I’m hazelnuts. And I’m ham. Welcome to our podcast, brought to you by the American Pork Board and also Washingtonian hazelnuts. All right, so every ingredient deserves its shining Michelin star moment, which is why I have challenged myself today to create a fine dining caliber three-course meal using Reese’s Peanut Butter Cups as the main ingredient. But since I am a mere trash raccoon, an uncultured brute, I cannot be the one to judge these dishes. I need the fanciest person I know. Nicole. I’m so fancy. You already know. Are you in the fast lane? From LA to Tokyo. All right, Nicole. I am entrusting you here with giving your honest feedback on these dishes. I want to impress you. I want to make you a nice meal. Of course. I’ll always give you 100% honest feedback. You did such a great job on the Baja Blast meal that I have really, really high faith for you for this one. But if you do a bad job, you’re going to have to stand in the corner and wear a silly hat. Not the Kirsten Dunst cap. Don’t make me wear the Kirsten Dunst cap. Shh. No, not again. All right Nicole, the stakes have been set. I’m ready to cook. Well, let’s get cookin’ then. At the start of this, I mentioned Michelin star quality. Completely scratch that. I completely disregard that. Michelin is an absolute bloated organization. They make fine tires, I’m sure. But this isn’t Michelin quality food. This is like fancy LA restaurant quality food. The type of restaurant you would go to and you would pay like $32 for an entree, and you’d see Dave Franco sitting next to you, and you’d be like, holy crap, is that Dave Franco? And then it turns out it really was Dave Franco. We’re making Dave Franco quality food right here. So what I’m gonna do for Nicole, I’m going to make a Reese’s ricotta toast. This is like a nice, like $14 appetizer but we’re going to really load it up. I’m trying to play with some kind of like Spanish flavors here. I want to use the chocolate and kind of marry that with some salty ham, some sweet dates, and these will be nice. We’re going to add the Reese’s to this here Vitamix. Then we’re going to take some ricotta cheese. Can we get Dave Franco? Do you think we’re at Franco level yet? I don’t want James. He seems like he’s off. There’s something off about that guy. I don’t like him. All right, so we’ve added the ricotta and we got the Reese’s into the blender, and then I’m adding a little bit of cream there. I almost want to make like a nice whipped cream. You see we’ve got these big, giant dramatic toasts here. They’re like cake toast. I don’t know how Nicole is going to put that in her mouth. Nicole, does your jaw kind of unhinge like a snake? What is this? Oh God! Oh crap, this is me not knowing how to work a blender. I’m just whipping up ricotta now. You like ricotta toast, right? Like when I think of ricotta toast, I think of Nicole. You do? Yeah, it’s like a nice, like kind of fancy, elegant dish. I’m trying to get some air into it right now but I don’t want to heat it too much. Gonna try and really pound air into that. Then we’re gonna start searing off our dates. Nicole, you like dates. I love dates. No, don’t eat. I was going to use that. No, you weren’t. I got it out of my chest. Oh, you pulled it? I mean, is it sweaty? No, it’s fine. Some people put their Reese’s in the freezer. I like to put my Reese’s in my jorts. That way they get nice and sweaty. I like to put my parking tickets in my chest. How many do you have? Too many. It’s going to be really brown, huh? No, I got fennel fronds. I got fennel fronds to make it not brown. Oh, nice, nice. Josh, I’m not going to lie to you. I’m a little bit skeptical. About what? I thought you going to be a little, just you know, Reese’s is just such a strong flavor. Like it’s really like chocolate and peanut butter are both very strong. I’m a strong guy. Well, I have a smidgen of faith in you. Well, I think like hazelnuts and ham go really well together, right? This is Serrano ham. I’m hazelnuts. And I’m ham. Welcome to our podcast. Brought to you by the American pork board and also Washingtonian hazelnuts. Foundation of America. I’m adding my dates. I got some honey. I got some vinegar in here. I love dates. Calabrian chili. I know you love dates. I love dates. I’m cooking for you. What’s the worst date you’ve ever been on? The worst I’ve ever been on? Oh, we got, we got in a fight about gym etiquette. I thought she ghosted on me and so I left, but it turns out she just really was in the bathroom and she had left her purse, and I was carrying her purse and leaving this coffee shop as she comes out of the bathroom. She thought you were stealing her purse. I said, “I’m not stealing your purse. I thought you ghosted on me.” And she said, “Why? I thought it was going really well.” And I said, “Oh no, it’s not.” Oh my gosh. Don’t go out with people you meet in the gym. I could have told you that one. I got this coming up in about three minutes for you, chef. Thanks. Thanks, chef. Wrap it up. All right, so we’re just going to take some of that whipped ricotta. I want to get a nice thick layer on here. There we go. I want to kind of build some boarders here so I can make like a big, fancy, dramatic toast. You know, like dramatic toast. Like Oscar bait toast. The toast is like crapping in a bucket in a van. The dramatic toast. It was nice, it was good. It just wasn’t for me. Like I can crap in a bucket. No one gives me awards for it. Kinda just create some nice little loving chunks of ham here. We’re using the toast as our art palette, the way Yoko Ono, you know, used the world as her palette. Is that, everyone big into Yoko Ono’s performance art? Everyone just knows her as she broke up the Beatles. No, great performance art. There was one where she like, went in the floorboards in the museum and started like crying. No? Not a fan? Culture yourselves, idiots. Now we need to get a couple of dates on there. I want to try and like engineer these bites. I want to keep it nice, big, and rustic over here, you know? Not trying to get too fancy. I think with Baja Blast, we got, we got a little cute. We got a little pretty. This we’re going pure rustic flavor bombs all over the plate, all accented by the Reese’s. Beautiful, beautiful, and now it’s going to take a couple hazelnuts. I want to get that crunch in there. A couple little hazely boys around there and one there. Now fennel frond. Fennel frond honestly, really fantastic ingredient. If you’re buying fresh fennel, don’t throw away the goddang fronds. Smells like black licorice, which to me smells like Jager, which to me also smells like a fun time throwing up in a train in Belgium. So now we’ve got our dates. We’ve got our ham. We got our nice crunchy hazelnuts. I’m trying to keep with the nut motif, sort of sorta marry that with the Reese’s. I’m going to take pistachio oil and just drizzle that right over the top. There we go. I’m going to hit it with a little bit of finishing salt. There you have it. Nicole, your move. I wanna see you move. You’re not doing anything, you’re just eating. Nicole, I have for you your first course. Wow! A big dramatic toast for the dramatic lady. So we got whipped Reese’s ricotta on top of just a normal country loaf. We have some dates that have been glazed in Calabrian chili honey, little touch of vinegar, some whole hazelnuts, fennel frond, and then jamon Serrano, which really kind of punched that salty bite through. Gorgeous plating, I’m obsessed. Thank you. I love a good fennel frond. Do you mind if I slice this in halfsies? Yeah, please slice it, please. Okay. Mm. There’s something about date, Calabrian, chili, and peanut that makes a lot of sense to me. Thank you. Along with the salty ham and the really fragrant, beautiful fennel. But can I eat it now? Eat it! Mm hm. Oh man. You like it? I love it. It’s just so beautiful. It’s balanced, it’s salty, it’s sweet. It’s fragrant. Oh, that Calabrian chili. Man, that’s good. How much Reese’s are you getting out of it? If I just look it, I get it. It’s a little muted. I’m not going to lie to you. It’s not like a punch in the face of Reese’s. I want to get punched in the face, Josh. Punch me in the face! I’ll punch you in the face, Nicole! With flavor. Okay, I’m gonna go cook. I don’t wanna give him all. I know what you’re thinking. Josh, you made toast for the first course. What is that, a reference to the Catalonian dish, pa amb tomaquet? Were you thinking that, were you? ‘Cause I sure was. We’re taking a little influence from the rest of Catalonia. Catalonia is an autonomous region in Spain consisting of four provinces. Barcelona being, sorry. Barcelona being the main one. There’s a really awesome Catalonia dish called conil amb xocolata, which is rabbit with chocolate. So I’m going to use that but I’m going to infuse it into lamb instead and I’m going to use Reese’s. So we’re going to take this lamb shank. We’re going to start searing that off in a pan here. We’re going to hit it with a fair amount of salt and then, where was I putting the salt back? Just going to put it on the Reese’s. Yes, salt up those Reese’s a little bit. Then I’m going to take these Reese’s here. I got Reese’s sticks and I got a couple of peanut butter cups. Wait, wait, wait, wait, wait. What’s up? What’s a Reese’s stick? A re, you don’t know about Reese’s sticks? So it’s like a Kit Kat but it’s Reese’s. You’re cheating. I’m not cheating. No, it’s still on the Reese’s family. No. It’s still going to get all that chocolate peanut butter flavor. You’re cheating! But in this dish they actually use what are called Maria cookies to thicken it. So it’s like almost like a mole, like you’ll throw some leftover cookies in there. Throw some tortillas in there. Fine. You’re doing that with the bread that’s inside the Reese’s sticks to thicken the sauce. You’re going to see. You’re a naysayer. You’re saying nay all the time. I guess, I guess you’re not a cheater. No, no, no, I do believe in cheating to win, though. It’s the thing. I’m adding some onions to the pot. I do too. You like what’s going on so far? We’ve got the lamb shank braisin’, you know? I mean, it’s nothing out of the ordinary so far. What do you mean, not out of the ordinary? I’m putting Reese’s in the pot. Other than this, that looks pretty normal. Can I also do something else that’s been bothering me all day? What? Can you crouch? Yeah, I’m still going to cook, though. Yeah, yeah, it’s fine. Okay, all right. So you’re just going to go ahead and turn this lamb shank a little bit. We’ve got the onions browning along with the lamb shank. I’m gonna try and keep all that flavor in there. What are you doing to me? Look at that lovely browning on the lamb shank. Your hair was bothering me. That’s beautiful. I feel like a kid who’s getting. It still doesn’t. Do I look like Fabio? Nawbio. Grab this lamb shank. Nice and brown. We don’t wanna, we don’t want to go too deep on it and we’re getting the onions and tomatoes in there. Going to get a little color on them. You know, get a little salt. Nice. And getting the juices working in it. Yeah, yeah. What is that? Zinfandel. It’s called the 7 Deadly Zins. Oh my God, Annalise, this is your wine! Annalise, it’s the pun wine! It’s a pun wine! It’s funny. It’s funny! She likes it. We’ll save wine for Annalise. Yeah, we’ll save it. I’m going to get a little bit of stock. Okay. Let me get that work and we’re going pretty traditional in the braise. We’ve got some poached baby veg here. Wow. We’ve got some pattypan squash. This, this is bar mitzvah food right here. Wow, this is just taking me back. You’re paying extra for the catering. This is crazy. Can I eat one? Yeah, eat one. Oh. We’re gonna assemble this and this is going to be the sauce. Hava Nagila. But. Hava Nagila, baby. This is good. I’m going to pour this in here. Put the mint, okay. Put the mint in there. We’re just trying to get this braising liquid going and I’m going to put the lamb shank back in there. What I’m really using the lamb shank for is the sauce ’cause I’m also doing a peanut crusted rack of lamb. Oh my gosh. Some nice, beautiful chops on there. A little bit of crunch from the peanut. We’re getting all the cocoa in the sauce. That makes sense. We’re working here. The ideas are working. They’re flowing around. You look funny with hair like this. You look funny, funny man. Oh, fudge! Josh! Sorry! Are you okay? It’s on high, I don’t know why it’s on high. Variable, variable. Oh. Variable. All right, give this a smell. Give this a huff. That is very hot, hold on. Huff my chocolate juice. That smells really diverse. That is a diverse biome. You ever like get a little wine drunk then walk to the 7-Eleven to get candy? This is just red wine and Reese’s breath. Yeah, pretty much. I think it’s going to be good. I think if you let it braise, it’ll start to develop a little. I think the flavors are a little bit raw in here. They’re a little wrong there, but exactly. We’re gonna let that go for like four hours with this lamb shank. We’re going to get all that umami from the lamb, and then I’m actually going to strain all this, reduce it into a super velvety sauce. Almost like a sauce Espagnole from like classic French cookery. Oh my God, I love sauce Espagnole! The browning. We’re getting all those animal flavors but it’s punctuated by all that delicious chocolatey-ness. Wow, you’re using some buzz words today, aren’t you, Josh? What’s up? Okay, I’m gonna go. What’s up? Get out! All right, I’m going to take all that sauce. I’m going to pour it over this lamb shank. We’re going to cover this. We’re going to get in the oven. We’re going to go low and slow for a couple hours then we’re going to pull it, straighten that off, then we’re going to start plating. All right, so we got the bones of our xai amb xocolate here. Xai is the Catalan word for lamb. The Catalan language is really fascinating. Absolutely. I fell in a deep rabbit hole on the Wikipedia yesterday. So we took that lamb shank. All we did is we strained off the braising liquid. I spittled on myself. That’s why I wiped. Just to clear the air on that one. We took the braised lamb shank and we strained off the sauce, and all we did was reduce it and we just got this beautiful, I mean silky, velvety liquid here. I think there’s some sort of like hydrogenated oil in the Reese’s, which essentially acted as like a beurre monte, or a butter mountain sauce. That’s freaking sick, dude. It smells super Reese’s-y, tastes super wine-y and delicious. This is a peanut crusted rack of lamb. Like super simple. All we did was we took a whole rack of New Zealand lamb right here and we just crusted it in some simple chopped peanuts, salt, Dijon mustard. Take this and try and just cut through the chops. Nice clean cut. That is gorgeous. We got a perfect mid-rare cook on that lamb rack. I’m gonna do some double chops. Nicole, call how do you like your lamb cooked? Just like that. That’s convenient. All right, perfect. Let that rest. So I’m gonna take the sauce. I’m gonna try and flood the whole plate with sauce. ‘Cause the sauce is really the star of the show right here. It’s stupid how much it tastes like Reese’s but also just how delicious it is. Like this is actually a thing that I did not expect it to really come together. I’m going to take a nice little double portion of this lamb. Just going to stand it up on itself right there. We’re taking the pattypan squash. I’m just going to arrange that around. We got a couple of nice baby carrots that reminds me of the scene from a Mrs. Doubtfire. You know? You guys know the lobster scene? Yeah, so I think baby carrots are fancy to this day. Gonna take some of those vegetables right there. All right, beautiful. Now I’m going to garnish with a little bit fresh mint. Just going to get some leaves around the plate. Let me tuck a nice whole sprig in there. Mint and lamb, mint and chocolate, both fantastic combinations. I’m trying to like really lean on that. Nicole, we’re going old school on this one, girl. We’re going some old school technique here. This looks like a plate from the 1970s. I’m into it. A couple of nice chopped peanuts just for texture in that sauce. I’m calling it. Nicole, you wanted a flavor punch. Here’s your flavor punch. I’m calling the xia amb xocolate. This is our double cut peanut crusted rack of lamb and we’ve used lamb shank to create a sauce with all that Reese’s. That’s what the dark is in there. We’ve garnered with a little bit of mint and then some pattypan squash. Little bit of courgette and baby carrot. Going old school. It smells like Reese’s. Yeah, this whole place smells like Reese’s. Which I really love. I mean, I just want to like pick it up with my hand. Pick it up with your hands. No, I can’t. Why not? Would you mind? Do it, do it. You know in Italy they call it scotta dita because you physically score your digits. Scorta dita? Scotta dita. This is also very thick. Yeah, I’m a thick boy. I cook thick lambs. Make thick toast, everything real thick. Oh wow. How you feelin’? I feel right. You know what I mean? The Reese’s flavor in that sauce married with that lamb fat is like next level. Right? It’s gorgeous. There’s also a lot of Zinfandel in there. Oh wow. And so we’re getting like a lot of red wine. Spanish wine? No, I believe it is actually an Australian zin. Shame on you! I’m being regionally diverse! How’s the lamb cooked? Is that cooked to your liking? I love my lamb like this. I like it nice, and bloody, and rare because it’s just so tender and it’s just, it just has that point where like it turns gray and weird, which I don’t really like. Here, let me get you some. Feed me like you’re feeding bread to a duck. No, no, you gotta go lower. One, two, three. Ah! Josh, up, Josh, up. Do you like it? I think I strained a trap muscle. Yeah, I think I heard it. Do you feel adequately punched in the face with flavor? I do but I think dessert is where you’re really going to shine. Nicole, we got some stuff, bro. I know what you’re thinking. Josh, you told us about an autonomous region of Spain in the east called Catalonia during the last round. Are you gonna tell us about an autonomous region of Spain in the west? Well, sure the F am. Let’s talk about Extremadura. So this is the dish. It’s called repapalos de leche from Extremadura. It is traditionally made on Easter. They are these awesome like bread crumb, sort of dumpling donuts, and they’re super, super cool. I’m taking bread crumbs. I’m taking milk. We’re going to start hydrating that. We’re also going to crack a couple eggs in there. Yeah, they’re made during either Easter or All Saints’ Day. Extremadura borders Portugal. The capital is, oh, it’s not Madeira. What’s the, come on. You guys know. The capital of Extremadura? Merida, Merida, Merida. Merida is the capital of Extremadura. So we’re taking, it’s just north of Andalus. And then I think west of Castilla-La Mancha. Anyways, we have our breadcrumbs. What’s wrong with my brain? Did somebody say something about Josh’s brain being wrong? Yeah, do you? This is my favorite subject. Do you know what’s going on? Gonna add some cocoa powder ’cause we’re still going to try and get all that Reese’s flavor in there. We got Nicole’s favorite ingredient, defatted peanut powder that they rebranded for bros to get more protein in their system. That’s not my favorite. I have another favorite and it’s right there. But you can’t tell which one it is. Which one? Baking powder. No. No, Nicole loves tiny little things of sugar. No, no, no, no, no. Nicole loves bananers. No! Banana eatin’ idiot. Ah, sorry. Why’d you call me an idiot? I’m getting stressed now that we’re going into dessert. I’m smart. Dessert’s my weak point. Josh, why? You should be confident in yourself. I’m not that confident in you but you should be confident in yourself. I’m like that cook on “Chopped” who’s just like, “Uh, I don’t have any pastry experience so I’m going to make bread pudding.” And it’s like, sir, there’s nothing close to bread in that basket. There is an animal penis, an exotic fruit, some sort of candy they’re calling by the wrong name ’cause it’s Food Network. They’re like little rainbow chewy droppies, and it’s like that’s a Skittle that you’ve wiped the S off. This is the repapalos. This is the batter. So it looks really loose right now but those breadcrumbs are all going to sort of set up. Cool, that’s exciting. So we’re gonna let that, we’re gonna wait for that. But Nicole, these aren’t just the repapalos extremadura. These are repapalos extremadura de leche. Oh, de leche! Oh, de leche! All mighty de leche! I’m taking milk and I’m gonna add that to a pot here. I’m going to crank that up. I’m gonna spill most of it. No, just a drop. Why you gotta be so extreme? Ow, ow. But a drop in the ocean. What? I dunno. Sounded cool. Sounded fancy. Sounded like a Ruby Carr poem. My love is but a drop in the ocean of you. Ruby Carr. Come on the show. We’re fans, we’re fans. Come on the show. All right, so I’m taking a cream and milk, and this is going to be like a, like a sweet dessert soup almost, you know? You’re making dessert soup. A little but yeah, but it’s like fancy. But it’s also going to be all brown. Josh, the study of brown. What a color. This is gonna be 50 shades of brown, which is not a scatological remake of “50 Shades of Gray.” Ew! I said it’s not! Josh, why you gotta bring up scatalogical stuff. Why is that gross? It’s gross. Malt powder. This is your favorite ingredient. This is my favorite ingredient! This is the best ingredient. This is my secret ingredient. It’s like the MSG of the baking world. 100%, malted milk. Wait, that’s something I said and I still, you stole it from me. I steal so much of what you say. Dang it. And you’ve just realized now? I literally copy the words you say and I regurgitate them all the time. I’m just doing what Rhett and Link have been doing for like 10 years. I am but a beautiful blue parrot. Are parrots blue? Macaw. Macaw. Macaw, macaw! Macaw’s are blue, macaw’s are blue, macaw’s are blue. All right, so we have the malt powder. We got the heavy cream, the sugar, we got the sugar. And the Reese’s. Now that we’re gonna let that melt. Nicole, you wanna help me brulee some bananas? Yeah, but don’t you need sugar? You big dumb dumb. Like a hefty layer on there. Like torch it really close. I found if you torch bananas from too far away. Like that? Does that look good? Yeah, that’s awesome. Yeah, go a little bit deeper. I mean, you’re eating this and now simultaneously cooking it. How bruleed do you like your nanners? Yeah, go, go really close to the banana and then pull it. Yeah, so now it’s gonna get some nice actual burn on there. We want that. I want it to like really sort of deepen up these flavors here. I’m going to take a cinnamon stick. I forgot to get a spoon so I’m going to stir this with a cinnamon stick, which is going to infuse more flavor into it. Thanks. What would you do without me? I actually don’t know. I was here for awhile without you. It was a mess. We got the food on the show but it was a mess. Yeah. Mas gasolina por favor. Uh, yo no intendo, uh, gasolina, de Pitbull or no, Daddy Yankee. That was Daddy Yankee! Daddy Yankee! Oh my God. You mixed up the reggaeton artists again. I’m leaving. I still don’t know which one is Bad Bunny and which one is J Balvin. I’m sorry. There we go. Yes, spill it everywhere. I’ll just put it on here. Ben says this damages the counters. Nerd. No it doesn’t. There we go. So this is de leche in our repapalos de leche. I’m trying to create like a sort of sweet sort of broth here that’s gonna like hydrate these beautiful rustic sort of donut holes. They also call these albondigas de pan, or just bread meatballs. I think that’s really cool ’cause they are going to kind of look like meatballs low-key. So I’m gonna take that Reese’s milk. I’m going to add some star anise a little bit of cinnamon in there. I love those flavors. And again, we had the fennel frond in the first course. We made the anise and the cinnamon in this course. It’s all gonna tie together and then I’m not going to have to wear the Kirsten Dunst cap. Not again. I was in the corner for nine hours last time. I had to pee. All right, now our repapalos dough has been resting, so we’re going to take this. I’m going to try and kind of like form it into little balls with spoons. If I was like a Ninja Turtle, my weapon would just be spoons and then I would be the one who like, I don’t eat pizza. I eat Caesar salads. They’re all getting pizza down there delivered, and I’m like, hey, can you guys get a side salad? They’ll be like, no, we’re not spending an extra $4 on the side salad, Josh. I’m like Raphael, come on, man. Be chill, I’m keto, you know that. I’m a Keto turtle. Keto turtles. You guys like that one? Basquiat. I’d be Basquiat the keto turtle. Kids are going to love that one. I’m just going to drop it into our hot oil there. Gotta work fast so we want it to sort of fry at the same time. Uh oh, oh God. Oh, that’s just a little poo splatter. Don’t want to work that fast. Kind of ball it at the end and then drop it in there. Nice and easy, nice and easy, nice and easy. Honestly, it smells really fragrant. You’re getting a lot of the star anise. Star anus. We’re getting a lot of fragrant flavors sort of combined with all that Reese’s, and then the malt in there is going to make it sing. Gonna make it sing like Basquiat. He was a pretty good singer, I think. Drop in our balls. Speaking of dropping balls, I was born with an undescended testicle. That’s it, they fixed it when I was a baby, but that’s just a true story about me. In a mid-year review I was told that I should share more details about my life. We’re going to take that Reese’s milk. Get that heatin’ and steepin’. I want to do a tableside presentation. Nicole, she does so many nice things for me. She puts my hair in a ponytail. She fixes my mistakes while I cook. I want to give her a nice tableside soup presentation. I’m going to hold this with my hand and if I spill it, it will burn. Uh oh. Uh oh, is it spilling? No, no, no, it’s cool. Ah, crap, dude. This is a bad idea. Right before this, Emily was like, do you want a funnel? I was like, nope, I’ll be good. Well, it’s done. They say perfect is the enemy of good and doing anything that requires fine motor skills is the enemy of Josh. Sorry. All right, dumplings are done. I’m going to go ahead and pull these, get them on the rack draining. Lovely, lovely. What I wanna do, I called this 50 shades of brown and then I made a very inappropriate reference that may or may not have stayed in the edit. So I’m going to do is I’m going to try and really play with the color scapes here. I’m going to take these piping hot dumplings. Sort of arrange them around this nice bowl to create a little nest. Stick this little weird looking guy over there. We now our little nest of dumplings are there and then now we have some garnish that we’re gonna sort of play with. Take these bruleed bananas and we kind of just arrange these around the plate here. Banana, honestly, it’s going to add such an awesome textural contrast. Like it really just turns into a sugar glass on top when you torch it. There we go. Now we’re going to take some Reese’s cups. I’m gonna get that straight Reese’s flavor in there, you know? We got it infused all around. What we did was cut it out with some ring molds to create these really cool kind of like half moon shapes. Beautiful. Now we take some hazelnut. Again, this is about motifs. This is about tying together. Dude, I can slide like I’m doing an aerobics video. That oil is burning. Gonna take some hazelnut and I’m just going to grate it fresh over the top of this. This is our 50th shade of brown, which is also the final line of the book 50 shades of brown, which is still better written than “50 Shades of Gray.” I’ve read that book. It’s not good. Problematic. I think she’s gonna dig it, man. Can’t stop sliding on this milk. All right Nicole, for the final dish of the evening. We have the repapalos extremaduros de leche. These are the breadcrumb fritters. We have the bruleed bananas on there. We got some hazelnut dust and then some little Reese’s. Then I’m going to pour you the malted Reese’s star anise broth. It’s like cereal. Beautiful, enjoy. I love it. I don’t want to touch it, it’s so pretty. I’m really proud of this. This is my favorite. This is like by far my favorite dish. Mm. It’s nice? Did you put some sea salt on there? Yeah, I put a little bit of sea, I actually salted the broth. It’s like a salted malted Reese’s broth. Oh wow. That malt is really coming through. It really accentuates all that peanut buttery goodness inside. The little glass on the bananas is really delicious and really special. Really nice textural contrast ’cause it’s a little bit soft. Yeah. So a little bit of that crunch really helps accentuate all of those beautiful flavors. This is so delicious. This is like Reese’s Puffs on steroids. Oh, I’m gonna throw up. How do you feel about the course progression? ‘Cause it started off with like a whisper of Reese’s and then it built. Okay yeah, so in the beginning it was a little bit lackluster. I think your peanut to fat ratio was a little bit off and it was very jumbled and it was, it was delicious. Don’t get me wrong. But it felt a little heavy and you should’ve done a little bit more editing on the actual toppings, would have been more beneficial towards you as a chef. And then the second dish, I thought it was beautifully cooked. I thought your vegetables were wonderful. Reminded me of a cotillion ball. I mean, who doesn’t wanna be invited to a cotillion? The sauce was really peanut buttery, really Reese’s-y, really gorgeous. And then the dessert, I mean you just killed it. You just knocked it out of the park. So you’re saying I did good? I think you did great. That means that I don’t have to wear the Kirsten Dunst cap. That’s true, but who does? Someone’s gotta come wear the Kirsten Dunst cap. Trevor. Trevor? Trevor, come put on your hat. Trevor, wear the hat. Why me? Because you are beautiful and talented, just like our queen Kirsten Dunst. Now go stand in the corner. Should we heckle Trevor? Turn around, Trevor. Face the wall. Hey, “Spider-Man.” Hey, “Crazy Beautiful.” Hey, “Virgin Suicides.” Hey, “Magnolia.” Hey, “Wimbledon.” Was it “Magnolia?” Hey, “Small Solders.” Hey, “Spider-Man 2.” Hey, hey, “Spider-Man 3.” Hey, I think she was in “The Eternal Sunshine of the Spotless Mind,” right? Is he still turned around? Nicole, thank you so much for validating my fine dining Reese’s cooking skills. Any time. I hope you had fun and I hope all you had fun. Thank you so much for stopping by the “Mythical Kitchen.” We got new episodes for you every week. We have new episodes of our podcast, “A Hot Dog is a Sandwich” every Wednesday wherever you get your podcasts. Hit us up on Instagram at pictures, add pictures of your mythical dishes under #dreamsbecomefood. Then I have a mini-stroke. See you next time. I’m sorry, Trevor. We joke, we joke fully, Trevor. We actually love Trevor. I’m just kidding, turn around. This is a bit, Trevor. Turn around. No Trevor, come tell them you’re not sad. Turn around, turn around, stay there, stay there. Tell the camera that you’re not sad. Stay there. The mythical trucker hat is literally the only hat I wear and I am not just saying that because this is an ad. So get yours now at mythical.com.