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[APPLAUSE] AARON: AREN'T I THE LUCKY LAD WITH ALL OF YOU BEAUTIFUL LADIES?
SHERYL: TELL EVERYBODY WHAT WE'RE MAKING TODAY.
AARON: IT IS CALLED CRAB ENCHILADAS.
THAT'S WHAT WE HAVE RIGHT OVER HERE AND ALONGSIDE WE MADE A BEAT SALAD WITH A DRESSING.
WE ACTUALLY CUT THAT UP AND MADE A BEAUTIFUL SALAD.
WE'RE GOING TO FOCUS A LITTLE BIT ON THE ENCHILADA.
JULIE: WHAT DO WE DO FIRST?
AARON: IT IS KIND OF A LUXURIOUS TAKE.
IT'S USUALLY WITH CHICKEN OR BEEF.
WE'RE GOING TO DO IT WITH SOME CRAB.
HERE I HAVE A FLOUR-BASED SAUCE.
WE'RE GOING TO ADD A LITTLE BIT OF CREAM.
YOU'RE GOING TO HELP ME, SHERYL, STIR.
JULIE: YOU WANT ME TO CHOP SOMETHING?
AARON: SOME FRESH CILANTRO.
SHERYL: WHAT IS THAT?
AARON: THAT IS GOING TO GIVE A LITTLE BIT OF HEAT.
THEN A LITTLE BIT OF LEMON AND LIME JUICE.
THEN WE'LL ADD ALL THE COOL STUFF HERE.
SHERYL: SO THIS IS THE INSIDE OF THE ENCHILADA?
AARON: EXACTLY.
WE HAVE SOME CHEESE AND SOME CORN THAT WE HAVE TAKEN OUT OF
THE HUSK.
IF YOU CAN GET YOUR HANDS ON SOME LOUISIANA CRAB MEAT, THAT
IS GOOD STUFF.
HAVE YOU EVER SEEN ANY OF THAT SWIM IN THE OCEAN?
I DON'T THINK SO.
I HAVE SOME TORTILLAS THAT YOU CAN SOFTEN UP EASILY.
ON A LITTLE GRIDDLE.
NO BIG DEAL.
SHERYL: THAT IS LIKE A CAST IRON SKILLET YOU HAVE THERE.
AARON: ISN'T THAT CUTE?
THIS IS WHERE THE FUN STARTS HAPPENING.
WE'RE GOING TO TAKE SOME OF THAT BEAUTIFUL MIXTURE.
THIS IS GOING TO BE THE SALSA.
I'LL TELL YOU HOW WE'RE GOING TO DO IT.
THIS IS KEY.
I'M GOING TO ROLL.
WATCH IT.
I LIKE TO GET QUIET WHEN I ROLL.
WHAT WE'RE GOING TO DO IS CUT THE ENDS OFF.
SHERYL: WHY DO YOU CUT THE ENDS OFF?
AARON: IT FITS IN THIS SKILLET.
WE'RE GOING TO PUT A LITTLE BIT OF CHIPOTLES ON THE BOTTOM.
THEN YOU WANT TO LAYER THEM.
YOU WANT TO TRY TO ROLL THEM WITH ME?
JULIE: YOU ARE AT THE ALL-STAR CHEF CLASSIC AT L.A. LIVE?
TELL US ABOUT IT.
AARON: BRUNO PUTS ON THIS REALLY COOL EVENT.
20 OF THE BEST CHEFS.
WE'RE ALL COOKING OUR SIGNATURE DISHES.
IT IS THE WHO'S WHO OF ALL CHEFS ARE COMING DOWN.
WE'RE COOKING TONIGHT.
SHERYL, ARE YOU HERE TO LEARN?
NOW WHAT WE'RE GOING TO DO IS POUR THAT ADDITIONAL SAUCE.
WE'LL TAKE SOME CHEESE RIGHT HERE.
THEN WE'RE GOING TO PUT IT IN OUR OVEN.
I HAVE ONE ALREADY THAT I HAVE DONE AHEAD.
LOOK AT THAT.
IS THAT A THING OF BEAUTY?
JULIE: THAT IS BEAUTIFUL.
AARON: I'M NOT HAPPY WITH JUST THAT.
WE HAVE TO TAKE IT TO THE NEXT LEVEL.
WE'RE GOING TO ADD SOME FRESH ELEMENTS.
THAT IS A TOMATILLO OVER THERE.
A LOT OF PEOPLE THINK IT IS A GREEN TOMATO.
IT IS ACTUALLY A N THE GOOSEBERRY FAMILY.
THIS IS A REALLY NICE FRESH -- WE'LL TAKE SOME MORE OF THAT
BEAUTIFUL LOUISIANA CRAB MEAT.
A LITTLE BIT OF RADISH.
JULIE: NOT THE IMITATION STUFF, SHERYL.
AARON: SOME CHILES HERE.
SHERYL: HOW MANY CALORIES?
AARON: YOU CAN TAKE THAT ENCHILADA TO AN ELEGANT PLACE.
JULIE: CAN I ASK YOU SOMETHING ABOUT THE -- IS THAT FROM THE
SQUASH FAMILY?
AARON: YES, MA'AM.
IMAGINE IF AN APPLE AND A SQUASH HAD A BABY.
SHERYL: CAN I COME TO THE RESTAURANT?
AARON: YES, YOU CAN DEFINITELY DO THAT.