Robin Williams & Martha Stewart can't stop laughing while cooking tacos
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00:00I'm back with Robin Williams, and we are going to try to make today's simple supper, a delicious
00:19jelly rub skirt steak on tacos, and we're going to start.
00:27And luckily, we are going to mix up the rub, and you're going to rub it into the meat.
00:32Wow.
00:33Okay, see that shuts him up.
00:38Luckily that I had that experience from the ages 12 to 22.
00:43I'll be rubbing the meat as we say, for the little children look away from whom I'll be
00:49doing the rub.
00:50Aye, there's the rub.
00:51In that the mind and flesh, and yet not knowing why we will cook thee and know thy name.
00:55I warn you.
00:56I warn you.
00:58So that's the way you like it?
00:59Yes.
01:00I warn you not to rub it.
01:01Too hard?
01:02No.
01:03Except on the steak.
01:04On the steak, yes.
01:05Yeah, and no other place because it's a little bit spicy.
01:08Well, isn't it always?
01:11As they say, muy caliente, tropo caldo.
01:15Two garlics smashed with salt.
01:18Smashed with salt.
01:19Smashed with salt.
01:20Smashed with salt.
01:21Two tablespoons of chili powder, don't breathe it too much.
01:24No, thank you.
01:25Wow.
01:27That is a very deep chili.
01:29Very powerful chili that will make the whole body react and all the chakras be very powerful.
01:34Two tablespoons light brown sugar.
01:36Two tablespoons light brown sugar.
01:39Go girl.
01:42We got brown sugar.
01:43All right.
01:44And two teaspoons smoked paprika.
01:46Two teaspoons smoked paprika.
01:48One teaspoon cumin.
01:50One cumin.
01:53Knock, knock, cumin.
01:57A very old Indian joke.
01:58Knock, knock, cumin.
01:59Who's there?
02:00I am.
02:01If you ever want to be in an Indian video, try this.
02:04You have to just simply do this.
02:05Change the light bulb.
02:06Change the light bulb.
02:07Change the light bulb.
02:08Okay.
02:09Half a teaspoon instant espresso.
02:10Now, that's an odd ingredient.
02:12Instant espresso just to make dad stay awake all night.
02:16So we're crushing that.
02:17I'll get the meat ready.
02:18Yep, you get that meat ready.
02:19Who's your daddy?
02:24One teaspoon.
02:26One teaspoon of...
02:28Oh, excuse me.
02:30I'm just preparing the meat.
02:32Yes.
02:33That tenderizes it.
02:34That tenderizes it in a big way.
02:37Oh yes, oh yes, mama, oh yes.
02:39Who chose this recipe any old way?
02:41Who chose this?
02:42Who chose this?
02:43Who set us up for comedy heaven?
02:44We could have made apple pie, for God's sake.
02:46Right?
02:47We could have what?
02:48Made apple pie.
02:49Yeah, but that's not as much fun as pounding the meat.
02:51No, I know.
02:52That's why I'm saying.
02:53Let's get ready to rub the meat.
02:54We could have actually gotten a recipe done.
02:56Yes, we will.
02:57This will be really good.
02:58Okay, so now you rub it in.
02:59Rub it in.
03:01Both sides, both sides.
03:05Yeah!
03:09I can't quit you, Innes.
03:15Get it in there, get it in there, get it in there.
03:17Okay, rub, rub, rub it down.
03:18Rub, rub, rub it down.
03:21Dear diary, day two, rubbing meat.
03:2430 minutes.
03:2530 minutes.
03:26At room temperature.
03:27At room temperature, keep rubbing the meat for 30 minutes.
03:30At that point, if nothing happens.
03:35You realize that pretty much you've been dead for a few days.
03:42So.
03:43A little Viagra?
03:45No Viagra.
03:46No Viagra, right.
03:47Then you have to really.
03:49Stop that.
03:50Stop it.
03:51I know.
03:52Stop it.
03:53One jalapeno pepper.
03:54One jalapeno pepper.
03:55With the seeds taken out.
03:56Seeds.
03:57Oh, that's always good to take out the seeds.
03:58Half of a white onion.
03:59We're just browning all these vegetables on the grill.
04:02These are, the top of the stove grill is great if you don't have an outdoor grill.
04:06And those who don't have an outdoor grill, you know who you are.
04:10Don't be afraid to grill outdoors and just leave things out for little animals.
04:13You know what a tomatillo is, right?
04:14Tomatillo is a very, it's like a sweet pepper, see?
04:17Well, it's.
04:18Like this.
04:19This.
04:20It's a member of the nightshade family.
04:21Nightshade.
04:23And so you peel that off and you get these nice little bright green things.
04:26They're sort of like tomatoes, but they're not tomatoes.
04:28Oh, really?
04:29Tomatoes are also.
04:30I could have been a tomato family.
04:31Right.
04:32Tomatoes are also nightshade.
04:33Really?
04:34Yeah.
04:35So that's why they used to think they were poisonous.
04:36Yeah.
04:37Yeah, like mandarin.
04:38Well, they are.
04:39The foliage is poisonous.
04:40Well, then don't make that salad.
04:41Did you ever.
04:42No.
04:43Tomato.
04:44No, this foliage.
04:45The foliage is poisonous.
04:46Yeah, yeah.
04:47Not the fruits.
04:48No.
04:49Just the foliage.
04:50Y'all, let's not go there.
04:51So then you put the steak that's been marinating in the dry rub for 30 minutes or so, right
04:56on the grill.
04:57Mm-hmm.
04:58Mm-hmm.
04:59And doesn't that smell good?
05:00Yeah, baby.
05:01It does.
05:02So the veggies grill for 10 minutes, the meat grills for just about three minutes per side.