I'm super excited about today's episode,
because we have Kiernan Shipka.
- Hello!
- Star of Sabrina, dog lover,
sweetest girl on the planet,
fashionista extraordinaire.
Let's give her a call.
I'm Antoni and this is
Show Me What You're Working With,
where you show me
what you have in your kitchen
and I make a meal for you.
Hey!
- Hello!
- You are so chic.
How are you so chic and--
- How are you so chic?
I don't know, I just, I'm just living my life.
- I'm such a slob.
I did take a shower today,
but I'm just wearing, like a
crummy t-shirt and gym shorts.
- I didn't take a shower today,
so you have that on me,
so there you go.
- So, who are you quarantining with?
Like, what's your situation like been like?
- Yeah, so, I am with my family,
and a good friend and my dog.
I can't forget about my German Shepherd.
- She's so adorable!
- I never realized how much I loved
actually going to restaurants.
Like, meeting friends, family style meals,
late night ice cream runs.
All of it, I am yearning for.
I want to know, kind of like, what you're workin' with,
what you got in your kitchen, can we have a look?
- Yeah. Let's go over to my fridge.
I have a lot of greens in here.
We got spinach.
I have mint.
I also have arugula.
- Nice.
Cheese drawer!
- Cheese drawer!
I have halloumi.
- Love halloumi!
- I have like, medjool dates.
- Okay, those are awesome!
Nice, sweet, sticky, toffee-ish.
I really respect the fact that you keep 'em in your fridge.
Wait, what's next to the dates?
- Watermelon.
- What kind of grains do you have?
- I have brown rice, I have quinoa, I have millet.
- You know what I love about you?
That you're one of those people who like,
you know exactly what's in your pantry.
- I know how much tahini I have left.
- It's all so clear to me now.
Let's do like a salady, grain bowl situation.
And obviously, we have to grill halloumi.
- Of course, - Perfect.
- That's one thing we know.
- Yes!
I'm really excited to make this for you!
- Yeah, this is gonna be great.
Thank you so much, Kiernan.
- Bye!
- [Antoni] Bye!
Okay, so we're gonna do a salad grain bowl,
with some grilled halloumi, sweet sticky dates,
some fresh juicy watermelon,
mint, and a creamy, lemony, tahini vinegarette.
Let's go!
Okay, so for our grain salad bowl,
we have fresh watermelon, olive oil,
some fresh cracked pepper.
A block of halloumi that I sliced.
Marcona almonds with paprika.
Leftover grains from the week,
this is so farro that I'm using.
Some lemons, fresh mint, medjool dates, tahini.
A bit of cayenne, which is optional but really good in this.
Neon playing with her ball.
Good girl!
And some fresh arugula.
Oh, that's a strong coffee.
First things first, I want to make a nice little marinated
watermelon cube situation,
that we're gonna put into our salad.
So, we'll get started with that.
Okay, we're barely gonna use half of this.
Beautiful!
The first thing I'm gonna do, is actually cut this top off,
just to anchor it a little bit.
And then you just cut along the edges,
to get rid of all the rinds.
Now, you're just gonna cut little slices, about one inch.
Flip it over and turn it around again.
And then just slice down and you have perfect, even, cubes.
Should we see if Neon likes watermelon?
She's into it!
This is gonna look a little weird,
but trust me, it's gonna be amazing.
You're gonna take some olive oil
and you're just gonna douse the watermelon.
Watermelon is really light and filled with well, water.
So we really want to fatten it up nicely.
So you have these really good, juicy, bites.
It gets even weirder.
Again, just have a little faith.
You're gonna crack a lot of pepper.
And the pepper is just gonna have a nice little kick
when you bite into it and it's gonna be awesome.
And this is our marinated watermelon.
We're gonna let this sit on the side for a little bit,
while we assemble the rest.
So now, we're gonna make a nice little, tahini vinegarette.
Tahini is awesome.
It's basically a sesame paste.
And you can add all kinds of stuff to it,
for like, a really nice, creamy, vinegarette.
Gonna grab a little bowl.
Grab your tahini.
This is probably like, four tablespoons.
No, it's probably more like six.
Cayenne is really awesome, if you add just a little bit.
It really wakes up flavors in literally anything.
So, just add a tiny little touch.
You won't even taste the spice in it,
but it's really gonna take your tahini to the next level.
And since we're making a lemon tahini, queue the lemons.
Zest of a lemon, the free ingredient
that already comes with the lemon when you buy it.
And again, you don't want to get the pith,
you only want to get the yellow part,
'cause that's the part that's delicious.
Now that we have the zest, we're gonna use the juice.
The juice is going to add some really nice acid
and it's gonna thin out the tahini a little,
so it's gonna be easier to spread and put into our salad.
So, I use about half a lemon.
I'll grab a little bit of salt.
And then, whisk it up.
So, it really tends to thicken, so I'm gonna add
a little bit of water, just to thin it out.
Perfect.
There you go.
You basically want it to be a little thinner
than like, a pancake batter.
Just like that.
Now I want pancakes.
Halloumi, the unsung cheese of the cheese world.
It's from Cyprus.
It's made from sheep's milk,
so lactose intolerants can enjoy it.
You want to cut it up into nice little
quarter inch pieces, just like this.
And we're just gonna kiss it on a pan,
to get it nice and brown and crispy.
So, I have a nonstick pan
on medium, medium high heat.
If you have a grill pan,
that's really awesome as well.
I'm gonna put about a tablespoon
of olive oil on here.
I want to test it out.
Oh yeah,
when you place your
piece of cheese on the pan,
if it starts to sizzle,
that means you're ready to go.
I'm gonna put my pieces on.
Neon!
- [Antoni] Wow!
- [Kevin] Good girl, Neon!
You like that a lot more
than the watermelon, don't you?
So, these aren't gonna be here
for a very long time.
And you can check 'em.
See?
Already brown and beautiful.
Gorgeous!
So, these are already brown.
It literally took about 45 seconds.
You can turn off the heat
and remove 'em from the pan.
These are perfect and it took
less than a minute to make.
Can't wait to try these.
We are ready to make our salad.
But before we do that, I'm gonna do two things.
One, have a bite of watermelon.
And two, move on to happy hour!
- Welcome to happy hour!
- You are biting today.
So, after meeting--
So, after meeting Kiernan's dog, Frankie,
we knew we wanted to spend a little bit of extra time
with our two very talented pups.
- So, this week, we're going paw to paw,
with a few challenges to showcase their skills.
Not that it's a competition.
- But it is!
Best sleeper.
I think Neon would definitely lose that one,
because she doesn't even sleep at night.
- We have a theory that she's never slept a minute
in her entire life. - [Antoni] Yep.
- I think Frankie would win in most any kind of nap
and/or sleeping competition.
She takes her beauty rest, super seriously,
don't you Frankie?
- [Kevin] Most vocal.
- If it were 3 a.m. Neon would have this one in the bag.
- Frankie, can you speak?
- Most sophisticated palate.
Neon loves a bone broth.
She's had wagyu and she's a big fan.
But also, she tried to eat a cigarette off the street.
- [Kevin] Best smile.
- She does get this really demonic grin.
You can flash back to the first episode,
I think we caught a bit of that one.
- Frankie, can you smile, for Antoni?
Yay!
- Best snuggler.
She's not really a snuggler.
- Neon, calm! Calm! Calm! - Calm, calm.
- Frankie is also an incredible snuggler.
- Sit.
Paw.
Stay.
Good girl, wow! - Wow, so well-trained, wow!
- She says, "No, I'm just gonna serve looks."
- [Kevin] Wow! two fierce competitors.
[Antoni] Let us know who you think won.
Was it Neon, or was it Frankie?
And on that note, back to the kitchen.
All right, so we're ready to assemble our salad.
First step, we're gonna dress our arugula.
Here I have farro, which is a really nice, nutty, grain.
You can use quinoa, barley, brown rice,
and then dress it with a little bit of olive oil.
Don't want any dry greens.
Toss that up.
We're gonna put our greens on the base.
I'm gonna try to get as much height as I can here.
A little bit of that farro.
Our next step, our cubes of watermelon.
So these, I'm just gonna lay them around.
I love layering a salad.
It's like a story that's coming to life.
That's maybe the cheesiest thing I've ever said in my life.
But that's really what it feels like.
Never said I was cool.
Perfect.
I'm gonna be using marcona almonds,
which is like the fanciest almond.
You can use regular almonds, you can use pistachios,
sunflower seeds, or no nuts at all,
if you have a nut allergy.
Sweet, sticky medjool dates.
I love a date.
High in protein, high in fiber.
My suggestion, keep these guys in the fridge,
so that they're nice and firm,
so if you're cutting them open,
they're gonna be a lot easier to slice.
And our next step, our beautiful, creamy,
pancake battery, lemon tahini.
Gorgeous.
And then finally, fresh mint.
This is what's gonna take it next level.
Mint is really delicate and if you cut it,
it tends to brown on the edges.
So, I actually like just to rip some little pieces.
And just throw 'em in.
It smells so nice.
Finally, our halloumi.
Just lay 'em on, nice and messy
doesn't have to look perfect.
And why not, just a little touch of the tahini,
because our halloumi deserves some, as well.
We are ready to taste!
And by we, I mean, me.
I'm gonna get the perfect little piece of halloumi.
I got a date, I have some fresh mint, I have my arugula,
get some farro, a little watermelon cube.
It's gonna be a big bite.
This is summer in a plate bowl.
You have the sweet juicy watermelon,
with that little kick of pepper.
You have a nice little lemony, creamy, tahini.
The smoky almonds, the sweet sticky date,
I just felt that, like right here in my brain.
Kiernan, I'm really excited for you to make this.
This is so freaking good.
- Hey, Antoni, that was so good.
The recipe was absolutely ten out of ten.
Would recommend.
In the grilled halloumi club for life.
Thank you so much.
Also, I'm never eating a salad
without chopped dates in it again.
So good.
- If you're in a position to give,
you can join me in supporting
They're a fantastic organization
feeding our black trans community.