- We're back with Connie Briton and Sarah Shahi
and we are about to eat.
I love my job. Here to show us one simple hack
to upgrade every dish you make
is the award-winning executive chef
of Girl in the Goat, Little Goat,
Duck, Duck, Goat, and Cabra,
which means goat in Spanish for all of you people
that don't have Duolingo.
Welcome Chef Stephanie Izard, everybody.
- Thank you. Oh, good to see you!
- Nice to see you again. Have y'all met?
I dunno if y'all met before.
- We just met.
- You just met.
- We're all close friends now.
- Okay, so what do you have planned for us today?
'Cause I'm excited.
- I love crunch.
When people come into our restaurants,
they're always talking about the different textures
'cause you think about the layers of flavor,
a little salty, little spicy,
all of that, but sometimes people forget crunch.
- Yes.
- Especially if you're eating something healthy
like a salad,
you want your mouth to get excited about texture.
- Even if you're not, a sandwich, like chips on a sandwich.
- Oh, I grew up eating like Doritos on top of my-
- Hey!
- Yeah! I was just about to sing with you,
and then I stopped myself.
- Okay, so what's up? What are we doing here?
- So first we have a simple fall salad.
There is some fresh quinoa in it,
and then on top we're gonna put some crisped quinoa
that has been toasted a little bit-
- Okay, do you want me to put it on there?
- Yeah, you wanna do it? I'll do it-
- Well that's very kind.
- I'll do this one. I'll do this one.
- Okay, that's kind.
- So it's crisped up in a little bit of olive oil,
but take a bite and see
how it just makes a huge difference
with the texture.
- I love my job. I love this job.
- Hey, bon appétit!
- Yeah, it's the greatest job.
- I'm like, I thought we were gonna get queso,
but-
- Nope.
- She can make that too, I promise you.
- I'm so excited. I love crisp.
- Oh my god. People don't realize it's the texture,
it's the crunch.
- It's the texture, yeah, I mean it's Fall,
Fall salads are still great, but that crunch.
- God, that is so good.
- I love that.
- So simple. It's got maple, a little bit
of red wine vinegar, a little bit of olive oil on it.
Simple. All that texture makes it exciting, yeah.
- I love it, the crunch. Okay, what's next?
- All right next, we have some-
- More food, more food.
- Gotta eat all the things,
you could bring with you.
- You're so Texan right now!
- But I'm not done!
- You're not getting my plate!
- I'm not done!
- So what's here?
- So over here is some roasted squash.
I kind dressed like a squash today,
I was really getting into the Fall.
- I like it.
- I like orange, very Fall.
- There's brown butter
with a little bit of maple syrup
and cherry vinegar on top.
But then the crunch on this is some simple spiced pecans.
So I took some of my
This Little Goat went to Hong Kong sauce,
put it on the pecans, brown sugar, salt,
in the air fryer for four minutes.
- Oh wow.
- What?
- That's it. Four minutes.
And when you see the texture of this,
yeah, do it.
- Fine.
- The texture of them is amazing,
and so great that you can do it
in such a short amount of time.
- Yeah, that's what I like, says every mom,
and we're all moms.
- Wait, four minutes? That's it?
- Four minutes for the nuts.
- That's crazy.
- Oh, for the nuts.
- This you could roast in your air fryer
for probably about 10 minutes, so it feels so fast.
- What is this called?
- This is kabocha squash.
- Kabocha squash, ok.
- Okay so wait, we'll have all of Stephanie's recipes
on our Facebook page, so go check those out,
and you're welcome in advance, so-
- Oh brown butter also just makes me happy.
- I love that you make stuff too that you can make at home,
Like people can actually, my sister would kill this.
I can't make this but my sister could make this.
- You could do it if you have an air fryer.
Everything's so simple.
- You know, I like that you have faith in me.
- Thanksgiving!
- It is! And a fun new side for Thanksgiving,
so I feel like it's the same old things
over and over every year.
Like, change it up a little bit
and make these spiced nuts,
and people will be like, ah.
- Wait, what are we getting to next?
- Going down to my favorite. So-
- Okay, okay.
- Look at her collecting them!
- They're not gonna take it,
they're not gonna take it from you!
(group laughing)
- Oh my god, my daughter loves avocado toast.
- I love avocado toast.
- Me too.
- I could eat avocado toast every day, but-
(audience laughing)
- You're amazing. You're amazing.
- Okay, so what's different about this avocado toast?
- So we're gonna add on, this is called chili crunch.
- Yeah!
- Yeah, so this is basically chili oil
with a bunch of different flavors inside,
and we're gonna go spicy.
We have spicy, original, and we have chili lime.
- Are we doing spicy?
- We're doing spicy because-
- Yes!
- You guys seem like spicy ladies.
- Oh, don't do spicy on mine, I'm a baby.
- Oh, you're a baby?
- Are you?
- It's not too spicy, you got it.
- I'm a baby.
- I love it a spice.
- When you put it on the avocado, it kind of,
it's mellow enough that it's not too spicy.
- So she didn't listen to you at all.
- She really didn't li- I mean,
I think she put the most,
you put the most on mine.
- You've gotta go there.
- Take just a little nibble,
I promise it's not too spicy.
- So wait, what is your favorite?
'Cause I, actually, I love all of them,
but I think this is my favorite.
- 'Cause it's got all those textures,
it's all of the flavors, that little bit of spice.
- We all have like chile oil
dripping down our face, I love it.
- Do you all have a favorite?
- Maybe that one.
- I love all of them, but this one,
I mean I'm still eating it.
- That squash situation was real good.
- I love you so much.
- It's messy, but it's like so delicious.
It's like such a great way to, I don't know.
- But it's such a gift. You have such a gift!
- Thank you.
- It's so good. It's not that spicy.
- It's not that spicy.
- Thank you so much, Stephanie!
Be sure to check out one, or all,
of her award-winning restaurants
here in LA and in Chicago.
We will be right back.
- This is so good!