Spring Feast!

Today, Cheech Marin stops by to help me cook up some laughs

Spring has sprung in our kitchen today, y'all. First, I'm going to be showing him my delicious homestyle meatloaf

That's very good. Mmm! Then, Cheech is all about the greens with his light and fresh spring medley salad

Doesn't that look good? It's beautiful. And we get back to the basics with my roasted potatoes with a mustard vinaigrette

and my classic peas and mushrooms. Mmm! Yum! We're washing it all down with my strawberry fizz

Take it from me, y'all. The next big hit is going to be Cheech and Paula's Spring Feast

Let me tell y'all what I woke up to this morning, how I've spent my morning

Michael and I sat in our bathroom, and we watched Cheech and Chong movies

And y'all, guess what? I've got the real deal here with me this morning

Here's Cheech of Cheech and Chong. Michael and I have been laughing our butts off all morning long

You don't smell like you've been watching Cheech and Chong movies. That's the only thing, you know

Do they put out an aroma when you watch them? Yes, it's a scratch and sniff. I'm going to tell y'all a couple of things about Cheech that y'all probably don't know

He's very smart. He loves to cook. And he's married to a Russian concert pianist that just played Carnegie Hall last month

Just did last month. You're so much more than what we saw in your movies

Well, I'm a Chicano. I have to have three jobs. You're a Chicano. What is that

That's a Mexican-American with attitude. Oh. So, guess what I'm making you

I don't know. A homestyle meatloaf. Oh. And you know what? I don't know if you know this about me, but I am crazy over bald-headed men

Oh, really? You're only human. All right, Cheech, let's get to work

We need that onion chop, we need the celery chop, and we need the parsley chop

All right, now I'm going to start, Cheech, by getting us up. Okay

Probably about three quarters of the sleeve of these salting crackers. Okay

And we need about a cup. And these are so good in a meatloaf

All right, now I'm going to squirt about two tablespoons of Dijon mustard in here. Okay

Oh, that looks good. Cheech, and I'm going to put about three tablespoons of Worcestershire

All right, now I'm going to add salt. And pepper. And I've got some tomato paste here

I'm going to add about half this can. All right. And then I'm going to beat up a couple of eggs

Perfect, perfect. You can just throw that right in there, baby. So you brought your wife to Savannah with you

She's getting ready to find a piano to practice. Concert pianist, I mean, that's her job

So like eight hours, six hours, five hours a day. You're kidding

And you would think after she knows it. No, they have to practice everything because it's so precise

So I'm going to beat two eggs, add them to our bowl, and give it a stir

And now how long have y'all been married? Three years. Three years

I'll find out and tell you. We've been married three years. So y'all don't have any children together

Not together, no. She has a child and I have children. You try to get them out of the house

Hey, fly, little birds, fly. You know? Yes. You know, you get grandchildren

I got three grandchildren now. Look, let me show you. This is all of my grandchildren's initials

Oh, isn't that sweet? They're all boys. What are yours? Two girls and a boy right now

Oh, my gosh, if we ever have a girl cheech. Yeah. They're the best

It's the best, isn't it? They like, you know. Two pounds of ground chuck

You be talking to them, and they'll kiss your hand. out of nowhere

Look at you. What do you want? Here it is. What can I go buy you

Oh, God. Precious angel, baby. That is my job to call my grandchildren

and let them know how much they're loved. What's your favorite thing

to cook, Cheech? The Mexican food is good. I'm thinking of starting

a restaurant. And where do you think about doing this? In L.A. That's going to be called

Cheech at the Beach. Cheech at the Beach. Cheech at the Beach. I love that

Does your wife cook? She threatens to cook every once in a while

Things explode in our kitchen. Throw that parsley right in there, baby

All right, what I want you to do is line that with foil right there

All right. And I tell you a little trick that I do with my meatloaf That fine just like that You know how greasy ground beef can be Oh I do I like to lay bread down y

Oh, hey. And that soaks up the grease, you know, and it's not quite so greasy

All right, so if you would form this in a loaf for me

In a loaf? Uh-huh, right in here. How to make your meatloaf

Yes. At my age, it's not hard. I'm going to make a topping for us, but you know what

I've got to wash my hands. There you go. All right, now I'm going to take the rest of our tomato paste, Judge

and I'm going to make us a topping. So we need a couple of tablespoons of brown sugar

two tablespoons of Dijon, two tablespoons of lemon juice, and a little salt and pepper

and we're just going to frost it with this. So, 350 y'all for about 50 minutes

Y'all don't go anywhere because hopefully it's going to be your turn

Oh. And I want to taste some of your cooking doll, baby

Watch this. Coming up, Cheech puts me to work with his fantastically fresh spring medley salad

And later, a spring feast didn't complete without a strawberry fizz. Spring has sprung in our kitchen today, y'all

Oh, so I'm glad y'all came back. I'm here in the kitchen with Cheech today

This is one talented man. All right, this shirt feels very good

It was free. That's what I like to buy. All right, would you do me a favor

Yes, ma'am. Now, I'm going to make roasted red potatoes. All right, if you would, like, mush me up four cloves of garlic, please

Watch this. Okay, I'm watching. Okay, well, you can do that. Yes

Now, I've got about a pound and a half of red potatoes, Cheech

All right, so I'm just going to quarter these potatoes. How do you want this garlic done

Just mash, mash, mash. Mash, mash. Okay. Because we're going to put it all on these taters with the olive oil and salt and pepper

And we put it on what? With the what? Olive oil. Olive oil

Olive oil. Is that good

Oh, you're the man, honey. And look what I'm going to do

Ooh. We just going to have the worst garlic breath. I love that

But we're going to be happy. You got to have breath you can walk on, you know? I like that

All right. So, just going to toss those again. Oh, my goodness

These are going to be so good, Cheech. All right, now let's put these in the oven and let's roast them for about 45 minutes

45 minutes, all right. Yum, yum. Nothing like a potato, y'all. Nothing in the world

Have you ever planted potatoes, Cheech? Uh, no, I haven't. Have you ever harvested them

No, I haven't. Oh, my gosh, they're so much fun. They grow under the ground. Uh-huh

And it's so much fun to get down your hands and knees and find those potatoes

Oh, baby. The simple pleasures in life. My granny. Yes, it's the simple things

All righty. Now, you're going to make the salad. Yes, ma'am. Correcto Mundo

That's it. All right, now I'm going to make your dressing. Okay. I'm making an arugula salad

And you're telling me to start with a half a cup of raspberries, right? Half a cup of raspberries, that's it

One tablespoon of red wine vinegar. And we're going to put in like a fourth of a cup of olive oil

Olive oil. You broke my heart, but olive. Olive. Liam, have you ever been to Georgia before Cheech

We used to play Atlanta all the time in the early days, in the Cheech and Chong days

Oh, you did? We played every place you could play in Atlanta. The first time we played in Atlanta

we played in a wrestling ring. Inside the ring. I don't, you know, okay, well, that's a new year

I used to go to wrestling matches when I was in high school. I'd come home and I'd say

Diddy, Diddy, it's real, they blend. I've just added a tablespoon of sugar, and now I'm going to blend up our ingredients

You hit the spot. Did I get it? All right, I think that's good enough

All right, I'm just going to pour this in our measuring cup. And I love arugula

Me too. It's got just like such a nice bite. And strawberries purple onions Look how beautiful that is Isn that nice Do you have to dye it Cheech Uh well it depends on what color it was before

I get it. Dye it. So we're adding raisins, kalamata olives, pine nuts

a few sprigs of mint, and then we're just gonna give it a toss

May I go drizzle? Pour. Oh, here's another little thing you can drop in there if you have a mind to

Okay. Yes. Feta cheese. Feta. Do you like a lot of dressing or a little dressing

I like about a medium dressing. About a medium? Well, tell me when I got your medium

That'll be good. Okay. Doesn't that look good

It's beautiful. And look at it on that plate. With all those pretty colors

Oh, there's forks. I was going to say. There you go. Thank you

Mm-hmm. Oh, that's heavy. Mm. Mm. That's that sweet and savory taste. Absolutely

That the kids love these days. Mm. And it's good for you

Mm-hmm. Delicious. I can't wait for the potatoes to get done. Don't go anywhere

We'll be right back. Coming up, we put together, y'all, a delicious mustard vinaigrette to top off our taters

But isn't that yummy? Oh, that's very good. Mm, mm. And later, we whip up a light and delicious veggie dish

with my peas and mushrooms. And it just looks real springy, doesn't it

It does. I'm in here in the kitchen with Cheech

We have made a salad with your raspberry vinaigrette, our meatloaf in the oven

Meatloaf in the oven. We've got roasted red potatoes in the oven. Cooking up

And now we're going to make a mushroom and green pea dish

We've got to get the potatoes out of the oven. Okay. And we're going to make a sauce for those potatoes. Okay

What can I do? Okay. You want to get the taters out of the oven? Watch this

Okay. I'm watching. All right, put one in there. I'm going in

That's a man's job, y'all. Thank you, Cheech

You're welcome. All right, would you come over here and cut up that shallot

While you're doing that, I'm going to slice our mushrooms for our pea dish

Do you like peas and mushrooms? I hate peas. I like mushrooms, hate peas

But, you know, that's me. You hate peas? Since I was a little kid

But I've grown to being able to eat them in later years

Oh, good. You can eat them. Oh, I can eat them, yeah. Good. Michael wouldn't eat anything green growing up. Really

Were you a picky eater? No, I just didn't like peas or lima beans

I didn't like dry stuff. I didn't like liver. You didn't like liver

No. I didn't like it growing up, but you know what? I like it now, but you know, fat girls, they eat most anything

Yeah. I'm going to turn on this burner, Cheech. All right. And I'm going to put a couple of tablespoons of butter

Okay. All right, we're going to put like a couple of onions in here

Now, will you come stir these onions for me, Cheech? Yeah, because that butter's going to start burning

Yeah, we don't like that. All right. I'm going to put maybe a half a cup of water in there when those cook down

All right. And I'm just using a frozen pea, y'all. Oh, yeah

A frozen green pea. You think we need some more butter? Yeah, I always need some more butter

Huh? Let's put a little bit more butter. Yes. Get in there

Yes. All right, now let's put that water in there. All this here

Yes. Yeah. And let's get the salt and pepper. That looks good

I mean, this is just simple and good. Yeah, I like that

And you know, there again, it's just good for you. And it just looks real springy, doesn't it

It does. It's colorful. Yes. All right. Oh, that looks very good

Yum, look at these pieces of garlic, Cheech. Mmm, she'll like it

Oh, gosh, you got to eat some so you can stand me. Mmm. Mmm

Oh, and look at this shallot. I'm going to make a vinaigrette for these taters

I'm going to put like a tablespoon of a grainy mustard, a tablespoon of white wine vinegar

All right, we'll chop up a little parsley. You want to do that? I can do that. And then a couple of tablespoons of olive oil That looked like one didn it There you go That looks like two All right and salt and pepper

Thank you, baby. Yeah. All right, we're just going to whisk that together

Mmm. Oh, I'm so sorry about the garlic. Oh, that's good. No, it's good

It keeps you awake. And other people do. And other people too

All right. We got our potatoes ready. Let's see about the meatloaf

Okay. Watch this. Want me to take it out or just open it up? No, honey

Take it out. Put it right here. Ooh, these potatoes look good

Ooh. Look at that. Ooh. Just sit it right there. Ooh, listen to it bubbling

and see what our bread has done cheese. That is brilliant. It's soaked up that grease, so we won't eat a lot of grease

You want to taste the potatoes? Oh, okay. I could do that. Okay, let's taste one

All right. I want to taste that one right there. But isn't that yummy

Oh, that's very good. All right, so let's let those took from it

and then let's make it something to drink. Sounds good. Coming up, we wash this spring feast down with my strawberry fizz

You like that drink, don't you, Cheech? Cheech, if you'd make our plates, I'm going to make our drink

It's going to be a fresh strawberry fizz. and I'm putting two teaspoons of a super fine sugar in these

and I'm going to put just a little hot water to dissolve that sugar

I'm going to slice us a couple of strawberries and I've got some fresh mint from the garden

and I'm going to muddle that mint down into that drink. I am not..

Let me muddle your mint here, baby. Muddle my mint, because I'm having no luck

I learned this on tour. Oh, you did? How to muddle? I muddle your mint there

All right, two strawberries a piece. And you can even muddle those, too

All right. There we go. Yum. Spring has sprung in our kitchen today, y'all

Ooh, that meatloaf looks mighty fine. Wasn't it good? Oh, man, that looks incredible

And don't you love that trick with the bread? That is amazing

Yes. You know what's even more amazing? Yeah, I was going to wait until your back was turned

How good is that? Kind of defeats the purpose, so does it

Okay, how's our muddling coming? Well, I'm muddling through it here. Okay, you muddling through it

Yeah, well, it looks good. Good. All right, now we're just going to put some ice in it

All right. Oh, I love the way the strawberries look. Is it a little good

Yes. Do you like these glasses? I like them. Thank you. Look like moonshine

I know. So I'm going to top this off with our seltzer cheech

How pretty and refreshing is that? It says seltzer. Yes. Drinking out of an old fruit jar, honey

cheers baby cheers darling yum all right slide it down and let's taste junk too

that is good yes well come on down here and let's eat all right all right you take that one i think

that's the biggest all right and there's your fork thank you you want to sit at the table

Let's be civilized. Let's try that. Come on. Put your tush on that stew

And tell me what you think. I'm going to go right for the meatloaf

I'm going to go right for the peas and mushrooms. Oh, they're so hot

That's very good. Mmm. Mmm. Mmm. Oh my gosh. And how simple can you get

Oh, that's good. The meatloaf is yummy, isn't it? Uh-huh. It's not dry

It's nice and moist. Yes. And we actually used a really lean ground beef

It's very good. Mm! Yum! And how about a potato? Yeah. You like that drink, don't you, Cheech

This is good and simple to me. Cheech, I want to thank you so much for coming and spending some time with me and sharing a meal with me

This is indeed a pleasure. And the laughs. Oh, baby. Cheech and I send y'all loving best dishes out there

and especially to those of you that love to laugh. Oh, this is great