Fiesta of Flavor

Well, listen, I have got a treat for y'all today

My friend, Chef Louis Bruno, is here today, and we're throwing a fiesta filled with flavor

starting with my cheesy Mexican rice. Next, y'all, we're going to get to swingin' with Louis

spicy basil guacamole and whole wheat tortillas. Wow. Want to dance? Yeah

Then Louis puts together adobo shrimp tacos with a chipotle coleslaw that gets my mouth watering

You're drooling over there, ma'am. Finally, I can't resist the urge to show off

with my cinnamon apple bar and cinnamon whipped cream. Like they say in the Bronx, dine a maceta, baby

Yes. Yes. My words exactly. I met this guy at an event in Mississippi

and I want you to tell him what your name is, because I'd slaughter it, and you say it's so beautiful and romantical and sexy

I'll say directly to Luis Ramon Bruno. Isn't that sexy? Well, this is his book called Don't Feel Guilty, Eat It

filled with lighter versions of his favorite recipes. I'm going to be telling y'all all about Luis' story

but first of all, I want us to go ahead and get started on our recipes

This is the oxymoron part of today's show. I'm going to teach a Latin man how to cook rice

So, Louie, we're going to make my version of Mexican rice. I'm going to put a couple of tablespoons of butter in our pan, Louie

And Louie is chopping up an onion, a green pepper, and some garlic

And we're going to saute everything in the pan. Okay, guys. And I'm going to add one and a half cups of rice

Now, we're just going to let that brown. It's like a gift to me, you coming here

It's an honor to meet you, let me tell you. And you're gorgeous. Oh, you hush up

What'd you say? Gorgeous. Thank you for saying that. All right, so this rice is browning nicely

and Louie's going to measure two cups of water and a can of diced tomatoes with green chilies

and a good teaspoon of salt, don't you think? Oh, yeah. Need a little salt, a little flavor

You got the salt, that right, darling. Yes, ma'am. And one teaspoon of chili powder

Sweet. Stir that up, darling. And I'm going to put the lid on it

and we're going to let it cook for about 15 to 17 minutes. Okay. All right

All right, we're going to let that cook. Now, that's my part of the contribution for our meal

So you take it away, baby. Oh, Lordy, let's go. We're going to do some whole wheat baked tortillas

with adobo seasoning, and then we're going to make some spicy basil guacamole

Louie has learned to eat the things he loves, but you lighten them up

at every turn that you're given. Louie brought us some store-bought whole wheat

tortillas. Now, I'm going to brush this with olive oil. Little olive oil. Brush it up, because we're going to

place it in the oven to get them really crispy like fried tortillas. So I can

just brush it and then stack them. And then you're going to take some of my seasoning right there

Okay. In between each layer? I just season it. Okay. And what is this now

We have paprika, cumin, coriander, gingers, lots of flavors going on. And it's delicious

Lots of flavors. And now, Louie, I'm just going to cut these into eighths

Then we spray our pan and add our slices. All right, now we're going to put these in the oven, y'all

Yes, ma'am. We're going to put them in the oven, 350 degrees. We're going to bake them for about 15 minutes or so, a little longer, until they're crispy

So they'll get crispy. Yes, ma'am. Yum. Yes. Now, see, normally I would deep fry those, y'all

Yes. We're doing the opposite today. Yes. Yes. We're lightening it up with Louie

We did put butter in the rice. Yes. Oh. That's good. All right, we're going to jump over to the guacamole

All right, so tell me what you want me to do. You're going to add three avocados. Uh-huh

Take them out. And I'm dicing one medium tomato. OK, you want me to put it in that bowl

Put it right in there. Yes, ma'am. And if you want, you don't have to have basil. This is a guacamole for people that don't like cilantro

I mean, I love cilantro. I do too, but you know what? My son, Jamie, says cilantro tastes like soapy dishwater to you

You're absolutely right. I had a lot of people tell me soapy, dishy water. All right, we got the guacamole in

I'm topping some green onion. What are you calling it? Guacamole. Guacamole

How you say it? Guacamole. Guacamole. That's that southern thing. And I'm going to do a quarter cup of basil

So this is perfect for your son if he wants to eat some of this. You know, that's a wonderful way

All right, now, is this garlic fine enough for you? Yes, ma'am, perfect

You chopped the most beautiful garlic. We going to put some fresh lime juice and fresh lemon juice You do the lemon We squeeze together We squeeze together Yes ma You got to have that acid y to keep your avocado from turning dark

We're going to add a little spice to it. A little hot crushed pepper. You like spicy? You know, I don't like to be hurt

Okay. You're a happy spicy person. Yes, a happy spice. So, tablespoon of hot crushed red pepper

Okay. All right, a little salt. About a teaspoon. And a half a teaspoon of a little black pepper

And then we're gonna take our fork and just smash. I think our chips are ready, don't you

Yes, they are. What do you think? Beautiful. That is beautiful. They look crispy to me

There you go. I'm gonna take these off and put them on our plate

So can we taste? Yes. All right, so fill up our dish. Okay

And I am so ready to taste. Y'all see why I wanted him to come here and see me

Mmm! Great. You know what? Not spicy. It's good. That is delicious, Louie

She's going for a double dip. Sweet. Y'all don't go anywhere. Oh, because I know that Chef Louie has got something else planned for us

We do. Mmm! Delicious. Wow. Want to dance? Yeah. You know how to dance, Manish

Am I doing it? You're doing it good. Coming up next, Louie's sharing his take on shrimp tacos

with a spicy coleslaw filling. Mmm! Later, I can't let Louie go home without something sweet

And that's my delicious cinnamon apple bar, y'all. I'm looking forward to that

I do smell. Yeah, right. That's exactly what I was thinking. That's rickissimo

Me too. I just said, oh, my God, it looks delicious. Oh, my gosh

See, I told you that was just what I was thinking. Y'all, I'm having such a good time today here in the kitchen with my friend Louie

I feel the heat from my deep fryer on. Yes. So what's up, Louie

We're going to deep fry some shrimps. Oh, we are. Some shrimps. Great. Did that sound southern

Shrimps? That sounded southern. Some shrimps. We're going to do some shrimps. And we're going to have some adobo shrimp tacos

OK. With whole wheat tortillas and a smoked barbecue chipotle coleslaw. It sounds heavenly. Great

You just put me to work because I am so ready to get this meal going. I love that. I love that

This is a 16-ounce package of already mixed coleslaw. What we're going to do is we're going to take some mayonnaise, two tablespoons of mayonnaise

OK. And I'm going to go ahead and chop one bunch of green onions

OK. And then you're going to take that sour cream. Yeah. And you're going to do half of that

half of an eight-ounce cup. Yes. And what you want, if you don't want to use regular sour cream

you can use light sour cream or light mayonnaise. No. What'd you just say

I didn't say a word. You know, to me, Louie, just eating a piece of lettuce

You know, they warned me about that. We're gonna take... They did

Yes, ma'am, they sure did. Green onions in there. All right, green onions. All right

While I'm mixing that up, I'm gonna chop a quarter cup of cilantro. All right, now you got some lime here

What are we gonna do? Take those limes, and lime is gonna be our acidity, because usually when you make coleslaw, we use vinegar

The juice of two limes or just one? Two, two. And I have to say, I've never used lime and coleslaw before

but it sounds good to me. Well, today you with me. Yes, I'm with you

Let's put our one tablespoon. All right, now what kind of seasoning is this? The smoked barbecue chipotle

It's got a little paprika, cumin, chili powders, smoked chipotle. It's a little smoky tasting

No spice to it. It's very good. It's different. Almost tastes like barbecue potato chips to me

That's exactly what it tastes like. Barbecue potato chips. It's great on tortillas

Great. Look at that. Perfect. Yes, it looks delicious. And it's rather on the thin side, y'all

Yes. Because those limes had so much juice. And I'm going to pull out the shrimp

We have some medium-sized shrimps. Where are the tails? Well, we got to eat it in the tacos

We don't want to choke ourselves. Oh, that's right, that's right. We don't want to choke ourselves. Okay. You're going to do half of this fried

You can do a little bit more if you want. Okay, because I know you're going to eat them grilled, and I'll probably eat the fried ones

I'm going to mix this all together while you go ahead and fry the shrimp. What I need you to do is whisk the two cups of flour

Okay. Yeah, I see some cornmeal down in there, don't I? Yes, one cup of cornmeal

Okay, I like that. You like that? And we're going to put some adobo seasoning in that. Okay, how much

About two tablespoons. Okay, the coleslaw looks scrumptious. Scrumptious. And if you want, you can add more barbecue seasoning to it if you want

I mean, that's up to you. It's going to have a little bite to it, isn't it? Yes, that's a love bite

So I'm just going to coat our shrimp in the flour mixture. You grab the fork here

Do you want to try it? Yes, I do. There you go, baby. Mmm

Louie that might be some of the best coleslaw I ever eaten And our fryer is set to 350 degrees and it probably won take but about three minutes to cook these Okay

It's gonna be delicious. All right, so in go our shrimp. All right. Now, Louie's gonna grill the rest of our shrimp

And I got a little adobo seasoning. I'm gonna put on this and a little olive oil on the shrimp

Yeah, so they won't stick. Yes, ma'am. And I'm going to give your grill a spray, Louie

Spray me, baby. Spray me. So you won't have a sticked-up mess

There we go. And we got your grill hot for you. Yes, it is

Ooh, perfect. And this is probably going to take about three to five minutes

Now, I'm going to grate up about a cup just a sharp cheddar cheese, Louie

And we just add that to our rice. And we never had cheese in our rice

And I think I'm going to love this because I love cheese. All right, these shrimps are ready

So, yeah, you're going to like this rice, honey. I'm going to take our shrimp and some fried shrimp next to it

Let's put a little rice over here and a little bit of coleslaw there. What do you think? It's for me and you, huh

Oh, my gosh. Do you love our poo-poo platter? Our poo-poo platter

You ready? I was born ready. Yes, ma'am. Oh, my gosh. I'm going to take some of this. Uh-huh

And it's just a simple wrap. The taste of the coleslaw, y'all, is incredibly refreshing and delicious

Yeah, we've got a little shrimp. Uh-huh, a little shrimp. You know, people wrap up the tortillas and it falls all over you

We're going to save the end of open space. Okay. I'm going to take a little bit of this on top

Yes. You're drooling over there, ma'am. I am. I'm swallowing on. You're drooling

All right, I want to see how you... Okay, that's the way I do mine also

So you hold that box so it won't fall. Yes, because I don't like stuff falling out of the end of mine

Oh, my goodness. Thank you, Louie. Ready? Oh, you're fine

There you go. You're welcome. That rice is good. It's got a bite to it

It's so good. Mmm! I think I got to join you on this one

I'm going to have grill. Is that all right? That's all right. There we go

A little guacamole. This is like no other fish or seafood taco I've ever had

Oh, my God. Wow. We're not done yet, though, y'all. No, we're not

We're coming back. We'll have another one. I'm so going to eat two

Coming up next, we're going to be doing things my way now with this delicious cinnamon apple bar

And later, we're going to be topping it off with my cinnamon whipped cream

My mouth is just drooling right now. Well, we're going to finish up here, y'all, with a wonderful cinnamon apple bar

And it's two different recipes that I've kind of pieced together. All right, so I'm going to make us a wonderful pastry, Louie

for our apple cinnamon bars. And I'm going to start with two cups of flour

And I'm using an all-purpose because we don't want our crust to rise up

All right. And these apples over here, I'm going to go ahead and peel and dice? Yes

I've got you five apples over there. If you would peel and dice them, I've got you some gelatin

I've got you a little lemon, and I got you some cinnamon, and I've got a stick of butter here melted

When you're through with your apples, just toss them in. You got me covered, don't you

I got you covered like Dew on Dixie, honey. What was that? Dew on Dixie

Okay, I'm learning some new words today. Let me tell you. Wait until I see my mother back home

Mommy, yo estaba con Paula, and we were doing Dew con Dixie. Yo no sé. It sounds so different when you say it

She's going to throw me out. All right. I'm going to add now one cup of confectionate sugar

And this is kind of almost like a shortbread, y'all. And I've got my two sticks of butter

And they've been softened to room temperature. And then I'm just going to take my pastry cutter

and I'm going to just cut all that butter into that flour and sugar just like that

That looks good. And I got me a little cup of water over here, and I'm probably going to add maybe one tablespoon

just enough to get that to stick together. I got a few more apples to chop

This is great. We're going to need about a tablespoon of fresh lemon juice

I'm gonna go ahead and cut up the lemon here. That help those apples from turning brown All right now I gonna take a 13 by 9 by 2 pan Okay Louie and I lined it with foil just so I can get this to come out you know a little easier

And I'm not going to spray it because, you know, I've got the two sticks of butter in there

So I really don't think it needs it. All right, y'all, now I'm going to take a little bit of powdered sugar

and I'm going to put it on my board. Do I need to put the little sugar in there right now for the apples

Yes, please. Go ahead and add the sugar. One cup? Yes, one cup of sugar

All right. And like I said, I'm just going to scoop this out so I can make that pastry work for me

Just dust it with my powdered sugar. I'm going to take the gelatin now and we're going to put it in here

And I'm going to add it in here with three tablespoons of apple juice. Mm-hmm. Stir that up

And Louie, we're just going to let that get thick. And I'm going to pat this pastry in my pan

and I'm going to reach back over here and dip my hands back in the powdered sugar

Don't forget your cinnamon, honey. Oh, cinnamon. Half a teaspoon of cinnamon

There we go. You got your lemon juice in there. Yes, ma'am. Yeah, I sure do. Got your gelatin mixed up

Got your sugar in there. So we're all set to go. So in this goes to the oven, y'all

You want to put it in, dear? All right. 350 degrees, y'all

15 or 20 minutes. Our apples are cooking. And I'm going to wash all that sugar

and butter out of my hands and out of my rings. All right

Why don't we go ahead and put our gelatin into our apple mixture

And then we're going to let it cook about five minutes more. And then we're going to take out

our cooked pastry. We're going to pour your wonderful, delicious apple concoction on top

and then we're going to run it back in the oven at 400 degrees, y'all, for about 10 more minutes

My mouth is just drooling right now. I know. And we're going to have a delicious cinnamon apple bar

Lord, I am looking forward to that. Up next, I think we've earned the right to make this dessert just a little extra decadent

I think I'm going to be hitting the gym later, so put another scoop of whipped cream

Okay. Looks delicious, doesn't it? Mmm. Like they say in the Bronx

dine a maceta, baby. Yes. Yes. My words exactly. The apples are ready

I'm going to pull out our crust. Okay. And we're going to put those apples

Look at this delightful little shortbread crust. All right, now you just pour our apples on top of that, Louie. Okay

It's so easy. And who doesn't love, like, apple pie? So stick that in the oven, y'all

We've got it set on 400 degrees, 10 to 15 minutes. And while Louie's doing that, you can't have apple pie without whipped cream, can you

So... Is he in the oven? Yes. Love the way this man talks to me

I have no idea what he's saying. That's okay. All right, now I'm going to take a cup of heavy cream

I love whipped cream. now I'm going to sweeten it with a fourth of a cup of powdered sugar

now I'm just going to beat the heck out of this you need a little cinnamon

yes I need about a half a teaspoon of cinnamon half a teaspoon

how's that that's perfect whipping and dancing whipping and dancing we could be on that show

dancing with the stars look at that all right beautiful Take that apple bar out of that oven, boy

Good, good. How she said that. Would you like to serve Mama Mia

Just cut us off a square. I've got us some vanilla ice cream, y'all

It broke, I mean. Oh, that's all right. Because, see, it's like shortbread

It's short. Look at that. Yes. We did the platter thing together

Let's do it together again. Okay. I'm with you. A scoop of ice cream

A scoop of ice cream? Yes. I feel like a hot bait. Oh, I love it

Look at that. There's your little cinnamon stick. There's me a little cinnamon stick

A little mint. We got mint. A little fork. Fork. Let's not forget our whipped cream

A little cream. Woo. I think I'm going to be hitting the gym later

You think so? Yeah. So put another scoop of whipped cream. Okay. You twisted my arm

Wow. Taste that shortbread. That's my first bite. The cinnamon whipped cream is a perfect topping

on top of the vanilla bean ice cream. You know what's even perfect

Eating this with you. Delicious. Oh, God, this is great. Delicious. Thank you so much, Louie, for coming to be with me

Best dishes in love, y'all, from my kitchen to yours. Thank you, guys

Bye. Bye y'all