WELCOME BACK, EVERYBODY, TO THE BALANCING ACT'S MISSION MAKEOVER
SERIES.
YOU KNOW, YOU EVER LOOK AT THE MENU OF YOUR FAVORITE EATERY,
AND THINK, "WHAT CAN I ORDER THAT TASTES GOOD, AND IS GOOD
FOR ME?".
WELL, OUR NUTRITIONIST, TRACI SCALETTA, TOOK OUR GALS OUT FOR
A LITTLE RESTAURANT 101, TEACHING THEM HOW TO MAKE
HEALTHY CHOICES WHILE DINING OUT, AND EVEN SOME TIPS WHEN
DINING IN.
(MUSIC).
WOW, GUYS.
IS THIS GORGEOUS?
OH, WOW.
OH!
LOOK AT THE VIEW.
WHAT A BEAUT!
WE'RE AT ALBA RESTAURANT, AND THIS PLACE IS BEAUTIFUL.
WE HAVE THIS FABULOUS VIEW.
I COULD PROBABLY LIVE HERE.
ALRIGHT, LADIES.
HERE WE ARE, IN THE KITCHEN OF THE AMAZING ALBA SEASIDE ITALIAN
RESTAURANT, HERE IN MIAMI.
AND, HERE WE ARE WITH CELEBRITY CHEF, RALPH PAGANO.
OH, NICE TO MEET YOU.
HOW ARE YOU, GIRLS?
AWESOME.
NICE MEETING YOU.
THE HOST OF OUR SISTER SHOW, ALL MIXED UP.
WELL, WELCOME TO MY KITCHEN.
SO GREAT TO SEE YOU, HERE.
AND, I MUST SAY, YOU ALL LOOK FANTASTIC---.
YES, YOU DO.
---IN YOUR APRONS.
THANK YOU.
AND, WE LOVE YOUR SHOW.
WHY, THANK YOU, SO MUCH.
ARE YOU READY TO GET STARTED DOING SOME COOKING?
YES.
OH, YEAH.
(MUSIC).
RALPH PAGANO.
I LOVE IT.
IT REMINDS ME OF MY FAMILY, FROM NEW YORK.
JUST REALLY LAID BACK.
SO NICE.
YES.
SO, WHAT'S ON THE MENU?
YOU KNOW, TODAY, WE'RE GONNA BE DOIN' A ROSEMARY CHILE GRILLED
CHICKEN.
RIGHT?
SO, I'VE GOT THE CHICKEN, HERE, WITH ROSEMARY.
MMMMM.
AND, CHILE OIL.
WHAT KIND OF CHILE DO YOU USE?
YOU KNOW, I USE AN ANCHO CHILE.
RIGHT?
AND, I INFUSE THEM INTO THE OLIVE OIL.
SO, IT DEVELOPS GREAT FLAVOR, BUT GOOD FAT, WHEN YOU'RE
COOKIN' WITH IT.
SO, IT'S VERY HEALTHY FOR YOU.
WELL, I SEE TWO PIECES OF CHICKEN, AND I SEE THREE OF US.
WELL, YOU NOTICE THAT THEY'RE PRETTY BIG PIECES OF CHICKEN.
(LAUGHTER).
YEAH.
WELL, YOU KNOW, ONE OF THE THINGS YOU HAVE TO WATCH OUT
FOR, IN A RESTAURANT, YOU KNOW, SOMETIMES THE PORTIONS GET
BIGGER.
RIGHT?
SO, WHEN YOU LOOK AT A MENU, YOU HAVE TO BE ABLE TO REALLY
DECIPHER IT, A LITTLE BIT, TO SEE WHAT'S GOING TO BE PORTIONED
APPROPRIATE, FOR YOU, AND WHAT YOU'RE LOOKING FOR, FOR THE DAY.
THESE, WE'RE GONNA COOK, SLICE IT UP, AND I'M GONNA SEPARATE IT
EQUALLY AMONGST YOUR SALADS, AND IT'S ALL GONNA BE FANTASTIC.
SO, RIGHT NOW, I'VE GOT SOME, UH, JUST A LITTLE BIT OF OLIVE
OIL, ROSEMARY, AND GARLIC, MARINATING ON THE CHICKEN.
MMMMM.
ALRIGHT?
I'M GONNA ADD A LITTLE BIT OF SALT, A LITTLE CRACKED BLACK
PEPPER, AND THEN, OVER HERE, I'VE GOT MY TWO INFUSED OILS.
NUMBER ONE, THE ANCHO CHILE OIL, THAT WE SPOKE ABOUT.
RIGHT.
DELICIOUS.
ALRIGHT.
WE'RE GONNA---.
OH, WOW!
---GET A LITTLE BIT OF SPICE.
YOU SEE THE COLOR ON THAT?
YOU KNOW, WHEN THERE'S COLOR, THERE'S FLAVOR.
THAT'S SOMETHING THAT YOU ALWAYS HAVE TO REMEMBER.
RIGHT?
OK.
AND, THIS IS A LITTLE BIT OF, UH, ROSEMARY OIL, AS WELL.
SO, THE ROSEMARY OIL,---.
RIGHT.
---A LITTLE BIT OF GREEN.
HELLO, DELICIOUS.
CHEF, HOW LONG WILL THAT TAKE?
THE CHICKEN'S GONNA TAKE, THIS CHICKEN, POUNDED A LITTLE THIN,
IT'S GONNA TAKE ABOUT THREE TO FOUR MINUTES A SIDE.
SO, SIX MINUTES ON THE GRILL, BOOM, DONE.
WE'RE GONNA MOVE ON TO THE OTHER SIDE, MAKE THE SIMPLE SALAD,
TOSS IT ALL TOGETHER, AND WE ARE GONNA HAVE A FABULOUS LUNCH
TOGETHER, OUT ON THE TERRACE.
I LOVE TO COOK.
SO, BEING IN CHEF PAGANO'S KITCHEN IS LIKE, FABULOUS, FOR
ME.
OK.
SO, THE CHICKEN CAME OFF THE GRILL.
WHILE WE HAVE THAT RESTING, WE'RE GONNA MAKE THE SALAD.
(MUSIC).
AND, WE'RE GONNA USE THE WHITE BALSAMIC.
ONE, TWO.
AND, THAT'S ALL YOU NEED TO DO.
THAT'S GOOD.
WHEN YOU'RE MAKING A SALAD, LEAVE A, JUST A SLIGHT BIT OF
THE DRESSING OFF, AND YOU'LL SEE THAT YOU'RE GONNA GET ALL OF THE
FLAVOR.
YEP.
USE THE BASIL, USE THE PARSLEY, USE THE RADISH, USE THINGS THAT
EXPLODE IN YOUR MOUTH,---.
YEAH.
---AND YOU WON'T NEED ALL THAT HEAVY DRESSING.
WOW!
WE HAVE PUT TOGETHER A GORGEOUS SALAD, WITH THE HELP OF CHEF
PAGANO.
THE GREENS ARE DRESSED, UH, VERY LIGHTLY, AND I FEEL LIKE, THAT
I'M GETTING A VERY NOURISHING MEAL, BUT I'M NOT GETTING A LOT
OF HEAVY, FATTENING FOOD.
(MUSIC).
MOST RESTAURANTS KNOW THAT PEOPLE ARE WATCHING THEIR
CALORIES, NOWADAYS, AND THEY'RE MORE THAN HAPPY TO ALTER AND
CHANGE.
WOW!
THIS IS REALLY GOOD.
SO, I'M NOT COMPLAINING.
SO, YOU'RE NOT MISSING---.
UT UH.
---ALL OF THAT FAT?
NO.
I DON'T FEEL DEPRIVED---. AND DEPRIVED?
---AT ALL.
WINNER, WINNER, CHICKEN DINNER.
THIS IS GOOD.
ALRIGHT.
SO GOOD.
HOW ARE MY FAVORITE LADIES DOING FOR LUNCH?
HEY, CHEF RALPH.
GOOD.
THIS WAS AWESOME.
ABSOLUTELY DELICIOUS.
UH HUH.
IT WAS A PLEASURE.
THANK YOU, SO MUCH,---.
THANK YOU.
---FOR COMING TO MY RESTAURANT.
THANK YOU,---.
THANK YOU FOR BEING---.
---SO MUCH.
---IN MY KITCHEN.
IT WAS GREAT.
OH, IT WAS FUN.
WE'LL BE BACK.
THANKS FOR HAVING US.
GOOD JOB, FELLAS.
WHAT WE LEARNED HERE, TODAY, I WANT YOU TO GO HOME AND APPLY IT
TO YOUR FAMILY.
YOU KNOW?
GO HOME AND MAKE THIS MEAL FOR YOUR FAMILY, AND I THINK THEY'LL
BE SO HAPPY.
IF I CAN EAT LIKE THAT, EVERYDAY; IF I CAN GET TO WHERE
I COOK LIKE THAT; YEAH, THAT'S PRETTY.
THAT WOULD BE PRETTY AWESOME.