in post.
>>ARIYELE: Okay, great, we’re going to fix it in post.
>>HILAH: [laughs] I think that’s grand.
>>ARIYELE: Okay, lovE.
>>HILAH: Okay!
>>ARIYELE: And now we just make those right on top.
>>HILAH: So we would just sort of, I hate to crush your guy.
Just tuck them in there.
Tuck that guy in there.
Now, I mean normally I think we probably just do one, but since there’s two of us,
we’re sharing a plate.
>>ARIYELE: We’re doing it.
This is the moment that we’ve been waiting for.
>>HILAH: I know, for like all day.
This is going to take us like 10 minutes to chew.
[laughs] It’s okay.
All right.
>>ARIYELE: Ready.
>>HILAH: Uh huh.
Cheers.
>>ARIYELE: Cheers.
>>HILAH: I think that turned out perfect.
>>ARIYELE: Mmmmm.
Mmmmmm!
>>HILAH: A little medium, medium-well here.
>>ARIYELE: Medium.
>>HILAH: But we never used this stove before, it’s not our fault.
It’s still damn good.
>>ARIYELE: It’s still delicious.
>>HILAH: Umm hmmm.
>>ARIYELE: Mmmm!
I mean it’s so tasty, and combined with all those yummy
garnishes in the salad.
>>HILAH: I know, I love it.
Yeah.
>>ARIYELE: And it makes you feel good, right?
>>HILAH: I feel like I could run a marathon right now.
>>ARIYELE: Amazing.
>>HILAH: [laughs]
>>ARIYELE: There’s one happening.
>>HILAH: I am going to go.
>>ARIYELE: Right outside that fake window.
>>HILAH: [laughs]
>>ARIYELE: Mmmm!
Mmmm!
We really did.
>>HILAH: Yeah, we knocked it out of the park.
>>ARIYELE: This was it.
Thanks for cooking with me lady.
>>HILAH: Thank you!
>>ARIYELE: This is so fun.
>>HILAH: Yeah, super fun, so if you haven’t already, check out Ariel’s channel, In the
Kitchen, Keepin’ It Real.
It’s a mouthful, but it’s worth it.
And thank you so much for watching.
If you have any questions about the recipe leave them below and one of us will answer
them, and see you guys later.
>>ARIYELE: Ciao!
>>HILAH: Bye!