HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, JOINING ME FROM DEEP IN THE HEART OF TEXAS -- DALLAS TO BE EXACT, IS... WE'RE GOING TO DO A GREAT TEXAS SALAD RED JALAPENOS WITH SHRIMP TAMALES.

THAT'S RIGHT.

JULIA, FIRST WE'RE GOING TO DO OUR DIABLO SAUCE.

AND THIS IS GOING TO COAT OUR SHRIMP.

BUT I DON'T THINK A LOT OF PEOPLE KNOW HOW TO DEAL WITH MY OLD FRIEND HERE, TH E MANGO.

THAT HAS SUCH A FUNNY SHAPED SEED.

IT HAS A FUNNY SH APE PIT IN IT.

NOW, I REMOVE THE ENDS.

AND, OF COURSE THE MOST IM PORTANT THING ABOUT A MANGO FO R THIS RECIPE IS WE NEED IT RIPE.

AND IT NEEDS TO BE SO FT TO THE TOUCH BECAUSE IT'S SWEETNESS IS WHEN IT IS JU ST THAT SOFTNESS.

THIS IS WHERE YO U LET YOUR KNIFE GLIDE ALONG THE PIT AND JUST SLOWLY, CA REFULLY... THEN YOU GET A FULL CHUNK OF THE MEAT.

I'VE ALWAYS REALLY MESSED IT UP.

BUT THIS IS GOOD TO KNOW.

THEN YOU HAVE TW O MORE CHANCES TO REMOVE TH E SIDES.

THEN WE HAVE COMPLETELY SU RROUNDED THE PIT.

AND THEN THIS IS ONE OF THE BEST PARTS.

YOU EAT THAT?

BECAUSE AS LONG AS WE 'RE DEALING WITH THIS WE HAVE A LITTLE SNACK TO GO ALONG WITH IT.

WELL, THAT'S GREAT.

AND THEN WITH OU R KNIFE WE'RE GOING TO JUST DICE IT UP.

WHAT IS GOING TO FLAVOR OU R DIABLO SAUCE AND WE ALL KNOW WH AT DIABLO MEANS... "THE DEVIL".

YEAH.

AND 'THE DEVIL' MEANING "HOT".

THESE ARE HABANEROS OR SOMETIMES TERMED "S COTCH BONNETS" AND THEY COME FROM THE CARIBBEAN ISLANDS.

AND THEY ARE ONE OF TH E HOTTEST PEPPERS KNOWN TO MAN.

LET'S TALK A LITTLE BIT ABOUT CARING AND WORKING WITH HOT PEPPERS.

YOU ALWAYS MAKE SURE TH AT YOUR BOARD IS CLEAN.

YOU ALWAYS MAKE SURE THAT AFTER YOU CHOP THE CHILES THAT YOU WASH YOUR HANDS BECAUSE TOUCHING YOUR EYES OR TOUCHING OTHER FOODS CA N -- EXTREMELY SPICY.

AND WE'RE NOT LOOKING FO R THE 'FIVE-ALARM' FIRE HERE IN HEAT LEVEL.

WE'RE LOOKING FOR THESE TO FLAVOR OUR SAUCE.

NOW, OF COURSE, IF YOU LOVE HEAT AND YOU LOVE LOTS OF CHILES... WELL, ADD AS MANY AS YOU WANT.

BUT IF YOU'RE NOT USED TO HOTTER CH ILES GO EASY AT FIRST.

MAYBE USE ONE OR TWO.

AND THEN THE SEEDS ARE WHAT GIVE 90 % OF THE CHILES THEIR HEAT.

SO IF YOU DON'T WANT THE HEAT, BUT WE WANT THE CHILE FLAVOR WHAT WE'RE GOING TO DO MAINLY ON THESE SUPER-HOT IS WE'RE GOING TO JUST USE THE OUTSIDE AND DISREGARD OUR SEEDS.

IT'LL STILL BE PRETTY HOT?

OH, IT'LL, IT'LL, ON THESE... YOU REALLY DON'T HA VE TO WORRY.

OKAY, NOW, I LIKE TO USE A LITTLE BIT OF CANOLA OIL OR OLIVE OIL.

AND WE ARE STARTING WITH SHALLOTS AND GARLIC.

WHAT'S IN THERE, ONE BIG SHALLOT?

RIGHT.

AND WE HAVE ABOUT, I LOVE GARLIC SO LET'S PUT TWO BIG CLOVES IN THERE.

THEN WE HAVE SOME SEEDS OF CUMIN OR COMINO.

I'M GOING TO ADD OU R CHILES AND WHILE THAT IS SLOWLY SWEATING I'M GOING TO GRAB A BULB OF GINGER.

AND GINGER IS REAL EA SY TO WORK WITH.

YOU NEVER WANT TO PI CK UP A SOFT GINGER.

MMM, I CAN SMELL THAT FROM HERE.

AND ON A FINE SIDE OF OUR GRATER.

OKAY, AND WE'RE GO ING TO ADD OUR... THAT'S A GOOD TABLESPOON OR MORE.

OH, YEAH.

WE'RE GOING TO ADD SO ME RED BELL PEPPERS.

AND THESE ARE JUST A ROUGH CHOP.

THIS IS GOING TO GIVE US OUR COLOR.

WE NEED A WONDERFUL RED COLOR FOR DIABLO.

AND WE DON'T NECESSARILY NEED TO COOK THESE DOWN ALL THE WAY.

THIS IS IMPORTANT TO BLEND OUR FLAVORING WITH OUR GINGER.

AND ONCE AGAIN, WE DON'T WANT TO BROWN ANY OF OUR INGREDIENTS.

JUST KIND OF START TO BREAK THE SWEAT ON THE CHILES BEFORE WE ADD OUR MANGOES.

AND LET'S ADD... AND, YOU KNOW, MANGOES FROM AN ASIAN SIDE MANGOES AND GINGER GO TOGETHER WONDERFUL.

NOW DOESN'T THAT SM ELL GOOD?

UH-HMM.

AND YOU CAN START TO SMELL AL L THE DIFFERENT FLAVORS.

NOW, AT THIS POINT WE'RE GOING TO ADD A GOOD CUP, CUP AND A HALF OF CHICKEN STOCK BRING TO A BOIL AND THEN WE'RE GOING TO TURN DOWN TO A SIMMER.

WOULD YOU CALL THIS ASIAN-MEXICAN- TEXAS COOKING?

KIND OF A BLENDING OF THE AMERICAS.

ASI-MEX-TEX, HUH?

YEAH, IT MAY BE SOMETHING NEW.

AND WHAT WE WANT TO DO IS -- THIS DOESN'T HAVE TO COOK FOREVER.

I WANT TO MAKE SURE EVERYTHING IS OFF OF THE BOTTOM.

AND I JUST MAINLY WANT TO MAKE SURE THAT WE BLEND OUR FLAVORS TOGETHER AND WE SOFTEN OUR RED BELL PEPPERS TO WHERE WHEN WE BLEND THEM THAT IT 'S ALL GOING TO BE PUREED.

NOW WE'RE GOING TO START A STYLE OF A CAESAR SALAD.

NOW, YOU AND I MAY PUT ON OUR BOXING GLOVES NOW... [laughter] BUT I CALL THIS A VERSION OF A CAESAR SALAD BECAUSE IT'S EASY FOR THE PUBLIC TO IDENTIFY EXACTLY WHAT THIS SALAD IS...

IF IT'S A CAESAR IMMEDIATELY.

THEY'RE GOING TO ORDER IT NO MATTER WHAT IT IS.

A CAESAR IS THE MOST POPULAR SALAD THAT I WOULD HAVE TO SAY PR OBABLY ACROSS THE COUNTRY.

AND WHAT MAKES THIS CAESAR SO DIFFERENT OR THIS STYLE OF DRESSING THAT WE'RE DOING BECAUSE WE USE A TRADITIONAL CAESAR DRESSING.

THEN WE ADD THE FLAVORS OF THE SOUTHWEST WHICH ARE SMOKED GARLIC.

ALSO ROASTED AND SMOKED RED JA LAPENOS AND REGULAR JALAPENOS AND THE FLAVORING OF LIME.

ALSO CILANTRO.

THIS IS A VERY SIMPLE RECIPE TO START OFF WITH.

WE NEED EGG YOLKS.

WITH A BLENDER I FIND THAT YO U HAVE TO USE MORE EGG YOLKS TO GET THE MAYONNAISE STARTED.

AND THEN IN A FOOD PROCESSOR IT'S VERY HARD TO MAKE A MAYONNAISE BECAUSE OF THE AMOUNT OF SPACE YOU HAVE BETWEEN THE BLADE.

THREE YOLKS.

WE'RE GOING TO ADD... OH, PROBABLY ABOUT SIX CLOVES OF GARLIC.

NOW, LET'S TALK ABOUT CHILES ONCE MORE.

WHAT'S IMPORTANT IS THE FACT THAT I DON'T WANT ALL OF THE HEAT SO I'M GOING TO REMOVE THE SEEDS AND I'M GOING TO PUT ONE GREEN ONE IN.

THE JALAPENOS ARE MORE MILD THAN A LOT AREN'T THEY?

OH, YES.

THEY'RE REALLY KIND OF "N ACHO FRIENDLY" AS WE SAY.

WE'RE GOING TO ADD NOW SOME CHOPPED SHALLOTS, AB OUT A GOOD TABLESPOON.

AND THIS IS WHAT PROBABLY GI VES IT THE FEELING OF CAESAR IS ADDING SOME OF OUR ANCHOVIES.

OUR WORCESTERSHIRE.

BALSAMIC.

AND THEN A COUPLE OF DROPS OF GOOD OLD TABASCO.

[blender churning] WAS THAT CANOLA OIL?

THAT WAS CANOLA OIL.

THAT WAS ABOUT A CUP, WASN'T IT?

ABOUT A CUP.

NOW, THIS IS JUST A GREAT REGULAR OLIVE OIL AND WE WANT TO DO IT ABOUT HALF AND HALF.

[blender churning] MY FRENCH COLLEAGUE ALWAYS USED TO SHAKE THE BLENDER AND SHAKE THE PROCESSOR.

AT THE MANSION WE LOSE MORE BL ENDERS, WE SHAKE THEM.

OKAY, THIS IS THE CONSISTENCY WE WANTED.

THAT'S BEAUTIFUL.

AND NOW WHAT WE'RE GOING TO DO IS FINISH IT.

LET'S USE SOME OF OUR LITTLE CILANTRO.

AND WE WANT TO BUNCH IT UP AS SMALL A BALL AS POSSIBLE SO THAT IT'S EASY TO... YOU CAN SMELL ITS FRAGRANCE.

AND WE DON'T NEED TO CHOP IT REAL FINE BUT WE WANT TO CHOP IT FINE ENOUGH SO THERE ARE NO REAL BIG PIECES.

AT WORK I'M ALWAYS TELLING THE PEOPLE WHO MAKE THIS DRESSING THAT THEY'RE NOT PUTTING ENOUGH CILANTRO IN IT.

AND THEY NEVER PUT ENOUGH LIME JUICE.

YOU NEED A LOT OF LIME JUICE.

BECAUSE IN THE TRADITIONAL CAESAR YOU PUT LOTS OF LEMON JUICE.

WE'RE MOVING THIS INTO A WHOLE NEW DIRECTION WITH LIME JUICE.

OKAY, ONCE AGAIN WE JUST WANT TO USE THE SKIN AND THIS IS GOING TO ADD COLOR.

CERTAINLY THIS HAS NO RELATION WHATSOEVER TO A CAESAR SALAD BUT I THINK IT'S...

BUT AS YOU SAY... AT LEAST THE CUSTOMER WILL BE INTRIGUED.

OKAY, NICE, LITTLE...

THIS WILL ADD JUST A TOUCH MORE SPICE THAT WE'RE LOOKING FOR.

AND NOW.... THAT'S A BEAUTIFUL COLOR.

WELL, THE RED TINT OF THE CHILES... NOW WE'RE GOING TO ADD A LITTLE BIT OF DIJON MUSTARD.

I LIKE A HOT MUSTARD.

TO THIS, THIS ONCE AGAIN IS -- I THINK ALL GREAT SALAD DRESSINGS HAS A LITTLE TOUCH OF DIJON.

OH, WE NEED DEFINITELY A LITTLE SALT, I'M SURE.

AND THAT'S KOSHER SALT?

MM-HMM.

I THINK IT NEEDS A LI TTLE MORE LIME JUICE.

THAT'S NOT TOO SPICY FOR ME.

MMM, THAT'S VERY GOOD.

OKAY, SO NOW LET'S PUT THAT ASIDE AND LOOKS LIKE OU R DIABLO SAUCE IS READY.

MM-HMM.

YOU KNOW, WITH HOT ITEMS LIKE THIS I ALWAYS, I ALWAYS LIKE TO COVER JU ST IN CASE THE BACK CAN... JUST IN CASE IT BURSTS.

RIGHT.

[blender churning] YES!

OH, LOOK AT THAT.

THAT'S BEAUTIFUL, ISN'T IT?

NOW, THIS IS EXACTLY... THAT'S BEAUTIFUL.

THE COLOR WE WANTED.

KIND OF A WONDERFUL LI TTLE PINKISH.

NOW, WE NEED TO FINISH IT OFF WITH SOME SALT.

ONCE AGAIN, SO ME LIME JUICE.

WE USE A LOT OF LIME JUICE.

THIS WILL BE USED TO COAT OUR SHRIMP WHEN WE SAUTE IT.

OKAY.

IT'S A LITTLE, NOT TOO SPICY.

I THINK THE MANGO IS VERY SUBTLE.

YOU WOULDN'T KNOW WHAT IT WAS IN THERE.

THE MANGO HAS ADDED THE SWEETNESS AND THEN YOU CAN, TH AT LITTLE KICK OF THE GINGER.

THAT'S DELICIOUS.

CORN IS A VERY HEARTY STAPLE ITEM.

USED A LOT BECAUSE IT CAN GROW IN HOT WEATHER.

THERE'S AN INTERESTING WAY THAT I'M GOING TO MAKE THIS CORN PUREE.

AND YOU NEED A PAN, LIKE A CASSEROLE PAN.

WE'RE GOING TO USE THE BIG HOLE GRATER.

THAT'S FASCINATING.

WE'VE CLEANED OR AS WE SAY DOWN SOUTH WE'VE "SHUCKED" OUR CORN.

YEAH, YOU'VE GOT ALL THE STRINGS OFF IT.

RIGHT, ALL THE SILK.

THAT'S A GREAT IDEA USING THE GRATER THAT WAY.

A GREAT WELL, YOU GET...GRATER IDEA.

IN FACT, THIS WA S THE WAY MY GRANDMOTHER DI D IT... YOU WANT TO GET EVERYTHING.

BACK IN EA STERN KENTUCKY.

THIS WAY YOU GET AL L OF THE CORN AND ALL OF ITS JUICES.

SEE, LOOK.

THAT'S WONDERFUL.

YES, YOU'VE GOT EVERYTHING THERE.

AND THEN YOU HAVE A WONDERFUL CONSISTENCY THAT'S ALL TH E SAME SIZE.

YOU DON'T HAVE AN Y WHOLE KERNELS.

YEAH, THAT'S GREAT.

THAT LOOKS LIKE ABOUT WHAT... WE HAVE ABOUT FO UR EARS.

AND THE EASY PART ABOUT IT IS WE'RE GOING TO ADD THIS TO A 350° OVEN FOR 20 MINUTES AND LET IT ACTUALLY SLOWLY GO DOWN AND CONCENTRATE.

AND WE'LL SEE AS IT CONCENTRATES IT'S GOING TO GET DARKER AND SWEETER.

BUT, IF IT STARTS TO BROWN ALL WE NEED TO DO IS PUT SO ME ALUMINUM FOIL OVER IT.

AND LET ME...

PUT THAT IN OUR OVEN, 350°.

NOW, JULIA, IT MAY LOOK LIKE A MESS... OH, NO, LOOKS AWFULLY NICE.

BUT THAT IS EXACTLY WH AT WE WANT.

SEE, THE CORN HAS REDUCED ALL OF ITS LIQUID AND NOW WE HAVE THIS BEAUTIFUL NA TURALLY SWEET CORN PUREE THAT IN THE MIDDLE OF THE SUMMER WE DON'T EVEN HAVE TO SEASON.

AND HERE, LET'S TRY JU ST A TOUCH TO SEE IF WE NEED SALT, BU T I DOUBT IT.

JUST A LITTLE TOUCH.

IT'S WONDERFULLY SWEET, ISN'T IT?

OH!!!

NATURALLY SWEET.

NOW, IN THE WINTERTIME WHEN CORN IS A LITTLE MORE STARCHIER I LIKE TO ADD JUST A TOUCH OF MAPLE SYRUP OH.

TO BRING UP THE NATURAL FRUIT SWEETNESS OF IT.

OKAY, NOW IT'S IMPORTANT WITH OUR SHRIMP... YOU CAN USE ANY SIZE YOU WANT BUT I LIKE TO KEEP A LITTLE BIT OF THE TAIL.

SO I'M GOING TO REMOVE ALL THE WAY DOWN JUST TO KEEP THAT TAIL END BECAUSE YOU'LL SEE WH EN WE DO OUR PRESENTATION.

AND THEN I LIKE TO LOOK THROUGH IF IT NEEDS TO BE DEVEINED YOU CAN USUALLY SEE THE MUD VEIN DOWN THROUGH THERE.

SO, I NEED THREE... WELL, THEY'LL BE, WE MIGHT WANT TO SNACK ON SOME.

I'M GOING TO SEASON THEM WI TH A LITTLE BIT OF SALT.

NOW, JULIA, TH IS IS A NON-STICK PAN.

WE DON'T NEED A LOT OF OIL.

JUST A TINY SMIDGEON.

JUST A TINY BIT.

OKAY, THEN WE'RE GOING TO ADD OUR SHRIMP.

NOW THERE IS NOTHING BETTER IN TH E WORLD THAN SHRIMP SAUTEING.

ARE THESE GULF SHRIMP FROM TEXAS, WE HOPE?

THESE ARE GULF SHRIMP AND YOU CAN ALWAYS TE LL THE GULF SHRIMP BECAUSE THE COLOR IS SO RED.

AND WE LET IT AC TUALLY COOK IN BECAUSE I THINK TH E SAUCE IS GOOD NOW BUT IT'LL BE 10 TIMES BE TTER WITH THE SHRIMP.

I'M NOT A GREAT ONE FOR HOT, HOT SAUCES.

I'VE FOUND THESE VERY AGREEABLE.

THEY'RE JUST NOT TOO MUCH SPICINESS.

IT SMELLS GOOD.

NOW ALL WE WANT TO DO IS ACTUALLY COAT THE SHRIMP.

AND NOW THIS WE CAN KEEP WARM.

NOW WHAT I'M GOING TO DO IS I' M GOING TO BURN ONE TORTILLA.

I TERM THE WORD "BURNING" A TORTILLA BECAUSE WHAT WE WANT TO DO IS ACTUALLY HEAT IT UP.

IT'S A TE RM WE... IS THIS A CORN TORTILLA?

NO, THIS IS A FLOUR TORTILLA.

THIS WOULD WORK ON AN ELECTRIC STOVE PERFECTLY WELL?

OH, SURE, SURE.

OR YOU COULD USE A PAN.

AND I'M JUST GOING TO CUT THIS IN TWO AND ROLL IT UP INTO A LITTLE CORNUCOPIA.

THIS IS HOW WE'RE GOING TO MAKE OUR TAMALE.

THIS IS THE CORN HUSK.

AND THESE ARE DRIED THAT I'VE BROUGHT UP FROM THE MANSION.

AND WHAT I HAVE MADE IS A LITTLE CA NOE WHERE I'VE TIED IT.

THAT'S A GOOD IDEA.

AND I WANT TO SHOW YOU RE AL QUICK HOW EASY IT'S... YOU CAN DO THIS AT HOME WITH JUST FRESH CORN AND YOU WANT TO MAKE YOUR STRIPS... OUT OF THE CORN.

AND THEN AT ONE END YOU JUST TIE IT.

MAKE A NICE KNOT.

PUT THAT ON THE OTHER END.

IT'S NICE TO HAVE SOMETHING SO SIMPLE.

AND NOW WE ARE GOING TO FILL OUR CORN UP IN THIS.

THIS IS SO DELICIOUS WI TH THAT CORN RIGHT IN.

NOW WE'RE READY TO...

FILL IT RIGHT UP?

UH-HUH, LOTS OF IT.

I'M GOING TO KEEP THAT RIGHT THERE.

JULIA, WE'RE GOING TO FINISH OUR SALAD.

HERE IS OUR ROMAINE LETTUCE THAT IS NICE AND CLEAN.

AND, OF COURSE, WE KNOW...

THE CAESAR TOUCH.

THIS IS GOING TO BRING IT BACK INTO THAT CAESAR TOUCH AND WE'RE GOING TO ADD OUR WONDERFUL RED JALAPENO SMOKED GARLIC.

MAYONNAISE?

MAYONNAISE.

THAT'S GREAT.

OR CAESAR.

OR CAESAR.

AND WE'RE GOING TO TOSS.

WELL, THAT'S GOING TO BE A GOOD SALAD.

THE WAY I LIKE TO ASSEMBLE IT IS WE'LL PUT OUR LITTLE ROMAINE SALAD.

AND LET'S DO OUR...

I'LL ORDER THAT THE NEXT TIME.

MM-HMM.

AND WE'RE GOING TO ADD OUR LITTLE TAMALE OF FRESH PUREED CORN.

AND WE'RE GOING TO TUCK IN OUR FLOUR TORTILLA THAT IS WRAPPED UP.

NOW THIS IS A PICO DE GALLO WHICH IS A TOMATO RELISH AND MEANING "THE TOP OF A ROOSTER," -- THE "COCK".

OH, A COCK'S COMB.

AND IT'S RED.

RIGHT, AB SOLUTELY.

A COCK'S COMB, YEAH.

AND THIS IS ONIONS, JALAPENOS, CILANTRO, LIME JUICE A LITTLE TOUCH OF GARLIC, AN D LOTS OF FRESH TOMATOES AND WE'RE GOING TO GARNISH THAT JUST FOR A LITTLE... THAT'S SORT OF LIKE A SALSA, ISN'T IT?

OH, A CHUNKY SALSA.

NOW, THESE ARE GROUND PUMPKIN SEEDS THAT HAVE BEEN TOASTED IN THE OVEN AND SEASONED WITH A LITTLE BIT OF SALT.

AND THIS IS GOING TO BE PART OF OUR, OUR FIESTA GARNISH.

AND THEN WE HAVE SOME DRIED CORN AND THIS ACTUALLY COMES FROM MINNESOTA FROM AN INDIAN RESERVATION AND THIS IS KILN-DRIED MINNESOTA CORN.

AND THIS IS GOING TO ACT AS OUR CR OUTON ON TOP OF THE SALAD.

AND THEN I'M GOING TO USE SO ME DICED RED BELL PEPPER.

AND NOW TO FINISH OFF... OH, THE SHRIMPS.

IT GOES RIGHT ON TOP.

AND YOU SEE, WE WANT TO GLAZE THEM... BECAUSE WE'RE NOT ADDING A LOT OF SAUCE WE JUST WANT TO GLAZE THAT SHRIMP.

AND WE WANT THESE TAILS UP AND JUST, JUST GLAZED.

AND THEN HERE IS OUR FAMOUS MEXICAN FARMERS CHEESE.

MMM, WHAT'S THAT CALLED?

COTIJA.

COTIJA.

AND WE'RE JUST GOING TO GRATE IT AND THIS ADDS A WOND... JUST CRUMBLE IT AROUND WITH YOUR IMPECCABLY CLEAN HANDS.

MY IMPECCABLY WA SHED, CLEAN HANDS.

AND THEN THIS GIVES US TH AT GREAT CHEESE FLAVOR THAT GOES ALONG WITH THAT CA ESAR-STYLE OF SALAD.

YES, YES.

WELL, JULIA, THIS IS THE FINISHED PRODUCT OF OUR MANSION RED JALAPENO SALAD WITH OUR DIABLO SHRIMP ON CORN TAMALE.

IT'S ABSOLUTELY BEAUTIFUL.

WHATEVER YOU CALL IT, I JUST LOVE IT.

WHETHER IT'S A CAESAR OR NOT.

WELL, IT'S LOVELY.

DEAN, THANK YOU.

YOU WERE A DEAR TO COME AND... WELL, THANK YOU.

WE A GOOD TIME, AND LEARNED A LOT.

WELL, IT'S GREAT BE ING HERE.

THANK YOU.

DEAN, I'M JUST DELIGHTED YOU CAME BECAUSE YOU'VE SHOWN US SO MUCH ABOUT SOUTHWEST CUISINE AND YOUR OWN MANNER OF DOING THINGS.

WELL, I THANK YOU FOR INVITING ME INTO YOUR HOME TO COOK AND I'LL COME BACK AN D WE'LL COOK TOGETHER.

AND WE'LL CHOW DOWN.

WE'LL CHOW DOWN.

GOOD.

Julia: BON APPETIT.