Homemade Live!

JOEL: Today, it's all homemade.

We're teaching you how to up your game with simple kitchen tips and tricks.

Actress and reality star Denise Richards stops by.

We're going to teach you how to make a praiseworthy Caesar salad.

- That is good.

JOEL: You're into it?

- Totally.

JOEL: We learn about her ultimate dream-- to host a cooking show.

- I am not good at this.

(Joel laughs) JOEL: If you're going to have a cooking show, we need to get here.

- Okay.

Okay.

JOEL: Yeah!

Oh!

(laughs) (cheers and applause) Plus, I reveal my recipe for the perfect steak.

The butter starts to melt and you just kind of spoon.

And this just gives it this velvety kind of just extra layer.

It's all coming up right now on Homemade Live!

We always play this game of, like, what would be my tagline if I was a Real Housewife.

"I don't just stir the pot...

I set the whole kitchen on fire."

- That's awesome!

(cheers and applause) JOEL: Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.

- Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.

(cheers and applause) JOEL: I love it!

Thank you!

Thank you!

Thanks for tuning in at home.

Um...

I do have to say, something happened last week.

Um, so we have like younger kids, and I'm getting used to this muscle.

I'm sure parents here are used to it-- I'm not-- where you start to become friends with your kids' friends' parents, which is, like, you didn't choose them, your kids chose them.

Um, and they came over-- and really lovely people.

Like, we made a nice meal, we were sitting down.

And it was getting like, it was, it was getting a little awkward, It was getting a little awkward.

So she asked me, she's like, "So what do you do, Joel?"

And I said, "I'm a chef."

And she slammed her, like, hand on the table.

She goes, "I told you!"

And like kicked her husband.

And I'm like, "What?"

And she's like, "This food is like way too good to be like it's just a normal thing."

And, uh, thank you.

Thank you.

(applause) What I love about that is like, she had no idea who I was, but she tasted like an elevated version.

And I think all of us in the kitchen, whether you're a chef or you're not, can get there.

So today's episode is all about upping your game in the kitchen.

It's going to be an absolute blast.

(cheers and applause) So for this first dish, I'm going to show you how to elevate a perfect steak.

This is our First Bite.

(cheers and applause) All right.

So, first things first, grab the steak, pull it out of the fridge, let it get to room temp.

It doesn't need to be freezing cold.

That helps the steak kind of not... pull down the temperature of the actual pan itself.

And then one tip that I absolutely love is to salt from up high, but to salt the steak a lot earlier than before you cook it.

So I might do this, I don't know, an hour before I actually cook the steak.

Does anyone know why?

What's up with that?

Matt, you're not allowed to answer yet.

Who can tell me?

Nobody?

Okay.

What's that?

- It soaks into the meat.

JOEL: Yeah, it soaks in, but also, the meat starts to release the juices.

I don't know if you've ever salted anything, but all the water comes out, which kind of concentrates the meat and seasons it from the inside out, which is beautiful.

So just that little step of like taking a step back and letting that steak do its thing-- rockstar.

And then, I like a little bit of oil in a screaming hot pan.

So I'm just going to go with a little bit.

This one has been on for a while.

Cast iron, people?

Are we cast iron lovers here?

(cheers and applause) I'm sorry.

All right.

So this one, uh, needs another hour, but this one we did an hour ago.

And you can just see, if I just look-- like the juices are kind of dripping out of it.

We actually peppered it on one side as well, so you can do it on both sides.

And then we just lay that right in.

(pan sizzling) (audience applauds) Yeah.

Yes!

Yes.

If you want to get that crust, if you want to get that sear that chefs get, you got like to walk away.

You got to go text.

You got to go do like an email.

You got to go do something.

Don't look at the meat.

Just let it do its thing.

So while it's doing its thing, we had to bring in some big guns.

Someone who's cooked quite a bit of steak, you might know him from @acooknamedMatt.

And he's had billions of views on his videos.

Give it up for Matt Broussard.

(cheers and applause) What's up, buddy?

- Hi.

JOEL: So, Matt, how many, how many steaks have you actually cooked, do you think?

- I mean...

I, I don't know.

If I estimated, it'd probably be over 100k or so.

JOEL: 100,000 steaks?

- It's got to be more.

JOEL: And so when you teach people about... kind of little steps that they can do... - Yeah.

JOEL: ...to kind of like elevate it... - Yeah, there's like little... JOEL: What are, like, moves?

- ...little things that you could pick up, right?

Like taking the steak out and drying it in the fridge.

JOEL: Yes.

Huge.

- Probably overnight.

That's something that, you know, I didn't realize that's a normal thing.

JOEL: Yes.

- Because if you have them left out in the restaurant, in the walk-in, drying it out to help build that crust.

JOEL: Yes.

- Or like you don't even need oil.

JOEL: Yup.

- You could use the fat from the steak itself and render that out and cook it in its own fat.

JOEL: I love you.

- Tastes really tasty.

JOEL: Yes.

I love you.

Yes.

- I mean, you know, there's little tips here and there, yeah.

JOEL: And there, and there...

Yes.

Give it up.

- Yeah.

(applause) JOEL: And they're micro.

They're tiny tips.

- Yeah.

JOEL: Right?

Like you guys have just seen, but they make a huge difference.

So by the way, I'm just going to flip the steak real quick.

You can see I have not been messing with it.

But by not messing with it, you get this gorgeous... (audience says "ooh") beautiful sear.

Right?

(applause) So, we flip the steak.

Um, this next tip-- uh, chefs love this.

I think it looks really sexy.

I think it makes a huge difference in your steak itself.

I'm going to add a lot of butter to this.

You won't be ingesting this butter.

When you see this, I'm not killing you.

Okay?

This just gives it a little glaze.

So I'm going to take some garlic cloves.

I'm not going to peel it, it's nice just to leave those on.

I take any herbs.

This could be thyme.

This could be rosemary.

I put that into the pan.

And then, look how much butter I'm adding.

Okay?

It's a lot of butter.

I'd say that's a stick of butter.

That's going right in.

Has anyone ever seen this technique before?

It's called butter basting.

Never?

Okay, this is really cool.

So butter kind of melts-- by the way, can you guys smell it in here?

It's ridiculous.

It's absolutely ridiculous.

(applause) So... you can do this tip with fish.

You can do it with vegetables.

Maybe you've got a portobello mushroom happening.

Maybe you've got a chicken.

It doesn't really matter.

But the butter starts to melt and then you kind of tip the pan.

And it gets kind of frothy.

And all that garlic and all that rosemary starts to infuse it.

And you just kind of spoon... (sizzling) the butter right over-- this is called butter basting.

And this just kind of sears the top.

Kind of continues to kind of brown the top.

But it really just gives it this velvety kind of just extra layer.

And just moments like this-- like no one's going to know you did this when you bring a steak to the table.

But, they'll taste the difference.

And it makes a huge difference.

So, butter baste everything, if you can.

Okay?

I love it.

(applause) It's really important that you rest it.

I like to rest it on something like this.

This is like a little wire rack you can use for cookies and stuff.

But by taking it out... you put it right here.

And it kind of cools all the way around the steak versus just having the steak on like a flat surface.

So even that little tip keeps it really crispy.

And then what we're going to do is slice this steak.

And we want to slice it against the grain.

But a lot of people just start cutting the steak.

And you kind of want to find these lines of grain.

And you want to kind of cut it at like a little bit of an angle, like this.

And that allows for a really smooth cut, a really nice chewing experience.

And this, my friends, with a lot of little tips and techniques, really gives you this unbelievably unctuous, beautiful, perfect steak.

(cheers and applause) Love it.

(applause) And, you know, obviously you can eat it like this.

I think it's really important to think about when you have a lot of steak like this, maybe some leftover meat, think about cooking it once and eating it-- not once, but eating it thrice.

So cooking once, eating thrice.

Because you could save half of this, put it on a salad like this, eat the other for dinner.

Maybe the beef fat, you toss potatoes in for next night's dinner or you scramble eggs.

So when you look at your food, the best thing to think about is how can I stretch it?

How can I elongate it?

How can it continue to add value?

And if you love steak as much as I do, but want a lighter version, check out my cabbage steak.

So step one to this cabbage steak is I actually like to render out a little bit of bacon.

It gives you incredible fat, which counts as kind of an extra ingredient and really nice to sear this cabbage into.

What I do with this cabbage steak is I just kind of cut almost the thickness of my finger.

So right down.

So now I'm going to just salt and pepper my cabbage steak, just like any other steak, and lay it in the bacon fat.

(sizzling) I've got some sour cream.

I'm going to go with a little bit of salt in those and then I'm going to grab some beautiful chives.

And this could be any herb.

Add the whole thing into our sour cream and give that all a good mix.

Now I'm going to grab a plate and I'm going to just put a heaping dollop of our sour cream.

This is almost like ranch.

And I kind of just make a bed.

So at this point, I pick up my cabbage steak.

We just kind of carefully transfer it to our plate.

Top it with a little bit more of that bacon.

Maybe some extra chives.

And then I just kind of wodge off a side of lemon and kind of just tuck that in anywhere.

And that, my friends, is a cabbage steak worth remembering.

(cheers and applause) I love it!

Thank you!

We are upping your game in the kitchen and our next guest absolutely wants to up her game in the kitchen.

But she's been upping our game outside the kitchen for many, many years.

She's a New York Times bestselling author.

She's coming out with a new show on Bravo.

It's called Denise Richards & Her Wild Things.

Give it up for Denise Richards!

(cheers and applause) Hi, buddy.

- Hi.

(both laugh) JOEL: We got Denise Richards in the house!

- Thank you... JOEL: I love it!

- ...for having me.

JOEL: Thanks for coming.

- I'm so excited.

JOEL: So, first of all, you've done a million things.

Starship Troopers, James Bond, I mean, you're in everything.

Um, but your dream is to like host a cooking show?

- Yes.

JOEL: We're doing-- we're making dreams happen!

- (laughs) I know, thank you!

JOEL: What is-- what's that?

Do you love cooking?

- I love cooking.

Um, I love watching cooking shows.

JOEL: You do?

- And I feel that...

The reason why I want to have a cooking show is also to show... there's a lot of mishaps that happen.

Like, you guys make it look so easy.

JOEL: Oh, you're saying that like everyone messes up and it's okay to mess up?

- Yeah.

Yes.

JOEL: Yes.

- It's okay to mess up... JOEL: Yes.

Yes.

- ...and make mistakes and try again.

JOEL: Totally.

- You know, so that's life.

JOEL: I think it is...

When you watch cooking shows, everything looks really perfect.

- And then you have these... (stammering) several wonderful... JOEL: Helpers, yes.

- Helpers that come in, clean up the mess.

JOEL: Yes, yes, yes.

- Which my husband would love, because... JOEL: Does he lose it on you about the messes?

- He loses... Do you clean as you cook?

JOEL: I sure don't, Denise.

Yeah, yeah.

- Thank you for saying that.

JOEL: No, no, I don't.

- Because you might need... JOEL: And my wife gets mad at me, too.

- Oh, she does?

JOEL: If you and I were married, it'd be, it'd be a pigsty.

Yeah, it would be bad.

- We would have a pigsty.

JOEL: Yeah, yeah, I love it.

- (laughs) JOEL: I got Denise Richards here.

- Thank you.

JOEL: I get it.

- Thank you.

JOEL: Well... (cheers and applause) Uh, we're going to, we're going to up your game in the kitchen.

We're going to teach you how to make a praiseworthy Caesar salad.

Are you ready?

- I am ready because I have some... nose about it.

JOEL: Well, let's just say the secret.

Let's just say-- she doesn't like Caesar salad.

So let's just go with that.

No, that's not true.

JOEL: Okay.

- I, um...

I am allergic to garlic, JOEL: Yeah.

No garlic.

Which chefs love... JOEL: We do.

We do.

- ...when I go to a restaurant, that I am allergic.

JOEL: Yes.

- Yeah, no, I like the idea of a Caesar salad.

JOEL: Yes.

(laughs) - But...

I am allergic to... JOEL: Wait, and the egg, we don't do the egg.

- I don't do raw egg because I'm afraid of salmonella.

JOEL: Yes.

- Sorry, and... (Joel laughs) Sorry.

I-- it's true.

JOEL: I love it, and we're anchovy curious.

- And I am curious.

I haven't had it.

(Joel laughs) So... but I'm going to try it.

JOEL: We'll see how this goes, live on PBS, here we go.

- (laughs) JOEL: All right.

So, um... (cheers and applause) Denise, I'm sure you've had a million salads, I've had a million salads, and Caesar salad always has croutons.

But one way that you can elevate a Caesar salad is instead of going with croutons, do breadcrumbs.

Breadcrumbs kind of like weave it in inside this lettuce.

- Yeah.

I love that idea.

JOEL: Makes it crunchy everywhere.

So, add a little olive oil, this pan's already warm.

Go for it, right in.

Yep, that goes right in, and then anchovies right in.

And what's interesting about anchovies when you cook them, Denise?

- Just put them in whole?

JOEL: Yeah, put them in whole.

- Oh, good God, okay.

(Joel laughs) But...

I've been to Italy, and I've eaten a lot of food there.

JOEL: Yes.

- And chef Michael Symon said, "If you've eaten in Italy, you've had anchovies."

JOEL: Oh, 100%.

- So I'm sure I've had it, and I just didn't know it.

JOEL: Exactly.

- Okay.

JOEL: You're about to see this.

So just go in with your fingers.

Use those beautiful fingers.

Come on girl, you're on a cooking show.

Let's go, let's go.

- Thank you.

It's a good thing I just had my nails done.

JOEL: Right in.

I love it.

- Okay.

JOEL: I love it.

So we're going to cook that, and what's going to happen is the anchovies are going to melt.

You're not even going to see them.

- Okay.

JOEL: So to, to Michael Symon's point, like you're not even going to know they're there.

Okay?

- Okay.

JOEL: They're going to kind of cook away, and you want to just kind of stir that?

- Okay, thank you.

(laughs) JOEL: Denise is doing awesome, because it's splattering a little bit, because the anchovies are wet, which is normal.

- Okay.

JOEL: Now you're going to go in with some bread crumbs.

- Okay.

JOEL: I got them right in.

And these bread crumbs are going to get toasted.

Now how, how, how much is it... JOEL: About a cup.

for the people at home?

JOEL: About a cup.

About a cup.

Yeah, about a cup.

- Because I would ask that.

I would be Googling your recipe.

JOEL: I'd die for her.

(laughs) - Yeah, so two.... JOEL: So, right in.

- So two anchovies that I put in.

JOEL: Three anchovies.

- And now... JOEL: Use a cup of bread crumbs.

- A cup of bread crumbs.

JOEL: We've got a recipe follower here.

I love it.

- Okay, I'm sorry.

JOEL: Can you show me a pinch of salt?

How do you pinch salt?

- So this is a pinch?

JOEL: Show me your pinch.

(cheers and applause) Okay.

Okay!

- Oh... JOEL: That's like... - I love salt.

JOEL: Let me just say, that's like me showing up to set at your show and like dropping, like... - Oh.

JOEL: ...a amazing performance - Oh, really?

Thank you.

JOEL: That was incredible.

- (laughs) JOEL: That was incredible.

So that is perfect.

So, you're just waiting for these breadcrumbs to get kind of toasty.

- Okay.

JOEL: Now I know coffee is your thing.

Like, you're obsessed with coffee.

- I love it, yeah.

Well my parents used to own a coffee, um, espresso bar.

You guys got some... JOEL: Did you work in this caf?

Did you like... - Oh God, my sister did.

I tried when I-- after I did Starship Troopers, I, um, was home for Christmas and the employees were out of town, and my sister, I think she fired me after a half hour.

I swear to God, I could not make a cappuccino to save my life, but whatever.

(laughs) JOEL: I love it.

Well, wouldn't it be trippy to be like, "I'll have a latte," and Denise Richards comes and brings it out to you?

That'd be very... - I did serve it.

JOEL: Okay, so by the way, you're doing great job stirring but I kind of want to teach you the next thing... - Okay.

Yeah.

I want to learn that.

JOEL: ...to up your game.

You ready?

So we're going to turn this off.

- Can I ask you a question?

JOEL: Yes, you did really good.

- When do you know...

Thank you for saying that.

JOEL: Yeah.

- When do you know it's like, toasted?

JOEL: Like, when it's golden brown.

- Golden brown, okay.

JOEL: G.B.D.

Golden brown delicious.

Okay?

- All right.

JOEL: So here's the deal.

We want to learn how to flip.

- Oh, this is like... JOEL: Up your game, okay?

- My husband would be like... JOEL: Denise Richards, we're going to learn live right here.

It's not in your wrist, Denise.

- I am not good at this.

(Joel laughs) I don't think I... JOEL: If you're going to have a cooking show, we need to get here.

- Okay, okay.

No big deal.

JOEL: All right.

So it's just forward back, Forward back.

It's not a flip It's just forward back, forward back.

Okay?

- Okay.

JOEL: Come on, girl.

Yeah!

Oh!

(laughs) (cheers and applause) I get it!

I get it!

I get it.

- That's my husband... JOEL: You did awesome.

- Thank you.

JOEL: You did awesome.

- (laughs) JOEL: Uh, this is part of... - Sorry about this mess.

JOEL: No we love it and you warned us and that we can absolutely... - Oh, thank you.

JOEL: But the bottom line is you flipped it.

So give it up for Denise one more time.

- (laughs) JOEL: You did great.

(cheers and applause) All right.

- Set it down?

JOEL: Yeah.

- Okay.

JOEL: All right.

So next thing is we're going to worry about the salad.

So the breadcrumbs are done, half are on the floor.

That's cool.

- Sorry.

JOEL: Okay, so we're going to make this dressing.

We have some yogurt.

Can you scoop that into this bowl here, and you can just start whisking that up.

Thank you.

JOEL: We've got a little soy sauce.

Okay, so soy sauce.

- Oh... JOEL: Yeah.

Just go with a splash.

Add about another tablespoon of olive oil.

Go right in.

Yes.

And then some mustard and Parmesan cheese.

This looks awesome by the way.

- Oh, thank you.

JOEL: Now we're going to juice a lemon, - Okay.

JOEL: So just cut that lemon in half.

Go for it, right there.

And just squeeze it in.

- Thank you.

JOEL: And I'm going to add a splash of water.

And that just kind of thins it out.

There you go.

- I learned you do this when you squeeze a lemon, so that seeds go in my hand.

Is that true or no?

JOEL: You guys, she's upping in our game.

Let's go.

- Is that... JOEL: Let's go!

Yes, that is.

- (laughs) JOEL: All right, whisk this up when you're done.

Last thing we're going to add to this is a little bit of Parmesan.

So just go ahead, right in.

- I'm so excited to learn this dressing.

JOEL: I kind of want you to...

I can't wait for you to, to try it.

- I can't.

JOEL: It's going to go right in.

That's going to look insane.

Now speaking of, just reality shows and Real Housewives, What was your tagline, do you remember?

- Uh, something about a fairy tale, but I'll always have a happy ending.

(both laugh) (audience laughs) JOEL: I love it.

I, uh-- like I, um... We always play this game of, like, what would be my tagline if I was a Real Housewife.

At, and... - And what would it be?

JOEL: What do you think it would be?

- I'm-- I don't know.

JOEL: You know what?

Okay, I think it would be... - Let's-- I want to hear what you think.

JOEL: Okay, let me try.

I'm going to get in character here.

(inhales) Here we go.

"I don't just stir the pot...

I set the whole kitchen on fire."

- That's awesome!

(cheers and applause) JOEL: Is that good?

- Yeah, it's amazing.

JOEL: Too much, too much... - No, I love it.

JOEL: ...energy?

Okay.

- It's good.

JOEL: I don't know if the pheromones was just like... - No, you... JOEL: ...leaping-- yeah.

- It was perfect.

JOEL: It was perfect, okay.

- Yeah.

JOEL: Okay.

Okay.

Everyone got chills, everyone got chills.

All right.

- (laughs) We all did.

JOEL: So, okay, the next up-your-game moment for the Caesar is everyone uses romaine lettuce.

Romaine's fine.

- I like the Little Gems.

JOEL: Yes, Little Gems!

Good job, Denise.

Yes.

- Well, thank you.

JOEL: These are sweeter, they're crunchier.

So next... - And I like that they're small.

JOEL: I know, they're bite-size.

- Yeah.

Caesar-- not great, they're just giant bites of food.

Okay, so the next thing is we have this salad and most people dump it in, but I want you to hold it.

- Okay.

JOEL: The right way to dress a salad is to go around the outside.

So kind of... dress it from the outside-- exactly.

- Now, I did the circle.

JOEL: Yeah.

- There's still dressing.

JOEL: That's good to leave a little bit behind... - Okay.

JOEL: So we can always add more later.

Add a little parmesan.

So, do you ever grate fresh parm?

- I do.

JOEL: Okay, hit it.

- Thank you.

JOEL: Hit it girl.

So right in there, that's beautiful.

Yeah, give it up there.

- I learned how to use this.

(laughs) JOEL: All right.

(cheers and applause) - That thing's dangerous.

JOEL: We're going to get into that.

Um, and I do want to add a little cucumber here.

You have a story about this?

What's the deal?

- Okay, so...

I got a mandoline.

JOEL: Yes.

- And, um, my husband hid it from me because he's like, "You're going to cut your hand off."

I found it and literally... JOEL: Wait, he hid it, like in a, like... - Put it in the cupboard where he thought I couldn't find it.

(Joel laughs) But I was like, I'm using this thing.

And within 30 seconds, uh, I was leaving to go to the E.R.

(audience says "oh") Yeah, it was a bad cut.

(laughs) JOEL: For those of you who don't know, this is called a mandoline.

But I'm going to show you the safest way to do it.

- Yeah, I want to learn this.

JOEL: Because if we're going to up your game, we're going to do this together.

- Yes, please.

JOEL: So, wear a little glove.

You're a lefty.

- Thank you.

I am a lefty.

JOEL: Okay.

Is anyone else scared of these, by the way?

Every one of us?

I know.

(audience says "yeah") - Thank you.

JOEL: So we're going to grab... our cucumber.

And instead of having a really long cucumber because it's difficult to handle-- cut this puppy in half.

- Okay.

JOEL: Okay?

Yup.

Perfect.

Okay?

And now take half-- and when you do it, you kind of do it at a slight angle like this.

Okay?

- Wait.

JOEL: See, I'm kind of holding it... - Oh, we put the... JOEL: Yeah.

Yeah.

- ...mandoline in it.

JOEL: Yes.

- Okay, okay.

JOEL: Okay.

You got it?

- Thank you.

JOEL: Guys, I think we should... - Sorry.

JOEL: ...slow clap for Denise.

- (laughs) JOEL: Let's do this.

- Thank you.

(laughs) (audience slow clapping) JOEL: Yes!

(cheers and applause) Uh, guys... Denise Richards just got it back in the mandoline world.

- Oh, thank you.

JOEL: I love it.

I love it.

All right, you can take the glove off.

We're going to put these cucumbers in because they're beautiful.

And then, those breadcrumbs, those ones have cooled.

You can pour all those in.

Most people will use tongs, and they crush all the ingredients, all the cucumbers, all the lettuce.

So you want to use your hands.

- Okay.

JOEL: You're cool with that?

- Yeah, that's fine.

(Joel laughs) (audience laughs) JOEL: All right.

So when you do it now, you want to be gentle.

You don't want to squeeze it.

So let's just see some finesse.

- All right, Matt, you're going to hold my wedding ring.

(Joel laughs) So just... JOEL: Oh, yeah.

Yes!

(audience says "wow") This is how you toss any salad, but specifically a Caesar salad.

That looks absolutely gorgeous.

Doesn't that look good?

- It looks really good.

JOEL: You'd eat that, right?

- It looks so good.

And no raw egg... and no garlic.

(cheers and applause) JOEL: No raw egg.

Okay, this is perfect.

Here's a towel.

- Thank you.

JOEL: Okay.

Now while you're doing that, I'm going to show you-- when you do this, I just kind of take them.

- Yeah, I want to see how... JOEL: Yeah, and I kind of stack it really high on a plate.

Okay.

JOEL: And that just makes it look really-- when food kind of comes up high at you, it looks more enticing.

- That's true.

JOEL: Okay, so let's both just grab one lettuce.

Just use your hands.

We're at Homemade Live!

- Okay.

JOEL: Cheers.

And let's see if this is a Caesar... - Cheers.

Cheers.

JOEL: ...that you can get behind.

JOEL: Okay?

- Thank you.

That is good.

JOEL: You're into it?

- Totally.

(cheers and applause) JOEL: I love it.

No one can get enough of your new show.

- Thank you.

JOEL: Right?

It's Denise Richards & Her-- Your Wild Things?

- And Her Wild Things.

JOEL: Yeah, and your wild things are your daughters.

- It should be "her"... JOEL: It's so good.

- Thank you.

JOEL: You are so relatable and fun, and your family is kooky, but whose isn't?

- We are kooky.

JOEL: And that-- and you lean fully into it.

So thank you for allowing us into your home.

- Thank you.

JOEL: Because it's been an absolute blast to be a part of.

I'm like, so into it.

- Thank you.

And thank you for allowing you know, you into our homes too.

JOEL: Absolutely.

We'll be right back with more Denise Richards.

I love it.

(cheers and applause) (cheers and applause) JOEL: All right!

We are upping your game from everything from steak to Caesar salad, and we're doing it with the coolest, Denise Richards.

It's been amazing.

- Thank you.

JOEL: And you are a margarita... lover?

- I like a margarita.

I like a, like a clean margarita.

JOEL: Yeah, me too.

Like not too heavy or syrupy.

- Yeah.

I don't want all the junk in it... JOEL: Yeah.

Yeah, yeah, totally.

- ...like, kid stuff.

JOEL: This is a very refreshing margarita.

- Okay, good.

I can't wait to try it.

JOEL: That we feel like ups, ups the margarita ante.

So the first thing is, it's fun to flavor your own salt.

Have you ever done this?

- I've never done that.

JOEL: Do you have a little mortar and pestle at home?

- I do.

JOEL: You do?

Okay.

So you just take... - Mine's not little, it's giant.

JOEL: Yeah, that's great.

- Perfect for guacamole.

JOEL: Perfect, and then you just put a little zest of orange or lime or grapefruit... - Okay.

JOEL: Whatever's going on.

It could also be like a spice of some sort, like chili.

- Okay.

I love that.

JOEL: And then if you could just rub that into the salt, go for it.

And you can see what happens is the oils of the orange actually flavors... - Oh, it smells really good.

JOEL: Isn't that good?

- Mm-hmm.

JOEL: All right.

So we're going to dump that into a little dish.

- Okay.

JOEL: You can see it has this like really beautiful sherbet color.

Grab your glass.

- Okay.

JOEL: And just kind of lightly, put the lime on the outside.

Yep, perfect.

And then you just dip it.

Yeah, and just swirl it around.

Yeah.

- Oh.

JOEL: Get a little bit on the other side.

Denise Richards, you crushed that.

- Okay, there we go.

JOEL: Look at hers, hers looks better than mine.

Now I want to go back.

All right.

- (laughs) JOEL: So now for the actual margarita itself.

This is clean, this is really good.

- Okay, perfect.

JOEL: So we have a little bit of, um, orange liqueur.

So go in with that.

right into the shaker.

A couple ounces of your favorite tequila.

This is your favorite tequila.

- Okay.

JOEL: Okay.

It goes right in.

And then we've got... some lime juice and orange juice.

It's nice to mix up the citrus.

- Okay, I can tell which is lime and orange.

JOEL: Yep.

It goes right in.

Beautiful.

- The orange.

JOEL: And then agave, which is... - I love agave.

JOEL: Me too.

- Okay, this is a clean one.

JOEL: Like instead of honey or sugar.

Yeah, right in.

- I love... JOEL: Just drizzle it in.

- Oh, okay.

JOEL: Yeah.

Take a little pinch of this orange salt.

- Okay.

That's good.

JOEL: This elevates the game a little bit too.

Yeah, right in.

And then, we shake it up.

Do you know how to shake a cocktail?

- No.

JOEL: Okay, well, first time for everything.

We've done a lot with us today with you.

- (laughs) JOEL: So just hand on top and just kind of, back and forth.

- Okay.

JOEL: All right, you better go big.

- Back and forth this way or up and down?

JOEL: No, keep your, keep your hand here.

There you go.

Yes!

Harder!

(cheers and applause) Bigger, bigger, bigger!

- (laughs) JOEL: That looks really good.

Okay.

You are a mess queen... - I'm sorry.

JOEL: ...and I'm so here for it.

I'm so here for it.

- (laughs) JOEL: All right, so then we go there.

I put the strainer on top and I just kind of strain in.

- Okay.

JOEL: So you pour it over fresh ice because the ice in here got kind of melty.

So this keeps it really nice and cold.

- I love that.

It smells so good.

JOEL: Doesn't it?

And doesn't it look beautiful?

- Mm-hmm.

It looks gorgeous.

JOEL: You guys, um... - This is a refreshing... JOEL: I think it's really refreshing.

- ...spring summer drink.

JOEL: And I want to do a little toast to, whether it's in the kitchen or outside the kitchen-- up your game.

Denise, you have been exemplary role model of that.

You've been upping your game forever.

Thank you so much for being on screen, but allowing us now in your home, a little bit closer to you as a person.

- Thank you.

JOEL: You are so lovely.

So thank you for being here.

Up your game at home.

- Thank you.

JOEL: Cheers to you.

We'll see you next time.

- Thank you so much.

Thank you.

(cheers and applause) JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: - Designed to go from farm to freezer, Dorot Gardens pre-portioned garlic and herbs are available in the frozen vegetable aisle.

- Protein-rich and sustainably raised, American lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit americanlamb.com.